Greensboro OCTOBER 2018
GreensboroLifestyle.com
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WHERE CHEFS EAT
HAVE A COW
VINO VALUES
-III John 1:2 -
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LIFESTYLE LETTER
F Is for Foodie F IS FOR “FOODIE,” A PERSON WITH A PARTICULAR INTEREST IN FOOD. Someone who’s always up for trying new places and has a refined but adventurous palate.
OCTOBER 2018 PUBLISHER
Laurie Gengenbach | laurie.gengenbach@lifestylepubs.com
And this month at Greensboro Lifestyle, we’re all about feasting with foodies as we just scratch the surface of all the fine eats and drinks Greensboro has to offer. The dog days of summer brought us ice cream, refreshing salads and cocktails enjoyed by the pool as we celebrated the Fourth of July, vacations and
CONTRIBUTING WRITERS
Robert Lopez CONTRIBUTING PHOTOGRAPHERS
Victoria Short, Lee Adams
abundant sunshine. But the autumnal days of October bring us chili cooking on the stove, seasonal fruits and veggies and pumpkin spice, well, pretty much everything, as we celebrate football season, some warm-weather relief and shorter days moving toward the end of the year. Whether you consider yourself a foodie, a gourmet, an epicure or just an average eater; whether you’re into nachos at a game, craft beer at your favorite brewery, a latte from your favorite café or just a pumpkin full of leftover Halloween candy, we hope this issue inspires you to check out the amazing food scene right here in Greensboro. Stay hungry, Greensboro. We’ll see you around!
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Greensboro Lifestyle | October 2018
Proverbs 3:5-6 Greensboro Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Greensboro areas’ most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Greensboro Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
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INSIDE THE ISSUE OCTOBER 2018
FEATURES 10 Have a Cow Homeland Creamery Offers Tours, Allowing People to Get Up Close with Its Cows
18 Where Chefs Eat Local Chefs Talk about Exploring the City's Culinary Scene
28 A Signature Business Homebuilder Matt Walraven Stands Behind His Name and Word
34 Test Kitchen Nikki Miller-Ka, Culinary Blogger of
18 34
NikSnacksOnline.com, Shares Some of Her Go-To Cooking Tools
10
28
DEPARTMENTS 4
Lifestyle Letter
8
Around Town
10
Road Trip
14
Food & Wine
24 Hops & Vine 28 Open HOuse 32 Lifestyle Calendar 34 Local’s Choice
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FASHION WEEK FEATURES SEVEN EMERGING DESIGNERS
Tickets and sponsorships are available now
Tickets are available online for Greensboro
for a dinner and luncheon in support of Earlier.org,
Fashion Week, the Gate City’s annual showcase
the Greensboro nonprofit organization dedi-
of the glamour, style and talent present in North
cated to researching early detection of breast
Carolina. Fashion shows and receptions take place
cancer. The dinner is at 6 p.m. Tuesday, Oct.
in various venues throughout the city Oct. 2-7. A
16 at Grandover Resort, with Dr. Rick Rigsby
highlight of the week is the Emerging Designers
serving as keynote speaker. The luncheon is at
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tion and tickets, visit Earlier.org.
the community and the people within it. Many of
TICKETS ON SALE FOR "A NOTABLE NIGHT IN PARIS" Tickets are on sale now for the Greensboro Symphony Guild’s “A Notable Night in Paris,"
the sponsors and participants in GSOFW, such as Kriegsman Luxury Outerwear and many other local clothiers and businesses dedicate the proceeds to benefit local nonprofit organizations. GreensboroFashionWeek.com
scheduled for 6:30 p.m. Nov 10 at Proximity Hotel. The festive event features an extravaganza of music, art and culinary delights to benefit the music education programs of the Greensboro Symphony Orchestra, which reaches more than 50,000 people annually, including Guilford
We are always accepting submissions for announce-
County students from pre-school through high
ments you’d like to see included in our Around Town
school. For tickets and more information about
section. Submissions are accepted via the Contact
the guild visit GSOGuild.org.
Us tab at GreensboroLifestyle.com.
