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Contents March/April 2010 48 AROUND THE HOUSE FEATURES... 44 49 FEATURES SECTIONS End or Business Watch Flavor ACAC - Fitness, Fun Packed in One............10 Calendar of Events..................................32 Beginning All Tune & Lube......................................10 Chesterfield's Bartenders' Best.................34 of an Era? Apple Door Systems.................................11 Great Seasons Opens...............................36 Martin's Attempts Brandermill Country Club An Aura of Relaxation............................38 & Birkdale Golf Club...............................11 to Win Over Ukrop's Health The Pinnacle Group Loyal Customers.........................16 Number, What Number?..........................12 Your Child’s Orthodontic Treatment........41 County Connection Senior Living First Choice - In Olympics, and in Senior Moments.....................................42 ABOUT OUR Local Government, Training is Key...........15 COVER: Around The House People & Places The Angry Savvy Landscaping Strategies.................44 Ukrop's - End or Beginning of an Era?.........18 Dragon Roll Organize Your Garage.............................48 prepared by Flavor Outdoor Kitchens Today..........................49 Chopstix, 15801 Maitre D’ Restaurant Guide......................21 Certificates Open House City View Drive Special Offers From Our Advertisers.......22 Roseland's GeoThermal Homes................51 in Midlothian, In Search of Sushi....................................28 Loft Tours..............................................52 804.379.8308. Meet Sushi-O's New Executive Chef.........30 Tascon Group........................................53 Photography by Rick Kidd. 6 ChesterfieldLivingonline.com March/April 2010 PRESIDENT/PUBLISHER William J. Davis, Jr. VICE-PRESIDENT/PUBLISHER Cheryl T. Davis CREATIVE DIRECTORS Alaina Davis Rauth Jennifer Russell ADVERTISING CONSULTANTS Jared Davis Ann Small DISTRIBUTION MANAGER Barry Cook CONTRIBUTING HOME & GARDEN EDITOR Vicki O’Neal, ASID, CID CONTRIBUTORS Chris Baglio Steve Cook Erika Gleeson Thomas Gresham Max Heyworth Don J. Kappel Rick Kidd Amanda S. Krieger G. Carl Mahler, Jr. CFP® Melinda Martin RD, CD-N Victor Samper Robert Thomas Maggie Wallace Missy E. Watts Chesterfield Living Magazine is published bi-monthly by Advertising Concepts, Inc. 6301 Harbourside Drive, Suite 100 Midlothian, VA 23112 (804) 639-9994 • (804) 739-9549 Fax www.advertisingconceptsinc.com Email email@example.com Letters to the editor are welcome. All rights reserved. Any reproduction in whole or in part of any text, photograph or illustration without written permission from the publisher is prohibited. A PUBLICATION OF ALL ARTICLES AND CONTENTS OF THIS MAGAZINE ARE NOT NECESSARILY THE OPINIONS OR THOUGHTS OF CHESTERFIELD LIVING MAGAZINE, ADVERTISING CONCEPTS,INC. OR THE PUBLISHER. 8 ChesterfieldLivingonline.com March/April 2010 business watch ACAC - Fitness, Fun Packed in One By Chris Baglio All Tune & Lube B arry Flora, who owns three local All Tune and Lube franchises in Chesterfield and Richmond with his wife, Aimee, spent 15 years in retail at K-Mart, so he knows the value of customer service. Flora says his technicians empha- size building relationships with customers and helping them understand their vehicles a bit better than when they came in. When a customer's vehicle is going to need some work that takes a bit longer, All Tune em- ployees often will give them a ride home. All Tune offers a range of auto maintenance and repair services. W hether it’s working all day, hav- Greene says the focus is to emit an "We like to give a little more personal ing kids to watch or other “re- inviting vibe to real people, a “baggy service than some of the other guys," Flora sponsibilities,” we all have ex- T-shirt” club, and not tailor to the typi- said. "We want to get to know our custom- cuses for skipping out on our essential daily cal body-building image of other gyms. ers. We get out and show them just what fitness regiments. Sometimes a little motiva- Also, ACAC’s medical staff coordinates is going on with their cars and what they tion is what’s needed, and the Atlantic Coast with local physicians to calibrate fitness should be paying attention to. Even if it's Athletic Clubs (ACAC) helps give that pleas- plans for members on a long-term basis. just an oil change, we let them know what's ant push to Richmond residents. But the best part, Greene says, is that coming up for maintenance to watch out Since opening in May 2005, this location, they will pay you to work out! Every for." which occupies a 15-acre stretch of land, has newcomer, for the first 60 days, will earn Barry and Aimee have been All Tune helped shed pounds of nearly 2,000 people on money for each visit, an incentive to de- franchisees for 15 years. Barry said he talk- a daily basis. velop a proper exercise habit. ed to franchisees at a number of businesses, ACAC’s marketing director Wendy Greene ACAC encourages the entire fam- but the All Tune owners seemed the most enjoys the inspiring feedback from members ily to come along. While children stay pleased and enthusiastic about what they whose lifestyles have jump-started after tak- entertained in the Kidz Zone, parents were doing. ing advantage of the facilities and programs. and other adults can invest their time in "It's a good business," he said. n “We have a wall in our center of stories the weight room, aquatics center, tennis of members who have changed their lives courts and other areas assisted by an all- Stop by one of their 3 locations: through exercise.” star staff with years of experience. n 11800-B Hull St. • 744-1111 6812 Midlothian Turnpike • 276-9720 For questions or more information, call (804) 378-1600 or visit the Web site at 8300 Midlothian Turnpike • 560-1120 http://richmond.acac.com/index.php. (pictured above) 10 ChesterfieldLivingonline.com March/April 2010 business watch Brandermill Country Club & Birkdale Golf Club Apple Door Systems By Erika Gleeson I n 1973, Hubert Apple, Jr. founded Apple Door Systems in Richmond as an overhead door service company. In 1978, Dan Apple, the founder’s son, joined sphere, while Brandermill's grille evokes the company. Since then the company has a relaxed elegant charm. Each boasts de- focused on the sale of all types of doors and licious menu choices as well as the perfect awnings for commercial and residential use. socializing venue for members and their The company has now grown to include guests. five other locations within the state, which The golf course at Brandermill has al- are all independently owned by employees ways been respected as one of the best golf who started at the Richmond location. One courses in Richmond, and Hatch has added W of the things Apple Door Systems prides ith the recent acquisition of 5 new tees and many mature trees to add itself on is its employees’ experience. “We Brandermill Country Club, a greater challenge to long hitters taking have a lot of tenured employees,” says Dan golf industry expert Mi- advantage of golf’s modern technology. He Apple, the current owner. “It assures our chael Hatch is making a name for himself explains, “I am fortunate that both courses customers that the job will be done right in Chesterfield County as the ‘golf guy’. had great designers in Gary Player and Dan the first time.” Hatch purchased Birkdale Golf Club back Maples. We have made changes to both Apple Door Systems is known for having in 2006 when the course was in poor condi- courses to add appeal for competitive golf- higher priced products, but they feel their tion. ers and casual golfers alike. Brandermill prices are a reflection of the quality of their “We invested significant capital dol- in my opinion has two of the best holes in products and services. Apple comments, lars on the course and in the clubhouse to the metro Richmond area. Holes 14 and 15 “You can depend on us, and we feel the make the course competitive with the other present shots played over the Swift Creek value we bring to each product and service courses in the marketplace” says Hatch. He Reservoir, which offers stunning water we sell is easily justified by the level of ser- adds, “With the addition of Brandermill views on the course.” vice and performance you receive from us.” Country Club last year, members at both To check out the progress and current Apple Door Systems offers a 24-hour re- clubs have access to 36 holes of golf and can membership programs available at both pair service and never uses subcontractors. take advantage of the amenities offered at clubs, please go to www.acumengolf.com “When you call us, we come,” says Apple. both clubs.” or call Mike personally at 804-744-1185 x “We keep our appointments, and we show Members at each club can use the fitness 222. As a hands-on owner, he is readily up on time.” n facilities, junior Olympic swimming pools, available to make sure the members and For more information, visit along with the choice of two grille rooms. customers have a great time when visiting www.appledoor.com. Birkdale's grille offers a fun lively atmo- his facilities. n March/April 2010 ChesterfieldLivingonline.com 11 business watch Number. What Number? By G. Carl Mahler, Jr. CFP® Planning on re- tiring? If so, when? Can you even get there from here after events of the last decade? If you’re already in retirement, are you on a path to run out of money? Not a pleasant thought, but one all too many people find themselves fac- ing because they didn’t have a plan. Now I know many of you reading this article who find yourself in this situation may want to blame it on the markets rather than on yourself, and while I agree that the market hasn’t performed exactly as we would wish in recent years, it’s more a lack of having a plan in place for years before that. About 4 years ago, Steve Eisenberg wrote a book called The Number. The premise of the book is asking you if you’ve determined how much money you need to accumulate to last throughout your retire- ment. How many of you could say you know your number? Few, I believe. Very few. Part of the reason most haven’t is