February 2013

southport magazine / february 2013 / www.southportmag.com 1

www.southportmag.com vol. oneissue fiveFeb. 2013the

issue“I do”

2 southport magazine / february 2013 / www.southportmag.com

INEVERYISSUE:

3 letter from the editorBethany Turner offers her picks from this issue.

15 showcaseRupert Wates will end the month of February at Playhouse 211.

17-19 savorDiscover the best eateries sure to please your sophisticated palate.

20 cheersAmanda Carbonell offers great wines for a large number of people.

21 marketplaceEverything for sale from refrigerators to real estate.

22-23 homestyleThe Seebers, who found love a second time around, open up their home to Southport Magazine.

24 wealthRick Parrotte and Grant Steadman help the newly married sort through legalities.

25 spottingsCheck out photos of your neighbors living life to the fullest on our coast.

26 crossword & coloringTry your hand at this month’s brain teaser, plus something for the kids.

27 occasionsFebruary is full of fun. Come see!

vol. one / issue five

Cover and inside photos by Big Star Studios. Bride and groom: Kim and David Waack.

4 southern cape fear coastbridal showcase

The Southport-Oak Island Chamber of Commerce teams up with the City of Southport and 3 Cheers Party Rentals to put on the 9th annual Bridal Showcase.

6-9 cover storyCouples say ‘I do’ in some unique ways with help from knowledgeable locals.

11 tips for planning a weddingRegional pros, including recent brides themselves, speak up about how to handle the big day.

12 valentine’s day date guideSick of the ol’ dinner-and-a-movie routine? Check out our list of fun and spontaneous dates to celebrate your love—and there’s something for every price range!

13 valentine’s day gift guideJust a few suggestions that trump the exhausted box of chocolates.

16 savorA list of catering companies in our area to help brides and grooms narrow down the choices.

NITH SSSUE

Meet three North Carolina couples who married last fall

p. 6-9

Connect with us.

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Scan the QR code on your smart phone and check out what’s going on at Southport Magazine throughout the month.

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wonderful weddings


Southport Magazine is created monthly by the publishers of encore magazine. We are always accepting

submissions! Please e-mail potential editorial to:

[email protected]

Please note: Opinions of contributing writers are not necessarily the opinions of staff.

1496 Grace Rd.Boiling Spring Lakes, NC 28461

Phone: (910) 791-0688Fax: (910) 791-9534

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Bethany [email protected]

Bethany is a nearly lifelong resident of southeastern North Carolina, and she’s

already picking out her future home-site in Southport. She, like any good coastal girl, enjoys spending time on

the boat in the Intracoastal Waterway.

Kris [email protected]

Kris lives in Boiling Spring Lakes with her husband and daughter. She loves cooking, gardening, fishing and football. Southport has so much to of-fer—music, art, dining, and more—and Kris is thrilled to be able to compile it

in one place: Southport Magazine.

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Back in SEPTEMBER, wE SaT down To cREaTE our upcoming editorial calendar. Kris Beasley, Southport Mag-azine’s advertising representative, and I sat down with lists of

events from all over our area to explore the multitude of possibilities. When we stum-bled upon the bridal expo from the South-port-Oak Island Chamber of Commerce, we knew: February will be our wedding issue. What better time to celebrate such commit-ments than in the honorary month of love? So, along with all of our wedding coverage, we offer readers new spins on an old holi-day: Valentine’s Day. On pages 12 and 13 you’ll find date and gift suggestions to really wow your honey.

As well, we encountered three beautiful couples, inside and out, whose weddings were stunningly unique to their own per-sonalities (pages 6 through 9). From keep-ing their own honey bees—and giving fresh honey as favors—to taking a boat from the chapel to the reception where all details were handmade, the adoration is evident in each of our brides and grooms.

On page 11, check out tips fom regional planners and stylists–and brides—for tak-ing on the big day, while pages 16 and 20 cover local food and beverages for the re-ception. On pages 22 and 23, we find out what love was like for two folks who were given a second chance at happiness, and page 24 offers legal and financial advice to the newly married.

As one-half of an inspiring, cheerful, dy-namic couple, Kris offers her own nugget of knowledge for the recently engaged: “My advice is to have a small wedding at first,” she says. “Save money and set goals. Throw yourself a big wedding once you make it to a double digit.”

With all the tips in this issue, we hope you can make a dream wed-ding come true without breaking the bank. It just takes a tiny bit of elbow grease and some DIY know-how.

editorletter from the

To love, laughter and happily ever after,

Kris Beasley, Southport Magazine’s advertising representative, on her wedding day with her husband, Alan Beasley. The two were married at Beau Rivage Plantation in Wilmington. Courtesy photo


currents

EvEn wiTh ThE onSET of Pinterest, the online community where one can “pin” their favorite

ideas from blogs and websites to person-alized interest boards—or perhaps even

because of Pinterest and an overload of inspiration—wedding planning can be daunting. Themes intermingle and mis-match constantly as brides have trouble deciding between looks of rustic country or tropical paradise. How about a large wedding that’s elegantly formal or a small family ceremony in one’s own back yard? Not to mention, once a theme is locked in place, there’s so much more to consider: the dress, the food, the favors... The list goes on and on.

Luckily, there’s the Southern Cape Fear Coast Bridal Showcase held each Febru-ary. The annual event is presented in co-operation between the Southport-Oak Is-land Chamber of Commerce and the City of Southport’s Department of Tourism, and sponsored by 3 Cheers Party Rentals. This year the showcase will take place on Sunday, February 17th from 1 p.m. to 4 p.m. in the Southport Community Build-ing. Here, regional representatives from florists, caterers, venues, planners, pho-tographers, bakeries, jewelers and more will be available to answer any bride’s questions. Hopefully, she’ll find the per-

fect fit in every category for her big day.“The Southport-Oak Island Chamber of

Commerce is always looking for different ways to support its membership,” execu-tive vice president Karen Sphar explains. “Weddings are big business, and with des-tination weddings being so popular, the chamber’s tourism committee felt a bridal expo was a great way to showcase our members to this niche market. In Octo-ber 2004, the chamber, with the support of the City of Southport’s Department of Tourism—-who at that time had one of the biggest destination wedding venues, Southport Community Building—em-barked on our first Southern Cape Fear Coast Bridal Showcase. The event eventu-ally moved to an annual event in February, just after Valentine’s Day, in the hopes of assisting those who were newly engaged.”

For 3 Cheers Party Rentals, whose cli-ent base comprises 65 percent brides, it was a natural fit. “Every year we are ex-cited about this show,” David Wallace, owner of the company, shares. “Most of our contact with the brides is over the phone or through e-mail. This gives us a chance to meet them face-to-face before the event occurs. Also, there are opportu-nities to meet new brides as well as other area vendors. We are often asked for re-

one-stop shop:The Southern Cape Fear Coast Bridal Showcase is a must-attend event for those planning a wedding

ferrals, [and this] way we can make good recommendations.”

Brides and loved ones involved in the wedding-planning process garner the most benefit. For those planning a desti-nation wedding in nearby coastal commu-nities, a quick February trip to Southport for the showcase allows them to select the crème de la crème of the industry. En-gaged locals who aren’t sure where to start will gather a plethora of valuable informa-tion. Even those soon-to-be-married who think they’ve got their plans nailed down can stop by the expo to collect other cre-ative ideas.

“The atmosphere at the Southern Cape Fear Coast Bridal Showcase is fun but pro-fessional as the vendors are ready to assist the brides and grooms with every aspect of planning for their big day,” Sphar details. “Brides and grooms get the opportunity to save time with a one-stop shop.”

Entry to the expo is $5 per person, though brides are admitted free of charge. Over $1,000 in door prizes will be given away during the showcase, and each engaged couple attending the event will receive the chamber’s Official Wed-ding Planner for free. “Inside the plan-ner they will find helpful time lines, tips for planning a beach wedding, questions for your caterer, interesting wedding traditions, the etiquette of financial re-sponsibilities, and a list of supportive lo-cal businesses.”

As for the vendors attending the South-ern Cape Fear Coast Bridal Showcase, the excitement is just as high, from first meeting to each couple’s big day. “The at-mosphere [of the expo] is always a posi-tive one,” Wallace says. “At 3 Cheers we work with 300 to 350 brides per year. We see a lot of different twists to the wed-dings. I think it is really fun to meet the wedding party and see what is their plan. Once we figure out their plan, we can make it come true. At one wedding, I had a lady tell me that we created magic in one hour; that was awesome.”

Guests of the 2011 Southern Cape Fear Coast Bridal Showcase visit the booth of Don Baker, owner of Brunswick Town Florist. Photo courtesy of the Chamber of Commerce.

Story by Bethany Turner

What: Southern Cape Fear Coast Bridal ShowcaseWhen: Sunday, February 171 p.m. to 4 p.m. Where: Southport Community Center223 E. Bay St., SouthportSt. James, NCCost: $5/person; brides are freeInfo: www.southport-oakisland.com(910) 457-6964

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wonderful weddings:Meet three North Carolina couples who were married last fall


ThE MidSuMMER nighT’S dREaM

The saying goes that when one is in a bad relationship, they’re the last to know. Close friends and family, after all, keep a watchful eye out and offer their early warnings—but a heart may not see the signs until it’s ready. In the same vein, friends who know what’s best often speak up for their loved ones to start a relation-ship with someone who may be a perfect fit. Again, it’s the heart which decides the best time in the end.

“My best friend, Lori, introduced us,” Kim Waack says of her now husband, Da-vid. “It took almost three years for us to finally set a date to meet. I was reluctant, convinced my passion for nature, culture and family would leave little time for love.”

David, an oral maxillofacial surgeon who grew up in Michigan, was persistent, Kim says. “One night late September, he e-mailed me with the weather forecast,” she recalls. “He said we are destined to meet when the constellations lined up so that I could see the hunter Orion and his dog, Canis Majoris. I laughed and in that moment knew—he was the one.”

Kim grew up in Cary, NC, and is now a physician assistant in family medicine. “She is easy going, always smiling, and cheerful,” David describes. “She always encourages me. She loves Noah, my dog. She loves me!”

Like Kim, nature is an integral part of David’s life. He was raised as his father grew fresh vegetables and herbs in their back yard. “He wanted to keep the same lifestyle—growing most of his food supply but avoiding the use of pesticides or hav-ing to plant seeds genetically manipulat-ed to survive NC seasons,” she says. “He started with a few seeds, expanding little by little using the seeds from the previous years’ offspring.”

The back-yard “farmer” introduced Kim to some of the freshest sweets she could probably ever find. “He started raising honey bees to help with the pollination,” she explains. “The honey was an unex-pected but pleasant surprise. Our love grew for bees after watching their meticu-

lous nature, transferring pollen, protect-ing the queen and building an empire of honey cones to live within.”

Kim’s adoration for David cultivated over time, too. “I love his passion to care for others,” she tells. “He spends his days caring for people in pain and his evenings nurturing his garden, chickens, rabbits, and honey bees. He has such a big heart.”

David proposed to Kim on November 12th, 2011. They set the wedding date for September 6th of the following year. The Cary-based couple enlisted the insight of a Southport friend, wedding and event stylist Amber Lanier, for their North Car-olina nuptials.

“We wanted to celebrate the beginning of our lives together with our beloved friends and family,” the bride details. “We wanted to have a ‘green’ wedding, keep-ing in touch with nature yet meeting the needs of our guests. Our good friend Am-ber was kind enough to offer her help.”

Amber has been in the industry for 8 years. “I help clients with the styling of their event,” she explains. “I help bring their ideas or the theme they want to achieve to life. I’ve always enjoyed deco-rating and having parties, so after several years of friends and family utilizing me for their events, telling me that I should start a business, I decided to take the plunge.”

For newly engaged couples, it can be difficult to pinpoint their true vision. “In regards to weddings, I often help brides establish exactly what they want the look and feel of their day to portray,” Amber says. There are so many wedding publi-cations out there for brides to reference that they can feel very overwhelmed with all the styles. They see so many different things the like—however, you want a co-hesive look for that special day, and that’s where I come in.”

Kim and Amber have been friends since they were 14, so the pairing was a natural fit. “Work-ing with Kim was great,” Amber says.

“She has great style and a won-derful personality. The love that Kim and David have for one another was so apparent, espe-cially during the wedding-planning

stage in the way they communicated their wants and needs to each other.”

The bride’s desire was a wedding that was simultaneously simple and elegant.

“She wanted earthy, flowery, with some sparkle,” the styl-ist describes. “Af-ter talking with her we decided to go for a ‘Midsummer Night’s Dream’ feel. I have to say, it was the most beauti-ful wedding I have ever done. Most importantly, it was exactly what Kim and David wanted: beautiful!”

