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CREATING CHRISTMAS PAST
in North Carolina’s
OLDEST TOWN WINTRY COCKTAILS
TO KEEP YOU WARM ALL SEASON LONG LOCAL PHOTOGRAPHER
captures the wildlife of EASTERN CAROLINA
NOVEMBER/DECEMBER 2019 WASHINGTON, NORTH CAROLINA NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 1
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In this issue
FEATURES & DEPARTMENTS COLONIAL CHRISTMAS BACK IN TIME: 28 The Historic Bath Garden Club recreates holidays of yore
28 WILD ENC 32
PHOTO ESSAY: Photographer Paul Harding dedicated to capturing wildlife through the lens
IN EVERY ISSUE 6 10 24 50 52 56 58 60 62 66
Publisher’s Note The Scene What's in Store Cast a Line What's to Eat Wine Column Dining Guide Travel & Leisure Calendar Why I Love Washington
32 RESTORATION 38
FROM ON HIGH: St. Peter’s Episcopal Church rebuilds a piece of church history
38 WINTRY MIX 44
ON THE MENU: Local bartenders warm the heart and the holidays with seasonal cocktails
44 4 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
ON THE COVER Historic Bath State Historic Site Director Laura Rogers dresses the part during the site’s annual Christmas Open House. (Vail Stewart Rumley)
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A NOTE FROM ASHLEY
WINTER
W
on the Pamlico
inter on the Pamlico is a time for celebration. The commemoration of the holiday season is not unique to this area, but our community is home to a distinct history, oneof-a-kind traditions and some truly special people. In North Carolina’s oldest town and first port of entry, the Historic Bath Garden Club gathers every year to recreate Christmas as it used to be. Their hand-created decorations celebrate the traditions of the past and serve as the backdrop for scores of holiday visitors. Some dedicated work behind the scenes helps set the stage for some of Beaufort County’s most popular holiday events, from the Bath tree lighting ceremony and Christmas parade, to the Historic Bath Site’s annual open house. Take delight in the details on page 28. Efforts by a local congregation have ensured a near 100-year-long tradition will continue well into the 21st Century. Thanks to a restoration project, an illuminated cross continues to shine over Washington from one of the highest points in the city, atop the bell tower at St. Peter’s Episcopal Church. Admire the view from on high on page 38. Speaking of lights, one of the largest holiday displays in the state is just a short trip away. The Hoggard Family’s Christmas Wonderland of Lights in Windsor draws more than 10,000 visitors each year. Less than 30 miles from Washington, it’s an easy destination if you’re looking to start a new holiday tradition. Plan your trip on page 60. Eastern North Carolina is an area filled with natural beauty. Drawing inspiration from a love of the outdoors, one recent Washington resident shares some remarkable views of local wildlife through his camera lens. See the familiar from a new perspective on page 32. Nothing tunes the senses to the season quite like a holiday recipe. We highlight nine dishes to make your holidays special. Check out What’s to Eat on page 52. And to lift the spirits, we showcase five wintry cocktails from local mixologists sure to warm the holidays. Pull up a chair and toast the season on page 44. I hope you enjoy this holiday edition of Washington the Magazine. Here’s wishing you and yours a Happy Thanksgiving, Merry Christmas and Happy New Year. 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. 6 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
Publisher Ashley Vansant Editorial Matt Debnam Vail Stewart Rumley Mitchell Thomas Contributors Richard Andrews Brownie Futrell Michelle Hooper Mary Mehlich Ray Midgette Morgan Potts Advertising Director David Singleton Marketing & Sales Cecilia Prokos Amy Whitaker Scott Williamson Distribution Sylvester Rogers Art Direction Elizabeth Reed 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 2019, Washington Newsmedia, LLC.
NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 9
THE SCENE ACCEPT & EXCEL FUNDRAISER It was an evening of fun and dancing on Sept. 28 at the Washington Civic Center as Accept & Excel hosted its annual dance fundraiser. Accept and ExCEL are partner nonprofits, both working together for the good of individuals with special needs. While Accept is a support group for those with special needs in their lives, ExCCEL was founded to provide children with special needs and opportunity to play sports and engage in other activities with peers.
Stephanie Kruchesky, Paul Kruchesky and Leann Rafferty
Chesson Goodwin, Julie Bullock and Crystal Woolard
Anne and Rob Baxter, Kelly and Selden Taylor
10 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
Libbie Woolard, Sherri Fox, Barbara Wilkens and Tonya Boyd
Glenn and Allison Crisp
Lisa and Bryan Adams
Todd and Nikki Cutler
Frank and Pamela Sheldon
Jennifer and Shawn Evans
James and Sherry Sawyer
Adrianne Hardy, Amy Woolard and Angela Boyd
Jennifer and Shawn Evans, Nikki and Todd Cutler, Joan Evans, Skyler and Tyler Smith, Wendy Jackson and Tim Tetterton
NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 11
Madison Gruber, Laurie Koehler, Doug Blackman, Matt Miller, Kelly Gaskins, Ike Gaskins and Lindsay Gaskins
Nikki Cutler, Jennifer Evans and Joan Evans
Brenda and Holton Woolard
12 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
Josh Woolard, Courtney Woolard and Tanna Kinsey
Tonya Alligood Scott, Andrew Montgomery Smith
Corey Perry
THE SCENE ARTS OF THE PAMLICO RECEPTION Artists of a variety of backgrounds gathered at Art of the Pamlico’s Turnage Theatre on Sept. 18, celebrating the opening of three arts exhibits with a special reception. Artwork on display during September included the work of the Greenville Brushstrokes group, the sculptures of Allan Weaver and black and white photography by M.J. Peters.
Jack and Leah Pyburn
Sharon Schlichting and Dana Munn
Thomas and Jensen Munn
14 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
Alex Murashov, Elena Pak, Christina Pak-Murashov
Nancy Cameron-Hubbard and Dale Mills
Helen Sommerkamp, Allan Weaver and Maja Weaver
Sharon McClaskey and Rebecca Ives
Mike and Gail Joyner
Sharon O’Brien and Susana Castano-Schultz
John Groesser and Debra Torrence
Sandra and Joe Davis, Dawna Banks, Dodi Groesser
NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 15
THE SCENE RUTH’S HOUSE FUNDRAISER The community came out in full support of domestic violence prevention nonprofit Ruth’s House on Sept. 23 as the organization hosted its “Be a Honey and Help us Raise Some Money” fundraiser. The event was held at the Bank Bistro and featured a night of food, entertainment and fellowship, all for a good cause. To learn more about Ruth’s House, visit www.ruths-house.org.
