tops september 2013

16 SEPTEMBER 2013 | TOPSINLEX.COM

TOPS AROUND TOWN 27 Out & About

28 Susan G. Komen ‘Pink Tie’ Masquerade Ball

30 Susan G. Komen ‘Pink Tie’ Masquerade Ball II

32 A Midsummer’s Night Run

34 TOPS August Preview Party

36 TOPS August Preview Party II

38 Ashland Lawn Party

40 A Night at the Nest

42 A Night at the Nest II

44 UK Football Kickoff Luncheon

112 USHJA International Hunter Derby

114 Rood and Riddle Grand Prix & Hat’s Off Day

156 Woodford Humane Society’s Freedom Fest

158 Woodford Humane Society’s Freedom Fest II

160 Lexington Bluegrass Area Minority Business Expo

162 Light the Night Kickoff Luncheon

164 Lexus Smooth Jazz Festival

166 Lexington Dream Factory Family Fun Day

168 Hangar Bash Cocktail Party

170 Concours d’Elegance Kickoff Party

178 TOP Shots

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IN EVERY ISSUE

The views and comments expressed by the authors are not always that of our editors or publishers. While every effort has been made to ensure the accuracy of the information in this publication, TOP Marketing Group accepts no responsibility or liability for any errors, omissions or resultant consequences, including any loss or damage arising from the reliance on information in this publication.

All images contained in TOPS in Lexington Magazine are subject to copyright of the artist or photographer as named, but not limited thereto. Reproduction of any part of this magazine without prior written permission is prohibited.

24 Up & Coming

47 Sports: Drew’s Kentucky Football Predictions

48 Etiquette & Entertaining: Tailgating, Fun Seasoned with Grit & Gravel

50 Parties: Tailgating for the Big Blue

54 Gardening: My Backyard Nemesis

56 Posh Paws: Teach an Old Human New Tricks

89 Fashion: The One Shirt Every Gal Should Own

121 Family: Healthy(?) School Lunches

132 New Businesses

176 Weddings: Weddings on the Cheap

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5 THURSDAYCentral Bank Thursday Night Live4:30p-8p Cheapside Parkdowntownlex.com

6 FRIDAYRinging Bros. and Barnum & Bailey Circus7p Rupp Arenarupparena.com

Roots & Heritage Festivalrootsfestky.com

Charles Ross8p Norton Center for the Artsnortoncenter.com

Cardinal Kill Kentucky Bash6:30p Donamire Farmcardinalhill.org

Heywood Banks7:15p & 9:45p Comedy Off Broadwaycomedyoffbroadway.com

7 SATURDAYUK Football v Miami (OH)12p Commonwealth Stadiumukathletics.com

Ringing Bros. and Barnum & Bailey Circus11a, 3p & 7p Rupp Arenarupparena.com

Roots & Heritage Festivalrootsfestky.com

Japan Summer Festival11a-7p Downtownjask.org

Dog Paddle9a-3p Woodland Aquatic Centerfriendsofthedogpark.org

8 SUNDAYRinging Bros. and Barnum & Bailey Circus5p Rupp Arenarupparena.com

Wounded Warriors Silent Auction6p Celebration Center of Lexingtonbmaconline.org

9 MONDAYUK Alumni Charity Game7p Rupp Arenarupparena.com

Keeneland Yearling Sales12p Keeneland Sales Pavilionkeeneland.com

Wounded Warriors Celebrity Golf Tournament11:30a Golf Club of the Bluegrassbmaconline.org

12 THURSDAYCentral Bank Thursday Night Live4:30p-8p Cheapside Parkdowntownlex.com

13 FRIDAYBlack Jacket Symphony: AC/DC8p Lexington Opera Houselexingtonoperahouse.com

TEMBER

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Our photographers are everywhere! Please check our website for updated event information and please be aware of the changing nature of events. Have an event coming up that you’d like listed on our calendar? Visit us online at topsinlex.com/calendar and click on Submit Your Event!

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Etiquette & Entertaining

by Sue Ann TruittEtiquette & Entertaining Consultant

The days grow shorter, the trees show a tinge of color and there is a crispness in the air. At this time, the calendar be-comes crammed with activities and we can barely remember the lazy days of

summer. Then, the pace accelerates to include the upcoming football season. Some people are hyped to predict the coach and the team’s possibilities. Others look forward only to tailgating with friends. How to accomplish all this planning and preparing for tailgating? Think presentation! With the constant thought of presentation, one can purchase instead of cooking, use creativity instead of the panic button and still enjoy America’s favorite pastime—Tailgating.

When it is all about football, too much of a good thing is – good! The following are some presentation ideas to help kick off the tailgating season:

•Every product purchased must be in the team colors – napkins, plates, cups, banners, tents, folding chairs, coolers and even cloth-ing.

•Use a dry erase board to write the menu and a few team logos to add a festive touch. Rename the menu items in appropriate foot-ball jargon – Commonwealth Cole Slaw, etc.

•Serve foods in team-colored con-tainers or tie ribbons on knobs and handles to accentuate the colors.

•Put small team flags in burgers, buns, potato salad, cupcakes, etc.

•Tie streamers to tent poles, grill bases, tables, chairs, coolers and cars.

•Apply team logo decals to serving platters, bowls, plastic or paper plates, cups or anything that has a flat surface.

•Cut a pan of brownies into the shape of a large football. With a white icing pen, draw football lac-es. Place on a cake plate and have guests serve themselves.

•On a tray with low sides (a gallery tray) place small fresh broccoli florets. With the heads pointing upward, it will resemble a football field. Lay narrow stripes of sliced

white cheese across from side to side to represent the markings on the field. Serve with a bowl of Ranch dressing beside the tray.

•Make or buy a favorite cheese ball, shape into a football and cover with finely chopped pecans or walnuts. Place strips of pimiento on the top for laces. Serve on a lettuce-covered plate with crackers.

• Ice cupcakes with team colored icing. With an icing decorating pen, write different game score possibilities on top. Have guests choose the cupcake with their predicted final score of the upcoming game. Record the choices. Then, after the game, give a prize to the person who chose the cupcake with correct final score of the game.

•Make deviled eggs according to favorite recipe or buy them at the deli. Place cut chives on the top of each egg half to resemble foot-ball laces. Remember to keep the eggs on ice until ready to serve.

•On a plain cheese pizza, place overlapping thin slices of pepperoni in a football shape. Half way through the baking period, lay thin strips of sliced white cheese to form the laces on the football. Finish baking and serve.

Hopefully, these few suggestions will be the beginning of a fun-filled, winning football season, enjoyed most of all by a relaxed host and hostess.

TAILGATING—FUN SEASONED WITH GRIT & GRAVEL

Photo by Wes Wilcox


Parties

The University of Kentucky’s 2013 football season is the most highly anticipated season in recent years. A fresh, exciting new coach has created plenty of preseason buzz. If you’re like thousands of other Ken-tucky fans, you’re probably pumped to see Coach Stoops’ team playing their first home game. With all the enthusiasm surrounding the team, it’s time to plan a new and improved tailgating spread!

First, when choosing decorations for tailgating, look for those that would not be difficult to transport and set up at the football field. Also, consider items that will decorate your vehicle or tent to welcome your fellow football fans. A fun banner, like the “Game On” banner, turns your SUV or tent into a tailgating destination. Other paper party goods, like cupcake toppers and place cards, help get your tailgating table into the team spirit. The paper goods shown in these pictures can be down-loaded for FREE on the TOPS website. Finally, bring UK items that you have around the house to help decorate.

When planning your tailgating menu, you can also show your support for the team by choosing desserts in your team colors or Kentucky inspired items. The following recipes are four fun Kentucky themed tailgating desserts.

by Deanna TalwalkarParty Planner Extraordinaire

tailgating for the big blue

Photos & Styling by Mirabelle Creations

SEPTEMBER 2013 | TOPS MAGAZINE 51

Parties

Blue VelVet Cake Push uP PoPs

Cake2 cups sugar2 sticks (1 cup) butter, softened2 eggs1 tablespoon cocoa powder1 teaspoon Wilton’s royal blue gel icing color1 small dab Wilton’s violet gel icing color2½ cups cake flour1 teaspoon salt1 cup milk2 tablespoons lemon juice1 teaspoon vanilla extract½ teaspoon baking powder

For the cake: Preheat oven to 350 degrees. Line an 11x16 baking sheet with aluminum foil, spray with cooking spray.

Pour 1 tablespoon of freshly squeezed lemon juice into milk. Let sit for at least 5 minutes.

Using a mixer, cream sugar and butter together. Add eggs to mixture, one at a time, combining completely after each addition. In a small bowl, combine cocoa powder, royal blue icing color, and violet icing color to form a paste. Add paste to butter mixture, combine. Sift together salt and flour. Add flour mixture to butter mixture, alternately with soured milk. Add vanilla to mixture. Combine baking powder and 1 tablespoon lemon juice, mixture should bubble. Add baking powder, lemon juice mixture to batter, combine fully.

Pour batter onto baking sheet. Bake about 25-30 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.

For the icing: In a large mixing bowl, cream together butter, cream cheese, and vanilla. Add sugar to butter mixture, alternately with milk, if needed, until icing is light and fluffy.

To assemble push up pops: Using the top end of a push up pop container (available at Mi-chaels), cut and push out circles. Place one cake circle in the bottom of the container. Top cake with a swirl of frosting. Top with another cake circle and frosting swirl.

kentuCky Blue Candied PoPCorn

3 bags of microwave popcorn, popped ½ cup margarine½ cup sugar1 tablespoon corn syrup3 tablespoons water3oz box Berry Blue Jell-OWilton’s Icing Color in Royal Blue and VioletPreheat oven to 250 degrees. Line a baking sheet with aluminum foil, spray with cooking spray.

Combine margarine, sugar, corn syrup, water, and Jell-O powder in a small saucepan. Heat over medium heat, until boiling. Boil for 3 to 4 minutes. Remove pan from heat. For Ken-tucky blue color, add a small amount of royal blue icing color using a toothpick. Repeat, using violet icing color. Stir and add more violet if needed.

