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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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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.
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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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43
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47
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Contents
Head to the HillsA Brief History of the Area
MARCH/APRIL 2013
March/April 201310
11www.richmondnavigator.com
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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Your story continues here...SOUTHERLAND PLACE - MIDLOTHIAN
Personalized Assisted Living • Alzheimer’s & Dementia Care
14016 Turnberry Lane, Midlothian, Virginia 23113
(804) 897-8884 • www.brookdaleliving.com
L o c a l
March/April 201312
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
March/April 201314
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.
Your Wealth. Your Life. Our Focus.
3748 Winterfield Road, Midlothian, VA 23113
378-1624 | www.pinnaclegroup.net
32
L o c a l
15www.richmondnavigator.com
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
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
....and lots of it!
WWW.989LIBERTY.COM
March/April 201318
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
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
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
March/April 201322
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
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
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
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March/April 201326
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.”
Power Wash This specializes in all types of cleaning and restoration services:• Power Washing & Restoration of Houses, Decks, Roofs,
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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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POST GAME FIREWORKS
March/April 201328
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
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
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
1
2
3
4
F l a v o r
31www.richmondnavigator.com
For more savings, print Navideals from RichmondNavigator.com.
200 North Otterdale Road | (804) 378-7838kingpinmidlothian.com | See ad on page 38
Buy 2 Games, Get 2 Games FREE.
With this coupon. Expires 5/30/13. Cannot be used with any other offer,
on $2 Mondays or for cosmic bowling.
2 FREE Games
10351 Kings Acres Road, Ashland | (804) 752-4515ezboxstorage.com | See ad on page 15
$25 OFFThe first month’s
charge.
Los Bandidos –(804) 520-5006 | Colonial Heights Don Papa Grande –(804) 796-7988 | Chester | See ads on page 37
With Purchase of $40 or more
$8 OFF
With Purchase of $20 or more
$5 OFF
11065 Hull Street Road | (804) 586-3669 | MidlothianSee ad on page 13
Castle Rock Party Center
Any Ultimate Party Package
10% OFF
JB Mulch | (804) 796-5065 | Chester See ad on page 38
Any $150 PurchaseMulch, Top Soil, Gravel, Compost
Expires 5/30/13
$10 OFF
4811 Forest Hill Ave. | (804) 230-9055 maldinisrestaurant.com | See ad on page 18
One Regular Two Topping Pizza (Regular Pizza: $17)
Expires 5/30/13
$10 Pizza
14710 Village Square Place | (804) 739-9095 | www.woodlakesrc.comSee ad on page 51
Free Month Dues
Free Two Day Pass
If you sign a 12 month
commitment by March 31st
For newcomers
-OR-
2608 Buford Road | (804) 272-1423bufordrx.com | See ad on page 15
10% OFFYour entire purchase
March/April 201332
For more savings, print Navideals from RichmondNavigator.com.
2817 Hathaway Road | (804) 864-9463onceuponavine.us | See our ad on page 18
12744 Jefferson Davis Hwy. | 804.796.9660 See ad on page 12.
FREE
10825 Hull Street Road | (804) 745-3357wingcommand.net | See ad on page 25
12744 Jefferson Davis Hwy. | 804.796.9660 See ad on page 12.
FREE$600.00 OFF Any Complete Bath System
6710 Jefferson Davis Hwy | (804) 249-1011bathplanet.com | See ad on page 63
900 Murray Olds Drive | Behind Pence | (804) 379-4141See ad on page 14
9545 Amberdale Drive | (804) 419-4119 winstonsbackyardgrill.com | See ad on page 25
FREETire Rotation
No purchasenecessary.
STUART ROLFEMuffler & Auto Service
$3 OFFState
Inspection
Powhatan Location: (804) 897-1620 | Southside Location: (804) 739-3333See ad on page 51
Any New Flooring Purchase
of $1,500 or moreCoupon not valid with any
other discounts. Expires 5/30/13
$100 OFF 10% OFFAny Cleaning Service(Carpet/Upholstery/Area Rug/
Tile/Grout/Hardwood)
Coupon not valid with any other discounts. Expires 5/30/13
1570 Koger Center Blvd. | (804) 897-7427 texasroadhouse.com | See ad on page 25
Dine-in only. Limit one per table. Does not include combo appetizer or rib appetizer.
