Sandhills Magazine Aug-Sept 2020


This issue features six recipes for some great summer pies, a luxury home made for a chef and how to throw a traditional pig pickin' soiree. We also feature the new craze of raising backyard chickens.


chickens are



a SandHillS

pig pickin’

auto trendS

driving tHe


a HouSe

made For

a cHeF



Six Simple



Your garden


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August / September 2020 | 1

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August / September 2020 | 3

August / September 2020


Salt of the Earth

A house made for a chef

By Ray Owen


Backyard Chickens are


Domesticity inspires a new

family pastime

By Elizabeth Sugg


The Casual Allure of a

Pig Pickin’

Bonified tips from a

gifted cook with a knack

for hospitality

By Elizabeth Sugg

Giff Fisher in 1977 on his

first-ever try at hosting-androasting

a pig pickin’, one he

threw as a thank-you party for

all the members of his private

drinking club in Pinehurst

called The White Rabbit.

Photo Mollie Tobias

4 |

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August / September 2020 | 5

Departments » August / September 2020



33 61


Well Styled Food+Drink Travel

13 Anvil, Hammer & Forge

Colonial blacksmith

extraordinaire Jerry

Darnell forges history

14 Calendar Our five musts

from this issue’s calendar

of events

16 Events Your guide to

planning your social


19 Staff Picks Engaging

North Carolina non-fiction

20 Art Seen Colonial

Blacksmith Jerry Darnell

forges a niche with

television and movies

23 NC Farms Pastured past

meets sustainable future

26 Newsmaker A Native

Pollinator Garden hums

with life

34 Garden ‘Birdscaping’

your backyard

36 Auto Trends How the

Sandhills is embracing the

changing car market

39 Family Homeschool

inspiration from the


40 Fashion Light & airy

looks that lead into a

warm fall

62 Dining Out

Scott’s Table

64 In The Kitchen

Six simple pies from

savory to sweetly


70 From the Vine Cider

Revival gives new life to

ancient traditions

71 Restaurant Guide

The best spots for eating

and drinking in Moore


77 Safe-Space Lodging

Yes, you can take a

wonderful close-to-home




10 Reader Services

12 Editor's Letter

80 The Last Reflection

28 Horse Country A blend

of yesteryear and

know-how at Aberdeen

Supply Company

30 Southern Drawl Fallon

Brewington’s focus on

opportunities and access

at the Boys & Girls Club



chickens are


HomeScHool Six Simple ‘BirdScaping’


a SandHillS

pig pickin’

auto trendS

driving tHe


a HouSe

made For

a cHeF

inSpiration pieS Your garden


Backyard chickens are hatching,

and Mollie, a Silkie rooster, is

crowing about it.

Photo by Mollie Tobias


6 |

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Office Manager


910-295-9040 • 515 McCaskill Road, Suite E • Pinehurst, NC 28374


August / September 2020 | 7

CEO & Publisher

Robert Sweeney

■ ■ ■

Executive Director of Operations

Emily Sweeney

■ ■ ■

Managing Editor

Elizabeth Norfleet Sugg

■ ■ ■



Interior design team offering full-service virtual design in the safety of your home.

Proceeds to benefit our struggling communities.

910-256-2200 •

■ ■ ■

Art Director

Shanna Thomson

Graphic Designers

Kristina Parolla

Shanna Thomson

Carl Turner

■ ■ ■

Contributing Writers

Lesley Berkshire Bradley, Lewis Bowling,

Kim Byer, Christine Hall, Ray Linville,

Crissy Neville, Ray Owen, Anne Postic,

Elizabeth Sugg, Ann Marie Thornton


Lesley Berkshire Bradley,Kim Byer,

Christine Hall, Grant Larsen,

Mollie Tobias

■ ■ ■

Customer Service

Local Office: 336-926-2775

Corporate Office: 843-856-2532




225 W. Morganton Rd., Southern Pines


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August / September 2020 | 9

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from the editor


chickens are




Six Simple



Your garden


a SandHillS

pig pickin’

auto trendS

driving tHe


a HouSe

made For

a cHeF

Give the gift

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Today at

Looking Forward

He had me at “giraffe”.

Reading through an issue

of the Arts Council’s digital

magazine, Moore ArtShare

“Covid Edition”, a Westmoore

Elementary student’s lament that the

pandemic was keeping him from feeding the

tallest African mammals at the N.C. Zoo, his

words and predicament stole into my heart.

The restrictions we are all learning to live

with still sting especially when we are kept

back from the living, the nurturing side of us

turned away.

In mid-May my sisters and I lost our

father, our children their grandfather, and

our beautiful stepmother and our family

through their marriage of 33 years, a man

indelibly stamped into all of us, past, present,

future. He enjoyed a large, full life and

he had survived a recent bout of cancer so

while his health was not what it once was,

his invincibility (stubbornness?) made his

sudden death seem to come out of nowhere.

As with the boy and the giraffe, when the

Covid shutdown hit in March, not only

were the bridges to the Outer Banks where

our parents lived closed to non-residents,

for health reasons none of us wished to

expose Daddy to anything that might have

compromised his generally good well-being

or that of our stepmother’s. I missed cooking

and taking food up to share and having those

small conversations over coffee or a glass of

wine that add up to so much. The bite of being

kept away has been difficult to swallow, and

knowing that so many in our community and

across the world are experiencing that same

reality as we live through Covid 19 has been

deeply saddening.

It has been a gift to have responsibilities for

the magazine and a busy family, and I have

tried to recognize how fortunate I am to have

those things surrounding me. Appreciating

that helped anchor my focus on the editorial

of this issue to make certain each story

relates to the times we are living in, and to

capture the good, talented people throughout

our region who have a story to tell, a niche

in our lives, and are a thread in our diverse,

town-and-country community. Reading

through the Covid Edition (

mooreartshare/) is an entertaining way

to feel connected to others, and I hope this

magazine will be the same.

Highlights are a N.C. Farm profile on

Hilltop Angus Farm and their sustainable,

humane approach to raising grassfed

beef; a Southern Drawl feature on Fallon

Brewington, CEO of the Boys and Girls

Club of the Sandhills; and Art Seen visits

blacksmith Jerry Darnell of Mill Creek

Forge who has been busy making an array

of props for the show Barkskins on the

National Geographic channel. Giff Fisher of

White Rabbit Catering shares his know-how

on how to cook a whole hog for a Sandhills

Pig Pickin’. Ray Linville has written about

car trends driving their way into our area,

and Ray Owen has profiled a house made for

a chef, a modern gem that belongs to Milton

Pilson who for 25 years has been making

his mark on the food scene at 195 American

Fusion Cuisine in Southern Pines.

The Native Pollinator Garden in the

Pinehurst Village Arboretum hums with

energy, a mecca to escape to with all our

thoughts we need to process. Our community

offers so much, and the people in it even more.

Elizabeth Norfleet Sugg

Find Us Online!

Visit us on our website





12 |

Your Local Rundown on News and Culture

Jerry Darnell in

his blacksmith

workroom at Mill

Creek Forge in




& Forge

Colonial blacksmith

extraordinaire Jerry

Darnell is crafting


See page 20

Photo Mollie Tobias

August / September 2020 | 13


The Reveal:

August – September

Ideas for making the most of time in the Sandhills.

A Virtual Revolutionary War

Reenactment at House

in the Horseshoe

August 1

“The Best Defense We Can: the 239th

Anniversary Reenactment” will be

transitioned to a digital event on Saturday,

August 1, 10am–4pm. From the comfort

of your living room, enjoy exciting and

informative videos of historical content

related to the Revolutionary War

skirmish at the House in the Horseshoe

and 18th Century life in the Deep River

area of North Carolina. Please mark

your calendars for August 7-8, 2021, for

our 240th commemorative program. 288

Alston House Rd, Sanford.


Backyard Bocce Bash for

Sandhill’s Children’s Center

August 22

Gather your team of four and join in the

13th Annual Backyard Bocce Bash, a

raucously fun fundraiser for the Sandhills

Children’s Center at the National Athletic

Village (NAV). Since its founding 50

years ago, the Sandhills Children’s Center

has emphasized the important role

family involvement and support play in

the success of children with disabilities

to reach their full potential, so gather

your family and close friends and create

a bocce team! Entries for a team of four

begin at $100 with sponsorships available.

Register by Monday, August 17th.

The Fine Arts Festival

at Campbell House

August 7 – 28

A visual feast, participating artists (16+ years

old) will enter the following seven categories:

Oil; Acrylic; Watercolor; Drawing/Pastel;

Photography; Mixed Media/Printmaking; 3-D.

The Arts Council of Moore County (ACMC)

created the Fine Arts Festival (FAF) in 1980

to provide incentive for local artists to improve

their technique and a place to showcase and sell

their artwork. Since then, the festival has grown

into a major art exhibit featuring artwork by

artists from all over the country. The artwork is also judged in each category with over

$2,800 in cash prizes and ribbons awarded.

Sandhills Motoring Festival

in Pinehurst

September 4, 5, 6

The Sandhills Motoring Festival will take

place Labor Day Weekend from Friday,

September 4th through Sunday, September

6th. A variety of events are lined up from

an Automobiles & BBQ event on Friday

to a Road Rally and Hangar Party on

Saturday, all culminating in the Sunday Car

Show taking place in the historic Village

of Pinehurst from 9am–3pm. The SMF

Hangar Party will feature a 1950’s American

Graffiti theme and take place at the Moore

County Airport’s Main Hangar featuring a

festive menu from White Rabbit Catering

with exotic cars and airplanes on display.

Proceeds from the event will be donated to

Sandhills Community College Foundation.

To register a car or attend the weekend


Malcolm Blue Fall Festival

September 19

Enjoy a fall day at the 1825 Malcom Blue

farmhouse and grounds where festival

activities will include BBQ, Funnel Cakes,

ice cream, craft vendors, a wagon ride,

and artisan work of all kinds such as

blacksmithing, pine needle basket weaving,

quilting, bees making honey and wood

carving. Live entertainment features

cloggers, storytelling, potters and bluegrass

by Cuttin Grass, and much more including

tours through the farmstead’s museums.

Children may pet the farm animals, take

in the gem mine, and ride on a pony. From

10am–5pm, Malcolm Blue Farm, 1177

Bethesda Road, Aberdeen.

14 |




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August / September 2020 | 15

Gazing into the Past at House in the Horseshoe

with Morehead Planetarium September 18

Join House in the Horseshoe and Morehead Planetarium for "Gazing into the

Past!" Use telescopes to peer at distant planets, learn about constellations, and

absorb the beauty of our galaxy. Beginner, expert, or just curious — all are

welcome! From 8–10pm, parking is $2 per car. 288 Alston House Rd, Sanford.

Event Calendar

The Sandhills Magazine rundown on

what to do to make the most of your free time.

Editor’s Note: As North Carolina gradually reopens and some of the restrictions for social

distancing are eased, we hope that featured events, festivals and concerts begin to enliven our

community again. A great online source for an updated event listing is, and

we encourage you to check in there often. Another informative source is The Convention & Visitors

Bureau (CVB) for the Pinehurst, Southern Pines, Aberdeen Area website,

Limited Hours:

Monday – Saturday 11 - 3

Private appointments available

260 W. Pennsylvania Ave.

Southern Pines, NC


Java & Brews Weekly 5K Run

August 2, 9, 16, 23, 30

& September 6, 13, 20, 27

Gather at High Octane coffee shop in

Aberdeen for these weekly 5K runs.

The group that gathers begins at 11

am so you can still enjoy a lazy Sunday

morning before getting energized.

140 S. Sycamore St, Aberdeen.

Live After 5 Concert Series

August 14, September 11

Bring a lawn chair or blanket and join

us for live music by Eryn Fuson on

August 14th, and "The Entertainers”

on September 11th. Come with your

dancing shoes on! There are activities

for the kids, and food trucks will be

on-site. Beer, wine, and additional

beverages will also be available for

purchase. Picnic baskets are allowed;

however, outside alcoholic beverages

are not permitted. Free, beginning at

5:15pm until 9pm. Tufts Memorial Park,

1 Village Green Rd. West, Pinehurst.

Drafts and a Laugh:

“Anchorman” Movie by the Lake

August 14

Bring a chair or blanket and enjoy

an outdoor movie on the big screen.

Admission is free and concessions will

be available for purchase. Yard games

will be set up at 7:15pm, the movie

(rated PG13) will begin at 8:15pm! Rain

date will be the same time, the following

day. Aberdeen Lake Park, 301 Lake

Park Crossing, Aberdeen. For more info:


16 |

Raise the Roof

August 16

The annual Sunrise

fundraiser returns

with a fantastic line

up of great local

talent: Music Duo

Flannel Weather,

Trinity Combined

Choir featuring

Paul Murphy,

Annelle Staal, and Encore! Performing

Arts Center. As always, Sardine Queen

Tonya Thomas will make her royal

appearance. Beginning at 6 pm, tickets

are $15/$20. Rescheduled once, it could be

rescheduled again! Sunrise Theater, 250

NW Broad St.

Art Exhibit: Travels Near and Far

September 4 – 24

Artwork from the Artists League and

Sandhills Photography Club. Exhibit will

display until September 24th with opening

night on the 4th from 4–6pm. Artists

League of the Sandhills, 129 Exchange St.,


First Friday in Southern Pines

September 4

First Friday falls on Labor Day weekend!

From 5 – 8 pm enjoy an evening outdoors in

downtown Southern Pines with live music

by Songs From The Road Band, food trucks,

and beer. Anchored at the Sunrise Theater,

250 NW Broad St.


Moore Tag Sale

September 11

The Arts Council

of Moore County’s

sale of donated

treasures raises

money for its

many and varied

programs and

projects. The sale

location is still to be determined, and will

be limited to gently used antiques, art,

pottery, china silver and other collectibles.

To contribute or attend,




















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August / September 2020 | 17



Celebration for

the Northern

Moore Family

Resource Center

September 26

Lassoing the Robbins countryside and

bringing it to Rubicon Farm in West End.

An outdoor event featuring toe-tapping

music with a Live & Silent auction and TV

screens for easy viewing. Rubber pigeon

skeet shooting and mechanical bull rides

are a part of this outdoor event with food

by Elliott’s Catering. A virtual option for

attendance will also be offered. All proceeds

benefit Northern Moore Family Resource

Center, home of HOPE Academy Preschool

in Robbins.

2020 Walk to End Alzheimer’s

September 26

The world may look a little different

right now, but one thing hasn’t changed:

our commitment to ending Alzheimer’s.

This year, Walk to End Alzheimer’s is

everywhere — on every sidewalk, track

and trail. This year’s event won’t be a large

in-person gathering — instead, walk in

small teams of friends and family while

others in your community do the same. To


Fun Things To Do

Carriage Rides in the

Village of Pinehurst

Explore the historic streets of Pinehurst

via horse-drawn carriage while learning

the history of days gone by. Tours depart

from the Carolina Hotel. Tuesday-Sunday,

day and evening tours, all approximately

30 minutes. Carriage rides are available by

appointment by calling Carriage Tours of

Pinehurst Village, 910-690-4580.

Tasting Rooms

Black Rock Winery

Black Rock Vineyard is a small vinifera

vineyard in the upper part of Moore

County. Being the first vinifera vineyard

in this area, we are growing nine red

varieties and five white varieties to find

out which varieties will suit our growing

conditions. Come and sample these young

vineyard wines. 6652 US Highway 15-

501, Carthage. Open Thursday to Sunday


Hatchet Brewing

The owners of Hatchet Brewing met as

neighbors while one was in Special Forces

training and the other was the Senior

Operations Sergeant Major of the 82nd

Airborne Division. Both quickly bonded

over a love of brewing and their shared

experiences in the military. So, in 2017, they

established Hatchet Brewing Company and

celebrated the grand opening in the fall of

2019. Open Tuesday through Sunday, with

food trucks on Friday and Saturday nights.

James Creek Cider House

The tasting room is once again open

for on-premise consumption! There are

10 new picnic tables set up in the cider

garden so that you can social distance in

the sunshine. Food trucks are on site on

Fridays and Saturdays. The tasting room

is open for on-premise sales during the

following hours: Thursday – 4 to 9pm,

Friday & Saturday – 1 to 9pm, and Sunday

– 1 to 6pm.

Railhouse Brewery

A local brewery with a tasting room in

historic downtown Aberdeen, look for the

grain silos by the railroad tracks. Often

offering live entertainment, open daily at

12pm. 105 East South Street Aberdeen,

Sandhills Winery

Sandhills Winery will be operating at 50%

capacity as NC reopens. Summer hours are

from 1–8pm Tuesday through Friday, and

from 1– 6pm on Saturdays. 1057 Seven Lakes

Dr, Seven Lakes.

Southern Pines Brewing Company

The taproom provides the perfect

opportunity to see the popular brewery,

trying beers in their freshest form,

providing the only spot to try their small,

test batches of beer that come out weekly

from their 2.5 BBL pilot system. Open

six days a week from 12–10pm, and also

serving wine and cider by the glass, food

trucks are often out front for dinner.

Southern Pines Growler Company

A welcoming environment for people to

explore, discover and enjoy all that craft

beer has to offer. In its new location with

plenty of al fresco space, they offer craft

beer, cider, sodas and wine by the glass on

premise. Beer and cider to go in one of our

growlers of 32oz or 64oz or you can bring

one you have. Open daily, check their hours


Village Wine Shop

Stop by & enjoy a glass of wine in their

cozy, friendly wine bar, a fun gathering

spot and a great place to taste different

wines. Offering curbside and deliveries,

too. 80 Magnolia Road, Pinehurst. Open

Tuesday to Saturday.

