Vipseen oct14

You were created from scratch...

OCTOBER 2014

So why not your medicine?

OCTOBER

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CONTENTS

56

18 PARTY

CASA ROOFTOP

IRWIN TOOLS

NIGHT RACE

EVENTS

FEATURES

25 VIPSEEN Tri-Cities Restaurant & Menu Guide 72 Early Bird Gift Guide

DEPARTMENTS 5 HAPPY

7 CALENDAR 15 BUSINESS PROFILE

CRESTPOINT HEALTH 52 SERVE IT UP SASSY

ON THE MENU: A BISCUIT BUFFET

68

HEALING HANDS GALA

4 | VIPSEEN | OCTOBER 2014

OCTOBER 2014

63 VIP PROFILE

DR. KATHY SANDERS 70 NEW ON THE SCENE 88 PET CLASSIFIEDS 90 NONPROFIT PROFilE OASIS

8 10 12 18 20 20 22 56 60 61 66 68

71 74 77 78 79

80 82 85 86 87 88 92 93 94 96

Netherland Inn Low Country Boil Fellowship of Christian Athletes Golf Classic 2014 Tweetsie Trial Trek Opening Day Run/Walk Cycle CASA Rooftop Party 16th Annual Children’s Charities Golf Tournament Quake on the Lake Appalachian Sustainable Development Bluegrass and BBQ Bristol Motor Speedway IRWIN Tools Night Race Juice and Java Before Hours Jonesborough Farm to Table Dinner 2014 9th Annual Mountain States Dragonboat Festival Healing Hands’ 9th Annual Fundraising Gala “Summertime in the South: Seersucker and Sazeracs” TCCE Executive of the Year CASA of Northeast Tennessee Golf Tournament Wellmont Health System Appreciation Dinner St. Judes Putt Putt Tournament Past… Present… Future…

Ameriprise Event at Tupelo Honey Café Pam Ferguson Fundraiser Baconfest 2014 NRA Shooting Stars Tournament Making Strides Against Breast Cancer Luncheon 2014 Pepperfest Dr. Carl Slocum’s Retirement Party March of Dimes Wine Tasting Books from Birth 10th Anniversary Tour 4th Annual Kingsport Oktoberfest Bass Pro Shop Grand Opening

Happy Birthday Rusty!

Happy Birthday Denise Burdine!

Happy Birthday Logan! Love Dad!

HAPPY

Happy Birthday Cher Taylor!

Happy Birthday Eva & Lacy Hunter!

Happy Birthday Rachel!

Happy Birthday Shirley and Sandy.

Mother and Daughter born on the same day!

Happy Birthday Rachel Carter!

Happy Birthday to our dear friend, Theresa!

Happy Birthday Kruze!

Happy Birthday Logan & Taylor!

Happy Birthday Larissa! We love you!

Happy Birthday Miss Stella!

Happy Birthday Josh Foster!

Happy Birthday Vince Turner!

Happy Birthday Betsy Boyd!

Happy Birthday Michelle Mitchell!

Happy Birthday Jeanette Blazier!

Happy Birthday Jackie Ewing!

Happy Birthday Helen Scott!

Happy Birthday Elesha!

Happy Birthday Tina McNeil!

Happy Birthday Kim Holbrook Milligan!

Letter from the Publishers FOUNDER/PUBLISHER Angela J. Baker FOUNDER/CO-PUBLISHER Brian Hullette DESIGN NINJA Angelica Ares EVENT COORDINATOR DIRECTOR OF DISTRIBUTION Savanna Smith ACCOUNT MANAGERS Susan Couch 423.483.5591 susan@vipseenmag.com Danielle Hahne 404.483.6926 danielle@vipseenmag.com Carolyn Kestner 423.292.3436 carolyn@vipseenmag.com Jada Sherfey 423.817.5580 jada@vipseenmag.com COPY EDITOR Lucy Honeychurch CONTRIBUTING WRITERS Liz Bushong Linda Coffey Diane Miller Savanna Smith PHOTOGRAPHY Mickey J. Baker Liz Bushong Linda Coffey Danielle Hahne Jada Sherfey Savanna Smith DISTRIBUTION Bobby Flowers Charles Kilgore Rita Lane Sarah Moore Juanita Roberts Savanna Smith WEBMASTER Robert Neilson Wired Web Development

She Says ...

He Says...

The older I become, the more I begin to reevaluate what is important in life.

For some, the most important things aren’t things, they are feelings, and for others, monetary or material possessions fulfill their inner most desires. As for me, time and life experiences have influenced my outlook on what is most important.

This month represents a special chapter in my life. My son Logan will turn sixteen, so bear with me because I have written a message to him for this month’s letter.

As a child, it was highly important that I earn “approval”. I aimed to please because I loved how it felt when my mom, dad, grandma, or pretty much any adult that I looked up to would praise me. Slowly that desire to please evolved into something much different as a teenager. I still aimed to please, but during these years, I was more about self-gratification. I wanted to do what I wanted to do when I wanted to do it: end of story. I was seeking ‘approval’ during that time from the ones who knew everything there was to know in life… my teenage friends. (It is a miracle that my parents allowed me to survive this phase). Through the years that followed what was important shifted many times from clothes, money, cars, being the best, and overall “success”. I just knew having it all would be true happiness. However, tonight, as I sit in my office typing this, I am realizing that the most important things in life to me are the dinner I missed with my husband and daughter earlier this evening; my baby sister’s horse show that I could not make it to this past weekend; my son’s baseball games that I am unable attend and the annual mission trip to Haiti Mickey and I could not go on…all because I have placed ‘work and success’ at the top of my “important” list. Nothing about missing those special moments in life felt good or made me happy. Needless to say, my perspective on importance is shifting again.

October’s annual restaurant menu guide is among my favorites throughout the year because I relate food to family, friends and memories created around the dinner table. Life is busy and I for one am thankful for the variety of local, delicious, cuisine options in our region. I love to cook, however, a schedule like the one I have been keeping has not allowed for it as often as my family would like. The restaurants inside this issue put heart and soul into their recipes, so they can feed our families as we make time to sit around the table and talk to each other about our day.

Thank you to the restaurants that participated in this issue. In a day and age when we may not always have the time to cook the meals for our families that we wish we could, it is nice to know that we can have a home cooked meal with our families in order to enjoy some together time: something so hard to come by these days.

Logan, You are becoming a man. Please remember though, that being a man is not measured by age. Nothing magical happens when you turn 13, 18, or 21 or, for that matter, 40 or 50. Being a man is not measured by body hair, height, muscles, or toughness.

It’s important to understand the difference between a boy and a man. As a boy, your main concern is yourself. It’s all about having your needs met. A boy is a receiver when a man is a giver. Becoming a man is about the way you think and the way you act.

To think like a man, you need to focus on others around you. See things through the eyes of other people. Consider how your actions will affect others. Consider how others feel and what their needs are.

It is not enough to simply think like a man. You must act like one, especially during difficult times. For it is in difficult times that your “true” character shines. How will you behave under pressure? Will you still look out for others and fulfill your obligations even when it is difficult? Life will give you the opportunity to learn as you grow.

Be a man of good character. Be honest. Be truthful. Don’t lie, steal, cheat, or intentionally hurt another person. When you have to make tough decisions, don’t run from doing what’s right. Keep your promises. Be consistent and be someone that others can count on. Be your toughest critic and remember, if you don’t want anyone to know something you did, then don’t do it.

My son, remember that “a man” is good. He is gentle yet tough. Sensitive yet strong.

Courageous yet responsible. Be confident. Stand up for what is right - even if others don’t. Resist peer pressure. Listen to that voice in your head and do the wise thing.

Remember, you have choices. How you live. Whether you’re happy. How you deal with what life throws at you. You always can choose how you react. Even doing nothing, is a choice and one that should be avoided. Remember your name. It’s been protected, honored, and passed down to you. You are being entrusted with it. It stays with you all of your life. You pass it down in the condition in which you’ve kept it.

Treat it well, for you don’t own it. You’re only the custodian for the next generation.

My son, family is important. Protect your family. Provide for your family. Always put your wife and children first. Be a good example. Stay close with your siblings. And pass down the lessons of life.

Work hard. Don’t be lazy. Avoid mediocrity. Believe in yourself. Dream big.

Angela J. Baker, Publisher angela@vipseenmag.com

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

Make plans with the ability to improvise, you will have to “figure it out.” Remember, there is no one way to do anything. Work until you’ve won. NEVER ever, ever quit.

You are always capable of doing more than you think you can.

What you make of your life is up to you. Your mother and I are proud of you. We love you and we love the man you are becoming.

Happy 16th son.

I love you from the depths of my heart!

Dad

ON THE COVER

Hannah Ferguson, Old South; Doug Beatty, Bone Fire Smokehouse; Ethan Robison, Kingsport Barberito’s; Joel Jenkins, JJ’s Restaurant and Sports Bar; Chef James Allen, Blackthorn Club; Vik Vatrana, Sahib; Chef Nathan Buckmaster, Bonefish Grille; Santiago Figaredo, Figaredo’s; Salvador Nuñez, Chava’s

Background Photo Taken at Fender’s Farm 254 Tennessee 107, Jonesborough, TN 37659 PHOTOGRAPHY BY MICKEY BAKER 6 | VIPSEEN | OCTOBER 2014

Brian Hullette, Co-Publisher brian@vipseenmag.com

Calendar

| October 2014

SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

Northeast State Honors Glow Run @ Northeast State

Jennings Group Open House @ Jennings Group Office 4-8 pm

First Friday in Downtown Johnson City

Cardboard Challenge @ Kingsport Farmer’s Market 9-11:30 am

Cigar Breakfast @ Ligero Cigar Lounge 10 am W. M. King Trunk Show @ Downtown Bristol 12-8 pm

1 Susan G. Komen Tri-Cities Race for the Cure @ Memorial Park, Kingsport 3 pm

Freedom: Movie Viewing @ William King Museum of Art 7 pm

Leeny Del Seamonds @ International Storytelling Center 2 pm

2

Leeny Del Seamonds @ International Storytelling Center 2 pm

Recovery Road for Women Dinner @ Bristol Train Station 6 pm

Leeny Del Seamonds @ International Storytelling Center 2 pm

37th Annual Apple Festival @ Downtown Erwin 8 am-8pm

3

6

Jonesborough Chili Cook-Off @ International Storytelling Center 12-4 pm

7

8

Leeny Del Seamonds @ International Storytelling Center 2 pm

Judith Black @ International Storytelling Center 2 pm

Judith Black @ International Storytelling Center 2 pm

Judith Black @ International Storytelling Center 2 pm

Jericho Shrine Circus @ Freedom Hall 1 pm, 6 pm

13 This World: Movie Viewing @ William King Museum of Art 7 pm

Haunted Half Marathon @ Kingsport Farmer’s Market 3 pm

14 Jennifer Munro @ International Storytelling Center 2 pm

15 Jennifer Munro @ International Storytelling Center 2 pm

16 Jennifer Munro @ International Storytelling Center 2 pm

Judith Black @ International Storytelling Center 2 pm 2nd Annual Pig Palooza @ Amis Mill Eatery 6-9 pm

Bays Mountain Starfest 2014 @ Bays mountain Park all day

17

Jennifer Munro @ International Storytelling Center 2 pm

20

Comedian Jim Gaffigan @ ETSU 7:30 pm

21 JCSO Children’s Concert- Space Journeys @ Freedom Hall 10:30 am

Making Strides Against Breast Cancer of Tri-Cities @ ETSU 3 pm

The Tri-Cities Great Pumpkin Race @ Broad Street, Kingsport 10 am

4 Walk to end ALS @ Warrior’s Path State Park 11 am

Judith Black @ International Storytelling Center 2 pm Jericho Shrine Circus @ Freedom Hall 10:30 am, 3 pm, 7:30 pm Color Me Rad @ Appalachian Fair Grounds 9 am Masked Superhero 5K and Fun Run @ ETSU 9:30; Bays Mountain Starfest 2014 @ Bays mountain Park all day; Spirit of the Harvest @ Rocky Mount Museum

18

Jennifer Munro @ International Storytelling Center 2 pm Rockin the Hallows @ Kingsport Farmer’s Market

Spooky Science @ Hands On! Museum all day

Bays Mountain Starfest 2014 @ Bays mountain Park all day

19

National Storytelling Festival @ International Storytelling Center

11

Jericho Shrine Circus @ Freedom Hall 7 pm

12

Unicoi Apple Festival 3K @ Unicoi YMCA

Overmountain Victory Run 3K @ Piney Flats

10

9

Walk to End Alzheimer’s @ Bristol Motor Speedway 10:30- 11:30 am

37th Annual Apple Festival @ Downtown Erwin 8 am-8pm

Honor Flight NE Tennessee Sendoff @ Best Western, Johnson City 7 am

National Storytelling Festival @ International Storytelling Center

5

National Storytelling Festival @ International Storytelling Center

22 Spooky Science @ Hands On! Museum all day

23 Sweet Honey In the Rock @ ETSU’s Martha Street Culp Auditorium 7:30 pm

Fossil ID Night @ Gray Fossil Museum 4 pm

The Tri-Cities Great Pumpkin Race @ Smith Brothers Harley-Davidson, Johnson City 11 am

24

25

Legacy of Hope Gala @ Meadowview 6 pm Halloween Haints Storytelling @ Historic Jonesborough Visitor’s Center 8:30 pm

**For pumpkin Patches and Corn Mazes visit pumpkinpatchesandmore.org.

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Nov 1 OCTOBER 2014 | VIPSEEN | 7

Seen In Kingsport | FA R M E R ’ S M A R K E T

Netherland Inn Low Country Boil STORY BY SAVANNA SMITH| PHOTOGRAPHY BY ANGELA BAKER

S

aturday, August 9th was the seventh year for Netherland Inn’s, the historic Inn of Kingsport, largest fundraiser. The Low Country Boil always features everyone’s favorite food.

The menu ranges from Frogmore Stew, shrimp and Andouille sausage, donated by Riverfront Seafood Market, and fresh corn and potatoes, donated by Jim Lafollette from the Kingsport Farmers Market.

Volunteers, Buddy and Debbie Wagoner, John Maupin, Dennis and Bobbie Phillips, and Tim Warren prepared the food. This year’s servers were a special treat for the crowd; Miles Burdine, John Clark, Ronnie Hammond, Jeff Fleming, Steve Lahair, and Danny Karst put on the aprons! This year’s entertainment was “Dueling Pianos” out of Asheville. They filled the venue with upbeat tunes while the crowd danced all evening.

The Netherland Inn is the centerpiece of the City of Kingsport’s 20-year Riverwalk/ Kingsport on the Holston Redevelopment project. The Netherland Inn is entirely volunteer based with no paid staff. This fundraiser is essential to the future of the Netherland Inn.

James and Crystal Bishop Phillips

TN State Rep Bud Hulsey and Co-chairman Hunter Locke

Because of the Lo Country Boil, the Netherland Inn is still open and still educating the people of the history of Kingsport. One hundred percent of the funds from past events have been used for things such as continued repair and maintenance of the buildings and grounds, replacement of the heating and cooling system in the Inn, parts 1 and 2 of the Netherland Inns 4-stage Plan: completion and furnishing of the Museum of Pioneer Transportation and replica flatboat. Funds from this and future events will go toward exterior repair and repainting of the Inn, parts 3 and 4 of the Inn’s 4-stage plan: construction of a reproduction of Kings’ Wharf and the salt warehouse.

Brian and Jewell McKinney Dianne Monnier, Emilie Park Edison Watson, and Jenne Deason

Susie Oliver, Jennifer and David Light, with Nora Bailey

Sharon and Darrell Ducan

8 | VIPSEEN | OCTOBER 2014

The Fortney’s

Ruth and John Leonard

Lafe and Heather Cook

Tom and Robert Segelhorst

John K and Laura Williams

Bobbie’s Boys

Tommy and Dee Olterman

Seen In Bristol | T H E V I R G I N I A N

The Fellowship of Christian Athletes Golf Classic 2014 PHOTOGRAPHY BY SAVANNA SMITH | STORY SUBMITTED

O

n Monday, August 11th, The Fellowship of Christian Athletes of Upper East TN / Southwest VA had their annual “FCA Golf Classic” which was held at the Prestigious and Nationally known Virginian Golf Club, in Bristol, VA. It was a beautiful day with great golf, fun, fellowship, and food! 128 golfers (32 teams) came out to support this great ministry that works through coaches and athletes on middle, high school, and college campuses throughout our region. The FCA mission statement is, “To present to athletes and coaches and all whom they influence the challenge and adventure of receiving Jesus Christ as Savior and Lord, serving Him in their relationships and in the fellowship of the church.” The FCA in East TN / Southwest VA is involved with almost 100 schools throughout our region. Through the FCA campus huddles, team devotions, coaches Bible studies, school assemblies, weekend retreats, and sports camps, FCA Staff will be involved with close to 9,000 students each year in our region!

This past year, the FCA ministry has helped over 350 students and coaches make positive decisions to receive Christ as their Savior.

The ministry has also sent over 300 students to FCA Camps where their lives were impacted for their schools and eternity! FCA has given over 1700 Bibles to athletes, coaches and students this year.

Presenting Sponsor “First Bank & Trust”

Retired University of TN Women’s A.D., Joan Cronan and 3 time Super Bowl Champ, Carroll Dale show off their Championship Rings

The Fellowship of Christian Athletes would truly like to thank all of the participants and businesses who supported this day for such a great local mission! Special Thanks to Virginian head golf pro, Jim Blackmore, assistant pro, Jeremy Cason, and their staff for making this such a first class event. Also, thanks to course superintendent, Chuck James and his staff for having the golf course in such beautiful and perfect shape!

If you would like more information on The FCA Golf Classic for next summer, or you would like to be involved with this great ministry that is making a difference in our region please contact Chris Crockett – ccrockett@fca.org / (423) 571-2745 for Bristol, Blountville, Bluff City, Kingsport, TN/ and Southwest, VA – or Steve McAuley – smcauley@ fca.org / (423) 306-4889 for Johnson City, Elizabethton, Johnson Co., Greeneville, Greene Co. TN.

FCA Golf Classic Champions- Bryan Brubaker, Bryan Sangid, Brian Martin, and Ben Hale

2nd Flight winners “Bristol Region Med Center”

Presenting Sponsor “Del-Rick Corp.”

Major Sponsor and 1st Flight Winners - “Tritt Insurance”

Presenting Sponsor- “Tuck Mapping”

FCA Director Chris Crockett and wife Katy

10 | VIPSEEN | OCTOBER 2014

Spike Tickle, Joan Cronan, Head Pro-Jim Blackmore, Chris Crockett

Tennessee Vols Retired Women’s AD Joan Cronan, shares the spiritual impact that FCA has had in her life, and on thousands of athletes and coaches.

Seen In Eliz abethton | T W E E T S I E T R A I L

TWEETSIE TRAIL TREK

Opening Day Run/Walk/Cycle O

n Saturday, August 30th, there was a lot of excitement in the air as neighbors, friends, and families gathered to officially open the Tweetsie Trail at the Lion’s Field in Elizabethton, TN. The original bell from the train signaled the grand opening of the trail and the train whistle could be heard to encourage participants. The Tweetsie Trail section that runs between Elizabethton and Johnson City is now open to walkers, runners, and cyclists. The trail is 4.5 miles and runs between Alabama Street in Johnson City and Sycamore Shoals State Park in Elizabethton. Eventually, the trail will continue to downtown Elizabethton and end near the Betsytowne Shopping Center.

Music entertainment and vendors provided a festive atmosphere at the Memorial Park Community Center in Johnson City.

Registration fees for the event will go toward Trail development and maintenance. Each participant received an event T-shirt and inaugural Trek medallion.

For more information on the Tweetsie Trail, visit www.tweetsietrail.com

PHOTOGRAPHY AND STORY BY LINDA COFFEY

The ringing of the original bell from the Tweetsie signaled the trail is open.

The Trail is open!

Jerome Kitchens, City Manager of Elizabethton, TN

12 | VIPSEEN | OCTOBER 2014

All ages participated

Dr. Dan Schumaier

The cyclist prepare for their trek

Medallions handed out to everyone who completed the Trek.

Bill and Gayle Waite are ready to ride!

Milligan College

Friends enjoying the day

Born to ride!

“Two Tired” Films – they have provided videos of the Trail on the website

Photo op!

The New Age of Healthcare The Idea

In today’s medical world it seems that insurance plans with high deductibles are the only option, especially for employers. Most plans are designed to cover major illnesses like cancer, heart attacks and surgeries, but what about the routine visits? Many of these minor health problems can be very expensive because these visits are self-paid until or unless high deductibles are met. This creates a big gap in expenses to cover what is needed most.

Dr. Chip Backus is a local ER physician and Urgent Care Facility owner, and while working with his patients, other business owners, and personal family experiences he took notice to the big gap. Being an active member in the local community, Dr. Backus began work on a project that would help his fellow citizens attain more affordable healthcare. He created a local company that offers employers the ability to provide healthcare benefits through a non-insurance based membership program called Simply Healthcare.

The vision of Simply Healthcare is to

provide care for urgent and routine medical needs while keeping healthcare affordable and available to virtually everyone.

The Community Project

Simply Healthcare is the result of Dr. Backus’ belief that insurance should be used for catastrophic, medical issues but not for routine, daily care. This is the system as it should be: reasonably priced and convenient to everyone. After discovering that most medical needs could be handled in an urgent care facility, safely and conveniently, Dr. Backus knew there was a need for Simply Healthcare.

Right now, the market is hungry for change in the midst of a potentially unstable, unclear health care reform. The goal is to get employers and their employees taken care of as quickly as possible with reduced costs that benefit both parties. Since insurance is not involved at all, no claims are made when an employee visits a clinic, thus an employer’s rates will not go up. This concept keeps companies from using their money pool, which in turn creates a low cost for employees.

Simply Healthcare is membership driven, so the more members the organization has the more people it can help. Dr. Backus knows the key to success is to put the needs of the community first. The concept, though a new one, fills a great need in the realm of healthcare.

Chip Backus

info@YourSimplyHealthcare.com YourSimplyHealthcare.com

888-830-3136

“I CARRY CRESTPOINT.

SHOULDN’T YOU?” LEON OVERBAY

STORYTELLER AND RADIO SHOW HOST FOR “JONESBOROUGH’S ORIGINAL STORYTELLING HOUR”

“Switching to a $0 premium CrestPoint Health Medicare Advantage plan is a no-brainer. When I go to my family doctor, I don’t have to pay a thing. I try to stay well, but if I get sick, I know I’ll feel a lot better going to the doctor’s office and pharmacy without ever having to pull anything out of my billfold except a CrestPoint ID card.

With my membership, I get full access to The Wellness Center and I have thoroughly enjoyed my experience there. I’ve talked with other members who made the switch to CrestPoint and found they are equally satisfied. I’m paying less and getting more.”

Want to know more? Call CrestPoint Health today!

1-866-828-3307, TTY Users 1-800-848-0298 8 a.m. to 8 p.m., 7 days a week | yourcrestpointhealth.com CrestPoint Health is a Medicare Advantage PPO plan with a Medicare contract. Enrollment in CrestPoint Health depends on contract renewal. The benefit information provided is a brief summary, not a complete description of benefits. For more information, contact the plan. Limitations, copayments and restrictions may apply. Benefits, formulary, pharmacy network, provider network, premium and/or copayments/co-insurance may change on January 1 of each year. You must continue to pay your Medicare Part B premium. CrestPoint Health offers Medicare Advantage plans in the following Tennessee counties: Carter, Greene, Hancock, Hawkins, Johnson, Sullivan, Unicoi and Washington. H0879_VIPAD_2015_Approved

spotlight

VIP business profile

Just take a walk down the hall inside CrestPoint’s new headquarters, and you can feel the energy.

You’ll likely hear Becky Jones, the community relations specialist, on the phone, bubbling with excitement about setting up her next meeting with a Medicare Advantage member.

y r o t S Our

Across from her sits Jim Hunter, a retired Vietnam veteran, who is CrestPoint’s senior business development consultant. You usually can’t find him at his desk though, because he’s always out in the community helping members any way he can.