Empty popcorn into large bowl. Pour sugar mixture over popcorn. Stir with a large spoon. Pour popcorn onto baking sheet. Cook for 20 minutes, stirring once. Remove from oven. Cool completely on pan, then break apart.

Cream Cheese Frosting1 stick (½ cup) butter, softened4 oz cream cheese, softened1 teaspoon vanilla extract1 (16 ounce) box powdered sugar2-3 tablespoons milk


Posh Paws

TEACH AN OLD HUMAN NEW TRICKS?

by Amanda Harper,Pet A� cionado

“Meow.”

“What?”

“Meow,” Saturn replied with some insistence. She began pacing circles

around my legs, apparently with the intent to push me over.

“I don’t know what that means,” I sighed, totally exasperated. I found myself propelled toward her food bowl. Nope, full. Water? Looking good, looking fresh. All of her toys were easily accessible, her li� er was (mostly) clean and she didn’t seem to be in any sort of distress.

While I thought, I automatically held a hand out, palm parallel to the ground. Saturn stood to smush her head against it, pe� ing herself.

I realized at once that somewhere along the way, my cat had trained me pre� y darn well.

Her � rst meow is easily enough ignored, but the second one? � at gets my brain going. Food, water, entertainment, sanitation, health, safety... a quick checklist for my pet’s well-being.

And if that list doesn’t seem to need any a� ention, then I apparently become a mindless pe� ing machine. Pet-O-Matic 3000 at your service, my feline overlord.

And the training doesn’t stop there, of course. Hearing her purrs is the only way I know my work here is done. If she’s not pleased? I’ve got to keep toiling away to � gure out how I can ensure her total wellness and comfort.

I get that it’s my duty as her human to be certain that she’s well cared for, but realizing that I do this without thinking? I’m just feeling a li� le less like a companion and more like a minion.

So how does your pet have you trained?

You may laugh, but if you think about it hard enough, I bet Fido has you under his paw—at least more than you ever suspected. Really, think it over!

Maybe he’s got a certain bark, maybe her meow is a li� le longer than normal, and you just know—he’s expecting a treat, she’s waiting for you to sit down so she can monopolize your lap. You toss the ball without even thinking about it or you just let your hands become mincemeat when she’s feeling playful.

Is this love or is this mind control?

For me, it’s a li� le bit of both. I cave to Saturn’s whims as a part of a self-preservation instinct. When I ignore meow number two, it quickly becomes meow number two hundred. I know when I’m being threatened, so I just give into her demands.

But of course I want to provide for her. I don’t want her to be uncomfortable or unhappy. She doesn’t complain when I make her watch stupid TV, so I guess I can be a Pet-O-Matic.

So, next time you � nd yourself absentmindedly reaching out to pet your furry friend or � lling her food dish just because (heaven forbid!) she can see the bo� om, take a moment to smile. You’ve

been trained well. Who’s a good pet owner? Huh? You

are, yes you are!


Dining

There’s a problem with the Lexington culinary scene—and it’s a great one to have. It’s slowly, but surely, running out of niches.

More and more, Lexington is turning into a city where you have almost any type of regional or ethnic cuisine within walking or driving distance. So, when you start out and there aren’t any niches to fill, some people may take it upon themselves to just create one.

That certainly seems to be the case with Clawdaddy’s, a restaurant whose atmosphere and focused, fresh menu has a singular mission: Bring the flavors of Maine to downtown Lexington.

With a restaurant like Clawdaddy’s, you would think its owners came from the Pine Tree State to spread the gospel of the state’s famous seafood reputation. Instead, it comes courtesy of Tom Rogers and his wife M-J who hail from New York City and have made Lexington their home for the past few years.

Tom’s career as as New York based European apparel agent and manufacturer took him to many countries as his foodie instincts developed. Eventually, he created and owned an upscale French bistro in neighboring Greenwich, Connecticut. The couple’s travels to Maine made a big impression as they enjoyed the state’s lobster and other fresh seafood in the state’s countless seafood shacks. The Rogers’ decided that Lexington would be a perfect place to try out this concept, but didn’t want to just open up a place that had boating gear and fishing nets littering the walls. When you walk through the doors of the restaurant, you’ll be immediately won over by the restaurant’s clean mix of upscale and casual elements, with just the right amount of New England-esque decorative touches. It’s the type of place you could hang out at for a few beers and a bite or get a quick upgrade to your usual lunch hour.

The restaurant’s motto is “lobster rolls that rock,” and that statement is accurate. The seafood in Clawdaddy’s lobster, crab and shrimp rolls is flown in fresh roughly two to three times a week and served in a simple but effective way. Unlike lobster rolls that incorporate ingredients like celery, mayo and scallions, Clawdaddy’s serves theirs with a swipe of butter, a bit of mayo and its secret seafood seasoning. That’s it. Whether you get the Maine lobster, the flaky Jonah crab roll or the sweet and flavorful Maine shrimp roll, you can taste the freshness and appreciate its approach to making this great seafood the dish’s star attraction. Even though the bread isn’t born in Maine, it’s hard to complain about the brioche-style bread baked fresh at Lexington’s Sunrise Bakery.

In addition to the restaurant’s rolls, you can basically take a trip to Maine through the menu’s other offerings. The lobster bisque is also flown in from Maine from a company that makes it in small batches. You can get the state’s craft beers, sodas and wines to accompany your meal. Also, general manager Danielle Sibley, former executive chef at Shakespeare and Co., is getting to exercise some creativity and her pastry chef background with its dessert menu, which includes a homemade blueberry pie packed to the gills (pun intended) with the delicious fruit and whoopee pies. The whoopee pie looks like an Oreo with its marshmallow cream filling in between two soft pieces of chocolate cake. Sibley plans on stretching the boundaries with this dessert.

Tom said he plans on offering various lobster specials throughout the year, whether it’s fresh guacamole with lobster, lobster BLTs or possibly a lobster pot pie that will warm you up this fall.

Clawdaddy’s is a concept that’s a fun change of pace for Lexington. It shuns a jack-of-all-trades approach that some restaurants have and would rather be known for executing one thing. As diners are finding out, it does that one thing very well.

859.258.2529 | 128 North Broadway | clawdaddys.net

GM Danielle Sibley with Clawdaddy’s Dessert Menu


Headley-Whitney

by Michelle RauchPhotos courtesy of the Headley-Whitney Museum

THE PASTGeorge W. Headley III, one of the museum’s namesakes, had an appreciation for the arts that was cultivated at a very young age. Headley studied art at the Art Student’s League in New York and l’Ecole des Beaux-Arts in Paris. He had a passion for jewels and their o� en show-stopping artistic design. During the 1930s Headley perfected his talent and apprenticed as a designer with a New York jeweler. By the 1940s, Headley opened his own jewelry boutique in California at the Hotel Bel-Air. His designs adorned the ‘Who’s Who’ of Hollywood: Douglas Fairbanks, Gary Cooper, the Marx Brothers, Judy Garland, and Joan Crawford. “George was a fabulous jeweler out in Los Angeles. He was a jeweler to the stars,” Roach says. A� er nearly a decade on the West coast, Headley returned to his family’s home in Lexington a� er his parents passed away. Known as La Belle, the scenic piece of property on Old Frankfort Pike would be Headley’s home until his death, and the site for the Headley-Whitney museum.

Headley continued to design a� er moving to Kentucky. But instead of making creations to be worn, he focused more time on bibelots which is the French word for knickknack or curio. � e small, ornate pieces are typically admired for their beauty more than their function. His wife

Barbara, daughter of the sculptor Gertrude Vanderbilt Whitney, had many wonderful jewels which he would incorporate in his bibelots. As his collection grew, so did interest in seeing the jew-eled creations. It seemed only � � ing to display them. In 1968 the Jewel Room and Library were opened on the grounds of La Belle. It was a place to showcase the bibelots as well as all of Headley’s collections of “odds and ends”. “People were always giving him quirky li� le things. I say quirky in the nicest sweetest way. � at is how the museum was started,” Roach says. During the 1970s the museum was built and it’s doors opened for the � rst time.

For years, the bibelots were the main a� raction. Holding onto the past has come at a price. For many, the perception of the Headley-Whitney is that of an elitist museum, a myth they want to chip away at. “George is dead and gone. What he created was truly unique. � ere is nothing else like this in the world. You want to honor that,” Roach says. Purists may be holding onto the rich past. For them, the thought of evolving is not without grow-ing pains. It’s something that has been di� cult for the board of directors to recognize over the years, according to Roach. � e posh perception of the museum’s history and founder has prompted a � urry of misconceptions, perhaps to the detriment

A li� le reinvention never hurt anyone. O� en, a reinvention may be just the spark needed to breathe new life into someone or something. � at is the hope of the artful minds behind the Headley-Whitney museum in Lexington. “You have to evolve,” says museum director and cu-rator, Amy Gundrum Greene. Museum board president Linda Roach agrees. “If you don’t evolve you die,” she says. “Before you can appreciate the evolution it’s important to understand the past.”

George & Barbara Headley


Headley-Whitney

of the museum. “People think it’s an elitist museum, that there are things out here they would not understand or that are only geared to-ward the upper echelon because George was perceived as being part of that. That’s very much erroneous,” Roach says.

So with that, they are opening their minds to fresh ideas. They are nur-turing ideas that will attract a diverse group of patrons from young to young at heart.

The FuTuReOngoing traveling exhibits are on the forefront of the new and im-proved headley-Whitney calendar. It takes careful planning. “We try to appeal to as broad a base as possible.” Roach says. “every exhibit is not going to appeal to everyone and that’s why the rotating exhibits are very important to us.” Investing the time and money in two big events a year is proving to work well. They will keep diversity in mind, branching out beyond the decorative and fine arts. “It varies from two-dimensional art to three-dimensional. We’ve had silver exhibits, Taiwanese laquer-ware Chinese woodblock prints, equine art, woven pieces and jewelry,” Greene says.