The Wine Cellar

Featuring over 20 wines for tasting by

the glass every day, 8 craft beers on

tap, beer flights, and over 90 bottled

craft brews and ciders, The Wine cellar

also hosts live acoustic music on Friday

& Saturday evenings. Open daily.

241-A NE Broad St, Southern Pines.

18 |

Engaging North Carolina Non-fiction

A poignant tribute, a multi-generational political saga and an insightful biography

By Lewis Bowling

Sara Sousa, The Woodstove Widow

A memory Sara Sousa cherishes is of her former husband, Greg,

chopping wood and keeping their woodstove stocked during cold

weather in their Durham home. After Greg’s death, Sara learned

how to chop the wood herself, and today this task is a way of honoring

Greg, who passed away from brain tumors in 2016. The heroic

struggle for life by Greg, and Sara’s equally heroic and inspiring

resolve to honor her beloved husband and raise her children, Belle

and Abe, without the physical presence of Greg, a water resource

engineer, is detailed in Sara Sousa’s The Woodstove Widow.

Sousa provides an intimate and heart-wrenching look into her

husband’s valiant journey from his brain tumor diagnosis in 2012

to his death four years later. Some of the book is in Greg’s own

words, as he kept a journal of his battle through his chemotherapy,

radiation, and three brain surgeries for as long as possible. But the

majority of the book is from the journal Sara kept. Throughout the

four-year struggle, Sara endeavored to maintain as much normalcy

as possible for her family, especially her children. Greg also, as long

as he was able, used exercise, mostly running and biking, to fight

the cancer spreading in his body. Well before his diagnosis, Greg

was an avid runner and biker, an elite athlete.

A hospice nurse, Sara has written a moving tribute to Greg,

a book that may have you in tears at various points, but a book

that is also uplifting and inspiring. Sara’s narrative demonstrates

the importance of support during such trying times; her family,

two faith communities, and a host of friends helped her then and

continue to do so today.

Rob Christensen, The Rise and Fall of the Branchhead

Boys: North Carolina’s Scott Family & the Era

of Progressive Politics

Kerr Scott was a North Carolina Governor and a United States

Senator, Bob Scott also became a governor, while Meg Scott

Phipps was state agriculture commissioner. It was sort of like

North Carolina’s version of the Kennedy political dynasty in

Massachusetts. The Scotts were liberal politicians supported by

rural voters, what became known as the Branchhead Boys, voters

who lived at the head of the branches of tributaries, people whose

roots were in the soil.

Emphasis in the book is placed on Kerr Scott, governor from

1949 to 1953 and a senator from 1954 to 1958, the patriarch.

Kerr Scott, from Haw River in Alamance County, campaigned for

governor by stating, “The people are demanding that something be

done to lift them out of the mud.” And that’s exactly what Governor

Kerr Scott did with his “Scott Roads” program. In 1949, when he

became governor, only 5,100 of the 52,000 secondary roads in the

state were hard-surfaced, and all those dirt roads would become

so muddy at times that getting to hospitals and schools would be

almost impossible. So many roads were paved during Kerr Scott’s

time as governor they became known as “Scott Roads.” During his

four years as governor, daily vehicle-miles because of better roads

increased from 1.8 million miles to 5.8 million miles. Farmers were

able to get their products to markets, the

percentage of rural births in hospitals

increased by 20%, the numbers of voters

increased dramatically, and school

attendance went up over 10%. This is

just one example Christensen points out

of what a Scott in statewide office did for

North Carolina.

But the possible end of the Scott

political machine came in 2003 when

Meg Scott Phipps was asked to resign as

agriculture commissioner due to campaign

irregularities, and she served time in

prison on perjury and obstruction of justice

charges. She was released in 2007. Her

father, Governor Bob Scott, passed away in

2009. Rob Christensen’s book, the winner of

the 2019 Ragan Old North State Award for

Nonfiction, offers a fascinating look into the

Scott family’s legacy in North Carolina.

Jeffrey Meyers,

Robert Frost: A Biography

Robert Frost: A Biography is one of the

very best biographies of a poet I have ever

read. The book covers extensively Frost’s

first 40 years, when he was unable to get

much of his work published, having to

farm and teach to support his family.

But it is a full life biography, covering

his poetry in detail as well as also his

personal life.

Robert Frost loved North Carolina,

even running away to the Dismal Swamp

area of the state as a young man. He later

spent time in the Kitty Hawk area, visited

Oxford to see his good friend and editor,

Richard H. Thornton, and made many

visits to UNC-Chapel Hill for lectures and

readings. In fact, folks around Chapel Hill

got so used to seeing the famous poet on

campus each spring that they often said,

“Spring is here when Frost comes.”

Frost’s poems are analyzed for meaning

in Meyer’s book. For example, one of his

most well-known poems, Stopping by Woods

on a Snowy Evening, “is the temptation of death, even suicide,

symbolized by the woods that are filling up with snow on the darkest

evening of the year.” Frost even knew he was writing a masterpiece

when he wrote this poem, calling it “my best bid for remembrance.”

For sure, Jeffrey Meyer’s biography is one of the best remembrances

of Frost.

August / September 2020 | 19

art seen

Anvil, Hammer

and Forge

Colonial blacksmith extraordinaire Jerry Darnell

By Ray Owen » Photos by Mollie Tobias

Among the most

respected craftsmen in the

Westmoore area is blacksmith

Jerry Darnell of Mill Creek

Forge. For more that 50

years, he has produced a wide range of

ironwork from 18th-century reproductions

to contemporary art pieces. Considered

one of the best in the country, his wares

are found in private homes, museums and

historic sites, and are created specifically

for props in major films.

Entering his rustic shop is like stepping

back in time. A cracked “Colonial Ironware”

sign hangs inside while forges and other

equipment occupy the uneven clay floor.

Finished work fills the showroom, mixed

with antique ironwork Darnell has

acquired to replicate. Light soot covers

everything, even the award ribbons that

hang in his office.

“I was raised in Moore County,” says

Darnell. “I was actually born in Newport

News, Virginia, where my dad worked in

the shipyard. We moved back here in 1949

when my dad got out of the Navy. He went

to work at Ft. Bragg as a welder for around

30 years.”

“We lived in the Niagara community and

Dad had a little welding shop behind our

house. I’d have to go out and help him, so

I learned how to do all my basic ironwork

at a young age. I saw him come home all

dirty, and I said, ‘I don’t want to do that.

I want to use my head.’ I wish I had paid

better attention. He died early from a heart

attack, and I ended up inheriting his shop.”

Darnell’s initial reluctance gave way to

a growing interest in ironwork. “When I

started in the late 1960s, there were no

blacksmithing books, Google searches

or YouTube videos to help. The first oldtime

blacksmith I ran across was Charlie

Jenkins in Carthage. He was the last living

blacksmith that worked at the old Tyson &

Jones Buggy Factory.

“His father had been the head foreman

of the blacksmith shop when Charlie was

growing up and they had 20 smiths working

there. He was in his 80s when I met him

and I was relatively young. Charlie cussed

like a sailor and you haven’t ever heard

anything like it. We’d sit on his porch

20 |

Jerry Darnell in the

foreground of his

18th century stone

forge waiting for it to

heat to 3000 degrees.

Personal Care

Private Duty Nursing

Medication Planning

Meal Preparation

Medical Appointment Assistance

✦ CNA’s, LPNs, RNs Available ✦

Complimentary RN assessment

with ongoing supervision

and care management

NC Licensed & Nationally


At work using a

50-pound Little Giant

power hammer, also

known as a forging

hammer, made in in

the 1880s.







and I’d ask him questions. It was really

interesting and he taught me a lot.”

On a visit to Boone in the mid-1970s,

Darnell observed blacksmith Bea

Hensley and his son demonstrating

in a parking lot. Hensley had been an

apprentice of blacksmith Daniel Boone

VI, a direct descendant of the famous

frontiersman, who had come from a long

line of smiths going back to England.

“I watched and watched them, came

home and got some metal, heated it up

with an acetylene torch, started beating

on it and realized that there was more

to it than this. That was when I figured

out that I didn’t really know how to do

much at all.”

In 1975, Darnell learned from a weaver

friend about a place in the mountains

near Brasstown called John C. Campbell

Folk School. “They had just started a

blacksmithing program and I signed

up for a class taught by Jim Kroplin.

That’s where I got my first hands-on

training. After working all week, I didn’t

get anything made but a fire poker and

some bookends.”

“The next year, a world famous

blacksmith named Francis Whitaker

taught at the folk school. I drove all

night long to attend the workshop and

he demonstrated all afternoon. That’s

the first time I had ever seen anyone so

skilled at the craft. Whitaker came back

the next year and I attended his class

and he continued teaching me over a



and Vintage Village


1093 Doubs Chapel Rd. • West End, NC

August / September 2020 | 21

Mill Creek

Forge and


Pottery are

within walking


both worthy

of a trek to


An 18th

century stacked


channels the

smoke from

Darnell's busy




ironwork with

a 1987 trip-air


A hammer

rests on

Darnell’s main


his anvil.

At his anvil

Darnell shapes

part of a crane

for a special

order for the

show Barkskins.

The finishing

touches being

hammered out

on a rounded


span of 20 years.”

As the country’s 1976 Bicentennial

approached, Darnell rode the wave of

public interest in traditional crafts.

“Everybody wanted to go back to nature

and live off the land, and learn how

to do it the old way,” he says. Darnell

joined Revolutionary War reenactment

groups, bringing his traveling forge along

to demonstrate.

In 1979, Darnell opened his current

shop in Westmoore and he later built his

home there. “After opening Mill Creek

Forge, I became acquainted with more and

more people who introduced me to major

collectors and encouraged me along.”

By 1989, Darnell had mastered his craft

and he was invited to be an instructor at

John C. Campbell Folk School and has

taught there ever since. As his reputation

grew, he began teaching at blacksmith

conferences across the country. This led

to features in national publications, on

television and in various books.

For 39 years, Darnell was also a

schoolteacher and juggled blacksmithing

with his calculus and computer science

classes at Pinecrest High School until his

retirement in 2007. “There was not a single

day I went to school that I didn’t really like,”

he says. “I’m tenacious and if I’m working a

math problem I can’t put it down until it’s

solved. It’s the same way with ironwork. I’ll

work on a piece until I figure it out.”

“I like being able to make something from

nothing,” he says. “There’s not too much I

can’t fix in ironwork and to be able to do that

is very comforting.” Still, Darnell doesn't

consider himself an artist, and making oneof-a-kind

pieces isn't necessarily his goal. “I

consider myself a craftsman. I can make

four chandeliers, they'll all look the same

and that pleases me.”

Darnell’s work came to the attention of

Twentieth Century Fox and he was asked to

produce props for the 2012 television movie,

Treasure Island, and for early episodes of

the Fox TV series Sleepy Hollow. This was

followed by orders by set decorator Hamish

Purdy for The Revenant and Barkskins on

the National Geographic channel.

“If someone had told me I’d be making

something for a movie that would get

Academy Awards like The Revenant, I

couldn’t have dreamed it,” Darnell says.

“You don’t ever set out to do that. While you

don’t get anything except the price for your

pieces, it’s kind of fun and your name does

get around. That 69¢ will get you coffee

at McDonalds.” S

22 |

nc farms

Photos Christine Hall

Dale Thompson

and his German


Holly among a

herd of Angus

standing in their

smorgasbord of

mixed grasses.

Pastured Past Meets

Sustainable Future

Life with an Angus herd on a 3rd-generation farm in Mt. Gilead

By Christine Hall

If you are a meat-eater,

there is not much more satisfying

than a juicy burger off the grill.

There are a million ways to season

them, top them, and present them,

but at the end of the day, it is all about the

quality under the bun. And if you have

NOT grilled with grassfed beef, you are in

for a treat.

Tucked into the Uwharrie hills is Dale

and Sharon Thompson’s Hilltop Angus

Farm in Mt. Gilead, a regional source for

grassfed beef. Not only is raising grassfed

beef a more sustainable choice, it offers a

myriad of upgrades in taste and nutrition

compared to conventional beef. Grassfed

beef is also said to contain higher levels

of omega-3 fatty acids, vitamin E, beta

carotene, and vitamin C — all while

boasting no additives or use of hormones

or chemicals.

Many farmers like Dale Thompson at

Hilltop Angus Farm practice regenerative

pasture-based cattle farming, which is

helping to preserve open landscapes and

reverse environmental effects of climate

change. Thompson is the third generation

August / September 2020 | 23

nc farms

Thompson takes out

some additional hay to

the cows as he checks

on Hilltop’s herd.

to farm his family’s land. His ancestor

John Thompson migrated to Pee Dee from

Inverness County, Scotland in 1750, and

he is buried on the banks of Lick Creek

near the farm. “I feel a close tie to this

land,” Thompson says. “My father brought

dairy cows to the farm in 1956. I started

milking cows at age six. I have a collection

of arrowheads from the Native Americans

that once inhabited these grasses.”

It is no surprise that ‘herd life’ runs in

Thompson’s blood. “Not a minute goes by

that I am not thinking about the needs of

the herd. And when I am away from the

farm, my thoughts always take me back

to the pastures,” Thompson says with a

wistful look as he throttles his John Deere.

Thompson is joined by helper Kristian

Kime Lynthacum, a student from North

Carolina State University. “Lynthacum

is a quick learner, great task master, and

has almost mastered how to think like

me,” Thompson laughs. Lynthacum and

Thompson pack a one-two pasture-punch,

cruising around on their four-wheelers,

offering big “woo-ing” calls to the cattle, who

respond with resounding and guttural moos.

“Kristian is our eyes and ears on the

farm,” says Thompson. “Well, she and

Holly, our five-year-old German Shepherd.”

Lynthacum, atop her mud-bogging fourwheeler,

loads up with Holly each morning

to ride the pastures, look for laboring cows,

new calves, missing heifers, or unruly bulls.

“We typically don’t name the cows, but our

five bulls have names,” Lynthacum chuckles.

Dale slows the four-wheeler, hops off, and

stoops into the grass to examine his ‘science

experiment’ for the planned summer and

fall grasses. “This is the hay that will be

cut in August and September,” he notes. As

we ride through the fields of native grasses,

the master gardener in me is perplexed.

Fescue, sudangrass, crabgrass, cow pea,

clover, Johnson grass, and Bermuda—

all growing amongst one another. “All

intentional,” Dale winks. “Look here where

the Johnson grass is really taking off.”

The seemingly unruly mix of grasses

and perennials is essentially the best tapas

meal a herd of growing cattle could ask for.

Thompson says he is raising cattle the way

his grandfather did, off the land foraging

in the thick — the way nature intended.

When Thompson and Lynthacum are not

cruising around the 10-12 diverse pastures

of the 150-acre farm, residents of Southern

Pines, Pinehurst, and Wilmington can catch

the farmers driving Hilltop’s white trailers

to their markets. The trailers, which boast

five tied-down deep freezers organized by

product, carry items such as ground beef,

stir-fry strips, shoulder roast, chuck roast,

sirloin tip roast, eye of round roast, and

soup bones. These trucks are destined for

local Moore County Farmers Markets and

Wilmington to meet networks of buyers.

Hilltop Angus Farm also supplies local fine

dining establishments including Ashten’s,

Elliott’s on Linden and The Sly Fox.

For those who are interested in trying the

beef directly from the farm, the Thompsons

take orders through their website. Their

products are also offered seasonally

through local multi-farm CSAs, such as

Sandhills Farm to Table. “This is where

my wife Sharon’s expertise comes in,” says

Thompson. Sharon manages the farm’s

marketing efforts, works the pre-sales, and

maintains the website. “She makes sure

customer needs are tended to and orders

effectively managed,” says Thompson. “I

couldn’t do this without her.”

The Grassfed Difference

All grassfed labels are not created equal.

Many brands actually feed their cows

grain in the last few weeks of life to boost

their weight. But the Thompson’s herd

is never given grain, and the quality

directly translates to the richer flavor and

nutrition. Additionally, the Thompsons

rotate their herds of more than 200 Angus

cattle to nearly a dozen different sections

and variations of grazing pastures where

they forage on diverse foliage.

“Comparing the sustainability of grass

finishing versus grain finishing cannot be

achieved based solely on examining what the

cow ate — be it grain or grass,” says Lauren

Stine, an Arkansas adjunct law professor

who raises cattle. “A more important

question to ask is how those animals were

managed throughout their lifetimes.”

This is where the Thompson’s reliance on

both knowledge from industry-recognized

organizations and relationships within

their local communities play a pivotal

role. The Thompsons achieved “Animal

Welfare Approved” certification for their

herd of cattle in 2010 by A Greener World,

which audits and promotes practical and

sustainable farming systems. Hilltop

24 |

Sorting meats

for market day in

Hilltop’s trailer full

of deep freezers.

Dale and Sharon

Thompson with

customers at the Moore

County Farmers Market

held on Saturdays in

Southern Pines.

proudly displays the commemorative

sign on their fencepost to acknowledge

the decade of certification and ongoing

commitment to high-welfare, sustainable

farming. “We are proud to be recognized

for our stewardship and transparency.”