At the other end of the sprawling building is a team of case managers, busily checking in with patients.

And tucked away in offices that line the facility are executives and the CrestPoint leadership staff, carefully planning their next strategic move.

The place is always buzzing.

OCTOBER 2014 | VIPSEEN | 15

spotlight

VIP business profile

Where CrestPoint began and where it’s headed is truly an inspirational story. It’s one that begins with a vision, dedication, hard work, and a team that believes in delivering a better product and experience to its health plan members.

In 2010, the idea was born. Mountain States Health Alliance formed Integrated Solutions Health Network (ISHN), which would later become the parent company of CrestPoint.

The following year, CrestPoint was created to serve as the benefits administrator of the Mountain States Health Alliance’s team member health plan, which is made up of approximately 15,000 employees and dependents.

“As the only provider-sponsored health plan in the region, CrestPoint Health’s mission is to ensure that we have a strong health system that meets the needs of the people whom we serve,” said Rob Slattery, president and CEO of CrestPoint.

Originally based in a small office off Sunset Drive in Johnson City, which at the time comfortably fit the company’s 13 employees, homegrown CrestPoint was determined to keep growing.

The organization decided to file an application with the Centers for Medicare & Medicaid Services (CMS) to begin offering Medicare Advantage plans to the region. This is a process that all companies offering Medicare Advantage plans must do initially and continue to do annually. Additionally, CrestPoint Health must be recognized as an insurance company with the Tennessee Department of Commerce and Insurance, and an application was filed with them too. Both were approved. Looking back, it all seems so simple, but it took a lot of planning and hard work by the team to make CrestPoint a reality.

In 2012, CrestPoint launched its first Medicare Advantage prescription drug plan. The first Annual Election Period (AEP), which is a time for anyone on Medicare to sign up for a Medicare Advantage plan or make a switch, was a success.

The once small, yet capable, CrestPoint team began growing to a full-blown staff. Vice presidents, directors, coordinators, case managers, clinical specialists and many more positions were created and then filled with the best candidates to handle and grow the

16 | VIPSEEN | OCTOBER 2014

success that CrestPoint had quickly achieved.

“I came to CrestPoint to help build it from the ground up because I believed in the organization’s mission,” said Sharon Dicorato, vice president of Sales and Marketing.

“Creating CrestPoint for the people in our community is very personal to me.”

Dicorato’s sales team began thriving with the addition of a sales director and about 200 independent agents that offered CrestPoint’s plans to their clients.

Next, a marketing team was established to create and design advertisements, commercials, and several other pieces to relay CrestPoint’s products to the community.

“Gaining trust and satisfaction with our members is and has always been our goal. These plans were designed based on their needs. Our members are our neighbors, our friends, and people out in the community,” said Dicorato.

From there, CrestPoint kept gaining momentum. A case management team was designed to ensure members would receive the best possible care, along with helping them navigate through the sometimes confusing and complicated health care world.

A provider relations team was formed to offer education and support to the provider offices, with the primary focus on providing that “personal touch,” in addition to ensuring

the members have access to the right providers. Being local helped CrestPoint achieve a true partnership with the providers.

“CrestPoint is unique in that we all share a common vision and passion to help ensure our community and community partners are able to meet the needs of those within,” said Kristie Hammonds, vice president of network management. “We contract mainly in our 29-county region, extending outside this area at times, to ensure our members have all the options available to them.”

CrestPoint’s transformation only continued. In 2013, the company submitted an application for the program’s expansion of additional benefits and developed an intricate sales plan to increase Medicare Advantage membership. The following year, CrestPoint introduced a $0 premium Medicare Advantage MA-only plan, along with a prescription drug plan that had the same $0 premium.

To say the plans simply took off is an understatement.

“It’s the integration of what we’ve built that is truly an accomplishment. As a team, we’ve worked so hard to build CrestPoint to what it is today,” said MJ Zibdeh, director of sales.

“We understand where we came from and where we want to be, and that is serving our community… one member at time.”

In mid-2014, numbers released from CMS showed that CrestPoint was the fastest-growing insurance company for Medicare Advantage plans in Northeast Tennessee.

The plans offer what people in the community said they wanted: a free gym membership to certain area fitness centers, $0 generic prescription drugs, and a $0 copay to see their family doctor.

And their satisfaction shows.

CrestPoint conducted surveys through an external auditor; the results confirmed members were pleased.

CrestPoint credits its customer service, plans, and the network of doctors built through ISHN’s providers.

All of this encompasses what CrestPoint has grown to become: an organization proven to be embedded in its community.

Take a drive around the region and you’re bound to spot the signs of CrestPoint all around you.

Perhaps you’ll see a member, proudly wearing a CrestPoint shirt. Or, maybe you’ll come across a commercial while watching TV, boasting CrestPoint’s $0 premium Medicare Advantage plans. And you can’t miss all the sponsorships shown throughout the area.

But if you step into CrestPoint’s new headquarters, now in Med Tech Park, you can witness the growth firsthand. They just had to move out of their former home base because it quickly became cramped.

In Rob Slattery’s new office, you can look out the glass windows on the wall and see his team, which has quadrupled in size.

He smiles and leans back in his chair when he reminisces about how he came up with CrestPoint’s logo. It was a tough choice.

“I wanted the design to be a sun coming up over the mountains. There were three different versions and I really liked them all, so I took them home to my family and laid them out on the kitchen table. My son immediately pointed to one and told me – that’s it, Dad,” said Slattery.

That’s how the logo was created.

A lot has changed since then. CrestPoint now has hundreds of independent agents, and has become a household name for thousands across the region.

If Slattery had a crystal ball and could see into the future, where would CrestPoint be in five years?

“I see CrestPoint and its dedicated team of health care professionals being the best at what they do, the best in being able to manage the needs of the people seeking out insurance products and having the peace of mind knowing that the highest quality health care is just a step or call away,” he said. “I envision us still growing and still providing our community with an exceptional experience that only a locally run company can deliver.” If the past is any indication of the future, CrestPoint Health will surely continue to be a success.

CrestPoint Health is a Medicare Advantage PPO plan with a Medicare contract. Enrollment in CrestPoint Health depends on contract renewal.

The benefit information provided is a brief summary, not a complete description of benefits. For more information, contact the plan.

Limitations, copayments and restrictions may apply. Benefits, formulary, pharmacy network, provider network, premium and/or copayments/coinsurance may change on January 1 of each year. You must continue to pay your Medicare Part B premium. CrestPoint Health offers Medicare Advantage plans in the following Tennessee counties: Carter, Greene, Hancock, Hawkins, Johnson, Sullivan, Unicoi and Washington.

H0879_VIPSEEN_2015article_Approved

OCTOBER 2014 | VIPSEEN | 17

Seen In Bristol | B R I S T O L M O T O R S P E E D WA Y

Hayley Dietrich and Missy Sturgill

Jason Lloyd of Ivy Road

PHOTOGRAPHY AND STORY BY LINDA COFFEY

I

t was a perfect evening at the Bristol Motor Speedway for the 2014 CASA for Kids, Inc. fundraiser. On August 30th, the sounds of Ivy Road could be heard throughout the Speedway as the guests sang, danced, and enjoyed hor’ devours provided by the Speedway food services.

(There was that one moment when the CASA Executive Director, Mary Kilpatrick, took to the microphone to sing “Benny & the Jets” with Lynda Laws!)

Several guests took the opportunity to drive on “The World’s Fastest Half Mile” for an additional donation to CASA. There was actually the smell of burning rubber in the air!

CASA for Kids, Inc’s mission is to advocate for the best interest of the neglected/abused children appointed through the Juvenile Courts in Sullivan and Hawkins Counties.

100% of the proceeds raised by the Rooftop Party will benefit CASA for Kids, Inc of Sullivan and Hawkins Counties.

For additional information about CASA, please visit their website: www.casa4kidsinc.org

Angela and Mickey Baker

Mary Kilpatrick (Executive Director of CASA) and Joe Hupp

CASA Volunteers and Board Members

Yvonne Maxwell, Sally Dotson, and Debbie Waggoner

Girls just want to have fun!

18 | VIPSEEN | OCTOBER 2014

Stephen and Deborah Todd

Lynda Laws of Ivy Road

Friends having fun!

Kingsport Armature and Electric

Heather and John Kunysz

Amy Doran, Tom Pridgen, Kay Newell, Mickey Smith, and Jo Zimmerman

Melissa, Anna Mae, and Daniel Boyd

Danielle Hahne and Tracy Fleenor

Seen In Blount ville | T R I - C I T I E S G O L F C O U R S E

16th Annual

Golf Tournament

M

onday, August 18 was a beautiful day to be on the golf course at Tri-Cities Golf Course in Blountville. The day was started off with lunch for all the teams and supporters then at 1 pm–shotgun! They’re off. Each team played 18 holes and had a blast while doing it. Every year this event is fun filled and seems to always get better. Players enjoyed the weather and got all 18 in right before a storm!

“Each year, we are humbled by the support we receive from our community and the loyal fans of Bristol Motor Speedway,” said Claudia Byrd, executive director of the Bristol Chapter of Speedway Children’s Charities. “In 2013 their generosity enabled us to distribute more than $742,000 to 87 children’s agencies in the region. Through continuing contributions and our full schedule of events, our goal is to exceed those expectations in 2014.”

PHOTOGRAPHY BY BRIAN HULLETTE STORY BY SAVANNA SMITH

Seen In Johnson Cit y | W I N G E D D E E R PA R K

e k a u Q on the

Debbie and Ray Pritt

LAKE

Phyllis and James Holmes

STORY AND PHOTOGRAPHY BY SAVANNA SMITH

A

Hall Racing

NCM Racing

20 | VIPSEEN | OCTOBER 2014

lthough the second weekend of September marked the first time Johnson City had hosted a national speedboat tour, the turn out was that of an established event! “Quake on the Lake” was the state’s first USTS powerboat-racing event, taking place on Boone lake with around 1000 spectators.

NSTS has been conducting speedboat races around the U.S. since 1982 but this event marks the first in Tennessee and because racing is so big in the region, this race was nicknamed the worlds wettest half mile.

This area had never seen anything like the powerboats, which are capable of reaching speeds of 120 mph. The event consisted of three heats for hydroplane, runabout, and capsule boats with four laps per heat. Crowds gathered at the park to witness such an exciting thrill Friday, Saturday and Sunday. All 93 NSTS race teams were as excited as the crowd, not so much for racing but bringing the region an unfamiliar sport. The first annual “Quake on the Lake” was a smashing hit! Congratulations to all the division winners!

TBR Raceboats

USTS Officials

Seen In Abingdon | H E A R T W O O D

A Bluegrass and BBQ Fundraiser was held on Saturday, September 6, 2014 at Heartwood to benefit the programs of Appalachian Sustainable Development. Live music was presented by “The Boys”. BBQ with all the fixin’s was provided – portions of the food were provided by programs sponsored by ASD. Blue Ridge Beverage Beers and Abingdon Vineyard Wines were featured.

A highlight of the evening was volunteer recognition and hearing the stories of families that have received assistance through ASD and are now empowered to earn income, have access to fresh, healthy food, and living better…“locally.”

Appalachian Sustainable Development was created in 1995 with a mission to build a thriving Appalachia by growing food, communities, and opportunities. Fourteen counties in southwest VA and northeast TN are served by ASD by the operation of 10 programs in 3 sectors: sustainable forestry/wood products, sustainable agriculture/food system development, and food access. To succeed in this work, the create partnerships in local communities, build capacity, and honor and respect the people who live in the communities.

Corporate Sponsors for the event: Bank of Tennessee, Blue Ridge Beverages, Cary Street Partners, Meade Tractors. Media Sponsorship was provided by VIPSEEN. PHOTOGRAPHY AND STORY BY LINDA COFFEY

Becky Watson, Gary Fielden, with Ed and Jean Stead

Kathlyn Terry (Executive Director) and Sylvia Crum (Director of Communications and Development)

Sandy and Tom McGlothlin

Amy and Jake Harris

Volunteers for ASD Meghan and Will Carty

22 | VIPSEEN | OCTOBER 2014

Jo Ann Deeta (volunteer with ASD) selling raffle tickets

Raffle

Amy Terry and Heather Grove

Cary Street, Chris Walters, Will Carty, Sylvia Crum, and Freddy Sullivan

Helene Conway and Jerry Hagy

Ann Ferguson, with Shelburne and Beulah Ferguson

John O’Dell and Debbie Hamilton

O

ctober is here again and we are celebrating the cooler weather, the upcoming seasons, and our annual Dining and Restaurant Guide.

As you peruse through the pages, take a moment to look through the pages and at the restaurants in this region. There are chefs, restaurants, and menus in the following pages that are both familiar and new: take it all in and then go out and eat. Food is essential to good health, but many also agree that food means fellowship and that the meeting with friends and family over a meal can be almost as nourishing as the dishes themselves. The cuisine that is covered this issue is vast and no foodie is sure to be left out when it comes to what he/she may like. The establishments are varied and the chefs are unique, but one thing is certain: food is on the mind this month and hopefully it will be in your belly after flipping through these pages.

26 Barberito’s Kingsport 28 Black Olive 30 Blackthorn Club 32 Bone Fire Smokehouse 34 Bonefish 36 Chava’s

38 Figaredo’s 40 JJ’s Restaurant & Sports Bar 42 Old South 44 Sahib 46 Kingsport Downtown Dining 48 Tri-Cities Area Dining Giude OCTOBER 2014 | VIPSEEN | 25

2014 MENU GUIDE

— KINGSPORT,

TN —

300 Clinchfield St Kingsport, TN 37600 (423) 343-4511

www.barberitos.com

About Barberitos in Kingsport Barberitos is a quick service southwestern restaurant offering fresh, made in-house food that is customized and made to order.

Burritos, tacos, salads, quesadillas, and nachos are among their specialties.

Committed to serving “farm fresh” food, Barberitos serves all natural vegetables delivered to stores and hand-cut daily.

Whole breasts of chicken are grilled fresh, as is the high quality cuts of steak, and choice ground beef. Barberitos’ salsas, guacamole, hot sauces, meat marinades, salad dressings, rice, beans, char grilled meats, chips, and dips are made from scratch each day.

Barberitos also provides full-service catering ranging from burrito boxed lunches to taco, salad, nacho, or fajita bars that can be customized to serve a few to several hundred people.

SAMPLE MENU SELECTIONS

Choose Your Entree

Specialty Items

Burritos .Comes with rice, beans, pico de gallo, cheese, protein & veggies in a tortilla of your choice (flour, wheat, chipotle or spinach)

Quesadillas Cheese $3.99 Veggie $5.39 Chicken $5.99 Steak $6.69 Grilled on a 10” tortilla (flour or wheat).

Comes with a side of sour cream & pico de gallo

Bowls .Comes with rice, beans, pico de gallo, cheese, protein & veggies all unrolled in a bowl Tacos .Comes with rice, beans, pico de gallo, cheese, protein & veggies in shell of your choice (hard corn, soft flour or soft corn).

Price includes 2 tacos.

Single taco $3.39 (Add $0.70 For steak) Salads .Comes with rice, beans, pico de gallo, cheese, protein & veggies. .Lettuce: iceberg, romaine & spinach (taco salad shell optional) .Homemade dressings: southwest vinaigrette, buttermilk ranch, chipotle ranch & fat free balsamic vinaigrette Nachos .Comes with beans, protein, pico de gallo, lettuce, olives, & jalapeños with fresh shredded cheese toasted or cheese dip

Choose Your Protein Steak $7.29 Chicken $6.59 Tofu $6.49 Ground Turkey $6.49 Ground Beef $7.29 Vegetarian $5.99 Upgrade your entree Guacamole $0.99 Sour Cream $0.69 Sliced Avocado $1.49

26 | VIPSEEN | OCTOBER 2014

The Vegan Burrito................................ $6.99 .Comes with rice, beans, tofu, pico de gallo, lettuce & guacamole on a tortilla of your choice Guacamole Salad.................................. $6.89 .Comes with black beans, cheese, pico de gallo, mushrooms, guacamole, olives & cucumbers on a bed of spinach leaves Fajita Burrita - $7.89 .Comes with rice, beans, protein, cheese, pico de gallo, lettuce, sour cream, sautéed green peppers & onions on a flour tortilla (add $0.70 For steak) California Burrito.................................. $6.89 .Comes with rice, beans, pico de gallo, lettuce, fresh sliced avocado & sw vinaigrette dressing on a whole wheat tortilla Jerk Fish Taco Fridays.......................... $6.79 .Comes with grilled jerk tilapia, cheese, guacamole, cilantro & lime served on your choice of taco shell.

Price includes 2 tacos. Single taco $3.79. Add jerk fish to any entree for base price of $6.79. (Available on fridays only)

Lil’ Barbs Kids Menu

(12 & Under. Served with a cookie & lil’ barbs drink) Kids’ Burrito......................................... $5.29 .Comes with protein, cheese & lettuce (add $0.70 For steak) Kids’ Taco............................................. $4.29 .Comes with protein, cheese & lettuce (add $0.70 For steak) Kidsadilla.............................................. $4.69 .Comes with protein & cheese (add $0.70 For steak)

SOUTHWEST

Extras & Drinks

Catering Menu

Cheese dip Large $3.99 Medium $1.99 Small $0.99

Burrito Lunch Box................................. $7.50 Per Person (starting price) Our world famous burrito rolled with your choice of tortilla, rice, beans, protein, pico de gallo & shredded cheese.

Add $0.69/Person for sour cream Add $0.99/Person for guacamole Add $0.70/Person for steak

Guacamole Large $3.99 Medium $1.99 Small $0.99 Guac & Cheese Large $4.59 FREE CHIPS & SALSA WITH EVERY ENTREE ORDER! Coca-cola products & freshly brewed tea Regular (20oz) $1.79 Large (32oz) $1.99 *Prices subject to change

Burrito Platter...................................... $7.00 Person (starting price) Same as our burrito lunch box, just optimized for a larger crowd. ............................10 People - - - - - $7.00/Person ............................20 People - - - - - $6.50/Person ............................30 People - - - - - $6.00/Person ............................100 People - - - - $5.50/Person ....................... Add $0.69/Person for sour cream ....................... Add $0.99/Person for guacamole ................................. Add $0.70/Person for steak Taco Bar................................................ $8.50 Per Person (starting price) .Choice of protein: char-grilled chicken &/or steak .Choice of shells: hard corn &/or soft flour .With shredded cheese, pico de gallo, lettuce, guacamole, sour cream & smoked chipotle hot sauce.

Salad Bar............................................... $8.50 Per Person (starting price) .Choice of protein: char-grilled chicken &/or steak .Choice of lettuce: iceberg, romaine or spinach .Choice of dressing: southwest vinaigrette, buttermilk ranch, chipotle ranch & fat free balsamic vinaigrette .With taco salad shells, shredded cheese, pico de gallo, guacamole & sour cream.

Drinks, Desserts & Dips Sweet tea or unsweet tea......................$6/gallon Bottled water or coca cola products...... $2/each Freshly baked cookies........................$0.69/each FREE CHIPS & SALSA WITH EVERY CATERING ORDER! (.We also provide complimentary forks, napkins, plates, disposable chafing stands & warmers with all orders) Made In-House Dips Heavy-d salsa, tomatillo salsa, fire roasted poblano salsa, guacamole, cheese dip, smoked chipotle hot sauce & pico de gallo 1/2 Pint $3.99 Pint $7.49 Quart $13.99 *Prices subject to change

Nacho Bar............................................. $8.50 Per Person (starting price) .Choice of protein: char-grilled chicken &/or steak Choice of beans: black or pinto .With tortilla chips, melted cheese, pico de gallo, guacamole & sour cream.

Fajita Bar.............................................. $9.50 Per Person (starting price) .Choice of protein: char-grilled chicken &/or steak Choice of beans: black or pinto .Choice of shells: hard corn &/or soft flour .With sautéed peppers & onions, shredded cheese, pico de gallo, lettuce, guacamole & sour cream.

Burrito Revolution Barberitos is on a mission to change the world one burrito at a time. We work diligently to provide our customers with fresh, fast and delicious food on a daily basis. We recently launched the Burrito Revolution to show how much we love our customers by emphasizing three main principles: People, Food, and Customer Service.

Our customers are the very reason that we exist. Our goal is to help our communities and the people within because we genuinely love and care about them. Secondly, food is our passion. We work diligently to make it fresh daily just for you. “Farm Fresh” is not just a slogan... It’s our mission!

Last but not least there’s our customer service. Your dining experience is our absolute highest priority. Exceeding your expectations... it’s what we are all about, and it’s just that simple.

When an individual dines at Barberitos, they are not only benefiting the local establishment, but also the local community as well. Each burrito sold helps give back to the people, organizations, and schools of each local area. At the end of the day can a burrito change the world?

Barberitos thinks it can, one at a time. Join the movement today at Barberitos Kingsport!

OCTOBER 2014 | VIPSEEN | 27

2014 MENU GUIDE

THE

Black

Olive

Timeless...Classic...Simply Italian

125 E. Jackson Blvd.

Jonesborough, TN 423-788-3618 Fax/phone 423-788-3803 We, Mo and Kinsey, the owners of The Black Olive Restaurant in Jonesborough, TN, want to invite you to come to satisfy your taste buds with authentic and delicious Italian cuisine. An inviting ambience awaits you as we strive to provide our customers with the ultimate dining experience and excellent service as well. At The Black Olive, we make all of the dishes fresh and made-to-order, trying to meet even the most discriminating needs, such as gluten-free and dairy-free options. The Black Olive also uses as many local products as possible to support our local farmers and businesses.

Our lunch specials start at $5.99 Monday through Saturday from 11-4pm, and The Black Olive is open seven days a week for lunch and dinner. At The Black Olive, we want you to leave our restaurant feeling full, satisfied, and happy. Great portions at great prices!

Please come dine in with Mo and Kinsey and staff at The Black Olive at 125 E. Jackson Blvd in Jonesborough, or call in dinner to go. Catering is also available, and we have a private party room for events you are planning.

WE LOOK FORWARD TO SEEING YOU SOON!

SAMPLE MENU SELECTIONS

Appetizers & Side Orders ITALIAN GARLIC KNOTS........................ 4.25 Fresh dough knots baked to perfection & brushed with homemade garlic butter, served with marinara sauce.

With mozzarella cheese 4.99 FRIED CALAMARI................................... 7.50 Breaded to order and served with spicy marinara sauce and fresh lemon.

ITALIAN NACHOS.................................. 7.50 Fried pasta chips layered with sausage and/or chicken, pepperoncini peppers, black olives, dices Roma tomatoes & jalapenos, topped with mozzarella, Parmesan cheeses & Alfredo sauce.

BASKET SAMPLER................................. 8.50 An Assortment of onion rings, chicken strips, mozzarella sticks, fried mushrooms & fries, served with marinara sauce and ranch dressing.

Oven Baked Pasta Dishes

Hours of Operation: Sunday-Thursday, 11:00am – 9:30pm Friday-Saturday, 11:00am – 10:30pm

28 | VIPSEEN | OCTOBER 2014

MANICOTTI............................................ 9.49 Manicotti stuffed with ricotta cheese in a creamy marinara sauce topped with mozzarella cheese & baked to perfection.

BAKED CHEESE TORTELLINI............... 10.99 Mozzarella stuffed tortellini noodles tossed in Alfredo & meat sauces with ricotta & Romano cheeses, topped with mozzarella & Parmesan cheeses & baked to perfection.

“THE BLACK OLIVE SPECIAL”............. 14.50 Our most popular items combined to give you a taste of Italy, our homemade Lasagna, Chicken Parmesan & Spaghetti Marinara.

EGGPLANT PARMESAN......................... 9.99 Breaded eggplant topped with marinara sauce, mozzarella cheese & baked to perfection, served with a side of Spaghetti Marinara.

MEAT LASAGNA.................................. 10.99 Our famous homemade Lasagna topped with meat sauce, mozzarella cheese & baked to perfection.

