West End's Best magazine - March/April 2015

Remember what it felt like to have a natural smile? Want to get it back? With the latest in dental implants, Virginia Family Dentistry is helping people rediscover the comfort and confidence to enjoy life.

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Aetna • Ameritas • Anthem • Assurant • Cigna PPO • Delta Dental Premier • Dominion Dental • Guardian • Humana • Metlife • United Concordia NFFS • UHC (United Healthcare)

Call us or visit VAdentist.com today to schedule your appointment.

ACI-2015-implants-8.137x10.625.indd 1 2/2/2015 3:58:29 PM

One redbud seedling can change the way a child cares forthe world. Project Plant It! is a hands-on educational program that uses trees to connect environmental awareness with science, technology, engineering and math—connections that can grow into a greener future for us all.

Project Plant It! is a partnership between Dominion and the Arbor Day Foundation, and is offered at no charge to elementary schools in Dominion service regions.

Trees that grow communities.

ProjectPlantIt.com

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MARCH/APRIL 2015Contents

First of All News from Around Town

Dover LandscapingTransform Your Yard

Project Plant It!Dominion’s Enviro-Education

FinanceWords on Retirement

HealthDigital Titanium Age of Dentistry

Senior Living GuideFinding the Perfect Home

ShoppingRecycle Your Gucci

FlavorIn Search ofSweet Spots

TasteBudzDining & Drink News

Sandwich and a BeerClassic Combos

EventsLocal Happenings

HomeRoom Makeovers6 Quick Tips

Virginia ExteriorsOuter Beauty

AntiquesContemporary + Collectible

Rooms with a ViewMerging Indoors & Out

West End Antiques MallA New Craftman’s Haven

TravelChattanoogaMore Than Railroads

OUR SEARCH FOR SWEETS BROUGHT TASTY SMILES

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MARCH/APRIL 2015


PRESIDENT / PUBLISHER

William J. Davis, Jr.

VICE-PRESIDENT / PUBLISHER

Cheryl T. Davis

MANAGING EDITOR

Annie Tobey

FOOD EDITOR

Steve Cook

ASSISTANT EDITOR

Tammie Wersinger

CREATIVE DIRECTOR

Joey Wharton

GRAPHIC DESIGNER

Nora Bollinger

ADVERTISING CONSULTANT

Jared Davis

ADVERTISING EXECUTIVE

Beverly Montsinger

CUSTOMER SERVICE CONSULTANT

Colleen MacCabe

DISTRIBUTION MANAGER

Justin Warner

PHOTOGRAPHERS

Rick Bancroft, Sean DeWitt, Sarah Ferguson, Tony Giammarino, Temple Hill,

John Magor, Tricia Sauer, Anna Shcherbakova

CONTRIBUTORS

Lane Burgess, Ursula Morgan, Vicki O'NealJody Rathgeb, Constance Whitney

ADVERTISING

West End’s Best magazine is published bimonthly by Advertising Concepts, Inc.,

6301 Harbourside Drive, Suite 100 Midlothian, VA 23112

P: 804-639-9994E: [email protected]

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Renewal

THIS TIME OF YEAR, clichés pour from my tongue like waterfalls after snowmelt. Those over-used phrases flit through my mind like butterflies fresh from a chrysalis. I think of “bright beginnings” and “new life” as I “spring into action.” The writer in me flinches, but this warm-weather outdoors

lover can’t help but bask in the promise of tender blossoms, bright green foliage and short-sleeve weather.And thus I see this issue of West End’s Best. The home decorating focus provides inspiration to bring new life to your living spaces. First,

six Central Virginia decorating businesses present “6 Tips for a Room Makeover.” Jody Rathgeb gets advice from two local designers for mixing antiques into home décor. And Vicki O’Neil guides you in creating a more vibrant connection between indoors and out.

Spring inspires personal makeovers, too, and impassioned consignment store shopper Lane Burgess shares tips for getting top designer clothes at killer prices.

Yes, spring is sweet, so what better to feature in this month’s In Search Of department than bakeries and other sweet spots? Donuts and cupcakes and tarts, oh my! Other Flavor features this issue are TasteBudz, our regular roundup of the top local food and beverage news, and a guide to pairing sandwiches and beer.

You may have noticed that travel also invigorates us at West End’s Best. “The world is a book and those who do not travel read only one page,” said Augustine of Hippo. Although we’ve seen a trend in other magazines to merely bullet-point travel articles, we believe that readers want to journey with the writer, to hear their experiences, their passions, their humor and their angst! When you read our travel pieces, you will know the traveler as well as the spirit of the destina-tion. If you want merely a listing and synopsis, an area’s visitors’ center is sufficient. In this issue, I share my diverse adventures in Chattanooga, Tennessee: the Chattanooga Choo-Choo Hotel, High Point Climbing Center, Bluff View Arts District, a trial motorcycle center and more.

Be sure to flip West End’s Best over to take in all that River City has to offer as well: a look at history and renewal in Scott’s Addition; an exploration of Richmond moonshine drinks; a look behind the scenes at “The Art of the Flower” at the Virginia Museum of Fine Arts; and the pairing of music and craft beer.

Most of all, let West End’s Best inspire you to venture out into the community, to explore the businesses, restaurants and groups that make this place a garden of delight!

Annie [email protected]

A PUBLICATION OF

ALL ARTICLES AND CONTENTS OF THIS MAGAZINE ARE NOT NECESSARILY THE OPINIONS OR THOUGHTS OF WEST END’S BEST MAGAZINE,

ADVERTISING CONCEPTS, INC OR THE PUBLISHER.

MARKS ADVERTISER-SUPPORTED CONTENT.

ABOUT OUR COVERInterior designer Jennifer Stoner pairs an antique Italian farm table with custom modern lighting.

Photo by John Magor Photography

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Scaling the wall at High Point Climbing

in Chattanooga

14 West End’s Best

THE ENCHANTED TOY SHOPIMAGINE AN OLD-FASHIONED TOYSHOP filled with dolls from around the world and from favorite fairy tales. Imagine that on one magical night, these dolls are awakened by dancing fairies, and they all begin to dance the night away!

You can see just such a sight at The Enchanted Toy Shop, performed in honor of The School of Richmond Ballet’s 40th Anniversary by students of all ages at the Carpenter Theatre at April 25 at 7 p.m. and April 26 at 2 p.m.

The Enchanted Toy Shop was conceived by Richmond Ballet Artis-tic Director Stoner Winslett. The production features beautiful new costumes by Holly Hynes, who has designed for companies around the world, including New York City Ballet, American Ballet Theatre and the Bolshoi and Mariinsky theatres in Russia, as well as a sparkling new set by French painter Alain Vaes.

The April 25 show is the 40th anniversary benefit performance. In addition to the performance of The Enchanted Toy Shop, the evening will feature school alumni and Richmond Ballet company dancers performing selections from the Richmond Ballet repertory and live music from the Richmond Symphony.

Tickets begin at $10 for the Sunday performance, with prices up to $140 for the Saturday benefit performance. Purchase yours at eTIX.com, 800-514-3849, or at the Richmond Ballet Box Office at 407 E. Canal St.

DOGWOOD WINE FESTIVAL: A CANCER RESEARCH BENEFIT LIVE MUSIC, great food, Virginia wines, craft beers and cider, mead, bourbon tasting and vendors – the Dogwood Wine Festival provides a fun way to spend an afternoon while supporting an important cause.

The event is presented by Wine for Cures, an all-volunteer fundraising organization with the ultimate mission of curing cancer. Wine for Cures promotes events focusing on the cultural, entertainment and health values of wine and channels the proceeds to cancer awareness and research.

Vendors for the event will be displaying their arts, crafts, jewelry, food, services, cars and more. Support the vendors and support the cause.

The Dogwood Wine Festival will be held April 25, 11 a.m. to 6 p.m. at the Reynolds Building, 6641 W. Broad St. Tickets are available online for $20, at the gate for $25. Feel free to bring along a lawn chair. All tickets are donations to Wine for Cures, a 501c3 (#46-1062636). Donations may be tax deductible. Full details at WineForCures.org. For more information, contact [email protected] or 804-901-1200.

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IN THE HEYDAY OF THE RAILROAD, train stations were elegant works of architecture, as our his-toric local train stations demonstrate. The Rotunda dome at Richmond’s Broad Street Sta-tion, also called Union Station, has been home to the Science Museum of Virginia (SMV) for more than 35 years.

The station was designed in the neoclassi-cal style by renowned architect John Russell Pope in 1917. It served the Richmond, Fred-ericksburg and Potomac Railroad, the Atlantic Coast Line Railroad, the Norfolk and West-ern Railway, the Seaboard Air Line Railway and Amtrak. Passenger service to the station ended in 1975. The building was added to the National Register of Historic Places in 1972.

As the building nears its 100-year anniver-sary, the SMV has begun restoration on the expansive Rotunda dome that greets museum visitors. Six stories of scaffolding will help workers conduct repairs, like resurfacing and painting the ceiling.

In December, the museum brought in Susan

RESTORING THE SMV ROTUNDA

A 200-YEAR-OLD CONCERTINSTRUMENTS, MUSIC AND VENUE – all 200 years old – converge on March 13 with the inaugural performance of Mannheim Rocket, a new orchestra and the only one of its kind in Central Virginia.

Musicians from as far away as Canada and New York will perform the music of Mozart, Beethoven and others at the historic Monumental Church in Richmond.

“Central Virginia is rich with history, from Thomas Jefferson’s Monticello to the charm of historic Williamsburg,” says Richard Spece, Mannheim Rocket’s director and artistic leader. “What’s missing is historically informed performances (HIP), and it’s time we changed that!”

The orchestral group is named for one of the musical innovations of the Mannheim school where composers introduced a number of novel ideas into the music, one of which was the Mannheim Rocket. The Mannheim Rocket consisted of a swiftly ascending passage typically having a rising arpeggiated melodic line together with a crescendo starting at the bottom of the orchestra rising swiftly to the top of the orchestra.

Concert tickets are $30 for regular admission and $25 for seniors and students and include a pre-concert lecture as well as guest musicians, The Marshall University Fife and Drum Corps.

For tickets and more information, go to MannheimRocket.org.

L. Buck, Ph.D., conservator and historic paint analyst, to analyze and identify the original paint color of the Rotunda’s interior dome ceiling and the adjacent decorative masonry. Using cross-section microscopy and pigment analysis techniques, Dr. Buck ’s research revealed that the original color of the ceil-ing was a grayish-blue.

“Since opening its doors, mil-lions of people have visited this beloved building,” says SMV Chief Wonder Off icer Richard Conti. “We take our stewardship of this historic com-munity resource seriously, so that future generations can admire the incredible archi-tecture and celebrate the wonders of science.”

So the next time you go to the museum, look up to admire the rotunda’s original architecture and to pay homage to the past.

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MARCH/APRIL 2015Business

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NIGHTSCAPING

Creative nightscapes can enhance the natural appeal of your garden and highlight the beauty of your home.

“We can add elegance and definition to your home and ensure that your house will always stand out after sunset,” Amyx explains. “Our landscape lighting can draw attention to your favorite tree, guide guests through your garden and create an ambiance around your deck for your next party. Whether it’s for entertaining or relaxation, extend the enjoyment of your landscape well into the evening.”

HARDSCAPING

Create an environment that truly makes your garden stand out with distinctive patios, stone walls and outdoor structures. Or, perhaps you wish to extend your living area from indoors to outdoors with an outdoor room. “It could be one of the best investments you’ll ever make,” Amyx says.

Whatever your dream for your outdoor space may be, Dover Landscaping can transform those dreams into a beautiful reality, with a fire pit, pergola or gourmet outdoor kitchen.

YARD STAGING

“When selling a home, everyone knows that home staging is important for the interior,” Amyx says, “but it’s the exterior that gets the buyer in the door. We carefully assess what needs improvement, and then spring into action, transform-ing the exterior to entice a new home buyer.”

There’s nothing like fresh mulch, fresh edging and updated plant material to create a warm welcome. Dover Landscaping can come in and “remodel” your yard, usually in one day.

Whatever project you may have dreamed up for your yard, Ross Amyx and his team can turn it into a masterpiece. Give Dover Landscaping an opportunity to do as Amyx promises: “We’ll bring your home to life, and we’ll exceed your expectations.”804-310-0235 | DoverLandscaping.com

WHEN IT COMES TO SELECTING A LANDSCAPE CONTRACTOR, you have options,” says Ross Amyx, owner of Dover Landscaping, headquartered in Goochland County. Amyx doesn’t pass up any

opportunity to demonstrate his appreciation to his customers for their business. “We separate ourselves from the competition,” he says, “by our unwaver-

ing attention to detail, by our expertise and through our ability to deliver a superior product in a timely manner and at a reasonable cost.”

Amyx, who has been in the landscaping business in the Richmond area for more than two decades, cites the underlying reason for his continued success: “We take great pride in fostering lasting, personal relationships,” he says.

True, everyone talks about providing great customer service, so it takes more than talk – a lot more. “We continually strive to exceed our clients’ expectations with courteous, professional service, exceptional quality and a fresh creative approach,” Amyx says.

He and his team of trained, experienced and passionate professionals also take a fresh, creative approach when it comes to designing your landscap-ing so that it ideally complements your home, your yard and your lifestyle.

“The result,” Amyx says, “is an outdoor living space that you can’t wait to come home to.”

LANDSCAPING

You may have an idea of the look and the feel that you want your landscaping to accomplish, or you may want to let the professionals at Dover Landscaping help you in developing that idea.

Whatever the case, “It all starts with the idea,” Amyx says. And in order to ensure that the idea becomes a reality, he and his staff will carefully assess your property and tailor a design specific to the style, feel and requirements of your yard.

“We are committed to creating a landscape that enhances your home,” he says.“Then, we begin the selection process by carefully handpicking each

individual plant, shrub or tree while considering texture, color, shape and durability. We meticulously and artistically place each plant.”

TRANSFORM YOUR YARD INTO A MASTERPIECEDover Landscaping // by Steve Cook


EACH SPRING, school systems throughout the Richmond region partner with Dominion’s Project Plant It! to teach third-grade students about the starring role that trees play in the ecosystem.

Now in its ninth year, Project Plant It! provides teachers with a variety of nature-based lesson plans and activities to transform the classroom into an indoor/outdoor laboratory where students can connect with the environment. All of the instructional materials – including the teacher’s manual, posters, certificates, the website and more – support state learning standards and essential knowledge skills in math, science, language arts and social studies.

Each April, Project Plant It! participants receive a redbud tree seedling in honor of Arbor Day. This culmination inspires children to plant their own tree and care for it over the years.

Laura Marshall, third-grade teacher at Grange Hall Elementary School in Chesterfield County, loves teaching about trees and the environment with Project Plant It!

“The program encourages students to take initiative and be proactive about planting the redbud seedling with their families,” she says. “Project Plant It! has been an important component of my spring curriculum for more than five years. The students really enjoy the activities, especially when they can go outdoors to practice their math/science skills in investigation, measure-ment and analysis. Thanks to Project Plant It!, learning is so much fun!”

New this year is an opportunity to nominate a teacher who creatively incorporates the Project Plant It! lesson plans, instructional tools and website activities into the classroom curriculum. Later in the spring, Dominion will recognize several outstanding teachers and will share some of their innovative teaching ideas. Details about the nomination process can be found at ProjectPlantIt.com in mid-March 2015.

More than 43,000 third-graders across the Commonwealth, including 12,000 students in the Richmond region, are participating in Project Plant It! in 2015. Dominion, parent company of Dominion Virginia Power, es-tablished the program in 2007 to educate children, plant trees and improve the environment. Since that time, more than 288,000 tree seedlings have been distributed to students in areas where Dominion conducts business.

For more information about Project Plant It!, visit the website or Facebook page.

DOMINION’S PROJECT PLANT IT!BLOSSOMS WITH EDUCATIONAL TEACHING TOOLS

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IT’S FUNNY HOW MANY THINGS go full circle in life. One that seems a fair proxy is men’s unwillingness to toss out old neckties. The ties hang there in the closet for years as styles come and go, and if you ignore

them long enough, those skinny things from thirty years ago come back in style. Two old-guard products that are gaining some traction in the area of personal finance are annuities and life insurance.

