Winter Issue 2018 Web

Black Walnut Cake

This recipe comes from Anita Rudisill, who was born and raised in
the Village. The cake is baked with Black Walnuts gathered there.

1 Bring all ingredients to room temperature.

2 Preheat oven to 325 degrees.

3 In a food processor, finely chop 1 Cup of black walnuts
into small pieces.

4 In a separate container, cream the sugar, butter and
shortening together until well mixed.

5 Once completed, add eggs one at a time, beating well
after each.

6 After all eggs have been thoroughly incorporated, fold in 1
Cup of finely chopped black walnuts and add black walnut
Flavoring.

7 While alternating ingredients, beat in 1 Cup of flour
followed by 1/3 Cup of milk until all ingredients are used in
the batter.

8 At this point, fold in the remaining 1 Cup of black walnut
pieces.

9 Pour batter into a greased and floured bundt pan and
bake for approximately 1 hour and 15 minutes, or until a
toothpick comes out clean.

10 Let cool completely before icing.

Black Walnut Icing

Bring all ingredients to room temperature. Place all
ingredients in large bowl, and mix until smooth.
(Anita doubles this recipe to allow for extra icing to fill in
the bundt cake hole)

Photos by Jon Eckard

Photo by Jon Eckard
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Seared Bone-In Pork Chop
with Apple Cider & Mustard

Reduction

Many of the best dishes created in the foothills are centered on pork. This delicious
recipe is created by Calvin Reyes, new owner of the Henry River Mill Village and is a
spin on recipes used during the Village’s hey day. A restaurant is coming to the Mill

Village soon, and you’ll be able to taste Calvin’s creations first hand!

INGREDIENTS: 1 Season both sides with salt and pepper and allow pork chops to come to
room temperature before cooking.
2-4 1/2 LB BONE-IN PORK
CHOPS 2 When ready, heat large stainless skillet over medium heat and add oil.
1 TBSP 3 Once oil is hot, place pork chops in pan and give a firm press to ensure
VEGETABLE OIL
property contact. Do not touch or move until searing process is complete.
SALT 4 After 4 minutes, reduce the heat to medium-low. After about 6 minutes,

PEPPER a nice crust should form on the bottom side of the pork chop and it will
release from the pan.
FOR SAUCE: 5 Flip and sear on other side for 4-6 minutes, or until meat is thoroughly
cooked. Once complete, remove pork chops from pan and allow to rest
1/2 CUP for at least 6-8 minutes before serving.
HARD APPLE CIDER
1 TBSP 6 For the sauce, return the skillet to Medium-Low heat.
WHOLE GRAIN MUSTARD 7 Deglaze the plan with hard apple cider and vegetable stock.
1 TSP 8 Add butter, mustard, and garlic powder and whisk to incorporate.
GARLIC POWDER 9 Reduce until sauce is thick enough to coat the back of a spoon.
1/4 CUP 10 Plate pork chop and drizzle sauce on top.
VEGETABLE STOCK
4 TBSP
BUTTER

WHAT IS DEGLAZING?

Deglaze is a fancy word that intimidates some folks. Don’t worry! It just means that you’ll pour cold liquid into a very hot pan
that you’ve used to cook meat. What’s left in the pan is very flavorful and some of the world’s best sauces start with deglazing.
You’ll add the Hard apple cider and vegetable stock, cold, to your hot pan, and stir, being sure to unstick the bits of meat and

cooked goodness clinging to your pan.

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Savory White Bean &
Cornmeal Cakes with

Sautéed Cabbage

These cornmeal cakes are yummy, classic, and made from wholesome ingredients.
We got the cornmeal for these at Murray’s Mill, which is a place you should visit.

INGREDIENTS: 1 In large bowl, combine mashed, drained beans, along with cornmeal, soy
sauce, paprika, garlic powder, mushrooms and red onions. Mix until all
FOR CORNMEAL CAKES: ingredients are incorporated and the mixture resembles the consistency
15.5 OZ WHITE BEANS, of cookie dough.
DRAINED AND MASHED
(CANNELLONI BEANS, 2 Heat up a large stainless skillet over medium heat and add oil.
PREFERRED) 3 Using a spoon, dish spoon sized dollops of the batter into the pan
1/4 CUP YELLOW CORNMEAL
1 TBSP SOY SAUCE and press them firmly with the back of the spoon. The skillet should
1/8 TSP PAPRIKA immediately start to sizzle. Leave the thickness around 1/4-1/2 an inch and
1 TSP GARLIC POWDER do not overcrowd the pan (no more than 4 corn cakes at a time).
1/4 CUP FINELY DICED 4 Reduce heat to medium-low and cook on each side for approximately 2
MUSHROOMS minutes per side.
1/4 CUP FINELY DICED RED 5 Once cooking is complete, remove onto a clean paper towel to dry and
ONIONS season immediately with salt.
1 1/2 TBSP VEGETABLE OIL 6 Once rested for at least a minute, move to serving platter and top with
SALT cabbage.

FOR CABBAGE: 1 Heat up a medium sized stainless skillet over medium heat and add oil.
1/4 SMALL CABBAGE HEAD, 2 Toss in cabbage and sauté for 2 minutes.
JULIENNED 3 Add garlic powder and toss.
1 TBSP VEGETABLE OIL 4 While skillet is still hot, add soy sauce to deglaze plan.
1/2 TSP GARLIC POWDER 5 Toss and reduce until no more liquid remains.
1 TBSP SOY SAUCE 6 Serve immediately and garnish with sesame seed.
1/2 TBSP SESAME SEED

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Photo by Jon Eckard

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56

Honey Bacon Brussel Sprouts

Brussel sprouts are delicious when paired with sweet local honey and quality thick-
sliced bacon. Sweet and savory blend in this exciting spin on an old time favorite.