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Greensboro Lifestyle | October 2018
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ROAD TRIP
have a cow ARTICLE ROBERT LOPEZ
HOMELAND CREAMERY OFFERS TOURS, ALLOWING PEOPLE TO GET UP CLOSE WITH ITS COWS PHOTOGRAPHY LEE ADAMS
10
Greensboro Lifestyle | October 2018
CONTINUED >
October 2018 | Greensboro Lifestyle
11
ROAD TRIP
(CON TI N U ED)
THERE’S NO WAY TO ENJOY A WAFFLE
creamery distributes its products throughout
CONE AT HOMELAND CREAMERY WITH-
the Triad and as far as Charlotte.
OUT MAKING A GLORIOUS MESS. Even if
About 500 cattle reside on the 1,000-
you order only a single scoop, the cone is barely
acre farm, with about 150 to 200 Holstein
able to contain it. Rivulets of melted ice cream
and Jersey cows producing milk at any
run down the sides, sticking to your hands. If
given time.
you have facial hair of any kind, you’ll wind up with a thick, sugary coat on your whiskers.
One Saturday morning about a dozen people are seen boarding a tractor-pulled
But it’s a treat that draws many to Julian.
wagon for the tour. They ride up the road
People will often drive in from out of state
to a pasture where several cows are graz-
for one of those cones. And in the process,
ing. The tour guide, Ferne Dickey, explains
they might also a learn a thing or two about
the history of the dairy, how the cows are
dairy production.
cared for and the differences between the
The creamery runs daily tours, allow-
breeds. The black-and-white Holsteins are
ing people to get up close with the cows
bigger and produce more milk, Ferne says.
that provide the milk for the ice cream and
The brown-colored Jerseys, though, have a
Homeland’s other products.
good deal of cream in their milk.
Paige Garland wants to give people an appreciation for what goes into producing
The cows each eat about 100 pounds of food a day—grass as well as some special feed.
that jug of milk or carton of cream in the fridge.
“We take a little corn, a little wheat, a little
“We’re trying to enlighten people, espe-
sorghum, a little soybeans, mix it all up and add
cially the children,” she says. “I see fewer and
one more item,” Ferne says. “Cookie crumbs.
fewer people getting involved in agriculture.
They need something sweet in their food, some
That kind of scares me. I want to be able to
carbohydrates for energy and for fat.”
eat when I’m old. And I want to see people get excited about carrying it on.”
Visitors don’t actually go inside the milking facilities, but the dairy does have a big
Paige’s great-grandfather, Roy Bowman,
plastic cow on which tour guides demon-
founded what would become Homeland
strate milking. The kids can also try milking
Creamery in the 1930s. Many locals still know
the udders underneath.
the place as the Bowman Dairy, Paige says. The family still operates the business, and Paige, who works as plant manager, grew up on the farm.
Katy Jugan was visiting from South Carolina with her kids and wanted to give them a “real-world experience.” “A lot of creameries don’t actually produce the
“My responsibility was to feed the calves,”
milk on site,” she says. “We just thought it’d be
she says. “Before I could carry the crates with
cool for them to see what it’s like to milk a cow.
the calf bottles in them, I would prepare them
They liked that. Also, they really love ice cream.”
with my cousin. And as I got a little bit older, I would prepare the bottles and take them out
The tours, which take place from March
to the calves. That was my main chore. That
through November, are offered daily except
was how I got my gas money.”
on Sundays. Those interested must make a
Today, Homeland’s cows produce about 500 gallons of milk every eight hours. The
reservation either by calling 336.685.0470 or emailing tours@homelandcreamery.com.