Amber helped Kim and David pull items from their home and garden to use for the wedding, which took place at Cary’s St. Francis United Methodist Church, lending to

its “green” convention. The reception was held at MacGregor Downs Country Club. “We bought things that could be reused or recycled,” Kim says. “We gave honey for favors, used mason jars—[which] we use to can food from the garden—for floral vases and burlap for table decor. We were blessed to have [Amber]. She is stunning-ly creative, very resourceful, and has the same appreciation for the environment that we have.”

The stylist’s favorite element of the wed-

Kim and David Waack were married on September 6th, 2012. Photo by Big Star Studios.

ABOVE: For Kim and David’s wedding, a ‘wishing tree’ replaced the traditional guest book. Photo by Big Star Studios. BELOW: The Waack wedding was styled to exude the whimsical beauty of nature yet remain elegant. Photos by Big Star Studios.


ding was the “wishing tree.” They used bare branches to hang card-stock tags on which guests could write wishes for the bride and groom. Moss climbed up the bottom of the wishing tree and hung wisp-ily from its arms.

“I love the twist on a traditional wed-ding guest book,” Amber declares. “It made it fun not only for Kim and David to read afterward but for the guests to share their love and advice for the happy couple. Also, the overall look and feel of the wedding was amazing. Every guest seemed to truly enjoy Kim and David’s wedding experience.”

And when the couple exchanged vows, it could only feel one way for Kim: “As if the constellations were in alignment—madly in love.”

ThE coMMuniTY EffoRT

Shaun and Maryah Smith met in South-port’s iconic yacht basin. Shaun worked in the kitchen of Provision Company, and Maryah—who now manages Flava’s Ice Cream across the street—waited tables. They labored during the long summers to-gether, and still do right across the street. With so much emotionally in common, it was only a matter of time until they formed a strong bond.

“I’m 30 and Shaun is 31, and combined we have three children,” Maryah says. “Matea, 6, is my daughter from a previous long-term relationship, and Keyshaun, 12, and Syncere, 6, are Shaun’s sons from a previous long-term relationship. We both had our children young and had to learn a lot of life lessons the hard way. It’s one of the reasons why I believe we connected the way we did when we first met.”

The Smiths trust they were brought together as a blessing from God—an op-portunity extended to them to feel forgive-ness, happiness, and to show their chil-dren what love can truly be. “We believe we were lucky enough to be given a second chance with finding each other, so it’s su-per important for us to cherish each other and be an example of love to our beautiful kids. Our marriage and family is a testa-

ment to how God can heal anyone, and we are so grateful to have found each other.”

Maryah spent her years through high school in a rural community in New Hampshire, and she is of Irish and Italian descent—third generation, at that. “Shaun was raised by his single, hard-working mother in Athens, Georgia,” she describes. “He is African American and Cherokee In-dian—so you can imagine that, on paper, none of this would make sense to the aver-age person, but somehow it works—and it works well. In so many ways we are differ-ent, but our values are the same.”

Maryah says she and Shaun are still always learning from each other, and his sweet, Southern charm balances out her “Yankee tendencies.” “My favorite thing about Shaun is his heart and his passion for life,” she tells. “He has this way of mak-ing everything an adventure. He reminds me to let the kids be kids and that life doesn’t always have to be so serious.”

Shaun and Maryah, having developed a solid foundation around faith and love, set their wedding date for November 3rd, 2012. In a way that is a first-class exam-ple of Southport’s tight-knit community, everyone close to the soon-to-be Smiths dove into making this their dream wed-ding, and then some.

“My initial vision for the wedding was: budget,” Maryah muses. “We knew that being in our thirties and having three kids,

we were going to have a great day but one we could afford. I had no clue going into the planning of this wedding how incred-ible it would become!”

Being employed by Paul and Maria Sw-enson, the owners of Provision Company, Frying Pan, Old American Fish Company (OAF) and Flava’s, it was simply natural to host the wedding in that area. The pro-

prietors played a large part of the event.“Paul and Maria have such amazing

hearts and they have known Shaun for 10 years and treat him like a son,” the bride explains. “We wanted to have the wedding at the yacht basin because that’s where it all began for us. I am in love with the view at OAF and secretly imagined our reception there well before Shaun even popped the question, even though he never knew. Most of our wedding par-ty was coming from New England and Georgia, so we really wanted to give them a ‘Southport’ wedding.”

The couple hired Jody Britton of Wed-

dings by the Sea in Oak Island to help tackle the day-of preparations. Britton and her family moved to the area after vacationing here in 2005. “Each weekend it became harder for us to go back home, which was Fuquay-Varina at the time,” she shares.

While studying in Wilmington, she be-gan considering what to do post-gradua-tion. “I have always enjoyed planning and organizing events—I have been in seven weddings, plus my own—so I started thinking about what could be done in this area,” Jody says. “With the natural beauty of the beaches and the historical charm of Southport, the idea of starting a wedding-planning business seemed to be the per-fect choice.”

Jody first met the couple about a month before the wedding, when the two shared the plans they’d already made for the big day. It was Jody’s job to make sure everything ran smoothly on November 3rd. “I was so impressed with their desire to make sure this day was not only memo-rable for them, but they wanted to ensure their friends and family enjoyed the fes-tivities, too,” she admits. “There were so many great elements in this wedding, but I have to say that I loved the rustic feel of the reception. Of course, the venue itself is

beautiful and unique.”Maryah utilized online resources to

learn how to style her reception in a way which suited the venue—simple and rus-tic—yet offered lots of bang for her buck. Her biggest draw to OAF was the raw, open space. She had lots of room to work her DIY magic. “My brother screenprinted (one of his many talents) these beautiful old maps onto plain navy napkins with our monogram on them,” she describes. “We had tiki torches surrounding the whole bar once night fell after the amaz-ing sunset. We were lucky enough to have one of Maria’s friends, Meezy, make some

amazing flower ar-rangements for the table that set them beautifully. By choos-ing mason jars and burlap with white and lace accents, it let the venue speak for itself while still keeping costs low. I used spar-klers in the sand in one of the three ma-son jars on the tables to add texture to the centerpieces. [Thanks to] a lot of Pinterest and wedding web-sites, there are so

many great ideas that are cost-friendly right at the tip of our fingers now.”

The meal was catered by the owners, of-fering a whole slow-roasted pig on display, hors d’oeuvres in the form of barbecue shrimp-stuffed hush puppies, bourbon apple cider, and more. “The food choices were perfect,” the Smiths’ photogra-pher, Casey Lauren Townsend, exclaims. “Squash soup served in tasting glasses floated on trays around the reception, and the cake [made by a friend of the Smiths, Annette McKee] was so beautifully crafted that it looked inedible.”

Using a Nikon D80 with a 50mm f/1.8 lens, Casey Lauren captured what would have otherwise been fleeting moments of the wedding. “People hang their photos in their home, on their walls to look at every day,” she says. “They are a keepsake that brings joy every day. Both Maryah and Shaun are so loving and open—they want-ed creativity in their photos and were also laid-back. Getting great photos is almost effortless when people are having a great time in a beautiful setting!”

Though Maryah and Shaun attend Generations Church, the bride says the South Harbor Village Chapel was ideal for their Southern wedding. “The out-of-town guests loved it, because I come from

Maryah and Shaun Smith were married on November 3rd, 2012 at Southport’s South Harbor Village Chapel. Photo by Casey Lauren Townsend.

The marriage combined their three children: Matea, 6; Keyshaun, 12; and Syncere, 6. Photo by Casey Lauren Townsend.


a Catholic background and we usually do the whole big church thing,” she details. “A cute little chapel was a perfect change of scenery.”

The couple’s ceremony included many personal touches. They jumped a broom at the end which hosted a trinket or ring from all the women in their families, and the broom now hangs over their door. A sand ceremony with the children visually demonstrated the unity of this new family as each poured colored sand into one glass together. “We wanted our children to be a part of the ceremony because we were marrying them, too,” Maryah says.

“We released a lantern in memory of

Shaun’s mother,” Maryah continues. “We lost her to cancer in August 2011, the day after Shaun’s 30th birthday. So [the lan-tern] was really special. Paul and Maria walked as Shaun’s parents, and Maria danced with Shaun to ‘Hero’ by Mariah Carey, which was a special song between him and his mom. It was very emotional but beautiful.”

Despite the love felt during the cer-emony, it was actually during the re-hearsal when everyone involved real-ized the full scope of emotions filling the room. “Throughout the wedding plan-ning, I worked through a lot of emotions and excitement, nerves—the whole nine,” the bride concedes. “My sweet husband on the other hand didn’t see it coming, I guess. We were at the chapel all lined up, the bridesmaids made it down the aisle, but once Shaun saw our kids, he fell apart. He’s crying, I’m crying, the bridesmaids, groomsmen, my parents, and Paul and Maria—all crying. Even Tim Stansbury, who was marrying us, was crying. I think it was because, for the people that loved

us, it was such a long time coming for Shaun and I finding each other.”

The wedding received icing on the cake when the best man, Paul Tilling, offered to tote the newlyweds by his boat from the South Harbor marina post-ceremony to the reception.“There we were, newly married, glasses of champagne in hand, slowly cruising the Intracoastal,” Maryah recalls. “We passed a few boaters and got some waves, but it was all so surreal. The beautiful sun and calm water, and he and I just looking at each other in disbelief of how lucky we are ... A lot of [the guests] didn’t know about the boat, so when we pulled up everyone was going crazy. Can

you imagine, looking up and seeing all the people you love at one time, and everyone is cheering you on.”

Though Maryah says the wedding went by in the blink of an eye (time flies when one is having fun, of course), she says it is a constant reminder of how wonderful Southport is. “We are so lucky to live in such a great little town, chock-full of tal-ented and generous people,” she finishes. “Our wedding day is a testament to it!”

ThE cRafTY wEdding

“Mike might tell you it was love at first sight. I would tell you he had drunk a few beers,” Virginia Thompson muses. The couple, now married, met through mutual friends at a bar in 2008. Virginia was still an undergraduate student at UNC Chapel Hill, and Mike—who has degrees from both Appalachian State University and NC State University—was working in Durham.

They remained friends for two years before leaping into love together, tackling

long distance while Mike worked in NC and Virginia took a job in Alabama. When she moved to South Carolina for graduate school, their romance—and the long dis-tance—continued.

“Mike is an incredibly generous and caring person,” Virginia, who grew up in Rockingham, NC, tells of her husband. “When we first started dating, I was floored by the amount of time and energy he spent developing his close relation-ships. Seeing how he treated his friends made me feel confident that he would treat me with the same consideration and commitment. After we started dating, and even now after being married, these

characteristics con-tinue to impress me. I know they will form a solid base for our relationship for many years to come.”

Mike, who grew up on a farm in Madison, NC, works for the Parks and Recreation Depart-ment in Morrisville, NC. “Virginia is ev-erything a guy like me needs in life,” he says. “She gives me confidence and encouragement to keep striving to be better. She loves me no matter what life

throws at us. She’s a lover of life and good times.”

In March 2011, Mike proposed. Though the couple first desired a long engage-ment, so Virginia could graduate from the University of South Carolina before hav-ing to plan the wedding, the Mrs. says she was an impatient bride. They set the date for October 6th, 2012.

“Initially, our vision of the wedding was disorganized and confused. I did not grow up planning my perfect wedding in a large church with 18 bridesmaids, and had attended very few weddings, so we did not have a good starting point,” Vir-ginia admits. “Over the course of the first several months, we discussed many differ-ent visions. Once we determined what was most important to us, the vision started to come together at Bald Head Island. I grew up vacationing there with my family, so I think deep down, no other venue was re-ally an option.”

The soon-to-be Thompsons hired Jes-sica Scully, owner of A Day at the Beach, for a weekend-of execution of planning.

“This is the most popular thing I offer, and allows brides to take a hands-on ap-proach to their wedding, putting their own personal touches on things, yet have someone there the entire weekend of their wedding to take care of any speed bumps and make sure everything runs smoothly for everyone.”

Like Virginia, Jessica vacationed on the island with her family as a child. She was married there in May 2009. “After plan-ning my own wedding there, I learned so much about the island and how it operates in order to pull off large-scale events,” she explains. “I felt that I had met all the right people and had all the knowledge, and it was just going to waste—my wedding was over, and when would I ever use that knowledge again? All of the brides who would come after me would be on their own to discover all of this information for themselves, and not have anyone who knew the island or knew the answers.”

Once returning from her honeymoon, Jessica took a college course on starting a wedding-planning business. By Septem-ber 2009, A Day at the Beach was up and running. The most unique aspect of Jes-sica’s company is that she solely operates on Bald Head Island.

