Charlottesville HOME Magazine Sept/Oct 2014

HOME C H A R L O T T E S V I L L E

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At Home in Farmington design team transformation

Versatile Interiors designing with timeless pieces

oyster plates luxury outdoor cooking gleaming hardwoods INTERACTIVE CONTENT INSIDE

September/October 2014, vol. 1, No. 4

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OCT 18-19 at 2:00 pm

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n editor ’ s note “School days, school days, dear old Golden Rule days.” I can still remember singing it when I was in kindergarten.

Whether you have school-aged children or not, I think most of us associate September with all those nice “fresh start to a new year” feelings.

Many of us are looking for some fresh inspiration for our tried-and-true routines. If you carry your lunch to work each day or pack one for someone else, this edition’s Culinary Corner is the article for you! We’ve got several new recipes, specially designed to travel well, plus a few cute containers to help you better enjoy your lunch al desko.

Other homekeeping articles in this edition include advice about wood floor care and news about a few products that could enhance your experience when listening to music or watching television at home. We’ve got a few hints about taking care of your hard-working lawn tools and we’ll acquaint you with a few outdoor plants that might not be on your radar.

It’s such a nice time of year for outdoor entertaining and you can take your party game to the next level with a few luxe-cooking items, especially made for cooking outdoors. By adding a pizza oven, Big Green Egg or fancy attachments to your grill, you’ll never again be that lone grill master on the deck while the rest of the party is happening indoors!

It’s time for festivals, foliage and fall fun.

HOME C H A R L O T T E S V I L L E

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Volume 1 I ssu e 4 PUBLISHER

Julie Pierce MANAGING EDITOR

Laurel Feinman EDITOR

Meridith Ingram ART DIRECTOR

Trisha Roth CONTRIBUTING WRITERS

Kristen Bondurant Lucy Cook Phoebe Dinsmore Laurel Feinman Heather B Hayes Noelle Milam Cory Morgan Rory Rhodes Jim Richardson Jerry Sole PROOFREADER

Eileen Lass

Enjoy the bounty of the season,

GRAPHIC ARTIST

Tiffany Allen Edwana Coleman Helga Kaszewski

— LAUREL FEINMAN, MANAGING EDITOR laurel@westwillowpublishing.com

PRODUCTION COORDINATOR

Beth Moore PHOTOGRAPHERS

Andrea Hubbell KG Thienemann

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West Willow Publishing Group, LLC (434) 386-5667 westwillowpublishing.com Copyright 2014 by West Willow Publishing Group, LLC. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means without written permission from West Willow Publishing Group, LLC. All pictorial material reproduced in this magazine, whether in a produced ad or by itself, has been accepted on the condition that it is with the knowledge and prior consent of the photographer or the artist concerned.

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C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

contents

Ch a r l ot t e s v ill e h o m e S e pt e m b e r/O c t o b e r 2 0 14

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8 15 40

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features Luxury O utdoor Cook ing

Take your grilling game to the next level

BY HE AT HE R B H AY ES

N eigh borhood spotlight : Fifeville

A fresh look at an old gem

BY Lau r e l F e i n man

Show case Home

Top-to-bottom renovation in Farmington

BY Lau r e l F e i n man

Cover photography by Andrea Hubbell at the home of Brooke and Madison Spencer.

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Ch a r l ot t e s v ill e h o m e S e pt e m b e r/O c t o b e r 2 0 14

departments 22

26

36

50 DESIGN

IMPROVE

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22 H u nting for T reas ure Collecting oyster plates

50 Wood Floors Keeping them beautiful

26 I ntrodu ctions in the Garden Get to know five unique plants

36 I t 's in the Bag Fresh ideas for toteable lunches

BY C O RY MO R GAN

BY LAU R E L F EINMAN

31 Y o u Need a Bench!

Put this design darling front and center

By K r i ste n B o n d u rant

58 Home Sound Systems New technology makes it easy

BY J i m R i c har d s o n

BY NOE LLE MI LAM

60 T ool Time Taking care of your garden tools

By R o ry R h o d es

62 A Taste of the Orient DĂŠcor with an Asian influence is always in style

BY LU CY C OO K

52 Kitchen Organization Top chefs dish expert advice

BY J E R RY S O LE

66 Parade of H O M E S 51st annual event showcases local homes

BY P HOE B E DIN S MO R E

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S pecial I nterest 6 6 Index of advertisers 6

C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

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c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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Grills and Thrills Cook Year-Round with New Choices in Luxury Equipment

By H e at h er B Hay es 8

C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

Cooking out is a staple of American life that can be counted on to bring together family, friends and community for a meal, camaraderie and memory making. Like most traditions, though, backyard dining has evolved over time…and it continues to do so, as outdoor cooking equipment has grown in both its functionality and its sophistication.

Just as charcoal pits once gave way to gas grills on wheels, a new breed of rugged but luxurious cookware is now making its way onto patios, decks and docks, injecting new life into the backyard cookout. These tools include Italian brick wood-fired pizza ovens, stand-alone smokers, Kamado grills and professional built-in gas grills outfitted with rotisserie motors, warming ovens and multiple side burners, along with all the requisite prep and cleanup necessities.

Now, if you believed that these high-end tools were staples in the architecturally designed and mason-installed outdoor kitchens of the rich and famous, you’d have been right—at least until about two years ago. It was then that prices on these appliances started to drop, making them more affordable for the larger population.

And just in time: According to the 2014 State of the Industry Report released by the American Hearth, Patio and Barbecue Association, Americans increasingly want to cook out not just during the summer months, but throughout the year, with Thanksgiving, New Year’s, Super Bowl Sunday and Easter among the most popular days for a feast cooked in the backyard. And nearly half of grill owners see their outdoor grilling area as a functional cooking area of their home. c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

“We definitely see more and more people looking to cook, eat and entertain outside as much as possible, and as that trend has taken hold, manufacturers are coming out with professional-grade products that are in a wider range of price points,” explains Sarah Burns, showroom manager for Ferguson Bath, Kitchen and Lighting Gallery. “So even if you don’t have a multi-million dollar home or a $60,000 budget, you can still have the professional outdoor grilling and entertaining experience.”

Think it Through

If your to-do list has always included a plan to do more outdoor entertaining, it might be tempting to run out and grab the latest smoker or pick up an upgrade to that five-year-old grill that takes too long to start and cooks unevenly.

Keep in mind, however, that professional outdoor equipment is an investment for the long haul. Unlike commodity products sold off the shelves of big box stores, professional grills and other outdoor cooking tools are built for the more serious outdoor chef, and built to last. They provide more innovative, reliable and high-quality cooking functionality and performance than lesser-priced grills, and use durable, outdoor-rated materials like stainless steel, cast brass and ceramic that come with lifetime warranties. For this reason, you should plan to put in as much research rigor and planning as you would when investing in any other major home appliance.

“Grills and smokers and other tools are not one-size-fits-all products,” says Mike Koon, appliance manager for Ferguson.

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He recommends that you—in consultation with any other outdoor chefs in the family—first take time to percolate over the following considerations:

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hat kind of cook are you? With professional outdoor W equipment, no culinary style is off-limits, so allow yourself to dream beyond the typical backyard menu of hot dogs and barbecued ribs. Ask yourself: What kinds of dishes do I really like and want to serve? With today’s options, you can bake, fry, boil, broil, grill, blacken, smoke and rotisserie almost any kind of meat, fish, shellfish, vegetables, fruits, stews and even desserts—so take time to match your cooking preferences with outdoor appliance functionality.

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hat kind of entertainer are you? Do you routinely W host 100+ people or just your extended family and a few neighbors? With outdoor cooking equipment, size does matter, especially if you want to serve everyone at once rather than in shifts. For this reason, capacity and cook surface area should be key considerations when choosing any cooking appliance. Another factor: How often do you cook and when? This will help you decide whether to go with built-in or freestanding equipment that can be transported to other locations.

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hat’s the flow? Think through how your guests naturally W mingle in relation to your cooking and serving preferences, as well as your seating layout and the local elements (like wind patterns and shady spots in your backyard). What types of cooking do you plan on doing, and where and how will you prep and serve food? All of these questions are especially important if you’re leaning toward investing in a built-in grill, a pizza oven or permanent serving and cleaning stations.

The Grill’s the Thing

The grill has been—and always will be—the heart of the outdoor cooking experience. Thus, a decision to upgrade to a ceramic Kamado grill like the Big Green Egg or a professional gas grill pretty much guarantees you an ongoing return on your investment. The payoff? Great food for years to come.

Let’s start with the Kamado grill, which is based on the coaland wood-fired ovens and stoves used in Japan for the last few thousand years. Though relatively small in size, it will turn out some big flavors at your next outdoor celebration.

Priced anywhere from $500 to $4,000, these unique outdoor appliances are typically made from ceramic or natural stone materials, which allows chefs to achieve the very high and very low temperatures needed to both grill and smoke meats and vegetables. The Kamado grill brings real versatility and efficiency to the outdoor chef, providing an easy ability to whip up everything from breakfast and dinner entrees to appetizers and desserts. Its small, round form also means you can easily load it up into the SUV and take it on the road for beach parties and tailgating.

Though different Kamado grill products might look a lot alike, you’ll find variations among the growing options on the market.

The Big Green Egg is the most famous—and most popular— product available, thanks to its relatively low price, durability and range of sizes, including one large enough to cook an extratubby turkey at Thanksgiving. However, other manufacturers have recently chimed in with some real innovation. For instance, Primo now offers an oval-shaped Kamado grill with a dividable firebox that allows outdoor chefs to double up and perform both direct and indirect cooking. Other products stand out for unique materials, heavy-duty construction and some useful extras like side tables, electric starter systems, wheel carts and removable ash catchers.

Then, of course, there’s the professional gas grill, powered by natural gas or propane, which can be purchased as a built-in or C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

stand-alone model. An investment starts at around $2,500 and rises from there based on the cook surface and the number of burners involved, and how many other cooking functions and features you need.

You should buy as much grill as your budget allows, says Koon, but even if your budget is tight, you won’t go wrong if you stick with this product class. Just like choosing between a BMW and a Mercedes-Benz, you’re still going to get luxury value even if you go with a model at the lower end of the price spectrum.

“Even the less expensive professional grills are going to give you a cooking performance and a durability that is way superior to any commodity grill,” explains Koon.

That’s because these grills allow you the ability to fire up, fine-tune and maintain your grill’s power as needed to deliver a perfectly-cooked and perfectly-timed meal. Heat zone separators allow you to isolate cooking zones so you can cook different foods at the same time without burning or undercooking your items. Temperatures can be turned down low enough to gently grill fruits and vegetables or high enough to sear a large roast and lock in its juices before switching to a slow roast.

And most high-end gas grills come with specialized briquettes, sometimes referred to as “flame-tamers,” that distribute heat evenly across the grill, improve safety and enhance food flavoring. “You can set your grill at a mediumlow temperature, grill 30 burgers at a time, and never get the first flame-up,” Koon says. “And your temperatures are very consistent, from one end to the other across the grill, so you don’t have hot spots and cold spots.”

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Professional gas grills also offer the little extra utilities that can make a big difference in the cooking experience. As an example, professional gas grills made by Lynx, a leading manufacturer, come standard with halogen grill-surface lights so you don’t have to bring out the flashlight to see your food; a “hot surface” ignition switch that relies on a hot element positioned directly above the burner port to ignite the burner quickly, easily and safely; and cast brass burners that maintain their cooking temperature even if a cold breeze suddenly kicks up.

From this foundation, power grillers can start to add specialized cooking capabilities. You can get extra burners, including those with a high-enough BTU output for cooking large pots of steamed crabs or wintertime stews. Many professional grills also come with a varying-sized smoker box, as well as ovens or fire-grilling drawers that enable you to bake bread, pizza and desserts such as cakes and cookies. Other options include an internal motorized rotisserie bar for slow-roasting chicken, flat surfaces for cooking scrambled eggs, pancakes and grilled vegetables, and warming racks that allow you to keep food hot and ready to serve while you mingle with guests.

