MAR/APR 2013 Hanover Lifestyle Magazine
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Transcript of MAR/APR 2013 Hanover Lifestyle Magazine
I’ve been overweight and lived unhealthily my whole life. I have lost 85 pounds since I joined ZG a year ago. My cholesterol is down and my triglycerides dropped over 80 points. ZG has taught me the keys to live a healthy lifestyle and to reach my total fitness goals! –Doug Floyd
ZG is unlike anywhere else I’ve ever been. I lost 30 lbs and have kept it off for years now! I love the classes, have more energy, and I sleep better. I’ve even run a marathon! No matter what obstacles you face, at ZG, they KEEP YOU MOTIVATED! –Kara Walsh
I joined ZG after the untimely loss of my sister. I’ve now lost 25 lbs, lowered my triglyc. and I’m running a 5k in the spring. ZG is the best thing I’ve ever done for myself. The community, support and encouragement from the staff and members is amazing. –Amanda Batton
Since joining ZG in May 2010, I have dropped 110 pounds and I’ve gone from a size 28/30 to size 14. And I’m not through yet! I have a ton more energy and a more optimistic attitude. The classes and staff are great! ZG is a very positive place. –Joyce Jackson
The support and education at ZG have really connected the dots for me. I now know that I can do this, it’s something I can stick with for life! I’ve improved my blood sugar, dropped my chol. and lost 50 lbs! I’m ready try line dancing, yoga, Pilates....So many activities, so little time! — Cindy Ayers
I lost 66 lbs in 6 months! My blood pressure has
normalized as well as my A1C. I have less joint pain, too. This
has been a Iife-changing relationship. I’ll never
regret the day I walked through ZG’s door. Thanks, everyone, for all of your help.
I’d recommend ZG to anyone. –Bill Wooldridge
In just 5 short months at ZG I was able to accomplish so much! Not only did I lose 40 lbs, but I got off all of my meds. I’ve always enjoyed working out, but the motivation of trainers guiding and pushing me has been the icing on the cake. Now I’m a calmer, more relaxed person, too. –Jon Wilson
I’ve lost 86 pounds and 6 inches off my waist.
My blood sugar, which was at pre-diabetes levels, is now
normal and my cholesterol is now normal. I have more
energy and my self-esteem has gone through the roof. The
staff really cares; we’re like a big family. –George Lamb
My experience at ZG has been truly fantastic and the
best decision by far in my life. After completing the Weight Management Program I felt
invigorated, rejuvenated and full of life. I am loving the
Continuation Program and reaping the rewards of my
success. I’ve now lost 90 lbs! –Jacques Turnage
I AM SO PUMPED! My wife, Nancy and I achieved great physical results (I lost 44 lbs;
dropped my BP; Nancy lost 20 lbs; improved her cardio functions),
PLUS we have experienced a re-awakening of our attitudes and
enthusiasm for each other. This is a terrific side benefit for
couples considering joining the program together. –Terry Lentz
My initial quest was to be at my personal best by January. Since joining ZG, I’ve lost pounds and inches I didn’t know were there. I haven’t felt this good since high school! Today, I know that living healthy is a choice. So, my BFF Cheryl & I continue towards our goal to becoming “healthy divas par excellence.” Thanks, ZG & BFF! –Shuryl Thompson
For years I couldn’t grasp the fundamentals of healthy
living. ZG has provided the cornerstone for my
understanding. Now I make educated choices about food and enjoy exercising. While
I credit ZG with the basic essentials, I know my partnership
with Shuryl is critical for 30 lbs of weight loss. –Cheryl Winston
I did the ZG SUNDAYS PrOGrAM and I’ve lost 40 lbs; now even moving with osteoarthritis is a lot easier. I’m no longer pre-occupied with weight. Working out and eating healthy is now just a fact of life; like the sun coming up in the morning. –Michele Martel
I’ve been overweight most of my life and thought there
was nothing I could do about it. My co-worker, Pam Knight,
told me about ZG. We attended the medical lectures and exercise
sessions together; it really kept me motivated. I lost 105 lbs
in 8 months, my meds were reduced, and normalized
my BP. –Joe Polo
I’ve lost 60 pounds since joining ZG six months ago.
I’ve reduced my meds and I’ve greatly improved the
condition of an old leg injury as well. Many thanks to all
the wonderful and helpful ZG staff as well as all the new
friends I’ve made at ZG! –Tom Burton
I joined ZG after my doctor threatened to put me on diabetic meds. In the initial program I lost about 40 lbs; in ZG Continuation, I trained even more effectively and ate very healthy and lost105 more by my1 year anniv. I am maintaining my 145 lbs weight loss, off meds, too. It’s doable. Just part of my (healthy) life now. –Andy Saunders
•
en e r g y • k n o w
l e dg
e •
di
sc
ipl
in
e • endurance • s
el
f-d
is
co
ve
ry
ThE hIGhlySUccESSfUl
ZG KEy© 10 WEEK hEAlTh & WEIGhT
MAnAGEMEnT PrOGrAM InclUDES
Health Assessments 10 Medical and
Nutrition Lectures by
Dr. Madge Zacharias
30 Structured Group Strength &
Cardio Exercise Sessions Led by Certified
Trainers Individual Nutrition Counseling
Group Support Cooking Demos
Professional Caring Staff
Personal Grocery Shopping
7 Day Access to Fully Equipped
Gym • Pool • Yoga
Access to ZG KEY© Medical Staff
and Registered Dietitian Visit
Lots of Fun, Motivation & Success
All “Under One Roof!”
For info: [email protected] 1311 Palmyra Ave. Richmond, VA
Follow us!
Work/travel all the time? ask about ZG’s sundays classes at northside loc. More Member stories at zghealth.com
Next Northside Classes Begin March 20th and April 29th
Call 804.358.1000 to enroll
*ZG KEY®Programs, run by Dr. Madge Zacharias, qualify for most corporate flexible spending and HSA accounts; inquire with your Benefits Dept.
Why ZG? Because Weight loss and health is All WE DO!
Health & Weight Loss –That’s ALL we do!
Call 358-1000 for information on our Chesterfield location classes– coming soon!!
