Wishing you every success,

Preston

This year Glenn and I are going to focus on sauces. The right sauce can make a dramatic difference in almost any meal. Honestly how many of you out there go to the grocery store and buy a jar of sauce that can enhance your pasta.

The recipe that follows can be adjusted as you would like, which we will get to at the end. I grew up in an Italian family in New York and tomato pasta sauce was a staple. The recipe that follows is a basic recipe that you can cook within one hour or as long as eight. If you are cooking for 8 hours make sure you have meat in the sauce! The meat adds a richness and depth of flavor.

Tomato Sauce

3-28oz cans of Tomatoes (any brand you choose)                   Red Wine

3-6 oz cans of Tomato Paste                                               Beef Broth

1 large Onion chopped                                                         Olive Oil

3 cloves of garlic minced

3 Tbs Oregano

1 tsp Salt

½ tsp Black Pepper

Meat of your choice

(Italian Sausage, Meatballs, Beef Short Ribs- my preference)

Brown meat in a large pot with olive oil. Once the meat is browned removed from the pan, add a touch more oil and add onions. Sauté onions until translucent approximately 5 minutes. Add the garlic, oregano, black pepper and salt, sauté for about two minutes to deepen their flavors. Deglaze the pan with about ¼ cup of red wine and let reduce (if you do not want to use red wine substitute with beef broth). Lower the heat and add the tomatoes and tomato paste. At this point use a hand blended and blend all ingredients in the pot. The sauce will be thick so you will want to thin the sauce with some beef broth, this will be your choice and by eye. Once blended return ribs or sausage back to the pot (if cooking for extended period) if not add meatballs at this time, any longer than an hour and the meatballs will become too soft. Let simmer on low heat up to eight hours.

An hour before finishing you can add items like sliced olives, mushrooms, red pepper flakes or any items you choose. Serve over thick pastas like rigatoni or ziti; sprinkle with grates parmesan cheese and enjoy. You can put the rest in small containers to enjoy anytime you’re feelings like a little Italian!

Ciao, Glenn and Glenn

GA: Somer-we want to know all about the salon and spa, but first tell us how you and Preston met.
Somer: It is the best story ever and you probably want it in a couple of sentences. The short and sweet is, I was selected as one of the original eight stylists to begin the salon. Preston passed through one evening and asked that I ride with him to South Park to pick up a few things and we grabbed some dinner at Harper’s. This was the first real conversation that we had ever had. You know how ‘to the point’ he is. He wanted to know my dreams and things that I loved most in life. That conversation sealed the deal. His persistence kicked in and it was love notes and gifts in my station every day. I am thrilled to say that nothing has ever changed. It just gets better!
GA: What was the idea for the salon, the concept?
Somer: There are people in life that have such a positive impact on a family and community that their influence continues, even after they are gone. Preston’s grandfather was one of those people. Preston never had a desire to work with hair so he couldn’t carry on the legacy in that way. He decided to use valuable principles that his grandfather had instilled in him to create a healthy environment for the rest of us to use our gifts.
GA: How are you different from other salons?
Somer: I think the only thing that makes us like other salons is the fact that we are all made up of barbers, cosmetologists, and spa professionals. The best way to describe William Henry is that we take a very holistic approach in how we care for our guests and each other as professionals. It is our desire that everyone leave William Henry not only looking, but feeling renewed and encouraged. We also do our best to provide all of our professionals with opportunities to continue in their technical and product education.
GA: We were surprised at how large the spa area is upstairs…
Somer: It’s wonderful. I like to think it is one of Gaston’s best kept secrets. We are fortunate enough to have some of the areas finest professionals in the arena of massage therapy, aesthetics, and nail cosmetics. We want to do all we can to give them an environment to perform to the best of their abilities, ensuring that all of our guests receive the relaxation they deserve.
GA: How many professionals work in the spa area, and what are their specialties?
Somer: Our spa is made up of 6 professionals, as well as management, facility and support staff. We have a full menu of services in make-up, skin and nail care, as well massage therapy.
GA: Love the overall design and ambience of the salon and spa. Who was your designer?
Somer: I would have to give credit once again to my husband on this (he’s pretty amazing). Our design concept, for it’s beauty and usage, has been recognized by industry leaders and has influenced the design of new salons and cosmetic education institutions.
GA: We noticed you have a nice age range of stylists, is that on purpose? How are they selected?
Somer: We are intentionally diverse. William Henry is a salon for everyone. We have taken our time in selecting stylists of different ages, personalities, and gifts to ensure that we can relate and meet the desires of our guests from all walks of life. Melissa Wallace, our Assistant Manager of guest services, understands the expertise of each stylist and barber and sees to it that she and her staff places each guest with with a professional that seems the best fit.
GA: How many folks are in the salon, and what services do you offer there?
Somer: The salon floor is made up of 16 stylist, along with it’s management and support staff. We are a full service salon so it is difficult to share what we don’t do. We offer a full range of color, cut, and style services, as well as our newly added Keratin treatments. We are very proud to be one of the select area salons offering Keratin conditioning services for healthy and long lasting hair straightening.
GA: You seem to have a nice variety of products. Can you elaborate on what you have available?
Somer: We believe strongly that your health and appearance are investments. We have discovered the product lines that we have chosen to make available have proven results. In hair care, we carry a full line of Redken, Redken for Men, and Pureology. In make -up and skin care, we are proud to have been selected to carry a full line of Bare Escentuals and MD Formulations. We also maintain a large selection of the latest in OPI polish and nail care.
GA: Back to the beginning. Let’s talk about love again. How can William Henry help us guys make this Valentines Day one to remember?
Somer: OK fellas. As always, Melissa and Elise can work with you in putting together something custom just for her. We enjoy helping you create gifts that are unique and personal for any special occasion. We also have put together a special his and her massage package this year for you to share in the William Henry experience with her. For those of you who have special people in your lives that appreciate the more practical and freedom to ‘chose their own adventure’, we have gift certificates available in any amount. We would love have a part in making this Valentines Day one that will be remembered.

