Washington the Magazine May-June 2016

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After dark Experience Beaufort County in a whole new light

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Best cocktails in Beaufort County

MAY/JUNE 2016 WASHINGTON, NORTH CAROLINA

UPCOMING EVENTS FOR AOP AT THE TURNAGE THEATRE & GALLERY !"#$%&'()&

May 6 Marcus Anderson Experience Jazz Performance May 7 *Beaufort County Choral Society Spring Concert May 19 Little Arts Exhibit Fundraiser Closing Reception May 27 *4th Friday ArtWalk Downtown Washington June 2 *Members’ Exhibit Opening Reception June 13-17 Annual Movie Camp for Youth June 20-24 Annual Theatre Camp for Youth June 24 *4th Friday ArtWalk Downtown Washington July 9 The Backsliders Music Performance July 25-August 13 Broadway Kids Camp Disney’s Cinderella *Indicates FREE event

Also check our website for a complete gallery schedule, FREE movies, and more!

Visit us online at

www.artsofthepamlico.org for more information about these and other events.

150 West Main Street, Washington, NC 27889 PH: 252.946.2504 email: info@artsofthepamlico.org

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Winterville Office (252) 321-5200 610-D Old Tar Village Rd Winterville , NC 28590 COASTALRIVERS.com MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 3

IN THIS ISSUE

FEATURES & DEPARTMENTS LIVE MUSIC

IN EVERY ISSUE

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Back to the roots: BCTMA offers live entertainment for music lovers

22 HOST WITH THE MOST 28

So you want to throw a party: Guide for parties to go off without a hitch

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

28 RIVER LIFE 34

Boating season: Pamlico River brings Washington to life

34 NIGHT ON THE TOWN 44

7 best cocktails in Beaufort County: Experience the best cocktails from local master mixologists

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NIGHTS ON THE PAMLICO

ON THE COVER

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Nancy Scoble navigates the Pamlico River with the sun setting behind her. The scenery is one of the many allures of the events hosted by Inner Banks Outfitters.

See Sunset on the river, page 60.

Sunset on the river: Unique nighttime excursions on the Pamlico

[PhotograPh by Dinh riDer]

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NOTE FROM ASHLEY

Launching a new adventure

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ake an evening cruise down the Pamlico River. Tap your toes to a banjo, fiddle, guitar and bass quartet. Kayak to Castle Island to toast the sunset or stop into The Bank Bar & Bistro for a cocktail made by a master mixologist.

There’s plenty of nightlife in Beaufort County, if you know where to look for it, and plenty of ways to make a lasting memory to two if you’re up for a bit of adventure.

The first source for adventure will always be the river. Whether cruising with friends or on a paid tour, nowhere is eastern North Carolina’s beauty more apparent than when surrounded by water, watching a summer sun set, or a moon rise.

Those adventures can be found on the Washington waterfront, on The Belle of

Washington, Jeanie B and Miss Bea. A nod to Washington’s maritime heritage, these charter boats also offer a way for everyone to enjoy the Pamlico by night.

Read about dinner cruises, sunset cruises and the people who guide those vessels through local waterways on page 34.

For those who’d like to get a little bit closer to nature, experiencing a moonrise by kayak may be one of the most unique adventures the area has to offer. Moonrise paddles, sunset paddles and more, learn about a community of river-lovers who take to the river to relax on page 61.

For the landlubbers among us, there’s no need to wander far for entertainment.

The Beaufort County Traditional Music Association is all about sharing the love of music. They’re also known for putting on a fine show. From the Turnage to the Tar Landing Jam, if there’s music playing, the BCTMA is likely a part, and welcomes

anyone to join in or listen. Read more about this young organization with old roots on page 22.

By land or by sea, the best cocktails in Beaufort County can be found just a stone’s throw from the river. Experience some creative mixology on page 44.

While there’s plenty of entertainment to be had after dark in Beaufort County, none can be more rewarding than hosting your own successful party. Learn how to throw a memorable event from some local professional party planners on page 28.

I hope you enjoy this issue of Washington the Magazine. It could be a launching point for your next adventure.

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 Caroline Hudson Michael Prunka Jonathan Rowe Vail Stewart Rumley Contributors Richard Andrews Virginia Finnerty Meredith Loughlin Judith Luna Meyer Will Preslar Tom Whelan Marketing & Sales German Llodrat Cecilia Prokos Spencer Stanley 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 2015, Washington Newsmedia, LLC MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 7

THE SCENE

OUT AND ABOUT

Bath High School Preservation Oyster Roast Once a year, people from across the county gather at the Selby Farm east of Bath to eat oysters and raise money for the restoration of the old Bath High School. The school opened in 1921 and closed in 1989. With the threat of demolishment in 2005, alumni came together, raising funds and hopes to renovate the school as a community center. Since, major renovations have given a new home to the Bath Community Library and an event/ gallery space. Next up, is the old school auditorium. BHSP’s annual oyster roast is a major fundraiser for the restoration efforts.

John and Deb Chrystal

Angelia and Chip Shackleford

Travis and Merrill Bright

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Claudia Alligood and Sandra McCann

Billy, Emmer and Kandice Dean

Margaret Midyette, Betty Stewart, Becky Tuten, Dolores Morgan

Michael Story, Jane and Cliff Cutler

Lynn Wingate, Dale Davis and Nancy Hill

Marie and Walter Williams, Betty Stewart, Dolores Morgan, J.C. Morgan

Mack and Susan Simpson

Liane Harsh and Andrea Lewis

Nancy Thomas and Seth Effron

Jerol and Sonya Selby

Gwen Slade, Lynn Thomas

Brenda Bertrand and Chris Donahue

Grace Whitley and Brownie Futrell

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 9

THE SCENE

ELMWOOD 1820 Friends, family and general well-wishers gathered April 1 to celebrate the grand opening of Washington’s newest bed and breakfast, Elmwood 1820. Built in, yes, 1820, the historic home features four spacious guest rooms upstairs, while downstairs offers gathering spaces for guests and special events. Studded with art and antiques collected worldwide by owners John Butler and Richard Smoot, the house has been lovingly transformed to a wanderer’s dream.

Patsy Butler Clark, Sadie Fowle, John Butler

Alma Friedman and Nancy LoPinto

David Carraway, Trent Tetterton, Mac Hodges

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Lynn Wingate, Cindy Baldwin

John Butler and Richard Smoot

Sarah and Philip Ninan

Lisa Clark, Jordan Cantrell

Cathy Waters, Tom Atkins, Rosie Smith

Kenterra Pace, Sally Love, Cliff Bailey

Laura O’Brien and Nan McLendon

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 11

N.C. State Alumni Association’s Beaufort County Oyster Roast

THE SCENE

On March 26, about 200 North Carolina State University alumni came out for the N.C. State Alumni Association’s fifth annual Beaufort County Oyster Roast. Guests enjoyed good seafood and music courtesy of Victor Hudson. Among the special guests of the evening were N.C. State Chancellor Randy Woodson and Dereck Whittenburg, associate athletic director for community relations and student support.

Katie Nash and Kristen Peed

George Pericchi and Betty Byrum

Bruce and Sherry Elder

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Tommy Fulcher and Elizabeth Morey

Stephanie Bunn, Kim Rogers and Larry Pereira

Philip and Paige Cochran

Michael Waters, Larry Keech and Penny Nickels

Zach and Steve Fuchs

Brenda Pope and Tracey Sawyer

Stuart O’Neal and Paige Harris

Ginger Newbold, Lynn Hodges and Tricia Stowe

Purpose of God annual banquet fundraiser Members of the community came out for Purpose of God Annex’s annual banquet fundraiser, the nonprofit’s primary funding stream of the year. The evening, which boasted attendance from state and local officials, among other community figures, featured entertainment from the nonprofit’s youth enrollees and a catered dinner.

Steve and Minnie Hopkins, Christina Smith

Derik Davis and Mark Hamblin

Jeffrey and Vanessa Cox, Barbara and Gregory Ross

Frank and Jean Belote, Bill and Bev Walker, Marlene and Bill Farrior

Dwain Brickhouse, Kerry Lupton, Songia Rodman, Eric McCray and Keisha Little

Archie Harding, Betty and William Faust, Brenda Holley, Alice Harding

Jerry Keimig, Milaya Bailey, Josh Keimig and Tomekia Cox

Aracelis Rosado, Lt. Kat Bryan, Shakieya McKinney

Jessica Sawyer, Katherine Davis and Lynn Whittington

Teresa Moore, Troy Mackey, Teresa Windley, David, Pamela and Nelda Bennett MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 13

THE SCENE

Chamber of Commerce Kick-off Party Members of the Washington-Beaufort County Chamber of Commerce gathered on March 17 to celebrate the unveiling of the newly renovated First South Bank Community Deck at the Chamber building on Water Street.

Wearing their festive St. Patrick’s Day attire, guests joined in the official ribbon-cutting ceremony and enjoyed light refreshments near the Washington waterfront.