SPORTSMeet the Richmond Raiders
LOCALJ Early Wood: A Family Man
FLAVORScoop Du JourFight Your Hunger and World Hunger
Calendar of Events
In Search Of...Chicken Wings
Local KaraokeAll the Local Hot Spots
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[CONTENTS]
ARTS & ATTRACTIONSWhere are the Visual Arts?A Guide to Hanover’s Art Galleries
Meet the CoronadosAshland’s Renaissance Man... and Wife
BUSINESS WATCHProject Plant It!
Richmond Marble and Granite
AROUND THE HOUSESpice Up Your KitchenWith Vicki O’Neal
MarchApril 2013
Local Arts!Visit Hanover’s Galleries and Artists
A PUBLICATION OF
ALL ARTICLES AND CONTENTS OF THIS MAGAZINE ARE NOT NECESSARILY THE OPINIONS OR THOUGHTS OF HANOVER LIFESTYLE, ADVERTISING CONCEPTS,INC OR THE PUBLISHER
Hanover lifestyle magazine is published bi-monthly by Advertising Concepts, Inc.6301 Harbourside Drive, Suite 100 • Midlothian, VA 23112 (804) 639-9994 •richmondnavigator.comfacebook.com/richmondnavigatorEmail us at [email protected]. All rights reserved. Any reproduction in whole or in part of any text, photograph or illustration without written permis-sion from the publisher is prohibited.
PRESIDENT/PUBLISHERWilliam J. Davis, Jr.
VICE-PRESIDENT/PUBLISHERCheryl T. Davis
MANAGING EDITORAlaina Rauth
CREATIVE DIRECTORTrey Tyler
ADVERTISING CONSULTANTSJared DavisAnn Small
PHOTOGRAPHERSRobert ThomasChloe StarkeCorey DanielsLiz ReeseZach Wingold
CONTRIBUTORSSteve CookAnn ComfortEmily Jones
ABOUT THE COVERHanover’s Art Galleries opened
their doors to us at Hanover
Lifestyle. Read more about the
local artists and other galleries
on page 20.
Photo courtesy of Nissa
Lipowicz, curator of Flux Gallery.
p20
p8
5www.richmondnavigator.com
6 MARCH/APRIL 2013
....and lots of it!
WWW.989LIBERTY.COM
7www.richmondnavigator.com
Meet Kelly Allenthe Raiders New Dance Team Coordinator
How long did you cheer for
the Redskins, and what did
you enjoy about the job?
I cheered for the Redskins for
seven years and was a captain
for four years. My favorite things
about cheering for the Redskins
were: one, being around forty-two
amazing, unique women where
lifelong friendships were made. Two,
cheering for the best fans in the
NFL. Three, having the best seats in
the house (right on the sidelines).
And four, touring around the world
to support, entertain, and spend time with our troops. It
taught me the value of dedication, discipline, teamwork
and to treasure precious moments.
The Redskins will be in Richmond for training
camp pretty soon. Are you looking forward to it?
I think the move will be awesome. There are tons of loyal
Redskins fans in Richmond, and they fight through hours
of game day traffic just to get to FedEx field. Bringing the
Redskins to Richmond will give local fans, who may not
normally travel to FedEx, the opportunity to still feel a
part of the Redskins Nation and take part in the training
season excitement.
What is your favorite thing about Richmond as
a place to live?
I came to Richmond to be with my husband, so that
would be my favorite part. Aside from that, Richmond has
a profound history.
Do you have another job, or is your focus
dance team coordinator?
I also work for the Federal Government as an IT Manage-
ment Analyst Consultant. Plus, I sing in a ten-piece band
called Kaleidoscope.
What’s your favorite thing about your job for
the Raiders?
I truly enjoy sharing my experience with them in hopes
of continuing the tradition of being one of the best
dance teams. The Lady Raiders have earned the title of
“best dance tem” in the league for three straight years.
Anything else you’d like us to know the Lady
Raiders?
The Lady Raiders are a hard-working group of women.
Some are students, some have full-time jobs, and some
ladies juggle both. The amazing thing about the ladies is
that they are still able to dedicate their time and effort to
the Raiders and the city of Richmond whether cheering
for our Raiders or making their presence known in the
community. n
BEHIND THE SCENES WITHTHE RICHMOND RAIDERS
Meet Antwun Williams, Wide ReceiverHow did you get into professional football?
My professional career started a month after walking across
the stage at Virginia State University. “Go Trojans!” I received a
call from the great Pete Constanza and Jeff Hoffman asking me
if I would like to be part of their arena football team in Albany,
the Albany Conquest. I gladly accepted the offer. That is where I
made my name by breaking every WR record they had.
What is the best thing about Richmond fans?
The best thing about our Richmond fans is that they are very
supportive. I have been on both the winning and losing ends,
and no matter what, they stand behind us. They also bring
excitement when we play. They are the ninth man on the field and that makes us play much harder so
we don’t let them down.
Are there any great things that have changed this year for the team?
Going back to the Arena Bowl will require the same hard work we put in last year with a few adjust-
ments so we are even better than before. We have a lot of great things this year. The biggest thing is
leadership. We have more experience across the board. After losing the big game, we all have a sour
taste, so that’s a drive on its own. In addition, there are a few new faces that will help fill any holes and
make us a more solid and dynamic team.
What is your favorite position to play, and why?
I love playing the Jack linebacker position with the freedom to roam sideline to sideline, make a few
tackles, intercept a few passes, and rattle the QB, but my passion is playing wide receiver. There is noth-
ing like running a perfect route, scoring the winning touchdown, doing a creative end zone dance, and
flipping a kid the football to see their face light up.
What is your favorite thing about the indoor football game vs. outdoor football?
My favorite thing about the indoor game is its fast pace. Anything can happen, and the game is never
over. As a WR there’s so much passing resulting in a basketball-like score. It gives the fans everything
they want to see. I once tied an AFL and AFZ record with seven TDs in one game. Being able to do that
was amazing.
What’s your favorite thing about Richmond?
My favorite thing about Richmond has to be the many ways of bringing the community and families
together with events. From parades to festivals, sporting events to just walking in the park, there is so
much to do. I enjoy anything I can do with my six-year-old son, Antonio. You might catch us watching
doughnuts being made at Krispy Kreme to satisfy our sweet tooth.