Catrena Ross and Valerie Kines
Susan Penders and Lorrie Reed
Douglas and Andrea Elmquist
Becky Avery, Jacinta Jones, John and Shelly Rebholz
16 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
Roger and Joan Meyland
Jaclyn Cullipher and Jessica Yoder
Cole Duncan and Seth Pearson
Leesa and Milton Jones
Carol Kuhns and Jackie Fouglas
Trudy Burgess and Pat Moore
John Spain and Pat Moore
Gwen Edwards, Sheila Carraway, Deborah Wyman and Barbara Grimes
NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 17
THE SCENE POWER OF THE PURSE The generosity of Beaufort County was on full display Sept. 27, as the Beaufort County United Way hosted its annual Power of the Purse fundraiser at the Washington Civic Center. Featuring both live and silent auctions and nearly 50 donated purses, the event raised money to benefit the United Way’s 17 local partner organizations, which provide services in education, health and family stability. Ed Booth, Debbie Ryals and Jerry Evans
Gennia Wetherington, Ashley Woolard, Brooke Newman, Jennifer Hodges, Elizabeth Spruill
Savanna Craft, Sydney Alligood, Patina Oxendine, Amy Carrere, April Alligood and Sandra Spruill 18 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
Eltha Booth and Carolyn Moore
Eleanor Rollins and Maria Wilson
Jaclyn Cullipher and Cole Duncan
Betty Elliot, Isaah Boyd, Sharon Johnson, Robin Boyd and Dal Boyd
Caitlin and Sherri Griffin
Kay Summerfield and Lynn Paradis
Sandra Buckman, Belinda Alligood, Ebba Cedergren, Dorothy Hoban and Gena Schultz NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 19
Marcia Norwood, Lamarr Walker and Erica Edreira
Sally Love, Marsha Bowes and Theresa Moore
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20 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
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THE SCENE READERS’ CHOICE AWARDS The wafting smell of King Chicken greeted Reader’s Choice nominees as they walked through the door of the Washington Daily News on the evening of Sept. 19. The reader’s of the WDN got the chance to vote on their favorite businesses for several different categories and subcategories. Everyone who attended the event got to sink their teeth into a hot meal and take photos upon their arrival. Mia Williams, Debra Torrence, Roland Wyman, Rebecca Clark, Heather Thienpont and Virginia Finnerty
Alice Matthews and Helen Keyes
Micki Kennion and Eleanor Piper
22 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
Jinjer and Daniel Haskett
Crystal and Zack Mixon
Ryan and Kristi Roberson
Amy Brewer and Brandy Nobles
Sue Beck and Carol Mann
Karen Broadway, Gerri B. McKinley and Maria Wilson
Ricky Credle
Charlotte Jarman and Kelly Hammonds
Bill, DeVere and Billy Jefferson
NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 23
WHAT'S IN STORE
A piece of
Washington WRITTEN AND PHOTOGRAPHED BY ELIZABETH REED
a.
b.
Choco-holic Jenni’s Ugly Chocolates are the perfect holiday treats for friends and family. A 2.5-ounce chocolate bar comes in flavors ranging from espresso-infused to chili-pepper (b.) $6.15 each. If you can’t decide on one flavor, gift boxes of individually wrapped pieces are available, bursting with flavors such as mint julep and raspberry, (a.) $2 per piece. Jenni’s Ugly Chocolates’ can be purchased at the Wander Co. in downtown Washington.
24 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
g. h. e.
d. c.
f.
i.
Christmas Spirit
Utility for men
The perfect floral scent for the most magical time of year can now be used for all your bath and body needs. Find poinsettia-scented hand soap, (c.) $12.95, at Cottage Junkies. The travel set — and the aroma of winter scenes — makes a perfect gift for friends and family, (d.) $19.95.
Duke Cannon Supply Co. provides a variety of products for men. For the no-shave November crew, beard oil keeps the beard feeling fresh, (e.) 30.95. Avoid irritation with conditioning beard balm, (f.) 15.95. No need to go small when you can liven up a shower with a big bar of soap (g.) $9.95. Wash the grime of the day away with the working man’s face wash, (h.) $15.95. And in case of emergency, keep the Duke Cannon Survival Apparatus on hand (i.) 25.95. Duke Cannon Supply Co. products can be found at NautiLife in downtown Washington.
k.
Chef corner
l. j.
For the friend who loves to cook, downtown Washington stores have great options for gifts. Visit NautiLife and pick up a Christmas on the Farm dish towel (j.) $8.95. Stroll down to the Wander Co. to find a wide variety homemade baking spices and condiments (k.) $5-6. Top off your kitchen-loving friend’s gift with handmade ceramic spoons (l.) $38.
NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 25
r. m. o.
q.
p. n.
East Coast Christmas
Winter on the river This playful sign that evokes memories of fun family rides to holiday celebrations, (m.) $28.95, can be found at NautiLife in downtown Washington. It pairs perfectly with these versatile, colorful Happy Everything pots — swap out the seasons easily with Velcro attachments, (n.) $18–60. Find this décor and more at 501 Flaire Boutique in downtown Washington.
Stay home and decorate the river house with sea-inspired decor like such as this ‘Tis the SEA-SON plate from NautiLife (o.) $29.95. Team coastal and Christmas with dishes shaped like an oyster shell, (p.) $12, or conch, (q.) $42, from the Wander Co. Latitude and longitude remind you where home is in this colorful map throw pillow, (r.) $35, found at Cottage Junkies in downtown Washington.
Holiday Décor Add some shimmer to your holiday decorating with a rustic pumpkin crafted from pinecones, (s.) $7.50. Or celebrate the season on the river with wreaths and Christmas trees made from gold and white oyster shells, (t.) $13.95. Keep track of your blessings and display them for years to come on an adorable wooden turkey stand, (u.) $15.95. Each piece can be found at NautiLife. Give your Christmas a rustic, creative flair with this driftwood angel, (v.) $18.95, and Christmas pillow, (w.) $45.95, relaying the definition of Christmas. Both can be found at Cottage Junkies.
w.
26 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
s.
t.
u.
v.
WASHINGTON HARBOR DISTRICT
FINDING THE RIGHT POLICIES FOR YOU!
Historic Bath Garden Club member Maree Benson picks through live greenery bound for wreaths at the Bonner House and PalmerMarsh House. The garden club uses all natural materials to decorate the houses at Christmas — as it would have in Colonial times.
CHRISTMAS PAST STORY AND PHOTOS BY VAIL STEWART RUMLEY
Historic Bath Garden Club pieces together history, one wreath at a time
I
t starts every year in September; by late October, the plan is in place. November comes and the collection begins — apples, pears, lemons, dried flowers, berries, coxcomb, pine cones, Spanish moss, cotton, oyster shells and more. And when the calendar turns to December, the 40 members of the Historic Bath Garden Club gather together to recreate Christmas past in North Carolina’s oldest town. The partnership between the ladies of the garden club and the Historic Bath State Historic Site has existed since the club’s organization in 1979. They’re the creative minds, and hands, behind the period Christmas decorations found at the historic site’s homes: the Palmer-Marsh House, the Bonner House and the Van der Veer House. “The expertise and talent of the ladies of the garden club adds exponentially to the experience at Christmas. We couldn’t do it without them,” said Laura Rogers, the site’s director. “Having all the historic homes in the town being decorated in a consistent manner adds a real charm for our visitors at Christmas.” Bath does get plenty of visitors during the holidays: the town kicks off the Christmas season with a tree-lighting ceremony (also a garden club project), a
28 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
(Above left, above right) There’s an art to “picking” fresh fruits and greenery for wreaths and other décor adorning Bath State Historic Site homes at Christmas. The picks are used to embed the live decorations into straw wreath forms. This year, the garden club must go through an additional preparation process as the state Department of Cultural Resources is requiring all live fruits and greenery used inside historic site homes to be soaked in water and glycerine to protect interior surfaces. (Below) Garden club member Ruth Peterson attaches a pick to a lemon, a colorful addition to live greenery on a wreath.