Much has been written about how grossly inadequate savings levels are for families hoping to retire. The Boomer Generation reportedly has an average of $100,000 in retirement accounts, an amount that won’t get you but a few scant years down the road, much less than the thirty years you’re supposed to live in retirement. One of the f irst questions we ask potential clients is, “What do you want to achieve with your assets?” The most frequent answer is, “We want them to provide income through retirement and to preserve the principal for our children.” For the vast majority, their assets won’t come close to providing enough income, so they’re forced to liquidate principal to make ends meet. Their only hope is to accurately calculate their date of death with the simultaneous consumption of their last dollar. Forget it, kids. There’s nothing left for you.

For a couple who aren’t average and have managed to create a few more assets, but who likely will also be forced to tap into their principal

during their retirement, we’ve been bringing up the possibility of using some portion of their income to buy a life insurance policy payable to the children. For many, that’s about their only hope to provide a family legacy.

For almost all my career, I have not been a fan of annuities for more reasons than I have space in this column to share, but that’s changed. Today’s historic low interest rates and longevity are becoming bigger factors every year. I have to admit, fixed annuities are becoming one of the only games in town to provide a guaranteed pay-ment that you can count on and, very importantly, cannot outlive.

I’m not advocating annuities in general. Far from it. There’s still a lot of trash out there, so you need to know what to look for. All I am say-ing is that we all have to be willing to recognize then respond to change. These products have been hanging in the closet for many years and are worth considering.

by G. Carl Mahler, Jr, CFP®

The Pinnacle GroupAn Independent Wea l th Management Fir mYour Wealth .Your Life. Our Focu s.374 8 W i n ter f ield RoadM id lo thia n , VA 231138 0 4 - 378 - 1624P i n n acleGrou p . net

G. Carl Mahler, Jr. is a Certified Financial Planner®. Securities offered through Raymond James Financial Services, Inc. Member FINRA/SIPC. Any opinions are those of G. Carl Mahler, Jr. and not neces-sarily those of RJFS or Raymond James. This material is being provided for infor-mation purposes only and is not a complete description, nor is it a recommendation to buy or sell any investment. Investments mentioned may not be suitable for all investors. A fixed annuity is a long-term, tax-deferred insurance contract designed for retirement. It allows you to create a fixed stream of income through a process called annuitization and also provides a fixed rate of return based on the terms of the contract. Fixed annuities have limita-tions. If you decide to take your money out early, you may face fees called surrender charges. If you're not yet age 59½, you may also have to pay an additional 10% tax pen-alty on top of ordinary income taxes. A fixed annuity contains guarantees and protections that are subject to the issuing insurance company's ability to pay for them.

Like us on Facebook to re-ceive daily f inancial informa-tion on your newsfeed.Search: “The Pinnacle Group, An Independent Wealth Man-agement Firm, RJ FS”

WHAT'S OLD IS NEW AGAIN

MARCH/APRIL 2015Finance


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IT AMAZES ME, and I lived through it one day at a time. The revolution and innovations that occurred in dentistry in my career of 45 years (and still going) are astounding.Many things I learned in dental school, like anatomy and other basic

sciences, have not seen the dramatic changes that attitudes, materials and technologies have seen.

Dentists in the era before me were basically taught to maintain teeth until they were “bad” and then make dentures or removable false teeth. A great deal of my dental education was about extracting teeth and making false teeth. Dental floss, extensive fluoride use and overall dental hygiene were not everyday things in the mid-20th century (1950-1975).

Composite resin, which replaced silver fillings, happened during the journey to the moon. Metals like titanium and bone grafts became the basis for implant dentistry today because its properties were not known earlier. I’ll only mention the computer and the Internet, which, even daily, change my work as a dentist.

They used to say that there was a golden age of dentistry, but then it became the platinum age, and today I believe it would have to be called the digital-titanium age. What will the future hold for dentistry? I can only imagine!

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SENIOR LIVING GUIDE

Finding the Perfect Fit

IT HAS BEEN A WONDERFUL LIFE, full of laughter and love. Oh, there have been challenges, no doubt, but the joy always prevailed. Now, after years of hard work and sacrifices, the time has come to relax, and even to let someone else do the work!

If this describes you or a loved one, it might be time to make a move. Choosing the perfect senior home can be a challenging decision, and often even a heart-wrenching experience.

Living options for seniors provide opportunities from a low-maintenance lifestyle to full-time nursing care, for rec-reation and fitness, for shuttles and dining services. When looking for the right fit, there’s much to consider.

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THE TOWERSRETIREMENT COMMUNITY

THE TOWERS RETIREMENT COMMUNITY, just south of the James River, sits amidst a beautiful landscape of sheltering pines and fragrant magnolias, providing a secluded and relaxing feel. The campus is easily accessible and close to many conveniences, including Stony Point Fashion Park and Chippenham Hospital.

We offer independent, assisted living and memory-impaired options. We have studio, one-bedroom, and two-bedroom apart-ments with private bath and full kitchen; a full-service dining room; and a wide variety of activities and events.

The Towers is well known for our state-of-the-art memory com-munity, The Grove, offering a clinical program for dementia manage-ment that utilizes a proven framework for identifying the dementia resident’s highest level of function. The Grove team develops a care plan that encompasses everyday activities as well as Speech, Physical and Occupational Therapy, to ensure that each resident can maintain his/her highest level of function and independence.

For more information, call Lauren Friedman at 804-320-1412.

7015 CARNATION ST., RICHMOND, 23225 804.320.1412RUI.NET/THE-TOWERS

SENIOR LIVING GUIDE

THE HERMITAGE AT CEDARFIELDEVERYTHING ABOUT CEDARFIELD represents the lifestyle you want for yourself. Built on the solid foundation of Virginia United Methodist Homes, Inc., Cedarfield is an accredited Lifecare continuing care community attractive to active older adults 62 or better.

Because of its West End location, Cedarfield exclusively offers a quiet setting on 90 private acres, yet minutes from Short Pump’s upscale shopping and fabulous restaurants.

The expanse of the property combined with endless amenities gives Cedarfield the atmosphere of a resort with the spirit of an intimate community. Choices in cottage homes or spacious apart-ments make Cedarfield the preferred choice in retirement living. Most important, should the need for assistance arise, there is a full range of exceptional health services available on site: assisted living, memory support and nursing home care.

A huge part of this lifestyle is about discovery: new friends, trying a new hobby or simply learning all over again how to enjoy life to the fullest – on your own terms.

2300 CEDARFIELD PKWY., RICHMOND, 23233 804.474.8800HERMITAGE-CEDARFIELD.COM


SENIOR LIVING GUIDE

BETH SHOLOMA LIFECARE COMMUNITY

THE BETH SHOLOM LIFECARE campus offers a variety of living options for seniors. Welcoming new residents and families into our community wholeheartedly is an important aspect of Beth Sholom’s culture. Our caring, professional and experienced staff prides itself on accommodating each resident’s needs and offering individualized services and amenities. Our residents are our number one priority. Located in Richmond’s Far West End. There are no entrance fees.

ON OUR CAMPUS WE OFFER:• Two distinct assisted living options, Beth Sholom Gardens &

Parkside – high levels of assisted living care including memory enhancement programs are offered. A variety of floor plan options are available.

• Beth Sholom Health Care Center – skilled nursing services and rehabilitation care.

• Beth Sholom Woods – affordable independent living apartments.

• Beth Sholom Rehabilitation Clinic – outpatient therapy services, including a therapeutic pool.

1600 JOHN ROLFE PKWY., RICHMOND, 23238 804.750.2183BETHSHOLOM-LIFECARE.ORG

COVENANTWOODS

WHEN RESIDENTS of Covenant Woods say, “It just feels right,” they are talking about so many things.

Conveniently located just off I-295, Covenant Woods is set in a beautiful, open and natural environment, with woods, a pond and nature trails. Our people help the community thrive, too: the friendly residents, volunteers, staff and donors connect with each other in one common spirit.

The rewarding experiences at Covenant Woods contribute to your health and your independence. Programs feature musical per-formances, lectures, classes, fitness and wellness programs, social gatherings and outings. The clubrooms, fitness area, banking ser-vices, Wi-Fi, day spa, saltwater swimming pool, art studio, games like billiards and bocce ball, and more all ensure ease of access to life’s necessities and entertainment.

Most importantly, Covenant Woods is a fully accredited, not-for-profit Continuing Care Retirement Community utilizing a Life Care model that offer peace of mind if your care needs change. Come for a visit. You’ll see why it feels right!

7090 COVENANT WOODS DR., MECHANICSVILLE, 23111 804.569.8716COVENANTWOODS.COM


ON A FRIDAY AFTERNOON, I rushed out in search of the perfect outfit for a first date. I’m known to shop at the last minute, seeking some-thing that will stand out with a bit of distinct flair, but without a

giant price tag.After a quick look around the store, I found myself a hardly used pair of

black leather boots from Banana Republic for $80 and a golden baby-doll dress from Anthropologie for $45. In less than 15 minutes at my favorite consignment store, I had found a flawless, inexpensive combination for a lovely evening out on the town.

In every corner of Richmond, locally owned upscale consignment shops offer a distinct spin on shopping. For shoppers with expensive tastes but tight budgets, consignment stores offer the perfect way to fill a closet with designer pieces at discounted prices. Beyond buying at a discount, the super trendy can sell their outgrown or outworn items for cash.

CONSIGNING: HOW TO START For anyone who has never stepped into a consignment shop before, there’s a small learning curve, but don’t worry, because most stores follow several of the same rules, with a few distinct differences.

It’s important to note that upscale consignment shops are not thrift stores or a place to drop off bags of old clothes. Upscale consignment shops take

gently used designer clothing and sell it for a fraction of its original price. The store and the original owner split the proceeds from the resale.

“More and more people are seeing the benefit of getting better-made clothes for less money,” says Remi Williams, manager at Indigo Avenue.

BUYING: HOW TO FIND THE BEST FOR LESSUnlike department stores or other retail shops, items are all different and rotate in and out on a daily basis. Products typically sell from 40 to 60 percent off the original retail price. To move unsold items, shops drop the prices, usually every 30 days.

At a typical upscale consignment shop, prices can start as low as $10 and go into the thousands. Racks may hold Armani and Ralph Lauren skirts, fur coats by Alan Furs and Miller and Rhoads, leather jackets by Dolce and Gabbana and Coach, and Jimmy Choo shoes. At another consignment store, brands could range from Talbots and Anne Taylor to Gap and Kate Spade. Shops may carry jewelry and other accessories as well.

Purses are a big seller, and consignment shops are a great place to find one new or slightly used. You can even find designer names like Prada, Cole Haan and Marc Jacobs at prices from $50 to $1,000.

In many consignment stores, designer men’s clothing sections are small but growing.

UPSCALE SHOPPING More for Your Money // by Lane Burgess

Upscale Resale Boutique. Photo: Joey Wharton


MARCH/APRIL 2015Shopping


SELLING: HOW TO GET THE MOST FOR YOUR ITEMSSelling clothes in a consignment shop is a great way to refresh a closet – the money made can go toward buying something new.

Before taking clothes, purses, jewelry and shoes to a consignment shop, make sure to look up the rules on the store’s website. Find out what days they accept clothes, what brands they take and if there’s a limit on how many items you can bring. Some stores require an appointment.

Williams advises sellers to look carefully for spots and wrinkles. “Take a second when you’re at home to look over the items. If you think it’s a little too worn, it’s probably a little too worn,” she says. “All a buyer will see is the first impression of the item.”

Make sure all clothes are clean and ironed, if not dry-cleaned, and on a hanger.

If the store takes the items and they are sold, you’ll make 40 to 60 percent of the sale, depending on the store. Don’t get discouraged when a store doesn’t take your items. Items may be denied at one shop and accepted at another, or the shop may suggest you hold onto it for another season.

In the growing business of consigning, more and more shoppers are seeing fashion through a new lens of sharing and reselling clothes.

“It’s recycling for clothes,” says Williams. “You have so many different personalities that drop off clothes here, so you can find a more unique style.”

ONE OF THE MOST RECESSION-PROOF, fastest-growing retail segments, resale stores appeal to consumers for a variety of reasons, including bang for the buck, eco-awareness and status appeal. These stores boast a combined annual revenue of about $12 billion in America. According to America’s Research Group, 12 to 15 percent of U.S. consumers from across economic levels visit a consignment shop each year.

Want to join the trend and build a beautiful wardrobe at bargain prices? Check out these great local upscale consignment shops:

ALICE MCQUEENPopular fashion brands like Chanel, Kate Spade and Christian Louboutin as well as brands that diehard fashion lovers know. Clothing, shoes, handbags and accessories. Rent items to use for that one-time event.2235 Old Brick Rd., Glen Allen // 804-364-1500 // AliceMcQueenConsignment.com

BAGGIOBaggio is a consignment boutique in Richmond, Virginia, offering upscale designer clothing and accessories to discerning fashion enthusiasts at a fraction of the retail cost. The inventory is one of a kind and changes daily. If you love it, don’t pass it by!9734 Gayton Rd., Gayton Crossing, Henrico // 804-754-1163 // Baggio.myshopify.com

INDIGO AVENUEStylish consignment items in an upscale environment. Find great deals on purses, jewelry, shoes and clothes including Anthropologie, Frye, Free People, Lilly Pulitzer, Kate Spade, Eileen Fisher and J. Crew. 448 N. Ridge Rd., Henrico // 804-288-0160 3324-A W. Cary St., Carytown // 804-354-0914 // IndigoAvenueClothes.com

IT’S CHIC AGAINChanel, Gucci, Louis Vuitton, Coach and many more designers that you will find from 50 to 80 percent off original retail prices. Jewelry from local artisans as well as high-end consigned jewelry. Nice designer items for men, too. One hundred new items arrive daily.1225 Sycamore Square, Midlothian // 804-897-CHIC (2442) // ItsChicAgain.com

TUNIC CONSIGNMENTWomen’s designer clothing, shoes, jewelry, handbags and scarves for a fraction of the original retail price: Anthropologie, Chicos, Coach, Cole Haan, Ella Moss, Tory Burch, True Religion, and many more.3416 Pump Rd., Henrico // 804-364-0363 // TuniConsignment.com

UPSCALE BOUTIQUESave 50 to 80 percent off retail on clothing, gowns, handbags, shoes, jewelry. Accepting consignors. Misses, plus sizes, petites. New items daily, including Louis Vuitton, St. John, BCBG, Talbots, Ann Taylor, Chicos, White House|Black Market, Burberry, Brighton, Gucci, and many more. 12010 Southshore Pointe Dr., Midlothian // 804-608-1875 // UpscaleResaleVA.com

ShoppingIndigo Avenue.Photo: Joey Wharton

Chanel

Roberto Coin

Yves Saint Laurent

Lagos

Monolo Blahnik

David Yurman

Giambattista Valli

John Hardy

Christian Louboutin


Flavor

MARCH/APRIL 2015

IN SEARCH OF

Sweet Spots

Photos by Rick Bancroft(unless otherwise noted)

Delicious, delightful, scrumptious, ooey-gooey, rich, ambrosial, mouthwatering, yummy – the list of “sweet” words is as long as our love for sweets! Explore the variety of sweet spots throughout the

Richmond area, each with a mouth-watering, mind-blowing explosion of tasty treats. Try them all, discover your favorites, share with your family and friends, celebrate a special occasion or just celebrate

today. Your taste buds will thank you!

Turn the Page to Begin

MARCH/APRIL 2015Flavor

“Small-batch baking, a focus on using high-quality ingredients, plus baking from scratch every morning create gourmet products that set us apart,” says Executive Pastry Chef Matt Fraker of the gourmet cupcakes at Frostings. The bakeshop presents from eight to 12 varieties of cupcakes daily – seasonal, innovative, kid friendly and nostalgic. Frostings also offers two to three gluten-free cupcake varieties each day, with sugar-free, nut-free and vegan available by special order as well as creative custom cakes for any occasion!

11331 West Broad St., Ste 137804-360-2712FrostingsVA.com

FrostingsBake Shop

The Rogers family has been serving fine baked goods to West Enders since 1976. The full-service retail bakery sells a wide range of donuts and Danish pastries, breads and rolls, coffee cakes, pies and cakes. Elegant Westhampton cakes have been a welcome guest at many weddings, sending the bride and groom off on a sweet note. Known as the headquarters of the “WPS Donut Squad,” Westhampton bakes these morning rounds of goodness fresh every morning, using a 30-year-old family recipe, perfected long before the recent Richmond doughnut craze.