Last May, you scored the winning touchdown catch with only eight seconds to go
versus Louisiana. How did that feel?
After breaking the huddle, the only thing I could think of was a catch that I made at my last homecom-
ing game with zero seconds on the clock, sending the game into overtime. So, I thought, ‘Here we go
again.’ I saw an opening, and Antwon Young me threw the ball. Everything felt like slow motion. After
catching the pass, there was a burst of excitement. My teammates almost beat me up; they were so
thrilled. And the fans gave off the biggest loudest roar of excitement ever. It felt great not to let my
team and the fans down.
Do you have any pre-game rituals?
Well, I am considered the candy man, jokester, and prankster of the team. So before every game I
laugh, dance, and just act like ‘ole silly me. I do eat a bag of Sour Patch Kids before every game and at
halftime. I open up a box of Mike & Ikes, eat half the box, and give the rest to one of the kiddos in the
stands. That’s an every game thing. This year you can look for the skeleton coat. You have to make it to
pre-game to see what I mean by that! Follow Antwun on Twitter @A_will880.
S P O R T S
8 MARCH/APRIL 2013
8324 Bell Creek Rd, Ste 700 • Mechanicsville, VA 23116804-496-1820 • www.sweetlysmitten.com
CupCakes, Gelato & more!
also serving
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10 MARCH/APRIL 2013
One of Jay Wood’s
earliest and fondest
memories is that of
working alongside his
father, J. Early Wood, in his golf cart
business. The elder Wood began
servicing (and eventually selling
and leasing) golf carts as a hobby,
from his home, in Western Hanover,
in 1969.
Jay Wood, a lifelong resident of
the county, who grew up near Over-
hill Lake, says he was three-years-
old when he began to help his dad
with the golf carts. Ultimately, the
hobby became a full-fledged busi-
ness, relocating, first to the Atlee
area, and now at the corner of Route
1 and Lewistown Road.
Despite the fact that J Early
Wood Golf Carts (11272 Washing-
ton Highway, 752-8355, www.colo-
nialgolfcarts.com) is now the area’s
premier source for all things golf
cart, from sales and leasing, to parts,
accessories, and service, Wood has
worked diligently to ensure that the
company retains a family-friendly
feel. As the proud father of three
daughters, aged eight, six, and four,
he says it gives him great pleasure
to have his two oldest girls working alongside him, just as he did with his
dad.
“We never lose sight of the fact that our name is on our building and on
every golf cart we sell,” he says. “We are big enough to do the job right, yet
small enough to care about every job.”
Indeed, J Early Wood Golf Carts is big enough to provide area-wide busi-
J Early WoodA Family Man
nesses and organizations with virtu-
ally any size fleet they may need,
whether it’s for a one-day event or
for ongoing use in their daily opera-
tions.
And, Wood says, there are
plenty of residential uses for the
carts. “We’ll often have someone
buy a cart to use on their estate or
farm. They’ll buy it for one purpose
and then discover many other ways
to use it.”
One Henrico County restaurant,
The Halligan Bar and Grill, in West
Broad Village, had Wood’s crew cus-
tomize a cart to resemble a fire truck.
The restaurant’s owner, Sean Greg-
ory, himself a firefighter, is using the
cart to deliver food orders within
the mixed-use, residential and retail
development in Short Pump.
Other business customers in-
clude Hanover County Parks and
Recreation, Henrico County Public
Schools, HHHunt Homes, and the
Town of Leesburg, Virginia.
“Many communities,” Wood
says, “are beginning to authorize the
use of golf carts within their town
limits.” He explains that the carts
have to be equipped with a horn,
lights, a rear-view mirror, and seatbelts for such use.
In addition to the corporate and consumer business, Wood often makes
his carts available at a much-reduced rate to local charities, including the Spe-
cial Olympics. “We try to give back to the community as much as possible,”
says Wood. “Our commitment to excellence and our commitment to the local
community are our two greatest assets.” n
By Steve CookPhotos by Robert Thomas
L O C A L
11www.richmondnavigator.com
If you suffer from diabetes, you already
know the importance of seeing your
family doctor and your eye doctor regu-
larly to monitor your condition. But did
you know that, as a diabetic, you also may be
at higher risk for periodontal disease. Diabet-
ics tend to get more severe cases of gum dis-
ease, and at younger ages.
The reason for this is that high glucose
levels in your mouth make it a great place for
harmful bacteria to hang out. Bacteria love
sugar! And the presence of bacteria is a ma-
jor cause of periodontal problems. Addi-
tionally, diabetes thickens the walls of your
blood vessels, which can keep your gums
from getting the oxygen and nourishment
they need. Thicker walls also slow down
waste removal, which make it harder for your
gums to resist infection and disease.
What can you do to minimize the risk of
periodontal disease? First, make sure you
floss and brush enthusiastically. Controlling
your blood sugar level is important, too.
Frequent visits to your dental profession-
al, make it easier for us to spot early signs of
gum disease. We can also thoroughly clean
your teeth to help get rid of bacteria and
plaque buildup. We recommend four clean-
ings a year.
Your dentist can be a valuable partner in
your overall health care program to reduce
the impact of diabetes. For more informa-
tion, please contact us. nDr. Baxter Perkinson & Associates is a
Group Practice of over forty Doctors Special-izing in Orthodontics, Cosmetic and General Dentistry, Dental Implants, Prosthodontics, Periodontics, and Sedation Dentistry. With eleven convenient locations in the Richmond Metro Area, we can assist you in creating your youthful smile. For a location near you, visit VAdentist.com.
Diabetics:Special Gum Care?
