Washington the Magazine Jan.-Feb. 2017

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Past to present Preservation, restoration gives new life to historic places

Featuring: Landmark venues, riverfront icons and centers of community

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Hearty recipes to beat winter's chill

JAN/FEB 2017 WASHINGTON, NORTH CAROLINA

LIFELONG LEARNING PROGRAM The Lifelong Learning Program at East Carolina University (ECU) strives to inspire, engage and serve the life long learning interests of individuals 50 years and older within the diverse communities of Eastern North Carolina by providing quality educational opportunities that are stimulating and enriching.

Spring 2017 Kickoff

ECU’s Lifelong Learning Program is offering over 50 courses in the following topic areas:

Our guest speaker, Charlotte Ross, Ed.D., will discuss the way mountaineers prepare their meals, use their land, and build their homes closely resembles Celtic patterns in Western Europe.

Aging & Retirement Creative Arts Great Decisions Health & Wellness

History& Religion Special Topics Technology Trips

Annual memberships are only $35 per person.

Special course/event pricing for members.

Join us at our Spring Kickoff where we will showcase our spring semester (January–June) courses, and have a guest speaker presenting on Long Legacies: Remarkable Survivals in Appalachian Folklife.

January 21, 2017 1:30pm-4:00pm FREE ADMISSION

South Central High School 570 Forelines Rd Winterville, NC 28590

Please RSVP to 252-328-9198

Contact us at the following: 252-328-9198 • llp@ecu.edu • www.ecu.edu/llp

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IN THIS ISSUE

FEATURES & DEPARTMENTS SHARED VISION

IN EVERY ISSUE

18

6 8 16 38 50 52 56 58 64 66

Landmark: River Forest Manor restored to former glory

18 SECOND STORY 26

Creative reuse: From shirt factory to luxury living at fire station lofts

Publisher’s Note The Scene What's in Store What's to Eat Cast a Line Dining Guide Word on Wine Calendar Why I Love Washington Advertiser Index

26 BATH BOUND 32

Revival: Bath High School Preservation uses oyster roast to save historic property

32 WHAT'S TO EAT 38

Warm it up: These hearty recipes put a little heat in winter

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REMEMBERING A LEGACY

ON THE COVER

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Antique leaded glass windows offer a view onto the grounds of the luxurious boutique hotel and event venue River Forest Manor.

See Landmark, page 18.

Mainstay on the Pamlico: Havens Wharf thrives 200 years later

[PHOTOGRAPH BY CHRIS RAWLS]

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JAN/FEB 2017 | WASHINGTON THE MAGAZINE • 5

NOTE FROM ASHLEY

Too good to let go

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recently cleaned out an old desk.

It’s a rewarding feeling to get rid of items no longer needed, to declutter.

As I filled trash bags with piles of stuff that had built up over the years, I ran across a few objects too important to let go. Letters from a grade-school pen pal. Mementos from college. My high school class ring. My first professional job offer. Family photos.

Some things are worth holding on to.

It’s no different for communities.

Even as downtowns, neighborhoods and business districts evolve into newer, more modern versions, some places are just too important to let go. A location with rich local history. An iconic building. An old haunt thick with memories.

Behind such places are a dedicated few who insist on preservation. Those who put in the time and energy to make sure something worth keeping doesn’t end up getting swept away in the spring cleanings of time.

A 13,000-square-foot mansion is hard to miss. Considering it was built in a prominent waterfront location more than 100 years ago, it’s difficult to think of Belhaven without its historic landmark overlooking the point where Pantego

Creek meets the Pungo River. Thanks to a group with varied backgrounds and shared vision, River Forest Manor has been restored to its former glory, reborn as a boutique hotel and events venue.

Slide on down the river and check out the transformation on page 18.

Any building that makes it 100 years is bound to see change. The one at the corner of Market and Third streets in Washington is no exception. From its early days as a shirt factory, community college and fire station, to its present use as luxury condos above the offices of the community’s newspaper, this space is a gem hidden in second-story downtown.

For the remarkable way they blend old with new, the Fire Station Lofts are worth a look on page 27.

The old Bath High School was a source of many memories during its 60-year life span. It’s no wonder the building has a nostalgic home in the hearts of hundreds of former students. Many of them gather

each year to raise funds to save the historic property. Read about how oysters play a part on page 32.

For two centuries, those arriving to Washington by road, river or rail have been greeted by Havens Wharf. It’s an iconic visual that immediately identifies the Washington waterfront on a painting or postcard, one that says welcome home after a long trip away. Its history is nuanced and fascinating. Exploring it is to trace the past of a community and a nation. Connect the dots from then to now on page 46.

I hope you enjoy this issue of Washington the Magazine. And as we start a new year, I hope you’re able to find a few things in your world that are just too good to let go.

Ashley Vansant, Publisher

We would love to hear what you think about Washington the Magazine. Email us at news@ Write thewashingtondailynews.com or write to P.O. Box 1788, Washington, NC 27889. Letters chosen for publication to us may be edited for length and clarity. All submissions become the property of Washington the Magazine.

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Publisher Ashley Vansant Editorial Kevin Scott Cutler Caroline Hudson Michael Prunka Vail Stewart Rumley Contributors Richard Andrews Virginia Finnerty Meredith Loughlin Neil Loughlin Will Preslar Chris Rawls Advertising Director David Singleton Marketing & Sales Cecilia Prokos Spencer Stanley Amy Whitaker Distribution Sylvester Rogers Art Direction Jason Scott Contact information Washington the Magazine P.O. Box 1788 Washington, NC 27889 Advertising inquiries 252-946-2144 Ext. 221 Subscriptions & change of address 252-946-2144 Washington the Magazine is published six times a year by Washington Newsmedia, LLC. Copyright 2016, Washington Newsmedia, LLC JAN/FEB 2017 | WASHINGTON THE MAGAZINE • 7

THE SCENE BCPAL Dinner Dance After Hurricane Matthew forced a rescheduling in October, the Beaufort County Police Activities League’s annual Dinner Dance was held Dec. 3 at the Washington Yacht & Country Club. The event raised support for BCPAL, which is an organization dedicated to encouraging positive relationships between youth and law enforcement, along with exposing these youth to careers in science, technology, engineering and math. The five First Responder Community Service Awards were given to: Officer Chris Hobbs, Deputy Ben Correa, Chief Derrick Meyers, Lt. Josh Ingram and Ashley R. Sullivan.

Stacy Drakeford and Thomas Waters

Larry and Rita Lee

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Jennette and Warren Smith

April Spruill, Brian Alligood, Jim and Julie Madson and Martyn Johnson

Charles Oden

Katherine Zachman, Paul Hager and Gayle Watson

Mamie and Gene Alexander and Jane and Robbie Rouse

Jan and Evan Lewis

Lori Hillegass, Melissa Jarvis, Rob and Nancie Silvestri

Bill and Katherine Zachman

HOLIDAY 2016 | WASHINGTON THE MAGAZINE • 9

THE SCENE Toys for Tots Book Club Christmas Celebration On Dec. 1 at noon, a crowd gathered at Yankee Hall Plantation in Pactolus for the seventh-annual Toys for Tots Book Club Christmas Celebration. Hosted by Tea and Topics Book Club of Beaufort County, attendees stocked gifts under a Christmas tree to donate to children in need. About 30 U.S. Marines from Marine Corps Air Station Cherry Point attended the event. Toys for Tots is an initiative run by the Marine Corps Reserve to provide gifts to children whose parents cannot afford them.