A few months before their wedding, Virginia and Mike visited Charleston, and Jessica met them over lunch. “From our first meeting, I could tell the wed-ding would be a laid-back event and truly showcase their personalities,” the design-er says. “They both felt strongly that they wanted the event to be what they wanted and not what anyone else told them it should be. You can tell a lot about a couple when meeting to discuss their wedding—they don’t always realize how much in-sight into their relationship you can glean. With Virginia and Mike, you could tell they were completely on the same page with their visions for the day, which is usually a pretty good indicator for the rest of their relationship!”

Though the couple wanted to maintain their dream wedding, they did consider what might be more comfortable or con-venient for their guests. It was important they throw a celebration everyone could enjoy. “Although this was ‘our day,’” the bride says, “our guests traveled and sacri-ficed a lot to be there, and we didn’t want that to go unnoticed.”

Some friends and family came in from as far as California, Florida and Pennsyl-vania. With this in mind, the couple in-cluded all guests in the weekend activities. “One highlight, and something I’ll never forget, is the rehearsal dinner,” Virginia shares. “This was the first night we got to

ABOVE: Maryah’s brother screenprinted an old map, an anchor, and the couple’s monogram onto navy napkins for the reception. RIGHT: Sparklers awaited in colored sand to add texture and fun to the nautical centerpieces. Photos by Casey Lauren Townsend.


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see a lot of our guests and that was excit-ing. The evening was just so fun!”

During the rehearsal toasts at River Pi-lot Café, Virginia’s best friend and Mike’s best man shared meaningful speeches—words the couple still holds dear. And Virginia’s favorite part of the evening was a show from her three sisters: a revised rap to Vanilla Ice’s “Ice Ice Baby.” The girls changed all the lyrics so that they applied to the bride and groom, while flashing a slide show of funny photos for the guests’ enjoyment.

“I remember this night being so special because with everyone together, the up-coming nuptials and the reason why ev-eryone was gathered together was so real, humbling and exciting,” Virginia says.

“Virginia and Mike put their personal touches all over the wedding,” Jessica tells. “Often times people get caught up in the details and spend quite a bit of money on décor that only lasts for a few hours. Virginia never seemed to get caught up in this aspect.”

The mother of the bride’s friend, Mar-ty Goodman, is especially artistic. She helped Virginia select wheat as a focal and starting point in the decorations, though the ideal table runners were difficult to come by.

“My mom and I searched high and low at all the rental stores in NC and online and could not find what we were envision-ing,” she details. “Luckily, my mom is a good seamstress and I found the perfect fabric at a local sewing shop, and my mom was able to make the table runners. Hav-

ing figured out a ‘theme’ for the center-pieces, I inadvertently developed a theme for our whole wedding. We incorporated wheat into our programs, invitations, and wedding favors.”

Wheat shaped into a special beverage for the favors: Mike’s “Honey, I Do Brew.” “My home brew is my therapy,” Mike says. “It gives me a project to work on that is gratifying and tasty. I enjoy under-standing the science of making beer while experimenting with different flavors and styles. The idea for using a home brew as a wedding favor evolved with our vision. As the wheat centerpieces and invitations were coming together, I thought, Why not complete the night with a wheat ale? I decided to make a traditional American wheat beer with a twist and used locally grown honey from my parent’s farm and cloves to help add dimension and taste.”

Once settling on the ultimate fitting name, Virginia designed labels to match the color theme of wheat, taupe and deep orange. “Our guests loved the favors,” Mike exclaims. “I’m still getting mes-sages and comments months later from some guests who saved the beer for a spe-cial occasion and loved it. I think overall people really enjoyed the originality and personal touch.”

The bridesmaids’ brunch took place on the Pelicatessen of the Bald Head Island Club. The ceremony was held at the Bald Head Island Chapel. “The ceremony itself was a bit of a blur,” Virginia concedes. “It went so fast—a record 7:30. I was ner-vous walking in, not because of the com-mitment I was about to enter—that I was confident about—but walking into a room with all eyes on me!”

“I was so excited,” Mike says. “My lips and voice wouldn’t stop shaking.”

“But our vows were perfect,” Virginia describes. “We repeated after the minister, but Mike and I wrote the vows ourselves

so it was truly straight from the heart. It was short and sweet but straightforward.”

The couple held their reception at the Shoals Club, where the first dance al-lowed them to goof off for their friends and family. Their number began with a slow tune, Joe Koenig’s “Long Time Com-ing.” After a minute or so of the song, they segued into a semi-choreographed dance to Hall and Oates’ “You Make My Dreams Come True.”

“This was one of the times that we had our guests in the back of our minds,” Vir-ginia explains, “because I’ve often been bored as I watch other first dances and the bride and groom twirl in circles for three minutes. In order to relieve our guests of this, Mike and I got our moment of a slow song just long enough before exciting the guests and revving the party up.”

The Thompsons’ photographer, Anne Liles, is the woman behind Bald Head Island Photography. She says she’s been drawn to the art nearly her entire life. “I discovered my love for it as a child when I went to an air show in Burlington,” Anne shares. “There were tons of hot air

balloons and I just couldn’t stop taking photos. Then having to wait for the film to be developed was agony—this was in the ‘80s, so one-hour developing was not an option. I had to wait three to five days for my prints, and I will never forget the excitement of opening the envelope to see what I had captured.”

She shoots with two Nikon D3s and a Nikon D700 for the beach. For the recep-tion, she used on- and off-camera lighting for a more dramatic effect. “Virginia and Mike are hilarious together—she was one of my most relaxed brides ever,” Anne says. The couple opted to shoot their pho-tos together before the ceremony.

“I love it when couples break tradition and choose to see each other first,” the photographer tells. “It was a much more relaxed atmosphere since they didn’t feel rushed to get to the reception. We met a couple of hours before the ceremony and shot around Bald Head, and were able to take advantage of the beauty there.”

One of Anne’s favorite aspects of the wedding were the bride’s shoes, which were brightly colored in red-orange to match her bouquet and the bridesmaid’s dresses. Jessica loved the Thompsons’ send-off. “Flags were handmade by Vir-ginia featuring jingle bells and exclama-tory phrases such as, ‘Yeah!’ and ‘Woot Woot!’”

And as for the bride, even though she didn’t grow up with a dream wedding in her mind, she found exactly what she was looking for. “I distinctly remember step-ping away from the dance floor for a few minutes to cool off and looking back over everyone on the dance floor, sitting in the tables around the Shoals Club and groups of people chatting on the sides,” Virginia recalls. “Everyone was just having such a good time. The guests were happy and they were all together in this one place for Mike and I—and what the two of us were committing to each other.”

Wheat was the focal point of the Thomspons’ wedding. Shown here in the artistic centerpieces, it was also used in the invitations and programs. Photo by Anne Liles.

LEFT: Mike and Virginia opted to take their photos before the wedding! It may be anti-tradition, but it made for a much more relaxed photo session. ABOVE: As favors, Mike brewed an American honey wheat ale at home, and Virginia designed the ‘Honey, I Do Brew’ labels. Photos by Anne Liles.


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• “Have a budget! Expenses can get way out of hand when it comes to wedding planning. Flowers can be really expen-sive, but if you have it in your budget, my advice would be to use a good florist for your special day. Also, lighting is a key element to creating a warm and inviting atmosphere.”

—Amber Lanier, wedding/event stylist

• “Advice... Oh, where do I begin? Let your wedding be just that—your wedding. Don’t pretend to be something you’re not: If you are a beer-and-BBQ kind of couple, don’t serve champagne and filet. You will be uncomfortable and so will your guests! Your budget will probably be happy with you, too.

Use all the crazy resources out there! I Pinterest’d my fool head off for months—I had to scale myself down on more than a few occasions (thanks, Mom)—because you can get ahead of yourself. With all the DIY websites and wedding info out there, you really can plan a great wedding. Just be willing to think outside the box.

Be different. Your guests may enjoy a wedding at a park or back yard more than a ballroom or your typical venue. I really think you can make a wedding anywhere as long as you have a place to sit and a place to dance!

Be OK with putting down the planning. I used to take weeks off just to keep my sanity. (I run a business for Provision’s and am a full-time mother—it got a little crazy at times). Let yourself get excited about it all over again!

Most importantly: Love each other. It’s about the marriage and not the wedding. If your relationship thrives while plan-ning a wedding on a budget, then you guys will probably be OK! The ‘dog and pony show’ is nowhere near as important as understanding and applying the vows you are about to take to each other everyday. The wedding will be fabulous no matter what—don’t forget you still have a fiancé that’s about to be your husband.”

—Maryah Smith, recent bride

• “Being engaged and planning your wedding day is supposed to be one of the most joyous times of your life. If you opt to not hire a wedding planner, make sure on your wedding day you designate a friend or family member to handle any issues that may arise. My advice would be to, at the very least, hire a wed-ding planner for the day of the wedding. This would ensure that no unnecessary stress is placed on you or any of your guests.

And, don’t sweat the small stuff. If you don’t bring attention to a problem, usually no one else even realizes something didn’t go exactly how you planned it!”

—Jody Britton, owner of Weddings by the Sea, Oak Island

• “Remember what’s important. Your wedding is an incred-ibly special day that you are choosing to share with your friends and family, to celebrate your love for each other. Love is why you are there, and why everyone else is there, too. They love you and want to support you in your marriage. Don’t let cake, flowers, food, or anything else that doesn’t last get in the way of that. Also, remember to have fun! Stay lighthearted; stay true to

yourselves and your vision for the day.” —Jessica Scully, owner of A Day at the Beach, Bald Head Island

• “Wedding planning is stressful, even for the most organized person with tons of help, and it can be especially stressful on a relationship as planning ends up consuming your life. My advice would be to set time aside with your fiancé (or friend or family member) to talk about wedding stuff. Try not to let it consume your relationships. By dedicating a particular time, however of-ten, you have whoever is helping you at that moment fully com-mitted rather than your entire engagement slightly committed.

Also, don’t let making hundreds of little decisions make you lose sight of the fact that you’re planning your wedding and ev-ery decision you make will make the wedding your perfect day.

Be fluid and willing to alter your vision. There is nothing wrong with knowing what you want your wedding to look like or knowing that some things you want are non-negotiable, but be open to other ideas, suggestions and your own creativity. Look-ing back at my wedding now, I would not have changed a single thing, but if I had put together some of the ideas I came up with without willingness to change, I don’t think my wedding would have been as beautiful.

Lastly, just remember—just because you’re excited that you found the perfect napkin color, don’t expect your best friend (or fiancé) to show that same excitement. Don’t be afraid to talk to your close ones about decisions and wedding stuff, but don’t inundate their lives!”

—Virginia Thompson, recent bride

• “Don’t get caught up in the details. Make a decision and stick to it. Get someone you trust to help you ‘move forward’—such as Amber [Lanier, our friend and designer].

Don’t forget: When it’s time to get married, the only things you should remember are your vows and why you are there.”

—Kim Waack, recent bride

wedding tips from local pros:Planners, designers and brides speak up about handling the ‘big day’

“Love is why you are there—

and why everyone else is there, too.” { }

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playing cupid:Our Valentine’s Day date guide, from romantic to adventurous, has all couples and budgets covered

WE REcognizE ThaT while some of our readers may be the ultimate Rome-

os and Juliets (What lucky loved ones they have!), others may need a bit of a push in the right romantic direction for the annual celebration of love, Valentine’s Day. We urge you: Don’t settle for the same ol’ box of choco-lates—we’re here to help. Browse our list of fun, spontaneous, and sweet suggestions for V-Day dates, and one may just strike you as the perfect fit.

• Scatter rose petals throughout the house, leading to a handmade in-vitation to a fancy candlelit dinner.

• Charter a private fishing trip for just the two of you (and the captain, of course!)

• Rent a DVD from Redbox (either one you can agree on as a couple or one your significant other would pre-fer), grab some take-out pizza, and build a fort in your living room. What better way is there to feel young again?

• Check out a live concert at any of our local music venues (see page 15 for a few suggestions).

• Enjoy a picnic on the waterfront in Southport. Bonus points for those

Compiled by Bethany Turner and Kris Beasley

Southport’s waterfront is scenic and cozy, the perfect spot for a free Valentine’s Day date. Photo by Bethany Turner

who can find a red gingham blanket or tablecloth!

• Visit a local wine shop for a fun and informative wine tasting.

• Go on a kayak excur-sion. Don’t own one? Visit Southport’s The Adventure Company, and either rent a kayak or take a guide-led tour.

• Make a special fondue dinner at home. Recipes for appetizers, entrees and desserts are available on-line, and fondue pots can be found for as low as $22.• Take the ferry to Bald head island and share a kiss at the top of the light-house, Old Baldy.

• Collect some frank Sina-tra tunes and dance in your living room.

• Go for a walk on the beach and “dis-cover” a planted message in a bot-tle.

