Regenerate Float Center
RENEWING MIND AND BODY: REGENERATE FLOAT CENTER WRITTEN BY: LAURA EMMONS PHOTOS BY: JOSH TRIGGS What do two-time Olympic gymnast Aly Raisman, NBA star Stephen Curry and the Chicago Cubs all have in common? They use flotation therapy, also called sensory deprivation tank therapy, as part of their standard training regimen. Aly Raisman and Stephen Curry credit their time in the float tank as keys to their success. When the Chicago Cubs unveiled their new clubhouse and training facility at Wrigley Field last April, a float tank was a part of it. The Cubs won the World Series for the first time in 108 years and it’s the first year they’ve included flotation therapy in their program. The benefits of float therapy for mind and body are numerous, and at Regenerate Float Center in Hagerstown, those benefits are available to everyone. Located at The Grand building in historic Hagerstown, the Regenerate Float Center offers float therapy sessions, zero gravity massage, oxygen and aroma therapy. They conduct monthly meditation classes, and have a co-venture with Sol Yoga Studio, located on the second floor of The Grand building, to offer post-yoga float, massage and oxygen sessions. WHAT IS FLOTATION THERAPY? Originally developed in 1954 at the National Institute of Mental Health by neuroscientist, Dr. John C. Lilly, the sensory deprivation tank was used in the Restricted Environmental Stimulation Technique (R.E.S.T.) to achieve a state of deep relaxation called the “theta brain wave state.” Ten inches of water, warmed to the human body’s natural temperature, is mixed with 800 to 1,000 pounds of Epsom salt in an enclosure large enough for a human body which can be completed sealed from the outside world. The body floats on the surface of the water in the tank isolated from all sounds, sights, smells and tastes. Since the water temperature is the same as the body, the mind doesn’t register the pressure of it against the skin. The result is an experience of total sensory deprivation, allowing the brain and body to attain a state of relaxation that is deeper and more restorative than normal sleep. Co-owner of the Regenerate Float Center, Eric Sarmiento, recommends at least one hour be spent in the flotation tank to achieve all of the desired results from flotation therapy and offers 60 and 90 minute sessions at Regenerate. BENEFITS OF FLOTATION THERAPY Floating in a thousand pounds of medical-grade Epsom salt slows your heart rate, slightly lowers blood pressure, and relaxes brain waves. It draws toxins out of the body, reduces cortisol levels, and increases circulation. The magnesium in the salt regulates electrolyte levels and helps produce serotonin. It...
Like a Library, but with wine
By PAUL LONG Photos By: JOSH TRIGGS When Cheryl Gallery opened Grapes & Grains Gourmet in 2006, there was nothing to indicate that the modest little wine store would someday become one of the most popular shops in Shepherdstown. With the encouragement of her daughter, Liz, Gallery had decided to embark on her own business venture. But, on that March day in 2006, she had just 12 different labels of wine in the store, and she wasn’t feeling particularly optimistic. All of that soon changed. The day I opened it, I could cry,” Gallery recalled recently. “I just didn’t have the capital to fi ll the shelves. But the community came and really supported me.” Now, more than a decade later, Grapes & Grains Gourmet is fl ourishing at its 110 E. German St. location, with a staff comprised of Jeremy Horner, Jeremy Cook and Paul Young. Gallery now offers approximately 1,200 different labels of wines, along with hundreds of beers – including more than 300 labels just on the store’s singles shelves. “Mix packs,” comprised of up to six different beers in a six-pack, have become one of the most popular features at Grapes & Grains. And, beginning this year, beer enthusiasts can now purchase growlers from the store. And then there’s the food offerings that put the “gourmet” in Grapes & Grains Gourmet. Gallery offers cheeses, crackers, chocolates and smoked salmon, to name just a few items. She also carries West Virginia syrup from the Indian Water Maple Company, as well as meats from Farmer’s Daughter in Capon Bridge. Grapes & Grains Gourmet also hosts wine tastings every Saturday afternoon, with winemakers and brand managers often serving as guest pourers. It’s all part of Gallery’s business philosophy. “It educates people,” she said. “You wouldn’t buy one of the bottles, but once you taste it, it changes your mind.” On Christmas Eve, which falls on a Saturday this year, Gallery is thinking about moving the wine tasting to Friday to accommodate shoppers on what promises to be a busy weekend. The holiday season, she said, is typically much busier than the rest of the year. Gallery has a policy about the wines she carries: They don’t go onto her shelves unless she tastes them fi rst. She estimates she has met nearly 85 percent of the winemakers. “When I look at a bottle, I see the person that made it,” she said. “It’s a fun, fun thing, and we don’t bring it in unless we taste it.” Gallery said she tries to stay away from corporate wines, preferring the smaller labels. As for regional wines, she features one...