Smokin’ Good!

The fine art of “smoking,” a slow-cooking process with its own unique flavoring, has become so popular that it’s really become a culture all to itself, according to Koon. “Some people nowadays like to smoke more than grill, so they are willing to invest more heavily in large-capacity, stand-alone smokers, which allow them to cook different cuts of meats, like briskets, shoulders, and loins,” he says. “You can get a smoke box within your 12

C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

professional grill, but if you are routinely cooking for large crowds of people and you’re trying to get large volumes of food out at the same time, then a stand-alone smoker is optimal.”

Products are differentiated by a lot more than just size, however. Higher-quality smokers can cost anywhere from $400 to $10,000 and come with different power options, including wood, charcoal, propane, wood pellets and electricity. Some come with wheels and are portable, while others are too heavy (weighing up to 500 pounds) to move anywhere. The serious smoker, Koon says, will likely opt for an appliance with multiple shelves so they can cook different meats at the same time.

Pizza on the Patio

Feeling more in the mood for pizza than smoked pork? You can still keep the party outside, thanks to a rekindled interest in baking with wood-fired outdoor pizza ovens.

Koon notes that he is working with a customer who recently imported a $20,000 brick-lined, real-deal pizza oven from Italy, but you don’t have to reach that deep into your wallet to enjoy an Old World, lawn-side pizza experience.

As backyard baking grows in popularity, “a lot of manufacturers are coming out with ovens that are smaller and more affordable but still have the brick lining and the high temperatures and functionality you get from the higher-end pizza ovens,” says Burns.

These ovens can be found for anywhere from $2,500 to $6,500. However, by relying on brick, ceramic or more modern alternative insulation materials, they can still achieve the very high hearth and dome temperatures needed to bake the perfect pizza—not to mention bread, roasts, fish, potatoes and

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vegetables. What’s more, the pizza oven’s ability to retain heat long after the pizza is done makes it a great source for cooking side orders of soups, stews and beans.

Outdoor Kitchens in a Box

You can enhance your outdoor cooking capabilities with piecemeal purchases based on your personal preferences and budgets. However, if you’ve long aspired to have a nicely designed, integrated outdoor kitchen, your dream has arrived…ready to assemble out of a box.

Lynx just introduced its new Sedona line of turnkey outdoor kitchens.

These products are available in varying sizes, but they all feature a professional grill and an outdoor-rated refrigerator built into a freestanding island. The island comes in a choice of finishes and colors and includes a wraparound area large enough to be used for seating or serving areas. The product also features outdoor-rated electrical outlets and USB charging ports.

“For less than $10,000 and less than half a day of installation time, you’ve got a functional outdoor kitchen that looks very custom and that can be fully enjoyed,” Burns says, noting that the product comes with all the required ventilation, lighting, plumbing, gas and electrical hookups.

This type of setup isn’t for everyone. Those who have specialized cooking preferences or entertain for large crowds will still look to other products, but for those who want to enjoy basic outdoor entertaining throughout the year, this outdoor kitchen in a box offers quite a lot of bang for the buck, says Burns. Moreover, because it’s actually installed into the basic infrastructure of the house, the price can be absorbed in an original mortgage or refinance.

“It really comes down to choice, and we’re seeing so much of it right now,” she says. “The more people want to cook and entertain outdoors, the more they’re going to find high-quality products that meet their preferences and their budgets. There’s a little something available for everyone.”

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C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

Fifeville

It’s not just a neighborhood, it’s a community

BY L au r el F ei n m a n P h ot o g r a p hy by KG T hi e n e m a nn

Just across the railroad tracks from West Main Street, between the UVA Medical Center and the Downtown Mall, lies Fifeville—a tree-lined neighborhood of modest old homes and narrow one-way streets. Its name was derived by the city to honor the farm, owned by the Fife family and parceled off for residential and commercial use in the mid-1800s, where the neighborhood now sits.

Fifeville is a neighborhood that is gaining in popularity, thanks to its proximity to downtown and the University.

For many, being able to walk or bike to school or work is one of the main reasons they’ve chosen to live here.

Most homes in Fifeville were built around the turn of the century and are situated on small lots. Many are built of frame construction atop brick foundations, built with bricks from the brickyard that was once a cornerstone of the neighborhood. Most of them have welcoming front porches with Victorian Revival-era details like steeply pitched central front gables and bracketed eaves. It’s easy to visualize these streets when the neighborhood was new and folks greeted passersby from their porches in the evenings after work.

Over the years, many of the homes in Fifeville have been neglected and fallen into disrepair. A few have even been condemned or razed. But some visionary builders and homeowners are rebuilding and refreshing this neighborhood—and they are taking great care to be mindful about preserving the health and history of the community while they do it.

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TOTAL TRANSFORMATION ON NALLE STREET Jeff Barratt is a master woodworker who has a degree in physics and a special place in his heart for the contemporary lines and simplicity of Shaker furniture. Jeff can do it all himself, from new construction to finish carpentry and cabinetry. He says that’s one of the reasons why it took him and his wife Angela nearly six years to restore their home on Nalle Street. After all, it’s not easy finding the time and energy to renovate your home after a full day of running your own business.

“It was a massive undertaking to transform an 1890s home from an up-and-down duplex back into a single-family dwelling,” he says. The original structure saw many add-ons through the years, all of which Jeff had to completely remove, rebuild or reconfigure. A kitchen and family room on the ground level and a master bedroom suite upstairs now stand where there once was a two-story porch.

Because the original structure was so compromised, Jeff couldn’t reuse most of the old house parts. However, the beadboard in the built-in kitchen hutch was original to the home and can be found in a few other places as well. The pine floors in the new family room had actually been wall studs in the demolished additions. Jeff milled them into tongue-and-groove 16

flooring in his shop. He says, “It was insanely labor-intensive, but I’m glad I did it.”

Upstairs in the master suite, the floors are a patchwork of hickory, ash and cherry. Although the floors were not repurposed from the original structure, Jeff used reclaimed wood from his father’s property near Warren County, given a new life here in Fifeville.

Now that the renovations are complete, Angela says, “We worked very hard to honor the history of this vibrant neighborhood by modernizing the house in ways that remain true to the character of the neighborhood and the style in which the house was originally designed.”

As they reflect on their decision to take on such a big project, Jeff and Angela say that they are proud to be a part of the neighborhood. Angela says that the neighborhood already felt vital to them, so while they don’t necessarily feel that they are part of a “revitalization movement”, they do feel that they are helping preserve and sustain housing stock in the community.

Jeff adds, “There is such diversity here. Young families buying their first homes and college students who are renters coexist with residents who have lived here their whole lives.”

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For residents like Jeff Erkelens and Joey Conover, an empty lot signifies hope and opportunity for neighborhood renewal.

Fifeville is not just where they live, it’s also a hub for their construction business, Latitude 38.

Joey grew up a few blocks away from here and has a lifelong commitment to being a good steward of her city. Her parents are former Charlottesville City Councilors John Conover and Virginia Daugherty—community activists perhaps best known for their work spearheading the Rivanna Trails Foundation and its footpath encircling the city, and for helping revitalize the Downtown Mall in the 1990s.

Joey serves as the communications chairman for the Fifeville Neighborhood Association and is one of its biggest cheerleaders.

She says, “This neighborhood has easy access to Tonsler and Forest Hills parks, public schools, and we can easily walk to downtown to eat, see friends and hang out.”

Each home in Fifeville is unique and theirs is no exception.

It has an eclectic vibe and its façade is clad in a funky mix of rusty corrugated steel and reclaimed wood. Joey explains, “Our siding is called corten siding. There’s nothing too functionally special about it, it’s just a look that we like. It is used on bridges and barns a lot. It creates a rust coating that actually prevents further corrosion.”

The front entrance is sort of an antechamber, leading the way to a large open space beyond. A home office is on the right and a mudroom and powder room are to the left. The powder room has a surprising feature: wavy walls. Manipulating highly pliable Spanish cedar and using it as wall paneling created this artistic effect. Joey explains, “The wood is trim excess from fine finish carpentry and is sometimes sold as kindling.” On the opposite wall, the soundboard from an upright piano adds additional visual interest to the small space.

A built-in daybed creates a reading nook that divides the rest of the area downstairs into two compartments, a living room and a kitchen. The walls are covered in painted pine and reclaimed wood paneling. The character of the wood shines through the paint, giving it a whitewashed effect. The dark grey kitchen countertops are from Alberene Soapstone, indigenous to our area. Although the stainless steel appliances are modern, they mesh well with the traditional apron-front farmhouse sink—a focal point in the kitchen.

Joey and Jeff own other properties in the neighborhood and are currently renovating a circa-1915 house three blocks from their home. Jeff says, “We feel like we are riding a wave in rebuilding the neighborhood. There are others who have been working on it longer than we have. We’ve joined them in the effort to restore Fifeville.”

C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

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A HEALTHY HOME Not long after moving into a lovely old home in downtown Charlottesville, Kendall Cox became extremely sick. Turns out, she had developed a range of environmental sensitivies, including a severe allergy to mold, because her immune system was completely worn down from suffering for years with an undiagnosed case of Lyme disease. Kendall explains that after consulting several different doctors, they all came to the same conclusion: she had to move.

Older homes with crawl spaces in this climate often have moisture and mold problems. And new homes tend to be built with materials that can generate toxic gasses for a long time after construction. So, for people like Kendall, home buying can be a catch-22.

As she was relaying her story to good friends, the solution to the problem became apparent. Her friends lived on a large lot in Fifeville and offered to sell her a portion of it. She says, “I already knew more than a dozen people in the neighborhood. Fifeville already felt like home.” After going through the necessary permit and zoning process, Kendall made plans to build her new house.

Kendall designed the layout of her new home herself, but when it came time to think about its construction, she turned to family friend Doug Lowe of Artisan Construction. Already well known for his commitment to environmentally friendly building practices, she knew he would also be willing to work with her environmental sensitivities. Kendall says, “There are a couple of construction companies in Charlottesville that have begun to specialize in healthy-building practices. However, I went with 2 0

Artisan because I knew I could trust Doug and work closely with him on the selection of materials.”

Kendall explains that “healthy building” is the way of talking about non-toxic, human-friendly construction in the same way that “green” is the way of talking about environmentally friendly construction. She says, “People often confuse green with healthy.

But sometimes, what’s considered green is not necessarily healthy for humans. We had to be careful.”

Lowe credits Kendall for doing much of the research regarding the special materials and construction methods he would need to use in her home’s construction. You might think this means her home must be constructed with expensive and obscure materials, but not so. Lowe says that the methods he used in building Kendall’s home are traditional, rather conventional construction practices. He says, “We used a blend of old framing techniques mixed with modern, readily-available materials. Everything was budget-friendly.”

Each of the materials in Kendall’s home was chosen after being closely analyzed according to its material safety data sheet.

Wherever possible, the builders avoided products that could emit toxic vapors from formaldehyde and high volatile organic compounds (VOCs). VOC levels tend to increase when they’re in an indoor environment, since they’re essentially trapped inside the building. Paint, paint thinner, adhesives, wallboards and many other materials typically used to construct homes can contain VOCs. C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

K E N DA L L’ S S O O T H I NG PA I N T PA L E T T E : Main living room: Balboa Mist (Benjamin Moore) Tr i m t h r o u g h o u t : D e c o r a t o r ’s W h i t e ( B e n j a m i n M o o r e ) Kitchen cabinets: Fieldstone Gray (Benjamin Moore) Bathrooms: Creamy (Sher win Williams) Attic ar t studio: R e v e r e P e w t e r ( B e n j a m i n M o o r e )

So, for instance, Lowe and his team opted to use poplar boards for the subfloor rather than formaldehyde-laden plywood or chipboard. He says that they found that, in many cases, there are plenty of healthy construction alternatives available.

