Dissecting a Cocktail

DISSECTING A COCKTAIL

Tom & Jerry

Story and Photograph by Tony Cross

Long before flavored lattes at Starbucks, there was another creamy and sweet beverage that went hand-in-hand with cold weather.

The Tom & Jerry, named after the punch bowl and mugs, not the cartoon, is a warm, frothy variation of eggnog made with eggs, sugar, hot milk (traditionally hot water), brandy and rum. Though recipes have existed since the early 1800s, it was famed American bartender Jerry Thomas who was responsible for its revival in the Northeast. Author Amanda Schuster says, “From the 1930s to the late 1960s or so, it was adopted as a traditional winter treat all over the U.S., served as soon as temperatures dropped.” The tradition carries on today in colder cities, particularly the Midwest. Thomas’ recipe calls for hot water, but as bartender Jim Meehan points out, you should opt for whole milk instead: “There’s no way around this drink’s richness.” Below is Meehan’s recipe that he adopted from Audrey Saunders, bartender and owner of New York City’s famed Pegu Club.

Specifications

6 ounces whole milk, served hot

2 ounces Tom & Jerry mix*

1 ounce Remy Martin VSOP cognac

1 ounce aged rum (Plantation 5 Year, perhaps?)

Garnish: grated nutmeg

Execution

Preheat a coffee mug or teacup by filling it with boiling water, letting it sit until heated, then discard the water. Add cognac and rum, then add Tom & Jerry mix. Stir until evenly combined and top with hot milk. Grate nutmeg over the top.

*Tom & Jerry Mix

(Makes 48 ounces)

6 large organic eggs, yolks and whites separated

1 pound sugar

1 ounce Jamaican rum (Appleton works great here)

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 dashes Angostura bitters

1 tablespoon vanilla extract

In a medium bowl, whip the egg whites until stiff peaks form. In a separate bowl, whip egg yolks until they are completely broken up and smooth, then stir in the sugar, rum, spices, bitters and vanilla. Mix contents together in a large bowl and blend until it resembles a cake batter. Refrigerate to cool, store up to 2 days.

The Art of Making Merry

THE ART OF MAKING MERRY

The Art of Making Merry

A special feel for Christmas

By Deborah Salomon

Photographs by John Gessner

‘Tis said that on a crisp, clear December night the lights on Evon and Jerry Jordan’s showplace home are visible from the International Space Station — hyperbole until viewed with roof lines draped in tiny white lights and a lineup of trees across the façade.

Christmas is a full-time job for the Jordans and their helpers. Half a dozen indoor trees plus those outside — the largest overlooking the pool — illustrate how these great-grandparents make an art of making merry.

The dozen trees or maybe more

Are decorated tip to floor 

With ornaments from every child

Rambunctious, meek and mild.

“Evon’s always had a special feel for Christmas,” Jerry says. “She’s decorated ever since I’ve known her.”

Such a show demands an audience: “I’m one of eight kids,” Evon says. That adds up to more cousins, in-laws, nieces, nephews than a five-legged dog has toes. Forty, to be exact, who visit regularly.

Some tree themes and colors change from year to year, but the Jordans aren’t into silver and royal blue Picasso-esque ornaments.

Holiday greenery

Adds to the scenery

But the dominant color

Just has to be red,

Including the coverlet spread on a bed.

The 10-foot tree rising beside a graceful hallway staircase illustrates another Christmas décor principle: Too much is never enough.

Baubles and bangles

Ribbons in bows,

Tinsel, poinsettias

Rows upon rows . . .

At parties guests usually gravitate to the kitchen, right? The Jordans’ has a marble-topped island the size of Manhattan.

Their kitchen is white as a Christmas Eve snow,

Here’s where for cookies Santa surely will go.

Except last year brought a buffet surprise —

Exotic yummies from the land of the Thais.

Beauty, love — all of the above — and a creche complete the Jordans’ holiday scene because, as Jerry says, “That’s what Christmas is all about.”

PinePitch December 2025

PINEPITCH

December 2025

Another Santa Sighting

The annual Southern Pines Christmas Parade is Saturday, Dec. 6, from 11 a.m. to 12:30 p.m. up and down Broad Street. There will be marching bands and Santa, of course, who dances to his own tune. For additional information go to www.southernpines.net. The fat man is in parade formation again on Saturday, Dec. 13, at 11 a.m. in downtown Aberdeen. Check him out at The Depot, 100 E. Main St. You can learn more at www.townofaberdeen.net.

Let There Be Light

The town of Aberdeen flips the switch on its Christmas tree on Dec. 4 at 6:15 p.m. at The Depot, 100 E. Main Street. Santa will be on hand for the festivities, of course. There’s additional info at www.townofaberdeen.net. Pinehurst fires up its Christmas tree on Friday, Dec. 5, from 5 – 7 p.m. (the lighting is officially set for 6:30 p.m.) at Tufts Memorial Park, 1 Village Green Road W. Santa overnighted in Moore County just so he could be in attendance there as well. For further information go to www.vopnc.org

Diggin’ It

It’s time for the Sandhills Community College Landscape Gardening Plant Sale. Students have been elbow-deep in potting soil caring for plants to brighten the holiday spirit. Find a favorite not named Audrey II at Steed Hall, 555 Lindberg Place, Pinehurst, from 9 a.m. to noon on Friday, Dec. 5.