they’re scared to see the results of the cal- culation. When I was growing up it was common to hear middle class people wishing they could somehow end up with a million dol- lars, then everything would be OK. But then several funny things happened to make that number less realistic. People started living a lot longer and incomes went up tremendously. So, you discover you need a lot more money to live on and it’s got to last a whole lot longer. Let’s suppose, for a minute, that there is some magic in having a million dollars 12 ChesterfieldLivingonline.com March/April 2010 to retire on. Hypothetically speaking, if you expect to earn 6-8% annually during retirement (remember, more conservative investments at retirement time), and since the money will have to keep pace with in- flation over a 30 year period, you can like- ly harvest about 4-5% of that to live on. That’s $40-50,000 per year on my million dollars. Given incomes today that amount of spendable income (before taxes) sure doesn’t make you feel very wealthy. That’s why your Number might be considerably higher. Whatever your particular number ends up being, you need a plan to get there. And the sooner you start sacrificing some of your income to get there, the more like- ly you’ll be to actually arrive at that nice place you envisioned way back when you thought you were going to start. Now, factor in to your calculation the possi- bility that returns on your investments might not average what they did years ago. The financial press is saying returns going forward might be half of those from the Goldilocks Era of the ‘80s & ‘90s. Ex- pected returns represent the third largest component of the equation to get you to your Number, and it’s a really big one. So, my advice to you is get busy and get busy quickly. And, if you look at what the mar- kets have done to your portfolios over the last decade as reason to throw your hands up in frustration and give up, then you need some professional help. Seriously! It’s far more important what you do in bad markets that counts, rather than what you do in good ones. Good luck in your quest to achieve your Number! n The Pinnacle Group An Independent Firm 3748 Winterfield Road • Midlothian, VA 23113 www.pinnaclegroup.net 804-378-1624 • 804-378-1625 (fax) Securities offered through: Raymond James Financial Services, Inc., Member FINRA/SIPC. You cannot invest directly in any index. Any opinions are those of G. Carl Mahler, Jr. and not necessarily those of RJFS or Raymond James. Past Performance may not be indicative of future performance. March/April 2010 ChesterfieldLivingonline.com 13 14 ChesterfieldLivingonline.com March/April 2010 county connection In Olympics, and in Local Government, Training is Key First Choice is a bi-monthly information column provided for the Don J. Kappel, Director of Public Affairs, citizens of Chesterfield County Chesterfield County, Virginia I n February, the world’s focus was on ed by the American Society for Training We are proud of our employees and of Canada and the Winter Olympics. and Development. the efforts of all those who have contrib- We applauded those athletes who, The quality of that training is instru- uted to our continued leadership position with much training and determination, rose mental in how our employees are able to among local governments in the area of to the top of their sport in order to repre- provide that exceptional customer service, training. It is one of the ways we strive to sent their country. which leads to our citizen satisfaction sur- live up to our mission of Providing a FIRST For athletes, for corporate employees, vey rankings of 94 percent of respondents CHOICE community through excellence and for government employees, training is rating our quality of life as good or excellent. in public service. n necessary in order to deliver the best per- formance. For Olympians, the prize is a medal. For corporate employees, it might be better profit margins for the company. For Chesterfield County employees, the goal of training is to acquire and retain the ability to provide consistently excellent customer service in as efficient a manner as possible. That training is paying off, and Ches- terfield County is once again on Training magazine’s list of the Top 125 employers for the way in which it provides county employees with training opportunities. This is the county’s fourth consecutive year on the list, and it has moved from 52nd in 2007, to 43rd in 2008, to 38th in 2009, to number 12 for 2010. Of special note is the fact that of the 19,429 counties, cities, towns, boroughs and other municipal governments the U. S. Census Bureau lists in the U.S., Ches- terfield County is still the only one in America on the list. It is the recognized na- tional leader among local governments in employee training. This is important to our residents, be- cause it is one of the key reasons why the county is the low-cost service provider among the 15 large localities in Virgin- ia, each with a population of more than 100,000. Chesterfield County provides employee training, some of it mandated, for just 40 cents for every dollar spent by other gov- ernments on training as average, as report- March/April 2010 ChesterfieldLivingonline.com 15 16 ChesterfieldLivingonline.com March/April 2010 March/April 2010 ChesterfieldLivingonline.com 17 people & places Ukrop's on Walmsley Boulevard, 1971. Produce Section of Martin's Food Store. The End or Beginning Of An Era? L ast year’s sale of Ukrop’s to international supermarket giant Ahold left a lot of Richmonders scratching their heads. For years—nay, generations—Ukrop’s reigned supreme in Richmond for all things grocery. Now, the beloved local insti- tution has turned its stores over to Martin’s Food Markets, and many continue to wonder Attempts to what to expect from this largely unknown newcomer. With such a loyal and long-standing customer base, it’s going to take a lot of convincing on the new chain’s part to win the crowd Win Over over… and that’s just fine by Martin’s. Before approaching any new territory, it pays to understand what the market demands. Loyal Ukrop's That’s why Martin’s is making a considerable effort to gauge exactly what Richmond cus- tomers want in their grocery stores. “We have been in the process of talking to custom- Customers ers about what they would like to remain the same, and what should change,” said Tracy Pawelski, Director of Public and Community Relations for Martin’s. “We know that cus- tomers have strong feelings about what they like in their local Ukrop’s but are also ready for By Max Heyworth some changes.” Part of this effort involves coordinating an ongoing 300-shopper advisory panel here in the Richmond market, dubbed the “Shopper’s Idea Exchange.” It’ll provide in-depth feedback from Richmond shoppers as the transition progresses. 18 ChesterfieldLivingonline.com March/April 2010 But building a market profile is only part of the process. As a large and highly suc- cessful supermarket chain, the folks at Mar- tin’s have a good idea as to what works and what doesn’t. What customers really want are quality and value, both of which Mar- tin’s brings in volume to the Richmond area. “Martin’s is known for offering customers the best combination of quality, selection and savings,” Pawelski said. “We recognize that family budgets are tight so our objective is to provide as much value as possible. We have a very strong loyalty card program called the BonusCard and it is the key to thousands of weekly savings called ‘Bonus Buys’ as well as savings at the pump.” Community involvement is also a top pri- ority for Martin’s. Last year’s “Living Here, Giving Here” campaign amounted to more than $15 million in combined cash and con- tributions to local communities. This effort goes toward supporting a number of causes, including regional food banks, the USO, lo- cal school systems and the Children’s Miracle Network. As details of the Ukrop’s sale unfolded, it was revealed that the bakery and packaged goods operation would remain in business, but to what extent was not made entirely clear right away. This left many a baked goods fan trembling with uncertainty. Fortunately for them (for all of us, really), Martin’s will con- tinue to stock Ukrop’s bakery and kitchen products, although the in-store bakeries will be strictly a Martin’s-run outfit. “Custom- ers can expect to enjoy the same high-quality prepared foods and bakery items that they know and love,” claimed Pawelski, who add- ed that, yes, chocolate frosted cupcakes will still be available. For many, a world without Ukrop’s is a tough reality to accept. Martin’s understands that, and they’re confident it won’t take long before Richmond begins to see what they’re getting in return: a high-end, civic-minded supermarket that offers great selection, great value, Wi-Fi service in the café, and even in- store nutritionists. And yes, they’ll sell beer and wine on Sunday, too. n March/April 2010 ChesterfieldLivingonline.com 19 20 ChesterfieldLivingonline.com March/April 2010 Flavor 36 GREAT SEASONS A TASTE OF ITALy CHOPSTIx 13547 Waterford Place. Midlothian. 15801 City View Dr. Midlothian. 763-2400. 379-8308. A local family owned restaurant Only the best and freshest established since 1999, serving ingredients used to create their authentic Italian food. Pastas, unique menu. Sushi, sashimi, pizzas, and sauces are home asian favorites, tempura, teriyaki, made, as are all the prepared hibachi, and more. dishes on the menu. PESCADOS TANDOORI 13126 Midlothian Tnpk. 379-7121. TIKKA & KEBAB www.pescadosseafood.com. 11400 W. Huguenot Rd. 379-5694. Freshest seafood around, only www.tandooritikkakebab.com 12-24 hours out of the water. Latin-inspired seafood in Taste the difference - Authentic a Caribbean atmosphere. Now Indian Cuisine. Vegetarian open for lunch Monday-Friday curries, birianies, tandoori dishes, with entrees from just $7.95. non-vegetarian curries. HOWLETT’S SHANGHAI 3530 Festival Park Plaza. Chester. 6701 Lake Harbour Dr. 639-9089. 930.1034. 