Inspirations

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“This was going to be a sculpture.”

Technique Technique  Technique

Technique Technique  Technique

Technique Technique  Technique

Technique Technique  Technique

The Story Behind The Canvas

Multiple images, one canvas.

There are two images in Amor Fati Mundi that are combined on the canvas, the foreground around the fountain which was a product of a dream Chip had years earlier and the setting of Also, Italy.

Chip had the dream sketched out, as he does every morning after a dream. The difference here is that Chip decided to pull the sketch out of his journal and recreate it on canvas. Once on the canvas, the backdrop flowed organically and pulled upon a memory. In this case, the memory was a place he lived.

The Village

Chip studied under his mentor, Jim Moon, the founder of the Art Department at School of the Arts in Winston-Salem. In the late 1960’s to early 70’s, Chip would visit the village of Asolo in northern Italy where Jim had a home. The village center has a fountain, a church, and a side street Via Roberto Browning, named after the American writer and poet, Robert Browning. Chip has fond memories of living there, studying the surroundings, and learning. He also enjoyed visiting with his friend, Peggy Guggenheim.

The Dream Sketch

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The progression of the painting:

Ex Nihilo Lathe

I dreamt carving
rotating, bending the air ,
growth patterns, limbs,
an origami angel of folded ice
a bed of green and blue
the maker -a part of the being made
flesh and carbon
gyri in the void

– Chip Holton

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Creative Process

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Lucky 32 Southern Kitchen features exceptional renderings of classic Southern dishes made with plenty of local ingredients. It’s also possible to get the same great Lucky 32 hospitality, quality, value and convenience when you order curbside takeout with Get Lucky & Go.
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Lunch | Dinner | Brunch | Dessert | Get Lucky and Go

Excerpt from “Carolina Corn: A Photo Essay”

By Katie Saintsing
Our State Magazine | October 2020

Lucky 32 Southern Kitchen — Greensboro & Cary

Growing up on a farm in Guilford County, Nancy King Quaintance ate a lot of grits. But when she and her husband, Dennis, opened Lucky 32 more than 30 years ago, Southern cuisine was not as widely known and celebrated as it is today. Instead, the Quaintances put together a New American menu inspired by their travels. But the perception of what Southern food is — and can be — was beginning to evolve, and the couple soon pivoted to a regional approach. “We know the South,” Nancy says. “That’s what we grew up with, what we’re good at cooking.” Her mother had always stocked the pantry with grits from the Old Mill of Guilford, so that’s where Lucky 32 sourced its grits, and still does. Nancy’s flavorful takes on local staples soon converted folks who thought there was no such thing as Piedmont cuisine. “There is,” she says. “You just need to look in your mama’s cookbook.”

When you go to the trouble of getting really good ingredients, Nancy King Quaintance says, it doesn’t make sense to prepare them just one way. So the Old Mill of Guilford’s grits appear often on Lucky 32’s ever-evolving menu: in shrimp and grits, grit cakes, and more.

March 14 is a day where foodies and math lovers find common ground.  Sure, it’s National Pi (or 3.14159265359….) Day but it is mostly a great excuse to have a slice of pie.  As pie enthusiasts, we wanted to share a few pie baking tips, a plethora of pie recipes and a few fun tidbits!

Need To Know Pie Baking Tips

• Work with a chilled crust.  Otherwise, the butter from the crust will melt too quickly and it won’t be nice and flaky after baking.
• Baking sheet or no baking sheet? It’s recommend to not use a baking sheet unless you are specifically trying to insulate the bottom of the crust.  It’s better to bake the pie on the lower third of the oven and then move the pie to the upper third for the last 15 minuts if the top crust looks too pale.
• How to fixing a runny fruit pie — First make sure you are getting the filling hot enough in the oven. When the filling bubbles, it turns the fruit into a gelitan and thickens.  If that doesn’t work try adding a little corn starch, flour, tapioca flour, or instant pudding.

A Plethora of Pie Recipes

According to a survey by the American Pie Council (yes, it’s a thing), when asked what dessert folks wanted to have visting guests bring to a gathering, pie was the prefered choice. So, next time you have a picnic or gather you can whip up our Frozen Chocolate Peanut Butter Pie or choose different one our collection of recipes!

Frozen Chocolate Peanut Butter Pie

• • 12 oz Cream Cheese
  • 1 cup smooth Peanut Butter
  • ¾ cup 10X Sugar
  • 16 oz tub Cool Whip
  • 10 tbsp Chocolate Chips
  • 1 Graham Cracker Pie Crust
  • ½ cup Chocolate Syrup
  • ½ cup finely chopped Peanuts

Soften cream cheese at room temperature. Add cream cheese, peanut butter, and sugar to the bowl of an electric mixer. On medium speed, blend until mixture is light and fluffy. Using a rubber spatula, fold the Cool Whip into peanut butter mixture. Add chocolate chips and blend thoroughly with the rubber spatula. Pile filling into pie crust and place in freezer to harden overnight. Serve with chocolate syrup and nuts on top.

Additional Recipes

Chocolate Chess Pie

Buttermilk Pie

Sweet Potato Pecan Pie

Sour Cream Apple Pie

Sweet Potato Fried Pie

Fillings & Crusts

• Apple Filling
• Blueberry Filling
• Lucky 32 Pie Crust 

Did You Know? 

The ancient Egyptians are credited with inventing pie. They often enjoyed a pastry of wheat or oats around a filling of honey.

America’s favorite pies are Apple, Pumpkin, Pecan, Banana Cream and Cherry.

February is National Pie Month and January 23 is the offical National Pie Day (but most celebrate it on March 14)

Vote For Your Favorite Pie From Lucky’s! 

Let us know what your favorite is by voting in our Pie Poll below! We’ll post the results below in a pie graph as they come in!

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2025. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

For more about our seasonal recipes, see our current menu at Lucky 32 Southern Kitchen and our Blog Recipe Index.

This Greensboro beaut took two weeks off to, shall we say, get some spa treatments. She’s back and looking great! The Greensboro Lucky’s will look like this in about two years. The Boston Ivy is in and ought to sleep, creep, then leap!

Thirty years ago, with Bill Carlisle and Don Rives as our key resources, we designed a restaurant that has gracefully adapted to each update that we’ve thrown her way. We so respect those two as collaborators and friends that Nancy’s and my son’s middle name is Carlisle and the Cloister Garden off the Social Lobby at the O.Henry is named for Don. Those facts are testimonials for how important collaboration is for this team. Tearing into Lucky’s with these extensive improvements caused us to feel immense gratitude for the careful design of this three-decade-old place and for the people who helped us in the beginning.

Talk about a team effort! Collaboration to the Nth! In the two weeks that Lucky’s was off line, the team transitioned from cooking and serving to cleaning, sanding and staining. The teamwork and camaraderie was something to behold. And it wasn’t just the team from Lucky’s: Folk from QW’s communications collaborative and our administrative team were also there each day…and night.

Inspired by the flower shadows at the Greensboro Lucky 32 and by the silhouettes in the light fixtures in Cary, we are working with a Broadway theatrical lighting guru who is helping with the Triad Stage production of “Dracula”. We are hoping to figure out an interesting and enjoyable projection art installation for Lucky 32 in Greensboro.

What’s better eye candy, the flowers or the shadow?

© 1989-2019. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.