Al Chesson and Buck Buckman

Steve Griffin and Paul Jaber

Jordan Cantrell and Capt. Bob Boulden

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Blaklee Wolfe, Houston Vines and Erica Johnson

Lynn Wingate, Nick Klapp, Nikki Klapp

Richard Brooks

Stan and Alma Friedman

Sandra Warren and Ronda Lyons

Brenda Davis and Rich Morin

Stoney Crouse, Mac Hodges and Jerry Evans

Thanks to Your Generous Support,

The Future Is Brighter for These Students...

And for Many More!

Thanks to the generosity of foundation donors, this year the BCCC Foundation helped deserving students achieve their education goals by awarding scholarships and grants to 85 of our students.

Approximately 80% of our students need some type of financial assistance to complete their course of study. Your support of the BCCC Foundation makes it possible for us to help meet those needs. The return is dramatic...on average, our graduates can expect to see their salaries increase by 40% upon graduation...and over 95% of those graduates either become employed in North Carolina or are enrolled in further higher education.

Learn more about the work of the BCCC Foundation and how you can help.

Visit us in Building 1 at the college or call Foundation Director Serena Sullivan at 252-940-6326 or email serena.sullivan@bccc.edu.

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WHAT’S IN STORE

A piece of

Washington

‘TWEET’ TALKING Give your home a bright pop of color to complement the sunny days, while also being prepared to serve guests. This one-of-a-kind tea set, created by Carolyn Sleeper, with its animated chicks and fun-loving pattern will do just the trick. It’s available at Riverwalk Art Gallery in downtown Washington. Teapot $110, cups $24 each.

THE LITTLE THINGS Treat your skin after a long day in the sun with beauty products from Charleston-based Old Whaling Company. A scented, refreshing soap with the fragrance of one’s choice, along with oatmeal milk and honey body butter, is just the awakening dry skin needs. These are available in various scents at Cottage Junkies on North Market Street in Washington. Body butter $12.95, soap $6.50.

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WRITTEN BY CAROLINE HUDSON PHOTOGRAPHY BY WILL PRESLAR

BY THE SEASHORE Come June, residents along the Pamlico are in the mood for shore décor, from seashells to soft blues and greens. These two Arte Italica serving bowl options, one in dusty blue and another in a summer white, will be the perfect addition to one’s table. They are available at Stewart’s Jewelry Store on Market Street in downtown Washington. Serving bowl (both colors) $155.

FUN AND BRIGHT Warmer temperatures mean it’s time for fun, bright colors — hot pinks, vibrant greens and eye-catching orange are sure to grab attention. Give your own spin on the season’s color palette with a simple T-shirt featuring Washington’s standout crab, or a Lilly Pulitzer insulated cooler, both of which are available at NautiLife on West Main Street in downtown Washington. T-shirt $12.95, cooler $34.

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MONOGRAMMED TREASURES Treat your southern mama to her heart’s desire this Mother’s Day with a variety of gift options at The Blue Crab on West Main Street in Washington. Whether a brightly colored Corkcicle canteen, monogrammed tumblers and clutches, or a Bridgewater candle purchase with proceeds benefitting orphaned children, she is sure to love the thought behind each one. Canteen $32.99, 16-ounce tumbler $24.99, clutch $29.99, candle $24.99.

CRAZY HORSE A perfect balance of unusual beauty and dainty details, this mauve-colored jewelry set by Doris Schneider at Lemonade Art Gallery on West Main Street in Washington is a good option for Mother’s Day. With the Crazy Horse stone patterns set off by sterling silver, mom’s creative side is sure to flourish. Necklace $65, earrings $30.

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SOUTHERN CHARM Ready for warm weather? Embrace the look of the traditional southern man with a Guy Harvey Classic Collection button-down shirt, and take a cool drink on the go with an 18-ounce Yeti Rambler Bottle. Both are available at NautiLife on West Main Street in Washington. Shirt $78, bottle $39.99.

FOR THE BOATING MAN Father’s Day is right around the corner, so be sure to treat the man in your life.

This outfit from Russell’s Men’s Shop in downtown Washington, featuring a Southern Tide polo, Vintage 1946 cotton shorts and a Leather Man Ltd. belt, will be a hit for anyone who loves cruising on the Pamlico River. Shorts $88, belt $32, polo shirt $75.

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 19

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Vidant General Surgery–Washington 615 East 12th Street Washington, NC 27889 MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 21

LIVE MUSIC

THE

BACK TO ROOTS BCTMA offers live entertainment for music lovers STORY BY CAROLINE HUDSON PHOTOS BY TOM WHELAN

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here’s nothing like sitting amongst friends, hearing strings plucked and singing familiar tunes, especially as the sun sets on the Pamlico.

At least that’s how members of the Beaufort County Traditional Music Association see it — and so do their listeners.

On many a night, visitors gather in the Turnage Theatre for live shows hosted by BCTMA, hearing professional performers play at the Turnage Theatre, including nationally known acts, from Carolina STORY BY JONATHAN ROWE | PHOTOGRAPHS BY MEREDITHYellowhammers LOUGHLIN and Barefoot Movement, to Rollin’ Columbia and April Verch Band.

BCTMA members also pull out all the stops in some of their own shows, whether it’s the once-a-month variety shows in the Turnage Gallery or a downhome good 22 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

Wilmington-based L-Shaped Lot performs anything from bluegrass to classic country, showcasing its talent for American music.

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 23

time at the Tar Landing Jam in Bath.

The organization has brought its own version of live entertainment to Washington’s doorstep over the past eight years, not to mention an outlet for the “9-to-5’s” by day and performers by night.

A couple of times per week, one might also see a small group circling up to play in the Turnage Theatre gallery.

Song selections for these jam sessions vary from folk songs to classic country melodies to rock ‘n’ roll favorites.

There’s no pressure: just bring a 24 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

stringed instrument of choice and chime in with the chosen key. By listening to one another, the violinists, guitarists and banjo players all come together to create something wonderful.

BCTMA was founded in 2008 by Rob Cuthrell; in the late spring of that year, they began playing on the corner of Gladden and Main streets, then moved into the old Union Alley Coffee House at the Inner Banks Artisan Center and finally came to its current space at the historic Turnage Theatre about a year

Beaufort County Traditional Music Association hosts many performers for live entertainment, including April Verch Band, The Barefoot Movement and Rollin' Columbia Ragtime Revue, as well as BCTMA's own Rob Cuthrell and Jim Williams.

and a half ago, according to member Linda Boyer.

Now more established, the group is known for using its top-notch space and talents to entertain residents looking for something to do after the sun goes down.

Far removed from the bustling night scene in Greenville, BCTMA instead offers an outlet for music lovers looking for an unforgettable performance right there in the room.

“It’s kind of like music you grew up with, music passed down in families,”

Boyer said. “Pretty much music of the people.”

According to Boyer, however, the performances are only part of what has kept BCTMA alive these past several years — it’s also thanks to the people, the lovers of music, who keep coming back. The people who appreciate the excitement of live music and recognize Washington as the place to hear the best of it.

“It’s important that we just keep playing music and keep traditional music MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 25

alive in eastern North Carolina,” she said.

“It’s part of our tradition. … Music can bring people together, and it certainly makes you feel good. It’s a real positive force.”

A common saying amongst the members, “it’s a hoedown, not a showdown.” Boyer said this saying captures the essence of such a group. Just as they play homegrown, roots music, they look for those kinds of audiences, requiring no pomp and circumstance — just looking to relax after work and have a good time.

“It’s not a competition at all. It’s just a group of people who love to get together and support each other,” Boyer said.

With a little something for everyone, including its focus on American tunes one might have sung with neighbors in the old days, BCTMA offers a nightlife experience like no other.

And if someone leaves with a smile on his or her face, it’s time well spent.

“It’s kind of like a back porch; it’s a friendly place,” Boyer said.

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It’s part of our tradition. … Music can bring people together, and it certainly makes you feel good. It’s a real positive force.

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 27

HOST WITH THE MOST

PARTY? Guide for parties to go off without a hitch SO YOU WANT TO THROW A

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STORY BY JONATHAN ROWE | PHOTOGRAPHS BY MEREDITH LOUGHLIN

ou’ve been invited to a party.

You receive an invitation — the who, what, when, where — and you’ve set the date.

The host has come up with a theme, and you’ve selected your outfit. You arrive the day of the party and are greeted at the door with a cocktail, maybe a plate of hors d’oeuvres, and you’ve now entered into a night of fun and social interaction.

Who knows where the night may take you?

For the most part, your role in this social 28 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

gathering was not very hectic — nothing compared to that of the host of the party.

While a party may be stressful for its host, party planner Virginia Finnerty, owner of Pamlico House Bed and Breakfast, says it’s important the host not only refrains from transmitting their stress to his or her guests, but also be very enthusiastic about the soirée.

