lake norman currents 0213

Currents

vol. 4 number February 2013

www.LnCurrents.Com2

Date nights for different

palates

Behind the scenes of Davidson

Farmer’s Market

Blair Miller looks at

Langtree at the Lake

for th e Love of food

Off icia l Jeweler oft he Carol ina Pant her s

Selection, Education, Value & Guidance – Redefined.

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(over)

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Contents

|

10 The Main Channel What’s hip at Lake Norman

16 Porthole Bark for Life Kickoff Party and The 2013 North Carolina Governor’s Inaugural Ball

18 Captain’s Chair Courtney Spear brings a love of local foods to the Davidson Farmer’s Market

20 Live on Purpose Rosie Molinary helps you get back on track with a strategy

22 Rip Currents — Style Something’s cookin’ in the kitchen

24 Blair’s Bits Blair Miller takes a closer look at Langtree at the Lake

28 Rip Currents — Food and Fun Dinner dates of all kinds

36 Around the Track The Yankee in Hendrick’s Court

38 The Galley with Lynn and Glenn T.J. and Jenny Jones opened Hot Head Burritos in the heart of their own neighborhood

40 Grapevine A taste of American history

44 Game On Visually impaired cyclist Chester Triplett sees the road ahead

50 Home Port A charming Cornelius renovation

61 Currently Historic Latta Plantation’s Sweetheart Tours will open your eyes about dating

64 Turning 50 Live on the lake for $10 down

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Off icia l Jeweler oft he Carol ina Pant her s

Selection, Education, Value & Guidance – Redefined.

4521 Sharon Road, Char lott e NC 28211 | 704.532.9 041 o r 888.4 0 0.4447

w w w.Diamond s-Di re c t.com

S O U T H P A R K • C H A R L O T T E

Diamonds Direct Birmingham | Mountain Brook, AL | 205 – 201–7400Diamonds Direct Crabtree | Raleigh, NC | 919 – 571 – 2881 Diamonds Direct The Domain | Austin, TX | 512 - 691 - 9950Diamonds Direct Short Pump | Richmond, VA | 804 - 967 - 0500

Monday-Friday 10:00–7:00Saturday 10:00–6:00Closed on Sundays

Across from South Park Mall

Everlasting Love. Everlasting Value.H a p p y V a l e n t i n e s D a y

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2010 Gold MarCom Award Winner for Best Magazine2009 APEX Award Winner for Publication ExcellenceLake Norman CURRENTS is a monthly publication available through direct-mail home delivery to the most affluent Lake Norman residents. It also is available at area Harris Teeter supermarkets, as well as various Chambers of Commerce, real estate offices and specialty businesses.

Subscriptions are available for $19 per year. Send us your name, address, phone number and a check made payable to Lake Norman CURRENTS at the address below and we’ll start your subscription with the next available issue.

Lori K. [email protected]

Sharon [email protected]

Carole Lambert Advertising Sales Executive [email protected]

Cindy Gleason Advertising Sales Executive [email protected]

Kim Morton Advertising Sales Executive [email protected]

Trisha Robinson Advertising Sales Executive [email protected]

SPARK PublicationsPublication Design & [email protected]

Ad Production - idesign2, incAbout the Cover: Cover design by Larry Preslar.

Mission Statement: Lake Norman CURRENTS magazine will embody the character, the voice and the spirit of its readers, its leaders and its advertisers. It will connect the people of Lake Norman through inspiring, entertaining and informative content, photography and design; all of which capture the elements of a well-lived life on and around the community known as Lake Norman.

Lake Norman CURRENTSP.O. Box 1676, Cornelius, NC 28031

704-749-8788 • www.LNCurrents.comThe entire contents of this publication are protected under copyright. Unauthorized use of any editorial or advertising content in any form is strictly prohibited. Lake Norman CURRENTS magazine is wholly owned by Venture Magazines, LLC.

The magazine by and for the people who call Lake Norman home

phot

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Vol. 4 No. 2 February 2013

I’m raising two foodies. My friends who know me well realize how ironic this is because as a child, I was the one who

individually removed the chopped onions off of her McDonald’s cheeseburger. I was also the one who went to dramatic lengths to avoid eat-ing black-eyed peas. Picky doesn’t even begin to cover my eating habits as a little girl — or a big girl for that matter.

With that in mind I am determined to make sure my kids eat everything, and so far they’re holding up their end of the bargain. They love broccoli and have been known to request it. Most of the time they prefer veggie pizza to cheese pizza and would rather have their French bread dipped in balsamic vinegar and olive oil than not.

Before you roll your eyes and put me in the annoying, over-achieving mom column, rest assured I know that this can change at any minute. In fact, my daughter, Margot, is already showing signs that she has the pickiness gene, as she told me the other day that cherry toma-toes were too juicy for her.

What’s interesting about introducing new foods to toddlers is that you meet these foods again yourself. As with everything else in their lives, they have no inhibitions, no baggage, no bad restaurant experiences they can’t put out of their minds (it took me years to eat Chinese food after a horrible meal during my senior year of high school). They look at each new dish as a new word to say, a new taste to explore, a new material to smear on the table. We should all be so lucky.

Regardless of whether or not you’re a picky eater, you can’t deny how food bonds us. Any holiday or special occasion takes place around eating. And nine times out of ten when we get together with a friend, it’s for lunch or dinner.

Part of this is because eating is something we have to do to survive. But there’s something deeper involved. Eating a good meal with a friend allows us to slow down and enjoy one of the best things in life — companionship.

It’s a great feeling when you discover that someone loves (or hates) a particular food just as much as you do. When I found out how much my husband loved vinegar-based barbecue, I instantly knew he was a good man. When my friend, Sara, shared with me how much she hated cilantro, our friendship moved to a new level. And any time I discover someone who loves the spicy tuna rolls at Sabi as much as me, I immediately know they’re a kindred spirit.

When I first began my career as a freelance writer, I baked Lemon Gooey (essentially lemon bars) for all of my clients for the holi-days. I’m convinced that had more to do with me getting more assignments the next year than my writing.

I got the recipe from a man named Bill Dorton. I worked with him on an assembly line one summer at my dad’s company when I was 14 years old. He mentioned the recipe while we were working, and I wrote it down. I’ve been making it ever since. Although he passed away many years ago, I think of him and how much fun I had that summer every time I make a batch of this sinfully good lemon treat. That’s the power of food.

This month as you try to come up with the perfect gift for your valentine, make sure that food enters the equation. Whether you prepare a meal or pay for one, take the time to enjoy one another. Who knows? You might discover that they hate cilantro just as much as you do.

The Power of FoodSharing a meal brings us together

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A

t the Helm

| Lori K. Tate

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Main Channelthe

Movers, Shakers, Style, Shopping, Trends, Happenings and More at Lake Norman

Flower Language

Lingky Sugg’s floral designs speak for themselves

Just Started DatingThis is a fragile stage of the

relationship, especially if you really like the person. Sugg took that into consideration by creating a whimsical arrangement of pink ranunculus, Star of Bethlehem, yellow pincushion, brasilia and hanging amaranthus in a delicate, but sturdy, woodskin-wrapped pot.

Just Got EngagedObviously things are serious

if you’re going to commit to this person for the rest of your life. With that in mind, Sugg brought out the big dogs for this arrangement. You can’t get more romantic than 25 red roses peppered with mini myrtle leaves.

First AnniversaryYou made it through the first

year. Congratulations! Pink peonies with white bouvardia in a mercury-finished vase beautifully say that you’re with this person through the good and the not so good.

Happy 25th AnniversaryThis is a big deal, and Sugg’s creation

expresses the importance and joy of a 25th wedding anniversary. Shaped like a wedding cake, her floral anniversary arrangement starts with a bed of native green hydrangeas, topped with a grouping of David Austin roses called patience (a must-have in marriage), white stock flowers, pink and yellow dahlias, and snap dragons. Perfection.

— by Lori K. Tate,Photography by Glenn Roberson

Valentine’s Day is fast approaching, and as much as you’d like to ignore it (come on, guys, you know you do), you have to step up to the plate — or in this case the vase. We asked Lingky Sugg, owner and principal designer of Flowers by Lingky in Cornelius, to create four floral designs for various stages of your relationships. Here’s what she came up with:

10 www.LNCurrents.com

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Tell us about the worst Valentine’s Day dinner you ever hadRodney A. Conklin The one I tried to cook. Fortunately, I’ve gotten much better at cooking since then.

Sheri Hollifield-Cudd “Valloween”…only a florist knows the horrors. By the time the day is over, the last thing you want to do is have a romantic dinner.

Rich Sampson Took my wife to an expensive restaurant — every-thing we wanted they were out of. Had to wait a very long time to order, then had to wait a very long time for the food, which was cold and which was not our first, second or third choice anyway.

Jodi Zanolini At a Ruth’s Chris Steak House restaurant in White Plains, New York — the food was good as always, but they put up extra dining tables in the various rooms the restau-rant has so more people could come. The tables were unsteady

and almost like TV tables, so a lot of the atmosphere that Ruth’s Chris offers was totally lost, but it was still fun and the food was as good as it always is. But no, I won’t go there again for a Valen-tine’s Day dinner.

Ron Hood Well, there were the cold crats in 1952 in some place named Wee Jon Bu!!!

Kimberly Dawn Cannon In a way I hope this is an anonymous post in LKN Currents ... My boyfriend at the time was going to cook a fabulous VDay dinner — filet mignon, twice-baked potatoes and green bean casserole. I was relaxing with a glass of wine while he cooked, then out of the corner of my eye, I saw my filet mignon hit the floor! I didn’t say anything, but when he served my plate I saw a dog hair on my steak. I couldn’t believe he served me that piece, so I said, ‘Was this meat dropped on the floor?’ He reluctantly said, ‘Yes, but I rinsed it off.’ I could not believe it. Need-less to say I lost my appetite…

Cuisine by Cami

Individual Beef Wellingtons capture the heart2 (4-6-ounce) filet mignon, cut thicklySalt and pepper4 tablespoons goose or duck liver (foie gras),

pork pâté, or mushroom duxelles (recipe below) One frozen puff pastry sheet, thawed1 egg beaten with 2 teaspoons water to

make an egg washDirections

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Season filets with salt and pepper. Heat a grill pan (or a large, heavy skillet lightly oiled) over medium high heat. Add the filets and sear for 1 minute per side for medium rare. Transfer to a plate and cool about 10-15 minutes.