WE’RE TRYING TO ENLIGHTEN PEOPLE, ESPECIALLY THE CHILDREN 12
Greensboro Lifestyle | October 2018
6506 Bowman Dairy Rd, Julian, North Carolina
October 2018 | Greensboro Lifestyle
13
FOOD & WINE
SPOOK TAILS DO THE MONSTER MASH WITH THESE FALL-FOCUSED COCKTAILS PERFECT FOR HALLOWEEN FESTIVITIES PHOTOGRAPHY NICOLETTE MARTIN
14
Greensboro Lifestyle | October 2018
CANDY CORN BOURBON
TOASTED MALLOW
+ 2 ounces bourbon (Bulleit)
Combine all ingredients in a
+ 1.5 ounces vodka (Tito’s)
Combine all ingredients except for
+ 1/2 ounce brown sugar
shaker tin. Muddle the candy
+ 1.5 ounces Godiva
the graham crackers and marsh-
chocolate liqueur
mallows in a shaker tin. Add ice
& cinnamon syrup
corns inside the shaker tin, add
+ 2 dashes of orange bitters
ice and shake vigorously until
+ 1/2 ounce Frangelico liqueur
and shake vigorously until suffi-
+ 5 candy corns
sufficiently chilled and blend-
+ Graham crackers
ciently chilled and blended. Crush
ed. Strain through a fine mesh
+ Marshmallows
graham crackers in a plastic bag
strainer in an old fashioned glass
to make a fine powder. Coat half of
over a large ice cube. Garnish
a martini glass with your crushed
with a piece of candy corn on top
graham crackers and strain your
of the ice cube and enjoy!
cocktail into the coated martini glass. Layer the top of the drink with marshmallows and toast
Cocktails crafted by Sam Lage, beverage
with a crème brûlée torch. Enjoy!
director for 39 Bevco. 39Bevco.com October 2018 | Greensboro Lifestyle
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When only the BEST will do. October 2018 | Greensboro Lifestyle
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W H E R E C H E F S E A T LOCAL CHEFS TALK ABOUT EXPLORING THE CITY'S CULINARY SCENE
WHEN CHEFS FINISH UP THEIR SHIFT FOR THE EVENING, THEY LIKE TO EXPLORE. They like to see what else is cooking. They like to try their friends’ latest culinary creations. And they like to talk about Greensboro’s restaurant scene. They say the Gate City offers an eclectic mix and has some good options for adventurous eaters. We spoke to three chefs about where they like to eat when they’re not working, and their thoughts on the city’s culinary landscape.
ARTICLE ROBERT LOPEZ | PHOTOGRAPHY V. SHORT PHOTOGRAPHY
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Greensboro Lifestyle | October 2018
JON PL AYER
WHERE DO YOU LIKE TO EAT? Bandito Bodega. I like the fact that they started off as a food truck and grew into a brick-andmortar building. That’s a really big jump. WHAT DO YOU LIKE ABOUT EATING THERE? Nick Benshoff [the owner] really nails that Southwestern, Asian influence. I’ve got a lot of
Chef de Cuisine, 1618 Midtown (1724 Battleground Ave.)
respect for him. WHAT DO YOU LIKE TO GET WHEN YOU GO THERE? The Dan Dan Noodle Bowl is probably one of my favorites when I go there. Asian noodles, nice spicy peanut sauce. WHAT DO YOU ENJOY ABOUT THAT PARTICULAR DISH? It’s got a full balance of flavors. You’ve got sweet, you’ve got hot, you’ve got very savory. You’ve got the fried pork, which gives you some umami, a nice meatiness. It’s fantastic. I’m also a type 1 diabetic. Anytime I eat rice or noodles, I take a pretty big shot. But this is just one of those guilty pleasures. When my numbers are good, I’ll go ahead and have one of those. HOW DID YOU GET INTERESTED IN A CULINARY CAREER? I was a butcher at the Fresh Market in the midto late 90s. And as a butcher you really kind of
1618 Midtown Chef Jon Player
have to know how to cook. You get asked a lot of questions on a daily basis. I had some great butchers that showed me the ropes. And I did some bartending for a while and decided to go to culinary school at Le Cordon Bleu in Austin. HOW WOULD YOU DESCRIBE THE CULINARY SCENE HERE IN GREENSBORO? It’s definitely going in the right direction. People here are doing a lot of good things. It’s an exciting time. HOW HAS IT CHANGED OVER THE YEARS? You have at least 10 restaurants now that are solid, solid dinner choices. You used to have one major restaurant in town, Revival Grill, that was
Dan Dan Noodles, Chef Jon's favorite dish at Bandito Bodega
really pushing the limits, and it took a while for people to catch up to that. CONTINUED >
October 2018 | Greensboro Lifestyle
19
WHERE CHEFS EAT
(CON TI N U ED)
WHERE DO YOU LIKE TO EAT? Van Loi II Vietnamese Restaurant (3829 W. Gate City Blvd.) WHAT DO YOU LIKE ABOUT GOING THERE? It’s really authentic Vietnamese for this area. It’s not like going to a more Americanized Asian restaurant. And I like to be able to get a more real experience. WHAT DO YOU LIKE TO GET WHEN YOU GO THERE?