9951 Hull Street Road. 745-0866. www.howlettstavernchester.com. Traditional Chinese cuisine. The finest in prime rib, crab Peking duck, several low-fat cakes, fresh seafood and steaks dishes. Offering an excellent seared to perfection. Extensive lunch buffet 7 days a week, and lunch menu and made from featuring a wide variety of well- scratch desserts. prepared Oriental dishes. Dining | nigHTLiFE | EVEnTS | TRAVEL | SPORTS | THE ARTS 21 A GiFT FROM OUR ADVERTiSERS, ExCLUSiVELy FOR CHESTERFiELD LiViNG READERS SPECiAL OFFER FOR SPECiAL OFFER FOR CHESTERFiELD LiViNG READERS CHESTERFiELD LiViNG READERS 1/2 OFF $ 5 OFF FREE Flat Screen Television State Inspection Oil Change When you move-in Expires 4/30/10 Expires 4/30/10 before May 20, 2010. Offer is limited, 3 Locations: see Executive Director for details! 11800-B Hull Street Rd. | 6812 Midlothian Tnpk. See Ad on Page 39 8300 Midlothian Tnpk. See Ad on Page 19 2800 Polo Parkway | Midlothian | 804.379.2800 | www.morningsideofbellgrade.com SPECiAL OFFER FOR SPECiAL OFFER FOR CHESTERFiELD LiViNG READERS CHESTERFiELD LiViNG READERS 1/2 PRiCE ENTREE $ 3 OFF $ 5 OFF Buy One Entree at Regular State Inspection Oil Change Price, Get 2nd of equal or lesser value 1/2 Price Monday-Thursday Only See Ad on Page 26 In Chester Village Green | 3530 Festival Park Plaza | 804.930.1034 900 Murray Olds Dr. | Behind Pence | 804.379.4141 | See Ad on Page 37 SPECiAL OFFER FOR SPECiAL OFFER FOR CHESTERFiELD LiViNG READERS CHESTERFiELD LiViNG READERS FREE ENTREE FREE GREEN FEE Buy One Entree & 2 Soft Drinks, Get One Entree FREE. Maximum Value $7.50. 2nd Entree Must Be Equal or Lesser Value. Expires 4/30/10. Buy 1 greens fee at Regular Price, Get 2nd greens fee FREE Cart Required. Not valid with any other special. PRINCE GEORGE GOLF COURSE Valid Mon-Fri All Day & Weekends after 1 p.m. Excludes holidays & tournaments. Prince George Golf Course | Rt. 460 | Prince George | 804.991.2251 10921 Midlothian Turnpike | 804.378-8177 | See Ad on Page 24 River’s Bend Golf Club | In River’s Bend | Chester | 804.530.1000 | See Ad on Page 23 SPECiAL OFFER FOR SPECiAL OFFER FOR CHESTERFiELD LiViNG READERS CHESTERFiELD LiViNG READERS VaLiD On DinE in/TakE OuT OnLy. FREE Assessment $5 OFF OR $10 OFF Purchase of $30 or more. Purchase of $40 or more. With this coupon. $ 155 value See Ad on Page 12 See Ad on Page 32 See Ad on Page 33 Winterpock Crossing | 639-9089 Jefferson Davis Hwy. | 425-9802 7061 Commons Plaza | 804.778.7868 | www.omegaprivateacademy.com Oxbridge Square | 745-0866 between Rt. 10 and Rt. 288 22 ChesterfieldLivingonline.com March/April 2010 SPECiAL OFFER FOR CHESTERFiELD LiViNG READERS Introductory Membership $ 9900 60 Day Membership. Includes Specialty classes with our certified personal trainers. Valid for the first 25 Members to join. First time members only. Not valid with any other offer. Expires 3/31/10. See Ad on Page 30 14700 Village Square Place | Midlothian | 804.739.9095 | www.woodlakesrc.com SPECiAL OFFER FOR CHESTERFiELD LiViNG READERS Botox : $9 per unit TM Regular Price $12 See Ad on Page 16 3738 Winterfield Rd., Suite 200 | Midlothian | 804.897.5297 SPECiAL OFFER FOR CHESTERFiELD LiViNG READERS Lunch or 1/2 PRiCE Dinner Buy one lunch or dinner at regular price, receive 2nd of equal or lesser value for 1/2 PRICE. 170 Southgate Square | Colonial Heights Breckenridge Shopping Center | Chester 804.520.5006 | See Ad on Page 25 | 804.796.7988 | See Ad on Page 26 SPECiAL OFFER FOR CHESTERFiELD LiViNG READERS $500 OFF Limited time offer with coupon. Expires 5/20/10. See Ad on Page 7 2010 Tomlyn Street | Henrico | 804.441.9335 | www.garagetek.com March/April 2010 ChesterfieldLivingonline.com 23 AMERICAN Great Seasonings 11400 W. Huguenot Road. 594-7008. Bistro style restaurant with eclectic variety of food including Stuffed Pork, Rack of Lamb, Filet, Clonakility Chicken and more. now Open For Lunch Monday-Friday with entrees from just $6.95 The Grill At Waterford 13548 Waterford Place, Midlothian. Thank you for naming us one of the best in Richmond Magazine 763-0555. www.thegrillatwaterford.com “Most innovative Restaurant” & “Best Southside Restaurant” Seafood, Steaks, Sandwiches. Open for Breakfast, Lunch and Dinner. 13126 Midlothian Turnpike • Midlothian 804-379-7121 Howlett’s 3530 Festival Park Plaza. Chester. 930.1034. www.howlettstavernchester.com The finest in prime rib, crab cakes, fresh seafood and steaks seared to perfection. Tropical Smoothie See www.tropicalsmoothie.com for the location nearest you. Eat Better, Feel Better at Tropical Smooth- ie. Featuring great salads, sandwiches and wraps, and, their famous smoothies. Cater- ing for any occasion. ASIAN Chopstix 15801 City View Dr. Midlothian. 379-8308. Sushi, sashimi, asian favorites, tempura, teriyaki, hibachi, and more. Sushi-O 1228 Alverser Plaza. Midlothian. 897-9878. Full Sushi Menu, signature rolls, bento boxes, tempura, teriyaki, and kitchen specialties. Wild Ginger 3734 Winterfield Rd. Midlothian. 378-4988. Pan Asian-influenced cuisine in a beautiful contemporary setting. Call for reservations. BARBECUE Brock’s BBQ 11310 iron Bridge Road. 796-7539. Family style restaurant open since 1975, serving everything from BBQ to seafood. Dine-in, carry-out or catering for up to 15,000. PQ’s BBQ 13569 Midlothian Turnpike. 379-5267. Midlothian Station Shopping Center. Voted Richmond’s Best BBQ. Ribs, BBQ & Chicken. 24 Flavor BUFFET Hong Kong King Buffet 10334 Midlothian Tnpk. 272-8808. International foods. Sino-American Buffet 8701 Midlothian Tnpk. 272-1818. An international all-you-can-eat buffet with something for everyone at a reasonable price. CHINESE P.F. Chang’s China Bistro 9212 Stony Point Fashion Park. 253-0492. Experience Chinese cuisine, attentive service, and an extensive wine list in a stylish, high-energy bistro. Shanghai Winterpock Crossing. 6701 Lake Harbour Dr. 639-9089. Oxbridge Square. 9951 Hull Street Road. 745-0866. Traditional Chinese cuisine. Peking duck, several low-fat dishes. Offering an excellent lunch buffet 7 days a week, and featuring a wide variety of well-prepared Oriental dishes. EUROPEAN Belle Vie European Bistro 1244 Alverser Plaza. Midlothian. 379-3338. www.bellevieva.com Elegant but casual bistro serving dishes with a French Belgium & European flavor. INDIAN Tandoori Tikka & Kebab 11400 W. Huguenot Rd. 379-5694. Taste the difference - vegetarian curries, birianies, tandoori dishes, non-vegetarian curries. ITALIAN A Taste of Italy 13547 Waterford Place. Midlothian. 763-2400. Pasta, sandwiches and pizza. www.FlavorCalendar.com 25 ITALIAN Antonio’s Ristorante 11956 ironbridge Plaza. in front of Walmart Supercenter. 768-4255. Italian seafood, pasta, veal, chicken, pizza and subs in a casual atmosphere. Cesare’s 13301 Riversbend Blvd. 530-1047. in front of Riversbend Shopping Center. Italian seafood, pasta, veal, chicken, pizza and subs in a casual atmosphere. Palermo Trattoria Pizzeria 15717 City View Dr. Midlothian. 378-7643. Antipasti, pasta specialities, seafood, chicken, sandwiches, and pizza. JAPANESE Kanpai 10438 Midlothian Tnpk. 323-4000. Japanese style steakhouse. Osaka 5023 Huguenot Road. 288-8801. Famous sushi bar, traditional Japanese and Hibachi. MEXICAN Casa Grande 10921 Midlothian Turnpike. 378-8177. Authentic Mexican cuisnes in a casual and friendly atmosphere. Don Papa Grande Breckenridge Shopping Center. Chester. 796-7988. Experience Mexican dining and Mexican favorites at their best. Jalapeno’s 13564 Waterford Pl. Midlothian. 763-3760. Authentic Mexican Cuisine. Hot Tamale Cafe 13815 Fribble Way (off Hull Street). 595-0138. www.hottamalecafe.com. Enjoy seafood, salads, fantastic desserts, and all the best of Mexican cuisine. Los Bandidos 170 Southgate Square. Colonial Heights. 520-5006. Great Mexican food in a casual atmosphere. 26 Flavor SEAFOOD The Boathouse at Sunday Park 4602 Millridge Parkway. 744-2545. Seafood, Steaks, Rawbar & Pizza Oven. Pescados 13126 Midlothian Tnpk. 379-7121. Freshest seafood around, only 12-24 hours out of the water. Latin-inspired seafood in a Caribbean atmosphere. Milepost 5 1300 Sycamore Square. 794-9344. You’d think you were in the Outer Banks. SPORTS PUB Glory Days Grill 6151 Harbourside Centre Loop. 608-8350. Family-oriented, sports themed restaurant. Sports Page Bar & Grille 14245 Midlothian Tnpk. 379-1844. 35 TVs, pool tables, darts, great food, raw bar. STEAK HOUSE Sagebrush 204 Southgate Square Shopping Center. 520-8216. Steaks, chicken, burgers, ribs and seafood. Wagstaff’s 3737 Boulevard. Colonial Heights. 526-7305. Steak cut tableside in a cozy atmosphere overlooking scenic Swift Creek. THAI Asian Bistro & Pho 2612 Perdue Springs Dr. Chester. 425-9802. Authentic Thai dishes such as mango salad, sea war, thai lamb, lady shrimp, and homemade Thai Ice Cream. VIETNAMESE Little Saigon 10012 Robious Road. 320-6098. Rice vermicelli with charbroiled pork, a favorite. Saigon Gourmet Restaurant 11033 Hull St Rd. Midlothian. 745-0199. Authentic Vietnamese restaurant. www.FlavorCalendar.com 27 in SEARCH OF SUSHI By Thomas Gresham Photography by Rick Kidd SUSHI-O Andy Wu, the sushi chef at Sushi-O in Midlothian, has worked in the Osaka Restaurant Group since its inception almost eight years ago. During that time, Wu has developed into one of the top sushi chefs in the state, according Ren Mefford of the Osaka Restaurant Group. “He’s a magical guy with a knife,” Mefford said. “His displays are always over the top and they make customers ‘ooh’ and ‘aah.’” Wu creates a steady succession of new, innovative signature rolls with “cutting-edge ingredients,” according to Mefford. Popular signature items on the sushi menu include the 007, which includes shrimp tempura with lump crabmeat on top and yuzu sauce, and the Inside Out Roll, which has yellowtail, white tuna, salmon and tuna “in and out” with tobiko mix and spicy mayo. Mefford said that Osaka Restaurant Group’s size makes it the larg- est purchaser of sushi fish in the Richmond area and gives it a great selection from suppliers, ensuring that the ingredients in Wu’s sushi creations are always of top quality. For a complete menu and explanation of Sushi-O’s philosophy, visit www.sushiova.com. Sushi-O is located at 1228 Alverser Drive near Huguenot Road. 804-897-9878. CHOPSTIX 15801 City View Drive in Midlothian. www.chopstixva.com. 804-379-8308. When James Han needed a sushi chef for Chopstix, an knack for creating delicious, in- Asian bistro and sushi lounge he was opening in Midlothian, ventive fusion rolls. he took a tasting trip to New York City. At one of his stops, Han says that the Angry a Chinese-born sushi chef who answers to the name of K.K. Dragon (a shrimp tempura base, blew him away with the rigorous level of care he brought to spicy tuna, sliced papaya and a his presentations. K.K. is now the sushi chef at Chopstix. spicy Kani (crab) salad on top, K.K.’s food “speaks for itself,” Han says. “It’s just phe- served with nuta sauce) has nomenal.” proven even more popular than Sushi cognoscenti who venture to Chopstix will find the California Roll. Another sushi that is prepared expertly. According to Han, “When clever customer favorite is the they come here, they try to find something wrong and they Midlothian Roll, which includes shrimp tempura, spicy crab just can’t. They appreciate that.” Han says the strength of and avocado on the inside, wrapped with soy nigiri sliced and placed on its side the sushi at Chopstix is the reliable freshness of the fish, the and then topped with a spicy tuna, spicy salmon and seaweed salad, which is com- attention to detail in the traditional presentations and K.K.’s plimented with a spring mix salad with the chef’s special dressing. 