Lead Your City Summit

Lead Your City Summit

Join the synerG Young Professionals for Lead Your City – a summit that will bring together Community Leaders & Activists to help young professionals GROW their leadership skills, BUILD on their ideas, SERVE the community and CONNECT their network.

The 2015 Lead Your City Summit will be held on Wednesday, November 18 from 12-6pm at the Triad Stage Cabaret. Registration for this event is $30. Click here to register.

Registration includes:

  • Keynote speaker Malina Simone Jeffers with Mosaic City
  • What do you want in Greensboro? Brainstorming session
  • Career development, community engagement and economic growth sessions
  • Networking Social with local nonprofits
  • Lunch & professional headshot

*Interested in information on how your employer can cover your costs for this event? Contact Hillary Meredith at hmeredith@actiongreensboro.org

Click the link below to download the 2015 Agenda.

Agenda to Publish – Draft

Pop Up Cornhole @ City Market

05th Oct 2015 (Y)our Greensboro, Community

Downtown Greensboro and synerG are teaming up to host a Cornhole tournament at The City Market!

Reserve your spot here! This RSVP tickets holds your spot until 6 p.m. for Beginners & 7:30 p.m. for Pros. You must check-in and pay your $10 entry fee by that time to secure your spot.

6:30 p.m. – Beginner Games
8:00 p.m. – Pro Level Games
Free play when tournament not in session.

Corn Hole will be played in the grassy area. Food & beer will be on site. Prizes to winning teams!

Let ‘Em Know at Show Of Hands

Music lovers, foodies, civic reformers — Show of Hands invites you its 2015 concert, presented in collaboration with the Mosaic Festival and Dance From Above on Thursday, Sept. 24 at the Downtown Greenway Morehead Park Underpass!

At the show, you can register to vote in the November election, meet local candidates, and get info on the November ballot, all while feasting on amazing international treats from a variety of vendors, enjoying delicious craft beers, and dancing to a lineup of switched-on sonic innovators from home and abroad.

The lineup:
!!! (Chk Chk Chk) DJ Set (Warp/NYC): chkchkchk.net
Little People (UK): littlepeoplemusic.com
Sinkane DJ Set (DFA/NYC): sinkane.com
Quilla (Peru/GSO): quillamusic.com
Ismo One (Niger/Durham): soundcloud.com/ismo-one

Live visual art projected onto the underpass provided by thefacesblur. An afterparty featuring an encore performance by UK producer Little People will take place at the Crown at the Carolina Theatre.

Show of Hands is produced by Face to Face Greensboro and synerG in partnership with CWS Greensboro and Dance From Above.

About the performers:
!!! (Chk Chk Chk) is a dance-rock band from California on the verge of releasing its sixth full length LP on Warp Records. Nic Offer, the band’s famously electric frontman and lead singer, will channel his inexhaustible charisma into a DJ set that will leave no hips unmoved.

Little People is Laurent Clerc, an Anglo-Swiss producer now based in the United Kingdom. His sound is equally informed by hip-hop and downtempo, as he effortlessly combines warm synths, intricate melodies and lush string arrangements.

Sinkane is Ahmed Gallab a Sudanese-American musician known for blending elements of jazz, funk, krautrock, Afro-pop and countless other influences to create something refreshing and unexpected. After his full band’s live show touched on the sounds of Fela Kuti and Jerry Garcia alike at Dance From Above’s May show, he will make his way back to Greensboro to pull from his full quiver of influences for one of his much-praised DJ sets.

Quilla (a name inspired by the Quechua word for “moon”) is a songwriter, vocalist and keyboardist from Montreal, Canada who currently resides in Greensboro. Her debut song “Walls” is in collaboration with Sultan + Shepard and appeared on Tiesto’s acclaimed dance music compilation Club Life Miami, Vol. 2, released on Tiesto’s Musical Freedom label in the spring of 2012.