MEATBALL PARMESAN.......................... 9.99 Meatballs topped with marinara sauce, mozzarella cheese & baked to perfection, served with a side of Spaghetti Marinara.

VEAL MARSALA................................... 13.99 veal cutlet sautéed with olive oil, fresh garlic, mushrooms, Marsala wine sauce, served over a bed of fettuccini.

Chicken & Seafood Platters CHICKEN PARMESAN.......................... 11.99 Deep fried all white meat hand breaded chicken breast topped with marinara sauce, mozzarella cheese & baked to perfection, served with a side of Spaghetti Marinara.

CHICKEN MILANO............................... 11.99 Baked chicken breast layered with ham, provolone, basil & mushrooms, served with Fettuccini Alfredo.

CHICKEN PENNE GORGONZOLA......... 9.99 Sliced grilled chicken sautéed with mushrooms & garlic tossed with penne pasta in a creamy Gorgonzola cheese sauce & garnished with fresh Roma tomatoes.

CHICKEN PRIMAVERA........................... 9.99 Spaghetti tossed with grilled chicken, fresh vegetables, garlic, red pepper & Parmesan cheese.

CHICKEN BOWTIE FESTIVAL................. 9.99 Sliced grilled chicken sautéed with bacon, garlic, red onion & tomato tossed with bowtie pasta in a creamy asiago cheese sauce.

SPICY BOWTIE CHICKEN..................... 10.99 Bowtie pasta tossed with a spicy cream sauce with cayenne pepper, chicken, sun-dried tomatoes, green onions & mushrooms.

CHICKEN FETTUCCINI........................... 9.99 Grilled chicken served over fettuccini noodles in a creamy Alfredo sauce.

CHICKEN SCALOPPINI......................... 10.99 Chicken breast sautéed with mushrooms, tomatoes, bacon and butter cream sauce, served over spaghetti.

ARTICHOKE ANGEL HAIR...................... 8.99 Roma tomatoes, garlic, black olives, capers, fresh basil, Artichokes sautéed then tossed with angel hair pasta.

Add chicken 9.99, Add shrimp 10.99

ITALIAN SPICY SHRIMP & CHICKEN.................. 10.99 Sprimp & chicken with penne pasta tossed in a spicy cream sauce with cayenne pepper, sun-dried tomatoes, green onions & mushrooms.

“THE BLACK OLIVE’S” HOT TILAPIA... 11.99 Tilapia fillet sautéed with garlic, jalapenos & spinach in a lemon butter cream sauce over angel hair pasta tossed with Roma tomatoes.

SHRIMP SCAMPI.................................. 11.99 Shrimp & mushrooms sautéed in garlic & tossed with angel hair pasta & fresh basil in lemon butter sauce & garnished with fresh Roma tomatoes.

Hot Grilled Sandwiches & Subs PHILLY CHEESE STEAK “THE WORKS”. 6.99 Grilled steak, onion, green pepper, mushrooms, banana peppers, melted cheese, lettuce, tomato & mayo.

GRILLED CHICKEN SUB......................... 6.99 Specially marinated & grilled chicken with grilled onion, melted cheese, lettuce, tomato & mayo.

VEGETARIAN SUB.................................. 6.99 Grilled mushrooms, onions, green peppers, black olives, banana peppers with melted cheese, lettuce, tomato & Italian dressing.

BEEF GYRO............................................ 6.99 Sliced beef gyro with tomato, onion, & cucumber sauce on Pita bread.

“THE BLACK OLIVE’S” SUB................... 6.99 Ham turkey & cheese served with lettuce, tomato, onion & Italian

Stromboli & Calzones STROMBOLI....................8.99…12.99…14.99 pepperoni, sausage, mushrooms & mozzarella cheese.

STEAK CALZONE...........8.99…12.99…14.99 Filled with steak, onion, mushrooms, green peppers & mozzarella cheese.

DELUXE CALZONE........8.99…11.99…13.99 Filled with pepperoni, hamburger, sausage, mushrooms, onions, green peppers & mozzarella cheese.

SPINACH & BROCCOLI CALZONE 7.99…11.99…13.99 Filled with spinach, broccoli & mozzarella cheese.

“The Black Olive’s” Specialty Pizzas SUPER SUPREME Hamburger, pepperoni, sausage, mushrooms, onions, green peppers, banana peppers & black olives.

10” 8.99, 14” 13.99, 16” 16.99 “THE BLACK OLIVE’S” SPECIAL Hamburger, pepperoni, sausage, ham, salami & bacon.

10” 8.99, 14” 13.99, 16” 16.99 VEGETARIAN Mushroom, onion, green peppers, banana peppers, black olives, spinach, broccoli, fresh tomatoes & garlic.

10” 8.99, 14” 13.99, 16” 15.99 CHEESE LOVERS Mozzarella, provolone, Romano, Parmesan & American cheese.

10” 7.99, 14” 11.99, 16” 13.99 BUFFALO CHICKEN PIZZA Chicken dipped in hot sauce with mozzarella cheese & sauce.

10” 7.99, 14” 11.99, 16” 14.99 SPICY ROMANO CHICKEN PIZZA Chicken green onions, red peppers, mozzarella cheese & Romano sauce.

10” 8.99, 14” 13.99, 16” 15.99 MARGHERITA PIZZA Mozzarella, sliced tomato, fresh basil & olive oil.

10” 7.99, 14” 11.99, 16” 14.99

SUPER SUPREME PIZZA THE BLACK OLIVE SPECIAL PIZZA VEGETARIAN PIZZA CHEESE LOVERS PIZZA BUFFALO CHICKEN PIZZA SPICY ROMANO CHICKEN PIZZA MARGHERITA PIZZA

Meet the Owners: Mo Farrouki & Kinsey Holliday The owner of The Black Olive, Mo Farrouki, has been experimenting with food in the kitchen since he learned to walk. Having worked in many restaurants in Morocco, his home country, Spain, and the United States, Mo compiled his knowledge and passion for Italian/ Mediterranean food. Mo uses a variety of Moroccan spices in many of his Italian dishes, which give the cuisine a unique and unforgettable flavor. Some of the most popular items on the menu are the Lasagna, the Philly Cheese Steak, and the Calzones. A delicious spicy Alfredo sauce is used in many of the pasta dishes, which is a favorite of many.

OCTOBER 2014 | VIPSEEN | 29

2014 MENU GUIDE

1501 Ridges Club Drive Jonesborough, TN 37659 (423) 913-3164

www.blackthornclub.com Blackthorn Grille is located within Blackthorn Club and is available to members AND nonmembers for multiple types of events; Business Meetings, Group Luncheons, Charitable Fund Raisers, Birthday Parties, Reunions, Holiday Parties, Showers, Rehearsal Dinners, Weddings & Receptions and of course individual a la carte dining for lunch and/or dinner. We also feature a Sunday Buffet every week!

For those individuals who would like to be a part of Blackthorn Club as a member but who only want to take advantage of the dining options, “Dining Memberships” are available and only require that you meet a quarterly food & beverage spending “minimum” … NO MONTHLY DUES for Dining Members!

HOURS OF OPERATION: Sunday Buffet – 11:00 a.m. until 2:00 p.m. a la carte menu – 11:00 a.m. until 6:00 p.m.

Monday Closed All Day Tuesday Lunch only - 11:00 a.m. – 6:00 p.m.

Wednesday – Saturday Lunch - 11:00 a.m. until 5:30 p.m.

Dinner – 5:30 p.m. until 9 p.m.

SAMPLE MENU SELECTIONS

A Few Selected Offerings from Blackthorn’s All-Day Menu Smoked Gouda & Bourbon Bacon Pimento Cheese Dip.................................... 8 Warm Augusta-Style Pimento Cheese Dip, Black Pepper Crackers Strawberry Spinach Salad............................ 9 Baby Spinach, Strawberry-White Balsamic Vinaigrette, Mandarin Oranges, Sliced Grapes, Sliced Strawberries, Grilled Vidalia Onions, Toasted Almonds The Chopped Italian.................................. 10 Diced Baby Iceberg Lettuce, Blue Cheese Dressing, Diced Ham, Sun-Dried Tomatoes, Cucumbers, Red Onions, Toasted Pine Nuts Fried Goat Cheese Salad............................. 9 Ziegenwald Black Pepper Goat Cheese, Spring Mix Lettuces, Citrus Vinaigrette, Grape Tomatoes, Grilled Vidalia Onions, Shaved Carrots, Roasted Red Peppers, Candied Pecans

Download our Blackthorn Club App!

The BLMGT............................................... 9.5 Golden Fried Green Tomatoes, Fresh Mozzarella, Bourbon Bacon, Green Leaf Lettuce, Cajun Remoulade, Toasted Wheatberry Bread Gyro with Local Feta................................ 9.5 Lamb and Beef Blend, Shredded Green Leaf Lettuce, Diced Red Onions, Sliced Tomatoes, Ziegenwald Dairies Feta Cheese, Tandoori Naan Bread Open Faced Salmon Sandwich................... 12 Grilled Salmon, Toasted Sourdough, Lemon-Dill Sauce, Sliced Tomatoes, Smoked Gouda, Arugula The Flyin Hawaiian..................................... 10 Jerked Chicken Breast, Grilled Pineapple, Fresh Mozzarella, Bourbon Bacon, Sweet BBQ Sauce, Crispy Onions, Green Leaf Lettuce, Grilled Hoagie Roll

30 | VIPSEEN | OCTOBER 2014

The Turkey and Brie Croissant..................... 9 All natural Smoked Turkey, Homemade Blackberry Preserves, Melted Brie Cheese, Candied Pecans, Granny Smith Apple Slices, Buttery Croissant

A Few Selected Offerings from Blackthorn’s Fine Dining Menu Tuna Tartare............................................... 10 Ahi Tuna, Red Onions, Tomatoes, Scallions, Capers, Sesame Seed Wonton Crackers, Ponzu Aioli Pastrami Salmon.......................................... 1 Cold Smoked Salmon, Fresh Arugula, Grilled Apple Cream Cheese, Lavender Honey, Flash Fried Capers, Lemon Oil Braised Duck Eggrolls................................. 9 Tender Slow Cooked Duck, Peppers, Onions, Asian Spices, Cabbage Slaw, Sweet Chili-Sesame Sauce Mussels and Frites..................................... 11 Prince Edward Island Mussels, Fresh Herbs, Shallots, Cream, White Wine, Hand-Cut Truffle French Fries Heirloom Caprese Salad............................ 10 Tennessee Heirloom Tomatoes, Fresh Basil, Dungan Farms Miniature Greens, Ziegenwald Goat Cheese Mozzarella, Aged Balsamic Reduction Thai Chicken Laap...................................... 14 Fresh Cut Corn, Cilantro, Lime Juice, Tennessee Hydroponic Bibb Lettuce Shrimp and Grits........................................ 22 Jumbo Shrimp, Andouille Sausage, Tri-Peppers, Cajun Spices, Low Country Cheddar Carolina Grits Boursin Chicken......................................... 19 JEM Farms Local Chicken Breast, Herbed Cheese, Roasted Garlic & Thyme Jus, Braised Collards, Cheddar Cheese Carolina Grits

AMERICAN Trout Amandine......................................... 19 Almond Flour Encrusted North Carolina Trout, Sweet Potato and Benton’s Bacon Hash, Dark Ale Mustard Cream, Bourbon-Molasses “Caviar” Chilean Sea Bass........................................ 29 Pan Seared Sea Bass Filet, Fresh Herbs, Oven Roasted Tomato-White Bean Ragout, Fennel Broth, Parmigiano-Reggiano Cream, Dungan Farms Micro Basil New Zealand Rack of Lamb...................... 26 Juniper Berry Encrusted Lamb, Blackberry Coulis, Arugula-Pistachio Pesto Come out to Blackthorn Grille and experience the fine cuisine that comes from House-Made Vinagrettes, Hand-Cut Steaks and Fresh Seafood. Seasonal Menu Changes, Weekly and Weekend Specials, and the attention to detail makes Blackthorn Grille a Dining Destination in the Tri-Cities.

(423) 913-2321 | james@blackthornclub.com

Meet the Chef: Executive Chef James Allen James graduated top of his class from Le Cordon Bleu in Minneapolis, Minnesota and continued his training at a Top 100 restaurant in Cashel, Ireland.

While in Ireland he learned the importance of supporting local farmers and the impact it has on his menu. James continues this “local” approach at Blackthorn Club by incorporating area farms like Ziegenwald Dairies, JEM Farms, and R&D Farms. James followed up his international training by cheffing in Birmingham, Alabama. The time spent in his hometown of Birmingham allowed him to hone his skills and move up the ladder in some of the city’s finest kitchens. While he was the Sous Chef at Restaurant G in Birmingham; Bo Jackson, Charles Barkley and L.L. Cool J requested James cook for them on a regular basis. After serving as the Executive Chef of Tupelo Country Club, he moved to Johnson City four years ago to become the Executive Chef of Blackthorn Club.

Chef James welcomes the challenges and enjoys the rewards of being the Chef at Blackthorn Club. The cultivation of relationships with members and their families is one of the things he likes best about having a limited audience. The challenge of constantly offering creative and exciting dishes is another aspect he loves about being a chef. Come out to Blackthorn Club and experience the best cuisine in the area. Call today and ask about our Dining Membership. Chef James says it’s the best kept secret in the Tri-Cities.

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2014 MENU GUIDE

260 West Main St Abingdon, Va 24210 (276) 623-0037

info@bonefirebrands.com Bone Fire is located in the heart of downtown Abingdon, Va. just 2 blocks from the historic Barter Theatre. We offer a full menu all day long and feature traditional southern fare focused on smoked meats. The original 42 foot hardware counter now serves as the areas longest bar and offers full saloon service. The Smokehouse also has two private rooms and offers catering both on and off site. Bone Fire offers its guest the unique opportunity to sample the south in its traditional setting of hospitality and heritage.

Hours Sunday-Thursday 11am till 10 Friday and Saturday 11am till 11pm

SAMPLE MENU SELECTIONS

Appetizers

On the Lightside

Whites Mill Grit Cakes Cornbread Fritters Fried Green Tomatoes Smokehouse Baby Baker Nachos - Pulled Chicken or Pork - Brisket Fried Pickles Fried Portabellos Fried Pickled Okra Onion Rings

Bowl of Greens and Cornbread Bowl of Mac & Cheese w/Cornbread Side Platter – Pick Three - Pick Four

Salads Wedge BBQ Pecan Craisin Side Salad Add Any Meat To Any Salad - Pulled Pork or Chicken - Brisket or Turkey - 3 Bone Ribs

Wings DOUG BEATTY Smokemaster 32 | VIPSEEN | OCTOBER 2014

Wings Only (6) (12) -with 2 sides Wings & Bowl of Greens (6) (12)

Sandwiches with chips with 2 sides Pulled Pork Pulled Chicken Chopped Brisket Sliced Brisket Smoked Turkey Breast Rib Sandwich Fried Green Tomato BLT

SMOKED SOUTHERN The Hog The Cow High Country Reuben - Substitute 1 Side for Chips

Kids

Kids Under 10 Eat Free With 1 Paying Adult Per Child – Dine In Only Pork Sandwich w/ 1 Side Chicken Sandwich w/ 1 Side Grilled Cheese w/ 1 side Kids 2 Sides Bowl of Mac & Cheese 3 Wings w/1 Side *Kids 3 Bone Ribs w/ 1 Side * Ribs Not Included in Free Kid’s meal Offer

Platters

2 Sides Included

Smoked Baby Backs Ribs and Chicken (Dark or Light) Pulled Pork Pulled Chicken Smoked Chicken (Dark or Light) Smoked Turkey Brisket – Chopped Brisket – Sliced Pick 2 meats Pick 3 meats Pick 4 meats

Sides Mashed Sweet Potatoes Green Beans Smokehouse Beans Collard Greens Slaw Whites Mill Grit Cake Cornbread Fritters Baby Bakers Spiced Apples Broccoli Salad Potato Salad Mac & Cheese Banana Pudding

Bulk Orders Pulled Pork Pulled Chicken Smoked Turkey Chopped Brisket Sliced Brisket Housemade BBQ Sauce House Brewed Tea Sweet Potato Cake Rich Chocolate Cake

Bulk Sides Pints Quarts

Ask about our Desserts

Our Story

Established in 2007, Bone Fire Smokehouse has established itself as the region’s “must visit” smokehouse. Step back in time as you enter the restored 1917 hardware store complete with the area’s longest bar; made from the original hardware counter. The rich woodwork and tin ceilings give the building a traditional feel reminiscent of the early 20th century. Bone Fire’s reputation is built on the recipes made fresh daily that showcase this area’s rich culinary heritage. Using a dry rub on their meats, they are so proud of the end product that they refuse to sauce it before they serve it. If you do decide to use a sauce, Bone Fire has at least 5 made-from-scratch sauces every day ranging from mild to wild, served at their famous sauce bar. Combining ingredients like blueberries with habaneros or peaches with chipotles helped earn Bone Fire the title of “Best Ribs in America” on Regis and Cathy Lee in 2009. The traditional sides, which accent the smoked meats, include the legendary cornbread fritters, collard greens, grit cakes, smokehouse beans as well as host of others. The Smokehouse also showcases a variety of music throughout the week featuring both local and national acts. Local craft beers are featured on the 12 rotating taps complimenting the full selection of liquor and wine offerings. Stop in and experience a unique and satisfying dining experience while visiting beautiful Abingdon, Va. Open 7 days a week at 11am.

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2014 MENU GUIDE

1902 N. Roan Street Johnson City, TN 37601 (423) 434-0247

www.bonefishgrill.com

One Fish At A Time Fueled by their mutual passion for fish and adventure, our founders set out to create a unique dining experience–one that would take the mystery out of fish for people who didn’t eat it very often, and yet provide further mystery for the truly adventurous.

In their search to find fish from the waters of the world, they hunted down fish purveyors with the same commitment to quality as theirs.

They hired a responsible fish guy who never stops traveling in search of unique species.

Today, the founders’ ritual of receiving, inspecting, and hand cutting fish daily is still practiced by the partners at Bonefish Grill.

As is their dogged commitment to quality and excellence at every level.

On January 15, 2000 in St. Petersburg, Florida, the first Bonefish Grill was born.

People turned out in droves! The success of their vision has generated restaurant growth that has taken them throughout the Southeast and Northeastern coasts, and today Bonefish Grill has begun expanding throughout the U.S.

SAMPLE MENU SELECTIONS

Signature Starters Bang Bang Shrimp®................................... 9.7 crispy, tossed in a creamy, spicy sauce Cold Snap Fresh Ceviche*........................ 7.9 served in a frozen glass made entirely of ice chilled bay scallops, shrimp, fresh fish, vegetables, avocado, cucumber, jalapeño, citrus, cilantro + warm tortilla chips Ahi Tuna Sashimi*......regular 10.7 | large 16.9 premium sushi grade, sesame-seared rare with wasabi + pickled ginger Mussels Josephine® ...regular 10.7 | large 16.9 (PEI) tomatoes, red onion, garlic, basil + lemon wine sauce

Soups Hours of operation: Monday-Thursday 4pm -10:30pm Friday 4pm -11:30pm Saturday 11am -11:30pm, Lunch ending at 3pm Sunday 10am - 9pm, Brunch ending at 3pm

NATHAN BUCKMASTER Managing Partner Bonefish Grill Johnson City 34 | VIPSEEN | OCTOBER 2014

Corn Chowder + Lump Crab with a hint of bacon cup 5.8 | bowl 6.6 (cup of Chowder with entrée 3) Roasted Tomato + Red Pepper Soup cup 4.8 | bowl 5.6 (cup of Soup with entrée 2)

Dinner Starters + Sharing

Wagyu Beef + Ginger Potstickers............ 8.5 pan-seared with crispy onions, Thai peppers + soy sauce Twisted Edamame Hummus...................... 4.9 topped with a roasted tomato relish + pepitas, served with crispy flatbread chips Singapore Calamari................................... 9.3 flash-fried with peppers + sweet spicy Asian sauce NY Strip Tataki* USDA Choice NY Strip.............................. 9.9 seared + thinly sliced, served with Thai peppers + mustard soy sauce 9.9 Thai Coconut Shrimp................................ 8.9 6 jumbos + sweet spicy sauce Maryland Crab Cakes............................. 12.3 jumbo lump crab cakes + red remoulade sauce Bang Bang Shrimp® Flatbread.................................................. 8.9 mozzarella cheese, crispy shrimp, cilantro + a creamy, spicy sauce

Greens

[Bonefish House Salad or Classic Caesar Salad with entrée 2.9] Watermelon Salad............5.9 (with entrée 3.9) salsa verde mixed with arugula + English cucumbers, topped with Feta cheese crumbles, pepitas, creamy Feta cheese dressing Bonefish House Salad hearts of palm, Kalamata olives, tomatoes, citrus herb vinaigrette chicken 11.5 | shrimp 12.5 | salmon* 13.5 add Danish Blue or Feta 1.5 Classic Caesar Salad house-made garlic croutons chicken 11.9 | shrimp 12.9 | salmon* 13.9 Florida Cobb Salad................................. 11.9 grilled chicken, avocado, mango, tomatoes, Danish Blue, citrus herb vinaigrette Cilantro Lime Shrimp Salad..................... 12.9 roasted corn, black beans, Feta, grape tomatoes, red onion, tortilla strips + cilantro lime vinaigrette

Bowls Spicy Tuna*............................................. 12.3 premium sushi grade, sesame-seared rare, avocado, sweet chile sauce, jasmine rice + passion fruit salsa Seared NY Strip*.................................... 14.5 marinated cucumbers, roasted peanuts, passion fruit salsa, green onions, carrots, jasmine rice + black pepper aioli Shrimp Pad Thai...................................... 11.9 rice noodles, green onions, peanuts, egg + traditional Pad Thai sauce Fire Roasted Vegetables........................ 10.9 seasonally fresh selections + pearl couscous with herb pesto dipping sauce with wood-grilled shrimp 13.3 with herb-grilled chicken 11.5

Wood-Grilled Fish

[with a fresh seasonal vegetable + choice of one fresh side] Chilean Sea Bass......................27.3 / 24.8 sm Atlantic Salmon*...................... 17.8 / 15.3 sm Sea Scallops + Shrimp............................ 17.3

SEAFOOD Ahi Tuna Steak*...................................... 16.9 Rainbow Trout........................................ 16.5 Tilapia..................................................... 15.3 Cold Water Lobster Tails........................... 27 steamed + served with butter for dipping Enjoy your fish with a fresh-grilled lemon or choose from one of our Signature Sauces: Lime Tomato Garlic Mango Salsa Herb Pesto Pan Asian Sauce Lemon Butter

Wood-Grilled Steaks + Chops

[with a fresh seasonal vegetable + choice of one fresh side] Filet Mignon*.................. 6 oz 19.9 / 8 oz 22.9 USDA Choice “center cut” Rib-Eye Steak*........................................ 24.9 13 oz USDA Choice rib-eye Sirloin* + Crab Cake Dinner................... 19.9 6 oz “center cut” sirloin, Maryland style crab cake upgrade to filet mignon* add 6 The Angler’s Steak*................................ 15.3 6 oz USDA Choice sirloin Fontina Chop*........................................ 15.6 boneless pork chop, fontina cheese, garlic, prosciutto, mushroom marsala wine sauce Steaks served with your choice of: Béarnaise Sauce Asian Peppercorn Demi-Glace Porcini Sage Butter White Truffle Butter Creamy Mushroom + Bacon Sauce

Sautéed + Baked Lily’s Chicken®......................................... 14.5 goat cheese, spinach, artichoke hearts, lemon basil sauce, fresh seasonal vegetable + choice of one fresh side Pecan Parmesan Crusted Rainbow Trout.17.5 artichoke hearts, fresh basil, lemon butter, fresh seasonal vegetable + choice of one fresh side

Tilapia Imperial....................................... 18.3 stuffed with shrimp, scallops, crab meat, lemon caper butter, fresh seasonal vegetable + choice of one fresh side Spring Basil Fettuccine............................. 9.9 artichoke pesto, asparagus, peppers, tomatoes, white wine cream sauce + Parmesan cheese add herb-grilled chicken 4 | wood-grilled shrimp 5 wood-grilled salmon* 6

Fresh Sides Garlic Whipped Potatoes Steamed Broccoli Potatoes Au Gratin Jasmine Rice Herbed Couscous French Green Beans

Hand Helds

[burgers + tacos served with fresh greens or house-made chips]

Deluxe Sides Crab Fried Rice (with entrée 4) Porcini Mushroom Ravioli (with entrée 3) Wood-Grilled Broccolini® (with entrée 2) Steamed Asparagus (with entrée 2)

Desserts Macadamia Nut Brownie.......................... 6.5 flourless brownie, raspberry sauce, vanilla ice cream, sprinkled with macadamia nuts Key Lime Pie............................................. 6.5 roasted pecan crust S’mores Flatbread.................................... 5.5 creamy chocolate, toasted marshmallow + sliced almonds, sprinkled with graham cracker crumbs Crème Brûlée............................................ 6.9 berries + whipped cream Jen’s Jamaican Coconut Pie...................... 6.9 creamy custard, rum sauce + whipped cream

Half-Pound American Kobe Beef Burger*....................... 12.5 toasted brioche bun, fully dressed with sharp cheddar + special sauce add bacon, avocado or mushrooms .9 each Baja Fish Tacos.............................. 12.5 three warm tortillas, mango salsa, lime crema + shredded lettuce Lobster Grilled Cheese................. 13.9 cheddar, smoked mozzarella, North Atlantic lobster chunks with fresh greens + lobster bisque Fish + Chips.................................. 11.3 tempura-style with tartar, french fries Bang Bang Shrimp® Tacos............. 12.9 three warm tortillas, Bang Bang Shrimp, lettuce, tomatoes + sour cream

Feature Story: Our Responsibilty Bonefish Grill is dedicated to responsible fishing practices and the healthy stewardship of the world’s marine resources. Our procurement process is guided by the reports and recommendations of NOAA and issued government regulations. We regularly consult with distinguished conservation groups, such as Ocean Trust and our Bloomin’ Brands Seafood Advisory Council, to help us employ best practices. In addition, we work closely with the fishermen, from whom we source product around the globe, to promote environmentally sound fishing and aquaculture.

