Despite hailing from Michigan and Illinois, respectively, Steve and Joyce Winterbottom always knew where they’d end up. They spent three decades in Atlanta and raised their family there, but frequently visited North Carolina. “We thought we’d retire eventually in Asheville,” Joyce says. It took one trip to Chapel Hill to convince them otherwise. They’ve found […]
Into the Wood(lands) Read More »
Heather Kileff and Robert Hutchins met on a blind date orchestrated by Susan Gravely and Bill Ross, friends of Heather’s family who were living in the house above UNC School of Medicine student Robert. (Susan also co-founded Hillsborough-based VIETRI.) The two were both surprised at how nicely they hit it off, and the rest is history.
Going To The Chapel (Hill) Read More »
You know the drill: new year, new resolutions, etc. etc. For a fun fitness change of pace, try PopUp Workout – a fast-paced, high-energy, all-levels-welcome group fitness class. “What’s really great about it is there’s no membership,” says founder Katie Corley. That’s what sold me. As its name implies, PopUp classes meet at various locations
When a regular old cup of joe just won’t suffice, head on over to Bowbarr for a drink. The Rosemary Street spot has two concoctions made with a slow brew concentrate of Carrboro Coffee Roasters’ Guatemalan La Providencia coffee. For a fruity take, try the Snake Charmer: Mezcal, locally made elderberry syrup, orange zest and
It was the quiet that brought Gardner Altman to downtown Chapel Hill. The UNC School of Law alum is used to living on a 400-acre farm in eastern North Carolina – a hop-skip from the actual town of Tarheel. “My driveway’s a mile long,” he says of his country home. “Nobody can see my house. I don’t have to see
Ring in the New Year with this classic by Trae Smith of 411 West, elevated by rosemary and pomegranate. 1 ½ oz. North Carolina Cardinal gin 3 oz. Fever Tree tonic ¼ oz. rosemary simple syrup (recipe below) A squeeze of fresh lime juice Fresh rosemary sprig and 5-7 pomegranate seeds for garnishing Fill a Collins glass with
411 West’s Rosemary Gin & Tonic Read More »
Cozy up by the fireplace with a good book and this spiked apple cider by Damon Shattuck of Elaine’s on Franklin. It’s just as good with Rye whiskey, brandy or dark or spiced rum. 1 3⁄4 oz. Basil Hayden’s bourbon 1 oz. homemade cider (recipe below) Star anise for garnishing Shake with ice and strain into cocktail glass.
Elaine’s Heirloom Cocktail Read More »
Serve this cocktail by Gary Crunkleton of The Crunkleton to guests, no matter the occasion – julep cups make for a sophisticated presentation. 2 oz. Four Roses bourbon 1 tsp. Marasca cherry paste 1 oz. fresh-squeezed lemon 3 drops orange blossom water 1 drop Dale Degroff pimento bitters 3⁄4 oz. sugar Mix all ingredients into a tin and shake with
The Crunkleton’s Bourbon Bramble Read More »
While the kids make cookies, put one egg toward this treat by Timothy Neill of Peccadillo 2 oz. Fino sherry 1 tsp. fine sugar 1 egg Combine all ingredients in a cocktail shaker and shake vigorously for 45 seconds. Add ice, shake an additional 10 to 15 seconds and strain into a wine glass.
Peccadillo’s Sherry Flip Read More »
Put on festive music and sip this sparkling drink by Shannon Healy of Crook’s Corner while decorating the tree or wrapping gifts. 4 oz. Fishing Creek hard cider 1⁄2 oz. Cocchi Americano 1⁄4 oz. cherry Heering 1⁄4 oz. simple syrup A dash of Angostura bitters Combine all ingredients except cider with ice and shake. Strain into a wine glass and
Crook’s Corner’s Bushel & Barrel Read More »
