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MAR/APR 2013 Chesterfield Living Magazine

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For generations, Chesterfield County has been a special place – the epitome of gracious, southern living. Today the county is changing, growing, and adapting. While Chesterfield County continues to prepare for tomorrow, it hasn’t forgotten yesterday. Chesterfield Living Magazine combines the best of the past with all the excitement of the future. The result is a magazine for today’s Chesterfield County families…families who have chosen Chesterfield as the place to live, to work, to play, and to shop. Chesterfield Living Magazine, unlike any other publication, truly captures “Today’s Southern Lifestyle.”

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I’ve been overweight and lived unhealthily my whole life. I have lost 85 pounds since I joined ZG a year ago. My cholesterol is down and my triglycerides dropped over 80 points. ZG has taught me the keys to live a healthy lifestyle and to reach my total fitness goals! –Doug Floyd

ZG is unlike anywhere else I’ve ever been. I lost 30 lbs and have kept it off for years now! I love the classes, have more energy, and I sleep better. I’ve even run a marathon! No matter what obstacles you face, at ZG, they KEEP YOU MOTIVATED! –Kara Walsh

I joined ZG after the untimely loss of my sister. I’ve now lost 25 lbs, lowered my triglyc. and I’m running a 5k in the spring. ZG is the best thing I’ve ever done for myself. The community, support and encouragement from the staff and members is amazing. –Amanda Batton

Since joining ZG in May 2010, I have dropped 110 pounds and I’ve gone from a size 28/30 to size 14. And I’m not through yet! I have a ton more energy and a more optimistic attitude. The classes and staff are great! ZG is a very positive place. –Joyce Jackson

The support and education at ZG have really connected the dots for me. I now know that I can do this, it’s something I can stick with for life! I’ve improved my blood sugar, dropped my chol. and lost 50 lbs! I’m ready try line dancing, yoga, Pilates....So many activities, so little time! — Cindy Ayers

I lost 66 lbs in 6 months! My blood pressure has

normalized as well as my A1C. I have less joint pain, too. This

has been a Iife-changing relationship. I’ll never

regret the day I walked through ZG’s door. Thanks, everyone, for all of your help.

I’d recommend ZG to anyone. –Bill Wooldridge

In just 5 short months at ZG I was able to accomplish so much! Not only did I lose 40 lbs, but I got off all of my meds. I’ve always enjoyed working out, but the motivation of trainers guiding and pushing me has been the icing on the cake. Now I’m a calmer, more relaxed person, too. –Jon Wilson

I’ve lost 86 pounds and 6 inches off my waist.

My blood sugar, which was at pre-diabetes levels, is now

normal and my cholesterol is now normal. I have more

energy and my self-esteem has gone through the roof. The

staff really cares; we’re like a big family. –George Lamb

My experience at ZG has been truly fantastic and the

best decision by far in my life. After completing the Weight Management Program I felt

invigorated, rejuvenated and full of life. I am loving the

Continuation Program and reaping the rewards of my

success. I’ve now lost 90 lbs! –Jacques Turnage

I AM SO PUMPED! My wife, Nancy and I achieved great physical results (I lost 44 lbs;

dropped my BP; Nancy lost 20 lbs; improved her cardio functions),

PLUS we have experienced a re-awakening of our attitudes and

enthusiasm for each other. This is a terrific side benefit for

couples considering joining the program together. –Terry Lentz

My initial quest was to be at my personal best by January. Since joining ZG, I’ve lost pounds and inches I didn’t know were there. I haven’t felt this good since high school! Today, I know that living healthy is a choice. So, my BFF Cheryl & I continue towards our goal to becoming “healthy divas par excellence.” Thanks, ZG & BFF! –Shuryl Thompson

For years I couldn’t grasp the fundamentals of healthy

living. ZG has provided the cornerstone for my

understanding. Now I make educated choices about food and enjoy exercising. While

I credit ZG with the basic essentials, I know my partnership

with Shuryl is critical for 30 lbs of weight loss. –Cheryl Winston

I did the ZG SUNDAYS PrOGrAM and I’ve lost 40 lbs; now even moving with osteoarthritis is a lot easier. I’m no longer pre-occupied with weight. Working out and eating healthy is now just a fact of life; like the sun coming up in the morning. –Michele Martel

I’ve been overweight most of my life and thought there

was nothing I could do about it. My co-worker, Pam Knight,

told me about ZG. We attended the medical lectures and exercise

sessions together; it really kept me motivated. I lost 105 lbs

in 8 months, my meds were reduced, and normalized

my BP. –Joe Polo

I’ve lost 60 pounds since joining ZG six months ago.

I’ve reduced my meds and I’ve greatly improved the

condition of an old leg injury as well. Many thanks to all

the wonderful and helpful ZG staff as well as all the new

friends I’ve made at ZG! –Tom Burton

I joined ZG after my doctor threatened to put me on diabetic meds. In the initial program I lost about 40 lbs; in ZG Continuation, I trained even more effectively and ate very healthy and lost105 more by my1 year anniv. I am maintaining my 145 lbs weight loss, off meds, too. It’s doable. Just part of my (healthy) life now. –Andy Saunders

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Page 4: MAR/APR 2013 Chesterfield Living Magazine

BARNES & DIEHL, P.C.

P R O F I L E :

A Tradition of Experience and Devotion to Family Law*as listed in US News-Best Lawyers: Top Tier Richmond Family Law

Centre Court – Suite A9401 Courthouse RoadChesterfi eld, VA 23832Ph: 804.796.1000 Fax: 804.796.1730

Three Paragon6806 Paragon Place, Suite 110Richmond, VA 23230Ph: 804.762.9500 Fax: 804.762.9654

www.BarnesFamilyLaw.com

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EDWARD D. BARNES dward D. Barnes is the Founder and President of Barnes & Diehl, P.C., the largest law fi rm in Virginia devoted to family law. He has been practicing law for over 40 years in Virginia. He handles family law cases of all types, including the very highest level of complex

equitable distribution and support cases.

Mr. Barnes is a member of the faculty at the University of Richmond School of Law. Mr. Barnes currently serves as President of the American Academy of Matrimonial Lawyers, Virginia Chapter. For several years in a row, he has been named a Top 100 Virginia and Top 50 Richmond Area Super Lawyer by SuperLawyers® Magazine. Mr. Barnes is again listed in Best Lawyers in America® and was named “Lawyer of the Year” for family law in Richmond, in the year 2010. He was the inaugural recipient of the “Leader in the Law” award in 2006, which is a recognition sponsored by Virginia Lawyers Weekly. He has been named a Legal Elite® by Virginia Business Magazine. In 2006, he was awarded Distinguished Alumnus of the Year, for the University of Richmond School of Law and he has served as President of numerous local bar associations.

Ed frequently speaks on behalf of the Virginia State Bar, through their Virginia Continuing Legal Education Program. He has presented those continuing education courses for over ten years, throughout the state. Annually, he gives an update on family law, at four locations throughout the state, for the Virginia State Bar.

Ed is active in his community as well as a licensed, instrument rated airplane pilot. He lives in Chesterfi eld with his wife and children.

E

BARNES & DIEHL

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Page 5: MAR/APR 2013 Chesterfield Living Magazine

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There’s never been a better time to dive into retirement living. For 27 years, our community has been home to hundreds of wonderful seniors from all walks of life with one thing in common: the desire to enjoy their retirement on their own terms. And now, with our 2013 expansion just around the corner, our vision for an unparalleled retirement experience is becoming reality. An indoor swimming pool, movie theater, bistro cafe, and all-new fitness center are just a few of our exciting new amenities. Contact us today to see how you can reserve one of our 93 new apartments, which include four different floor plan options. Call 804.744.0141 or visit us on the web at brandermillwoods.com/expansion.

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Page 10: MAR/APR 2013 Chesterfield Living Magazine

LOCALFirst Choice by Don J. Kappel

An Unsustainable Path by G. Carl Mahler, Jr.

FEATUREHead to the Hills

The history of the Hills

A Day in the Hills

Take a stroll through the Hills

FLAVOR Belle Vie Restaurant Review

Scoop Du Jour

In Search Of Wings

Where to Karaoke

Calendar of Events

What’s Cook In?

From Chunk to Hunk

GLITZSpring Gifts Home Chefs Will Love

PEOPLE & PLACESLaw, Rock and Roll

The Story of Rick Friedman

Behind the Scenes with the Raiders

An interview with Antwun Williams

Behind the Scenes with the Lady Raiders

An interview with Kelly Allen

DESTINATIONThe Spa Who Loved Me

Luxurious spas from near to far

BUSINESS WATCHProject Plant It!

AROUND THE HOUSEThrowing Parties at Home for Kids

Spice Up Your Kitchen

With Vicki O’Neal

Plant Now for Earlier Blooms

1215

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Contents

Head to the HillsA Brief History of the Area

MARCH/APRIL 2013

March/April 201310

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11www.richmondnavigator.com

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Have you ever seen the lists

of months with days desig-

nated for various peculiar

observances? For example, in

March of this year, the 23rd is National Chip and Dip Day; the 24th

is National Chocolate Covered Raisin Day and the 25th is Inter-

national Waffle Day. This is all true. I’m not creative enough to

make up stuff like this.

In fairness to April, the other month for which this edition

of Chesterfield Living is published, days are set aside for Na-

tional Pecan Day (14th); National Eggs Benedict Day (15th), National

Cheese Ball Day (17th), and National Pineapple Upside Down Cake

Day (20th).

Days designated for foods are quite popular. We like to eat.

But, March also is National Nutrition Month, and March 30th is

National Take a Walk in the Park Day, so maybe there’s some bal-

ance. Chesterfield County, by the way, has more than 40 parks

and athletic facilities where you can get some exercise.

Also, the county’s Cooperative Extension Office offers helpful

advice on nutrition, exercise, parenting and many other topics.

Visit www.chesterfield.gov/parks to view a copy of the Winter/

Spring 2013 Parks and Recreation Program Guide for com-

plete details on facilities; programs for youths, families, older

adults—even for dogs and their people.

In April, after eating those Eggs Benedicts or cheese balls,

you might visit one of the county’s nine library locations,

where you can check out books, DVDs, CDs and much more, or

use the computers to surf the Internet for fun or for research—

or even for dieting tips. To see all that the library has to offer,

visit this link library.chesterfield.gov.

Happily, in April, you can celebrate National Volunteer

Month by working off the Pineapple Upside Down Cake.