NICK BENSHOFF
I really like the Bun Bo Hue. It’s a noodle soup, with a rich beef broth, spices in it, fresh herbs. You can get blood cake in it, which is almost like a blood jello. It’s got somewhat of a livery taste. It isn’t
Owner Bandito Bodega (1609 W. Friendly Ave.)
Bun Bo Hue is one of Nick’s favorite dishes at Van Loi II.
something you see a whole lot around here. WHAT DO YOU ENJOY ABOUT THAT PARTICULAR DISH? I’m a huge fan of noodle soups, like pho, ramen. If I see it on the menu, I’m interested in it. And what I like about this is that it’s spicy. And something about eating the noodles with all the vegetables, the beef broth, I just enjoy those types of dishes. HOW DID YOU GET INTERESTED IN A CULINARY CAREER? I started working in restaurants in high school, part-time. And my parents, they liked to go out to eat, but they were also decent home cooks. And once I got into a kitchen, that really piqued my interest. I wanted to learn more about the process of making food and how different dishes and recipes were done. HOW WOULD YOU DESCRIBE THE CULINARY SCENE IN GREENSBORO? It’s up-and-coming. We have a lot of the same sorts of restaurants—a lot of pizza restaurants, a lot of burger restaurants. But we’re starting to branch out into other areas. There are things that work other places that haven’t been tried here, so there’s still plenty of opportunities to grow the culinary scene. HOW HAS IT CHANGED OVER THE YEARS? I’ve seen a lot of different things come and go. But you’re starting to see tsome more interesting ideas and more niche restaurants–kind of like what we do. We’re not trying to conform to a set category. It’s ever-evolving. 20
Greensboro Lifestyle | October 2018
Bandito Bodega Chef Nick Benshoff
Liberty Oak Chef Kristofer Reid
KRIS REID Chef/owner Liberty Oak (100 W. Washington St.)
WHERE DO YOU LIKE TO EAT? I’m a big fried chicken fan and love breakfast foods. Those are probably my two favorites, so for fried chicken and chicken wings, I go to Scratch (1220 Battleground Ave.) WHAT DO YOU LIKE ABOUT GOING THERE? Just that it’s homemade, and that it’s local. I don’t like giving money to the corporate places. I like to support other local businesses and privately owned restaurants in the community. WHAT DO YOU LIKE TO GET WHEN YOU GO THERE? They do doughnuts and chicken. So I get the chicken wings and the Korean wings and a doughnut. They have a maple doughnut over there with bacon on top, and then they have this injector where they inject maple syrup all around your doughnut. HOW DID YOU GET INTERESTED IN A CULINARY CAREER? My first job was in a restaurant when I was 14. I started busing tables and washing dishes. Then started cooking, and it’s all I’ve done ever since. Here I am 25 years later, and I’m still doing it. And I still love it. I go home and cook more. HOW WOULD YOU DESCRIBE THE CULINARY SCENE IN GREENSBORO? I think it’s growing. I’ve seen the market pick up a lot in the last five years where people are really familiar with more foods than they used to be. It used to be you had to watch the terminology on your menus because people wouldn’t really understand foreign words. Now people are like ‘Oh, a gastrique, sure, I know what that is,’ whereas people before people were like, ‘what in the world is that?’ HOW HAS IT CHANGED OVER THE YEARS? I think Greensboro’s on its way to having that kind of scene. You have the Taste of Carolina food tours that were in here yesterday. Five years ago, you didn’t see Kris likes to eat Korean wings at Scratch
things like that in Greensboro. There wasn’t enough of a scene where you could find enough people who wanted to try all the different restaurants. Now you see them popping up.