Drop In

Ring in the New Year a bit early when the pine cone drops in downtown Southern Pines at 8 p.m. on Wednesday, Dec. 31. Festivities begin at 6 p.m. and include live music, carnival games and face painting. For more information go to www.southernpines.net.

Better Than the Griswolds

The 46th annual Episcopal Day School Tour of Homes is Sunday, Dec. 7, from 1 – 5 p.m. The self-driving tour features five beautiful residences ablaze with holiday cheer. Tickets are $20 in advance and $25 last minute. They can be purchased online or at the Episcopal Day School main office. For information and tickets go to www.ticketmesandhills.com.

Great Pipes

Enjoy the Metropolitan Opera performance of Andrea Chénier, Umberto Giordano’s passionate tragedy starring Piotr Beczala as a virtuous poet who falls victim to the intrigue and violence of the French Revolution. Showtime is 1 p.m. on Saturday, Dec. 13, at the Sunrise Theater, 250 N.W. Broad St., Southern Pines. For more information go to www.sunrisetheater.com.

Who Says Murder’s No Laughing Matter?

A wealthy, ailing billionaire summons his relatives to his mansion during a raging thunderstorm to announce changes to his will. Two things are bound to happen: The relatives learn they will be cut out of an inheritance they covet, and the wealthy uncle will end up dead. Sure enough, old Simon Starkweather is murdered, and the perpetrator could be anyone in the cast. Audiences will have a chance to play the guessing game at each performance of Murder’s in the Heir. The play runs in BPAC’s black box McPherson Theater, 3395 Airport Road, Pinehurst, Friday, Saturday and Sunday, Dec. 5 – 7, at 2 p.m. and 7 p.m. For tickets and info go to www.ticketmesandhills.com.

Fore the Park

The inaugural Drive “Fore” the Park golf tournament fundraiser in support of the Carolina Horse Park Foundation, Family Promise of Aberdeen, and Freedom Reins at Prancing Horse Center will be held at Southern Pines Golf Club, 290 Country Club Road, Southern Pines, on Wednesday, Dec. 17. For complete information go to www.carolinahorsepark.com/getinvolved.

Shaun Cassidy — The Road to Us will be Tuesday, Dec. 9 from 7 – 8:30 p.m. in BPAC’s Owens Auditorium, 3395 Airport Road, Pinehurst. For info and tickets go to www.ticketmesandhills.com.

5 Questions with Shaun Cassidy

1. You are a producer, an actor, a singer and an entrepreneur. On your Facebook page you simply describe yourself as a writer. Is that your true passion?

It all stems from writing. I am a storyteller and a producer. I like to make stuff, but to make stuff you need an architectural plan, and that is where the writer comes in. When I was starting out, acting and singing was all I knew in the arts because that was what I had been exposed to. Once I got in the door, I found that the writers’ room was more interesting than even being on the set.

2. How do you stay grounded and find joy through the ups and downs of show biz?

Quieter moments are healthier. I’m an introvert by nature. In order to process all the extroverted performing parts, I’ve always needed to go away and come out again. Writing gave me a better life and more time with my family, and I was fortunate that I was able to make that transition. 

3. Having grown up among entertainment legends, is there a life lesson from your parents or brothers that influences your career today?

It is less what they taught me and more by the example they gave. I have three very famous people in my immediate family. I grew up watching all of them and seeing how they managed their careers and the choices they made in their personal lives as a result of all that. All of their choices weren’t always good, but I learned from those as well. 

4. What drives you creatively at this stage of life? And how do you choose what’s next?

I get up every morning and I make something — I cannot not be involved in something creative. But it doesn’t have to be a song, or a concert, it could be remodeling a room in our house, or teaching a college class. One of the greatest things about having a long career is you are in a position to nurture younger people. 

5. You’ve described your “Road to Us” tour as a love letter to fans. When or what inspired the words and music for your new songs on the album?

I kind of crafted the story I wanted to tell and found that I didn’t always have a song to support that, so I created it. I’ve written new songs and that was a great experience, too. “Road to Us” feels like a full-circle experience. It is not just me stopping to play a song, it is to support something I am talking about in the show.”

Soundtracks of the Season

The Carolina Philharmonic Orchestra under the direction of David Michael Wolff plays cherished holiday favorites — including featured performances by Michael Campayno and Joyce Reehling — on Friday, Dec. 5, at 7:30 p.m. and Saturday, Dec. 6, at 3 p.m., in BPAC’s Owens Auditorium, 3395 Airport Road, Pinehurst. For tickets and information call (910) 687-0287 or go to www.carolinaphil.org.