Consider donating some of your spare time to one of many

volunteer service projects. In fiscal 2012, a total of 5,140 vol-

unteers contributed 216,359 hours of their time, for a value

of $4,766,404. Volunteer opportunities can be found on the

county’s website at www.chesterfield.gov/volunteer and in-

clude everything from helping at the libraries or working at the

Rockwood Nature Center, to being a Water Quality Monitor, a

volunteer mentor for a 4-H youth, or an administrative assist-

ant in one of the county departments.

Whatever day you choose, there’s a lot to do in Chesterfield

County! n

First Choice is a bi-monthly information column provided for the

citizens of Chesterfield County.

First ChoiceMake the Most of Each DayBy Don J. Kappel

She made my first birthday cake and my wedding gown.

Now, my Mom doesn’t even recognize me.

The deepest pain of Alzheimer’s disease is emotional. Because even harder than giving care around the clock, is watching your best friend slip away.

That’s why we’re here; to give you both a quality of life, so you can give her only quality time.

For more information or to schedule a personal visit, call (804) 897-8884 today.

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L o c a l

March/April 201312

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A PUBLICATION OF

ALL ARTICLES AND CONTENTS OF THIS MAGAZINE ARE NOT NECESSARILY THE OPINIONS OR THOUGHTS OF CHESTERFIELD LIVING MAGAZINE, ADVERTISING

CONCEPTS, INC OR THE PUBLISHER

Chesterfield Living Magazine is

published bimonthly by Advertising Concepts, Inc.,

6301 Harbourside Drive, Suite 100

Midlothian, VA 23112 • (804) 639-9994

RichmondNavigator.comFacebook.com/RichmondNavigator

Email us: [email protected].

All rights reserved. Any reproduction in whole or in part of any text, photograph or illustration without written permission from the publisher is prohibited.

PRESIDENT/PUBLISHERWilliam J. Davis, Jr.

VICE-PRESIDENT/PUBLISHERCheryl T. Davis

MANAGING EDITORAlaina Rauth

CREATIVE DIRECTORTrey Tyler

ADVERTISING CONSULTANTSJared DavisAnn Small

PHOTOGRAPHERSRobert Thomas

Liz ReeseZach WingoldChloe StarkeCorey Daniels

CONTRIBUTORSDon KappelSteve Cook

Jennifer SaundersTammie Wersinger

DIana LeGereKatelyn Wyszynski

ABOUT OUR COVERRead more about the

beautiful spas and resorts

near and far away in

the Destination section

starting on page 47.

Photo courtesy of The Spa

at Grove Park Inn Resort.

13www.richmondnavigator.com

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March/April 201314

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An Unsustainable PathBy G. Carl Mahler, Jr.

As we head into 2013, we have

kicked the can down the road

again. The U.S. government has

only temporarily stopped us

from plunging over the “fiscal cliff,” and most

Americans continue to defer getting their own

financial house in order.

Efforts made at the eleventh hour in 2012 merely caused us to

bump over the fiscal curb. While tax rates became clear, the bigger

problem is the overwhelming debt we are building. It doesn’t take a

third-grade education to realize the system is unsustainable. Unfortu-

nately, all too many of those who are bright enough to realize the prob-

lem are becoming part of the problem by virtue of their own depend-

ence on the entitlements they receive. When does the madness stop?

We, as a country, have grown our debt to a reported $16 trillion,

and this year’s budget will add another trillion dollars to that. We are

reaching a point where we will be unable to buy our way out of debt.

Someone(s) in Washington is going to have to draw a line in the sand.

A painful stand has to be made, but who will emerge with the guts

necessary to do it?

My practice experience tells me the vast majority of you will never

be able to retire, or will do so at a level that will be painfully shy of your

current lifestyle. As you approach retirement and realize how inad-

equately prepared you are based on your unwillingness to sacrifice a

portion of your past income to do so, you become ever more dependent

on the system, and, so, more accepting of current and growing entitle-

ment programs.

I have previously written about your fear of the financial market’s

ability to grow your assets, that you cannot expect to stuff enough of

your hard earned paycheck into your Mason jar retirement account.

Money has to work for you over long periods of time, but you continue,

every year, to find reasons to doubt it. The markets climb a Wall of

Worry. Last year’s bricks were our swelling debt levels and financial

issues in Europe. Prior to that it was a constant list of “things” that kept

you from putting money aside where it could have been serving you

best. You continue to be that pouting pundit of pessimism who will in-

evitably keep you from retiring with any semblance of financial dignity.

There’s no question that all negative events of the past that caused

markets to plummet were painful, but what has always emerged from

the rubble has been an ever-increasing value in those markets. I fear

for you and for America. You are on an unsustainable path. Who from

Congress will take a stand for us all? When will you take your own? n

G. Cartl Mahler, Jr. CFP®

The Pinnacle Group An Independent Wealth Management Firm Any opinions are those of G. Carl Mahler, Jr. and not necessarily those of RJFS or

Raymond James. Past performance may not be indicative of future results.

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15www.richmondnavigator.com

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O

Head to the Hills

Once a part of Chesterfield County, the “Hills,” that is Westover Hills, Stratford Hills, and Forest Hill Park (Woodland Heights is also a nearby and very historic neighborhood) have long been a popular South Richmond destination. Since the early 1800s, folks have been heading for the Hills. When one examines the history of that area, it seems that many of the stories begin with the tale of an amusement park at Forest Hill Park. It makes for an interesting facet of the his-tory, but that history goes back much further... By Steve Cook

The neighborhoods surrounding Forest Hill

Park offer a variety of architectural styles.

March/April 201316

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In about 1820, a Holden Rhodes, a native of Canada, took

a job in Manchester (now a part of Richmond’s South-

side), as a tutor for a prominent, local family. Rhodes,

who became a Chesterfield lawyer and businessman,

himself, began to buy up property between Midlothian Turn-

pike and the James River.

Around 1840, Rhodes, having married in 1833, built a

country estate on a portion of the property he had purchased.

He named his estate “Boscobel,” which is Italian for “beauti-

ful woods.” His home, made from granite, said to have been

quarried on the property, stands today. However, the structure,

which stands in its original location, in Forest Hill Park, is bet-

ter known as the Old Stone House.

By the late 1800s,

Forest Hill had become the terminus

for the Forest Hill trolley, which was a part

of one of the nation’s first successful trolley

companies. That company, then known as the

Virginia Passenger and Power Company, later

become better known as Virginia Electric and

Power Company, or VEPCO, and, today, as

Dominion Virginia Power.

In an effort to entice local residents to ride

the trolley, the owners of the company built

an amusement park at Forest Hill. By the

mid-twenties, the Forest Hill Amusement Park offered visi-

tors, who paid a dime for admission, the opportunity to enjoy

a carousel, roller coaster, a penny arcade, and a bowling hall,

as well as a fun house, dance hall, and a swimming area in the

quarry pond.

In recent years, thanks to efforts by local civic groups, such

as Friends of Forest Hill Park (www.friendsofforesthillpark.org),

along with the City of Richmond, the park has enjoyed both a

renovation as well as a revival.

In addition to the many recreational activities, Forest Hill

Park now hosts a variety of activities from its Farmers Market

to outdoor concerts and the Movies in the Park nights during

the summer n.

(Clockwise from top)

The amusement park was closed in 1932 due to hard

economic times.

The Forest Hill Trolley car sits in front of the original

Stone House. A wraparound porch had been added

by the time this picture was taken in the 1890s.

For well over a century, Forest Hill Park has been a fa-

vorite South Richmond attraction for picnicking, boating,

fishing, sledding, and other outdoor activities.

F e a t u r e

17www.richmondnavigator.com

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....and lots of it!

WWW.989LIBERTY.COM

March/April 201318

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O kay, let’s face it. One day in the Hills won’t re-

ally give you the time you need to fully explore

and enjoy all that Forest Hill Park and its nearby

neighborhoods have to offer, but it will allow

you to become acquainted with the rather quaint, unique shops

and independent, often family-owned restaurants that are sprinkled

through this largely residential part of the city. You can always go back

and spend all the time you wish. You’ll be more than welcomed wher-

ever you go.

For our journey, there is no better place to start than the park. Let’s

make it a Saturday morning so we can take in what may be the Metro

area’s best farmers market. The market, which runs from 8 am until

noon, is produced and sponsored by GrowRVA (www.growrva.com),

an organization created to connect local farms, local food, and local

arts with Richmond communities.

Karen Atkinson, founder and owner of the organization says that

three to four thousand shoppers visit the market each week. In addi-

tion to about 100 farmer/producer vendors, the market also features

music, food carts, and cooking demonstrations. “It has become a

weekly gathering place for the neighborhood, and all of Richmond.

People shop, reconnect with old friends and neighbors, and entertain

out-of-town guests, here,” she tells me.

If you go between December and April, you’re going to find a con-

densed version of the market, which takes place every Saturday morn-

ing from 10 until noon on the playground at the Patrick Henry School

of Science and Arts, just a block from the park.

Regardless of the season, there’s always something to do in the

park. The lake offers fishing (catch and release only) and there are also

great trails for hiking and biking. You’ll also find picnic shelters, a ten-

nis court, plus a playground, and on those rare occasions when we get

more than a dusting of snow, youngsters from all parts of the Metro

area will be heading for the hills with their sleds in tow.

You may want to stay and play all day, but let’s move along. There’s

a lot I want to show you. One of the first spots we come to is ideal in

its proximity to Forest Hill Park, as well as the James River Park system,

with the many bicycle trails. It’s Coqui Cyclery (3416 Semmes Avenue/

www.coquicyclery.com). Here, you’ll find one of the neighborhood’s

newest and most ardent cycling enthusiasts, Clint Kronenberger. Clint

ran a bike shop in Naples, Florida for 30 years before making South

Richmond his home.

A DAY IN THE H I L L S

F e a t u r e

Photos Courtesy of Richmond Parks, Recreation & Community Facilities

Forest Hill Park offers a variety of

history, fun, exercise and more for

every season. In May, the South of

the James Market will move back to

the park in full force.

By Steve Cook

19www.richmondnavigator.com

Page 20: MAR/APR 2013 Chesterfield Living Magazine

Two customers, Mark, who has come in from Chester-

field, and Todd, a triathlete from the West End, are wait-

ing as Clint services their bikes. I asked them both why

they came all the way into Forest Hills, since there are

other bike shops they would have passed along the way. Todd points

to Clint. “Because of this man,” he says. Mark agrees.