Christmas parade that draws hundreds of people from the across the county, and Historic Bath Site’s annual open house, featuring free tours of the homes and Colonial cooking demonstrations, followed by an 18th-century Christmas party that evening. Decorating for these events requires thought and creativity to make the most festive décor using only what grows in nature — just as it was done in Colonial times. The creation starts with the historic site’s maintenance technician Wayne Randall and Garden Classics owner George Chrismon combing the town for fresh greenery. “All the members search their yards and gardens, as it would have been, way back then,” said Maryann Adam, co-president of the garden club. “Once we get the greens, then we start the picking process, where we get people together and we cut the pieces to length and put them on a pick that can be inserted into these wreath forms. We cut the boxwoods on the wreaths and then we have our ladies add — we have various fruits apples, pears and an assortment of dried flowers to enhance the wreaths.” The end result is wreaths bursting with life and color decorating NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 29
the doors of these historic homes and outbuildings, along with garlands of greenery on porches outside and stairs inside and festive arrangements on mantels and sideboards. With them, visitors get a view into the past of how Christmas was celebrated through the centuries. “Christmas during the 18th century was not the same concept that we have today. The decorations were far more sparse. They were more about the food and the companionship. A large part of the celebration actually happened on Jan 6, or 12th night. At the Palmer-Marsh House, we embellish a little bit because during that time it would have been decorated hardly at all,” Rogers said. “The Bonner House is a little different. It’s an 1830s house, solidly in the Victorian period, and that’s when children start becoming a part of the Christmas celebration, as well. You still don’t see a lot of Christmas trees in 1830 but by 1850 most Americans were using Christmas trees and the decorations were very lavish.” Lavish, it’s not. Rather, the garden club’s efforts are understated and elegant — a celebration of nature and a source of pride for all the residents of the town, but especially those who piece together history, one wreath at a time. And that’s exactly what drew Adam and copresident Van Kozelka to the club. Both are relative newcomers to Bath who found a warm welcome and a connection to fellow gardeners in the club.. “I’m still learning about Bath and the history. I love living here, and it’s helped me to connect to the community by joining the garden club,” Kozelka said. “Then I get the fun of seeing my wreath — there was one on the well at the Bonner House — and when my granddaughters came to town I drove them by there and said, ‘I made that wreath!’” “I love the camaraderie with the women in the club and I’ve always loved nature and gardening, but I’d never had any experience with decorating. I’ve learned so much. … I just really find it an enjoyable extension of nature and gardening. I never thought I’d be so busy in retirement,” Adam laughed. The Historic Bath State Historic Site Christmas open house (free to the public) will be held Dec. 7 from 10 a.m. to 2 p.m. The 18th century Christmas party ($2) will be held that evening, from 6 p.m. to 8 p.m., and include music, re-enactors discussing period politics and a tavern tent with cider, cookies and games. On Dec. 2-3, the garden club will be piecing together wreaths at the old Bath High School gym — the Historic Bath Garden club welcomes anyone interested in lending a hand. ⋇ 30 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
A live wreath bursting with colorful dried flowers and lemons on a backdrop of greenery fresh-cut from local yards brings Christmas past to life at the Bonner House.
NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 31
ALL NATURAL Wildlife, nature — local photographer captures eastern North Carolina WRITTEN BY VAIL STEWART RUMLEY | PHOTOGRAPHS BY PAUL HARDING
P DEER, BODIE ISLAND LIGHTHOUSE, FALL
“I just saw the one deer and started photographing it because I was impressed with its rack, and the other deer just popped over the dune and surprised me. It was just a chance, surprise encounter.” 32 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
aul Harding spends many of his days hunting wildlife — with a camera. The Southampton, England, native and 40-year U.S. transplant has made his home in Washington for three years, but it’s the fields and woods of Pocosin National Wildlife Refuge, the shores of Pungo Lake, the dunes of the Outer Banks and everywhere in between that call him. “I’ve been super fond of wildlife as sort of a genre,” Paul said. “Before that I would photograph just about anything, but it always had to be nature-related, outdoorsy. Portraits and architecture don’t do anything for me, but if it’s to do with the outdoors, I’m all about it,” Paul said. Paul has a particular allegiance to Canon, so when he made the switch from film to digital (reluctantly, he laughed), he stayed with his tried and true. These days, he’s using a Canon 7D Mark 2 and a Canon ATD. He uses a 150-600 mm lens for most of his wildlife shots.⋇
BUMBLEBEE, PUNGO LAKE, SPRING
“There are several dirt roads that run through the preserve and alongside these dirt roads is thistle. Before the thistles come into flower, they just seem to be a magnet for these bumblebees.”
NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 33
“That was a mother bear, and she had three little ones with her, not cubs — they were from last year. Mama was popping up keeping an eye on me, making sure I wasn’t getting too close.”
34 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
BLACK BEAR, POCOSIN NATIONAL WILDLIFE REFUGE, EARLY SPRING NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 35
“There’s a pair of them that come to a stump in front of my house. They come by that stump every now and then, and they peel back the bark and find grubs. I see them about twice a year, they come to the house as part of their route.”
36 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
PILEATED WOODPECKER, WASHINGTON, LATE WINTER
NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 37
A LIGHT ON HIGH
Shining brightly in the night, the new cross at St. Peter’s Episcopal Church is visible from a variety of angles throughout town. Like many other aspects of the church, the story of the cross is steeped in history. 38 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
New cross illuminates Washington from highest point in town WRITTEN BY MATT DEBNAM
A
A postcard from 1920 depicts the church as it would have looked a few years prior to the installation of the first electric cross, which was erected in 1923 in memory of Dr. John Gray Blount.