According to A Greener World, small

farms like Hilltop are at the forefront of the

growing market for verified sustainable

products. “As this market continues to

expand, farmers have power within their

reach to offer trusted and verified products

to a public that is hungry for honestly

labeled meat,” the organization states.

Thou Shall Not Waste

‘Thou shall not waste’ is an important

mantra at Hilltop Angus Farm. “Wasting

no part of the animals we raise is good for

sustainable agriculture and for protecting

our environment. It’s also the right thing

to do,” says Thomson. “Treating every

animal with respect demands that we do

everything we can to use every part–and

waste nothing!” By employing this method

of turning what was once wasted into a

useful product, Hilltop recently diversified

its offerings. They now offer 100% liver

jerky treats for dogs. German Shepherd,

Holly, must be a fan.

Hilltop Angus Farm is carrying the torch

for whole animal farming. “We are working

towards establishing best practices that

can become a model for other farms,” says

Thompson. “Our world is changing. Today’s

consumers want safe, healthy products

grown in tandem with the needs of our

environment and respect for the animals

that furnish our nutrition.”

For more information about Hilltop

Angus Farm, visit hilltopangusgrassfed.

com, stay connected with the farm’s

Facebook page (@HilltopAngusFarm) and

contact Dale and Sharon Thompson at

and 910-439-5261. S

Herd Science – by the numbers

● One cow weighing 950-1000 pounds

will produce approximately 330

pounds of finished product.

● Hilltop Angus’ processor processes

up to 650 pounds of meat a week.

● Grassfed beef cooks about 30

percent faster than grain fed beef.

● At the time this article was written,

Hilltop had 270 cows and 85 calves

due in August.

August / September 2020 | 25


A Native Pollinator Garden

Hums with Life and Inspiration

A community effort thrives at the Village Arboretum

By Lesley Berkshire Bradley

If you stand completely

still looking over the field of intense

colors and varied textures, you can

see constant movement. Hundreds

of bees, butterflies, moths, wasps,

and hummingbirds whirl from flower to

flower in the Native Pollinator Garden

located in the Village Arboretum.

Nestled between the heavily shaded

woodlands and gurgling brook, and just

down the hill from the wide-open expanse

of The Meadow, is a quarter acre containing

over 6000 native flowers and grasses

designed to welcome both pollinators and

human visitors.

Creating a public garden to celebrate

native pollinators was the brainchild of

the Village Heritage Foundation, the nonprofit

which built the Village Arboretum.

“The Pollinator Garden provides a place

where people can experience nature, learn

about the importance of pollinators, and

learn about the native plants that can be

planted in their own backyards to create a

pollinator habitat,” explains Beth Franke

Stevens, President of the Village Heritage

Foundation and former head of Disney’s

Animal Kingdom.

There are over 500 species of bees in

North Carolina...many well-known, like

Honeybees, Bumble bees, and Carpenter

bees, and some, if you visit the garden,

you can become more familiar with, like

metallic green Sweat Bees, early spring

Mining Bees, and even specialized

Blueberry Bees. They are all so busy

working that they will not even bother you.

Many of North Carolina’s 175 species

of butterflies visit the Pollinator Garden

including our state butterfly, the Eastern

Tiger Swallowtail, as well as Monarch

butterflies and tiny Fritillaries.

The native flowers were chosen for

their long bloom time and fill the garden

with color from Spring through Fall. The

flowers offer nectar and act as host plants

for the pollinators.

“Monarch butterflies that are making

their 2500-mile migration to Mexico

need to feed on nectar along the way and

Fall bloomers are a great source of food

photos Lesley Berkshire Bradley

26 |

(clockwise from above) An enormous “perch rock” holds mineral-rich water for butterflies; A

bouquet of yellow brightens the path of the garden and attracts the bees and the butterflies;

Beth Franke Stevens, president of the Village Heritage Foundation, with landscape designer

Dr. Lynda Acker; An educational display within the Pollinator Pavilion; A Swallowtail enjoys his

perch among the flowers.

for them,” explains Dr. Lynda Acker,

local Monarch Butterfly expert, “The

garden is a Certified Monarch Garden

and Waystation.”

Although only 10,000 square feet in size,

there is much to explore. Photographers,

amateur entomologists, artists, whether

budding or professional, and especially

junior scientists, can investigate the full

lifecycle of these varied pollinators.

Begin a garden tour at the Pollinator

Pavilion with educational signs describing

the plants and the pollinators. Then move

to the center by the enormous “perch

rock” which holds mineral-rich water

for butterflies.

Next, follow the crunchy gravel paths

past bold-colored native flowers.

The flowers’ names are as captivating as

their varied colors and textures…Lanceleaf

Coreopsis, Prairie Blazingstar, Showy

Goldenrod, Purple Coneflower, Beard

Tongue, Pipevine, Black-eyed Susan,

Hoary Vervain, Turtlehead, Boneset,

Milkweed and Rattlesnake Master.

Moving from the garden center, the

heights of the plants increase. Around

the outermost paths, the Big Blue Stem

grasses will grow up to 7 feet high, creating

the feeling of being enveloped in a room of

swaying cerulean blue grasses which will

change to crimson in the fall.

The garden is chaotic, not groomed.

Some plants stand up straight and tall,

while others flop over from the weight of

heavy blossoms. This unruliness doesn’t

deter the bees and butterflies; they

congregate in clusters and flit from plant

to plant. Many even exhibit specific plant

preferences that are evident of you stand

still and take notice.

In the Fall, visitors can search for

caterpillars. The Monarch caterpillars will

be eating the Milkweed and the Butterfly

Weed, then they will form a chrysalis, and

finally the butterflies will emerge to begin

their flight South.

Over 400 people celebrated during the

2019 Flutterby Festival, participating in

educational activities and releasing 200

Monarch Butterflies.

This year’s Flutterby Festival will be

modified for social distancing and the

date will be announced as more Covid 19

restrictions are lifted.

“The more you learn about pollinators,

the more fascinating it becomes!”

Acker exclaims. The garden is open to the

public daily.

The Village Heritage Foundation

was established in 1993 to promote

the preservation, enhancement and

maintenance of the distinctive character

of the historic Village of Pinehurst.

For more information please visit S

August / September 2020 | 27

horse country

Collin Hobson and

Jason Vuncannon,

managing to put

traditional customer

service into the needs

of the here-and-now.

A Blend of

Yesteryear &


An all-round supply store with a foothold in horse country

By Crissy Neville » Photos by Mollie Tobias

Hey, Sandhills, did

you know you have a

centenarian in your midst?

This nearby neighbor is the

friendly and industrious

type, with deep, local roots and a proven

record for helpfulness. Handiness, too.

What’s more, this golden-ager, a spry 101

years, has a younger sister with similar

attributes. The pair’s reputation precedes

them throughout their homes in Richmond

and Moore counties — a good name

known across the Sandhills region and

the Tarheel state. Meet E.E. Vuncannon,

Inc., the circa 1919 agricultural supplier

in Ellerbe and Aberdeen Supply Company,

its subsidiary and sister-store located in

historic downtown Aberdeen. A step inside

Aberdeen Supply, or ASCO, is to tread back

in time — simpler days before super-sized

big box stores and faceless, online shopping.

“Good morning!” “Come on in.” “What

can we do for you?” are the salutations

customers hear when arriving at 201 North

Sycamore Street, the Aberdeen Vuncannonowned

site. The store name and operations

go back to when Cecil Bradley Vuncannon,

Jr., fondly called “Pete,” acquired the store

and title in 1981, effectively doubling the

business founded by the family patriarch

— Edward Vuncannon of Ellerbe — in the

early 20th century. Before a seed store,

the site served time as a tractor supply,

too. Known as “Pete’s Place” by locals for

years, the store changed management and

its moniker when fourth-generation family

great-grandson Jason Vuncannon took

the wheel — today a driving force behind

the retailer’s ongoing success. Along with

assistant manager Collin Hobson and a

dozen total employees, the staff meets

many mercantile needs of the community

and knows nearly all the names and faces

of their loyal customers that return day

after day like a record player on repeat.

The most clientele comes from Moore

County horse country — backyard

enthusiasts and Olympic riders alike —

equestrians representing every discipline

from jumping and showing to racing and

hunting. ASCO specializes in supplies for

horse, pet and garden, and not always in

that order, according to store manager and

co-owner Vuncannon. “Equine is our largest

market; we carry everything a horse needs

except tack,” he said. “Though we do sell

some basics like halters and lead ropes.

28 |

Pet sales are right up there, too. And in the

spring planting season, the garden center is

packed — especially this year due to COVID.”

The sprawling supply company accents

over an acre of land in downtown

Aberdeen — an entire city block. Along with

the main store are numerous outcroppings

of warehouses for feed and overflow, the

plant center and a hay barn. Meandering

through the vintage-oak-floored store aisles,

where bins of millet and centipede seed cozy

up next to bags of snake repellent and Sevin

dust, you might be followed by one slightly

cocky Bantam rooster named Darryl or the

friendly tail-wagger that is Blake the yellow

lab. As Vuncannon explained, the animalsturned-store

mascots were named by some

children present in the store when the pets

arrived some time back. The fur-and-feather

friends fit in nicely with the company’s motif

and love for all-things animal.

Those shopping for horse products find

shelves stocked and labeled by category.

Iron or B1 supplements? Check. Muscle

Enhancers? Check. Gut health and

weight gain products; growth, hoof or

joint supplements; grooming tools and

conditioning products; wormers, cough

formulas, ear and eye care solutions and

gut health products? Check. Check. Check.

Step into the back room to find a full

line of horse feed and hay supplements.

ASOC can supply the grain-based dietary

needs of horses whether they are fed high

protein, growth, economy or premium

brands, among others. The store is among

the few N.C. authorized retailers of the

popular Buckeye Nutrition multitextured

horse grain, a draw for many customers,

especially those native to the North and

Ohio, the brand’s namesake state. Just

like dessert after dinner, top off the sale

with snacks for your steed, made of — you

guessed it, apples. Sweeten the pot with a

jar of local Moore County honey for yourself.

With pen and paper — no computer

ordering or virtual sales here — seasoned

store employee and product purchaser

Ashley Riddle takes orders to restock the

shelves and bins when supplies get nearly

empty, a measure that keeps the feed

fresh and current. When queried about

the bestselling horse feed in the store,

the knowledgeable Riddle replied, “Triple

Crown Senior Feed,” faster than a finalround

Jeopardy contestant. The mature

feed is a beet pulp-derived product with

(clockwise from above) The entrance to

the busy supply store in Aberdeen; The

garden center is located in one of Aberdeen

Supply’s original buildings; Everything you

need to keep your horse clean, sleek and

shiny; Customer service is a constant at the

supply store.

a well-balanced gut package suitable for

almost all horses. When getting feed, don’t

forget the square-baled coastal hay right

next door in the hay barn, purchased each

week from local Sandhills farmers — also

from around the state and country thanks

to ASOC’s commitment to buying locally

and from within the USA.

Not to leave out other animals, ASOC

also sells feed and supplies for pets and

livestock of all kinds, stocking everything

from food to fencing. The garden center

is chock-full of measure-to-order seeds,

nursery plants, annuals, trees and

shrubs — everything needed to make your

yard and garden pretty and productive,

whether its seasonal vegetables or soil

amendments, whether conventional or

organic. And if it’s soil help you need,

Vuncannon offers assistance with getting

soil samples tested, too.

Vuncannon credits his customers for

Aberdeen Supply Company’s longevity and

success, taking pride in helping customers

get what they need for their horses, pets

and gardens — a dedication that runs in

the family.

Located at 201 N Sycamore St, Aberdeen,

and opens Monday to Saturday at 7:30am. S


August / September 2020 | 29

Brewington stands

before the Boys and

Girls Club’s open

kitchen, and before the

Covid 19 pandemic, a

busy one. With vision,

stamina and volunteers

alternatives were found

for distributing meals.

A Focus on Opportunities

and Access

Technology and compassion are drivers for the CEO of the Boys and Girls Club of the Sandhills

By Lesley Berkshire Bradley » Photos by Mollie Tobias

Fallon Brewington understands first-hand the value of Opportunity.

At the age of 16, she grabbed the

opportunity to attend the highly

competitive residential high school

program at the North Carolina School of

Science and Mathematics (NCSSM) even

though it would take her away from her

close-knit family.

The opportunity to access technology

and rigorous academics not available in

her rural county drove her decision.

“NCSSM changed the direction of my

life,” says Brewington.

She has spent the last two decades

ensuring others get access to opportunities

that can change their lives.

Brewington says her motivation to make

things better for other people comes from

being a preacher’s kid.

“I get my drive from my Dad. There is

always work to be done to make things

better for people who need help.”

Her first efforts to help others started

in the state credit union securing muchneeded

loans for members. She worked

her way up to an executive position in five

short years, while simultaneously earning

a Master’s degree in Education and having

30 |

the first of two children.

Next, she counseled small business

owners through the Small Business

Technology Development Center at

Fayetteville State University, an HBCU,

teaching them how to design their own

websites, use social media and sell their

products using e-commerce.

Brewington continued her efforts to

support individuals who are underserved

while at Communities In Schools (CIS),

which supports youth who face significant

challenges that impact their education.

She worked hands-on with the youth in

her home county before moving to the CIS

home office developing computer platforms

for remote training programs serving 21

CIS locations throughout North Carolina.

“I am a techie who loves melding education

and technology,” adds Brewington.

“Then I heard that the CEO position at

the Boys and Girls Club of the Sandhills

was available and I immediately called,”

exclaims Brewington, “I really wanted to

get back into hands-on work with youth.”

The Boys and Girls Club of the

Sandhills is well-established with over

650 Kindergarten-12th grade students in

the after-school and summer programs

across three locations, managed by 40

staff and nearly 120 volunteers. It is a

crucial year-round support mechanism for

the children in Moore County.

She knows that children need

someone to help clear the path for them

before the children can take advantage

of opportunities.

“Our job is, first, to make sure the kids

aren’t hungry, and that they are safe. Then,

we work with each student to help them

find the programs they like and need,”

she explains.

Each child is different, she explains, and

will need and want different things from

the Club, whether it is tutoring, learning to

manage money, exploring poetry, playing

sports or handling problems at home.

Brewington jumped in, upgrading the

Club’s online career and college program

to help kids find their best path after they

graduate high school, implementing key

fundraisers and streamlining systems.

But, in March 2020, the Pandemic hit

the Boys and Girls Club hard and fast.

The school system closed, requiring the

Club to turn on a dime and re-focus on

Already holding a

Master’s Degree in

Education, Brewington

recently completed

the course work for a

Doctorate in Education

from NC State University.

August / September 2020 | 31

A makeshift recording

studio in the Baxter

Teen Center is a place

to test the waters.

Food distribution to

families during the

Covid shutdown.

were underway, Brewington further

leveraged her technology and education

expertise to take the existing Club

programs and re-envision them as virtual

programs. Virtual programming is even

more difficult for the Club’s economically

disadvantaged members since many of

the kids do not have computers or internet

access. So, the programming needed to

include online and hard-copy versions, as

well as a computer rental program.

“Fallon doesn’t see roadblocks,” says

one community volunteer, “She just gets

it done.”

And somehow, she blocks out time for

family… taking her son golfing, helping

her daughter with homework, and

enjoying a date night with her husband

over a glass of craft beer. It is no

surprise that her morning starts

with a cold-brew protein frappe from

Java Bean.

‘My husband supports everything that I

do. We have managing our lives down to a

science. We make a great tag team.”

In addition to being tireless,

Brewington may well be prescient. Her

dissertation topic, which she chose 2 years

“I am a techie who loves melding education and technology,” says Brewington.

providing food remotely to both current

Club members and a broad swath of the

underserved community impacted by

Covid 19.

Within a few days, Brewington quickly

worked with the school system and

community members to create a process

to make and distribute over 200,000

meals from March until the beginning

of the school year. She quickly built an

online portal for community members to

place food requests, drivers to access their

routes and over 200 emergency volunteers

to schedule their participation and shifts.

Once the food creation and distribution

And, while managing the COVID

crisis for the Club’s youth, feeding the

local community, and caring for her own

family, Brewington somehow managed

to complete the coursework for another

advanced degree, a Doctorate in Education

from NC State University.

She says she does not need much sleep.

Brewington is also deeply involved

in the community. True to form, she is

fully immersed as President of the Junior

League of Moore County, President of

Moore Young Professionals and a Board

member for Habitat for Humanity of

Moore County.

ago, investigates how to improve online

professional development using virtual

reality. Clearly a topic well-suited to this

new era of remote education but most

important for Brewington, virtual reality

will ensure more people have access

to opportunities.

Brewington says she was a Daddy’s

Girl. Her father passed away when she

was away at NCSSM for high school, so

he has not been here to see how she is

helping people, but he continues to be her


“I always make sure that my Dad would

be proud.” S

32 |

garden auto trends family fashion

Veronica Lloyd of Monkees

models a yellow midi dress

made by a sustainable brand

that give 2% of their sales to

environmental organizations.

Photo Amy Rae + Co


& Airy

Looks that lead into

a warm fall

See page 40

August / September 2020 | 33


‘Birdscaping’ Your Backyard

Creating private bird B&Bs

By Christine Hall


have always taken

delight in feeding and watching

birds move about the yard. I find

it relaxing to observe the feathered

wonders search for their favorite

seed or berry in the comfort of our home

landscape. And I adore the quick problemsolving

skills of the neighboring squirrels

that zip down and around the pines in our

back lot.