If the aroma of fresh coffee is as enticing to you as it is to me, you

may already be out the door and across the street to Crossroads Cof-

fee and Ice Cream (3600 Forest Hill Avenue). This morning, Olivia Don-

nelly, co-owner with Will Herring, is holding down the fort. She says

that since they opened ten years ago, the place has evolved into much

more than just coffee and ice cream. The chalkboard menu reveals a

host of breakfast and lunch/dinner items, including bagels, sandwich-

es and wraps. You can even enjoy a bottle from a decent selection of

craft beer or a glass of wine.

As a coffee house, it’s perfect.. . .cozy, intimate, and fun. They even

offer their guests, whom Olivia describes as an “eclectic cast of charac-

ters,” live entertainment and karaoke several nights a week.

As you travel through the neighborhoods, you’ll notice a diverse

array of house styles and sizes. There’s really something for just about

anyone here. Earlier, I had spoken with Rich Meagher, the co-President

of the Westover Hills Neighborhood Association. Rich, with his wife

and two children, relocated from New York, so that he could take a

position as assistant professor in the Political Science Department at

Randolph Macon College, in Ashland. Why did he choose Westover

Hills, which is about a 20-minute drive to his work? He lists several rea-

sons. “Houses are a bargain here,” he tells me. “I also like the sidewalks.

It brings the neighbors together.”

Rich says the area is a great place to raise kids. “We bike over to the

River. . .The Farmers’ Market is a terrific place to go on Saturday morn-

ings.” Would he consider moving closer to work? Rich says definitely

not. “We love it here. We’re lifers in the neighborhood.”

Moving on down the road, I approach Westover Hills Boulevard.

Here, I come to three more dining spots. The first of the three is

O’Toole’s Restaurant & Pub (4800 Forest Hill Avenue; www.otooles-

restaurant.com). John O’Toole has practically grown up in this place.

His father started the business back in 1966. John tells me that in

the last ten years, the neighborhood is better than ever and with lots

growth in the area, business is better than ever, as well.

Just across the street is a restaurant I’ve been anxious to check

out. When I’ve asked the locals to name their favorite neighborhood

restaurants, almost everyone includes Maldini’s Ristorante Italiano

(4811 Forest Hill Avenue; www.maldinisristoranteitaliano.com). I speak

with Marcello Armetta, one of the partners in the business. He tells me

that while Maldini’s has only been around for about seven years, his

partner, Mario Lo Presti, has been operating restaurants (Mary Angela’s

Pizza and Piccolas, to name a couple) in the Richmond area for nearly

40 years. Marcello tells me that one of the secrets to the success of

Maldini’s is, “We only use fresh, high quality ingredients, and so much

of what we serve is homemade, like our pizza crust and our ravioli.”

Just around the corner is one of the city’s newest eateries, which

has garnered rave reviews for its true Southern-style fried chicken.

Sheila Wilkins and Todd Brady are the partners at Dixie Chicken (1203

Westover Hills Boulevard; www.thedixiechicken.com). It’s a tiny build-

ing offering take out only, but oh what fantastic fare is served there,

including a variety of delicious down home comfort foods to along

with the chicken.

Our next stop is just a couple blocks west of Westover Hills Boul-

evard on Forest Hill. If you’re a locavore, you do not want to miss out

on this. Do you remember the old Vintage Antique store at 5047 Forest

Hill Avenue? Well a couple of specialty shops that occupied space in

the back of the building have renovated a portion of the antique shop

(in the front) and have made this the place to go for local delicacies.

One of those two shops is Chocolates by Kelly (www.chocolates-

March/April 201320

Page 21: MAR/APR 2013 Chesterfield Living Magazine

bykelly.com). Chocolate is in Kelly Walker’s genes, so to speak. Her

great grandmother made candy for Wanamaker’s, in Philadelphia. And

her great, great, great uncle worked for the Wunderlee Candy Com-

pany, which (just to give a sense of history), was the first candy maker

to produce candy corn, back in the 1880s. Kelly describes her candy as

European-style, with intense flavors.

She shares space with Ben Spencer’s Taza Coffee ‘n Creme (www.

tazacnc.com). Virtually everything offered at Taza, from the coffee

(Blanchard’s) and teas (Carytown Tea) to the bagels (Cupertino’s) and

ice cream (La Michoacana, on Midlothian Turnpike) is produced locally.

Word is that other local purveyors will also be offering their wares

in this newly expanded space, and that live, local entertainers will be

appearing onstage.

For our final stops, we head about three miles west, on Forest Hill

Avenue (at Hathaway Road) to the Stratford Hills Shopping Center.

You probably know the story of how Garth Larcen of Max’s Positive

Vibe Café (www.positivevibecafe.com) started the restaurant in order

to provide a business in which those with disabilities could find em-

ployment and be trained. If that’s all you know about the place, there’s

a lot more to learn. This is a great restaurant. And a lot of the city’s most

talented entertainers stop in to perform on regular occasion.

If you’re a wine or beer enthusiast (or both) you’ll want to visit

Once Upon a Vine – South. Brothers, Ben and Tomy Harris operate

this fantastic shop, featuring over 800 wine labels and more than 600

varieties of beer. And, if the idea of FREE beer, wine, and gourmet deli-

cacies entices you, you’ll want to plan a return visit on Fridays from 5 ‘til

8 pm. That’s when they hold their free tastings. Ben says that on Friday

evenings this is the place to be if you’re a local. Even if you’re not, just

go. We won’t tell.

Just a few doors down, is another cool place, Forest Hill Antiques

(www.foresthillantiques.com). Here, you’ll find more than 30 dealers,

specializing in Victorian and Mid Century Modern pieces, you’re apt to

find most anything from thimbles to an old telephone booth. Be sure

to look for Baby the Cat. He’s a fixture around the place.

We have time for one more stop and it’s fitting, since we began

our trip in the park, that we finish up in Paradise. . .the Paradise Diner

(320-1611), that is. It’s at the very end of the sidewalk in the shopping

center. The diner has been around for about seven years, but it’s just

recently been taken over by Andrea Edwards. Andrea says she is going

to continue to serve the same classic diner fare (in a classic diner set-

ting, including high-top communal dining, as well as booths), but with

one change. She says she’s going to lower some of the prices. Now, that

does sound like Paradise.

Well, that’s our stroll through the Hills. Now, it’s your turn to make

your own discoveries. We just scratched the surface. But, we have a

feeling that once you explore for yourselves, you’ll be joining countless

others in regularly heading for the Hills. n

Clockwise from left:

Max’s Positive Vibe Café, Once Upon a

Vine’s wide selection of craft beers and

wines, Dixie Chicken’s Fried Chicken Platter,

One of Maldini’s seafood dishes, O’Toole’s

relaxing bar, Flying Pig’s BBQ plate.

Taza Coffee ‘n Creme shows their pride in

Richmond by offering Blanchard’s roasted

coffee and locally made bagels and ice cream.

Chocolates by Kelly owner Kelly Walker

shows her wonderful treats, which she de-

scribes as having European-style flavors.

F e a t u r e

21www.richmondnavigator.com

Page 22: MAR/APR 2013 Chesterfield Living Magazine

March/April 201322

Page 23: MAR/APR 2013 Chesterfield Living Magazine

Crab Louie’s Seafood TavernOne of Chesterfield’s historical landmarks is serving up fresh seafood for lunch and dinner six days a week. Begin your meal with their variety of sweet breads, and finish with an indulgent dessert such as their Key Lime Pie with a ginger snap-macadamia crust.Sycamore Square, Midlothian275-2722

Winston’s Backyard GrillWinston’s raises the standard of “fast casual” dining. All food is made with fresh local vegetables, meats roasted daily, and fresh local vegetables. Subs, pizzas, and burgers are all made-to-order.9545 Amberdale Drive | 419-4119 winstonsbackyardgrill.com

Vino MarketThe Vino Market offers a large variety of wines, including small production and hard-to-find items. Let them select for you or choose from their extensive inventory for yourself. Also available is a selection of the area’s best gourmet cheeses, fresh seafood, and custom-cut all-natural meats.3730 Winterfield Road, Suite 300594-0044 | thevinomarket.com

ChopstixUsing only the best and freshest ingredients, this restaurant offers a special sushi and Asian fusion experience with a unique menu that consists of both traditional and contemporary Asian cuisine.15801 City View Drive | 379-8308chopstixrva.com

Don Papa GrandeTraditional and diverse Mexican cuisine at its best with daily lunch and dinner specials that truly can’t be beat. Watch as they prepare your fresh guacamole table side!12806 Jefferson Davis Hwy.796-7988

Ruth’s Chris Steak HouseFeaturing expertly prepared USDA Prime steaks served sizzling on a 500 degree plate and an award winning wine list, Ruth’s Chris is the perfect spot for your next date night or business meeting. Reserve your spot now for their March 15 five-course Taste of Napa Wine Dinner.The Shoppes at Bellgrade378-0600 | buckheads.com

Los Bandidos offers up authentic Mexican cuisine in a fun, bright atmosphere.

23www.richmondnavigator.com

Page 24: MAR/APR 2013 Chesterfield Living Magazine

With its perfect fusion of Belgian and French cui-

sine, Belle Vie European Bistro is giving Richmond

residents an unmatched culinary experience.

The “casual, but sophisticated” restaurant, in

the Alverser Plaza off Huguenot Road, offers rea-

sonably-priced gourmet foods, homemade from

fresh local produce and meats.

With a head chef from Belgium and a pas-

try chef from the South of France, Belle Vie has

gained a reputation for its creative menu, mouth-

watering desserts and unexpected affordable

prices.

“I think one of the misconceptions is that be-

cause our food is gourmet and top quality, it will

be too expensive,’’ said Stephanie Danis-Meers,

who handles the front end of her family-run busi-

ness. “But, we are giving our customers the best

and making it so everyone can enjoy the finest

European cuisine.”

France and Belgium have similar cooking

styles, but with subtle differences – like the mus-

tard-based sauces that Belgians are known for. That’s one of many areas

where Danis-Meers’ husband, Chef Xavier Meers, shines. He is a specially-

trained “saucier” with creations like: Archiduc, a creamy mushroom sauce;

Roquefort, a blue cheese sauce; and Béarnaise, a tarragon sauce. His sauc-

es accent any meat – from orange sauce for the duck breast to a honey

thyme sauce for the Rack of Lamb.

“Everything is made fresh, with love and passion,’’ Chef Xavier says.

“Nothing is frozen and everything is homemade.”