Also part of its healthy design, the home sits on a slab with a sophisticated drainage system under and around it, alleviating the possibility of having a moldy crawlspace or basement. Even the HVAC system was carefully chosen because of its deliberate fresh air intake and filtering system. Lowe says, “We don’t live in a bubble, so if you can’t remove an irritant completely, you add fresh air to it and dilute it.”

During construction, Kendall also worked on her home’s interior design. Throughout her home, there’s an overall feeling of serenity. Kendall chose colors inspired by nature, reminiscent of sea glass and the sky on a cloud-filled day. Her color palette soothes and offers a restorative sense of calm.

All of these elements combined to create a beautiful, healthy home for Kendall. Because of the attentiveness to the materials and construction methods, Kendall’s home, which was completed in December 2013, never had a strong “new house” smell. She’s been breathing well ever since.

There’s a breath of fresh air coursing through Fifeville, giving new life to this long-established neighborhood. This new generation of homeowners respects its predecessors and is making special efforts to preserve Fifeville’s rich history so that it may be passed to those who will come after them. c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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monalisapasta.com 21

n DESIGN ANTIQUE COLLECTIBLES

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C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

Antique Oyster Plates Collecting pearls for your china cabinet

By L au r el F ei n m a n P h ot o g r a p hy by KG T hi e n e m a nn

It’s autumn and we’re quickly heading into “the ‘R’ months,” that time of year when oysters are considered to be at their best. While oysters themselves are not known for their good looks, the plates they were once served upon are. And southerners from Alexandria to Savannah and all the way down to N’awlins just love displaying them in their china hutches and on their walls. They’re a throwback to genteel times—and they happen to look terrific mixed in with stylish, modern décor.

Much like the shellfish they once served, antique oyster plates are a delicacy. The heyday of the oyster plate was during the Victorian era, between 1810 and 1870.

When well-traveled American hostesses noted that oysters were a mainstay on menus abroad, they began serving them back home by the plateful. In fact, the oyster craze was so prolific that by World War I, oysters were so over-harvested that they threatened to become extinct. As the oyster trend began to wane, so too did the need for an oyster plate. c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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M

ost antique oyster plates, usually made of porcelain or pottery, feature several recessed wells and are beautifully hand-painted with oceanthemed designs of sea creatures, often of the bi-valves themselves. A marked improvement on the saltines-and-shot glasses some folks serve from today!

Antique oyster plates can be found in a range of $75 to $500 per plate, sometimes more. Most favored by collectors is “majolica” pottery. Majolica is a type of glazed earthenware pottery, not a brand.

It is usually brightly colored and features hand-painted, realistic scenes from nature.

Majolica pottery’s origins come from Majorca, an island near Spain, but its style has been copied and reproduced in countries all over the world for hundreds of years. Common manufacturers of Victorian majolica include Minton, Wedgwood, Haviland, Limoges, Quimper

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and George Jones and Sons. For collectors, the most highly sought oyster plates come from France.

There are three basic shapes for oyster plates: geometric, kidney-shaped, and a special five-mold configuration nicknamed “the turkey.” Geometric plates feature a perfect circle of six oyster molds arranged in a ring with a space in the center for condiments. Kidney-shaped oyster plates refer to the shape of the plate itself, which is somewhat crescent-shaped. When the mollusk-holding depressions on an oyster plate are arranged in the piled-upon look of an oyster bed, this is called “the turkey” because, when viewed another way, the configuration resembles a turkey.

The depths of the indentations in oyster plates vary, indicating a specific style of service. Collectors can find very deep-welled plates that were designed for serving oysters over ice, plates with moderate indentations for serving oysters

still in their half-shells, and plates with round depressions designed to serve shelled oysters and their liquid.

As with other kinds of collectibles, reproductions of antique oyster plates abound. Often, reproductions will have small holes on the backside so the oyster plate can be displayed on a wall. If an oyster plate is truly Victorian, it will be very lightweight and delicate, and therefore should not be hung because plate hangers can scratch and stress the fragile plate. A better display method for an antique oyster plate is on a wooden display stand or in a china hutch.

When purchasing an antique oyster plate, you’ll want to avoid buying one with chips or cracks. Some scratches in the glaze etched by the wear and tear of rough shells can be expected, but chips and cracks will decrease the investment and the décor value of an oyster plate. The most valuable oyster plates tend to be the C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

Vo te d C vi ll e’s B es t A n ti q u e St o re ones with deep wells designed to serve pristine, shucked oysters.

By the way, it’s also not advisable to eat on an antique oyster plate, not because of the risk of damage to the plate, but because most antique pottery glazes contained very high levels of lead!

Experienced and beginner collectors alike might want to purchase an oyster plate guidebook and get to know a reputable antiques dealer that specializes in collectible china and pottery.

Guidebooks can educate collectors about markings and other details to help them better understand their plate’s origin and history, and indicate a little bit about their value. Of course, reputable antiques dealers can also verify the authenticity of a plate and are usually happy to share their expertise and love for such a unique collectible.

Beauty is in the eye of the beholder, and as with other works of art, choose what appeals to you. Whether yours are chosen because of their color, shape, pattern or design, your collection of oyster plates will quite literally be an acquired taste.

We wish to thank Cheryl Stone and Martha and John Layton for allowing us to photograph their private collections of oyster plates.

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n GARDEN GARDEN PLANTS

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C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

Unique Beauties

Five Uncommon Plants for Your Garden

By N o ell e M i la m

To the true gardener, compliments are like rain and sunshine. We need them. They keep us going, and growing, and trying new things. And there’s no better way to evince those coveted gushes than with something unexpected shining demurely from a garden bed or leaping out of a container with dramatic flair.

Fall is the perfect time to evaluate a corner of the patio, porch or yard planted with old standbys to see if it might benefit from one of these lovely divas: uncommon standout plants that thrive in our area. Some plants are available now and will benefit from a fall planting to give them time to get established. Others may need a special growing environment, and fall’s cooler temperatures provide an opportune time for you to prepare the site for its new inhabitant. At the very least, as the growing season wanes, fall is a great time to make notes about what worked well this past year and what didn’t, determine what changes you’d like to make while it’s still fresh in your mind, and make a “wish list” for next year. Even established gardens can benefit from a little something new that will add visual interest or update a boring bed or monotonous hedge.

Here, we’ve chosen five unusual plants with a little something extra. They’re all visual treats, but each also offers a hidden bonus: whether it be pest control, or intoxicating fragrance, or a cut flower that works equally in fresh or dried arrangements, you just might find your next garden star right here.

c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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www.southerngraceva.com 5309 South Seminole Trail | Madison, Virginia | 540-948-2239 Woodland Tobacco (Nicotaina)

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Given the historical significance of tobacco to Virginia history, this night-blooming beauty is definitely one to investigate.

Woodland tobacco is a clumping annual that grows 4 to 5 feet tall, with distinctive lime green foliage and delicate trumpet-shaped blossoms whose fragrance has been likened to buttercream frosting and jasmine. They are outstanding border plants, and make a lovely background in a sunny flowerbed where their height and spread helps fill in bare spots and their blossoms can be appreciated. Keep in mind that woodland tobacco is hearty and self-seeding, so if you like to be in charge of where the next crop goes, you’ll need to deadhead spent flowers. An added bonus? The sticky substance that woodland tobacco exudes when cut attracts and traps many garden pests such as aphids or whiteflies.

Sea Holly (Eryngium)

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Sea holly is a showy must-try for gardeners who love a vibrant blue specimen in their gardens. Sea holly grows 3 to 4 feet tall with spiny, decorative bracts and large, egg-shaped blooms, most commonly in blue but also sometimes in white. These flowers are beautiful in fresh arrangements but are also gorgeous dried.

They are very drought-tolerant and do best when seeds are sown directly into well-drained soil. With spiky, undulating leaves, sea holly resembles an underwater creature and lends graceful movement to flower beds where it grows well as a companion planting with yarrow, artemesia and daylilies. In Elizabethan times, it was prized as an aphrodisiac, but more recently, and perhaps far more exciting to avid gardeners: it’s a deer repellant.

C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

New Zealand Flax (Phormium tenax)

The name “Phormium” comes from the Greek word for basket, so named for the fibers used in its native New Zealand to create woven baskets, rope and other intricate artwork. New Zealand flax is a showstopper in the garden, with its sword-like linear leaves growing anywhere from 3 to 9 feet tall in firework colors of red, orange, yellow, green and purple, and blossoms that are a favorite of hummingbirds. Use it sparingly as a focal point, or as a stunning mass planting. A deciduous perennial in Virginia, flax prefers a slightly warmer climate, and most will die back each winter in our area if they are planted in the ground and well protected by mulching, springing right back up the following year. Flax also does beautifully in containers buried up to the rim in the garden during the warmer months and then dug out, hosed off, and brought indoors for the winter months.

Fringe Tree (Chionanthus Virginicus)

The fringe tree, also sometimes known as old man’s beard, is perfect for landscapes where a large shrub or small tree is needed, such as on patios, in small yards, and under power lines.

These graceful growers tend to grow slowly and symmetrically, with their height approximately equal to their width—usually around 12 feet. They flower each spring in clusters of glossy ethereal blossoms so light and tiny they resemble cotton candy from a distance, and with their green foliage they look stunning against any dark background: fences, foundations, or even a high dark-green hedge. Fringe trees are dioecious, which means that there are male and female flowers on separate plants. Though both male and female varieties flower, the male is slightly

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showier, with larger petals, but the female will actually produce attractive but non-edible fruit if a male is nearby.

Fringe trees are adaptable, but prefer moist, well-drained soil in a sunny spot that gets some degree of afternoon shade.

Daphne (Daphne Odora)

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Daphne may be your camellias’ new best friend. At 2 to 4 feet tall, it is a perfect complement when planted in front of taller camellias. A tight-mounding evergreen shrub, daphne is renowned for the heavenly scent of its flowers that bloom from late January until mid-March. And while camellias have little or no scent, daphne smells, well, divine. Its foliage can be variegated or solid green and is surprisingly drought-resistant, and works equally well in containers, groupings, or as a solo planting. Daphne makes a lovely foundation plant as well.

Though it sometimes gets a bit of a bad name for being finicky, experienced gardeners stress that cultivating daphne is worth it. Give daphne its best chance to please you by picking your site carefully, controlling water, and ensuring good drainage. Once established it doesn’t like to be moved, so take your time finding just the right place for this fragrant beauty, and enjoy its early blooms even when spring still feels weeks away.

So as you start to put your garden to rest after summer, take a few moments to evaluate the past season. What worked well, and what didn’t? What will you move or dig up and replace? With these thoughts fresh in your mind, and the promise of a long, sleepy winter ahead, perhaps you’ll consider adding a little something new: an uncommon beauty, guaranteed to keep those compliments coming.

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n DESIGN BENCHES

BENCHES Front and Center

By K r ist en B o n d u ra n t

Modern homeowners ask a lot from our furnishings. We want style, comfort and functionality all in one. Oh, and versatility is important too—because we like to have options. We don’t want to be tied down to a piece that can only deliver one thing in one room. We don’t mean to sound fickle or demanding, but we just can’t help ourselves, since we are inspired daily by everything from magazines (ahem) to television shows to Pinterest.

Perhaps the most versatile piece imaginable, one that can find a place almost anywhere in any home, is the bench. This humble piece dates back many centuries as one of the earliest, most primitive pieces of furniture. The bench was the common form of seating back in the days when chairs were reserved for nobility and other people of status. Really just a stool but crafted to seat more than one occupant, the earliest bench was a simple plank supported by solid ends, but over time became more elaborate, with turned legs and other decorative embellishments, sometimes even with side and back support.

Versatility has always been important, however; centuries ago, the simplest benches were often made wide enough not only for sitting, but also for sleeping and eating. Talk about multitasking! c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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Today’s benches have evolved into pieces that are part workhorse, part style statement. No matter what design styles have evolved over the years, a bench is likely a part of the oeuvre, and just about any look is available now in our eclectic design world.