round every corner at St. Peter’s Episcopal Church, there are stories from the past. From the churchyard, which serves as the final resting place of some of Washington’s founding residents, to the sanctuary itself, which rose from the ashes of the Civil War, the nearly 200-year-old church is steeped in history. Earlier this summer, a new page was added to that history, as the church replaced the lighted cross that crowned its bell tower for nearly a century. The original lighted cross, which stood for 96 years as the highest point in Washington, was installed in 1923 in memory of Dr. John Gray Blount through the donations of his family. “A number of years ago, they went through all of the vestry minutes and made a list of all the memorials going back to 1822 when the church was founded,” explained church historian Betty Cochran. Named for his great-grandfather, a city father and notable merchant, Blount died in 1919 after an accomplished career in the medical field. A graduate of the University of North Carolina, he practiced medicine for more than 20 years, was the superintended of health for Beaufort County for 12 years and served as president of the Beaufort County Medical Society. By the time the cross was installed, Washington was already humming with electricity. According to a history of the Washington Electric Utilities, which is available to view on the city’s website, the town’s residents overwhelmingly endorsed the construction of a power grid for the city in 1903. The total cost of the project was $27,500, and as of Jan. 19, 1905, the City of Washington had electric lights. Interestingly, when the cross first erected, the congregation formed a unique agreement with the City of Washington. Church records show that
NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 39
Blount’s family gave the city $1,000 and in return, the cross was to remain lit in perpetuity. While no other record of the deal is known to church historians, “I mentioned to our senior warden that maybe we should approach the city council about some money they need to pay up,” St. Peter’s parishioner Riley Roberson said with a laugh. After 95 years of shining on the city, the cross had seen better days. The bracing that held the emblem in place was
40 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
damaged during Hurricane Florence, and the light was no longer illuminated. It was then that parishioner William Cochran decided to make the cross shine again. “I said ‘We’ll just go up there, lower it down and see what we need to do,’” William Cochran said. “That evolved into having a new one made, all aluminum, with LED lights in it … We brought it into the 21st century.” Through the skilled labor of Charlie Wallace, with Beaufort
William Cochran, Melton Everett and Dan Lohman put the finishing touches on the new cross atop the St. Peter’s bell tower. The cross was made by local craftsman Charlie Wallace, complete with LED lights and waterproofing to help preserve the emblem for generations to come. PHOTO CREDIT: MORGAN POTTS
County Iron Works, a new cross was constructed, complete with waterproofing and other measures to ensure it stays lit for another hundred years. “I think when people see a lit cross, it may not be specific in their minds, but they think of faith,” Roberson said. “They think, ‘There is hope.’ They think, ‘Peace unto you.’ These are three powerful things, and I think that’s what the cross is. When you see the cross lit at night, it is inspiring.”⋇
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SEASON’S SIPPING wintry cocktails to warm the heart and holidays STORY AND PHOTOS BY VAIL STEWART RUMLEY
W
elcome to the holidays, where the crisp days and nights of fall give way to the cold of winter; where family and friends gather at home and out on the town. While the warmth of summer may be fading into memory, a new slate of hot holiday cocktails is celebrating the season. Mixologists at The Bank Bistro, The Hackney and The Wine Crate in Washington and Spoon River Artworks and Market and The Tavern at Jack’s Neck in Belhaven have revamped their cocktail fare to ring in the holidays. From the cool, minty Frostbite Martini to cupping hands around the warmth of a Pumpkin Spice Latte, local restaurants are creating a winter wonderland of cocktails to warm your heart — and your holidays. ⋇
44 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
FIG FALL FORTUNE The Bank Bistro, Washington
Don Julio Reposado tequila, fig preserves, fresh orange juice, house-made ginger syrup, garnished with rosemary and crystallized ginger Fresh herbs from local micro-greens farm Locavore, ginger and fig preserves combined with a bold tequila add up to this holiday cocktail headlining the fall cocktail menu at The Bank Bistro. “The ginger’s got a little of a spice to it, figs for sweetness and orange juice for acidity — it just all evens out,” said bartender Alisa Alligood. What it evens out to is a perfect mix of seasons, one — with the fig preserves — that’s reminiscent of an unseasonably warm winter day on many Washingtonians’ favorite island, Ocracoke.
NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 45
PUMPKIN SPICE LATTE Tavern at Jack’s Neck, Belhaven
Baileys Pumpkin Spice Liqueur, coffee, whipped cream, cinnamon stick and a sprinkle of nutmeg The Tavern at Jack’s Neck’s Pumpkin Spice Latte will warm up even the coldest soul on a frigid night. It’s warm, cozy and spicy all at once. “It makes you feel like you’re sitting in front of a fireplace and snuggling up for the winter,” said bartender Jenny Haldiman. The Pumpkin Spice Latte is one of five drinks on the restaurant’s fall cocktail menu, created by bartender Jeff Trueblood. The best part about it? “Oh, my gosh — the warmth, the Baileys, the whipped cream,” according to Tavern at Jack’s Neck owner Jimmie Southerland.
FROSTBITE MARTINI The Wine Crate, Washington Coconut rum, silver rum, blue curaçao, Triple Sec and a splash of pineapple juice
The Frostbite Martini is The Wine Crate’s holiday twist on a piña colada. It’s crisp and cool, like a frosty morning — a fresh take on a holiday drink, according to The Wine Crate co-owner Beth Glisson. The cool blue color and sugared rim is reminiscent of a coastal dusting of snow and a departure from the traditional warmth associated with the holidays. “It’s a minty drink without the mint — something not so heavy, not so spicy, not so red, just something a little bit different. It’s festive, but it’s a different kind of festive,” Glisson said. 46 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
AUTUMN BLOOM The Hackney, Washington
Gin, spiced rum, brown sugar simple syrup, spiced apple reduction, a squeeze of lemon juice and topped off with a splash of ginger beer and a dried apple chip Nothing says fall like the spiced apple reduction in the Autumn Bloom, created by cooking down two entire bags of juiced apples that, along with the brown sugar simple syrup, create a sweet, but not-too-sweet seasonal concoction. The Autumn Bloom reminds The Hackney bartender Dru Patrick of the season of “cozy socks and warm sweaters.” Smooth gin and fiery rum are tempered by a splash of ginger beer and bring spice to life. “(The ginger beer) adds a spiciness that goes with all the warm spices really well, and it adds a little bit of bubble to it,” Patrick said.
NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 47
CHOCOLATE HAZELNUT MARTINI Spoon River Artworks and Market, Belhaven
Chocolate vodka, crème de cacao, Frangelico Gloriously decadent, the Chocolate Hazelnut Martini is part cocktail, part dessert, served up in a martini glass. A farm-to-table restaurant known for its artful dining, Spoon River changes its menu along with the seasons, including its cocktail menu. “I love a chocolate martini anyway, but the hazelnut liqueur makes it feel really Christmas-y,” said Casey Hawley, Spoon River’s bartender. While Spoon River will also be adding more holiday cocktails to the menu, this hazelnut, cream, chocolate martini topped off with a chocolate cookie rim, all adds up to a rich, sweet-but-nottoo-sweet, gift in a glass. 48 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
Open Wed-Sun • Live Music Thurs-Sun
haven’s garden boat ramp @ end of east main street
OPENING SOON: HIGH WATER SOCIAL!
252.975.1090
CAST A LINE
Jeff Butler holds a nice speckled trout on the Pamlico River.