INGREDIENTS: 1 Bring a large pot of water to a boil over medium-high heat.
2 While water is heating up, cut Bacon into 1/2 inch pieces, and in a large
1/2 LB THICK SLICED
SMOKED BACON skillet, render bacon on medium-low heat.
1.5 LBS BRUSSEL SPROUTS 3 Once the fat from the bacon is fully rendered (should be firm, but not
1 TBSP SALT
1/2 CUP VEGETABLE STOCK brittle), remove pieces and place to drain on paper towels. Leave as
2 TBSP RAW LOCAL HONEY much of the bacon fat as possible in the pan, as it will be used later in the
4 TBSP BUTTER recipe.
4 Once water reaches a boil, add 1 TBSP of salt.
5 After, add Brussel sprouts to boiling water and let boil until tender, about
10 minutes.
6 During this time, prepare a large ice water bath using a large mixing bowl,
ice and cold water.
7 Once tender, strain Brussel sprouts into a colander and immediate place
colander and Brussel sprouts into ice water bath to stop the cooking
process.
8 Leave for 5 minutes and strain Brussel sprouts again. Preheat broiler to
high setting.
9 Heat the pan with remaining bacon fat over medium heat.
10 Once the pan is hot again, sauté the Brussel sprouts to gain some
caramelization and color, about 2 minutes.
11 Using a slotted spoon, remove Brussel sprouts and place in an oven safe
casserole dish or in a cast iron pan. Season with salt and pepper.
12 Keeping the heat on medium, deglaze the pan with vegetable stock.
13 Immediately add butter and honey. Reduce until the consistency of a
syrup.
14 Pour sauce over Brussel sprouts and top with set aside bacon.
15 Place under the broiler until the tops start to blacken, then remove
immediately.
16 Let cool for 5 minutes and serve.

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BAKE WITH KIDS!

Make memories while you make your desserts.
A collection of recipes you can make with tots.

By Carmen Eckard

I have very fond memories of baking with my family. There was something very
magical about taking a bunch of ingredients that didn’t taste good by themselves
and making something delicious with them.
My earliest memory, in fact, is baking a pie with my dad. It was a cheesecake, and
I can remember laughing, tasting the spoon, and the feeling of pride when people
ate the pie and loved it.
As an adult, I realize it isn’t easy to bake with kids. They are messy, and they aren’t
always great at following the recipe. But! I also realize that the prize we are after
isn’t a perfect cake, but memories that will last and last. I’m including some simple
recipes for you to bake with the children in your life!

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Chocolate Mug Cake

This easy recipe is a great place to start! It’s simple and fast,
doesn’t need an oven, and always a hit.

Ingredients: Directions:

4 tbsp self-rising flour Mix all the dry ingredients (except choco-
2 tbsp sugar late chips) in a mug. Make sure you break
2 tbsp cocoa
up all the lumps.
1/2 tsp vanilla concentrate Add the egg and beat it a little to break
1 tbsp chocolate chips
1 egg the yolk.
3 tbsp milk Add the wet ingredients.
3 tbsp vegetable oil Stir in the chocolate chips and microwave

for 3 minutes.
Serve with a nice big scoop of ice-cream.

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Colored Crinkle Cookies

This easy recipe uses cake mix to make cookies everyone will love!

Ingredients: Directions:

1 box vanilla cake mix Preheat to 325°. Grease or line 2 cook-
6 tbsp. melted butter ie sheets. Mix cake mix, melted butter,
eggs, powdered sugar and vanilla and stir
2 large eggs
1/3 c. powdered sugar until combined.
1 tsp. pure vanilla extract Divide dough between 3 bowls and dye
Food dye in 3 colors (like green, blue, each bowl a different color. Roll dough
into tablespoon-sized balls then roll balls
and pink)
1/2 c. granulated sugar in the sugar.
Place about 2” apart on the baking sheet
and bake until tops have cracked and the

tops look set, 8 to 10 minutes.

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Rice Crispy Treats

This isn’t technically baking, but it’s a great way to begin teaching cooking skills,
and truly, every child alive loves Rice Crispy Treats!

Ingredients: Directions:

1/4 Cup of Butter Grease a casserole dish.
4 cups of marshmallows Melt the butter in a pot over low heat.
5 cups of Rice Crispies Add marshmallows and stir until melted.
(You may substitute other cereals) Stir in the cereal, and once it is all sticky,
Optional: sprinkles, food coloring, etc
transfer it to your casserole dish.
Pat it down nice and smooth.

Cool and cut.

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MAKE A GREAT CHEESE &

CHARCUTERIE BOARD

Charcuterie??

Charcuterie is a French word that refers to an assortment of meats, like on a meat and cheese tray.
Since it’s a French word, it seems a little intimidating to pronounce, and I figure, you can’ talk about
something if you can’t pronounce it. Scan the code to the right to hear a pronunciation of the word.