Belle Vie’s high standards have won rave reviews for the restaurant,

including a five-star rating and the title of the best European restaurant

in the Midlothian area on the Tripadvisor website, Stephanie said in an

accent that gives away her Belgian heritage. She added that her servers

and other staff – many of whom have been on board since the restaurant

opened in 2009 -- have made it possible to maintain such high standards.

One reviewer raved about, the “great food and wonderful wine,’’ while

another was impressed by the service and the desserts.

The tasty deserts are the creation of French-born master pastry chef

and manager Karine Vidal-Danis, who is Danis-Meers’ sister-in-law.

In addition to the extensive menu that features Belgian specialties,

like Moules Frites (mussels and French fries) and Les Pates au Truffles (truf-

fles and pasta), there are vegetarian and gluten-free items.

There is also a wide selection of European wines and a variety of Bel-

gian beers.

Some other special Belle Vie offerings include: Belgian waffles, served

during Sunday brunch; 30-percent off a bottle of wine, with the purchase

of two entrees, on Tuesdays; Never Ending Mussels and French fries for

$16.96 on Wednesday nights; and a 12-ounce Ribeye, sauce, vegetable

and French fries for $17.95 per person on Thursdays.

A unique concept has been integrated into the business, called “Un

Chef Dans Votre Cuisine,” which brings Chef Xavier into your home to cook

your favorite dishes.

“He will take care of everything,” Stephanie said. “And, you will impress

your guests with a private Belgian chef in your kitchen.”

Belle Vie is open from 5 to 10 p.m. Tuesday through Saturday for din-

ner, 11 am to 2:30 pm for Sunday brunch and from 11:30 am to 2 pm Tues-

day through Friday for lunch. For more information, call (804) 379-3338. n

March/April 201324

Page 25: MAR/APR 2013 Chesterfield Living Magazine

STARTERSLes Croquettes de Fromage

Traditional Belgian melted cheese

croquettes.

Les Coquilles de Saint-Jacques au

Beurre Blanc

Scallops in a light butter sauce made from

a reduction of white wine and shallots.

ENTREESt Les Moules – Frites

An authentic Belgian specialty of mussels

served six different ways, with French fries.

La Couronne d’Agneau au Thyme

Roasted rack of lamb with thyme, featuring

the chef’s special secret lamb sauce.

q Les Carbonnades a la Flamande

A traditional Belgian dish of lightly sweet

beef stew, slowly cooked in a Belgian Ale.

Le Magret de Canard a l’Orange

Duck breast in an orange sauce.

DESERTSLa Tarte Tatin

French-style apple pie.

La Mousse Au Chocolat

Chocolate mousse, made with Belgian

Chocolate.

La Crème Brulee du Jour

A classic French dessert of crème brulee of

the day.

A Tasteof the Menu

F l a v o r

25www.richmondnavigator.com

Page 26: MAR/APR 2013 Chesterfield Living Magazine

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PRESSURE? WHAT PRESSURE?So your home, deck or roof is dirty and you don’t know who to call. Maybe you’ve never owned a home or maybe you have lived in another area of the country and never needed your home’s exterior cleaned. Welcome to Richmond. With an average annual humidity around 65% you’re going to need it cleaned eventually. That’s when hiring a trained professional can come in handy. You’re in luck.

Chris Ginn left the corporate world in 2002 and started Power Wash This!, Inc. His company is based out of the West End and services the entire metropolitan area. They also service customers in North Carolina and Maryland. The company’s primary focus is helping homeowners and business owners take care of their property.

“Power washing or pressure cleaning as it is known, is actually about trying to minimize the pressure. Proper cleaning usually uses a type of cleaning agent primarily to do the work, not pressure, and then the surfaces are properly cleaned and rinsed to get the desired result,” says Ginn.

“Too often, I see damages caused by other contractors or homeowners who have purchased their own machine. Unfortunately, no training manual comes with a machine purchased from the local department store. Here’s your machine and good luck. We have years of training, including types of chemicals to use, how to apply them, and how to properly clean with the appropriate amount of pressure for the different types of surfaces we encounter.”

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Call Chris Ginn at 804-677-4681 for your low pressure consultation and estimate today. You can also visit Power Wash This! online at www.washthisva.com.

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Page 27: MAR/APR 2013 Chesterfield Living Magazine

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Page 28: MAR/APR 2013 Chesterfield Living Magazine

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March/April 201328

Page 29: MAR/APR 2013 Chesterfield Living Magazine

BY EMILY JONES

With all that has been brewing in

Richmond, Chester residents will

be excited to hear that Chester-

field Meadows Shopping Center (at the inter-

section of Centralia and Iron Bridge roads) will

be welcoming a new taproom. So many craft

breweries are hitting the scene that Karen

and Matt Verdisco are seizing the opportunity

to offer beer lovers between 20 and 30 draft

beers, plus more available by the bottle. The

Verdisco’s want to offer people local options

as well as an education on the wide array of

beer options.

Since 1990, three generations have con-

tributed to the success and growth of Mexico

Restaurant, now with eight locations. Maria

Garcia says, “We will be featuring a new menu

in April. New dishes will include recipes that

were found in an old family recipe book in our

hometown of Guadalajara.” As the weather

warms up, you can enjoy a new dish on their

patio. Or stop by on May 4th, when they will

have a festival to benefit the Children’s Hospi-

tal of Richmond.

For quite some time, we’ve heard the

rumors the Riad Moroccan Grill (8902 W.

Broad Street; 270-0081; www.riadva.com) is

bringing couscous and zaalouk to the West

End. David Gil and his wife and executive chef,

Majdoiline, have opened its doors to serve

recipes handed down from her grandmother

while offering guests entertainment such as

belly dancers and magicians. n

F l a v o r

29www.richmondnavigator.com

Page 30: MAR/APR 2013 Chesterfield Living Magazine

Winston’s Backyard GrillBone-in or boneless wings served with your choice of

over ten different homemade signature sauces ranging

from the mildest to pretty darn hot.

www.winstonsbackyardgrill.com

9545 Amberdale Drive | 419-4119

IN SEARCH OFWINGSWINGSWINGS

March/April 201330

Page 31: MAR/APR 2013 Chesterfield Living Magazine

1. City Dogs in the FanTry the Old Bay wings made with Old Bay

seasoning or the WIld Turkey Honey BBQ wings

made with Wild Turkey American Honey Whiskey,

BBQ sauce and honey.

1309 W. Main Street | 359-3647

2. The Halligan Bar and Grill10 fresh jumbo naked wings, tossed in a secret,

handmade “fully developed” buffalo sauce, served

with celery and ranch on the side.

www.thehalliganbar.com

2451 Old Brick Road | 364-2707

3. Wing CommandThis Filipino restaurant’s wings are served in up to

27 different flavors to satisfy anyone’s tastes. From

Mild to Suicide and Lemon Pepper to Hawaiian,

they have it all.

www.wingcommand.net

10825 Hull Street Road | 745-3357

4. Famous Dave’sDelicious wings served with a variety of sauces:

Rich and Sassy, Buffalo, Devil's Spit, Pineapple Rage

or Wilbur's Revenge.

www.famousdaves.com

10201 Midlothian Turnpike | 323-6112

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F l a v o r

31www.richmondnavigator.com

Page 32: MAR/APR 2013 Chesterfield Living Magazine

For more savings, print Navideals from RichmondNavigator.com.

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33www.richmondnavigator.com

Page 34: MAR/APR 2013 Chesterfield Living Magazine

Karaoke

Bailey’s11581 Robius Road, Suite 100

560-4600foxandhound.com

Wednesdays at 9pm starting in April

Wild Rose Café4628 Chester Square Road

768-9090wildrosechester.comFriday and Saturdays

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March/April 201334

Page 35: MAR/APR 2013 Chesterfield Living Magazine

Events: March/April 2013

F o r m o r e l o c a l e v e n t s , v i s i t R i c h m o n d N a v i g a t o r . c o m

MARCH

24Mike Epps Live

Landmark Theater

landmarktheater.net

Carrie UnderwoodRichmond Coliseum

ticketmaster.com

Lyle, Lyle, CrocodileWillow Lawn Theater

va-rep.org

Richmond Raiders 2013 SeasonRichmond Coliseum

richmondraidersprofootball.com

Studio Three: New Works Festival

Richmond Ballet’s Studio Theatre

richmondballet.com

Pajanimals Live: Pajama Party

Landmark Theater

landmarktheater.net

Virginia Opera: The Marriage of Figaro

Various Venues

richmondsymphony.net

Pop Art and Beyond:Tom Wesselmann

Virginia Museum of Fine Arts

vmfa.state.va.us

MARCH

21THRU MARCH

14MARCH

16

APRIL

4–14APRIL

5APRIL

6–28

APRIL

6JULY

28–

Delta RaeAlice Jepson Theatre

modlin.richmond.edu

NASCAR WeekendRichmond Raceway Complex

richmondracewaycomplex.com

APRIL

25APRIL

26–28

Les MiserablesLandmark Theater

landmarktheater.net

MARCH

26–31

APRIL

6Dogwood Races

Colonial Downs

dogwoodclassic.com

APRIL

7–8Takács QuartetUniversity of Richmond

modlin.richmond.edu

F l a v o r

35www.richmondnavigator.com

Page 36: MAR/APR 2013 Chesterfield Living Magazine

For those of you

who haven’t

actually ever seen

me, here’s a well-

known fact. I have

always been fat. I

was a fat baby. My

diapers were size

38. When folks com-

mented to my parents about their darling

dimpled baby, they were referring to my butt.

The reason I’m writing this is not to cel-

ebrate my obesity. But to proclaim that a

new day has dawned. I have long wanted to

write a book about my transformation from

a fat little baby, to a svelte, rather good look-

ing specimen of a man. I was going to call it,

From Chunk to Hunk.

The only problem is that I stayed a chunk.

I remember when my mother used to take

me to buy school clothes and the salesper-

son would take one look at me and point to

the Husky Department. “Husky!” What sort

of label is that to put on a self-conscious

young man? No wonder I carry all these

emotional scars.

Through the years, I tried a variety of

ways to look slimmer. I wore overcoats, even

to the beach. If I was ever at some family

gathering where someone brought out a

camera to capture the moments, I would

stand behind the biggest and tallest family

member…usually Aunt Betty. Folks would

later ask, when looking at the pictures, “Steve,

where are you?”

I would point to a little spot behind Aunt

Betty and say, “There. That’s my shoulder.”