October 2018 | Greensboro Lifestyle
21
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Greensboro Lifestyle | October 2018
October 2018 | Greensboro Lifestyle
23
VINO VALUES
HOPS & VINE
ARTICLE ROBERT LOPEZ | PHOTOGRAPHY LEE ADAMS
GRAHAM TREGURTHA OF TOTAL WINE (2976 BATTLEGROUND AVE. & 3503 W. GATE CITY BLVD.) SAYS A WINE’S VALUE IS BASED ON MANY FACTORS: the production level, the prestige of the region from which it came, the age of the chateau where the grapes are grown. But it’s also about what appeals to one’s palate. “It’s truly about what you value,” Graham says. “If you would love to drink $500 bottles of wine all of the time, I’m happy to sell them to you. But you don’t have to spend that much to get really good bottles
Inexpensive White Wines –
ARMANI PINOT GRIGIO VENEZIE, $11.99 Graham describes this as a quintessential Italian
Expensive White Wines +
JAVILLIER MEURSAULT DU CROMIN 2016, $52.99
pinot grigio: light, clean crisp, very easy to drink. It
A product of the Burgundy region, this wine offers
pairs well with light fare, he says, like salad,
what Graham describes as “some amazing tree fruit
chicken and fish.
popping in the front, apple, pear, maybe some trop-
–
FIRE ROAD SAUVIGNON BLANC, $12.99 A vino from New Zealand, this wine is crisp and has
ical notes.” It goes well with grilled fish.
+
hints of passionfruit and grapefruit. It has a nice,
DOM BELLAND PUL MONT 1ER CRU
clean finish, Graham says, “that lingers a little bit
CHAMP 2014, $94.99
longer.” It goes well with pasta and seafood.
–
A Puligny-Montrachet, this is a small-production wine with hints of grapefruit. “The vineyard is very well known for producing
BUTTERCREAM CHARDONNAY, $13.99
some of the best chardonnays,” Graham says.
This California wine is one of the most popular
“It’s out of this world.”
chardonnays at Total Wine, Graham says. He describes it as an oaky style, but it’s also “creamy, round, very smooth,” with nuances of pear. It goes well with cream sauces.
+
BEVAN CHARDONNAY SONOMA COAST RESERVE 2015, $64.99 This wine, Graham says, is “one of the best coming out of California.” “It’s an amazing, full-bodied, well-balanced wine,” he says. “You get oak, you get butter, but it’s not overpowering.”
24
Greensboro Lifestyle | October 2018
GOOD WINE AT EVERY PRICE POINT
of wine. I can get you into so many price ranges that have intrinsically valuable wines based on your palate.” Below, Graham offers some recommendations for those looking to drop some serious cash on a bottle of vino—and for those who are on a budget.
Inexpensive Red Wines –
ITER PINOT NOIR CALIFORNIA 2016, $14.99
Expensive Red Wines +
AMICI CABERNET SAUVIGNON NAPA 2015, $49.99
A “very round style” of pinot noir,
The Amici, Graham says, “is deep,
as Graham describes it, this wine
rich, with hints of spice, and some
offers “an amazing mouthfeel and
nice tannins on the backside.”
a long finish.” Though it pairs well
“ This is really one of the best $50
with many dishes, Graham says it’s
wines you’re going to find,” he
also “amazing by itself.”
says. “It easily drinks like a $75,
–
CRUZ ALTA CABERNET SAUVIGNON RESERVE, $12.99
$100 bottle.”
+
TEETER-TOTTER CABERNET
An Argentinian wine, the Cruz Alta
SAUVIGNON 2014, $69.99
has what Graham describes as a
Teeter-Totter is a small-production
“deep, dark fruit.” “The lingering
label, and most stores receive only
dark, almost mocha coffee tones
a case or two now and then.
lend themselves well to big foods
Graham describes it as having a
like steak, lamb,” he says. “It will hold
smooth body with a deep concen-
up to those without overpowering.”
tration of fruit that pairs well with
–
DOMAINE DE LA PRESIDENTE
COTES RHONE ROUGE, $10.99
meat dishes.