Sgt. Emmanuel Diaz, Sandy Miller, Barbara Hardee, Treva Inzerillo, Sally Brodie, Fran Brundage, Lance Cpl. Alex Leal and Lance Cpl. Evian Jackson

Jackie Dean, Sgt. Arthur Romans and Carolyn Wetmore

Lib Talley and Cpl. Kara Cray

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Roselyn Brown, Cpl. Muzdalifa Sabri, Sallie Scales and Sadie Fowle

Judy Cheshire, Libby Cameron, Becky Turnage, Cpl. Matthew Tolano, Haley Wetmore, Beth Oden and Connie Hackney

Petty Officer 2nd Class Jon Orr, Louise Vosburgh and Rich Morin

Andrew Glaz, Petty Officer Branden Canpo, Gayle Nadel and Betty Jarvis

Cpl. Troy Banks and Cpl. Brittany Sams

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THE SCENE OUT AND ABOUT

AOP member exhibit A special reception was held at the Turnage Theatre for Arts of the Pamlico members, featuring a four-part exhibit and wide variety of genres: the work of oil painter Art Tyndall, musical portraits by photographer Tom Whelan, self-portraits by Beaufort County Community College art students and the work of art teacher Damon Walcott’s students at Washington High School. More art, more performances and more events such as this are the focus of Arts of the Pamlico in 2017.

Heea Crownfield, Asia Dildy and Betina Dildy

Tara Wilkerson and Dale Amend

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Attila Nemecz and Virginia Finnerty

Dylan, Christy, Eli and Damon Walcott

Tom Whelan and Donald Thompson

Jeff and Rima Jakub

Debra Torrence and Bob Daw

Dwayne Harris, Lisa Hill, Crystal Ange and Rob Cuthrell

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THE SCENE Raised in a Barn Farm Christmas Hayrides Raised in a Barn Farm, based in Chocowinity, helped usher in the 2016 Christmas season with hayrides in downtown Washington. In its third year, the hayrides attracted all ages of riders, from babies to senior citizens. Riders boarded at the Turnage Theatre, debarking there after about 20 minutes taking in downtown and waterfront sights. Will and Mandy Boahn with Raised in a Barn Farm, with help from Jan Boahn, supervised the hayrides.

Paul and Brenda Harding

Amanda Anderson and Brad Mercer

Pierce Williams, Harrison Allen and Palmer Williams

Claudia, Anthony and Christina Futrell

Mandy and Will Boahn

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WHAT’S IN STORE

A piece of

Washington

WRITTEN BY CAROLINE HUDSON PHOTOGRAPHY BY WILL PRESLAR

SNUGGLING UP What’s more important than keeping the little ones warm in the winter? Parents will find a perfect balance of warmth, softness and durability in these Living Textiles cotton muslin blankets. They are available in different patterns and colors for baby boys and girls at The Graceful Goose, located on Market Street in Washington. Blankets $32.95 each.

TINS OF HISTORY Celebrate the history of Little Washington and give a nod to the state’s tobacco history with these tins plucked out of the past. Both made at Winston-Salem’s R.J. Reynolds factory, the box was made in the early 1900s, and the can was made in 1931. The subtle pops of red and blue colors add an extra patriotic feel. Both tins are available at River Girl Antiques, located on Main Street in downtown Washington. Box $65, can $60.

DAZZLING GESTURE February’s birthstone is the amethyst. For Valentine’s Day, get the woman in your life a dazzling set of earrings and a ring to match. The amethyst’s soft purple hues are a perfect complement to the ring of diamonds encircling it. This matching set of jewelry will undoubtedly be a gift for your lovely lady to remember. Find it and other amethyst pieces at Stewart’s Jewelry Store, located on Market Street in Washington. Earrings $195, ring $297.

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SEIZE THE DAY Beat the cold weather with a sturdy collection of Yeti tumblers and bottles, and throw in a functional Hopper Flip cooler, too. These items are perfect for men and women looking to enjoy an adventure, but keep their coffee warm while doing it. Various sizes and colors are available at NautiLife on West Main Street in downtown Washington. Cooler $279.99, 20-ounce tumbler $49.99, 64-ounce bottle, $89.99.

PRESIDENTIAL NAMESAKE Once a flask to hold four-fifths dose of Kentucky Straight Bourbon Whiskey, this Rare Antique molding of Gen. George Washington can now serve as a historic accent on an end table. It’s sure to catch guests’ eyes and spark up some conversation. This and other antique steals are available at River Girl Antiques, located on West Main Street in Washington.

Flask $45.

STYLE STATEMENT Take your style up a notch without breaking the bank.

This Lucky You set of soft-brass-colored earrings (not pictured) and a necklace is a simple way for ladies to add a bit of sparkle to their wardrobe. This understated beauty and other similar pieces to complement it are available at Q-Tyme Outlet, located on U.S. Highway 264 in Washington. Jewelry set $12.

SHOP LOCAL The Washington area is home to many successful, small-town businesses. Show your support for the “little guys.” The jellies, jams, salsas and pickles from Petals and Produce are sure to impress even the most sophisticated palate. Jars of homemade goodness can be found at Cottage Junkies on Market Street in downtown Washington. Jars $6.50 each.

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OH, BABY! With the spring months right around the corner, it’s time to start thinking about warm, but lighter clothing for all ages. These Mainstreet Collection convertible onesies will do the trick for the littlest ones in a household. Both soft and sweet, they are sure to draw “awws” from passersby. Onesies are available at The Graceful Goose on North Market Street in Washington. Onesies $24.95 each.

35 cents a day Call 252-940-4200 for a subscription JAN/FEB 2017 | WASHINGTON THE MAGAZINE • 17

SHARED VISION

Guests gather for a sneak preview reception of the River Forest Manor last summer. The mansion, completed in 1904, has been transformed into a boutique hotel and event venue.

PHOTO BY CHRIS RAWLS

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LANDMARK River Forest Manor restored to former glory

STORY AND PHOTOGRAPHS BY VAIL STEWART RUMLEY

t’s a rare place — a 13,000-square-foot mansion sitting on four acres of waterfront property in the heart of a small eastern North Carolina town.

Since 1889, the Belhaven home built by lumber and railroad magnate John Aaron Wilkinson has presided over the point of land where Pantego Creek meets the Pungo River, flowing lazily out to meet the Pamlico Sound.

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But for three years, between 2011 and 2014, its future was uncertain. That is, until a group of Belhaven’s own stepped in to bring it back to life — this time, as a boutique hotel and events venue.

“Most of us grew up here, but not all of us,” said Kate Brown, a partner in the rejuvenation of River Forest Manor. “We saw this as a landmark that everyone in town truly identified with and didn’t want to see deteriorate.”

The 15 like-minded folks teamed up to restore the property to its former glory, with each of them bringing a unique skillset to the process. Backgrounds in finance, real estate development, marina operations, the fuel industry, marketing and more were brought to the table.

Del Tolan led renovation with his 40year background as a contractor; Ricky Keech’s knowledge of woodwork and painting brought the interior back to its days of decadence.

“It was just a very cool, very unique partnership, and it really allowed us to do something great with this very historic, very grand home,” Brown said.

“This was just part of our heritage, so that meant a lot to us to be a part of it,” Tolan said.

River Forest Manor officially opened to guests on July 2, 2016, after two years of renovations that included restoration of the old pier, construction of a separate one, a new roof, porch expansion and

(Top) Kate Brown is one of 15 partners who teamed up to restore the historic mansion built by lumber and railroad magnate John Aaron Wilkinson; (bottom) River Forest Manor partners preserved as much of the mansion’s historic architecture as possible. Coffered ceilings (pictured), Honduran mahogany wainscoting and hand-carved oak mantelpieces are a few features unique to the home; (opposite page) Many antiques conveyed with the house, including beds in the Azalea, Pansy and Peony (pictured here) rooms.