5728 Patterson Ave.804-282-4413

Westhampton Pastry Shop



Ever have an idea for the perfect donut and topping combo? At Duck Donuts, your ingenu-ity combines with the bakers’ luscious, freshly made donuts, coatings and toppings for the perfect creation for you! Besides traditional coatings, you can add lemon, peanut butter, maple or strawberry icing, then top it with sprinkles, bacon, shredded coconut or chopped peanuts. Duck Donuts also sells coffee, cold drinks, yogurt, muffins and fruit.

1601 Willow Lawn Dr., #130804-673-1381DuckDonuts.com

DuckDonuts

One of Richmond’s oldest bakeries, The Mix-ing Bowl Bakery has been baking memories since 1926 – nearly 90 years! The kitchen’s decorating staff makes customers’ sweetest dreams come true in cake form. Spend some time on the bakery’s Facebook page and take in the fabulous, creative decorated cakes and cupcakes and their scrumptious cookies. And don’t miss the creative UPSIDE-DOWN CUPCAKES. Yes, I said “upside-down”! The bakery’s morning menu also features Danishes, sticky buns, cinnamon buns, fruit-filled turnovers and much, much more. Visit the bakery to take a look and have a taste – you’ll know why they’ve delighted so many genera-tions of Richmonders!

Ridge Shopping Center 8903 Three Chopt Rd.804-288-2712Facebook.com/MixingBowlBakeryRVA

The Mixing Bowl Bakery



Looking for a scrumptious morning pastry, amazingly divine dessert or sweetly special treat? Each morning, Lark’s scratch kitchen turns out deli-cious breakfast items like turnovers, muffins and scones, followed by cook-ies, cupcakes, cake truffles, brownies, custom cakes and mini pies. Their signature classic Derby pie uses the owner’s great grandmother’s recipe – the bakery’s namesake! Customer favorites include the melt-in-your-mouth chocolate chip cookies, the rich triple layer cakes served by the slice each Friday evening from 7-10, and Saturday morning’s giant cinnamon rolls. Life’s a sweet lark at this Me-chanicsville bakery!

6104 Brashier Blvd. Suite E Mechanicsville804-789-1413

LarkBake

Shoppe

One bite and you’ll know that Sweet Creations custom-catering bakery prepares its products fresh from scratch using high-quality ingredients. Creations include wedding cakes, birthday cakes, cupcakes, cookies and brownies, as well as breakfast and dessert pastries, pies, bagels and sweet rolls, artisan and traditional breads. Award-winning Chef Sana Aziz fol-lowed a career recipe for achieving her bakery dreams, including Johnson & Wales University College of Culinary Arts for Baking & Pastry Arts, receiv-ing certification as a pastry chef by the American Culinary Federation. Come enjoy her sweet creations!

12012 Southshore Pointe Rd. Midlothian 804-639-7933SweetCreationsVA.com

Sweet Creations

Bakeryphot os by Joey Whar t on

Visit RichmondNavigator.com/Flavor for a more extensive list of sweet spots from around the Richmond area!


Do you ever have one of those nights when you don’t feel like cooking, but you really

don’t want to go out to some impersonal chain restaurant? If you’re like me, what you want is a great meal, but in a place that offers that warm, comfortable, down-home feeling.

It’s nights like that, when I come home to Zorba’s Restaurant. Although, Zorba’s is a modern and spacious dining spot, and conveniently located no matter where you may live in the West End, going out to Zorba’s really does feel like coming home.

First, it’s comfortable and inviting. Zorba’s has been welcoming guests for nearly 25 years. There’s

something about Mehmet Akpinar’s warm, genuine smile that makes me feel good. And, even when he’s not there, the entire staff is always very friendly and accommodating.

Then there’s the food, which always makes me feel warm on the inside. A meal at Zorba’s is somewhat like home cooking, but only if there’s someone in your home as skilled as Chef Isabela, Mehmet’s wife. No one can turn out such delectable and authentic Greek and Italian dishes as does Isabela.

The portions are large and always delicious. As I sit here on a cold winter day, writing this, my heart is warmed just thinking about Isabela’s pastichio (my personal favorite), and of course, those hot, buttery rolls. Wouldn’t one of Zorba’s delicious rolls be perfect, about now?

You probably have your own favorites. However, if you haven’t yet had the privilege, you’ll definitely want to try the souvlaki or the moussaka. In the mood for Italian? Order the Italian sausage lasagna, or one of Zorba’s great pizzas.

No matter what you’re in the mood for, seafood, lamb, gyros, fresh salads, you’re going to enjoy your meal. Check out the extensive menu on their website. And tell your family, “Tonight, we’re going home…to Zorba’s.”

Zorba’s is open from 11 a.m.for lunch and dinner daily

9068 W. Broad St.; 804-270-6026RichmondZorbas.com

COME HOME TO



RECENT OPENINGSWITH 7 YOU GET SUSHI ROLLS – 7 Stars Asian Cuisine and Lounge, at 11331 W. Broad St. (7StarsAsianGlenAllen.com) next to Trader Joe’s, awaits your visit. This place looks so cool and modern, it’s hard to believe that just a few weeks ago it was a cabinet shop. The restaurant is owned by Jennifer Chen, who describes the décor as “very modern, very trendy. A whole different world.”

Jennifer’s husband, Gary, serves as the head chef. Prior to opening 7 Stars, Jennifer helped manage her in-law’s Asian restaurant. “This [7 Stars] is a totally different concept,” she says, “offering a variety of Asian cuisines, including sushi, as well as Chinese and Thai dishes.”

I asked her for some recommendations from the extensive menu. For a Chinese selection, Jennifer suggested the spicy beef, which she describes as “Angus beef, mixed vegetables, scallions and black fungus.” As for a Thai tip, try the basil drunken noodle, which Jennifer says is very popular and very flavorful. The most popular sushi roll is the Golden Dragon, featuring shrimp tempura.

CAN I GET THAT BEER ON ICE? – The answer is “yes,” kind of, at Face-Off Café, 4350 Pouncey Tract Rd. (faceoffcafe.com). Located in Skate Nation, Face-Off is owned by Matt and Jennifer Sim-mons, of Capital Ale fame. So, as you might well imagine, there will be beer, plus wine, and, says Matt, fantastic burgers, pizzas and other appetizers. The Simmons have recently taken over the food concession at the popular Short Pump ice skating rink. And, back to the original question, Matt says that you can take your food

and beer into the rink area. Although on the ice? Probably not, especially if you’re driving the Zamboni.

IF MUHAMMAD WON’T COME TO THE MOUNTAIN, ETC. – That’s some-what the philosophy behind owner Ted Santarella’s decision to open a second location of his popular in-town restaurant, Tarrant’s Café. Tarrant’s West, at 11129 Three Chopt Rd. (TarrantsWestRVA.com) opened in late 2014.

“We’ve been in business for eight years,” Ted says, “and people know who we are, but it’s hard to get West Enders to go downtown.” That’s especially true, he says, of those who work downtown during the day. “They don’t want to have to come back at night.” Now they won’t have to.

“It’s Richmond food for Richmond people,” Ted says of the fare, adding that Chef Carlos Silva, formerly of Bistro 27, will be adding some new seafood items as well as beef short ribs and duck breast in cherry sauce.

SCOOP DU JOURFELIZ ANIVERSARIO – Mexico Restaurants – with six locations around the metro area, including one in Woodlake at 12031 Southshore Pointe Rd. and one at 7001 Forest Hill Ave. – is kicking off its big silver anniversary celebration, which will be running through much of 2015.

It’s their anniversary, but it’s their guests who will be getting the gifts. Prizes to be awarded through the coming months include

TasteBudz with Steve Cook

THE WEST END DINING SCENE has been a beehive of activity lately. Several new restaurants have opened. One popular downtown spot has expanded with a second location. Plus, we have an update on the local brewery scene. All that, and more, in this issue of TasteBudz. If you have any restaurant or brewery news to share, drop me a line at [email protected].

In This Edition

FaceOffCafe.com

DeepRunRoadhouse.VPWeb.com

Mexico-Restaurant.com

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7StarsRVA.com

TarrantsWestRVA.com

TheAnswerBrewPub.com

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free lunches and dinners, gift certificates, merchandise, even cash. And then there’s the big giveaway. The grand prize is so grand that I’m not even allowed to tell you what it is…yet. But stay tuned – owner Maria Garcia, whose parents started the business back in 1990, says come May 1, she’ll be announcing the grand prize.

Why all the giveaways? “We have always strived to give our best to the com-munity,” Maria says. “This celebration is not just about ourselves. We’ve been blessed to have been in business these 25 years and we want to reward our customers and our community.”

In addition to some fantastic prizes, Mexico Restaurant is offering great 25th anniversary specials virtually every night of the week. From family nights on Monday with free meals for the kids to Throwback Thursdays, when you can enjoy Mexico’s all-time favorite meals for just seven bucks each, you’re gonna want to get in on all the festivities.

To learn more about the specials, the prizes and the celebration and to share your personal memories of Mexico Restaurant, visit their website, Mexico-Restaurant.com.

SOMETHING OLD, SOMETHING NEW, SOMETHING BORROWED, SOMETHING BARBECUED

– Planning a wedding? Take advantage of personalized complimentary wedding tastings at Deep Run Roadhouse, 12379 Gayton Rd. (DeepRunRoadhouse.com). I didn’t know until recently that Paul Hubbard, the owner of what is inarguably one of the best barbecue joints in the area, has a background in fine dining and catering.

Ricardo Allen, director of marketing and catering for Deep Run, has recently put together a fantastic opportunity for the bride and groom (or the bride and a guest) to sample some fantastic food while learning more about the restaurant’s wedding catering services.

Whether you desire a backyard barbecue or an ultra-elegant formal dinner for your wedding, the catering staff does an awesome job, Ricardo says. “We can make it as elegant as you desire,” he says, “including china and silverware.”

Of course, it all depends on your personal tastes. And, speaking of tastes, the wedding tasting begins with complimentary beverages while you peruse the variety of options offered. Next, the bride and her guest sample several of the meats and sides offered in the restaurant. “Even if you desire items not on our in-house menu,” Ricardo says, “this gives you an idea of the quality of the foods we offer.”

While enjoying the food and drink, you can ask questions, take notes, even plan your menu. To schedule a tasting, give Ricardo a call at 804-740-6301.

Of course, Deep Run doesn’t just cater weddings. “We do corporate events, private parties…whatever the event, we can do it,” he says. “We can provide carryout for as few as four or eight people, or full delivery, setup and clean up for as many as a thousand or more.”

BREWS IN THE NEWSWHERE’S THE BEER? – I hope that by the time you’re reading this, the beer will be brewing (and flowing) at The Answer, 6008 W. Broad St. (TheAnswerBrewpub.com). An Bui, owner of Mekong Restaurant and Commercial Taphouse, has been often asked, “When are you going to brew your own beer?” Well, The Answer is his answer to that question. For the last two years, An Bui’s Mekong has won the top award in Craftbeer.com’s Great American Beer Bar competition.

The brewpub, located right next door to Mekong, opened its doors in July, cutting through red tape before it could begin the beer-making.

Of course, there’s already a huge selection of craft beers on tap. You can also enjoy a banh mi along with your favorite brew. Not all Vietnamese food is pho. The banh mi, the traditional sandwich of Vietnam, is offered with your choice of meats and is served with fresh cucumbers, cilantro, pickled carrots and a house-made sauce. You’ll also find other tasty victuals such as salt and pepper fries, Vietnamese tamales, Wing Wing chicken wings and Wake ’n Bacon fried rice.

THE SPIRITS WORLDPLAYING FAVORITES – In the September/October issue of our companion magazine, River City, we’re going to be saluting the area’s top mixologists. This is your chance to vote for your favorite bartender. Plus, you might even win a great prize. Send us the name of your favorite mixologist and the bar in which he or she works to [email protected].

CAPITAL ALE HOUSE

Richmond’s Beer Authority. The Prime Rib sandwich is coupled with Woodbooger Belgian-style brown ale from Richmond’s Strangeways Brewing. The beer’s dark, chocolate notes work perfectly with the hot, thinly sliced prime rib, which is served on a soft onion poppy seed roll and topped with Havarti cheese and horseradish sauce, served with au jus.

4024-A Cox Rd., Innsbrook CapitalAleHouse.com

BURGER BACH

From this New Zealand-inspired gastro pub comes the “French Chick,” free-range chicken with Manuka honey mustard sauce, grilled green apple, Brie, turkey bacon and caramelized onions. The sandwich pairs beauti-fully with Maine’s Allagash White, a traditional Belgian-style wheat beer spiced with coriander and Curaçao orange peel.

2225 Old Brick Rd., Glen Allen TheBurgerBach.com

DEEP RUN ROADHOUSE

Dry rubbed with a brown sugar barbecue spice and smoked for 14 hours with a mix of hickory and red and white oak, the smoked beef brisket sandwich beautifully complements the Pocahoptas, an unfiltered West Coast-style IPA from Center of the Universe in Ashland.

12379 Gayton Rd., Henrico DeepRunRoadhouse.com

What a classic combination! A generous portion of the perfect

savory filling, leaking out the edges as it’s wedged between

masterfully matched bread – and as if that wasn’t enough, the

sandwich is paired with the perfect craft beer, a melding of

flavors that accentuates the savory, the malty and the hoppy!

Several Richmond restaurants can serve you this winning

combo. Pay them each a visit and enjoy a satisfying sandwich

paired with just the right beer!

Photos by Rick Bancroft (unless otherwise noted)

SandwichAND

A BEERA BEERA BEERA BEER

WEST END'S BESTWhere to find the best beer and sandwich combos



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IRON HORSE RESTAURANT

Offering Southern fare made from regional ingredients, the Iron Horse serves a Croque-Madame, featuring Black Forest ham with Gruyère cheese and Béchamel sauce topped with an over-easy egg and served on brioche. The Croque-Madame pairs well with the Singel, a Belgian-style blonde ale from Richmond’s Hardywood Park Craft Brewery, complementing savory Southern fare.

100 S. Railroad Ave., Ashland IronHorseRestaurant.com

PHO SAIGON

Vietnamese food is not all pho. Here we sampled the traditional sandwich of Vietnam, a pork belly Banh Mi, made with a French baguette. Mosaic Red Rye IPA, by Terrapin Beer Co. from Athens, Georgia, is the perfect beverage to wash it down.

10190 W. Broad St., Glen Allen PhoSaigonVirginia.com

BIG AL’S SPORTS BAR & GRILL

Come for the food. Stay for the game. Their popular sailor sandwich features thinly sliced pastrami and knockwurst, piled high and topped with Swiss cheese, served on rye bread with a side of fries. The only thing this sandwich needs is a good beer to wash it down. Al chose the Vienna Lager from Devil’s Backbone in Nelson County, Virginia.

3641 Cox Rd., Henrico BigAlsRichmond.com

ROCK BOTTOM RESTAURANT & BREWERY

Made-from-scratch food coupled with made-from-scratch beer. Brew-master Becky Hammond paired her Citra Pale Ale with the Tillamook bacon cheeseburger, a fresh, certified Angus steak burger topped with Tillamook cheddar cheese and all the fixings.

11800 W. Broad St., Short Pump Town Center, Glen Allen (adjacent to the food court and above Firebirds) / RockBottom.com



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To Do

MARCH 26-29French Film FestivalThe Byrd Theatre

For 23 years, the French Film Festival has earned acclaim, in the U.S. and in France, for introducing more than 400 French and francophone films to American audiences. Since 2003, it has been recognized formally by former French ambassador to the U.S., His Excellency Jean-David Levitte, as the most important French film festival in the country.FrenchFilmFestival.us

MARCH 19“What’s Wrong with Black Beard?” by Kevin P. DuffusVirginia Historical Society

For more than 25 years, the VHS has been hosting noontime lectures that are open to members and the general public. Authors and scholars discuss their most recent work and research on a variety of topics. Lectures cost $6 for adults, $5 for seniors and $4 for students and children under 18. Seating is offered on a first-come first-serve basis. VAHistorical.org

APRIL 10TEDxRVACarpenter Theatre

TEDxRVA was created in the spirit of TED’s mission, “ideas worth spreading.” The program is designed to give communities, organizations, and individuals the opportunity to stimulate dialogue at the local level. The speakers this year will explore the rare, the extraordinary, the uncommon. Be prepared for a day filled with experiential engagement in a creative environment.TedXRVA.com

APRIL 12Bob Dylan and His BandAltria Theater

For one night only, Bob Dylan returns to Altria Theater to perform new hits and old favorites. Tickets range from $47-$77 and go on sale February 20 at 10 a.m.AltriaTheater.com

THROUGH JUNE 28MADE in Church HillThe Valentine Museum

A collaborative exhibition involving a variety of local, cultural and educational institutions brings to light the history and current challenges facing Church Hill.TheValentine.org

APRIL 18RVA Earth Day // Manchester

The 6th annual RVA Earth Day in Manchester will celebrate local goodness with various musical performances, good eats, family activities, and Virginia’s best craft beers benefitting FeedRVA. Facebook.com/EarthDayRVA


FORM & FUNCTION LLCCreating and implementing functional,

integrated, and harmonious Interior Design and Landscape Design solutions. From

consultations to turn-key construction for projects large and small. FORM & FUNCTION,

LLC turns your priorities and needs into creative designs for additions, renovations, new

construction, outdoor living, and landscapes.