Bonefish Grill is proud to be affiliated with Ocean Trust - an awardwinning ocean conservation foundation building science, conservation and industry partnerships for the sustainability of the oceans, as well as providing a link to sustainable fisheries, wildlife and the environment.

Its efforts include engaging public support of constructive projects that help advance the sustainability of ocean resources and recognize its critical link to coastal communities that depend on the sea.

Bonefish Grill has partnered with Ocean Trust, contributing proceeds from a series of special fundraising promotions and events, as well as joining in awareness campaigns. To learn more about Ocean Trust and its efforts, log on to OceanTrust.org.

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2014 MENU GUIDE

121 Jack White Dr Kingsport, Tennessee 37664 (423) 765-9466

ChavasMexicanGrill@outlook.com

Chava’s Chava’s Mexican Grill Cantina is located at 121 Jack White Drive, Kingsport TN. 37664 The restaurant opened its doors for the first time in August 2013. We serve a large variety of fresh Authentic Mexican Cuisine including Vegetarian style dishes. We cater to all types of specifications. Come to Chava’s for a taste you’ll love.

Open 6 days a week Closed on Mondays

SAMPLE MENU SELECTIONS

Appetizers

Salads

Cheesy Rice

Grilled Chicken Salad Grilled chicken topped with mixed salad greens, tomatoes, onions, green pepper, cucumbers, eggs, and cheese.

Frijoles Rancheros Mexican-Style beans cooked with bacon, smoked sausage, onion, chorizo, tomatoes, cilantro, and jalapenos Hot Wings 10 wings Mexican style. Choice of Chipotle. Tomatillo, jalapeño or sweet habanera Table Side Guacamole Fresh Guacamole prepared table side to your specification.

Served with onions, fresh jalapenos, cilantro, garlic, diced tomatoes, and Chavas special seasoning.

Quezo Fundido with Chorizo Taquito Dorados Three taquitos with choice of ground beef, or potatoes.

Topped with Cabbage and special salsa.

Soups Caldo Mariscos Seafood soup Caldo Pollo Chicken Soup Caldo De Camaron Shrimp Soup Posole Traditional Mexican soup with pork, hominy, shredded cabbage, onions, roasted chilies, and radishes.

California Shrimp Salad Grilled shrimp on top of mixed salad greens, fresh avocados slices, cucumbers, onion, tomatoes, and shredded cheese.

Lunch Huevos Con Chorizo Scrambled eggs cooked with chorizo, served with rice and beans and tortillas

1. Taco, Rice and beans 2. Burrito, taco 3. One Burrito and rice 4. One burrito, taco and rice 5. One burrito, rice and beans 6. One enchilada, taco, rice and beans 7. One chicken Enchilada, one beef enchilada 8. Two enchiladas, chile relleno 9. Taco, Chilie Relleno, rice and beans

Taco Salad Choice of ground beef or shredded chicken in a taco salad shell. Topped with beans, lettuce, cheese, sour cream, and tomato.

Cheesy Burrito One burrito with beef tips or chicken.

Topped with cheese dip.

Vegetarian Special Garden Quesadilla

MEXICAN

Combinations Dinner

Any Two or Any Three. All served with rice and beans Taco. Enchilada. Burrito. Tamale. Chile Relleno. Tostada.

Quesadilla. Anaheim Pepper Vegetarian Combinations

A. Taco, Cheese burrito, rice and beans

B. Bean burrito, cheese enchilada, and quesadilla

C. Bean burrito, tostada, and cheese enchilada

D. Chalupa, bean taco, rice, and beans

E. Two Cheese burritos and rice

F. Two bean burritos topped with cheese dip

G. Garden Quesadilla

H. Vegetarian Fajitas Enchilada Xochimilco

Fajitas

All fajitas comes with grilled bell pepper, onions and tomatoes. Served with rice, beans, three flour tortillas.

From the Grill Tacos El Pastor Three soft tacos filled with marinated pork with pineapple and onions. Topped with diced onions, cilantro. And tomatillo salsa. Served with refried beans.

Baja Chicken Three grilled BBQ chicken breast served with corn on cob, potatoes, and avocado salad.

Mole Con Pollo Grilled chicken marinated in mole salsa. Served with rice, three tortillas, pico de gallo and avocado slices.

Chef Especial Grilled chicken strips served on top of rice, topped with cheese dip.

Lettuce, sour cream, guacamole and tomato.

Special Orders

Beef or Chicken Beef &Chicken

Sopes La Piedad Three handmade sopes topped with grilled beef or chicken, lettuce, sour cream, cheese and relishes

Molcajetes Fajitas beef, chicken, and shrimp Shrimp Fajita Molcajetes Mexicanos Chicken, beef, shrimp, chorizo, and salsa Pi単a Fiesta grilled chicken, pineapple, chorizo, onions, pablano peppers covered with cheese. Served in a pineapple.

Chilie Poblanos Two stuffed chilies rellenos with veggies, topped with salsa verda, salsa raja, and cheese. Served with rice, beans and guacamole.

Fried Chimichanga Two flour tortillas filled with chicken or beef tips, deep fried. Topped with cheese dip. Served with beans, lettuce, sour cream, guacamole, and tomato.

2014 MENU GUIDE

190 E. Main Street Abingdon, VA 24210 (276) 525-4332 www.figaredos.com Figaredo’s was established in Acapulco, Mexico in 2006. Chef Naomi Figaredo, a graduate from the French Culinary Institute of Manhattan, met her husband Santiago working at Le Cirque in Mexico City. Santiago and Naomi had worked in the industry for over 15 years and they put their talents together to create Figaredo’s, in order to offer the best quality and service at their restaurant.

In 2010 figaredo’s relocated to the town of Abingdon, VA and in 2013 moved to the historic district on Main Street.

From homemade pasta, fresh salads, brick oven pizza, and much more, made with fresh and local ingredients we provide a different menu to guarantee a variety of flavors and colors from our kitchen to your table.

Think of Us for Your Holiday Parties!

SAMPLE MENU SELECTIONS

Dinner Menu (Subject to change by season) 4pm - 9pm

Appetizers Provolone Bacon & Shrimp Tuna Carpaccio “Acapulco” style shrimp cocktail

Salads Dinner Tuesday - Saturday, 4pm – 9pm Bar ~Lounge Drinks and Tapas Menu PRIVATE ROOMS AND BANQUET ROOM Come and celebrate that special occasion with us.

We have 2 banquet rooms. The “KING ROOM” with a capacity up to 14 people and the “BARTER ROOM” for up to 40 people are perfect places parties during this holiday season!

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Caprese Mixed Salad Goat Cheese Salad Grilled Chicken Salad

Brick Oven Pizza & Calzone Pepperoni Margherita Four Cheese White Pizza Hawaiian Pizza

Garden Pizza Figa-Pizza Prosciutto Sausage Calzone Mediterranean Calzone Mushroom Calzone

Pasta Spaghetti Bolognese Pasta Mateo Seafood Pasta Pasta Emilia Lasagna Bolognese

Risotto Alana’s Risotto Seafood Risotto

Main Course Chicken Parmesan Balsamic Glazed Salmon Argentinian Grill Fish Cartoccio

EUROPEAN

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2014 MENU GUIDE

115 Charwood Drive Abingdon, Virginia (276) 525-4999

www.eatatjjs.com

Welcome to JJ’s Restaurant and Sports Bar This is where people go in Abingdon for really good food.

Highland Center Shopping Plaza in beautiful Abingdon, Virginia.

Call Vanessa or Joel Jerkins at: (276) 525-4999 We offer full service catering for your event!

• Office Parties • Holiday Parties • Weddings • BBQs Don’t Forget NFL Sunday Ticket!

Come on in and watch the game on one of our twelve flat screens.

Our Hours 11 a.m. to 11 p.m. Mon-Thurs.

Fri-Sat: 11 a.m. to 12 midnight.

Sun: 11 a.m. to 10 p.m.

(Sunday Brunch at 11:00 a.m. to 2:00 p.m.)

SAMPLE MENU SELECTIONS

Appetizers

Soups & Salads

Cajun Blue Chips Our House Chips Spiked with Old Bay Seasoning, Blue Cheese Crumbles, Bacon, Green Onions and Blue Cheese Dressing.

Brown Beans and Corn Bread A True Southern Classic. Served with Corn Muffins and Topped with Diced Onions.

Fried Shrimp or Oyster Basket Hand Breaded Shrimp or Oysters with Fries and Bloody Mary Cocktail Sauce.

Fried Chicken Livers Tender Fried Chicken Livers Served with Sweet Tomato Jam and Toast Points.

Crawfish Fritters Crawfish, Andouille Sausage, Peppers, Onions and a Little Spice. Served with Cajun Remoulade.

Wolf Hills Beer Cheese Dip Abingdon’s Own “Wolf Hills Brewery” Amber Ale Cooked with a Blend of Four Cheeses and Served with Fresh Baked Pretzel Crostini.

Chicken Wings Served Dry, Hot, BBQ, Sweet Jalapeno or Spicy Asian with Ranch or Blue Cheese.

Loaded Potato Skins Fried Potato Wedges Topped with Bacon, Cheddar Cheese and Green Onions.

Pulled Pork Nachos Fresh Tortilla Chips Topped with Joel’s House-Smoked Pork, Southwestern Style Pinto Beans, Cheddar Cheese and Topped with Diced Tomatoes, Jalapenos, Green Onions, and Sour Cream.

Backyard Shrimp A Generous Portion of Shrimp Baked in a Scampi Butter Sauce and Garlic Bread.

40 | VIPSEEN | OCTOBER 2014

Traditional Chef Salad Fresh Iceberg Lettuce Topped with Shaved Ham, Smoked Turkey, Shredded Cheese, Tomato, Cucumber, Boiled Eggs and Polenta Croutons.

Chicken Teriyaki Salad Fresh Lettuce Tossed with Red Peppers, Red Onions, Pineapple, Toasted Almonds and Finished with Teriyaki Grilled Chicken.

JJ’s House Salad Fresh Lettuce Topped with Bacon, Tomatoes, Cucumber, Shredded Cheese and Polenta Croutons.

Fried Chicken Salad A Blend of Fresh Lettuce, Tomatoes, Cucumber, Shaved Ham, Boiled Eggs, Shredded Cheese, Polenta Croutons and Topped with Friend Chicken Tenders. (Grilled or Blackened Available Upon Request.)

Southwestern Chicken Salad Fresh Lettuce Tossed with Pinto Beans, Sweet Corn, Red & Green Peppers, Shredded Cheese, Chili-Rubbed Grilled Chicken and Chipotle Ranch.

Handmade Burgers

All Burgers Served with Lettuce, Tomato, Onions, Pickles, Cheese and House Chips Best Burger Hand-Pattied, Never Frozen, Angus Beef Charbroiled to Perfection and Served on a Fresh Baked Kaiser Roll. ¼ Pound Burger Just a Smaller Version of Our Best Burger

SPORTS BAR Smokehouse Burger Our Best Burger Topped with Crispy Onions, Bacon, BBQ Sauce and Cheddar Cheese.

Portobello Chicken Sandwich Roasted Portobello Mushrooms, Grilled Chicken Tenders and Provolone Cheese on a Fresh Baked Kaiser Roll.

Fried Shrimp Platter A Generous Portion of Shrimp with Bloody Mary Cocktail or Housemade Tartar Sauce.

Crispy Onion Burger Our Best Burger Topped with Crispy Fried Onions and American Cheese.

Pulled Pork Sandwich House-Smoked Pork Butt Pilled High on a Fresh Baked Kaiser Roll with JJ”s BBQ Sauce and Side of Slaw.

Black & Blue Burger Our Best Burger Blackened with Cajun Spices and Topped with Blue Cheese and Bacon.

Grilled Veggie Sandwich Portobello Mushrooms, Grilled Zucchini, Squash, Red Onions, Peppers and Fresh Spinach with Provolone Cheese on a Fresh Baked Kaiser Roll.

Fried Oysters’ Apalachicola Oysters Hand Breaded and Fried to Perfection with Bloody Mary Cocktail or Housemade Tartar.

Portobello and Swiss Burger Our Best Burger Topped with Roasted Portobello Mushrooms and Swiss Cheese.

JJ’s Special Burger Our Best Burger Topped with Caramelized Onions, Fried Jalapenos and Pimiento Cheese.

Sandwiches

All Sandwiches Served Dressed or Undressed with Our House Chips The Po’ Boys Cajun Fried Catfish, Shrimp or Oyster Po’ Boy with Spicy Mayo, Lettuce and Tomato on French Bread.

The Cheese Steaks Slow-Cooked Beef Round or Grilled Chicken with Peppers, Onions and Lots of Cheese.

A Big Ole Mess Open-Faced Homemade Pot Roast Sandwich Smothered with Gravy and Topped with Cheese, Lettuce, Tomato and an Over Medium Egg. JJ’s Chicken Sandwich Fried, Grilled or Blackened Chicken Tenders on a Fresh Baked Kaiser Roll Topped with Bacon, Shaved Ham and Swiss Cheese.

Turkey, Bacon and Cheddar Smoked Turkey Breast, Bacon and Cheddar Cheese on a Fresh Baked Kaiser Roll with a Little Bit of Ranch.

Nathan’s All Beef Hot Dog Nathan’s All Beef Hot Dog Cooked over and Open Flame and Topped with Chili, Mustard and Onions.

Fried Pork Chop Hand-Cut Pork Chop, Pan-Fried to Perfection and Smothered with Pan Gravy. (Available Grilled).

Chicken Tender Dinner Fresh Chicken Tender (Fried, Gilled or Blackened) Served with Two Sides and Your Choice of Ranch, BBQ or Honey Mustard.

Sides

Mashed Potatoes, Brown Beans, Cole Slaw, Hand-Cut Fries, Potato Salad, Cornbread Salad, Fresh Veggies, Country Style Green Beans, Steamed Rice, Mac & Cheese

World’s Best Reuben Homemade Slow-Cooked Corned Beef Brisket with Sauerkraut and 1000 Island Dressing on Toasted Marble Rye.

JJ’s Favorites

Served with Two Sides and a Roll or Corn Bread Catfish Dinner Hand-Breaded Catfish Fillet Deep-Fried with Hushpuppies and Bloody Mary Cocktail or Housemade Tartar Sauce (Also Available Grille or Blackened).

Grilled Meatloaf Our house Recipe with Fresh Ground Beef, Pork, Bacon and Spices. Slow-Cooked, then Finished on The Chargrill and Topped with Smoked Tomato Gravy.

Hamburger Steak Fresh Ground Hamburger Steak Charbroiled to Your Liking and Topped with Grilled Onions, Mushrooms and Smothered in Rich Brown Gravy.

Sample Sunday Brunch Menu Fresh Fruit, biscuits and gravy, bacon, ham, sausage, eggs Benedict and southern Benedict, baked French toast, brown beans with corn muffins, macaroni and cheese, southern style green beans, fried potatoes with bacon and onions, fried catfish, smothered pork chops, cornbread stuffed chicken, and assorted cakes, pies, and sweets. 11am-2pm.

See you Sunday!

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2014 MENU GUIDE

601 Spring Street Johnson City, TN, 37604 (423) 929-3663

The Old South Restaurant Steak - Seafood -Raw Bar A Taste of Charleston in Downtown Johnson City UNDER NEW MANAGEMENT, LOCALLY OWNED AND FAMILY OPERATED

SAMPLE MENU SELECTIONS Hours of Operation

Dinner Tuesday – Saturday, 4pm -10pm

Super Lump Crab Cakes............................ 18 Handmade daily with house Remoulade (2)

Brunch Sunday,11am – 2pm All you can eat buffet We accept reservations!

Easy Listening American Classic music featured every Thursday!

Beach Shag Music with Shag dancing featured one Wednesday per month.

DIAMONDS

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Dinner

Fresh oysters from our Raw Bar .... 1.75 each Raw, Steamed, or Grilled with Garlic butter

Wild Pacific Salmon................................... 17 Whole grain mustard beurre blanc

Filet Mignon............................5oz 17 10oz 29 Baveheart Black Angus beef – 100% pure breed line to Scotland. Free range and grass feed. The Rolls Royce of Black Augus Beef.

George Banks Sea Scallops........................ 18 Grilled or pan seared

Sunday Brunch

Stuffed Mahi......................................... 17.50 Stuffed with spinach, shallots and tomatoes topped with a cream lump crab sauce

All you can eat buffet and juice bar Mimosas...................................................... 2 Bloody Mary’s.............................................. 4

Battery Shrimp and Grits........................... 14 6 Jumbo shrimp sautéed with Andouille sausage over organic stone ground yellow grits with 5 year old Dublin white cheddar, A low country classic.

We accept reservations!

Some menu items feature a salad bar, extensive dessert options. Southern classics such as fried turkey, mac and cheese and green beans. We offer a London broil, biscuits and gravy, create your own omelette bar, waffle bar and much much more!

LOW COUNTRY

Old South Event Center The second level Event Center will be open October for Private bookings. Contact Hannah Ferguson, Events Coordinator at 423-483-0638.

Classic. Southern. Elegance.

Looking for a location that provides that quintessential, timeless, Tennessee, Southern hospitality? Introducing the Old South Event Center, located in the heart of historic, downtown Johnson City.

This brand new, premiere event center features: • Over 5,000 square feet Grand Ballroom • Beautiful oak, hardwood floors, exposed brick, 11 foot ceilings and scenic views of the Appalachian mountains nestled in a city center • A fully functional fireplace and elegant chandelier set the tone for a classic, sophisticated affair • Complete connectivity for a DJ, local band and all other entertainment needs • Accommodations for up to 250 guests The Event Center will offer food and beverage service provided by the restaurant “Old South” exclusively.

No party or event is to large or to small!

Old South leaves the planning to the professionals—it is a one-stop-shop for any wedding, reception, corporate event, business meeting or family reunion. Each package at this all-inclusive location provides: • Convenient on-site parking • Complete service and bar staff • Diverse and delicious menu selection for full, on-site catering, • Select place settings, linens, tables and chairs Our on-site Event Center and event coordinator helps make your dream become a reality. There to assist with your menu options, beverage selections and décor needs, Old South’s Event Manager is also available for day-of coordination, available upon request for an additional fee.

Brides can pamper and relax with their bridal party in style in our spacious private suite just off the main Plantation room space.

Feature Story: Hannah Ferguson & Scott Lunger Hannah Ferguson the new Event Manager for The Old South Events Center attended The College of Charleston in Charleston, South Carolina.

There she received a Bachelors of Science in both Business Administration and Hospitality and Tourism Management. Shortly after entering the business school she learned she had a passion for events and focused all of her internships on event management. Her experience ranges from nonprofit functions, private gatherings to corporate settings. Hannah has a great passion for her career. She looks forward to opening Old South and working with a variety of clients!

Scott Lunger is The Old South Executive Chef.

With over 24 years of experience he leads an exceptional kitchen staff. Chef Scott trained in Jacksonville, Florida. He uses his expertise to provide the Tri-Cities with a taste of Charleston in downtown Johnson City!

OCTOBER 2014 | VIPSEEN | 43

2014 MENU GUIDE

(423) 283-7100 2312 ½ Brown’s Mill Road Johnson City, TN

www.sahibjohnsoncity.com

What does Curry really mean?

What is curry? Most people who have not tried Indian food have the misconception that Curry and anything that goes by that name is hot and spicy. Nothing, however, could be further from the truth. Curry is a subtle blend of various herbs and spices used to make up this dish.

Most curries originating in North India are NOT SPICY AT ALL. Most Tandoori and Mughlai dishes, for example, are mild to Medium spiced with a base of Yogurt, Nuts, and/or cream.

Curries, some say, have aphrodisiac powers!!! Maybe this is due to the inclusion of saffron and pistachios. What is certain is that most curries have the power to cut down on harmful cholesterol and generally boost the metabolism and help in the natural immunology of the body.

It has taken ages to perfect the recipes used to mix the spices in the exact proportions to give unique taste. Our chef takes pride in choosing the right quality and quantity of spices, then roasting them to the correct degree and hand grinding them to perfection.

Lunch Buffet Special All you can eat only $7.99 plus tax.

Kids buffet free (5 & under) Enjoy more than 20 exotic flavors with the buffet.

We specialize in Catering and Banquets.

Call us to book your parties and special events.

Ask for Vic for special discounts.

Open 7 Days a Week Lunch 11:00 am-2:30 pm Dinner 5:00 pm – 10:00 pm

SAMPLE MENU SELECTIONS

Appetizers

Indian Breads

Vegetable Samosa................................ $3.50 Crispy vegetable turnover made from flour filled with delicious potatoes & peas.

Naan…$2.50 Teardrop shaped white bread baked by slapping it quickly on the side of the Tandoor, served pipping hot.

Vegetable Pakoras................................ $2.95 Mixed fresh vegetables dipped in deliciously spiced batter and prepared to golden perfection.

Jumbo Poori…$2.95 Deep fried puffed round bread of whole-wheat flour.

Murg Pakora......................................... $4.95 Tender pieces of chicken marinated in Indian spices and gently cooked and served piping hot.

Paneer Pakora ..................................... $6.95 Homemade cheese fritters gently seasoned with spices, served hot.

Aloo Tikki.............................................. $5.95 Grilled potato patties flavored with chilli peppers and coriander, served with tangy chickpeas and yogurt sauce.

Tandoori mix Appetizer........................ $7.95 A delicious combination of chicken and lamb grilled in our charcoal fired Tandoor.

Paneer Kulcha…$2.95 Unleavened white bread filled with fresh homemade cheese, baked in the Tandoor Bread Basket…$7.95 Choice of any three breads or inform your server to give you the chef’s choice.