There’s a look for every taste: French country/shabby chic benches feature rubbed finishes and carved florettes and other embellishments; arts and crafts benches are minimalist and linear with a rustic twist; midcentury modern pieces will feature boxy tops and sleek legs, often incorporating leather and metal. Bench seats can be made of hand-woven rush or cane, upholstered with textiles or needlepoint designs, animal hides and fur...if you can create with it, there’s probably a bench made of it.

A bench can be many things: it can be a surface providing display or storage space, it can provide flexible seating, or it can be used as a way to balance out an empty wall or fill a gap in your furnishings wardrobe. And while a chair is a commitment (it’s really just for sitting), a bench can assume whatever responsibility it needs to for the task at hand. Here we look at the many ways your home will benefit from this centuries-old piece.

A Place to Sit, to Store

What’s the first thing we do when friends come over? Offer them a refreshment and a place to sit. We are forever looking for somewhere to sit down. And benches provide flexible seating that chairs just can’t provide. While chairs are primarily designed for one occupant, benches can accommodate as many as will fit—depending upon the level of familiarity your guests have with one another. Something about a bench just says cozy up, all are welcome.

Families, particularly those with young children, may enjoy a bench at the kitchen table where “the more the merrier” rings true. Kids in particular won’t mind the absence of back support—probably because they won’t be at the table very long regardless of what seating you provide—and will enjoy the novelty of piling in for family supper with the cousins. Benches also make game night easier!

If you want to work in a bench at your kitchen or dining table, keep in mind that backless seating is easier for youngsters who won’t think twice about back support or climbing in and out of seating with three of four people lined up on it. Some may say that benches at the table are a little like high heels—they look fabulous but you don’t want to wear them for too long. For this reason, and for visual balance, keep a few proper chairs in the mix, but do consider mixing and matching. Incorporate a bench on one side and chairs around the rest of the table, or benches on either long side with his and hers hostess chairs at the ends.

Mix wood with upholstery; if your chairs are wooden, consider a bench with a top upholstered in snazzy vinyl textile (Kravet makes spectacular lines of faux leathers and performance fabrics, for example), or a washable slipcover to manage spills. If you are adding a bench in a wood finish that’s different from your existing table and chairs, consider painting it a fun color to make the mismatch more intentional. The options for paint finishes today are as extensive as the items ready for painting.

Benches have a place in the dining room too. Particularly in a dining room with a view, there is something to be said for the clear line of vision unhampered by chair backs. Again, keep in mind that adults may want to relax a bit more, so consider a 3 2

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While an upholstered chair is a commitment in the design plan of a room, a bench can be moved and restyled on a whim.

settle-style bench here for a comfort. (A settle is a bench that has evolved to include a back, but isn’t a proper couch.) Just make sure that the dimensions of the bench allow it to be tucked under the table legs.

While an upholstered chair is a commitment in the design plan of a room, a bench can be moved and restyled on a whim.

If you need to pull chairs in for a committee meeting in your family room, you can count on accommodating more than one person on a generously sized bench. A bench can also do doubleduty as a coffee table—if it’s upholstered, a sturdy, stylish tray can provide the surface you need to place your drink. A smaller bench can also serve as a side table, styled the same way as a coffee table. If your family living space is a great room, a bench can also be a nice way to divide the room into conversation areas.

A small bench in front of the fireplace makes a pretty scene and can easily be moved out of the way when a fire is blazing.

Don’t forget your piano bench! If you are lucky enough to have a piano, use the bench as an opportunity to add a little flair to your space. Have a slipcover made to introduce that fun new fabric you’ve been eyeing, rather than wait until you can reupholster your favorite chairs or get new draperies. c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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In the Bedroom

The bedroom—whether it’s the master suite, the guest room, or a child’s room—is another perfect spot for a bench. At the foot of the bed in the master suite, a bench can serve as a footboard, balancing the look of a headboard-only bedding arrangement, while providing another place to add a touch of softness and comfort. Make sure the bench is proportionally scaled to the bed; a bench that’s too short for a king bed, for example, will be lost; one that’s too long for queen will protrude in unsightly and possibly painful ways (if you stub your toe when you stumble out of bed, for example). Here it serves as a place to sit while you dress, or can act as a bedside table, holding books and a throw.

Drape a sheepskin and arrange your prettiest coffee table books for a stylish tableau.

If you’re going for drama and comfort, consider a boudoir bench, with upholstered, curved sides, either at the end of your bed or along the wall near a closet to provide another dressing area or place to relax.

In the guest room, a bench at the foot of the bed or even against a wall functions as a luggage rack, a place to sit, and a surface for reading material, a welcome basket full of toiletries or snacks for your guests, or extra blankets. In a child’s bedroom, a bench at the foot of the bed can hold the stuffed animal menagerie. Choose a model with cubbies and baskets beneath the seat for a great storage, or go with a lidded storage bench (just be sure it includes safety features, like ventilation and a slow-close lid). During playdates the bench will become a doll bed, a stage, a desk...whatever the children dream up that day.

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If your child’s room has twin beds, consider small, matching benches at the end of each for a symmetrical, balanced look.

Bathrooms too can play host to a bench. In the kids’ bathroom, you can sit on the bench while bathing the little ones; in the powder room it becomes a place for your guests to set their things while they freshen up.

Eye Candy, Too

If you are a treasure hunter, then estate sales, thrift stores and even yard sales may turn up an old bench on which you can work your DIY wonders. With paint, a glue or staple gun and some fabric, tacks to mimic nailhead upholstery, and a few yards of trim, you can create your own designer look. You can find lots of bench DIY upgrade projects online. The “X Bench”—so named for the X shape made by the legs—is a popular part of our design repertoire right now, possibly because it is crafted in so many different looks: completely upholstered, wooden legs with an upholstered top, embellished with hardware and trim...there’s a look for every room and they are often easy to find inexpensively “off the shelf.” You can make this ubiquitous trend your own by painting its wooden legs an unexpected color, making a slipcover for the seat, or reupholstering in custom fabric. Add an extra layer of foam to the seat for a more luxe look.

These benches look great in singles or pairs in so many spots in your home: tucked under a console in your foyer or family room, at the foot of any bed (in pairs for anything larger than a twin bed), or even in the bath or powder room as a vanity bench.

C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

If rustic chic is your thing, consider incorporating a vintage church pew— these relics work well in a mudroom, foyer or other empty hallway; their long and narrow seat also provides useful space both on and underneath for baskets, adding a touch of history, visual interest and a conversation piece to boot.

If you are into a more glamorous look, do a quick internet search and check out fabulous pieces from design greats like Kelly Wearstler (she makes a scrumptious ruched leather piece) and Jonathan Adler (see his fluffy Mongolian-sheepskintopped confection) for inspiration. Legs made of Lucite, metallics in all finishes and intricately shaped like Greek keys… the market for a snazzy bench has never been richer.

If you didn’t even realize that you needed a bench, maybe you do now. It’s probably the most versatile piece you can add to your home furnishings, for sitting, storing, and making a statement. A bare entry wall, the foot of a bed, the kitchen table...see if you can hear these spots in your home just calling for a bench.

Restoration

Thomas Nelson Furniture

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1617 Aspen Road · Phenix, VA 23959 · 434-376-2050 · www.thomasnelsonfurniturerestoration.com c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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n LIVE PORTABLE LUNCHES

“l a

desko”

E AT I N G

36

L U N C H

C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

By Lu cy Co o k

Leftovers Banh Mi (makes two sandwiches)

There are all kinds of reasons why packing your lunch is a good idea: it’s cheaper than eating out, you can control calories and ingredients, and the menu choices are limited only to your imagination and personal pantry stock—not the same old cafeteria or restaurant menus. Before I owned a restaurant (and made a living off of people eating my food for lunch), I did have a string of office jobs, and had to go through the daily decision of what was for lunch, so I feel your pain.

This recipe can be adapted; substitute lettuce and some cellophane noodles for the bread and it could be a delicious salad, or lettuce wraps. For a packed lunch, assemble sandwich without the carrot and daikon mixture, then add right before serving.

If you take lunch every day to work—or even if you are eating at home or packing lunches for the younger set in your house—there’s a good chance you’re in a rut. Lunch often gets the brush-off, playing second fiddle to that power-up breakfast or the carefully planned supper that brings everyone together and wraps up a busy day. And just like supper, it’s important to plan ahead for a satisfying lunch. Face it: your hurried self is not going to come up with a plan at 7 a.m. – especially if your coffee hasn’t kicked in yet!

Lunch is a great time to use leftovers, and you can avoid the samemeal-all-over-again drudgery by reusing the food in a different way.

Try leftover pork roast in the Bahn Mi Sandwich (recipe follows). Use lentils from one night, roasted squash from another, add fresh spinach and goat cheese, and you’ve got a delicious salad. Don’t forget that leftover cheese and salami from the weekend get-together: serve it with a little French bread and some pickles for a Ploughman’s lunch. And for those times when the leftovers cannot be reworked, skip a day so you don’t get palate fatigue.

There are many ways to make lunch at your desk or in the lunchroom seem more enjoyable. Bring a plate and a real fork from home; you may have to wash it later, but it will feel more like a meal and less like a hurried snack. Vary textures and flavors of your meal; be sure to add something crunchy to your salad or something spicy to your sandwich. Make it special by putting in a little more effort, like making your own salad dressings and flavored spreads, to punch up your menu.

When time allows, don’t forget to leave your desk and get a little fresh air!

And for those eating “al desko,” don’t forget office etiquette: Avoid strong smells like tuna and garlic if your co-workers are sensitive to smells, or your desk is near the reception area. Think about drips— no one wants to spend the afternoon with vinaigrette drizzled on their pants! And of course, clean up after yourself and leave the office microwave and kitchen spotless – unless your Mama really does work with you! c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

1 carrot, shredded 1 daikon, shredded 1/2 cup rice wine vinegar 1 tablespoon sugar 1 tablespoon fish sauce pinch of crushed red pepper (optional) 1/4 cup mayonnaise 1 scallion, chopped 1 tablespoon Sriracha sauce (or to taste) 2 6-inch pieces of good baguette About 8 ounces leftover cooked protein (tofu, pork, chicken or turkey) 1/2 cucumber, made into two 1/3-inch-thick lengthwise slices 2 sprigs cilantro In a small container with a tight lid, combine the first six ingredients (carrot through red pepper). Shake to combine and set aside, shaking every once in a while until the sugar has dissolved. Set aside for an hour or refrigerate overnight. In a small bowl, combine the mayonnaise, scallion and Sriracha.

Toast bread, then spread with Sriracha mayo. Add protein, cucumber slice and cilantro leaves. Lightly drain pickled vegetables and pile on top before serving.

Tomato Jam (makes 2 cups) This will perk up a burger at home, or can be a nice addition to chicken salad or a ham and cheese sandwich at your desk.

2 large tomatoes 1/2 cup cider vinegar 1/3 cup brown sugar 1 teaspoon each fresh chopped basil and tarragon Cut the tomatoes in half and squeeze out most of the seeds. Core and chop tomatoes. Place tomatoes along with the rest of the ingredients in a medium saucepan. Add 1/3 cup of water and bring to a simmer. Cover and simmer until thick and jam-like, about 45 minutes to an hour. Cool, then refrigerate.

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Salade Nicoise (serves one) In a dinner plate-sized container, make small groups of each ingredient, then add dressing when you’re ready to eat. Add or substitute other ingredients as available; some ideas include crumbled bacon, diced chicken, avocados, cheese …the sky’s the limit!

Lettuce 3-4 ounces leftover salmon (or tuna packed in olive oil) 1/2 cup blanched green beans 1 hard boiled egg, halved

Dijon Vinaigrette (makes 1 cup) It is easy to make your own dressing, and it elevates your salad quite a few steps. This is a very basic dressing that can be enhanced by adding chopped tarragon or other herbs.