+
CHATEAU LEOVILLE BARTON
This French wine is a red blend,
ST. JULIEN 2012 D, $84.99
with hints of plum, cherry and pep-
Hailing from the Bordeaux region,
per. It goes well with lamb. “It’s a
this is a “beautiful, old-school style
good wine to take people into the
of wine,” Graham says. “It has some
old world, who may have been a
Bordeaux musk that gives it some
little bit intimidated,” Graham says.
character. It’s an interesting, wonderful style of wine.”
October 2018 | Greensboro Lifestyle
25
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PepperMoonCatering.com 336.218.8858 October 2018 | Greensboro Lifestyle
27
OPEN HOUSE
A Signature Business HOMEBUILDER MATT WALRAVEN STANDS BEHIND HIS NAME AND WORD
AT ARTICLE ROBERT LOPEZ
GREAT
managers,” Matt says. “But the economy
RECESSION, MATT WALRAVEN TOLD
THE
HEIGHT
OF
THE
of the Great Recession taught us an
HIS WIFE THAT HE WANTED TO START
important lesson: Keep it lean. This gives
A HOMEBUILDING COMPANY.
us more financial flexibility.”
“I consulted with a few people; they
On a recent morning, he was showing off
told me I was crazy,” he says. “But I didn’t
a house similar to the ones that will be in the
care. At the time, I traveled a lot with
Greensboro Builders Association Fall Parade
my job. I had just married and wanted to
of Homes—and similar to the one pictured in
be more stationary. Happiness was the
the following pages. It was a 4,400-square-
driving factor.”
foot dwelling with five bedrooms, four
Matt built his first house in 2009 and
full baths, two half-baths and what Matt
for the first several years constructed
describes as a bonus room, where one could
four or five homes annually. Today, his
set up a home office or a game room. Other
company, Walraven Signature Homes,
features included an upscale tub in the mas-
builds, on average, 20 to 30 houses a year.
ter bathroom, oak floors, granite countertops
The business specializes in custom and
and custom cabinetry.
premium homes, building in Greensboro,
“We would consider this a transi-
Winston-Salem, High Point, Kernersville
tional-style home. It captures some of
and Alamance County. About 40 percent
the more contemporary touches, versus
of its projects are custom homes.
more traditional styles,” he says. “It has
These Walraven Signature Homes
Matt grew up in Illinois and moved to North
high-efficiency windows, insulation and a
will be featured in the Greensboro
Carolina in 2004 to work with his brothers,
very open floor plan. In the city limits, it’s
Builders
who were running a commercial and residen-
tough to get new construction of a house
Homes Oct. 13-14 and 20-21:
tial concrete finishing company in High Point.
this nice because lot prices are high and
Lot No. 58 Knight’s Landing: 7305
Matt had been a manager for the company
land is scarce.”
Lanval Drive, Oak Ridge, N.C.
before launching his own business.
Association
Parade
of
Lot No. 11 Bethany: 1414 Bethany
Matt says his father told him long ago
Walraven Signature Homes remains
that a person has their “name and their
Drive, Greensboro, N.C.
a family affair, with Matt’s wife, Danielle,
word,” and he says he uses that as the
Lot No. 76 Birkhaven: 5407 Bri-
working as finance manager and handling
guiding principle for his business.
ardenn Court, Summerfield, N.C.
interior design and his father, Ben, handling
“If you can’t stand behind those two
Lot No. 3 Canter Cove: 7702 Canter
marketing. He also employs a construction
things, you can’t stand behind much,” he
Court, Oak Ridge, N.C.
manager and a general labor assistant.
says. “I’ve built my company and all my
Lot No. 50 Shiloh: 7617 Sir William Drive, Oak Ridge, N.C.