• Skydiving, anyone? A sure fire way to wow your honey! Skydive Coastal Carolinas on Long Beach Rd. offers tandem skydiving plus videos and stills of the thrill for an extra charge.

• Shop for lavish gems together at a local jeweler.

• The Cape Fear may not be swarm-ing with pirates these days, but we can still hunt for buried treasure with a metal detector. A sweet idea would be to take your special some-one out detecting on the beach—but plant a surprise treat with a note at-tached for them to find! Check out Ken’s Detector Sales in Oak Island (127 NE 31st St.).

• Make s’mores in the oven or in a small bonfire outside. You can up the campfire ante but having hot dogs and hot chocolate—and you can even try adding Frangelico or Kahlua to your drink.

• carve your initials into the trunk of a tree in your yard.

• Watch as the sun slips away from a blanket on the beach. Share a bottle of wine to really set the mood.

• Purchase seeds from a garden store and cultivate an herb, veggie, or flower garden together.

Making fondue at home is a unique way to enjoy a romantic dinner without having to fight for reservations out. Try steak and even scallops for an entrée. Photo by Bethany Turner

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• The Cape Fear may not be swarm-ing with pirates these days, but we can still hunt for buried treasure with a metal detector. A sweet idea would be to take your special some-one out detecting on the beach—but plant a surprise treat with a note at-tached for them to find! Check out Ken’s Detector Sales in Oak Island (127 NE 31st St.).

• Make s’mores in the oven or in a small bonfire outside. You can up the campfire ante but having hot dogs and hot chocolate—and you can even try adding Frangelico or Kahlua to your drink.

• carve your initials into the trunk of a tree in your yard.

• Watch as the sun slips away from a blanket on the beach. Share a bottle of wine to really set the mood.

• Purchase seeds from a garden store and cultivate an herb, veggie, or flower garden together.

think outside the (chocolate) box:From high to low dollar, these Valentine’s Day gifts are a break from the norm

FAST CASH: Starting at only $1, lottery tickets are a low-cost way to help you win with your loved one. Hey, a grand prize is a great gift! Available at Old Brunswick General Store (1450 Fifty Lakes Dr., Southport; 845-2707).

GRILL KING: Made locally, this grill is part of the Wilmington Grill Cape Fear series. Custom front panels are available, too! Grill: $1,299; panel, $349.95. Available at Stewart Hardware (8848 River Rd. SE, Southport; 457-5544).

CAUGHT A BIG ONE! This Blue Marlin lighter is sure to get a smile out of any fisherman. $9.99, available at Stewart Hardware (8848 River Rd. SE, Southport; 457-5544).

FUTURE’S BRIGHT: Polarized sunglasses made by Kaenon for men and women. $224 each. Men’s: Gauge with Seaweed frame. Women’s: Georgia with Pomegranate frame. Available at Perceptions Eye Health & Wellness (1125 N. Howe St., Southport; 454-9226).

HOMETOWN HEART: Hammered sterling filled North Carolina-shaped necklace with a perfectly placed heart. Crafted by local artist Ann Ligon. $34, available at Howe Outrageous (307 N. Howe St., Southport; 363-4811).

LOVE IS MAGNETIC: Handmade pottery magnets. Crafted by local artists Eunhee Andrews (hearts) and Jamie Futera (starfish and others). $3 each, available at Howe Outrageous (307 N. Howe St., Southport; 363-4811).

LOVE’S STRONG LIKE IRON: Lodge Logic cast-iron cornbread pan, perch shaped. $19.99, available at Cat on a Whisk (600-C N. Howe St., Southport; 454-4451).

COOKING WITH ‘CLAD’: Stainless steel 10-piece All-Clad set, $699.99. Available at Cat on a Whisk (600-C N. Howe St., Southport; 454-4451).

LOVE BIRDS: Potted Bird of Paradise plant, $16.99. Available at Bridgers (8210 River Rd., Southport; 457-4644).

TREE OF LOVE: Pineapple Pear Tree with lovely blooms and bears fruit, $49.99. Available at Bridgers (8210 River Rd., Southport; 457-4644).

“The World on your Plate”

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Town of St. JamesCOMMUNITY CENTER

4136 Southport/Supply Rd.St. James, NC 28461

910-253-3012www.townofstjamesnc.org

hEvents hBusiness MeetingshWedding Receptions

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showcaseGEnTlY YET RaPidlY Picking

his handmade Irish acoustic gui-tar, Rupert Wates serenades his

audience with an Americana quality de-spite his London heritage. His folk-like lyrics evolve into epic stories. This facet, paired with his clear tone, reminds one of James Taylor.

Wates began his full-time musical career in the early ‘90s. “I played not very seri-ously in college,” he divulges. “I also lived in Paris, France for five years and took a break from music. I didn’t see it this way at the time, but it was like a sabbatical for me.”

During the break from his guitar and his voice, Wates discovered prose and journal-ism as another creative outlet. These two past fascinations are evident in his original songs today. His songs are poetic and flowery, and his subjects could be pulled from a D-Day newspaper.

Some of his songs strike the listener with semi-graphic de-tails. In “I Dream,” he sings of war and desperation: “I dream of another age / I dream of a kinder shore / Where no more bloated corpses line the road ... I dream of another world / I dream of another sky / Where the smoke of funeral pyres will say / That war itself has died.”

Likewise, in “Sally’s Farm,” Wates forces his audience to open a crude—yet necessary—door, to look into the rape of a young girl. The singer dares to ask questions where others would shy away.

However, in every song he provides a glimmer of hope, as in the very next line of “I Dream”: “I dream of a tender name / I dream of a loving hand / And a world where roses bloom beneath the fading stones / I dream of another voice to sing with mine / And tell me I don’t dream alone.”

These days, Wates spends most of his time molding his music into tales like these, fed by his interest in reading true crime stories. “I believe you can find out a lot about a community from reading about their crime and how they handle

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To list your monthly music in Southport Magazine, contact: [email protected]

showcase MUSICAL APPEARANCES

regional

Chaser’s Beach Club5829 E. Oak Island Dr.Oak Island • 278-5252

Every Wed.: Dennis Walton Band and Open Mic, 8:30 p.m.Every Tues & Thurs: Karaoke (Thurs. dedicated to country)

Duffer’s Pub and GrillOak Island Country Club928 Caswell Beach Rd.Oak Island • 278-9299

Every Tues.: DJ Rodney, karaoke and dancing

Fishy Fishy Cafe106 Yacht Basin Dr., Southport457-1881 • www.fishyfishycafe.com

2/8: The Dennis Walton Band, 7 p.m. to 11 p.m.2/9: Double Barrel, 7 p.m. to 11 p.m.2/14: Randy Sadewater, 6 p.m. to 10 p.m.2/15: REV, 6 p.m. to 10 p.m.2/16: Shawn & Joanne Duncan, 6 p.m. to 10 p.m.2/22: Christine Martinez & Guy Phillips, 6 p.m. to 10 p.m.2/23: Double Barrel, 7 p.m. to 10 p.m.

characters, and then connects them with his audience. And it’s these connections that Wates pre-fers. “Even if I were offered to play in venues larger than 300 to 400 seats,” he shares. “I’m not sure I would enjoy it. I like having direct contact with the audience, when I can look at them individually and feel that they’re very close to me.”

Wates believes performing in front of a larger audience takes away from the artist’s show. With no personal contact with the guests, he feels the musician can hide behind the role he’s playing. “In front of a smaller audience, though, it’s a challenge, and it’s more rewarding,” Wates says.

Relocating to the U.S. in au-tumn of 2006, Wates has found much more success than in his native coun-try. He’s garnered a slew of songwriting awards over the years. “I think it’s easier in America,” he says. “In London it was very difficult because there’s an awful lot of people doing the same thing. I have an identity here because I am British. I nev-er thought I fit in with British culture, and I feel I am an outsider wherever I am. It is easier to be an outsider in America because as a foreigner, you’re allowed to be.”

Wates will perform two sets at Play-house 211 on Thursday, February 28th. The first will begin at 7 p.m., and the second will follow after an intermission. Tickets are $12-15 and available online at www.playhouse211.com.

GEnTlY YET RaPidlY Picking his handmade Irish acoustic gui-tar, Rupert Wates serenades his

audience with an Americana quality de-spite his London heritage. His folk-like lyrics evolve into epic stories. This facet, paired with his clear tone, reminds one of James Taylor.

Wates began his full-time musical career in the early ‘90s. “I played not very seri-ously in college,” he divulges. “I also lived in Paris, France for five years and took a break from music. I didn’t see it this way at the time, but it was like a sabbatical for me.”

During the break from his guitar and his voice, Wates discovered prose and journal-ism as another creative outlet. These two past fascinations are evident in his original songs today. His songs are poetic and flowery, and his subjects could be pulled from a D-Day newspaper.

Some of his songs strike the listener with semi-graphic de-tails. In “I Dream,” he sings of war and desperation: “I dream of another age / I dream of a kinder shore / Where no more bloated corpses line the road ... I dream of another world / I dream of another sky / Where the smoke of funeral pyres will say / That war itself has died.”

Likewise, in “Sally’s Farm,” Wates forces his audience to open a crude—yet necessary—door, to look into the rape of a young girl. The singer dares to ask questions where others would shy away.

However, in every song he provides a glimmer of hope, as in the very next line of “I Dream”: “I dream of a tender name / I dream of a loving hand / And a world where roses bloom beneath the fading stones / I dream of another voice to sing with mine / And tell me I don’t dream alone.”

These days, Wates spends most of his time molding his music into tales like these, fed by his interest in reading true crime stories. “I believe you can find out a lot about a community from reading about their crime and how they handle

it,” he explains. “You get to the heart of a community a lot quicker.”

He also likes to study history, Ameri-can history particularly, and civil rights struggles in the South. Wates finds in-spiration in the lives of others when it is sometimes difficult to get a grasp on his own ideas. Though he admits each of his experiences lend to his songwriting. “It’s quite difficult to get a handle on it,” he adds. “I find it easier to write about true stories which I’ve read and have a form, and set them to music. I borrow other people’s experiences and filter them into my own songs.”

He connects with each of his song’s

Rupert Wates is not only a singer and guitarist but a storyteller, too. Courtesy photo

a storyteller’s song:Rupert Wates brings soulful stories to

Playhouse 211


What: Rupert WatesWhen: Thursday, February 28Doors: 6 p.m. • Show: 7 p.m.Where: Playhouse 2114320-100 Southport-Supply Rd.St. James, NCCost: $12-15Info: www.playhouse211.com

Who:The Birdland Big Band

What:This dynamic new ensemble, straight from the jazz mecca of NYC, provides an unfor-gettable musical event that goes beyond the traditional and sets the standard for the 21st-century jazz orchestra. World music is explored from every corner of the globe to surprise and delight audiences of all ages while infusing the best of American jazz with excitement that hasn’t been seen in decades.

When:Monday, February 11th, 7:30 p.m.

Where:Odell-Williamson Auditorium50 College Rd., Bolivia

Cost: $10-27

Info: www.bccowa.com


savor

Bella cucina5177 Southport-Supply Rd., Southport454-4540 • www.belladiningnc.com

Leave the worry to us and let Bella Cucina help to make your function a huge success. We offer a wide selection of seafood, Italian and American cuisine using fresh products from local purveyors. Bella Cucina: real fresh—real Italian.

coastal catering & Events591 S. Shore Dr., Boiling Spring Lakes845-2516 www.coastalcateringandevents.com

We are a full-service caterer. We specialize in weddings, corporate, small, large events. We can help with all aspects of your catering needs from start to finish. We service Topsail to Myrtle Beach area and anything in between. We offer free tast-ings to up to four people, no charges for cake cut-ting and no corkage fees. Great Food, great service, great people.

frying Pan319 W. Bay St., Southport363-4382

From heavy appetizers to full-scale entrees, Frying Pan can do anything a bride and groom could want. In the past they’ve roasted pigs for catering, and even served delicacies such as but-ternut squash soup and clam chowder.

Plaza garibaldi 1671 N. Howe St., Ste. 1, Southport 454-0000

Offering authentic Mexican right here in

a wEdding iS noT onlY a celebration of a couple’s love but should also be a celebration

of things the couple loves together. As for dining, it is an opportunity to enjoy a bride and groom’s favorite cuisine and to raise a toast in their honor.

From Boiling Spring Lakes to Bald Head Island, local caterers offer an ar-ray of options, in both food and price. Regional seafood abounds, and even global fare excites and delights. While almost any restaurant may take on a wedding or rehearsal dinner if one only asks, we’ve compiled a list of tried-and-true caterers in our area, allowing them to describe what their catering is all about. Bon appétit!

atlantic Seafood and Steaks5059 Southport-Supply Rd. SE, Southport457-4477 • www.atlanticsouthport.com

Known for a wide variety of fresh seafood, low-country entrees and 100 percent Angus beef steaks. Enjoy a family-friendly casual dining ex-perience.