28 Flavor KENJI Parc Place Shopping Center adjacent to Short Pump Town Center at 11740 W. Broad Street, Suite 102B. www.kenjirestaurant.com. 804-364-1788. Kenji Hibachi and Sushi Bar identifies itself as a mod- as cooking the fish in a roll or leaving ern sushi place and not “old-fashioned,” according to out the seaweed. However, through its Meio Fan of the Short Pump restaurant. sushi chefs’ inventiveness, Kenji also This means that Kenji’s sushi chefs – Dong, Phillip aims to offer new and exciting combi- Fan and James Pong – are perpetually experimenting and nations for veteran sushi diners. creating new dishes to add to a menu that the chefs strive The Spicy Volcano Roll is one to keep fresh with new and surprising options. “They are customer favorite. The roll features always changing – always challenging themselves,” Meio tuna, crabmeat and avocado, deep- said. “It’s like an art for them.” fried and topped with spicy mayon- Meio said Kenji could serve as an ideal place for new- naise and Kenji’s spicy sauce. Another roll that attracts attention is the Pink comers to be introduced to sushi. Staff will work with Panther, which features shrimp tempura, crabmeat, masago, lettuce and avocado with customers to find a dish that is a good fit for their pal- special sauce in a pink soy wrapper. And the Sunset Roll (eel, shrimp and avocado ates and comfort levels and can offer alternatives, such topped with salmon, avocado and creamy crabmeat) earns raves, too. OSAKA 11674 W. Broad Street. 804-364-8800. 5023 Huguenot Rd. 804-288-8801. www.osakasushiva.com. Freshness is the rule for sushi – one reason the restaurant has built a steady, strong group at Osaka Sushi & Steak, accord- of regulars in the Richmond area. The choices can be whim- ing to Kim Zhao of the restau- sical and fun, such as the rolls created at the Short Pump rant, which has locations at location to honor the newest openings at the nearby cinema Short Pump and on Huguenot (such as the “Avatar Roll” and the “Wolfman Roll”) or the Road. rolls invented for special occasions. The “Sweetheart Roll” Quality control is critical to was a huge hit around Valentine’s Day. The “Flying Squir- sushi’s flavors. Serving fish that rels Roll” honors Richmond’s new minor-league baseball has been sitting in the kitchen for too long team. results in sushi that “is not good,” Zhao said. “We don’t do that. We make sure our Osaka also hones its choices to meet customers’ prefer- fish is always fresh every day. Sushi is nowhere to cheat.” ences, such as using brown rice for some sushi choices and Along the same line of thinking, Osaka keeps its options fresh for customers offering options with cooked fish. MAMA WOK 7801 W. Broad Street. variety of options for custom- www.MaMaWokRichmond.com. 804-672-8989 ers. In addition to the staples One of the newest restaurants arriving on the dining scene of on every good sushi menu, Richmond is an authentic Chinese restaurant by the name of Ma the innovative special rolls at Ma Wok. The first Ma Ma Wok opened in 1994 in Rockville, Mary- MaMa Wok burst with cre- land. And with its success came five other locations in North Po- ativity, big flavors and tex- tomac, MD and Reston, VA. Ma ma Wok is a family owned and tures. The MaMa Wok Roll run business. Loong Chun Hsu, founder and owner was scouted features spicy yellowtail, by a local restuarantuer, in his homeland of Taiwan, to be head chef green pepper & crunchy at a Chinese restaurant in the suburbs of Maryland. Years later, topping, with pepper tuna Loong founded his own restaurant, Ma ma Wok. Michael Hsu, son on the outside. The Good of Loong Hsu, is the friendly and ever present manager that you Time Roll features crab, are sure to be greeted by if you decide to dine at Mama Wok. Aside shrimp, avocado & cream cheese from the Chinese fair that is getting so much praise with the locals, and is deep fried. The Black Dragon Roll features spicy crab meat & avo- the sushi is also gaining a reputation of excellence. Nicky, the head cado inside, with eel & crunchy topping on the outside. As you can see, the sushi chef, learned his craft under the tutelage of a Japanese sushi rolls are far from plain. The atmosphere at Mama Wok is warm and inviting chef before serving stints at restaurants in Shanghai and New York with 233 seats. And these days, full of new and returning customers. Mama City. The sushi menu at Ma Ma Work is expansive, including a wide Wok is a must try! www.FlavorCalendar.com 29 There’s a new restaurant Meet Sushi-O's in Midlothian – sort of. New Executive Chef I “We’re treating it as a f LaCivita’s name rings a bell, there’s a good reason new restaurant, a for that. For the past 8½ years, he was both chef reopening,” says Kevin and owner of Pomegranate Euro Bistro, a popular LaCivita, the new ex- Shockoe Slip eatery. ecutive chef at Sushi-O While admitting that a move to Sushi O was somewhat Restaurant. of a departure for him, LaCivita says, “The primary reason I came here was to incorporate what I had been doing (at Pome- granate) into Sushi O.” What LaCivita had been doing was offering Richmond diners a delightful taste of Medi- H o w e v e r, terranean cuisine, especially French and Italian, with even some Spanish and Greek mixed those who wish to in. So, how do such culinary influences meld with a sushi-oriented menu? be tempted by the exotic blending of the finest According to the Pittsburg-born chef, who currently resides in Midlothian, this fusion European and Asian cuisines, can select from of Latin, French and Italian cooking with Asian cuisine is becoming very popular in such such early favorites (the new menu was just cities as Washington, D.C. and New York. With the “reopening” of Sushi O, Richmonders released in late February) as the lamb chops, can experience the delights of a fine fusion menu. which the menu mouth-wateringly describes LaCivita feels that the new menu will broaden the scope of the restaurant. “Now, if a as Thai chili honey pomegranate glaze, mas- party of four comes in, there’ll be something for everyone, including those who are not carpone polenta, spicy bok choy and mint oil. especially into sushi.” Don’t let the somewhat ordinary names But for those who do enjoy the sushi, as well as the restaurant’s Asian dishes, not to on the menu fool you. These are no ordinary worry. “We’ve left several of the more popular dishes, such as the sesame chicken and the dishes. Take, for instance, the jumbo lump crab black pepper udon, unchanged,” he says. And, there’s still the full sushi menu and the res- cakes. With the culinary magic of a chef skilled taurant’s signature rolls. in fusion cuisine, you now have delectable crab cakes served with birds nest potatoes, jicama slaw, wasabi aioli and pomegranate reduction. There’s also the curried she crab soup, teem- ing with jumbo lump crab, with masago and lustau sherry. I asked LaCivita if diners will see anything different upon entering Sushi O, before they even have an opportunity to peruse the new menu. “More knives and forks on the table,” he tells me. Although, he does say that many of his popular recipes from the bistro have been altered to allow the use of chopsticks. Now that the menu has been updated to re- flect his influences, LaCivita promises that the wine menu will be updated. There will even be chef’s suggestions provided to assist the diner in pairing the wine with the food. If you were thinking you’ve never seen this in town before, you would be correct. “This is a whole new concept for Rich- mond,” LaCivita says. “We’ll be offering a bit more of a refined din- Sushi-O Restaurant ing experience, but it 1228 Alverser Plaza will still be casual. It 804-897-9878 will still be fun.” n www.sushiova.com 30 Flavor CALENDAR OF EVENTS homestead month henricus historical park March 2010 (804) 748-1613 www.henricus.org Interpreters will demonstrate period cooking, sewing and mending, and 20 17th-century cleaning methods. SATuRDAY All month, 10 a.m.-5 p.m. oh Just pampheR me shopping soiRee greater Richmond convention 1 center www.ohjustusgirls.com THRu MAY 31 An “Oh Just Us Girls” soirée is the spRing! at maymont perfect way to spend an evening in a safe environment, being pam- maymont park www.maymont.org 19-21 pered, and to relish time with just Every weekend from March through FRIDAY-SuNDAY the girls. (2pm-9pm) May, new experiences await as fabulous finds Maymont presents a whirlwind of consignment event Richmond Raceway complex 27 programs and events showcasing SATuRDAY every facet of the park and Victorian www.fabfindsva.com The Spring themes feature “Tot 2 ventuRe Richmond estate. Teen”, “Closet Diva”, and “Wedding downtown loft touR and Prom”. Shop and support your canal walk at 14th street. www.venturerichmond.com local schools fundraising through 10 a.m.