Crafted – The Art of Street Food

Crafted – The Art of Street Food

Drop what you are doing and eat: Crafted – The Art of Street Food

By: Alexa Powell

For close to a year, I followed the flurry of articles in the Triad City Beat, Greensboro Magazine, and Yes Weekly! about the opening of the new restaurant, Crafted – The Art of Street Food. Their theme was a closely guarded secret until only a few weeks before the restaurant opened. As a world traveler, I was intrigued and hopeful about the unique concept of offering street food from around the globe in a single place; I imagined that I would be transported around the world, minus an expensive airline ticket, to the sights and smells of simple, but decadent delights. The anticipation finally got the better of me and I decided it was time to check it out.

The first obvious thing we noticed about the new Crafted was the complete lack of practical parking. Fortunately, there is some, albeit limited, on street parking in the little neighborhood behind the restaurant and it’s a short walk. Suggestion Box: I wonder if Guilford County Schools would consider a joint use agreement for the parking lot just behind the restaurant (currently only GCS employees can park there and towing is enforced).

On my first adventure to the new Crafted, business was booming and the place was in full swing with more than an hour wait for a table; even the full service bar was packed. Undeterred by the wait, I did what any millennial would do; I grabbed the cocktail list! They have an amazing selection of artisan cocktails, and a modest selection of beer and wine.
While sipping a potent $9 Pomegranate Habanero Margarita (complete with Hornitos Repasado, Cointreau, fresh lime, and Habanero Bitters), on the open air porch, we enjoyed a delightful mix of conversations with other diners also waiting for a table. While engaged in people watching, I also noticed the restaurant attracted not only the expected middle aged foodies, but also various eclectic young people, and a diverse group of folks from all different age groups, and cultures. The restaurant was buzzing with conversations and laughter reminding me of leisurely evenings in Spain where friends gather to enjoy tapas. I’m not sure if it was the heat from the drink, the balmy summer air, or the warmth of the restaurant’s atmosphere, but I definitely had a sense that I was about to eat at one of the hottest restaurants in town!

After an hour and fifteen minutes, we sat down at our two-top table in the main dining room; we were ravenous and everything looked and sounded amazing. We each decided to each pick two different things on the menu from two continents Asia and South America; the idea was to create our own sampler plate to share in small plate style. I choose the Bao – a HOT spicy kimchi topped braised pork served over a Chinese steamed bun, and the Jerk Chicken – well cooked thighs served on top of traditional yellow rice and beans with a back of the throat, slow and low heat.
My dinner companion ordered the Bahn Mi sandwich – a traditional Vietnamese street food with chicken and pork belly in a crusty bread roll topped with an amazing assortment of crunchy, fresh, pickled vegetables, and the Korean BBQ – beef short ribs covered with a sweet and savory red dragon sauce, that in my opinion, was Iron Chef worthy (see below for pictures). My favorite dish of the night was the Bahn Mi. The pork was flavorful, tender, and juicy and the pickled vegetables added the perfect sweet vinegary crunch. The ample serving portion was enough to bring home leftovers had I been so inclined.

Fast forward three days, and I found myself returning to the new Crafted for the second time in less than a week (yes, I liked their food). This time I accompanied a few people I met at the non-profit board mixer hosted by synerG. The event was a great tie-in to the earlier lunch and learn session about getting young professionals involved as board members for local non-profits (watch out Gboro we millennials are coming).

Anyway, there was a 30 min wait for a table at Crafted, but we made the most of it by going next door to Preyer Brewing. If you like beer, this is totally the right move while waiting for a table at Crafted; Preyer Brewing has some very comfortable seating. I tried their strawberry wheat beer. Personally, I am not a beer aficionado, but I enjoyed it. Some of my other companions, at the bar tasting the five glass beer flight, were not as impressed by that particular combo.