As my thoughts turn from summer’s

bounty to fall’s stillness, I begin to wonder

how the changing landscape will affect

our resident birds. My pondering led to a

phone call with local experts Jon Davis,

proprietor of Wild Birds Unlimited, and

Susan Campbell, a park naturalist at

Weymouth Woods.

Davis’ store provides Sandhills residents

access to expert advice, resources, and

supplies for their backyard birding

adventures. Susan Campbell’s passion lies

in hummingbirds and she has conducted

research, bandings, and pollinator bird

projects in the Sandhills and across the

state for more than 20 years.

Here are some things I learned:

● If you are nature-minded, chances are

you already have a birdfeeder in or around

your yard. If you do not own a feeder,

chances are that your shrubs, trees,

and other foliage are already acting as

one. Manmade feeders are an invaluable

supplement to a bird’s natural diet.

Supplement is the operative word, as birds

only default to feeders when they cannot

scavenge adequately on their own.

● While birds may seem less conspicuous

this time of year, many are still present,

as are their basic needs. There is a

common misconception here in the South

that the birds we see in our landscape

will eventually fly the coop and migrate to

warmer grounds. Except for birds such as

the Baltimore Oriole and hummingbirds,

Photos Christine Hall

34 |

many birds in our area remain hunkered

down right where they are. We just do not

see them as much in the winter. Fall does,

however, bring migratory species that

pass through our neighborhoods looking

for sustenance.

● Birds are competing with squirrels,

mice, raccoons, bats, bees, and more

for reliable food and drink. In October,

November, and December, all are

fueling up for the winter, which creates

vast competition. Another common

misconception is that when birds are

feasting on our feeders, it is because they

are lazy. Or we may think, “Boy, they

have it good!” This is far from true. They

are only frequenting your source because

they must due to lack of sources in their

natural environment. Your feeders are

in fact saving the day! Bird feeders are

also a natural barometer for measuring

dependency and need in our landscapes.

● Migration season for birds in our region

begins in early August and September. We

will notice squirrels start burying nuts in

hidey-holes and birds feeding on seeds and

insects in copious amounts. It is critical to

limit pesticide and herbicide applications

during this time, as the chemicals wipe

out hosts of insects that are critical bird

fuel. If you must use pesticides, never

spray blooming plants and spray only in

late afternoon when bees and birds are

less likely to be foraging.

Davis and Campbell insist most any

property can be made attractive for birds

to ‘overwinter’ in by offering adequate

water, shelter, food, and nesting resources.

Creating your own ‘Bird B&B’

● Employ native plants. Native

grasses and plants boost your backyard

ecosystem by offering winter fruit, seeds,

and an insect all-you-can-eat buffet. It

can be as simple as a few shrubs or even

one carefully chosen tree. Bountiful

catmint, native black-eyed Susans, and

purple salvia don the area for the birds at

our home.

● Leave brush piles. Use any woody

vegetation from pruning to form protected

areas where birds can nest and feed.

Experts recommend holding off on fall

clean-up all together, noting that when

people trim too early, they remove valuable

natural resources that can provide food

Native black-eyed

Susans thrive in the

foreground of this

backyard bird mecca.

and shelter through the winter. Leaving

perennials and ornamental grasses

standing until just before spring does

the trick.

● Offer fresh water. If you do not

own a birdbath heater, never fear. Float

a small ping pong ball in the water. Its

subtle movement in the breeze will stall

freeze. It is said that the sound of running

water, such as from a fountain or pond, is a

strong attractant for birds and will pull in

migrants such as warblers and thrushes.

If you’re inspired to create a haven

for wildlife in your own yard, visit where

you can view more photos, tips, and even

get ‘certified.’ Family-friendly activities

can also be found and downloaded at Sandhills

residents can also connect with news from

Carolina Bird Club (CBC) in Raleigh at or by writing

CBC headquarters at 11 West Jones

Street, Raleigh, North Carolina, 27601. S

Another view of this

welcoming birdscape

where food is


August / September 2020 | 35

auto trends

A 2021 Mustang

Mach-E GT Electric

SUV at the Los

Angeles Auto Show.

Auto Trends Driving the Future

How the Sandhills is embracing the changing car market


Even without the

influence of the coronavirus

pandemic, the automobile

market has been changing

with shifts in consumer

demand patterns as well as innovations

and new options the manufacturers

are introducing. In the Sandhills, even

though we reflect the national changes,

local experts expect three auto trends

— expansion of electric vehicles, better

safety features, and increased vehicle

integration with online updates — to be

significantly important in the near term.



Electric vehicles are becoming more and

more commonplace in the Sandhills.

Sometimes only a Telsa initially stood

out, but now so are other models. More

than 40 different models using some form

of electric power are available, and others

are being rolled out this fall.

In late 2020, a new battery-electric

crossover four-door SUV will have the

Mustang name on it, and it will scoot from

0 to 60 m.p.h. in 3.5 seconds. “It’s getting

a lot of publicity now,” says Mike Thomas,

who has sold cars for 36 years in the

Sandhills and is now a leading salesman

at Cooper Ford in Carthage. “People are

reading about it, which has generated

internet leads and phone calls for us.”

Other electric models are also promoting

their quick acceleration as well as faster

charging times and increased range.

Industry analysts expect that electric and

hybrid electric vehicles will account for

about 30 percent of the cars on sale by the

year 2025.

As the popularity of electric vehicles

36 |

has been growing, the number of charging

stations in the Sandhills has been quietly

expanding. Of course, some dealers

have charging stations, and overnight

accommodations such as Residence Inn

in Southern Pines and the Carolina

Hotel in Pinehurst have added them too,

but they are also now being placed near

shopping and other destinations, such as

at the Southern Pines Public Library and

National Athletic Village.

The first charging stations in Pinehurst

were installed in late 2012. Duke Energy

Progress provided the two stations and

paid for their installation in a cooperative

arrangement with the village. In the

parking lot at the Village Green, they are

free for electric automobiles to use on a

first-come, first-serve basis. Expect more

charging stations to be added in our area.

More than half of the 16,000 charging

stations in the U.S. have been built since

2015. Many are searchable online and

through mobile apps and GPS devices.

The interior of a

2021 Ford Mustang

Mach-E, all-electric

SUV crossover.


Driver assistance technology is a new

buzzword that’s gaining a lot of attention,

particularly since the manufacturers are

adding safeguards to make sure that

drivers don’t abuse it.

General Motors has already introduced

the Super Cruise technology, which is

a hands-off autopilot system that can

steer, brake and accelerate on its own

when specific conditions are met. It is the

culmination of driver aid features such as

adaptive cruise control and lane-keeping

steering assistance that were developed

recently. Super Cruise works on only

approved highways that have been laserscanned

with millimeter accuracy. For

the new model year, GM is introducing it

in seven cars in addition to Cadillac that

recently added it. It is also adding 70,000

more miles of roads that do not feature a

defined divide in the roadway.

The technology is “useful on interstates

and for long-distance driving,” says Ian

Longfellow, sales manager at Clark

Cadillac Chevrolet in Pinehurst, but “it’s

not easy for us to demonstrate because

the main highways are not close by.” The

nearest road where the technology is

applicable is Interstate 73/74, and other

interstates in the state where it can be

used include 40, 85, and 95.

Similarly, Ford has developed Active

Drive Assist that enables hands-free

driving on more than 100,000 miles of

divided highway under certain conditions.

It is also an evolution of adaptive cruise

control and lane-centering technologies

and will be offered on several vehicles,

including the new electric Mustang.

The lane assist feature, which has been

available for a few years, is opening more

willingness by customers to consider other

driver assistance technology, says Thomas

of Cooper Ford.





between a BMW

key fob and an


The Internet of Things (objects that “talk”

to each other) will continue to transform the

automotive sector. Not only are connected

cars providing more entertainment

options and safer rides, they are fueling

August / September 2020 | 37

View of the interior

of a luxury Cadillac

crossover SUV

with Super Cruise


a multi-billion-dollar data industry.

Internet– and cloud–connected cars

already transmit lots of data — up to 200

megabytes daily.

Thanks to this connectivity, many

software-reliant components, such as

electronic control units, are routinely

updated. Over-the-air software fixes for

literally every system — from battery

performance to suspension lifts — can

improve vehicle performance, too.

Many car shoppers are already aware

that this new technology is available.

“Customers do a lot of research online

before coming to a dealership,” says

Longfellow of Clark Cadillac Chevrolet.

“Car updates are like getting an update

on your phone. You get a message, can

schedule the upload when it’s convenient,

and then have the latest and greatest

when it’s needed.”

Another benefit is predictive maintenance.

Computer chips and sensors throughout a

connected car can collect performance data.

After the data is processed in the cloud, a

prediction on when a part might require

maintenance can be sent well before it fails.

Thomas at Cooper Ford adds: “The

FordPass app lets an owner use a phone

to check a vehicle’s status, and it gives

updates on when the next service is needed

and has other remote features, too.”

Some automakers such as Audi offer an

a la carte menu of options that permit you

to buy features on demand. Customers

can continually customize a vehicle to

their individual requirements in the

areas of driver assistance systems and

“infotainment.” Functions can be obtained

for varying periods — monthly, annually

or permanently.

What else is on the horizon? Apple has

created a digital key using an iPhone or

its watch that opens and starts vehicles.

The first automaker partner is BMW, but

Nissan and other industry groups will

bring this feature to more cars soon. Stay

tuned for these changes. S

Driving with an Apple

watch with a hold on a

Nissan steering wheel.

38 |


Homeschool Inspiration

from the Trenches

By Christine Hall

Photo Christine Hall

Sitting on the porch,

two friends exhaling laborious

sighs as we watched our children

jump sprinklers, trap toads,

and slide down inflatables.

“How has your week been?” I asked my

neighbor, Amanda. “Well, today was a

good day. And three really bad days—all

rolled into one,” she quipped with a poker

face. We both ‘clinked’ our glasses of water

in solidarity. Or were they hard seltzers?

Who is to know?

This summer has undoubtedly been

different. It was really a ‘second summer’

of sorts—one that burned hot on the heels

of 2020’s ‘first summer,’ brought to us

by COVID-19 closings and restrictions.

And it has been exhausting. Adding to

the emotional trauma were the mounting

pressures and restrictions placed on backto-school

guidelines. This sucker punch to

the gut had forced me, and maybe other

parents, to wrap our brains around the

idea of homeschooling our children.

To navigate this new journey, I put my

investigative nature to work and chatted

with some local parents who had “been

there, done that” in the homeschooling

world. As their veteran answers and

advice came rolling in, the ambiguity that

I felt in my heart began to wane and my

imagination opened to the opportunities

and surprises that awaited my family on

this journey. The insight you are about

to read injected inspiration into my once

wonton hopes for schools to fully reopen

and everything to be back as it once was.

Courtney Boyer, therapist, and

mom of three, offers the following

advice on how to “orient our

brains” to tackle the challenges and

opportunities ahead.

“Right now, it feels like a lot of things

are uncertain, unpredictable, and

overwhelming. Guess what does NOT like

uncertainty? Our brain,” says Boyer. She

insists our brain thrives on predictability.

It loves to know what to expect and

when to expect it. When plans change or

remain unknown, it can cause a cascade of

physiological and psychological reactions

(i.e. stress). “We can't change this about

our brain,” Boyer explains. “But we CAN

change how we choose to react to it and

how we ‘show up.’”

A few helpful insights from Boyer:

1. Ask yourself every morning before

you get out of bed, how do I want to

show up today? Who do I want to be

today? Do I want to be angry and bitter

that I am stuck homeschooling my kids?

Or do I want to demonstrate that when life

hands me a whole bunch of lemons, I make

a delish lemon drop out of them? Having a

game plan before your day begins is critical.

It sets the tone for the rest of your day.

2. Focus on the things you can

control. Maybe you cannot control when

(or if) schools are opening. But you can

control how you choose to respond to the

situation. You cannot control how your kids

will handle a new school year at home, but

you can control how you communicate your

plans to them.

To help squelch our insecurities, Boyer

reminds us that in a homeschool setting,

WE get to choose what we want to focus on,

and what is not as important. “But none of

that matters if you are resentful, stressed,

and overwhelmed. Your kids will pick up

on it and follow suit,” she warns.

Other local moms share their top tips

and encouragement for new homeschool



› “Schedule! Schedule! Schedule! Make a

routine. Even though we are home, we

still started on the dot at 7:30am. We

finished by Noon. And we were free!”

— Sanna Nassar, mother of four

› “Trying to find a routine that fits each

of my three children's needs, strengths,

and weaknesses has been our biggest

challenge. Yet, getting to experience

their natural learning environments

firsthand instead of reading about it on

a report card has been so rewarding.”

— Amanda Stewart, mother of three

› “If you are choosing to homeschool,

enter into the process consciously

intending to have patience and

sometimes, uncomfortable flexibility.”

— Alison and Jared Stevens, homeschool

parents of two

› “When you are selecting a curriculum,

consider finding something your

children would NOT be able to study or

do if they were in a brick-and-mortar

setting. This is key because if you are

simply going to have them home and

teach them what the brick-and-mortar

locations are pushing out, you may miss

a huge opportunity.”

— Mary Katherine Davenport, mother of three

August / September 2020 | 39


& Airy

Looks that lead into a warm fall

Boho Blue Floral Dress

made by Bishop + Young,

$145; Gold Necklace by

Hazen & Co. 14-karat

gold-plated, $320; Gold

Bangle Bracelets by

Hazen & Co. 14-karat

gold-plated, $80; Brown

Combat Boots by Frye,

$398; Handbag made by

Lyla Renai Italian leather,

$78; all at Monkees.

40 |

Mint Midi Dress by

Amanda Uprichard,

$242; Lilac Earrings

by Federika Padula,

handmade in

Venezuela, $138; all

at Monkees.

Photography: Amy Rae + Co

Makeup Artist: Brittani Baca (Bella Rae Beauty)

Models: Ginny Lloyd, Veronica Lloyd and Mimi Bahur

August / September 2020 | 41

Yellow Midi Dress by

dRA (an eco-friendly

brand that gives 2%

back to environmental

organizations), $178; Tan

Fringe Shoes by Brenda

Zaro made in Spain, $128;

Black Gold Earrings by

Mignonne Gavigan, a

local designer, handmade,

$225; all at Monkees.

42 |

Village Fox/Ikonic

Collection: Sultry Pant,

satin white draped relaxed

look, $129; Aria Cami,

black satin with lace detail,

$89; 24-karat gold-plated

necklace layered with

water pearls, $78;

Claire Multi-Strand Ring,

$38 (right hand); Etty

Pearl Drop Earring with

pearl, $38.

August / September 2020 | 43

Village Fox/Ikonic

Collection: Artel White

Satin Cami with organza

detail, $89; Bohemian

Triple Layer Necklace, $78;

Cargo Dress Pant, $99;

Elizabeth Wavy Ring, $34

(left hand); Gold-plated

Giselle Cuff, $78

Village Fox/Ikonic

Collection: Cream Satin

Aria Cami with lace

detail, $89; Persian Skirt

with Animal print midi

style, $119; Montgomery

Waterpearl Bracelet,

$78; Elizabeth Wavy

Ring, $34 (right hand);

Arrow Head necklace

with facetted black

crystals, $78; Celine

Minimalist Bar Drop

Earrings, $34.

44 |

Giff Fisher manning

the grill at his

catering company.

The Casual Allure of a

Pig Pickin’

Bonified tips from a gifted cook

with a knack for hospitality

By Elizabeth Sugg » Photos by Mollie Tobias

August / September 2020 | 45

Some people

have a gift for

throwing a party,

and Giff Fisher

is one of them. An

“almost” Sandhills native,

he and his family used to

spend part of the year coming

to North Carolina because

his father loved to play golf,

finally settling when he was

in elementary school. Never

an overall serious student,

after a stint at UNC-Chapel

Hill, Fisher began working

construction while attending

Sandhills Community College,

and ultimately finished at

East Carolina. Maintaining

some of his independence for

pursuits like shooting and golf

that he still competed in was

important to Fisher, so he was

always willing to work hard

and figure out how to make a

strong buck, and he became


It was 1975 and Pinehurst

did not have liquor by the drink,

so private clubs were all around

as a convenience for members

so they could keep their alcohol

on hand in a place they could

come in and have a drink with

friends. The downstairs of

what is now Dugan’s Pub in

Pinehurst became available,

and Fisher opened up his

private drinking club called

The White Rabbit, so named for

the famous Tennessee saloon at

the Jack Daniel’s Distillery.

The bridge from running a A 25-year-old Fisher the night he took over the grill for his first pig pickin’.

club to becoming White Rabbit

Catering Company happened

because, well, Fisher had to do a hat trick to save a pig pickin’ he the helm of a pig roast for 300, and 43 years later, it is far from

was hosting as a thank-you for all the members who had joined his being his last. Having observed various stages of the sometimes

club. The year was 1977 and, never having cooked a pig, Fisher 16-hour process recently, it is clear that there is a natural affinity

hired someone recommended to do it. They got along like a house Fisher has for this outdoor cooking feat, a rhythm to a method

on fire, sipping cold beer as tips and know-how were swapped on that over time has become second nature to him.

the method of roasting a whole hog, and on this night with music The lore of that White Rabbit shindig had Fisher’s phone

by The Spontanes in the background, three were being cooked. ringing nonstop for all sorts of occasions where a pig pickin’

The cook’s sips must have been bigger than Fisher’s because by was called for. After balancing the private club with catering

mid-afternoon he had dozed off into a lengthy stupor, and Fisher opportunities and now dating the woman he would marry at age

had to finish cooking the pigs himself. That was his first rodeo at 28, Fisher decided to sell the club yet still maintained the White

46 |

Rabbit name for his caterings. He balanced that with selling real

estate part-time for many years before opportunities meant he

could go full-bore into the hospitality industry.