-5 p.m. this event. (9am-8:30pm) Admission Fee: $20 in advance, $25 day of tour. 20 SATuRDAY falling cReek 27 iRonwoRks day SATuRDAY 6407 Jefferson davis highway ukRop's monument (804) 751-4946 avenue 10k Activities include guided tours, franklin & belvidere st. exhibits, costumed interpreters, liv- (804) 285-9495 ing history, period demonstrations, www.sportsbackers.org Native American dancing and chil- 8 a.m.-1 p.m. dren’s activities. 12-4 p.m. FREE. Admission Fee: $17-$35. All events are subject to changes. To submit an event call (804) 639-9994, fax your event and contact information to (804) 739-9549 or email it to firstname.lastname@example.org. 32 For more events, visit www.flavorrichmond.com CALENDAR OF EVENTS April 2010 17-18 14 SATuRDAY-SuNDAY 19th annual RevolutionaRy WEDNESDAY 3 heRitage music seRies: waR Reenactment of the SATuRDAY 1781 battle of peteRsbuRg southeRn hoRizons 2nd annual black & white battersea hanover tavern affaiR chaRity benefit (804) 733-2402 (804) 537-5050 www.petersburg-va.org children's museum of Richmond www.hanovertavern.org (804) 687-1829 9 a.m.-5 p.m. Admission: $5 day. Enjoy Civil War melodies and song www.klmfoundation.org. with Southern Horizons. 7-8 p.m. Casino night charity event fundrais- er, hosted by the KLM Scholarship Appropriate for all ages and FREE! 17-25 Foundation. Funds raised will be viRginia gaRden week used to provide book scholarships for students attending Virginia col- 17 Visit www.VaGardenWeek.org for a full schedule of events. leges and universities. SATuRDAY celebRation of the vine chesterfield county 30-MAY 1 9 government complex (804) 748-6364 FRIDAY-SATuRDAY FRIDAY Enjoy tastings from Virginia winer- nascaR weekend opening Reception Richmond international Raceway ies, food, crafts and entertainment with aRtist tickets: (866) 455-7223 at this family festival. bella arte www.rir.com www.bella-arte.com The Lighter Side of Jacki Sowers. 6pm-9pm. 17 SATuRDAY eaRth day celebRations three lakes park 11-17 www.co.henrico.va.us/rec SuNDAY-SATuRDAY Activities and entertainment will va aRchitectuRe week include educational booths and va center for architecture displays, litter “pick-up” races, re- 2501 monument avenue cycling games, the Henrico County www.virginiaarchitecture.org Bookmobile, arts and crafts, games, Visit the website above for a full face painting, and more. 1 p.m.-4 schedule of events. p.m. Free Admission. All events are subject to changes. To submit an event call (804) 639-9994, fax your event and contact information to (804) 739-9549 or email it to email@example.com. For more events, visit www.flavorcalendar.com 33 CHESTERFIELD’S BARTENDERS’ BESTS By Victor Samper • Photography by Robert Thomas Photography The Bartenders La Forrest Roxbury Dale Schiltz Belle Vie Palermo Trattoria Pizzeria 1244 Alverser Plaza, Midlothian 15717 City View Dr., Midlothian 804-379-3338 804-378-7643 How long bar tending: How long bar tending: "10 years." "I’ve been a bartender for 12 How long at Belle Vie: years." "9 months." How long at Palermo: "Since day one, so October." How did you get into bartending? How did you get into bartending? “I was a student at Virginia “I worked at a brokerage firm during the day and liked to bar- Tech and started bartending there at a pizza place. I ended up tend at night. I love getting face to face with people.” staying in Blacksburg for about 7 years. After that I moved to What would you say Belle Vie is known for? “We are a family Richmond and have been doing it here ever since.” oriented restaurant known for our Belgian and French cuisine, What would you say Palermo's is known for? “We’ve got as well as our diverse wine list. You can also say that we are fantastic Marsala dishes. We hand roll our spinach Gnocchi in recognized for our Mussels menu, which are a perfect accompa- house. Handmade, fresh pasta for our pasta dishes. It’s a family niment for our extensive Belgian beer list. ” owned business.” What is the secret to success as a bartender? “I enjoy What is the secret to success as a bartender? “Remember greeting the guest after a hard days work and make them feel your customers…always try to be one step ahead and always good. I have a good memory, so I know what my regulars want come with a smile on your face and remember you have to before they even ask. I want to bartend at night, even after I keep the customer happy.” graduate from ECPI and work in IT Network Security.” What is your drink of choice when you go out? What is your drink of choice when you go out? “A Maker’s Mark on the rocks.” “Grey Goose and cranberry juice.” Their Signature Drinks BELgIuM LIMONCELLO ChOCOLATE MARTINI MARTINI Vanilla Vodka 1.5 oz Limoncello godiva Liquor 3 oz Vodka Disarronno Amaretto ½ oz Triple Sec With a little………… Splash of Sour Mix “Je ne sais quoi” Sugared Rim Sugared Lemon garnish 34 Flavor CHESTERFIELD’S BARTENDERS’ BESTS The Bartenders Tina Manley April Cory Pescados Wild Ginger 13126 Midlothian Turnpike 3734 Winterfield Rd., Midlothian Village Marketplaces Center 804-378-4988 804-379-7121 How long bar tending: How long bar tending: 6 years “Since I turned 21, so about 7 How long at Pescados: years.” “This is actually the only place I How long at Wild Ginger: have ever worked as a bartender.” “Since I turned 21, so about 7 years.” How did you get into bartending? “Well, when my husband Todd and I opened Pescado’s I was still working full time at What is one thing every customer should know Anthem. I just helped out here and there until our bartender at about bartenders? the time moved to Chicago. So I stepped in and learned the “Always be nice.” job on the fly.” What would you say Pescado’s is known for? “I think for our What would you say Wild Ginger is known for? use of local and fresh ingredients. All of our fish is flown in daily. “Great food, great atmosphere, great people.” Our food is definitely fine dining but we like to think of our- selves as more of a fun dining establishment.” What is the secret to success as a bartender? What is the secret to success as a bartender? “Whew, tough “Stick to who you are…people really respond to a genuine question. I think a big ingredient to success is multitasking. I nature. ” like to think of the customers as friends in my living room that What is your drink of choice? I’m trying to entertain.” “Margarita” What is your drink of choice when you go out? “A Spicy Bloody Mary” Their Signature Drinks CRuzAN BLuE ORChID VOODOO JuICE Raspberry & Blueberry ¼ oz. each of: Vodka Cruzan guava Rum, Splash of Pomegranate Cruzan Coconut Rum, liquor Cruzan Pineapple Rum, Cruzan Mango Rum, Lemon Juice Cruzan Banana Rum Blueberries ¼ oz. each of: Cranberry juice, Pineapple juice, Orange juice, guava nectar Splash of grenadine www.FlavorCalendar.com 35 GREAT SEASONS The bistro styled restaurant’s menu features an eclectic variety of food with meals ranging from $9.00 an entrée to $22. Restaurant Opens Phil Minor, the executive chef for the restaurant, is well versed in culinary arts, once having owned his own restaurant in Ireland. The restaurant uses only the finest, freshest vegetables and ingredients in By Missy E. Watts its uniquely designed menu; bringing some of Phil Minor’s and Todd W hether you are looking for a catering company com- Schneider’s specialties into the mix. “Everything is made in house,” plete with all the bells and whistles to help plan your stated Schneider. It is a ‘very good menu…not too much, but not too upcoming wedding or a restaurant to have a classic little.” and elegant dinner, Todd Schneider can provide it all. For ‘Starters” customers may choose from a variety of appetizers When Todd Schneider’s job moved him from his native Con- ranging from Portabella Stack or Ahi Tuna to Cowboy Sushi or Great necticut to Virginia, he found the food in Virginia lacking some of Seasons Pizza. Salads range from an Ice Berg Trio of BLT, Sicilian and the intricate seasonings and textures he was used to back home. It Mediterranean to Field of Greens and the Great Seasons Caesar. was then he decided to start his own catering business, ‘Season- The Main Course ranges from Vegetarian Terrine featuring veg- ings Fine Catering’, bringing a little bit of northern East Coast etables such as roasted squash, zucchini, eggplant, and roasted red flair to Virginia. peppers to Great Seasons Stuffed Pork, Rack of Lamb, a 10 oz filet, Now after several years the catering business, which includes Clonakilty Chicken and catch of the day. an all inclusive package deal featuring their own florist, rentals Not to be outdone, there is a ‘sweet ending’ awaiting everyone’s and pastry chef, the ‘one stop shop’ that owner Todd Schneider taste from Chocolate Turtle Torte and Banoffi Pie to Cheese Cake and describes, has expanded once more opening a casual, but elegant Gelati Celesti. restaurant in Midlothian at the Shoppes at Bellgrade. The restaurant hours are: Lunch: Monday - Friday 11:30 a.m. - 2:30 “Great Seasons” which first opened on February 5th, is located p.m.; Dinner Wednesday and Thursday 5:30 p.m. – 10:00 p.m.; Friday at 11400 West Huguenot Road and has had a fantastic opening and Saturday 5:30 p.m. - 11:00 p.m. and Sunday 4:00 p.m. – 9:30 p.m. according to Schneider. “The community seems to be involved in Happy Hour is served Wednesday through Saturday – 4:30 p.m. – 6:30 this restaurant,” he added pointing out it is not a chain restaurant. p.m.; Reservations are suggested, but not required. n For more information on the restaurant or catering service, please call (804) 594-7008. 