Soups

Accompaniments

Mulligatawny…$4.95 (Lentil Soup) A South Indian creation made with lentils, tomatoes and a dash of specially blended spices and herbs, served hot.

Masala Papadum................................... $1.95 Thin and crispy lentil bread topped with onion, chili, tomaoto, coriander, spices, and lemon juice.

Vegetable Soup…$4.95 A refreshing delicious soup made from cabbage, carrots, and green peppers.

Raita..................................................... $2.95 A tangy mixture of potatoes, cucumbers, and tomatoes mixed with fresh homemade yogurt. A healthy dish.

Classic Specialties

Achar.................................................... $2.95 Hot and Spicy Indian Pickles Mango Chutney.................................... $2.95 Katchumbar Salad................................. $4.95 Chopped vegetable salad mixed in mildly spiced vinegar and lemon juice.

44 | VIPSEEN | OCTOBER 2014

Lachaa Paratha…$2.95 Multi-layered whole-wheat unleavened bread baked in the Tandoor.

Please choose one type of protein to be used in your dish Paneer (Cheese)…$10.95 Chicken…$11.95 Lamb…$13.95 Shrimp…$14.95 Salmon…$14.95

INDIAN Tikka Masala A Northern India specialty- Your choice of protein subtly marinated and flavored with traditional Indian herbs and spices.

Naram Garam A classic dish from Old Delhi- your choice of protein cooked in a special blend of onions, tomatoes and fresh spices with a touch of cardamom.

Korma (Coconut Curry) A classic Mughlai entrée, your choice of protein delicately flavored with coconut and gently simmered in yogurt with a selection of spices and nuts.

Mango A delightful dish cooked with your choice of protein alongside select Indian herbs and spices in a sauce with mango Saag (Palak) A very popular dish–Your choice of protein cooked in spinach with mild spices and flavored with fresh herbs, ginger and garlic Vindaloo A specialty of Goa–Your choice of protein exotically prepared in a light gravy sauce, served mildly spiced or hot.

Jalfrezi Your choice of protein coupled with fresh green peas, tomatoes, onions and a touch of lemon. An excellent combination.

Tandoori Specialties Tandoori Chicken…$9.95 Spring chicken marinated in yogurt, spices and lemon juice, barbequed over flaming charcoals in our Tandoor.

Sahib Chicken special…$11.95 Chef’s favorite preparation, boneless white chicken meat marinated in yogurt, fresh garlic and ground spices, carefully broiled in our tandoor on skewers.

Seekh Kebab…$13.95 Ground lamb blended and marinated with onions and spices, wrapped around a skewer and roasted in our Tandoor.

Murg Tikka…$11.95 A Northern India specialty- tender boneless pieces of chicken subtly marinated and flavored with herbs and spices and barbequed on a skewer in our tandoor.

Tandoori Mixed Grill…$14.95 Assorted delicates from our charcoal fired Tandoor.

Chicken Specialties Methi Murg…$11.95 Tender pieces of chicken cooked on low heat with a special blend of fenugreek leaves and a touch of fresh spice.

Chili Chicken…$11.95 Tender boneless chicken pieces cooked with chili, fresh tomatoes, onions, ginger and garlic. A very popular North Indian dish.

Lamb Specialties Rogan Josh…$13.95 Tender pieces of lamb cooked in an onion sauce with yogurt, almonds and a unique blend of spices.

Sahib Specialties Sahib Special vegetable Dinner for Two…$29.95 Chef’s select appetizer, two vegetable curry choices served with two soups, naan bread, raita and dessert.

Sahin Special Non-Vegetarian Dinner for Two…$34.95 Two people can cuddle up to this dinner of papadum, mulligatawny soup, seekh kebab, chicken tikka, lamb or chicken curry, vegetable curry, naan bread, raita and dessert with 2 sodas.

Vegetarian Specialties Aloo Palak…$9.95 Potatoes cooked with spinach in a special blend of spices

Channa Masala…$9.95 Chickpeas, onions and tomatoes cooked in a thick sauce of a delicious combination of spices and herbs.

Daal Tharka, Makhani, or Yellow Daal…$9.95 Creamed lentils delicately tempeed and seasoned with exotic spices and fresh coriander.

Kashmiri Dum Aloo…$10.95 Fresh potatoes scooped and filled with a masterfully prepared mixture of nuts and spices.

Chef’s Specials Pineapple chicken…$11.95 Chicken breasts cooked with Indian herbs and spices and served with chunks of pineapple.

Coconut Mango Lamb…$13.95 Tender lamb cooked in a mongo sauce with crushed coconut and nuts.

Mint Chicken with Mango…$11.95 Chicken cooked in a delicious mint sauce served with mango chutney.

Nutty Naram Garam…$11.95 Tender morsels of chicken cooked with nuts and raisins in our chef’s signature sauce.

Desserts Gulab Jamun…$2.95 Round pastries made from non-fat dry milk dipped in honey sauce. Served warm in a flavorful syrup.

Kulfi Ice Cream…$3.95 Made from thickened milk cooked for several hours, and then quickly frozen with the nutty taste of almonds with a magical touch of East India.

Kheer Rice Pudding…$3.95 Homemade rice pudding boiled in a sweet milk.

Feature Story: Chef Rosemary The new chef at Sahib Indian Restaurant in Johnson City, TN is a woman who fits right in with Vik Vatrana’s philosophy concerning fresh food. “I only use fresh and sustainable ingredients. I take one ingredient and make it the star of the dish.” The change to a new chef can be easily noticed by anyone who decides to visit Sahib, either at dinner or for the lunch buffet.

When I asked how she came to be in Johnson City Chef Rosemary tells me of her roundabout voyage to East Tennessee. “I came here to visit a friend, met Vik and he hired me, and so now I am here to stay.” The story may seem simple, but Rosemary insists that each event in her life is something that has happened by providence and that “so far it has been a beautiful journey for me.” Besides the freshness of the ingredients the Chef wants those who have never tried Indian Cuisine to know that it is nothing to be afraid of. “People have a myth that Indian food is spicy. Being a chef I want to tell them. It’s not spicy at all. It totally depends upon the person and how they like it: mild, medium or spicy.”

The changes on both the outside and the inside of Sahib’s Johnson City have helped to make the restaurant even more attractive than it was before.

Regulars to the restaurant know that quality has been much improved since Vik took over and his hiring of Chef Rosemary has only enhanced the already good cuisine. Come in and enjoy the lunch buffet, the all-day buffet on Wednesdays, an intimate dinner, or ask about catering. Chef Rosemary promises you will not be disappointed and you will not leave hungry.

OCTOBER 2014 | VIPSEEN | 45

DOWNTOWN KINGSPORT DINING SAMPLER

DOWNTOWN KINGSPORT DINING SAMPLER

Zazzy’s

Brooklyn Grill

Milano’s Italian Cuisine

Burger Bar

1060 W. Main Street Abingdon, VA 24211 (276) 698 3331

8 Piedmont Avenue Bristol, VA (276) 466 6200

Babycakes Cupcakery and Unique Eats

Casa Mexican and Mexican Grill

134 Wall Street Abingdon, VA 24211 (276) 623 0018

1020 Volunteer Parkway Bristol, TN 37620 (423) 844 0063

Moon Dog Brick Oven

Doughnut World

JJ’s Restaurant and Sports Bar

EATZ on Moore Street

380 E. Main Street Abingdon, VA 24211 (276) 698 3333

1099 Ole Berry Drive Abingdon, VA 24210 (276) 525 1655

T

he Tri-Cities is truly a melting pot when it comes to cuisine. From Mexican to Italian, to Greek and Chinese, we have some of the most diverse eating establishments around. Whether you are looking for a night out with your significant other or an out of the ordinary lunch with your besties, VIPSEEN has gathered as many of the locally owned restaurants in the area to give you a quick reference guide.

ABINGDON Wild Flour Bakery 24443 Lee Highway Abingdon, VA 24211 (276) 676 4221

Rain Restaurant and Bar 283 E. Main Street Abingdon, VA 24211 (276) 739 2331

Tavern

222 E. Main Street Abingdon, VA 24211 (276) 628 1118

Figaredo’s

309 Falls Drive Abingdon, VA 24211 (276) 206 8059

Ellis Soda Shoppe and Grill 217 W. Main Street Abingdon, VA 24211 (276) 623 8187

Heartwood

1 Heartwood Circle Abingdon, VA 24211 (276) 492 2400

Peppermill

231 W. Main Street Abingdon, VA 24211 (276) 623 0530

Bone Fire at the Hardware 260 W. Main Street Abingdon, VA (276) 623 0037

Los Arcos

909 W. Main Street Abingdon, VA 24211 (276) 676 0575

48 | VIPSEEN | OCTOBER 2014

115 Charwood Drive Abindon VA 24212 (276) 525 4999

2125 Euclid Avenue Bristol, VA 24201 (276) 669 1900

920 Commonwealth Avenue Bristol, VA 24201 (276) 285 3777 17 Moore Street Bristol, VA 24201 (276) 591 4755

K.P. Duty Gourmet Café

BRISTOL

520 State Street Bristol, TN 37620 (423) 764 3889

620 State

Machiavelli’s

620 State Street Bristol, TN 37620 (423) 652 0314

AJ Mojo

1501 King College Road Bristol, TN 37620 (423) 652 0130

Alfredo’s

812 Commonwealth Avenue Bristol, VA 24201 (276) 664 3030

Athen’s Steak House 105 Goodson Street Bristol, VA 24201 (276) 466 8271

8th Fifth Street Bristol, TN 37620 (423) 573 9955

Mad Greek

2419 Volunteer Parkway Bristol, TN 37620 (423) 968 4848

Manna Bagel Company 634 State Street Bristol, TN 37620 (423) 652 2216

Memory Lane Café 616 State Street Bristol, TN 37620 (423) 652 0440

Blackbird Bakery

Osaka Japanese Fusion Cuisine

56 Piedmont Avenue Bristol, VA 24202 (276) 645 5754

102 Bonham Road Bristol, VA 24201 (276) 669 8788

Boomershine Pizzeria

Shelbee’s Vintage Café

4079 Highway 394 Bristol, TN 37620 (423) 573 2227

504 State Street Bristol, TN 37620 (423) 652 1000

Red Chili Simply Delicious Delicatessen

2600 Volunteer Parkway Bristol, TN 37620 (423) 764 3354

State Line Bar and Grille 644 State Street Bristol, TN 37620 (423) 652 0792

Sweets & Eats

9 Pennsylvania Avenue Bristol, TN 37620 (423) 968 9974

The Bistro

3105 Linden Drive Bristol, VA 24201 (276) 591 4400

Valentino’s

1501 King College Rd Bristol, TN 37620 (423) 968 7655 and 1101 Volunteer Parkway Bristol, TN 37620 (423) 968 7655

Zero’s Sub

410 Hazelwood Street Bristol, VA 24201 (423) 217 0645

ELIZABETHTON The Coffee Company 444 E. Elk Avenue Elizabethton, TN 37643 (423) 542 3438

El Charolais de Elizabethton

508 Broad Street Elizabethton, TN 37643 (423) 543 2033

Primos Italian

151 Hudson Drive Elizabethton, TN 37643 (423) 543 8400

435 E Elk Avenue Elizabethton, TN 37643 (423) 542 8800

Greg’s Pizza

766 W Elk Avenue Elizabethton, TN 37643 (423) 543 3133

Jiggy Ray’s Downtown Pizzeria 610 E Elk Avenue Elizabethton, TN 37643 (423) 518 1500

Smokehouse BBQ Company

1941 Milligan Highway Elizabethton TN 37643 (423) 547 7427

Dino’s Restaurant

420 E Elk Avenue Elizabethton, TN 37643 (423) 542 5541

Chef’s Pizzeria

254 W. New Street Kingsport, TN 37660 (423) 245 2433

Divine Café

247 Braod Street Kingsport, TN 37660 (423) 245 3130

El Volcan

330 Broad Street Kingsport, TN 37660 (423) 245 1753

Hokie Smokie

114 Broad Street Kingsport, TN 37660 (423) 392 9999

Macado’s

210 Broad Street Kingsport, TN 37660 (423) 390 1408

Mustard Seed Café

118 E Market Street Kingsport, TN (423) 765 2940

Stir Fry Café

125 Broad Street Kingsport, TN 37660 (423) 343 9424

Southern Smoke

301 W Center Street Kingsport, TN 37660 (423) 247 7447

The Bagel Exchange 107 W Center Street Kingsport, TN 37660 (423) 398 5111

Two Dads Café N Catering

301 E. Sullivan Street Kingsport, TN (423) 392 4005

Hunan Chinese Restaurant

361 W Elk Avenue Elizabethton, TN 37643 (423) 542 6112

JB’s Burger’s and Ice Cream

547 Tennessee 91 Elizabethton, TN 37643 (423) 547 9500

Sammons Hot Dogs 2020 W Elk Ave Elizabethton, TN 37643 (423) 543-3499

KINGSPORT Barberito’s

300 Clinchfield St Kingsport, TN (423) 343 4511

Beef “O” Brady’s

300 Clinchfield Street Kingsport, TN 37660 (423) 245 2333

OCTOBER 2014 | VIPSEEN | 49

Chava’s Mexican Grill and Cantina Giuseppes Italian Restaurant

2539 East Stone Drive Kingsport, TN 37660 (423) 288 5265

Riverfront Seafood Company

1777 Netherland Inn Road Kingsport, TN 37660 (423) 245 3474

Biggies Raw Bar and Tavern 417 W. Stone Drive Kingsport, TN 37660 (423) 765 9633

Raffaele’s Italian Restaurant

4309 Fort Henry Drive Kingsport, TN 37663 (423) 239 0026

121 Jack White Drive Kingsport, TN 37664 (423) 765 9466

The Meadows

1901 Meadowview Parkway Kingsport, TN 37660 (423) 578 6632

Pratts Bar-B-Que 1225 E. Stone Drive Kingsport, TN 37660 (423) 246 2500

Phil’s Dream Pit

534 Eastern Star Rd Kingsport, TN 37663 (423) 349 6437

The Shack

4231 Fort Henry Drive Kingsport, TN 37663 (423) 212 1310

Vito’s Italian Ristorante 242 E Main Street Kingsport, TN 37660 (423) 765 9977

Braeden’s Barbeque 823 N. Eastman Road Kingsport, TN 37664 (423) 378 0500

Broad Street Bar-B-Q 2921 E. Center Street Kingsport, TN 37664 (423) 247 8646

Molcajetes Mexican Grill 1504 W. Stone Drive Kingsport, TN 37660 (423) 246 1490

Hibbert-Davis Coffee

103 Fox Street Jonesborough, TN 37659 (423) 753 0553

The Black Olive 125 E Jackson Blvd Jonesborough, TN (423) 788 3618

Vaga’s Fiesta Mexican Restaurant

1976 Andrew Johnson Highway Jonesborough, TN 37659 (423) 788 3264

Blackthorn Club at the Ridges

240 E. Main Street Kingsport, TN 37660 (423) 765 9070

1501 Ridges Club Drive Jonesborough, TN 37659 (423) 913-3164

Woodstone Deli & Sports Grill

JOHNSON CITY

3500 Fort Henry Drive Kingsport, TN 37664 (423) 245 5424

JONESBOROUGH Old Courthouse Restaurant

109 Courthouse Square Jonesborough, TN 37659 (423) 913 1000

Pickle’s Restaurant

1406 W. Jackson Blvd Jonesborough, TN 37659 (423) 753 2727

Dining Room

148 E. Main Street Jonesborough, TN 37659 (423) 753 6400

Amigo Mexican Restaurant

125 E Jackson Blvd Jonesborough, TN 37659 (423) 788 2804

Main Street Café

117 W. Main Street Jonesborough, TN 37659 (423) 753 2460 50 | VIPSEEN | OCTOBER 2014

Another Touch Bakery

Scratch Brick Oven

100 E Unaka Ave Johnson City, TN 37601 (423) 262 8021

Wellington’s

1216 W State of Franklin Road Johnson City, TN 37601 (423) 757 8277

Firehouse

627 W Walnut Street Johnson City, TN 37604 (423) 929 7377

Peerless

2531 N Roan Street Johnson City, TN 37601 (423) 282 2351

Cootie Browns

2715 N Roan Street Johnson City, TN 37601 (423) 283 4723

Café Pacific

1033 W Oakland Ave Johnson City, TN 37604 (423) 610 0117

One Acre Café

603 Walnut Street Johnson City, TN 37604 (423) 483 0517

Alta Cucina

1200 N Roan Street Johnson City, TN 37601 (423) 928 2092

Pizza and Gyro

1902 N Roan Street Johnson City, TN (423) 434 0247

Café Lola

1805 N Roan Street Ste B1 Johnson City, TN 37601 (423) 928 5652

Gourmet and Company

214 East Mountcastle Johnson City, TN 37601 (423) 929 9007

Osaka II

Italian Pizza Pub

2102 N Roan Street Johnson City, TN 37601 (423) 434 2600

807 W Walnut Street Johnson City, TN 37604 (423) 928 0808

Old South

Main Street Pizza

Simm’s Pizzeria

2122 N Roan Street, ste 8 Johnson City, TN 37601 (423) 282 9600

601 Spring Street Johnson City, TN (423) 929 3663

203 E. Main Street Johnson City, TN 37604 (423) 928 4106

The Hokie Smokie

Mona Lisas Gelato

Café One 11

111 Broyles Dr. Johnson City, TN 37601 (423) 283 4633

Tupelo Honey Café

300 Buffalo Street Johnson City, TN 37604 (423) 202 9740

Buffalo Street Downtown Deli

109 Buffalo Street Johnson City, TN 37604 (423) 767 3354

Korean Taco House

101 Buffalo Street Johnson City, TN 37604 (423) 232 0590

109 Broyles Drive Johnson City, TN 37601 (423) 282 4541

Babylon Mediterranean and Middle East Grill

1805 w. State of Franklin Rd Johnson City, TN 37604 (423) 928 0929 and 3102 Bristol Highway Johnson City, TN 37601 (423) 232-1003

2104 W Mountcastle Drive Johnson City, TN 37601 (423) 232 0801

Greg’s Pizza

Luke’s Pizza

El Charolais

Freibergs

1811 W State of Franklin Rd Johnson City, TN 37601 (423) 975-6476

Local Kitchen and Wine Bar

3043 Boones Creek Road Johnson City, TN (423) 929 2929

Bonefish Grill

Miso Teriyaki House

305 W. Oakland Ave Ste 110 Johnson City, TN 37604 (423) 262 8357

Bello Vita

2927 N Roan Street Johnson City, TN 37601 (423) 282 8600

Sahib

2312 ½ Browns Mill Road Johnson City, TN (423) 283 7100

Taste Budz

300 S Roan Street Johnson City, TN 37601 (423) 926 9304

Wheeler’s Bagels

230 Marketplace Blvd Johnson City, TN 37604 (423) 328 3260

Our House Restaurant 4903 N Roan Street Johnson City, TN 37615 (423) 282 1555

3119 Bristol Highway Ste 108 Johnson City, TN 37601 (423) 434 9463

300 E Main Street Johnson City, TN 37601 (423) 631 0180

Jack’s City Grill

1805 N Roan Street Johnson City, TN 37601 (423) 928 5225

Holy Taco

211 E Main Street Johnson City, TN 37604 (423) 434 0799

Miyabi

612 Lyle Street Johnson City, TN 37604 (423) 926 3889

Mid City Grill

106 S Commerce Street Johnson City, TN 37604 (423) 794 2042

Tommy Thai

1736 W State of Franklin Road Johnson City, TN 37604 (423) 928-0070

Hana Japanese Steakhouse

112 Sunset Dr Johnson City, TN 37604 (423) 928 0688

Salt-N-Pepper

3002 E Oakland Avenue Johnson City, TN 37601 (423) 283 7685

*We’ve made every attempt to include all locally-owned restaurants in our dining guide. We apologize if there are any we’ve missed and encourage any suggestions to add to our list. Please visit our Facebook page or our website at www.vipseenmag.com.

3111 W Market Street Johnson City, TN 37604 (423) 328 0186

4307 N Roan Street Johnson City, TN 37615 (423) 610 1040

Red Pig BBQ

2201 Ferguson Road Johnson City, TN 37604 (423) 282-6585

Poblanos

2697 Boones Creek Road Johnson City, TN 37615 (423) 928-0178

Cranberries

1904 Knob Creek Road #5 Johnson City, TN 37604 (423) 282-8765

Dixie BBQ

3301 N Roan Street Johnson City, TN 37601 (423) 283-7447

Crazy Tomato

203 Princeton Road Johnson City, TN 37601 (423) 283-0211

Alley Kats

803 W Walnut Street Johnson City, TN 37604 (423) 928-5281

Amigo’s

1705 W Market St Johnson City, TN (423) 975-0252 and 3211 Peoples Street Johnson City, TN (423) 952-0551

OCTOBER 2014 | VIPSEEN | 51

It’s

a crisp autumn Saturday morning before the sun rises and the rooster-crows; the smell of brewing coffee and fried bacon lingers up the stairs to the bedrooms of your sleeping family and weekend guests. With grandmothers rolling pin in hand and her recipe on the counter, big flakey biscuits are about to be cut out and baked. You are on a “roll”, up early getting this easy-to-create buffet ready. With great expectation and excitement you are dreaming of rave reviews; on the home-made biscuits, the rustic sassyscape, aka tablescape, and the amazement that you are baking in the kitchen on an early Saturday morning!

skillet, the basic Grandmother’s Buttermilk Biscuit, Apple Cranberry Walnut Sweet Biscuit and the Savory Sun-dried Tomato and Cheese biscuit.

On the menu for this laid-back, build-your-own biscuit buffet includes home-cooked, made-fromscratch, Grandmother’s Buttermilk Biscuits with three different varieties, a big platter of bacon, sausage patties, and country ham. Sweet jams and jellies, Tomato Relish, and flavored butters round out the spreadable goodness for these biscuits. Carafes of juices make this self- serving buffet a breeze. Nothing creates more love and joy than an old-fashioned, down-on-the-farm biscuit buffet.

The Apple Cranberry Walnut Sweet Biscuit is baked and covered with Cream Cheese Icing and drizzled with Caramel Topping. The biscuit dough is rolled into a 9 x 12 inch rectangle, filled with diced apples, dried cranberries and chopped walnuts, then rolled into a jelly- roll style log. The log is sliced into half inch pieces and baked at 425 degrees for 8 minutes, then covered with the Cream Cheese Icing and served up sassy in a cute little cast iron skillet.

This morning the buffet takes place on the back porch and out of the kitchen, the perfect time to enjoy the brightly colored falling leaves and morning nature sounds. This one-of-a-kind buffet is neatly displayed on an old sideboard. A burlap runner hides underneath the cast iron skillets and dinnerware. Plaid burgundy-orange napkins and bark-sided log slices add to this rustic buffet presentation. Three flavors of basic biscuits are stacked high in a large cast iron

Grandmother’s Buttermilk Biscuit is a basic biscuit recipe with three ingredients, self-rising flour, cold butter and buttermilk. With these three simple ingredients you can bake up numerous flavors by adding other ingredients such as dried fruits, fruits, herbs, spices, chopped vegetables, and assorted cheeses. A sweeter biscuit for desserts have added sugar, brown sugar, or honey.

The Savory Sun-dried Tomato and Cheese Biscuit is the basic buttermilk recipe with sun-dried tomatoes, Italian parsley, garlic, thyme and shredded cheddar cheese. These 2 -inch round biscuits are brushed with melted butter before and after baking. A tangy Tomato Relish is served with this savory biscuit. This relish is made of diced canned tomatoes that are seasoned with garlic and oregano, sweet onions, lime juice, brown sugar and apple cider vinegar. The mix is cooked down until the ingredients become thickened. If you add mango to the relish it would become chutney. Relish or chutney is great with this savory biscuit.