“First of all, you need to be excited,” Finnerty said. “It’s not for everybody, so if you don’t enjoy it, just

don’t do it. If you’re not excited, that’s transmitted to your friends. If you’re exhausted and stressed out, they’re not going to have fun.”

Finnerty made a career out of party planning in Miami, and now throws parties all the time at the Pamlico House, with the help of friends Rebecca Clark and Jeffery Phipps. And it’s never just drinks and conversation, the three agree.

It’s much more than that.

Sometimes, it’s good to incorporate a

THE ESSENTIALS OF A GOOD PARTY PHOTOS BY VAIL STEWART RUMLEY

Throwing a memorable party doesn’t have to be difficult for the host. It can be as simple as knowing your guests and providing items that fit their needs. In this guide are items that can help your next social gathering go off without a hitch.

CHEESE BOARD This slate cheese board is simple but will provide just what is needed to serve fresh veggies or cheese to serve to guests. Find it at Little Shoppes.

The essential thing, your top priority, is for your guests to have fun. If you don’t, you’re not a good host.

A party is all about the social interaction—the conversation, the laughs, the fun, the memories made. For a great, memorable party, make sure there is interaction between those at the party. Break the ice with a game of some kind or by greeting guests at the door with a drink or party favor. Pictured, party host Virginia Finnerty greets newly-arriving guests at the door, as other guests mingle.

WINE CHARMS

WINE

Party favors are always welcomed and appreciated by guests.

Tr y these wine tags from Little Shoppes, which can help guests clearly identify which drink belongs to them.

With most parties, wine is a musthave item. The options are limitless, but a bottle from the Pamlico House Bed and Breakfast, like the one pictured here, is a good choice, according to local party hosts.

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 29

game of some sort, an icebreaker that will get guests to interact with one another.

Other times, it could be some sort of party favor or surprise, according to Finnerty, whose favorite time of year is Halloween.

“I like to surprise them with a little something,” Finnerty said. “That sets the tone with a surprise. I’ve hired kids to hide in a trunk and pop out as people walk in. I’ve had people sit like they’re inanimate and jump out and scare them and that sets the Halloween mood.”

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Clark said she almost always comes up with a theme, one that usually appeals to the guests or is applicable to the current season.

“If it’s spring, do things that are readily available, like having spring flowers,” Phipps said. “In fall, pumpkins. You theme your party based on the season.”

However, other than keeping one’s cool, the most important thing is to know your guests, according to Finnerty.

Knowing those who have been invited

is essential to the party being a success, Finnerty said.

“The essential thing, your top priority, is for your guests to have fun,” Finnerty said. “If you don’t, you’re not a good host.”

Clark concurs with the philosophy. For nondrinkers, it’s important for a host to have some sort of nonalcoholic cocktail.

The same applies for vegetarians not being served meat. Another big item to have is water, especially if alcohol is involved, for designated drivers and other guests.

THE ESSENTIALS OF A GOOD PARTY

FOOD Food is not a party feature that has to be obsessed over. Providing nourishment can be as simple as having hors d’oeuvres or other finger foods. Find these items at Pamlico Pantry in Little Shoppes.

Hardly anyone remembers the food. …

A good piece of chicken is just as good as a good piece of steak. It doesn’t have to get expensive.

Having a big spread for a party isn’t always the right way to go. According to party connoisseur and owner of Pamlico House B&B Virginia Finnerty, in many cases, food isn’t a memorable component of a party. Having a table of finger foods and hors d'oeuvres provides just the right amount of nourishment for guests and doesn’t have the host stressing about preparing or arranging a meal to be available.

NAPKINS For the inevitable messes and spills that can happen at a party, it is always good to have napkins for guests. They can also be used in accordance with a certain theme of a party. These napkins at Little Shoppes can add a little flare to the gathering.

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 31

Don’t invite more people than your house or area can handle. It’s nice to have a nice, big party, but if it’s so full, people can’t move around, it can be uncomfortable.

Being a good host is all about catering to the needs of one’s guests and creating an environment of relaxation and fun. If the host coordinates a great party, it will be clearly visible through the social interaction between guests. Guests want to have fun and feel comfortable, rather than be plagued with awkwardness and boredom. Neil Loughlin, Stanhope Deatherage and Pat Mansfield talk during a party hosted by Virginia Finnerty, owner of the Pamlico House Bed & Breakfast.

Finnerty admits some of the smaller details are often less important. Take the food, for example. Making sure one’s guests are fed doesn’t have to break the bank, according to Finnerty.

“The food is about getting together,” Finnerty said. “It’s not about the food.

What people want is to hang out and have fun together. So it’s OK to downplay when it comes to food a little bit. I’ve done so many events and talked to people — hardly anyone remembers the food. They might remember it was good, but they can’t tell you what it was. A good piece of chicken is just as good as a good piece of steak. It doesn’t have to get expensive.”

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Phipps said important things to keep in mind when throwing parties is specifying definitive start and end times for the party to keep guests from lingering too late. Also, specify whether the party is for adults only or if children are welcomed, a proactive approach that can prevent any uncomfortable vibes from guests. Parking is another thing to keep in mind, which coincides with another rule of thumb Phipps goes by.

“Don’t invite more people than your house or area can handle,” Phipps said.

“It’s nice to have a nice, big party, but if it’s so full people can’t move around, it can be uncomfortable.”

With regard to throwing parties, Finnerty, Clark and Phipps are a trio, with each bringing a specific set of skills to the table. Whether it’s personal parties at the Pamlico House or another location, or it’s throwing a big bash at the Turnage Theatre to support Arts on the Pamlico, the important things to remember come best in the words of Finnerty.

“Make it interesting,” Finnerty said.

“It’s all about fun. You will ‘wow’ them by providing them fun. You really don’t have to stress about the small stuff. Hosts tend to be harder on themselves than their guests are. Guests are just happy to be invited.”

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MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 33

RIVER DOWN LIFE HOME

BOATING SEASON Pamlico River brings Washington to life

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he smooth, iridescent waters of the Pamlico River are the gem of Washington, opening the door to a combination of economic prosperity and natural beauty.

Since long before Washington’s founding in 1776, the river has provided a water supply and avenue in which to harvest seafood; generations of fishermen

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STORY BY CAROLINE HUDSON and crabbers have harvested its bounty.

In more recent decades, the Pamlico River has also become a source of evening enjoyment for professional and inexperienced boaters, alike. The Washington waterfront is now a successful boating attraction, bringing in visitors for the waterfront’s own take on nightlife.

The Schooner Jeanie B, among Washington’s more well-known boating

attractions, is one option for evening activities along the river. Built in the early 1980s, the Jeanie B is 72 feet long and created by designer Merritt Walter based on an 18th- and 19th-century workingclass schooner model.

Jeanie B has been as far as New England in the north and the Galapagos Islands in the south, according to Capt.

Rick Brass.

[PhotograPh by MiChaeL PrUnKa]

The Schooner Jeanie B motors toward the dock in Washington, coming back from a family sunset cruise.

One of the schooner’s main specialties now is a sunset cruise along the Pamlico, creating an unforgettable twilight experience that puts urban nightlife to shame.

“I like Washington. It’s a good community, a lot of things to do and to see,” Brass said. “It’s just a really nice place to be down here.”

Brass enjoys incorporating the guests

into the workings of the boat, whether teaching them how to steer or help with the sails. It’s all about making it an experience, rather than just a trip.

John Butler and Richard Smoot, owners of the Belle of Washington, are also focused on creating a top-notch experience.

Taking over operations in August 2015, the two owners have worked to

make a Belle trip one of luxury and design, while also making it an affordable option for popular sunset dinner cruises.

The 85-foot vessel has comfortable deck space, as well as a lounge area, bar and kitchen and top-deck terrace.

“We really wanted to be more of a modern elegant look,” Butler said. “We wanted to do coastal without seashells.”

He said the two are catering to what MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 35

guests want, incorporating live music, good food and ample space to socialize, to create the ultimate nighttime experience.

Not only that, the Belle’s open space and windows give the celebrations a boost, emphasizing the natural beauty of the Pamlico — arguably the main asset of such an experience. Whether gliding past a warm-palette sunset or relaxing under the stars, the water has an effect unlike any other.

“You’ve got the best decoration out there,” Butler said, gesturing toward the view. “We want people to know that there 36 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

is great nightlife on the water. … We want people to have a good time.”

“We can do a lot of things. We’re very flexible,” he added.

Capt. Bob Boulden, of Miss Bea Charters, has built his reputation upon flexibility over the past five years, and that’s made his foray into sunset and moonlight cruises a success.

Boulden said that while his 22-foot boat may not be the size of the Belle or the Jeanie B, it actually works to his advantage.

“They need a fair number of folks to

go out, and they generally work on a schedule.

“I’m the odd guy out,” he said.

Boulden estimated about 60-65 percent of his business to be walk-ons, visitors moseying down the boardwalk or out-of-towners longing to get out on the river.

“It’s just a real blast. … I mean you really meet a lot of nice people,” he said.