There is a new emphasis to bring local artists in, showcasing the tremen-dous talent that’s here among us. “I would think if you are an artist it would be awesome to have your work exhibited in a museum setting,” Greene says. The start of something new begins with the current exhib-it. Aegean echoes showcases the contemporary art of helene Steene, who is a local artist by way of Sweden. “We don’t typically show con-temporary art,” Greene says. But when Steene approached her about having a show it clicked. “exhibits come to us in different ways. each has its own story,” Greene says. It will be easy to be swept away in the stories behind Aegean echoes. “It takes you out of Lexington and almost puts you smack in the middle of Greece,” Roach says.

The stories are exploding off the canvases and into the museum. There will be interpretive dance, poetry and music to accompany this unique

exhibition. “It’s the first time we’ve ever actually been more multi-di-mensional on this scale,” Roach says. They are optimistic this will be the jumping off point to attract a different, fun crowd to the museum.

Conversation with an artist- helene steene

Q. What inspires you to create art?A. I am very fortunate to do what I love to do. It gives me joy, it keeps me sane and centered, especially when life moves a bit too fast.

Q. What is your inspiration behind this exhibit?A. A place with beautiful simplicity of brilliant white houses, the colors of woodwork bleached by the sun, as well as a fauna that explodes with lush pink, purple, and orange against the many blues of the Aegean, in contrast to the muted greens of the sage, oregano, thyme and lavender in the olive grove. The aroma of herbs, lavender, lemon, jasmine and honey suckle.

Visually, all the pieces are connected to Greece in some form, hence the title Aegean echoes. As a theme was chosen, we invited other artists who had pieces related to that as well. Ray Papka for his Greek icons and ancient figures. Deborah Westerfield for her sculptures, some with a “bibelot” feeling, and her theme with bees tie in to antiquity as well as honey was the nectar of the gods, Zeus and alike!

She elaborates on her web page bio:

“Whether my work is abstract, non-objective or figurative, there is al-ways a search for something that signifies a subtle inner beauty, depth and simplicity even when the forms are complex.”

Q. how does art enrich your life and how do you think it can enrich the lives of others who may not create it, but for those who become a patron of the arts?A. I think making art is what keeps me grounded. I love what I do, and even if life around is moving too fast, and I start to get a bit hyper, I know going to the studio and working is great for me. Not only for the joy of

George Headley’s Bibelot Design and Execution


Headley-Whitney

it, and the search for something deeper, but just that option to focus on ONE thing is a high. And as I say in my statement, “If my work can slow someone down to contemplate something within her or himself – if it can add a moment of focus on their inner peace in this absurd world – then I have reached the viewer.

Q. What is unique about exhibiting at the Headley-Whitney? A. When you work large like I often do, there are not that many places available locally to exhibit your work as a large cohesive group. After having had the opportunity to see how the work “sang” at a solo exhibit at the Taubman Museum in Roanoke, I told myself I wanted to show my work in another museum setting, as it is a way of making a statement with a larger group of works. So when this opportunity came up, I was thrilled, and then we decided to morph it in to something much bigger. It grew into all these monthly events, which I think is fantastic! There is so much great talent in Lexington, and I feel this is just the beginning for the museum if they choose to incorporate local talents as well.

Q. What does it feel like to be a part of the re-invention of the museum as they try to bring awareness that there really is something for every-one? A. It is exciting, as there are so many possibilities, and so much diverse art here in the area as well, it can only be a good thing for the Museum and for Lexington, and for Kentucky both for those who live here, but

also to attract visitors and show those who consider moving here that there is a depth of artistic talents here.

THE NExT GENEraTION“It’s so important kids get exposed to art at a young age,” Greene says. She is working closely with Lauren Hunter-Smith who is the Curator of Education. Together, they are developing more summer programs that will

attract children to the museum and that will bring the elements of art and the museum into the schools. “If we affect one child a year, to me we’ve done our job. Because that child could be a lost child otherwise,” Roach says. In addition to in-school programming, there is a plethora of kid-friendly classes at the museum. Among them: Trash to Treasure,

which takes common household materials and turns them into magical habitats for garden crea-tures. Reduce, Reuse, and Recycle! allows kids to raid the recycle bin to create beautiful beads and bracelets. One class has its hand in history. For the last six years, middle school children have de-signed faux bibelots. It’s a nod to Mr. Headley. “They get to create these fantasy pieces,” Roach says. The pieces are judged and then displayed at the museum, com-plete with an opening for friends and family to view. It’s brought a

different group of guests into the museum because every parent wants to see what his or her child has created. “Art is our soul. It is what makes us human. To not allow a child who has an artistic bend to become who he or she could become to me is an incredibly sad thing. Our hope is that every young person who comes out here will say ‘I can do that’,” Roach says.

In the Fall the focus turns to adult and family driven workshops. You will find classes on print making, jewelry, wreath making, pottery and painting with chocolate just to tempt your taste buds. “We are always open to sugges-tions,” Greene says.

“Art ought to be accessible,” Roach says. Efforts are made to keep the cost of admission and classes down. The price of admission is even waived one day in September. “People pay much more to go see a movie,” she says. It’s accessible not only in what it has to of-fer, but in locale. “We’re twelve minutes from downtown. It’s a beautiful drive once you get on Old Frankfort Pike,” Greene says.

If George Headley were alive today he would be 105. His contemporaries are no longer here either. “You do have to make the transition. You can keep the bibelots which people still find fasci-nating,” Roach says. One eye on the past. One on the future. There will be big, bold and splashy exhibitions, but the emphasis will be rooted closer to home. “I think its important to realize what we have in our own backyard,” says Roach.

MUSEUM HOURSWednesday-Friday 10a-5p

Saturdays and Sundays 12-5p

$10 Admission/Adults $7/Senior and students

headley-whitney.org

Winner of the first Bibelot Competition, designed by Reubin Simantov

Bracelets made in the Reduce, Reuse,

and Recycle! class

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And on Tuesday, Sept. 28, 1875, you could have seen the � rst harness race at � e Red Mile racetrack on the outskirts of downtown. Amateur “gentle-men’s tro� ing races” had been going on for at least 25 years, on private land from Mentelle Park to Nicholasville Pike, before the Kentucky Tro� ing Horse Breeders Association opened the Red Mile on South Broadway. � e Red Mile is the second-oldest harness racetrack in the country. Historic Track in Goshen, N.Y., lays claim to being the � rst one to open, in 1838.

� ese days, Kentucky has three Standardbred racetracks and � ve � or-oughbred tracks, all of which are licensed by the Kentucky Horse Racing Commission. KHRC is located at the Kentucky Horse Park.

“When you come to a racetrack and bet your two dollars, we’re all here to make sure that bet is on the up and up,” said Marc Guilfoil, director of rac-ing at KHRC. “It is a very regulated sport, and we take pride in it that it is.”

� ere are 38 states with a racing commission. (Get this—Florida is not one of them.)

� e Red Mile got its name because all harness tracks are one mile in length. � e surface of the track in Lexington is, and always has been, made of red Kentucky clay. “As this institution made its way through history, the greatest Standardbred horses that have ever been raced have raced over this red clay, this ground,” said Joe Costa, CEO of the Red Mile.

Horses that race at a harness track in North America are Standardbreds. � e Red Mile is actually older than the name of the horse breed itself. For decades, tro� ing horses were just called tro� ers. In 1879, as these stallions

began to be registered, they had to be able to trot a standard mile in a stan-dard time, and that was when the breed was named Standardbred.

While � oroughbreds are known as runners, Standardbreds are either trot-ters or pacers. � e di� erence is in the way the horses’ legs move. Tro� ers move diagonally—the right front leg and le� hind leg are on the ground at the same time, then the le� front and right hind hit the ground—while pac-ers move laterally, like a glider, with the right front and back legs at the same time, then the le� front and hind leg together.

“Rarely do you see a tro� er pace or a pacer trot, and when they do they’re not very good at it,” Costa said.

So the horses don’t switch between tro� ing and pacing, but humans can. Known as drivers instead of jockeys, they can go back and forth between driving pacers and tro� ers. In the olden days the horse’s trainer was o� en the driver. Today’s drivers are young conditioned athletes, much like the jockey population.

� e Standardbred racing horse pulls a two-wheeled cart called a sulky, or in insider lingo, a bike. � e cart once driven by a farmer in the days of the horse and buggy is now a high-tech, lightweight, aerodynamic piece of equipment.

“If you were to sit on a sulky, I would be able to pull you around with one � nger,” Costa said. “� at’s how aerodynamic and balanced they are.”

94 AUGUST 2013 | TOPSINLEX.COM

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� e harness world has its own Triple Crown. Two series, in fact, one for pacers and one for tro� ers. � e � rst leg of the Triple Crown of Harness Rac-ing for Tro� ers is the Hambletonian Stakes at the Meadowlands Racetrack in New Jersey; the second is the Yonkers Trot in Yonkers, N.Y. � e � nal race is the Kentucky Futurity at the Red Mile.

� is year the 121st Kentucky Futurity is on Sunday, Oct. 6. � e Futurity has always been a heat race, meaning the champion horse has to win twice in one a� ernoon. “Breeders have felt that the stamina needed to be tested as well as speed,” Costa said. “� ey felt it was important to have that second heat.”

� ere were many years of the Kentucky Futurity when it took a horse three, four or � ve races (even six heats in 1914!) to get those two wins. � e rules are changing this year, in consideration of the horses’ well-being. � e Ken-tucky Futurity will be elimination races and a � nal, so the minimum num-ber of two wins also becomes the maximum.

� e Red Mile’s regular meet, known as the overnight schedule, began in August and continues through Sept. 21 on � ursday, Saturday and Sunday nights.

“We consider our season to begin in early July, when the Junior League Horse Show comes out for a week,” said Shannon Cobb, the Red Mile’s chief � nancial o� cer. � e Junior League’s show started in 1937 and puts another national and international spotlight on � e Red Mile, but with many breeds including Standardbreds, Saddlebreds and Hackney Ponies.