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Ornate plaster medallions and chandeliers original to the house have been preserved to illuminate the manor’s rich history.

renovation, transformation of the former restaurant kitchen to an expanded catering kitchen, window replacement, update of three generations of electrical wiring, repair of 100-year-old siding, the addition of an ADA accessible entrance, filling in the pool, and a makeover of the old tennis court into an outdoor event area complete with electrical outlets for lights, catering needs and the band.

They had plenty to work with, but it was a mass effort to figure out what was usable and what was not.

“We wanted to preserve anything we could if it was original. We only replaced the things we had to,” Brown said.

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“One of the surprises was how good of shape it was in structurally,” Tolan said.

Over a two-year period, River Forest Manor’s former glory was restored: its antique chandeliers; ornate hand-crafted plaster-medallioned ceilings, originally installed by the same craftsmen who worked on North Carolina’s most notable home, Biltmore Estate in Asheville; original carved oak mantelpieces and tile surrounds; and Honduran mahogany wainscoting and columns. Some furniture original to the house had never left and conveyed with the property — now antique beds can be found in the Peony, Pansy and Azalea rooms, and an upstairs

sitting room is furnished with those antiques.

From consulting with electricians to painstakingly repair the entrance’s enormous chandelier in place to delicate sanding of woodwork to reveal a patina of history, the River Forest Manor’s past splendor was unveiled. Some of the home’s original craftsmanship could not be saved, however: removal of the downstairs carpet, laid down in the 1950s, revealed hardwood floors too many years of sanding had made unsalvageable. New floors now blend seamlessly with the surroundings.

“This was one of my favorite projects of 40 years of building — probably my

Most of us grew up here, but not all of us. We saw this as a landmark that everyone in town truly identified with and didn’t want to see deteriorate.

Each suite has its own bath, many of which feature restored fixtures and original tile.

favorite,” Tolan said. “The reason it was fun was because everything was a challenge.”

The challenge has resulted in nine spacious rooms occupying the manor house, including a bridal suite and dressing area with three walls of plantation-shuttered windows overlooking the grounds and water. On the second floor of the dock house, at the base of the marina dock, a suite with private entrance looks out over miles of river.

On the grounds closer to the shoreline, bungalows offer three more private suites for guests. Each room is named after a flower of eastern North Carolina:

Gardenia, Azalea, Pansy, Magnolia.

River Forest Manor was restored with an eye toward all guests and any event, but its location and amenities make it ideal for weddings, Brown said.

In the spacious foyer, parlor and dining rooms of the first floor — all left void of furniture — those planning events encounter a deliberately blank slate.

“Brides like to create their own vision of their wedding. … Every single bride has her own taste and vision. So they can work with a decorating company and rental company, and they can find everything they’ve ever dreamed.” Brown said. “This is the perfect backdrop. They

can really customize the house to the vision that they have.”

“Literally, they come in the front door and you can see their minds working,” she laughed.

The effort has added up to preservation of an important part of Belhaven history while propelling the waterfront town into a thriving industry.

“I think everyone in our community has a sense of ownership in the River Forest Manor, a sense of pride. They want to see it succeed,” Brown said. “It’s been a really awesome experience.”

For more about River Forest Manor, visit www.riverforestmanor.com.

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WASHINGTON HARBOR DISTRICT

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HOLIDAY 2016 | WASHINGTON THE MAGAZINE • 25

SECOND HOLIDAY STORY HOME

C R E AT I V E R E U S E

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E E (Opposite page) Art collected from around the world, such as this vase from Costa Rica purchased in Guatiel, the village in which it was made, decorates the Fire Station Lofts home of Scott Campbell and Bill Sykes; (above) Color abounds in art, rugs and more, but nowhere is it more apparent than in the bright yellow mobile rotating above the living room area.

From shirt factory to luxury living at Fire Station Lofts STORY AND PHOTOGRAPHS BY VAIL STEWART RUMLEY shirt factory. A fire station. The birthplace of Beaufort County Community College. Storage space. A luxurious residence.

At first glance, those five things may not seem to have anything in common. In actuality, however, they have everything in common — they all occupied the same space at different times during a single 105-yearold building’s history.

The building sits at the corner of

Market and Third streets in Washington.

It’s a relatively sizeable building and even now serves different purposes: downstairs is home to the Washington Daily News and other offices; the majority of the second floor is unused, but for the south side of the building that Scott Campbell and Bill Sykes have transformed into a model for urban luxury living: two condominiums, one they call home; the other, sold to another couple looking for low-maintenance living.

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Open space defines the Campbell-Sykes home in downtown Washington. Sitting room, living room and dining room blend seamlessly in the small-town, urban loft.

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Low maintenance has never looked so good, especially when one is looking at 3,750 square feet of loft living, complete with a rooftop sunroom and terrace overlooking the downtown Washington historic district. It’s a location they love: a small-town, yet urban lifestyle, where almost everything they need is within walking distance — they are the current generation of the ever-changing life of a building.

“It’s nice to have different life happening as a building ages and changes,” Campbell said. “It’s just more interesting than a cookie cutter (home). … It was a shirt factory, then it was a fire station, then it was where the community college started, then it was storage, then it was residential. Who knows what it’ll

there’s color: in rugs scattered across the original heart-of-pine floors, in a granite fireplace surround that looks like a geological map in rich, earth tones, in the fabrics covering chairs and sofas.

At the center of it all is a burst of color and the focal point that ties the space together. A mobile hangs from the highest point of the light monitor. To Campbell, the metal work he stumbled upon in Greenville sculptor Jonathan Bowling’s studio spoke of celestial bodies: the sun and planets.

“I was scouring the Greenville antique market section and went into his shop, and he had really large picture frames, which I bought one or two of, and while walking around his studio, saw the mobile,” Campbell said. “It was a

You know design’s a creative process: you never know where you’re going to get led. You see something, and that makes you think of something else, and the pieces come together.

Then you hope your wallet and your vision match.

be 50 years from now? And that’s much more interesting than 123 Maple Lane.”

Aesthetically, it’s more interesting, as well. From open space supported by four steel beams running from the ground to the roof, Campbell and Sykes carved out a home with a sweeping, open living, dining and kitchen area and three en suite bedrooms. A light monitor, reaching above the roof level and studded with windows, sends the ceiling height of the living room to just over 24 feet. Some would think it a space that’s hard to fill — not so, Campbell, who has an expert eye for interior design.

Gray walls accentuate a collection of art. Enormous framed mirrors magnify the space already there. Everywhere, 30 • WASHINGTON THE MAGAZINE | JAN/FEB 2017

commissioned piece that (Bowling) built for a commercial space and they closed, and they took it back.”

Now bright yellow, it rotates above the living room at one revolution per minute, drawing the eye ever upward. It was the perfect fit for ceilings that soar.

“You know, design’s a creative process: you never know where you’re going to get led. You see something, and that makes you think of something else, and the pieces come together. Then you hope your wallet and your vision match,” Campbell laughed.

While Campbell wouldn’t call himself a preservationist, the couple made a point to give a nod to history in both condominiums, keeping pieces of it where

they could. The majority of the hardwood floors in both spaces are original, and band stands used by bands that played USO shows held in there in 1940s now hang as art in the shared hallway. In the west loft, completed in 2009, are original transom windows and an antique pendant lamp.