“It was my retirement present to myself.”

Boulden has fallen in love with Washington’s unusual ideas of nightlife ever since, and enjoys sharing his passion

The Belle of Washington is famous for its sunset dinner cruises down the Pamlico River, and owners John Butler and Richard Smoot work hard to create the perfect atmosphere for each one.

[PHOTOGRAPH BY MEREDITH LOUGHLIN]

[PHOTOGRAPHS BY VAIL STEWART RUMLEY]

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 37

(Clockwise from top) The Schooner Jeanie B offers evening cruises for those seeking a panoramic view of a Pamlico sunset; Capt. Paul Del Rio shows Sertaba Campbell how to adjust the sails on the Jeanie B; The Schooner Jeanie B offers evening cruises for those seeking a panoramic view of a Pamlico sunset.

[PhotograPh by MereDith LoUghLin]

for boating with guests, whether it involves coasting at sunset or a panoramic view of the full moon.

“You can keep the folks in Greenville.

They live too fast a life, and there’s too many of them,” Boulden said. “I just love Beaufort County. You couldn’t get me out with a crowbar.”

38 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

Although each boating adventure is different, each one also captures the essence of the Pamlico River in its own way. Large groups, couples, experienced or not, the river welcomes them all. As the streets quiet down in the evening, one might just find the crowds sailing past the docks.

[PhotograPh by MereDith LoUghLin]

[PhotograPh by Jonathan roWe]

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 39

WHAT'S TO EAT

40 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

Taste of summer Summer supper delights from Pamlico kitchens

STORY BY KEVIN SCOTT CUTLER | PHOTOS AND FOOD PREPARATION BY VAIL STEWART RUMLEY

N

othing quite captures the taste of summer like the deliciousness of fresh vegetables, either grown in a home garden or purchased right-offthe farm at a local market.

This issue features recipes using cucumbers, zucchini, potatoes, eggplant and cauliflower.

Throw in a dish with a different take on chicken, along with cool, soothing, creamy dessert recipes and you have the makings for a tempting, tasty summer supper on the Pamlico.

As always, these recipes are culled from the pages of the Washington Daily News' Pamlico Pantry cookbooks published by area schools, churches and nonprofit organizations.

Enjoy!

Tomato Pie Alva Douglas Plate and Palette, Beaufort County Arts Council 9-inch pie shell; 5 large tomatoes, peeled and sliced thick; 1/2 teaspoon of salt; 1/2 teaspoon of pepper; 3 teaspoons dried basil; garlic powder to taste; 3/4 cup mayonnaise; 1 1/4 cup grated cheddar cheese.

Layer tomatoes in pie shell and sprinkle each layer with salt, pepper, basil and garlic powder, which have been combined.

Combine mayonnaise and cheese and spread on tomatoes.

Bake at 350 degrees for 35 minutes. Check crust and cover edge with foil. Set five minutes before serving. Yield: 8 servings.

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 41

Blueberry Supreme

Cucumber Roll-Ups Connie Zubler

Flo Meier Grace Lutheran Church, Washington 1 1/4 cups graham cracker crumbs; 1/4 cup sugar; 1/3 cup margarine, melted; 1 (8-ounce) package cream cheese, softened; 1/3 cup sugar 1/3 cup milk; 1 teaspoon vanilla; 1 (8-ounce) container Cool Whip, thawed; 4 cups blueberries; 1 cup sugar; 4 tablespoons flour.

For crust, combine graham cracker crumbs, 1/4 cup sugar and margarine. Press into 9 x 13 baking dish; chill while preparing the filling and topping. For filling, combine cream cheese, 1/3 cup sugar, milk, vanilla and Cool Whip. Beat until smooth. Pour over crust. Cook blueberries, one cup sugar and flour over medium heat, stirring until sugar dissolves and mixture thickens. Chill before spreading over filling.

St. Thomas Episcopal Church, Bath 3 medium cucumbers; 1/4 cup pesto; 1/2 cup feta cheese.

Rinse and dry cucumbers. Using a vegetable peeler, peel long strips off the cucumbers and set them aside. Stop peeling before you reach the seeds inside. Spread a small amount of pesto onto each strip. Sprinkle each strip with crumbled feta.

Starting at one end, roll each strip up and secure with a toothpick.

Zucchini & Beef Casserole Leanne Fulcher First Free Will Baptist Church, Washington 2 pounds ground beef; 1 tablespoon diced 42 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

Chicken with Curry Butter

onion; 1 quart chopped tomatoes; sliced zucchini; shredded mozzarella cheese; Parmesan cheese.

Use a two-quart casserole dish. Preheat oven to 350 degrees. Brown the ground beef and add diced onions. Cook together and drain.

Add chopped tomatoes; heat and bring to a boil. Line casserole dish with sliced zucchini (not peeled). Line side of dish also. Place a layer of meat mixture and then a layer of cheese. Combine layers until all meat mixture is used. Top with a layer of Pepperidge Farm dressing. Sift Parmesan cheese on top. Bake for 45-50 minutes until brown. Do not cover.

Serves six to eight.

Cindy Morphet American Red Cross, Washington 1 clove garlic; 1 1/2 teaspoons curry; 1/4 teaspoon pepper; 5 tablespoons butter; 1/4 teaspoon salt; 2 boneless, skinless chicken breast halves.

Melt butter and stir in salt, pepper, curry and garlic.

Brush butter mixture over chicken. Broil chicken until well browned, turning once and rebasting with butter mixture. Yield: 2 servings.

Crushed Red Potatoes with Basil

Kathy Carter Hodges Chapel Pentecostal Holiness Church, Chocowinity

1 pound new potatoes; 1/2 cup shaved Parmesan cheese; 1/2 cup olive oil; 1/4 cup fresh basil leaves; 2 tablespoons chopped fresh chives; 1 1/2 teaspoon sea salt; 3/4 teaspoon black pepper; garnish with fresh basil.

Place potatoes in a large saucepan; cover with water. Cook over high heat until potatoes are fork tender (15 to 20 minutes); drain. Add cheese, olive oil, basil, chives, salt and pepper. Using a wooden spoon, crush each potato until it splits. Serve immediately. Garnish with basil if desired. Makes four to six servings.

Eggplant Parmesan

Bruce Wilkinson The Wilkinson Center, Belhaven 1 eggplant, skinned and sliced into oneinch pieces; self rising flour; 2 eggs, beaten; 1/2 cup Italian bread crumbs; 1/2 cup Parmesan and Romano cheese blend; mozzarella cheese; marinara sauce; oil.

Add eggs to a bowl; beat. Place flour in another bowl. In a third bowl, mix bread crumbs and cheese blend together. Dredge eggplant in flour, eggs, then into bread crumb mixture (in this order). Heat oil in a skillet; fry eggplant until brown on both sides. Put into a casserole dish and cover with marinara sauce and mozzarella cheese. Bake at 350 degrees for 35 to 40 minutes. This can be layered.

Scalloped Cauliflower Herta Abarr Grace Lutheran Church, Washington 1/2 large or 1 small head cauliflower, cut into florets; 1/4 to 1/2 teaspoon salt; 4 single crackers (more if you want); 1

tablespoon butter; 1/2 cup milk; paprika.

Cook cauliflower in small amount of water until not quite tender. Crumble crackers and add to saucepan of cauliflower with butter and milk. Stir very gently. Pour into shallow casserole. Sprinkle with paprika. Bake at 350 degrees for 20 to 25 minutes until slightly browned and bubbly.

Sour Cream Banana Pudding Bobby Green The Wilkinson Center, Belhaven 3 cups milk; 2 small boxes instant vanilla pudding; 8 ounces sour cream; 8 ounces Cool Whip; 1 box vanilla wafers; 6-8 bananas, sliced.

Mix milk and instant vanilla pudding; mix until thickens. Add sour cream and Cool Whip to pudding mixture until well blended. Set aside. Layer the bottom of dish with vanilla wafers; add slices of bananas and a layer of pudding mixture. Continue with layering and garnish top layer of pudding mix with crushed vanilla wafers. Put in refrigerator for about four to six hours before serving. Keep refrigerated.

Pineapple Tea

Carol Humphreys First Presbyterian Church, Washington 1/4 cup unsweetened instant tea; 8 cups unsweetened pineapple juice; 2 cups sugar; 3 cups water; 4 cups boiling water; 1 cup lemon juice.

Combine tea and sugar; add four cups boiling water, stirring to dissolve. Add pineapple juice, three cups water and lemon juice. Chill. Yield: 17 cups.

Visit the Tideland EMC Timeline at www.tidelandemc.com/history MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 43

NIGHT ON THE TOWN

BEST COCKTAILS in Beaufort County STORY BY AND PHOTOGRAPHS BY VAIL STEWART RUMLEY

cocktail noun | cock·tail | \'käk- tal\ Definition of cocktail 1a : an iced drink of wine or distilled liquor mixed with flavoring ingredients b : something resembling or suggesting such a drink as being a mixture of often diverse elements or ingredients <a cocktail of remembered incidents and pure imagination — Charlotte Low> <a cocktail of herbicides> c : a mixture of agents usually in solution that is taken or used together especially for medical treatment or diagnosis 2: an appetizer served as a first course at a meal

H

ow does one come up with a list of the best local cocktails?