Admittedly, that was trickier to do in my

wedding pictures, mainly because by that

time, Aunt Betty was in a wheelchair. But, by

kinda stooping down, I halfway pulled it off.

I tried dieting and exercise, both of which

served to whip up my appetite. But I think

BY STEVE COOK

From ChunkTo Hunk!

What’s Cook In?

March/April 201336

Page 37: MAR/APR 2013 Chesterfield Living Magazine

the most successful thing that I discovered,

to help me look less obese, was to only have

really fat people for friends. If you weigh 240

pounds, but all of your friends weigh at least

300, you look pretty good by comparison.

I had virtually given up on the idea that

I would ever become the hunk that I had

dreamed of being. And then, suddenly, a

moment of magic came into my life. While

on vacation at Virginia Beach last summer,

with my wife’s brother and his wife and kids,

my life began to turn around.

Now, being at the beach, I was constantly

being reminded of my hugeness as I sat at

the poolside bar, eating hamburgers and

French fries. I couldn’t help but see myself

in the mirror behind the bar…in a bathing

suit…and an overcoat. It was not a pretty

sight.

My sister-in-law, who just happens to be

a doctor and an avid nutritionist, turned me

on to a book called Wheat Belly by Dr. Wil-

liam Davis. She explained his beliefs that the

consumption of modern day wheat is at the

root of obesity, diabetes, and heart problems.

I had hit the Trifecta, there. Plus, he claims, it

leads to numerous other health problems.

While I’m not trying to preach a new way

of eating to you, I will say that by cutting out

all wheat, plus potatoes and rice, I’ve lost

about 30 pounds. My health has improved

dramatically, which is not something you’ll

often hear an avowed hypochondriac admit.

One unexpected side-effect of my weight

loss is that I have to go to the bathroom

more frequently. No, it’s not a physical prob-

lem. I just can’t stay away from the mirror. I

turn sideways, suck in my breath and say,

softly and lovingly to myself, “Steve, you’re a

beautiful man.” I say it so sincerely, that I’ve

convinced myself that it is true.

In truth, I may still be just a thin version of

my ugly self. And, I may be over the age limit

to qualify for hunk. But, I feel so much better.

These days, I’ll even go outside in just a tee-

shirt, although my wife yells at me to come

back in and put on some pants.

There are just two things, now, that I

need to dispose of. Do you know anyone

who needs extra large overcoats or really fat

friends? n

37www.richmondnavigator.com

Page 38: MAR/APR 2013 Chesterfield Living Magazine

If you suffer from diabetes, you already

know the importance of seeing your

family doctor and your eye doctor regu-

larly to monitor your condition. But did

you know that, as a diabetic, you also may be

at higher risk for periodontal disease. Diabet-

ics tend to get more severe cases of gum dis-

ease, and at younger ages.

The reason for this is that high glucose

levels in your mouth make it a great place for

harmful bacteria to hang out. Bacteria love

sugar! And the presence of bacteria is a ma-

jor cause of periodontal problems. Addi-

tionally, diabetes thickens the walls of your

blood vessels, which can keep your gums

from getting the oxygen and nourishment

they need. Thicker walls also slow down

waste removal, which make it harder for your

gums to resist infection and disease.

What can you do to minimize the risk of

periodontal disease? First, make sure you

floss and brush enthusiastically. Controlling

your blood sugar level is important, too.

Frequent visits to your dental profession-

al, make it easier for us to spot early signs of

gum disease. We can also thoroughly clean

your teeth to help get rid of bacteria and

plaque buildup. We recommend four clean-

ings a year.

Your dentist can be a valuable partner in

your overall health care program to reduce

the impact of diabetes. For more information

please contact us:. nDr. Baxter Perkinson & Associates is a

Group Practice of over forty Doctors Special-izing in Orthodontics, Cosmetic and General Dentistry, Dental Implants, Prosthodontics, Periodontics, and Sedation Dentistry. With eleven convenient locations in the Richmond Metro Area, we can assist you in creating your youthful smile. For a location near you, visit VAdentist.com.

Diabetics:Special Gum Care?

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March/April 201338

Page 39: MAR/APR 2013 Chesterfield Living Magazine

SPRING GIFTS Home Chefs WILL LOVE

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on THe Vine seRVeWAReMichael Healy has designed a full collection of grape-inspired, polished bronze and natural bamboo platters, bowls, and cheese boards. other styles are available.Tweed • The shoppes at Westgate249-3900 • tweedathome.com

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Page 40: MAR/APR 2013 Chesterfield Living Magazine

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Page 41: MAR/APR 2013 Chesterfield Living Magazine

Decorated Model Open: Wednesday – Sunday,

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Directions: From Rt. 76, continue south to Old Hun-

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Heron Pointe:Exceeding Expectations for Active Empty Nesters

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P eople are talking about Heron Pointe

— and how they find stylish homes

that offer an ideal low maintenance

lifestyle. Located on the shores of Swift Creek

Reservoir in Chesterfield County, this Eagle Con-

struction community provides thoughtful new

home designs, a generous, amenity-rich.

“We relocated to Richmond to retire

and we had very specific ideas about what

we wanted our retirement home to be. Our

realtor suggested we look at Heron Pointe and

we fell in love with the possibilities.” — Neil

and Mary Ann, Heron Pointe residents.A key component of the satisfaction Heron

Pointe residents experience with their new

homes is the Eagle Home Gallery — conven-

iently located in exciting West Broad Village.

This national award-winning facility is 4,000

square feet of home displays with the latest

trends in appliances, technologies, products

and interior design. The Home Gallery is a show-

case of quality products featuring expansive

Selections Galleries.

Interactive displays allow visitors to

combine finishes at the level they would be in

an actual home along with “real life” displays

throughout the Gallery, featuring fully-function-

ing kitchens, full baths, powder rooms and even

a laundry room.

“We have previously built three homes and this was the first time we didn’t have to do all the legwork ourselves and run all over the city to make our selections for the house. We had a great experience at the Eagle Design Center and then watched as our house was built.” — Neil and Mary Ann, Heron Pointe residents.

Heron Pointe’s low-maintenance homes

offer more time to enjoy favorite activities: long,

lazy days enjoying a favorite book, a leisurely

lunch with friends or a brisk walk along the

lake-side nature trails. That’s because regular

chores are taken care of (no raking leaves and

gutter cleaning!) in this low maintenance com-

munity.

Priced from the lower 300’s, Eagle’s Arts &

Crafts-style home plans feature single-level

living with first-floor Master Suites, with formal

dining rooms, spacious great rooms, and roomy

two-car garages.

And Heron Pointe homes are E3 Certified,

making them healthy for residents and for

the environment. On a practical note, these

energy-efficient homes save up to 30 percent

on monthly utility bills as well.

Homeowners also enjoy The Pointe Club.

This neighborhood gathering spot features

an open kitchen and bar area where friends

can gather for private parties and community

events. Heron Pointe is located in the heart of

Chesterfield County, near the intersection of

Genito and Woodridge roads. So residents are

just minutes from fine dining, shopping and ex-

citing entertainment opportunities, along with

world-class medical facilities, easy transporta-

tion, and of course, the natural beauty of Swift

Creek Reservoir.

“We are very happy with our new home, our neighbors and the Heron Pointe community and our faith in Eagle Con-struction certainly has been rewarded.” — Neil and Mary Ann, Heron Pointe residents.

Come see for yourself how wonderful

life could be at Heron Pointe and with Eagle

Construction’s award-winning design. And be

sure to ask the site agent about how reverse

mortgage options at Heron Pointe can put you

in a stylish new home for far less than you’d

imagine! Plan a visit today and begin living the

lifestyle you deserve.

Contact: Sarah Whitmore, Eagle Realty of

Virginia, LLC, (804) 404-9521 or swhitmore@

eaglerealtyva.com

Website: www.visitheronpointe.com

41www.richmondnavigator.com

Page 42: MAR/APR 2013 Chesterfield Living Magazine

Friedman Law Firm“When it comes to divorce, most people don’t know where to begin…”

Representing clients in divorce, custody, support, and asset division.

*Rick A. Friedman, II, EsquireLegal Elite in Virginia Business Magazine (2011); Super Lawyer’s Rising Star by Law & Politics and Richmond Magazine (2006-2011);

Top 100 Trial Attorneys in Virginia (2010, 2011, and 2012).

Friedmandivorce.com | 804.717.1969

March/April 201342

Page 43: MAR/APR 2013 Chesterfield Living Magazine

When you and your brother have a successful rock

‘n’ roll band while still in high school, how do you

follow that up? When, by the time you are in your

early twenties, you’re writing theme songs for

MTV hit shows such as Punk’d, and rubbing shoulders with

such celebrities as Ashton Kutcher and Ozzie Osbourne, where

do you go from there?

This is not some imaginary mental exercise. It’s a decision

that faced Richmond native and Chester resident, Rick Fried-

man. Friedman and his brother, Brian, made quite a splash in

the music industry, even while attending Douglas Freeman

High School in the city’s West End.

Their considerable talents took them to Hollywood, where

they both enjoyed a career in the music industry writing, re-

cording, and producing. “At one point,” Friedman says, “of the

forty-eight TV shows airing in 24 hours on MTV, we had writ-

ten the theme songs for forty.”

Brian Friedman continues to live in Hollywood, and has had

great success in the music industry. Rick Friedman, however,

chose another path.

“I enrolled in college while living in L.A. (both brothers had

previously attended William and Mary University), “ he says.

“My intention was to become an entertainment lawyer.”

Those plans were soon readjusted. “I began to realize that

music impacts a lot of people in a small way. I wanted to impact

fewer people in a much more meaningful way.”

With his altered goals, Friedman returned to his hometown,

completed his education at the University of Richmond, and

went into Family and Divorce law.

Apparently, it was a good decision and one that seems to fit

his personality. When I first met Friedman in his Chester law

office recently, I was a bit taken aback. He didn’t look like what

I had expected of a successful attorney.

“Please excuse me for wearing jeans,” he said as he shook

my hand. “We don’t have court today (it was one of those

one-inch-of-snow-closes-the-county-down days) and we take

advantage of that by dressing casually.”

It wasn’t just the jeans, though. Rick Friedman speaks with

real passion. He’s someone whom you could picture as being a

great friend . . . someone with whom it would be easy to talk. Of

course, the fact that I wasn’t being sued for anything at the mo-

ment may have produced less stress than a more typical visit

with an attorney. But, if I were (being sued, that is), Friedman is

the sort of attorney I could totally trust.