36 Flavor www.FlavorCalendar.com 37 an aura OF RElAxATiON By Amanda S. Krieger A visit to the spa should never be ordinary, which is why the Aura Spa & Salon at The Hilton Richmond Hotel & Spa is dedi- cated to giving guests a one-of-a-kind relaxation experience. As a way for a bride to start off her special day, Aura Spa & “The contemporary spa is very unique and is the only spa to offer Salon offers bridal packages. These packages offer services to Chromotherapy in Richmond,” said Vice President of Sales and de-stress the bride and groom or choose a package for the entire Marketing for Shamin Hotels, which owns and manages Aura wedding party. Spa & Salon located in the new Hilton Richmond Hotel & Spa in Aura Spa and Salon is offering a grand opening special of $20 Short Pump. off any services over $100 through March 31. Aura Spa & salon is Aura Spa was designed to be soothing and uplifting through located at the Richmond Hilton, 12042 West Broad Street, the spa the use of light and spatial displacement. It brings awe to the is open to Hilton guests as well as the general public. Learn more viewer’s eye as the hundreds of thousands of LED lights change about Aura Spa at www.aurarichmond.com and wash you in a sea of color to soothe the soul and refresh the spirit. Chromotherapy is used to balance energy. Darling explained, “The combination of light therapy with spa services relaxes the entire body and mind as tones of blue, green, yellow and violet wash over your body to sooth and refresh.” The Spa is a full service spa and salon with four unique pedi- cure pods. The massaging pods contain the LED lights to contin- ue the chromotheropy experience and an iPod docking station to enjoy your favorite tunes while receiving a signature pedicure. The spa offers five treatment rooms, all of which use Kerstin Florian products and are designed with the comfort of the guest in mind. The rooms include a couple’s room for a signature serv- ices with your special someone, a tub and a unique 12 point shower for a variety of both wet and dry treatments. Aura Spa offers several signature massages including sports and prenatal massages. They offer many types of body treat- ments, sunless tanning, and renewing, refreshing or detoxifying facials. The salon puts the final touches on the Salon experience with offering makeup, hair, nail and waxing services. Aura Spa didn’t leave anyone out, they also have services de- signed especially for teens and tweens. The younger crowd (teen services are for ages 12-15, tween services are for ages 9-11) can be pampered with a facial, manicure and pedicure or makeup. There’s even a BFF package for two. “We like to think we thought of everything someone could ever want in their spa experience in our beautiful new spa.” Darling said. Plus, Aura offers a gentleman’s facial and deep tissue massage just for men. 38 Flavor March/April 2010 ChesterfieldLivingonline.com 39 40 ChesterfieldLivingonline.com March/April 2010 your Child’s Orthodontic Treatment W hen it comes to taking care of your teeth, there is some truth in the old saying, “You can’t be all things to all people.” While a dentist can provide orthodontic care, The American Association of Orthodontists members have an additional two to three years of Dental School in an ADA accred- ited program. “The benefits can stack up when choos- ing an orthodontist,” says Dr. Baxter Per- kinson. Along with the extra years of train- ing, they limit their practice exclusively to orthodontics, and fulfill continuing edu- cation in the specialty of orthodontics to provide you with the best in diagnosis and current treatment options. American Association of Orthodontists have the training and experience that make them uniquely qualified to provide the highest quality of orthodontic care so that patients will achieve optimum oral health. Dr. Baxter Perkinson & Associates un- derstand that Orthodontist are specially trained to provide the best orthodontic care, hence, the group practice has four Or- thodontist to take care of your orthodon- tic needs. We want our patients to have the best that orthodontics can offer. n Orthodontist Dr. Dale Rogers, Dr. Rick Marcus, Dr. Allison Purcell, and Dr. Dwight Buelow. For a list of all area locations, visit: www.wbperkinson.com or see our ad on page 2. March/April 2010 ChesterfieldLivingonline.com 41 Senior By Melinda Martin Moments and education you prefer, then the monthly dening and Community Picnic on April A h, spring is in the air. Time to get luncheons and wellness programs offered 30, 2010 at Montpelier Park just to name outdoors, get going, and maybe at the YMCA are for you. The luncheon is just one. Maybe you’d like to try the se- even try something new. It’s the held the second Wednesday of each month nior yoga course being held from March perfect time of year to enjoy all that the from 11:30 am-1 pm at the Sandston Rec- 10-May 7. Also being offered is the Young region has to offer. Where can seniors go reation Center. Special trips and events are at heart Exercise class at Northside Baptist for new experiences, new friends, fun, and also being planned, so call Tricia Powell at Church from April 19-May 24. Zumba age-appropriate exercise programs? With (804) 737-9622 for more information. Gold is being offered at Montpelier Com- so many options for active seniors available The Chickahominy YMCA has just munity Center from March 23-May 3, the only problem is deciding which activi- added another feature to their Active Older 2010. Zumba is an upbeat workout to Latin ties to choose. Adult Program. The “Hot Spot” is a senior music and dance steps. This Zumba class Senior Connections, the Capital Area activity center open from 9 am to Noon, has been tailored to meet the specific needs Agency on Aging, provides opportunities Monday through Friday. You do not need of seniors. No previous dance experience for seniors to meet, have a nutritious meal, to be a member of the YMCA to enjoy this is required for this class, only your inter- and engage in activities such as exercise, free resource. The “Hot Spot” provides est in trying something different and fun. lectures, health and nutrition education free programs, activities, resources, social Visit www.co.hanover.va.us or call (804) and screenings as well as social activities events, seminars, and classes geared toward 365-4695 for more information on these and field trips. These neighborhood gath- seniors. There is also a weekly game day at and other courses available. erings are known throughout the region the “Hot Spot.” While at the there you are For the artist, Chesterfield Department as Friendship Cafes. Café locations can invited to try any of the senior-specific ex- of Parks and Recreation is offering a course be found at churches, senior centers, and ercise classes for free. on watercolor painting. This course will be community centers throughout Richmond, Every fall the branches of the Greater held at LaPrade Library and taught by a Charles City, Chesterfield, Goochland, Richmond YMCA participate in the An- local artist. The beginner class will be held Hanover, Henrico, New Kent, and Pow- nual Adult Games. Call or visit your local from March 22-April 26. The intermedi- hatan Counties. There is no fee for this ser- YMCA branch for more information on ate watercolor class will be held March vice and for more information or to find a how to participate or just cheer someone on. 23-April 27. Call (804) 751-4135 to register Café near you call (804) 343-3000. If you or someone you know is an athlete, for these and an abundance of other courses If it’s a good workout you’re looking for, be sure to register for the Virginia Senior being offered. be sure to check out your local YMCA. Games, which are being held on May 6-9, Having a senior moment has never been The YMCAs of Greater Richmond have 2010. For more information or to register so much fun. No matter what your bud- exercise programs specifically designed for the senior games call (804) 730-9447 or get or interests, there are plenty of op- for seniors at all branches. The Chicka- log on to www.virginiaseniorgames.org. tions available in the region to stay active, hominy Family YMCA offers a variety of Come to participate or just come to watch informed and healthy. Contact your local age-appropriate exercise programs, from and meet other active seniors. YMCA, department of Parks and Recre- an arthritis exercise program to the Silver Your local County Department of Parks ation, and not for profit agencies such as Sneakers program. There are so many op- and Recreation is another great resource for Senior Connections. You will be surprised tions available to make your fitness routine senior citizens looking to stay active. Ha- and delighted to discover the world of op- safe, fun and unique. If its companionship nover County is offering a Festival of Gar- portunities available to you. Enjoy! n 42 ChesterfieldLivingonline.com March/April 2010 March/April 2010 ChesterfieldLivingonline.com 43 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 and Horticulturist. (804) 897-8558 | www.form-and-function.us The material contained in articles written by Vicki O’Neal is intended for general information only. Creating a Savvy Low Maintenance Landscape Landscaping Strategies T he dream of many homeowners and almost any gardener is to have a low maintenance, beautifully landscaped property incorporating attractive foli- age, seasonal color, and a lush, carpeted lawn. What is a low- maintenance landscape and how is one created? My definition is incorporating solutions to the land- scape design that reduce and streamline routine tasks and lessen maintenance frequency. As I mentally walk back through the seasons, the most common chores are caring for the lawn, adding new plants, watering, mulching, weeding, leaf removal, and occasional prun- ing. So how can all these tasks be orchestrated to be as manageable and easy as possible? Start With A Plan To maximize the effectiveness of efforts and dollars, the value of sound, strategic plan- ning cannot be overemphasized. Whether your plan is the result of consulting with a pro- fessional or the outcome of your own careful analysis and research, start each season with tangible and specific goals. Often the most cost-effective strategy is to hire a qualified and impartial landscape designer for general recommendations, a planting plan, or to create a complete master plan. The design can then be installed all at once if the budget allows, or implemented by the do-it-yourselfer over time. This might seem like an unnecessary step, but professional advice often saves time, labor, money, and re-dos. 44 ChesterfieldLivingonline.com March/April 2010 around the house Keep It Simple Each season, establish priorities based on your master plan. Get the biggest jobs finished first. This will give a great