Small olives

1 tablespoon Dijon mustard

Cherry tomatoes, halved

1/4 cup red wine vinegar

½ cup leftover roasted new potatoes

3/4 cup olive oil

Dijon vinaigrette (recipe follows)

Salt and pepper to taste

Line a plate with lettuce. Arrange the next 6 ingredients in small groups on top of the lettuce. Drizzle with dressing.

In a small container with a tight-fitting lid, shake all ingredients together. Refrigerate until needed.

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C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

Parmesan Mayo (makes 1 cup) This is a great addition to a sandwich (think chicken, bacon and tomato), or can be the sauce for a potato salad with lots of fresh arugula. Put a dollop on top of your asparagus, or thin with lemon juice for a bright Caesar-type dressing.

1 small clove garlic, minced 3/4 cup mayonnaise 1/2 cup grated Parmesan cheese 2 tablespoons lemon juice 2 tablespoons minced parsley Combine all ingredients and refrigerate until needed.

Pickled Red Onions (makes 1 cup) Use these onions to add a kick to a sandwich made with leftover steak, sharp cheddar cheese, lettuce and tomato. Top leftover barbecue with pickled onions, or add them to tacos made with leftover roasted chicken, avocado and shredded cheese. The pickling takes the smell out of the onion, which makes them acceptable for work!

One red onion sliced thin 1/4 cup red wine vinegar 1 tablespoon honey 1 tablespoon vegetable oil Combine all ingredients and let sit for at least an hour at room temperature.

Refrigerate until needed.

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SCAN THIS PAGE TO SEE ADDITIONAL PHOTOS OF 4THIS 0 HOME

C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

Rabbit Run

A TOP-TO-BOTTOM TRANSFORMATION IN FARMINGTON

BY L au r el F ei n m a n P h ot o g r a p hy by A n d re a H u b b e ll

Admiring it today, you’d never know that Rabbit Run was once a onebedroom ranch-style house on a heavily wooded lot. Little about the home, one of the first in Farmington, remains in its original state. Brooke and Madison Spencer, only the home’s second owners, literally “raised the roof” in 2004, when they purchased the home and began its fast-track renovations that took only six months to complete.

Brooke and Madison are both design professionals with their own businesses— she’s a landscape designer and he’s an architect. Together, with the help of their partners at Cory Spencer Partners/Madison Spencer Architects, they transformed Rabbit Run into a four-bedroom, five-bathroom family home replete with gorgeous gardens and outdoor entertaining spaces. c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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At the entrance to the property, which is flanked by brick piers and a wooden gate, you catch just a glimpse of a plaque peeking out from the greenery that reads “Rabbit Run”—so named because of its prolific rabbit population.

As you follow the narrow driveway, paved with local “Monticello Mix” gravel, you pass the backside of the home in order to reach its front. Brooke says, “Madison completely transformed the façade you see as you pull through the gates.”

She explains that he took it from a simple one-story house with dark brick to a three-storied home with a classically detailed pedimented top.

The new landscape reflects that new formality. While the house used to be hidden by vegetation, it now stands proudly with a fresh coat of white paint to brighten it. Brooke points out that an expanse of green lawn now replaces heavy overgrowth, and trees are now limited to the perimeter of the driveway.

Brooke planted 100 Annebelle hydrangeas and 20 dogwoods to anchor this façade and highlight the landscape around the house.

Arriving at the front of the home, the impression the front façade gives is an understated elegance. According to Brooke, formality was achieved here by installing a formal boxwood parterre and tightly shaped Styrax japonicas (commonly known as snowbells)—plants with showy white, fragrant flowers.

Here, the driveway widens to create a parking court in front of the house, and the addition of a limestone retaining wall with twin stairs leading to the garden give the front facade some breathing room and visual access to the rest of the garden.

The Spencers’ three friendly beagles will likely announce your arrival to the parking court and welcome you to Rabbit Run. 42

The Living Areas, Downstairs

From the colorful foyer, rooms flank out in all directions. A small powder room to the right is papered in a whimsical rabbitpatterned print—a lighthearted nod to the home’s namesake animal. Brooke says, “The wallpaper was given to us by a friend.

It may be the most unique housewarming gift ever given!”

To the left is a parlor that leads to a bar, which leads into the kitchen. Brooke explains that when they reconfigured the home, Madison added rooms and extended the home’s original footprint in several directions to make the house more livable for a family.

Brooke explains that the space that is now the bar was once the home’s galley-style kitchen. Of special note in this cozy space is the chocolate brown paint on its walls, cabinetry and ceiling— it essentially covers the entire room. Brooke says, “Clinton Brown is one of our firm’s go-to browns. It is part of Benjamin Moore’s historical collection and is such a versatile color; we joke that we even use it on the doors and trim of our Republican clients.” The bar that connects the kitchen and the dining room is reminiscent of a butler’s pantry from days of old, with its handsome built-in cabinetry. An antiqued mirror under the cabinets reflects light in this small space.

The new kitchen is spacious, with a well-organized work zone and a dining area on one end. Displayed on the walls throughout the room is Brooke’s collection of antique garden tools. Brooke says, “You often hear kitchens described as a cook’s kitchen. Well, this is a gardener’s kitchen. We wanted to use colors from the outside and the shelves are lined with gardening books, not cookbooks.” Brooke explains that the large windows C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

above the sink and in the bay window have a thoughtful detail that helps them capture amazing views of the gardens.

“The mullions are painted dark brown so they’ll virtually disappear, allowing you to notice the outdoor landscape, instead of the mullions,” she says.

Brooke credits her business partner Kim Cory for most of her home’s interior design choices, including those found in the kitchen. She says, “Kim helped enormously with layout and finishes.

She has a special genius for color, so she picked all our paint colors, too.”

The massive center island is painted in another Benjamin Moore historic color called Fairmont Green, and it is treated with a glaze to give it an aged look. It is topped with Alberene soapstone and has an integrated soapstone sink. The counters along the perimeter, as well as the wall behind the freestanding range, are topped with beautiful white and grey “crema delicato” Italian marble in nearly three-inch-thick slabs.

Custom-made linen curtains in the informal dining area echo the color palette of the room, and are hung from a rod and rings that were hand-forged

c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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Fill your home with music, not wires

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• Stream from your favorite online music services • Play different songs in every room, or one song throughout the house • Connect to your router to set up without rewiring • Easy control through your smartphone or tablet • Expansion options for TV sound and a subwoofer

Add music to any room with a Sonos player; just one player connected to your network via Ethernet cable will get you started. Or go for a wireless setup with a Sonos BRIDGE. Visit our new interactive retail store for a hands-on demonstration.

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in Charlottesville. The chandelier and overhead lights came from Shades of Light in Richmond. Under the table lies a large canvas rug painted by local artist Renee Balfour, and treated with urethane for durability and to protect the artwork. The wood flooring is reclaimed wood from Mountain Lumber in Ruckersville.

At the far end of the kitchen is a small mudroom, a convenient place for Brooke to leave her boots when she’s done working in the yard or tending her chickens, which she sometimes affectionately calls “the girls.” Brooke says, “Everything outside is maintained organically. We don’t use chemical fertilizers, fungicides or herbicides. The chickens help quite a lot with that.

Best of all, they give us a dozen eggs a day!”

Exiting the kitchen through the bar leads to the dining room, where striking indigo blue walls reign. Brooke explains that the walls are covered in a silk and linen paper-backed fabric. Brooke and Madison have an extensive library of garden design and architectural books and the mahogany cases around the room are full of them. She explains, “We wanted to go with a library feel in this room. We didn’t want a formal dining room that’s never gone into or only used for company. We wanted this room to be a place where we might also like to read for pleasure.”

A high-gloss creamy white paint by Fine Paints of Europe punctuates the field of blue, both inside the wall niches and on the trim surrounding the room. Brooke says that this particular brand of paint is one of the few that still uses pure linseed oil and pigment, a combination well known for its longevity and durability.

The dining room opens directly into a comfortable living room with a fireplace at the far end. The Spencers altered the C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

doorways to create arched openings, but other than that, this is one of the only rooms in the house that is still being used for its original purpose. Extending from this room, overlooking the lawn, is a new sunroom where Madison prefers to work when he’s home. Brooke says that the sheer curtains that surround the room are there only to cut the glare on the brightest of afternoons. She says, “We wanted to flood the sunroom and the living room with as much light as possible.”

From the windows here, the rooftop of a small outbuilding is barely visible. It is a garden shed that was original to the property, and Brooke says it was filled with the previous homeowner’s tools, including a vintage solid steel tractor she likes to use to mow the lawn.

Looking out on the lawn below, Brooke reflects on the gardens and says, “It took two straight months of bulldozing to clear the lot. It was completely overgrown with vines, poison ivy and other undesirables when we bought it.”

Now, it is planted with tens of thousands of spring-blooming bulbs, trees, native plants and perennials. “It has been quite an undertaking, over six or eight years.”

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C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

Also downstairs is a master bedroom suite, and a library that serves as a buffer between the master bedroom and the rest of the house. Brooke likes to use this cheerful library, with its bright blue and white lattice-patterned wallpaper by Thibaut, as her home office. Along one entire wall are bookcases filled with albums containing photographs and details of Brooke’s projects—including “before-and-after” photos of the transformation of Rabbit Run. The New Rooms, Upstairs

When Madison redesigned the home and raised the roofline in the center of the home, the Spencers gained additional space, perfect for children’s bedrooms.

The stairway that leads to the new children’s suite is just off the foyer. Two bedrooms flank a central common room that is outfitted with a seating area and matching desks.

Just beyond this study lounge is a large, light-filled bathroom.

The spacious room has a cottage feel, with beadboard paneling and traditional fixtures. Brooke explains that the floor tiles are made of recycled glass, which maximizes their sparkle and their practicality. She says the tiles are “basically indestructible” and very easy to clean.

The décor in the children’s suite is appropriate for two young ladies. It is youthful and fun, brimming with artwork and trophies from their childhood, yet mature enough to indicate that older girls now share the space. The layout gives them a perfect blend of privacy and independence, while still being very much a part of the household.

Brooke says the vantage point from the upstairs windows also provides one of the best views of the formal gardens at Rabbit Run.

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Facing the front porch is a stone wall, with steps on each end leading to an English garden and round reflecting pool. At one time, an indoor pool, pool house and a multi-car garage occupied this space until everything was razed in 2007 to make way for formal gardens and a dining pavilion.

Brooke explains that the lawn and classical-style gardens radiate from an axis point centered at the front door. She carefully chose all of the plants, gravels and garden accents to complement the colors of the natural terrain that surrounds the home.

A grand pavilion holds court at the far end of the lawn, accented on both sides by tall hedges and a patio. Brooke says, “The pavilion is that strong visual element that beckons you to walk through the gardens to see it.” Outside, there are two shallow ponds with gently babbling fountains to provide relaxing background music. Inside, the pavilion is one large room containing a huge fireplace built by Virginia Limeworks.

In fact, the pavilion is completely made of stone. Brooke says, “Even the moldings around the doors, ceilings and baseboards are made from pigmented plaster. There is literally nothing but stone used in the construction of the pavilion, save the doors.”

There are five pairs of French doors on the pavilion—three across the front and a pair on each side—that were built by Gaston and Wyatt in Charlottesville. The doors can be fully opened so that the interior of the pavilion and the patio become one large entertaining space.

Brooke says the pavilion is their favorite place to entertain guests because it is just enough of a walk from the house that C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

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guests will linger long after a beautiful candlelit dinner around a large antique hunt table.

For comfort and convenience, a classically-styled garden folly containing a small bathroom is situated on a little hillside, just over the hedgerow. Its charming peaked rooftop adds a touch of whimsy to the garden.

Hidden behind 12-foot hedges are several more outbuildings, built in a style to complement the home and its gardens.

Brooke houses her tools and works on her landscaping projects back here, both for clients and herself. There is also a large fenced-in vegetable garden for the household where a variety of veggies grow. The chicken coop is also located here, although “the girls� seem to prefer waddling around the grounds to staying inside.