So what was the reason behind yet another Bob Marley compilation? This one was for the kids. On the back cover, their was a note from Ziggy himself. It read, “My father’s music spans generations and with B is for Bob we give the youngest their very own Bob Marley record.” Then it hit me. Bob Marley didn’t write just reggae music. Bob Marley’s music, at it’s core, was written for people of all ages – including kids. For the first time, I began looking at his music in a whole new light.

So you can imagine my reaction when a musical friend of mine, Mike Strauss, told me that he and some of his friends were releasing a children’s record. After discovering B is For Bob, I realized children’s music doesn’t have to be cheesy. Bob Marley wasn’t cheesy, and neither is Mike Strauss. Mike is just one of many members that make up the Plaza Family Band. This collaborative project was born out of a group of parents that have children enrolled at Plaza Presbyterian Weekday School.

The idea came about when a group of these parents were brainstorming a way to raise funds for the school. They could have sold chocolates, wrapping paper, flower bulbs, or even coupon books. But that would be too easy, and too cliche. This artsy neighborhood in Charlotte prefers to do things just a little bit differently.

So, they decided to pool their passions and talents together and come up with a children’s CD that they could offer as a fundraiser for the school. The project was given the green light last September by the school’s director Patti Schigoda. And after three short months, the Plaza Family Band released Playground Hootenany. Playground Hootenany features such classic children’s favorites like “This Old Man, “La Bamba”, “If You’re Happy and You Know It”, and more. Mike Strauss and the many members of the Plaza Family Band have proven again that children’s music doesn’t have to be cheesy. It just needs to musically accessible to all ages.

For more information on the purchasing of Playground Hootenany, visit them online at http://songsfromthesky.com. All proceeds from the sale of the CD will benefit Plaza Presbyterian Weekday School and it’s mission to provide a learning environment for children that allows them to enjoy the wonders of early childhood without academic pressure.

Every year I plan a new project for my little gardens and this year I hope to develop a better butterfly garden and decided that February would be a good time to remind all my fellow gardeners of the pleasure that butterflies give to a garden. Butterflies are like living ornaments or jewels that flutter down to sip nectar from the flowers.

First I’ve researched some fun butterflies facts. If you want to impress your friends, start referring to butterflies as “leps”, short for lepidoptera, the Greek word coined by Aristotle meaning scaled wings. Surprisingly, Alaska has 78 species of leps compared to 17 species living in Hawaii. Reason being is that leps follow their favorite plants along coastlines, mountain ranges and river valleys while leps have a “hit or miss” journey over the Pacific Ocean to Hawaii. A butterfly’s feet contain taste buds so when they touch nectar plants, the proboscis uncoils its two long tubes to sip nectar. The lep enthusiast handles a butterfly by grasping it by the wings just above the body and as close as possible to its shoulders. Make sure your hands are dry to avoid loss of scales. If the lep struggles too hard, turn it upside down to induce a calming effect. .

In my butterfly garden, I will have to choose both nectar plants for the mature flyers and host plants for egg laying and for feeding the caterpillars. In choosing flowers, colors matter. Yellow and purple are best, followed by white, then blue, then red. The following are some great plants for nectar feeders: Joe-Pye weed, butterfly bush, fire bush, heliotrope, lantana, pentas, asters, purple coneflowers, and cosmos. Host plants include the following: carrot, dill fennel, parsley, passionflowers, milkweed, and pipevine, I compared websites and several books to compile these lists as those deemed best for the southeast. Another bit of information all sources agreed was the need to have something blooming through out the year to keep your winged beauties in your garden space up until the time for laying of eggs.