The Sandhills Community College Music Department holds its annual holiday concert on Sunday, Dec. 7, at 3 p.m. Music students and faculty will be joined by the SCC Choir performing holiday faves, also in BPAC’s Owens Auditorium. For more information and tickets go to www.sandhillsbpac.com/events.

The Moore Philharmonic Orchestra celebrates the season on Saturday, Dec. 13, with its annual holiday concert at 7 p.m. in the Robert E. Lee Auditorium, 250 Voit Gilmore Lane, Southern Pines. For more information go to www.mporchestrta.com.

The Moore County Choral Society, along with Moore Brass, launches its 51st season on Sunday, Dec. 14, at 7 p.m., with “Love Came Down” at BPAC’s Owens Auditorium, 3395 Airport Road, Pinehurst. Get info at www.ticketmesandhills.com.

They’re back! A Christmas tradition like no other, the “Murphy Family Christmas” brings joy and music to the stage of the Sunrise Theater, 250 N.W. Broad St., Southern Pines, at 3 p.m. on Sunday, Dec. 14. For information go to www.sunrisetheater.com.

Good Shot Judy & The Satin Dollz return to the Sunrise Theater, for their holiday spectacular “A Crooner’s Christmas” at 7 p.m. on Tuesday, Dec. 16. Tickets and info at www.sunrisetheater.com.

Last but not least, Moore Philharmonic’s string quartet delivers an evening of elegance and classical favorites surrounded by hundreds of flickering candles in “Christmas in Candlelight” at the Sunrise Theater, on Friday, Dec. 19, at 7 p.m. Tickets and details at www.sunrisetheater.com.

Almanac December 2025

ALMANAC

Almanac December

By Ashley Walshe

December is a skein of yarn, a simmering stockpot, a cat curled by the fire. Cast on. Breathe in the warming spices. Listen to the wisdom of gently crackling oak.

Wood and wool hold memories of winters past: silver storms; frost-laced mornings graced by tender sunbeams; resplendently starry nights.

You study your hands, slightly dry, recalling all they have held this year; all they have released. They tucked seeds into dark earth, plucked wildflowers, cupped sun-ripened berries, healed wounds, watered plants, wiped tears, prepared meals, gathered kindling.

Knit one, purl one; repeat.

When the fire pops, the cat unfurls like a spring fern, stretches out its toes, then drifts again into dream world.

Knit one, purl one; repeat.

As the cat stalks summer crickets and field mice behind closed eyes, you lay down your craft, stoke the fire, head for the stovetop. Lifting the lid, you unlock memories of winters past, mashing the now-soft apples as you inhale the spicy-sweet amalgam.

Back at the fire, you cradle a mug of homemade cider, watching the steam dance as whiffs of cinnamon and allspice ignite your senses. You look at your hands again, marvel at how they’ve been shaped by nature and time; at their wisdom, softness and resilience; at what they might yet hold. 

The cat yawns. You set down the cider, pick up the yarn. Knit one, purl one; repeat.

Winter’s Deep Sleep

For the natural world, life is slowing down.

Honeybees are clustered in their hives. Box turtles are burrowed in shallow soil. And black bears — over 20,000 of them in our mountain and coastal regions — amble to their dens, where cubs will be birthed in the heart of winter, during mama’s deep, long sleep.

When life feels busy, lean into the wisdom of our animal kin. Slow down. Get cozy. Remember that rest is a gift you can give yourself.

Homemade with Love

The holidays are upon us. Flickering candles and flashing lights spell Hanukkah, Kwanzaa, Christmas and Yule. But what of the lesser-known holidays? The weird and downright wacky ones?

Take Pretend to Be a Time Traveler Day, for instance, celebrated on Dec. 8. National Cat Herders Day (Dec. 15). Or National Ugly Sweater Day (the third Friday of December).

There’s a day for roasting chestnuts (Dec. 14), regifting (Dec. 18) and swapping homemade cookies (Dec. 22). 

And here’s one that might prove fun and fruitful: Make a Gift Day, on Dec. 3. Get creative. Let go of perfectionist tendencies. Pure and simple is part of the charm.

Cup o’ Joy

CUP O' JOY

Cup o' Joy

Served hot, with a side of sweet

By Jenna Biter     Photographs by Tim Sayer

Welcome Old Man Winter’s cold, dark days and nights the delicious way by sipping hot drinks and nibbling tasty treats in the great indoors. We asked eight local coffee and bake shops to warm our souls with piping-hot drinks and seasonal sweets from their winter menus. They delivered like Santa on Christmas morning.

Agora Bakery + Café

15 Chinquapin Road, Pinehurst

Red and green. Ribbons and wrapping. Tinsel and tree lights. This holiday season, Agora is celebrating with another classically Christmas pairing: booze and eggnog. Co-owner Ginny Tran baked up a bourbon hot chocolate twist on the café’s quintessential, two-bite-size macaron. Front of house lead, Ali Yap, concocted a silky-smooth eggnog latte to wash the crunchy confection down.