A good Charcuterie Board will always have a few main ingredients: cheese, meat, and
crackers or bread. The best trays also include something pickled or tart, or something
sweet. You want to include about 2 ounces of cheese and meat per person. The Olde
Hickory Station provided us with this excellent board, crafted entirely out of local
ingredients. It’s a great starting point, but you have so many choices. It’s easy to get
intimidated.
Cheese: it’s hard to go wrong, but it’s a good idea to sample cheeses from several
categories. Cheese tend to be aged (gouda, cheddar), firm (parmigiana-reggiano
and the like), crumbly (goat cheese, feta), creamy (brie or brillat-savarin), or blue (stil-
ton or gorgonzola).
Charcuterie: Again, you’ll want to sample different textures. Include some hard meat,
like salami, but also something creamy like pate, and then a dry cured favorite. I’ve
never made a board that didn’t include prosciutto, and I’ve never had a piece left at
the end of the evening. It’s like Country Ham, but sliced more thinly, and it’s a true
favorite.
Bread or Crackers: This is important because it’s how you’ll get the cheese and meat
to your mouth. Crispness is as important as flavor here. I usually make sour dough
toast points and include crackers as well. I avoid heavily flavored crackers because I
think the taste should come from the meat and cheese.
Extras: This is what makes a good board stand out. I include something pickled (car-
rots are great choice, but any pickled vegetable will work), something sweet (fruit, like
grapes or pears, is a great choice, and so is local honey), and some mustard based
sauce. I usually put spicy whole grain mustard, but the options are endless.

The Olde Hickory Station’s Charcuterie Board includes:
Peanuts from Bertie County: Salt and Pepper variety

Crotti, a Blue Cheese from the Goat Lady Dairy in Sandy Creek
Smoked Gouda from Ashe County

Corn and Tomatoes pickled in house from local produce
Pepperoni from San Giuseppe Salami Co in Greensboro

Johnson County Country Ham
Crackers from the Accidental Baker
Mustard made in house with Hickory Stick Stout

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foothills restaurant guide

Highland Avenue Storie Street Grill

883 Highland Avenue Southeast 1167 Main Street
Hickory Blowing Rock
(828) 295-7075
(828) 267-9800

Willow Creek Inn Piccolo’s

3083 Wyant Rd, 915 West Avenue Northwest
Vale Lenoir

(704) 276-1111 (828) 757-3554

Foggy Rock Eatery & Pub Julia’s Talley House

8180 Valley Blvd 305 N Main Street
Blowing Rock Tr o u t m a n
(828) 322-7262
(704) 528-6962

Umi Japanese Restaurant Sims Country BBQ

40 Cloniger Mill Road NE 6160 Petra Mill Road
Hickory Granite Falls
(828) 396-5811
(828) 322-5511
Shatley Springs Inn
Amber Jack
407 Shatley Springs Road
4253 South New Hope Road Crumpler
Cramerton
(336) 982-2236
(704) 824-5502
Coyote Kitchen
Boondocks Tap Room
200 Southgate Drive
108 S Jefferson Avenue Boone
West Jefferson
(336) 246-5222 (828) 265-4041

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Scoggin’s Steakhouse Wisteria Southern Gastropub

300 Chimney Rock Road Set 16 108 East Meeting Street
Rutherfordton Morganton
(828) 287-3167
(828) 475-6200

Bistro Roca Granite Falls Brewing Company

143 Wonderland Trail 47 Duke Street
Blowing Rock Granite Falls
(828) 295-4008 (828) 212-1222

Olde Hickory Tap Room Sprouts Cafe

222 Union Square 1012 S New Hope Road
Hickory Gastonia

(828)322-1965 (704) 864-5244

Standard Oyster Company Blackwood’s Drive-In

2147 N Center St 201 York Road
Hickory Kings Mountain
(704) 730-8899
(828) 759-5191
Black Cat Burrito
Smokey Mountain BBQ
127 S Depot Street
1008 S Jefferson Avenue Boone
West Jefferson
(336) 246-6818 (828) 263-9511

Our Daily Bread Deli Woodlands Barbecue

627 West King St 8304 Valley Blvd
Boone Blowing Rock
(828) 295-3651
(828) 264-0173

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HICKOTHREYOSLTDAE TION

By Carmen Eckard Photographed By Jon Eckard

Excellent food, local beer and a strong sense of community, housed in
Hickory’s old railroad station, remodeled to surpass it’s former glory.

For the history lovers, this place is golden. Right across the railroad tracks from Downtown
Hickory’s main square, you’ll find this treasure. The building served as Hickory’s train station
for many years, and it’s this train service that allowed Hickory to prosper and to become a
hub of industry. As time marched on, the station was no longer needed, and it fell into disre-
pair. For many years, it sat vacant, a constant reminder that industry moved elsewhere. Blight
was one of Hickory’s biggest problems, and this space was one of the more visible examples.
But Hickory is being reborn. Our abandoned mills are being turned into restaurants, venues,
space for businesses and apartments. Old Hickory Brewery, a long-established business here
that produces a large variety of beer and also runs the Hickory Tap Room, purchased the space
and began renovations for their new concept restaurant. They included a store full of local and
internationally imported goods, from beer to cheese and many things in between. The space has
been respectfully restored, with nods to it’s beginnings as a train station everywhere you look.
Above the enormous selection of taps in the bar area, the mirror is painted to show the original
building, with people arriving, luggage in hand, to board the train.
Owner Jason Yates has been dedicated to creating something truly special, and we think he’s
succeeded. Chef Ben Sullivan served us creative and delicious dishes, crafted from food grown
and caught here in North Carolina. When food tastes like home, it’s the best kind of food. This
food reminded me of my grandma’s garden, but still surprised me with new and exciting tastes.
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We were amazed at the beer and wine selection, both in the store and on tap. Table Rock Beer,
our choice, paired well with our meal and was one of dozens we could have chosen from. The
restaurant is owned and managed by Old Hickory Brewery. Since 1994, Old Hickory Brewery has
been crafting beer, predating the craft beer boom by almost two decades. In that time, they per-
fected their recipes, and also experimented fearlessly.
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We started with sweet potato gnocchi, which
is an appetizer or a side. These were sweet
potato and cornmeal dumplings with a hon-
ey and brown butter sauce. Gorgonzola was
sprinkled on top, and fried sage finished the
dish. It was surprising, managing to some-
how taste like home, even though I’d never
tasted it. The crunch of the sage balanced
the texture of the gnocchi quite well. It was a
unique spin on comfort food.
At The Olde Hickory Station, they don’t use
frozen fish. A fish monger from our state’s
east coast comes every other day with fresh
catches. We ate yellow tailed snapper from
Beaufort Inlet, gently fried and served atop
purple sweet potatoes. Green beans, still
gently crispy, provided a needed crunch, and
they were grown at Hoffman Heritage Farm.
The tomato chili chutney was made in house
with peppers and tomatoes from Tumbling
Shoals farm. It had a pleasing heat that was
not overwhelming.