A� er the regular fall races this year, the Grand Circuit meet runs Sept. 26 through Oct. 6, � ursday through Sunday, with a combination of day and night races. “It’s been the thing that � e Red Mile is known for,” Costa said of the Grand Circuit.

He has been to practically every harness track in existence and has seen Red Mile hats, T-shirts and sweatshirts in every paddock. “� e world, quite frankly, is very aware of the Red Mile and what it means to the Standard-bred racing world,” he said.

Breeders and buyers from Russia, Scandinavia and other European coun-tries are expected to be on hand at the 2013 selected yearling sale for Stan-dardbreds, Oct. 1-5 at Fasig-Tipton. � e Lexington public is also welcome to a� end, to see about 800 Standardbred yearlings being sold.

In its 138-year history, � e Red Mile has always been owned by breeders, and the current ownership is no exception. � e present group of owners purchased Lexington Trots Breeders Association in 2000, and soon there-a� er installed track lights to bring back night racing for the fall meet. As of about a decade ago, there is no longer a spring meet at the racetrack, but the fall meet starts earlier and has more dates than it used to.

� e Red Mile’s legacy is a testament to the passion for breeding and racing in the Bluegrass and “to the people of Lexington, who are still arguably the population most in love with the horse in the United States,” Costa said. “I would challenge any community to be as passionate about horses as Lex-ington.”

Before, during and a� er live racing, � e Red Mile o� ers simulcasting 363 days a year, or any day there is a Standardbred racetrack open. “Our sched-ule re� ects the available product, throughout the nation and the world,” Costa said. “We import as many harness signals as are available.”

� ere are also social opportunities on the property that don’t involve a pari-mutuel window. Two of the facilities on the grounds, other than the barns and grandstand, can be rented for private events: the clubhouse and the historic Round Barn. � e clubhouse has a seating capacity of 300 and can hold up to 800 people for cocktail receptions. During the racing season, the clubhouse is open to the public for a lunch bu� et during a� ernoon races and dinner bu� et during evening racing.

Known as Floral Hall when it was built in 1882, the Round Barn is the octagonal-shaped white building that looks like a three-tiered wedding cake. Owned and operated by a historic trust, the Round Barn has a seating capacity of 500, and climate-controlled tents can be set up outside for addi-tional guests. “It’s popular for wedding receptions and other events,” Cobb

said, “especially for people looking for nostalgia. Bayou Bluegrass Catering is the exclusive caterer for the property, and does an exceptional job with any type of event.”

In early 2010, about 50 percent of the 130-acre property was rezoned as MU-3, the mixed-use category. “We have let it be known quietly that we’re open for business,” Costa said.

� e Red Mile’s master plan is “based on a village concept of great entertain-ment, retail, commercial, housing and o� ces,” Cobb said. “We’d like to see it as an urban lifestyle-type center.”


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by Greg Ladd

A� er a few years in the gallery business I realized that you can’t wait for people to come to you, you have to go to the people.

We were lucky because we traded in equine related ‘Sporting Art’ so it made it easy enough to zero in on our clientele. I started the gallery in late 1974, and by 1978 we were on the road.

Our � rst major road trip was to Saratoga Springs, New York in Au-gust 1978. Great racing, great horse sale, great horsemen. We un-knowingly rented the small house next door to Siro’s, and for sev-eral years we lived upstairs, exhibited downstairs and began to build up a clientele. Siro’s was a late night – early morning restaurant/bar that a� racted the Saratoga elite. A body already tested from college days aged rapidly, but I had stamina, and business was good.

In the mid 1980s ‘Tax Laws’ were changed and the horse business su� ered. We re-grouped and decided we should go to California and get some of that easy money. Movie-stars! So in 1990 we rent-ed the conference room of the ‘Inn at Rancho Santa Fe’ which was close to Delmar Racetrack. We met lots of great people and began to build up a California clientele.

We had quality inventory. It’s a natural for quality artists to want to be associated with other quality artists, you are known by the company you keep. An interior designer, acting as an agent, came to the show with a group of watercolors by a California artist Sandra

Oppegard. A� er looking at the work, which was great, I explained that we don’t work through other people, we need to work directly with the

Featured Artist

artist (too many slices of the pie ultimately arti� cially in� ate the prices). Art work has to be like any other commodity, supply and demand determine the price.

� e next day Sandy returned by herself.

Sandy has everything that is required of a good artist. She was schooled at the Art Center School of Design in Los Angeles, and worked as a freelance illustrator for the ‘Who’s Who’ of the fash-ion industry including Max Factor, Jafra Cosmetics, Viviane Woodward, Giorgio and many others. She could draw and she loved horses. Her husband Vic, who reminded me of my dad, tall, so� spoken, and genuine, was a horse trainer with a string of horses in Southern California.

We began to sell Sandy’s work back east, and before long we created a strong market. In 1999 Sandy moved to Kentucky.

Sandy primarily works in water base paints, watercolor, gouache, acrylic, and I guess as a graphic designer that’s the way you are trained. Quick, � uid, spontaneous. She has never really worked much in oil, but there is no doubt she could handle it because she has all of the tools.

Sadly a few years ago Vic passed away, but Sandy loves Kentucky, and we love Sandy.

SandraOppegard


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by J. Byron HamiltonStore Photos by Keni Parks

Some of you readers did, in fact, “Meet Me In Midway” last month, but if you happen to number among the absent, September provides the perfect oppor-tunity to make amends and treat yourself to some memorable moments in a historic se� ing. You could not select a be� er time to visit than the weekend of

Fall Festival. � is is the summer’s and Midway’s signature event which this year takes place on Saturday and Sunday, the 21st and 22nd. � e entertainment begins early in the day and lasts well into the evening with the music spanning the range of genres from acoustic folk to country and bluegrass to rock and roll and then some.

Not surprisingly, our city is located in Woodford County basically ‘mid-way’ between all other places of note in the area. � e drive to and from is a big part of the experience with winding, tree-covered roads meandering through picturesque horse country, es-pecially if you’re traveling along Old Frankfort Pike.

Midway is a quiet, quaint, beautiful li� le town with one very distinguishing charac-teristic—railroad tracks run through the center of downtown. � e big red locomotive pulling its few cars of freight and sounding its horn as it slowly passes through town a few times a day is never a nuisance, but rather a highlight, and is as much a staple of the city as any other resident could claim to be.

Once here you will � nd a veritable plethora of options to satisfy your dining, shop-ping and browsing needs; all surrounded by an ambiance seldom found. � e dining options, although few, are exceptional. Darlin’ Jean’s cuts right to the chase and of-fers a family atmosphere, “Down Home” cookin’, fabulous. � e atmosphere inside has recently been enhanced also with the opening of SILO, a new bar that occupies a room just to the right of the front entrance. Reb Butler, proprietor, plans to o� er regular weekend entertainment and has extended his hours of operation to be� er serve the community.

� e Heirloom o� ers � ne dining unexpectedly found in such a small locale. � e conti-nental cuisine rivals any and all competitors from much larger markets and is served in an unpretentious yet distinctive surrounding. Owner, Henry, and chef/son Mark add conversation, conviviality, and remarkable creativity to the bill of fare.

815 Prime, is another unexpected pleasure, serving some of the best meals in the region featuring prime beef entrees, o� erings from the sea, the cozy pub downstairs Tavern 815, is a favorite hangout for many of the locals and the perfect place to enjoy a frosty beverage below street level. Grayson, the GM, is ever-present and available to assist with recommendations or any special requests. Owner, Rob, has done a remark-able job with his “hands on” restoration and enhancement of a former establishment some may remember as the Quirk.

It’s probably no news bulletin to most, but the Grey Goose just a bit further down is fast becoming famous for its distinctive brand of pizza. It sure doesn’t hurt that the expansive patio is perfect for taking in some live music, enjoying lively conversation, and living the good life while waiting for another passing of the train.

� ere are three di� erent choices from the restaurant group owned and operated by the Michels, Chris and Ouita. � ough out of sight from the tracks on Main Street they are

Meet Me in MidwayPart 11


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never far out of mind. � e newest addition to their holdings is � e Midway School Bakery on the site of the old Midway School. It’s only a few short blocks from downtown and the walk might just help burn o� some of the calories ingested from the irresistible sweets. Another well known and more established choice is Wallace Station Deli about a mile down the road. � e sandwiches served on a variety of homemade breads are generous enough to share and usually satisfy more than one appetite. Lastly, the third and � nal local choice o� ered by the Michels, Holly Hill Inn, is considered the crown jewel of the empire. Located in a restored circa 1845 manse, Chef Ouita and Sommelier Chris serve up some of the � nest upscale cuisine to be found in this or any area. � ey are ‘Kentucky Proud’ to buy most of their meat and produce from local farmers and the freshness is apparent with the � rst taste.

Not all of the available activities are of a gastronomic nature. � e size and layout of the town makes it easy to peruse the many colorful shops, where you can � nd a wide variety of merchandise ranging from locally produced cra� s, from stained glass pieces, antiques galore, equine jewelry, to the � nest leather goods, photographic art, collectibles from ‘across the pond,’ and of course, fashion for both men and ladies.

Any man interested in enhancing his wardrobe could do no be� er than Cri� enden where one look at the always impeccably a� ired owner, Crit, says it all. He has a wealth of experience in the business, and o� ers personal assistance as well as � ne gentleman’s clothing in a very cozy se� ing. If not too busy he might take the time, if prompted, to regale you with some of his many anecdotes about clothing various celebrities and heads of state. All of this would, of course, be done with the utmost modesty as is his character-istic demeanor.

� e fairer sex has more options than we guys. Midway Boutique has built up a very loyal customer base over the years. � at’s not surprising when you have lovely merchandise o� ered at extraordinary value. Jeane� e will be hap-py to show you around.