sense of achievement and inspire you to move forward with other projects. Starting early in the season will spread the projects out over time so there is more opportunity to enjoy the garden without thinking about things that need doing. Be proactive by checking your lawn mower and tools during the winter and have any needed repairs done before spring is in full swing. Work With Nature Nature can dose out some pretty tough conditions with our weather sometimes changing drastically from day to day. Even with the best gardening practices there may be an occasional failure. One of the best tactics is to become a keen observer of the conditions and microclimates around your home. One side will be in shade, the other in sun. Most trees, shrubs, and perennials prefer reasonably fertile soil that drains well. Some plants are drought tolerant, some not. Choosing flora for the conditions of their new setting is cru- cial to their sustainability and beauty. Right Plant/ Right Place When beginning many landscape design projects, I of- ten see simple reasons why plantings are not thriving. Most often it’s the result of unintentional mistakes in placement, planting or mulching techniques. Placing plants too close to the house foundation or to each other can create situations where plantings quickly outgrow their bounds and eventu- ally have to be removed, creating unnecessary work. When planting, always check the plant tags for the mature size of the plant. The rule of thumb I use is to space the plants based on 80% of their mature height and width and position accordingly. The layout will look great just after planting, will be even more attractive as the plants grow into maturity, and will need little or no pruning or maintenance. Trees and shrubs should generally be planted higher than the surrounding ground, with a mulch ring around the plant to allow the rain water to pause and penetrate into the root sys- tem. Remember to loosen the plant’s roots before planting. Dig the planting hole twice as wide and one and one half times as deep as the container. Add soil amendments such as compost or an organic mix and blend with the native soil. Never mound mulch against the plant base or stem as it may cause adverse conditions and eventually kill the plant. Water regularly through the first two growing seasons. March/April 2010 ChesterfieldLivingonline.com 45 Alternatives To Fescue Lawns Having and maintaining a lush lawn may be a tougher reality than imagined. Our hot, humid and sometimes dry summers are tough on fescue lawns. If you have other adverse conditions such as pets, clay, compacted soils, or shade, the goal is even more elusive. Sometimes it seems that weeds grow better than the grass we are trying to nurture. The lawn generally requires the greatest expendi- ture and effort on any property. In the fall, it’s aerating, re-seeding, and fertilizing; in the summer it’s weekly cutting and watering; and then there’s year round weed control. When thinking about reducing landscape maintenance, the lawn is a good place to start. One obvious tactic is to reduce the amount of lawn. The trick is to not increase other types of maintenance by reducing the lawn square footage. Mulch beds are not necessarily easier to maintain due to the need to control weeds and the labor and cost to replenish the mulch from time to time. Creative alternatives to fescue lawns are gaining momentum. Warm season lawns such as Bermuda grass or zoysia hold up in our summer conditions but turn brown in the winter. They can be over-seeded with cool season grass for green winter color. Moss and “weeds” don’t have to be the enemy. We have a famous moss lawn in the area that has been featured in ten national garden design maga- zines. Clover actually fixes nitrogen at the roots and therefore offers an advantage as a companion in the lawn by reducing the need for fertilization. Ground covers and other alternative grasses can cover large areas with little or no maintenance requirements. Perhaps we can shift our thinking about what constitutes a beauti- ful landscape and embrace a more flexible, environmentally sound aesthetic! Get Growing! Creating a low-maintenance landscape requires careful planning and effort on the front end that handsomely pays off over time. The easier the design is to care for, the more likely regular and thorough maintenance will be imple- mented. The landscape will thus grow more beautiful with each passing season, dramatically enhancing the aesthetics and perceived value of your home. n 46 ChesterfieldLivingonline.com March/April 2010 March/April 2010 ChesterfieldLivingonline.com 47 around the house ORGANiZE Your Garage Courtesy of GarageTek. A merica is a funny place: we park a $70,000 Lexus in the driveway exposed to the weather and sun and keep $7000 worth of stuff in the garage. According to the U.S. Department of Energy, 25% of homeowners with two car garages don’t park any car in the garage and an- other 32% barely have room for one. Despite the fact that 82% of homes have garages, the space is often the largest, most underutilized and most often neglected room in the house. A well-organized garage says a lot about the homeowner and their com- mitment to the maintenance and design of their home. The garage is often the biggest “room” in the house, serving as the main entrance for the family, as well as a multipurpose extension of the home. Yet, most garages have be- come a cluttered, disorganized dumping ground filled with lawn and garden tools, sports equipment and whatever else we don’t have space for inside our homes. Garages are ranked second (behind central air conditioning) as critical requirements for today’s homebuyer preferences. Three car garages are the Photos courtesy of GarageTek. new standard in higher-end homes, and in fact, one in four new homes has a garage that big. However, because of the prolonged real estate downturn more people are Garage systems are designed to get everything up opting to stay in their current homes rather than “trading up.” The grow- and off the floor. The backbone of the systems is a slat- ing trend to simplify our lives, has also led to active adults downsizing to wall panel installed on the wall like vertical tongue and smaller homes. Whatever the case, the need to make the best use of limited or groove flooring. Horizontal groves every three inches undiscovered space becomes paramount. An attractive and organized garage allow for unlimited flexibility in arranging or rearrang- will add value, peace of mind and useable square footage at a fraction of new ing component accessories. The beauty of the systems is construction costs, while providing unique differences to your home in a its adaptability, since the accessories are not permanently slow market. fixed. Because garages tend to be in a constant state of So then, what can a homeowner do? How often do you have the opportu- flux, the integrated accessories can easily and quickly be nity to renovate 400-500 square feet of useable space in less than 48 hours and moved as your needs change. for less than $30 per square foot? A garage organization project can feel so involved most people don’t know where to start, but designers work with clients to create a system that fits their needs and budget. The design consultant lists possible group- ings or zones within the garage, such as areas for lawn and garden equipment, sports gear, kids’ toys, bulky household supplies, and seasonal things. A color layout rendering of the space assures proper planning and gives the homeowner a solid understanding of what their garage system will look like before installa- tion. Things no longer needed are hauled away, and what is left is a beautiful, efficient space that can be changed and modified for years to come. According to Berno Hamilton, of GarageTek of Virginia, “The ‘wow’ factor is huge when the clients come home from work and see the finished project. We often hear our clients exclaim, ‘Why didn’t we do this years ago!’” For more information contact Berno Hamilton of Ga- rageTek at (804) 354-5353. n Photo courtesy of GarageTek. 48 ChesterfieldLivingonline.com March/April 2010 Outdoor Kitchens Today by Douglas Leake, CKD M any years ago, as a kid, I used to go to job sites with panels with different designs and colors, stainless steel and wood my dad and uncles who were general contractors. We doors made of Bamboo, Cypress and Teak. These doors are avail- did new construction and remodeling and would go to able in a variety of colors and finishes. a lot of homes that had either an outdoor fireplace or a wall with a Outdoor kitchens are not quite the same as they used to be and countertop for serving. People would use fireplaces with grates or they have evolved to include unique appliances. New designs in- use charcoal grills for cooking. Later when I went into the kitch- clude a variety of components that are acceptable for outdoor use en, I noticed how people were starting to use the new gas grills. I such as grills, single side burner units, warming drawers, refrigera- observed more outdoor spaces including cabanas, pool houses and tors, icemakers, beer taps, vent hoods, sinks and faucets. Typically other outdoor entertaining areas with countertops and built in grills. these appliances are all made of stainless steel, with all the parts and Today we are seeing the same outdoor walls covered with coun- pieces acceptable for outdoor use as well. tertops of granite, tile or stainless steel. These newer spaces have The most important aspect for the design of an outdoor kitchen been modified to contain outdoor appliances. Landscapers and is to fully evaluate the allotted space to include cabinets and appli- hardscapers are doing a great job in rock and landscape design. ances. The designer needs to take into account how the space is Unfortunately, these designs do not include cabinets, which would going to be used. During the design process questions regarding provide a more functional and complete outdoor kitchen. Because the critical components should be discussed, such as: What cabinets customers want to extend their living space and are expanding to the to use? What