Buggy Town Coffee

201 S. McNeill Street, Carthage

Just like that, owners Darryl and Meg Russell are celebrating a decade of Buggy Town Coffee. It’s another December, and the café’s festive favorites have reappeared on its winter menu. Enjoy a practically plate-size molasses ginger cookie finished with crystallized ginger bits. For optimal levels of cheer, dunk chunks into a steaming hot mug of velvety eggnog latte. Dip, sip, repeat.

Crossroads Coffee Co.

133 Main Street, Vass

Sing your way to Crossroads for a Christmas carol in a cup. Owners Kasi Caddell and Mollie Jolly (also celebrating 10 years in business) are striking the harp and joining the chorus with the return of their beloved Fala Latte, a holiday harmony of gingerbread and maple. Warning: Consumption could result in decking the halls and spontaneous caroling. Between singing and sips, enjoy the nostalgic taste of a Little Debbie Christmas Tree Cake reimagined as a cake pop.

Amor Ciego Coffee Co.

175 W. Pennsylvania Ave., Southern Pines

Carolina Holguin Leal likes to bring flavors from her native Colombia to her customers at Amor Ciego. This winter, she’s baking milhojas, Spanish for “a thousand leaves” and aptly named for the dessert’s layers and layers of puff pastry. Leal’s take on the Latin American favorite with French roots features a pastry cream filling, a smooth and glossy smear of caramel-like arequipe and a coconut flake garnish. She’s pairing the dessert with a naughty-and-nice returner, the spiced bourbon latte.

DeLucia’s Bake Shop

4245 Seven Lakes Plaza B, West End

A Yule log was a select piece of timber burned in the hearth on the winter solstice, the longest night of the year. With its scratch-made chocolate sponge cake, mascarpone whipped cream filling, chocolate ganache topping and sugared rosemary and cranberry garnishes, DeLucia’s dessert-ified Yule logs can keep your sweet tooth satisfied all season long. Slice off a sliver and enjoy it with a chestnut praline latte.

The Fox Brew Coffeehouse

2145 Foxfire Road, Suite 11, Foxfire Village

The Fox Brew is celebrating its first Christmas in business. Owner and operator Denna Schreiner is marking the occasion with a whole lot of gingerbread, minus the cumbersome house-making. Cut into a hot and fresh gingerbread waffle drizzled with a cream cheese glaze. Continue the festive fun with a Gingerbread Man latte, featuring notes of hazelnut, vanilla and of course, gingerbread.

Maisonette

290 S.W. Broad Street, Southern Pines

Maisonette is making your holiday season merry and minty. Sip on a Salty Snowflake Latte, a back-by-popular-demand oat milk drink inspired by those classic white chocolate-covered peppermint pretzels. To go with the drink, head chef Monica Bryan created a Whoopie Pie from cakey chocolate cookies and a white chocolate and peppermint buttercream filling. A little salty, a little sweet, a lot of yum.

Pine Scone Cafe

116 Brucewood Road, Southern Pines

905 Linden Road, Pinehurst

At Pine Scone, the Grinch steals more than just Christmas; he runs away with the month of December. Owner, operator and recipe creator Rae Anne Kinney and her coffee-slinging crew are back serving No. 1 seasonal best-seller, the Grinch scone, a triangle of crumbly baked goodness, featuring crème de menthe, white chocolate and candy canes. Double down on mint and pair it with a peppermint mocha (white or dark chocolate, take your pick) with crushed candy canes sprinkled on top.

Sandhills Photo Club

SANDHILLS PHOTO CLUB

The Color Red

The Sandhills Photography Club was started in 1983 to provide a means of improving members’ photographic skills and technical knowledge, for the exchange of information, and, by club activity, to develop membership potential and public interest in the art of photography. For meetings and information visit www.sandhillsphotoclub.org.

Tier 3 Winners

Tier 3, 1st Place: Needs Some TLC by Dale Jennings
Tier 3, 2nd Place: Carnival Lights by Donna Ford
Tier 3, 3rd Place: Sun Kissed by Dee Williams

Tier 2 Winners

Tier 2, 1st Place: Portuguese Galochas by Donna Sassano
Tier 2, 2nd Place: Sharon White Riding for Team Red, White and Blue by Pam Jensen
Tier 2, 3rd Place: My Name is “Art” by Michael Sassano

Tier 1 Winners

Tier 3, 1st Place: TNT Microwave by Susan Capstick
Tier 3, 2nd Place: Hot Plate by Steve Bonsall
Tier 3, 3rd Place: Red Rose of Sharon Explosion by Patricia Scheil
Tier 3, Honorable Mention 1 : Fountain Leaf by Deb Castle
Tier 3, Honorable Mention 2: Amaryllis by Larry Thomas

Simple Life

SIMPLE LIFE

If Wishes Were Wheelbarrows . . .