Valid at Chesterfield location only. With purchase of two adult entrees. Not valid
with any other offer or on holidays.
Expires 5/30/13
FREE Appetizer
200 Towne Center W. Blvd., Ste. 607 | (804) 360-7929Off Rt. 288 Behind Ethan Allen
Present this coupon to The Olive Oil Taproom and receive a 60 ml
of any flavor of your choice
FREE(includes Olive Oil, Balsamic Vinegar & Our
Gourmet Olive Oils: White or Black Truffle and Roasted French Walnut)
Entire PurchaseOffer does not include specials or Happy
Hour deals. Expires 5/30/13
Entire PurchaseOffer does not include specials.
Expires 5/30/13
Expires 5/30/13
Expires 5/30/13
15% OFF
10% OFF50% OFF
Boneless Wings*
$5 OFFWhen you spend $25
or more on food
* Excludes Tuesday and Wednesday
33www.richmondnavigator.com
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
9pm-1:30am
Crossroads Coffee3600 Forest Hill Avenue
231-2030Wednesday
6:30-9:30pm
Tapz Bar and GrillAt King Pin Lanes
200 N. Otterdale Lane378-7838
king-pin-lanes.comFriday-Saturday
9pm-close
Steel Horse Grill1920 W. Hundred Road
706-6600. steelhorseva.comWednesdays 8-11pm
Fridays 9pm-1am
Caddy’s13312 Midlothian Tnpk.
794-3007Monday-Saturday
9pm-1:30am
Steakhouse? Seafood?It’s easy to be confused about Sedona...with all of our fresh and hand cut seafood
and our Certifi ed Black Angus Steaks. But make no mistake about it–with thelargest craft beer collection in Virginia, we take craft beer VERY seriously..Serious food and over 500 craft beers...discover your new favorite today.
WESTCHESTER COMMONS, MIDLOTHIAN | 804-379-0037 | SEDONATAPHOUSE.COM
March/April 201334
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
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
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
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?
– SPONSORED MESSAGE –
March/April 201338
SPRING GIFTS Home Chefs WILL LOVE
Hen House LinensThese soft 100% cotton table linens come in a beautiful variety of cheery spring patterns that are washer safe. Cottage Lane • sycamore squareMidlothian • 379-5263
HunTeR GATHeReR BoWL CoVeRsHelp save the environment with reusable bowl covers. This 100% cotton covers are washable and ideal for picnics!Cottage Lane • sycamore square, Midlothian • 379-5263
noRA FLeMinG seRVeWAReChoose from a variety of platters, bowls, and more that can be personalized for any occasion with a hand-painted “mini” in themes for every holiday, season, and celebration.sassy Bee • The shoppes at Bellgrade • 794-6363
Every home cook loves nothing more than a gift
for his or her kitchen or table. These products can
dress up your serving table in no time. Whether
you want a unique hostess gift or something for
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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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Decorated Model Open: Wednesday – Sunday,
12:00-5:00pm
4244 Heron Pointe Place,
Moseley, VA 23120
Directions: From Rt. 76, continue south to Old Hun-
dred Road. Turn left onto Watermill Park-
way Turn right onto Genito Road. Heron
Pointe will be ahead on the left.
Heron Pointe:Exceeding Expectations for Active Empty Nesters
– SPONSORED MESSAGE –
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
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
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
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
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
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
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
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Sycamore Square Shopping Center | 1225 Sycamore Square, Midlothian, VA 23113
804-897-CHIC (2442) | Mon-Fri 10-7 • Sat 10-6 • Sun 1-5 | ItsChicAgain.comGift Cards available
Like us on Facebook for our newest items and
events
Designer clothing & personal serviceat Consignment Prices
Men • WoMen • Children • ACCessories • BridAl
RichmondNavigator.comfacebook.com/RichmondNavigator
Dining.Entertainment.
Savings.
49www.richmondnavigator.com
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
51www.richmondnavigator.com
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
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
Better Kitchens& Baths, Inc.
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March/April 201354
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
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
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
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
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
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