On the Menu

A Biscuit Buffet

52 | VIPSEEN | OCTOBER 2014

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

Serve it up Sassy Biscuits are best made fresh and eaten the day they are baked. Buttermilk biscuits are appealing for their flakiness and simplicity in taste as well as making. They are incredibly fast and easy to bake, making them one of the best choices for impromptu entertaining. Biscuits are often made of shortening or a combination of shortening and butter, but not this recipe. This recipe is made with frozen grated real butter and cold buttermilk. Make your biscuits the biggest and flakiest using the cold ingredients and soft wheat self-rising flour*. According to King Arthur Flour, “Self-rising flour is milled from softer, lower-protein wheat, making it perfect for tender baked goods. And it already includes both baking powder and salt, saving you the step of adding those ingredients in many of your favorite recipes. Unlike most self-rising flours, ours is made with nonaluminum baking powder, giving it superior flavor.”

The key in making biscuits is the handling of the dough. Cutting the fat into the flour determines the flakiness of the biscuits. Cut the fat means to cut up the butter or shortening into small bits and then cutting the bits into the flour until it resembles coarse meal. You can use a food processor, a pastry blender or two knives to create this coarse meal. Using two knives to cut through the fat and flour is a motion that resembles cutting meat on a plate. The dough should be a bit sticky when rolling on a floured surface. Pat dough or use a rolling pin to roll dough into ½” or 1- inch thickness. With a 2 -inch round cookie cutter dipped in flour, cut out biscuits. Do not twist the cutter as you remove the

cutter from the dough because this tends to make the biscuit topple sideways during baking. Place the biscuits on a double lined baking sheet with parchment paper to keep the baking pans from warping in the oven and to lightly brown the bottom of the biscuits. Baking the biscuits in a cast iron skillet will bake the best high-rising and flavorful biscuits. Brush tops of biscuits with melted butter before and after baking if desired. Serve the biscuits warm for best results.

For more biscuit recipes and fun ways to serve them, check out the 2015 International Biscuit Festival in Knoxville, Tennessee. The next festival will be May 14-16th. “It’s like a dream come true… An entire festival dedicated to the most perfect of southern culinary delights-the Biscuit!

The International Biscuit Festival and Southern Food Writing Conference are in their 6th and 4th year, respectively.” If you love biscuits you will love this festival. See their website for more information, www.biscuitfestival.com.

You don’t have to get up at the crack-of-dawn to make these wonderful biscuits, just be willing to chill some butter, get your hands messy and enjoy a delicious made-from-scratch, down-home biscuit. From the rave reviews and compliments you received from this morning’s buffet, maybe Biscuit making on a Saturday morning will become a family tradition?

http://www.kingarthurflour.com/flours/ and www.biscuitfestival.com *Recipes tested with King Arthur Self- Rising Flour OCTOBER 2014 | VIPSEEN | 53

Grandmo

Serve it up Sassy

Buttermi

to d Toma e i r d t y Sun Biscui Savor e s e e h and C TS INGREDIEN c Biscuit si Ba pe 1 reci r garlic powde ained ½ teaspoon d tomatoes, dr ie dr nsu d ¼ cup dice y Italian parsle ¼ cup diced eddar cheese ch p ar ed sh ½ cup shredd NS .

INSTRUCTIO biscuit recipe ions for basic ct ru st in garlic d ad r, Follow tte bu d ng the flour an . Stir to mix, After combini y and cheese le rs pa s, oe at m t to r, de bi w c po w basi scui rmilk and follo o at m to ith then add butte w scuits erve warm bi instructions.S c butter. relish or garli

ther’ s

lk Biscui t

INGREDIENTS 2 cups self-rising

flour *tested King Arthur ¼ cup shredded but ter, cold ¾ cup buttermilk INSTRUCTIONS Preheat oven to 42

5. Stack two baking sheets togeth er and line with parchment paper.

On wax paper, grate butter and freeze 10 minutes. In large bowl cut butter wit h the 2 cups of flou r until mealy. Make a well in flour mixtu re and add buttermilk. Sti r with a fork until dou gh forms a ball. If dough is dry , gradually add mo re milk. Turn dough on pastry cloth or out counter surface, ligh tly flour surface, kne dough to ½ inch or ad dough 3-4 times. desired thickness.

Roll or flatten Cut biscuits using 1-1/2 inch round cut ter. Place biscuits 12-15 minutes or 1-inch apart on bak until light golden bro ing sheet. Bake wn . Remove from ove Serve warm with top n and brush with me pings or fillings lted butter.

Recipe adapted fro

m King Arthur Flour.

biscuits Yield: 8-10

Yield: 8-10 biscui

ts

Tips: To make flakey biscuits don’t over knead the dough and edged biscuits pla use really cold but ce 1 inch apart on ter. For crisp baking sheet and for barely touch each sof ter biscuits place biscui other. For high risi ts so they ng biscuits, place cut out biscuits in to chill before baking freezer for 5 minut in hot oven. es

Apple Cranberry Wal nut Biscuit with Cream Cheese C aramel Icing INGREDIENTS 1 Basic Biscuit Recipe ingredients 1 gala apple, peeled, cored, and diced ¼ cup dried cranberries ½ cup walnuts, toasted, chopped- divide d ½ cup butter, melted-divided

ICING INSTRUCTIONS Cream cheese with cream and confectioners

4 tablespoons brown sugar 1 teaspoon ground cinnamon

ICING ½ cup cream cheese-softened 4 teaspoons heavy cream ½ cup sifted confectioner’s sugar ¼ cup caramel ice cream topping

sugar until smooth. Drizzle caramel toppin

INSTRUCTIONS In small saucepan, combine ¼ cup butter, apples, and cranberries. Saute 5 minutes to soften apples and berries. Add ¼ cup toasted walnuts, stir to combine, cook 2-3 minutes. Set aside to cool. Prepare basic biscuit recipe as suggested except roll out dough into a 9 x 13 inch rectangle. Cut rectangle in half crossw ise. Combine ¼ cup melted butter, brown sugar and cinnam on in a small bowl. Spread this mixture on both dough sections. Spoon over the top of each biscuit section the apple/ cranberry mixture. Starting at long edge of dough, roll dough jelly -roll style. Slice each log into ½ inch pieces . Place on baking sheet and bake 425 for 10 minute s. Let cool slightly, then frost with cream cheese icing, drizzle with caramel and sprinkle with remaining nuts.

g after frosting biscuit.

Yield: 16 small sweet biscuits

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

host of her own one-hour seasonal television show called “Serve it up Sassy!” for the same market, which aired in 2011.

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

She has a Bachelor of Science Degree in Consumer and Family Sciences from Purdue University and an Associate in Applied Science degree in Fashion Design from the Fashion Institute of Technology in New York.

She is also certified in Decorative Finishes and has been trained as a master gardener.

Liz is the author of Just Desserts and Sweets & Savories cookbook. Liz makes her home in Johnson City, Tennessee. She continues to perfect her sassy approach to turning simple dining occasions into beautiful and memorable moments.

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

Liz has been featured as the monthly guest chef on Daytime Tri-cities, television show on WJHL, the CBS affiliate for the Tri-cities area of Virginia, Kentucky, Tennessee and West Virginia. She is also the creator and

54 | VIPSEEN | OCTOBER 2014

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

are you tired of listening to this all night long?

Ask Us About Snoring and Sleep Apnea Solutions!

Free Consultation.

1599 Fort Henry Drive Kingsport, Tennessee

423.247.8172 w w w

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m a r t i n d e n t i s t r y

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tiMothy r. Martin, dds

Kevin W. Martin, dds

Diplomate of the American Board of Dental Sleep Medicine

Cosmetic & Conscious Sedation Dentistry

Seen In Bristol | B R I S T O L M O T O R S P E E D WA Y

Graig Hofmann, Mike Dunham, Angela Baker, and Mike Morrison STORY BY SAVANNA SMITH | PHOTOGRAPHY BY ANGELA BAKER AND BRIAN HULLETTE

T

he NASCAR Sprint Cup and Nationwide Series competed under the lights of the last great coliseum in prime time August 22-23. Both races were packed not only with action but also with fans! Fans from all 50 states and 19 different countries made their way to Bristol to see the last great coliseum in full force. Friday’s race was changed to the Food City 300, adding 50 more laps to the race for NASCAR lovers to enjoy. All fans will agree, there can never be too many laps in a great race.

Saturday’s IRWIN Tools Night Race was the main event of the weekend. Fans were geared up and ready to go when the Built Ford Tough pre-race show began with Tennessee’s own Pride of the Southland Marching Band performing Rocky Top, followed by a skydiver jumping with an American flag. After the National Anthem and the fly-over, the race began!

Jamie McMurray dominated the race leading a total of 148 laps, but wound up getting shuffled in the final restart on lap 432. Then Joey Logano passed Matt Kenseth for the lead with 45 laps remaining and crossed the finish line 0.39 of a second ahead of teammate Brad Keselowski. The victory completed a race weekend sweep by Team Penske drivers at the half-mile track. Keselowski won the Camping World Truck Series race on Thursday and Ryan Blaney won Friday’s Nationwide Series race.

Brian Hullette and Tom Taylor

To find out more about the Bristol race go to bristolmotorspeedway.com.

Cheryl Squibb and Christopher Bohem

Hendrick Motor Sports

56 | VIPSEEN | OCTOBER 2014

Kendall Newson and Steve Johnson

WKPT

US Marines

Workspace Interior Chris Vandagriff and David Hawkins

Turner Family

KD Moore and Crew

Food City Jerreese Rockwell and Lance Stinson

Bart Long

Scott Negrotto, Heath Calhoun, and Ron Bonacci

Bentley Hudgins and Kevin France

Jim Maxwell and Kayla Ridner

Jim and Barb Street

Andy Dietrich and Ryon Grubbs

OCTOBER 2014 | VIPSEEN | 57

Seen In Kingsport | K I N G S P O R T C H A M B E R O F C O M M E R C E

Juice & Java BEFORE HOURS

T

uesday. September 9th began early for those who attended the Kingsport Chamber before hours events. Sponsored by Seaver’s Bakery and United Way of Greater Kingsport, members of the community gathered for a delicious breakfast and a morning of networking. What a morning it was! With over 150 people in attendance, the room filled up quickly.

After everyone had their coffee and doughnuts, United Way of Greater Kingsport began the program with a video. During the video, they announced their new campaign for the 2015 year. Also setting a new goal of a record 4 million dollars, United Way explained how they were planning to reach their 2015 goal and announced they hit their 2014 goal. United Way of Greater Kingsport helps the region more than most people realize and is impacting lives every day. To learn more about them, visit uwaykpt.org.

STORY AND PHOTOGRAPHY BY SAVANNA SMITH

Craig Denison, John Perdue, Candace Sass, Danelle Glasscock, and Lynn Shipley

Jenny Dugger and Tim Fields

Larry Braaten and Doug Hilton

Gail Newland and Leona Smith

Brenda Overbey and Lori Miller Margret Sawyer and Stacey Meentemakyer

Chrissy Idlette and Katie Carrico

Kevin White and Colin Campbell

Seen In Jonesborough | H I S T O R I C D O W N T O W N

Jonesborough Farm to Table

Dinner 2014 Allyson Wilkenson Schnorr and Dan Schnorr

Larry and Cathy Bomba

Tom and Polly Torbett, Jean and Joel Conley, Jan and Ron Scott

Lacey and Mike D’Avella, and Karen Childress Director of Jonesborough Locally grown

T

he 4th Farm To Table dinner for Jonesborough Locally Grown was held in Jonesborough on Saturday, August 23rd.

The five course gourmet meal is conceived and prepared

by Chef Alex Bomba, using fresh ingredients sourced at the Jonesborough Farmers Market. Chef Bomba, who calls it his “favorite meal to prepare,” begins the research and planning process in January each year and even coordinates specific plantings with growers. The dinner is a showcase for local agriculture, supporting farmers by purchasing their products at retail price.

In 2011, Bomba, his wife Breelyn, and her parents Herman and Beverly Jenkins (owners, Main Street Café and Catering) proposed the idea for a farm to table dinner in Jonesborough, but with a twist: they wanted to serve it on a long harvest table right in the middle of Main Street, feature the farmers market, and donate all their services so the event could be a fundraiser for the market, which to date has raised $24,000. This year’s event served a record 216 people.

Additional support is provided by the Town of Jonesborough and donations from Action Rental, Depot Street Brewery, Jonesborough Wine and Spirits, Woven Studios photography and VIPSEEN as a media sponsor. More than 50 volunteers from the community, including David Crockett and University High School students, helped serve the guests for the evening while musicians Megan Gregory and Will parsons delighted the diners. One guest exclaimed, “There is magic in the air at this event, everyone should try to go at least once!”

For more information, see Jonesborough.locallygrown.net

Amanda York and Dana York Chairman of the Board

Herman Jenkins, Sue and Radford Thomas, Beverly Thomas Jenkins, Zac Jenkins, Breelyn and Alex Bomba

PHOTOGRAPHY BY SUSAN COUCH | STORY SUBMITTED

OCTOBER 2014 | VIPSEEN | 61

spotlight

VIP profile

Dr. Kathy S. Sanders

From small town girl to big time cosmetic dentist PHOTO BY MICKEY BAKER

OCTOBER 2014 | VIPSEEN | 63

spotlight

VIP profile

Family is very important to us.

TELL US ABOUT YOUR FAMILY MISSION TRIP TO THE DOMINICAN REPUBLIC VIA GLOBAL HEALTH OUTREACH. Brian and I wanted to take our family of four on a mission trip at a meaningful time in our children’s lives (ages 17 and 19). We researched the available medical missions trips with GHO, a branch of CMDA Christian Medical and Dental Association (whose international hub is right here in Bristol, TN) and found the one week that we could participate, which happened to be the Dominican Republic. All in all, we experienced many amazing moments.

The most meaningful experience was in a dental chair while I restored an 11 year old girl’s fractured front teeth.

While I worked to repair the young girl’s tooth, my interpreter and dental assistant, Raysa, shared in Spanish what was in my heart for the mission trip and my desire to share Christ’s love with others because He first loved me.

Her daddy always said she could do anything she put her mind to. Yet, even he was a bit surprised when his “Georgia peach-of-a-daughter” came home from a high school career day announcing her dream to become a dentist.

Such are the small town beginnings of Kathy Sellers Sanders who grew up the second born of four children in the rural farming community of Pembroke, Georgia, just outside of Georgia’s renowned coastal city – Savannah.

Today, as one of the nation’s most accomplished cosmetic dentists, she’s the designer of award-winning smiles. In fact, Dr. Sanders is one of only 9 dentists in the entire state of Tennessee to have achieved accreditation with the American Academy of Cosmetic Dentistry (AACD) – of which, she’s the first and only female.

The young patient expressed interest in learning more about Jesus. However, after explaining about Him, she said she was not ready to accept Jesus. Meanwhile, her younger brother had joined us chair-side. To my surprise, her brother gestured that he would like to receive Christ and I heard him praying, in Spanish, repenting of His sins and receiving the Lord. We celebrated with tears, hugs and pictures.

The entire trip was amazing. Erika and Michael assisted in dentistry and also optometry (along with my husband), and with several physicians. While the first three days we provided care to a community, the last three days were spent providing care to the military and their families.

This was only the second year that our group was allowed in the military facility and the only two times that an evangelical Christian group had been invited into their military. In fact, the Dominican Minister of Defense was present to help us through customs and was present to visit with us at the military facility.

A life-long learner with an insatiable quest for excellence, Dr. Sanders is currently building her cases to receive her fellowship through the AACD, a feat which, to date, has only been accomplished by 63 dentists worldwide.

Pretty impressive credentials for a small town, farm girl.

TELL US A LITTLE ABOUT YOURSELF? HOW DID YOU FIND YOUR WAY TO THE TRI-CITIES? I’m from Georgia and my husband, Brian, is from Indiana. After graduating from Georgia Southern University, I received my doctorate of dental medicine from the Medical College of Georgia, Augusta.

We moved from Georgia to Kingsport in June of 1991, the morning after I took my dental boards. And, since Brian is a chemical engineer, it’s easy to see how Kingsport was a great fit. He’s been working with Eastman ever since and I started my practice shortly after we moved here.

All in all, we love the Tri-Cities. It’s home. And, it’s been an exceptional place to raise our family.

TELL US A LITTLE ABOUT YOUR FAMILY. Brian and I are so thankful for our two wonderful children, Erika and Michael. I love being a mom and we love participating in whatever it is that delights our children.

Erika is a sophomore at the University of Tennessee, majoring in biochemistry and cellular and molecular biology with a pre-med focus. She’s active as a Leadership and Service Ambassador and volunteers through RAM (Remote Area Medical). She also loves to play the piano.

Michael is a senior this year at Sullivan South High School. He also has his sights set on going to UT. He’s very active in the band, playing tenor drums. And he loves to play ultimate Frisbee and disc golf.

While my extended family continues to live in Georgia, we’ve been blessed to have Brian’s parents move to Kingsport where we get to enjoy them as an active part of our lives.

64 | VIPSEEN | OCTOBER 2014

WHAT SETS YOUR PRACTICE APART? WHAT MAKES YOU DIFFERENT? Without a doubt, it’s my team. I can’t say enough about how they make my practice what it is today. From the time you walk in our door until the time you leave, you’ll enjoy pampered attention that comes from the hearts of team members who love what they do – and who are great at it!

Aside from dental chairs equipped with heat and massage therapy, relaxing paraffin hand treatments, and warm scented towels, you’ll be amazed that each and every team member will treat you with a level of hospitality that you’ll want to tell others about.

We have a wonderful time working together and learning together. Not only do I pursue continuing education, each of my team members participate in continuing education classes and training at every opportunity given.

PROFESSIONALLY SPEAKING, WHAT IS YOUR GREATEST REWARD? The greatest reward is seeing each person’s beauty shine through their smile.

I have been privileged to learn from some of the world’s best dentists and have been given many opportunities to transform people’s lives. For me, personally, the most rewarding gift is that of seeing not only the changes to their physical appearance but the transformation of a personality that reveals their inner beauty.

WHAT DO YOU DO WHEN YOU’RE NOT DESIGNING AWARD-WINNING SMILES? I love to read and I love to travel. Snorkeling is one of my favorite travel activities, especially in St. John, U.S. Virgin Islands – which happens to be our very favorite travel destination.

But more often than not, we’re home, here in Kingsport where we lead a very active life, participating in the activities of our children and serving within our church home, Colonial Heights Baptist Church. We’ve been members of Colonial Heights since 1991.

I love working with the youth programs at church.

AACD ACCREDITATION SEEMS TO SET YOU APART FROM OTHER COSMETIC DENTISTS. TELL US A LITTLE ABOUT WHY THIS IS IMPORTANT? The American Academy of Cosmetic Dentistry is really much more than alphabet soup listed on a dentist’s website. Many patients may see these initials and not realize the importance of the AACD. The AACD is actually the world’s largest non-profit member organization. It’s dedicated to advancing excellence in oral care that combines art & science with the goal of improving dental health, esthetics and function.

Truly, it represents the best of the best, in the entire world. Dentists in more than 70 countries worldwide choose to join the AACD because they’re serious about cosmetic dentistry and desire to give their patients the very best.

And, it was out of that very desire, that I joined the AACD and decided to pursue accreditation.

YOU ACHIEVED YOUR ACCREDITATION IN 2006, CORRECT? Yes, in 2006, I became the sixth dentist in the state of Tennessee to achieve accreditation with the AACD. Since that time, three more dentists have achieved accreditation, bringing us to a total of 9 dentists in Tennessee as of 2014. I’m currently the only AACD-accredited dentist in East Tennessee and the first and only female accredited dentist in the state.

WHY SO FEW AND WHY DID YOU CHOOSE ACCREDITATION? Accreditation is really a tremendous commitment and it’s a very rigorous process.

It’s interesting, out of the 6,300 AACD members worldwide, only a little more than 300 are accredited. Number-wise, that’s only about 5%.

For me, accreditation was a quest to have my cosmetic dentistry knowledge and skills sharpened by the rigorous examination and review progress.

I know, without a doubt, that AACD membership coupled with accreditation, has vastly improved my cosmetic dentistry abilities. I knew that if I was going to practice cosmetic dentistry, I wanted to be able to provide results that rivaled the world’s leading cosmetic dentists.

And, the only way to achieve that goal would be to be tested and reviewed by the world’s leading cosmetic dentists. And, that’s exactly what you get with AACD accreditation.

WHAT’S INVOLVED IN THE ACCREDITATION PROCESS? It begins with a very challenging written examination. Simply passing the written portion of the exam is quite the accomplishment. Then, you have to provide five very specific cosmetic dentistry cases for peer review. The board of reviewers, who have prestigious credentials, examine your work to see if your ability meets the AACD’s rigorous standards. Once you pass this point, you must then go on to the last step which is an oral examination, again, before a board of reviewers who represent the world’s leading cosmetic dentists.

HOW LONG DID IT TAKE YOU TO ACHIEVE ACCREDITATION? From start to finish, it was a seven year process that took a great deal of time and commitment.

Yet, it was very much worth it. Because of my accreditation, I know the quality of dentistry that I’m capable of producing and my patients are also assured of my skill level. AACD accreditation has been one of my best career accomplishments.

HOW DO YOU THINK SOMEONE SHOULD GO ABOUT CHOOSING A COSMETIC DENTIST? I suggest you evaluate your prospective dentist with these five criteria: 1. Do they use actual patient photos in advertising their practice, or stock images?

2. Are they accredited by the AACD? (Not just members.)

3. Do they use high quality dental laboratories?

4. Are they committed to continuing education?

5. What are their credentials when it comes to occlusal training?

WHAT IS OCCLUSAL TRAINING AND WHY IS THAT IMPORTANT? Everyone loves a gorgeous smile. However, what if that smile were simply beautiful without being “functional.” What is a functional smile? It’s one that not only looks great but feels and “works” great! An accomplished cosmetic dentist will be able to give you a smile that is not only beautiful but also provides maximum comfort and longevity.

When a new smile is not correctly “aligned,” the teeth will become damaged by the wear and tear of improper alignment. Cosmetic dentists benefit greatly from advanced training in occlusion as part of their continuing education after they graduate.

WHAT IS YOUR EXPERIENCE IN OCCLUSAL TRAINING? I’ve traveled to seminars across the nation, from Seattle, Washington, to Orlando, Florida, to learn from the world’s foremost occlusal experts, including Drs. Frank Spear, Pete Dawson, John Cranaham, and Mark Piper. I am immensely thankful for the knowledge I’ve gained from these men.

Whenever I attend conferences and seminars, I’m always looking to learn new and improved ways to give my patients smiles that are supremely comfortable.

HOW OFTEN DO YOU THINK PATIENTS CHOOSE A COSMETIC DENTIST BASED ON PRICE ALONE? I’m sure that happens sometimes. Cosmetic dentistry involves extra steps and high quality materials that cost more. However, we find our patients appreciate the quality of the service we provide at the Tri-Cities Center for Cosmetic Dentistry and we do offer financing options to help.

An excellent cosmetic dentist chooses not only the best materials (that will stand the test of time, thereby saving you time and money over the course of the years), but also the very best dental laboratories and dental ceramists (the individual who makes the veneers and crowns).

It is a bonus if the dental ceramist has received accreditation through the AACD. And, this excellence comes at a “price.”

WHAT ARE YOUR MOST IMMEDIATE PROFESSIONAL GOALS? First, I’m very excited to have initiated the process of becoming an accredited “fellow” with the AACD. This goal alone will potentially take five years to achieve.

Secondly, I’m excited about offering an expanded use of dental implants to individuals who need dentures or partials. Cosmetic dentistry is not only for those who have a full complement of teeth. I’ve been very pleased to have experienced tremendous success with cosmetic restorations using implant dentistry, performing everything from single tooth to beautiful fullarch restorations.

As for my third goal, my team and I are committed to additional continuing education that emphasizes dentistry as a part of “whole body health.” We are striving to stress whole body health by developing more individualized care in both our restorative and hygiene departments.

ANYTHING ELSE, YOU’D LIKE TO TELL OUR READERS? Yes! We are accepting new patients and would consider it an honor to work with those who may find out about us via the VIP Seen magazine. We invite anyone interested to give us a call at 423-239-7899 or visit us online at www.drkathysanders.com to find out how we can give you your own “truly remarkable smile.”