One of the founders of Pinehurst National, a career highlight

in Fisher’s over 40 years in the business was doing the food at

the golf course’s opening events and serving two meals to Jack

Nicklaus, National’s (now Pinehurst No. 9) designer. One night

was quite a challenge — “try serving meals to 500 people with no

power!” Nicklaus took an extra serving of peach cobbler for the

plane ride home.

There are many signature events throughout the Sandhills for

which Fisher’s cooking style has set the tone for decades. His

repertoire runs along an outdoorsy, masculine vein — oyster

roasts, game dinners, elegant menus, yes, but ones with succulent

meats and side dishes that are more classic than trendy. Fisher’s

background with the private bar means that he knows how to

play host when he is catering, and his two main staff, Beth Eilert

and Lynn Harris, have a similar friendly but in-charge manner

as well.

Fisher is a significant figure in the development of good food

and service in and around Moore county. The experience of

watching him prepare a whole hog, the resulting pork so tender

and delectably flavorful right off the grill, was a gift. And Fisher

is one of the Sandhills’ gems.

A footnote: The White Rabbit Catering Team recently won the

3rd Annual Richmond County Clay Shooting Classic, and he and

Harris got in some good turkey hunting this spring in between

all the pig roasting and interviews. Fisher is still striking a

balance that fits him to a tee. S

Jack Nicklaus

with Fisher and

his wife Susan

at National’s

opening in


Fisher with


colleagues and

friends, Beth

Eilert and Lynn


Fisher’s father

Robert C. Fisher

was a college

golfer at Yale,

even playing in

the 1935 U.S.


August / September 2020 | 47

A man of many

grills, this one is

made by BQ Grills

of Elm City, NC.

A Sandhills

Pig Pickin’ How-to

Photos by Evie Sugg

Prep time: 1 hour

Cook time: 12-15 hours — Giff says “low and slow”

Total time: 13-16 hours

Serves: Up to 100 people

The Pig and the Coals:

● 120-140 dressed weight hog for best yield and flavor

● 60 pounds of charcoal briquettes depending on the

weather, fatness of hog, etc. Fisher adds hickory nuts or

chips on top if using charcoal for smoke and flavor. If you

soak them in water before adding, they will smoke and not



Step 1: Place 20 pounds of coals in the barbecue cooker (add

charcoal as needed during cooking process), divided into two

piles on left and right side of cooker. Pour charcoal lighter

fluid on the briquettes and ignite, or use a charcoal chimney

to bypass the lighter fluid. Let the charcoal burn until a fine

white ash covers the briquettes.

Step 2: Split open the whole dressed pig into two halves for

ease in turning.

Step 3: Place a heavy gauge wire screen or rack about a

foot above the coals. Place pig halves on rack skin-side-up.

Close lid of the cooker. After two hours Fisher adds coals to

maintain heat.

Step 4: Try to maintain a 250-degrees Fahrenheit grill

temperature. It will go up and down as you add coals.

Step 5: Flip pig after 5-6 hours to skin-side-down.

Getting ready with

the pig that has been

butchered in halves.

A great sense of

humor, when Fisher

sees this photo he

quips, “Perhaps I’m

rehearsing Broadway

show tunes, too.”

48 |

Step 6: Cook 6-10 more hours until done (an internal

temperature of 170-degrees Fahrenheit), adding more coals

as necessary to maintain heat. After cooking several hogs

Fisher says you develop a “feel” for when the pig is done, and

sometimes he will not reach for a thermometer. He says to

remember that the shoulder is the last part to get done, so

check for doneness there.

Step 7: Once cooked, slice or chop the meat or allow guests

to pull meat from the bones. Serve with the East-West Sauce,

a blend of the ketchup from Lexington-style sauces and the

eastern NC-style with apple cider vinegar and red pepper, or your

favorite sauce on the side. Fisher encourages people to enjoy the

natural smoke flavor of the meat before adding the sauce.

20 pounds of charcoal

divided with space

in the center to not

overcook the tenderloin

and mid-sections of the

pig. Place hams and

shoulders over the coals;

for midsections you

want indirect heat.

Extra coals are

ready in a barn

shovel as coals in

the cooker die out.

Keep maintaining

225- to 250-degrees.

The temp will spike

higher when you

add coals.


Hog placed on grill over

hot coals, meat-side-down

with legs facing rearward

to make turning the pig

easier after cooking 5-6



Pig is cooked and

ready to be “picked”

off the grill, or

chopped up and

served elsewhere.

East-West Sauce:

● 1 gallon apple cider vinegar

● 1 28-ounce bottle ketchup

● 2 ¾ cups firmly packed brown sugar

● ¼ cup garlic powder

● ¼ cup salt

● ¼ cup crushed red pepper

● 1 tablespoon ground black pepper

● ½ teaspoon ground cloves


Checking temperature

during cooking is

important. Try to

maintain 250-degrees

or so, adding coals as

necessary. The amount

needed depends on the

temperature and depth

of red ash in the cooker.


Chopped and ready!

Make sure to have your

favorite sauce warmed

up and on the side.

East-West Sauce Instructions:

This recipe is one by Al Carson of Raleigh

who got raves on Food Network. As

it goes with many cooks, Fisher is not

ready to part with his “secret sauce”!

Step 1: In a 6-quart stainless-steel pot

over medium-high heat, combine all the

ingredients; bring to a boil. Reduce heat

to low and simmer for approximately

15 minutes or until crushed red pepper

sinks. Turn off heat and let stand, about

30 minutes. Sauce may be refrigerated

for up to 2 weeks.

3 6

Step 2: It should be bottled hot, not

boiling. Just hot enough that the

bottles are hard to hold for more

than a few seconds. Fill bottles within

1/2 inch of the top. By bottling hot,

it will seal itself. Does not need

refrigeration until after opening and

then only to protect flavor.

August / September 2020 | 49

A house built around its

kitchen: branching steel

and bubble chandelier,

more art than light

fixture, floats above

ancient heart pine floors

supporting islands made

from natural quartz slabs.

Salt of the Earth

A house made for a chef

By Ray Owen » Photos by Mollie Tobias

50 |

Milton Pilson is a

hard workingman, driven

by the fire that's in him.

Such tenacity has led to

widespread recognition

of his culinary talents, a reputation forged

over the past 25 years at 195 American

Fusion Cuisine in Southern Pines. Selfmade

in a way that few others are, he has

been guided by a powerful inner compass

and strong aesthetic sense.

When it came time to create a new

home for himself in Weymouth Heights,

all aspects of Pilson’s life converged: an

appreciation of modernity; a love for art,

classic cars and cooking; and a rise from

modest means on a path of self-discovery.

The bones of the place are old, originally

a shingle frame Colonial Revival designed

in 1922 by famed New York architect

Aymar Embury II. By the time Pilson

acquired the property in 2017 it was

in serious decline, requiring complete


“The house needed a lot of work,” says

Pilson. “I looked it over and decided

the central core was the part to save in

the restoration. The back bedroom and

bathroom were falling down with a poor

foundation, and the structure had been

added onto over the years.”

“I talked with a couple of builders who

were contractors and Decker, my daughter

Anna’s husband, designed the floor plan.

He had gone to engineering school and he

took my ideas and drafted a layout.”

The design was constrained by the

function needed for specific areas and,

according to Pilson, it was a total team

effort. “I think I’ve always liked to work

that way,” he says. “In any case, Decker

was really the one that started the thing.”

“To finalize our plans, I called James, a

guy who’s done work for me over the years,”

says Pilson. “He’s not a contractor; he’s

just a framer but knows everything about

the building trade. James reviewed our

drafts and suggested adjustments to align

dimensions with standard room sizes.”

The open concept plan created a living,

dining and kitchen area that transformed

the interior into something bigger and

brighter with a light-filled central island

and cooking space, the most prominent

feature in the room.

August / September 2020 | 51

(clockwise from above) A Wolf range anchors

the professional kitchen; Another view of the

stylishly minimalist kitchen bathed in white;

A locally-crafted heart pine table defines the

dining area, illuminated by a saucer hanging

ceiling light designed by George Nelson.

The painting is by Jason Craighead, one of

Raleigh's most prominent artists. Centerpiece

bowl by local artist Temple Thorneburg.

“It’s actually one big kitchen,” says

Pilson. “I could take a lot of stuff down and

be a bit more minimalist, but I constantly

use a lot of it day-to-day. In my daily life,

almost every meal is prepared as cuisine

and I like to take pictures of pretty much

everything I make.”

On one end of the living room there

had been a little brick patio that wasn’t

making the cut, so they replaced it with

a mudroom to create an interesting point

of entry into the main room. Off the back,

they made two small bedrooms, bath and

laundry rooms.

“In the kitchen area, we decided to

push the wall out to create a dining area

looking out onto the backyard,” says

Pilson. “We added a small hallway on one

end of the structure leading to the master

bedroom suite with a bathroom, sauna

and walk-in closet.”

“This floor is probably 150 years old. It

came out of a warehouse in Sanford, from

the big beams that held the structure up.

For the ceiling, I wanted to do tongue-andgroove

because it helps date the house

52 |

Master bedroom with

a Duxiana bed from

Opulence of Southern

Pines resting under a

painting by Charleston

artist Dean Johnson.

August / September 2020 | 53

Master bath with

Ronbow vanity sided

by a contemporary

work from Durham

artist Elizabeth Marion.


soaking bathtub.

Landscaping for the

grounds by John Futrell

of Common Ground

from Greensboro, NC.

Meagan Cook also

helped with plantings.

Covered back

patio designed by

homeowner Milton

Pilson and his

daughter's husband,

Decker Platt.

even though it’s actually new. I like the

openness of it.”

The gallery-like rooms provide the

perfect setting for Pilson’s collection. “I

don’t know that I always liked art, my

interest grew over time. When I visited

places, I’d stop by a shop or studio and

ended up buying a lot over the years. Now

it’s nice to be able to sit back and enjoy the

different pieces.”

His life wasn’t always like this for

Pilson, and in many respects the house

is a testament to who he is as a person.

Raised on a farm in Cameron, his family

produced tobacco, sweet potatoes and

other vegetables. A desire to move past

the rural boundaries of his background

accounts for his interest in modern style.

“Our house had holes in the sheet rock

with cracks in the floor and blocks holding

it up,” describes Pilson. “I ended up leaving

home just before turning 17, bought a

Volkswagen Karmann-Ghia for a hundred

bucks and started a Greensboro Daily

paper route and finished high school.”

“Having a family was one thing

that got me into cooking. My wife had

responsibilities and with children someone

had to cook. Running a restaurant is

completely different. You’ve got to really

love it to put in the hours needed to put out

a fresh product. In terms of my abilities,

I’m happy with what I’ve achieved.”

“I think I discovered myself along the

way; this (home) is where I’d like to spend

the rest of my life. Green beans, sweet

potatoes, a little white beans cooked

all day with some onions and jalapeno

peppers – I’m good.” S

54 |

Wide view of

backyard with

custom designed

outdoor living

space and pool.

Entrance to the house

designed by Aymar

Embury II in 1922,

retaining its original

window and door


Dramatic agave

rosettes set

among rocks

beside the pool.

August / September 2020 | 55

Backyard Chickens are


Domesticity inspires a new family pastime

By Elizabeth Sugg » Photos by Lynn McGugan

56 |

The original section of McGugan’s chicken

coop is on the far left marked “Fowl Play”.

Look closely at the repurposed doors and

windows used to extend her chicken house.

The righthand building belonged to a friend

and was moved to the property.

An outgrowth of

our home sequestering for

most of us has been quite a

bit more cooking, planting a

summer garden (or a more

extensive one), and for some, hatching a

few backyard chickens. Lynn McGugan

of Southern Pines reached out about this

burgeoning family activity throughout the

Sandhills when she placed a call for more

chicks for her coop to Aberdeen Supply

and the new arrivals were already gone.

Another source, Tractor Supply Company,

said to come quickly because the chicks

were flying out the door…figuratively,

not literally. McGugan has been raising

chickens for 10 years, a hobby she began

shortly after she and her husband settled

onto a farm in horse country, and with her

trademark sense of humor named her coop

Fowl Play.

“They are soothing to have around,”

McGugan explains. “Taking care of them

ties into farm life, waking up early, having

a routine, plus they eat bugs and we have

fresh eggs every day!”

Her long rectangular coop has been

added onto through the years. Look closely

and you will see that the structure is made

of old doors and windows patched together

Coexistence: Two Silkies

and an Australorp.

August / September 2020 | 57

Blue plastic containers

are a clever way of

creating nesting bins

that are easy to clean.

Lots of textures and

things to climb on,

even a tunnel to travel


with McGugan’s homesteading vision.

Vintage style for her backyard chickens!

What began as a hen house and walking

area on the far left (page 56) grew into a

more extensive enclosed space as McGugan

increased the number of hens she wanted

to raise. A longtime friend gave her the

small shed on the far right that is now the

hen house. Her brood of chickens is a mix

of Rhode Island Reds, Araucanas which

lay distinctive green eggs, black Sex-links

and a few that are “supply store” hens with

no distinguished family background, and

they all get along well. McGugan uses her

original coop area for new chicks, keeping

them separated until they grow large

enough to integrate with the others. She

had just merged some new chicks into her

flock as she has some hens who are about

five and six-years of age, a long life for a

chicken, and she wants to keep her number

on hand around 15.

“I think with Covid a lot of people

are home with their kids, and raising

chickens is a great family activity, teaching

responsibility and having fun with it,”

McGugan says.

There are lots of ways to build a

58 |

The round coop features

an enclosed indoor space

for the chickens, and a

circular outdoor space

that is protected.

A happy flock in their

coop with a view.

August / September 2020 | 59

(top) Michael, a Silkie, on the run to

something good to eat. (left) An Australorp

finds a sunny private spot to lay her egg.

(bottom) Mollie is a Silkie rooster, and enjoys

the Australorp matriarchs, some of the older

chickens in the Acker brood.

coop. Lynda Acker, another backyard

chicken enthusiast, suggests a website for ideas on styles

of coops, and likes their friendly approach

describing the nuts and bolts of getting

started. She, too, sources her chicks from

Aberdeen Supply and Tractor Supply

Company as well as Carthage Farm

Supply. A professional landscape designer,

Acker’s coop and hen houses coexist in a

large, wired-in garden space with various

greenhouses. Apples and tomatoes that fall

or have a bruise become market fare for her

chicks. McGugan agrees, “They are great


In addition to her own coop, McGugan

shared photographs of two styles that

belong to her neighbors that she thought

had good bones and ideas for people

considering raising chickens. A large

round coop features both indoor and

outdoor spaces, its circular shape adding

an attractive dimension to a backyard

space. Another coop is a transformation of

an existing outdoor building in which the

owners built lots of things to climb on and

tunnels to walk through for entertainment.

Rather than wooden nesting boxes, a row of

large blue buckets house the chickens when

they are ready to nest and lay their eggs.

You never know where this newfound

domesticity may lead, but if you enjoy fresh

eggs sunny side up and would find some

soft clucking in the background a peaceful

sound to keep you company, you may

consider checking your town’s regulations

and raising a few backyard chickens. To

borrow McGugan’s adjective, “soothing”

sounds pretty good. S

photo Mollie Tobias

60 |

dining out in the kitchen from the vine restaurant guide


A grilled flat iron steak

sourced from Brasstown Beef,

a family farm in western

N.C., at Scott’s Table.

photo Grant Larsen

August / September 2020 | 61

Scott’s Table

Inspired Carolina roots showcase the best of farm to table

311 SE Broad St.

Southern Pines, NC


By RAY LINVILLE » Photos by Grant Larsen

Julia Child tells us:

“You don’t have to cook fancy

or complicated masterpieces, just

good food from fresh ingredients.”

This principle and others promoted

by culinary trailblazers have inspired

chef Scott Margolis and his wife Karen

well before they opened Scott’s Table in

Southern Pines in 2017.

“He learned from Julia Child how to be

innovative and remains inspired how she

made upper-level cooking accessible to all.

At the Culinary Institute of America, Scott

got to meet and work with her,” she says.

Even before attending the institute

where he graduated first in his class, Scott’s

culinary skills had been nurtured as early

as age 15 when he got his first job in the

restaurant business. Along the way he has

gained inspiration from Child and other

legends known for using local ingredients

and pioneering cuisine innovations.

Their quotations are selectively placed

throughout Scott’s Table, and they inspire

the creative choices on the menu.

Planning a creative dish takes more

than inspiration. “Scott listens to what

the guests are asking for, looks at what’s

available, talks to the farmers and

ranchers, and considers the season. Then

he reflects on how a dish can be presented

in an elevated way so it creates a ‘memory

trigger,’” says Karen.