HELPING YOU BUILD YOUR DREAMS! visit FormandFunctionllc.com for more

Vicki O’Neal, ASID, CID, VSLD804.897.8558FormandFunctionllc.com

Landscape Design

Interior Design



MARCH 27-29Virginia Horse Festival Meadow Event Park

Horses, dogs, food, and fun are coming to the Meadow Event Park for three days of equestrian fun and family-friendly activities. Join the industry’s top experts for engaging and educational clinics, experience a diversity of horse breeds during the parade of breeds, and purchase boots, barns, food, and more from various vendors. VirginiaHorseFestival.com

APRIL 18Historic Garden Week Tour // Old Church in Western Hanover

Each spring, visitors are welcomed to over 250 of Virginia’s most beautiful gardens, homes and historic landmarks during “America’s Largest Open House.” This eight-day statewide event provides visitors a unique opportunity to see unforgettable gardens at the peak of Virginia’s springtime color.VAGardenWeek.org

MARCH 16Ben Sollee with Special Guest Becca Stevens The Tin Pan

Check out the West End’s newest listening venue, The Tin Pan. Ben Sollee is a Kentucky-born cellist and composer. He sings and plays the cello in a unique way with music that ranges from folk to R&B. TinPanRVA.com

View our full event calendar online at RichmondNavigator.com.

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APRIL 22-23Eleone Dance TheatreCultural Arts Center at Glen Allen

Eleone dancers provide not just a dance performance, but a dance experience that inspires and energizes audiences. Enjoy exceptional artistry and a diverse repertoire of works that range from contemporary and modern to African and hip-hop in theme.ArtsGlenAllen.com

MARCH 12-15Tommy DavidsonRichmond Funny Bone

From stand-up comedy and acting to versatile music ability, Tommy Davidson has earned a reputation as an extraordinary performer. Best known as one of the original stars of the hit television show In Living Color, Tommy’s visibility increased rapidly and he became widely known for his innovative talent. FunnyBone.com

MARCH 20-22Spring Market of the Bizarre Bazaar // Richmond International Raceway

If you enjoyed the Christmas market, you won’t want to miss the 23rd annual Spring Market. The show will present more than 275 juried exhibitors in two contiguous buildings featuring seasonal gifts and decorations for spring and summer, garden and coastal-themed decorative home accessories, gourmet foods and cookbooks, fine linens, designer women’s and children’s clothing, toys, fine crafts and artwork, furniture and jewelry. TheBizarreBazaar.com

MARCH 31-MAY 15Seventeenth-Century Dutch LandscapesHarnett Museum of Art

The Dutch Golden Age is explored through Dutch landscapes from the 17th century, primarily with prints from the Harnett Print Study Center collection and additional important loans from the VMFA.RichmondCenterStage.com

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3. FURNITURE: REJUVENATE OLD PIECES. If you’re not ready for new furniture but your current pieces are tired and lifeless, you might be able to perk them up.

Thrill of the Hunt and Renew 4 You can help. Thrill of the Hunt specializes in upholstery

and “up-cycling,” making cosmetic and even design improvements to furniture. If you want to DIY, their Annie Sloan Chalk Paint and Clear and Dark Waxes workshops teach techniques for transforming dull furniture into eye-catching conversation pieces.

Renew 4 You focuses on reupholstering, repair, refinishing, and painting furniture using solid colors or the artistic flair of faux finishes, dry brush, chalk paints and vintage glaze and wax finishes. Besides helping you hang on to coveted pieces, Renew 4 You reminds you that these options help you go green by renewing and rejuvenating existing home furnishings.

1. WALLS: PERK THEM UP WITH PAINT. “Not only is paint inexpensive, but it is the largest surface area in a room,” says Susan Jamieson of Bridget Beari Colors. “Paint creates a mood, creates non-existent architectural features or a delightful background.”

Based on her years of experience as a designer, Jamieson produced a rich, vibrant palette of paints that has become Bridget Beari Colors, available in Richmond at Palette Paint and Home. “The best part about Bridget Beari Colors is I have done all the selection for you. I’ve picked the best hues and tones.”

Jamieson offers two tips for picking great colors:

As new life springs up outside, your rooms inside may seem dull and old. Their comfort carried you through the winter, but now you’re ready to usher in the new season with a new look. Here are six suggestions from the experts for rejuvenating your space.

2. WINDOWS: CHANGE YOUR VIEW. “Controlling the light is one of the most important things you can do for a room,” says Tracy Gaulton of MannKidwell Interior Window Treatments. “This is especially true for blinds, which allow you to direct the light, to light up a room without glaring sunlight.”

Window treatments are more than just functional. As window coverings, Gaulton explains, they introduce different colors, patterns and textures – whites, pastels, or deep, rich colors; wood stain; woven wood as grass cloth and bamboo blinds; or cloth shades in a limitless range of fabrics.

Like a dimmer switch or a lamp globe, however, window coverings can also shape the light as it enters: mute it or color it, accentuate the best parts of the outside landscape, create a mood, or change the room’s dynamics.

Change your windows – change your outlook.

6 TIPS FOR A ROOM MAKEOVER

Tip #1: “Pick your paint color last, after you have

picked fabrics and rugs.”

Tip #2: “Always go a shade lighter than you think.

Colors are always darker on the paint chart.”

MARCH/APRIL 2015

by Annie Tobey

HOME

4. RUGS: SPLASH A STATEMENT ON THE FLOOR. “The floor is a room’s ‘fifth wall’ and will anchor the decor to a room or space and can create a focal point,” explains Sandy Henderson, owner and designer at Rug Rats in Farmville. “A rug is the first decor element you see when entering a room. Adding an area rug can totally modify the feeling of any space, as well as changing a color scheme. A rug can be the runway to a room, a palate for which colors are chosen, and often an expression of one’s unique style.”

And talk about style! Rug Rats custom rugs draw from many creative inspirations: art, such as Matisse or Kandinsky; historic styles and classic architecture, including Art Deco, Prairie or Mission; modern design forms; logo rugs that reflect your passions; swirls and shapes – the options seems endless.

“I like to custom design rugs to reflect our client’s aesthetic sense – that of style and beauty,” says Henderson.

5. MINIMIZE: REMOVE AND RE-PLACE. Start your room rejuvenation by removing accessories that you no longer like, items you aren’t using, or those pieces that are tired and outdated, advises Alicia Wilson, design consultant at Ethan Allen in Richmond. “You can even take all of the accessories out of the room. Start fresh with that blank canvas, pick your five favorites and re-place them, maybe in a new way.”

As guidance in placing these items, Wilson suggests varying the heights. For example, start with the tallest item, like a tabletop lamp, followed by an accessory that’s shorter, perhaps halfway between the lampshade and tabletop, like a large framed photograph. End with something small, such as a piece of pottery or perhaps a beautiful shell.

Acknowledging that we all have lots of “stuff,” like magazines and books, remotes and chargers, Wilson advises having a table with a drawer or a shelf for storage, or even using a pretty basket.

6. EMBELLISH: ADD EYE-CATCHING TRIM. Windows, pillows, furniture – take what you have and embellish it.

Plain linen window panels are trending now, says Patrick Williams, owner of Williams and Sherrill. These can easily be dressed up with an inset band around the edge of the panel. The Greek key motif is especially popular.

“Another simple, less expensive way to embellish a room or change the look of the room,” Williams says, “is with pillows. We do an enormous amount of custom pillows here.” In addition to making you a basic pillow with a punch of color, Williams and Sherrill can add a brush trim or tassel, set an inset band, use multiple fabrics on the front of the pillow, or even miter a strip diagonally for a box pillow.

Williams and Sherrill provides design services and creates custom window treatments, bedding and pillows, with plenty of samples of materials and trims to choose from.

Whether you do it yourself or enlist the assistance of a professional, these six easy tips can help you bring new life to your home.

CLOCKWISE FROM TOP LEFTAttractive window coverings, like these blinds available from MannKidwell, add decorative touches while allowing you to

direct and control the light. Photo courtesy of MannKidwell.

The musical elements of this custom-made rug reflect the homeowner’s interests while adding a dramatic design

element to the room. Photo courtesy of RugRats Fine Carpets and Rugs.

Bridget Beari paints make a bold, beautiful statement on these bookshelves (orange Bella No. 41 and white Snowball No. 2).

Photo courtesy of Susan Jamieson, ASID of Bridget Beari Designs.




WHEN I PULL INTO MY DRIVEWAY, my home is like a welcoming beacon. It’s my haven of rest and my proudest possession. That’s why I want it to look its best.

Enter Virginia Exterior Products. Not only do they offer products that beautify my home, they provide the best in quality, price and service, too.

This family-owned company was founded in 1962. George Yesbeck Jr. and Michael Yesbeck purchased the business from their father in 1998, widening the product lines while maintaining the commitment to top-notch customer service.

Virginia Exterior Products focuses on residential customers who are seeking an upgrade, customers who want to lower their maintenance needs and maintain the architectural integrity and detail of their homes while beautifying the exterior. To achieve this, Virginia Exterior Prod-ucts offers only top-quality products. Siding and replacement windows and doors are their specialties, but their work encompasses most any ex-terior project, including porch rails, enclosures and gutters as well as col-umn and shutter replacement.

Two of their most popular siding options are James Hardie fiber-ce-ment siding and insulated vinyl siding.

“James Hardie siding provides the quality and value that consumers want,” says George Yesbeck Jr. “It’s both practical and attractive.”

Fiber-cement siding looks a lot more like wood siding than vinyl does, while offering superior fade resistance. James Hardie ColorPlus® technol-ogy, George explains, “involves applying consistent coats of color and bak-ing them on to stand up to the demands of climate… [The finish is] backed by a 15-year limited warranty against peeling, cracking and chipping.”

“These factors are important to your home’s aesthetics and to its long-

HELPING YOUR HOME LOOK ITS BEST Virginia Exterior Products

term value,” notes Michael Yesbeck. “With high-quality fiber-cement siding, homeowners avoid costs of replacing warped and cracked wood siding and frequent repainting. They even see the resale value of their home increase.”

In addition to providing quality products, the Yesbecks are determined to provide the best service, too. Each crew is professionally trained, with one of the Yesbecks on each job site daily. The company maintains an A+ rating with the Better Business Bureau and won the 2014 Super Service Award through An-gie’s List.

“Virginia Exterior Products did eve-rything right on schedule and told us upfront what our siding and windows would cost,” reports customer Grey Sey-mour. “It wasn’t a penny more.”

Most of their products come with lifetime warranties, and Virginia Exterior Products encourages customers to call directly with any concerns, even years down the road. The Yesbecks’ promise is superior service, and they live up to that promise.

“I could not recommend a better company to work on your home. They did what they said they would do,” Seymour says. “I recommended them to a friend, who was equally pleased with their work, and I will recommend them again.”

Quality siding, beautiful and low-maintenance replacement windows and doors, and more – not only do I feel pride in my home, enhanced by products from Virginia Exterior Products, I feel equally satisfied at the price and service I received.

To start your home improvement project, visit VirginiaExteriorProducts.com or call 804-399-8060.

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The Yesbecks’ promise is superior

service, and they live up to

that promise.



THE WAY SOME PEOPLE react to antiques, you’d think that claw-foot Edwardian chair had real claws, or that a 1750 longcase timepiece was actually a time bomb!

Are antiques really that scary? They shouldn’t be, and adding a bit of the old to a contemporary room shouldn’t be daunting. Blending older traditional pieces with a sleek modern home, or vice versa, is a great way to make your décor dynamic.

Rick Friedrichsen, design specialist and events coordinator at LaDiff, a Richmond furnishings and design store, says an eclectic décor adds more interest to a home. “Don’t be mired into one style,” he says. “I like a juxtaposition of things. It’s a yin-yang tension.”

His colleague Lea Huggins, another LaDiff design specialist, agrees. “Everything is just so one-note if you keep it all the same.” The comple-mentary forces of yin and yang, she adds, bring out “the fun of it.”

Micheal Sparks, owner of Micheal Sparks Design and MSDModern

in the Manchester area of Richmond, also favors blending period pieces and modernism. “Highlight that [antique] piece because of its craftsman-ship, and bring in modernism for design,” he states, adding that a modern setting can elevate an antique to a higher level.

ECLECTIC HOMESAll three designers practice what they preach. Sparks favors modernism, yet lives in a Georgian house that includes pieces dating back to 1780. Friedrichsen says the master bedroom in his 18th-century home is traditionally furnished, but dis-plays contemporary art. Huggins is his opposite, leaning toward animal prints and bright colors, yet her leopard-print dining room includes an 80-year-old server.

How do you lose the fear of the claw and the time bomb to blend an-tiques that you might have inherited or collected with an existing contem-porary room, or bring a modern piece into your traditional house? The designers offer a few tips.

THE BEAUTY OF THE BLEND Tips from Designers // by Jody Rathgeb

Designer Micheal Sparks blends period pieces and modern designs in his own home.

Photo by Rick Bancroft.



DON’T CHOOSEStop thinking of your house or even a room as traditional, period or modern. Friedrichsen says it’s important to realize that contemporary furniture merely distills what came before. For example, “A Barcelona chair is just a take on an ancient Roman piece,” he says. “Contemporary furniture doesn’t spring from nothing.” Look carefully at what is modern and you can identify classics such as the wing chair. “There’s nothing new under the sun,” Friedrichsen adds.

The key is to focus on the continuity of time while adding touches of the new to the old. “Bring in the edges of modern design or use a fabric with a pop of color,” suggests Sparks. Above all, be fearless. “When doing the eclectic mix, it’s never a mistake,” he says.

YIN AND YANGEclecticism is all about bringing opposites togeth-er for a more intense experience. Friedrichsen uses the metaphor of cooking to explain the process: “When you bake, you add a little salt because it complements the sweetness.”

Huggins agrees. “It’s always a give and take. You tend to look for the continuity,” she says, but adds that refining the blend is paramount.

“I have two rules,” she continues. “First, start with what you love and get rid of everything you don’t. Then, edit, edit, edit.”

Editing means finding a way to use your “op-posite” piece as if it is sculpture or art rather than a mere addition, or giving it a new purpose. Want to add your collection of old bottles to a modern room? Friedrichsen says, “Use them in a sculp-tural way,” and suggests perhaps massing them at the fireplace. Sparks likes the idea of adding new functionality to old pieces, such as rewiring an ice box so that it can be used as a refrigerator.

“I’m a firm believer that if you add elements you have to use them,” he says. “Only bring something in that you can use. Use that antique china or put the old armoire to use holding towels. I wouldn’t bring in an old Victrola unless it played. If you display something, display art, not things.” So that bottle collection? Sparks would fill the bot-tles with specialty vinegars and oils to serve at the dinner party that features music from the Victrola.

POP WITH COLORWhile color follows fashion and there are hues and combinations that recall certain eras (think “Williamsburg blue” and the oranges and avo-cados of the 1970s), it remains both emotional and personal, even among designers. Huggins,

for example, never met a color she didn’t like, while Friedrichsen prefers earth tones. Recognize the power of color and refuse to be bullied into using a color just because it is trendy or is historically correct. When you “add a little pop” with a red, yellow or cobalt accent, be sure it’s not something you will hate within a month.

The beauty of the blend remains, in short, the realization that décor need not be just a moment in time. Eclecticism gives a room the most personality possible – your personality. So if you love the old pie safe as much as you love your Wolf range, there’s no reason that they can’t live together in the same kitchen.

After all, a little time warp never hurt anyone.