We finished our meal with fresh-baked carrot cake and
espresso, both made in house. When they say “from-
scratch,” they really mean it. Nothing is premade for this
tasty dessert, and the carrots are grown locally as well.
The espresso was richly sweet, balanced, flavor-laden, and
driven by earthy notes. Since they open at 7 am, prime cof-
fee time, I’ll be stopping for espresso when I visit downtown
Hickory.
Over-all, our experience was delightful. The service was
stellar, and the atmosphere couldn’t be beat.

The Olde Hickory Station is located at:
232 Government Ave SW - Hickory, NC 28602

828.322.2356
oldehickorystation.com

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Guardian of the Webb
By Adam York Photography by Mike Stricklin

Webb Custom Kitchen is a fast moving place, with all the ebb and flow that one would
expect from an award winning high end steakhouse. But above the hustle and bustle
of the open air kitchen rests a unique monument. It is the head of a Sphinx, which
watches over diners and drinkers as they enjoy their meals. This guardian comes with
an interesting but tangled history. It is a history intertwined with the Webb Theater, the
silver screen, and Gastonia’s Hollywood dreams.
Long before the Sphinx was born, a house owned by George Alexander Grey spread
across several acres of land. After Grey passed away, his land would become the center
of downtown Gastonia. Some of the land on which Grey’s mansion rested was purchased
by J.E. Webb. Webb was a local Golf Pro who financed and built three Webb Theaters.
One theater was built in Shelby, another in Kings Mountain and the only surviving one,
on south street in Gastonia.
J.E. Webb employed the noted Gastonia architect, Hugh White to build his movie house.
It was White who envisioned a theater in the “Art Deco Modern Style” which would allow
for “Talkies” as opposed to the silent films of the previous decade. It was also White who
envisioned the face of the Sphinx, which would sit atop the center of the proscenium
arch.
White decorated the theater in accordance with the popular Egyptian revival style. The
discovery of King Tut’s tomb in 1922 had a profound effect on architecture, awakening a
fascination with the eternal in the American population. White drew this artistic movement
to give the Webb Theater a touch of the foreign and the mysterious. So carefully, the
Sphinx took a place high above the proscenium and watched quietly as the show went
on. Beneath his chin the screen caught the light of projectors and celluloid for decades.
In 1933, during the Great Depression, the theater and the Sphinx found a new caretaker
in William Conn. Conn updated the audio and projection performance of the space and
purchased the Linnebach projector that sits in the lobby to this day. Conn worked for 18
years, day and night to bring film to the families of Gastonia.
The Sphinx performed his task from 1927 until the theater closed in 1951. The theater
was sold to R.L. Baker of Hickory, who was forced to close due to operating expenses.

After the Webb theater closed it became was able to produce a light box display that
the property of the city, and for a while shows each frame individually. The color
it was rented out by various offices for scheme of the restaurant developed into
various things. The Linnebach projector silver and gold, drawing one’s mind back to
and some old black and white pictures the bygone era of the silver screen. Morasso
of the theater remained in the lobby, as personally oversaw the rejuvenation of the
a reminder of what had been. The Sphinx interior, going so far as to hand paint the
and the proscenium were painted over, proscenium arch, and personally restored
perhaps waiting in the sands of time. It the Sphinx himself.
seemed to the residents of Gastonia Morasso approached the restoration with
that the light of the Webb theater was such a passion for the building and the
extinguished forever, despite the public history of the space that it drew the attention
desire to restore the space. In the 21rst of the world renown photographers Yves
century a small attempt was made, the Marchand and Romain Meffre. The French
building was bought only to became a photographer’s work involved finding and
tap house, but that endeavor eventually photographing abandoned and lost theaters
ended in bankruptcy. across the country, and showing the world
But, in 2015 the building was purchased what those spaces were, and what they could
by Jim Morasso. With a passion for both be again. They held up the Webb Custom
food and films Morasso saw the potential Kitchen as the ideal in how a lost theater
of what the Webb was, and what it could could be found again.
be. So he set out to create something Today, The Sphinx enjoys a new Renaissance.
wholly unique, giving the Sphinx and Classic black and white movies still dance
Gastonia an opportunity to shine again. beneath him. The names are the same,
Morasso realized the survival of the Webb starring Garbo, Dean, and Bogart. But,
couldn’t rest on history alone. So, he re- times have changed. The smell of the south
envisioned the Webb Theater as a high bend broiler wafts upward, and the Sphinx’s
end eatery that would pay homage to the charges enjoy artichoke hearts in olive oil,
building’s theatrical roots. and lobster tails, as opposed to popcorn and
Morasso sought the help of Executive candy.
Chef Jon Spencer, who would later go on There is one particular picture of the Sphinx
to become his business partner. Spencer taken by Marchand, that stays in the mind’s
drew upon his knowledge as a certified eye. It is a perfectly centered look at the
executive Chef, and set out to create a face Sphinx. The Sphinx which was recently
menu both as appetizing and adventurous completely restored by the caring hand of
as the greatest action movie. Together, Jim Morasso. Amongst the red and gold one
Morasso and Spencer traveled the country can see the eyes clearly. It’s face remains
inspecting potential beef producers, stern and protective, eternal and seemingly
poultry producers and vegetable immortal. But if one examines the eyes
producers to guarantee the least amount closely, it seems as though the eyes are
of chemicals with the greatest amount of smiling.
flavor.