But in the east loft, Campbell and Sykes truly commemorated the building’s past. Long ago the town’s fire station,

An oasis tucked into the southeast corner of the building, Sykes refers to the guest room as the Bruges Room, so named for the art from one of their favorite cities in Belgium.

a fire pole once spanned the first and second floors, in what is now the east loft’s living room. When they bought the space in 2006, the hole between floors was still there, and instead of filling it in with matching wood flooring to cover it up, they chose another route. With the skill of woodworker and artist William Dorsey, the space was filled with the inlaid emblem of Washington Fire-Rescue-EMS. “The building is very historic, and that

was a really important piece of its history to be preserved and remembered,” Campbell said.

Campbell and Sykes are advocates of downtown living. Not only is walking, not driving, good for one’s health, and entertainment venues, the waterfront and restaurants are just a stroll away, but the restoration of upper floors of downtown buildings as residential space is good for the economic health of local government,

therefore, good for all city and county residents.

“When we bought the building, the total tax bill was $900. The total tax bill now is $10,000. So there’s been over a 10-time increase in tax revenue to both the city and county,” Campbell said.

“Repurposing buildings to their best use is a gigantic benefit to the city and county, so they’d be wise to support such endeavors.”

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BATH BOUND

Revival Bath High School Preservation uses oyster roast to save historic property

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l

The Bath High School oyster roast takes a lot of planning and preparation. All of the work pays off, however, as last year’s roast raised $20,000. (Photos by VAIL STEWART RUMLEY)

STORY BY CAROLINE HUDSON

ho knew an oyster roast could play such an important role in history?

For almost a decade, Bath High School Preservation’s annual oyster roast has done just that.

It’s the main fundraiser for this local history-loving group, dedicated to renovating and repurposing the old Bath High School, of which construction began in 1918. The first classes were held in 1921.

Between Preservation members, interested locals and nostalgic school alumni, hundreds of people attend the oyster roast every year, held at Jerol and Sonya Selby’s farm east of Bath, and last year’s event raised more than $27,600 for restoration efforts.

“He is a godsend,” BHSP secretary Claudia Alligood said of Jerol. “He has the whole crew stop whatever else they’re doing, clean up, I mean spit and polish that barn.”

With a spacious barn, two commercial steamers are brought in, as well as two

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PHOTO BY VAIL STEWART RUMLEY

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Bath is such a little place, and everybody knows everybody. It’s been a journey. Still a long way to go.

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built by the Selbys and others’ personal steamers, and last year’s event required the work of at least 75 volunteers.

There are two designated shuckers, and flaggers keep watch over the tables, ensuring a continual supply of oysters, according to Alligood.

The oyster roasts all have seafood gumbo, soup, hot dogs, beverages and homemade desserts — $30 a ticket, all you can eat. Alligood said the fundraiser also includes a silent auction, and most recently, a raffle.

Alligood can vividly remember Bath High’s closing in 1989 and the impending threat of demolition in 2005 before the preservation group took matters into its hands. What may look like peeled paint and rotting wood is actually a former home to many, holding endless memories of years long past.

“From the time I was big enough to get around, I was at the school all the time, and I felt like it was already home by the time I started,” she said. “I feel like that school is mine. … I want it to have its place of pride in the community like it always did.”

Those in the preservation group feel a similar sentiment, and that’s why the members put in hard work to keep what is theirs, what is the community’s, what is Bath’s, in working order.

Besides the February oyster roast, BHSP also hosts a bake sale during BathFest, a yard sale in June and a 5K Pirate Run/Walk in October.

“This past year, we ended up raising over $60,000, so we’re able to help now with some small projects,” Alligood said.

Some of these projects include the ongoing revitalization of an old hallway,

Formerly a centerpiece for the town of Bath, residents with Bath High School Preservation hope to restore the old school to its former glory and repurpose it. (Photo by CAROLINE HUDSON) 36 • WASHINGTON THE MAGAZINE | JAN/FEB 2017

The old Bath High School has many sections waiting for repair, as evidenced by this rusty fire escape around the side of the school.

(Photo by CAROLINE HUDSON)

The former Bath High School, which closed in 1989, holds memories of generations of grade-schoolers. It was constructed from 1918-1921, and the first classes were held in 1921. (Photo by CAROLINE HUDSON)

turning it into a gallery, a meeting place, and the adjoining girls’ bathroom into a catering kitchen.

BHSP has already helped transform the school’s old cafeteria into a space for the Bath Community Library, variations of which have served as the state’s oldest public library.

“It was a real blow for this town because the school was the center of this

town,” Alligood said of the closing. “I mean it was like someone had died.”

Now, the preservation group is breathing new life into the school, with something simple, yet familiar, for Bath’s people. In a way, the oyster roast serves as a nod to tradition and a nod to the past.

BHSP’s “next big venture,” as Alligood describes it, is to turn the old auditorium into a multipurpose space. The hope is

to create a space where residents old and new can gather — embracing what Bath High was and what it is today.

With a popular oyster roast tradition providing funds, this vision is within grasp.

“Bath is such a little place, and everybody knows everybody,” Alligood said. “It’s been a journey. Still a long way to go.”

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WHAT'S TO EAT

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WARM IT UP Cape Point Bloody Mary Vail Stewart Rumley 3 cups V-8 vegetable juice; 3 tablespoons lemon juice; 3 tablespoons lime juice; 1 tablespoon prepared horseradish; 1 tablespoon Worcestershire sauce; 1 teaspoon minced garlic; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; UV Sriracha vodka, strips of cooked bacon, olives, Tabasco.

Blend together lemon juice, lime juice, horseradish, Worcestershire sauce, garlic salt and pepper; let sit for a few minutes to let the flavors blend. Add V-8 juice and blend again. Pour 1 ounce of Sriracha vodka over ice; top off with Cape Point Bloody Mary mix. For more spice, add a few drop of Tabasco. Garnish with strip of bacon and olives.

These hearty recipes put a little heat in winter STORY BY KEVIN SCOTT CUTLER PHOTOS AND FOOD PREPARATION BY VAIL STEWART RUMLEY

E

astern North Carolina is known for its mild winters, though every now and then a brisk wind blowing off the Pamlico River will put a chill in the bones. Warm up from the inside out with these hearty recipes that come from some of the best kitchens in the county.

From an authentic Mexican stew that can be cooked in a pressure cooker to a casserole that makes the most of eastern NC's bounty of oysters, these dishes are meant to ward off a cold night or start the day off right.

As usual, our recipes appear courtesy of the Washington Daily News' Pamlico Pantry collection of cookbooks published by area churches, schools and nonprofit organizations, as well as a few individuals who love to cook and love to share their favorite recipes.

Enjoy!

JAN/FEB 2017 | WASHINGTON THE MAGAZINE • 39

Pozole

Dru Patrick and Buck College This is an authentic Mexican dish that can be cooked either stovetop or in a pressure cooker. This recipe can be made with either poultry or pork.

1-2 pounds of smoked turkey or pork; 2-3 pounds of boneless, skinless chicken thighs or pork butt; approximately 4 ounces dried ancho chilies; 4 ounces dried guajillo chilies; 8-10 cloves of garlic; 30 ounce can of hominy; 1 large sweet onion; 1 tablespoon of cumin seed; 1 tablespoon of Mexican oregano; 2 15-ounce cans diced tomatoes; salt to taste; olive oil. Sliced radishes, avocado, cilantro, lime, crème fraiche or sour cream, tortilla chips or tostadas can all be used as garnishes for this rich and spicy stew.