TOP: Creative agency WORK Labs sports a vintage eclectic style inspired by deconstructionist architect Frank Israel. The Monument Avenue house-turned-studio was contracted by Steve Berg and is equipped with whimsical objects such as an old birdcage rewired into a lamp. Photo by Tony Giammarino.

BOTTOM: Designer Jennifer Stoner brings antique pieces into a modern space: a restored Steinway piano, an ivory inlaid rosewood cocktail table and a Moroccan game table with marquetry detail. “These pieces have such beauty and detail that we wanted to complement them with quieter, more clean-lined pieces,” Stoner said. Photo by John Magor Photography.

Micheal Sparks Design, 205 Hull St., Richmond // 804-230-4855 MichealSparksDesign.com or MSDModern.com

LaDiff, 125 S. 14th St., Richmond // 804-648-6210 // LaDiff.com



PRESENTS

ROOMS WITHA VIEW

DID YOU KNOW THAT THE AVERAGE PERSON spends in excess of 90 percent of each day indoors? It’s not surprising that your interior environment − its ambience, comfort, function and features − has a major impact on your day-to-day experience and quality

of life. Two of the essential elements impacting the character and appeal of any interior space are the visual connection to the outdoors and the amount of natural light entering the space.

by Vicki O’Neal, ASID, CID, VSLD

Vi c k i O' N e a l , owner of FORM & FUNC TION, provides commer -c ia l and res ident i a l inter ior and l andscape des ign . She i s a pro -fess ional memb er of ASID, VA C er t i f ied In -ter ior D es igner (C ID) , Master Gardener, and a VA C er t i f ied Landscape D es igner (VSLD) and a

Hor t icu l tur i s t .

804-897-8558

FormAndFunctionLLC.com

Expectations about the connection between interior and exterior translate into nearly universal design norms. For example, homeowners expect a window above a kitchen sink. If a home layout makes that impossible, designers will mimic the experience of visual relief, perhaps by locating the sink on an island looking towards the exterior.

As this design standard demonstrates, the importance of connecting the interior to the exterior cannot be underestimated. I don’t have concrete data to back this thinking, but I do believe a home with a strong link between outside and inside is more valuable in every way. For many

reasons, I like to assess both when designing either. In other words, I approach a project from the inside out and the outside in. Designs that integrate interior and exterior produce an intrinsic sense of cohesiveness and harmony that is unlikely to be achieved any other way.

To create this indoor/outdoor connection, focus on blending aesthetics, capitalizing on views, integrating circulation and improving functional relationships. You can achieve these goals by making simple interior or exterior changes, by engaging in more complex exterior projects or by bringing the outside in.

RIGHT: To maximize enjoyment of the outdoors from the inside, evaluate what is seen from each view and locate landscape features and focal points for optimum enjoyment from multiple vantage points.




EXTERIOR TOOLSOutdoor rooms extend the livable spaces of your home conceptually and functionally, creating a more expansive feeling.

• Consider how to best use the outdoor spaces that are physically adjacent to your home. Focus on primary needs of specific areas, such as cooking, eating, relaxing or simply enjoying nature.

• Blend your home’s indoor aesthetics into your outdoor spaces.

• Alternatively, craft a complete departure between indoor and outdoor spaces. If you’d like a mental getaway, choose a particular style or motif that perhaps mimics a favorite vacation destination, such as the beach, a mountain cabin or an urban setting. You can use architectural features or accessories to achieve that look.

• Repeat design elements from inside, including colors and flooring.

EXTERIOR PROJECTS Improve the connection between the interior and the exterior through more involved project ideas.

• Imagine an arbor with the romance of a flowering vine wrapping through it, an architecturally built roof with attractive columns for support, or a retractable awning for maximum versatility. Structures like these help to generate a strong sense of enclosure plus a visual extension from the inside.

• Consider constructing a screened porch to provide a cool, protected retreat and a comfortable space from which to enjoy the beauty of the outdoors.

• Give thought to installing a grade-level patio to replace your deck, especially if it has seen better days. Decks, with their pickets and railings, can be a major visual obstacle to enjoying outdoor views.

CONNECTING THE SPACES Optimize the indoor-outdoor connection by adding or upgrading exterior lighting. This not only provides important safety but also produces an opportunity to enjoy outside features that would otherwise be lost in the dark. Bring nature inside by cutting early blooms, evergreens and grasses or by collecting branches with berries, cones or unique bark. Naturalistic arrangements are stunning and unusual and can brighten any setting.

Engage these design concepts when any interior or exterior project is on the horizon. These double-duty and mirror-image principles can take the best advantage of all your home has to offer – inside and out!

INTERIOR TOOLSTo blend the inside with the outdoors, take note of exactly what you see from each view when looking through windows and doors. Improve connection by:

• Locating outdoor features and fun focal points so you can easily view them from inside.

• Configuring spaces to increase natural light, thus making a room look and feel larger.

• Using window coverings that maintain views and are easy to open. Consider using lighter fabrics, blinds or shutters, or even no window dressing at all. If strong sunlight is an issue, translucent shades or sheer fabrics can control light while maintaining the view and minimizing heat gain from direct sunlight as well as fading of upholstery and surfaces. When hanging draperies or window toppers, install them higher on the wall so the full height of the window is unobstructed.

• Creating new openings, extending your views and dramatically expanding a room’s visual space. For instance, a window can be converted to a glass door, creating new outdoor views and access. A new window can be installed or an existing one enlarged to enhance visibility.

• Removing detachable window grills, especially on the back of your home, where there is less need for uniformity.

I approach a project from

the inside out and the

outside in.

Visit the FORM & FUNCTION Lifestyle blog by Vicki O’Neal for more information on entertaining, interior design, and landscape design at FormAndFunctionLLC.com.

Screened porches provide a cool, protected retreat and a comfortable space from which to enjoy the beauty of the outdoors.

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FROM THE OUTSIDE, the West End Antiques Mall, a one-level building located at Broad and Staples Mill in the Crossroads Shopping Center, is the most deceptively unassuming “hot find” in all of Richmond. Step

inside and you will discover 53,000 square feet of antiques from approximately 250 dealers hailing from throughout Virginia and England with pieces that range from early 18th century to mid-century modern.

Matt Earle, the pioneering son of West End Antiques Mall’s founder, George Earle, has helped grow his family-run business of over 20 years into a world-class collection of antiques and collectibles. The expansive collection may leave you asking, “So, how do you take what is already opulent and improve on it?” Well, Matt Earle has answered that question with his latest brainchild, Project One.

Project One, located between the Crossroads Art Center and Amir Rug Exchange, is a niche-inspired craftsman’s haven that provides one-stop shopping for the home decorator by creating instant access to a wealth of artisans for anyone who has always wanted to know, “Where can I go to find someone to custom design that bed I saw in the magazine?” The answer: Project One.

Upon entering Project One, you see a neighborhood of artistically decorated stations from artisans and designers who manage to pack a big punch within their small installation spaces by bringing to fruition a “living” design ad to show the individual artisan’s craft. Perusing the series of trade booths, I felt as though I were taking a pleasure stroll through an eclectic mix of gallery exhibits. It was as if the

WELCOMING PROJECT ONEWest End Antiques Mall // by Ursula Morgan

ads from Architectural Digest came to life as I experienced what felt like a virtual tour of home niche services that provided take-home literature and business cards.

Afterwards, you can enjoy the convenience of Project One’s new in-house restaurant, The George, projected to open in early March. Named after West End Antiques Mall’s founder, The George will cater to the luncheon needs of

customers who do not wish to tear themselves away from their antique hunting. The restaurant will oper-ate Tuesday through Saturday from 10 a.m. to 2 p.m. and serve sandwiches, soups and fresh salads, all with a strong focus on organic produce and meats for the discriminating client’s complete shopping experience.

Project One is perfect for all of those who have searched for the hard-to-find. Maybe you want a more affordable alternative to the Restoration Hardware look or you need help designing a man cave with an

old Hollywood “Rat Pack” feel. Maybe you thought that craftsmanship was a bygone art, existing only among big city designers or artsy enclaves in Santa Fe.

Search no more. Project One addresses the full needs of the client with its “living catalog” of specialized craftsmen who will help you to complete your look, whether that means customized bedding, furniture refinishing, specialized furniture paint-ing techniques, electrical work on small home items or chandelier restoration.


The most deceptively unassuming “hot find” in all of Richmond

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WOO-WOO, CHATTANOOGA, THERE YOU ARE

T R AV E L chattanooga

FELT LIKE Chattanooga should be home, though I’d never been there. I suppose that the “Chat-tanooga Choo-Choo” song, indelibly etching in my mind the image of the town as a train hub, gives me that feeling. After all, both of

my grandfathers were railroad men, so the chug of iron horses pulses through my blood.

That feeling was reinforced each night of my trip, as I settled into my accommodations in a reno-vated, 80-year-old Victorian railcar at the Chat-tanooga Choo-Choo Hotel. Besides the train cars and other lodging options, the resort provides indoor and outdoor pools, gardens, shops, a model railroad museum and several restaurants. (ChooChoo.com)

And though my other activities in this eastern Tennessee town were loads of fun but not railroad related, I always felt at home.

Chattanooga Zoo Perhaps that wasn’t the best segue. I’ll deny that the wild animals gave me that at-home feeling, but I’ll admit that the enthusiasm of the zoo employees and the intimacy of the exhibits and hands-on experi-ences were indeed homey. I touched a chinchilla and

IHarry the Angora rabbit – what beautifully soft fur!

I enjoyed seeing the huge Kimodo dragon, bobcats, cougars and snow leopards, and feeding the frisky goats. I never tire of watching the antics of energetic, limber animals, and the Chattanooga Zoo has plenty, including cotton-top tamarins, meerkats and fennec foxes, scampering around their home-like environments. And I even got to ride a camel – a first! (ChatZoo.org)

High Point ClimbingInspired by the tamarin, I headed to High Point Climbing and quickly became enamored of this incredible climbing facility, one of the top 10 in the nation. The gym appeals to climbers of all ages and abilities, from kids to professionals. Kids can burn energy in the adorable, 3,000-square-foot kids’ climbing area. Older kids (that includes you and me) can clamber up 30,000 square feet of climbing, including dozens of auto-belay walls and bouldering walls, from easy to quite dif-ficult. Truly a gym, High Point also provides locker rooms and showers, exercise classes, aerobic and weight-training equipment, plus climbing-

focused exercise equipment.Natural climbing walls wait in the mountains

nearby, but you don’t have to go there to climb out-side: High Point has climbing walls built outside of its downtown Chattanooga facility. I hear that from the top you get an awesome view of the moun-tains. I can’t vouch for that, having used too much energy climbing inside to tackle the full height of the outside wall! (HighPointClimbing.com)

Chattanooga Pints and PedalsPerhaps the two-hour, nine-person bar crawl on wheels appealed to me because I felt as if I was chug-ging along the streets of Chattanooga like the Little Engine That Could. Or, more likely, it’s because each of our stops featured my favorite beverage, beer. Whatever the reason, the 15-person-at-capacity-with-a-bar-down-the-middle bike was a riotous way to explore the city’s bar and brewery scene.

The party on wheels took us to several stops, including Urban Stack (UrbanStack.com), Clyde’s on Main (ClydesOnMain.com) and Chattanooga Brewing (ChattaBrew.com). (PintsAndPedalsTN.com)

by Annie Tobey // photos courtesy of Chattanooga CVB / ChattanoogaFun.com (unless otherwise noted)

Outdoor Sculpture Garden in the Bluff View Art District



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Bluff View Art District Behind these beautiful blocks of historic buildings is a tale of loving and committed restoration. Though once on a downward spiral, this neighborhood on the bluff of the Tennessee River now hosts art gal-leries, an outdoor sculpture garden, restaurants and fine lodging, plus a roastery, baker, chocolatier and other artisans of food and visual arts.

The architecture in the district varies, including Victorian styling, French quarter stucco and Span-ish tile, Colonial Revival and English half-timber. (BluffViewArtDistrict.com)

Trial Training CenterAdmittedly, I couldn’t come anywhere near ex-periencing the complete package at this amazing

motorcycle resort a few miles from Chattanooga. Have you ever seen those jaw-dropping stunt mo-torcycle riders who balance on rocks and hop from boulder to boulder, tackling seemingly impossible obstacles? Those are trial motorcycles, and this 650-acre mountain property has challenging trails that host competitors from around the world.

Between competitions, though, the Trial Train-ing Center hosts guests, including families, who can stay at the campsites and cabins and take lessons, from beginner to advanced, with a “playground” of obstacles for practice as well as a slew of obstacles along the trails. (TrialsTrainingCenter.com)

Whatever you enjoy on vacation, I think you can find it in Chattanooga. I think you can, I think you can, I think you can.

TOP ROW FROM LEFT:Taps at Chattanooga Brewing;

Chattanooga Choo Choo Fountain and Train

MIDDLE ROW FROM LEFT: Rembrandt's Coffehouse in the Bluff View Art District; scaling the outside

wall at High Point Climbing

BOTTOM ROW: Harry the Angora rabbit at the

Chattanooga Zoo

CHATTANOOGA DININGSugar’s Downtown

Enjoy pure barbecue with a smoky flavor derived from masterful, multi-step pit cooking. You can mash up the flavors with any of their sauces – Mustard Sauce, Sweet & Goopy, Hot

Lips and more. SugarsChattanooga.com

Terminal Brewhouse This brewpub crafts a variety of beers, for an ever-changing palette of choices to pair with their standard bar fare or their other creative dishes, like the salmon hagar dip, a blend of

chipotle peppers, cilantro and carmelized onions tossed with baked salmon; Holy Union, a cheese

and beer pairing; or pepper-smashed steak. TerminalBrewhouse.com

Big River Grille & Brewing Co.Part of the CraftWorks brewpub family, Chat-

tanooga’s Big River Grille serves American cuisine and beers brewed in-house, from a light lager to an IPA and a stout. Try the Brewer’s Feast appetizer

sampler with Sweet Magnolia American brown ale. BigRiverGrille.com

Lupi’s Pizza PiesHand-tossed dough and fresh-made, tangy

sauces plus 30 generously dished toppings make Lupi’s pizza among the best I’ve ever had! It’s

easy to understand why it’s one of the city’s most popular eateries.

Lupi.com

Back Inn Café in the Bluff View Art District

First, you can appreciate that this creative kitchen provides upscale global cuisine from a seasonal menu that reflects the latest culinary innova-

tions. Then you can appreciate that many of the ingredients come from the district – the herb

and vegetable garden, roastery, bakery and pastry shop. It doesn’t get much fresher.

BluffViewArtDistrict.com

NEARBY DAY TRIPSChickamauga Lake

Go bass fishing at Chickamauga Lake, site of na-tional competitions and record-breaking catches.

AgritourismTake a drive and treat your taste buds at Sweet-water Valley dairy farm; chef-renowned Benton Country Hams and bacon; Mayfield Dairy fac-

tory with milk, ice cream and more; Apple Valley Orchard; and Appalachian Bee hives and honey

products.

HikingHike the waterfalls in the Tennessee Overhill.

TennesseeOverhill.com

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Breweries like Ardent Craft Ales at 3200 Leigh St. and Isley Brewing at 1715 Summit Ave. have started brewing and serving beer in the last two years. Both offer excellent craft brews and a great environment for relaxing with friends. Also poised to open is Black Heath Meadery at 1313 Altamont Ave.

If alcohol is not your drug of choice, next door to Isley Brewing Company is Lamplighter Coffee Shop. The conjoined restaurant LUNCH. | SUPPER! on Summit Avenue continually gets rave reviews. In addition to its ongoing menu, the business is hosting Shoryuken Ramen as a pop-up restaurant on Mondays and Tuesdays until the end of April, which is a must try. The Urban Farmhouse Market and Café has opened at 3015 Norfolk Street, providing casual farm-to-table dining and local products. For more casual fare, head to En Su Boca Tacos on Boulevard.

But the Scott’s Addition’s food scene is not all about the new. It also includes and established eatery, The Dairy Bar. The Dairy Bar opened in 1946, making it one of the oldest restaurants in Richmond. One step in the Dairy Bar transports you to a better time. As Bill Webb, president and owner of the Dairy Bar, told me, they have “families that have been coming in to eat for three or four generations.” It’s in the Curles Neck Building, which opened as a milk processing plant in 1944, making it the second

oldest building in Scott’s Addition. In 1986, the building became multiuse, and the restaurant continued.