Then babies would ride

By Jim Dodson

Twenty years ago, as part of our move home to North Carolina from Maine, I gave my beloved Chevy truck to a local kid who thought Christmas had come early. “Old Blue,” as I called her, was getting on in years and prone to stalling out from time to time. But, oh, how I loved that lady truck. She gave our tribe many fine memories, including a 6,000-mile camping-and-fly-fishing trip across the golden West with my 7-year-old daughter, Maggie, and our dog, Amos, that became the premise for a bestselling book and even a modest little film. 

Last Christmas, friends may recall, still pining for Old Blue, I jokingly wished that Santa would bring me a shiny new Chevy pickup truck. To help the old fella out, I even began scouting local Chevy dealers, hoping to find a deal on a nice new or used pickup truck that had my name on it. Unfortunately, the trucks I liked had eye-popping price tags, bad news for a recessionary Santa.

On one level, I’m glad my truck wish failed to come true. On another, everywhere I went in the city over the following year, I seemed to see fancy pickup trucks with old, white dudes like me behind the wheel, an unnaturally cruel sight for a fellow quietly suffering from years of truck lust.

So, I asked myself: What the heck does an old dude like me who lives and gardens in a quiet suburban neighborhood really need with a shiny new pickup truck?

The answer is nothing. Or pretty much nothing. 

On the other hand, if Santa had indeed brought me the shiny, new pickup I’d wished for, this year I could have impressed my neighbors by hauling home the largest Christmas tree ever in the back of my truck, a Currier and Ives scene for the age of consumer excess.

Instead, as usual, we purchased a lovely little fir tree at the roadside lot where we’ve found the “perfect” holiday tree for many years and drove it home on the roof of my elderly Outback. It looked sensational with its tiny lights glowing from our den’s picture window on a deep December night.

Still, old wishes die hard.

During an afternoon trip to the grocery store the other day, just when I thought my truck lust finally a thing of the past, a white-haired fellow about my age parked beside me and climbed out of a beautiful, cobalt-blue Sierra Denali 1500. It was a real beauty, and for a crazy, covetous moment, I wished I had one just like it.

“How do you like your rig?” I cordially asked.

He beamed. “It’s absolutely fantastic. Gave it to myself when I retired last year. One of the new self-driving models with four-wheel drive and a crew cab that’s perfect for hauling our four grandkids around town.” He added it had all the latest high-technology toys plus real leather seats and a super sound system.

“Feel free to take a seat in it, if you’d like,” he graciously offered.

I thanked him but declined the offer and wished him happy grandkid-hauling, then went on my way, realizing that I evidently hadn’t quite gotten my yen for a shiny new pickup truck completely out of my system.

Fortunately, my next stop was Lowe’s Home Improvement, which brought me back to Earth. As I loaded 10 bags of mulch and a hundred pounds of organic garden soil plus several bags of dried manure into my trusty old Outback “garden car,” I realized some things are simply never meant to be.

Besides, suddenly I spotted something by the store’s front doors that I truly wanted and needed more than a fancy new pickup truck.

A row of shiny new wheelbarrows.

The act of making wishes is as old as the invention of the wheel.

In ancient European folklore, wishing wells were places where any spoken wish — often accompanied by a coin tossed into the water — was thought to be magically granted. The ritual itself was a means of connecting with the divine and requesting blessings or favors. Wishing wells, in fact, exist in the lore of almost every world culture and still have a place in modern society, often found in spiritual and historic gardens, and even used in contemporary fundraising campaigns. And don’t forget, as Jiminy Cricket pointed out, when you wish upon a star, your dreams may come true.

In the modern context, however, the word “wish” simply means “a desire or hope for something to happen,” which makes me hear my late papa’s voice on the subject.

He was something of an armchair philosopher. One of his favorite expressions was “Whatever is worth wishing for, son, is worth working for.”

Probably because I was such a wishful kid, I heard this pithy bit of armchair wisdom dozens of times while growing up. 

As an early reader of adventure books, for example, I wished and dreamed to someday be another Rudyard Kipling or Edgar Rice Burroughs, maybe even Jules Verne. Later, my literary wish grew into being the next T. H. White or Ernest Hemingway.   

On another front, because I was a kid who was happiest in nature, in a garden or on a golf course, I wished to someday be either a forest ranger or someone who built beautiful gardens for a living, maybe even a golf course designer.

None of these wishes came true.

Or did they? Fueled by such youthful desires, I grew up to become a newspaper reporter like my father and found that I was even more drawn to stories about real people, history, nature, poets and things that make dreamers wish for a better world. Along the way, I’ve also built five landscape gardens and even designed a popular golf course.

In short, I’ve lived long enough to know the old man was right — that if we wish for anything, including a better world, we all must work to make it happen. 

So, whether by starlight or ancient wishing well, this Christmas I’m wishing for a couple very special things: More goodwill and kindness to each other in our troubled human family, and a safe and happy delivery for my daughter’s baby girl, due to arrive on Christmas Eve.

As a new grandpa, I can’t wait to tool my first grandchild around in my shiny new wheelbarrow.