If using pork, cut into 2-inch cubes, precook a little bit. Toast peppers in a dry pan until they puff up, then de-seed, put in large bowl and pour boiling water over them. Let peppers sit for 10-15 minutes to rehydrate. Transfer peppers into a blender, add water they were rehydrated in and blend until they are the consistency of a thick tomato sauce.

Sautee onions in olive oil. Once onions are translucent, add the crushed garlic cloves and a couple of pinches of salt and cumin seed. When cumin seed cracks and becomes fragrant, then layer smoked meats, chicken thigs or pork butt, two cans of tomatoes, hominy, pepper sauce and tablespoon of oregano. Cook for 30 minutes at high pressure. If cooking on a stovetop, cooking time is 3-4 hours, or until the meat can be shredded. Serve in bowls with garnishes of choice.

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Butternut Mash Scott Clark 2 medium-size butternut squash, cubed; 4-6 medium-sized Yukon Gold potatoes, cubed; 1/2 stick of butter; olive oil, salt, 6-8 fresh sage leaves.

Tortellini Soup with Sausage

Sandy Johnson Washington Pediatrics 1 1/2 pounds hot Italian sausage; 1 cup chopped onion; 1 teaspoon minced garlic; 1 1/2 cups chopped carrots; 1 1/2 teaspoons Italian seasoning; 4 cups beef broth; 2 cups water;

Coat cubed squash and potatoes in olive oil and add salt. Roast at 375400 degrees, about 35-40 minutes or until tender. On a medium-high heat, heat butter in a pan (butter will first get foamy; when it begins to smell nutty, remove the pan from heat). Add 6-8 fresh sage leaves to the hot butter and let them sit in the hot butter. Mash squash and potatoes in a mixer or mash by hand. Add the browned butter and a little milk or cream at the end to adjust consistency.

16 ounces tomatoes with juice (stewed or diced); 15 ounces kidney beans, rinsed and drained; 6 ounces sliced olives, drained; 2 cups diced zucchini; 16 ounces tri-color cheese tortellini.

Cook tortellini al dente and drain. Saute sausage, onion and garlic in large pot about 15 minutes or until sausage is brown; drain grease. Add carrots, Italian seasoning, beef broth and water. Simmer 15-20 minutes. Add tomatoes, beans, olives and zucchini and simmer 15-20 minutes. Add pasta and cook five minutes. Garnish with Parmesan cheese.

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Oyster Casserole Candice Strickland Chocowinity Primary School 1 (10-ounce) bag saltine crackers; 1 quart medium-sized oysters; salt and pepper; 1 1/2 stick of butter; cream or milk.

Grease a two-quart dish with butter. Cover bottom with crackers and then a layer of oysters. Salt and pepper to taste. Put slices of butter over the oysters.

Continue layering crackers, oysters and butter until the dish is 2/3 full. Pour in enough cream to just barely cover the layers. Cook in preheated oven on 350 degrees for 20 minutes or until good and hot.

Cabbage And Sausage

Maxilyn Elks Hodges Chapel Pentecostal Holiness Church 6 tablespoons butter; 1 medium cabbage (thinly sliced); 1 small onion (diced); 1 (14-ounce) package smoked sausage (sliced); 1 (15-ounce) can diced tomatoes; 1/2 teaspoon salt; 1/2 teaspoon pepper.

Melt butter in large skillet. Add cabbage and onion. Cook on medium for seven to eight minutes. Stir often to keep from sticking. Add tomatoes, sausage, salt and pepper. Stir. Cover and simmer 20-25 minutes, stirring several times.

Crock Pot Breakfast Casserole

Rebecca Spencer The Wilkinson Center 1 (26-ounce) bag frozen hash browns; 12 eggs; 1 cup milk; 1 tablespoon ground mustard; 16 ounces bulk sausage; salt and pepper; 1 (16-ounce) bag shredded cheddar cheese.

Spray crock pot with cooking spray. Spread hash browns on bottom. Mix eggs and milk with a whisk; add ground mustard and plenty of salt and pepper. Mix well. Set aside. Brown sausage on high, drain and set aside. Pour sausage on top of hash browns; sprinkle cheese over sausage. Mix all together. Pour eggs over mixture. Cook on low for six to eight hours.

Baked Fish

Denyce Osmundson St. Thomas Episcopal Church Olive oil; 2 thick slices of tomato per serving of fish; salt and pepper to taste; firm-fleshed white fish fillets, skin removed; lemon juice; Panko crumbs; shallot butter.

Spread olive oil on cookie sheet and place two thick slices of tomato for each serving of fish. Add salt and pepper. Remove all skin from fish and place each fillet on top of a tomato slice. Sprinkle with lemon juice. Next, pack Panko bread crumbs on top of fish and drizzle shallot butter over them. Shallot butter consists of chopped shallots sauteed in sweet sherry and butter. Bake in 375 degree oven for 20-30 minutes, or until the bread crumbs are golden brown.

BBQ Meat Loaf

Pattie Queen First Free Will Baptist Church 1 1/2 pounds ground beef; 1 cup fresh bread crumbs; 1 onion, chopped fine; 1 egg; 1 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cans tomato sauce; 1/2 cup water; 3 tablespoons vinegar; 3 tablespoons brown sugar; 2 tablespoons prepared mustard; 2 teaspoons Worcestershire sauce.

Mix together beef, crumbs, onion, beaten egg, salt, pepper and 1/2 can tomato sauce. Form into loaf and put in shallow pan, about 7 x 10 inches.

Combine the rest of the sauce and all other ingredients. Pour over loaf. Bake in 350 degree oven for one hour and 15 minutes.

Venison Stew

Tina Boerema Terra Ceia Christian School 2 pounds venison (cubed); 2 tablespoons bacon drippings (or 2 tablespoons butter); 6 cups boiling water; 1 teaspoon salt; 1/2 teaspoon pepper; 4 medium potatoes (diced); 4 carrots (diced); 4 onions (diced).

Cut venison into one-inch cubes. Roll in seasoned and brown in a small amount of oil in a heavy skillet. Add boiling water, salt and pepper to browned meat.

Cover and simmer until meat is almost done. Then add diced vegetables and cook until tender. This can be made in a crock pot or in a large Dutch oven.

Pork Chops and Apples

Anne Crumpler Ephesus Free Will Baptist Church 6 pork chops; 3 to 4 apples (unpeeled), cored and sliced; 1/4 cup brown sugar; 1/2 teaspoon cinnamon; 2 tablespoons butter.

Brown chops on both sides in small amount of hot oil. Place apple slices in baking dish sprayed with Pam. Sprinkle with sugar and cinnamon. Dot with butter. Top with pork chops. Cover and bake at 325 degrees for 1 1/2 hours.

Smothered Chicken

Dana Peters Saint Peter's Episcopal Church 4 boneless, skinless chicken breasts; garlic powder to taste; 1 tablespoon vegetable oil; 1 (4-ounce) can sliced mushrooms, drained; 1 cup shredded Mexican-blend cheese; 1/2 cup bacon bits; 1/2 cup chopped green onions.

Flatten chicken to 1/4-inch thickness; sprinkle with garlic powder. Heat oil in large skillet over medium heat. Saute chicken for four minutes on each side, until golden. Top chicken with remaining ingredients. Reduce heat, cover and cook until chicken juices run clear and cheese is melted.

Yield: four servings.