Bald head island club1 Salt Meadow Trail, Bald Head Island457-7300, ext. 106 • www.bhiclub.net

From elegant, sophisticated soirées with four-course catered dinners to fun, roman-tic parties with a modern or vintage twist, the Bald Head Island Club offers an exclusive ex-perience for your wedding day. Our exquisite culinary team will build a customized menu specifically for you.

BBQ house5002 E. Oak Island Dr., Oak Island201-1001 • www.bestbbqonthebeach.com

We will deliver to you at a location of your pref-erence. A BBQ House meal is perfect for wedding rehearsals or receptions, company functions or family gatherings. A BBQ House feast is sure to bring on the smiles. Got a smaller event? We also offer cooked-on-site pork “butt”—we smoke ‘em, you pick ‘em up and enjoy all the praise. Don’t forget to ask about our delectable offering of side items and cakes by E&E!

Compiled by Bethany Turner

Southport. We can help you build a catering menu to fit your needs, from guacamole to rice and beans, and of course more.

Shagger Jacks8004 E. Oak Island Dr., Oak Island933-4103 • www.shaggerjacksoki.com

It’s your day … It’s your menu. Offering modern American cuisine, every aspect of your event is fully customizable. Choose items from our popular sea-food specialties, grilled entrees and favorite hors d’oeuvres or work with our talented kitchen staff to create your day. Make your appointment now by giving us a call.

Shoals club100 Station House Way, Bald Head Island457-3705 • www.shoalsclub.com

Known for its Southern-inspired cuisine and regional seafood specialties, the Shoals Club relies on the freshest locally and regionally sourced ingredients. Sample menus are avail-able when you contact the Shoals Club’s Events Planning Division.

Taylor cuisine & catering731 N. Howe St., Southport • 454-0088Bald Head Marina at Deep Point • 457-7830www.taylorcuisinecatering.com

We are a full-service restaurant, catering and personal chef company where we cater to your taste and “Taylor” to your budget. Taylor Cui-sine Cafe & Catering, Inc. evolved from the love of preparing all types of cuisines and years of working in the restaurant industry in New York. We pride ourselves in quality, service, creativity, and most importantly, fresh food.

The omelette Man nc catering1761 Juniper Rd., Southport269-8880 • www.theomelettemannc.com

We have been providing the Wilmington, Southport and Myrtle Beach communities with delicious food for many years. No project is too small or too big for our executive chefs, and we are happy to create most any dish for your spe-cial occasion. We offer omelette stations, pasta stations, a carving station, breakfast, brunch and dinner parties, and more.

Turtle island Restaurant & catering6220 E. Oak Island Dr., Oak Island278-4944

With a focus on fresh seafood and excellent steaks, pastas and hors d’oeuvres, Turtle Island offers on- and off-site catering. Everything is full service with a liquor permit.

From Italian to BBQ to seafood and more, area caterers have all palates covered

cater away:

Caprice stacks with sweet basil dressing from Joe Caldropoli’s Coastal Catering & Events. Courtesy photo

Visit Our Booth at theSouthern Cape Fear Bridal Show

February 17th • 1-4pmSouthport Community Building223 E. Bay Street Southport, NC

It’s Your Day...It’s Your Menu


Enjoy Asian Dumplings as a succulent, savory appetizer at Thai by the Sea in Oak Island. Photo by Bethany Turner

SEAFOOD SPECIALTYAtlantic Seafood and Steaks5059 Southport-Supply Rd. SE, Southport457-4477 • www.atlanticsouthport.com

Casual dining with variety from seafood, steak, chicken and pasta. Known for its Calabash-style cuisine and low-country classics.

Bald Head Island Club1 Salt Meadow Trail, Bald Head Island457-7300 • www.bhiclub.net

Offers options, from the Pelicatessen located poolside, to the pub-style Palms dining room or al fresco Palms Terrace to the Grille, the club’s pri-mary dining venue. Full or temporary member-ship in the BHI Club is required to dine.

Cape Fear Restaurant and Lounge101 W. Bay St., Southport457-9222 • www.capefearrestaurant.com

Family-owned, Cape Fear Restaurant delivers excellent Southern-style cooking in the form of crabs, scallops and, of course, surf ‘n’ turf.

Fish House Restaurant5710 57th Place W., Oak Island278-6012 • www.bwpresort.com

Offering items such as award-winning chowder and signature crab dip to home-made desserts and chef specials.

Fishy Fishy Cafe106 Yacht Basin Dr., Southport457-1881 • www.fishyfishycafe.com

A sophisticated take on the dockside sea-food café, Fishy Fishy serves up plates like shrimp ceviche, Cajun grouper bites, and ci-lantro crusted Wahoo.

Frying Pan319 West Bay St., Southport • 363-4382

Featuring homemade sweet potato bis-cuits and fried seafood, as well as other deli-cacies such as crab salad.

Island Way Restaurant1407 E. Beach Dr., Oak Island278-7770 • www.islandwayres.com

Offering fine steaks, from filet mignon to flat iron, and fresh seafood, from lobster to crab cakes, with attentive service.

Jolly Rogers5515 E. Oak Island Dr., Oak Island, 278-7060

The menu features seafood, from shrimp to oysters and more, broiled or fried.

Jones Seafood House6404 E. Oak Island Dr., Oak Island, 278-5231

Family owned and operated since 1964, this eatery offers seafood fried, broiled or grilled, plus charbroiled steaks.

savor

gourmet chicken salad and fish tacos to blackened tilapia and Bouillabaisse.

Shagger Jacks8004 E. Oak Island Dr., Oak Island933-4103 • www.shaggerjacksoki.com

With over 50 beer selections, Shagger Jacks offers an assortment of dishes from steamers to ribs and sweet curry chicken to tacos.

DELIS AND GRILLSBaked with Love302 N. Howe St., Southport • 454-0044

Offering sandwiches, salads, soups and quiche. A gem of a café located on Southport’s main drag.

Beana's Kitchen106 SE 58th St., Oak Island • 278-7209

Open from 7 a.m. to 2 p.m., Beana's serves breakfast and lunch.

Bob's Dogs8903 E. Oak Island Dr., Oak Island278-3456 • www.bobsdogsoki.com

With custom hot dogs featuring an array of ingredients to home-style sandwiches like

MoJo’s on the Harbor16 Marina Way, Bald Head Island457-7217 • www.mojoontheharbor.com

Featuring Southern classics like fried pick-les and shellfish steam pots to global dishes such as Italian meat antipasto and Mediterra-nean-style shrimp and grits.

Provision Company130 Yacht Basin Dr., Southport457-0654 • www.provisioncompany.com

Established in 1933, Provision Company of-fers a la carte seafood sandwiches, conch fritters, steamed shrimp and more.

Shoals Club100 Station House Way, Bald Head Island454-4850 • www.shoalsclub.com

A private membership club, Shoals Club em-phasizes fresh ingredients and a twist on Ameri-can dishes. This is especially true in its local grilled tuna, grouper and other seafood items, as well as its excellent steak.

Yacht Basin Eatery122 Yacht Basin Dr., Southport

363-4108 • www.yachtbasineatery.comDishing up goods from both the North and

South, Yacht Basin Eatery offers everything from hand-rolled pizza, Jersey-style breads and authen-tic Italian, to Southern comfort foods and fresh seafood.

MODERN AMERICANLive Oak Cafe614 N. Howe St., Southport454-4360 • www.liveoakcafenc.com

Serving creative cuisine in a cozy atmosphere, Live Oak Cafe offers dishes such as duck crepes, low-country gumbo, and baked scallops au gratin.

Mr. P’s Bistro309 N. Howe St., Southport457-0801 • www.mrpsbistro.com

Fine low-country cuisine, from crab-stuffed fish du jour to crab cakes and prime rib.

The Pharmacy Restaurant110 E. Moore St., Southport457-5577 • www.thepharmacyrestaurant.com

Fine dining with home-spun appeal abounds at The Pharmacy Restaurant. Enjoy everything from


EVENTSedible

Wine TastingsThurs., Feb. 7 and 215 p.m. to 7:30 p.m. • $5+Uncorked by the Sea602-A N. Howe St., Southport454-0633 • www.uncorkedbythesea.com

“Good Wines for a Great Cause” Wine Tastings benefit local non-profit organiza-tions. Join us to enjoy great wines and hors d’oeuvres while helping out a worthy cause. A minimum $5 donation per person is requested. Uncorked tastings raised $1,675 for The New Hope Clinic this summer!

Weekly Wine TastingsEvery Friday, 5:30 p.m. to 8 p.m.Southport Wine Rack102 W. Brown St., Southport457-5147 • www.southportwinerack.com

Our tasting events are a great way to meet other wine lovers, get to know our assorted wines, and learn to discern among the different flavors and regions. No experi-ence is necessary, and we encourage you to bring your friends.

Crawfish BoilFri., Feb. 8 • 6 p.m. to 8 p.m. • $10The Grape & Ale8521 E. Oak Island Dr., Oak Island933-4384 • www.thegrapeandale.com

To kick off the Mardi Gras By The Sea Festival, The Grape & Ale will sponsor a Crawfish Boil. The featured artists for the weekend are Missy Ronquillo of Pescado y Amor and Gail Anastasio of Anastasio’s Stained Glass Studio. Entertainment will be provided by Groupe du Jour in true Oak Island-style via New Orleans! Anyone who can play spoons or a washboard is welcome to join in on the fun (you must provide your own spoons and washboard). Price per person is $10 with all proceeds will be donated to Brunswick Little Theatre.

Valentine’s Prix Fixe DinnerThurs., Feb. 14 • $49.95Ports of Call Bistro116 N. Howe St., Southport457-4544 • www.portsofcallbistro.com

Featuring live keyboard music by Al DiMarco. The prix fixe menu will include some items that were related to the ‘Safe Haven’ scene shot at Ports of Call, i.e., Oysters Rockefeller. Also, provided will be Sticky Toffee Pudding as a dessert item, which is Julianne Hough’s favorite dessert and was a special request on her birthday lunch with Ryan Seacrest at Ports of Call.

chicken salad and burgers.

Castaway Keys1102 N. Howe St., Southport • 457-0240

Open for breakfast, lunch and dinner, Castaway Keys features a varying menu with items such as a classic Reuben, gator bites and crab nachos.

Chaser's Sports Bar and Grill8520 E. Oak Island Dr., Oak Island278-1500

Enjoy BBQ sandwiches, wings, fish 'n' chips and more at this sports grill.

Dead End Saloon & Fish Factory Grille4907 Fish Factory Rd., Southport454-4002 • www.thedeadendsaloon.com

With two outdoor patios, Fish Factory offers Maryland-style crab cakes and all the bar-food fix-in's: wings, chili, cheddar fries, nachos, and more.

Duffer's Pub and Grill928 Caswell Beach Rd., Oak Island278-9299 • www.oakislandgolf.com

Located at the scenic Oak Island Golf Club, the grill serves up premier burgers and wraps, as well as entrees from prime rib to salmon.

East Beach Diner4320 E. Beach Dr., Oak Island278-5668 • www.eastbeachdiner.com

Serving pizza with homemade dough, as well as burgers, sandwiches and hot dogs.

Eric's Grille1671 N. Howe St., Southport • 457-9024

Offers old-fashioned, hand-patted ham-burgers, plus bbq, hot dogs, chili cheese fries and breakfast sandwiches and platters.

Little Bit's Grill5902 E. Oak Island Dr. , Oak Island • 278-6430

A classic burger joint, with onion rings and other sides. Plus, breakfast is served, includ-ing pancakes and bacon.

Local’s Family Diner832 N. Howe St., Southport457-0444 • www.localsfamilydiner.com

Within a warm and friendly atmosphere, Local’s Family Diner serves breakfast all day long and a seafood and entrée menu to rival higher-priced eateries.

Loco Jo’s602 N. Howe St., Suite E, Southport • 457-9009

A burger joint with fish sandwiches, pulled pork and shrimp wraps. Offers select Vietnamese dish-es, too, with over 60 beer selections.

Kopp's Kwik Stop II3196 George II Hwy., Southport, 845-7700

Kopp's grill serves up a full breakfast (available for school kids before class starts, too), plus homemade lunches throughout the day.

Maritime Market Cafe8 Maritime Way, Bald Head Island457-7450 • www.maritimemarketbhi.com

Serving breakfast classics as well as imagi-native daily specials like seafood omelets or banana crepes. As well, lunch includes fresh sandwiches, salads and wraps.

Moore Street Market130 E. Moore St., Southport • 363-4203

Open for breakfast and lunch, this market spe-cializes in organic and fair-trade coffee as well as gourmet sandwiches crafted with Boar’s Head deli meats.