12 MARCH/APRIL 2013
Gus’ Italian Cafe& Sports BarThe place where good friends, good food and fun come to-gether. You’ll come in for the 13 TV screens showing all of your favorite games. You’ll come back for the excellent pizza, wings and the big, juicy burgers. Hanover Square Shopping Center1139-A Bell Creek Rd. | 730-9620
Awful Arthur’sGet a taste of the sea any way you want it at Awful Arthur’s. From the raw bar or on a bun to over pasta or salad, you’re sure to find an entree to suit your tastes. Or design a platter of your favorites grilled, blackened, broiled or fried! 6078 Mechanicsville Tpke. 559-4370www.awfularthurs.com
Brick Oven PizzaNow Brick Oven’s great food is available for catering at your next event! Any size occasion can be catered on budget. Big Game specials are ready for a stress-free Sunday! College students ask about special discounts. Smoking section in restaurant. 139 Hill Carter Pkwy., Ashland798-0495 | www.brickovenpizza.com
Sweetly SmittenTwo sisters are sharing their pas-sion for high quality ingredients with Mechanicsville. Choose from cupcakes, Greek pastries, specialty coffees, and 18 flavors of gelato. If you like what you taste, they can personalize their treats for your next event.8324 Bell Creek Road, Ste. 700 496-1820
Buckhead’s Chop House“Extra-aged” steaks, fresh seafood, and an award-winning wine list have made this Richmond’s premier dining location since 1994. Try the steak tenderloin medallions with Vermouth Demi-Glace topped with Jumbo Lump Crabmeat, finished with Béarnaise Sauce. 8510 Patterson Avenue | 750-2000 buckheads.com
Legend Brewing CompanyCentral Virginia's oldest micro-brewery is ready to welcome spring on their huge patio over-looking the James skyline. Stop by on a Friday in March for Firkin Friday, when they will tap a firkin to pour in the pub until it's empty.321 W. 7th Street | 232-3446legendbrewing.com
13www.richmondnavigator.com
Help Fight Your Hunger
(And World Hunger)
Well, maybe you’ve already heard the good news. But, if
not, let me be the first to let you in on it. Lulu’s Cream-
ery (9523 Kings Charter Drive; 368-0734; www.lulu-
screamery.com) has a few new items on the menu, and they’re all
winners, for sure. Steve Carlton, who owns this delightful, little coffee
and ice cream shop, tells me he is now offering pulled barbecue pork
and chicken sandwiches, as well as a Memphis-style pulled chicken
sandwich. But, it’s not just any barbecue. Carlton has teamed up with
The Halligan Bar and Grill and is featuring their fare in his shop. For
those unfamiliar, The Halligan Bar and Grill, with locations in Shockoe
Bottom and West Broad Village, is a very unique, and quite popular,
fire-fighter themed restaurant.
I have an admission to make, when I wrote the article on Sweetly
Smitten (8324 Bell Creek Road; 496-1820; www.sweetlysmitten.com),
in our last issue, I had never actually been inside the place. Sure, I had
enjoyed their fantastic cupcakes (my wife has been a regular there
for some time), and I had spoken with one of the owners, Litsa Kotsis,
over the phone, but I honestly had no idea just how great this little
cupcake, coffee, and gelato shop really is. After the article came out,
I began to hear from others who had checked it out for themselves.
Everybody was raving about it. In fact, I hear they sold out of cup-
cakes that first weekend after the January/February issue of Hanover
Lifestyle hit the homes. So, I just had to see for myself.
This place is the real deal. Over the past month or so, I’ve been in
on several occasions and have met most of the family. This truly is a
family-run, and a family-friendly establishment. Litsa and her sister
Demi Emmanouil, own the business. But they get a lot of help and
support from the rest of the family. Their father, John Palantzas, is
often there to lend a hand. “He and our mother (Marianthe) are our
inspiration,” Demi says. “All of our work ethic comes from dad. With-
out them, we wouldn’t be here.”
Since 1990, three generations have contributed to the success
and growth of Mexico Restaurant, now with eight locations. Maria
Garcia says, “We will be featuring a new menu in April. New dishes
will include recipes that were found in an old family recipe book in
our hometown of Guadalajara.” As the weather warms up, you can
enjoy a new dish on their patio. Or stop by (Continued on page 16)
PROUD SPONSOR OF THE
MECHANICSVILLE[PATIO]
7162 Mechanicsville Tpk. (804) 559-8126
Banquet & Meeting Rooms Available
MONDAY FAMILY NIGHT
FOREST HILL [PATIO]
7001 Forest Hill Ave. (804) 320-1069
TUESDAY FAMILY NIGHT
FREDERICKSBURG9825 Jefferson Davis Hwy.
(540) 898-6046
INNSBROOK[PATIO]
4040 G Cox Rd.The Shoppes at Innsbrook
(804) 290-0400THURSDAY FAMILY NIGHT
2012
FRESH • FAMLY • FUN
VISIT ANY OF OUR LOCATIONS FOR THE BEST MEXICAN FOOD IN RICHMOND:
AIRPORT5213 Williamsburg Rd.
(804) 226-2388TUESDAY FAMILY NIGHT
MIDLOTHIAN9111 Midlothian Tpk.
at the ArboretumTHURSDAY FAMILY NIGHT
(804) 330-0046
SHORT PUMP[PATIO]
11621 W. Broad St.The Promenade Shops
Across from Short Pump Town Center(804) 330-9446
WOODLAKE [PATIO]
12031 Southshore Pointe Dr. (804) 763-5640
Banquet & Meeting Rooms Available
TUESDAY FAMILY NIGHT
F L A V O R
14 MARCH/APRIL 2013
Events: March/April 2013
F o r m o r e l o c a l e v e n t s , v i s i t R i c h m o n d N a v i g a t o r . c o m
MARCH
24Mike Epps Live
Landmark Theater
landmarktheater.net
Intergalactic Bead& Jewelry Show
Richmond Raceway Complex
beadshows.com
Les MisérablesLandmark Theater
landmarktheater.net
Pajanimals Live: Pajama Party
Landmark Theater
landmarktheater.net
Pop Art and Beyond:Tom Wesselmann
Virginia Museum of Fine Arts
vmfa.state.va.us
Dogwood RacesColonial Downs
dogwoodclassic.com
Orchids Galore and A Million Blooms
Lewis Ginter Botanical Garden
Thru March 31. lewisginter.org
MARCH
23–24
MARCH
26–31
APRIL
5
APRIL
6JULY
28–APRIL
6
MAY
11
Heritage Music Series Hanover Tavern
hanovertavern.org
Dana and Susan Robinson, two
guitar-playing, banjo-flailing,
fiddle-sawing, and harmony-
singing musicians, will take the
spotlight.