appliances are required? What cabinet components outdoors, the need has arisen for cabinets with storage capabilities. do you need for storage? Do you want a working sink and faucet? More and more companies are manufacturing cabinets that are What type of top? Do you need serving areas? Do you need a sit- made to withstand the outdoors elements. Custom Kitchens sells ting area? Do you need a raised bar area? cabinets provided by three different companies, Atlantis, Crystal A kitchen designer can prove to be a very valuable asset in help- and Danver. The cabinets are made of two different types of ma- ing you to create the outdoor environment you are looking for. terials. First, perma panels are made of solid polymer material with Take advantage of our knowledge and expertise. IV inhibitors suited for outdoor use and approved for FDA food Come visit us at Custom Kitchens or contact. Stainless steel cabinets are the second option. The cabinet visit our website at www.customkitchensinc.net. doors can be made of three different materials. These include perma March/April 2010 ChesterfieldLivingonline.com 49 true. In fact, our new home customers are learning that geothermal systems are a cash-flow positive investment.” “The net cost of these systems, after tax credits and for a 3,200 square foot home, are in the neighborhood of $15,000.00,” contin- ues Sowers. “At today’s mortgage rates, this might add approxi- mately $85.00 to a monthly house payment. We have residents of Hallsley that are seeing electricity bills averaging less than $200.00 per month during the winter, which includes all of their heating ex- pense. I would venture to guess that most houses of this size typi- cally cost more than $285.00 per month to heat or cool. Anything above this amount is actual, money-in-the-pocket savings.” An added advantage to geothermal systems is their durability. With far less moving parts than a typical heat pump system, hom- eowners will never have to worry about replacing unsightly and ex- pensive outdoor heat pumps. Additionally, the mechanical systems of a geothermal system can be maintained by many local heating and air-conditioning contractors. Roseland's If you are thinking of buying a new home, the time may never be more perfect. Low mortgage rates, significant Federal tax credits for Geothermal Homes clean geothermal technology, and a buyer-friendly market are creat- ing outstanding opportunities to “upgrade” to a new, high efficiency home, while lowering your expenses! T he builders of Hallsley at Roseland are committed to For more information about geothermal technology in new home building homes that are environmentally responsible and construction, give Roseland Custom Homes a call at 804-794-0681 resource efficient. As today’s energy prices sore, the inter- or visit them on the web at www.RoselandCustomHomes.com. n est in going “Green” and conservation, is leading many to Geother- mal Energy as an option. “Geothermal” is derived from the Greek words geo (earth) and therme (heat) and literally means “earth heat”. Our earth’s interior, like the sun, provides heat energy from nature. It is the thermal en- ergy contained in the rock and fluid in the earth's crust. The heat from geothermal energy yields warmth and power that we can use without polluting the environment. Ground-source heat pumps use the earth or groundwater as a heat source in winter and a heat sink in summer. The heat pump, a device that moves heat from one place to another, transfers heat from the soil to the house in winter and from the house to the soil in summer. Ground source heat pumps are among the most energy efficient and environmentally friendly heating, cooling, and water heating systems available today. Geothermal technologies present a major opportunity to reduce national energy use and pollution, while delivering comfort, reliability and savings to homeowners. In fact, heating efficiencies are 50-70% higher than other heating systems and cooling efficiencies 20-40% higher than available air conditioners. Casey Sowers, President of Roseland Custom Homes, is a leading advocate for what he calls “the cleanest source of energy available in new home construction.” “In the past”, says Sowers, “home- builders and homeowners alike have viewed geothermal technol- ogy as too expensive, requiring a long-term commitment and a slow return on investment. With current Federal tax incentives, which have been written into law through 2012, this is simply no longer March/April 2010 ChesterfieldLivingonline.com 51 DOWNTOWN LOfT TOuR 2010 By Steve Cook Mark Chapin's loft-style condo Jeremy Connell, developer of the Pie in the Pie Factory Building Factory Building, both lives and works on Hull Street. in his two-floor condo there. I t’s happening in Chicago and Atlanta… to tell me what they liked best about the All of those I met during my visits had Dallas, too, as well as Denver. But, ac- downtown lifestyle. nothing but praise for urban living. And, cording to one recent report, nowhere “I love the energy and the grit of down- it’s not just the location that they love. It’s in America is it happening in greater num- town,” says Jeremy Connell. Connell has their “lofty” lifestyle as well. On loft living, bers (per capita), than right here in Rich- developed several inner city residential Rocketts Landing resident, Tom Yeaman, mond. What is it? I guess you could call projects, including the Pie Factory building who is known to many as “Mr. Martini,” it “suburban flight,” and, yes, it’s exactly on Hull Street. He lives in one of the units due to his lavish parties, says, “I have more what the name implies. there. space for entertaining, space that allows me As cities across the nation rediscover and Richard Anderson had been commuting to throw numerous dinners and martini restore their downtown districts, many for- from Norfolk to his job, with Dominion parties for friends. I also offer my condo mer city dwellers (and/or their now grown Resources, in Richmond, for several years. for martini parties as fund raisers for non- children) who had, a generation ago, taken Recently, he purchased a unit in the beauti- profits around Richmond.” to the burbs, are heading back downtown. fully restored Miller and Rhoads building Mark Chapin, whose career as an inves- Many are discovering, first hand, that ur- on East Broad Street. Anderson shares his tigator in the banking industry frequently ban life has much to offer. impressions of his new hometown, “The has him traveling across the country, sums And, if you want to prove that for your- city just seems to be alive and vibrant with up well the joys of living in the city. “Rich- self, take advantage of Venture Richmond’s different things to do, the varied architec- mond has so much to offer in the way of upcoming Loft Tour. On March 27, a dozen ture, the people and all the changing sights history, culture, and architecture,” he says. or so local urbanites will open their homes and sounds.” “I’m happy to see that the city is finally to the public. This is an opportunity to see Many of those with whom I spoke also showcasing some of these treasures.” n for yourself, just what’s so great about city work downtown. They expressed apprecia- life. tion for the short commute to work. Jere- For more information on the I visited, recently, with several of the my Connell has his office in his home. “My March 27th Venture Richmond loft tour, residents whose beautiful loft-style homes commute,” he says, “from bed-to-office is go to www.venturerichmond.com. will be featured on the tour. I asked each 15 feet…no kidding.” 52 ChesterfieldLivingonline.com March/April 2010 Tascon Group By Maggie Wallace W hile it always focuses on quality construction, Tascon Group, Inc. is more than a home build- er. The company builds communities along with lifestyles for the residents that live in “It’s a place where residents come together pays a monthly fee ranging from $215 to those communities. to enjoy one another and their new lifestyle,” $265 that covers all exterior maintenance, “We are focused on building quality con- Cleary says. landscaping, trash pick up, snow removal, dominium homes as well as creating a com- Another gathering point for neighbors is structural insurance and includes the use of munity atmosphere and carefree lifestyle for the community’s clubhouse. The large-but- the clubhouse and pool facilities. all of our residents,” says Patricia Cleary, di- cozy living room serves as a place where With prices starting at $199,900, now is a rector of sales and marketing. friends can socialize or simply relax. Each great time to buy a Tascon home. The builder Tascon has completed seven communities clubhouse also includes a kitchen and an ex- is offering an Easy Living package with ev- throughout the Richmond area as well as two ercise room as well as a billiards room and a ery home purchase through March 31st. The popular communities in Chesterfield Coun- card room. package, valued at over $10,000, includes ty – Harvest Glen and Magnolia Lakes. Tascon’s unique designs feature one, two items such as an upgraded appliance package Each maintenance-provided neighbor- and three bedroom homes with huge, open with a refrigerator and washer and dryer, 2” hood is attractively designed with appealing great rooms where homeowners can en- faux wood blinds, lever door handles, rocker landscaping, sidewalks and lighting, great tertain friends and family. You’ll also find switches and a raised vanity in the owners’ for homeowners of all ages. The focal point spacious kitchens with ample cabinet and bath. of each Tascon community is the neighbor- countertop space and an elegant, oversized “We pride ourselves on working with each hood clubhouse and pool. Pool areas feature owners’ suite. individual customer to provide them with a large covered porch with gas fireplace and Homeowners don’t have to worry about the best quality home in a wonderful com- grill, perfect spots for community cookouts. exterior home maintenance. Each resident munity for a great price,” Cleary says. n March/April 2010 ChesterfieldLivingonline.com 53
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