Sumittra Thai Kitchen and Bar
A SYMPHONY OF FLAVORS IN HISTORIC CHARLES TOWN ARTICLE BY LAURA EMMONS PHOTOS BY JOSH TRIGGS Thai cuisine is defined by its unique juxtaposition of flavors, i.e., sweet and sour, spicy and creamy, salty and sweet. Renowned expert on Thai cuisine and Australian chef, David Thompson, observed that “Thai cuisine is the juggling of disparate elements to create a harmonious finish. They delight in the complexity.” People experienced in Thai food will tell you that the dishes at Sumittra Thai Kitchen and Bar is authentic, complex and harmonious. CONVENIENTLY LOCATED Located in the Downtown Charles Town Historic District, Sumittra Thai Kitchen and Bar offers elegant dining of authentic Thai cuisine. Business partners and restaurant owners, Jittisak Phakum and Moo Rung, opened the restaurant on July 20, 2016 following five years of success at their other business, Sumittra Thai Cuisine, in Frederick, Maryland. Sumittra has a full bar with a well-lit dining room up front. The middle of the restaurant combines minimalist decor with romantic lighting and artwork made from exotic woods and gold that depict scenes of ancient Thailand. The back of the restaurant is available for private parties. By next spring they expect to open their rear patio for alfresco dining. DEDICATION TO QUALITY Eighty percent of the menu is the same as their restaurant in Frederick, MD. However, even though the management staff is the same at both restaurants, the head chef in Charles Town, Yuthasak Thanavan, also called Chef Tang, trained at a culinary school in Thailand and brings his own ideas for signature dishes. New items are added to the menu frequently. They use organic and locally sourced produce. All of their dishes, including the signature sauces are made from scratch. They offer a full vegetarian menu that meets strict vegan standards. They do not use preservatives, such as MSG. Nor do they add fish sauce to their vegetarian dishes. Thai food is meant to be shared around a large table, and the cuisine, portion size, presentation, and number of courses at Sumittra reflects those ancient traditions. They generally prepare dishes according to a 0 – 3 spicy-hot (Scoville) rating, but can vary the amount of heat in the dishes as requested by the customer. For those who enjoy food that is very hot, they can serve a chili tray on the side. A PERFECT LOCATION Jittisak, also called Jib, was influenced by his mother, who was a head chef in Thailand. She brought her culinary expertise to the United States. Jib carried the tradition to his restaurant in Frederick. Moo became a partner in the business, and now they have two restaurants in Frederick...
Historic Shenandoah Hotel
By PAUL LONG Photos By JOSH TRIGGS One of downtown Martinsburg’s best-known landmarks is making a comeback The historic Shenandoah Hotel, located at the intersection of N. Queen and W. Martin streets, has been refurbished and is now open for weddings, parties and other events. While it no longer functions as a hotel, the facility’s ballroom is back in business after being used sparingly in recent years. New manager Larry Foust has been overseeing the relaunch since he arrived in early September, and has already booked several weddings for 2017. The first event on the calendar was a wedding for 180 people, which was scheduled to take place Nov. 26. The first week of December, the Shenandoah Hotel was to host Main Street Martinsburg’s annual “Doors to Christmas” wreath program. And on Jan. 15, ERA Realty will hold its annual Christmas party in the ballroom. Beyond that, five more weddings have been booked throughout 2017: One in April, two in June, one in July and one in October. In his short time on the job, Foust has replaced the lights in the parking lot and gotten the ballroom ready for the holiday season. Before arriving at the Shenandoah, Foust worked for 20 years in real estate in the Washington, D.C., area. Prior to that, he served as office manager and conference coordinator for American Enterprise Institute, a Washington-based thinktank. In that capacity, he organized events for then-president Gerald Ford, among others. Foust is no stranger to the Eastern Panhandle, having lived in Charles Town for many years. He and his family came here to find a more relaxing environment for his mother. The only downside of the move was that it meant a daily commute to D.C. that began at 3:30 a.m. “I don’t miss that at all,” he said. In his new role, the biggest challenge so far, Foust said, has been getting the ballroom back to working condition. He’s also been busy getting other Gateway properties ready to rent. The Shenandoah Hotel is located at 200 N. Queen St., and a barbershop Is located at 204 N. Queen. Storefronts at 206 and 208 N. Queen are currently vacant, he said, as is the 1902 building across the street. People who have visited the Shenandoah Hotel since Foust’s arrival have liked what they’ve seen, according to Foust. “They’ve been pretty positive,” he said. “People are pretty happy to have it back.” The Shenandoah Hotel, which is listed on the National Register of Historic Places, sits on the site of the old Blondel Mansion, which was purchased for $45,000 in 1923 and subsequently torn down. A group of community...
Valley Homes & Style Magazine | December 2016 & January 2017 Edition
December 2016 & January 2017 Edition
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