APRIL
3MAY
1
NASCAR WeekendRichmond Raceway Complex
richmondracewaycomplex.com
Glow Run 5kRichmond Raceway Complex
glowrun5k.com
APRIL
26–28
Southern Women’s Show
Richmond Raceway Complex
southernshows.com
APRIL
19–21
The Willow Creek Band, from the
Richmond area, is known for its
tight vocal harmonies and rous-
ing instrumentals. The band will
performs a variety of Bluegrass,
Americana and Gospel music.
Virginia Opera: The Marriage of Figaro
Various Venues
richmondsymphony.net
APRIL
6–28
15www.richmondnavigator.com
(Continued from page 14)
on Cinco de Mayo, when they will have a festival to benefit the
Children’s Hospital of Richmond.
Several Hanover County restaurants are teaming up to help
out the less fortunate, again this year. March 30th is the date for
the Empty Bowls Dinner at the Montpelier Center for the Arts.
The annual event, which pulls together the restaurants along with
local artists, including students in Hanover County high school’s
Fine Arts program, is part of an international grassroots effort to
fight hunger.
All proceeds raised locally go to WHEAT (the Western
Hanover Emergency Action Team), an organization devoted to
helping neighbors in need in Western Hanover County by provid-
ing emotional, spiritual and physical support, says Carole Umbel,
president of WHEAT. “WHEAT provided support and/or assistance
to over 300 families in 2012,” she says.
Attendees at this year’s event can choose from soups that
have been donated by such community-minded area restaurants
as Homemades by Suzanne and The Ironhorse Restaurant in Ash-
land, as well as by Portofino’s in Montpelier.
Charles Cannon, GM, at the Ironhorse says this is the fourth
year his restaurant has participated. “We try to support as many
local fundraisers as we can,” he says. The Ironhorse will be provid-
ing a white bean and roasted garlic soup.
Each bowl of soup will be complemented by a delicious, fresh-
from-the-oven roll courtesy of Williams Bakery in Mechanicsville.
Cathy Williams, co-owner of the popular Hanover establishment,
and vice-president of WHEAT says that she is involved in the
project because, “It is the responsibility of those who have to help
those who do not.”
Bowls for the soup are provided annually by local artists,
including students in the Patrick Henry High School’s Art Club and
the National Art Honor Society. Jen Stackpole, lead teacher spe-
cialist for Hanover’s Visual Art department, says, “We try to teach
students to care about their fellow man, and it’s important for
them to understand that “their fellow man” might sit next to them
in math class.” Local artists, David Camden and Nancy Cozart, will
also be donating bowls for the event.
Stackpole says the students also help in other ways, such
as by donating items for the dinner. “They also work the event
itself. They sell tickets, serve dinner, work in the kitchen, and
wash bowls for guests, so that they have a clean bowl to take
home after dinner.”
According to the official website for the international project
(www.emptybowls.com), “The empty bowls (that are taken home
by contributors) serve as a reminder of all the empty bowls in the
world.” n
16 MARCH/APRIL 2013
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F L A V O R
19www.richmondnavigator.com
ArtStudio@301 (13297 Hanover Courthouse Road– Route 301) is
the newest addition to Hanover’s art scene. It opened in August 2012.
A phone call from the widow of Billy Kelley resulted in a dream come
true for Teressa Pearson, Minh Chau Truong, and Peggy Wadlington.
ArtStudio@301 offers art classes and exhibitions. Now through the
March 29 is the Love of the Arts Show. Ashland’s own Jeff Ford’s Exclu-
sive Photography Exhibition will open March 30th from 2 pm to 6 pm.
Hours: Tuesday, Wednesday, Friday and Saturday, 11am to 4pm
Contact: Teressa Pearson, 537-5238 or 347-5488
One of the best kept secret in Hanover is the Flippo Gallery (lo-
cated on the 1st floor of Paces-Armistead Hall at Randolph Macon Col-
lege, www.rmc.edu/Academics). On display until April 5th, is Rosemary
Jesionowski. In her own words, Jesionowski’s work is “a continual in-
vestigation of place and how we identify ourselves through location”.
Arthur Hash and Susanna Starr will be on exhibit on Sunday, April 21st
to Friday, May 31st, with a reception on Sunday, April 21st, from 3 pm to
5 pm. Arthur Hash and Susanna Starr will exhibit works derivative of
the traditional practices of sculpture and metalsmithing.
Hours: Monday to Friday, 10am to 4pm
Contact: Katie Shaw, 752-3018
The eastern side of Hanover is represented by Windemere Gallery
(6162 Mechanicsville Turnpike, Mechanicsville, www.windemereart-
gallery.com). What started out as a gallery for Lee Artists Association
has now grown to multiple uses with various art classes, numerous ex-
hibitions and studio spaces. With plans to open another 1000 square
foot building this spring, Windemere will be the largest art space in
Hanover.
Hours: Monday to Saturday, Noon to 4pm
Contact: Louise Wickham, 836-5700
Rumor has it that we might be seeing more visual art venues in the
near future. Stay tuned and remember to support the arts! n
Gallery Flux (307B England Street, Ashland, www.galleryflux.
com) located in Ashland’s new Art and Culture district, is the recent
creation of business owner, Hugh Joyce. Fresh in its approach, the gal-
lery features moveable walls and modern clean space. Gestures, fea-
turing works of Eve Stockton, Susanne Arnold and Amy Harris opens
March 7th from 5:30 pm to 8 pm. Transitions: Paintings by Leonette
Adler, Kathleen Walsh, Carol Meese and Woodturning by Barbara Dill
opens on April 11, 2013 from 5:30 pm to 8 pm and runs until May 3.
Gallery Flux and the Virginia Art Chat will be presenting a brand new
lecture series throughout 2013 featuring Alex Nyerges, Director of
The Virginia Museum of Fine Art. On May 11th, Pam and Bill Royall will
speak about their collection of contemporary art.