While creating the space, Morasso found If you would like to see for yourself, have
old film reels still sitting untouched in an amazing meal and enjoy a magical night,
the projector. From these film reels he then please visit Gastonia. The Webb Custom
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Kitchen is located only a few blocks away from the highway, between exit 18 and the
turnoff to 321. The physical address is 182 South Street, Gastonia, NC 28052. Wine is
half price on Monday’s and, drawing from experience, the drinks are never watered down.
The staff is friendly and helpful, and reservations are available via phone or through the
website.

http://www.webbcustomkitchen.com

Also please view and enjoy
more of the work of Yves

Marchand and Romain Meffre,
at their theater preservation

website:

http://www.marchandmeffre.com/theaters

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1936 TUDOR REMODELED INTO A
FRENCH MODERN LUXURY OASIS

BY THE OUTSTANDING TEAM
AT STEELE’S CONSTRUCTION

This home was built in 1936 and is barn doors, especially designed for Before: the kitchen
located on a perfect corner lot near both opulence and function. These was crowded and
Downtown Hickory. The homeowners are used throughout the home. unnecessarily cramped.
loved the location of their home but
weren’t as excited about the actual The kitchen was expanded to include Before: an entry way
house. They reached out to Tim extra space for the couple who enjoy stopped the flow of energy
Steele to see if his team could address both cooking and entertaining. A in the kitchen.
the needs of the family to create an window seat was added, and the
exceptional remodeled home. Tim white oak beams, custom white- Before: the old fashioned
and his team visited the homeowners washed (and wire-brushed by hand) space didn’t pop. See the
several times to discuss the problems island and table added a lush feel after on the next page.
of the homes and desires of the owners, that is obvious upon first glance.
as well as assess the current space. The Beautiful quartz counter tops and
team and the homeowners worked backsplashes integrate the wife’s
together to perfect the concept, using more modern style, and the kitchen
original ideas and concepts, with a was outfitted with custom cabinets
focus on customization. They decided that make the preparation of meals
to add a garage, a much needed office easier. The detail of the customization
and a laundry area, as well as an extra is exceptional and unusual.
half-bath. The kitchen also needed
significant expansion, and the team A custom butler pantry was added
determined that three smaller spaces (behind those beautiful barn doors)
(the kitchen, a small entry area and a and a coffee bar makes the space
breakfast nook) should be opened up great for entertaining. A Perlick wine
to create an expansive kitchen. fridge (shown at right) with a custom
bar add just the right amount of class.
The homeowners both have very
different taste palettes. The husband’s The kitchen is outfitted with Wolf
aesthetic was heavily influenced by his appliances, like a 60 inch dual-range
upbringing in New Orleans. He likes cook top and a subzero fridge and
opulent, French-inspired decor that dishwasher. The brass pendants and
remind him of his home, while his wife hardware contrasted perfectly with
prefers a very modern and simple style the black faucet and pot filler, again
with bursts of color. Steele’s Design hearkening back to New Orleans
Team worked to consolidate these style.
styles to create a cohesive design
through out the house. The dining room was outfitted with
furniture chosen by Steele’s Design
You’ll find that the construction team Team, and custom chairs were
was tasked with adding beams to the built to exactly match the style. An
ceilings throughout the main floor. This oversized chandelier compliments
design choice was a first step towards the space without overwhelming it.
incorporating French style. Expanding
on this style, the team added custom The main entry was a focal point, and

See more of (828) 322-8011
this house at

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the team installed herringbone floors and French
sconces. Upon entering the dual living rooms, the
modern elements interact with the French elements
in a playful way that’s unexpected and high-style.
In a bold design move, the team encapsulated
the old fireplace with a floor-to-ceiling quartz slab
(shown at right) which became the focal point of
the room. All new lighting and furnishings were
supplied by Steele’s Design Studio and Boutique.

The husband, a physician, needed an office
space. Custom cabinetry was a team-effort, with
the wife designing according to their needs. The
design team created a refuge of tranquility and
functionality. Some surprises included a framed
copy of one of his published pieces, printed on
parchment and a piece of art, created especially
for the doctor by an artist from New Orleans. The
lighting and furniture are pure French Quarter;
it’s obvious this space was created for the
husband, and he was truly delighted at the result.

The customization continued with an elaborate
laundry room that perfectly suits the needs of the
family. A dog shower and built-in crate will make
pet care easier. Lighting and floating shelves
and cabinetry create a modern space that will
make doing the most mundane of household
tasks enjoyable for the lady of the home.

The Master bedroom was outfitted with a fabric
headboard that reaches from floor-to-ceiling, to
dramatic effect. The master bath and closets are
opulent, with custom mosaic tiles and subway brick
laid walls. Brass dual shower heads and wall jets
create an oasis and the closet is jaw-dropping, with
thoughtful cabinetry and oversize brass hardware.