JAN/FEB 2017 | WASHINGTON THE MAGAZINE • 43

LEGACY

MAINSTAY Havens Wharf thrives 200 years later STORY AND PHOTOS BY MICHAEL PRUNKA ver two centuries ago, Havens Wharf was a commerce destination bustling with trade from other colonies, the Caribbean and Europe.

What once fueled Washington’s early economy remains part of its business community today, and 44 • WASHINGTON THE MAGAZINE | JAN/FEB 2017

is just as iconic to those entering the town via the bridge from Chocowinity as it was for those navigating the Pamlico River from lands faraway.

Jonathan Havens, of New York, moved to the area and married Sally Martin Smith, of Hyde County.

on the

PAMLICO

Havens Wharf has withstood the test of time. As one of the main features on the Pamlico River, the historic building is now home to over a dozen offices.

Smith’s father worked as a shipbuilder, and Havens learned the craft working beside him. The Havens later built their house on West Main Street, and then the warehouse on the water across the street.

Since then, Havens Wharf has been an everevolving piece of Washington’s history, and not just because of its economic impact. It has been the

centerpiece of some of the town’s Civil War lore.

Stories tell of the Havens burying their silver in the basement of the warehouse when Union soldiers occupied Washington. It was a stroke of luck that the Union’s horses didn’t kick up enough dirt to uncover the wooden boxes storing the precious metals.

“The Union soldiers put their horses in there,” JAN/FEB 2017 | WASHINGTON THE MAGAZINE • 45

(Above) Travis Stephenson, one of the two current owners of Havens Wharf, enjoys the view from his office in the building. Stephenson takes pride in helping to preserve one of the state’s oldest commercial buildings for future generations; (opposite page) The Havens Storage warehouse as it appeared once upon a time. Jonathan Havens built his house on West Main Street, then the facilities on the water. They’ve been a mainstay ever since. (Contributed by Ray Midgett)

said Bettie Bonner Bradshaw, who is a descendent of the Havens family. “They had their horses in the bottom of Havens Wharf because the ceiling was real high. … It’s a tale, but it’s the truth. There are a lot of stories like that around here.

When they left, there was a covering of dirt and that was it. They didn’t find it.”

Havens Wharf has survived it all: wars, fires, storms and the like. It’s written in "Washington & The Pamlico" that when the Union soldiers burned Washington in April 1864, they sparked the fire at 46 • WASHINGTON THE MAGAZINE | JAN/FEB 2017

Havens Warf to destroy naval stores.

Havens Wharf continues to operate as one of the oldest commercial buildings in the state. Restorations were made possible in 1979, thanks to a gift from Jonathan Havens Moss. It was made in the memory of the Havens family and dedicated to Jonathan Havens, his son Benjamin R. Havens, and grandson Jonathan Havens, according to a historical marker displayed on the front of the building.

The exterior features boat slips and

a restored appearance similar to how it looked centuries ago. The boat slips on the water are a callback to Washington’s early industrial era, while the inside of the building now houses office space for 14 businesses.

“Besides renting slip space, we don’t do any of the brokerage or any of that kind of stuff that’s been done here before,” current owner Travis Stephenson said. “We’ve put a new deck on the back, and tried to get some of the old stuff fixed up a bit.

JAN/FEB 2017 | WASHINGTON THE MAGAZINE • 47

We like the idea of legacy items. We hope that this building will continue to be a legacy item for the town, for our families, and everyone else in the community.

Havens Wharf is one of the most iconic buildings on Washington’s storied waterfront. It’s one of the first features one can see when entering the town on the bridge from Chocowinity.

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Taken in 1940, Ceil B. DeMille’s yacht, “Northwind,” is docked in the buoy yard with Havens Wharf in the background. DeMille was in town to attend the wedding of his cousin, “Kack” Harding. (Contributed by Blount Rumley)

“… (Our interest was) a combination of the history and the location. We love the location. We love the idea of maintaining an old building that was still in pretty good shape. … It’s an amazing structure. … We wanted to be a part of some of the history.”

Those businesses now call the historic landmark their home. Upon entering the front door, offices line the hallway on the left and right. There’s a deck in the back of the building where one can take in the sights of the Pamlico River, possibly 50 • WASHINGTON THE MAGAZINE | JAN/FEB 2017

reflecting on all the important events in Washington’s history that have taken place there.

“It represents an early look at a facility that hasn’t survived in other North Carolina port towns,” said Dee Congleton.

“That’s why it’s very important.”

Not only the restoration, but also the continued use of Havens Wharf for commercial purposes is important to preserving one of the state’s most storied structures for the future.

“It’s neat to hopefully maintain

and sustain it for another generation,” Stephenson said. “We like the idea of legacy items. We hope that this building will continue to be a legacy item for the town, for our families, and everyone else in the community.”

Havens Wharf has not only survived what most buildings in Washington couldn’t, but it has also thrived. It has been an economic mainstay for the town for 200 years, and is on pace to be one of its most iconic features for another 200 years.

Rod Cantrell, CFP®, AAMS® Financial Advisor

258 West Main Street Washington, NC 27889 252-975-2663

Jordan L Cantrell, AAMS® Financial Advisor

1296 John Small Avenue Washington, NC 27889 252-940-1803

JAN/FEB 2017 | WASHINGTON THE MAGAZINE • 51

CAST A LINE

There’s no such thing as bad weather, just bad clothes

I

heard someone say this years ago: It’s true that the severity of winter weather differs for everyone, but proper gear and preparation can make for a wonderful and beautiful experience in the outdoors.

For me, winter fishing on the Pamlico means catching hard-pulling striped bass below towering cypress and gum trees up in the freshwater portions of our rivers. It means exploring our backwaters, and being rewarded at the end of a cold day with a warm bowl of rockfish stew.

Winter is not a hiatus from fishing; it’s just another season for me. I’d much rather be out on the water on a cool, clear, dry winter day than any hot, humid, buggy summer day.

Between the Tar-Pamlico, the Neuse and Roanoke Rivers, we have a spectacular winter striper fishery for those willing to brave the weather.

Striped bass, or “rockfish,” are ver y current-oriented fish. They use the current in the river to their advantage.

They will travel to areas where there is ample current flow and structure, creating the perfect ambush scenario for

STORY AND PHOTO BY CAPT. RICHARD ANDREWS feeding on passing baitfish.

Most fish behave this same way, but stripers are particular fond of and well adapted to heavy current flows in our coastal rivers and creeks.

One could call them lazy, like us. Wouldn’t you prefer to have someone bring you breakfast in bed versus having to dart out the front door, sprint a few laps around the house, then spend a couple of hours in the kitchen preparing it?

Fish are no different than we are. Find current and baitfish, and you’ll be having rockfish stew for supper, although you might have to make it yourself.

In the winter, stripers are usually located in deeper water near the bottom. They are often associated with ledges in the creek or river channel, or around deeper structures where they can ambush their prey.

Because we are typically fishing in deeper water and in places where we are likely to get hung up on structures, we primarily fish 3/8- to 1/2-ounce jig heads rigged with soft plastic baits such as 3-to-5-inch paddle tails or 4-to6-inch jerk baits. Using braided fishing line is important because it is more sensitive

52 • WASHINGTON THE MAGAZINE | JAN/FEB 2017

Capt. Richard Andrew poses with a winter striper from he reeled in from the Tar River.

than monofilament, enabling you to feel the bottom.

Maintaining contact with the bottom is important.

Once you allow the bait to hit the bottom, lift it up off the bottom a couple of feet until it hits the bottom again.