Hours: Tuesday to Friday, 10am to 5pm, Saturday 11 to 4pm
Contact: Nissa Lipowicz, 752-3540, [email protected]
The Montpelier Center for Arts & Education (17205 Mountain
Road, Montpelier, www.montpeliercenter.com) covers the western
side of the county. With eight or more exhibits a year, the Center fea-
tures local, regional and national artists, Patrick Henry High School
Fine Art Students, and exhibits from the Virginia Museum of Fine
Arts. Captured Moments: the Work of Dennis Winston: Woodcuts and
Drawings will open March 1st, with a reception and gallery talk at 6
pm. Winston says, “The woodcut allows me to use direct, bold, black
and white imagery to create works that reflect both my social and aes-
thetic needs.” He captures the essence of his subjects and at the same
time makes the surface marks interesting to the eye. Barbara Ginsberg,
a collage artist and photographer, will open her show on April 7th from
2 pm to 4 pm and run through April 30th. She conjures up images from
dreams and memories and is drawn to the process of “image making”
through color, a line, a shape and the overall sensation they invoke.
Hours: Monday to Friday, 9 am to 9 pm, Saturday, 10 am to 6 pm
Contact: Lois Shipley, 883-7378
Where are the Visual Arts?A G U I D E T O H A N O V E R ’ S A R T G A L L E R I E S
B y A n n C o m f o r t
TThe arts are active and growing in Hanover County! There
are now five art galleries in the county. With the many styles of
visual arts from photographs to oils to sculptures on display in
March and April, there is something for everyone. Check out
the visual arts in Hanover by visiting the galleries listed below.
A R T S
20 MARCH/APRIL 2013
(Above) Inside Gallery Flux, (Below Right) Den-
nis Winston’s “Sunday Morning Sisters”, at The
Montpelier Center for Arts & Education, (Below Left)
Rosemary Jesionowski’s “Mapping Nowhere: from
E to A”, mixed media at Flippo Gallery.
21www.richmondnavigator.com
Caroline says that
that’s due in part
to the fact that
when Alvaro was
growing up in Bogota, Colombia,
the average life span for males was
in the thirties. And, in response to
that, Alvaro says, “She’s kept me
alive.”
He and Caroline, together,
share the story of their first meet-
ing in the early 1980s. It serves well
to illustrate Alvaro’s passion for life
and his determination to accom-
plish whatever the pursuit may be.
He was a hotel manager in Carta-
gena. She was living in New York,
but was in Colombia conducting a
tour for travel agents.
“I had just finished my night
shift [at the hotel] and was lying on
the beach when I saw her walk by,”
Alvaro recalls. “I just had to meet
her. So I followed her to find out
which hotel she was staying in.”
Eventually, after following her
up and down the beach, he discov-
ered she was staying in the hotel
where he worked. He made contact with her there and, well, the rest,
as they say, is history.
After they married in 1985, the couple lived in New York. Alvaro re-
established his jewelry repair busi-
ness, a trade he had learned from
observing goldsmiths at work in
Colombia. In 1989, the Corona-
dos moved to North Carolina; but,
because his jewelry clients were
mainly in New York, they traveled
frequently by train between the
two locations.
“Caroline would always tell me
to make sure she was awake when
the train went through that pretty
little town in Virginia,” Alvaro says.
“We didn’t even know the name of
the town, but one day [in 1995] we
decided to jump off when the train
stopped there.”
Again, the rest is history. Be-
cause of that impulsive hop from
the train, coupled with Alvaro’s
zest for life, he and Caroline now
call Ashland their home. Their in-
town apartment/studio is some-
what the center of their own ex-
citing universe. It’s filled with, first
of all, an obvious mutual love and
respect, a welcoming hospitable
spirit, a true passion for the arts, as
well as a pot of delicious Colombian coffee that seems to be brewing
day and night.
Combining his knowledge of jewelry repair with both his and
Meet the CoronadosA S H L A N D ’ S R E N A I S S A N C E M A N . . . A N D W I F E
B y S t e v e C o o k , P h o t o s b y C o r e y D a n i e l s
““Most of us live our lives day by day, he lives his moment by
moment. Every minute is precious.” Caroline Coronado is
describing her husband, Alvaro. From the few moments that I
have spent with the Ashland couple, I agree, partially. Indeed,
Alvaro Coronado does make every moment count. But he
doesn’t “live” his life. He attacks it . . . with voracity, such as
I’ve seen in few others.
A R T S
22 MARCH/APRIL 2013
Caroline’s vast artistic talents, the Coronados, today, create jewelry art, both decorative and
functional. Alvaro’s expertise in jewelry repair and restoration has led to another aspect of his
work that is garnering considerable attention, that of historic reproductions.
In addition to commissions from museums, he has created jewelry for historic reenac-
tors, as well as for costume designers in the film industry. One of his most recently completed
projects is his metalwork on a calumet (peace pipe), which is slated to be gifted to the chiefs
of the Tuscarora Indian nation.
And, says, Caroline, in response to today’s economy and the soaring prices of precious met-
als, the couple has turned to beaded design both floral and bridal. “The bridal pieces include
stunning beaded bouquets with individual wire stems incorporating beads from around the
world. Such pieces make use of copper, brass, and other less expensive base metals.”
“We can actually create any of these beaded custom art pieces incorporating the client’s
own family heirlooms in them,” says Caroline. “For example, if a bride wants to have us create
some beaded stems with great-grandmother’s pearls or buttons from mom’s own wedding
gown, we can weave those family pieces into our creations.”
Jewelry art is just one aspect of Alvaro Coronado’s passions, pursuits, and artistic expres-
sions. He’s an actor, a model, even a video editor. He plays the flamenco guitar and composes
music, as well.
Most recently, he has developed a new love . . . simulated flying. “I got interested in this
because I had a fear of flying and I wanted to overcome it,” he says.
But, as with virtually every project that he puts his mind to, this interest has grown from a
simple computer simulator to full-scale cockpit reproductions with computerized controls and
monitors, which he will soon be marketing.
Alvaro Coronado is anything but flamboyant in his persona. But he unquestionably is one
of the most positive, dynamic people I have ever met. “Nothing can defeat me,” he says, not
boastfully, but with an inner confidence in his abilities to pursue his passions and fulfill his
dreams
He credits his wife with his successes, and for helping him to embrace his life with an unbri-
dled zest. “She is like a rocket for me,” he says.