Crossroads

CROSSROADS

Sweet Serendipity

The gift of friendship

By Joyce Reehling

Finding true friends is seldom easy, but sometimes it feels like destiny. I walked onto a plane some 40 years ago on my way to a job in New Zealand and, as it turned out, a friend for life was about to drop into the seat next to me.

I confess, I generally approach seatmates with caution. I’ve had men confess to me that they were lying to their wives about a “business trip” when actually they were off to meet someone they’d fallen in “love” with a month before. I’ve sat next to a child who would only stop crying if I played Uno with him for the entire flight. And I’ve been beside women who have filled me in on the personal details surrounding the lives of allll their children and grandchildren. There are times when earbuds and an eyeshade are a godsend.

Years ago I was flying PanAm — when it still existed — in what was one of the last, great first class cabin experiences. My seatmate was a woman, and there were two men in front of us. Before we took off the man in the window seat in front of me asked his seatmate if he would switch with the lady next to me, as she was his wife and they would like to fly together. Of course, the fellow said. He would be happy to accommodate them. A short, four-way conversation about seat bookings ensued, bodies unbuckled and moved, followed by polite thank-yous all around.

In that moment I didn’t realize I’d hit the jackpot. Randy Boyd was now sitting next to me. The ice-breaking small talk and quick game of musical seats lead us to a deeper conversation that lasted the entire flight from New York to L.A. We laughed and enjoyed one another for hours.

What began as a lovely day of chatting and eating superior airline food — hard to believe now — ended with promises of visits. He wanted to meet me in the PanAm lounge on my layover back to NYC in a few weeks, back in the pre-9/11 days when such a thing was possible. We made plans for meeting the people we each loved. I had recently started dating the man who was to become my darling husband and, as Randy frequently came to NYC, I knew they would enjoy one another no end. And it all came true over nearly four decades of life’s fickle ups and downs.

COVID kept us apart, as it did so many, but we texted and talked online. Randy and I hadn’t seen one other in person since the summer of 2017 when I was visiting the United Kingdom with a friend and we rented a cottage from his sister Cindy and her husband, Nick, who live in Braybrooke with property in the Cotswolds. In 2024 my darling husband, Tony, was doing well with his cancer treatment until a single-cell form of cancer suddenly appeared and reversed our course. We could not know then that Tony would pass on July 4th of that year — blessedly peaceful and at home with me, as he wished. The word devastated doesn’t come close. My dear friends here were my salvation and family, both mine and Tony’s, held me up.

We had been invited to Randy and Mark’s wedding, though we knew Tony wasn’t well enough to make the trip, and it pained us not to be with them. When Tony died two weeks before the wedding, Randy could not bear to be away from me, and although he had so much still to do, he came for a week to uplift me and share in our mutual loss.

That love and empathy and caring was borne out of a simple seat assignment. On his visit, Randy fell in love with Pinehurst, Southern Pines and our whole area. He and Mark married and came for a visit in December, which is a great time to sell how wonderful it can be here. I decorated my house for Christmas — which I did not think I had the bandwidth to do — so that they might, crazy as it sounded, consider leaving Palm Springs for Pinehurst. It was worth a charm offensive.

And it worked. One of my dearest friends now lives a little over a mile away when he used to live 3,000 miles across the country, and Mark has added more joy to my life. I think Tony might have had a celestial hand in it.

If there is a lesson to be learned, it is this: Be open to the happy accidents of life. Be open to the joy that people can bring. You can never tell what little event might give you the chance to have a huge chunk of love deposited in your spiritual account. When you see an open door to a good soul walk through it. Your best friend may be right there in front of you. 

Art of the State

ART OF THE STATE

Pete Sack’s Second Act

Taking a turn as community leader

By Liza Roberts

A successful painter for nearly 30 years, Pete Sack has work featured in several corporate collections, including SAS Institute and Duke University Hospital. His resume includes dozens of prominent solo and group exhibitions and he’s currently got a waiting list for commissions.

Known for paintings that feature finely nuanced portraiture through an abstracted lens, Sack often obstructs faces with shapes and colors, combining pencil drawings with watercolor and, finally, oil paint. Sometimes two or three portraits of the same person are layered on top of each other, just enough expertly wrought detail to recognize who it is.

His completely abstract paintings are no less contemplative. Thought Patterns is a series “created with the premise that we begin every day as a new person,” he says. Depicted as layers of spheres and ovals of various hue, some are cool and moody, others buoyant, a few bright and jangled. The resulting paintings reflect the moods and thoughts of the days he made them. “Each day we are reacting to fresh thoughts, actions and environments,” he says. With a limited palette and the self-imposed requirement that he complete each piece within a single day, the works are “fully representative of a particular moment in time and take into account the deeply layered experience each individual has with the present moment.”

Sack’s path began at the Visual Art Exchange — a nonprofit hub for nurturing, connecting and showcasing artists — when he landed in Raleigh in 1988 after earning his Bachelor of Fine Arts degree at East Carolina University. “When I moved here, the VAE was where you learned how to be an artist in this area,” Sack says. It’s also where he and many others had their art exhibited publicly for the first time. “It was where you got your pieces on the wall.” 