SPECKLED TROUT DECORATE THE RIVER
P
STORY AND PHOTOGRAPH BY CAPT. RICHARD ANDREWS
eople often ask me, “What’s your busiest time of year?” I reply that I really don’t have much down time and they are surprised that I stay so busy in the winter. The truth is, winter is one of my favorite times of year on the Pamlico. The vivid sunrises and sunsets make for a beautiful way to start and end the day. The temperatures in November, December and January can be quite pleasant, especially if you wear the right clothing. The fish can be abundant during these months as well. The striped bass, also known as “stripers” or “rockfish,” school up in copious numbers as the juveniles are spending time in the river before heading out to the ocean. Anglers consistently catch stripers up to 30 inches with an occasional 30-35 inches or larger landed. In the winter, stripers are found in deeper water, perhaps near structures, within and adjacent to the main river channel. They thrive in cold water and feed much more aggressively and regularly. Speckled trout can also be abundant during the winter
50 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
months. They can be found in the same areas as the stripers. The specs need relative warmth and food to survive in the winter. They need to be close to a food supply in the colder months, however, the food (baitfish species that are present in our estuary in the winter) must be just plenteous enough for them to feed occasionally. Because their metabolism slows so much in the winter, speckled trout don’t feed every day. They will feed heavily on days that are warm and sunny, and on cooler, darker days, they’ll just hang around and not expend much energy. We are looking forward to a productive late fall and winter fishing season. Get out on the water before the temperatures decrease in February. It’s hard to beat crispy fried speckled trout and coleslaw or a piping-hot bowl of rockfish stew! 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.⋇
WHAT'S TO EAT
BREAK TRADITION with these 9 holiday recipes
PUMPKIN CRAB SOUP
W
STORY, FOOD PREP AND PHOTOGRAPHY BY VAIL STEWART RUMLEY
e all love tradition, especially come holiday season! Sometimes, nothing tastes like home and the holidays like Aunt Betty’s pound cake or Granddad’s oyster stuffing. Digging into theses traditional dishes make every holiday special. In this issue of Washington the Magazine, we’ve got recipes galore that you might want to add to your list of holiday food traditions. Taken from local cookbooks, these recipes come from the kitchens of some of the best cooks to be found, past and present, in Beaufort County. Prepare ahead for friends and family coming to town with our Holiday Breakfast Casserole or Joyce Schoon’s Blueberry Buckle – Coffee Cake. Whether sweet or savory is the preference, you’re bound to satisfy with either of these breakfast delicacies. Ann Van 52 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
Staalduinen’s zucchini bread makes a wonderful holiday goody (and gift) — add some dark chocolate chips to make this bread unforgettable! Nothing says Fall like pumpkin, and nothing says Beaufort County like crab. Denyce Osmundson’s recipe for Pumpkin Crab Soup pairs the two together in a rich dish that will wow your guests. And if you’re in the market for something to make with leftover Thanksgiving turkey, look no further than the late Irene Forbes’ Turkey Pie with Sage Pastry. Wrapping up the holidays, we’ve got Beverly Pitsenberger’s traditional Hoppin’ John recipe to bring you and yours good luck in the New Year. Celebrate the holidays with these recipes and more — you may just want to keep them around for years to come. Happy holidays, from us to you! ⋇
ZUCCHINI BREAD Ann Van Staalduinen “Plate and Palette” Arts of the Pamlico, Washington
3 eggs; 1 cup sugar; 1/3 cup molasses; 1/3 cup oil; 1 tablespoon; 2 cups shredded zucchini, packed; 1 2/3 cups graham cracker crumbs; 1 1/2 cups all-purpose flour; 1 tablespoon, plus 1 teaspoon cinnamon; 2 teaspoons baking soda; 1/2 teaspoon baking powder; 1 cup chopped nuts. Mix eggs, sugar, molasses, oil, vanilla and zucchini together, followed by all the remaining ingredients. Pour into two greased and floured 9-inch by 5-inch loaf pans and bake at 350 degrees for 50 to 60 minutes. (Cook’s note: this recipe yields two loaves, so I poured the ingredients in one pan, then mixed Ghiradelli dark chocolate chips into the remaining batter. Both were declared delicious, but you can imagine which loaf disappeared first …) NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 53
HOLIDAY BREAKFAST CASSEROLE Vail Stewart Rumley 6 large eggs; 1 pound hot ground sausage; 1 cup sharp cheddar cheese, shredded; 1/4 cup half and half; 1/4 cup water; 1 (8-ounce) container of sour cream; 1 tablespoon, ground mustard; half a loaf of artisan bread (for example, rosemary olive oil or sourdough) Cook sausage and drain. Mix sausage, bread and cheese in a large bowl. Whisk eggs with ground mustard; mix in half and half, water and sour cream. Add egg mixture to other ingredients and stir until all bread is coated. Pour into a 9-inch by 13-inch buttered casserole dish, cover and refrigerate overnight. In the morning, heat oven to 350 degrees and bake, uncovered, for 45 minutes. (Cook’s note: A great casserole to have on hand for visiting family and friends. It’s always a crowd pleaser.)
BLUEBERRY BUCKLE – COFFEE CAKE
1/2 sticks butter; 1 1/2 cups water or liquid from canned sweet potatoes; cinnamon; nutmeg; extra brown sugar.
“The Terra Ceia Cookbook, From Our Kitchen to Yours”
Mix both sugars, butter and water; bring to a boil. Roll potatoes in crescent rolls (begin at smallest end). Place in greased 9-inch by 13-inch baking dish (close together). Pour liquid over rolls and sprinkle with cinnamon, brown sugar and nutmeg. Bake at 350 degrees for 25 minutes.
Joyce Schoon
Terra Ceia Christian School
1/2 cup shortening; 1/2 cup sugar; 1 well-beaten egg; 2 cups plain flour, sifted; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup milk; 2 cups fresh blueberries. For cinnamon crumble: 1/2 cup sugar; 1/2 cup plain flour, sifted; 1/2 teaspoon cinnamon; 1/4 cup butter. Thoroughly cream together shortening (or 1/2 cup butter plus 1 tablespoon, softened) and sugar; add egg, mix well. Sift together flour, baking powder and salt. Add to creamed mixture, alternating with milk. Pour into a well-greased 11 1/2-inch by 7-inch pan. Top with blueberries. For crumble: mix sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over blueberries. Bake 45-50 minutes at 350 degrees.
SWEET POTATO ROLL-UPS Judy McRoy “Heavenly Treasures” Hodges Chapel PH Church, Chocowinity
2 packages crescent rolls; 1 (29-ounce) can sweet potatoes (or equivalent cooked); 1 cup white sugar; 1 cup brown sugar; 1
54 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
BLACK-EYED PEAS FOR NEW YEAR’S EVE (Hoppin’ John) Beverly Pitsenberger “Our Celebration Cookbook” First Presbyterian Church, Washington
2 pounds dried black-eyed peas; 1/2 pound hog jowl or ham hock; 3 pints water; 1 large onion; 1 small red pepper pod (or Creole hot sauce); 1/4 teaspoon sugar; salt to taste. Wash peas several times, then soak in cold water. Place ham hock or pork jowl in a large Dutch oven with water; bring to a boil and cook 1 1/2 hours. Drain peas and add to kettle. Add whole onion, pepper pod (or hot sauce), sugar, and salt. (May need to add more water to cover peas). Cover pot tightly and simmer slowly for about two hours (until peas are tender). Serve over rice with condiments of choice.
TURKEY PIE WITH SAGE PASTRY Irene Forbes “Plate and Palette” Arts of the Pamlico, Washington
1/2 cup butter; 1/2 cup all-purpose flour; 1 1/8 teaspoon salt; 1/4 teaspoon ground sage; 1/8 teaspoon pepper; 1/8 teaspoon mace; 1 teaspoon lemon juice; 1 1/2 cups turkey broth; 1 cup milk; 3 cups turkey, cooked and diced. Melt butter and blend in flour and seasonings. Add lemon juice, broth and milk. Cook, stirring until thickened. Add turkey and heat. Pour into quart casserole, which has been sprayed with vegetable cook spray. Cover with sage pastry. Slice top of pastry to vent. Bake at 425 degrees for 20 minutes. Sage pastry: 1/2 cup all-purpose flour; 1/2 teaspoon salt; 3 tablespoons water; 1/2 teaspoon sage; 1/2 cup cornmeal; 1/3 cup butter. Combine dry ingredients, cut in butter, add water and roll crust to fit over casserole.
FAT RASCALS (potato cheese puffs) Mary Shetrone “Praise God, Let’s Eat” Christ Vision Church, Blounts Creek
Final dish displayed on page 52
Pumpkin Crab Soup Denyce Osmundson “Without a Doubt St. Thomas’s Best” St. Thomas Episcopal Church, Bath
2 tablespoons butter; 1 small onion, chopped; 2 potatoes, diced; 1 (15-ounce) can pumpkin; 2 cups chicken stock; 3 tablespoons, seafood seasoning; 1/2 teaspoon nutmeg; 1/2 teaspoon cinnamon; 1 quart, half and half; 6 ounces of cream sherry; 1 pound crabmeat; salt and pepper to taste. Melt butter in a stockpot over medium heat. Add the onion and potatoes and saute for 5 minutes. Add the pumpkin, chicken stock and seasonings. Simmer 5 minutes. Add the half and half, stir then add the cream sherry. Reduce heat to low and add the crabmeat and salt and pepper. (Chef’s note: This soup was called “the best crab soup I’ve ever had” by more than one taster. A couple of suggestions: add seasonings before the pumpkin and chicken stock and saute a bit longer; use a pint, instead of a quart, of half and half and make up the liquids difference with chicken stock or water. I made the base of the soup the night before, then pureed half of it to smooth out the texture before reheating and adding the crab, last minute, allowing the flavors to blend even more.)