Shopping and Other Business

Tom Sullivan, Ardent Brewery co-owner, told me one of the things that surprised him when they opened was how many businesses were already in the neighborhood. Etec Mechanical, a contractor at 3117 Norfolk St., installed the Ardent brewing equipment. The flowers in Ardent are from Claymore Sieck, a wholesale florist at 3210 W. Leigh St. There are also small businesses such as Rich-mond Bicycle Studio, and for the gas-powered bikes fans, Velocity Motorcycles has a showroom of beautiful classic motorcycles.

The growth continues. The new owners of the iconic Hoff-heimer Building, of exotic, revival style architecture are deter-mining what exactly to make of it.

Webb told me that since he’s been at the Dairy Bar, he has seen Scott’s Addition go through cycles. However, he added, “The last three or four years have been some of the most exciting times of the past 20 years.” Nichols says it reminds him of the Fan in the 1970s when it was being revitalized.

If they are right, Scott’s Addition will never again be forgettable.

NEIGHBORHOODS [ MAR/APR 2015 • RICHMONDNAVIGATOR.COM ]

TOP: Interior shot of Richmond Bicycle Studio.Photo by Nick Davis

BOTTOM: Interior shot of SUPPER!Photo by Rick Lyons

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only means you are a short walk away from a Flying Squirrels game, but you can also see the numerous fireworks displays from inside the neighborhood. If the type of fireworks you enjoy happen on the gridiron, the Bon Secours Washington Redskins Training Center is just up Leigh Street.

For the younger audience, the Children’s Museum of Richmond is a short jaunt down Broad Street and, for all ages, the Science Museum of Virginia is right next to that.

Scott’s Addition has also gotten into the festival scene. The second annual Pumpkin Festival was held last year and featured local craft beer, live music, pumpkin dishes, and family movie night, playing The Great Pumpkin and Monsters Inc. at the Redskins training center.

Food and Beverage

Food and drink are crucial to the Scott’s Addition’s rejuvenation.

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which was built in 1938 and now houses McLean’s Restaurant, or to the Cavalier Arena Skating Rink that opened 1940 at 1302 MacTavish Ave. or to their jobs in one of the many factories.

Scott’s Addition was added to the National Register of Historic Places in 2005, which has given a boost to the re-development of the area.

A couple of my favorite buildings in Scott’s Addition are the old Richmond City Stables and what is today Handcraft.

The stables at 3101 W. Clay St. are idle for now, but the structure was built about 1920 for the Parks and Recreation’s Department of Public Works. Its simple rectangular buildings were built in a “U” shape, but the stone structure harkens back to a time when horses would have walked down Richmond’s streets.

The Handcraft Building, built in 1946 as the Binswanger & Company Glass Facto-ry at 1501 Roseneath Rd., looks like it could be used to film a live-action Jetsons movie.

Living Quarters

When I had my studio in Scott’s Addi-tion 10 years ago, the only people I saw on the streets were Handcraft workers on break. Now, the streets see residents walking their dogs and visitors looking for a drink and a bite to eat.

Like much of Richmond, a number of the old buildings are being repur-posed into housing. Scott’s Addition is very conveniently located near I-64, I-95 and I-195, between downtown and the West End. Buildings like the eight-story 3600 W. Broad St. buildings and The Altamont at 1620 Altamont Ave. are al-ready developed into housing. Currently under construction is The Preserve in that old Coca-Cola factory, offering a new generation the opportunity to pour out of the historic building. According to their Facebook page, they welcomed their first residents in January. One of the owners of Handcraft, Jay Nichols,

told me that the number of 20- to 30-year olds walking around the neighborhood has increased substantially.

Nichols also told me that Handcraft, which has been in the building since 1983, is getting ready to move to Richmond’s Southside, where they will have more space, so I wouldn’t be surprised if that building becomes housing sometime soon as well.

If you don’t want to live in an apart-ment, there are also a few residential houses in the neighborhood.

Entertainment

Living in Scott’s Addition gives you plenty to do within walking distance.

The Triangle Theater Players at 1300 Altamont Ave. has been putting on theat-rical performances since 1993. Just across Boulevard is Bow Tie Cinemas. If you’re a sports fan, The Diamond is visible from the north side of the neighborhood. That not

As a young girl, Martha Smith and her family moved from Dunn, N.C., to Scott’s Addition, where she lived until her family moved to Carytown. There she met and married Richmond-born William Harkess. Now 84 years old, Martha and William share their story on the History Replays Today podcast. They discuss the neighborhoods where they grew up and raised a family as well as how the city has changed.

This and other episodes are free to download on iTunes or can be streamed at HistoryReplaysToday.org.

Interior shots of The Preserve at Scott's Addition.Photos courtesy of The Preserve


ABOUT 10 YEARS AGO, I worked in a forgotten Richmond neighborhood. I’d tell people that my artist’s studio was in Scott’s Addition, and they’d inevitably reply, “Where?” These days, though, Scott’s Addition is booming.

History

In the 1700s, Col. John Mayo owned Hermitage, a sprawling 600-acre estate in Hen-rico County – yes, the same Mayo who in 1784 opened the first bridge spanning the James between Manchester and Richmond. When Col. Mayo died, he left the estate to his son-in-law, Gen. Winfield Scott. The land stayed in the Scott family until his descendents laid out the grid-patterned streets and lots in 1890.

The original development was planned residential but its proximity to the developing train lines shifted the area to industrial. The shift in focus created an interesting mixture of industrial and residential. The land became an “addition” to the city in the 1914 annexation

SCOTT’S ADDITION: NOT FORGOTTEN ANYMORE by Jeff Majer

of parts of Henrico and Chesterfield. Broad Street Station, now the Science Museum of Virginia, opened in 1919 on part of what was Hermitage, bringing in a huge amount of commercial and commuter traffic.

Scott’s Addition is bound by Broad Street, the Boulevard and the Richmond, Fredericksburg and Potomac Railroad. It’s easy to imagine factory workers pouring out of buildings like the 1953 Coca-Cola Bottling building at 1310 Roseneath Ave. The folks who lived in the residential houses scattered through the area could have easily walked over to the A&P,

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Interior shot of Ardent Craft Ales.Photo by Daniel Warshaw


PORTRAIT HOUSE HAPPY HOUR Monday through Friday, 4 to 6 p.m. (Thursday, 4 to 9 p.m.) / Pints: $4 / Beer flights $4 / Rail drinks $3

LALO’S COCINA BAR AND GRILL HAPPY HOUR Daily, 4 to 7 p.m. / Classic Margaritas: $3.99 / Miller Lite pint: $2 / Draft beer pint: $4

STELLA’S HAPPY HOURMonday through Friday, 4 to 6 p.m. / Most mezes (small plates): $4 / Beer on tap: $4 / Carafe of house wine: $10 / Select specialty cocktail: $6

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They say it makes the heart grow fonder.Yoseph served us his Ethiopian hot

chicken strips as an appetizer. Talk about chicken tenders – I’ve never tasted a bird that tender, and the batter had just the right amount of heat to take this way be-yond your typical chicken strip. Yoseph has added several items to the appetizer menu that offers traditional bar food but with a distinctive Ethiopian twist. 2907 West Cary St. // Portrait-House.com

Grandstaff and Stein Booksellers

NOW, THAT BIG SURPRISE I’ve been hinting at. Our fourth stop on our moonshine cocktail tour was to a place that hasn’t opened yet. In fact, we didn’t even go to Grandstaff and Stein Booksellers, which is slated for a late March or early April opening at 2113 E. Main St.

Rather, we headed over to the Fish Bowl Bistro at 101 South 15th St., in order to photograph and sample some of the

drinks and appetizers that we will soon be enjoying at Grandstaff and Stein. Ross Renfrow, the owner at the Fish Bowl, is also the man behind this new place.

So, what does a bookseller have to do with moonshine? Okay, come closer. Here’s the secret, but you have to promise not to tell anyone. Okay?

It’s not really a bookstore at all. It’s a speakeasy. That’s right. To the typi-cal passerby, this place will look like a bookstore. But, come on in. Look closely – do you see that bookshelf over there? Well, it’s also a secret entryway into the speakeasy. Now, you have to know the password, but Ross told me, and this is strictly confidential, that if you go to his Facebook page (Facebook.com/BooksellersRVA), you can probably fig-ure that out. Once you get through the bookshelf, Ross says, “You’ll go 100 years back in time.”

He prepared some excellent period drinks for us to sample and photograph but says he’s waiting to reveal his special-

ty drinks. In fact, he says, “Our cocktail creations haven’t come to life yet.”

Both the food and the drink are from the Prohibition and pre-Prohibition eras. Throw in the player piano providing the sounds of jazz and ragtime music, and the whole thing is going to be unbelievably fun. “It’s all designed,” Ross says, “to make you feel that you’re doing some-thing wrong.”

One of the drinks we sampled was a variation of the French 75, featuring Belle Isle Premium Moonshine along with gin, simple syrup, lemon juice and champagne. We also sampled several other cocktails as well as great appetizers prepared by Will Renfrow, Ross’s brother. The oysters were fantastic, as was the bruschetta, but I get the feeling that both Ross and Will are holding a few tricks up their sleeves for the grand opening. But really, isn’t the keeping of secrets what moonshine and speakeasies are all about? I just hope I haven’t revealed too much already.Facebook.com/BooksellersRVA

RC

FROM LEFT TO RIGHT: Grandstaff and Stein Booksellers previewed deviled eggs, bruschetta and oysters, paired with a variation of the French 75 featuring Belle Isle Premium Moonshine.


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Lalo’s Cocina Bar and Grill

HOW ABOUT A Mexican moonshine cock-tail? That’s exactly what we enjoyed at the newly opened Lalo’s Cocina Bar and Grill. Owner Eduardo “Lalo” Macias says he’s too young to have sampled it, but when he was growing up in Guadalaja-ra, he remembers a homebrew known as pulque. This milk-colored drink with a sour buttermilk-like flavor is made from the fermented sap of the agave plant. It has traditionally been a favorite at cele-brations and social gatherings.

No pulque for us during our visit. Rather, Lalo served up a tasty concoc-tion he created, which he calls Midnight Moonshine Margarita. Combining Junior Johnson’s Midnight Moon cranberry-fla-vored moonshine with Lunazul tequila (Lunazul is Spanish for “blue moon”), Lalo produced an exceptionally refresh-ing drink, not too sweet and not too

strong, but, as Goldilocks would agree (I feel sure), it tastes just right.

For our appetizer, Lalo prepared his famous nacho con chorizo. He makes his own chorizo (Mexican sausage), which is topped with pico de gallo and jalapeños.

This dish is fantastico.2617 W. Broad St. // LalosCocina.com

Portrait House

NEXT, WE VISITED WITH one of our favorite mixologists, Shannon Hood. Shannon is the bar manager at Portrait House restaurant. She truly does raise the bar when it comes to taking a professional, passionate approach to her job. “I read as much as I can…books, and several newsletters, to keep up with the trends in the industry,” she says.

As you no doubt know, now that Yo-seph Teklemariam, formerly of the Nile Restaurant, has come on as the head chef at Portrait House, the menu is predomi-nately Ethiopian cuisine.

So is there an Ethiopian moonshine? “Yes there is,” Yoseph says. “Araqe is a popular drink that is primarily served at holiday gatherings.”

Araqe has the aroma of anise, and, while Shannon did not serve a cocktail featuring the traditional Ethiopian bev-erage, her recipe did include absinthe, to add a hint of that culture to the drink.

She calls her cocktail The Shirak. It’s not just a pretty name, but it’s a derivative of the Amharic word for moon. Amharic is the official language of Ethiopia.

The recipe, Shannon says, is inspired by a drink called the Benjamin Barker, which comes from one of her favorite New York City bartenders, Brian Miller, and one of the city’s top bars, Death & Company.

The drink is made with Belle Isle Premium Moonshine, Campari, fresh lime and a few drops of absinthe. Per-haps everything tastes great with Belle Isle moonshine. This cocktail certainly did. I enjoyed that slight hint of absinthe.

LEFT: The Midnight Moonshine Margarita at Lalo's Cocina Bar and Grill paired with nacho con chorizo.

RIGHT: The Benjamin Barker at Portrait House paired with Ethiopian hot chicken strips.


Having grown up in Franklin County in Southwest Virginia, I was pretty excited when we decided to feature moonshine cocktails in this edition of Raising the Bar. You see, Franklin County is, without a doubt, the moon-shine capital of the world. Oh sure, there are other locales that proudly make that claim, but you ask anyone who knows his corn licker and he’ll tell you. It’s been Franklin County for over a hundred years. Back during Prohibition, it is said that for every 100 people in the county, 99 were involved in the moonshine business. I don’t know if I believe that, but it sounds good and helps make my point.

table where walk-ins are seated, plates are shared and strangers become fast friends.

Having a moonshine cocktail in a Greek restaurant is not that unusual. The Greeks have their tsipouro, a strong (about 45 per-cent alcohol), colorless drink produced from the residue of the wine press. Tsipouro is not produced in any other part of the world and is a favorite beverage, served with mezes.

At Stella’s, we enjoyed a drink that Katrina has named the Luna 75. It’s a vari-ation of the French 75 and is made with Belle Isle Premium Moonshine, Grand Marnier and Metaxa, a Greek brandy, along with fresh lemon juice and orange marmalade, and topped with champagne.

This delightful concoction was comple-mented by two mezes: the roasted beets and the grilled octopus. While I’m generally not a fan of beets, these were the best I’d ever tasted. However, I would strongly recommend you try the grilled octopus. I’ve had calamari, but this was totally different, and quite delicious. It went perfectly with our Luna 75.1012 Lafayette St. // StellasRichmond.com

Stella’s Restaurant

OUR FIRST STOP was Stella’s Restaurant, perhaps Richmond’s premier Greek dining spot. Stella is Stella Dikos, who, along with her husband, Steve, opened her first Richmond restaurant on Harrison Street in 1983. Although Stella retired in 2005, her daughter, Katrina Giavos (Johnny’s wife), reopened a new incarnation of the place about four years ago. And, yes, Stella is still very active in the business.

Katrina describes the new location as warm and comfortable. “Many say our lighting is magical,” she says.

As for the menu, “We decided to take things more traditional this time,” Katrina tells me. “We really wanted to focus on the meze, offering small plates to share. In the Greek culture, sharing your food with family and friends is more important than the food itself.” Meze, by the way, is orig-inally a Turkish word meaning snack. The Greek meze is similar to the Spanish tapas.

At Stella’s, you’ll discover a delightful variety of mezes. There’s even a communal

But we didn’t select moonshine cock-tails as our feature just so I could wax nostalgic. In case you hadn’t noticed, moonshine is more popular than ever. You know, the legal kind, where the revenooers get their cut.

One of the major contributing factors in the resurgence of moonshine locally is Belle Isle Craft Spirits. Even though the Richmond-based distillery isn’t on Belle Isle, the name is quite appropriate. The world’s first premium moonshine was born there, in copper kettles produced by Belle Isle Manufacturing.

Even though moonshine is distinctly southeastern USA, homemade hooch is not. Virtually every culture has its own history of homemade spirits. We discov-ered this as we visited three excellent eth-nic restaurants in the city in putting this piece together. The fourth stop on our tour was a very special one. More about that in a moment, but let’s get started on our quest for great moonshine cocktails. We found some in restaurants that you might not expect to be serving moonshine.

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RAISING THE BAR – MOONSHINE COCKTAILS by Steve Cook / photos by Robert Thomas

LEFT PAGE CLOCKWISE FROM TOP LEFT: The Luna 75 at Stella's Restaurant; the Midnight Moon-shine Margarita at Lalo's Cocina Bar and Grill; a variation of the French 75 at Grandstaff and Stein Booksellers; the Benjamin Barker at Portrait House.

THIS PAGE: The Luna 75 from Stella's Restau-rant paired with grilled octopus.


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Mo’s Sweet Minis

THE TASTE OF THE FAMILY passion for sweet goodness is front and center in Mo’s Sweet Minis cupcakes and cookies, baked fresh from scratch daily using high-quality ingredients. Mo’s regularly features fabulous, creative, rich cupcakes like red velvet and banana pudding, plus specials such as the peanut butter cup; s’mores; raspberry lemonade; coconut rum raisin; and the hummingbird, a banana cake made with pineapple and topped with cinnamon cream cheese and coconut. Cookies include mocha shortbread, chocolate peanut butter, gingersnaps, oatmeal raisin and many more. Pick up your favorites today – you’ll be back for “mo”!