It’s a challenge; it’s subjective; it depends on your taste and whether what titillates your tastebuds is sweet or savory, smooth or comes with a kick — it’s all a matter of preference.

But we narrowed the list down to seven cocktails that truly stand out, some based on presentation, others on creativity and distinctiveness, but all of which look good enough to … drink.

From fine dining establishments to everyone’s favorite tiki bar, those in search of a unique adult beverage need look no farther than Happy Hour in Beaufort County.

Here’s a place to start.

44 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

Cucumber Cooler Grub Brothers Eatery

156 W. Main St., Washington

River Road Rum Runner Backwater Jack’s Tiki Bar & Grill 1052 E. Main St., Washington

Part tiki bar, restaurant, music venue and more, Backwater Jack’s is arguably Washington’s most popular hangout. With a casual, family friendly environment, flip flops and sunscreen are welcome and Jimmy Buffett-lovers abound — in fact, JB has actually been a patron of the restaurant.

Located at the very end of East Main Street, on the edge of Runyon Creek, Backwater Jack’s gets plenty of boat, foot and vehicle traffic.

Come summertime, the place is packed from its upper deck to Pebble Beach, where a stage is set up for weekend entertainment.

While one of Backwater Jack’s draws is its laid-back atmosphere, another is the variety found of drinks at the bar that serves everything from locally crafted draft beer to fruity cocktails. By far, one of the favorites is the River Road Rum Runner, according to Jack’s owners Laura Scoble and Cathy Bell.

“It’s made exactly like a daiquiri, it just has other ingredients,” said Jack’s bartender Heather Ketner.

The River Road Rum Runner is white rum, blackberry brandy and a mixed fruit concentrate with banana, raspberry, orange, strawberry and pineapple, blended with ice, poured into a cup and garnished with another shot of 151 rum embedded in the frozen drink in a colorful test tube shooter.

“Everybody loves it in the summertime. It’s fruity, it’s pretty, it’s cold and there’s a lot of booze in it,” Ketner laughed. “Basically, it’s a lot of bang for your buck.”

Whether arriving by land or by sea, to hear tunes or hang out with friends, for many, the taste of a Backwater Jack’s River Road Rum Runner has become the taste of summer.

On a hot summer’s day, refreshment can come in many forms.

One of those forms is the Cucumber Cooler at Grub Brothers Eatery in downtown Washington.

“It’s really a summery drink — it’s a gin take on a mojito,” said Shelby Smithwick, a Grub Brothers bartender.

Cilantro, cucumber, lime, all muddled together, topped with gin and tonic and shaken so the flavors blend smoothly, this cocktail is fresh garden goodness with a kick.

Joan Meyland, owner of Grub Brothers along with husband Roger, created the cocktail with the help of family friend and local liquor rep Thomas Bledsoe.

“He recommended some things and we put our own twist on it,” Meyland said.

One of those twists is a choice of Mother Earth gin, distilled at the Mother Earth Brewery in Kinston, or Topo gin, made in Raleigh, and an option that bartender Matthew Hooks recommends because of its hints of juniper, pine, vanilla and mint.

“It’s got a lot of botanicals in it — and it’s organic,” Hooks said.

Garnished with cucumber, lime and cilantro, the Cucumber Cooler looks, and tastes, like a cool, summer garden in a glass.

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 45

Bloody Mary

Spoon River Artworks and Market 263 Pamlico St., Belhaven

On the Waterfront Martini On the Waterfront

1 Harding Square, Washington

It’s bright. It’s sweet. It’s a cocktail made for sipping on a hot summer’s day, looking out over the water.

That’s exactly what one can do at the downtown Washington restaurant On the Waterfront, with what’s known as the On the Waterfront Martini. Situated directly on the waterfront, just yards away from the town promenade, the restaurant offers a variety of martinis at Valerie’s Martini Bar — named for co-owner Ross Dunn’s mom, Valerie Dunn. By far the favorite, though, is the aptly named On the Waterfront Martini, a tropical mix of Malibu coconut-flavored rum, Midori, Blue Curacao, a splash of pineapple juice, topped off with a cherry.

The origins of the On the Waterfront Martini literally come from a more tropical climate. A friend of Dunn’s, a bartender at the Ocean Club in the Bahamas, helped create the cocktail menu at the waterfront restaurant, sharing his own cocktail recipes with Dunn.

“It was kind of a group effort by all of us,” Dunn said.

While the Valtini, likened to a lemon drop with a twist, and the Decadent, a rich, chocolate martini, have their share of fans, Dunn said the On the Waterfront Martini has become a house favorite.

“It’s sweet, but you can make it so it’s not too sweet; it’s fruity, for a warm day out on the patio,” Dunn said. “The ladies love it.”

46 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

To say Spoon River’s Bloody Mary is a cocktail limits one’s perception of what can only be described as an epicurean event. This standard of the restaurant’s brunch fare is less cocktail, more an appetizer and savory beverage rolled into one.

“A lot of people get these as a starter,” said Michelle Hooper, Spoon River’s social media guru and chief bartender. “We don’t have appetizers on our brunch menu, so one person will order one — the rest might order mimosas — and everyone will share.”

Hooper said no two Spoon River Bloody Marys are alike. The one we were treated to was a towering work of gastronomical sculpture.

Skewers jutting from the oversized glass containing the actual beverage boasted stacks of olives, bacon, folds of roast beef, pickled okra, tomato and more. Piled around the cocktail’s stem were at least five different gourmet cheeses, slices of baguette, homemade jam, smoked salmon, a miniature quiche, homemade sausage and meatballs skewered with tomato and more cheese. This Bloody Mary is not just a beverage, it’s a celebration of pre-brunch knoshes that can’t be found elsewhere.

Spoon River owners Theresa and Mark Van Staalduinen take pride in using as many local products, and North Carolina products, as possible in their “farm to fork” fare. The Bloody Mary is offered on the brunch menu, but can be made at other times by request. It’s priced at $18, and is more than worth it: more than enough for one person and plenty enough to share.

Blood Orange Old Fashioned Spoon River Artworks and Market 263 Pamlico St., Belhaven

Drunken Pineapple Brownie Tavern at Jack’s Neck 238 Pamlico Street, Belhaven

“It’s a classic cocktail,” said Michelle Hooper, Spoon River’s social media guru and chief bartender.

Like all other fare offered at this “farm to fork” restaurant, their version of this cocktail is unique. A slice of fresh blood orange as garnish makes it a colorful affair while its main ingredients are North Carolina born and bred: Crude orange and fig bitters made in Raleigh and Defiant Whisky, made in the small mountain town of Bostic from the pure water of the Blue Ridge Mountains.

“Defiant Whisky is made in the traditional Scotch style — it’s a single malt. For people who like scotch, this is an amazing one,” Hooper said.

Add a little sugar and the raspberry-infused citrus of the blood orange, and what one gets is a new take on a old-fashioned cocktail.

The Pineapple Martini at Tavern at Jack’s Neck isn’t your average cocktail, for a couple of different reasons.

It’s wholly the creation of Tavern owner Jimmie Southerland, one whose origins were found in a bar-top display at a Raleigh restaurant.

Several years ago, she and husband Doug gutted the old Helmsman Restaurant and remade the bar and restaurant that mixes urban style with casual comfort, using locally sourced wood to add plenty of warmth to the expansive space. Southerland, a graphic designer in addition to restaurant owner, thought the addition of a large glass beverage dispenser, lit from beneath and filled with fruit soaking in vodka — much like the one she’d seen a Raleigh restaurant — would be a great fit for the Tavern. The display became the makings of the Pineapple Martini: for 21 days, rings of pineapple are marinated in vodka and the vodka, along with a chunk of pineapple, become the only two ingredients in the Pineapple Martini.

But the question followed: what to do with the rest of the pineapple?

Southerland’s culinary creativity rose to the challenge when she decided to incorporate the pineapple into a dessert: a ring of vodkasoaked pineapple, stacked with a house-made brownie and topped with whipped cream and a chocolate drizzle.

“It’s definitely an adult dessert,” Southerland laughed.

The drink and dessert, recently named the Drunken Pineapple Brownie, come separately or as a pair. Whether it’s a dessert with a kick or a drink with a sweet side, the Drunken Pineapple Brownie and Pineapple Martini have quickly become Tavern favorites.

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 47

J.D. Rockefeller The Bank Bistro & Bar 216 W. Main St., Washington

The Bank Bistro & Bar is a cocktail-lover’s dream come true.

Visually, it’s a striking venue to enjoy a beverage, with its towering ceilings and granite U-shaped bar, backed by the entrance to the old bank’s vault.