Nay-Nay’s Diner132 Country Club Rd., Oak Island, 201-1756

Roadside diner serving up breakfast, lunch and din-ner—open for 24 hours a day.

Oak Island Restaurant6302 E. Oak Island Dr. , Oak Island • 201-9925

Here, flounder is prepared the old-fash-ioned way. Enjoy breakfast, too.

Oak Island Subs and Salads5705 E. Oak Island Dr. , Oak Island• 278-9040

From BLT's with avocado to Cajun and Reuben sandwiches, this deli serves up qual-ity sandwiches.

Olde Brunswick General Store1450 50 Lakes Dr., Southport • 845-2707

Made-to-order breakfast and lunch grill.

Russell's Place5700 E. Oak Island Dr., Oak Island • 278-3070

Serving breakfast and lunch until 2 p.m., Russell's place is a little restaurant with a lot of home cooking.

Side Street Café5827 E. Oak Island Dr., Oak Island, 933-4615

Offering hand-pattied burgers, subs, shrimp, wings, hot dogs and more.

Southport Grill8429 River Rd., Southport, 363-4712

A casual atmosphere open for breakfast, lunch and dinner.

Taylor Cuisine Café731 N. Howe St., Southport • 454-0088Bald Head Marina at Deep Point • 457-7830www.taylorcuisinecatering.com

Putting its Southern style where guests' mouths are, this eatery offers "Taylor-made" fried string beans, fried green tomatoes, country fried steak and more in two locations.

The Boathouse1643 N. Howe St., Southport, 363-4638

Showcasing classic fish 'n' chips as well as lunch staples such as wraps, and breakfast too.

Turtle Island Restaurant & Catering6220 E. Oak Island Dr., Oak Island, 278-4944

Casual dining in a tropical setting, with caribbe-an-inspired seafood as well as steaks, chicken, pork and salads.

Trolly Stop111 S. Howe St., Southport457-7017 • www.trollystophotdogs.com

A staple in North Carolina, Trolly Stop is renowned across the nation for its one-of-a-kind hot dogs.

Wildlife Restaurant and Grill4381 Fish Factory Rd., Southport457-9953 • www.wildlifegrill.webs.com

Serving a full range of items on our menu from breakfast to home-cooked meals.

BAJA CALIFORNIAFlying Fish Cafe705 Ocean Dr., Oak Island (at the pier)278-5504 • www.oakislandpier.com/cafe

Nestled beside the Oak Island Pier, Flying Fish Cafe offers a panoramic view of the ocean and excel-lent West-Coast cuisine.

BARBECUEThe BBQ House5002 E. Oak Island Dr., Oak Island201-1001 • www.bestbbqonthebeach.com

Hormel ribs are slow-smoked in-house and meats are offered with a variety of sauces, from Eastern NC vinegar to Lexington-style red.

CHINESEAsian Taste1671 N. Howe St., Ste. 3, Southport457-0988 • www.asiantastesouthportnc.com

Take-out traditional Chinese food, with staples such as lo mein, sesame chicken, General Tso's and more.

Taste of China4956 Long Beach Rd., Southport, 457-1838

Serving Cantonese, Szechuan and Hunan-style Chinese food.

IRISHSlainte Irish Pub1513 N. Howe St., Ste. 10, Southport • 457-6554

Aside from the Guinness, Smithwicks, Killian’s and Jameson—Slainte Irish Pub offers up traditional fare.

ITALIANBella Cucina5177 Southport-Supply Rd., Southport454-4540 • www.belladiningnc.com

Focusing on family Italian recipes, Bella Cucina serves up everything from fine and fresh local sea-food to hand-tossed, New York-style pizzas. Aside from a decadent wine list, Bella Cucina also offers specialty martinis.

Joseph's Italian Bistro5003 O'Quinn Blvd., Southport454-4440 • www.josephsitalianbistro.com

Armed with decades of experience and "secret" family recipes, Joseph's Italian Bis-tro appeals with candle-lit dining and fresh Italian continental cuisine.

JAPANESEKobe Japanese Steakhouse & Sushi8317 E. Oak Island Dr., Oak Island933-4405

Generous servings from the hibachi grill, as well as decadent sushi.

Tengu Japanese Steak House4956 Long Beach Rd. SE, Southport, 457-9398

Sushi, sashimi, teriyaki, hibachi, tempura and udon noodles all available.


MEDITERRANEANPorts of Call116 N. Howe St., Southport457-4544 • www.portsofcallbistro.com

Ports of Call features the cuisines of Spain, Portu-gal, Morocco and Greece, from tapas to gyros. In the bakery, folks will find artisanal breads, rolls, dessert breads, bars, cookies and more.

MEXICANPlaza Garibaldi 1671 N. Howe St., Ste. 1, Southport 454-0000

Serving authentic dishes, such as fajitas, enchiladas and chalupas, in a friendly envi-ronment. Catering also available.

San Felipe4961 Long Beach Rd. SE, Southport454-0950

Known for fresh salsa and margaritas; serves traditional Mexican dishes.

PIZZERIASDry Street Pub and Pizza101 E. Brown St., Southport457-5994 • www.drystreetpubandpizza.com

Known for hand-made, original pizzas—including Margherita, “very veggie,” and Greek. Also offers salads, soups and gourmet sandwiches.

Famous Subs and Pizza1541 N. Howe St., Southport • 457-5143

Recognized regionally for outstanding gyros, calzones and pizzas.

Pizza Shack6212 E. Oak Island Dr., Oak Island278-6781

Offering a variety of pies from classic favorites to Greek white and Hawaiian.

The Pepperoni Grill3156 George II Hwy, Boiling Spring Lakes845-5151 • www.pepperonigrillnc.com

Offering eat in, take out and delivery. As well, of-fering oven-toasted subs and calzones.

THAIThai by the Sea8300 E. Oak Island Dr., Oak Island, 278-6420

Brightly decorated, Thai by the Sea offers tradi-tional Thai including dumplings, with a large selec-tions of dishes and spice levels. Tofu also available.

Thai Peppers115 E. Moore St., Southport457-0095 • www.thaipeppersnc.us

Serving decadent and creative Oriental food of the finest quality, prepared with care. A broad range of tra-ditional Thai dishes and sushi are available.

BAKERIES/COFFEE SHOPSAhoy Doughnuts4922 E. Oak Island Dr., Oak Island

Fresh yeast-raised, filled and cake dough-nuts, apple fritters, cinnamon rolls, monkey muffins, twists and more. Handmade daily

If you'd like to list your restaurant, contact:

[email protected]

on site in this family-owned doughnut shop.

Blue Sea Cafe7916 E. Oak Island Dr., Oak Island 620-7073

Enjoy homemade baked goods, plus specialty coffees, such as cappuccino.

BSL Doughnut Shoppe3148 George II Hwy, Boiling Spring Lakes 845-8996

The doughnuts available in BSL are nearly gour-met: apple caramel, glazed cake, mocha, and more.

Burney’s Bakery808 N. Howe St., Southport • 454-4222

Known for their light and flaky filled croissants with a sweet sugar glaze, plus more.

Crazy Cake Chicks5119 E. Oak Island Dr., Oak Island933-4253 • www.crazycakechicks.com

We have a variety of cakes on our standard menu. We also prepare a full line of special order desserts including low-sugar, gluten-free, dairy-free, vegan, and seasonal items by special order.

The Confectionary4346 Long Beach Rd. SE, Southport • 457-9310

Featuring jelly doughnuts, apple fritters, cup-cakes, muffins, peach cobbler, bagels and more.

Flip-Flop Bakery1102 N. Howe St., Cottage J, Southport330-224-6315www.oldesouthportvillage.com/flipflopbakery.html

A micro-bakery providing artisan breads, pas-

tries, scones, brownies, muffins, cookies and more.

Flying Pig Coffeehouse6006 E. Oak Island Dr., Oak Island278-5929 • www.flyingpig.us

Better known for its specialty coffee drinks, but also offering fresh bagels and muffins.

Jumpin’ Java - Oak Island4022 Old Bridge Rd., Southport • 363-4841

We carry a large variety of gluten-free/vegan baked goods, as well as homemade coffee cakes and muffins. Delicious and decadent specialty drinks: lattes, mochas, frapps, hot chocolate, Chai teas and more.

Side Street Bakery105 West Saint George St., Southport • 363-4629

Locals suggest the cupcakes, lemon bars, key lime pie, and carrot cake.

ICE CREAM PARLORSFlava’s Coffee and Ice Cream310 W. Bay St., Southport • 457-5150

Flava's allows guests the choice between many flavors, including death by chocolate, birthday cake, cookies and cream, and more.

Spike’s Dairy Bar201 N. Howe St., Southport • 457-7611

More than just ice cream, Spike's offers hot dogs as well.


Uncorked by the SeaWine Shop and Gallery602 N. Howe St., Southport

(910) 454-0633www.uncorkedbythesea.com

Planning a wEdding iS one of life’s great pleasures and great frustrations. The variables

are endless but once all the pieces fall into place, the day lives on for a life-time. Determining a budget is first in a list of critical decisions. One way to cut expenses without cutting corners is to choose a venue that allows you to pro-vide your own beverages. You can also provide a better quality selection while spending a lot less.

When it comes to stocking the bar, another list of variables comes into play. Is it a daytime or evening event? Is it a casual barbecue or a sit-down af-fair? Are the guests primarily young (under 30) or is it a more mature gath-ering? Is it July or January? And of course, how many guests? Although there are no hard and fast rules, there are some time-proven guidelines that

cheersshould help.

Event planners recommend that you plan for two drinks the first hour and then one drink per hour per guest there-after. The mix of beverages depends on your guests and your answers to the previous questions. There are several helpful websites that can provide you more guidance. Check RealSimple.com, Evite.com or search for “beverage cal-culator” online.

Having just gone through this our-selves with our daughter, we have a new appreciation for the entire process. For Maggie and Jamie’s wedding, we selected one sparkling, two whites and two reds, all under $20. We eliminated the champagne toast except for a really good bottle chosen for the bride and groom. We figured that guests could toast with whatever they happened to be holding. Seemed to work just fine!

ception. They consider it one of the top values in California wine.

Meiomi Pinot noirNapa Valley, California

From the famed Wagner family, maker of Caymus, this is one of our longtime fa-vorites for the money. It’s a wine that you can’t go wrong with as it pairs well with almost any food and is a very easy drink-ing wine, too. Meiomi means “coast” in the language of the native coastal dwell-ing Wappo and Yuki tribes, making it es-pecially perfect for a wedding in our area.

Trim cabernet SauvignonCalifornia

Sourced from some of the best vine-yards on the North Coast of California, this is a lush, well-balanced, and fruit-for-ward Cab, blended with Cabernet Franc. It works well with grilled meats and will definitely suit Cabernet lovers.

Uncorked by the Sea offers a special discount plus free delivery in Brunswick County for wedding-related events. The shop hosts weekly wine tastings on al-ternate Thursdays from 5 p.m. to 7 p.m. through March benefiting a local Bruns-wick County non-profit organization.

Joaquin and Amanda Carbonell, pictured here on their wedding day, are contributors to Southport Magazine and owners of Uncorked by the Sea Wine Shop and Gallery in Southport. Courtesy photo

la Marca ProseccoVeneto, Italy

For the bridesmaid’s luncheon, we served a really nice and reasonably priced Prosecco (Italian Champagne), La Marca. A favorite of the Wine Spec-tator reviewers, this sparkling wine is great on its own or perhaps in a Mimo-sa. And if you’re set on serving a spar-kling wine at the wedding, it’s a very good and very affordable alternative to French Champagne.

oyster Bay Sauvignon BlancMarlborough, New Zealand

Sauvignon Blanc is a great white wine to serve in addition to Chardonnay. For true Sauvignon Blanc fans, the dis-tinctive citrus characteristics found in wines from Marlborough, New Zealand are just right. Crisp and refreshing, the Oyster Bay is a great choice for a hot summer afternoon. Plus it pairs won-derfully with seafood.

foxglove chardonnayVarner WinesCentral Coast, California

Foxglove Chardonnay is a wine that consistently gets great reviews from the pros. It is made by Varner, known for their high-end Chardonnays. According to The Wine Advocate, the 2010 is no ex-

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FANTASTIC BUY!! PT Cruiser 2010: 18,500 mls.. Grey, Like New! PW, PL, AC. $10,500. Call 452-2833 or 200-8689

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1997 HYDRA SPORT 2500, 1998 Twin 200hp Johnsons, 2 Furuno GPS’s, Furano fishfinder, VHF, serviced regularly, $19,995. Call 910-520-1453.