Just repeat this process until you feel a fish pick the bait up as it’s falling back toward the

bottom. When you detect the bite, set the hook and enjoy the rest!

Capt. Richard Andrews is a resident of Washington and the owner of a local year-round guide service offering fishing excursions on the Pamlico and nearby rivers. He can be reached at 252-945-9715 or richard@tarpamguide.com.

AssureVest Insurance Group ryanwhitford@allstate.com

252-946-3904 700 W. 15th St. Washington, NC

252-792-8131 1121 Walmart Dr. Williamston, NC

JAN/FEB 2017 | WASHINGTON THE MAGAZINE • 53

DINING GUIDE

The Meeting Place Café & Catering

Warm up with our seasonal specialty soups!

Hot & Cold Sandwiches • Gourmet Salads

Lunch: Monday - Saturday 11:00am - 2:30pm Sunday Brunch: 10:00am - 2:00pm 225 WEST MAIN STREET DOWNTOWN WASHINGTON | 975-6370

54 • WASHINGTON THE MAGAZINE | JAN/FEB 2017

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We’ve Earned an

A+

In Future Student Earnings!

That’s right. Research by the N.C. Community College System and the N.C. Department of Labor shows that Beaufort County Community College ranks FIRST among community colleges in Northeastern North Carolina and SECOND among all the state’s 58 community colleges for the future wage earnings of students who attend our college! On average, our students can expect to see their salaries increase by 40 percent upon leaving the college, compared to when they began their studies. Join us today to start growing your future earnings!

To apply to join us at BCCC, go to our website at www.beaufortccc.edu or call Michele Mayo at 252-940-6233.

BEAUFORT COUNTY COMMUNITY COLLEGE 5337 Highway 264 East, Washington, NC 27889 • 252-946-6194 Find us on Facebook

www.beaufortccc.edu

Follow us on Twitter JAN/FEB 2017 | WASHINGTON THE MAGAZINE • 57

WORD ON WINE

58 • WASHINGTON THE MAGAZINE | HOLIDAY JAN/FEB 2017 2016

Choosing wines for winter WRITTEN BY VIRGINIA FINNERTY

E

ven though winters in eastern North Carolina are mild by comparison to the deep freezes endured by those living further north, most of us do find it necessary to pull out sweaters, coats, gloves, scarves and even boots to stay warm. We also tend to change what we eat, choosing hearty comfort foods such as stews and casseroles like beef bourguignon, chili and chicken pot pie. However, selecting different wines during the cold months is not necessarily determined by the lower temperatures.

Some, like me, do choose different wines because the thought of a cold drink in our hand in the dead of winter is unthinkable — unless, of course, it’s a flute of bubbly. Others choose bold reds and winter whites because they are thinking in terms of what pairs well with the winter comfort foods they are eating, while still others simply like to drink whatever wine they always enjoy, regardless of the outside temperature.

Whichever categor y you fall into, here are a few suggestions to help guide you through the frosty months.

For those who share my opinion and prefer to enjoy the cool, crisp and refreshing wines during the

w a r m e r w e a t h e r, S a n g i o v e s e , Nebbiolo, Zinfandel, Shiraz, Malbec and Grenache are excellent winter red choices. In addition to pairing well with winter foods, they are fullbodied and will leave a delicious warm afterglow in your chest.

If food pairing is your main concern and you’d like to have winter white choices, look for full-bodied, oaky, butter y whites. California-style Chardonnays, full-bodied, oaked whites, are usually the popular choice for winter. However, there are many other options out there for those who prefer unoaked, lighter-bodied wines.

Because winter comfort foods are usually on the heavier side, what you need to look for in a winter white is acidity: it cuts through the richness and brightens things up. Therefore, unoaked full-bodied wines with bright acidity, or lighter-bodied wines with a lot of texture, like a German Riesling, a Gewurtstraminer or a Pinot gris are great options.

Other very enjoyable winter options are Pinot noir, darker roses and dessert wines. Or, as I’ve said before: when in doubt, drink bubbly!

Virginia Finnerty is the owner of Pamlico House Bed & Breakfast and its in-house wine store.

SEPTEMBER/OCTOBER JAN/FEB 2016 2017 | WASHINGTON THE MAGAZINE • 59

CALENDAR

OUT AND ABOUT JANUARY

All month BCTMA Jam Turnage Theatre Beaufort County Traditional Music Association’s open jam Thursday night from 6:30 to 8:30 p.m. and every Saturday morning from 10 a.m. to 1 p.m. Musicians and fans are encouraged to attend and play.

There is no admission fee. www. bctma.org.

Jan. 2-24

Heart of BCTMA Photo Exhibit Turnage Theatre Tom Whelan’s excellent photographs of Beaufort County Traditional Music Association musicians and performances through the years.

On display during regular Arts of the Pamlico hours. Call 252-946-2504 for more information or go to artsofthepamlico.org.

Jan. 20-22

Friends of Brown Library Book Sale Washington Civic Center Opens to members on the Jan. 19. The entire building is filled with books. From rare to children’s, coffee table to best sellers … you can find it at this annual sale. Call 252-9464300 for information.

Jan. 24

North Carolina Duck Stamp Competition Washington Civic Center 10 a.m. Artwork from across the country will be on display as judges select the winning original art for the 2018 NC Waterfowl Conservation Stamp. The judging is free and open to the public.

Jan. 24

Kubecca, the Ultimate Music Odyssey Washington High School Performing Arts Center

7:30pm. Kubecca combines the classical and jazz education of Kuba with Rebecca’s musical theater experience to create a diverse program featuring country, jazz and showtunes arranged for unique instrumentation including the marimba, kalimba, flute and theremin. An amalgam of musical expression. Go to www.gobcca. org for tickets or more information.

Jan. 26

lover, with unforeseen complications.

Call 252-946-2504 for more information or go to artsofthepamlico. org.

Feb. 4

BCTMA Variety Show Turnage Theatre Gallery 7 p.m. This fun show features a variety of local traditional musicians.

No admission fee. Donations accepted. www.bctma.org.

Feb. 9

Regional Concert Series Turnage Theatre Gallery

Duck Stamp Competition North Carolina Estuarium

Simon Spalding and Dale Swan play traditional and original tunes on fiddle and guitar. No admission fee, donations accepted. www. bctma.org.

Unveiling of the NC Duck Stamp winners. For more information, call 252-948-9415, ext. 203.

Jan. 28

Studio 54 Gala Turnage Theatre 7:30 p.m. Join Arts of the Pamlico for a groovy evening of dancing, entertainment, and social interaction at the annual fundraiser at the Turnage Theatre. Call 252-9462504 for tickets or more information or go to artsofthepamlico.org.

FEBRUARY

All month

BCTMA Jam Turnage Theatre Beaufort County Traditional Music Association’s open jam Thursday night from 6:30 to 8:30 p.m. and every Saturday morning from 10 a.m. to 1 p.m. Musicians and fans are encouraged to attend and play.

There is no admission fee. www. bctma.org.

Feb. 3

“Casablanca” Turnage Theatre 7:30 p.m. A World War II classic film starring Humphrey Bogart and Ingrid Bergman. In Casablanca, Morocco in December 1941, a cynical American expatriate meets a former

60 • WASHINGTON THE MAGAZINE | JAN/FEB 2017

Feb. 9

Senior Dance Washington Civic Center 7 p.m. Singles and couples over 50 are welcome to come and dance the night away. Admission is $8, 50/50 drawing. Door prizes. No alcohol/no smoking/no children.