Lightly roll out the puff pastry on a floured surface and cut in half. Spread 2 tablespoons of the pâté on each of the puff pastry, placing the filets on top of pâté. Fold the pastry over the filet and press the edges to seal. Place the wrapped filets on the parchment paper, seam side down. Brush the egg wash over the tops and sides, and bake until golden brown — for medium rare, about 15-20 minutes. Or use an instant-read thermometer — 140 degrees for medium rare. Remove from the oven and let rest for 10 minutes before serving.

Mushroom Duxelles 8 ounces Baby Bella Mushrooms, finely diced2 shallots, finely diced 1 teaspoon olive oil and 1 teaspoon butter, salt and pepper

Heat a skillet over medium high heat; add olive oil and butter until bubbly, add mushrooms and onions, season with salt and pepper, sauté until liquid has evaporated.

NOTE: Some people prefer to use both foie gras and mushroom duxelles, some prefer one or the other. Your choice — Happy Valentines Day! This is delicious with steamed asparagus and finished with a dessert of chocolate-dipped strawberries.

About CamiCami Ferguson has had a passion for cooking since she was a child. Her Italian grandmother taught her how to make meatballs, lasagna, stuffed artichokes and more, while her dad specialized in soul food. A personal chef in the Lake Norman area, Cami shares a delicious recipe with CURRENTS each month. For more information, visit www.cuisinebycami.

Toni Baker-Tyson His momma didn’t have plans, so she

came with us!

Jan Holmes Gilliland

We totally avoid going to dinner on Valentine’s. Don’t have the patience

to wait in line.

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Brenda Vernon-

DeRamus Leftovers.

Individual Beef Wellingtons

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M

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Fashion ForwardKevin Carter found creativity in adversity

The Mint Museum’s And the Bead Goes On exhibit showcases beadwork by some of fashion’s biggest names, like Halston, Bob Mackie, Lisa Folawiyo, even Giorgio Armani — and beside these pieces, three distinctive dresses hand-crafted by local designer Kevin Carter.

Carter was 17 at the time, the youngest artist to ever have his work displayed in the Mint. Now the Hopewell High School graduate aims to transform how society views fashion. “Everything inspires me, not one particular medium,” he says, adding how an oil spill inspired one of his dresses at the Mint.

Carter began designing clothes to cope with bullying that resulted from his non-conformity in high school. This adversity taught him how someone’s clothes could predict their popularity, and how fashion defined social success. Combined with his

love of thrift stores and modifying cloth-ing, his revelations steered him to become a fashion designer.

“Fashion is able to express emotions that I cannot express with words,” Carter says. His work is undeniably edgy, avant-garde women’s garments that are the finest quality haute couture. Although he started with a simple hot glue gun, attaching Lego bricks and broken glass to old clothing, Carter spent his high school years learning to sew and honing his craft. By the time he gradu-ated last year, the name of his fashion line — kevinVain — was already influential in the world of Charlotte fashion.

What does the future hold for Carter? “My goal in life is to alter how people view fashion,” he says, “and that dream manifests itself everywhere.”

— Connor Roberson, photography by Glenn Roberson

From left, Adaire Smithwick, Kevin Carter and Makaylah Elliot. Hair by Erica Arcilesi and makeup by Deme Jamie Fourtounis.

The Scoop

And The Bead Goes On will be on display at The Mint Museum RANDOLPH through March 31. For more information, visit www.mintmuseum.org.

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JrK – Grade 12

Going beyond since 1969.

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Really Down SouthMooresville’s Mike LeBaron spent much of last fall in Antarctica

This past November Mike LeBaron celebrated Thanksgiving in Antarctica.

LeBaron, who teaches earth science and AP environmental science at Lake Norman High School, was part of education outreach for the WISSARD project (Whilllans Ice Stream Subglacial Access Research Drilling) at Ant-arctica’s McMurdo Station.

His journey to the South Pole began two years ago when he saw a notice on Listserv for a group called PolarTREC. The notice was for people interested in working on a project at either the North or South Pole.

“I’m always good for applying, so I did, and I got selected,” explains LeBaron, adding that he was supposed to go on the trip in 2011. “This project had so much stuff going on with it, they had to delay it a year.”

So last November LeBaron rode in vari-ous airplanes for a total of 30 hours to arrive at McMurdo Station for a six-week stay, during which he investigated microbial life

Mike LeBaron spent six weeks in Antartica last fall. He teaches earth cience and AP environmental science at Lake Norman High School.

LeBaron learned how to brave the elements during his stay.

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in subglacial environments. PolarTREC paid for the trip, including LeBaron’s training, gear (ever wear a 10-pound goose down jacket?) and also the cost of a substitute to teach his classes during his absence. “PolarTREC is set up to provide this for normally about 12 teachers per year,” explains LeBaron, adding that the National Science Foundation is a funding source for the project.

While LeBaron was geographically far away from the hustle and bustle of daily life, he still had modern amenities, such as a TV, Internet access and a phone. He lived in a two-person dorm room and was served three meals a day in the mess hall. In addition, McMurdo Station offers a gym, store, barber,

weight room, coffeehouse, lots of outdoor recreation activities and even two bars. The maximum population of the community ranges from 900 to 1,000 people.

“It’s like a self-contained town. The whole place is less than 10 acres in area,” says LeB-aron. “I was there for the summertime, and it was daylight 24 hours a day.”

LeBaron says temperatures ranged from 8 degrees Fahrenheit to the upper 30s (Fahr-enheit). “I’ve slept in colder weather camping in the mountains of North Carolina,” says LeBaron. “I went running while I was there.”

While he missed his wife and family, LeBaron says he enjoyed being surrounded by scientists working on various projects. “The best part was in that environment of 900 people, about 115 to 200 of those people were scientists. Even the support people who

keep the place going are interested in the projects,” says LeBaron. “Everybody there has one purpose, and that purpose is to sup-port the science.”

— Lori K. Tate, photography courtesy of Mike LeBaron

The Scoop

For more information about PolarTREC, visit www.polartrec.com.

More on www.LNCurrents.com

Scientists from all over the world visit Antarctica.

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Porthole2013 Bark For Life of Lake Norman Kick-Off PartyOn Thursday, January 10, Lucky Dog Bark & Brew in Cornelius hosted the 2013 Bark for Life of Lake Norman Kick-Off Party. Approximately 100 dogs and owners came out to show their support for this canine event to fight cancer. During the kick-off party, $395 was raised for the American Cancer Society. Bark For Life is a non-competitive event for dogs and their owners to fight back against cancer. Bark For Life of Lake Norman will be at Birkdale Village on Saturday, April 20 at 9 a.m. The American Cancer Society is currently accepting 2013 sponsors and vendors for the event. You can view sponsorship opportunities at www.relayforlife.org/barklkn.

2013 North Carolina Governor’s Inaugural BallSeveral folks from the Lake Norman area made the trek to Raleigh on Friday, January 11 for the 2013 North Carolina Governor’s Inaugural Ball. Hosted by the Junior League of Raleigh, the evening honored newly elected Governor Pat McCrory, a former mayor of Charlotte. The evening also featured a perfor-mance by The Avett Brothers, which hail from nearby Concord. A good time was had by all.

Elizabeth and Clark Kovacs of Huntersville.

Amber and Kevin Jenkins of Huntersville.

Sandy and Bobby Bowers of Davidson.

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Porthole

| by Sarah McG

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For 13 years, Courtney Spear worked as a meeting planner for a nonprofit trade group, a job that often took her out of town on business

trips. In 2009, she began volunteering with the Davidson Farmer’s Market and discovered a way to indulge her interest in local foods and fulfill a desire to give back to her community. When former market manager Mary Jane Leach began planning an out-of-state move with her family, she encouraged Spear to apply for the position in May 2011, a career change that Spear says has been “fruitful for my life.”

Spear lives in Davidson with her husband, Matt, and three sons. The market operates two Saturdays a month from November through March and runs every Saturday from April through October. We recently spoke with Spear about the history and mis-sion of the Davidson Farmer’s Market, as well as what goes on behind the scenes.

How much has the market grown since its inception?

It started in the spring of 2007 with approximately 12 vendors, which we call our “founding farmers.” Now, during peak season, we have 34 vendors. We’re committed to offering music every Saturday during peak season. We also offer chef demos three times a month. Vendors donate their in-season goods to the chef, and they make and sample local dishes for market shoppers. We’ve increased our special events throughout the year — Annual Salsa Showdown, Winter Chef Challenge, Taste the Market, Strawberry Shortcake Day, Beer and Brats, Community Picnic, and more.

Can you give our readers some examples of the products that are offered at the market?

We are a producer-only market, which means that the vendors must make, produce or grow what they sell. So when folks are shopping our market, they are exchanging money and talking to the farmers. If they have questions, they can ask the farmer standing before them — that’s much different than asking the produce guy at the grocery store. You’re not going to see bananas at the DFM, but you may see a banana pepper plant.

Vendors supply a wide variety of homegrown fruits and vegetables and fresh-baked goods. We also have fresh-cut flowers, honey, jams, goat and cow

Bountiful harvestCourtney Spear brings a love of local foods to the Davidson Farmer’s Market

When former market manager Mary Jane Leach began planning an out-of-state move with her family, she

encouraged Courtney Spear to apply for the position at the Davidson Farmer’s Market in May 2011, a career

change that Spear says has been “fruitful for my life.”

