The Whirl

from WALTER Magazine - December 2020

by waltermagazine

CULTURE: The Greatest Story

WALTER’s roundup of gatherings, celebrations and virtual fun around the Triangle.

Guests at the Crawford & Son Pop-Up Dinner

88 Crawford & Son Pop-Up Dinner 89 Buddy Walk 90 Summer Wheat Party 91 BEAS Luncheon 92 Diwali at Dix Park 93 Oakwood Wine Tasting 93 Beach Tailgate

During this time of social distancing, we want to see how you are staying connected with your community. Submit images on our website waltermagazine.com.

CRAWFORD & SON POP-UP DINNER On October 3rd, chef Scott Crawford welcomed 60 guests to City Market’s cobblestone streets for a pop-up dinner featuring Crawford & Son’s "greatest hits." Says Crawford: “It was such a beautiful way for us to safely celebrate our fourth anniversary! We’re excited to be reopening, and filling the space with their smiling faces and the wonderful energy of our team and guests."

Max Kast, Scott Crawford Yellowtail Crudo

Tula Summerford, Allen Summerford Justin Russo, Lesley Russo

BUDDY WALK On October 25, The North Carolina Down Syndrome Alliance hosted a different sort of Buddy Walk, inviting friends and families to participate, on their own time, all over the state. With over 1,100 participants, they were able to raise $173,000 with their virtual dance party and Buddy Walk toolkit.

Anna Barnes, Victoria Snead, Amy Barnes, John Beaver, Cindy Hensen, Alison Vick, Josh Price, Lincoln Price, Mary Lynda Hodgins, Caroline Coryea, Kelsi Hensen, Colin Hensen, Lucy Snead, Evangeline Snead, Megan Price, Nolan Price, Sara Coryea Top row: Henry Whittemore; Aidan O'Connell, Quinn O'Connell. Bottom row: Pepe Toro, Javier Toro, Shelly Toro, Pepito Toro, Mia Toro; Rosabelle Burgess, Paige Burgess, Brad Burgess, Peyton Burgess and Graham Burgess

LESS RED KETTLES + GREATER NEED = NO PRESENTS UNDER THE TREE $500 online gift sponsors a family in need. Please visit wakearmy.org.

THE WHIRL

SUMMER WHEAT PARTY On October 20, Marjorie Hodges and Carlton Midyette hosted a small gathering of friends at their home in honor of Brooklyn-based artist Summer Wheat and Charlotte's SOCO Gallery. Wheat displayed her paintings and mosaic-covered ottomans. The intimate event was catered by John Upsai of Spread.

The dining room, ready for guests Hillary Burt, Summer Wheat, Annmarie Weekley Coyle, Marjorie Hodges, Carlton Midyette

BEAS LUNCHEON The Betty Eichenberger Adams Society held its annual luncheon on Tuesday, November 10th with a virtual presentation featuring Maya Freelon speaking about her Greater Than or Equal To exhibit for CAM. Sheri Hagerty hosted a small luncheon for guests to view the live event.

Believe.

Courtesy Klahre(WHEAT) Yves Simon - Eve Hobgood (LUNCEHON) Alice Hinman, Frank Harmon, Arthur Gordon, Nina Szlosberg-Landis

Jenn Kelly, Sunny Staggs, Kim Battle, Robyn O’Shaughnessy, Beth Louden, Hopie Avery, Ellen Liggett, Mary-Ellen Santos, Sheri Hagerty, Mary Shaver, Tracey Kunz, Cameron Ellerbe, Ashley Andrews, Mary Holmes, Amelia Sholar, Eve Hobgood Alice Hinman, Frank Harmon, Arthur Gordon, Nina Szlosberg-Landis

nofo @ the pig | 2014 fairview road 919.821.1240 | nofo.com

THE WHIRL

DIX PARK DIWALI CELEBRATION On Saturday, November 7 Dix Park hosted its first-ever celebration of Diwali, the Indian festival of lights in partnership with VAE Raleigh. Participants like artist Vanipriya Ponnapalli drew mandalas with chalk in the parking lot across from the Flower Cottage. On Sunday, the art was available for public viewing.

Varsha Chawla, Anil Chawla and their children. Left: Ilina Ewen, Todd Ewen. Right: Bipin Gadi, Vanipriya Ponnapalli and their child.