Behind the bar is veteran bartender Shawn Batts. The cocktail menu is comprised of Batts’ creations: the Bombay Rupee, Lemon Basil Lira, The Millionaire’s Manhattan and more, each a visual work of art and 17-year’s worth of mixology experience.

“He gets told nightly, especially from people visiting, ‘This is the best (cocktail) in town, the best on the East Coast,’” said The Bank Bistro & Bar owner Mary Carolyn Walker. “We really do have a lot of people who just come here for the drinks. A lot of people come in to watch him make the drinks. It’s like a show. It’s a little masterpiece.”

One of those masterpieces is called the J.D. Rockefeller, a blend of Jack Daniels, ginger beer and Dumaine de Canton, a ginger liquor. Slices of green apple are immersed in the glass: several more — these coated in raw sugar — serve as garnish.

Whereas many cocktails appeal mostly to women, Walker said the J.D. Rockefeller has universal appeal.

“A lot of men enjoy this drink, even though it’s fruity,” Walker said.

Whether it’s the inclusion of Jack Daniels, the other topshelf liquors from which all Bank cocktails are made, or Batt’s mixology magic, the J.D. Rockefeller has become one of the downtown restaurant’s best sellers.

48 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

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MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 49

CAST A LINE

Fish can see better than us at night STORY AND PHOTO BY CAPT. RICHARD ANDREWS

N

ight fishing in the Pamlico is something that is rarely attempted, but all fish feed at night, especially in and around the full moon of each month.

The bright full moon illuminates the water's surface and triggers fish to feed.

Full-moon night fishing can bring great success and great fun to adventurous anglers.

Some nighttime light tackle enthusiasts use topwater baits to fish at night for speckled trout. While this technique is successful for speckled trout, I think it would work for other species as well, especially our native striped bass that can feed so aggressively when presented a topwater bait or some other type of artificial or live bait.

Perhaps the most popular nighttime fishing that occurs in our river system is fishing for our giant red drum at night with fresh cut bait while at anchor. Mullet and menhaden are the most popular baits used. Many anglers begin in the late afternoon and catch these giant (35-52") fish in the late afternoon as the sun is setting. The fish often continue to feed well into the night hours. Catching such large fish at night is very thrilling and offers another element of adventure aside from catching big fish.

As tactics for chasing the giant red drum have changed and advanced over time, fewer anglers are fishing for them at night. I fish the early-morning hours using artificial baits such as popping corks or topwater plugs. Seeing a 50-pound red drum chase a topwater plug is quite the sight.

50 â&#x20AC;˘ WASHINGTON THE MAGAZINE | MAY/JUNE 2016

Dempsey Benton and Bill Ross, both of Chapel Hill, reeled in this massive old drum nighttime fishing on the Pamlico River. Fishing on the river after dark can be exhilarating, but anglers must also be extra safe while doing so.

As we move into late spring and early summer, expect the speckled trout fishing to be good. May and June are two of the best months to catch speckled trout. Most of that fishing will be in the lower portion of the river near the sound.

The flounder bite should be getting into full swing by June. Chasing the tasty flatfish is one of the most popular summer pastimes among Pamlico River fishermen. Scattered puppy drum and post-spawn striped bass should also be nice addition to the speckled trout and striper fishing.

Please remember that while night fishing can be fun, it can also be dangerous. The river is full of many unmarked obstacles such as loose pilings, partially submerged trees, derelict crabpots, etc. Proceed with caution at a slower speed than you might run during daylight hours. Always carry a spotlight, and be observant on your way out so that your return trip in the dark won't be so disorienting. If you take it slow and easy, nighttime fishing on the Pamlico River can be a very fun and enjoyable way to enjoy Beaufort County after dark.

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 51

DINING GUIDE

52 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 53

DINING GUIDE

54 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

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MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 55

WORD ON WINE

How to host your own wine tasting WRITTEN BY VIRGINIA FINNERTY

W

ine tastings are the most fun and entertaining way to learn about wine; with a little planning you can host your own even if you're a novice. A few friends, a good corkscrew, some wine, food and an open mind are pretty much all you need. I recommend you keep it small and intimate. A gathering of a total of 10 or less good friends fosters quality conversation and makes pouring easier.

PLANNING THE EVENING • Pick a "theme" • Taste by region — Tuscany, Napa, Bordeaux • Varietal tasting — same grape from different regions; Chardonnay from Russian River Valley, Burgundy and Central Coast • Horizontal tasting — same varietal from the same vintage, 2008 Napa Valley Chardonnay or 1996 Oregon Pinot Noir • Vintage — same grape and region, different vintages • Value — a specific price range.

Finding a wine you enjoy at a good price is always fun.

• Style — select an assortment of "crisp, dry whites," "rich, bold reds" or "dessert wines."

56 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

Choose at most five wines to taste; any more is overwhelming to the palate. A good rule of thumb is to buy two bottles of each wine, one to taste and one to drink.

Prepare bottles by covering them with foil, a paper bag or cloth sack to create a blind tasting and therefore preventing tasters from being influenced by the labels.

Decide whether you will be having a meal or just snacks.

If you are serving a meal, have the tasting first, using palate cleansers such as crackers, bread or slightly salted mozzarella. For the meal, make sure you choose foods that pair well with the selected wines. Often, you can find great suggestions and recipes on the winemakers’ websites.

If you are just serving appetizers, make sure you let your guests know, so they don't expect a full meal and arrive with an empty stomach. A fun experiment to learn how the acids, tannins and sugar in foods interact

with wines is tasting bitter chocolate, salted nuts, acidic lemon or creamy cheese alongside the same wine to see how it reacts to the different ingredients. It’s a great way to learn food and wine pairing.

Make sure you have a white cover on the table — a tablecloth or butcher paper work well.

One large, clear wineglass with a wide bowl and narrow rim for each taster will suffice. Rinsing is not necessary, however, if you feel you must, then do so with a small amount of the wine you will be tasting next, since just one drop of water will dilute and change the wine.

PREPARING THE 'SITE' Chill wines, whites to 50-55 degrees and reds 60-65. If the whites are too cold, the flavor will be diminished, and if the reds are too warm, their flavors will be deadened.

Make sure you don’t have flowers, scented

A meal without wine is like a day without sun.

candles, potpourri or any other strong scents nearby because they will interfere with the ability to taste.

Set table with white covering, dry large, clear wineglasses, palate cleansers, spit buckets, as well as paper and pencils for notes.

TASTING THE JUICE Start small — pour 1-2 ounces of wine per tasting for each guest. Remind your guests there is no shame in using the spit buckets.

They are there for them to use if they don’t want to get too tipsy or they simply don’t like the wine.

Look — Using the white table cover as a backdrop, tilt the glass away from you and look. You are checking for: Color — Is it bright, meaning lightbodied, or dark, meaning full-bodied? Is it pale, indicating it’s young? Whites should be a light yellow; an unusually dark yellow would indicate oxidation and not fit for consumption. Reds should be red; brownish tints indicate it’s past its time. A young red with a brown tint near the rim would indicate aging too fast, also not good.

Texture and body — Does it have “legs?”

That’s when droplets form and then run

down the side of the glass after you swirl the wine in the glass, indicating a high alcohol content and big and rich feeling in the mouth.

Faults — All wine should look bright and clear; if it’s cloudy, there is something wrong. Deposits or sediment alone are not good indicators of a problem. If you notice some, just decant carefully.

Smell — Swirl your glass gently to release the wine's aromas. Then put your nose deep into the glass and inhale. What do you smell? Flowers, dirt, herbs, fruit? Vanilla, butter and toast indicate oak-barrel aging.

A disagreeable scent such as rotten eggs, burnt rubber, musty or vinegar indicates it’s faulty, probably oxidized and not good to drink. Take notes and repeat as necessary.

Taste — Sip and hold the wine in your mouth while slowly inhaling (you'll make a slurping sound). It may feel odd, but the process aerates the wine and opens up your olfactory sense to enhance the flavors. Swish it around, allowing it to coat your entire palate. What does the wine feel like? Is it thin and acidic? Is it rich and velvety? How long after you swallow or spit can you still taste it? The length of the aftertaste, or finish, is probably the single

most reliable indicator of wine quality. A wine that disappears practically the instant you swallow or spit it out probably lacks concentration or was made from barely ripe grapes. An outstanding wine lingers on your palate for 20 to 30 seconds and sometimes much longer.

Last, but not least, compare, consult and discuss, then vote, and finally, the best part, enjoy your favorite with food! As the Spanish say, “A meal without wine is like a day without sun.”

OTHER TIPS Tasting order — When tasting different varietals, start with bubbles and work your way through light whites to rich whites, rosé, light reds to bold reds, always ending with the desserts, of course.

As a general rule, put reds in the refrigerator 15 to 30 minutes before guests arrive. Take whites and rosés out a few minutes before pouring. Large coffee mugs work well as individual spittoons.