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are lots of root vegetables, spaghetti squash and leafy greens like kale and collards. It shrinks from 34 vendors to about 18.

What are some of your favorite places to eat in the Lake Norman area?

We don’t eat out much because I like to cook and experiment with local, in-season foods, but when we do go out,

we like to support our local restaurants like Restaurant X, Sabi and Ming’s. We can’t wait for Carrburritos to open soon near the Wooden Stone Gallery. LNC

cheeses, butter, eggs, grass-fed beef, chicken, lamb, pork, and North Carolina seafood

What does a “typical” day look like in the job of market manager? Can you give us an idea of the logistics behind coordinating the market each week during the peak months?

The communication with our vendors is key, so I connect with them on a weekly basis. They provide me with lists of their offerings. Our board of directors, vendor committee, executive board and marketing committee meet monthly. We send out a weekly newslet-ter every Friday, whether we have a market or not. It includes seasonal recipes and a way to connect with us on Facebook. Fundraising is a big part of the market’s success, both corporate support and individual donors. Time is spent coordinating entertainment, chefs, special events, community partners, the Growing Kids Club and volunteers.

Can you tell us a little bit about the Winter Farmer’s Market?

Less harvest equals fewer vendors. There

More on www.LNCurrents.com

The Scoop

For more information about the Davidson Farmer’s Market, visit www.davidsonfarmersmarket.org.

Artist Dave Merck painted a Davidson Farmer’s Market mural in downtown Davidson.

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January started right. You leveraged that sense of possibility and promise from the New Year, voiced an

intention, and even created your vision. For a while, you were choosing all the right actions and moving towards what it was you really wanted for yourself. And, then, life shifted. Your kid had the flu. Things got frantic at work. Your in-laws came to town. Stuff happened, as it always does. And now your stuff isn’t happening.

You’ve hit a wall, are battling inertia, and can’t get back on track because accom-plishing all those goals feels overwhelm-ing alongside your daily life. So you stopped trying because who wants to be reminded every day that you are failing at something. Sound familiar?

Well, it doesn’t have to be this way. You can still make progress towards all your goals. The key is to get real about your execution and organizational strategies.

progress with

planningGet back on track

with a strategy

Live on Purpose

| by Rosie Molinary

Know Your Why Last month, I encouraged you to find

a word for the year — a word that would symbolize the feeling you most wanted to have this year and serve as a touchstone for you when you needed it. To get back on track, revisit your word. What will liv-ing this word add to your life? What will happen if you don’t live this word? Why do you want this concept in your life?

Really get honest with yourself about why it motivates you because it is that desire

that will help you move forward in some way, even when the situation is hard.

Revisit Your Vision In addition to selecting

a word for the year, you may have also made a vision board.

Review your vision board now. Let those images and words, and the pos-sibility they represent, re-inspire you.

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Name Your Actions Now that your enthusiasm is refreshed,

it’s time to move forward. What do you need to do to make your dreams possible? Write a list of the progress you would like to make this year. Maybe to be more healthy, you want to reduce your depen-dence on caffeine or sugar. Maybe to be more organized, you need to clean out your attic. If you wish to become a more consistent runner, maybe you want to find a running partner or sign up for a race every four months. Write down the actions that most need doing for you to be closer to your vision by the end of the year.

Strategize Typically, when we get to this point,

we embrace all or nothing thinking. We must be more organized, a better run-ner and a healthier eater all right now or we have failed. Yet, this type of thinking makes many of us fail. Instead, come up with an action plan that works best for you.

Maybe you should choose a set number (2 or 3) of goals to work on each month. Perhaps you should give yourself a weekly or monthly focus. Rather than setting yourself up to fail, set yourself up to suc-ceed by making your strategy manageable.

REVIEW Sometimes, we are great at doing the

upfront work to create a plan, but it is the adherence to the goal that gets us. Create a weekly check-in — at the same time each week — where you review your goals, where you are in your jour-ney towards them, and consider what steps you need to be taking now to get where you want to go in the end. Make a list for the next week to guide you forward. Success doesn’t come to those who dream the most; it comes to those who live that dream on purpose. LNC

Rosie Molinary empowers women to embrace their authentic selves so they can

live their passion and purpose and give their gifts to the world. The author of Beautiful You: A Daily Guide to Radical Self-Acceptance and Hijas Americanas: Beauty, Body Image, and Growing Up Latina, Rosie teaches courses on body image at UNC Charlotte and offers workshops and one-on-one retreats for women who wish to live on purpose. She lives in Davidson with her husband and son. Learn more at www.rosiemolinary.com.

Create a weekly check-in — at the

same time each week — where you review your goals, where you

are in your journey towards them, and

consider what steps you need to be taking now to get where you want to go in the end.

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something’s cookin’ in the kitchen

Rip Currents Style

| by Lori K. Tate photograp

hy by Glenn Rob

erson1 Cream urn, $27; brown urn, $27; sage urn, $35, all from

Sweet Grass, Mooresville Town Square, 287 Williamson Road, Suite A, Mooresville, look for Sweet Grass on Facebook.

2 Pepper mill by Vic Firth Gourmet, $40, Savory Spice Shop, Birkdale Village, Huntersville, www.savoryspiceshop.com.

3 Jeweled cake dome, $59.99, Jeanelle Sorenson Home at Blacklion Huntersville, NorthCross Shopping Center, 9751 Sam Furr Road, Huntersville, www.blacklion.com.

4 Cream/gold and black/gold French bee coasters, $24 each, both from Sweet Grass, Mooresville Town Square, 287 Williamson Road, Suite A, Mooresville, look for Sweet Grass on Facebook.

5 Blue glass serving dish, $15, Ashley Carol Home & Garden, 20901 Catawba Avenue, Cornelius, look for Ashley Carol on Facebook.

6 Recycled glass pitcher featuring the peace sign, $26, Lake Norman Cottage, 200 A North Harbor Place, Davidson, look for Lake Norman Cottage on Facebook.

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These chic accessories might not make you a better cook, but they’ll certainly bring new life to your kitchen

7 Curry Collection of 12 spices, $47, Savory Spice Shop, Birkdale Village, Huntersville, www.savoryspiceshop.com.

8 Red ceramic chip bowl, $50; red ceramic wine chiller, $22, Lake Norman Cottage, 200 A North Harbor Place, Davidson, look for Lake Norman Cottage on Facebook.

9 Traditional balsamic vinegar, $18; Olio Nuovo Extra Virgin Olive Oil, $16, The House of Olives, Birkdale Village, Huntersville, www.thehouseofolives.com.

10 Fish gurgle pitcher in red, $39.99, Jeanelle Sorenson Home at Blacklion Huntersville, NorthCross Shopping Center, 9751 Sam Furr Road, Huntersville, www.blacklion.com.

11 Glass art bowl, $159, Ashley Carol Home & Garden, 20901 Catawba Avenue, Cornelius, look for Ashley Carol on Facebook.

Special thanks to International Kitchen & Bath in Davidson for providing a space for the shoot. For more information, visit www.internationalkitchenandbath.com.

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If you take a drive along Interstate 77, you’ll find what Barry Rigby calls the future “shining star of Iredell County.” Rigby is

the executive vice president for Langtree at the Lake, the hundreds of acres of shopping and residential homes being built off Exit 31 at the Mecklenburg/Iredell County line.

The construction is moving at lightning speed, as the official groundbreaking was in October. Now some of the buildings are taking shape, and some of the shops and apartments are expected to open in July of this year as part of the 53 acres included in the first phase.

“We are creating a little city here,” ex-plains Rigby. The complex will include 300 apartments along with two hotels. Rigby

says the shops will be different than other nearby shopping districts in the area. “We won’t have any big box-type stores,” he says. “We will have more boutiques.”

On the waterfrontDeveloper R.L. West Properties,

based in Ohio, is behind the $800 mil-lion investment and billing Langtree at the Lake as a “mixed use waterfront village center.” Developers say the waterfront in Mooresville will be part of the appeal.

“There will be an open area by the water which will include a park, an amphitheater,

Lake Norman’s Newest Jewel Blair Miller takes a closer look at Langtree at the Lake

Continued on page 26

Mark Lockman, senior project manager of Langtree at the Lake, says a hotel is needed in this part of the region. “There is really no full-service hotel around here like this,” says Lockman. The developer is also building a second hotel that’s more traditional on the property.

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Blair’s Bits

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and a boardwalk where people can walk along,” says Rigby. The project also includes a 200-room, 14-story, luxury, full-service hotel (yet to be named) that will have more than 15,000 square feet of meeting space.

Mark Lockman, senior project manager, says

the hotel is needed in this part of the region. “There is really no full-service hotel around here like this,” says Lockman. The developer is also building a second hotel that’s more traditional.

City leaders believe it will enhance Birk-dale Village in Huntersville and offer people an option to traveling south on I-77 to find

Continued from page 24

Langtree at the Lake will have more than 15,000 square feet of meeting space.

unique, boutique shopping in Huntersville or Charlotte. Lockman agrees and says this area is ideal for this kind of development.

“We are neighbors with several big headquarters,” says Lockman, referring to the corporate headquarters for Lowe’s Home Improvement, which is directly across the street. The project already has small businesses and restaurants lined up to move in, including Wild Wing Café and Brooklyn Boys Pizza, along with salons, rooftop bars and other unnamed shops.

A tremendous drawBill Russell, the president and chief executive

officer of the Lake Norman Chamber of Com-merce calls it a “tremendous economic jewel” for the region and believes the financial impact will be felt beyond Iredell County and will reach Mecklenburg, Lincoln and Catawba Counties.

“We’re a regional community, and Langtree can only help the surrounding communi-ties,” says the Chamber’s CEO. Russell adds that the biggest boost will be from the hotel meeting space that can draw in corporate conferences or big events. “We have some great hotels right now, but we don’t have the meeting space for Lake Norman,” he says. “If there’s a huge event, the organizer has to hold it in a different place away from the lake because we don’t have the adequate space.”