Feb. 10-12

Love on Broadway Turnage Theatre 8 p.m. Featuring local musicians singing songs about love from Broadway shows. $10 for show; $15 for dessert theatre option (6:30 p.m.)

Call 252-946-2504 for more information or go to artsofthepamlico. org.

Feb. 11

Children’s Decoy Painting Workshop North Carolina Estuarium This activity is free but pre-registration is required. Children must be between 4 and 12 years of age.

Times TBA.

Feb. 16

“O Brother Where Art Thou” Turnage Theatre Movie and music event, 7 p.m.

Join this free, fun event with a per-

formance by BCTMA musicians on the dance floor in the theater as the movie “O Brother Where Art Thou” plays behind them on the big screen.

Call 252-946-2504 for more information or go to artsofthepamlico.org.

Feb. 17

Victoria Banks Washington High School Performing Arts Center 7:30 p.m. Victoria is one of the most respected artists in the Canadian music industry. Her show entitled “Natural Woman ... Songs and Stories for the Soul” is a collection of the greatest female hits of all

time! Victoria’s unique presentation of these songs and her own hits will make this a night to remember! Big hits, big harmonies! Go to www. gobcca.org for tickets or more information.

Feb. 18

“Labyrinth” Turnage Theatre 3 p.m. A 16-year old girl is given 13 hours to solve a labyrinth and rescue her baby brother when her wish for him to be taken away is granted by the Goblin King. Call 252-9462504 for more information or go to artsofthepamlico.org.

Feb. 23

Naming the Twins Turnage Theatre Gallery 7 p.m. Acoustic duo from Nova Scotia returns to perform their unique brand of folk songs. No admission fee, donations accepted. www. bctma.org.

lepsy can be employed. Funds raised will be donated to CURE Epilepsy, a non-profit organization. Call 312-255-1801 for more information or go to www. raceforepilepsy.org.

Feb. 25

Feb. 25

Bath High School Preservation Annual Oyster Roast Selby Farm Shop

7 a.m. This race is being held to raise awareness to both the public and individuals with epilepsy, that depending on certain variables an individual with epi-

A major fundraiser for Bath High School Preser vation.

Raffles, oysters and more. Call 252-923-5061 for more information.

Race for Epilepsy Stewart Parkway

Feb. 26

Eastern Youth Orchestra Turnage Theatre Free to the public. A HeART of the City concert. Call 252-946-2504 for more information or go to artsofthepamlico.org.

Feb. 26

Inner Banks Wedding Association Bridal Showcase Washington Civic Center 2-6 p.m. An inaugural event.

Be part of the experience. Call 252-349-0473 for more information.

JAN/FEB 2017 | WASHINGTON THE MAGAZINE • 61

We Want to Be Your PharmacY!

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62 • WASHINGTON THE MAGAZINE | JAN/FEB 2017

JAN/FEB 2017 | WASHINGTON THE MAGAZINE • 63

Y’ALL COME BACK

Why I love Washington

A vacation feeling every day WRITTEN BY NEIL LOUGHLIN | PHOTO BY MEREDITH LOUGHLIN

W

ashington has always inspired me. When I was studying art a t E a s t C a ro l i n a University, I would often drive out to Washington to take photographs. Whether it was exploring the historic downtown and waterfront; driving through vast farmlands on side roads, or hiking Goose Creek State Park, Washington always had a certain draw for me.

It's only fitting that the small town I fell in love with during college was also the hometown of the girl who I would fall in love with. When my wife, Meredith, and I planned our wedding back in 2007, there was only one place we considered as the venue. Our wedding would take place outdoors, and the backdrop would be the beautiful Pamlico River.

Soon after we married, it became apparent to us that we wanted to open a small business together — a business that would allow us to put our art degrees to use and to work with our hands. We combined our love of good design, and our appreciation for fine art and fine craftsmanship with the desire to be in a downtown setting. Once again, there was only one location we considered ... We found the perfect storefront in 2009 and soon opened Lone Leaf Gallery & Custom Framing in downtown Washington.

It takes courage, skill and a hard work ethic to open and operate a small business.

But that may only get you so far ... that's when I realized how special the people of this community are! They are genuine, courteous, kind and so supportive of their 64 • WASHINGTON THE MAGAZINE | JAN/FEB 2017

Neil Loughlin

It's only fitting that the small town I fell in love with during college was also the hometown of the girl who I would fall in love with.

local businesses. It brings joy to our work each day. This may seem like a stretch, but eastern North Carolina, as a whole, feels like a tight-knit community.

Over the years, I have had the privilege of meeting thousands of our local neighbors. The majority of these customers I now know on a first name basis. I get the opportunity to hear their stories. Not only about the items that they've brought in to frame, but

also on a personal level. It's safe to say that I've heard hundreds of “Why I Love Washington” anecdotes.

It's easy for me to understand why so many people relocate to Washington from other parts of the country. It's also no surprise that so many folks never leave. Or if they do, they so often find their way back home. Washington is a wonderful place to raise a family, start a business or simply just enjoy life.

Gerri McKinley, Broker/Owner ®

REALTOR - GRI, CRS, ABR-trained

Multi-Million Dollar Producer mobile: (252)

office: (252)

945-1582 975-8010

gerri.mckinley@coastalrivers.com

coastalrivers.com

Each Office is Independently Owned and Operated.

JAN/FEB 2017 | WASHINGTON THE MAGAZINE • 65

ADVERTISER INDEX Acre Station Meat Farm, 55 Arendell Parrott Academy, 53 Arts of the Pamlico, 17 AssureVest Insurance Group, 53 Beaufort County Community College, 57 Big Bargain Furniture, 25 & 56 Coastal Carolina Regional Airport, 66 Coldwell Banker Coastal Rivers Realty, 3 Daughtridge Patio & Hearth, 62 Dellinger’s Pawn, 25 Dr. Lee Lewis, DDS, PLLC, 66 ECU Lifelong Learning Program, inside front cover El Charrito, 54 Executive Personnel Group, 51 Eye Care Center, 63 Farm Bureau Insurance, 51 Feyer Ford, 5 G.W. Walker & Sons, 25 Gail Kenefick/CB Coastal Rivers Realty, 62 Gerri McKinley/CB Coastal Rivers Realty, 65 Kimberly Lee - Attorney, 17 Lone Leaf Gallery, 63 Mauri Evans/State Farm Insurance, 63 Meeting Place Café & Catering, 54 No Wake Zone Grill, 54 Rod and Jordan Cantrell/Edward Jones, 51 Servpro, 65 Sloan Insurance, 25 Southern Nest Antiques, 25 Stewart’s Jewelry Store, 7 Tayloe’s Hospital Pharmacy, 62 Teriyaki Hibachi Buffet, 55 The Rich Company, 53 Tideland Electric, 65 Vidant, back cover Vidant Wellness Center, inside back cover Vinny’s Pizza and Subs, 55

66 • WASHINGTON THE MAGAZINE | JAN/FEB 2017

JAN/FEB 2017 | WASHINGTON THE MAGAZINE • 67

Taking care of Belhaven, that’s my mission A new multispecialty clinic is here for you and your family My name is Karen Mann and I am a Physician Assistant at the Vidant Multispecialty Clinic – Belhaven. I am experienced in internal and emergency medicine, and for the past 24 years, I’ve cared for patients across eastern North Carolina — from Washington to Greenville and Belhaven. This new multispecialty clinic brings a greater range of clinical services to the people who need them most, all right here, all close to home.

Learn more at VidantHealth.com/Belhaven Call 252-943-0600 for an appointment.

598 W. Old County Road, Belhaven, NC 27810