An emerging artist residency at Artspace and a full-time studio there followed, which further engaged him with the downtown art community. When the creative space Anchorlight opened on S. Bloodworth Street, he moved his practice there. Then he spent nearly five years as an artist in residence at SAS Institute in Cary, where he made as many as 150 works of art for the growing software company’s walls. These days, Sack has a studio on Hargett Street and a dedicated roster of collectors.

None of it happened by sitting back and waiting for things to come to him. For years, Sack worked to create opportunities for himself, finding creative ways to get his work seen outside the gallery system, including working with real estate developers and interior designers making art that he could be proud of while still suiting their purposes.

The spirit of those efforts expanded to the wider community in 2023 when he and three other established Raleigh artists, Jean Gray Mohs, Lamar Whidbee and Daniel Kelly, began convening groups of fellow artists to discuss the declining number of exhibition opportunities and spaces to gather and experiment downtown. The result was the creation of The Grid Project, an art collective focused on mounting pop-up exhibitions. With the long-term loan by ceramic artist Mike Cindric of his former studio (now called Birdland), The Grid Project has mounted 10 shows in the last two years, exhibiting work by 25 artists. Those exhibits spawned the creation of what Sack and Mohs call the Boylan Arts District.

The calling on everything Sack’s learned over the last 27 years about what it means to be an artist in his community.

In an unexpected turn of events, Sack was tapped last spring to co-direct the Visual Art Exchange with Mohs. The two aim to revive the 45-year-old institution, bringing it back to its roots as a resource for artists, a place for them to learn the practical business of being an artist, connect with other artists, and show their work.

A rebirth is in order, because among other challenges, the pandemic hit the VAE hard. By one estimate cited by Sack, the nonprofit gave out as much as $300,000 in funds directly to support artists during that time. The financial hit proved significant, and the organization moved out of its brick-and-mortar home in late April as a cost-saving measure. Sack and Mohs were recruited by the board and took the reins in June.

“As we move into this new chapter, our immediate focus will be on strengthening the internal structure of the organization,” the co-directors said in an October email to stakeholders. At the time, they were full-time volunteers; the VAE had just $7,000 in the bank. They have since held a series of listening sessions to gather input about the organization’s future direction.

“We need to temper expectations,” Sack says, “and let people know that this is the reality. But we aren’t going anywhere. We’re going to see this through.”

In the meantime, they’re doing what they can, where they are, with what they’ve got. In October, they filled the empty windows of the former CVS at the corner of Hargett and Fayetteville streets with art by Renzo Ortega and Lee Nisbet, working with Empire Properties to turn what was a dark corner into an art beacon. VAE is providing small stipends for the artists and calling the effort “StreetFrame.” Sack says they hope to replicate it in other empty downtown storefronts.

In October, under the VAE banner, the duo opened Echoes of Modernism, an exhibition examining how modernist architecture shapes our political, social and economic lives. Curated by artist Sam van Strein, it included work by Amba Sayal-Bennett, Daniel Rich, Frances Lightbound and van Strein.

Meanwhile, Sack’s art has its own demands. Last year, he had back-to-back shows for six months at a stretch and worried about “saturating” the market.

The demands of his work with VAE have given him time to “take a step back, to recalibrate” his art, and to think about where to take it next. “My sketchbook is filling up, I am building up the reserves, and I’m excited to see where the work goes,” he says. “Toggling between the figurative and the abstract is still something that I’m pushing. At the end of the day, I’m always going to be an artist. I’m building up to something bigger.”

And despite the obvious challenges, that same spirit is fueling his work with VAE. Sack says he’s determined to make it indispensable to the next generation of Raleigh artists.

“Years ago, I would never have thought I’d be in this position, just because it’s not something I ever wanted to do,” he says. “But the writing is on the wall that nobody’s coming to save us. We have to save ourselves.”

Golftown Journal

GOLFTOWN JOURNAL

Warming the Insides

Bowled over by red or green

By Lee Pace

It’s time for the ChapStick, wool stocking caps, corduroy trousers and a pocket full of handwarmers. Behold the dormant Bermuda, embrace the brisk winds and the low Southern sun. John Updike had the right idea: “Golf feels, on the frost-stiffened fairways, reduced to its austere and innocent essence.”

And the proper nourishment after a round of winter golf? A bowl o’ red, of course.

Oh, it’s a thing.

There’s a comfort station on the sixth hole of Bluejack National in Montgomery, Texas, that serves chili made of four cuts of beef. There’s a club in Decatur, Alabama, that for 20 years each December stages a combination “Superintendent’s Revenge” golf tournament coupled with a chili cookoff, with more than a dozen recipes entered. And Scottie Scheffler served Texas-style chili at the 2025 Champions Dinner at the Masters, replete with cheddar cheese, jalapeños and corn chips.