Langtree at the Lake will also add traf-fic to an already busy I-77 in Mooresville around exit 36. Russell says he’s working with county leaders to develop a growth plan to handle the increased congestion.

“You have several communities working together to make sure the area can handle the extra traffic and added growth,” says Rus-sell. And while construction zips along, the Chamber’s CEO says it’s only adding to other businesses that want to come to the area.

“We have Lake Norman, and that’s a tremendous draw,” he says. “None of the other lakes in the Carolinas can compete with Lake Norman.” LNC

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Rip Currents —

Food & Fun

| by Lori K. Tate photography by Glenn Roberson

Here are three options for the beloved date night

DINNER DATES

The grilled Alaskan salmon with Napa slaw, chili garlic dressing and green beans at Blu Star Grill.

www.LNCurrents.com

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If you’re foodiesBlu Star GrillMorrison Plantation120-A Market Place AvenueMooresvillewww.blustargrill.com

If you and your sweetie are foodies interested in eating fresh and healthy dishes, this is the place for you. Owner Nelson Bass has made it his mission to serve only the fresh-est and healthiest ingredients he can find since he opened the restaurant in fall 2011.

If you’re trying to eat Paleo these days, Blu Star offers a variety of meats (bison anyone?), as well as fish. The grilled jerk-spiced mahi-mahi

is a must, as is the grilled Alaskan salmon. Order these dishes with fresh vegetables or fresh-cut fruit, and you’re on your way.

Feel like cheating on your diet? You can splurge with the following desserts: apple pie-a la mode, chocolate cake, Foster’s cheesecake, Oreo cheesecake, pineapple cake or red velvet cake. Any of these will make your heart sing.

Dinner Dates

Chris and Kim Bowen of Mooresville enjoy grilled jerk-spiced mahi-mahi with fruit salsa and grilled Alaskan salmon with Napa slaw and chili garlic dressing at Blu Star Grill.

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If you’re a team playerJack’S corner tap8301-1 Magnolia Estates DriveCorneliuswww.jackscornertaplkn.com

Want to cheer for your favorite teams together, but want to forgo typical bar food? Jack’s Corner Tap is the answer. Tacos anyone? Jack’s offers five different kinds ranging from pork to shrimp. The restaurant also offers seven types of salads, including a wedge with bleu cheese dressing and a tomato mozza-rella salad, complete with a balsamic glaze.

Feel like splurging? The Blaze Burger

features an over easy egg, crispy bacon, garlic mayo, American cheese and crispy onion rings on Hawaiian bread. The bologna sandwich with aioli is also a good choice.

With 16 TVs surrounding the vintage-inspired dining area, you’re bound to find the game you’re looking for. So what if you pull for different teams, you can both agree on good food.

Dinner Dates

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Susan and Martin Mancuso of Cornelius enjoy an evening at Jack’s Corner Tap. Originally from the Pittsburgh area, the couple often comes to Jack’s to watch the Steelers play.

If you’re feeling fancyepic chophouSe104 South Main StreetMooresvillewww.epicchophouse.com

For a big city night sans the drive into Charlotte, Epic Chophouse more than fits the bill. Along with white tablecloths, the restaurant offers top-notch service coupled with a quaint, yet happening atmosphere — even on weeknights.

Take the romance up a notch by requesting one of the restaurant’s four center booths. Although these

booths are located in the middle of the restaurant, they offer an intimate spot for a dinner for two. Hostess Maria Peralta says guests have been known to wait up to two hours to dine in these prime seats.

“You can request these booths, but that doesn’t mean its guaranteed,” says Peralta. “We try our best to do it.”

Dinner Dates

Cory Brunner and his wife, Julie Fetcho, of Mooresville enjoy wine in one of Epic Chophouse’s coveted center booths.

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Advertising feature that keeps you up on “current” fashion and gifts.

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Come See Why Every Bride Wants to be a “Classic Bride”.We are the only bridal salon with private dressing rooms. The personal attention to detail provided by our knowledgeable, friendly staff insures that every bride feels comfortable and unhurried when selecting that one special gown. Bridal, Bridesmaids, Mother’s Dresses, Flower Girl Dresses, Veils, Shoes & Accessories.

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The House of Olives…Mention this ad for our Valentine’s Day special 10% discount on purchases through Feb 14th. Offering the freshest Extra Virgin Olive Oils and Balsamic Vinegars. Give a gift of health this Valentine’s Day! Visit our shop for a unique experience. Our knowledgeable staff will guide you through a tasting journey to sample and savor our products before making your selection. Gift cards available.

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Kathryn’s Cottage Dressings & Sauces60 Year Old Family Recipes• Bleu Cheese Dressing• Cottage Ranch Dressing• Thousand Island Dressing• Balsamic Vinaigrette Dressing• Wine and Cheddar Cheese Spread• Olive and Cream Cheese Spread• Chicken Salad• “A Southern Lady Cooks” Cookbook• “A Southern Lady Cooks” ApronVisit our website for our online store or a list of local retail outlets. You “gotta” try this! You will love it.

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After nearly five decades in pinstripes, a career that included 19 post seasons, 11 World Series appearances and seven

wins, you might think Gene Monahan has done more than enough as head athletic trainer of the New York Yankees to justify an easy retirement. He could return to his native Florida, build a man cave, wax his car whenever he wanted and walk his dog on the beach at every sunrise. Or maybe he could bring a folding chair to a local ballpark, talk with other retirees and smile contently as he watches the stars of tomorrow struggle to hit a split-fingered fastball or cutter.

After all, that’s what retired guys do, right?Not Monahan. He’s not one to sit still and

stare at walls. He definitely isn’t the type who looks forward to sitting down with a big stack of books to help pass the days. Retirement, Mo-nahan believes, is an opportunity to start anew.

When he learned he had cancer, and the treatments would force him into retirement a

year or two before he hoped, he looked at it as an opportunity. He wasn’t done quite yet. So Mona-han turned to the only other sport he knew and loved, the sport he grew up watching as a child, and he thought about how he could get involved as a second career. The decision was a logical one.

“You see, I became a racing fan in the middle ’50s,” Monahan recalls. “My dad liked it, and he’d take me to the Friday night races. Because we were kind of poor, we’d wait until later in the eve-ning when the gates were open and walk in to see the feature races. I’ve been following it ever since, and when I learned I’d have to leave base-ball, I thought it was time I gave racing a try.”

Following the conclusion of the 2011 season, Monahan relocated to Mooresville to be as close to the heartbeat of racing as he could. A job with Hendrick Motorsports soon followed.

After several interviews, Monahan was hired as a training consultant with the primary focus of working with each of the athletes who comprise the pit crews of four top Sprint Cup teams.

His love — his life — began again.“What I knew going in is that these guys have

the same needs as baseball players,” Monahan explains. “They get the same backs, lower backs, shoulders and elbows as the big leaguers. You see the same knee injuries. Their bodies and minds fatigue as the season progresses. And because Mr. Hendrick really saw these parallels and recognized the need to take care of his athletes, I now have a place helping with the physical, psychological and emotional strains that occur.

“You can call me a part-time sports medicine guy,” he jokes. “But when it all comes down to it, with new pit guys coming in every season and fighting the veterans for spots on the teams, some making it and some getting farmed out, what I’m doing here is close to what I did when I was running a big league training room.”

Does he miss baseball?“I miss baseball terribly, horribly,” Mo-

nahan, now 68, says. “It was all I knew since age 17 so leaving the big leagues be-fore I was ready really snuck up on me. It hit me hard. Especially that first year.”

He loves his new job but hasn’t decided if baseball is totally out of his system. Former manager, Joe Torre, has reached out to him with an invitation to work the upcoming World Baseball Classic. And he has a standing invita-tion to speak to the Yankees junior trainers.

Whether he gets back to New York or not, his legacy will continue. To his surprise, the new athletic training room of the new $1.5 billion Yankee Sta-dium has been named in his honor.

“I have been very fortunate to have had a life in baseball, and I consider my-self blessed now that I’m again around a great group of guys doing what I love,” he says. “I look back over these last months, and this opportunity saved me.” LNC

The yankee in Hendrick’s Court

Freelance writer Mike Savicki has lived and worked in the Lake

Norman area for 15 years, frequently covering the racing scene.

Following a lifetime in baseball, Gene Monahan begins again in the sport of his youth

Gene Monahan (right) sits with Derek Jeter during a New York Yankees game.

Monahan worked nearly five decades in professional baseball.

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ike Savicki photograp

hy courtesy of Gene M

onahan

glenn roberson photography

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Diners at Hot Head Burritos will find fa-miliar faces at the new restaurant in the Shops at The Fresh Market in Cornelius.

“We’re in the heart of our own neighbor-hood,” says T.J. Jones, co-owner and operating manager. T.J. and his wife, Jenny, are active community members who live just minutes from the restaurant in nearby Heron Harbor. Their son Brandon, a Hough High School junior, helps them with the business.

Fresh and SaucyHot Head Burritos guests enter a space

that pops with black and white décor, ac-cented with hot red color on the walls and in the pendant lights. The space is light, bright and visually interesting.

Guests choose from burritos, tacos, quesadillas, nachos and bowls. Next comes a decision on rice, black beans or pinto beans as a starch. Meat choices include steak, pork, beef, chicken and barbecue, all available in spicy and milder selections. Vegetarian also is available. Salsa choices include pico, corn, verde and wild, followed by a selection of banana peppers, jalapeno peppers or onions.

Signature sauces give even more opportu-nity to customize meals, ranging from a honey

chipolte barbecue sauce and sweet habanero to the hottest sauce, called straight habanero.

“We have 13 different sauces, and that is one of our unique differentiators,” T.J. explains.