OCTOBER 2014 | VIPSEEN | 65

Seen In Johnson Cit y | W I N G E D D E E R PA R K

9th Annual Mountain States

Dragon Boat Festival PHOTOGRAPHY AND STORY BY SAVANNA SMITH

B

oone Lake was alive with friendly competition on Saturday, September 6th at the 9th Annual Dragon Boat Race. Always one of the biggest events in the community, this festival includes something for everyone in the family.

This year, proceeds went to Niswonger Children’s Hospital to help develop new epilepsy treatment services for kids. It will include things like an electroencephalogram and video monitoring 24 hours a day to help pediatric specialists.

“Paddling at the Dragon Boat Festival is a great way to have some fun and at the same time make a big difference in the lives of kids and families in our region,”

said Steven Godbold, VP and CEO of Niswonger. Paddle teams consisted of twenty paddlers plus a drummer to set the pace. Each paddler was challenged to raise $250 in donations, making a team goal of $5, 250. Every team paddled hard for the chance to be this year’s Dragon Boat Champion. There can only be one winner though, congratulations to The Murray Guard, Inc. Barn Raiders on winning the race! Also the event included a Health Fair and Art in the Park featuring local artists.

To find out more about the 2014 Dragon Boat Festival visit mshafoundation.org.

GOTRmotor

Mountain Home Rowing Stones

Kids cheering on their parents

Grangier Rangers

Holly and Abby Gouge

Dragonhearts

66 | VIPSEEN | OCTOBER 2014

John Stamey, Nedra Dykes, and Anders Olsen

Bell Helicoptor

Jessica and Aaliyah Jenkins

Game of Paddles

Oar We There Yet

Carnegie Hotel

Donna Hughes, Tiffany and Sonny Willis, with Kpadeh and Malakai Muingbeh

Juan and Antonio

Amy, Bella, and Owen Clark

Seen In Bristol | T H E O L D E FA R M

Story and Photography Submitted

T

y t r a P e Pr

he first annual Healing Hands Pre-Party was held on Friday, August 15th at the home of Martha McGlothlin. This pre-party served as a more intimate setting so attendees could really get a look at the lives Healing Hands is changing every day. The clinic debuted their new video inviting people to “Become a part of our story...” which left a great impression on the audience.

There were over a hundred people in attendance; all of which were personally interested in helping Healing Hands succeed and seeing the lives of their patients improve. Catering was by Catherine Elliott, Spirits by Walling Distributing and Duty Free Band provided our entertainment. The first ever pre-Party was a great success and was one of the best ways to show the true impact Healing Hands has on the community.

Dawn Bruner, Alyson Gilles, Sarah Phillips, and Nicole Hughes

Dorothy Molind, Dr. Sam Molind, and Helen Scott

Connie Thompson and Peg Lester

AT&T Representative Alan Hill, TN State Rep. Jon Lundberg, AT&T Representative Dennis Wagner

9th Annual Fundraising Gala

“Summertime in the South: Seersucker and Sazeracs”

H

ealing Hands Health Center held its 9th annual fundraiser Saturday, August 16 at the beautiful Olde Farm Pavilion.

Guests arrived to a traditionally decorated pavilion and were greeted with sazeracs. Many came in high fashion displaying their best seersucker. Silent and live auctions were held throughout the evening and to top off the event, Lorrie Morgan entertained guests through the night.

Martha McGlothlin, Beth Shumaker, Don Shumaker, Carol Shumaker, Steve Smith, and Debbie Smith

Healing Hands is incredibly grateful for the continued community support and hope that everyone will spread the word about the great things the clinic is doing to serve the low-income, working residents in our community. Together, Healing Hands and the community exceeded the fundraising goal for this event and all money raised by Healing Hands’ fundraising efforts go directly to support the daily operations of their clinic. A huge thank you goes out to the top sponsors: The United Company Charitable Foundation, Gregory Pharmaceutical Holdings, Marvin and Marcia Gilliam Foundation and Strongwell.

The community support allows Healing Hands to provide health care to the working, uninsured residents of our community who are low-income and unable to afford insurance through the Affordable Care Act and are too wealthy, even at minimum wage, to qualify for Medicaid; truly the ones falling through the health care cracks.

Robin and Jill Harrison, Marvin and Marica Gilliam, and Joe Jackson

68 | VIPSEEN | OCTOBER 2014

Healing Hands is a free medical, dental, vision, chiropractic and counseling services clinic that provides quality, compassionate care to low income, working individuals in our community and they couldn’t do it without you!

Sandy and Tom McGlothlin with Connie and Dr. David Thompson Co-Chairs: Sarah Phillips and Martha McGlothlin, with Lorrie Morgan (Center) PHOTOGRAPHY BY ANGELA BAKER AND SUBMITTED

Susan Gregory winning a live auction item

First Bank and Trust Group

Dr. and Mrs. John Phillips

Connie Thompson, Patty Turner, Jamie Vance, and Vince Turner

Roger and Carol Leonard with Bristol TN Mayor, Lea Powers

Lt. Governor Ron Ramsey, Helen Scott, and Sindy Ramsey

OCTOBER 2014 | VIPSEEN | 69

ABINGDON OLIVE OIL BRISTOL

NEW SCULPTURE COMING TO BRISTOL LIBRARY

The Bristol Chamber of Commerce welcomed Abingdon Olive Oil Company to Downtown Bristol with a ribbon cutting on Sept 16, 2014. Owner, K.C. St. Louis and April Taylor Barnes were on hand afterwards to give tours of this unique, healthy and delicious business.

Schedule your own personal tour by calling April at 276.644.4088 or drop in the Bristol store at 511 State Street, across from the Paramount. Look for our green door!

The model for a new statue was unveiled August 20 inside Bristol Public Library, and its going to be huge! When complete, the sculpture will be 7,500 pounds and 16 feet tall and 16 feet wide. Called “Bristol’s Cultural Heritage,” the sculpture will be a piece of 3D public art representing the great culture found in the birthplace of Country Music. Look for the statue in the upcoming years.

KRISPY KREME

MEADOWVIEW EAR, NOSE & THROAT SPECIALISTS

Kingsport got a little sweeter September 9th as the ribbon was cut on the new Krispy Kreme location. Hundreds of people visited the store on its opening day and Sullivan North’s band supplied the crowed with music! Located on Stone Drive in Kingsport, Krispy Kreme will be open 6:00 am to 11:00 pm, Monday through Sunday.

70 | VIPSEEN | OCTOBER 2014

A ribbon cutting was held at Meadowview Ear Nose & Throat Specialists’ new location on Wednesday, September 9, 2014. Dr. Jennifer L. Greiner, Dr. W. Jeffrey Wallace, and Dr. David R. Osterhus are now located near the hospital and next to Bristol Pediatric Associates.

Their new address is 322 Steele’s Road, Bristol, Tn. The Bristol Chamber of Commerce, together with city officials, family and friends were there to support the physicians and welcome them to their new location.

DOUGHNUT WORLD

Tuesday, August 5th, Bristol welcomed Doughnut World to downtown! Located at 920 Commonwealth Ave, this local doughnut shop brings something special.

Owner David Muth is from Cambodia, moving to California in the 1980s. He has now brought his California recipe to Bristol, which includes over 40 varieties.

Doughnut World is open seven days a week from 5 am to 8 pm.

SOUTHERN CHURN

New business done…the old-fashioned way. From homemade ice cream to handmade fudge and more, Southern Churn Ice Cream and Candy Shoppe had a ribbon cutting on Sept 11, 2014. The Bristol Chanber of Commerce, friends, family and excited customers welcomed Karen Hester, also the owner of Cranberry Lane to downtown Bristol. Sweet treats were enjoyed by everyone who attended.

To experience the “hand-crafted” taste, visit Southern Churn at 627 State St, Bristol, Va.

SHELBEE’S VINTAGE CAFÉ AND CATERING

August 12 Shelbee’s Vintage Café and Catering were officially opened in Downtown Bristol with a Ribbon Cutting Ceremony. The eatery opened in 2009 on Bluff City Highway but is glad to be on State Street. The Café specializes in food ranging from cupcakes to layer cakes, from brownies and sandwiches; there is something for everyone! Additional items and services include jewelry and massages. Next time you are hungry and find yourself on State Street, check out one of the best café’s in town located at 504 State Street, beside the paramount.

The eatery is open Wednesdays through Saturdays from 11 am- 6 pm.

WHEELER’S BAGELS

Owners Gary and Eric Wheeler cut the ribbon on their new bagel shop July 17th.

The father and son New York natives bring over 40 years experience with donuts to Johnson City. The Wheelers love to serve the families and students of the Johnson City area with good food and good coffee. Breakfast and a full lunch deli is offered daily with in-house, scratch made bagels, a variety of shmears, hot and cold sandwiches and a coffee bar using locally grown beans. Personalize your own drink and enjoy complimentary wi-fi. Wheeler’s Bagels is located at 230 Marketplace Boulevard, Suite 160 next to Universal Wines. The family hopes to create a place where people come together and are fascinated by one another’s stories and invites artists, poets and musicians to share their creations.

Seen In Farragut, TN

TCCE Executive of the Year Award

s n o i t a l u t a r g n o C e n i d r u B s e l i M PHOTOGRAPHY BY ANGELA BAKER STORY BY VANESSA BENNETT

Suzie Lusk, Associate VP of Event Management for the TN Chamber of Commerce as well as Executive Director of the Tennessee Chamber of Commerce Executives, with the Inaugural “TCCE Executive of the Year” award recipient Miles Burdine, President/CEO of the Kingsport Chamber of Commerce and Bettye Sisco, President of Tennessee Chamber of Commerce Executives as well as President/CEO of Farragut Chamber of Commerce.

W

hen the Tennessee Chamber of Commerce Executives announced the inaugural Tennessee Executive of the Year Award, Miles Burdines’s staff knew he was the perfect candidate for this prestigious award. His staff firmly believe Burdine is most deserving of this prestigious accolade thanks largely to his unparalleled leadership, his exceptional community stewardship, his willingness and ability to bring about major changes for the Kingsport community, his impressive and profound impact on this community and his years of expert and unwavering experience in the Chamber industry.

After numerous recommendation letters from Kingsport leaders, Miles Burdine, President and CEO of the Kingsport Chamber of Commerce, was awarded with the “TCCE Executive of the Year Award.” This award recognizes the longterm professional career achievements of the recipient.

Miles Burdine President/CEO of the Kingsport Chamber of Commerce with his wife Denise and their youngest daughter, Alyce Burdine.

Criteria evaluated includes: professional experience, training and education, ethical conduct in dealing with peers, professionalism, leadership and the desire to advance the profession of chamber management.

Inaugural TCCE Executive of the Year Award August 21st in Farragut, TN at the TCCE Annual Conference

Miles Burdine and Bryan Daniels President/ CEO of the Maryville Chamber of Commerce

Nicole Austin, Workforce Development & Government Relations Director; Miles Burdine, President/CEO of the Kingsport Chamber of Commerce; Vanessa Bennett, Director of Operations and Kingsport Leadership Programs; and Bob Feagins, Communications and Development Executive Director

Lisa Cothran VP of Membership Development, Kyle Spurgeon, President/ CEO and Shirley Jones Senior VP of Public Affairs–Jackson, Tennessee Chamber of Commerce

Paul Latture, President of the Rutherford County Chamber of Commerce; Clarke Thomason, US Chamber Of Commerce; Margot Fosnes, President of Robertson County Chamber of Commerce; and Demming Bass, Regional Development Director for Constant Contact

Miles Burdine and Barbara Mentgen; Director of Operations Johnson City Chamber of Commerce

Lisa Cothran and Shelby Kee, Executive Director of the Gibson County Chamber of Commerce

I

t is getting closer and closer, the holiday season is almost here! Many of us have already begun looking for those special gifts, because after all, the season is about giving. VIPSEEN has put together a Gift Guide of some great items and ideas from around the Tri-Cities for all the early shoppers!

“Why buy 9 different treatments?

TNS Essential Serum by SkinMedica The Award-Winning, Must-Have All-in-One Beauty Treatment of 2014 DERMATOLOGY ASSOCIATES Kingsport 423-246-4961 Bristol 423-764-7131 Johnson City 423-928-9014

CABO

Charles Garnier Paris Charles Garnier established in 1901 is a masterful designer of gold jewelry.

Charles Garnier Paris redefines contemporary jewelry basics through the utilization of the latest technical innovation and a constant care for perpetual harmony.

BOWMAN JEWELERS

Roan Street

Johnson City TN 423-282-810 www.bowmanjewelers.com COZUMEL

Spend the Holidays with Style!

A gift card so awesome you’ll be tempted to buy it for yourself.

Sherrie Bacon is East Tennessee’s ONLY Certified Advanced Eyelash Professional and Xtreme Lashes™ Educator.

SHER EXTENSIONS

129 East Springbrook Drive, Suite 2 Johnson City, TN 423-232-7437 www.sherextensions.com facebook/sherextensions

72 | VIPSEEN | OCTOBER 2014

As the holiday season approaches, the flurry of invitations to holiday parties will be appearing in your mailbox. The best thing about these parties is deciding what you are going to wear and splurging on a new dress. At Style in Downtown Kingsport, we have a collection of dresses perfect for your holiday parties this season, like this ivory sequined dress by designer Julie Brown.

STYLE CUSTOM FRAMING AND GIFTS 113 E Market St Kingsport, TN 37660 423-288-1616

Cluttered Cosmetics?

Get organized with “The BEST makeup bag ever!

Get yours today!

Shop on-line at sherrijessee.com or visit our salon.

SHERRI JESSEE

1932 Euclid Avenue Bristol, VA www.sherrijessee.com

Look younger and have healthier looking skin without having to go under the knife or spend days or weeks recovering while missing personal, work, and family obligations? Now, you can!

Rejuvapen, stimulates the skin’s natural healing process to increase elasticity, reduce the appearance of scars and wrinkles, minimize pores, and more. A versatile treatment that corrects a variety of skin concerns.

COSMETIC LASER SKIN CARE

110 Med Tech Park Johnson City TN 423-916-2200 www.cosmeticlaserskincarejc.com

The Krista K Wire bangles are beautiful!

These will make the perfect gift for anyone!

JK KOLLECTIONS

4024 Fort Henry Drive Kingsport, TN 423-239-5575

AUGUST

created equal.

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All you pay is shipping! Give VIPSEEN as a gift to a friend, family CCCAmember, or coworker and make their whole year health & happy with each month’s arrival of wellness tips for college students VIPSEEN in their mailbox.

FoR MoRE inFoRMAtion, Go to WWW.CCCARX.CoM KinGSPoRt 423.245.1022

109 Jack White Drive • Kingsport, TN 37664

P C A B

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701 N. State of Franklin Rd., Ste. 9 • Johnson City, TN 37604

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JohnSon CitY, tn LoCation PCAB Accredited Compounding Pharmacies are recognized by the AMA as adhering to “quality & practice standards”.

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Johnson City 423.207.4290

• Take advantage of campus meditation and yoga programs • Spend time with friends • Build new friendships • Keep backpacks from being too heavy • Ensure that your medical insurance covers physicians in the area

701 N. State of Franklin Rd., Ste. 9 • Johnson City, TN 37604

Bobby

o u n dTri-Cities i n g C e n t e r S o f aScene i C a t C u S t o m C o m pthe p e C i fThroughout Arts & mEntertainment meriCa ade patient S

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Johnson City, tn LoCAtion PCAB Accredited Compounding Pharmacies are recognized by the AMA as adhering to “quality & practice standards”.

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KinGsPoRt 423.245.1022

109 Jack White Drive • Kingsport, TN 37664

VIP PROFILE

ARTS & ENTERTAINMENT THROUGHOUT THE TRI-CITIES SCENE

Diana harshbarger, Pharm.D. Hormone Specialist

• Keep your room dark and quiet when going to sleep • Get regular exams • Wash your hands • Drink lots of fluids • Keep immunizations up to date • Create a routine • Put limits on work hours

LAW OF

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SEPTEMBER

Between exams, papers and maintaining an active social life, many college students feel they can’t really find the time to keep up on their personal health and wellness until an illness catches hold and stops them in their tracks.

• Keep healthy snacks around • Limit sugary and caffeinated beverages • Take vitamins • Don’t fight stress by eating • Head to the gym • Walk to class • Don’t work in bed • Avoid all nighters

SUMMER

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Here are a few tips to help students make the most of the resources at their fingertips and to ensure they stay healthy and illness free throughout their education.

151 E Main St, Suite 5 Kingsport, TN 37660 423-398-5321

JULY 2014

Compounding Pharmacy

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Subscribe online at www.vipseenmag.com OCTOBER 2014 | VIPSEEN | 73

Seen In Johnson Cit y | J O H N S O N C I T Y C O U N T R Y C L U B

CASA OF NORTHEAST TN

t n e m a n r u o Golf T

Team Loos

Team Johnson City Insurance

Team Taylor

Team Results

Team Bragg Financial

Team Professional Payroll

C

ASA of Northeast Tennessee held their 9th annual Golf Benefit on August 18th. Over 100 golfers showed up to the Johnson City Country Club in hopes that the weather would hold off just long enough to get through 18 holes. This year’s tournament was a huge success, raising $20,000 for CASA of Northeast Tennessee; double the money raised last year. Such an amazing fundraiser would not have been possible without the help of CASA’s sponsors. Local celebrities also came out to support and raise awareness; Carl Torbush and the ETSU Coaching Staff stopped in as well as Amy Lynn from Daytime tri-Cities and Sarah Diamond from WJHL. Jay Cee, the Johnson City Cardinals mascot came to entertain golfers, Mark Baggarly, Taylor Smith and Kasey Marler were at several holes to hit tee shots for the teams.

The focus for this tournament was to raise funds for the Fostering Futures program that was launched last November. The main purpose of Fostering Futures is to reach children who are 14-18 years old and primarily aging out of the court system. CASA stands for Court Appointed Special Advocates for abused and neglected children. CASA of Northeast Tennessee works with the Juvenile Courts in Washington, Greene, and Unicoi Counties and Johnson City Juvenile Court.

For more information about CASA call 423-461-3500 or email dalton@casanetn.org. Also visit the website at www.casanetn.org or become a fan on Facebook.

PHOTOGRAPHY BY SAVANNA SMITH STORY SUBMITTED

Team Ensley, Baker, and Shade

Team Wells Fargo

74 | VIPSEEN | OCTOBER 2014

Sarah Diamond and Leslie Dalton

Kasey Marler

Tis the

SEASON to make a

MIRACLE

Start your holiday season early with Wellmont Foundation’s Night of Holiday Miracles!

Our Christmas marketplace has everything you need for a casual, festive evening of fun.

With carols in the air, you and your friends can stroll among various tasting stations of seasonal specials and selections of food pairings.

The evening will feature special-edition microbrewed beer from Sleepy Owl Brewery, wine selections from Reedy Creek Vineyard, moonshine from East Tennessee Distillery and tasty morsels from Chocolate Elegance. There will also be a silent auction where you can bid on that perfect gift or seasonal decoration.

You can also peruse LampLight Theatre’s Festival of Trees.

These themed Christmas trees aren’t just for decoration – you can bid on your favorites and win one for yourself.

Throughout the celebration, your heart will fill with holiday joy knowing the proceeds from this inaugural event will help support the Next Generation Campaign for Holston Valley Medical Center’s new neonatal intensive care unit. More than 9,000 children started their lives in the nicu, and this $2.5 million campaign will help expand, renovate and equip it for the next generation of miracle babies.

Buy your ticket today.

• One ticket - $100

NIGHT of

Holiday Miracles

Friday, Dec. 5 • 6:30 p.m.

MeadowView Conference Resort & Convention Center

• One ticket, professional organization - $85 • vip package, including two tickets, a $200 tax-deductible donation and individual recognition at the event - $400

Visit wellmontfoundation.org or call 423-230-8592 to purchase tickets or learn more.

Seen In Bristol | PA R A M O U N T C E N T E R F O R T H E A R T S

Appreciation Dinner PHOTOGRAPHY AND STORY BY LINDA COFFEY

W

Pat and Dr. Harrison Turner

ellmont Foundation Associates and members of the Wellmont President’s Society were the honored guests at an appreciation event held at the Paramount Theatre on Thursday, September 4, 2014. Clarisse Strong, Assistant Director of Development for the Foundation and her staff organized a festive evening for the attendees.

Sandy and Tom McGlothlin

K.P. Café and Catering provided a delicious dinner buffet. Myles Savage, lead singer from The Platters, provided music from the “Baby Boomer” years.

The purpose of the event was to show appreciation for the Foundation Associates, who have donated $500 or more to the work of the Foundation. Members of the President’s Society have given a lifetime gift of $25,000 or more and were honored with a plaque.

Debbie & Mike Quillen were presented with the award, “Leader in Philantropy” for the year 2014.

Dr. Pierre and Yolanda Istfan

The Wellmont Foundation is committed to delivering superior health care with compassion to the Tri-Cities region of Northeast Tennessee and Southwest Virginia.

Debbie and Mike Quillen (Leader in Philanthropy Award for 2014)

Denise Tran Mai and Dr. Johathan Mai

Bethany and John Thompson

Clarisse Strong (Asst. Director Development Foundation), with Jennifer Brunson and Vicki Hungate

Dr. Janet and John Rice

Dr. Pierre Istfan, Tracey Moffatt (COO Wellmont), and David Crockett

Tim Atterbery, Ted Fields (Chairman of Foundation Board), David Wagner, and Greg Neal

Myles Savage (Entertainment)

OCTOBER 2014 | VIPSEEN | 77

Seen In Kingsport | P U T T- P U T T G O L F F U N C E N T E R

Putt-Putt Tournament M

ore than $20,000 was raised for St. Jude’s Childrens Research Hospital on August 7th when businesses and residents joined together for the St. Jude’s Putt-Putt Tournament.

Hosted by Dan and Marcia Estes of Putt-Putt Golf Fun Center Kingsport/Bristol, the fundraiser took place at their Kingsport course at 346 West Stone Drive.

Ninety teams competed in three divisions to take home a trophy. Pro Division winners were Tim Castle, Doc Jones, Tim Pope & Chris Taylor sponsored by Peacemakers . Individual team, Aaron Miller, Lee Culbertson, Jim Rogers & Randy Roberts placed first in the Amateur Division and Gate City United Methodist Church’s Cade Lane, Reid Smith, Seth Rhoton & Andrew Osborne won the Church Division.

Music was provided by Ivy Road and Benny Wilson and the Gold Wing Motorcycle Club helped it all happen. The night was a huge success that would not have been possible without the help and support of all the workers, both paid and volunteer and the community businesses that sponsored holes and donated door prizes.

78 | VIPSEEN | OCTOBER 2014

Seen In Johnson Cit y | T U P E LO H O N E Y

Past… Present… Future…

Ameriprise Event at Tupelo Honey Café A

Chef Brian (Tupelo Honey Cafe)

Gary Mabrey

celebration of past, present and future took place on Thursday, August 21 at Tupelo Honey in Johnson City.

Craig Torbett of Ameriprise Financial in Johnson City hosted the event which included a discussion with Sylvia Crum of local non-profit, Appalachian Sustainable Development, as well as a walking history tour of downtown Johnson City.

Craig says he hosted this event as a way to re-introduce his clients and friends to all the great things that are happening in downtown Johnson City. “Tupelo Honey is such a great addition to our city, and they epitomize the concept of celebrating our past, present and future in the way they have taken one of the most recognized historic landmarks of Johnson City’s past and turned it into the place where everyone wants to be. Tupelo Honey has also been of great support to our city’s public art projects and is helping us to build a brighter future for our city.” A closing remark by Craig Torbett captured the spirit of the evening: “This evening was a great gathering of friends where we have lived up to the tag line of Appalachian Sustainable Development by “Living Better Locally”.