1 cup mashed potatoes; 2 eggs, beaten; 1/2 cup milk; 2 cups shredded cheddar cheese; 1/2 cup all-purpose flour; 1/4 teaspoon baking powder; salt and pepper to taste; olive oil. Combine all the ingredients, except the oil, mix well. Pour about 2 inches of oil into a saucepan or frying pan and heat to 375 degrees. Drop batter by tablespoons, four or five at a time, into the hot oil. Fry three to four minutes, or until golden brown. Serve immediately.
ASPARAGUS AMANDINE Carolyn Drexler “Say Grace” Grace Lutheran Church, Washington
2 tablespoons olive oil; 1/4 slice almonds; 1 clove of garlic; 1 bunch of fresh asparagus spears; 1/2 cup carrot, coarsely shredded; 1 teaspoon chopped parsley. In a skillet, heat olive oil. Add almonds and garlic. Cook over low heat five minutes or until toasted, stirring occasionally. Push to side of the pan. Add asparagus and carrot to the other side. Cover and heat through. Remove vegetables to a serving dish. Spoon almond mixture across center of asparagus and carrots. Garnish with parsley.
NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 55
WORD ON WINE
PERFECT PAIRING A primer on pairing wine and food for your holiday meals WRITTEN BY MARY MEHLICH | PHOTOGRAPHS BY VAIL STEWART RUMLEY Not everyone eats turkey for Thanksgiving or a standing rib roast for Christmas. Still the theme tends to be winter seasonal vegetables and roasted meat/food. The question is which wines are the best wines for holiday food? We are going to focus on food pairing methodology that will lead us to the right wines for the right style of food.
THANKSGIVING/CHRISTMAS WINE There are basically four fundamental elements that are in a traditional Thanksgiving/Christmas dinner. • Protein (turkey/ham/roast beef) • Dry spices (cinnamon, cloves, nutmeg, etc.) • Winter fruits and vegetables (potatoes, onions, cranberry, Brussel sprouts, etc. • Desserts (pies, cakes cookies, etc.) When you add all four elements together, you realize each food eliminates several wines. For instance, a white wine won’t pair with roasted foods as well as a rosé or a red wine. Additionally, turkey pretty much eliminates full-bodied red wine because of its more subtle flavor. If you want a wine that pairs with more exotic spices or baking spices, seek out a wine with similar tasting nuances.
56 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
GAMAY Will pair perfectly with turkey, chicken or other lighter proteins. An ideal wine with cream and cheese-based dishes. Look for Cru Beaujolais.
PINOT NOIR Will pair perfectly with turkey, chicken or other lighter proteins. An ideal wine with cream and cheese-based dishes.
CHÂTEAUNEUF DU PAPE Will pair nicely with turkey, ham or roasted red meats. Will also work wonderfully with roasted root vegetables.
CABERNET SAUVIGNON Will pair well with roasts, game and roasted root vegetables.
ROSÉ Will pair with baked ham, turkey with stuffing, cheese plates and fruit.
GEWÜRZTRAMINER (Pronounced Geh-VERTZ-trah-mee-nur) is the wine that most reminds me of Thanksgiving. It’s aromatic and slightly spicy, sometimes off-dry with hints of lychees and nutmeg. It’s right at home with sage-rubbed turkey, and it’s stellar paired with stuffing.
PINOT GRIS A pretty, versatile wine that will pair neatly with most proteins cooked in a wide variety of styles, as well as earthy and rustic vegetables, and bright-red to black fruits like cherry, cranberry or plum. From baked ham to creamy vegetables with gravy, sweet potato dishes and more.
CHAMPAGNE FOR NEW YEARS There’s one more holiday beckoning. A wine to toast with friends and family and ring in the new year … Champagne. Champagne is sparkling wine. Many people use the term Champagne as a generic term for sparkling wine but in some countries, it is illegal to label any product Champagne unless it both comes from the Champagne region and is produced under the rules of the appellation. Where European Union protectionism laws apply, this alcoholic drink is produced from grapes grown in the Champagne region of France following rules that demand, among other things, secondary fermentation of the wine in the bottle to create carbonation, specific vineyard practices, sourcing of grapes exclusively from specific parcels in the Champagne appellation and specific pressing regimes unique to the region. There are also sparkling wines — Cava from Spain and Prosecco from Italy — to fit all needs and taste buds for the New Year’s celebration. Here’s to a healthy, happy holiday and peaceful New Year! Mary Mehlich is the owner of Wine & Words & Gourmet in downtown Washington.⋇
NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 57
DINING GUIDE
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TRAVEL & LEISURE
DESTINATION: HOGGARD FAMILY CHRISTMAS LOCATION: WINDSOR, NORTH CAROLINA DISTANCE: 25 MILES TIME: 36 MINUTES ADDRESS: 101 DALTON DRIVE
HOGGARD CHRISTMAS WONDERLAND
of lights WRITTEN BY MITCHELL THOMAS | PHOTO CONTRIBUTED BY HOGGARD FAMILY
T
here’s no better way to get into the Christmas spirit than looking at colored Christmas lights and decorations that shine so brightly on a chilly winter evening. Mix in a blanket with your hands wrapped around a warm cup of hot chocolate, and you’ll be as jolly as St. Nick himself. Take a trip to Windsor, North Carolina this winter, and experience the Hoggard family ’s Christmas Wonderland of Lights. The Hoggards started a tradition in 1995 that has grown each year, that allows people from all around the country and beyond to come by and visit the lights, according to Herman Hoggard. It all started in 1995, a couple of years after Herman’s niece passed away in a tragic automobile accident. The Hoggard’s displayed an angel with just a few lights in their front yard to commemorate her. In 2005, when Herman Hoggard moved back to Windsor from Richmond, Virginia, the Hoggards added around 50,000 lights to that total. Now, in 2019, the Hoggards maintain up to half of a million lights surrounding their house and parts of their neighborhood. “We have about eight acres of land that’s lit because we use other people’s properties that we maintain year-round,” Herman Hoggard said. “We have up to about 75,000 LED lights and the rest are all multi-colored. Lots of Santa Clauses, lots of snowmen, animations and a 16-piece manger scene and
60 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
80% of everything we have here are handmade.” According to Herman Hoggard, they have the second largest Christmas lights display in North Carolina, second only to the Biltmore Estate in Asheville. He also said that about 10,000 people visit the lights each year. People have come from as far away as New York and Florida and from over 22 different countries to look at the lights. “Once they put the bypass in Windsor, we started putting signs up and out of pure curiosity people from all around came to see them,” Hoggard said. “When we get everything turned on, it is one big glow in the sky.” A new addition to this year’s display will be a handmade airplane littered with lights and Snoopy the dog in the pilot’s chair. You can find Herman Hoggard out at the donations box every night after Thanksgiving, up until New Year’s talking to visitors who come through the neighborhood. There is no charge to ride through the neighborhood to see the lights, but donations are accepted, and that’s how they are able to pay for the costs of the lights and upkeep for the area year-round. “Hoggards’ family Christmas Wonderland of Lights is for everyone from the youngest to the oldest. We do it because we love Christmas, and it makes people happy,” Herman Hoggard said. “It makes it worthwhile hearing from people that it uplifted their spirits because of all the time we spend on it and everything we do here.”⋇
OUT & ABOUT
CALENDAR NOVEMBER
ALL MONTH
BCTMA Jams Turnage Theatre
Thursday nights/Saturday mornings open jams. Thursday nights from 6:30 to 8:30 p.m. and Saturday mornings from 10 a.m. to 1 p.m. Musicians and fans are encouraged to attend and play. No admission fee. Sponsored by Beaufort County Traditional Music Association. www.bctma.org.