Modestly, Caroline says, “I prefer to think I reel him in. But if he thinks I’m the rocket that
launches his many endeavors, we’ll go with that.” n
23www.richmondnavigator.com
Project Plant It!: Learning to Love Trees
For the seventh consecutive year, Dominion’s
Project Plant It! continues to blossom with
new ways to engage Richmond’s third-graders
in learning about trees and the environment.
Along the way, the program has earned the prestigious
Public Awareness of Trees Award from the Arbor Day
Foundation.
In January, teachers received a kit with lesson plans,
posters, stickers and other instructional tools. All of the
materials align with state learning standards for math,
science, language arts and social studies. A new lesson
plan for 2013 helps students understand energy sources
and uses.
The cornerstone of the program is the distribution of
a redbud tree seedling to each participating student on
Arbor Day. "This beautiful tree species is native to Vir-
ginia, and children will enjoy caring for it and watching it
grow," said Paulin Cheatham, spokesperson for Domin-
ion’s Project Plant It!
Since 2007, Project Plant It! has distributed more than
160,000 tree seedlings to students in seven states. Ac-
cording to the Virginia Department of Forestry, this
equates to 400 acres of new forest if all of the tree seed-
lings are planted and grow to maturity.
The website, www.projectplantit.com, features videos
and interactive games about trees. Project Plant It! is
provided by Dominion at no cost to schools. For more
information, visit the website or Facebook page. n
“The cornerstone of the program is the dis-
tribution of a redbud tree seedling to
each participating student on Arbor Day."
24 MARCH/APRIL 2013
W hen it comes to kitchen and bathroom renova-
tions, most consumers are primarily interested in
three things, says Ilker Karapinar, who owns and
operates Richmond Marble and Granite, along with his cousin,
Tolga Ece.
“First,” he says, “they want affordability. Everyone is think-
ing about the pennies, these days.”
Additionally, Karapinar says consumers want high quality
products and expert installation.
Karapinar and Ece, who emigrated from Istanbul, Turkey
in 2000, opened their Ashland-based company in 2006. Prior to
that, the two had operated a contracting business in Northern
Virginia, renovating kitchens and bathrooms.
Recognizing that they could better serve their customers if
they also provided fabrication services, they relocated to this
area and opened Richmond Marble and Granite. “We were at
the center here,” Karapinar says. “We could go north and south
on I-95 and east and west on I-64.” And, indeed, their busi-
ness has them hitting the highways frequently, as they beautify
the kitchens and the bathrooms for customers throughout the
state.
Karapinar, who has a degree in civil engineering from
Canakkale University, in Turkey (Ece is a mechanical engineer),
explains the affordability aspect of the business. “We buy large
quantities of granite,” he says. “When customers selects the
product they want, they only pay for the actual square footage
they need. For instance, if they only need one-and-a-half slabs,
that’s all they pay for.”
Many suppliers would charge for the entire second slab, he
says, half of which, the consumer would never need. Not only
does this mean savings to the original con-
sumer, but Richmond Marble and Granite
offers substantial discounts in their rem-
nants section. “The smaller pieces can be
used for such things as a bathroom vanity or
for a granite table top,” Karapinar says.
At Richmond Marble and Granite, the
customer has the opportunity to select from
an inventory of more than a 1,000 different
granite slabs in some 150 styles and colors.
And because the granite is purchased by the
bundle (seven slabs from the same rock),
you are assured that your entire countertop
will match, even when additional slabs are
needed.
In addition to natural rock, the company
offers manufactured stone countertops as well, representing
such industry leaders as Zodiac, Cambria, and Caesarstone.
Within the past six months, Richmond Marble and Gran-
ite has responded to customer requests by providing kitchen
cabinets as well. And, to showcase their wares, they will be
opening an approximately 3,000 square-foot showroom by
mid-spring. Even now, there is a small showroom in place as
well as the capability for customers to order cabinets through
supplier catalogs.
The third component in Karapinar’s recipe to providing
exceptional customer satisfaction involves the workmanship.
That starts in Richmond Marble and Granite’s facilities. He
says the company offers precision cutting using the latest in
CNC plasma cutters. “We even offer digital templating of our
customer’s kitchen or bathroom,” Karapinar says.
Once the product is ready for installation, Richmond Mar-
ble and Granite utilizes only professionally trained experts
who are company employees, all of whom have several years
experience in countertop and cabinet installation.
Price, quality, and professional craftsmanship…those are
the things that Ilker Karapinar says are vital in assuring that
the customer is satisfied with the finished product. But while
affordability is an important element, he cautions consumers
not to make a decision based on price alone.
“If the countertop you desire is a little more costly, you
should get it, even if it means you have to wait a bit longer.” He
says he has seen homeowners come to regret their decisions
when based simply on price. The problems may arise because
the supplier failed to match two or more slabs of granite, or
because the countertops were unevenly cut by hand, or simply
because of poor workmanship on the part of the installers.
“Your natural stone countertop should add to the value of
your home,” Karapinar says. “It should not be a fast decision.
Go with the stone you like and can be comfortable living with
for many years to come.” n
RICHMOND MARBLE & GRANITE
B U S I N E S S
25www.richmondnavigator.com
By Vicki O’Neal, ASID, CID, VSLD
Vicki O'Neal, owner of FORM & FUNCTION,
provides commercial and residential interior and
landscape design. She is a professional member
of ASID, VA Certified Interior Designer (CID), Master Gardener, and a VA Certified Landscape Designer (VSLD) and a
Horticulturist.804.897.8558
FandFdesign.com
Information in articles written by Vicki O’Neal is intended for
general reference only.
Spice Up Your Kitchen
The kitchen is undoubtedly the hub of your home. Have you
noticed that it’s where people seem to congregate? It is a dynamic,
multipurpose, and vibrant space, in many homes buzzing with almost
constant activity. In every home, the kitchen supports a multitude of
functions outside its purely utilitarian purpose. The kitchen could be
called the heart and soul of your home.
In a kitchen where work and activities flow easily and naturally,
no one notices much about the layout or placement of components. In
contrast, if one key functional item such as the refrigerator is located
incorrectly in relationship to the rest, it can be a constant source of
aggravation and inconvenience. Because of its significance in daily life
and the complexity and expense of its components, the importance
of kitchen planning and design should not be underestimated. It is
possibly the most important home improvement project that can be
undertaken.