With no freezer on-site, Hot Head Bur-ritos emphasizes fresh food. The restaurant offers gluten-free dining, and all meats are hormone and antibiotic free. The staff prepares the food in small batches, so it stays fresh.

Taking the leapThe Joneses opened the restaurant with

partner and long-time friend Kevin Kunz, along with Greg Dobur. T.J. worked at IBM and other technology companies for many years and first knew Kunz from the corpo-rate world. Kunz had long encouraged T.J. to consider opening a business together. “I was never ready,” T.J. says. “Then he fell in love with the Hot Head Burritos concept.”

Hot Head Burritos originated in Ohio, where founders Ray and Cynde Wiley launched their new endeavor in 2007 after more than 19 years as veteran franchisees for Subway Restaurants. The Wileys’ business savvy, combined with an in-depth franchise support structure, persuaded the local partners to seriously consider this concept.

T.J. traveled to Ohio, where he spent time with leadership and visited local franchise owners in many locations. “I decided to jump into the franchise business,” he says.

T.J. and Jenny Jones opened Hot Head Burritos in the heart of their own neighborhood

Hot in the City

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Guests at Hot Head Burritos choose from burritos, tacos, quesadillas, nachos and bowls. Next comes a decision on rice, black beans or pinto beans as a starch. Meat choices include steak, pork, beef, chicken and barbecue, all available in spicy and milder selections.

At first the Joneses were unsure of the role that Jenny would play. As a stay-at-home mother, she had left her career as a flight attendant years earlier to devote herself to their family and volunteerism. She quickly decided that she should take the opportu-nity to manage the store and that her past had prepared her for this stage of her life.

Among other volunteerism, Jenny chaired the concession stand efforts with the booster

club at Hough High. That experience, and her projects with PTAs at Cornelius Elemen-tary, Bailey Middle and Hough High School, involved managing details and working with a wide array of people. These posi-tions, combined with the customer service focus she honed as a flight attendant, have proven useful in the restaurant business.

“I went from being a stay-at-home mom and being active in our community to doing this,” Jenny says. “I was ready to go back to work. I am exhausted, but I’m having a blast.”

Working togetherRunning the business together has given

the Joneses new perspectives on each other. “I saw sides of her and things in her I never knew,” T.J. says. “She walked into this thing, and she’s doing a great job. She’s managing the people, and she’s made some dynamic hires.”

Jenny says she has searched for peo-ple who show a special spark. “I want this place to be fun and have people who want to come to work here.”

They have already experienced acceptance

and support from the Lake Norman com-munity. The local fire and police depart-ments, area businesses, local residents and many others have frequented the restaurant.

“We’re looking to stay in the Lake Norman area,” he says. “We would love to grow to five or six stores in the next five years. I have found my hidden en-trepreneur that I never knew existed.”

When looking for the optimal loca-tion to place their restaurant, they ex-plored every exit off Interstate 77.

“We probably evaluated 25 poten-tial sites and created a short list,” T.J. says. “We did a lot of due diligence.”

After all the research, however, the choice encompassed something more emotional, Jenny says. “Our heart felt this location,” she says. “We love Corne-lius. We love the community.” LNC

The Scoop

hot head Burritos20609 Torrence Chapel Rd, Corneliushours: Mon-Sat 10:30 a.m.-10 p.m., Sun 11 a.m.-10 p.m T.J. and Jenny Jones opened Hot Head Burritos

near their home in Cornelius.

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What could be neater than sipping on the same wine that Thomas Jefferson drank to toast the signing of the Declaration

of Independence? While it would be probably more accurate to refer to it as a “similar wine” rather than the “same wine,” it’s not beyond the realms of pos-sibility to imagine sipping on a 1776 vintage wine.

The wine in question is Madeira, and it can age almost indefinitely. Finding a bottle of the 1776 would be difficult, not to mention ridiculously expensive. But there are lots of ancient wines around. Consider this, when Winston Churchill visited Madeira a few years back he was served a bottle of the 1792 vintage. To put that into historical perspective Old Winnie explained that when the wine was bottled Marie Antoinette was still alive. History in a bottle.

American history is steeped in Madeira. Francis Scott Key is said to have penned The Star Spangled Banner sipping from a glass of Ma-deira. George Washington’s inauguration was toasted with Madeira and, of course, there’s the signing of the Declaration of Independence.

Madeira’s colonial popularity was due to a loophole in Britain’s tax madness. British au-thorities banned the importation to the colonies of products made or grown in Europe unless they were shipped on British vessels from British ports. However, products from Madeira were specifically exempted — Madeira is an island located 360 miles west of Morocco’s African coast. So, while Jefferson’s much beloved French wines came with a heavy premium, Madeira was much more affordable.

The heat is onMadeira has a history of its own. Back in the

1600s, wine was transported in ships that took a long time to reach their destination. By the time the wine got there it was, inevitably, spoiled. To address this issue, winemakers fortified their wines with some spirits to enable them to make the journey. That’s the origin of Sherry and Port as well as Madeira. But Madeira took an extra turn.

On the long journeys from Europe to the New World, casks of Madeira were stored in ships’ holds. That exposed them to long periods of extreme heat — the wine was, literally, cooked. It underwent a fundamental transformation. Winemakers were unaware of what was happening until an unsold batch came back to them. One taste and the light went on; “this is pretty good stuff, we can sell a whole bunch of this wine if we change our marketing tactics.” So was

A taste of american history

Sharing a glass of wine with our Founding Fathers

born the Madeira that Jefferson and his cro-nies loved and that we have available today.

Instead of storing their wines for a toasty round trip to the New World (a fairly expensive proposition), winemakers came up with their own wine-heating methods. They either left wine to age in attics exposed to the sun or they kept their casks in artificially heated rooms. The process is called estufa-

gem. It has engendered the term, mader-ization, that’s used to describe the general process of heating and oxidizing a wine.

Deep, complex and balancedMadeiras are amazing wines. They’re

fortified and toasted and then aged for long


Madeira is history in a bottle.

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periods of time in large oak barrels. In fact, many wine makers keep their Madeiras permanently in a barrel, drawing off wine only when they need it. All this gives them deep and complex flavors, but what makes them really great is the acidity that they get from the grapes and that acts as a balance.

The wines are a clear, dark golden brown. They have intense aromas with lots of wood, dried fruits, toffee and spices. They’re sweet, fresh and smooth — full-bodied with a linger-ing, smoky characteristic, and then there’s that extremely well-balanced acidity. They’re best served lightly chilled. Madeiras are so rich that you might be tempted to think of pouring them over some ice cream. Resist the tempta-tion. They demand your undivided attention.

Madeiras come in a range of sweetness. You can generally tell what style of wine you’re in for by the grape that may be listed on its label. Sercial is a white grape that is used to produce a dry style of Madeira. Verdelho is a white grape used to make a semi-dry variation. Bual is a white grape that makes a semi-sweet wine. And, finally, Malmsey is a white grape that typically produces sweet wines.

There is also the generic Madeira. These are wines made not from just one of the four key noble grape varietals but rather a blend that may include some “lesser” grapes. These wines will also typically come with a label ‘hint’ as to whether you can expect it to be sweet (doce), dry (seco) or somewhere in between, medium sweet (meio doce).

Picking the right wineMadeira’s reputation has taken somewhat of a

hit over the years. It has gotten a cachet that posi-tions it as an inexpensive wine that’s good only for cooking. You can even find packages of powdered Madeira Wine Gravy Mix — yuck! This situa-tion may be due to some winemakers flooding the market with really low quality wines, and it may be due to California winemakers preempt-ing the name to label some pretty nasty wines. By all means give this bad stuff a wide berth.

Check to make sure that a wine comes from the Portuguese island of Madeira. If the Madeira is from anywhere else, you’re going to be sorely disappointed. Then check to see if a grape is

named on the label. Or, if the wine is a generic Madeira, check to see if there’s a sweetness level on the label. You’ll be sure you’re getting the real thing. All the bad rap that Madeira has taken has its upside. Good wines are priced to sell. They’re great values. You can find a good Madeira for around $20. For a little bit more than that you’re in for a real treat.

So, indulge yourself in history and indulge your taste buds with some really fabulous wine. These are wines that can pair with almost

any food but where they really shine is with dessert. The next time you spring for a crème brûlée, try it with a glass of Malmsey Ma-deira. You’ll be a happy camper. Enjoy. LNC

Trevor Burton of Mooresville is certified by the

International Sommelier Guild, he is founder of SST Wine Experiences and, along with his wife, Mary Ellen, conducts wine education and tasting tours to wine regions throughout the world.


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Chester Triplett, 33, lives with a genetic condition called Stargart, a macular degenerative disease characterized by vision loss that begins early in life. Regardless, that doesn't stop him from being a competitive cyclist.

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the distance from Chester Triplett’s Mooresville apartment to the Cool Breeze Cyclery Computrainer

studio, where he trains several times each week, is no more than five miles. If you or I were to make the quick trip, we might simply clip our bike on the rack, jump in the driver’s seat and arrive in 10 min-utes or less. Even with traffic, we surely wouldn’t give the trip much thought.

Triplett does the trip differently because he doesn’t have the same option. Because he is visually impaired, and his reduced sight no longer qualifies him to drive, Triplett commutes by bike. The convenience of the interstate not an option, Triplett has mapped a bicycle friendly route that takes him from his complex, across multiple traffic-controlled

intersections then through a network of parking lots and side roads to the studio.

Ten minutes? His daily commute takes no less than 30 minutes each way. If it’s below freezing he wears extra lay-ers. And if it is raining, well, he gets wet. He loves cycling that much.

A new realityTriplett, 33, lives with a genetic condi-

tion called Stargart, a macular degenerative disease characterized by vision loss that begins early in life. To envision how Triplett sees the world, take two coffee saucers and place one in front of each eye. Slowly move them away several inches until the peripheral edges of vision become clear while the central lines of focus remain blocked. In a nutshell, that’s Stargart.