Among the delectable main courses, the

wild mushroom ragout is a standout. It

starts with N.C. wild mushrooms that are

served on roasted carrot polenta cakes with

roasted peppers and a balsamic vinegar

reduction. It (as are all main courses)

is accompanied with fresh seasonal

vegetables and the choice of soup or salad.

“It’s not something you see any place

else, and it shows Scott’s creativity. Its

Very modest about his

path as a chef, Scott

Margolis graduated first

in his class at the Culinary

Institute of America.

presentation is so gorgeous and colorful,”

says Karen.

“Our best seller is the crab cake entrée

made from North Carolina crab meat

purveyed from Pamlico Sound. Scott is the

only one who knows the recipe. He handprepares

it all himself. He probably has

patted 7,000 to 8,000 since we opened —

all by Scott’s hands,” she adds.

Served with lemon tarragon rice

and lobster sherry cream sauce, it has

been pleasing guests since Scott’s Table

first opened.For smaller appetites, the

signature sandwich is a crab cake served

on a Bianco roll with lettuce, tomato, onion

and lobster sherry spread. All sandwiches

come with the choice of a side (but strongly

consider the homemade coleslaw or Scott’s

red potato salad).

A special item on the menu that also

demonstrates the restaurant’s Carolina

“We want to create a warm, inviting experience,” says Karen Margolis.

roots and its farm-to-table approach is the

Farm Burger with the meat purveyed from

Brasstown Beef, a family farm in western

N.C. that has received global recognition

for its animal husbandry practices.

“It’s all the good stuff from the farm

on one burger. Brasstown Beef has been

with us since the beginning. The rancher

is a veterinarian, and they have superior

62 |

(clockwise from above) The Margolis family makes a point to eat dinner together before

the evening shift begins — from left to right, Chef Scott Margolis, son Michael and Karen

Margolis; The Farm Burger features bacon jam in addition to the bacon strips and a fried

egg, and is pulled together with melted cheese; A frozen peppermint cheesecake with an

Oreo crust defines cool and refreshing.

beef products. Everything an animal

consumes is grown on the farm, and they

take care of it from birth to slaughter,”

explains Karen.

The Farm Burger is Scott’s signature

blend of Brasstown beef topped with housemade

pimiento cheese and Applewood

smoked bacon and garnished with lettuce,

tomato, onion and pickle.

As excellent as the crab cakes and other

menu choices are, the pièce de résistance

is on the dessert menu. Banana beignets,

inspired by culinary traditions of New

Orleans and coated with cinnamon sugar,

are served with a bourbon caramel sauce.

“It’s the most popular dessert and has

been on the menu since the beginning,”

says Karen. A close second is the

frozen peppermint cheesecake with an

Oreo crust.

The Margolises describe Scott’s Table

as “a Carolina Roots restaurant, bar and

caterer” — check out the huge sign over the

front of the restaurant, and its connection

to local farms is as important as being

family-run. On a side wall is a huge state

map that showcases its providers and

attests to its farm-to-table authenticity.

The Sandhills area on the map has so

many tags, each one identifying a local

farm, such as MacC’s Family Farm, Robin

Lawhon Produce, R2 Apiary, Karefree

Produce, and Tempus Renatus Farm. Only

a drive away are other regional providers,

including Matthew Hight Farm, Burch

Farms, Carolina Classic Catfish, Atkinson

Milling Company, Brasstown Beef, and

Ridgefield Farm.

Karen explains, “We want to use as

many local farmers as we can — beef, pork,

poultry, vegetables — and we have a great

connection to them. They call and tell us

what they are going to pick, and it will be

here that afternoon.

“They like to come and show me what

they are growing. It’s nice to work with

people who care as much as we do about

the food we prepare and serve.”

In addition to an extensive wine menu

and imaginative specialty drinks, the bar

is also well-stocked with premium brands

from local and regional craft distilleries

and breweries.

The journey to operating the restaurant

has been a circuitous and eclectic one.

Scott’s Table is the first time that the

Margolises — married for 27 years and

both working in the food service business

for about as long — have worked together

and been the owners, and the restaurant

team includes the entire Margolis family.

Both sons are almost as indispensable

as the parents and contribute regularly

whether making salads, doing other tasks

in the kitchen, or waiting tables.

“It’s most definitely a family adventure.

The boys see that we really are a team.

While we may disagree, we are committed

to making things work,” says Karen. What

a lesson in marriage and life!

“The staff is part of the family as

well,” she adds, and they include several

employees who helped the Margolises open

the restaurant. “They’re still with us. It’s

good to join with people who understand

you. Now we have new folks who are filling

in as well,” she says.

Scott’s Table is the culmination of the

Margolis family’s dreams. “We want this to

be a place people want to come to, and we

care as much about the experience as we do

the quality of the food. We want to create a

warm, inviting experience,” she says.

It is, and they do. S

August / September 2020 | 63

Pie in the Sky

Six simple summer pies

Recipes and Photography by Kim Byer

Sure, this isn’t the summer we imagined. It’s surreal in so many ways

– as if the world tilted upside-down and we’re staring into a deep

blue pool above us and an endless sky below. Poolside parties, roller

coaster rides, and lazy river days aren’t a given. We’re desperately

seeking summer any way we can.

We’re stretching our ingredients into multiple meals, wasting

less, and appreciating time around the table. Our meals are more

meaningful than ever. And if we can spare, we share.

In the spirit of sharing, we’ve created six simple savory and sweet

pies. Make them as written or substitute ingredients with what you

have on hand. The Vidalia Onion, the Bacon, Basil & Tomato, and

the Blueberry Ice Box are particularly pie-in-the-sky delicious!

As the temperatures crank up, you might just find that digging

into a slice of ice-cold Strawberry Margarita Pie is the sweet treat

you need to help soothe your summer soul.

64 |

Vidalia Onion Pie

Yields one 8-inch crustless pie

Butter or olive oil, divided use

1 cup grated cheese, such as white

cheddar, Gruyere, mozzarella, etc.

⅔ cup grated Parmesan cheese,

divided use

5 cups sweet Vidalia onions, sliced in

concentric circles (¼ inch thick or less)

½ teaspoon salt, divided use

1 or 2 thyme sprigs (leaves removed from

stems) + extra sprigs for topping

5 eggs

1 five-ounce can evaporated milk

⅛ teaspoon freshly ground pepper

Garlic Aioli (optional)

½ cup mayonnaise (Duke’s)

1 clove garlic, finely minced

● Grease an 8-inch pie plate with butter

or oil. Layer the bottom of the pan

with 1 cup cheese of choice + ½ cup

Parmesan. Press slightly up the side.

● In a large skillet, heat 2 tablespoons

of olive oil or butter over medium heat.

Add onions and ¼ teaspoon salt and

sauté until soft and caramelized, about

10 minutes.

● Meanwhile, pre-heat oven to 350

degrees. In a medium-sized bowl, whisk

five eggs with the evaporated milk. Add

remaining ⅓ cup Parmesan cheese,

thyme leaves, salt and pepper.

● Layer caramelized onions over cheese.

Whisk wet ingredients and pour over


● Bake for 30 minutes or until center is set.

● To make the garlic aioli, mix the

mayonnaise with the minced garlic. Top

each slice with a dollop of garlic aioli

and a thyme sprig. Pie will keep in the

refrigerator for several days.

Fresh Corn

& Jalapeño Pie

Yields one 8 or 9-inch crustless pie

2 ½ cups fresh corn off the cob

(approximately 3-4 ears)

3 large eggs, beaten

2 jalapeños, seeded and minced

2 tablespoons all-purpose flour

1 tablespoon sugar

1 teaspoon chili pepper, cumin, and/or


½ teaspoon kosher or sea salt

¼ cup unsalted butter

Grated cotija cheese (or Mexican

crumbling cheese), sour cream or

mayonnaise, cayenne pepper or chili

pepper and lime wedges, for serving

● Preheat oven to 350°F.

● In a medium-sized bowl, mix corn,

eggs, and jalapeños. In a separate small

bowl whisk together flour, sugar, chili

pepper, cumin, coriander and salt. Stir

seasoning mix into the corn mixture.

● Melt butter and pour into an 8-inch pie

pan. Using a serving spoon, gently ladle

corn mixture over the butter and bake

for 45 minutes. Serve warm or chilled.

Top with grated cotija cheese, a dollop

of sour cream or mayonnaise, cayenne

pepper or chili pepper. Serve as a side

with lime wedges. Pie will keep in the

refrigerator for several days.

August / September 2020 | 65

Bacon, Basil & Tomato Pie

Yields one 9-inch, deep-dish crustless pie

3 large tomatoes, sliced + any small tomatoes for

top of pie

4-6 rashers bacon

1 small sweet onion, chopped

2 cups mixed grated cheese, such as mozzarella

and cheddar

2 eggs

½ cup mayonnaise (Duke’s)

¼ cup basil pesto (homemade or store-bought)

3 tablespoons grated Parmesan cheese

Kosher or sea salt and freshly ground pepper

● Place sliced tomatoes (peeled, if preferred) into a colander and

sprinkle with salt. Allow to drain for 10-15 minutes while you fry

bacon. Drain bacon on paper towels, then tear into small pieces. Fry

onion in 1 tablespoon bacon grease. Blot tomatoes with paper towels.

● Spread half of cheese into pre-greased, deep-dish pie pan. Layer

tomatoes (leaving a few slices for the top), onions, and bacon.

● In a medium-sized bowl, mix eggs with remaining cheese,

mayonnaise and pesto. Spread over tomatoes. Place a few tomatoes

rounds on top of pie and sprinkle with Parmesan cheese.

● Bake for 35 minutes. Serve warm. Pie will keep in the refrigerator for

several days.

66 |

Frozen Strawberry

Margarita Pie with

Salted Pretzel Crust

Yields one 8 or 9-inch, deep-dish frozen


3 cups fresh strawberries, hulled and


1 can (14-ounce) sweetened condensed


Zest of 1 lime

¼ cup freshly squeezed lime juice

3 tablespoons tequila

2 tablespoons orange juice

1 ½ cups heavy whipping cream (+ 2

tablespoons fine sugar) or whipped

topping (thawed)

Salted Pretzel Crust

2 cups salted pretzels (sticks are easier to


½ cup butter, melted

¼ cup sugar

● Preheat oven to 350°F and grease a

springform pan. Pulse pretzels in a food

processor and reduce (about 20 seconds)

to a coarse meal. Or, place inside a

sealable plastic bag and crush with a

rolling pin.

● In a medium-sized bowl, combine

meal with sugar and butter. Press

into springform pan and bake for 15

minutes. Allow to cool completely.

● Rinse food processor bowl. Place

strawberries, condensed milk, lime zest

and juice, tequila, and orange juice in

the bowl and blend until smooth. Pour

into a large bowl.

● If using heavy whipping cream, pour

it along with 2 tablespoons fine sugar

into a chilled mixing bowl and whip

until stiff peaks form. Gently fold the

whipped cream (or whipped topping)

into the strawberry mixture and spoon

over crust.

● Freeze for 4-5 hours. Remove pie from

the freezer an hour before serving.

Decorate with strawberries and lime

zest. Refreeze any leftovers.

Note: An 8-inch springform pan will

allow for a deeper crust.

Banana Pudding Pie

Yields one 8-inch, deep-dish pie

1 Vanilla Wafer Crust (see below)

1 (3.4 ounce) package of instant vanilla


1 ½ cups milk

8 ounces frozen whipped topping, thawed

2-3 bananas

Vanilla Wafer Crust

1 (11-ounce) box vanilla wafers

1 stick unsalted butter, melted (½ cup)

1 tablespoon sugar

● Preheat the oven to 350° F. Reserve

20-24 wafers. Place remaining wafers

in a food processor and reduce (10-15

seconds) to a fine meal. Or, place inside

a sealable plastic bag and crush with a

rolling pin.

● In a medium-sized bowl, mix the vanilla

wafer meal with the butter and sugar.

Using your fingers, press into an 8-inch

pre-greased pie pan. Press evenly into

the bottom and up the sides of the pan

and bake for 15 minutes.

● Make vanilla pudding by whisking with

milk. Wait five minutes and fold in half

of the whipped topping. Stir gently.

Line the rim with vanilla wafers,

overlapping or side-by-side. Spoon half

of the pudding mixture over the cooled

crust. Layer with banana slices and add

remaining pudding.

● Top with remaining whipped topping

and refrigerate for one hour before

serving. Right before serving, top with

sliced bananas. Pie will keep in the

refrigerator for a few days.

Note: Toss bananas in a squeeze or two of

lemon juice to prevent browning.

August / September 2020 | 67


Ice-Box Pie

Yields one 9-inch, deep-dish pie

1 Graham Cracker Crust (see below)

2 ½ cups mixed berries (blueberries,

blackberries, etc.)

1 eight-ounce block of cream cheese at

room temperature

½ cup sugar

½ cup sour cream

1 large egg

Zest of 1 large lemon

2 tablespoons fresh squeezed lemon juice

⅛ teaspoon kosher salt

Whipping cream or whipped topping and

berries for topping

Graham Cracker Crust

1 package Graham crackers, crushed

(about 9 rectangular crackers)

1 stick of high-fat, unsalted butter,

melted (½ cup)

2 tablespoons sugar

● Preheat the oven to 325° F. Place

Graham crackers in a food processor

and reduce to a fine meal (10 seconds).

Or, place crackers inside a sealable

plastic bag and crush with a rolling pin.

● In a medium-sized bowl, blend the

Graham cracker meal with the butter

and sugar. Press into a pre-greased,

9-inch springform pan (or regular pie

pan) and bake for 10 minutes.

● Combine cream cheese, sugar, sour

cream, egg, zest, juice and salt in the

processor and blend until smooth. Add

berries and blend for a few seconds until

the berries release their color. You don’t

want to puree the mixture.

● Pour the filling over the crust and

bake at 325° for 35 minutes. The filling

should be semi-firm when jiggled.

● Cool, then refrigerate for several hours.

After removing from the springform

pan, decorate with whipped cream and

fresh berries before serving. Pie will

keep in the refrigerator for several days.

68 |

August / September 2020 | 69

from the vine

Cider Revival Gives New

Life to Ancient Traditions

By Ann Marie Thornton

Although the cider

renaissance in the

United States is a recent

phenomenon, cider-making

and cider culture have

endured for centuries in rural pockets

of Europe. With the cider revival, these

ancient traditions have become fashionable

as cider lovers, foodies, and adventurers

seek out these ciders to understand them

and the traditions that influenced their

distinctive characteristics.

In England, traditional cider-making

is found primarily in the rural western

countryside. The UK makes and consumes

about 50% of the world’s cider production,

however the bulk of this is mass-produced

ciders such as Magner’s and Strongbow

which use imported concentrate, sugar

and flavorings (Brown and Bradshaw).

However, in the rural areas, traditional

ways endure. In the West Country, cider

is produced as it has been for ages, using

local apple varieties high in tannins grown

specifically for cider-making. English

ciders tend to be dry and still with low

to moderate acidity. Many also have a bit

of funk, akin to wet wool, that give them

depth and complexity. Premium or vintage

ciders from Aspall, Hogan’s or Oliver’s are

all good bets for ciders that exemplify the

traditional English style.

Normandy, with its long-shared history

with England, and Celtic Brittany are the

primary cider-making regions in France.

Situated in northern France, these areas

are ideal for apple production but too

cold for growing grapes. Like the West of

England, Normandy’s lifestyle remains

agrarian, and the region features green

rolling hills with pastures, orchards, and

forests. The region is also world-renown

for its cuisine, especially cheese, and its

abundance of local seafood, beef, and lamb.

Cider is an integral part of the local cuisine

and a delightful complement to a dish of

mussels Normand or a creamy crepe.

Cidre de Normandie tends to be lower

in alcohol than English or American

ciders, about three to five percent, rather

than about five to eight. After milling

and pressing the apples, the French use

a process called keeving that serves to

prevent some sugars in the apple pomace

from fermenting, yielding a sweeter

cider with lower alcohol. Keeving also

promotes aromatics and the rich coloring

of French cider, typically a medium gold

or darker. Often, the cider is bottled before

fermentation is finished, leaving it to

become sparkling in the bottle. In addition

to being sweeter and sparkling, French

ciders typically have medium to high

tannins and low to medium acidity. Some

of the classical French ciders available

locally from Normandy are Cidre du Pays

d’Auge from Christian Drouin and Cidre

fermier from Manoir de Grandouet, and

from Brittany, Le Brun’s Cidre Brut.

Basque and Asturias, the cider producing

regions of Spain, are also in the cooler

northern areas of the country. The Basque

region is in the western Pyrennes next to

France. Asturias, in the northwest on the

Bay of Biscane, has a maritime climate.

Traditional Sidra Natural generally begins

with sharp and tannic apples pressed and

left to ferment naturally to dryness. The

still cider is then matured in large chestnut

casks. Sidra Natural is astringent and

acidic, suggestive of a sour beer to many

American palates, and often has a touch of

volatile acidity.