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

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 57

CALENDAR

OUT AND ABOUT

MAY

must be at least 6 years old to

May 14

for four areas of music and fun ac-

ride; a responsible adult must accompany children under 16. Call

Silent Social on the Water

tivities for kids and grown ups alike.

All month Thursday Night/ Saturday Morning Jams

252-948-0000 for reservations.

The Belle of Washington

breath and catch up with the neigh-

1 p.m. Silent socials are gath-

bors and friends you’ll likely see. Or

May 6

erings of those who are deaf

a time to cut loose and dance in

Turnage Theatre

Marcus Anderson in concert

to bond and build a sense of

the street! You decide. Shop in the

community among one another.

stores, dine in the restaurants and

Turnage Theatre

They are “silent” because sign

enjoy all the Washington Harbor

Open jam Thursday night from 6:30 p.m. to 8:30 p.m. and ev-

It’s a time to relax and take a deep

ery Saturday morning from 10

8 p.m. You don’t have to be a

language is often used to com-

District has to offer! Call 252-946-

a.m. to 1 p.m. Musicians and

jazz aficionado to know that Mar-

municate rather than speaking.

3969 for information.

fans are encouraged to attend

cus Anderson is more than your

But no matter how you communi-

and play. Hosted by the Beau-

average musician. The musician,

cate, everyone is welcome. Enjoy

May 21

fort County Traditional Music

singer, songwriter, dancer and

a lovely and relaxing lunchtime

Association. No admission fee.

producer was the star saxophonist

3-hour cruise departing the City

www.bctma.org.

in Prince’s band The New Power

Docks promptly at 1 p.m. Com-

Bringing Back the Oldies (Motown-Rock classics)

Generation and is famed for his

plimentary light fare included.

Every Saturday

show-stopping performances and

Cash bar available. Call 252-

Featuring: Brian Williamson,

Saturday Market

raw talent. Anderson’s magnetic

947-2530 for more information.

Dana Lewis, Levi Cobb, Jennifer

Downtown Washington

stage persona and tremendous

Tar Heel Variety Theater

Waters, Landon and Nikki Lewis,

8 a.m. to noon. The market

enjoyment of performing is unde-

May 15

Angelina and The Supremes. Doors

begins in April and runs through

niable. Call 252-946-2504 for tickets or more information.

The Moonlight Orchestra

open 6:30 p.m. Show starts 7:30

October. Featuring local growers of fresh fruit, vegetables, plants,

Washington High School Performing

flowers and delicious, fresh

May 7

baked goods. One never knows

Night at the Opry

p.m. tickets only $12. Call 252975-2117 for more information.

Arts Center

3 p.m. Established in January

May 26

2012, the Moondance Orchestra

Art Walk

are always changing! Call 252-

Classic country music. Featur-

performs a mix of popular favor-

Downtown Washington

946-3969 for more information.

ing: Chad Delph, Brian William-

ites. Their versatile vocals, razor

5 p.m. to 8 p.m. A time to

what they’ll find — the products

Tar Heel Variety Theater

son, Dana Lewis, Angie Lewis

sharp rhythm and powerful horn

showcase Washington’s thriving

River Roving Educational River Tours

and other special guests. Doors

section allow the band to play a

art scene. Galleries and mer-

open 6:30 p.m. Show starts 7:30

varied selection of arrangements

chants open late and serving re-

NC Estuarium

p.m. Tickets only $12. Call 252-

from Michael Buble to Chicago

freshments. Call 252-946-2504

975-2117 for more information.

and Blood Sweat and Tears. The

for more information.

Learn about the history and habitats of the Washington waterfront. These boat tours cruise

band also performs many pop,

May 12

dance and party favorites. Go

May 27-29

the Pamlico River Wednesdays

Senior Dance

to www.gobcca.org for tickets

through Fridays at 10:30 a.m.

Washington Civic Center

23rd Annual Aurora Fossil Festival

and 1:30 p.m., and Saturdays

or more information.

7 p.m. Singles and couples

Aurora

at 10:30 a.m. No admission fee

over 50 are welcome to come

May 20

or other cost is involved for the

and dance the night away. Ad-

Music in the Streets

events, lecturers, dancing, enter-

tour, but advance reservations are

mission is $7. 50/50 drawing.

Downtown Washington

tainment, and more. Wonderful

required. Riders should check in

Door prizes. No Alcohol/No

15 minutes in advance. Children

Smoking/No Children.

58 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

Food, music, educational

6:30 p.m. Every third Friday

parade and breakfast honoring

Main Street is closed to make way

veterans that served the country.

Lawnmower pulls, car shows and

event begins at 6 p.m. At 9 p.m., a

are always changing! Call 252-

to providing a variety of family-

lots of other surprises for the en-

fireworks display will bring the First

946-3969 for more information.

centered activities held in down-

tire family. Please call the Cham-

Port Celebration to a close. To learn

ber office at 252-322-4405 or

more about the day’s events please

the Aurora Fossil Museum at

go to www.bathfest.com and Bath

252-322-4238.

Fest on Facebook.

town Washington. This year’s ac-

River Roving Educational River Tours

tivities include the annual street

NC Estuarium

crafts and commercial vendors,

fair featuring food, arts and

Learn about the history and habi-

free concerts, a kids’ zone with

May 28

May 30

tats of the Washington waterfront.

children’s entertainment and ac-

BathFest & First Port Celebration

Memorial Day Celebration

These boat tours cruise the Pamlico

tivities and much more. This event

River Wednesdays through Fridays

attracts around 25,000 people

Historic Bath

Festival Park

at 10:30 a.m. and 1:30 p.m., and

annually. For more information,

10 a.m. Celebrate the 300th

5 p.m. Help us honor all those

Saturdays at 10:30 a.m. No ad-

call 252-946-9168 or visit www.

anniversary of Port Bath in Bath,

who have served this great na-

mission fee or other cost is involved

wbcchamber.com.

as Bath Fest and the First Port Cel-

tion. Music, inspiring speeches

for the tour, but advance reserva-

ebration merge to create a slate

and fireworks. Call 252-946-

tions are required. Riders should

June 17

of activities taking you from morn-

3949 for more information.

check in 15 minutes in advance.

Music in the Streets

ing into the night. The fun begins

Children must be at least 6 years

at 10 a.m. with the beginning of

old to ride; a responsible adult must

6:30 p.m. Every third Friday

accompany children under 16. Call

Main Street is closed to make

252-948-0000 for reservations.

way for four areas of music and

Bath Fest. Living history interpret-

JUNE

ers at the Palmer Marsh house and Harding Landing will take you back

ALL MONTH

in time to 1716 to experience life

Thursday Night/ Saturday Morning Jams

in North Carolina’s First Town and First Port. Since the theme for Bath Fest 2016 centers around early

Turnage Theatre

maritime history, Bath Fest events

Open jam Thursday night from

will be moved to the 100 block of

6:30 p.m. to 8:30 p.m. and every

South Main Street instead of our

Saturday morning from 10 a.m.

usual location at Bonner’s Point. Art

to 1 p.m. Musicians and fans are

will still meet history as Bath Fest continues until 3 p.m. with arts and craft vendors lining the street. Four-

Traditional Music Association. No

H will have their chicken and rabbit

admission fee. www.bctma.org.

fun activities for kids and grown

June 4

ups alike. It’s a time to relax and

Great family entertainment

take a deep breath and catch up

Tar Heel Variety Theater

you’ll likely see. Or a time to cut

7:30 p.m. Call 252-975-2117 for more information.

with the neighbors and friends loose and dance in the street!

You decide. Shop in the stores, dine in the restaurants and enjoy

June 9

all the Washington Harbor Dis-

encouraged to attend and play.

Senior Dance

trict has to offer! Call 252-946-

Hosted by the Beaufort County

Washington Civic Center

show. Local civic groups will offer

7 p.m. Singles and Couples

June 17

and dance the night away. Ad-

Community Fun Day

Every Saturday

mission is $7. 50/50 drawing.

Fest ends, the First Port Celebration

Saturday Market

Door prizes. No Alcohol/No

Downtown Washington

3969 for information.

over 50 are welcome to come

a selection of great food. As Bath begins. A grand finale to the day’s

Downtown Washington

Smoking/No Children.

Festival Park

4 p.m. Featuring current and former NFL players.

events will be a free performance

8 a.m. to noon. The market

by the Coastline Band at Bonner’s

begins in April and runs through

June 10-11

June 18

Point. You will be able to dance the

October. Featuring local growers

night away to Coastline’s unique

of fresh fruit, vegetables, plants,

NFL Pro’s Event Weekend

sounds of the south with the waters

flowers and delicious, fresh

The 33rd Annual Washington Summer Festival

of Bath Creek as your backdrop.

baked goods. One never knows

Washington waterfront

This family friendly, alcohol-free

what they’ll find — the products

A community festival committed

Washington High School

Football Camp from 8-12 pm; Basketball Camp from 1-3 pm.