His condition was first diag-nosed in 2001 while the North Caro-lina native was in the Army.

“I went from being a badass artillery guy who thought he was bulletproof to being unable to read a book or drive or doing so many of the things I took for granted,” Triplett explains.

Discovering cycling while an under-graduate at Kent State University a few years later helped him begin to grow.

“When my vision began degenerat-ing, I had to adapt,” he recalls. “I became more dependent on my bike not only to help me get around but also for fun. It

Vision of Gold

Visually impaired

cyclist Chester Triplett

sees the road

ahead

Triplett competing in the 2012 UCI ParaCycling World Championships. Triplett is the "stoker" who sits on the back of the tandem, as the sighted "pilot" sits in the front.

Phot

ogra

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cour

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of C

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became more of a necessity in my life, and I also learned how freeing it can be.”

After graduation, cycling continued to open doors. While completing a re-habilitation program sponsored by the Veterans Administration, Triplett was introduced to Paralympic cycling through a military sports development program for injured soldiers and veterans. By 2010, he was regularly traveling to the Olym-pic Training Center in Colorado Springs for training with the United States Asso-ciation for Blind Athletes (USABA) with the focus of being a tandem sprinter.

“It was at the camps that I learned I could take cycling to the next level,” he says, “and it was at those camps that I began to train seriously.”

More than a hobbyIn his first major international competi-

tion after two years of training, Triplett represented the USA and powered to a top

10 finish in the 1k Time Trial at the 2012 UCI ParaCycling World Championships.

“It was a great experience, but one thing I learned at Worlds,” he says, “was that I wanted to be on my bike more. I

love the sport and realized that train-ing as a pure sprinter was actually mak-ing me feel more isolated. It was keeping me out of group rides and off the road.”

In February 2012, after making the deci-

In his first major international competition after two years of training, Triplett represented the USA and powered to a top 10 finish in the 1k Time Trial at the 2012 UCI ParaCycling World Championships.

“I went from being a badass

artillery guy who thought he was

bulletproof to being unable to

read a book or drive or to do

so many of the things I took for

granted,” Chester Triplett explains.

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sion to change his competitive focus to the 4k time trial, the road time trial and the road race, Triplett accepted an invitation to train and compete with the elite Roger C. Peace Rehabilitation Hospital’s elite ParaCycling team with a Paralympic goal on the hori-zon. He also reached out to Sarah Matchett, manager of Cool Breeze Coaching and a USA Cycling Level 2 coach, for local guidance.

“For Chester, cycling is more than a hobby,” Matchett says. “It is his way of asserting his independence and liv-ing freely. It is what gets him up, and it is what keeps him moving forward.”

Matchett says that the very weight of that has forced her to look more closely at her coaching and work to perfect her craft. “I want to be better because I know he does. It’s almost like Chester’s drive to get better makes everyone around him want to get better at what they do, too.”

Matchett adds that working with Triplett is a powerful motivator and a reminder that sports play an important role in building and defining a life.

“Athletics has picked me up off the floor at various points in my own life, and it has tradi-tionally been the consistent thing that I have always known I can turn to when the rest of my life becomes chaotic, so I know how pow-erful it can be in anyone’s life,” she says. “Work-ing with Chester reminds me how sports can be a catalyst for growth for everyone. Chester reminds me that participation in athletics is about all sorts of intangible things that touch us across the broad spectrum of life.”

The best presentAndy Good, a Cool Breeze team mem-

ber who has cycled alongside Triplett for the past year, believes Triplett’s approach to the sport makes other cyclists better.

“Riding with Chester hits you in a lot of different ways. When you are beside him, and you know he is using what vision he has to concentrate on the road, you tell him about the beautiful views of the mountains for example. It makes you appreciate being on a ride with him,” Good says. “In the studio, he brings great enthusiasm to every workout. I

do a ton of racing and a ton of training, and I’m always going through my mental Rolodex of things to motivate me. Knowing Chester is doing as much as he does on the bike pushes me to be the best I can. He loves the sport and lights up every time he gets on the bike.”

On Christmas morning 2012, while you and I were waking to wrapped pres-ents and warm cups of coffee, Triplett was already on his bike. It was because he saw something you and I likely missed.

“Christmas morning is the one day of the year that the roads are basically empty,” he shares. “I can go out for a two-hour ride right from my apartment and feel safe knowing that mostly everyone else is inside. The empty roads are a great present to a cyclist.” LNC

Freelance writer Mike Savicki has lived and worked in the Lake

Norman area for 15 years, frequently covering the racing scene.

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Why buy NOW at Lake Norman... ~Low Taxes ~Great Schools ~Fabulous Weather ~Unprecedented Affordability ~Historically Low Interest Rates ~Close to Charlotte & Airport ~Great Employment Opportunities ~2 hours from The Blue Ridge Mountains & 4 hours from the Ocean!

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LAND FOR SALE...Lot with Boat slip $55k in Northview Harbour, #2062779. Interior Lot $39,900 in Pebble Bay, #2062776. Water View Lot $89,999 at Island Point, 2062923. Interior Lot in Sailview $69k, #2062560. Lot in Woodleaf, $42k, #2074017. Lot in The Summit, $20k, #2077473. 2 lots in Lake Haven, $4,500 each, #2108833 and #2108845. 11 Acres on private mountaintop $200k, #2108433. Lakefront lot in Bordeaux w/pier $149,900, #2099933. 12 Acres in Lincoln Co. $139k, #2095821. Lot in River Run $128,890, #2109440. Banked Owned lots in Winding Forest, $19,900 each, #2061643. Interior lot in Lakewood Community $44,900, #2123823.

704.361.9183 ~ www.ALakeHome.com Each Keller Williams Office is Independently Owned and Operated.

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Lakefront Paradise Awaits! #2103227 $1,050,000

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Main Channel Sunrise Sierra View #2113312 $1,375,000

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Nadine Deason Luxury Real Estate Specialist

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http://www.alakehome.com

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Standout details such as the oversized copper range hood (chemically treated to give it just the right patina); lava stone counters imported from France; and flooring that features a heart pine grid pattern with inlaid stone tiles personalize the kitchen and give it a distinctive yet timeless style.

When Marianne and Bill Berry first laid eyes on their lakefront home in Cornelius, they fell in love — sort of.

The understated exterior and picturesque set-ting, complete with 100-year-old trees, suited the couple perfectly. The interiors, however, were an-other story. An awkward layout and untraditional overall style (with elements such as faux stone and an indoor koi pond) went completely against the Berry’s grain. Fourteen years of living in eastern North Carolina had developed within the couple

A Charming RenovationMarianne and Bill Berry transformed a lakefront

house into their home Continued on page 53

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http://www.lakenormanrealty.com

an abiding love of antiques and timeless — rather than trendy — home design.

In the end, the home’s secluded loca-tion and a few standout features (a barrel vault ceiling; beveled glass doors), as well as enough knowledge from Marianne’s own interior design background to see how the spaces could be transformed tipped the scales and the couple purchased the home.

Specific StyleOnce they settled on a plan with home

designer Gene Cline for a whole house renovation, the Berrys brought in An-drew Roby, a North Carolina company specializing in custom home building and renovation. Trent Haston, Andrew Roby’s CEO and the Berry’s project manager, worked with his skilled contractors to bring Marianne’s very specific ideas to life.

“You see, I have this notebook,” Mari-anne says, “that I’ve filled over the years with ideas and clippings from magazines. I would pull out pictures for everything and show Trent or Gene or even the salespeople at showrooms exactly what I was going for.”

Armed with that notebook and the vision of a home that felt “like anyone could come in and put their feet up on the sofa if they wanted,” Marianne over-saw the project from start to finish.

Along with the many behind-the-scenes items that a whole house renovation like

Fourteen years of living in eastern North Carolina had developed within the Berrys an abiding love of antiques and timeless — rather than trendy — home design.


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the Berry’s requires (like moving electrical boxes and relocating the water heater), the home’s year-long transformation called for, among other things, pushing back walls to bring a better flow between rooms; adding heart pine millwork throughout the public areas of the home for a warm, welcoming quality and rebuilding the staircase in a sweeping design with iron railings to achieve a look that’s important but not formal.

A warm feelingBut before any of this was conceived,

Marianne tackled the kitchen’s design plan. “I always feel you design the kitchen first, and the rest of the house will flow from there,” she says. Cline drew up a plan that cleverly angled one long wall of the otherwise rectangular space, giving an opened-up flow as well as a fresh take on an otherwise merely functional space.


Continued from page 53Now, almost six years post-renovation,

Marianne and Bill are thrilled they took that leap of

faith to buy a house in need of such

extensive work to make it feel like home.

Armed with a notebook and the vision of a home that felt “like anyone could come in and put their feet up on the sofa if they wanted,” Marianne Berry oversaw the project from start to finish.

56 www.LNCurrents.com

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Standout details such as the oversized cop-per range hood (chemically treated to give it just the patina Marianne wanted); lava stone counters imported from France; and floor-ing that features a heart pine grid pattern with inlaid stone tiles personalize the kitchen and give it a distinctive yet timeless style. The custom cabinetry from Design Center Inter-national in Charlotte with its furniture quality

finish and exposed hinges is elegant and homespun all at once. The copper apron-front sink and matching fixtures echo the range hood in beautiful style. The travertine backsplash features yet another of Marianne’s signature ideas: a mirror inset into the tile over the sink, reflecting back the kitchen’s beauty and visually lightening the space.

One of the Berry’s favorite features in the kitchen is the counter-height, soapstone-topped island. It’s the per-fect place, says Marianne, for the couple to sit and enjoy the lake view they love through the kitchen’s French doors.

“Because of the island’s height,” she says, “it’s perfect for seeing over the ter-race railing. Our views aren’t obstructed this way.” Although they adore the home in general, the Berrys say the kitchen really is the piece de resistance. “I don’t think I’ve ever seen a kitchen I like bet-ter,” Marianne says, “Coming in here always gives me such a warm feeling.”