“A lot of other builders this size will have three or four construction
relationships on that. We pride ourselves on being honest and transparent.” CONTINUED >
28
Greensboro Lifestyle | October 2018
October 2018 | Greensboro Lifestyle
29
OPEN HOUSE
30
(CON TI N U ED)
Greensboro Lifestyle | October 2018
Our goal is to help you pursue yours. It’s that simple. Your goals are what really matter. That’s why we’ll take the time to understand what’s most important to you: your family, your work, your hopes and dreams. Then we can help you get ready for the future with a financial strategy that’s designed just for you.
The Walraven Signature Home pictured here is representative of those that the company will showcase in the Fall Parade of Homes.
The Williamson Group
Gregg A. Williamson, CFP®, CRPC® Senior Vice President Wealth Management Advisor 336.333.7421 gregg_williamson@ml.com Danielle G. Dahlby Registered Senior Client Associate
Tiffany W. Lam-Balfour Financial Advisor 336.574.4679 tiffany.lam-balfour@ml.com Merrill Lynch 800 Green Valley Road Suite 400 Greensboro, NC 27408 fa.ml.com/williamsongroup
336.574.8239 danielle.dahlby@ml.com
Merrill Lynch Wealth Management makes available products and services offered by Merrill Lynch, Pierce, Fenner & Smith Incorporated, a registered broker-dealer and Member SIPC, and other subsidiaries of Bank of America Corporation. Investment products:
Are Not FDIC Insured Are Not Bank Guaranteed May Lose Value The Bull Symbol and Merrill Lynch are trademarks of Bank of America Corporation. Certified Financial Planner Board of Standards Inc. owns the certification marks CFP® and CERTIFIED FINANCIAL PLANNER™ in the U.S. CRPC® is a registered service mark of The College for Financial Planning. © 2018 Bank of America Corporation. All rights reserved. ARR9DCYP | AD-08-18-0235 | 470949PM-1017 | 08/2018 October 2018 | Greensboro Lifestyle
31
Serving Greensboro & High Point areas since 1987
5 FIRST FRIDAY
ARTISTIC LANDSCAPES by Squires Inc.
E Y E C AT C H I N G D E S I G N S from Horticultural Expert
DOUG SQUIRES
75 Off
$
Installation of trees & shrubs of $750 or more. Offer expires Nov. 1, 2018
336-886-7450
122 Penny Road, High Point
www.artisticlandscapesbysquires.com Mulching - Tree & Shrub Planting - Pruning Lawn seeding - Fertilizing - Aerating (We do not mow)
Downtown Greensboro
OCTOBER
LIFESTYLE CALENDAR
First Friday invites the public to check out local art galleries, boutiques and other businesses along Elm Street in Downtown Greensboro. Live entertainers will set up along the sidewalks. 6-9 p.m. FirstFridayGreensboro.org
6 THE WOMEN’S ONLY 5K WALK AND RUN The Women's Hospital Education Center
The Women’s Only 5k Walk and Run promotes breast cancer
awareness and raises money for the Cone Health Mammagra-
phy Scholarship Fund and the Alight Program which helps uninsured and underinsured women with medical expenses. ConeHealth.com/womens-only-5k
6 OKTOBERFEST Pig Pounder Pavillion
The Greensboro Symphony Guild's Oktoberfest will feature live music, food and plenty of beer 4:30-7:30 p.m. at the Pig Pounder Pavilion, 1107 Grecade St. Proceeds benefit the music education programs of the Greensboro Symphony Orchestra. Tickets are $35. GSOGuild.org
7 ART IN THE ARBORETUM Greensboro Arboretum
Art in the Arboretum will bring together more than 50 artists, who will be showing their work off in an outdoor gallery. The event will also feature monarch butterfly and honeybee exhibits, as well as two food courts. Admission is free. 12-5 p.m. GreensboroBeautiful.org
7 P U T YO U R C IT Y O N O U R M A P. Start a magazine & build a legacy.
SHOWCASE OF KRIEGSMAN FUR & OUTERWEAR + MACK AND MACK
Life is short. Love what you do.