Nov. 1-2
Marquee on Main Film Festival Turnage Theatre
Third-annual film festival celebrating North Carolina film makers, and/or films about North Carolina. 252-946-2504.
Nov. 3
Rose Haven Garden Party Rose Haven
3-5 p.m. Come listen to music in the Healing and Artful Gardens while enjoying an afternoon beverage and assorted tasty desserts. For more information, email robert@pamlicorose.org.
Ivey Gut Hike Goose Creek State Park
10 a.m. Meet at the primitive campground parking lot to hike a portion of the Ivy Gut trail. We will get to check out the great views overlooking Goose Creek. This hike is approximately one mile. Bring water and wear sturdy footwear.
public.(Rescheduled from July Sunday in the Park). For more information call 252946-2504.
Nov. 9
Leave No Trace Goose Creek State Park
10 a.m. Help keep our parks clean for others to enjoy. Meet in the visitor center and learn about the seven principals of LNT. They are practices to help minimize environmental impacts for anyone visiting the outdoors. Learn, Explore and Educate.
Sound Rivers Oyster Roast Washington Civic Center
Nov. 7
Fine Arts Show Turnage Theatre
5:30 p.m. Opening reception for Arts of the Pamlico’s 55th-annual Fine Arts Show, 252-946-2504.
Nov. 8
Outdoor Concert Festival Park
6 p.m. Smokehouse in concert, free to the
6-10 p.m. Sound Rivers 34th-annual Oyster Roast includes unlimited steamed oysters served under the stars, chili and chowder, craft beer, live music and the best silent auction around. 252-946-7211.
The Emerald City Big Band Turnage Theatre
6:30 p.m. Arts of the Pamlico presents local favorite, The Emerald City Big Band. 252-946-2504.
62 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
Nov. 10
Basics of Prescribed Burning Goose Creek State Park
10 a.m.. Fire is a valuable tool in maintaining a healthy ecosystem; this talk is about the reason why we burn, how we burn and how it can benefit the landscape. Meet in the visitor center. 252-923-2191.
Nov. 14
“Shades of Buble” Turnage Theatre
7:30 p.m. Beaufort County Concert Association presents “Shades of Buble,” a three-man tribute celebrating the career of multiple Grammy Award-winning artist Michael Buble. www.gobcca.org.
Nov. 16
Ocracoke Benefit Concert Turnage Theatre
7 p.m. Music Across the Sound: Benefit Concert for Ocracoke Island Artists, to raise funds for artists and cultural efforts on the island to help them recover from Hurricane Dorian. Call 252-946-2504 for more information.
Thanksgiving Combo Fun Shoot Hunters Pointe Sporting Clays
Visit www.hunterspointenc.com/Events. html or call 252-975-2529 for more information.
Inner Banks STEM Center Dinner Dance Washington Yacht & Country Club
6 p.m. Annual Inner Banks STEM Center Dinner Dance, a fundraiser to bring STEM events to local youth. 252-923-9482 or 252-944-1149.
Nov. 17
Tar Kilns and Long Leaf Restoration Goose Creek State Park
2 p.m. Meet in the visitor center to learn about the ecological/economical history of the park and its impact on long leaf pine trees. We will discuss tar kilns, naval stores and briefly discuss the current state of the Long Leaf Restoration. Come prepared to discuss how North Carolina is known as the Tar Heel State.
Nov. 21
Variety Show Turnage Theatre
7 p.m. Monthly musical extravaganza hosted by the Beaufort County Traditional Music Association. Free, donations appreciated.
Nov. 26
“A Christmas Carol”
Dec. 1
Live Oak Trail Hike
Turnage Theatre
Goose Creek State Park
7 p.m. Get in the holiday spirit as Arts of the Pamlico AOP Players present Charles Dickens’ “A Christmas Carol.” Free. 252946-2504.
2 p.m. Meet at the swim beach parking lot to join a ranger on a leisurely stroll along the Live Oak Trail. 252-923-2191.
Nov. 29
Turnage Theatre
Bath
2 p.m. Come watch this movie version of the acclaimed Broadway play. Free. 252-946-2504.
Christmas Tree Lighting 6 p.m. Join North Carolina’s oldest town’s residents for their annual tree-lighting ceremony, featuring caroling, special guests, refreshments and more!
Nov. 30
Classic Christmas Film-a-thon
“Rent”
Christmas Parade Bath
2 p.m. Visit North Carolina’s oldest town and one of Beaufort County’s biggest Christmas parades!
Turnage Theatre
Noon. “Miracle on 34th Street,” “Babes in Toyland” and “Scrooge.” Free. Suggested $5 donation.
Mallard Creek Hike Goose Creek State Park
2 p.m. Put the turkey leg down and hit the trail. We will be hiking the Mallard Creek Loop Trail which is approximately 1.25 miles long. Bring water, binoculars and wear sturdy footwear. Meet in the last parking lot.
Dec. 4-7
Mistletoe River Roving North Carolina Estuarium
10:30 a.m., 1:30 p.m. each day; Saturday, 10:30 a.m. only. Free. Join in the hunt for natural mistletoe along the shores of the Tar-Pamlico River! Our guide explores the natural and cultural history of this holiday sprig. Roving promises to be a wonderful and fun way to get in the spirit of the season and maybe start a new holiday tradition! Children must be at least 6 to ride. Registration required. Call 252-9480000.
Dec. 6
Nov. 22-24
Christmas concert
Turnage Theatre
7 p.m. Beaufort County Choral Society sings old and new favorites at their annual Christmas concert. Free. 252946-2504.
“Hansel and Gretel”
Turnage Theatre
East Carolina University Opera performs of Hansel and Gretel. Evening and matinee shows. For more information, visit www. artsofthepamlico.org.
Dec. 7
Nov. 23
Washington Christmas Parade
Goose Creek State Park
ALL MONTH
10 a.m. Sponsored by the Kiwanis and the City of Washington, Santa comes to town for the annual Christmas parade. 252 974-2114/252-945-7253
Turnage Theatre
Holiday Homes Tour
Flatty Creek Paddle 9 a.m. Join a park ranger for a kayak trip down Flatty Creek. We will be meeting at Dinah’s Landing. Space is limited, so registration is required. Please call the park at 252-923-2191 to register.
Christmas Parade Chocowinity
10 a.m. Launch the holidays with Chocowinity’s annual Christmas parade and Expo. The Expo starts at 7 a.m. with vendors, arts and crafts, food and more. Fun for the whole family!