If it’s a bobble and some ‘bling’ you’re looking for, White Horse Collec-tion is surely worth the visit. Richard and Roz design and cra� jewelry of the highest style and quality. � eir creations have been featured throughout the region at many prominent events, and it should not come as a surprise that a large part of the collection is equine related being located in Kentucky. � e exquisite art pieces recognize and pay tribute to many di� erent breeds, not just thoroughbreds, and most can be made available as charms, pendants, or earrings. Many of the artful creations here include pieces that date to past centuries, rendering them not only beautiful, but making them very unique and quite valuable. I seriously doubt that any signi� cant other has ever re-turned a � ne gi� purchased from White Horse Collection even if they did decide to, at some point, exchange the giver.

At Celtic Trends you can browse the broad selection of imports from Eng-land, Ireland and Scotland. Clare will be happy to assist, but if you’re thirsty you will have to cross the street. You can, however, get a nice Guinness t-shirt.

Diagonally from there in the big white building you can � nd a dual o� ering under one roof. Helen Ringus owns and operates both. With over 25 years of design experience in New York’s diamond district she has landed in Midway and brought with her EQUITREASURES, a treasure trove of � ne jewelry and other gi� items ranging from beautiful clothing, belts, purses, and other accessories to � ne art, statuary and home decor most with an equine motif. In another part of the store she has opened HORSES R US, “the best horsey store in the Bluegrass” she assures us.

Some of the best bargains can be found at May & Co., a consignment shop. Owned and operated by the very personable Mary it’s a place where some-times the price is negotiable.

Kenny Smith, the current president of the Midway Merchant’s Association, runs a very � ne photographic art studio Kennydid displaying the works of many recognizable shu� erbugs, not the least of which is the proprietor.

A few doors down one � nds the Historic Midway Museum Store and its owners Bill and Leslie. � e store o� ers a wide range of books and gi� items and you just might be able to coax Bill into showing you his collection of old city maps.

Couple all these outstanding options with high quality musical entertain-ment o� ered by the restaurants, the merchants, and the city and you have a wonderful, one-of-a-kind, easy to reach destination that, in summer, is even more user friendly and satis� es the desires of the spoiled locals and surpasses the expectations of all visitors. Case in point, though I digress, being the pen-ultimate o� ering, Fall Festival.

� is tradition has continued for over thirty years now, and whereas the inau-gural Fall Festival a� racted only a few hundred to this tiny treasure of a town those numbers have steadily increased, and recent Festivals have seen Mid-way play host to crowds approaching twenty thousand over the two days of festivities. � e city scape at this time changes with the addition of over one hundred vendor booths and food trucks lining the street. � is serves to enhance the usual shopping experience in this most unusual destination. Be mindful that parking spaces are at a premium for the “Festival” and early arrival is recommended. We locals are very welcoming, friendly, and accom-modating. � at is what we have been ‘trained’ to do in Midway! So, please, join us at your earliest convenience and allow us to make a lasting impres-sion upon you just as this distinctive li� le enclave has upon those of us who proudly call it home.

Photo by Kenny Smith


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2012 Paso Fino Cowboy Mounted Shooting and Barrel Racing Champion Rick Meyer (who also serves as the Nationals Show Chair) will be returning to Nationals here in Lexington to defend his titles. � e colorful o� cial Paso Fino show cos-tume a� ire includes a long sleeved bolero-type jacket and full length riding pant or jumpsuit which covers the boots and a Spanish-style hat.

� e Paso Fino is truly a horse with rich historical roots. Its ancestors came to the Americas more than 500 years ago, originat-ing from spanish roots. � ere’s nothing quite like the Paso Fino Horse. Its natural and unique four-beat gait has earned the stylish horse the title of “smoothest riding horse in the world.” If you watch very carefully, you will note that when in motion, the Paso’s four feet hit the ground at di� erent split seconds. Pasos are beautiful, animated and proud, yet extremely gentle and thoughtful on the ground.

� e Paso Fino exhibits three distinct gaits. � e Paso Corto, with a moderate forward speed, with full to moderate collection. Steps are ground-covering but unhurried, executed with medium extension and stride.

� e Paso Largo is the fastest speed shown while in gait, executed with a longer extension and stride. Forward speed varies with the individual horse, which is to a� ain its top speed in harmony with its own natural stride and cadence. � e Classic Fino is shown with full collection. Forward speed is very slow, yet the footfall is extremely rapid. Steps and extension are exceptionally short.


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A special Paso Fino Horse Association Youth “Team USA” competition will be held on Saturday, Sep-tember 28 in the Annex Arena, before the o� cial show begins. Team USA will be representing the United States in Santo Domingo in the Dominican Republic in 2014. Come watch these young riders test their skills to perform at the international level.

� e Grand National show is put on by the Paso Fino Horse Association, the o� cial United States breed registry of the Paso Fino Horse and its associ-ated membership organization (President, Lee Vul-garis and Executive Director, Sally Walker) which is based at the Kentucky Horse Park. � e mission of the PFHA to protect and maintain the integrity of the Registry, and the natural characteristics and heritage of the Paso Fino Horse; to promote and enhance the appeal and versatility of the Paso Fino Horse; and to provide support and member ser-vices. With more than 50,000 registered Paso Fino horses and 4,500 members, � e PFHA is located in the main USEF Building within the Kentucky Horse Park in Lexington, KY.


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by Zach Davis

HOUSTONDALE FARM� e Blue Grass Region of Central Kentucky is do� ed with many his-toric & gracious homes. Her storied past and equally rich soils have lured individuals here from every corner of the globe to compete at the highest levels of � oroughbred horseracing. Upon seeing all the region has to o� er, many decide to make Kentucky their home.

Phil Owens is one of the lucky few to have been born here.

Spending a lifetime in Kentucky’s signature � oroughbred industry, Owens has seen his share of magni� cent farms & historic homes. It wasn’t until about 1980, however, that he saw the one he knew would be his own – Houstondale Farm.

Situated just 2‐miles from Downtown Paris, � e historic Houston-dale Farm once comprised over one hundred acres of spectacular Bluegrass farmland and issituated two-miles from Downtown Paris. Upon purchase in 1980, Owens immediately began to develop the land into a working horse operation. � e highlight of the farm was the circa 1840 Greek Revival main residence, standing atop a hill overlooking Fords Mill Road. Owens restored the home in its en-tirety, adding two wings to the home in exacting accordance with the existing architectural design. � e lovely historic main residence, re-� ects both the age and geographic region in which it was conceived. Greek Revival in design, the architectural details “took advantage of technological advances of the day,” writes historian Clay Lancaster in his book Antebellum Architecture of Kentucky. � e increasingly popular Greek Revival model employed recessed entrance doorways which are, as Lancaster elaborates, “glori� ed by columns of correct proportions, appropriate pilasters and heavy entablatures. Windows became larger, o� en lowered to the � oor or widened into three lights.” � e original kitchen space has been maintained and incor-porated into the home, with Owens himself laying the stone for its � replace hearth. � e additions were also perfectly connected to the existing residence by enclosing a side‐porch into what is now a sunny breezeway.

Houstondale’s residence is as enriched by its classical elements that are balanced and architecturally correct; the one‐story columned portico, gabled roof with matching chimneys as it is by its bucolic Bourbon County surroundings. With the addition of the two wings, the home now measures an appx. 6,843± square feet, with three (possibly four) bedrooms, three full and three half bathrooms.

� e story of Houstondale begins much earlier than the main resi-dence would have you believe. In fact, Houstondale’s history runs

How Much Greenfor the Best Bluegrass


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parallel to Kentucky’s early statehood. Just to the rear of the main house rests a circa 1791 Ken-tucky log cabin, which Owens has restored into a comfortable, 1,000+ square foot living space. � e log cabin overlooks the extensive mani-cured gardens, as well as a small brook, that runs through the farm.

� e restoration of the main house and log cabin completed, Owens’ master plan was far from complete. He added an in‐ground pool, superb pool house (complete with kitchen & bath), and a three‐car garage with guest apartment. � e guest apartment was and remains frequently used during the Keeneland Sales & Race Meets, as Owens welcomes out‐of‐town clients for ex-tended stays.

� e entirety of the se� ing o� ers remarkable pri-vacy. From the tree‐lined drive winding to the main residence to the manicured gardens sur-rounding the main house and pool, visitors are enwrapped in the beauty of Bluegrass farmland. Serenity is plentiful here, a fact embraced by Owens throughout his career in the fast‐paced, and sometimes turbulent, � oroughbred Indus-try.

Yet, Houstondale’s innate privacy belies its convenient location. Visitors are quick to for-get that they are a mere two‐minute drive from the world‐renowned Paris Pike and a 20‐min-ute drive to the heart of Downtown Lexington. Houstondale is also well within arms‐reach of the � nest dining, shopping and entertainment the region has to o� er. Professional consider-ations, such as the Downtown business district, UK, St. Joseph & Central Baptist Hospitals and Keeneland Race Course are all within a relaxing drive down the Pike.

While Houstondale has been a paradise for Phil Owens, the time has come for new custodians of the estate property. Today, Owens and his family crave a new project and will pass along Houston-dale, with all its charm, to another family.

Zach Davis is President of Kirkpatrick & Company, a Lex-ington‐based real estate bro-kerage specializing in horse farms, estates & luxury prop-erties. For more information regarding Houstondale Farm, visit KirkFarms.com.


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OVERVIEWEach April and October Keeneland Race Course becomes a magnet, as Lexington’s social scene and the place for elite horsemen to race. In September the pristine facility is abuzz on a national and inter-national level. � e Keeneland Select Sale of Yearlings sends ripples of excited anticipation throughout the racing world. Its established reputation for selling future champions is unparalleled. � is is where racing’s elite come to pan for gold and occasionally � nd a surprising diamond in the rough. Pampered equine specimens of strength and beauty are on display. Racing’s royalty courses through their veins.