At Rabbit Run, Brooke and Madison Spencer collaborated on one of their finest and most personal projects. Together, they combined their expertise and elements of their love for classical design to completely transform an ordinary house into something that is truly one-ofits-kind.

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n IMPROVE WOOD FLOOR CARE

Hardwood Floor Rehabilitation

BY Co ry M o rga n

Hardwood floors are generally desired for their durability and timeless look which complements almost any home.

Over time, however, these hardwood floors will inevitably become scuffed and worn, especially in places with high foot traffic or where furniture rubs against them. The good news is that hardwood floorboards can usually undergo some sort of rehabilitation that does not require full replacement. However, it can be a tough decision process; how do you know when it’s appropriate to delve into these procedures, and where do you start?

Know the Condition of Your Floor

Before undertaking any sort of floor rehab project, it is important to fully understand the condition of your floorboards and the extent of any damage or general wearand-tear. You do not want to completely strip your hardwood and engage in a lengthy (and likely pricey) escapade when all that is required is a nice refinishing. At the other end of the spectrum, skipping the replacement of boards that could be compromising the structural integrity of a home is dangerous. The simplest form of floor recuperation is just a rebuffing of the finish; this is practical when your flooring has only experienced light mars in the finish and no damage to the wood.

The more common form of rehabilitation involves sanding down to the bare wood, fixing cracks and holes, reapplying a stain, and then reapplying multiple coats of finish. In more rare and extreme cases, you may need to completely remove the floorboards and start over. Regardless 5 0

of the condition in which you find your hardwood floors today, a knowledge of how to rehabilitate them at various points in their lifecycle is useful for any homeowner.

Deciding when and to what extent you need to rehab your hardwood floors is often a personal aesthetic preference, but experts recommend a maintenance schedule. “Floor finish manufacturers recommend recoating or top coating floors every 3 to 5 years to maintain finish protection,” says Leif Coleman, owner of Coleman Hardwood Floors LLC. Floors also need a refinishing process if boards are cracking or showing through your finish.

If floorboards have experienced water damage, you may need to start from scratch. Experts say that the normal moisture content of hardwood floors is about 8 to 12 percent, but if they are saturated beyond that, you may need to pull up the damaged floorboards, replace them, then proceed with the refinishing

and sanding process. Seek the help of a flooring specialist when considering whether full replacement is right for your home.

Weekend Warriors, Beware!

When sanding and finishing a floor, it’s probably best to call in a professional for this intensive task, especially if you don’t have experience with this project.

Mistakes will be obvious on wood flooring, and you may end up doing more harm than good. A professional will also help determine exactly what needs to be done and what type of sander should be used for your wood species.

Depending on the size of the project, it will likely take a professional anywhere from two days to a week to complete; for those longer jobs, it might make sense for families to temporarily move out during the process. “We recommend you remove all pictures, clothes, window treatments and furniture from the space being worked in,” notes Coleman. He C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

also suggests that occupants relocate during the finishing process if they are sensitive to odors associated with finishes.

In recent years, innovations in sanding techniques have made the job less messy and disruptive. Technology has resulted in a relatively new sanding system that captures about 95 percent of the dust particulates created from sanding hardwood. This makes cleanup easier and also shortens down time between coats of finish.

If you require only a rebuffing of your topcoat, this could be a do-ityourself project. You can rent a buffer and buy approximately one gallon of polyurethane floor finish per 400 to 500 square feet of flooring. Keep in mind that if your floor has been waxed, you need to strip off any of this residue using wax stripper or mineral spirits before buffing; otherwise, the new finish will not adhere properly.

Do-It-Yourself Alternative

There are alternatives to the traditional refinishing of hardwood floors.

One technique gaining popularity is liquid refinishing. Though this is not a recommended route for extremely worn or damaged floors, liquid refinishing is inexpensive and less disruptive than other methods. And, since there is no sanding involved in the process, you can probably do it yourself.

You begin this process by choosing a liquid refinisher product, which is basically a combination of solvents specifically designed to dissolve finishes.

Because these products can be highly toxic, take caution by ensuring the room where you are working is adequately ventilated, and wear protective gloves and a mask. Pour the liquid refinisher in a metal pan and use a synthetic pad to scrub away and dissolve your old finish, wiping up any excess liquids after dissolving is complete. Once the old finish has been removed, you can make minor repairs to your floor using wood filler putty. You will then need to smooth these repairs using a hand sanding block with mediumgrit sandpaper (100 to 120 grit), vacuuming thoroughly afterwards. Finally, apply your stain, followed by a coat or two of clear finish made specifically for hardwood flooring.

Regaining Your Look

In the end, you want your hardwood floors to be aesthetically pleasing while also unifying your living space and completing the image of your home. This means that the stain, sheen and finish are all important factors in achieving the right look for your floors. In particular, the sheen, or gloss level, can be divided into three main categories: satin, semi-gloss and gloss. Satin gives a more traditional and natural appearance to your boards, while gloss adds a glass-like reflection and is a premium choice for a lustrous finish. Remember that stains will darken over time and the gloss level can affect the coloring as well. When deciding on a finish, be sure to choose finishes specially formulated for floors; furniture finishes are not durable enough for flooring.

Professional floor installers stress the importance of running test strips on your floorboards after you have picked out a stain color and gloss level. Seeing a small sample of the end result in your own home is critical; that beautiful finish you saw at your neighbor’s house might look completely different when paired with your floorboards, since all wood takes colors differently depending on age and species. Always take your time when it comes to deciding on stains and finishes; you don’t want to rush into something you’ll be looking at and living with daily.

After you’ve brought your floors back to their glory, you should implement a few preventive measures to slow the aging and scuffing of your floor. Coleman suggests, “Use felt tabs on furniture that is in direct contact with floors.” He also recommends placing doormats at exterior doors to prevent tracking grit and moisture onto your newly finished floors.

Most importantly, always remember to appreciate the beauty that a wellcared-for hardwood floor can bring to a home. c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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n LIVE EXPERT ADVICE

Taming the Kitchen Top Chefs Show Home Cooks How To Improve Their Game

By J e rry S o l e

Now that fall has arrived and we find ourselves back to the rhythms that drive daily life—the rhythms that inevitably get relaxed each summer—it’s time to get back to business at home. Call it “routine maintenance.” And a good place to start is the home’s hub: the kitchen. Walk into yours and ask yourself: is my kitchen organized in a way that makes daily cooking easy and efficient? Are my storage areas working for me, or could they use a bit of editing? Is it time for me to revisit how I plan meals for the family? How about home entertaining: do you wish you could pull off preparing for dinner parties with the ease of a professional? These are important things to evaluate as you determine if your kitchen—and the way you approach cooking—is working for you.

As someone who cooks professionally, I’ve come to appreciate working in an environment where learning never stops. So who better to help the home cook than a professional cook? I recently sat down with six seasoned Charlottesville chefs who generously shared their thoughts on how they approach cooking at home. Armed with their collective advice, home cooks can build skills and gain confidence, bringing a greater sense of pleasure and ease to the cooking process—whether providing a simple meal for the family or preparing a festive dinner for friends.

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Gay Beery: I have always had small home kitchens. My

current kitchen experienced a fire a while back, so when we renovated, we bought things from Ikea that just plug into place. Things in my kitchen are tidy and close at hand. As far as organizing your home kitchen, I suggest you go into your kitchen and prepare something, paying close attention to what you need and when. Then make adjustments.

Eric Nittolo: I’m always interested in the quality of the

appliance. I want the stove, for instance, to put out lots of heat.

My last four stoves have been electric, which may surprise people. But my current glass-topped stove get smokin’ hot, so when I sear proteins I go through a lot of pans. I buy inexpensive pans, but I do set aside one good pan that I don’t abuse. I use that one to cook eggs for my kids.

Jerry: I imagine that years of cooking professionally have

given each of you an elevated sense of what works and what doesn’t in a home kitchen. Let’s begin by getting your thoughts on how to properly organize and outfit a home kitchen.

Tomas R ahal: Organize your kitchen to be clutter-free. Get

rid of all those musty spices, out-of-date flours and mixes and canned goods from the ’70s. Do place hot appliances around a hood to take advantage of the hood’s drawing capacity. And the kitchen floor should be covered with a non-slip surface. Don’t laugh—the number-one injury source in professional kitchens is falling or slipping, and it can happen at home too.

Gerry Newman: I have gas ovens in both my professional

kitchen and at home. At the bakery, visitors expect to see electric ovens, which have a reputation for heating more evenly than gas.

But electricity can be expensive, and we get very good results with gas ovens. As far as equipment goes, at home we use our KitchenAid stand mixer almost daily. They aren’t cheap, but they never wear out. I’m also loving my new immersion blender.

It does everything from pureeing sauces to making frothy hot chocolate—the kind the French do so well. I also recommend baking with Silpat non-stick mats. They are a little pricey, but you will never wear them out. Just don’t cut on them with a knife.

THE PARTICIPANTS

Gay Beery is chef/ Master Chef/Owner owner of A Pimento Gerard Gasparini Catering, which she heads the acclaimed took over in 1999.

Restaurant Pomme Her enthusiasm and in Gordonsville, dedication to the which he opened agricultural ideals in 2005. Gerard of the Piedmont began his career has had a lasting as a 14-year-old influence on local apprentice in professionals in France, and went Charlottesville. on to cook at such prestigious hotels and restaurants as Plaza Athenee, Palace Luzern and the Rainbow Room in NYC. c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

Chef Alfredo Malinis, Jr. brings 17 years of professional culinary experience to one of Charlottesville’s most exciting new restaurants, Parallel 38 at Stonefield.

Chef Malinis and his staff recently returned from New York City, where they cooked for an event at the prestigious James Beard House.

Gerry Newman is the award-winning owner/chef of what has become a Charlottesville institution — Albemarle Baking Company, which he started in 1995 with his wife Millie Carson.

He is the go-to baker for many of Charlottesville’s finest restaurants and caterers, not to mention his legions of devoted fans who flock to ABC.

Eric Nittolo is executive chef of the new Three Penny Cafe in Charlottesville.

Nittolo’s approach to cooking reflects his training as an analytical chemist.

He approaches each ingredient as a component with specific properties just waiting to contribute to the complexity of a dish.

Tomas Rahal is chef/owner of the popular Mas Tapas in Belmont.

Rahal first came to Charlottesville to study architecture, but the lure of the kitchen eventually pulled him away from the classroom.

He went on to cook at top eateries in Charlottesville before opening Mas Tapas in 2003.

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Jerry: Can you share with HOME

Tomas R ahal: I don’t do a lot of

readers how professionals approach dayto-day meal preparation at home?

cooking at home, but when I do, I dayshop and pick up seasonal, ripe and unprocessed staples. I’ll often pick up interesting spice mixes at The Spice Diva to complement what I’m making.

Alfredo Malinis: My meals start

with organization. In a professional kitchen, you have to be organized to stay in business. That training carries over to my home cooking. I organize things by groupings. When I assemble ingredients that go into a particular dish ahead of time, I don’t have to search from one end of the kitchen to the other to find an ingredient for that dish when it comes time to make it. Being organized leads to greater efficiency and less stress.

Eric Nittolo: I cook very simple

dishes at home. That lets me to relax and just focus on the central ingredients, usually proteins. And now I can buy items in my local grocery store that I never saw there 15 years ago. So I can introduce my kids to fresh, healthy foods.

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Jerry: What advice do you have

for people who want to become better home cooks?

Gerry Newman: First, be organized

and have a plan. Second, to help demystify the baking process, find a good cookbook such as Julia Child’s Baking with Julia, or one of Nancy Silverton’s many books. I’ve learned from writers like these the importance of following instructions. And, in baking, it’s important to learn to respect the suggested baking times and temperatures given in a recipe. For example, if a recipe calls for room temperature ingredients, begin 30 minutes earlier by pulling those

things from the refrigerator. Butter and sugar are going to mix much better if the butter is room temperature. Eggs are going to incorporate much better into the fat if they are room temperature as well.