12 Ft. Aluminum John Boat w/ 9.9 Mercury Engine & 14 Ft. Aluminum John Boat w/ 25 hp Evenrude. Call Ed at 910-471-0070

86 SEA RAY Sundanc-er 250 w/2003 Tandem trailer, $5000 firm. Call 910-232-3101.

2013 170 Skiff, 90hp Yamaha four stroke, trailer, live well, fuel water seperator, made of rople-ne the strongest boat material except steel with lifetime warranty on hull, user friendly boat. Can be seen at Black-barry Marine Southport NC 1-910-457-0667.

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194 St. Brendan Court: $397,000, MLS# 670411. ONE OF A KIND, CUSTOM BUILT HOME with wonderful open floor plan. Enter into the great room from the wide, rocking-chair front porch. The layout allows for three bedrooms downstairs, including the master, or an office, or perhaps a suite for a relative - plus the Carolina room. Over-sized 2 car garage, hard-wired gas genera-tor, Rinnai tankless gas water heater, and unbelievable storage. Please see the features list attached. Well cared for, easy to show, no homeowner’s dues, and walking or biking distance to downtown Southport. Large lot on a private cul-de-sac, with woods behind. Seller would consider lease back through 2013. Call Pam Hayes for more information (910) 232-6130.

3680 Sable Palm Lane - Arbor Creek: $269,900, MLS #670787. Stylish elegance and a master-piece of design. This 3 bedroom 3 bath retreat is a refreshing peaceful change from your busy life and a home that blends elegantly into this well maintained and popular community. The Captain’s Quarters boasts a first floor location, spacious and an upscale bath that gives this bedroom its five-star hotel quality. Maple floors and wall colors with a bright beachie theme will let you have fun decorating this spectacular home. Call Torrie for more information, (910) 443-0329.

306 E. 8th Street, Southport, NC. Sweet Retreat right in the heart of Southport. $377,500! This elegant home offers 3 well sized bedrooms & 3 full baths with an additional room & full bath in the pool house/mother-in-law suite. In-ground pool w/beautiful landscaping. Sits on large lot in very private setting, includ-ing great courtyard out front; hardwood and tile floors and many, many upgrades. Come and visit! This property is listed with Margaret Rudd & As-sociates, Inc., Realtors. Call Elvira Gilbert at 910-619-4087

114 Stuart Avenue-Lowest price in town in great Southport location! Recently re-modeled interior with new paint throughout and tile flooring and backsplash in kitchen. Lot size just under 1/2 acre- Tons of potential! Listed with Margaret Rudd & Associates, Inc., REALTORS at $69,900. Call Kay Jolliff (910) 523-0624

701 N. Howe Street - 1508 sq.ft. $210,000. Great opportunity to be a part of Southport’s most vibrant retail area that includes high end dress and shoe bou-tiques. Off street parking in back of building. Current tenant in place through March 2013.Good income producing property. Call Verilyn McKee, (910)470-0527. MLS #668757

6147 River Sound Cir-cle-Lovely 4 Bedroom home in The Landing in Southport. No detail overlooked! 2 story ceilings in living room, chef’s dream kitchen, impressive master suite, Carolina room, and screened porch- this one has it all! Listed with Margaret Rudd & Associates, Inc., REALTORS at $549,000. Call Kay Jolliff (910) 523-0624

476 Tate Lake Drive: $167,000, MLS# 670491. Relax and enjoy living in a peaceful setting on Tate Lake Drive - a quiet street in the heart of Boiling Spring Lakes. This well maintained home features a two-car garage, family room with cathedral ceiling and gas fireplace, large bonus room with full bath, and a rear screened porch overlooking a private pond. This area offers swimming, boating, a community recreation center with nature trail, parks, picnic area, 18-hole golf course, tennis and basketball courts. Call Katherine Hufham for more information, (910) 470-4045

222 E. Moore Street-Reduced price on lovely home in heart of Southport! Surrounded by live oaks with views of the Cape Fear River. 3 Bedrooms, 2 1/2 baths, bonus room, sunroom, and large liv-ing room with fireplace. Listed with Margaret Rudd & Associates, Inc., REALTORS at $399,000. Call Kay Jolliff (910) 523-0624

1005 E. Moore Street-Charming mid-century Southport cottage. 3 bedroom home with metal roof, screened porch, and detached garage. Lo-cated on large private lot. Walk or bike ride to downtown South-port. 1 block from the Cape Fear River! Listed with Margaret Rudd & Associates, Inc., REALTORS at $139,000. Call Kay Jol-liff (910) 523-0624

1000 Newton Drive - Smithville Woods: $323,500, MLS#670744. Lovely brick home in fam-ily friendly Smithville Woods/Marsh Creek. Master bedroom located downstairs with whirlpool tub. Two bedrooms and bath upstairs plus bonus room. Corner lot with access from both streets. Oversized deck for summer entertaining. Contact Verilyn Mckee for more information, (910) 470-0527.

413 W. West Street-Classic Southport Cottage just steps to the Yacht Basin! Located in the heart of Southport. 3 bed-rooms, 2 baths, formal dining room and sunroom overlooking backyard oasis. Large lot complete with koi ponds, workshop, and greenhouse! Listed with Margaret Rudd & Associates, Inc., REAL-TORS at $425,000. Call Kay Jolliff (910) 523-0624

510 W. West Street: $369,900, MLS #670622. This charming Southport cottage is only steps away from the Southport Marina and Old Yacht Basin. Walk to and explore the quaint shops, art galleries, waterfront parks and restaurants. Come and relax on one of two screened in porches. As you sit on your back porch, enjoy views of your almost 1/2 acre of live oak trees. The possibilities are endless with this huge tract of land. As you step into the house notice the wood plan-tations shutters, corian counters in the kitchen, oak floors, and beautiful tile in the bathroom. Also take notice of the Bermuda shutters outside. Wouldn’t you love to call this home? Call Kim Anne Russ for more information, (910) 523-1222

316 West Moore Street - Circa 1897, 3 bedroom, 2 bath. $569,000 JUST RE-DUCED! Enjoy the views of the Old Yacht Basin, the Cape Fear River, and the ICW from this home that was totally remodeled and reframed in 2009. Built with all top quality materials and with the idea to bring the original house up to today’s standards yet maintain the historical charm. Call Kim Anne, (910)523-1222 MLS# 660594

$144,000 ~ 107 NE 18th St, Oak Island, NC 28465Cute & Delightful Cottage Living at the beach!3Bd, 2BA. MLS# 668242. Call Pat Wisdo 910-508-468

6063 Sullivans Ridge Road-Harbor Oaks. 4 Bedrooms, 3.5 Baths. $374,900. This spacious charming cus-tom built home offers special features unend-ing: Spacious front porch, well landscaped yard, open living with hardwood floors, hand carved columns and custom built-ins. The well organized kitchen has cherry cabinets and sunlit eat-in area. A fourth bedroom/bo-nus room with a full bath and walk-in closet awaits your long term guests. Call Harley Lemons (910) 352-7174. MLS# 665292

1633 E. Beach Drive ~ $ 750,000 REDUCED. Ocean-front 5 bedroom, 3.5 bath, elevator. Seller is offering to do possible Owner Financing. Great ocean views. 910-798-1078

2713 Morningdale Drive, St. James.This spectacular 3BR/3BA home sits on a corner lot with lovely landscap-ing and has over 2,500 sq. ft. of living space. You will love the open floor plan & architectural features. $460,000. MLS# 668249. Call 910-279-0989

313 E. Brown Street Unit A - Southport Station: $84,000, MLS #670522. What an incredible price for a little place of your own in the heart of Southport! Great little condo with a big front porch. Would make a wonderful second home or rental property. With outside maintenance taken care of, all you do is lock the door and go! Walk to waterfront, shops, dining. This one is ready to be yours! Call Pam Hayes for more information, (910) 232-6130.

Real Estate


homestyle

Sweet SerendipityTwo locals unexpectedly discover a second marriage, and work together to blend two families into one home

WhEn aRchiTEcT STEPhaniE SEE-ber, then Stephanie Van Noordt, first began spending time with Don Seeber, she wasn’t

looking for love or even a deep friendship. She was only extending a kindness she’d been bestowed years before.

As she suffered through a failed marriage, Stepha-nie’s friends and family lifted her up so she could cope with daily life. “I had been through a difficult time,” she concedes. “I had found just how much help it was when people would say, ‘Stephanie, come on, let’s go do some-thing—let’s go out to dinner, let’s go to a movie.’”

Don—whose son, Stephen, has swum with Stephanie’s daughter, Rachel, since they were 6 or 7 years old—lost his first wife, Mary, in May 2010. “I had never even con-sidered dating after Mary died,” Don shares. “I was kind of set with, ‘OK, here’s what I’ve got to do now. I have Stephen; I have to get him through high school. I’m still working full time, and I don’t have any expectations other than that’s my lot in life.’”

Coming up to another high school swim season, when the team needed more officials for the meets, they looked to parents who’d been helping out since the children were young. Don had officiated for years, and when a few parents agreed to sign on, he offered to drive

to the training session in Wilmington. They all decided to meet at Stephanie’s house—except when Don ar-rived, they were the only two there. Others found rides or didn’t show, and so Stepha-nie and Don rode to-gether as planned.

“Actually, Don’s late wife is the one who asked me if I would start officiat-ing,” Stephanie says. “I had no interest in it, but she said, ‘She’s going into high school; she’ll be swimming, so it really probably is a good idea to learn how to officiate a swim meet.’ So [that conversation] was what prompted me to do that.”

The training and testing continued, and Don and Stephanie encountered each other through swim on many more occasions. “I will say, I was not looking to date anyone, absolutely,” Stephanie confirms. “All my friends would say I had pretty strict parameters. I was not interested in dating a stranger; I was not interested in dating someone that was not a Christian, not a person of faith. My friends said, ‘So—you’re not dating?’ And I said, ‘No—I’m not dating.’”

So as football season rolled around, Stephanie was still single and completely content, though without someone to join her at an upcoming game. “That week was a great game coming up at South [Brunswick High School], and I could not find anybody to go to that game with me,” she tells.

She thought of asking Don, only to share with him the kindness others had shown her when she needed help. Losing his wife, she knew, harbored a difficult

pain. Perhaps, she thought, a football game could help relieve his mind. She only wanted to pay it forward, “because so many people had been so good about get-ting me out and getting me back into a routine, back into some normal things.”

So, she sent Don an e-mail asking if he were going, to please save her a seat. “He e-mailed me back, ‘Well, I don’t know. I don’t know if I can do that.’”

“Since I hadn’t been to a football game in probably four or five years, I couldn’t claim that I was going,” he says with a laugh. “But I have three stepchildren from Mary, and Stephen was our child, and I also didn’t want them to feel uncomfortable.”

His response was touching, according to Stephanie. “It was just very kind, exactly what he said: ‘I’m not sure how my children will feel,’” she remarks.

Immediately, Stephanie felt her stomach sink. “Oh my gosh,” she thought. “I’ve done something I shouldn’t have. This is bad; I’ve done something really inappropriate.”

It wasn’t what she meant by writing Don at all. But they did go to the game, because Stephanie sent Don one more reply, explaining her best intentions.

Afterward, however, he admitted he felt as nervous to spend time with Stephanie as being 16 again—and that is when the “not dating” began, as their joke goes.

“In that moment, that’s when I did become interest-ed, because this e-mail comes through and it’s just very sweet,” she says. “What a really thoughtful, very personal, candid, honest way to respond.”

The friendship that unfolded was undeniable. In fact, they thought it a gift from God. “Like Stephanie told her

LEFT: Stephanie and Don Seeber are at home in Don’s Oak Island back yard. ABOVE: The spiral staircase makes for a grand entrance to the house. Photos by Bethany Turner



friends—I wasn’t looking, but this would be my criteria if I were going to look,” Don says. “And after we’d been seeing each other for a while, she said, ‘I prayed for you.’ Not meaning me, but ‘somebody like you.’ I am also pretty spiritual and God-centered, so it was like, well, I can’t argue with that.”

“The precursor to that, of course, is go-ing through a failed marriage,” Stephanie says. “Taking it seriously, my part in it... I really had to do some soul-searching and really think, These were the things that I did, my part in the failure was this.”

She prayed to God for help in sorting it all out. “My prayer would be, ‘Lord, please help me work through this about my per-sonality’—and my prayer began to be, ‘Lord, I’d like to try again sometime.’’’

Stephanie felt as though God was reply-ing, telling her to be patient, and saying that he had great plans for her. “I think it was very natural when we started seeing each other,” she says. “but it also felt like a gift. There are always things to be learned, but this was not self-serving; we would very much like the gift of our marriage to be about God’s grace, too.”