902 W. Broad St.804-643-CAKE (2253)MosMinis.net

Lucille’s Bakery

YOU’LL FIND A FEAST for the eyes and the palate, beautiful and bursting with flavor! This local retail and wholesale bakery serves a variety of special occasion cakes, pastries, breads, cookies, biscuits and other baked goods, with a focus on gor-geous, delicious wedding cakes. Lucille’s custom cakes range from simple to elaborate, offering traditional buttercream cakes or English-style rolled fondant with gum paste flowers. The baker will create kids’ birthday cupcakes or anniversary cakes, cookie platters or flaky croissants, and more.

719 N. Meadow St.804-204-1524LucillesBakery.com

LEFT: Lucille’s Bakery.

RIGHT: Mo’s Sweet Minis.Photos by Rick Bancroft


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WPA Bakery

SWEET GOODNESS ROLLS from the kitchen of the Well-made Pastry Alliance, including muffins, cookies, pies, cakes, caneles and sticky buns, plus whole cakes and pies (both avail-able gluten free) as special order items. Every Sunday, WPA makes regular, vegan and gluten-free donuts. The business is co-owned by award-winning Richmond food personalities, Baker David Rohrer, who earned the 2014 Elby award for best pastry chef and baker, and Kendra Feather, of Ipanema Café, Garnett’s Café and The Roosevelt.

2707 East Marshall St.804-716-9797WPABakery.com

Shyndigz

JUST DELIGHTFUL, rich, yummy and mouth-watering desserts, nothing more! All of these scrumptious creations are artis-tically served with delightful beverages, including wine and craft beer. The café features eight permanent menu items – salted chocolate caramel cake, fresh fruit cake, crème brûlée, peanut butter pie and more – plus daily specialty items and a cake du jour. Items are available for dine-in or to go. Check out the cake calendar and mark the day for your favorite flavor. Shyndigz sweets remind you of just how delicious life can be!

1903 W Cary St.804-938-DIGZ (3449)Shyndigz.com

IN SEARCH OF SWEET SPOTS

LEFT: WPA Bakery.Photos by Temple Hill

RIGHT: Shyndigz.Photos by Joey Wharton


rant, Beauregard’s Thai Room, and the subsequent opening of Sang Jun Thai Room in the same location, 103 E. Cary St.

Ty Tantayanurak, owner of Sang Jun (that’s Thai for moonlight) opened his first restaurant in Bangkok some 10 years ago. Two years ago, he opened a Sang Jun Thai Room in Alexandria, Virginia.

So, what prompted the move to the River City? “We were friends with the previous owner [David Roygulchaeron],” Ty says. “When I heard he was retiring, I drove down to take a look at his place.”

He says he was immediately impressed with the beauty of the old building, es-pecially the patio. “I took one look and said, ‘Wow! I’d love to be able to work with a patio like this. I love the location. I love the bricks. I love the second floor dining room. There’s lots of potential here.”

Ty says that all of his chefs have been brought in from the D.C. area. That includes his uncle and head chef, Tu Tantayanurak, who brings with him over 31 years of experience in the business.

“The menu will be virtually the same as in Alexandria,” he says, “but with one major exception. The prices here will be a little lower. Our goal is to serve truly au-thentic Thai cuisine. We don’t Americanize it.” Diners can still choose their desired spiciness level from one to four, with four being “Thai hot.”

So, how about some recommendations? “Try the duck rolls,” Ty suggests. “You won’t find anything like them in town.” He recommends several other specialties, including the chicken satay, the stir-fried basil duck, and, my favorite Thai dish, the tom kha chicken soup. “We make it as spicy as you like,” he says.

BOOK ’EM, RENFROW – Our photographer, Robert Thomas, and I had the oppor-tunity to visit with Ross Renfrow at his Fish Bowl Bistro a few nights ago. We were there to get pictures of (and sample) some of the drinks and appetizers that will be offered at his new Grandstaff and Stein Booksellers, which should be opening in late March or early April. Now, if you’re wondering why a bookseller will be offering drinks and appetizers, you might want to go to our Raising the Bar feature. I’d rather tell you over there. But trust me. It’s worth turning the pages. This is going to be cool.

Scoop Du Jour

CARE FOR SOME HISTORY WITH YOUR MEAL? – Do you know how Cary Street got its name? Or when Carytown became Carytown? Or, before there was even one restaurant in Carytown, why it might have been a great place to go for a bison burger?

The answers to these and other burning questions plus some great food can be yours on the River City Food Tours Carytown tour. Our managing editor, Annie Tobey, and I took the two-hour tour on a recent Saturday afternoon, and even though I was virtually born and raised in Carytown, I learned some things I had never known.

The tour is operated by Brian Beard, who also founded walking tours in Freiburg, Germany. The stroll down Carytown sidewalks features stops and bites at the Water Coastal Kitchen, Portrait House, Xtras and more. Brian got the idea for a food tour after having participated in one in Seattle, Washington. “Richmond has a serious food culture,” he says. “I thought food tours would be a great way for locals and visitors to experience a large swath of that food culture in one event.”

For additional information and to purchase tickets, visit RiverCityFoodTours.com.

A PLUS TO THE ADDITION – I visited with Christopher Jone, recently. He’s the general manager of an intimate little seafood restaurant and entertainment venue, the Oyster’s Pearl (1401 Roseneath Rd.; Facebook.com/OystersPearlRoseneath) in Scott’s Addition.

Christopher says he’s adding a few new items to the menu. “There will definitely be steak entrées, plus several pasta dishes,” he says.

The restaurant features live jazz entertainment on Wednesdays through Fridays. Also, coming up on March 25 is a special four-course bourbon tasting dinner.

For more information on upcoming events, check ‘em out on Facebook. To make reservations (preferred), please phone 804-716-5524.

Brews in the News

THE SEVEN HILLS ARE ALIVE – Speaking of Ross Renfrow, who is one of the busiest men in the food business these days, his longtime dream of having his own brewery is about to become a reality. Seven Hills Brewpub will be, as the name suggests, not just a brewery but a 350-seat-or-so restaurant as well.

The brewpub, which should be opening within the next month, is located at Dock and 15th streets in the former home of Stool Pigeons and right next door to the Fish Bowl Bistro, which Ross also owns.

“I’ve wanted to do this even before I opened the Fish Bowl,” Ross says. That was over five years ago. Ross got the inspiration from visiting similar establishments in Colorado and on the Pacific Coast.

Just as the name of the brewpub is a nod to the River City, which is supposedly built on seven hills, so, too, many of the beers are named after area locales, such as the Texas Beach ThaiPA, which features fresh basil, ginger, Thai chili peppers and lemongrass. And yes, in case you weren’t aware of it, there is a place in Richmond known as Texas Beach. Other beers on tap include Seven Hills Saison, Belle Isle Blonde and Brown’s Island English brown.

Ross’s brother, Will, who is chef at the Fish Bowl, will also be serving in that capacity at the brewpub.

THE COLD ONE HUNDRED – The state’s 100th licensed brew-ery has opened in Carytown. Garden Grove Brewing Company, at 3445 W. Cary St., GardenGroveBrewing.com, opened in mid-February, offering an impressive array of ales, including Carytown Brown, Ronnie’s Red, The Farmhouse Saison, Southern Hemi IPA, and The Knight Belgian Tripel. There’s one more that especially caught my eye, and my taste buds – the Sparkler. Reminiscent of a fine sparkling wine, this brew is formulated with white sorghum, orange blossom honey and finished with a touch of the French hop variety, Strissepalt.

Brewer Michael Brandt (co-owner with Ryan Mitchell) began his professional career as an assistant brewer at Cal-houn’s Brewery in Harrisonburg, Virginia. He moved through the ranks of the Virginia wine industry and served as head winemaker and viticulturist at Naked Mountain Winery and assistant winemaker at Linden Vineyards.

The tasting room is open Tuesday through Sunday, and in an effort to attract families, Garden Grove is brewing non-alcoholic root beer, Creamsicle and ginger ale, including a ginger ale variation with lemongrass and grapefruit. They’re also planning a family movie night.

The Spirits World

PLAYING FAVORITES – In the September/October issue of this magazine, we’re going to be saluting the area’s top mixologists. This is your chance to vote for your favorite bartender. You might even win dinner for two or a chance to join us in our Top Bartenders and Their Favorite Drinks tour, coming up in August. Send us the name of your fa-vorite mixologist, and the bar in which he or she works, to [email protected].

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RC


THERE ARE SO MANY COOL THINGS going on in the River City, especially with regards to our dining scene. Some brand new restaurants are soon to open and a couple of the city’s oldest restaurants have undergone some major changes. Plus two new breweries for the city. All this and more in this issue of TasteBudz.

If you have any restaurant or brewery news to share, drop me a line at [email protected].

Openings

GET AWAY TO YOUR HAPPY PLACE – In Thai, the expression, “sabai sabai,” means to take it easy, be happy. Sabai is the name of a new restaurant that Joe Kiatsuranon is opening at 2727 W. Broad St. Joe describes the menu as featuring Asian street food, and from what I hear, some of the best food in Bangkok is that offered by the street vendors.

Regarding Sabai’s menu, Joe says, “These are popular dishes in Thailand, but no one is serving them here. You won’t find them at Mom’s Siam [his mother’s restaurant], or Fan Noodle Bar [his brother’s restaurant] or My Noodle and Bar [his other restaurant].” Sabai is slated for a late March or early April opening. Keep up with the progress at Facebook.com/Sabairva.

EVERYTHING OLD IS NEW AGAIN – Two of the city’s oldest restau-rants are under new management/ownership with significant changes in store for both.

First up: Strawberry Street Café, at 421 Strawberry St., StrawberryStCafe.com. Ron Joseph has bought out his former partner, Grayson Collins, and is now the sole owner of this venerable Fan establishment. Ron has been at the café since 1990, when he came on board as chef. In 1994, he and Collins bought the place from the previous owner.

Noting that some of the “old school restaurant” folks can be somewhat resistant to change, he says, “We need to know when to change, and the good ones can make those changes without alienating their long-time regulars.” Some of those changes include a new awning and opening up the entryway so that when you enter, “you won’t feel like you’re walking into a closet,” Ron adds. New glass double-front doors will be installed soon.

How about the iconic bathtub, which still holds what just may be the best salad bar in town?

“We can never get rid of that,” he says. “But we can dress it up and make it a focal point. I’m going to make this a more fun environment, a place that [guests of] any age can enjoy coming to.”

As owner of Strawberry Street Events, one of the top event concessionaires on the East Coast, he’ll be using his concession business to brand the café and expose it to millions of event goers around the state and from Pennsylvania to the Carolinas. “We’re taking Strawberry Street to the people,” he says.

Next on the list is the closing of Richmond’s oldest Thai restau-

TASTEBUDZ with Steve Cook

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CLOCKWISE FROM TOP LEFT:

The exterior of Oyster’s Pearl located in Scott’s Addition. Photo courtesy of Oyster’s Pearl

Sambusas paired with The Lovingston from Portrait House. Photo by Robert Thomas

Mussels from Grandstaff and Stein Booksellers. Photo by Robert Thomas

The iconic bathtub bar at Strawberry Street Café. Photo courtesy of Strawberry Street Café


That was my introduction to Thai cui-sine. I’ve been a raving fan ever since, not just of Thai food in general, but especially of the truly authentic and delicious Thai cuisine that has consistently come out of “Mom’s” kitchen over the past 13 years.

Through the years, some things have changed. Mom’s Siam was forced to move into a larger location to accommodate the crowds. Both Joe and Sonny have married, and Joe has twice made Mom a “grand” mom.

Also, both of the sons have opened their own restaurants. Sonny operates Fan Noodle Bar at 2301 W. Main St., and Joe owns My Noodle & Bar at 1600 Monument Ave.

Sonny hesitated to go out on his own because, he tells me, “I enjoyed cooking in the kitchen with Mom. Being together, that’s the important thing.”

“I felt the same way,” Joe agrees. “I decided to open my own restaurant when my first child was born, but I really didn’t want to leave Mom.”

“Everybody left Mom,” Sue replies, laughing. But even though they no longer work together, she tells me that they still

see each other almost daily.“I even bought an acre of land and am subdividing it to build

three houses together,” Sue says. “Joe on one side, Sonny on one side, and me in the middle.”

Considering the strong family ties, I asked if they have ever considered opening a larger restaurant, with all three working together in the same kitchen.

“I always think about that,” Sue says.In fact, says Joe, “We have a place in mind to build that

restaurant, but we’re keeping that a secret.”I had one more question. I asked them what their personal

favorite dish is in their respective restaurants.Sue goes first: “The Siam wild pork, the curry and my Siam

seafood,” she says.“Only one?” Sonny asks. After giving it some thought, he

comes up with a couple of his favorites: the Thai hot pot, also known as Suki Yaki, and the Sukhothai noodle soup.

“I like everything. It’s tough to pick one,” Joe says. “I put all my art and love into every dish.”

Art and love. That pretty well sums it up. Sue, Sonny and Joe take pride in their culinary artistry. They love what they do. They love serving delicious dishes to their loyal customers. But what really shines through is the love between a mother and her two sons.

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Mom’s Siam 21309 E. Cary St.804-225-8801

MomSiam.com Mom’s Siam 2811 W. Cary St.804-359-7606

RC


FAMILY THAIS by Steve Cook

WHEN I FIRST MET Sukanya (Sue) Pala-art in 2002, she spoke very little English. I spoke zero Thai. Despite that, she, her two sons, Joe and Songkran (Sonny) Kiatsuranon, and I became business associates, and, I’d like to think, good friends.

We first met at the family’s Carytown restaurant, Mom’s Siam, which opened in 2000. Through the years, as I’ve gotten to know the family, I’ve discovered that the three are skilled, creative cooks, savvy business people, and, most importantly, a close, loving and loyal family.

I recently had a chance to sit down with the three of them. Today, Sue speaks English fluently, and I still speak zero Thai. I wanted to know more about how this warm, close-knit family ended up in Richmond, and ended up with what is quickly becoming somewhat of a restaurant empire.

The story starts with that love of family. It was Sue’s desire to keep her boys together that prompted her to pick up and leave her home in a northern suburb of Bangkok. She and her husband were separating. He wanted to maintain custody of one of the sons and asked her to take the other.

“My husband told me, ‘Either we each keep one [son], or you take both,’ so I said, ‘I’ll take both boys,’ and the three of us came to America,” Sue recalls.

That was in 1985. Sonny was five years old and Joe was three. They originally settled in Hollywood, California.

“That was hard,” Sue says. “I didn’t have a car and it was not easy to find a job where I could walk to work.”

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DINING [ MAR/APR 2015 • RICHMONDNAVIGATOR.COM ]

So she and the boys returned to Thailand for a brief period and then came back to America in 1987 to Northern Virginia. “I wanted to work in a restaurant, cooking Thai food,” she says. “But my first job was in a McDonald’s in Fairfax.”

Making just $3.75 an hour, Sue took a second job in a laun-dry. Eventually, she found work in other restaurants in the area, but she increasingly began to consider the possibility of one day having her own Thai restaurant.

She explored the possibility of opening a place in Manassas or Alexandria, but she says, “Everything was so expensive there.” After a visit to Charleston, South Carolina, she began to make plans to move there and open a restaurant, but those plans fell through.

Ultimately, in 1999, she came to Richmond with Joe. Sonny stayed in Northern Virginia where he had a job.

The next year, she opened her first Mom’s Siam restaurant, about a block west of her current location. She did all of the cooking and Joe worked the front of the house. In the beginning, Sonny would come down on weekends and help out. “I bought a car,” Sue says, “and I’d get up at 5 a.m. each morning and drive to Washington to buy my meats and produce for the day.”

Before long, Mom’s Siam became one of the city’s most popular Thai restaurants, a favorite with such local “celebrities” as Mayor (and, ultimately, Gov.) Tim Kaine.

That’s when I first met “Mom” and the boys, and with the two of them translating for their mother and me, I sold them an ad in the premier issue of West End’s Best magazine (our companion publication). I returned a few days later to take pictures of several entrées for the advertisement and Sue invited me to stay and share the photographed dishes with them.

Sukanya Pala-art (middle) with her two sons Songkran (left) and Joe (right) Kiatsuranon.Photo by Robert Thomas


at 8, and I was able to finish the Hardywood gig in time to make my way over there.”