As one would expect, these assertive

ciders pair marvelously alongside the rich,

fatty foods of the region, such as olives,

manchego, and chorizo. What is unexpected

are the convivial serving rituals, which

not only bring people together, but also

aerate the cider with bubbles and froth. In

Asturias, cider is mainly served in cider

pubs where bartenders “throw” cider from

a bottle held above their head into a widemouthed

glass at about hip-height. They

pour just a mouthful at a time for one to toss

back while enjoying tapas. In the Basque

region, the ciderhouse proprietor invites

guests to gather for a txoxt (begins with

a “ch” and rhymes with coach) in between

courses of a farmhouse meal. Guests line up

as a little plug is pulled from a huge barrel

sending a stream of cider out into the room

which guests catch in their glass and then

toast each other with a hearty “txoxt.” For

the next best thing to sidra straight from

the barrique, try Trabanco from Asturias

or Sarasola from the Basque region.

The revival of cider in the US has been

a boon not only to apples and cider culture

here at home, but has also opened the door

for us to experience the distinctive ciders

and rich traditions of other cultures. S

70 |

when you have

an 8 3 0-acre


you go outside and play.

Come home to rolling hills,

open pastures, a nature preserve

and miles of wooded trails – at

Grande Pines just 10 minutes from

Pinehurst Country Club.

Beautiful Lots & Acreage For Sale

Ready to Eat?

Use our restaurant listings to find the best eating,

drinking and takeout in Moore County. During the

phased in reopening from Covid 19 restrictions, please

check websites as you make plans.


Chapman’s Food & Spirits 157 E New

Hampshire Ave, Sou. Pines, 910-246-0497.

Chef-driven American fare in a comfortable

and relaxed atmosphere. Sandwiches,

appetizers, pasta, salads, steak and

seafood. Full bar, wine and beer. Open

daily 11am-10pm.

Char Bar No. 7 100 Pavilion Way, Sou.

Pines, 910-725-2266. Enjoy fresh seafood,

steaks, chicken, burgers and unique

sandwiches. Full bar and over 50 craft

beers. Dine in or out on the patio, and watch

your favorite game on one of the many TVs.

Lunch and dinner daily.

Filly & Colt's 500 Little River Farm Blvd,

Carthage, 910-246-0497. Located inside

the Little River Golf and Resort, eclectic

dishes are locally sourced and served for

breakfast, lunch and dinner daily. Full bar,

patio dining and banquet space available.

Lake House Bar & Grill 200 Grant

St, Seven Lakes, 910-673-3737. Loyal

customers rave about the burgers with a

menu that also offers salads, sandwiches,

and barbeque. Full bar and live music on

weekends. Open for lunch and dinner daily.

Maxie’s Grill & Tap Room 35

McIntyre Rd, Pinehurst, 910-420-2181. A

neighborhood sports bar serving up pub

fare like burgers, sandwiches, soups, salads

and appetizers. A full bar with a variety

of cold brews on tap with plenty of TVs

to watch your favorite game. Lunch and

dinner daily.

Pine Crest Inn 50 Dogwood Rd,

Pinehurst, 910-295-6121. Delicious food,

friendly service and southern hospitality

make the Pine Crest Inn a memorable

dining experience, reflective of its charm

and history. Standards like pork chops,

prime rib, seafood and chicken are offered

nightly. Breakfast and dinner daily, and

Sunday brunch.

Pinehurst Brewing Company 300

Magnolia Rd, Pinehurst, 910-235-8218. A

smokehouse situated in the historic steam

plant, serving up pulled pork, beef brisket,

ribs, chicken, sandwiches, salads and pizza.

Includes a taproom that overlooks the

10-barrel microbrewery, beer garden and

outside patio. Dinner Mon-Tue, Lunch and

dinner Wed-Sun.

Ronnie’s Chuckwagon 306 Monroe St,

Carthage, 910-947-5435. A local favorite

known for having great burgers, hot dogs,

chicken sandwiches and banana pudding.

Mon-Fri 9:30am-8pm, Sat 9:30am-5pm.

Table on the Green 2205 Midland Rd,

Pinehurst, 910-295-4118. Located at the

Midland Country Club, find American

cuisine paired with the exotic flavors of

Thailand. Salads, burgers, steak, chicken,

seafood, duck and more. Lunch and dinner,

100 Grande Pines Vista, Moore County

910.639.2883 ●

Call for Map/Gate Pass/Code

Contact Broker/Realtor Pete Mace at 910.639.2883

or to arrange a visit.

Exclusively Listed with Carolina Property Sales

280 Pinehurst Ave, Suite 4 Southern Pines, NC 28387

August / September 2020 | 71

Celebrating our 40 th Anniversary!


Our unique venue is available for private

events! Perfect for business events, bridal

showers & rehearsal dinners!

Dowload our App

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in the App Store.



246 Olmsted Blvd., Suite C • Pinehurst

910-295-1160 •

Mon.-Fri. 8:30am-2:30pm & Sat. 8:30am-2pm






signature cocktails

over 50 draft

& bottled beers

fantastic burgers

signature salads




100-A Pavilion Way

Southern Pines, NC


Tue-Sat, plus Sunday brunch.

The Deuce 1 Carolina Vista Dr, Pinehurst,

910-235-8134. Located at the Pinehurst

Resort overlooking the historic 18th hole of

Pinehurst No. 2, it features an open-air bar

serving popular fare, creative cocktails and

craft beer. Lunch and dinner daily, with

indoor and outdoor seating available.

The Ice Cream Parlor 176 NW Broad

St, Sou. Pines, 910-692-7273. Sandwiches,

wraps, burgers, hotdogs and yummy ice

cream and shakes for a sweet treat. Open

daily for lunch and dinner.

The Marketplace Restaurant 246

Olmstead Blvd, Pinehurst, 910-295-1160.

Friendly and family-owned serving gourmet

sandwiches, soups, salads and quiche, along

with house-made desserts. Indoor and patio

seating. Breakfast and lunch Mon-Sat.


Maguro Hibachi Steakhouse 190

Brucewood Rd, Sou. Pines, 910-246-2106.

Enjoy dinner and a show as chef’s prepare and

cook Hibachi cuisine at open tables. Serving

fresh sushi, too. Lunch and dinner daily.

Red Bowl Asian Bistro 10820 US Hwy 15-

501, Sou. Pines, 910-684-8403. Traditional

Asian cuisine handcrafted in an open kitchen

and prepared fresh daily. Featuring createyour-own

stir fry bar, a sushi bar and wide

variety of Asian dishes. Full service cocktail

lounge. Lunch and dinner daily.

Spice Café 1930 N Poplar St, Sou. Pines,

910-725-1907. Authentic Thai served in a

casual and friendly setting. Choose your spice

level from mild to Thai hot for curry dishes,

traditional noodle dishes and main entrees.

Lunch and dinner daily.

Ten-Ya 70 Market Square, Pinehurst,

910-255-1085. Serving Japanese and Thai

cuisine plus sushi, you’ll find a delicious

melody of tastes and colors in each dish.

Lunch and dinner daily.

Thai Orchid 1404 Sandhills Blvd, Aberdeen,

910-944-9299. Authentic Thai foods with an

attentive wait staff featuring noodle dishes

and dinner entrees like Bangkok duck,

Masaman chicken and Panang curry. Lunch

and dinner Tue-Fri and Sun; dinner only Sat.


Bakehouse & Café 120 N Poplar St,

Aberdeen, 910-944-9204. A fifth-generation

bakery and café with Austrian and Spanish

roots, expect traditional European baked

goods with southern charm. A café menu

offers burgers, paninis, bratwurst and more.

Breakfast and lunch Tue-Sat, plus Sunday


Betsy’s Crepes & Paninis 127 SW Broad

St, Sou. Pines, 910-246-2406. Enjoy savory

crepes and sweet dessert crepes plus soups,

panini sandwiches, salads and more in

a charming and eclectic downtown café.

72 |

Gluten-free crepe batter. Breakfast and

lunch daily.

Broad Street Bakery & Café 130 SW

Broad St, Sou. Pines, 910-692-3902. Fromscratch

breads, pastries and cakes, plus a

menu of great sandwiches, salads and more.

Enjoy coffee and a muffin while peoplewatching

the bustling downtown. Catering

available. Breakfast and lunch daily.

C Cups Cupcakery 105 E Pennsylvania

Ave, Sou. Pines, and a new Pinehurst

location at 105 Cherokee Rd, 910-246-2877.

Scratch-made cupcakes baked fresh daily

using all-natural ingredients. Choose from

12 daily flavors that rotate throughout the

year, topped with signature homemade

icing. Gluten free available. Open Tues-Sat.

Lynette's Bakery and Café 3060 NC-

5, Aberdeen, 910-420-8226. Offering

American Cuban Fusion with breakfast

& lunch options, baked goods, and coffee.

Open Monday through Saturday for

breakfast, lunch and an early dinner.

Mason’s Restaurant & Grocery 111

N. Sycamore St, Aberdeen, 910-757-0155.

Omelets, buttermilk biscuits with crispy

chicken, brioche French toast, with lunch

fare including shrimp & grits. Breakfast &

lunch daily.

Pine Scone Café 116 Brucewood Rd,

Sou. Pines, 910-684-8849, a new concept

for the scone-inspired café that opened

in 2016 at 905 Linden Rd, Pinehurst,

910-992-4783. An artisan bakery featuring

sweet and savory versions, the new location

offers “sconewiches” and particularly wellmade

coffee drinks. Open daily.


Dickey’s Barbecue Pit 10564 US

Hwy 15-501, 910-725-1080. A regional

chain featuring signature meats smoked

overnight along with home-style sides

using family recipes passed down since

1941. Lunch and dinner daily.

Pik-n-Pig 194 Gilliam McConnell Rd,

Carthage, 910-947-7591. Take a seat and

watch cars and planes taxi up for hickorysmoked

BBQ at this homestyle eatery that

is attached to a small airport. Familyrun

for over four decades with catering

available. Lunch and dinner, Tue-Sat,

lunch only on Sun.

Stubbs & Son BBQ 4903 US Hwy 501,

910-947-4800. Serving up eastern NC

chopped barbecue with a no fuss attitude

and southern hospitality in Carthage and

Sanford. Try the hand-cut, homemade

Farm to Table Restaurant,

Bar and Caterer

Lunch: Tue–Sat 11am to 3pm

Dinner: Fri & Sat 5 to 9pm

311 SE Broad St, Southern Pines, NC

910-684-8126 •

Banquet facility with seating from 1 to 100 — book your party now!

Great burgers and sandwiches in the lounge.

Locally Owned

& Operated for Over 25 Years

Dinner Mon-Sat 5-10pm


672 SW Broad St.

Southern Pines, NC

August / September 2020 | 73


Bakery & Café

Serving Southern

Pines since 1994!


Gourmet Sandwiches, Soups, Salads,

Paninis, Desserts, Pastries

and Fresh Baked Breads

Outdoor Seating & Daily Specials

Mon-Sat 7am–4pm & Sun 9am–3pm

130 SW Broad St., Southern Pines


Stop in for a cup of Joe and a morning pastry.

The “Cheers” of

Seven Lakes






Join our Wine Club

and enjoy hand-picked

wines each month!

Tue-Sat 10am–7pm & Thur 10am–9pm

Thursday Wine Tasting Night

Sandhills Winery

1057 Seven Lakes Dr. • West End, NC


French fries and fried okra for sides. Lunch

and dinner Mon-Fri, lunch only on Sat.


Chef Warren’s Bistro 215 NE Broad

St, Sou. Pines, 910-692-5240. A Frenchinspired

bistro serving fresh, farm-to-table

delicacies like pan-roasted Scottish salmon

and grilled pork ribeye, and several tapas

style plates. Dinner Tue-Sat.

Midland Bistro 2160 Midland Rd,

Pinehurst, 910-420-1030. A local favorite

serving up warm hospitality in a quaint

eatery. Breakfast includes Eggs Benedict,

gourmet waffles and breakfast sandwiches.

Lunch features soups, salad and specialty

sandwiches like prime dip. Breakfast and

lunch, Mon-Sat.


Sweet Basil Café 134 NW Broad St, Sou.

Pines, 910-693-1487. A cozy, sunny eatery

with large bay windows to take in the views

of downtown. Breads are made fresh and inhouse

daily. Soups, salads and sandwiches

plus lunch specials. Lunch Tue-Sat.

The Villager Deli 6 Chinquapin Rd,

Pinehurst, 910-295-1005. In the center of

Village Square, serving up sandwiches,

salads and desserts with house specialties

such as the Village Reuben and French Dip

au Jus. Breakfast and lunch daily.

Thyme & Place Café 155 Hall Ave, Sou.

Pines, 910-684-8758. Serving a delightful

blend of breakfast and lunch in addition to

catering and gourmet-to-go meals. Soup,

salads, quiche and specialty sandwiches

and house-made desserts and baked

goods. Beer and wine. Breakfast and

lunch Tue-Sat.

Whispering Woods Café 26 Sandpiper

Dr, Whispering Pines, 910-949-2032. A

family-owned café overlooking the greens

at Whispering Woods Golf Club. Salads,

burgers and sandwiches for lunch, and

dinner includes grilled salmon, steak,

chicken and Asian dishes. Lunch and

dinner daily Tue-Sat.


Ashten’s 140 E New Hampshire Ave, Sou.

Pines, 910-246-3510. Unique, farm-to-table

menu in a cozy and elegant setting, plus a

Pub with tapas and TVs. Serving salmon,

duck, beef, appetizers and pub fare. Full

bar and extensive wine list. Dinner nightly.

1895 Grille 155 Cherokee Rd, Pinehurst,

910-235-8434. Located inside the historic

Holly Inn, an intimate fine dining

experience awaits. An exceptional menu

prepared nightly by award-winning chefs

offering fine wines, seafood, steak, chicken,

lamb, salads and more. Dinner Wed-Sun.

Carolina Dining Room 80 Carolina Vista

Dr, Pinehurst, 910-235-8434. Step back in

time in an expansive dining room located

in the Carolina Hotel. Menu changes

seasonally and features hand-selected aged

beef, chops, veal and seafood. Enjoy piano

music at the legendary breakfast buffet.

Breakfast and dinner daily.

Elliott’s On Linden 905 Linden Rd,

Pinehurst, 910-215-0775. From the farm,

to chef, to your table is the mantra at this

upscale, uptown restaurant with a lively

bar area. Imaginative dishes will have

your palate singing. For take-home check

out Elliott’s Provisions Co. Full bar. Dinner

nightly 6-9:30pm.

Ironwood Café 2176 Midland Rd,

Pinehurst, 910-255-0000. Trendsetting

American cuisine with seasonal menus

serving Certified prime angus beef,

seafood dishes and traditional favorites

like Tuscan beef stew. Full bar. Outside

seating. Lunch Mon-Fri, Brunch Sat-Sun,

Dinner nightly.

Restaurant 195 195 Bell Ave, Sou. Pines,

910-692-7110. Serving unique and eclectic

American fusion cuisine using fresh, locally

sourced ingredients. Soups, sandwiches

and small plates for lunch, and dinner

entrees include grass fed Filet Mignon,

fresh seafood and Indian-inspired dishes.

Open Tue-Sat.

Scott’s Table 311 SE Broad St, Sou.

Pines, 910-684-8126. A farm-to-table

menu featuring a bone-in pork chop, beef

short ribs, shrimp and grits and more

casual fare such as the Surf, Surf, and

Turf Burger featuring a beef patty, topped

by a crab cake, grilled shrimp and a

lobster sherry spread. Open Tue-Sat lunch

and dinner.

Wolcott’s 160 W Pennsylvania Ave, Sou.

Pines, 910-695-1551. Featuring upscale

Neo-continental cuisine in a metropolitan

atmosphere. Warm and friendly service

with impeccable attention to detail serving

seafood, steak, salads, soup and more in

signature style. Extensive wine list. Lunch

and dinner, Tue-Sat.


Jaya’s Indian Cuisine 1020 N. May

Street, Sou. Pines, 910-725-0875. Freshly

prepared Indian dishes, the scents making

your mouth water, await at this familyrun

take-out. Masala, curry, korma and

an abundance of vegetarian options adorn

their menu. Look for Jaya’s food truck, too.

Open lunch and dinner Mon-Sat.

Hennings Taste of India 1720

US-1, Sou. Pines, 910-684-5465. A familyowned

Indian restaurant newly opened

in the old Squire’s Pub location. Open for

lunch, dinner and take-out, the menu is

extensive and features lamb, chicken, goat

and seafood curries, vindaloos and kormas.

Open Tues-Sun.

74 |


Grinders and Gravy 515 SE Broad St,

Sou. Pines, 910-725-1868. A new concept in

the same location for Curt Shelvey, the chef/

owner of Curt’s Cucina. Family-oriented with

al fresco dining featuring Italian street food

— grinders and such concoctions as pasta

“cones” — sautéed spaghetti wrapped in

Italian flatbread.

Lisi Italian 90 Cherokee Rd, Pinehurst,

910-420-1136. Located in the historic Theater

Building, this family-owned restaurant

features recipes from “Lisi”, the owner’s

grandmother. Pastas plus scrumptious pizzas

and a slow-roasted shredded pork sandwich are

worth the trip. Open daily lunch and dinner.

Valenti’s 3781 US Hwy 1, 910-245-1105.

Owned by a third-generation Italian family

in Vass, food is prepared fresh daily with

imported ingredients from Italy. Serving NYstyle

pizza and classic entrees like scaloppine

al marsala, shrimp scampi and pasta Milano.

Lunch and dinner daily.