The outdoor was completely redone as well. A new
paint color along with copper lighting and beautiful
stained doors brought the modern/French design
to the outside. Additional decks and a screen porch
were added as well as an outdoor courtyard and a
5 foot tall gas fire pit, which is visible from every
room inside the home.

It would take more than these pages to detail
all of the features of this home. Tim Steele says
this was one of his favorite projects of his career.
Donna, who leads the design team, enjoyed the
challenges of marrying the two styles and the
team walked away feeling that they accomplished
the task set before them by the homeowners.

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“Happy, happy, happy! Our experience with Steele’s Construction and Design
was nothing less than excellent. Both facets of this company deserve attention
and praise. On the construction side, Tim and his team, notably Victor and Manny,
were really outstanding. Tim was able to identify the issues in our 1930’s home
that needed addressing, and then find the most economical and high-end way
to handle them. The quality of the construction is excellent. Having worked with
other builders, Tim and his construction team are head and shoulders above
anyone within a 250 mile radius of our home-probably a larger radius than that.
We only wish we could give Steele’s Construction and Design 6 stars instead of

5. They are awesome! “--Doctor Merritt and Ashley Seshul, Hickory NC

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Bears in NC

by Carmen Eckard

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L ast winter my husband and I were with our boys in Laurel Springs. We spend
time on a 13-acre piece of mountain, full of woods and nature, and I can’t prop-
erly explain the joy this brings our children. My husband and our older son were
inside, and I was outside with my then two-year-old. I looked up and saw a bear-a
very large bear. My son was between the bear and I, and the bear was 20 yards from
me, 15 yards from him.

Y’all. It was the most terrifying thing I’ve experienced in years. I had no idea what
to do. I had no idea if the bear wanted to snack on my son. My stomach fell to the
ground and goose bumps covered my whole body.
The story doesn’t have a bad ending. I calmly walked towards my son, picked him
up, walked back to the house, shut the door and collapsed as I told my husband.
Everyone rushed to the window to watch the bear, who just lumbered around a few
minutes and went back into the woods.
Thinking back on it, I don’t know how I was able to be so calm, because all I knew
about bears was that they are huge and sometimes maul people. As soon as we got
back to our house in Hickory, I began to research bears, so that this wouldn’t happen
to me again.
We all live in an area where there are many bears. Even those of us in cities aren’t
exempt. So, I figured we could all use a little info about the breed of bears we have
here, and what to do if we encounter them. Please don’t use this guide as an excuse
to bother a bear. That’s entirely inadvisable. But it’s also inadvisable to fear something
that we shouldn’t fear, and so I’m going to share information gathered from Bearsmart.
org and the NC Wildlife Commission, both of which are amazing resources.

North Carolina is home to BLACK BEARS. We do not have any native brown bears,
which are much more aggressive. Black bear attacks, while not unheard of, are very
rare. Following reasonable guidelines that consider natural bear behavior will likely
keep you safe when you encounter a bear. There are no fatalities involving bear attacks
in North Carolina in recorded history.

At left-a black bear covered in
snow.
At right, two black bear cubs
play together.
Bears in North Carolina do
hibernate, but they often
venture outside during warm-
er days, so North Carolinians
often encounter bears during
the winter.

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“Do not approach! Bears do have a strong sense of personal space . If you end up
inside that defensive perimeter, which may be anywhere from ten to fifty feet
wide, you are likely to experience a combination of highly intimidating behaviors,
including: the squared-off lip or long face; jaw popping; huffing; swatting; and false-
charging. “

– Ben Kilham in Among the Bears

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American Black Bears are native to our region. They are between 200
and 600 pounds, and eat a wide variety of food that includes nuts, fruit,
and vegetables, as well as rodents and carrion. They grow to be five
to six feet from head to tail, which is very tall when they stand. Black
bears are not always black-common colors include cinnamon brown
and chocolate brown. Bears live to thirty years in captivity but their life
spans are much shorter in the wild because they are hunted during some
seasons.

If you see a bear:

1: DO NOT RUN AWAY. You’ll look pretty interesting to that bear as you
run, and he may want to get a closer look.
2: STAY CALM. Bears are North Carolina’s largest indigenous species.
You’re lucky enough to see one. Don’t panic.
3: MAKE NOISE, and MAKE YOURSELF SEEM LARGER. Clap your hands,
holler, wave your hands over your head to seem larger, and speak in
authoritative tones.
4: BACK AWAY. Walk slowly away. You are retreating, without making
any threat. The bear will not want to get to know you better, and will lose
interest.
5: KEEP KIDS AND PETS WITH YOU. You can’t trust either to know the
right thing to do, so you must keep them controlled in this situation.

General advice:

1: Don’t approach a bear, and especially never corner or surround a bear.
2: Never feed wild bears, even if they look hungry and tame.
3: Be careful to not feed bears unintentionally. At your home, garbage
and pet food will attract a hungry bear. At a campsite, be careful to put
away your food and garbage, or hang it from a tree when you aren’t in
the area.
4: Bears often enter our cities and towns, and they sometimes get
frightened by people or pets. This happened recently in Hickory, and
caused quite a commotion. The best thing to do in this case is to leave
the bear alone. As the perceived threat passes, they will come down and
leave.

If you want to observe a bear:

Grandfather Mountain has a bear habitat that is a gift to our region. You
can observe a family of bears. The mountain is also home to a sanctuary for
bears, allowing them to live longer natural lives without the fear of hunting.

At left, a young bear searches for food in the North Carolina Mountains.