THE WHIRL

OAKWOOD WINE TASTING On Saturday, October 24, a small group gathered for an evening of Sonomastyle wine tasting in an event dubbed the Oakwood Winefest 2020. Each couple brought bottles of wine from local retailers, including many from North Carolina vineyards, to share with the group and compare tasting notes.

Randy Kilgore, Rachel Kilgore, J.B. Lykes, Susanna Birdsong, Rebecca Necessary, Robby Blyth, Eric Fletcher, Kelli Beale Fletcher

BEACH TAILGATE Greg and Susan Weaver hosted a tailgate on Atlantic Beach on October 25 to watch the University of North Carolina-Chapel Hill and North Carolina State Universty football game. The Weavers welcomed fans from both teams and no one was injured in the viewing!

Susan Weaver, Greg Weaver, Carly Weaver, Duncan Price

There’s no place like home for the Holidays!

ACROSS

2. Wallace’s intrepid great-grandma 4. End Note: It’s a ___! 5. This Sarah likes geometry 8. Actor and vocalist Lee 9. Where Dodson built a post-and-beam house 10. Wood III’s recurring role 11. Torres-Weiner’s favorite subject 12. Surname of a toymaker 13. Stasio’s The State of ____

DOWN

1. Country crooner Tift 3. Family behind Yellow Dog Bread Co. 6. This jolly guy went to Krispy Kreme 7. Sweet and sturdy construction material Continued from Sweet Sundays, page 62.

Tanya's Gingerbread Cookies

If you want to make a gingerbread house, add a few minutes to the cook time so they are extra firm, then cut your pieces as soon as they come out of the oven with a pizza cutter. Andrews says that if you do this while the dough is still warm and soft, you’ll end up with firm pieces that have nice crisp edges for building. Makes about two dozen.

INGREDIENTS 225 grams (1 cup) unsalted butter, softened 240 grams (1 ¼ cups) brown sugar 405 grams (3 ¼ cups) all-purpose flour 2.5 grams (½ teaspoon) baking soda 4.5 grams (1 teaspoon) salt 1 whole egg 250 grams (¾ cup) molasses 5 grams (1 teaspoon) ground ginger 5 grams (1 teaspoon) ground cinnamon

DIRECTIONS

Preheat oven to 375 degrees.

Cream butter and sugar until well incorporated, then add molasses and egg; mix until combined.

Combine dry ingredients in a small bowl, then add to butter mixture in three parts, scraping the bowl in between.

Divide dough into two to three portions, flatten into a large disk and wrap in plastic wrap. (At this point, you can freeze the dough if you’re not going to use it right away. When you use it, let it thaw until it’s pliable, but still firm and cold.)

Flour your surface generously, as well as the top of the dough, and roll to about ¼ inch thick. Cut into desired shapes. Dust excess flour off with a pastry brush before baking.

Bake on parchment on a sheet pan for about 15 minutes in the oven. You want the final cookie to be slightly firm around the edges and be dry in the appearance on top. Once completely cool, decorate as you desire! Baked cookies keep well in an air-sealed container for up to two weeks.

Rolled Sugar Cookie Dough

If your kids love baking and decorating cookies, but you don't want to do the full production each time, make a big batch of this recipe. Andrews suggests to freeze the dough in smaller portions so it’ll thaw quicker. Makes three dozen.

INGREDIENTS 480 grams (4 cups) flour 8 grams (2 teaspoons) baking powder 4 grams (¾ teaspoon) salt 272 grams (1 ¼ cups) unsalted butter, softened 380 grams (1 7/8 cups) sugar 3 whole large eggs 4 grams (1 teaspoon) vanilla

DIRECTIONS

Preheat your oven to 400 degrees.

Cream butter and sugar until well incorporated. In a small bowl, add vanilla and eggs, one at a time. Mix until well-incorporated.

Combine dry ingredients in a small bowl, then add to butter mixture in three parts, scraping the bowl in between.

Flour your surface and the top of the dough generously. Roll to about ¼ inch thick and cut into desired shapes. Dust excess flour off with a pastry brush before baking.

Bake on parchment on a sheet pan for 10 to 18 minutes. You want the final cookie to be slightly firm around the edges and dry in an appearance on top.