Van Dyke Performance Space
LifestylePubs.com/OwnIt
Charity Showcase of Kriegsman Fur & Outerwear + Mack and Mack will raise funds for local nonprofit ArtsGreens-
32
Greensboro Lifestyle | October 2018
OCTOBER
boro. The event is part of Greensboro Fashion Week. Tickets are $75. GreensboroFashionWeek.com
12 THE PIEDMONT LAND CONSERVANCY LAND JAM Carolina Theatre
The Piedmont Land Conservancy Land Jam, now in its 10th year, will feature the Steep Canyon Rangers with special guest Darrell Scott.
A SEASON OF SOFTNESS We have added Kinross and Johnstons of Elgin to our collection of luxurious cashmere, alpaca and fine woolen blends. A beautiful selection is in our boutique now.
Proceeds will benefit conservation efforts around the state. Tickets range in price from $20 to $50. 8 p.m. PiedmontLandJam.com
20-21 REPTICON GREENSBORO Greensboro Coliseum Complex
Repticon Greensboro will feature vendors selling a wide variety of reptiles and amphibians. Tickets are $12 for adults, $5 for those between the ages of 5 and 12 and free for those 4 and younger. Repticon.com/nor th- carolina/ greensboro
27 RUN 4 THE GREENWAY Morehead Park
The Run 4 The Greenway is an event to raise awareness about, and funds for, the Downtown Greenway, while providing a fun-filled evening for the whole family. It consists of a 4-mile run, 1-mile walk/run, and a big party in Morehead Park/Morehead Foundry with live entertainment, food and activities for adults and children. New this year: Costume contest for kids, dogs and adults! 4:30 p.m. JonesRacingCompany.com/ run-4-greenway
www.kriegsman.com
336-272-1322 502 East Cornwallis Drive email: luxury@kriegsman.com
October 2018 | Greensboro Lifestyle
33
LOCAL’S CHOICE
TEST
K I TC H E N ARTICLE LAURIE GENGENBACH
NIKKI MILLER-KA, CULINARY BLOGGER OF NIK SNACKS, SHARES SOME OF HER GO-TO COOKING TOOLS
IF YOU PARTAKE IN THE TRIAD FOODIE CULTURE TO ANY EXTENT, THEN AT SOME
1.
POINT YOU’RE SURE TO CROSS PATHS
2.
WITH LOCAL CULINARY CELEBRITY AND WRITER NIKKI MILLER-KA. When she isn’t blogging or testing recipes from her home base in Winston-Salem, you can find her out and about, reviewing restaurants, teaching and promoting local food at one the many Triad farmers markets or serving as a tour guide with Taste Carolina Gourmet Food Tours. She writes (and bites!) about local and regional restaurant trends, food organizations, food producers and everything culinary on her blog, NikSnacksOnline.com
3.
and her bimonthly Casual Dining column in the Greensboro News & Record.
4.
“What I find special about Greensboro is how welcoming it is to international cuisine. It’s really a wonderful little haven for food from all over the world. It’s amazing,” she says. That appreciation is reflected in her own leanings, which she describes as, “progressive
5.
Southern, inspired by global influences.” Nikki worked hard to achieve what she calls her “food cred.” After achieving an undergraduate degree in English from ECU, she went onto the Le Cordon Bleu College of Culinary Arts in Miami, and from there, worked as a catering chef, pastry chef, butcher, baker and biscuit maker. She continues to
6.
be a local and vocal go-to resource for reflections and insights on food.
7.
Nikki stepped away from her busy schedule to share some of the cooking tools she finds indispensable in her test kitchen. “If you played Deserted Kitchen Island:
1. Heat-resistant spatula, (Essential Ingredient)
Essential Tools Edition, these items would
2. Truffle salt, (Savory Spice Shop)
make life easier as well as upgrade anyone’s
3. 6-quart stock pot,(Essential Ingredient)
culinary prowess from to novice to profes-
4. 6inch Global Santoku knife, (Williams-Sonoma)
sional,” she says.
5. Pampered Chef garlic slicer 6. Gotham Steel non-stick copper cookware
Find Nikki online at @niksnacks
7. Viva paper towels
and NikSnacksOnline.com.
34
Greensboro Lifestyle | October 2018
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PO Box 130, Oak Ridge, NC 27310