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Black Bears hibernate. Their hibernation is a bit different from that of ground hogs, whose body
temperature drops to near freezing. Black bears get colder, and their heart rate slows, but it isn’t
a hibernation in the truest sense, because they can be easily awoken. North Carolina bears may
begin hibernating as early as November or late as January, and end their slumbers sometime
between early February and April. There is much variation, even year to year.

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Ursa Major
The Great Bear

The most well-known constellation
in the world is The Big Dipper.
Most people can pick it out of the
sky. The big dipper is part of the
constellation called Ursa Major,
which translates to “The Great Bear”.
A theme that travels throughout
mythology is the similarity between
man and bear. As Ursa Major moves
across the sky, sometimes it appears to
stand on all fours, and sometimes it stands upright, like real bears. Most cultures around the
ancient world had mythologies surrounding Ursa Major.
Cherokee legends place their beginnings here in the Blue Ridge Mountains, and their stories
go back thousands of years. The Cherokee Nation is split into seven clans: Blue Clan, Long Hair
Clan, Bird Clan, Paint Clan, Deer Clan, Wolf Clan and the Bear Clan. The importance of the
bear to this culture is obvious when we see it listed in the clan names. The Cherokee revere
Black Bears of the “Smoking” mountains as a spirit guide. The bear is incredibly important to the
spirit world. They also used the bear as a personal totem but also as a resource. Clothing, food,
bedding, oil, grease, jewelry and bone tools were all made from the bear. During ceremonies,
bear skulls and hides were worn as a sign of achievement. The Cherokee considered the bear
their brother. They have several stories and myths that revolve around the black bears of our
hills, but the best story is the one that can be read in the skies. It’s the tale of “The Great Bear”.

The Great Bear

A great bear stalked the woods, and local children were afraid. 4 great hunters, who were brothers,
set out to kill the bear. They needed to follow the bear’s tracks, but no hunter had been able to
do so. But the brothers had a dog named Four Eyes who could read tracks that were days, even
weeks old. The group caught his trail, and a chase began. The bear, who knew he was being
hunted, He ran so fast, but the brothers saw him, looming and enormous. He ran further up the
mountain, The laziest brother became tired and faked an injury, and his brothers carried him, not
losing speed. The dog yipped at the heals of the great bear, getting closer and closer. As they got
close, the lazy brother, now well-rested, sprung forth and stabbed the bear with a spear.
Happy with themselves, the hunter cut up the bear and began to eat him. But they looked down and
saw sparkling lights. In wonder, they realized they were no longer on a mountaintop, but the bear had
led them to the world of the sky. The dog began to bark, as he saw the bear bones come to life, and
sprint away. The hunters took off in quick pursuit, and to this day, they chase him across the sky, destined
to eternally fail at their hunt. Each Autumn, the hunters chase the bear across the sky, reliving their chase
and kill. As they cut up the bear, blood falls from the heavens and stains the trees the red and orange of
Autumn, and the Great Bear in the sky is upside down. When spring arrives, The Bear is upright again,
representing his resurrection and the beginning of a new year’s chase.

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STEPHEN BROOKS
WHY I PAINT TREES...
AND ROCKS

As a child in Georgia, I spent much of my time outside. Whether
it was camping with my brother and father or planting beans
and checking the cows with my grandfather, I always felt happier
wandering through a field or forest.

When I was seven, my family moved to western North Carolina
where I instantly fell in love with the High Country around Boone
and Blowing Rock. Later through Scouting, my brother and I spent
many weekends on and around Table Rock and Linville Gorge. Still
later in boarding school in Asheville, I recall signing up for as many
hiking/camping activities as I could. At that time during the summer,
I worked as a guide in a travel Camp that focused on backpacking
and climbing in the mountains of western North Carolina. I made
my very first water color paintings at this time inspired by my
mountain environment.

During college in Virginia, I spent hours in the afternoon on the
banks of the Maury River with watercolor and paper attempting
to capture the intensity of the experience. I also spent hours in
the library looking through most every Art book in the collection.
This is where I discovered Bonnard, whose work continues to be
an influence in my work. I also began looking at the work of Wolf
Kahn.

I do not recall painting from nature in graduate school, however,
this period was important because I switched to oil and became
interested in color. Professors encouraged me to study the work of
Cezanne and other Post Impressionists.

Painting intermittently for the next twenty years, I was focused on a
career in furniture design. I did not show at this time, but I always
had a painting on the easel. The millennium sparked a surge in
painting and this is when the tree series began.

Many think I paint trees because I have a particular affinity for trees.
I like trees, but this series is really about light and its interruption.
The tree becomes a tool to slice up the space in the composition.
I want the viewer to experience the painting in a way like I have,
watching the sunrise through the forest. Recently, I have started to
paint images of rocks and water. Again, I see this as an opportunity
to explore light, reflection, and space.

I am not sure where all this exploration will lead, but it is work I
enjoy and am delighted to share.