It is a unique two week period of non-stop motion in the barn area. � e yearlings that have been handled and prepped for months by their consignors move quietly in and out of their stalls for inspec-tion by agents, advisors and buyers. � eir handlers circle them and have them strike a pose, that hopefully fully displays their potential athleticism and � awless conformation, along with a disposition that gives o� an aura of spirited intelligence. To the untrained eye, almost every horse that passes by looks like they could be the next Derby winner. As beautiful as they all appear, to those entrusted with mil-lions of dollars to invest, the smallest � aw will somehow manifest itself.

Hall of Fame trainer D. Wayne Lukas has had exceptional success over the years in � nding future stakes winners at the sale. He was once asked in an interview what the key was for his skill in evaluating the potential in young horses. Lukas remarked, “Remember when you were a kid and in Highlights Magazine you’d see those puzzles where you would have to � nd hidden objects like a bird in the tree? I can see that bird in the tree.” With that analogy in mind, as enter-

taining it is to be surrounded by the world’s � n-est horse� esh, the Keeneland September Sale provides a stage to observe bloodstock agents, Sheiks, industry leaders and their trainers go over their top prospects for purchase with a � ne-toothed comb…looking for that bird in the tree.

As the world’s leading � oroughbred auction house, Keeneland has sold more champions and stakes winners than any other sale com-pany, including 78 Breeders’ Cup World Cham-pionship winners; 19 Kentucky Derby winners; 21 Preakness winners; 18 Belmont winners; 11 recipients of the Eclipse Award as Horse of the Year; and � ve Epsom Derby winners. Keene-land’s global brand a� racts a diverse interna-

THE KEENELAND SEPTEMBER SALEWHERE RACINGS’ STARS ARE SEEN & SOLD

Photos by John C. Engelhardt

by John C. Engelhardt


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tional clientele, with buyers representing nearly every U.S. state and 50 countries a� ending its annual sales. Except for the horses, the September Sale is not by invitation only for the rich and famous. It is open to the public providing a unique experience and atmosphere that you will � nd nowhere else.

EVERYONE IS WELCOME!Everyone is welcome to a� end the Keeneland sales, either as a buyer or a spectator. Food and bar service is available. You do not need to buy a ticket, make a reservation or pay admission, though seats in the sales pavilion are reserved for buyers and sellers. Hundreds of tele-vision screens are visible throughout the sales pavilion and selected barn areas that show each horse as it enters the ring and lists its cur-rent bid price until the auctioneer’s gavel falls. Sale catalogs are free for you to pick up at any time during the sale. � e catalogue is the buyer’s bible. It traces the lineage of each horse for several genera-tions. Near the top of a page it describes the sire’s record on the track and success as a stallion at stud, listing his leading runners (unless this is his � rst crop of yearlings). Below you will � nd the dam, her race record (unless unraced) and a list of her o� spring and her female family tree through three generations. If you have ever heard the rac-ing term “Black-Type” – it is here where you will � nd it, as horses from this female family that are stakes winners will stand out on the page in Boldface. � e more “black-type” you see on a catalogue page, the more successful this female family has been at producing quality o� spring.

DETAILS“We are very excited about this year’s September yearling sale, we’ve reforma� ed the sale into di� erent strata’s as far as week one, we have 875 horses and that’s over four days about 220 a day, which are the

best yearlings that are available here in North America. � en we fol-low it up with a day o� on Friday then we are back for the weekend horses, and follow it through the second week all the way through Saturday,” stated Geo� rey Russell, who has been the Director of Sales since 2001.

“Our graduates on the racetrack have done remarkably well – 9 of the last 12 Triple Crown winners all were September graduates. So our horses are doing well, as they are expected to on the racetrack, which helps us simply believe that this sale shapes the sport. I think we had over 80 individual Grade 1 and graded stakes winners this year.” Kentucky Derby winner Orb was a homebred and did not go through a sales ring while this year’s Preakness winner Oxbow and Belmont Stakes victor Palice Malice were sold at the September Sale.

If you are hoping to get a glimpse of the sales-topper, odds are the horse will be in the early days of the sale. Russell puts together an outstanding group of eclectic horsemen who leave no stone un-turned to � nd “the best of the best.”

“We look at all of the horses we think would be eligible for our Book 1 and Book 2 horses and we try to see as many of those horses as we possibly can.

Entry deadline for the September sale is May 1st, we spend most of March and all of April to recruit horses for the sale so they get entered by that date. � en two weeks a� er that we will start an in-spection schedule and have two teams of inspectors,” says Russell who has been part of the Keeneland team since 1996. “We have Walt Robertson who is the inspector of sales, myself, Tommy � ornbury the associate director of sales and Mark Maronde our sales account executive. � en we also have Ryan Mahan who is our senior auction-eer and two independent evaluators. We hire Frankie Brothers, a re-tired trainer who trained the likes of Hansel, Pulpit and First Samurai

Trainer Bob Ba� ertClaiborne Farm’s Dell HancockD. Waune Lukas


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and we have Dr. Johnny Mac Smith who is a veterinarian.” � ey start looking at horses in Central Kentucky, Florida and the East Coast and then back to Kentucky where about 50% of the hors-es are and eventually � nish up inspections with a trip to Canada.

So as you saunter through the barn area, the yearlings strike their pose and consignors try to keep you tethered with displays of fresh fruit, sweet cookies, candy and refreshing drinks – where do you go to � nd the “buzz” horse? Daily Racing Form colum-nist Joe Nevills has a few suggestions in that area.

“� e sire you’ve got to look out for is Galileo, he has several in Book 1. Galileo is arguably the biggest sire in the world right now. Galileo stands in Ireland which puts him at a premium at the sale because there are just not that many of them over here. He is a wildly successful stallion and I think the buyers are really going to take to the Galileo’s at the September Sale. He is go-ing to have in� uence for generations to come and he has brand name recognition to him.”

Nevills, who specializes in the Breeding Supplement in the Dai-ly Racing Form is recommending two newcomers to the year-ling arena. “I have two � rst-crop sires I de� nitely have my eye on. One is more of a traditional pick and one is more of a personal kind of pet project. � e traditional one is Blame. He knocked it out of the park during the Weanling sale last year by a mile. He’s got a classic pedigree to him and his foals seem to have a classic type of look to them, very well muscled, very well put together. He himself is soundly put together and has the classic Claiborne Farm breeding program behind him.”

On the opposite spectrum of young stallions, two proven studs will have their � nal crops represented in the sale. Look for the o� spring of Indian Charlie and Dynaformer to be very much in demand. “Between Indian Charlie and Dynaformer, I’d tend to lean towards the Dynaformers, traditionally they can be hit or miss at a sale because they are not the most a� ractive horses, but people realize he throws solid grass runners, good synthetic runners and the fact that there is a � nite supply of them will make buyers more enthusiastic about bidding on them,” Nevills believes.

� e Keeneland September Sale has consistently turned un-knowns into the very well-known. Kentucky Derby winners such as I’ll Have Another, Animal Kingdom, War Emblem, Real Quiet, Spectacular Bid, Canonero II and Dust Commander are alumni since the 70s. With price ranges from $1,200 to $4,000,000.

Geo� rey Russell summed up the September Sale and its dis-tinct a� raction. “We sell to more countries than any other sales company in the world and probably to every state in the union, so we look forward to welcoming everybody back to Kentucky. It is the � oroughbred Horse Capitol of the world and we love showcasing not only the yearlings but also the farms here and all of the southern hospitality that Central Kentucky o� ers ev-erybody.”

G1 Norfolk Stakes winner Jaycito Final Sale Inspection

Hundreds of TVs display the ongoing action in the sales ring

Sales topping yearling Hip 51


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by Mary Hemlepp, APRPortrait by Keni Parks

Fillies in the Workplace:Nicole Pieratt

President, Sallee Horse Vans

It’s not o� en you � nd three generations of women working to-gether in a family-owned business.

Sallee Horse Vans, which started in the 1960s, is now run and owned by company president Nicole Piera� , the third generation of women to be part of the company. Patsy Piera� , her mother, and Arminda Maxwell, her grandmother, also are still in-volved in the business.

It may sound like a challenge for three generations to work together, but Nicole said having her mother and grandmother working with her is a good thing. She describes them as role models and said there is a great friendship among the three of them. Nicole’s mother is involved in the company’s operations and her grandmother comes in occasionally.

Working in a male-dominated � eld is not a problem for these women. It’s just part of life.

“I was fortunate to have parents that challenged and motivated me, and I’ve carried that through in my busi-ness life by striving to do the best for customers and our team.

� e company, which employs about 100 people, is a family business in other ways. Many employees have worked there for 20 years or more; and now, their children are working with them. So the com-pany is multi-generational in two ways. Sallee is a very family and team oriented company. We value our team members and their families, as family always comes � rst.

“I think it speaks highly of our val-ues,” Nicole said. “We’re more like a family than a company.”

Sallee Horse Vans is a leading horse transportation business that moves horses to sales, races, and horse shows throughout the U.S. and Canada, with the majority of the business focused on the East coast, Chicago and Canada. � ey also transport horses for breed-ing as well as to and from airports, horse shows and quarantine facili-ties for horses that have come to the U.S. from other countries. � e company has transported stakes winners, like Zenya� a and Orb, to major horse farms and racetracks, but also prides itself on being just as concerned about a child’s pony having a safe trip. To help ensure safety, Sallee’s vans have video to constantly monitor horses and they make frequent stops for food and water.

“We pride ourselves on safety and customer service,” Nicole said. “Our drivers are skilled horsemen and horsewomen. Many of them came to us a� er being involved in other aspects of the horse business, and they are passionate about what

they do. � e horse industry is a time-consuming business. We live and breathe horses so it’s a good thing we enjoy it.”

In addition to transporting horses, the company has a full-service maintenance and fabrication shop that builds trailers and services the company’s trucks and other equipment. It also o� ers service to other people who own horse trailers.


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Although Nicole rarely drives a horse van, she does travel to sales, and horse shows around the country to meet with clients and stay in touch with what’s going on in the industry. She began her career with Sallee in sales and today spends most of her time in Lexing-ton, leading the operations side of the company. She said it’s impor-tant to have a good blend of leading operations and being on-site at the sales, shows and tracks.