Once we got the “your table’s ready” call from Crafted, we walked next-door and sat at the long, central community table. Community tables, like the one at the new Crafted, are my favorite features in restaurants these days because they encourage and invite casual dialogue between strangers in a friendly neighborhood setting.
We were served a bowl of complimentary paprika spiced popcorn which was gone almost immediately after it arrived. I wanted to try another signature cocktail, so I went with the Cackalacky Grapefruit Cosmo – featuring local NC vodka, Cointreau, lime, grapefruit, and cranberry. It was the perfect, refreshing, citrus infused drink for after a long day at work. After much deliberation, I decided on the Cubano sandwich; it was the best version of a Cubano I’ve ever had, without exception! The pork was sweet and tender, the Swiss was creamy and melted, and my favorite pickled veggies were layered on top! This is definitely my go to dish for future meals here. I shared a bit of my sandwich with my table mates, and they agreed, they would return just to order the Cubano. Before leaving, we met the chef who seemed to be both as down to earth, and just as edgy as the graffiti that adorned the restaurants walls.

My final reflection, as I was sitting enjoying the company of new friends, was how much the downtown parts of G-boro have changed in the past six months. More new restaurants and breweries have recently opened than I can recall in the past few years combined. Greensboro is going through a transformation; a transformation that is an encouraging sign of a strengthening economy as well as a much needed revitalization of our city. After listening to some of my peers, it is increasingly apparent to me that the one thing my generation is looking for most is finding diverse places to connect with other people. I’m not talking about networking events, or social media forums which are good for the less shy among us but it can be intimidating. What I mean however, is actual physical spaces where people can congregate, meet each other, and engage in organic conversations. Having a vibrant, high quality, locally sourced, locally owned, and moderately priced food scene, where people from all walks of life interact, is a vital part of the equation when it comes to keeping young, vibrant, creative, engaged and motivated professionals here in Greensboro. For this reason, we need more gathering places like Crafted – The Art of Street Food to setup shop to help sustain, and encourage the forward momentum they started.

Alexa Powell is a Planner with PART (Piedmont Area Rapid Transit) and active young professional in Greensboro.

Join Us At The Young Professionals Party Deck at the Wyndham

Join Us At The Young Professionals Party Deck at the Wyndham

23rd Jul 2015 Community, Networking

Thursday, August 20 – Sunday, August 23 – join the synerG young professionals and network with Young Professionals from across the Piedmont Triad on this exclusive, open-air platform on the 10th Green at Sedgefield Country Club. Features complimentary beer & wine and light food. $25 for one day and $80 for the week.

Tickets will need to be picked up at Will Call. You will receive a detailed email on where to pick them up closer to the date.

This ticket does not include parking.

Special Thanks to our sponsors – Weaver Foundation & Action Greensboro.

Click here to purchase tickets.

NoshUp spotlight: King-Queen Haitian Cuisine

NoshUp spotlight: King-Queen Haitian Cuisine

Posted: Wednesday, July 1, 2015 5:00 am by the News & Record

By Lesly Dumé / Special to News & Record

My first experience with King-Queen Haitian Cuisine was instantly familiar.

As I parked near the food truck, I immediately recognized the aromas of home. I could smell my mother’s sweet plantains, or banane douce, wafting towards me. I almost couldn’t believe it.

As a Haitian American raised in South Florida, I am accustomed to easily finding Haitian cuisine. When I moved to Greensboro, it became quickly apparent that this would no longer be the case. I had to accept that there was little, if any, Haitian presence and visibility in the area.

I walked over and introduced myself to Hilder and Djosen Vilnor (DJ, for short), and I was welcomed with beautiful smiles. The Vilnors were genuinely interested in me, my friends who accompanied me and our experience. They had a yearning to introduce Haitian culture and food to us.

When I observed the menu, I saw many familiar dishes: black rice made so by black bean sauce, Haitian-style jerk and fried chicken, as well as fried pork with plantains.

My friend asked me to choose the dish that reminded me most of home: Haitian griot with banane douce and pickles, spicy pickled vegetables (usually cabbage, carrots and green and red peppers) that are layered on top of the griot, or fried pork. In my first bite, I tasted many flavors: family, intimacy and above all, warmth.