It’s easy to hype the “We care” philosophy in a TV ad. But,

it’s not as easy to fake that in the real world. Friedman speaks

with both passion and compassion. “Most people don’t know

where to begin when they come to my office. They are fright-

ened. We see people at the worse time in their lives. Their

whole world is in shambles. They realize that they could pos-

sibly lose everything . . . not just their home and material pos-

sessions, but their kids, their families.”

His background in the music industry has been of value in

some cases. For instance, there was one client who had written

a hit song for a popular recording star. “We had to determine

the value of his copyright,” Friedman says, “in working towards

a divorce settlement.” His clients have included an NFL star

athlete, as well as others in the entertainment industry.

But, he says, it doesn’t matter if the client is a millionaire or

has no money, he or she needs help in determining how things

should be divided up.

In explaining his approach to helping his clients, Fried-

man quotes a line from the movie Patch Adams. “It’s one of my

favorite movie quotes,” he tells me. “Patch Adams says, ‘If you

treat the disease, sometimes you win; sometimes you lose. If

you treat people, you never lose.’ ”

Applying that philosophy to family law, Friedman contin-

ues, “If we fight for custody, sometimes we win; sometimes

we lose. If we fight for the best interests of the child, we never

lose.”

Friedman has worked hard to ensure that everyone else in

his office, including the other attorneys, share his concerns and

compassion. “Before we hire someone new,” he says, “our entire

staff will take that person to lunch. We observe the way he or

she treats the wait staff.” He says he has, on occasion, chosen

not to hire someone who has treated the waiter or waitress in a

condescending manner.

Despite the fact that Rick Friedman has already had a suc-

cessful career in the music industry, and, even today, continues

to keep his hand in the business, both as an occasional con-

sultant and songwriter, what he gives his client is no song and

dance act.

He sums up his reason for choosing his career path. It’s the

same reason that he often maintains a friendship with clients

long after the case is settled. “I fell in love with the idea of help-

ing people. This is one hundred times more rewarding than the

music business.”

Contact Rick Friedman at Friedman Law Firm, P.C.

9620 Iron Bridge Road, Suite 101; Chesterfield, Virginia 23832

(804) 717-1969. http://www.friedmandivorce.com. n

ROCK &ROLL

P e o p l e & P l a c e s

43www.richmondnavigator.com

Page 44: MAR/APR 2013 Chesterfield Living Magazine

BEHIND THE SCENES WITHTHE RICHMOND RAIDERS

Meet Antwun WilliamsWide ReceiverHow did you get into profes-

sional football?

My professional career started a

month after walking across the stage

at Virginia State University. Go Trojans!

I received a call from the great Pete

Constanza and Jeff Hoffman asking

me if I would like to be part of their

arena football team in Albany, the

Albany Conquest. I gladly accepted the offer. That is where I made my name

by breaking every WR record they had.

What is the best thing about Richmond fans?

The best thing about our Richmond fans is that they are very supportive. I

have been on both the winning and losing ends, and no matter what, they

stand behind us. They also bring excitement when we play. They are the ninth

man on the field, and that makes us play much harder so we don’t let them

down.

Are there any great things that have changed this year for the

team?

Going back to the Arena Bowl will require the same hard work we put in last

year with a few adjustments so we are even better than before. We have a lot

of great things this year. The biggest thing is leadership. We have more expe-

rience across the board. After losing the big game, we all have a sour taste, so

that’s a drive on its own. In addition, there are a few new faces that will help

fill any holes and make us a more solid and dynamic team.

What is your favorite position to play, and why?

I love playing the Jack linebacker position with the freedom to roam sideline

to sideline, make a few tackles, intercept a few passes, and rattle the QB, but

my passion is playing wide receiver. There is nothing like running a perfect

route, scoring the winning touchdown, doing a creative end zone dance, and

flipping a kid the football to see their face light up.

What is your favorite thing about the indoor football game vs.

outdoor football?

My favorite thing about the indoor game is its fast pace. Anything can hap-

pen, and the game is never over. As a WR there’s so much passing that it

results in a basketball-like score. It gives the fans everything they want to see.

I once tied an AFL and AFZ record with seven TDs in one game. Being able to

do that was amazing.

What’s your favorite thing about Richmond?

My favorite thing about Richmond has to be the many ways of bringing the

community and families together with events. From parades to festivals,

sporting events to just walking in the park, there is so much to do. I enjoy any-

thing I can do with my six-year-old son, Antonio. You might be able to catch us

watching doughnuts being made at Krispy Kreme to satisfy our sweet tooth.

Last May, you scored the winning touchdown catch with only

eight seconds to go versus Louisiana. How did that feel?

After breaking the huddle, the only thing I could think of was a catch that I

made at my last homecoming game with zero seconds on the clock, sending

the game into overtime. So I thought, ‘Here we go again.’ I saw an opening,

and Antwon Young me threw the ball. Everything felt like slow motion. After

catching the pass, there was a burst of excitement. My teammates were so

thrilled. they almost beat me up! And the fans gave off the biggest loudest

roar of excitement ever. It felt great not to let my team and the fans down.

Do you have any pre-game rituals?

Well, I am considered the candy man, jokester, and prankster of the team. So

before every game I laugh, dance, and just act like ‘ole silly me. I do eat a bag

of Sour Patch Kids before every game and at halftime. I open up a box of Mike

& Ikes, eat half the box, and give the rest to one of the kiddos in the stands.

That’s an every game thing. This year you can look for the skeleton coat. You

have to make it to pre-game to see what I mean by that! Follow Antwun

on Twitter @A_will880. n

P e o p l e & P l a c e s

March/April 201344

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Page 46: MAR/APR 2013 Chesterfield Living Magazine

Meet Kelly AllenThe Raiders New Dance

Team CoordinatorHow long did you cheer for the Redskins,

and what did you enjoy about the job?

I cheered for the Redskins for seven years and

was a captain for four years. My favorite things

about cheering for the Redskins were: One, be-

ing around forty-two amazing, unique women

where lifelong friendships were made. Two,

cheering for the best fans in the NFL. Three,

having the best seats in the house (right on

the sidelines). And four, touring around the

world to support, entertain, and spend time

with our troops. The job taught me the value of

dedication, discipline, teamwork and to treasure

precious moments.

What is your favorite thing about Richmond

as a place to live?

I came to Richmond to be with my husband, so

that would be my favorite part. Aside from that,

Richmond has a profound history.

Do you have another job, or is your focus

dance team coordinator?

I also work for the Federal Government as an IT

Management Analyst Consultant. Plus, I sing in a

ten-piece band called Kaleidoscope.

What’s your favorite thing about your job for

the Raiders?

I truly enjoy sharing my experience with them

in hopes of continuing the tradition of being

one of the best dance teams. The Lady Raiders

have earned the title of “best dance team” in the

league for three straight years.

Anything else you’d like us to know the Lady

Raiders?

Some are students, some have full-time jobs,

and some ladies

juggle both. The

amazing thing

about the ladies is

that they are still

able to dedicate

their time and

effort to the

Raiders and the

city of Richmond

whether cheering

for our Raiders or

making their pres-

ence known in the

community. n

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March/April 201346

Page 47: MAR/APR 2013 Chesterfield Living Magazine

The Spa Who Loved MeBody, Mind & Spirit Extravagances By Diana LeGere

The beautiful relaxation lounges, saunas, and steam rooms at the Grove Park Inn Resort makes this spa a must-visit!

Richmond’s very first salt therapy respiratory facility will be opening soon. This one-of-a-kind salt spa (Halotherapy, a European phenom-enon), offers a stress-free, relaxing, “cave-like” escape for those who seek relief from asthma, sinusi-tis, allergies, cystic fibrosis, and other respiratory illnesses. Relax to soothing music as you breathe in micron-size salt particles.

Breathe Easy Salt SpaMidlothian, Virginia

What’s HOT?

Treatment rooms are completely covered

with natural Himalayan rock salt. Relax

in zero gravity chairs. A children’s room

includes beach toys, an art center, and a

220-gallon salt-water aquarium.

Distinction/Perks:The only exclusive salt therapy spa in

Virginia. Allow the well known antibacte-

rial and anti-inflammatory benefits of salt

work on your respiratory system. Guests

can purchase 3-month or 12-month mem-

berships at a discounted rate.

15812 WC Main Street, Midlothian 804-797-6167www.breatheeasysaltspa.com

T oday, women and men alike are captivated by the allure of luxury destination spas.

Whether you’re in the mood for a quick, yet satisfying, lunch-hour pampering session; a full afternoon of relaxation; or a getaway that lasts a week—we’ve rounded up spa destinations that will pique your senses. Check out these tantalizing escapes and see if one might be your passport to self-indulgence. Go ahead. You deserve it.

How Far Away?In Your Backyard!

How Long of a Trip?As Long as You'd Like

D e s t i n a t i o n

47www.richmondnavigator.com

Page 48: MAR/APR 2013 Chesterfield Living Magazine

Tucked away on a charming 1920 farm is a boutique inn and spa that bridges the gap between personal-ized attention and superb culinary delights. Sit back and appreciate a little piece of Europe while you revive your senses with one of many signature treatments. Choose from ten deeply satisfying mas-sages (including couples massages and prenatal massage), as well as a selection of reflexology, facials, waxing, body treatments, scrubs, and nail services.

9245 Rogues Road, Casanova, VA800-490-7747poplarspringsinn.com

Poplar SpringsCasanova, Virginia

What’s HOT?

Sooth sore muscles and improve circula-

tion with Asian Bamboo Massage, an

exotic deep relaxation that comes from

the skillful rolling of warm bamboo sticks

over your body. Renew your love energy

with a sensational Couples Heart & Soul

Massage that begins with an aromatic

footbath, and is followed by a head-to-

toe Swedish massage.

Distinction/Perks:Green philosophy. Taste the difference in

restaurant entrees that are prepared with

fresh, locally grown ingredients. Have it

your way and indulge in a create-your-

own package: Select any three treatments,

add lunch and receive a 10% discount.

How Far Away?Under 170 Miles from Richmond

How Long of a Trip?Day or Quick Trip

This award-winning destination spa, nestled in a lake setting in the Pocono Mountains, provides the perfect retreat for a getaway. Ranked as the Fourth Destination Spa in the World in 2012 by Travel and Leisure, this is a first-class facility offering day spa packages and “a la carte.” Unlike traditional spas, this resort combines relax-ing treatments with fun indoor and outdoor activities to infuse harmony between spiritual and therapeutic wellness. Soaring walls of windows invite the outdoors into the spa at-mosphere. A co-ed whisper lounge features a warm fireplace and outdoor porch with rocking chairs.