Now, almost six years post-renovation, Marianne and Bill are thrilled they took that leap of faith to buy a house in need of such extensive work to make it feel like home. With the Berry’s warm personali-ties, Marianne’s clear vision, and the help of skilled designers and contractors, the house is now the Berry’s haven to enjoy and to share with family and friends.

“I feel it has charm now,” says Mari-anne — which makes it the perfect re-flection of its charming owners. LNC


The custom cabinetry from Design Center International in Charlotte with its furniture quality finish and exposed hinges is elegant and homespun all at once.

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A month of things to do in the Lake Norman area

Currently

It’s no secret that dating has changed over the ages. These days an entire date might take place over Skype without the two individu-

als being in the same room. However, back in the day, the 19th century to be exact, dating, or courting as it was referred to then, was much more formal.

One of the best ways to appreciate the differences between now and then is to take one of The Sweetheart Tours at Historic Latta Plantation on February 9-10. As you tour the circa 1800 Latta home, you’ll glean a more personal history of the Latta family and how the three Latta daughters (Betsy, Nancy and Polly) interacted with male suitors. The three girls were known as “The Belles of Hopewell,” by the way.

“You learn about the courting process and about sitting in the formal parlor,” explains Matthew Waisner, the historic interpretation and events specialist at Historic Latta Planta-tion, adding that the tour has been offered for at least six years. “You learn about fan language and how the ladies could commu-

Now aNd TheNHistoric Latta Plantation’s Sweetheart Tours will open your eyes about datingby Lori K. Tate Photography courtesy of Historic Latta Plantation

nicate with gentlemen.”Waisner and another colleague dress in

19th century attire to fully demonstrate how a courtship might take place in those days. For in-stance, women could not initiate conversations with men, so they used said fan language.

“Dropping their fans would tell them one of two things about a man,” explains Waisner. “One, if he’s a gentleman, he would come pick it up for you. If he didn’t, then he’s not a gentle-man, and he’s not worth talking to. …It’s basi-cally time period text messaging.”

Waisner adds that there are certain words and phrases men couldn’t say in the company of women. “If you were eating chicken, you couldn’t say ‘pass a leg or a thigh’ because that

was inappropriate,” he says. In addition to etiquette rules of the time

period, guests can also learn English country dancing in the formal parlor during the tour.

“Couples come on the tour in the spirit of Valentine’s Day,” says Waisner, “but children get a lot out of it, too.” LNC

Guests can learn English country dancing in the formal parlor during The Sweetheart Tours at Historic Latta Plantation.

www.LNCurrents.com 61

The Scoop

The Sweetheart Tours at Historic Latta Plantation take place February 9-10. Saturday tours are offered on the hour from 11 a.m.-4 p.m., while Sunday tours are offered on the hour from 2-4 p.m. The tours are free with regular admission: $7 adults, $6 seniors, $5 students, and 5 and under free. Historic Latta Plantation, 5225 Sample Road, Huntersville, www.lattaplantation.org.

http://www.lattaplantation.org

CONCERTS C. Shaw and Nancy K. Smith Artist Series at Davidson College (February 5) Diavolo Dance Theater is an internationally renowned modern acrobatic dance company. The company has a reputation for stunning, innovative movement on oversized surrealistic sets and everyday structures. Watch them perform at Davidson College. 8 p.m. Price TBA. Davidson College, Duke Family Performance Hall, Knobloch Campus Center, www.davidson.edu.

Cornelius Concert Series (February 8) Let’s Sing Gospel features various vocal groups from Mt. Zion UMC perform southern gospel favorites. 7 p.m. Freewill offering. Sanctuary, Mt. Zion United Methodist Church, Cornelius, www.mtzionumc.net.

Alexander Community Concert Series (February 10) A handful of Athens’ most in-demand horn players have come together to form the Half Dozen Brass Band, an ensemble that blends its own unique mixture of jazz, hip-hop, funk and Dixieland. 2 p.m. Adults $15, seniors and students $10, children under 12 free. The Episcopal Church of St. Peter By-the-Lake, 8433 Fairfield Forest Road, Denver, [email protected], 704.489.6249.

Music at St. Alban’s (February 10) Davidson native Mary Kathryn Withers performs Some Say Love, a concert featuring opera, art songs and Broadway standards. 3 p.m. $15, students and seniors (65+) $10, children under 12 free. St. Alban’s Episcopal Church, Davidson, www.musicatstalbans.net.

Davidson College Concert Series (February 16) The Contiguglia Piano Duo features identical twins Richard and John Contiguglia, one of the most acclaimed and versatile piano duos in the world today. They will be appearing thanks to the generosity of the Adams Foundation Piano Series. 8 p.m. Price TBA. Tyler-Tallman Hall, Sloan Music Center, Davidson College, www.davidson.edu.

Iredell Concert Association (February 23) John, James and cousin Elijah (The Abrams Brothers) take their cues from their family’s roots in bluegrass, country and folk-rock to develop their own distinctive sound. Even the legendary Arlo Guthrie extols their abilities, saying they are “way too young to be playing that good.” 7:30 p.m. Individual season tickets $55, $20 student. Mac Gray Auditorium, Statesville, www.iredellconcerts.com.

EVENTSGo Red for Women Lunch and Learn (February 1) Daniel Koehler, D.O., Cardiologist at Sanger Heart & Vascular Institute — Lake Norman, will be the featured speaker at this event. Go Red for Women is an organization created by the American Heart Association, which strives to make women more aware of their heart heath and take better actions towards staying healthy. Go Red for Women gives women the tools to maintain a healthy heart, explains risks for heart disease and focuses on lowering personal risks. 11:30 a.m.-1 p.m. Complimentary, but reservations are needed (888.99.LNRMC). Lake Norman Regional Medical Center, just off I-77 at Exit 33, Mooresville, www.LNRMC.com.

Rotary Club of North Mecklenburg 12th Annual Pancake Breakfast (February 2) Start your day off with a tasty breakfast prepared by the Rotary Club of North Mecklenburg. Admission includes all-you-can eat pancakes and sides, admission to the annual talent show, and the opportunity to bid in the silent auction. 7:30 a.m.-noon. $10. Bethel Presbyterian Church, Cornelius, www.northmeckrotary.org.

Davidson housing Coalition’s Souper Bowl (February 2) Eight area restaurants serve their tastiest soup creations to benefit Davidson Housing Coalition. Participating restaurants are Brickhouse Tavern, Jeffrey's Restaurant, Alton's Kitchen & Cocktails, Armin's Catering, Campania Café & Trattoria, Toast Café, Restaurant X and Flatiron Kitchen + Taphouse. In addition to sampling savory soup, event patrons will be invited to vote for their favorite in several categories Best Chunky, Best Creamy, Best Farm to Spoon, Best Vegetarian and Most Creative. All soups are also eligible for the Best Overall title. 11 a.m.-2 p.m. $8 for students 12 and over, and $5 for children under 12. Patrons will also enjoy a dessert from Bird & Bear Cookie Co. or Davidson Chocolate Company. 11 a.m.-2 p.m. Pre-event tickets $10, $8 students 12 and over, $5 children under 12; prices increase at the door. Lilly Family Gallery of Chambers Building, Davidson College, 704.892.4486, [email protected].

hope at the Lake (February 2) This black-tie event re-creates the Monte Carlo of Cary Grant and Grace Kelly, complete with fine wines and European food by Best Impressions Catering, beautiful décor, and a silent and live auction before the dancing begins. Proceeds benefit Levine Children’s Hospital and Brenner Children’s Hospital.. 6 p.m. reception and silent auction; 7:30 p.m. dinner and program. $250 per person. Dale Earnhardt Incorporated, Mooresville, www.hope-lake.org.

the Sweetheart tours (February 9-10) Learn all about dating in the 19th century as you tour the circa 1800 Latta home. Saturday 11 a.m.-4 p.m., Sunday 2-4 p.m. Free with regular admission: $7 adults, $6 seniors, $5 students and 5 and under free. Historic Latta Plantation, 5225 Sample Road, Huntersville, www.lattaplantation.org.

hollywood & Vines — 53rd Annual Southern Spring home & Garden Show (February 28-March 3) This year’s show will use a variety of favorite movie films as backdrops and themes for landscape designs, decorator rooms, home and garden accessories and even musical backgrounds in Belgard Gardens. The idea? To entice and encourage show guests to use imagination to create layouts and interior plans for gardens and interior rooms … thus making home and landscape architecture a delightful, personal and intriguing reflection of each individual and/or family unit. Thursday 10 a.m.-6 p.m., Friday 10 a.m.- 9 p.m., Saturday10 a.m.-8 p.m., Sunday 10 a.m.-6 p.m. $10 (Friday evening it’s $5 after 5 p.m.), children under 15 with a paying adult are free anytime, Seniors Day is Thursday ($7.50 with no additional coupons); advance tickets can be purchased at Harris-Teeter. The Park Expo and Conference Center, 2500 E. Independence Boulevard, Charlotte, www.southernspringhomeandgardenshow.com.

Celebrate Smithville CommUNItY (February 23) Celebrate Cornelius’ Smithville Community with this event at the Cornelius Town Hall. 1-4 p.m. Free. Cornelius Town Hall, 21445 Catawba Avenue, Cornelius, www.cornelius.org.

29th Davidson horticultural Symposium (March 5) This year’s symposium is titled Beyond the Garden Gate: Exploring Creative Spaces, and it explores creative solutions and inspired garden designs. Renowned horticulturalists and garden gurus will also share innovative ideas. 8 a.m.-4:30 p.m. Registration $89. Knobloch Campus Center, Davidson College, www.davidsonsymposium.org.