Cruse has seen how the tasting room frees up customers as well. “I like it because it allows the audience a chance to go up to a table and carry out a conversation. That’s totally cool – it’s not interrupting the music. But if some folks want to come a little bit more towards the stage and hang out, they can listen to music and not be distracted.”

That flexibility is especially meaningful to David Hunter, half of acoustic duo Fredds Unplugged (known to many as “FU”). Like Lee Graves, Hunter spans both sides of the beer-music pairing. He founded the Fans of Virginia Craft Breweries group and recently collaborated with Three Notch’d Brewing in Charlottesville on a red double IPA.

“It’s become a great community,” Hunter says. “I remember

growing up in the 80s and going to the clubs, and that’s really all it was. It was clubs. You were there to see the band. But now it’s bands, the locally made beer, and your friends.”

When speaking with Hunter, it becomes clear that relationships are at the core of Richmond’s brewery music boom, and that the boom extends beyond the brewing facilities themselves, to the venues that specialize in locally made craft beer.

“We have a very personal connection to Hurley’s [Tavern], because the owner, Mark Hurley, is a really good friend of mine and [of Fredds Unplugged member] Chris Galiffa,” Hunter adds. “We’ve known each other since the early 90s – since 1991. We go back to the beginning. Just seeing him behind the bar after all these years, and just having him look at us and smile – we always do a tequila shot to begin the night [when we play] – to me that’s very special.”

Other area breweries supporting local music as well as brewing creative ales and lagers

7 Hills Brewing Co.Shockoe BottomFacebook.com/7HillsRVA1

Ardent Craft AlesScott's AdditionArdentCraftAles.com

Black Heath MeaderyScott's AdditionFacebook.com/ BlackHeathMeadery

Blue Bee CiderManchesterBlueBeeCider.com

Center of the Universe BrewingAshlandCOTUbrewing.com

Garden Grove Brewing Co.Carytown GardenGroveBrewing.com

Hardywood Park Craft BreweryThe DiamondHardywood.com

Isley BrewingScott's AdditionIsleyBrewingCompany.com

Lickinghole Creek Craft BreweryGoochlandLickingholeCreek.com

Legend BrewingManchesterLegendBrewing.com

Midnight BreweryGoochlandMidnight-Brewery.com

Strangeways BrewingNorthsideStrangewaysBrewing.com

Triple Crossing BrewingMonroe WardTripleCrossingBeer.com

The Answer BrewpubLibbie & BroadTheAnswerBrewpub.com

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RC


IN 2012, when the Virginia General Assembly passed SB 604, the bill that made it legal for breweries to sell beer for consumption on premises, there was much rejoicing in Richmond’s craft beer community. Hardywood Park Craft Brewery, an anchor of the city’s beer renaissance, even served up a celebratory special bitter (appropriately dubbed “SB 604”) in commemorative Mason jars.

But beer makers weren’t the only ones who had a reason to rejoice, because in the blink of an eye, when SB 604 was passed, a new music scene was born.

From trios in tasting rooms to day-long, outdoor festivals, breweries have been filling their facilities with the sounds of live music, bringing together Richmond’s beer and music communities in a thriving pairing.

“It’s great,” says Lee Graves, bassist for the Bluz Catz and author of Richmond Beer: A History of Brewing in the River City. “It’s an extension of the feeling of community in RVA’s brewing circle, which I perceive as being very collegial and collaborative. Many of the people in the tasting rooms know each other, plus beer is a social lubricant, so I see it as a wonderful atmosphere to play music.”

The Bluz Catz have played at Isley Brewing Company, Lickinghole Creek Craft Brewery, and Strangeways Brewing, bringing additional customers to each spot and creating a win-win-win scenario for business owners, bands and fans.

“The Bluz Catz are fortunate to have a loyal following, and I think it’s great that some of our fans who might not be beer aficionados are now discovering RVA’s craft beer scene and the creative brews being made here.”

The sense of creativity is especially apparent at Strangeways. “We’re definitely for the adventuresome beer drinker,” says the brewery’s community relations director, Cheyenne Burnham. “Everything from the style of beers that we brew to how we decorate and present ourselves is off-kilter, a little odd, fun, interesting [and] curious.”

Music is central to maintaining that eclectic mindset. “Mike Hiller, our head brewer – a lot of the beers he creates are actually musically inspired. For example, we’ve had the Mixolydian Rag, which is inspired by the Grateful Dead. We’ve had Blitzkrieg Bock [and] Wake Me Up Before You Gose.”

Even the brewery’s name is a musical reference to The Smiths album Strangeways, Here We Come, a vinyl copy of which hangs on the wall behind the bar. “When [Hiller] is creating a recipe,” Burnham says, “he’ll listen to music, and that inspires the beers he brews. It’s the thread that weaves through it all.”

Eclectic live sets fit right in. “It’s fun how certain bands and different music com-pletely change the vibe. Sundays are so much fun to work, because it’s very light, and there’s nothing better than live music.”

Given the variety of bands booked at breweries like Strangeways, musicians don’t have to fit into a particular stylistic mold, like they otherwise might at a genre-specific venue.

Bassist Brian Cruse has played at Har-dywood with a number of different groups, from jazz ensembles to a band that covered Green Day’s entire Dookie album.

“It’s one of my favorite gigs,’’ he says. “They’re really open, so we can just be ourselves and not have to worry about

[whether] we fit into a certain vibe.” Plus, with earlier set times and afternoon gigs, musicians and fans don’t have to stay out until the early morning hours to finish a show.

“Sunday is definitely an earlier, afternoon scene… I’ve actually been able to play a brunch gig, like at Savory Grain, and then bounce over to Hardywood,” Cruse adds. “Or, on the flip side, I’ve played a night gig – Commercial Taphouse – that started

BACKSTAGE WITH RICHMOND’S BREWERY MUSIC BOOM by Davy Jones

Kepone performing at Hardywood Park Craft Brewery on 5/31/14.Photo by Jesse Peters

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MUSIC [ MAR/APR 2015 • RICHMONDNAVIGATOR.COM ]


Merling says. “Heather MacDonald … is wonderful to work with. [It’s been] four years since we started to collaborate and do research for the exhibition.”

Merling proceeds to list other elements that go into producing a show like this. The curators outline the narrative and the big idea they’re trying to communicate, and next select the artists and the paintings. “And then we had to go to museums … and say, ‘Please give us your Cezannes and your Matisses and your Renoirs and your Delacroix, pretty please?’” Once the paint-ings are chosen, “an army of people” must arrange for shipping, design the galleries, decide how much to charge for tickets and create educational programs.

“An exhibition like this, which is one of our lead exhibitions for the year, in-volves almost everybody on staff. It’s a real team effort.”

When these paintings are assembled here in Richmond and the galleries are opened to the public, the presentation will flow much deeper than each individual piece of art. Merling passed the installation over to the designers, those creative yet practical people who act to maximize your enjoy-ment of the show while minimizing their contributions. Indeed, if they’ve done their job, you won’t realize that they exist at all.

Exhibitions designer Doug Fisher de-scribes the process of creating an instal-lation, which for this exhibit is headed by senior exhibition designer Trang Nguyen.

“We talk with the curator about what kind of look and feel we’re going for. We talk first about what we want to accomplish, not with what color to use,” explains Fisher. The designers consider the flow of guests through the space, the capacity of the rooms and the projected number of visitors.

Although you, the visitor, may not re-alize it, their vision greets you before you even get to the show, in the banners, video monitors and title walls. The first title wall – that large “canvas” that greets you as you come down the stairs to the VMFA special exhibit galleries – also serves as a way-finding guide. And the second ti-tle wall not only identifies the show, says Fisher, “It serves as a light block wall. It dims the lights so you’re not shocked by low light [a necessity for preserving the art] when you enter the gallery.”

Next, the designers consider traffic flow, aiming to avoid a bottleneck at the beginning, when people are fresh and

reading every word, and to keep them moving at a steady pace. “We work hard to use pacing and to set up reveals…that intuitively lead you through the exhibit as they reveal themselves,” Fisher says. “The show unfolds in front of you and icons lead you from gallery to gallery.”

Fisher uses another term for this, too: “carrots.” Like those metaphorical carrots dangling on the end of a stick encouraging a horse to keep moving along, these carrots move you subtly and gently through the gallery. “These can be something iconic or engaging,” Fisher says, such as color, the distribution of the art within the room, or “a wall that hides the entrance to the gallery behind it, so that entrance is revealed as you travel through the gallery.”

Two other essential but oft-unnoticed elements help set the mood and heighten your appreciation of the exhibit: color and light. “We balance the color, maybe from dark to light to dark again, so that there’s an ebb and flow to it, to create drama,” Fisher says. “We use lighting to do that as well, light in a different style from room to room.” Viewers of the Forbidden City may recall the garden gallery, which used dappled light to give the likeness of a tree.

As you stroll through “The Art of the Flower” galleries, you can’t help but notice the masterful brush strokes, rich colors and delightful images, those works of art created by Adèle Riché, Simon Saint-Jean, Eugène Delacroix, Edgar Degas, Claude Monet, Paul Cézanne and other talented painters. Perhaps this time, however, you’ll also notice the art and the design that lies beyond the canvas.

Other VMFA exhibitions

Artists as Art: Photographic PortraitsThrough March 22, 2015Photography Gallery

Miwako Nishizawa: Twelve Views of VirginiaThrough March 29, 2015

Water and Shadow: Kawase Hasui and Japanese Landscape PrintsThrough March 29, 2015

Beyond the WallsThrough June 30, 2015MeadWestvaco Art Education Center

Fusion: Art of the 21st CenturyThrough July 26, 201521st Century Gallery

VMFA Explores the Art of the Japanese TattoMay 30 – Sept. 27, 2015Evans Court

Félix Bracquemond: Impressionist Innovator Selections from the Frank Raysor CollectionFeb. 13 – Oct. 4, 2015Mellon Focus Gallery

Auguste RodinNov. 21, 2015 – March 13, 2016Altria Group Gallery

Virginia Museum of Fine Arts 200 N. Boulevard, Richmond804-340-1405VMFA.museum

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Édouard Manet (French, 1832–1883)Flowers in a Crystal Vase, ca. 1882, oil oncanvas, 127/8 × 95/8 in. National Gallery of Art, Washington, D.C., Ailsa Mellon Bruce Collection, 1970.17.37Courtesy of the VMFA

RC


BEHIND THE FLOWERS: AN INSIDE LOOK AT A VMFA EXHIBIT by Annie Tobey

AS YOU STROLL THROUGH THE SPECIAL EXHIBITS at the Virginia Museum of Fine Arts (VMFA), you get a mental massage, as the displays gently knead your aesthetic and intellectual sensibilities. You move slowly from room to room, piece to piece, soaking in details that catch your eye and absorbing bits of knowledge. You take in the broad canvas of the exhibit. What is hidden behind the art – as it should be – is the pains-taking but loving labor that goes into making the story come to life.

From March 21 through June 21, the VMFA presents “Van Gogh, Manet, and Matisse: The Art of the Flower.” The exhibit was co-curated by Dr. Mitchell Merling, Paul Mellon Curator and Head of the Department of European Art at the VMFA, and Heather MacDonald, The Lillian and James H. Clark Associate Curator of European Art at the Dallas Museum of Art.

The idea for the exhibit began percolating in Merling’s mind about six years ago. He noted that no one had put together a show specifically on Impressionists and floral still lifes. “It seemed to me that it would be a very interesting way to show the evolution of French painting in the 19th century by tracing the evolution of the French still life from its roots in pre-Revolutionary still-life painting to the end of representational art in France,” he notes.

Like a time-lapse film, the exhibit moves from influential art of the mid 1700s to artists whose work bridges the late-19th century avant-garde and early-20th century modernism, from artists such as Anne Val-

layer-Coster and Jean-Siméon Chardin to Pierre Bonnard and Henri Matisse.

“It’s an exhibition that might sound timid at first, like a nice polite show about little bowls of flowers,” suggests Merling, “but it’s actually turned out to be a very exciting exhibition that covers a lot of art historical ground, rooted in the social his-tory of the time, the history of science, the history of ideas, of philosophy, of sensa-tion, of knowledge, of the big movements and the exciting exhibition history.”

There’s a myth that flower paintings were produced for the market, but the reality is that such works were often experimental, as artists played with elements like color and brushwork. “So the show is really about how new ways of painting came into being,” Merling explains. “It’s not just a show about flowers. It’s a show about painting.”

The catalogue for the exhibit, Working Among Flowers: Floral Still-Life Painting in Nineteenth-Century France, details ideas behind this art movement, with essays about the literary context of the art, the cultural meanings of vases, botanical illustrations, instruction in flower painting and more.

Many complex elements had to fall into place between the exhibit’s inception and its opening. “The first thing that you do is you choose a very good collaborator,”

04

Doug Fisher and Trang Nyuyen discussing The Art of The Flower exhibition design. Courtesy of the VMFA

ART [ MAR/APR 2015 • RICHMONDNAVIGATOR.COM ]


RiverCityMARCH/APRIL 2015

PRESIDENT // PUBLISHERWilliam J. Davis, Jr.

VICE-PRESIDENT // PUBLISHERCheryl T. Davis

MANAGING EDITORAnnie Tobey

FOOD EDITORSteve Cook

ASSISTANT EDITORTammie Wersinger

CREATIVE DIRECTORJoey Wharton

GRAPHIC DESIGNERNora Bollinger

ADVERTISING CONSULTANTJared Davis

ADVERTISING EXECUTIVEBeverly Montsinger

CUSTOMER SERVICE CONSULTANTColleen MacCabe

DISTRIBUTION MANAGERJustin Warner

PHOTOGRAPHERSRick Bancroft, Nick Davis, Temple Hill, Rick Lyons, Jesse Peters, Robert Thomas, Daniel Warshaw

CONTRIBUTORSDavy Jones, Jeff Majer

ADVERTISINGRiverCity magazine is published bimonthly by Advertising Concepts, Inc., 6301 Harbourside Drive, Suite 100 Midlothian, VA 23112P: 804-639-9994E: [email protected]

ONLINE // SOCIAL

RichmondNavigator.com Facebook.com/RichmondNavigatorTwitter.com/RVAnavigator

GENERAL // EDITORIAL INFORMATION

Contact Us!E: [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.

All articles and contents of this magazine are not necessarily the opinions or thoughts of RiverCity magazine, Advertising Concepts, Inc or the publisher.

04BEHIND THE FLOWERSDiscover the art and design that lies beyond the canvas at the VMFA.

06MUSIC AND BEERRichmond’s beer and music communities are brought together in a thriving pairing.

08A MOTHER & HER SONSA loving and loyal family of three skilled, creative cooks, and savvy business people.

10TASTEBUDZDiscover the latest news in Richmond’s food and dining scene.

12SWEET SPOTSSample a variety of sweet spots throughout the Richmond area.

14RAISING THE BAROur quest for great moonshine cocktails led us to unexpected restaurants in the city.

18SCOTT’S ADDITIONExplore the history and rejuvenation of a Richmond neighborhood.

About Our Cover: Vincent Van Gogh's Vase with Cornflowers and Poppies, 1887, oil on canvas. Triton Collection Foundation.Courtesy of the VMFA

RichmondNavigator.com

CONTENTS [ MAR/APR 2015 • RICHMONDNAVIGATOR.COM ]

In This IssueCLOCKWISE FROM TOP:

The Luna 75 from Stella's Restaurant paired with grilled octopus and roasted beets. Photo by Robert Thomas

The interior of SUPPER! located in Scott’s Addition. Photo by Rick Lyons

Shyndigz fresh fruit cake.Photo by Joey Wharton

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EXHIBITORS FROM ACROSS THE MID-ATLANTIC

Arts • Enrichment • Sportsday & overnight camps

VENDORS: THERE’S STILL TIME TO SIGN UP!

call Margaret Thompson at: 804-241-7678or email: [email protected]

mark your calendar now for the summer camp fair you won’t want to miss!

All you need to know about summer activities for the kids

FREE and FUN FOR THE WHOLE FAMILY!

PLUS the Diggity Dudes LIVE in Concert! SUNDAY March 29 1:00 to 4:00 pm

SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY SUNDAY

March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 March 29 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 1:00 to 4:00 pmpmpmpmpmpmpmpmpmpmpmpmpmpmpmpmpmpmpmpmpmpmpmpmpmpmpmpmpmpmRAIN OR SHINE – INDOORS AND OUTDOORS

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