It’s also important to remember not to give up if something doesn’t turn out the first time. As Julia Child says, “If you make a mistake, you own it and you take it to the table.” Take the time to look at what you maybe forgot to do or just did wrong the first time and make it again.

The second time out it usually works.

Alfredo Malinis: When people

see something interesting at the farmers market, or they experience a great meal at a restaurant, they are building experiences. But so often they will say, “Oh, I don’t know how to use this vegetable,” or “I don’t know where to begin cooking that great dish.” Well, buy that vegetable. Take it home. Go to a good C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

food website and learn ways to prepare the vegetable or that great dish you experienced in the restaurant. There is just so much good information available these days. And once people experience some success in their kitchen and gain some confidence, they may find that confidence suits them.

Gay Beery: I think the quality of good,

fresh ingredients in the average grocery store has greatly improved. I think the fresher the ingredients are, the more people get excited about cooking.

And cookbooks are better written now than when I began cooking. There seems to be a whole new way of writing recipes in which the writer talks to the reader about how to approach things like timing and organization. Now, more cookbooks seem to be geared to people who want to cook but have busy lives. I think that approach gets people in the kitchen.

Ger ard Gasparini: Now with so

many cooking shows on TV it seems like everybody in America wants to cook. And that’s a good thing. Understand that you do not have to go to cooking school to cook. For me, cooking is not a job—it’s a gift. I teach a lot of people to cook and my advice is learn to cook because you love it.

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Jerry: Professionally you prepare food for groups of all sizes,

something that can nearly undo a home cook who wants to entertain a group larger than, say, six. Any suggestions you can pass along for home entertaining?

Eric Nittolo: Don’t overcomplicate things! Serve simple,

approachable food presented in an artistic fashion by paying attention to the details. I love fresh micro greens, for example.

They dress up a dish and they also add flavor and texture. Think about how to use sauces in different ways. “Paint” them on a plate with a brush, or put lines and dots from a squeeze bottle over the food rather than just pour the sauce over the top.

Gay Beery: I think a one-dish meal is a great way to go.

Paella and risotto both work very well, for example. You can start the dish before the party, pause it, and come back and spend maybe 10 or 15 minutes finishing it. As for desserts, I have to say we live in the lap of luxury here in Central Virginia. Buy some gorgeous local cheese and some seasonal fruit, maybe add some toasted nuts and honey and call it a day. I also suggest making fruit tarts or cobblers. You can prepare them ahead of time. And I don’t know anyone who doesn’t like a fresh fruit cobbler. If they exist I don’t know them!

Ger ard Gasparini: I think a terrine is a good thing to

make. You can do a fish terrine or a simple vegetable terrine, for example. Just make them before the party and have them in the refrigerator ready. Then pull your terrine out just before the guests arrive. Very easy and good.

Alfredo Malinis: Prep as much as you can ahead of

time. Figure out what you can do three or four days out versus what needs to be prepped closer to party time. For example, I normally buy fish the day of the party, but if I’m serving salmon, I’ll buy it the day before, clean it, portion it and properly wrap and refrigerate it. That way, at the party, if a guest wants to chat or hand me a glass of wine, my hands are not handling the fish.

I’m not doing any cutting so I can talk and work at the same time. That approach allows me more time to mingle with my guests. I think that sometimes people who host parties forget to have a good time.

Writer Jerry Sole is owner/chef of Aha! Cuisine, a personal chef service.

He also cooks for a local catering company and designs kitchens.

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n IMPROVE MUSIC SYSTEMS

SURROUNDED BY SOUND

Selecting a Multi-room Music System

BY J i m R i ch ar ds o n

A well-designed home has a variety of fixtures and systems that keep its occupants happy.

Designers think of what is needed to create a comfortable home, from lighting and climate controls to the color and textures of wallpaper and fabrics.

But there’s one element that is easy to overlook: sound. Imagine music flowing around your rooms like light streaming in through the windows. Thanks to the variety of multi-room music systems now available, it’s easier than ever to enjoy music in every room in your home—creating a perfect atmosphere for relaxing or entertaining.

A few years ago, the only way to get an audio system like this was to hire a professional installer. But today’s systems are easy to install and even easier to use because the remote control is usually an app on the smartphone in your pocket. With this sort of user-friendly product, you can have a seamless listening experience to suit whatever space or mood you’re in.

But before you can start rocking and rolling, you’ve got some things to think about.

Wired, Wireless—or a Bit of Both?

The thing that distinguishes a multi-room system from a wireless speaker you can carry from room to room is that with a whole house system, you can have several speakers located throughout your home and control all of them from a single remote. Some systems allow you to play the same music throughout your home, or choose different music for different rooms. Your music can come from the music collection in your home computer or a service like Pandora or Spotify. You’ll never be at a loss for great background music!

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P h ot o p rov i d e d by Cr u t c hf i e l d

If you’re building a new home (or renovating an old one), you have the perfect opportunity to hardwire a system, concealing speakers, wires and controls in your ceilings and walls for the ultimate décor-friendly option. A well-planned wired system goes in during construction and can add long-lasting value to your home. The hardware and receivers can be hidden in a utility room or spare closet, yet still be controllable by a remote. You’ll want to hire an electrician or an audio/ video installer to do this job because it’s not an easy task for a do-it-yourselfer.

A wireless system is probably the most versatile choice for anyone because installation only takes minutes and you can take it with you if you move.

A wireless system also offers a lot of flexibility because you can add as many self-powered speakers as you want. If you choose a wireless system, you’ll need some or all of the following wireless system components: ■

network bridge or access point to A connect the system to your high-speed internet service

■

Self-powered wireless speakers

■

A wireless amplifier

■

wireless music device to connect to A a home theater receiver.

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This graphic demonstrates an ideal layout for three dif ferent sound zones in a t ypical home . These zones c an func tion separately or together. Best of all , the component s are hidden in the utilit y closet .

Your choice of components will depend on the size and layout of your home and the kind of listening you’ll be doing. Are you looking to have quiet background music, high fidelity party tunes or an entire home theater? Another great thing about wireless is that it’s very easy to build your system over time—you don’t have to do everything all at once. Truly, all you need to get started is a high-speed Internet connection and a good router.

Hybrid: The Right Mix

For a large home—especially if you want to set it up for indoor and outdoor listening and hide as much of the equipment as possible—consider a hybrid system that includes a mix of wireless components and concealed in-wall wiring.

The original and best-known hybrid multi-room system is made by Sonos, but several worthy challengers are starting to come on the scene.

In a hybrid system, speakers can be installed in your ceilings and connected to each other, within the same room or from room to room. They can be connected to other experience-enhancing components like subwoofers to create a home theater, or even to weatherproof speakers outside for a pool party.

Deciding how elaborate or simple you want your system to be depends on how many zones you want enhanced and what kind of experience you’re looking for.

Spend some time deciding whether you

want a music-only system or one that has the capacity to work with a home theater receiver.

The best way to sort it all out is to seek the advice of an audio/visual designer at the electronics store where you plan to make your purchases, or hire an independent specialist.

How Much Will it Cost?

Per-room costs can vary widely, depending on the situation. For example, someone in a three-room apartment who values sound quality could invest $1500 on a system that includes a pair of highquality bookshelf speakers for the living room plus an additional speaker for the master bedroom. A homeowner looking for a do-it-yourself six-room wireless system could spend $2,500 on a network bridge plus six wireless self-powered speakers, or that same homeowner could spend $5,500 or more on a professionallyinstalled hybrid system with in-wall controls, in-ceiling speakers and amplified music source components.

In other words, there’s a system for every budget and only you can determine yours. The good news is that there are qualified professionals eager to help you design your perfect in-home sound system. So, go ahead—let your home hum and sing!

Jim Richardson is the managing editor of Crutchfield's home audio-visual learning content.

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n GARDEN TOOL MAINTENANCE

Time for a Tune-Up Caring For Your Garden Tools

By R o ry R h o d es

Fall can be a busy time in the garden. Cooler weather means cleaning up the vestiges of summer blooms and crops, planting fall ornamentals and edibles, and establishing new foundation plants. Then there’s raking, mulching, aerating, and weeds that haven’t given up yet!

Your garden tools will be getting a workout, and they are an investment worth maintaining. Here are some tips to keep them in top shape for many seasons ahead.

Cutting and Pruning Tools

Hard-working garden tools like pruners, loppers, shears and handsaws need a little TLC to keep them functioning properly.

It’s essential to make sure blades are sharp before you get to work. Dull blades, like dull knives, are dangerous to use and can put strain on your body. They’ll also shred plant tissue, which makes it harder for the plant to heal and exposes it to disease. The cheapest and most versatile sharpener is a metal file, which costs somewhere in the neighborhood of $10. Singlecut files have rows of parallel teeth and can be used for general sharpening and finishing. Double-cut, also known as cross6 0

cut files, have a second set of teeth forming a diamond pattern.

They’ll remove a lot of metal and get the job done quickly, so they’re best for bigger tasks. Whichever you choose, make sure you sharpen only the cutting blade, on the beveled side.

To do so, hold the file at a 20-degree angle and use a smooth stroke, moving it away from your body, along the blade you’re sharpening. You don’t want to file away too much metal; the goal is to buff away nicks and create a clean, smooth edge. Generally, plan to sharpen tools once a season or after heavy use.

After using your garden tools, take a couple of minutes to clean them so that dirt and rust don’t shorten their lifespan. Use the hose or a bucket of water and some rags to wipe blades clean, and be sure to dry them well. If there’s rust on the blades, use a steel wool pad or wire brush to scrub it off. For sap, apply a solvent like turpentine or mineral spirits, and rub it with a rag.

Some gardeners also report success removing sap with more common household items like nail polish remover, WD-40, and hand sanitizer gel.

Disinfecting blades is also important as a general practice, and especially if you’re working on a plant that’s infected with any type of spore or fungus. If pruning an infected plant, be sure to disinfect the blades before moving on to the next item to avoid spreading the problem. Otherwise, it’s probably okay to disinfect at the end of your gardening session, after cleaning.

Lysol has been shown to be the least corrosive on metal, though chlorine bleach, Listerine, Pine-Sol, hydrogen peroxide, C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

and 70 percent rubbing alcohol will work just fine too. Dilute Lysol in a bucket of water (1-to-5 ratio) for soaking, or use it undiluted, on a cloth to wipe the blades directly. You can also use the spray, or even those disposable wipes in the pop-up container. The important thing is to let the disinfectant work for a couple of minutes, then rinse it off and dry thoroughly.

Check that the bolts that hold your pruners together are properly tightened. You want the blades to pass each other easily, but no light should appear between them when at rest.

Finally, oil your tools. Linseed oil is an ecofriendly product that can be used on blades and pivot points to keep them working smoothly and prevent rust, and also on wooden handles to stop them from drying out and cracking. You can also use mineral oil, or really any lubricant oil, on the blades and pivot points. But for wooden handles, boiled linseed oil is best. If handles are rough or splintered, rub them with some sandpaper before applying the oil.

Digging and Raking Tools

Shovels, spades, hoes, rakes, and the like will benefit from similar maintenance. If you find your shovel coated in a thick layer of that heavy clay we enjoy here in our area, try using a putty knife to pry off those large clumps. From there, you can follow the same cleaning practices you use for your cutting tools.

A stiff brush, a hose and some rags will remove the rest of the dirt. Steel wool will scour away any rust.

A handy tip for long-handled tools is to clean and sharpen them in a bucket of sand and oil. Fill a five-gallon bucket with sand, and moisten it with enough mineral oil to make the sand damp, but not wet. (A quart or a bit less should do it.) Remove clumps of dirt, then plunge the shovel up and down in the bucket a few times. When you’re done, store the tool right there in the bucket!