On Tuesday, Ethnosh will host a NoshUp at Gibb’s Hundred Brewing downtown Greensboro, sponsored by Oscar Oglethorpe Eyewear.

For $5, guests will get a tasty mix of signature samplers from King-Queen Haitian Cuisine. Guests are invited to explore the many beverage offerings of Gibb’s Brewery available for sale.

Ethnosh — a partnership between Face to Face GSO, Triad Local First and Bluezoom — is a guide to delicious ethnic food in the community, garnished with the stories that bring the flavor to life.

DJ and Hilder are siblings. They were born in Au Borgne, Haiti. DJ was raised there until she was 6 years old and spent the next several years in Cap-Haitien. Her father petitioned for her to come to America, and she arrived in Greensboro in her early teens.

Hilder arrived first by way of the Bahamas, then Miami. He did not like Miami.

“There were way too many people, and the lifestyle I wanted wasn’t there. People were constantly looking over their shoulder,” he said.

So, he decided to move closer to his family here in Greensboro.

King-Queen Haitian Cuisine food truck was originally Hilder’s idea. To generate income, Hilder began working as a dishwasher for a local restaurant. After displaying a considerable amount of skill in the kitchen, he was promoted after six months, even though he spoke little English.

Many of his work friends and customers suggested that he open a restaurant. He was reluctant to the idea but realized that many of his dishes were well-liked. He had the skills and work ethic to make a restaurant possible. His interest in owning a restaurant was compelled also by the yearning to work for himself.

But instead of opening a traditional restaurant, DJ and Hilder thought it better to start a food truck, learning from the past obstacles of friends who failed to maintain a Haitian restaurant in the area.

I asked Hilder and DJ to describe their favorite dishes on the menu. Hilder chose the Haitian griot, not only because it’s absolutely delicious, and his best-seller but also because of what it represents. Griot and plantains are the two most common food choices at Haitian gatherings, festivals and weddings. They bring the community together, which is something Hilder encourages in the Haitian community.

DJ is allergic to pork, so her favorite choice is the poule frit, or Haitian fried chicken.

“I specifically like the seasoning and that it’s also well-cooked. You know for certain you’re eating fried chicken,” she said.

Haitian cuisine is different from other island cultures, according to DJ.

“Although Haitians use similar ingredients as other island cultures, it is the way that the ingredients are approached that make Haitian food distinctive,” she said.

Haitian people are extremely diligent with the cooking process, specifically allowing pork and chicken to marinate much longer than usual. There is an understanding that time produces the best product.

This is a mentality that originates from a culture deeply influenced by agricultural beginnings. It takes time to plant and harvest. Eating from the land is sown deeply within the fabric of Haitian culture. It’s not uncommon to see fruits and vegetables planted in the backyard of a Haitian household. Even now, where produce is readily available, there is a comfort in the work and patience it takes to grow your own food and the time it takes to cook it.

Haiti is often portrayed as an impoverished, malnourished country that is incapable of helping itself. As a result, public perception is quite negative. DJ and Hilder started this food truck as a means of changing this perspective.

Haiti is a proud country and the only African nation in the Western Hemisphere to have successfully revolted against colonial slavery in 1804. We have a strong and beautiful culture, a culture of resilience that deserves celebration.

And King-Queen Haitian Cuisine shares this culture one conversation and delicious meal at a time.

Lesly Dumé is a voice instructor for Greensboro Performing Arts and Separk Music Co. He also works with Reto’s Kitchen and Cantors for the First Church of Christian Science.

Jon Black is a Greensboro native who became a staff photographer for an international relief organization, traveling to more than a dozen countries in two years documenting a vast array of cultures, people, and programs. Since returning to Greensboro, he shoots weddings and events. www.jonblackphotography.com.

Find out more about Ethnosh at ethnosh.org.

See the original post here.

Good News About Greensboro:  Nick Wyatt serves up his thoughts

Good News About Greensboro: Nick Wyatt serves up his thoughts

It’s the people and connections that make Greensboro special.