Make a PlanIn kitchen planning, past emphasis on the concept known as “the
work triangle” still applies in its essence. This can be thought of as an
imaginary triangle that connects the major functional elements in the
kitchen: the sink, the range, and the refrigerator. In larger, open kitch-
ens, however, a looser concept of space planning built around arrange-
ment of activity zones is applicable. This type of kitchen layout can
accommodate multiple tasks simultaneously, creating an atmosphere
of fun and lively interaction.
Kitchen floor plans usually start with the basic geometry of the gal-
ley, U-shape, L-shape, peninsula, or island, with variations depending
on the square footage available and the openness to adjacent spaces.
Regardless of the size, the kitchen layout should spatially support the
primary relationships and basic functions, and ideally be configured to
save time and shorten distances between tasks.
If you’d like to create a larger open kitchen and space is at a
premium, combining two spaces can add the additional square foot-
age needed. If you have a formal dining room, for instance, consider
carefully how often you actually use it and
whether that space might be better utilized
to enlarge the kitchen that you will enjoy
every day. Alternatively, if budget permits, an
addition may be the best option for creating a
larger, multi-use kitchen.
Create a Gourmet KitchenAchieving the look and feel of a gourmet
kitchen is not just about component choices
such as appliances; it also includes cabinet
style, finishes, lighting, and other details. For
the epicurean or perhaps for someone who
just loves cooking, outfitting a kitchen with a
few extra bells and whistles not only kicks the
aesthetics up a notch but can also improve
ease of use and convenience. A pot-filler
faucet at the range, for instance, eliminates a
trip to the sink with a heavy pot. You may be
interested in specialized work areas such as
a baking station with a pullout cutting board,
a lift-up mixer in the base cabinet, or other
customized task center.
Extras such as a wine/ beverage refrigera-
tor and perhaps a designer sink can take the
look to the next level, or a vegetable prep area
near the refrigerator can create a second-
ary work station. Consider upscale cooking
technology such as an induction cooktop or a
steam or convection oven. How about warm-
ing drawers or a built-in espresso machine?
Do customized storage and organizational
features, designed to accommodate every
possible gadget or device, strike your fancy?
I s your kitchen screaming for a makeover? Have you been dreaming of a redo,
waiting to renovate for the past few years and you’re now ready to get started?
There is no time like the present! Read on for some fresh ideas and a few trends
in kitchen design you might like to know about before you begin.
Beautiful iridescent glass tile creates an eye-
catching and interesting backsplash. Photo courtesy of Matt Gunn, CKD, and Classic Kitchens of
Virginia. www.classickitchensofva.com
26 MARCH/APRIL 2013
These options may add that special convenience and design touch
you’re looking for.
Restaurant-inspired and celebrity chef-style kitchens are a choice
for some serious cooks. These may include oversized appliances,
details, and finishes in keeping with those more typically found in a
commercial setting. Exposed shelving and pot racks, although seen in
many different types of kitchens, can add a bit of openness and charac-
ter while keeping items within easy reach.
Define the DesignA refreshing alternative to homogenous built-in cabinetry, furni-
ture-type components can infuse a kitchen with personality and charm.
If your taste is eclectic, for example, consider an antique or heirloom
hutch as a functional piece of kitchen furniture. A mixed-style kitchen
is sometimes referred to as “unfitted.” This type of design can produce
a unique and visually interesting setting while lending a warm and
homey feeling. A favorite piece may serve as design inspiration for the
entire space and satisfy the desire to craft a personalized statement.
Similarly, and as kitchens have expanded in size and complexity,
many are designed with mixed two-tone cabinet styles and finishes,
with contrasting features such as islands, upper and lower cabinets, or
a butler’s pantry. Consider borrowing European details including plate
racks, open storage, and freestanding pieces. For a more contemporary
aesthetic, incorporate a more streamlined design with simpler details,
less busy, cleaner lines, and subdued, natural colors and patterns.
Integral to every kitchen is the need to store everything under the
sun. Storage has become quite a specialty, with specific inserts for
drawers, customized pantry systems, pullouts, wine storage, etc. The
most important factor in configuring storage is to take advantage of all
available inches while keeping objects highly visible and within easy
reach. Many items are moving from the areas where they have been
typically stored and now can be found in surprising but practical loca-
tions. One example of this trend is locating spices in drawer bins. Some
specialized storage for items such as wine requires unusual conditions
such as light and temperature control.
Think It ThroughThe most significant considerations in designing your new kitchen
are creating convenience, functionality, longevity, and simplicity of
operation and maintenance. Setting, working within, and keeping
track of that pesky budget are key to controlling and guiding decisions.
Finishes and material selections, lighting design, and furniture choices
all play essential roles in creating the look and character of your new
space. Whatever style you choose, keep in mind that open floor plans
create the need to coordinate the look of the kitchen with furnishings
in adjacent spaces. The kitchen should also be in keeping with the
aesthetics of the rest of your home.
A new kitchen is a big investment, and it pays to do plenty of
research before committing. For construction and renovations, con-
sider professional design services and hire experienced, insured, and
licensed contractors. Make decisions up front and, if possible, have all
materials and appliances on site before work begins. n
804.897.8558 | FandFdesign.com | / FandFdesign
Interior Design• Space planning • Lighting design• Remodeling & additions • Furniture• Construction drawings • Color & materials
Landscape Design• Outdoor living • Hardscapes• Pools & water features• Plant selection • Installation
Design services for home or business
/ FandFdesign
(Top) Big islands are big! Their designs can integrate multiple work stations and
provide a great place for seating, thus creating a lively and interactive space.
(Bottom) Granite countertops are still the gold standard for integrating natural
beauty, color, and pattern.
H O U S E
27www.richmondnavigator.com
To learn more about how you can help protect the environment, dig into ProjectPlantIt.com.
Kids love to get their hands dirty. That’s why Project Plant It! is such a success. This unique program designed by Dominion makes learning about trees fun through classroom activities and teaching materials, an interactive web site and a free tree seedling for each participating student to plant on Arbor Day. Project Plant It!—empowering children today for a greener tomorrow.
8.625x11.125PPIad.indd 1 1/31/13 11:02 AM
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