GALLERIESAndre Christine Gallery & Sculpture Garden Defining Ethereal expresses paintings in abstract, scenes and celestial. Artists have proven the imagination of their space. Through April. Tue-Sat 10 a.m.-5 p.m.148 Ervin Road, Mooresville, 704.775.9516, www.andrechristinegallery.com.

Cornelius Arts Center Various exhibitions. Mon-Thu 9 a.m.-5 p.m., Fri-Sat 9 a.m.-Noon. 19725 Oak Street, Cornelius, www.cornelius.org.

“Cotton” Ketchie’s Landmark Galleries Various exhibitions. The work of watercolorist ‘Cotton’ Ketchie. Mon-Sat 9 a.m.-5 p.m. 212 North Main Street, Mooresville, 704.664.4122, www.landmark-galleries.com.

Davidson Studio Art Faculty Exhibition (William H. Van Every, Jr. Gallery of the Katherine and Tom Belk Visual Arts Center, Davidson College. www.davidson.edu.

Depot Art Gallery The Mooresville Artist Guild hosts an artist reception the second Friday of every month from 6 to 8 p.m. 103 W. Center Avenue, Mooresville, www.magart.org.

Foster’s Frame and Art Gallery Various exhibitions. Mon-Fri 10 a.m.-6 p.m., Sat 10a.m.-4p.m. 403 N. Old Statesville Road, Huntersville, 704.948.1750.

Four Corners Framing and Gallery Various exhibitions. Tue-Fri 10 a.m.-6 p.m., Sat 10 a.m.-2 p.m. 112 S. Main Street, Mooresville, 704.662.7154, wwwfcfgframing.com.

Lake Country Gallery Various exhibitions. Mon-Fri 10 a.m.-6 p.m., Sat 10 a.m.-4 p.m. Exit 36 – Mooresville, between Belk and Kohl’s, 704.664.5022, www.lakecountrygallery.net.

Merrill-Jennings Galleries Various exhibitions. Mon-Fri 10 a.m.-5 p.m., Sat 10 a.m.-3 p.m. 463 S. Main Street, Davidson, 704.895.1213, www.merrilljennings.com.

Sanctuary of Davidson Various exhibitions. 108 S. Main Street, Davidson, www.sanctuaryofdavidson.com.

tropical Connections Various exhibitions. Tue- Fri 10 a.m.-5:30 p.m., Saturday 10 a.m.-4 p.m. or by appointment. 230 N. Main Street, Mooresville. 704.664.0236.

the Van Every/Smith Galleries Various exhibitions. Weekdays 10 a.m.-5 p.m., weekends noon-4 p.m. Davidson College, The Van Every/Smith Galleries, 315 N. Main Street, Davidson, www.davidsoncollegeartgalleries.org.

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Calendar |

A month of things to do in the Lake Norman area

http://www.davidson.edu

http://www.mtzionumc.net

mailto:[email protected]


http://www.musicatstalbans.net

http://www.musicatstalbans.net


http://www.iredellconcerts.com

http://www.LNRMC.com

http://www.northmeckrotary.org


http://www.hope-lake.org

http://www.lattaplantation.org

http://www.southernspringhomeandgardenshow.com/

http://www.cornelius.org

http://www.davidsonsymposium.org

http://www.andrechristinegallery.com

http://www.landmark-galleries.com


http://www.magart.org

http://www.lakecountrygallery.net

http://www.merrilljennings.com

http://www.sanctuaryofdavidson.com

http://www.davidsoncollegeartgalleries.org

Helping families remember

someone they love is our goal at

Raymer-Kepner Funeral Home

and Cremation Services. For five

generations our family has worked

with other local families to create

a meaningful experience, offering

funeral options tailored to their

needs. We are proud to be a part of the

Lake Norman community and proud

to carry on the tradition of excellence

started by the Raymer family in 1989.

Thank you for allowing our family to

guide and comfort you through the

loss of a loved one.

Continuing a Family T radition of E xcellence.

16901 Old Statesville Road • Huntersville704-892-9669 • www.raymerfh.com

John & Claudia Kepner with son Jonathan

www.McgrawPhotography.com 704-726-1233

modern images for posh pets

MONTHLY EVENTSCarolina Raptor Center Live bird presentations, flight shows, behind-the-scenes tours and more take place at Carolina Raptor Center throughout the month. Visit carolinaraptorcenter.org for more details.

the Artisan Market Craft Crawl (First Saturday) Formerly known as the Mooresville Craft Crawl, this market features baked goods, clothing, embroidery, jewelry, paintings, pottery, quilts and woodcarvings with an edge. 5-9 p.m. Free. Mooresville Town Square across from Lowe’s Foods. www.facebook.com/artisanmarketnc.

Blue Planet Water Environmental Center tour (First tuesday, third thursday) Learn about water and wastewater through a hands-on tour. Fun for all ages. Tours are available the first Tuesday and the third Thursday of the month on a first-come, first-served basis. 9 a.m.-1 p.m. Admission TBA. Call 704.621.0854 or e-mail [email protected] to schedule a tour.

Davidson Farmer’s Market (First and third Saturdays) Farmers sell a bounty of seasonal vegetables; pasteurized meats and cheeses; and freshly baked breads, cakes and pies. 8 a.m.-noon. Free. Next to Town Hall between Main and Jackson streets in downtown Davidson, www.davidsonfarmesmarket.org.

Mooresville Museum (First and third Saturdays)View exhibits and artifacts from Mooresville’s past and present. 10 a.m.-2 p.m. Free. 132 E. Center Avenue, Mooresville, www.downtownmooresville.com.

open Air Market at the Crossing (Every Saturday) Buy local flowers/plants, jam/honey, soap, candles, baked goods, handmade crafts and more. 9 a.m.-1 p.m. Free. 9525 Birkdale Crossing Drive, Huntersville.

Richard’s Coffee Shop & Veterans Museum (Every Saturday) Enjoy a community music jam every Saturday. 9 a.m.- noon. Free. Richards Coffee Shop & Veterans Museum, 165 N. Main Street, Mooresville, www.downtownmooresville.com.

SPORTSDavidson College Men’s Basketball It’s time to hit the court. Go Wildcats! Western Carolina (February 7, 7 p.m.), Appalachian State (February 9, 4 p.m.), Furman (February 20, 7 p.m.), Bracketbusters (February 23, TBA). www.davidsonwildcats.com.

Davidson College Women’s Basketball The Lady Wildcats are poised to have a terrific season. College of Charleston (February 11, 7 p.m.), Furman (February 16, 2 p.m.), Wofford (February 18, 7 p.m.). www.davidsonwildcats.com.

THEATREMurder on South Street with David Boraks (February 10) In February 1914, citizens throughout Mecklenburg County were shocked at news of a murder on South Street in Davidson. Monroe Jetton, the town druggist, was

accused of shooting his friend, Dr. W.H. Wooten, “in a fit of jealousy” over the doctor’s alleged relationship with Mr. Jetton’s wife, or, as news accounts later described her, his “bride of one year.” The “distressing affair” was front-page news in The Charlotte Observer and the subject of whispering in town for decades. Learn about the buildings in town connected to the case, all of which remain, during Murder on South Street with David Boraks. 3 p.m. $5. Summit Coffee, Davidson, www.d-Recs.org.

Sonia Flew (February 20-24)A thought-provoking family drama that forces the audience to examine the ways in which world events affect the lives of ordinary people. Wed-Sat 7:30 p.m., Sun 2 p.m. $10, seniors $8, faculty/staff $7 and students $5. Davidson College Department of Theatre, The Barber Theatre, Cunningham Theatre Center, www.davidson.edu.

Wit (February 28-March 17) Exquisitely written, Margaret Edson’s Pulitzer Prize-winning play Wit, follows a brilliant and exacting poetry professor as she undergoes experimental treatment for cancer. Affecting and often humorous, Vivian Bearing is a scholar who devoted her life to academia and research. Now she must face irony and injustice as she becomes the subject of another’s research. The vulnerability of the invincible comes down, eventually, to a simple line of surrender: “I thought being smart enough would be enough.” Thu-Sat 8 p.m., Sun 2 p.m. $20. Davidson Community Players, Armour Street Theatre, 307 Armour Street, Davidson, www.davidsoncommunityplayers.org.

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http://www.raymerfh.com

http://www.mcgrawphotography.com

https://www.facebook.com/artisanmarketnc


http://www.davidsonfarmesmarket.org

http://www.downtownmooresville.com

http://www.downtownmooresville.com

http://www.davidsonwildcats.com

http://www.davidsonwildcats.com

http://www.d-Recs.org


http://www.davidsoncommunityplayers.org

turning 50 | by Lori K. Tate p

hotography by Ken N

oblezada

The Scoop

If you have a piece of Lake Norman’s history that you’d like to share, please e-mail CURRENTS Editor Lori K. Tate at [email protected]. We’ll be highlighting the lake’s history in this department throughout the year as we celebrate the lake’s 50th anniversary.

The Good Ole’ DaysLive on the lake for $10 down

You never know what you’ll find while thumbing through old files. A volunteer working with Davidson College Archivist

Jan Blodgett recently discovered this flier advertis-ing a Lake Norman Lot Sale in the files of the late Davidson College President D. Grier Martin.

If the price wasn’t enticing enough ($10 down on waterfront or waterview lots starting at $795), developers hoped to attract people to Lake Norman by offering free pony rides for kids, in addition to a live performance by the Porter Wagner Trio of Grand Ole Opry fame. There was even a drawing for a free lot during this particular weekend.

Notice on the bottom of the flier that the develop-ment is “ideally situated just off the new Interstate Highway No. 77 and U.S. 21 (The Statesville Road).”

While times have changed, as $10 will barely buy you a sandwich at a lakeside restaurant these days, the beauty of Lake Norman certainly hasn’t. And number six in the “Check These Benefits” box is still just as true as it was then, “A terrific resort area in your backyard saving miles of weary driving.” LNC

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Official Partner of The Carolina Panthers

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