Vito’s Ristorante 1680 NC Hwy 5,

910-295-0304 (Pinehurst); 615 SE Broad St,

910-692-7815 (Southern Pines). A popular

neighborhood dining destination for 30 years,

Vito’s has great NY-style pizza along with

authentic Italian dishes like chicken imperial,

veal Florentine and shrimp Francese. Dinner



Meat and Greek Eatery 290 W

Pennsylvania Ave, Sou. Pines, 910-725-1168.

A physical location for what began as a stillpopular

food truck. Updates and twists on

Greek classics, this is a great family spot for

kababs, salads, spanakopita and more. Open

Mon-Sat for lunch & dinner.

Theos Taverna 38 Chinquapin Rd,

Pinehurst, 910-295-0780. A Mediterranean

Greek restaurant serving traditional dishes

like moussaka and osso buco along with

entrees featuring seafood, steak, veal and

chicken. Indoor and outdoor courtyard

seating. Full bar and extensive wine list.

Lunch and dinner daily.


Extraordinary Food in a Comfortable, Casual Atmosphere

Chef Driven AmeriCAn fAre

157 E New Hampshire Avenue • Southern Pines, NC • 910.246.0497

Open daily 11am-10pm •


140 E New Hampshire Ave.

Southern Pines, NC

910.246.3510 |

Sun-Thurs 5-8pm Fri & Sat 5-9pm



Thank you to all of our wonderful customers for

the continued support during this difficult time.

Stay safe and we hope to see you soon!

Love, Ashley and the Ashten’s Family


Benji’s Rincon Jarocho 115 Dawkins St,

Aberdeen, 910-637-0385. A colorful and

bright interior setting with lots of options

on the menu, including tacos, enchiladas,

chicken, seafood, fajitas, salads and more.

Located off HWY 5 near Pinehurst, lunch

and dinner daily.

Casa Garcia 4245 Seven Lakes Plaza, West

End, 910-673-1276. Serving up a combination

of Tex-Mex and authentic Mexican. Monster

quesadillas, chicken pasta, shrimp fajitas

and more. Beer, wine and margaritas. Open

daily for lunch and dinner.

Maria’s Mexican Restaurant 211 Central

Park Ave, Pinehurst, 910-215-8010. A

August / September 2020 | 75

Brunch & Lunch

Baked Goods

Gourmet-To-Go Meals

Catering and Event Space

155 Hall Ave., Southern Pines


Tue-Sat 10am-2pm

From Blue Jeans

to Black Tie…

Catering for cocktail parties, dinner parties,

weddings, game day, oyster roasts,

golf tournaments and more!

308 Ampersand Dr, Aberdeen


welcoming atmosphere, expect to find

well-prepared Mexican dishes such as

enchiladas, burros, fajitas, tacos, carnitas

and more. Beer, wine, frozen cocktails, and

lunch specials. Lunch and dinner Tue-Sat.

Mazatlan Family Restaurant 1406 N

Sandhills Blvd, Aberdeen, 910-944-1622.

Dine inside or outside, and enjoy burritos,

tacos, steak, chicken, salads and more. Full

bar. Lunch and dinner daily.

San Felipe Restaurante 1840 N

Sandhills Blvd, Aberdeen, 910-693-2979.

Family-owned using their own traditional

Mexican recipes. Ceviche tostadas, fish

tacos, Hawaiian chicken, fajitas and more.

Lunch and dinner daily.


Brixx Wood-Fired Pizza 200 Brucewood

Rd, Sou. Pines, 910-365-2000. Featuring

wood-fired brick oven pizza and sandwiches

on fresh baked focaccia bread. Craft beers

and wine. Lunch and dinner daily.

Pinehurst Pizza 15 McIntyre Rd,

Pinehurst, 910-255-0088. Locally owned,

family-run pizzeria that is a busy hub.

Pizza, sandwiches and salads, and while

you wait enjoy their arcade games.

Rudino’s Pizza & Grinders 135

Pinehurst Ave, Southern Pines,

910-246-2446. Grinders such as Rudino’s

Club or Spinach Sophia, or try a house-made

pizza, calzones, pasta, flatbreads and more.

Full bar. Lunch and dinner daily, and

outdoor seating.

SoPies Pizzeria 130 W New Hampshire

Ave, Sou. Pines, 910-725-1092. Serving

authentic, hand-tossed NY pizza using

fresh dough and homemade sauce.

Specialty subs, calzone and stromboli

round out the menu. Beer and wine. Lunch

and dinner daily.


Drum & Quill Public House 40

Chinquapin Rd, 910-295-3193. Inspired

by the traditional Irish Public House, this

pub has its roots in storied golf history.

Classic pub fare such as New England

clam chowder, cod po-boy, gourmet burgers,

Rueben, and surf & turf. Outdoor seating

and live music. Open daily lunch & dinner.

Dugan’s Pub 2 Market Square, Pinehurst,

910-295-3400. Large selection of import

drafts, single malt scotch and wine. Menu

favorites include Guinness stew, broiled cod

and Gaelic ribeye. Live music on weekends.

Open daily lunch & dinner.

Hickory Tavern 9735 US Hwy 15-

501, Pinehurst, 910-235-3850. Sports

bar with lots of TVs for game day and an

extensive menu serving up classics like

burgers, steak, wings, tacos and signature

sandwiches. Full bar. Open daily at 11am.

Mr. B’s Pub 50 Dogwood Rd, Pinehurst,

910-295-6121. Located in the Pine Crest

Inn offering classic pub cuisine including

appetizers, salads, burgers and sandwiches.

Opens at 3pm daily.

The Bell Tree Tavern 155 NE Broad St,

Sou. Pines, 910-692-4766. An old-school

tavern with polished wood floors and

exposed brick walls sets the ambience for

classic pub fare. Dog-friendly outdoor patio,

TVs and live music on weekends. Large

selection of beer, whiskey, bourbon and

scotch. Open daily.

The Sly Fox 795 SW Broad St, Sou. Pines,

910-725-1621. A gastropub serving an

innovative twist on classic European and

Indian pub fare, like the Welsh burger, duck,

salmon, Thai shrimp salad and curried beef

Naanchos. Full bar with large selection of

craft beer. Lunch and dinner daily.

The Tavern 155 Cherokee Rd, Pinehurst,

910-295-6811. Inside the Holly Inn and

known for its antique bar brought over from

Scotland. Sandwiches and salads for lunch,

with beef, pasta and other hearty meals for

dinner. Outside patio seating. Lunch and

dinner daily.


Fish Co 190 W Pennsylvania Ave, Sou.

Pines, 910-725-2171. Offering sushi,

ramen, small plates meant to share, this

open-kitchen restaurant has a fresh vibe,

a new concept for our area by the owner of

Wolcott’s. Dine in or take out. Open Mon-

Sat for lunch & dinner.

Full Moon Oyster Bar 134 Brucewood

Rd, Sou. Pines, 910-246-2048. A popular

watering hole and seafood restaurant.

Beer and wine, and the staff shucks your

oysters right in front of you. Lunch and

dinner daily.

The House of Fish 9671 NC Hwy 211,

Aberdeen, 910-944-0826. Full service

restaurant serving up fresh, made-to-order

seafood dishes. Shrimp and grits, salmon,

crab legs, flounder, oysters, chicken and

sandwiches. Beer and wine. Lunch and

dinner, Tue-Sat.


Beefeaters 672 SW Broad St, Sou.

Pines, 910-692-5550. Steak and seafood

restaurant with a candlelit dining room

known for prime rib, ribeye steak, fried

lobster tail and large salad bar. Voted Best

Steak in Moore County since 1999. Full

bar and a banquet room for large parties.

Dinner Mon-Sat.

Southern Prime Steakhouse 270

SW Broad St, Sou. Pines, 910-693-0123.

Upscale steak house with an elegant

ambiance and a selection of over 200 wines.

Enjoy premium 28-day aged steaks, fresh

seafood and savory appetizers. Full bar

area. Dinner Mon-Sat, Sunday brunch.

76 |

Under Canvas at the

Great Smoky Mountain

National Park

Safe-Space Lodging

Yes, you can take a wonderful close-to-home vacation

by Katie McElveen

You’ve mastered the perfect

sourdough loaf, Zoomed your way through yoga

classes and happy hours, completed a plethora of

puzzles and (finally) reached the end of Game of

Thrones. But summer, even one sadly affected by

Covid-19, seems to require a vacation.

If you’re ready to get out of town – but not quite ready to

hop on a plane – the southeast has you covered with cool green

mountains, ocean breezes and, if you like, decadent amenities –

all within easy driving distance of home. And, to make planning

a close-to-home vacay just a little more tempting, we’ve uncovered

a huge array of safe-space lodging options packed with so many

fun activities you might forget that you’re still social distancing.

Just remember to plan ahead: thanks to reduced capacity at

restaurants, spas and outdoor venues, securing a spot may mean

reserving when you book your vacation.

Old Edwards Inn

Highlands, North Carolina

This Relais & Chateaux inn has instituted a number of thoughtful

and interesting procedures designed to help keep guests safe and

comfortable during their stay. One is providing staff members with

special eye and facial expression training, which will facilitate

communication (and, hopefully, reduce miscommunication)

between masked individuals. Another innovation: Personal Pods,

strategically placed groupings of furniture that accommodate

smaller groups of two to four people in both indoor and outdoor

public areas (including the pool). Although room service is not

operating, the kitchen will prepare gourmet picnics to go; guests

can also have food delivered to the resort from local restaurants.

Treatments are available at the resort’s pampering spa, but

note that steam, sauna and plunge pools, as well as the expansive

fitness center, are all closed. Taking its place is a schedule of

outdoor fitness classes, guided hikes and the option of having

sterilized workout equipment brought to your room.

Located in the heart of the town of Highlands, Old Edwards

Inn is surrounded by boutiques, restaurants and cafes; there

are also city parks, a dog-friendly botanical garden and a 5-mile

greenway network of paths and sidewalks that weaves through

the town and surrounding areas. Further afield, hiking trails

climb mountains, meander along old logging roads, and lead

past tumbling waterfalls. The resort’s private golf course is

also open.

For more information, visit

August / September 2020 | 77

The Sanctuary at

Kiawah Resort

Kiawah Resort | The Sanctuary

Kiawah Island, South Carolina

Set within a massive compound where you can stay, eat, golf,

play tennis, cycle, kayak with dolphin, wander through a marine

forest and hang out on ten miles of beach, Kiawah Resort makes

staying safe almost a no-brainer: the resort’s comprehensive

Covid-19 response protocols were the work of a 12-member team of

infectious disease and global health professionals from the Medical

University of South Carolina in Charleston, who performed a full

evaluation of the resort. For the foreseeable future, employees

will be required to wear masks at all times (except when in their

individual offices); the free vans that shuttle guests throughout

the resort will be limited to one family group per destination and

will be disinfected after each trip, and a comprehensive cleaning

program – think elevator buttons, room keys and light switches –

that also emphasizes employee work areas, offices and entrances,

will be in effect. The resort also provides free serum testing to

all full-time residents of the island. Lodging options abound and

include rooms and suites in The Sanctuary, the resort’s 255-room

luxury hotel as well as a vast selection of private homes, villas and

condos located on the beach, within the shady forest or adjacent to

golf or tennis.

Restaurants, the resort’s famed golf course, the spa, shops

and amenities like tennis clinics, bike and kayak rentals are

all operational, as are the myriad recreational and naturalist

programs that make Kiawah Resort so much fun for families.

For more information, visit

Under Canvas

Great Smoky Mountain National Park

By its very nature, camping seems custom-made for a Covidera

vacay, but unless you’re a veteran of the woods, purchasing

the necessary equipment could make your first foray into the

wilderness an expensive endeavor. Enter Under Canvas, where

40 or so oversized, safari-style tents are scattered about a pinerimmed

glade just minutes from Great Smoky Mountain National

Park. But these aren’t just any tents: set on wooden platforms with

covered decks, the canvas creations sport windows, plush king

beds, full bathrooms with showers and flush toilets, wood stoves

and chic furnishings from West Elm. Besides any special adult

beverages you might want, everything is taken care of, including

power for your devices; food, which is available for purchase in

the dining tent (due to Covid, you’ll be asked to enjoy your meals

in your tent or at one of the site’s picnic tables); bath products

and daily housekeeping. There’s a concierge on site, too, who can

recommend the best hiking trails and help make reservations for

park activities like fly fishing, ziplining and white-water rafting.

For more information, visit

78 |

The interior of an

Under Canvas safaristyle

tent in the Great

Smoky Mountains.

TurnKey Home Rentals

Various Locations

No matter the destination, the biggest vacation trend of 2020

is a long-term rental that will keep your family out of the fray

for several weeks. To make it work, particularly when you’re

traveling with kids and may not be able to take advantage of

many of a location’s available diversions, having a place to stay

that’s fully kitted out with powerful wifi, multiple televisions, a

decent kitchen and plenty of bathrooms is key. But unlike years

past, when a little sand in the corners of the beach house you’d

rented was nothing more than an inconvenience, these days, you

need to be confident that the home you’ve rented has gotten a

thorough scrubdown. That’s where TurnKey comes in. Using a

stringent set of cleaning standards that was developed in response

to Covid-19 and is unique to each property, housekeepers move

through each property with a checklist in hand, making sure

every surface is clean. The process also includes special cleaning

products and requires housekeepers to utilize an app to confirm

and photo-validate their work. To further ensure a germ-free

environment, properties sit empty for 24 hours between rentals.

Once you arrive, keyless locks accessed via an app enable check

in and access without the need to stop at a registration center.

For more information, visit

Haig Point

Daufuskie Island, South Carolina

When you really want to get away, rent one of the gorgeous

homes (or even a 19-century lighthouse) within Haig Point,

a beach and golf community located on Daufuskie Island,

a tiny spit of land across the sound from Hilton Head that’s

only accessible by boat. Here, amid the island’s 9-or-so square

miles, you’ll find empty, sunsplashed beaches; quiet marshes

perfect for kayaking or stand-up paddle boarding; several

restaurants and two golf courses (one of which was designed

by Jack Nicklaus and the other recently refurbished by Davis

Love). The island is also rife with history: grab a map, hop

on a golf cart (the island is car-free) and take in some of the

oldest – and largest – live oak trees in the state, the school

house where South Carolina author Pat Conroy once taught;

the artifact-filled Gullah Learning Center; vintage Gullah

homes, each trimmed in the shade of blue said to scare away

evil spirits; the circa-1884 First Union African Baptist Church

and the Mt. Carmel Baptist Church No. 2, where well-informed,

friendly staff members share Daufuskie’s story. A thriving

arts community and community farm round out the island’s

wonderfully diverse offerings.

For more information, visit


August / September 2020 | 79

the last reflection

Basil Pestare


Like many of you, I’ve

become an avid gardener, if

only to make sure I get outside

to check on the progress in

the garden. And my basil is

going nuts. How many caprese salads can

we eat? (Answer: A lot, but the tomatoes

aren’t ready yet, so that’ll have to wait.)

Since I’m not much of a gardener, herbs

are the only near guaranteed success. So,

what do I do with all this bounty? One of

the best ways to use basil is in pesto, and

it’s so simple to make.

Basil is the first herb that comes to

mind when most of us think of pesto,

but in Italian, the word itself comes from

“pestare,” meaning “to pound or crush.”

And traditional pesto is crushed with a

mortar and pestle. Don’t have one? Don’t

worry. A food processor does the job just

as well, and it’s easier and quicker. (Side

note: “Easier and quicker” is also my

motto in the kitchen.)

First, take out a food processor or a

high-powered blender. Or a mortar and

pestle if you’re a purist with a little

more time and elbow grease. Collect

your ingredients:

❖ 8 to 10 cups loosely packed herbs (Yes,

you can mix them.)

❖ 1/2 cup of pine nuts (or walnuts,

almonds, cashews, pecans, or whatever

other nuts you love)

❖ 1 to 2 cloves of garlic (Skip the garlic

if you’ll be drizzling your pesto on fruit,

unless you really love garlic)

❖ 1/2 cup parmesan, feta, goat cheese,

or any other cheese you think will work

❖ 1/4 to 1/2 cup of the freshest tasting

olive oil you can get your hands on

❖ a little salt and pepper

Pulse the herbs, garlic, and nuts in a

food processor until they’re finely minced.

Add the cheese and pulse a few more times

until blended. Drizzle in the olive oil,

pulsing only as much as you need to blend

it into the other ingredients. Transfer your

pesto to a bowl and add salt and pepper to

taste. That’s it!

Alter this recipe as much as you like,

depending on your preferences. After all,

a recipe is nothing more than a list of

suggestions. The only rules are the ones

dictated by your tastes. In our family, we

pretty much like everything spicy, so I add

a few shakes of Espelette pepper, cayenne,

or hot sauce. You do you.

If you find yourself with more pesto than

you can eat, try harder. Pour a little olive

oil over the top before you put it in the

fridge to preserve the pretty green color.

(Or don’t. Brown tastes as good as green,

in this case.) You can put it in omelets,

soups, and salad dressings. Spread it on

avocado toast. Use it as a condiment for

burgers and sandwiches. Slather it on

chips and snack away.

Still have too much? Pesto is a great

treat for neighbors, your children’s

teachers who’ve been working overtime, or

anyone else who’s been on your mind and

deserves a little love. S

80 |

August / September 2020 | 81

at Maren’s

82 |


10205 US 15-501 HWY | Unit 34 Pinecrest Plaza | Southern Pines, NC | 910.246.2733

Monday - Saturday 10am-8pm | Sunday 1-6pm

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