The Lodge at WoodlochHawley, Pennsylvania

What’s HOT?

Take a stroll to the Aqua Garden and relax in the co-ed soaking pools with heated Hydro massage WaterWalls, or take a dip in the outdoor Horizon Edge whirlpool. For a memorable couples encounter, Suite Surrender combines tingling sensations of exfoliation, bath, and full-body aromatherapy massage.

Distinction/Perks:The Lodge is an all-inclusive destination

spa resort with accommodations, includ-

ing three gourmet meals daily. Men can

enjoy beer inspired treatments, such as

the Royal Revival–a body exfoliation with

hops, barley, and honey, followed by a

beer-bath soak.

109 River Birch Lane, Hawley, PA 866-953-8500www.thelodgeatwoodloch.com

How Far Away?Under 375 Miles from Richmond

How Long of a Trip?Weekend or More!

D e s t i n a t i o n

March/April 201348

Page 49: MAR/APR 2013 Chesterfield Living Magazine

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Dining.Entertainment.

Savings.

49www.richmondnavigator.com

Page 50: MAR/APR 2013 Chesterfield Living Magazine

Off the beaten track visit breathtak-ing Boynton Canyon where you’ll discover a colossal, 70-acre resort, which is home to the world-class destination spa, Mii Amo. Deep within the canyon, inside the tranquil 24,000 sq. ft., two-story building, a magical spa experience awaits you. Choose from a plethora of luxurious services such as skin care (a dozen facials including calming, clarifying, hydrating and lymphatic), water treatments, health and wellness consultations, body treatments, massages, and couples and mother-to-be services!

525 Boynton Canyon Road, Sedona, AZ. 928.203.8500www.miiamo.com

Since 2001, guests have en-joyed this lavish $50 million, 43,000-square-foot subterranean facility featuring cavernous rock walls, arches, tunnels and twenty water features. The award-winning spa boasts therapeutic waterfall pools, a mineral pool, and a lap pool with underwater music and 6,500 fiber-optic stars embedded in the ceiling. Discover beautiful relaxation lounges, saunas, and steam rooms. It’s no surprise that they have earned places in “Top 10 Romantic Spa” according to SpaFinder’s reader’s choice and “World’s Best Awards” from Travel & Leisure.

Spa at Grove Park Inn ResortAsheville, North Carolina

What’s HOT?

The Spirit of the New Moon is a blend of

intention rituals and foot bath, body and

scalp massages backdropped by the new

moon, which according to the folks at Mii

Amo, “the time of the new moon is the ideal

time to manifest one’s desires”. Indulge in a

Watsu treatment to enjoy the mastery of body

work done in a warm, outdoor therapeutic

pool. Relax during a traditional massage or

hot stones massage in one of the outdoor

wickiups.

Distinction/Perks:A very restorative environment designed to

capture the healing traditions of the Native

Americans, the spectacular backdrop of gor-

geous red rock allows for biking and hiking

in the Secret Mountain Wilderness and Co-

conino National Forest. Mii Amo offers three,

four and seven-night Journeys that include

accommodations, two daily spa treatments,

three meals, fitness classes and lectures.

What’s HOT?

Set the mood for romance with a Couples

Retreat massage that includes tandem

50-minute Grove Park Classic Massages,

followed by an aromatic hydrotherapy bath

where you’ll relax while enjoying champagne

and chocolate–covered strawberries.

Distinction/Perks:Free amenities available include a tiered out-

door terrace complete with fireplaces and a

whirlpool offering panoramic mountain views.

Or step inside to one of three fireside lounges

with overstuffed chairs, warm blankets, light

snacks, hot organic teas, and herb-infused wa-

ter. On-site childcare is available for children

five and up.

290 Macon Avenue, Asheville, NC 800-438-5800groveparkinn.com

How Far Away?Fly Away Vacation!

How Far Away?Under 375 Miles from Richmond

How Long of a Trip?Make it a Week!

How Long of a Trip?Weekend or More!

Mii AmoSedona, Arizona

D e s t i n a t i o n

March/April 201350

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51www.richmondnavigator.com

Page 52: MAR/APR 2013 Chesterfield Living Magazine

Project Plant It!: Learning to Love Trees

For the seventh consecutive year, Dominion’s

Project Plant It! continues to blossom with

new ways to engage Richmond’s third-graders

in learning about trees and the environment.

Along the way, the program has earned the prestigious

Public Awareness of Trees Award from the Arbor Day

Foundation.

In January, teachers received a kit with lesson plans,

posters, stickers and other instructional tools. All of the

materials align with state learning standards for math,

science, language arts and social studies. A new lesson

plan for 2013 helps students understand energy sources

and uses.

The cornerstone of the program is the distribution of

a redbud tree seedling to each participating student on

Arbor Day. "This beautiful tree species is native to Vir-

ginia, and children will enjoy caring for it and watching it

grow," said Paulin Cheatham, spokesperson for Domin-

ion’s Project Plant It!

Since 2007, Project Plant It! has distributed more than

160,000 tree seedlings to students in seven states. Ac-

cording to the Virginia Department of Forestry, this

equates to 400 acres of new forest if all of the tree seed-

lings are planted and grow to maturity.

The website, www.projectplantit.com, features videos

and interactive games about trees. Project Plant It! is

provided by Dominion at no cost to schools. For more

information, visit the website or Facebook page. n

“The cornerstone of the program is the dis-

tribution of a redbud tree seedling to

each participating student on Arbor Day."

Mosquitoes. Gone. Forever.Trust Mosquito Squad to help protect your family and pets from the nuisance and danger mosquitoes can bring. We’ll visit your home every 21 days during mosquito season to stop them dead in their tracks.

Call today for a Free Estimate804-320-0088

or visit MosquitoSquad.com

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B u s i n e s s W a t c h

March/April 201352

Page 53: MAR/APR 2013 Chesterfield Living Magazine

A r o u n d t h e H o m e

It’s that time of the year again . . . time to start planning kids’ parties, that is. Last year at

Chuck E. Cheese was a little too overwhelming for you—sure, the music and chaos of an

arcade relieved the pressure of having to come up with activities . . . but, in the end, the

bill, and the noise-induced headache that took a week to dissolve, were a little much.

This year, keep things simple by throwing a party at home.

The easiest way to throw a successful party at home is to take things outside. A deck,

backyard, front yard—any patch of fresh air can be turned into a fun spot (temperature and

elements permitting). Playgrounds and sandpits are helpful, but you can also import unique

entertainment to your chosen spot. For example, inflatable bounce houses are available for

private rental. These houses take a lot of the pressure off of parents when it comes to enter-

taining a crowd of kids, and there’s no mess involved. Shoes are left outside the fun house and

the crowd goes wild inside. But if your children have already seen their fair share of moon-

walks, here are a few other outdoor ideas:

Backyard WaterparkInflatable rentals don’t stop at fun houses. Astro Jump in Richmond is a vendor that also

offers blow-up water slides for outdoor birthday parties in the summer. In addition to a water

slide, you can also set up a sprinkler for the kids to run through, a slip-n-slide, mini pools with

games, and more. These sorts of outdoor environments also enable bigger crowds, allowing

parents to stick around for the festivities. This provides you with some company to chat with

while the kids splash around, while also giving you lots of extra eyes to keep a look out for

falls, spills or overall behavior.

Drive-In TheaterAnother great idea for an outdoor party is bringing your child’s favorite movie to the

big screen. Rather than toting everyone to the movie theater and worrying about the cost

of tickets and snacks, as well as trying to control noise volume in a crowded theater, rentals

from places like Fun Flicks help you create a more memorable movie-going experience for

the kids. Fun Flicks has a variety of oversized inflatable movie screens that will allow you to

set up a modified “drive-in” movie for kids—whether they’re sitting on towels, their bikes, or

some other clever conception. Best of all, if rain or cold weather puts a halt to that idea, there

are screens that can also fit indoors. You can use beanbag chairs, inflatable furniture, over-

sized pillows, or other household items to create a fun indoor movie theater as well. Popcorn

is a cheap and easy snack, and kids won’t argue with lids on their drinks—that’s how they’re

served at the movies!

Outdoor ChefThe price of renting anything inflatable can get high pretty quickly, but there are plenty of

other alternatives for a fun, non-destructive, at-home kids’ party. Rather than buy food, games,

and party favors, let the entertainment take care of all that. Build mini pizzas on English muf-

fins for the main course and let kids apply

their own toppings. Next, have some cup-

cakes on hand and, after covering an outdoor

table with newspaper or a plastic tablecloth,

let the kids decorate their own desserts. To

add another activity to the mix, tape blank

paper down on the table and let kids color

their workstations with crayons prior to

icing the cakes. Another fun version of this

involves the little ones making their own ice

cream sundaes! The crumbs and spills will be

outdoors, which is an easy-to-clean spot. n

And some pointers that will automatically keep things on the easier side:

Keep the guest list small. Keep the guest list small: the fewer five-year-

olds you have running around and are trying

to rein in, the easier your job (and the less

mess).

Think about the time of day.Think about the time of day: less food and

drink need to be provided in the middle of

the afternoon. If you don’t need to serve

lunch, it will decrease the amount of food

needed significantly.

Skip the Party Favors.Skip the party favors. These days, party

invitees are not as expectant when it comes

to having a treat to take home. And if you

follow some of the creative ideas above, you

can turn a meal, the cake, or the party activity

into a treat!

Throwing Parties at Home

By Katelyn Wyszynski

53www.richmondnavigator.com

Page 54: MAR/APR 2013 Chesterfield Living Magazine

Better Kitchens& Baths, Inc.

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March/April 201354

Page 55: MAR/APR 2013 Chesterfield Living Magazine

A R O U N D T H E H O U S E

By Vicki O’Neal, ASID, CID, VSLD

Vicki O'Neal, owner of FORM & FUNCTION,

provides commercial and residential interior and

landscape design. She is a professional member

of ASID, VA Certified Interior Designer (CID), Master Gardener, and a VA Certified Landscape Designer (VSLD) and a

Horticulturist.804.897.8558

FandFdesign.com

Information in articles written by Vicki O’Neal is intended for

general reference only.