Don knows he is not the person he was three years ago. “All those things were there—I know I was blessed and I’ve been watched over all my life,” he says. “It’s not that I had a bad marriage before, but I knew things I’d done wrong. It’s just the important things are what you do together and what you believe together.”

Don courted Stephanie in what she calls extraordinary and old-fashioned ways, with cards, flowers and genuine conversa-tions. But the couple chose to avoid being strong too soon in front of others. “I think both of us were really sensitive about how our children were taking that or would take that, and my son especially,” Don said. “So I think we kind of tip-toed around and just made sure that when we were ready to think about getting mar-ried, that they were going to be, at least, as ready as they could be. There was some understanding that there wasn’t any great time for them.”

Stephanie says she thinks the children trusted she and Don, and loved them even if they couldn’t grasp everything. “We were just wrapped up in trying to love each other until we do understand,” she says.

They were married on September 17th, 2011, in the back yard of Stephanie’s home in Southport. Their hand-written vows ex-uded their love for each other and for their faith, asking that their union be a prayer and present for God, and that together they may draw others to Him.

“When we started to plan the wedding, I did not really want to have a ‘wedding,’” Stephanie muses. “I think we just really wanted to celebrate, because there were so many people in our court, so to speak, cheering for us. It was a very simple cer-emony, and Don’s godfather is a minister, and so he performed the ceremony.”

Their wedding was a gathering of fam-ily and close friends underneath the oak trees in her yard, with their children by their sides. In lieu of a towering wedding cake, everyone brought pies. It was the humbling, organic celebration the Seebers had hoped for.

“I did not move anything [into Don’s

house on Oak Island] until after the wedding,” Stephanie says. “I really wanted to set an exam-ple for my child about courtship and marriage and my beliefs.”

Knowing it would be difficult on Rachel to be unfamiliar in a new home, and hard for Ste-phen to accept a new family in his home, Don and Stephanie tried to move very gradually. “For me, it was very important to be sensitive to Stephen and [that idea of] ‘This is my house; my mom’s stuff is here,’ and just not push that very quickly with him. I still probably pushed it too quickly, looking back.”

For the first six or eight months, Stephanie brought over only what was necessary. Almost as extending an olive branch, the Seebers remodeled both of the teenager’s rooms, replacing floors and applying a fresh coat of paint in each room. Other than that, not much has

changed in the home.The nearly panoramic windows along

the long living room outside wall affords the Seebers a view of nature each day. “I love the big openings to look out to Davis Canal,” Stephanie says. “The birds are just so beautiful. One morning during Christ-mas holiday, there were two deer that just came down there and fed for a long time.”

The wood-burning fireplace is in the center of the home—another quality Stephanie adores. “It’s got a great shape to it, and it anchors the house.”

Fishing rods from family members—such as one from a patriarch on Don’s

side above the television—line the walls of the living room as part of the rustic, bucolic décor.

The master bedroom peers out to the canal as well through sliding glass doors, while meaningful antiques give the room a cozy, historic feel. An old ice chest serves as an armoire, and a military trunk from Don’s family acts as a coffee table.

In the foyer, guests are immediately welcomed by a wooden spiral staircase with metal rails, leading to a loft. A sever-al-foot-tall nutcracker, once one of Mary’s favorite Christmas decorations, greets newcomers year-round.

Outside, an old jon boat houses vari-ous bulbs. Bird houses Stephanie crafted by hand dangle by the unusual deck—its shape angular and open. “I like the deck,” Don says. “It’s really good for gatherings.”

“Everything in the house is a blend,” the architect shares. “The furniture is some from Don’s house and some from my house. Very little has been brought in new.”

The Seebers enjoy finding new ways to utilize items, to recycle them. “I think I’m very pragmatic and I very much like to see new uses for things that you may discard,” Stephanie says. “I don’t like the idea of throwing some-thing out; I like reusing and discovering a new way to make use of something serendipitously.”

Clockwise from bottom left: The fireplace is in the center of the home (courtesy photo); Don and Stephanie enjoyed a honeymoon in France, seen here at the boat basin in Honfleur, Normandy (cour-tesy photo); a sitting area pays homage to nature and family; the back yard leads right out to Davis Canal; bucolic items make for lovely décor on the Seebers’ front stoop. Photos by Bethany Turner


ThE MonThS PREcEding and following a marriage are an exciting and busy time in a

couple’s life. Among the hustle and ex-citement, it is important for a newlywed couple to consider updating their estate plan. In North Carolina, in the event of your passing without a valid will, your estate will pass according to the intesta-cy statute. In order to ensure that your assets will be distributed according to your wishes, a will is required.

update or draft a will.Many newlyweds will want to update

one’s spouse to his or her current will or execute a first Will that names one’s spouse as beneficiary. The issues become more complex and the need for a will may become even greater if the couple has children. Wills can name guardians for children, personal representatives for the estate, and dispose of specific person-al property of loved ones. Testamentary trusts can be used to ensure children will not receive unfettered access to assets at a young or immature age. For these reasons, it is important for all people to have wills in North Carolina. After start-ing a new marriage is an excellent time to consider updating your estate plan.

Review your insurance.Certain assets pass outside of the pro-

bate process in North Carolina. These in-clude assets in retirement accounts and insurance policies, such as life insurance. One should make any necessary updates to his or her named beneficiaries on these accounts and policies in order to carry out any current wishes in the event of one’s untimely passing. Those enter-ing into second or subsequent marriages should pay close attention to this task, but this is applicable to all newlyweds.

look into powers of attorney and similar documents.

Powers of attorney, health care powers of attorney, and health care directives (also often referred to as “living wills”), are all also important documents that

Any questions?Steadman & Parrotte, LLP

108 S. Davis St., Southport457-0854

www.steadmanparrotte.com

by Grant Steadman and Rick Parrotte,

local attorneys at law

wealthLegal checklist for newlyweds

spouses should consider having drafted by a qualified attorney. The power of at-torney will allow a spouse to control the financial affairs of the other in the event of that spouse’s incapacity. Health care powers of attorney can allow a named representative to make health care de-cisions on behalf of another. A “living will” allows a person to state how they want his or her medical treatment to take place in certain situations.

inform your loved one of any pertinent financial and legal in-formation.

It is also vital to share important fi-nancial information with the other. For example, the existence and location of a safety deposit box or important docu-ments such as deeds, titles, life insur-ance policies, etc., are very important for your spouse to know in the event of your passing. This is particularly important if one spouse is the primary bookkeeper.

double-check your insurance.Finally, couples should review each

insurance policy in order to determine if additional coverage is required or perhaps a new policy. Couples that were formerly living apart may need greater content’s coverage when two house-holds combine under one roof. In ad-dition, couples should review liability insurance and consult with a qualified insurance professional.

Last but not least, make sure the wed-ding ring is adequately insured.

Event of Southport-Oak Island Area Chamber of Commerce

More Info Contact Chamber 910-457-6964

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Legal checklist for newlyweds

spottings

Amanda Carbonell (far right), owner of Uncorked by the Sea, presents a check to the Food Pantry from donations raised during the store’s weekly wine tastings. Courtesy photo

The New Dosher Memorial Hospital CEO, Tom Seimers speaks with The Brunswick Center at Southport participants about Dosher Memorial Hospital as well as his desire to get to know them on a personal level.Courtesy photo

LEFT: Paul Campbell mixes up a specialty chocolate martini at Fishy Fishy Cafe. Courtesy photo

SEND US YOUR PICS!E-MAIL:

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MAG.COM

COME AND SEE the NEW TRIUMPH MODELS

at Blackbarry Marine4701 Long Beach Rd., Southport, NC

910-457-0667www.blackbarrymarine.net

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January 2013crossword answers}{ coloring 4 kids

Don’t wait ‘til the next issue!Answers are available

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agency

Edited by Stanley Newman (www.StanXwords.com)mr. 5-bY-5: actors cast from the same mold

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reach stan Newman at P.o. box 69, massapequa Park, NY 11762, or at www.stanXwords.com


feb 8a Perfect knight6:30 p.m. to 8:30 p.m.BSl community centerleeds Rd. * 845-3693

First annual mother/son dance. For boys ages K-5 and their adult female companion (mothers, grandmothers, aunts, cousins, etc.) Enjoy dancing, food, contests, prizes & take home your own shield and crown. Boys are encouraged to dress in their most “knightly” attire. $10.00 per person (multi-child discounts available).

occasionsMARDI GRAS

BY THE SEAMardi gras by the Sea festivalSponsored by the oak island Business alliance

artist Receptionfri., feb. 8, 5 p.m.oak island Senior center5819 oak island dr., oak island

Artists will be exhibiting at the senior center on Saturday, February 9th, and participating stores will have artists in their shops as well.

Mardi gras ParadeSat., feb. 9, 11 a.m.Starts at 42nd StreetMiddleton Park, oak island

The parade will kick off at 11 a.m. and will run to McGlamery St.

gumbo cookoffSat., feb. 9, 2 p.m.oak island Pier705 ocean dr.

Enjoy a true seafood contest!

Scavenger huntBoth days at participating locations

Drop-off will be at Oak Island Acco-modations by 6 p.m. on Sat., Feb. 9th. A drawing will be held at the bonfire.

Bonfire at the BeachSat., feb. 9, 9 p.m.oak island Pier705 ocean dr.

Like any good Mardi Gras, this party ends with a bang!

For more information about these events, call (910) 933-4253 or (910) 933-4384.

}{ GETLISTED

To promote your event, e-mail [email protected]. Listings are based on space only.

feb 5Brunswick civil war Round Table6:30 p.m. registrationTrinity united Methodist church209 E. nash St., Southport

Few Civil War historians can boast credentials like those of the next guest speaker at the meeting of the Brunswick Civil War Round Table. He is Emory M. Thomas, Regents Professor of History Emeritus at the University of Geor-gia, a long-time member of the his-tory department faculty, and the author of eight books, primarily concerning the Civil War. The title of his presentation is, “The Dogs of War: The Martial Moment, 1861.” Thomas will delve into the delu-sions that dominated each side’s thinking and their decision to en-ter the Civil War. For more infor-mation about the Round Table or the meeting, contact Round Table president Wally Rueckel at (910) 253-7382, [email protected].

feb 7Senior citizens academy10 a.m. to 12 p.m.The Brunswick center1513 n. howe St., Suite 1, Southport

The Brunswick Center Southport (behind the Wingate Inn), is pleased to announce a partnership with the Brunswick County Sheriff’s Office to offer Senior Citizens Academy. The Academy will be from 10am-Noon for 4 weeks beginning Thursday, Feb. 7. From home security to elder abuse, fraud prevention and more, the Senior Citizens Academy will serve as a ve-hicle for law enforcement professionals to share their experience and knowl-edge. The Academy is free and open to the public. For more information and to RSVP please call 910-454-0583.

Find us on Facebook!www.facebook.com/SouthportMagazine

feb 10valentine’s Pet Portraits11 a.m. to 3 p.m.four legs good Pet Boutique310 n. howe St.

A Perfect Day Photography will take professional photos of all pets, and proceeds from the photos and themed merchandise will benefit Brunswick County Spay and Neuter programs. Packages start at just $5. 457-0115

feb 14Mah Jongg Social10 a.m. to 3 p.m.BSl community centerleeds Rd.

Join other Mah Jongg players from around the area for a free Mah Jongg social and lunch. All abilities welcome; no instruction will be available, how-ever, so no new players please. Playing National Mah Jongg Rules and players will self-determine their level of play to be paired up with players of similar backgrounds. Limited to 100 players. RSVP deadline Mon., Feb. 11. 845-3693 or [email protected].

Southport Safe haven celebration5 p.m. to 7 p.m.Southport community center223 E. Bay St.

Limited Tickets. Admission to the 1:30 showing of “Safe Haven” at Surf Cinema on Long Beach Rd. Com-memorative t-shirt, admission to the Safe Haven After Party. $50/person on sale at the Southport Visitor’s Center. 457-7927

feb 19Third Tuesday Evening adultProgram7 p.m. to 9 p.m.Southport community Building223 E. Bay St.

Scurvy: Scourge of the Mariner and Soldier with John Moseley. John Moseley, Assistant Site Manager, Fort Fisher will discuss one of the most deadly diseases to haunt seafarers and armies for centuries: Scurvy. Discover the effects of this disease in world, US and local history. 457-0003. Free but pre-registration is required.

feb 1gallery Reception5 p.m. to 7 p.m.howe outrageous art gallery307 n. howe St.

Gallery reception featuring work by local jewelry artists. Special exhibit on the art of “Safe Haven.” Join us again on March 1 from 5 p.m. to 7 p.m. for the gallery reception of photographer Chris Webster. 363-4811;

www.howeoutrageous.com


February 2013

Documents

city of southport

publishers of encore

big day

boiling spring lakes

kris beasley

moreand kris

list of fun

valentines day date