Two new dining establishments in the Sandhills each have their entry into the winter chili sweepstakes.

PL8TE/Southern Table opened in May 2025 at the Pinehurst No. 8 clubhouse, following the 2022 renovation of the golf course and coinciding with the opening of five luxury cottages on the premises. The new restaurant offers a fresh take on upscale Southern cuisine — staples with a modern twist, such as shrimp and grits with roasted succotash and BBQ-glazed pork chops with Cheerwine sauce. 

Station 21 is the new Southwest-themed food and beverage facility at Pinehurst Sandmines, the restaurant so-named because 21 is the sum of 10 & 11 (the Tom Doak-designed No. 10 opened in May 2024, and the Coore & Crenshaw No. 11 will follow in the fall of 2027), and “station” hearkens to the Sandmines’ history of being a mining site for sand that was transported out via railroad cars. The menu includes appetizers like Texas Hill Country quail knots, hand-held offerings such as bison sliders, and full-plate specialties like authentic Mexican tamales with shrimp or pork.

And both PL8TE and Station 21 have chili offerings of decidedly contrasting colors, textures and tastes.

PL8TE’s version of “green chili” is built around pork and a host of green-hued ingredients — green tomatoes, tomatillos, cilantro, lime and green chilies.

Station 21 goes for “chili con carne,” a thick red elixir of brisket and short rib with beans, tomatoes, chipotle peppers and Guinness beer.

Michael Morris, chef de cuisine at both facilities, says the two versions are made in batches of six gallons at a time.

“Our chili recipes are built on layers,” he says. “The chili con carne uses equal parts brisket and short rib plus dark beer and chipotle for a smoky, beef-forward depth. The green chili is a dual-pork (loin and butt), tomatillo-based verde with plenty of roasted poblanos, fresh cilantro and a bright hit of lemon to lift it. Both are made in large batches and finished slowly to a simmer phase so the flavors meld — they’re approachable but rooted in classic technique.”

One interesting question on the version served at Station 21 is that it includes beans — some argue that a true Texas chili is comprised of meat and spices and nothing else.

“On the age-old question, we keep one foot in each camp,” Morris says. “Our chili con carne leans traditional Texas-style — heavy on the smoked meats, rich ancho and chipotle depth, Guinness for body, so the beans are there mostly to balance texture, not dominate it. Our green chili goes the opposite direction: bright, tangy, built on tomatillos, poblanos and slow-cooked pork. It’s meant to taste like the Southwest in a bowl. We build both around layers of flavor instead of heat for heat’s sake — beer reduction, citrus and base stocks to give them backbone without overpowering the ingredients.”

Both PL8TE and Station 21 are the result of Pinehurst owner Bob Dedman Jr. believing several years ago that the dining facilities across the resort had evolved into a sameness. Creating a barbecue and craft beer emporium in the village of Pinehurst (Pinehurst Brewery) and purchasing an existing upscale Italian restaurant (Villaggio at the Magnolia Inn) were major steps toward solving that issue. Then, in 2022, Dedman hired a restaurant industry veteran in Gonzague Muchery to further develop the initiative.

Muchery is a native of France, grew up in his family’s restaurant business and has spent 45 years in the culinary arena across the United States — from Ritz Carltons to a five-star venue on Amelia Island to high-end cruise ships. The first project under Muchery’s purview was the Carolina Vista Lounge, the restaurant and bar in the Carolina Hotel that replaced the Ryder Cup Lounge in the fall of 2023. The space was reimagined from a casual dining venue to an upscale bar offering dishes drawn from North America (buttermilk fried chicken sliders and double-patty grilled burgers) to South America (chili salt pork rinds and empanadas with andouille sausage). 

Then came PL8TE and Station 21, the latter just opening in September.

“The concept at Station 21 is to curate an experience completely different from anything at Pinehurst,” says Muchery, the director of resort food and beverage for Pinehurst Inc. “The Southwest theme pays homage to the Texas heritage of the Dedman family (Pinehurst’s owner since 1984) and to the history of this property. This land has been used for hunting, so we have quail on the menu. One part of the No. 10 course was once a peach orchard, so we have peach salsa and a peach and chipotle rub for chicken, and a peach ice cream sandwich.” 

Muchery’s French heritage comes through as he speaks of the marriage of recreation, food, drink, friendship, nature and the five senses at Pinehurst Sandmines and Station 21.

“Having an emotional connection with each facility is very important,” he says. “You come to this wonderful golf course, you walk it and feel the ground beneath you, then you come together after it’s over and talk about what a great experience you had. You have something to eat. You have a drink. In cooler weather you sit around the fire pit. You have a cigar and reflect on the day, you enjoy the moment. You think, ‘Oh wow, what a good time.’ We’re establishing the formula and culture for the next 30 to 40 years.” 

As for the next three months, it will be cold and windy. The hands will go numb, the nostrils will go runny.

But take heart in a bowl of hearty sustenance. Color me happy — red or green, either is perfectly fine.