Like many people in the business, Nicole has been riding since she was a child. As a graduate “A” level in Pony Club, she competed in horse shows and three-day eventing for many years. Although she owns several retired race horses, she does not ride as much as she would like.

Working with � oroughbred retirement organizations is Nicole’s passion. She’s commi� ed to helping � nd retired race horses new homes, and in some cases, second careers as show horses. “If horses are injured or just not good athletes, they can still become good at a second career,” she said. “I’ve seen amazing transformations. I like to know I’m helping to get them in the right hands.”

Nicole said people may not think about what happens to horses a� er their racing careers. But like any athlete, they can only be at their peak for a certain amount of time. � at’s where people like her and the retirement organizations she works with come in. Nicole also o� ers a service that many of the new owners need, and that is transporting the horses to their new homes.

Another interest that Nicole cherishes is her involvement in the Kentucky Horse Park Foundation Board. � e Kentucky Horse Park is like home. I spent many years growing up and riding at shows at the park. I went on to being the Programs Director of the US Pony Clubs which is headquartered at the park. � e Kentucky Horse Park is a special place that not everyone knows about. It is part of our city and state, and we should be very proud of the world class horse competitions that come to the park. I hope to do my part to perpetuate the growth of the park. In addition, Nicole also serves the Bluegrass Farms Charities as board – Vice President, which helps farm and track workers with medical expenses and other needs.

Sallee Horse Vans has o� ces in Lexington, Florida and New York. � e company has a large group of loyal customers, many of whom have been with the company for years.

“Our focus is to be the best we can be,” Nicole said. “Quality, ser-vice and safety are the most important parts of our business.”

But, to Nicole, being part of a family business is signi� cant as well.

“I think it’s important that I’m carrying on the family legacy. It’s an honor and a pleasure to work with them over the years. We’ve always done things at a high level of quality, and I want them to be proud of the legacy I’m perpetuating.”


Family

When it comes to the back-to-school routine at my house, it doesn’t take long for the process of packing lunches to become a dreaded chore.

I have such good intentions, really. I want my kids to open their lunches and smile like the sweet little kids on the beautifully lit Os-car Mayer commercials… Except, I don’t ever send them bologna. Or hot dogs. Yes, I am one of those parents, trying to get my kids to eat healthy food.

Except I’m not so sure it ever happens.

Maybe I went a little overboard in the early years when I had more time than money – homemade bread, with homemade peanut but-ter and homemade jam. Homemade cookies. Little did I know, I was giving them such a disadvantage when it came to one of the most important experiences of the lunch scene.

“No one would trade anything with me,” one of my kids told me.

And I’m sure that was true. Because I began to observe the cafeteria scene. I’ve watched the emptying of the lunch boxes, the wheeling and dealing. Chewy items heavy in high-fructose corn syrup are a high-end commodity, followed closely by chips and packaged des-serts.

This research is confirmed by my own experience at home because I’ve wised up a bit, and I buy a lim-ited share of those items, carefully screened to ensure some nutritive value, of course. A box of assorted bags of chips that mathematically should last a full month for my crew is quickly whittled down to six pa-thetic bags of Fritos that will likely pass their expiration before they are ever placed in a lunch bag.

But I’m still not sure what gets traded and what gets eaten because occasionally, I intercept a text from a child, who forgot his lunch, to his sibling: “pls put 7 granola bars and 3 bags of Cheetos in lunch bag & drop off for me – thx.”

You can’t help but wonder: is that really what he wants for lunch? Or is he going to trade it all for an actual meal?

I’ve decided to go with the don’t ask/don’t tell policy on the topic, so at least I can hope they are eating well. And I certainly know better than to ask if all that homemade stuff I once sent was ever even consumed. Because there are items that are neither traded nor eaten.

I have watched children with an entire tray of hot cafeteria food eat nothing but the piece of white cake with icing and rainbow sprin-kles. I don’t think Michelle Obama’s well-intentioned adjustments to the menu have helped. There may be less sugar, but from my observations of the cups of raw broccoli, I think the least we could do to support the cause is start a compost pile.

This year, when the first day of school was looming, I asked my kids what they wanted me to stock for their lunches. “Suck-ahhhs” said the college-bound son, obviously looking forward to hot lunch in the college dining hall. I’m sure going to miss him, but I won’t com-plain about one less lunch to pack!

HEALTHY(?) SCHOOL LUNCHES

by Hallie Bandy

Motherboardoverv


Behind the Lens

four years, he received a bachelor’s degree as an engineer of cinema photography. In 1980, he was in charge of the giant Olympic Scoreboard for the games when everything was manually flipped by hand. During one of the pre-game competitions, Alex was taking pictures for his personal en-joyment when he was asked to photograph the weight lifting competitions during the 1980 Olympic Games in Moscow.

Following the Olympic Games, Alex became a photogra-phy director for the Soviet People’s Achievement Museum, supervising a team of fifty people. Because there were no photo-editing programs or tools during this time (i.e., Pho-toshop), Alex and his staff were required to edit and touch up each photo, which were enlarged images of Russian lead-ers, such as Gorbachev, by hand with paint after accessing the area that needed retouching via ladders. Alex’s eldest son Victor explains, “Because of the dictatorship, if the pho-to did not look good or employees made an error with the editing, they were thrown into work camps or jails. It was incredibly stressful.” Alex intervenes in Russian and Victor translates, “The paints were toxic and it was considered ex-tremely hazardous work. In order to make amends, the Rus-sian government would present all of these workers a gallon of milk thinking this would justify the people getting cancer as a result from their job.” At one point, the government re-placed the complimentary milk with champagne, making for a remarkably ironic ‘thank you’ for the hard work and risk involved with this position.

Twenty-two years ago in April 1991, Alex and his family came to the United States seeking a better way of life. “We were the first Russian family to immigrate from Russia to Lexington,” Alex shares. “My eldest son was 13 and my youngest son, Lev, was three years old. We did not know what to expect—if we were going to have a place to stay or anything. We just got on the plane and hoped for the best.” When they arrived in Lexington, however, a film crew from the news welcomed them as did an apartment stocked with essentials like cereal, canned goods and more, which was huge because the Orlov family had not seen so much food in literally months, having received rations under the dicta-torship in Russia. He continues, “The move itself was quite traumatic because it was a lottery system getting placed out of Russia. Our family had learned and studied Hebrew be-cause we were told we were going to Israel. It was literally the last minute before we knew we were going to the United States.” Since coming to Lexington, four other immigrant families have been placed here as well before having the location filled. A special first for the family included seeing toys that they did not carve out of wood.


Behind the Lens

Before getting back into photography in the US, Alex worked for Gall’s Public Safety Equipment and Apparel, stocking shelves and driving the forklift in the ware-house until he identified a need in the storage room. “I could not speak English very well, but knew that I had to communicate with my boss about a problem with the lack of organization in the storage room. So I bought my first computer and figured out how to create a computer program to promote organization via an Excel Spread-sheet.” After that, Alex went on to create computer programs for 20 separate companies, one of them be-ing TOPS. Alex found a new passion in computer pro-gramming learning everything he knew from studying and reading books. He still enjoys troubleshooting and writing programs as a hobby today. During this time, Alex also began teaching computer classes at the public library and the Carnegie Center for any and every pro-gram out there. “I love teaching,” Alex gushes. “It was a wonderful experience and though I did not speak Eng-lish very well, I could teach the computer programs to students and I eventually learned more over time.”

Then, he decided to pursue his first love of photography with a trip to Italy and upgraded his camera to a Canon G5. “I started shooting everything again,” Alex laughs. “First I shot everything in Italy and then I got back to shooting everything: people, places, flowers, beaches, anything I saw.” Following his trip to Italy Alex dis-played several of his pictures at a community garage sale before Christmas in an effort to get his photography on the map in the Lexington market. One of the other vendors who ended up being an account executive for TOPS approached him afterward, saying she enjoyed his work and that maybe she could help him get a job photographing for TOPS in Lexington. “I was grateful for her bringing this to my attention, but I also could not believe that it would be possible for this opportu-nity to happen because of my English.” A few days later he was offered the position and Alex has enjoyed ev-ery moment of his unique seven-year journey with the magazine and appreciates the people who have helped him along the way. Alex reveals, “To shoot for TOPS in Lexington is a dream job.” He says, “I love it because everything is different with each photography session. This is great, because it challenges me to do my best in every situation and I am grateful for that.” Alex’s most memorable moments from shooting events for TOPS include: photographing the Kentucky Derby, UK bas-ketball and football games, and capturing moments at Keeneland during the racing seasons.


Behind the Lens

This year, Alex and his son Victor are looking forward to grow-ing their photography business together and branching out with more diverse opportunities, though he does not have a favorite type or topic of photography. Alex tells us, “We [my son and I] are getting a lot more private orders in our pipe-line, such as weddings and other that we are exited about. Be-cause of our past, we work with our clients to accommodate financial needs. Victor and I do not discriminate--whatever people need, we can do. We try to accommodate individu-als on price because we understand what it can be like to be in a bind.” Most recently, Alex and Victor photographed the awesome 2013 Prasco John Calipari Basketball Pro Camp. The three different Pro Camps featured former UK stars Eric Bledsoe, DeMarcus Cousins, Nerlens Noel, Archie Good-win, Julius Mays, Michael Kidd-Gilchrist and Anthony Davis as the pros. Campers between grades 6-12 were coached by the pros, and Alex and Victor captured the joy from the expe-rience. Alex says, “Witnessing the joy on people’s faces when they see the final photograph of themselves is inspiring to me, and I look forward to capturing many more happy memories on film in the near future.”

TOPS: Do you have a hidden talent? AO: Yes, Ping Pong. A former Pro table tennis player is train-ing me.

TOPS: What is your favorite souvenir? AO: A friend took me up in his helicopter to take aerial shots of Kentucky. This has been my favorite souvenir because the experience was unforgettable and I have these incredible pic-tures to share with others.