 

Like a lot of young men with bit of wanderlust, I thought I’d head west.  I love the Pacific Northwest and thought that would be my ultimate home. But along the way, I met some great people, developed wonderful relationships and enjoyed the proximity to my family in Charlotte.

 

I love the balance of the small town feel with bigger city opportunities. The city has arts, culture and diversity balanced with an affordable cost of living and no traffic. It’s big enough to always meet someone new, yet it’s small enough for us to really get to know our customers. We can have an impact in our city without getting lost in the shuffle as some restaurants might in bigger cities.

 

After 10 plus years of working in the restaurant business with 1618’s Seafood Grille, and Wine Lounge, I’m proud to be celebrating the opening of 1618 Concept’s new downtown location, 1618 Downtown, on June 16, 17 and 18th! Check out the details here!

 

We decided to invest in downtown Greensboro because it has developed an energy that’s contagious to anyone walking its blocks.  Downtown has become a destination within the city and attracted a diverse crowd.

 

I feel like the 300 block of Elm Street often goes unnoticed. But if you look closely, you’ll see some of downtown’s anchor businesses – Natty’s, The View, Gray’s, The Green Bean, McCoul’s and Cheesecakes by Alex.  We’re excited to be part of this group of thriving local companies.

 

Downtowns are often the best area to show out-of-town family and friends what your city is like. It’s a perfect capsule experience. So, we’re excited to be a part of the central representation of Greensboro. And the people watching is also quite awesome.

 

I hope that the City of Greensboro can create a parklet system. It would be an excellent way to promote pedestrian activity and encourage more folks being outdoors.

 

Stop by and see us soon! 

synerG On Tap at Revolution Mill

synerG On Tap at Revolution Mill

$75 million is a whole lot of money, but that’s what it takes to breathe new life into a 600,000 square foot building that dates back to the 1900’s.

Revolution Mill was once a thriving textile factory, that found itself empty and in disuse after a sudden change in the industry. This nearly forgotten space has once again found itself full of creative vigor. A quarter of the facility  is now an open and airy location to start a business, exchange marriage vows, get your haircut, and even call home. The remaining three quarters of the building have big plans on the horizon as well, including a yoga studio, restaurant and brewery facilities, and a trail connecting to the Downtown Greenway.

On Wednesday June 10th synerG On Tap will fill the revitalized space with eager young professionals looking to make some connections. The “YP’s” as they’re known, can play a little (life-size!) Jenga, have some snacks and drinks, listen to live music by Jim Mayberry, and enter to win a free month of personal training with Beth Hansen of Downtown Fitness, all while doing a little professional networking along the way.  Energy and creativity are all that’s required for building your professional network during this social shindig.

This free event will start at 5:30 at 1200 Revolution Mill Drive in Greensboro. All young professionals looking to make connections are invited.

Written by: Christine Gillis, synerG Marketing Committee Member

 

Upcoming Events

Aug
16
Thu
12:00 pm Humor and Leadership Lunch & Learn @ Co//ab
Humor and Leadership Lunch & Learn @ Co//ab
Aug 16 @ 12:00 pm – 1:00 pm
Humor and Leadership Lunch & Learn @ Co//ab | Greensboro | North Carolina | United States
Please bring your lunch and join us to learn about how humor can be part of your leadership portfolio. From Dr. Mike Cundall, long-time humor researcher, gain an understanding of how humor plays a role in the workplace, and how ...
Aug
28
Tue
12:00 pm NC Folk Festival Lunch & Learn @ Action Greensboro
NC Folk Festival Lunch & Learn @ Action Greensboro
Aug 28 @ 12:00 pm – 1:00 pm
NC Folk Festival Lunch & Learn @ Action Greensboro | Greensboro | North Carolina | United States
synerG Young Professionals and the Greensboro Jaycees invite you to attend an NC Folk Festival Lunch & Learn! After three successful years of the the National Folk Festival, Greensboro is excited to roll out this year’s festival September 7th – ...

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