Downtown Washington
DECEMBER BCTMA Jams Thursday nights/Saturday mornings open jams. Thursday nights from 6:30 to 8:30 p.m. and Saturday mornings from 10 a.m. to 1 p.m. Musicians and fans are encouraged to attend and play. No admission fee. Sponsored by Beaufort County Traditional Music Association. www.bctma.org.
Turnage Theatre
10 a.m. – 4 p.m. Arts of the Pamlico’s Holiday Homes Tour is a fan-favorite fundraiser for the arts nonprofit. Take a self-guided tour through these decorated-for-the-holidays homes; $20 in advance ($22 using card)/$25 day of event. 252-946-2504.
NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 63
Christmas Shop
Christmas Parade
Turnage Theatre
Edward
10 a.m. – 1 p.m. Find locally crafted gifts for friends and family at Arts of the Pamlico’s Christmas shop. 252-946-2504.
3 p.m. It’s the last Beaufort County Christmas parade of the season — if you haven’t caught up with Santa yet, make sure you catch him at Edward’s annual parade!
Historic Bath
Christmas Concert
Christmas Open House and Candlelight Tours
10 a.m. – 2 p.m.; 6 p.m. Visit Christmas in North Carolina’s oldest town with its periodaccurate decorations, demonstrations and more. During the day, tour the Bonner House and Palmer-Marsh House (free). At 6 p.m., step into an 18th-century Christmas party complete with music, re-enactors discussing the politics of the time, games and refreshments ($2) 252-923-3971.
Turnage Theatre
3 p.m. Beaufort County Community Orchestra members play holiday favorites at their annual Christmas Concert. Free. 252-946-2504.
Dec. 20
The Embers Holiday Concert Turnage Theatre
Bath’s First Christmas Market Swindell’s Store, Main Street, Bath
Noon to 6 p.m. Bath’s Christmas Market at Swindell’s store, featuring locally made arts and crafts, beverages, goodies and much more to start off the season!
Owl Outing Goose Creek State Park
4:30 p.m. Owls! Owls!! Owls!!! They see you, but you might not see them. Learn some facts about these mostly nocturnal animals. Afterwards, we will take a hike down the Palmetto Boardwalk and listen to their calls. Meet in the visitor center.
Dec. 8
Christmas parade Aurora
3 p.m. Come celebrate the season on the south side of the Pamlico at Aurora’s annual Christmas parade!
Dec. 13
Christmas Variety Show Turnage Theatre
7 p.m. Arts of the Pamlico’s annual C h r i s t m a s Va r i e t y S h o w. F r e e . 252-946-2504.
Dec. 14
Natural Wreath Making North Carolina Estuarium
10:30 a.m. Tis’ the season to deck the halls with boughs of holly, sprigs of cedar, magnolia bundles and more. We provide the palette you bring the holiday spirit! Join us for the Estuarium’s holiday tradition of natural wreath making on the Pamlico. Greenery wreath forms are provided. $12. Registration required. 252-948-0000.
Christmas parade Belhaven
11 a.m. Another annual favorite, the Belhaven Christmas parade goes hand in hand with the Festival of Trees and the Toy Trains of Belhaven exhibit.
Candlelight Tour of Homes Belhaven
5:30-8 p.m. Tickets are available at the Belhaven Chamber of Commerce office. Self-guided tour of eight holiday homes in Belhaven. $25.
“Polar Express” Turnage Theatre
1 p.m. Arts of the Pamlico presents “The Polar Express” celebration, including movie, refreshments and more. 252-946-2504 or artsofthepamlico.org.
Christmastime on the Underground Railroad Washington Waterfront Underground Railroad Museum
5-7 p.m. A presentation of Jonkonnu and a and sampling of traditional holiday foods is included. Reservations required.
Dec. 15
Welcome to Goose Creek Goose Creek State Park
2 p.m. This presentation will introduce all the wonderful things you can find at the park from recreational opportunities to our wonderful natural communities. This is great for first-time visitors or anyone wanting to get to know the park. Meet at the visitor center. 252-923-2191.
64 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
7 p.m. Beach music favorites The Embers, featuring Washington native Craig Woolard, are back again to rock the Turnage with a holiday concert. Tickets go fast! $25 cash/$27 credit. 252-946-2504 or www. artsofthepamlico.org.
Dec. 21
All About Bears Goose Creek State Park
10 a.m. Meet at the visitor center to learn all about the life and biology of black bears by taking a virtual tour of eastern North Carolina. You will discover when and where is the best place to view these sometimes-elusive animals. 252-923-2191.
“Elf” Turnage Theatre
2 p.m. A Christmas favorite, bring the whole family to see the movie “Elf” and stick around for refreshments and more! 252-946-2504.
Dec. 28
Paint in the Park Goose Creek State Park
7:30 a.m. Join a ranger in appreciation of our beautiful park. We will be bringing painting supplies down to the Pamlico River swim beach tables and creating some nature-based artwork. Paper, acrylic paint and brushes will be supplied. However, it is recommended to bring your own supplies as well, if possible. Registration required. 252-923-2191
New Year’s Eve, Eve, Eve Show Turnage Theatre
7 p.m. Join improv group IC Improv to laugh in the last days of the old year. 252-946-2504.
Christmas Belles A Candlelight Christmas Celebration
December 14 & 21, 2019 | 4:30 - 9:30 p.m. Walk by candlelight through 100 years of Christmas celebrations with the notable women of 18th and 19th century New Bern.
TICKETS & INFORMATION PHONE: 252-639-3524 www.tryonpalace.org/candlelight TITLE SPONSOR:
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NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 65
WHY I LOVE WASHINGTON
BECOMING PART OF THE family WRITTEN BY BROWNIE FUTELL | PHOTOGRAPH BY VAIL STEWART RUMLEY
A
few weeks ago I was asked to offer the toast at my Washington High School reunion. Among the words I offered was this: “When we gather, it is less of a class reunion and more of a family reunion.” I could just as easily have been talking about the bonds that hold all of us in Washington together. Washington has many special attributes that distinguishes itself but fall just short of making it truly unique. We have sweeping front porches where the tea is syrupy sweet and the welcoming smiles are even sweeter. We have a fascinating history, a rich agricultural and seafaring heritage, boundless natural resources, a vibrant cultural arts scene and deep and abiding communities of faith. And we embrace our visitors with a warmth where “y’all” quickly becomes “all.” But it is what happens when the rare uninvited guest shows up at our doorstep that makes us unique. When that rare unwanted visitor arrives, with names ranging from Hazel to Dorian, the heart and value of Washington is truly revealed. We witness neighbor helping neighbor. But more importantly, we witness stranger helping stranger. Simply put, when things are at their worst, we are at our best. People on the river are happy to give. So for those of you who have called Washington home for many years, please join me in counting our shared blessings. And for those of you who just discovered our jewel on the Pamlico-Tar, we are so glad you found us. Welcome to the family!⋇
66 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019
If you come down to the river Bet you gonna find some people who live You don’t have to worry ‘cause you got no money People on the river are happy to give — JOHN FOGERTY
NOVEMBER/DECEMBER 2019 | WASHINGTON THE MAGAZINE • 67
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Call 855-MYVIDANT (855-698-4326) for an appointment with a doctor near you. VidantHealth.com
68 • WASHINGTON THE MAGAZINE NOVEMBER/DECEMBER 2019