Spice Up Your Kitchen

The kitchen is undoubtedly the hub of your home. Have

you noticed that it’s where people seem to congregate? It is

a dynamic, multipurpose, and vibrant space, in many homes

buzzing with almost constant activity. In every home, the

kitchen supports a multitude of functions outside its purely

utilitarian purpose. The kitchen could be called the heart and

soul of your home.

In a kitchen where work and activities flow easily and

naturally, no one notices much about the layout or placement

of components. In contrast, if one key functional item such as

the refrigerator is located incorrectly in relationship to the rest,

it can be a constant source of aggravation and inconvenience.

Because of its significance in daily life and the complexity and

expense of its components, the importance of kitchen planning

and design should not be underestimated. It is possibly

the most important home improvement project that can be

undertaken.

Make a PlanIn kitchen planning, past emphasis on the concept known

as “the work triangle” still applies in its essence. This can be

thought of as an imaginary triangle that connects the major

functional elements in the kitchen: the sink, the range, and the

refrigerator. In larger, open kitchens, however, a looser concept

of space planning built around arrangement of activity zones

is applicable. This type of kitchen layout can accommodate

multiple tasks simultaneously, creating

an atmosphere of fun and lively

interaction.

Kitchen floor plans usually start

with the basic geometry of the galley,

U-shape, L-shape, peninsula, or island,

with variations depending on the square

footage available and the openness

to adjacent spaces. Regardless of the

size, the kitchen layout should spatially

support the primary relationships

and basic functions, and ideally be

configured to save time and shorten

distances between tasks.

If you’d like to create a larger open

kitchen and space is at a premium,

combining two spaces can add the

additional square footage needed. If you

have a formal dining room, for instance,

consider carefully how often you actually

use it and whether that space might be

better utilized to enlarge the kitchen that

you will enjoy every day. Alternatively, if

budget permits, an addition may be the

best option for creating a larger, multi-

use kitchen.

I s your kitchen screaming for a makeover? Have you been dreaming of a redo,

waiting to renovate for the past few years and you’re now ready to get started?

There is no time like the present! Read on for some fresh ideas and a few trends

in kitchen design you might like to know about before you begin.

Beautiful iridescent glass tile creates an eye-catch-

ing and interesting backsplash. Photo courtesy of Matt Gunn, CKD, and Classic Kitchens of Virginia.

www.classickitchensofva.com

A r o u n d t h e H o m e

55www.richmondnavigator.com

Page 56: MAR/APR 2013 Chesterfield Living Magazine

Create a Gourmet KitchenAchieving the look and feel of a gourmet kitchen is not just

about component choices such as appliances; it also includes

cabinet style, finishes, lighting, and other details. For the

epicurean or perhaps for someone who just loves cooking,

outfitting a kitchen with a few extra bells and whistles not

only kicks the aesthetics up a notch but can also improve ease

of use and convenience. A pot-filler faucet at the range, for

instance, eliminates a trip to the sink with a heavy pot. You may

be interested in specialized work areas such as a baking station

with a pullout cutting board, a lift-up mixer in the base cabinet,

or other customized task center.

Extras such as a wine/ beverage refrigerator and perhaps a

designer sink can take the look to the next level, or a vegetable

prep area near the refrigerator can create a secondary

work station. Consider upscale cooking technology such as

an induction cooktop or a steam or convection oven. How

about warming drawers or a built-in espresso machine? Do

customized storage and organizational features, designed to

accommodate every possible gadget or device,

strike your fancy? These options may add that

special convenience and design touch you’re

looking for.

Restaurant-inspired and celebrity chef-

style kitchens are a choice for some serious

cooks. These may include oversized appliances,

details, and finishes in keeping with those

more typically found in a commercial setting.

Exposed shelving and pot racks, although seen

in many different types of kitchens, can add a

bit of openness and character while keeping

items within easy reach.

Define the DesignA refreshing alternative to homogenous built-in cabinetry,

furniture-type components can infuse a kitchen with

personality and charm. If your taste is eclectic, for example,

consider an antique or heirloom hutch as a functional piece of

kitchen furniture. A mixed-style kitchen is sometimes referred

to as “unfitted.” This type of design can produce a unique and

visually interesting setting while lending a warm and homey

feeling. A favorite piece may serve as design inspiration for

the entire space and satisfy the desire to craft a personalized

statement.

Similarly, and as kitchens have expanded in size and

complexity, many are designed with mixed two-tone cabinet

styles and finishes, with contrasting features such as islands,

upper and lower cabinets, or a butler’s pantry. Consider

borrowing European details including plate racks, open

storage, and freestanding pieces. For a more contemporary

aesthetic, incorporate a more streamlined design with simpler

details, less busy, cleaner lines, and subdued, natural colors

and patterns.

March/April 201356

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A R O U N D T H E H O U S EA R O U N D T H E H O U S E

Integral to every kitchen is the need to store everything

under the sun. Storage has become quite a specialty, with

specific inserts for drawers, customized pantry systems,

pullouts, wine storage, etc. The most important factor in

configuring storage is to take advantage of all available inches

while keeping objects highly visible and within easy reach.

Many items are moving from the areas where they have

been typically stored and now can be found in surprising but

practical locations. One example of this trend is locating spices

in drawer bins. Some specialized storage for items such as wine

requires unusual conditions such as light and temperature

control.

Think It ThroughThe most significant considerations in designing your new

kitchen are creating convenience, functionality, longevity, and

simplicity of operation and maintenance. Setting, working

within, and keeping track of that pesky budget are key to

controlling and guiding decisions. Finishes and material

selections, lighting design, and furniture choices all play

essential roles in creating the look and character of your new

space. Whatever style you choose, keep in mind that open floor

plans create the need to coordinate the look of the kitchen with

furnishings in adjacent spaces. The kitchen should also be in

keeping with the aesthetics of the rest of your home.

A new kitchen is a big investment, and it pays to do

plenty of research before committing. For construction and

renovations, consider professional design services and hire

experienced, insured, and licensed contractors. Make decisions

up front and, if possible, have all materials and appliances on

site before work begins. n

804.897.8558 | FandFdesign.com | / FandFdesign

Interior Design• Space planning • Lighting design• Remodeling & additions • Furniture• Construction drawings • Color & materials

Landscape Design• Outdoor living • Hardscapes• Pools & water features• Plant selection • Installation

Design services for home or business

/ FandFdesign

(Above) Big islands are big! Their designs can integrate multiple work

stations and provide a great place for seating, thus creating a lively and

interactive space.

(Opposite Page) Granite countertops are still the gold standard for

integrating natural beauty, color, and pattern.

A r o u n d t h e H o m e

57www.richmondnavigator.com

Page 58: MAR/APR 2013 Chesterfield Living Magazine

Where Every Great Kitchen Begins

Design Studio14624 Hancock Village St.

Chesterfield, VA 23824

804-739-1784MainStreetCabinets.com

Custom CabinetsCountertopsCountertops

Miele AppliancesFlooring

TileCome and Experience Luxury

Page 59: MAR/APR 2013 Chesterfield Living Magazine

Plant Now for Earlier Blooms

Spring is in the air and many of us are counting the days until we can get outside and get planting. If you’re among these eager gardeners, there’s no need to wait. You can get started on your spring and summer blooms right now, using a technique called “Winter Sowing.”

Winter sowing can be used all throughout the coldest months, right up until you can sow directly into the ground. It involves planting hardy seeds in flats or trays during the winter and setting them outside to ger-minate naturally when the weather warms. Not only does this method allow you to plant even though the landscape and the temperatures are still frigid, it gives hardy flowers a head start and eliminates the need for seed trays and grow lights in the house.

Seed SelectionWinter sowing can be successful for

plants that naturally sow their seeds dur-

ing colder temperatures, native plants

and wildflowers. It can also work for

plants that you’ve noticed volunteering

in your garden in the early spring. Seeds

for tender annuals or tropical flowers

and herbs are probably not good choices.

Seed packets and catalogues can give

you clues about the likelihood of success.

Look for descriptions that include terms

such as:

“Needs stratification." This is the process

that involves subjecting seeds to cold

moist air for a certain number of days

or weeks as would happen naturally

outside. It may be too late this season for

seeds that need several weeks of cold,

but as long as it’s still cold at night, those

with a shorter timeframe should work.

“Will colonize,” “reseeds,” or “self-sows”“Wildflower” or “Weed” in the description

or name (think Joe Pye Weed).

“Sow outdoors in early spring.”

“Hardy,” or “Can withstand frost.”

To get you started, here are some pos-

sible choices for winter sowing:

AlyssumBachelor’s ButtonCleomeCoreopsisCosmosFour O’ClocksFoxglove

Planting TipsYou can buy seed trays or make your

own. If you decide to make a tray, foil

take-out containers with clear plastic lids

work well. Simply cut several drainage

slits into the bottom of your clean con-

tainer. Then cut vents into the plastic lid

to allow air to circulate. If you skip this

step, your seeds will cook in the sun and

won’t germinate.

Next, fill the pan with soil to about

a half inch from the top. Water the soil

thoroughly and let it drain. You want

the soil to be damp but not soggy. Then

just sow your seeds to the depth recom-

HollyhocksLove-in-a-mistMarigoldsPetuniasPoppiesAnnual SalviasSnapdragonsViolas

mended on the seed package and pat

them down. Put the lid on and you’ve

created a mini greenhouse for your

seeds.

Be sure to label your containers so

you’ll know what you’ve planted. Then

put your trays outside where they’ll be

exposed to the natural elements. Because

you’re sowing your seeds now rather

than in the dead of winter, find a location

where your containers will get plenty of

light but will be shaded from the hotter

afternoon sun.

Your seed trays will warm and cool

causing the seeds to germinate just as

they would naturally. As your seed-

lings grow, start widening the vents in

the plastic lids until over time the lid is

mostly open. Remove the lid completely

once the danger of freezing has passed

for good. Keep an eye on the soil and if it

looks dry, water gently.

Once seedlings are old enough to

transplant and the danger of freeze or

frost is gone, you can plant them directly

into your garden! n

By Jennifer Norvell Saunders

A r o u n d t h e H o m e

59www.richmondnavigator.com

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To learn more about how you can help protect the environment, dig into ProjectPlantIt.com.

Kids love to get their hands dirty. That’s why Project Plant It! is such a success. This unique program designed by Dominion makes learning about trees fun through classroom activities and teaching materials, an interactive web site and a free tree seedling for each participating student to plant on Arbor Day. Project Plant It!—empowering children today for a greener tomorrow.

8.625x11.125PPIad.indd 1 1/31/13 11:01 AM

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