Sylvia and Maddie Crum

PHOTOGRAPHY BY DANIELLE HAHNE | STORY BY SUBMITTED

Mike and Debbie Snapp

Brian Hullete and Bob Armstrong Olivia and Michael Kennedy with Rita Catron

Deb and Frank Calderala with Karen and Terry Welch

Renee McNees and Lisa Torbett

Bill Fisette with Pam and Rod Barnett

Art and Wendy Belanger

Craig and Lisa Torbett

Craig Torbett with Courtney and Mitch Miller

OCTOBER 2014 | VIPSEEN | 79

Seen In Johnson Cit y | D O U B L E T R E E H O T E L

P

am Ferguson was a wonderful woman that will be greatly missed by all. She loved to ride motorcycles with her boyfriend, Danny, spend time with her daughter Candyce and grandkids Preston and Chloe, enjoyed talking to her daughter Rachel and grandkids Milo and Simon on the phone from Alaska, and adored her dog Buddy. On the afternoon of June 28th, Pam was on a veteran’s ride with Danny, when a tragic wreck occurred. Danny was only scratched up, but Pam was in critical condition from the very start. Pam was taken to the Johnson City Medical Center ICU, where she remained for 3 weeks in a coma and on life support, and was then transferred to Bristol Regional Medical Center ICU. Pam’s medical coverage was unknown for a time, but it was found she had insurance, but the premiums would need to be paid in order for anything to be covered. As a close friend of the family, I could not stand around and do nothing as I watched one of my closest and oldest friends suffer with everything going on with her mother. Rachel had already left behind her husband in Alaska to be here with her 2 children by her mother’s side, and her or her sister paying the premiums was out of the question.

PAM

Ferguson

r e s i a r d n u F

I decided to take matters in my own hands to help the family, and organized an online fundraiser to help with some of the medical costs and insurance premiums.

But sadly, the attempt to raise money through Facebook with online vendors failed miserably. The middle of July, I began calling different hotels for a banquet/meeting room, and the Double Tree Hotel was most excited to help and even discounted our room. I reached out to local vendors in the area to set up during the event and donate to our silent auction. I also contacted many local businesses and advised them of our situation, and many were more than happy to donate tickets, passes, and gift certificates to our cause.

House of Ink, Backdoor Records, Real to Reel Theatre, Austin Springs Spa, Spa Glow, Scratch Pizza, and many more generously donated items we could raffle or silent auction to raise money to help out with finances. The event was held at the Double Tree Hotel on Sunday, August 17th from 1-5pm. We had vendors such as Scentsy, Origami Owl, Plexus, Thirty One, Perfectly Posh and others set up for shopping. Although we did not have much of a turn out, we were able to raise nearly $700. I thank everyone who came out and showed support, I thank the vendors and volunteers, and VIPSEEN. But most importantly, I thank the Fountain of Life Church, as I had written them a letter telling them about the event. As a biker church, I knew Pam’s situation would be something that was dear to their hearts, and I wanted them to know she was desperately in need of their prayers. They prayed for her, and also showed their support by coming to the event. They generously showed their support by making a donation, and showered myself and Pam’s daughters in hugs and condolences. I cannot express my gratitude enough to that fantastic group of people. But again, I thank everyone who had anything to do with that day. I know if Pam was awake and could see what everyone had done for her, she would be so proud of everyone and their hard work.

PHOTOGRAPHY BY SUSAN COUCH | STORY SUBMITTED BY KRISTI LYONS

Julie Jarrett, Angie Moore, and Lisa Hensley Pam Ferguson

Candice Ferguson Gregg, Rachel Ferguson LaBuda, and Kristi Lyons

Melody Henson and Nora Haynes

Alice and Summer Botts

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Seen In Johnson Cit y | M I L L E N N I U M C E N T E R

Kim Currin Creations

STORY AND PHOTOGRAPHY BY SAVANNA SMITH

T

he Third Annual Tri-Cities BaconFest was held Saturday August 30th at the Millennium Center in Johnson City. This year’s event featured all the best bacon dishes around the region and some great activities such as Man vs. Bacon and Ms. Tri-cities BaconFest. New this year was also a Singer/Songwriter contest. After three years, Tri-Cities BaconFest hit the big time! This year the festival was sponsored by Hormel Black Label Bacon and was an Official Qualifying Event for the World Championship in Las Vegas! Main Street Pizza won and will be representing the region and BaconFest in the battle to be named Bacon World Champion.

Missy’s Spice Shop

Lyle Marston and Sydney Bell

The festival also hosted Folk Soul Revival on the Holston River Brewing Company Main Stage, always a crowd favorite they kept the crowd rocking and excited for more bacon all day. Festivalgoers were more than happy with this year’s Pork Partners and the delicious dishes they had to offer. A wide variety is an understatement with dishes spanning countries and cultures not to mention the different meal courses that were built around the main ingredient of the day.

The Third Annual BaconFest was a huge success! To find out more about this annual event visit their website at tricitiesbaconfest.com.

Blackthorn Club Randi Dark, Andrea Dalton, and Amy Dark

The Willow Tree Coffeehouse and Music Room

82 | VIPSEEN | OCTOBER 2014

Barebones BBQ

Simply Delicious

Lisa Booth, Ray Aiken, Phil Parks, and Shane Booth

Denney Family

Kate Van Huss, Earth Fare

The Label

Mainstreet Pizza Company

Rob Williams and Bo Wilkes

Nicole and Greg Govertsen

Evan Ramsey, The Pig, and Lori Martin

Nick Roger, Tess Havash, and Roxanne Rahbar

ING M O C !

N O O S

Holiday Cooking Show & Women’s Expo Shopping Mart Special Guest Performance by Country Music Artist Lance Stinson

Saturday, October 18, Higher Education Center, Abingdon, VA

Chef Armond Will be Preparing Holiday Delights on the Kroger Main Stage. Chef Armond’s Culinary Experience Incudes the NFL, Major League Baseball, NASCAR, and, Locally, The LABEL Restaurant in Johnson City, and The Troutdale in Bristol

Schedule of Events Saturday, October 18 10:00 a.m. - 9:00 p.m.

Women’s Expo & Shopping Mart 5:00 p.m. - 7:00 p.m.

Kroger Holiday Cooking Show Featuring Chef Armond 7:30 p.m. - 10:00 p.m.

Country Music Artist, Lance Stinson - Sponsored by

Lebanon, VA

Bristol Herald Courier WKPT ABC 19

Media Outlets Fashion Sense Ladies’ Apparel Washington Co. VA Chamber of Commerce Aaron’s - Abingdon Sales & Leasing The Encounter - Kingsport LABEL Restaurant Stir Fry - Kingsport 620 State - Bristol

CVS Health belk - Bristol WTFM 98.5 Voice Magazine for Women Cracker Barrel - Abingdon (Free Lowe’s - Abingdon Shopping Bags with Ticket) Alfresco Lifestyles Beach Bumz Tanning Salon Home of Big Green Egg First Impression Day Spa & Salon Johnny Brusco’s of Kingsport & Johnson Merle Norman City Tri-Cities Skin & Cancer - Johnson City Tickets Available at Door Only • Admission $10.00 - All Events • Cooking Show VIP Tickets $50.00 - Cancer Outreach Foundation Show & Expo Information - Call 423-612-1235

Seen In Piney Fl ats | T H E S H O O T E R ’ S E D G E

NRA

Shooting Stars Tournament

Waldrop and Hough

Mike Lewis and Donn Rockett

T

here were some shooting stars at Shooter’s Edge in Piney Flats on Tuesday August 19th as NASCAR Camping World Truck Series stars Jeb Burton and Brennan Newberry participated in a tournament presented by the NRA to benefit Bristol Speedway Children’s Charity. Other local teams formed up to participate in the shootout as well, totaling to about 14 straight shooter teams.

Each team was to shoot the best target in all eight rounds. Each lane was sponsored by a team and had its own target theme. Participants got to shoot an assortment of handguns and rifles with multiple rounds. After the tournament was over everyone enjoyed a delicious dinner from Riverfront Seafood Company. Many teams shot well and some even tied, but the real winners from the evening were the children! To learn more about the Bristol Chapter of Speedway Childrens Charity visit bristol.speedwaycharities.org.

Virginia Electric

Don Reimer and Lisa Starnes

Acorn

BET Welding and Wire

Brennan Newberry (middle) and NTS

PHOTOGRAPHY BY SAVANNA SMITH | STORY SUBMITTED

Adam Stewart and Matt Reimer

WKPT 19

OCTOBER 2014 | VIPSEEN | 85

Seen In Bristol | B R I S T O L M O T O R S P E E D WA Y

Making Strides Against Breast Cancer Luncheon T

he American Cancer Society turns 100 this year, and there would be no better gift than to have thousands of Northeast Tennessee and Southwest Virginia residents participate in the Society’s Making Strides Against Breast Cancer® 5K fundraising walk on Sunday, Oct 26.

A luncheon was held August 12th at the Bristol Motor Speedway to promote the annual race and to celebrate survivors of such a vicious disease. Men and women from all over the region came together to enjoy a deliciously prepared lunch while learning some astounding facts.

The walks, in nearly 300 communities, help to raise $60 million for the American Cancer Society each year to save lives from breast cancer. The dollars raised fund groundbreaking research to find, prevent, treat and cure breast cancer; ensure access to mammograms for women who need them; and provide free resources and support to the one in two newly diagnosed women who turn to the Society for help and support, including transportation and lodging during treatment.

Miki Reece and Emily Danner

Jessica Poff, Anthony Piercy, and Hope Mitchell

Tim Mullins, Terry Moore, and Renee Burleson

Farm Bureau Insurance

Making Strides Against Breast Cancer is the largest network of breast cancer awareness events in the nation.

This event also supports the American Cancer Society’s unique mission to fight breast cancer on all fronts and save lives by reducing breast cancer risk or finding it early; helping people get well by providing information and support during and after a cancer diagnosis; by finding cures through investment in groundbreaking breast cancer research and by fighting back by encouraging lawmakers to pass laws to defeat cancer and by rallying communities worldwide to join the fight.

For more information about breast cancer, contact the American Cancer Society at 1-800-227-2345 or visit cancer.org.

STORY AND PHOTOGRAPHY BY SAVANNA SMITH

Mark Peterson and John Henry

Kelly Price and Pam Banks

Candy Stieler and Sherrie Bacon

Evangela Sosa and Amanda Hudson

Seen In Kingsport | FA R M E R ’ S M A R K E T

Pepperfest Story and Photography by Savanna Smith

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he 2014 Kingsport Pepper Festival was held September 13 at the Kingsport Farmer’s Market. The festival was designated to celebrate another successful growing season at the Harvest of Hope Community Garden by paying homage to the ever humble but always delicious garden staple- the pepper. Since there are so many great things to celebrate, the festival had many events and competitions for all ages. Bragging rights battles consisted of the best-pickled pepper recipe, the best pepper popper, and the best hot wings. Some others were the Peter Piper tongue twister contest and the pepper pot beanbag toss.

The Pepper Festival precedes benefit the Harvest of Hope Community Garden in Kingsport. The garden its self is a miracle of growth considering no one really knows why or when the garden developed. It was founded in spring of 2011 as collaboration between individuals and groups, predominantly the United Way of greater Kingsport, AARP, First Presbyterian Church and Tennessee Master Gardeners. Since then it has continued to grow with much help. New beds are being added to the 40 existing. To find out more about Harvest of Hop Community Garden visit their blog at hohkingsport. blogspot.com.

The best pepper costume

Buffalo Wild Wings

H.O.P.E. serving drinks

Earl Hockin, Phil Ramey, and Nancy Walker

Friends and Neighbors supporting Pepper Festival

Guerito’s Salsa

Pet Personals VIPSEEN TRI-CITIES CLASSIFIEDS

VOL. V, October 2014 | The Premier Meeting Place for Pets and their Prospective Owners

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HI! I AM ABBY! I am a kitten at Washington

HELLO THERE, I AM IGGY.

County Animal Shelter. I am a boy and love to play.

I am very energetic and enjoy being around people.

I am already house trained and can’t wait to find my forever family. Will you help me?

I am around 5 years old and I am neutered. I am housebroken and I am really nice to everyone. I am just a chilled out guy looking for a great home. Does anyone need a best friend?

HELLO, MY NAME IS FERN.

I am a couple of years old and have just recently been spayed. I am very laid back nothing fazes me. I love to lay around and sometimes chase the younger cats and play. I am looking for s family that needs a calm lounge cat. Do you know anyone?

Seen In Kingsport | S T I R F R Y C A F É

Dr. Carl Slocum’s Retirement Party PHOTOGRAPHY AND STORY BY SAVANNA SMITH

Connie and Carl Slocum

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n August 22, 2014 Meadowview Ear, Nose and Throat said goodbye to one of the best ENT Doctors Kingsport has ever known. Dr. Carl Slocum has been practicing for forty years. The community, his staff and his co-workers love him. While Dr. Slocum is sad to leave his staff and practice, he is looking forward to the next chapter in his life and is very excited to spend time with his wife.

Julie Tidwell, Melissa Hunt, and Rhonda Hutchens

His fellow doctors threw him a retirement party at Stirfry Café in Kingsport.

After all he has done for them over the years, it was the least they could do.

Standing by his side in honor of Dr. Slocum was his wife, staff, family and friends. Many of his fellow colleagues also attended the party to wish him a happy retirement. Everyone had a great time dancing and socializing, and near the end of the night tributes were given by his fellow Doctors. Dr. Slocum will be dearly missed.

A special thanks to Dr. Jeff Wallace, Dr. David Osterhus and Dr. Jennifer Greiner for throwing the party. Also a special thanks to Mary Beth Camiolo, Kevin Odom, and Ashley Mauk.

Dr. Jeff Wallace, Angie Boling, Dr. Patrick Saavedra, Dr. Jennifer Greiner, Robin Minga and Toby Johnson

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Dr. Slocum with Dr. Osterhus, Dr. Greiner, and Dr. Wallace

Nash Cornett and Jamie Hyatt

Dr. Slocum and his Staff

Some communities have acclaimed courses,

yours will have a vineyard, too.

Set against Virginia’s rolling highlands, you’ll find Vineyard Terraces at The Virginian. The new, European-inspired community boasts a working vineyard and an edible landscape plan with aromatic gooseberries, luscious blackberries, tangy currants and more. Named “One of the 50 Best Places to Live in America”

by GOLF Magazine, The Virginian offers the perfect setting for Vineyard Terraces. To learn more about Vineyard Terraces, visit TheVirginian.com. Homes from $750k.

THEVIRGINIAN.COM | 276.645.7050 22512 CLUBHOUSE RIDGE, BRISTOL, VA 24202

spotlight

VIP nonprofit

The Oasis of Kingsport Opens its doors WRITTEN BY DIANNE MILLER

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estled between Appalachian Iron Works and Hot Dog Hut at 1009 E. Sullivan Street is a one of a kind women’s outreach ministry, The Oasis of Kingsport. The Oasis opened on June 16, 2014 just 4 months after its steering committee was formed. “God smiled down on the Oasis and everything came together quickly”, states Dianne Scott, Executive Director of the Oasis. “He made this happen. The Oasis building was an empty shell when it was rented. Look at it now! With few exceptions everything you see was donated, or built by volunteers.”

The Oasis is a Christ centered women’s day center. The Oasis is open Monday – Friday 8:00 am to 3:00 pm. Men and boys over the age of 10 are not allowed inside the Oasis when the facility is open and the door remains locked to protect those inside. All women are welcome to come as they are and stay as long as they like. At the Oasis women can find peace, safety, happiness and empowerment. The Oasis understands the value of learning from, with and through each other’s experiences.

Staffed by volunteers and funded by local churches and businesses, the Oasis is a coalition of many faith groups coming together to bridge the gap in existing local programs and services. The Oasis’ tag line is Empowering Women Through Love, Laughter and Laundry. Women who sign up to participate at the Oasis are considered “guests” and being a guest at the Oasis has its privileges. Guests can do two loads of laundry each day for just 25 cents per load which includes washing, drying and all laundry products. At the end of the month, the 25 cents collected is donated to a local ministry, so in essence, the guests are “paying forward” to help others in the community. There are free services as well.

The Oasis boasts a hair salon offering free haircuts, hot showers with towels and toiletries provided, free WIFI and computer access for job searching and college applications. Additionally, classes and events designed to challenge and encourage self- sufficiency are held on a regular basis. Nurturing the soul is an important aspect of the Oasis. Devotions are held daily, where guests share their prayer concerns and praises.

There is a prayer room for meditation and quiet reflection. You don’t have to do laundry or need a shower to take advantage of the Oasis.

Guests are welcome to spend the day working on puzzles, or lounging with a good book. Best of all, women can come just to commune with other women.

The Oasis is a nonprofit organization and a member of the Chamber of Commerce. The Oasis welcomes visitors to stop by but can also arrange for group tours. If you would like more information about this life changing outreach program, want to volunteer or donate to the Oasis please contact Dianne Scott, Executive Director at 423-392-1137.

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Seen In Bristol | B R I S T O L M O T O R S P E E D WA Y

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WINE TASTING

n Thursday, September 11, 2014, supporters of March of Dimes had the opportunity to enjoy the view of the Bristol Motor Speedway from the luxurious corporate suites while enjoying music, wine, and hors d’oeuvres from many participating sponsors.

Participating Restaurants and Chefs included: Basic 2 Brilliant Catering, Brumley’s at the General Morgan Inn, Chocoalte Elegance, Earthfare, Wellmont Health Systems, Food City, Levy Restaurants, and Troutdale.

Music for the event was provided by Kryss Dula & Friends, The Well Dogs, and A Great Disaster.

Volunteers, Gail Stallard and Kelli Blackwell

Local Sponsors for the event included Wells Fargo Advisors, Chateau Morrisette, Bristol Motor Speedway, Holston Beverages LLC, B&T Distributing, and 98.5 WTFM. The event chair for 2014 was April Barnes. Suzzi Cocklin serves as the area Director for March of Dimes.

Robert and Teresa Longo of Chateau Morrisette

The March of Dimes is the leading nonprofit organization for pregnancy and baby health.

Chocolate Elegance Brad and Lark Adams

Volunteers Scott and Amy Reis PHOTOGRAPHY AND STORY BY LINDA COFFEY

Greg and Denise DePriest

Ben and Lesley Igou with Beverly and Trey Gurley

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Ashley Johnson, K.C. St. Louis, Dena Romanick of Abingdon Olive Oil Co.

Renee Hughes, Brenda Triplette, and Patricia Bohon

Suzzi Cocklin (Director of March of Dimes) and April Barnes (Chairman)

T.J. and Alicia Flanary

Seen In Bristol | B R I S T O L M O T O R S P E E D WA Y he Governor’s Books form Birth Foundation launched its “Books from Birth 10 T Anniversary Tour.” A forty-five foot decorated th

touring coach visited more than 50 Tennessee counties and concluded the tour in Nashville September 30. The purpose of the tour is to celebrate the 10th anniversary of Dolly Parton’s Imagination Library in Tennessee and more than 20 million books mailed to children since the program began.

Megan Bruce and Chris Manning

Jerry Caldwell

Richard Venable, Sullivan County Mayor

“This is truly an amazing state-wide outreach effort that will celebrate and build awareness for Books from Birth,” said Tennessee First Lady Crissy Haslam. She goes on to stress the importance of exposing children to books and

reading as early as possible. The Books from Birth Foundation was created in 2004 to give every child in Tennessee from birth to age five access to receiving Imagination Library books at no cost to families, regardless of income.

President of the Governor’s Books from Birth Foundation, Theresa Carl, said they are thrilled to visit over 50 counties during the month of September and thank everyone who has contributed to the program’s success. The Governor’s Books from Birth Foundation currently delivers more than 224,000 books per month to enrolled children statewide.

To enroll a child in the program, visit www.governorsFoundation.org.

Books from Birth 10th Anniversary Tour

Evelyn Edwards, with Jackie and Wendell Millsapp

Governor’s Books from Birth Foundation Contributors STORY AND PHOTOGRAPHY BY SAVANNA SMITH

Craig Denison and Jenny Dugger

Tennessee First Lady Crissy Haslam and Theresa Carl

Jan Miles and Claudia Byrd

Cheryl Youland

OCTOBER 2014 | VIPSEEN | 93

Seen In Kingsport | D O W N T O W N

4th Annual Kingsport

OKTOBERFEST

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he 4th Annual Kingsport Oktoberfest, sponsored by Yeungling, is the largest Oktoberfest in Tennessee and has been named for the second year in a row as a “top 50 festival” by Blue Ridge Outdoor Magazine. Paste Magazine has also named Kingsport’s Oktoberfest as “7 Best Oktoberfests in the U.S.” and anyone who attended knows why. From Gatlinburg’s German heritage to the original settlers in the Tri-Cities, German heritage plays an important role in the Appalachian Mountains. Taking place I the heart of Kingsport’s Downtown, the one-day family fun, free festival is always event packed.

Bring the kids, load up the grandparents and grab the dog; this year’s festival included something for the whole family!

Das kidzone was designed for kids to have a fun filled day complete with German dancing lessons. The food court was packed with traditional German dishes, and there was something for everyone. Along with the ever popular wiener dog “Brat Trot” Race, there was a smoke and fire Friday night 5K complete with a fire show after the race. Also new to this year was a Bier Stein Hoisting Competition held in everyone’s favorite bier garden. The festival hosted over 100 unique craft beers in every taste imaginable.

Next year’s Oktoberfest is already panned for Saturday, September 26th.

To find out more, visit kingsportoktoberfest.com.

PHOTOGRAPHY BY ANGELA BAKER | STORY BY SAVANNA SMITH Jeb and Whitney Rohr

Ayla Branton, Derrick Green, and Felicia Coda

94 | VIPSEEN | OCTOBER 2014

Sam and Monica Ford

John Carico, Stephanie and Jay Robinette, with Brian Ferrell

Miles Burdine and Chris Bowen

Susan Street, Robin Bolling, Shelia Murphy, and Russell Street

Bob and Terri Haywood

Ashley Nelson and Amanda Lester

Alan and Holly Muse

John and Jim Baker

OCTOBER 2014 | VIPSEEN | 95

Seen In Bristol | T H E P I N N A C L E

g n i n e p O d n a r G PHOTOGRAPHY BY LINDA COFFEY | STORY SUBMITTED

John Stunkard

Jimmy Houston

When the doors of the Bass Pro Shops Bristol Outdoor World opened August 20, visitors were amazed at how artisans captured the beauty of Northeast Tennessee. Massive log and rockwork, a large indoor aquarium and water feature stocked with native species and artifacts just to name a few features that pay tribute to the region’s great outdoor heritage. The 100,000 square-foot Bass Pro Shops Outdoor World, at 1 Bass Pro Drive in Bristol, Tennessee, is a tribute to the area’s unique beauty and abundant wildlife.

The massive building consists of uniquely designed, award winning stores that could almost be a part of the museum themselves. The art gallery and antique store are an accompaniment to the aquarium and centers for conservation education and fun. The store of course offers the area’s largest selection of high-quality outdoor gear as well as a staff who not only promotes an outdoor lifestyle but live it as well. The Bristol Bass Pro also features “Uncle Buck’s Fishbowl and Grill,” a one-of-akind concept developed by Johnny Morris himself. The Bass Pro Shops Outdoor World is a lead anchor for the new Pinnacle shopping center.

Terri English and Tina Cox

Regular store hours are Monday through Saturday 9 am to 10 pm and Sunday 10 am to 7 pm. To learn more about Bass Pro Shops visit their store or visit them online at basspro.com.

Allison Lancaster (Promtions Coordinator) and Catherine Breeding Roger Christian

Katie Mitchell and Sandy Fielder

Chelsea Bain and Anthony Rankin

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He’ll take a bullet for ya!

Tonia and O’Nile Johnson with Lillian Leeper

Mark Curry (Region Sales Manager of Bass Pro Boats) and Dennis Fields (Marine Sales)

Customer service ready!

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You can postpone your payment for 90 days*. *Loan and payment deferral are subject to approval.

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OCTOBER 2014

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