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 59

A kayaker navigates unusually quiet waters

NIGHTS HEALTH ON THE & PAMLICO FITNESS

off the Washington waterfront. Not even a splash from a paddle disturbed the tranquility of the evening.

SUNSET ON THE RIVER Unique nighttime excursions on the Pamlico

60 â&#x20AC;˘ WASHINGTON THE MAGAZINE | MAY/JUNE 2016

[PhotograPh by biLL SanDifer]

[PhotograPh by Liane harSh]

After reaching Castle Island, a handful of folks enjoy some wine, cheese and good conversation with their feet in the water. They typically socialize for about an hour, enjoying each other’s company and the beautiful scenery, before heading back.

STORY BY MICHAEL PRUNKA

T

here are few things more beautiful about Beaufort County than watching the sun set over the Pamlico R i v e r. S i t t i n g a t t h e waterfront as the sun creeps beneath the horizon and the orange sky sparkles on the water is one of the best sights the area has to offer, especially once summertime rolls around.

Summer on the river presents plenty of recreation opportunities. Numerous vessels can be spotted on the Pamlico on any given day, but the nighttime kayaking

events hosted by Inner Banks Outfitters are among some of the most unique in the area. Every summer starting in May, Inner Banks Outfitters puts together sunset, full moon and wine and cheese paddling events. The first of them will be the kickoff sunset paddle on May 13.

They each start at Inner Banks Outfitters, located at the end of East Main Street, steps from the public docks on Runyon Creek. Groups paddle upriver, enjoying the view of historic downtown and the waterfront from the river. That scenery alone is one of the biggest attractions.

“It’s really good timing because, where the sun sets, you’re basically paddling into it any time in the evening when you’re paddling that way,” said Inner Banks Outfitters owner Liane Harsh. “… We time all of our full moon paddles for sun setting and the moon rising.

“That is the coolest, because you go up, you’re paddling into the sunset and you turn around. Within five minutes of going back, the moon is coming up over the trees and the houses. I’ve been here for 10 years and it never gets old. We MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 61

[PhotograPh by Dinh riDer]

The sun sets on a kayaker exploring the Pamlico River. The paddling events hosted by Inner Banks Outfitters offer the chance to enjoy the company of fellow kayakers with the backdrop of the sun setting on and the moon rising over the water.

kind of have a contest over who sees the moon first.”

Sheri Dean has been kayaking solo on the river. She has also joined groups for the wine and cheese and sunset paddles.

Her favorite part is seeing all the wildlife out on the water.

“They’re all fantastic,” she said. “You see things you’re just not going to be able to see any other way unless you’re out on the water. The camaraderie is fantastic.

You’ll see blue herons, snowy egrets, turtles and some of the river otters. It’s fantastic. “… You’ll see things you’ve never seen before. You’ll see things you’ve only seen in magazines like National Geographic. I 62 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

saw a blue heron, up in a tree, come down and spear a fish.”

Georgia Mayo has been on each kayak trip offered by Inner Banks Outfitters and is partial to the full moon paddle.

“When we paddle out to the bridge, we’re watching the sun set,” she said.

“When we paddle back, we’re watching the moon and it’s just absolutely gorgeous. … My favorite part is when it’s dark and you’re seeing the moon glisten across the water. It’s the most peaceful moment to experience.”

The wine and cheese paddles offer more than the breathtaking view on the river. The group paddles to Castle Island with plenty of precious cargo in tow.

Harsh makes a trip to Sam’s Club the evening before to get wine and cheese, which she prepares and then packs into a kayak to take to the island.

Once they get to the Castle Island beach and set ever ything up, the beautiful scenery becomes a backdrop for an evening of socializing and meeting new people. Harsh said, even though she’s been doing this for a decade, newcomers generally make up the overwhelming majority of people there.

“We set up a whole spread on Castle Island,” Harsh said. “We set up wine, crackers, cheese and snacks. People are basically standing there, socializing, the sun is setting and you’re standing in the

water. It’s kind of tropical! We keep them up there for an hour and we come back and set it up again. “… I meet more people in a situation like (the wine and cheese paddle) because you have to socialize for about an hour. I guess I would say that’s my favorite.”

The party doesn’t end there. Once ever yone is back at Inner Banks Outfitters, Harsh said there’s usually live music at Backwater Jack’s Tiki Bar & Grill, so a lot of folks will migrate over there.

“This is my job and this is what I would be doing if I didn’t work here.

I would be doing events and joining events like this,” Harsh said.

All those interested in a kayak excursion on the Pamlico can find more information at www. innerbanksoutfitters.com or by stopping

by Inner Banks Outfitters.

[PhotograPh by MiChaeL PrUnKa]

One of the events hosted by Inner Banks Outfitters is a wine and cheese paddle. The precious cargo is packed into a kayak. Everyone paddles out to Castle Island where they stop and enjoy each other’s company and some wine and cheese.

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 63

Y’ALL COME BACK

I

Why I love Washington Imagine

WRITTEN BY JUDITH LUNA MEYER | PHOTO BY VAIL STEWART RUMLEY

was on a plane, on the final leg of a long journey home from Thailand, when my seat mate asked me what I loved so much about living in Washington, North Carolina.

“Gee,” I replied, with my usual linguistic genius. “Let me count the ways.”

Imagine moving to a little town on a big river where you have no family, no friends, no home and no job. Fast forward 36 years, and you’ve had two marriages, nine dogs, two cats, three careers and 14 boats.

And you’re still considered a newcomer.

Imagine a moonlit night, perfect for skinny-dipping with a friend off your pier.

So you do. The next morning, the dawn paints the creek in colors you couldn’t imagine. And there you are, looking for underwear on the pier.

Imagine going downtown to hear Music in the Streets and stepping off the curb in just the right way to break your foot. After pretending it’s just a sprain, you limp into the emergency room of the hospital at 6 a.m. and the intake clerk, the nurse and the x-ray technician were all past students at the community college where you’ve taught psychology for 27 years. They recognize you! They’re nice to you — even the one who had to take your course twice.

Imagine creating a family from friends you’ve found along the way. Friends who love you even though you screwed up or screwed the wrong person. Friends who bail you out of jail or heartbreak, laugh at you, cry with you and take those 2 a.m. phone calls. Friends who tell you when you look good and when you have spinach in your teeth and when your driving scares them.

64 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

Judith Luna Meyer

Imagine living in a town where you can, in the same day, do yoga in the Estuarium overlooking the river, take a painting class where they don’t laugh at your ineptitude, go by boat for a shrimp burger to a funky, fun place called Backwater Jack's, walk your pups in the wild and beautiful Goose Creek State Park and kayak into a sunset at a friends’ birthday party!

Imagine having a plumber who’ll be

there in 10 minutes. A neighbor who’s also your best friend. An oyster roast in your own backyard. Live music on your deck!

Imagine living in the same house for 36 years, because you cannot bear to leave the view that still calms and comforts you every day.

Imagine finding two Great Loves in your life, both in the same place.

Imagine Washington.

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MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 65 12/15/14 9:55:21 AM

ADVERTISER INDEX

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66 • WASHINGTON THE MAGAZINE | MAY/JUNE 2016

Acre Station Meat Farm, 54 Arts of the Pamlico, inside front cover Beaufort County Community College, 15 Brenda Evans/Century 21, 5 Cinnamon Indian Cuisine, 52 Coastal Carolina Regional Airport, 66 Coldwell Banker Coastal Rivers Realty, 3 Cypress Landing, 5 Daughtridge Patio & Hearth, 55 Diane Edwards/CB Coastal Rivers Realty, 33 Dr. Lee Lewis, DDS, PLLC, 66 Eastern Radiologists, 5 El Charrito, 54 El Tapatio, 53 Executive Personnel Group, 51 Eye Care Center, 33 Farm Bureau Insurance, 39 Feyer Ford, 65 First South Bank, 51 Fitness Unlimited, 55 Fox Hollow Farm, 20 Gail Kenefick/CB Coastal Rivers Realty, 55 Gentiva, inside back cover Gerri McKinley/CB Coastal Rivers Realty, 20 GoldenWay Home Care, 55 Grub Brothers Eatery, 53 Lone Leaf Gallery, 21 Mauri Evans/State Farm Ins., 48 NC Black Bear Festival, 63 No Wake Zone Grill, 53 PotashCorp Aurora, 20 Roberson Taxicab Service, 33 Rod & Jordan Cantrell/Edward Jones, 49 Ridgewood Rehabilitation & Living Center, 51 Spoon River Artworks & Market, 52 Stewart’s Jewelry Store, 7 Tayloe’s Hospital Pharmacy, 49 The Rich Company, 21 Tideland Electric, 43 Vidant Health, back cover Vidant Home Health & Hospice, 48 Vidant Vein Clinic, 21 Vinny’s Pizza and Subs, 52 Washington Yacht & Country Club, 49 Zaxby’s, 54

MAY/JUNE 2016 | WASHINGTON THE MAGAZINE • 67