If you don’t use the bucket trick, it’s still a good idea to sharpen shovels and spades so that they’re easier to dig with.

A metal file will do the job here as well.

Motorized and Power Tools

Lawnmowers need some annual maintenance. Once a year, you should sharpen the blades (if you have this professionally done, they will balance the blades as well), change the oil, spark plugs and air filter, and make sure the wheels are lubricated. Doing this in fall means your mower will be ready for action in spring.

Clean the underside of your lawnmower deck and the blades after each use to prevent grass and chlorophyll build-up, which can dull blades and spread disease. Wipe down the rest of the mower and allow it to dry before putting it away. Similarly, clean grass from your string trimmer after use.

End of Season

Before retiring for the winter, clean and oil your tools, and store them in a safe, dry place. Don’t forget your wheelbarrow! Clean it out, and tighten and oil the bolts and axle (you can probably wait until spring to inflate the tires). Once it’s too cold to water plants, you should drain hoses, sprinklers, and watering cans and store them for winter. Run the fuel out of your power tools. The extra minutes you spend now to maintain your tools will pay off in the seasons to come! c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

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n DESIGN ASIAN MOTIFS

Asian Influences f rom w h i ms y to z e n

BY P h o eb e D i ns m o r e

When it comes to creating a style for our interiors, how lucky we are to have a world marketplace and a rich global history from which to draw our inspiration. These days, most homeowners seem to prefer an eclectic aesthetic—mixing and matching pieces and patterns from many cultures and traditions to create their own personal and delightful style.

Asian influences seem to never go out of fashion. It’s a collective term that means different things to different people. Is it shiny, lacquered red or black furniture with brass hardware? Bamboo details on a side chair or around a mirror’s frame? You might associate colored porcelain jars and hand-painted garden stools with the style, while someone else thinks of natural colors and natural materials like straw and stone.

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There’s a lovely practicality to Far East-inspired furnishings. A screen can be an arty backdrop, anchoring a seating area. Or, it can divide a large space, provide a bit of privacy or even hide an unsightly radiator. A garden stool can hold a drink by your favorite chair or a stack of fluffy towels outside the shower. And a bamboo-trimmed dresser can do double-duty as a bedside table and storage for your clothes.

Let’s look at a few hallmarks of Asian style and focus on two favorite looks—one that draws its inspiration from China, and one that calls upon serene Japanese influences for its design.

Perhaps one of the best-known lovers of chinoiserie in more modern times was the legendary decorator Dorothy Draper.

Draper is known for mixing flashy colors and patterns and anchoring them with glamorous white lacquered furnishings, complete with bamboo trim details and that telltale fretwork known as Chinese Chippendale woodwork.

Chinoiserie remains popular and is frequently seen on patterns in our dinnerware, blue-and-white ginger jar collections and even the bamboo-style legs on our brass bar carts. Just remember that too much whimsy can become tiresome and lose its effect, so mix chinoiserie into your décor in small doses.

Chinoiserie (“shen-wha-zree”)

Japonica

Chinoiserie is colorful, fantastical and playful. Generally speaking, items with a Chinese influence feature gilt and bamboo details. Some might even portray bizarre animals like fire-breathing dragons, spooky guard dogs or monkeys dressed in human clothing.

Here’s the catch: chinoiserie doesn’t come from China at all.

Rather, it is an Asian-inspired, but completely western, invention.

Its name, in French, means “Chinese-esque.” Throughout the 17th, 18th and early 19th centuries, wealthy Europeans decorated their homes with chinoiserie wallpapers, fabrics, ceramics, furniture—even pagoda-roofed garden follies. They just couldn’t get enough of it!

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Whereas chinoiserie is bright and bold, japonica is understated— drawing inspiration from nature. Cherry blossoms. Pale and neutral colors like tan, grey and green. Stone, water and wood are also associated with the look. A Japanese-inspired interior décor places a premium on the ideas of calm, simplicity and harmony. It is a clean, contemporary look that evokes the serene feeling of a spa.

Of course, there is some crossover between these two Asian looks. For example, bamboo is a motif common to both styles.

Today, japonica is most often expressed in our homes through jute rugs, nature-themed artwork in muted tones of grey, and intentionally uncovered windows that provide unobstructed views and abundant light to stream into our spaces.

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Don’t feel pressured to translate the look literally, but rather, incorporate the essence of it. Translucent paper screens called shoji (“show-gee”), a traditional Japanese architectural element, might be interpreted in your home through a paper lantern-style chandelier. Our interior paint color choices blend better into nature when we choose that ever-popular grey-beige hybrid known as “greige” or a creamy white over one that is stark.

Another soothing way to add a touch of East meets West in your home is to install a tabletop water fountain or a painting that depicts a watery scene. Use ornamental grasses and horsetail in lieu of show-offy flowers in your sleek, minimalist floral arrangements and add smooth river stones to the vase.

Set your dining table with bamboo or straw tatami (“ta-ta-mee”) placemats and runners to add quiet texture and serenity at mealtime.

Remember, japonica is not just a look but also a lifestyle. If you’d like to add more zen to your home, just strip your space down to the essentials and arrange what remains in an open, flowing manner.

So much of the Asian style aesthetic has to do with simplicity and balance—it’s a visual breath of fresh air in any home. Try adding a little yin-yang to your favorite room by pairing a touch of whimsy balanced with a spa-like natural element, and see if you can enlighten your state of mind every time you walk in the room. At any rate, it’s sure to make you smile! c h a r l o t t e s v i l l e h o m e m a g a z i n e . c o m

THERE’S NO PLACE LIKE HOME. When you want to reach the most responsive, most affluent, most desirable audience in the Charlottesville area.

For advertising information contact

Pam Whorley, (434) 227-2414

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51st Annual Parade of Homes

HOME

Weekend home tour features a variety of builders and neighborhoods The Blue Ridge Home Builders Association is will hose its 51st annual Parade of Homes over the weekends of October 4-5 and October 11-12. The event showcases many of the best builders and neighborhoods in Charlottesville and its surrounding counties.

“Whether you are new to Charlottesville, contemplating a move or just have an interest in home design, this is a wonderful way to sample the remarkable quality and craftsmanship of our local builders,” says Kristin Sorokti, Executive Vice-President of the Blue Ridge Home Builders Association.

This year’s tour features a variety of beautiful single-family homes ranging in price from mid-$200s to $1.25 million in the following subdivisions: Avery Square at Pantops Ashcroft Avinity Chestnut Ridge Dunlora Forest Faulkner Falls Foothill Crossing Forest Grove Glenmore Haden Place Hancock Farms Hyland Ridge Kenridge Keswick Meadow

Old Trail Old Trail Creekside Pavilions at Pantops Riverwood Spring Creek Stonewater The Woods at Burnet Commons Village Oaks Wexford Whittington Wickham Pond Willow Glen

All homes in the Parade of Homes are free to the public and will be staffed by builders and/or their agents from noon until 5pm on each day of the event.

The 2014 Parade of Homes is presented by Roy Wheeler Realty Company and sponsored by these Gold Sponsors: Builders FirstSource Charlottesville HOME Magazine Craig Builders Dominion VA Power Ferguson Enterprises

Peak Builders Pella Windows and Doors Ryan Homes Stanley Martin Homes Union First Market Bank

For more information, visit www.brhba.org or the “BRHBA Parade of Homes” on Facebook.

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Airflow. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Allied Concrete Co.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Altenergy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Artisan Construction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Atlantic Organic. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Bank of the James. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Better Living. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Blue Ridge Builders Supply. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 BRHB Parade of Homes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Brown Automotive . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Carpet Plus. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Center for the Arts at Virginia Tech . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Century Link. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Circa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Clearview Window Tinting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Craig Builders. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Crutchfield . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Denise Ramey, Realtor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Fabrics Unlimited. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Ferguson. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Foster Fuels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Grand Home Furnishings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 La Linea Bella!. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Michael Tisdelle, DDS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Mona Lisa Pasta. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Mr. Electric. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Our Lady of Peace. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Savvy Rest. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Scott Weiss Architect . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Snow’s Garden Center. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Southern Grace. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Spectrum Stone Designs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Stanley Martin Homes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 The Brothers that just do Gutters. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 The Columns. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 The Habitat Store. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48 The Happy Cook. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Thomas Nelson Furniture Restoration. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 University of Virginia Community Credit Union. . . . . . . . . . . . . . . . . . . . . . . . . . 18 Wainwright Tile & Stone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Waynesboro Nurseries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 W. Douglas Gilpin Jr. FAIA, Architect . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

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C h a r l o t t e s v i l l e h o m e S e p t e m b e r / O c t o b e r 2 0 1 4

Locally Owned and Operated for 27 years

Real People, Real Service!

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YOU WOULDN’T EXPECT A PREMIUM LINE TO OUTSELL LOWER-PRICED PRODUCTS. THIS ONE DOES.

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DECKING AND RAILING.

Builders Supply & Home Center Crozet 5221 Rockfish Gap Turnpike 434.823.1387 Palmyra/Lake Monticello 265 Turkeysag Trail 434.589.2877

FLYING OFF SHELVES. DEFYING EXPECTATIONS.

Mon–Fri: 7am–5pm Sat: 8am–1pm

WHAT’S IN IT FOR YOU? PLENTY.

Visit our showrooms in Crozet and Palmyra.

WHERE ENGINEERING MEETS ARTISTRY THE COLLECTION ©2013 Trex Company, Inc.

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HERE, THERE, and EVERYWHERE in BETWEEN

Throughout Charlottesville, Stanley Martin Homes is Your Trusted Local Builder New homes crafted with your life in mind – homes shaped by your style in locations that are ideal for the life you want to lead, near places to work and play. It’s how we make a house your home.

OLD TRAIL

Single family homes in an amenityfilled neighborhood in Crozet! Enjoy golf, shops and miles of trails From the $400’s | 434.566.1007

FOOTHILL CROSSING New Community!

Single family homes in Crozet, convenient to I64 with views of the Blue Ridge Mountains From the $500’s | 434.566.1007

WHITTINGTON New Community!

Executive style homes situated on 1 acre wooded homesites with mountain views off Old Lynchburg Road From the Mid $500’s | 434.466.1005

KENRIDGE

Upscale stately villas with main-level living located near Farmington Country Club and just minutes to UVA From the $500’s | 703.930.0696

HUNTLEY

Single Family Homes steps from the heart of Downtown From the low $300’s 434.466.1005

AVINITY

3-4 bedroom garage townhomes Under 3 miles to Downtown with views of Carter’s Mountain From the upper $200’s 434.466.1005

STONEWATER

WILLOW GLEN

Townhomes and wooded single family homesites off Rio Road and close to Pen Park. First floor master plans available!

From the $200’s | 434.466.4100

GLENMORE

Brand New Home Designs!

DUNLORA GATES Final Opportunity!

Exclusive enclave of 18 main level master villas in a desirable Dunlora location off Rio Rd. and Meadow Creek Pkwy From the low $500’s | 434.466.4100

BELVEDERE STATION Final Opportunities!

Gorgeous 2 car garage townhomes convenient to Downtown From the $300’s | 434.466.1005

Townhomes and single family homes off 29N within walking distance of Hollymead Town Center From the $200’s | 434.248.3252 Brand New Home Designs!

Resort style living with executive single family homes in a gated golf course neighborhood in Keswick From the upper $400’s 434.466.7220

SPRING CREEK

Gated golf course neighborhood with a variety of amenities, offering first floor master single family homes in Zion Crossroads From the $300’s | 703.930.0696

Visit us online at StanleyMartin.com and find your new home today!

Stanley Martin Green Living Homes

434.975.7445 | 200 Garrett Street, Suite B, Charlottesville, VA 22902 | Charlottesville Model Homes Open Daily 11am-5pm

MHBR #3588 | *Prices, incentives, and availability are subject to change without notice. Certain restrictions apply. Options and incentives do not apply to all communities, lots, and house types. Please see a Neighborhood Sales Manager for details.