I urge each interested gardener to plan his or her on graph paper to help allow for space for each of the plant selections. Buy seeds for annuals early and plant inside to get a jump start and buy perennial plants to have flowering plants the first year. To create a watering area, purchase a shallow saucer and fill it with stones or gravel—fill the dish with a small amount of water. The butterflies will rest on the stones and sip water from the spaces between.

I hope each of you enjoy planning your butterfly gardens as much as I have. The afternoons I drew out my garden was a pleasant way to divert my attention from the cold and bleak days of February.

In my short life, I have had the opportunity to be mentored and befriended by some very unique and diverse individuals. One of them recently reminded me of what my thoughts were that provoked me to begin each of my business endeavors. I think this would be a good place to begin this column. Just some quick background, my name is Preston Wilson. My wife, Somer, and I are local entrepreneurs, and we were both born and raised here in Gaston County. We have a passion for development and progress for our city, Belmont, and its surrounding small towns. I have been an entrepreneur for 12 years,and Somer joined me almost 3 years ago. Since she and I have combinedour efforts and energies, I have gone from being an owner and founder ofive companies to being an owner in nine, having sold one. Just somedown home proof that two heads can be twice as creative and productiveas one. As well as founding companies of our own, we have been privilegedto share in the founding and ongoing success of many other localcompanies as advisers, coaches, and all around encouragement. We have often found ourselves committing as much time to the bottom lines of othercompanies as we do our own. We enjoy helping others keep things inperspective. As I am sure that most of you that are business founders and entrepreneurs can relate, each and every endeavor that we have committed to pursue,has been birthed from an experience that was determined to enhance the way people live their lives. Something, or some experience, provoked the thought that “ it “could be done better. A vision of happy people crossed your mind as you were having this thought and smiling to yourself.

Sounds silly, but you can relate. We are, in every way, in the people business. We all have a deep desire and drive to progress and see returns above and beyond our operating expenses- but is this why we exist? I don’t believe that from the day the first thought entered your mind to start your business, you realized you were going to be committing your thoughts and energies to the things that you have found yourself doing and calling your work. As a hairstylist, you believed and desired to make people beautiful. As a restaurant owner, you desired to create a pleasant atmosphere where people could be served a prompt and satisfying meal. When I started in the construction industry, I wanted to create and recreate environments for people to enjoy, at a rapid pace. My thoughts were that people were dissatisfied with projects dragging out with piles of clutter all along the way. It was my objective to change that experience for them. None of us ever anticipated spending our days with our minds on the things that now consume us. Many times our everyday operations and even success can become a setback in our endeavors, if we lose sight of our vision and appreciation for people. A response and service rendered to an individual, has an effect on the bottom line of any operation, be it a gas station or coffee shop, especially in a small town. Remember, mostof us didn’t create our businesses to just for ourselves, our businesses arefor people.Take a trip back to when you began your endeavor. Come out from theshowers of numbers for a little while. Appreciate people. You will
appreciate the effect it has on your business.

Keeping things in perspective,
Preston

Care to Comment.. You can reach Preston at: pwilson@integrityofthecarolinas.com

GA: This is something new for Gaston County. We are glad you are here.
CK: We’re so glad to be here, and feel privileged to serve Gastonia and the surrounding community.

GA; Your restaurant is lovely, I especially like all the warm wood and carvings, and the servers colorful dress. Are they authentic Thai?

CK: Yes, they are. All carvings, teak woods, colorful dresses were imported from Thailand. My stepfather Udom assembled the woodwork all himself by hand.

GA: We had talked about you trying to give your customer an authentic Thai experience when they are in your restaurant. Can you tell us about that?

CK: We have tried our best to deliver not only the freshest ingredients and the brightest flavors but also the best Thai dining atmosphere. We do this by playing enchanting Thai music, our staff wears authentic Thai dress, and we have amazing Thai artworks that we brought from Thailand. We have won numerous rewards including “Best of Asian food in Charlotte” and “The top 50 Thai restaurants in the US”. I believe this is the result of what we have tried to accomplish over many years.

GA: Some folks may not have tried Thai food yet-is it similar to Chinese or Japanese food?

CK: Most of Thai dishes use herbs and spices which have beneficial medicinal properties. Thai foods are also famously known for the blend of sour, sweet, creamy, salty and spicy taste.

GA: I see you have a great looking sushi bar-the Thai House rolls are delicious, and the Rainbow Sushi is almost too beautiful to eat!

CK: Thank you, we have a great Sushi Chef, and we make sure to use only the very freshest ingredients.

GA: I am fairly new to Thai food. Your servers were very helpful in helping me choose. I like the choice of how much or little spice is added.

CK: First of all, There is a misunderstanding that Thai food is always spicy. Depending on dishes, our foods have difference tastes and of course level of spiciness.