-SB

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On page 90:
“Mildred” Exhibitions:
Photographed by Jon
Eckard
1989 Cone Museum of Art: Saints and Religious Heroes

On page 92: 1990 SECCA : Constructions: Works by Stephen Brooks
“Beacon Heights” 2004 Appalachian State University: Halpert Biennial
Photographed by James
2005 Hickory Museum of Art: Stephen Brooks Recent Work
Labrenz 2006 Caldwell Arts Council: Super Size Me

On page 94: 2006 Appalachian State University: Halpert Biennial

“Light in the Forest” Greenwood Museum of Art: Carolina Colorists: Stephen Brooks
“Hemlock”
and Joe Lafone
Photographed by Jon 2007 Lenoir Rhyne University: Books and Brushes
Eckard 2008 The Warehouse: Paintings by Stephen Brooks and Joe Lafone
2009 Art and Artifact: Paintings by Stephen Brooks

On page 95: 2010 Studio 128: Divas: Paintings by Stephen Brooks and Joe

“Grandfather Mountain” Lafone
Photographed by Jon
Eckard 2010 Art and Artifact: The big Rock Candy Mountain:

Paintings by Stephen Brooks and Joe Lafone

At right: 2011 The Asheville School: Songs in the Forest: Paintings of
“Boulder” Stephen Brooks and Joe Lafone
Photographed by Jon
2011 Art and Artifact: “Stephen Brooks: Recent Work”
Eckard 2012 Hickory Museum of Art: “Waking Up With van Gogh”

Below: 2013 Yadkinville Arts Center: “Faces and Places” Work by Dan
Light in the Forest
Photographed by Jon Smith and Stephen Brooks
The Rock School, Valdese: “Recent Work by Stephen Brooks”
Eckard Hickory Museum of Art: “With a Little Help from My Friends”
2014 Theater Arts Galleries of High- Point: “Woodland Interiors,

To purchase Stephen’s paintings by Stephen Brooks, Kate Worm and Jean Cauthen”
work, contact the Arts Hickory Museum of Art: “With a Little Help from My Friends”

Council of Catawba
County.



Each of our magazine issues includes a Children’s Magazine that you can
gently pull out and give to a child in your life. It’s full of information,
activities, projects and more! The theme this season is “Snow” and we’re
excited to share the projects with you.
We’ll show you how to make snow cream, snow crystals, fake snow, giant
ice marbles and more! Plus, you’ll know more about how snowflakes
form and how to have fun when they do!

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Check out foothills kids

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Minnie
Reinhardt

The Grandma Moses of
Catawba County

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Photo by Allen Huffman
Courtesy of Hickory Museum of Art

Minnie Reinhardt
By Carmen Eckard

In 1898, Minnie Smith was born in Jugtown, North Carolina. She had ten
brothers and sisters and lived a rugged, utilitarian life from the start. She
worked hard, helping to tend to the family farm and to her siblings. At 18
she took a job as a cook at Hickory’s Lenoir-Rhyne University where she also
learned how to sew. She married Belton Reinhardt, and raised six children.
Tragedy struck in 1932, when a spark from the baking fire caught the roof on
fire, and burned down the family home, but the Reinhardts rebuilt. Minnie’s
work ethic was obvious, as she worked her job, raised her children and still
helped in the fields. But her vision began to fail her. In 1974, Minnie had
surgery to reduce her cataracts. She experienced a personal renaissance.
I know from the start that Minnie’s roots ran deep-I’m sitting in a living room
in Vale, which is Jugtown’s “new” name, chatting with Minnie’s daughter Arie
Reinhardt Taylor, and it’s clear the apple had no desire to stray from the tree.
In fact, out the window, she points to where the family home that burned down
sat. “Right here where this house sits, I picked many a bale of cotton when I was
growing up. This land belonged to my grandparents, and my mom grew up here.
Our house that burned down in 1932, I was 11 years old then, that was here too.“
It was Arie, an artist herself, who gave Minnie her first set of paints, after that
cataract surgery.
That gift, a set of oil paints, along with brushes, ignited a
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passion for painting that led to a truly prolific body of work.
I asked Arie why she bought that paint set for her mom. She explained
that she’d been painting for many years, and her mother often stared
at her work admiringly, and asked her several times, “Arie, do you think
I could paint pictures like that?” Arie did, in fact, think that her mom
would take to painting, and so she bought that set of paints and provided
enough encouragement that Minnie was thrilled to try her hand.
Minnie began painting, remembering scenes from her childhood and
recreating them with a simplicity that was haunting. Once she started
painting, she never stopped. She worked at a small desk by her window
(it’s on display at the Hickory Museum of Art) and painted every day.
Her husband often built frames for the paintings. This added to the rustic charm,
as well as the value and utility.
We are sharing 3 of her paintings here. Each depicts a winter scene from
the foothills. The first two have been generously shared with us by the
Hickory Museum of Art, and are part of their permanent collection.

Hog Hill in Winter
Hickory Museum of Art Collection-Gift of Dorothy Reinhardt Martin, 2016.10

Christmas Scene, 1984
Hickory Museum of Art Collection-From the Collection of Barry and Allen Huffman, Museum purchase

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The third is part of the private but each was solidly based in
collection of Evelyn Eckard, the foothills of North Carolina.
and was painted in 1980. The Her paintings are important
frame is made from wood from historically as well. It’s said that
the barn in the painting. when Minnie showed you a
Minnie is often called “The painting, she told you the stories
Grandma Moses of Catawba that went with it. In fact, the way
County.” This refers to her standing I hear it, she “Held Forth”.
in the art community as a naïve Minnie was a historian, and
painter of much acclaim. She people of all ages came to her for
was famous for saying, “Mine’s information about their ancestors,
my style,” which became the their old home places, and early
title of her exhibition at HMA. life in rural Catawba Valley.
Minnie’s work focused on several Minnie’s canvases are a form of living
important themes, which she history. For instance, she wouldn’t
revisited time and time again. paint “a hunter”. She painted
She painted home places, Hog “Possum John Rudisill, who pursued
Hill School, pottery shops, wheat his favorite sports while his sisters
harvests, cotton fields, corn shucking, cooked, cleaned and cut wheat
molasses making, and churches, with a knife”(I’m fairly certain that
especially Corinth Church. She also
explored other topics and memories,
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