TOPS: What are you most excited about with the direction of your photography lately?AO: I have really enjoyed going from using a flash to not us-ing a flash to get the natural light from the surrounding set-ting, and this has turned out beautifully.

TOPS: What is the best gift you have ever received? AO: A framed family photo containing three generations of the Orlov Family.

TOPS: What advice can you share about taking photographs?AO: Never stop learning. Never stop growing. Continue your education because people who stop learning can quickly be-come outdated. Also, be observant and take in the beauty of your surroundings. This will allow you to become the best photographer possible in that moment.

For more information about Alex Orlov and his photography, visit his website, photosbyalexorlov.blogspot.com.


Community Spotlight

you’re reading this and ask-ing yourself ‘Why should I volunteer for this undertak-ing?’ our answer is WHY NOT? We’re fighting hun-ger in Kentucky 365 days a year – but as we each sit down for a holiday meal with our family, it’s par-ticularly nice to know that struggling Kentucky fami-lies are enjoying a similar meal because of our collec-tive efforts.

Your commitment to build-ing and filling the food boxes will enrich your own life, as well as those of the recipients. We hope that through your involvement in this undertaking you will

become more aware of the magnitude of need for nour-ishing food across Kentucky, year round, and that you will continue to help God’s Pantry Food Bank fulfill this need by becoming involved in other ways; as a regular volunteer, donor or advocate.

about god’s pantry food bank lexington

Dedicated to reducing hunger in Kentucky through commu-nity cooperation and the best possible uses of all available resources, God’s Pantry Food Bank has been named a Four-Star Charity by Charity Naviga-tor™ for the sixth consecutive year—a distinction only three (3) percent of charities rated by this well-respected orga-nization have earned. The Charity Navigator’s definition of a Four-Star Charity is one that ‘exceeds industry stan-dards and outperforms most other charities in America.’

The God’s Pantry Food Bank recently closed its fis-cal year having distributed more than 24 million pounds of food and grocery items to more than 211,000 people in need across its 50-county ser-vice area. And of significant importance, more than 8 million pounds of that total was fresh produce. For more information visit: godspantryfoodbank.org or feedingamerica.org.


Tour of Homes

Coming into the home, white marble floors ex-ude grandeur and historic charm. A circular table greets visitors and draws focus to the stairwell leading to the family bedrooms on the second and third floors. On the second floor landing, the original stain glass window illuminates the portraits of the children decorating the walls, each taken at exactly three years old. Madden’s spot and frame are picked out, but he has almost exactly two more years before taking his three-year old portrait to join those of his brother and sisters. These portraits on the stairwell are one of Joy Beth’s favorite aspects of the home because she loves how they capture that stage of childhood right before losing the sweet look of a “baby.” The original service elevator in the entryway and stairwell has been converted into a convenient coat closet, much to the disappoint-ment of the children after they found out what was previously there.


Tour of Homes

The family room area has become one of the kids’ favorite places to gather while Joy Beth prepares meals in the adja-cent kitchen. Painted a delicious Candy Apple Red from Porter Paints, plush couches and chairs finish off the space and are inviting to family and guests alike. The family room leads into the exquisite living room space with a baby grand piano and unique plaster decorating the ceiling and com-ing to a focal point around the stunning chandelier in the center of the room. Reflected by this room along with the entirety of the house is a calming beauty, inviting enjoyment while showcasing the historical charm of the home. This is a tribute to how Joy Beth has balanced her own personal style with what previous owners have contributed as well, creat-ing a masterpiece in style and comfort.


Tour of Homes

Entry to the Riviera Sand colored master suite includes large scale doors that once flanked a church entryway 200 years ago. The ornate church doors re-main one of Stephen’s favorite features of the home and reflect the family’s ap-preciation for historical antiquities transformed in a new way. Other elements of the master suite include an exposed brick wall, drywall, rug overlays, two beams on the ceiling giving the room a unique depth and dimension and an exercise space on the sun porch that was formerly a reading room. Here, Joy Beth and Stephen agree, “with four kids and multiple schedules and places to be, it is wonderful to have a convenient space to squeeze in a quick workout.”


Tour of Homes

Located on the op-posite side of the sun porch is the master bath featur-ing marble floor-ing, chocolate col-ored silk covering the walls, his and her dual sinks and a luxurious walk in steam shower with multiple sprayers for a complete spa experience.


Tour of Homes

Hayden’s room is a UK fanatic’s heaven, completely decked out in team paraphernalia including signed jerseys from Patrick Patterson and John Wall. Refurbished barn doors adorn the wall in Haden’s room, serving as a convenient and playful storage option for his favorite accessories.

The nursery currently belongs to Madden, the Dawahare’s youngest son. A large bed is situated on one wall while a beautiful hand painted Monogrammed “D” adorns the opposite wall near the baby crib. All four of the Dawahare children have been born and raised in this home and the memories made are valued beyond measure.

The girls’ room is suited for the sweet princesses they are and features two beds, a fireplace and a seating area for Brooke and Anna to enjoy playtime or study time. A doorway leads to a gor-geous on-suite bathroom, continuing the fairytale feel complete with an enormous bathtub in the center of the room that three out of the four children can fit in comfortably at once for fun bath times before bed.


Tour of Homes

Friends and relatives of the Dawahare family enjoy spending time in their basement area complete with a theater room, a play area and game room for the children with a pool table and an antique Ms. Pac-Man and Galaxy Upright Arcade game and guest bedroom tucked away. The theater room looks and feels as if it is out of a classic film and features the original stone foundation and a wood paneled wall providing a cozy, intimate feel. Here, they enjoy football and basketball season and it has become a tradition to watch an away UK game followed by some late night poker. The theater room is also Ste-phen’s favorite. He laughs, “It started out as my man cave and poker room, but now it has become the toy room for the kids which is just as great!” Stephen loves having friends over though he also enjoys some private time by shutting the doors and sneak-ing in a nap in the cool, quiet room.


Tour of Homes

Stephen starts most of his mornings for work on the back porch. He often takes the computer and a cup of coffee out there to respond to emails in the midst of quietness before the chaos of the day begins.


Tour of Homes

Summer and fall are spent grilling out, playing pick up games of basketball and letting the kids run around until dark outside. Joy Beth says, “The backyard and pool areas are definitely relaxing and allow us to spend time as a family. The high stone walls create a sense of privacy even though we are in the heart of the city.” The swimming pool area is the perfect backdrop for a sun deck area complete with six lounge chairs, a dining area with two tables and umbrellas, a slide and a diving board.



WOW Wedding

and the fact that they could have their ceremony and recep-tion in one location. Wes’s father built a wooden arbor from old barn wood under which they were married.

Addie chose mint green and shades of pink for her colors. She wore her grandmother’s watch and stitched a special message on the inside of the groom’s tie. They also ex-changed letters that they had written to each other.

Addie’s vintage theme included tan linens with lace over-lays, milk glass vases filled with flowers and bundles of Reader’s Digests tied with twine. Her tables were set with vintage plates and silverware adorned with a hand stamped menu card tucked in the crisp white napkins. The wedding cake was also vintage inspired.

Wes and Addie couldn’t pick out just one favorite moment of the day. They loved the whole day being surrounded by family and friends, feeling their love and support and ap-preciating everything that had been done for them over the past four years. They knew that all the time and effort put into making their wedding possible could not compare to the spiritual meaning of marriage. At the end of the day they would be married and that was what was truly important.


WOW Wedding


WOW Wedding

DETAILSWedding Venue and Reception: Ashley Inn | Photography: Alumbra Photography

Florist: Jeanie Gorell | Cakes: Twisted Sifter | Catering: Sisters & Friends | DJ: Larry Lee


Weddings

weddings on the cheaphuge budget cut decisions that make bank

by Marsha KollerWedding Consultant

Sprinkled in with our wedding ar-ticles, periodically we will feature ‘Weddings on the Cheap’ ideas—

very inexpensive yet fabulous ideas to save a bundle, so you won’t start off your married life with a big bill to pay.

Yes, it’s magical and in vogue to have the big themed reception with all the trimmings, but to many couples it’s more impor-tant to put big wedding dollars into a first home or starting a family. And most don’t have a rich aunt to foot the bill.

A scaled back wedding that forgoes the truly big expenses like a sit down dinner, open bar and a dance band may suit the oc-casion, and can still put some of the big fetes to shame with clever details. And just think what a fabulous honeymoon you could have saving a minimum of ten grand on a big reception! It completely depends on your priorities, not what anyone else expects. It can still be just as sweet and maybe even more meaningful, and way, way less stressful.

GoIn’ to the ChApel: the biggest savings you can have is to have a classic church wedding, with the reception at the church. Fewer people are doing it these days, so you can make your own statement about your values or your faith, maybe even making a donation from your wed-ding savings. You can still decorate the fellowship hall (or church gym) in your statement style with lighting and draping (usually on the church’s tables and chairs, that you don’t have to rent!), but the centerpieces can be more understated because the scale of the room won’t be vast like a tent or b a l l r o o m .

You won’t have to skimp on favors or flair, and a light hors d’oeuvres spread is just perfect in this setting. plus think of the money you’ll save not having hooch at the reception!

AFternoon teA: this idea is courtesy of my friend Bonnie… instead of an evening wedding with dinner and dancing, get married in the early afternoon and treat your guests to classic afternoon tea for your reception, preferably in a vintage or historic location. Florals should just be light and airy – too heavy would be too much for that time of day. Serve specialty teas and gourmet coffees, english scones and finger sandwiches, petit fours and wedding cake, a champagne cocktail and champagne punch, accompanied by a three-piece ensemble—absolutely delightful!

elope! A destination wedding is not an inexpensive option – actually just the opposite when you consider the costs of your

guests, and family members that

you will have to cov-er, resort-priced food,

flowers and photos. Make

the destination of your wedding for you two alone… and put the money you would have blown on a one-day wedding

into a trip of a lifetime, and say

your vows with a local island justice

of the peace. how romantic!

tops september 2013

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