GA: The Thai House is a family affair; tell us about that. Do you have a restaurant background?

CK: We are still a very family business. It started by my Mom (Dr. Kaye) 20 years ago. Although my mom is a retired mathmatical professor from the Universtiy of South Carolina, she has over 45 years of experience preparing authentic Thai food. Her passion about Thai food started when she was a teenager helping my grandmother prepare meals for my grandfather’s guests. He was a governor of Thailand, so I am sure she had many opportunities. The restaurant business is a tough business but it has been a labor of love for all of us.

GA: How many restaurants do you have and how did you get started?

CK: We now have three locations – University area, Pineville Matthews and Gastonia.

GA: Tell us a little about yourself. Are you from the Metro Charlotte area? Children? Sam: Yes, my husband Sam and I presently live in Charlotte, but we are planning to move to Gastonia. I have 2 wonderful kids – May and Maytee.

GA: What do you do when you are not at work, hobbies, etc.? Have you been to Thailand?
CK: We enjoy time with our kids. Yes, I have been to Thailand-we try to go back every other year.

GA: What made you choose Gaston County for your new restaurant? CK: Our customers have been requesting this over many years. They drive 30 – 45 minutes or more to dine in with us. We have already had customers come from all over Gaston County, plus Kings Mountain, Lake Wylie, Huntersville and more. It is very gratifying-we have a had a wonderful welcome to Gaston County and feel like we are off to a great start for 2010!

I believe good gardening practices begin not in the soil but in the mind of the gardener. The next stage is to put the plan to paper—it’s much easier to draw out the garden plan on graphing paper and evaluate the options than to be in effect a mindless gopher digging holes with abandon. Sure, such planning requires patience, commitment, and effort but planning needs to be considered as important to the act of gardening as planting the seeds and setting the plants.

Gardening is nothing if it’s not considered a process—the plans made in the cold winter with good gardening books and those beautifully printed mail order catalogs can be as fun and rewarding as actually working in the soil. I really enjoy shopping online for specific plants and doing a little “window shopping” without the guilt of knowing trees were sacrificed to bring me a printed page. I have learned that it is important to read the descriptions for matching colors than to rely on the highly variable “screen colors”. Winter is also a great time to view instructive videos made possible by our state’s extension service and presented online. I find that the videos on pruning have been invaluable and a pleasure to view. Just search under a request such as “how to plant a fruit tree” or “how to prune roses” and the extension services of many states can be accessed. Just be careful to evaluate the information as it relates to the southeast region. Some to the measures necessary to protect plants in Maine are not necessary for our warmer climate.

Winter is also a great time to make some purchases of new garden books. The prices are great at this time of year and time spent on gardening in summer months can be spent reading in a comfortable chair and in front of a warm fire (or gas logs). Reading about gardening can revive the passion of gardening as we could possibly discover a new collection of plants. I fell in love with succulents after reading Gwen Moore Kelaidis’s book titled Hardy Succulents, and am currently reading Taylor’s Guide to Ornamental Grasses edited by Roger Holmes.

I hope all of you, gardeners and non-gardeners alike have a productive and positive New Year. Remember that a little gardening with your mind will save you over working your back and hands.

In a small sauce pan warm the milk or stock to a boil. At the same time in a medium saucepan melt butter over low heat, add the flour and stir allowing the butter and flour to foam for about two minutes.
Remove the roux from the heat and add the liquid, utilizing a wire whip beat the mixture and return to a medium heat and bring to a boil. Boil for approximately one minute.
Remove the sauce from the heat and season to taste with Salt and white pepper. It is ready to be used as is, or it can be enhanced with additional butter, cream or egg yolks.

Some tips:
If the sauce is lumpy it is because the liquid added to the roux was not hot. To correct this force the sauce through a fine sieve or use a blender to smooth it, then simmer the sauce again to bring back to temperature.
If the sauce is too thick, bring the sauce to a simmer and add additional liquid (milk or stock) by tablespoon until the right consistency is obtained.
If the sauce is too thin, either boil the sauce down to the right consistency over medium heat or remove sauce from heat, blend ½ Tb of butter with ½ Tb of flour in a separate bowl and add to the sauce whisking to smooth then return to the heat and boil for 1 minute.
Enhancements:
Butter, use 1 Tb of butter stirred into the sauce in small pieces just before serving
Cream, use ½ a cup added to a thick white sauce and a few drops of lemon juice, add butter as above
Egg Yolk, blend 2 yolks with ½ cup of whipping cream, very slowly whisk ½ cup of the white sauce into the egg mixture, then slowly add this mixture back to the rest of the sauce, this may need to be strained through a sieve to remove any bits of egg white that may have clung to the yolk. If the sauce is too thick add more cream by tablespoon till the right consistency is reached. Optionally add the butter as above.