Summer 2015

Dear Neighbors,

Welcome to our 32nd letter. (We do love that number—it’s meaningful, at least to us—and it’s LUCKY!)

We think you’ll be glad to read about some news and special happenings, and you might like seeing Part II of my Rambling about the 25-year history (now nearly 26!) of this little enterprise.

For many reasons, Nancy and I are more grateful than ever that we get to play our roles with this organization and in this community. Thank you 10,000 times for supporting us by choosing to dine and/or stay at our places! Without folk showing up, we’d have to pack up and try something else, and we don’t want to do that. This is too much fun!

As always, we are honored that you choose to receive these letters, and we hope you find them useful and entertaining. If you don’t want to continue to get them, please email us at and tell us. Conversely, if you wish to receive more frequent news, please sign up on any of our websites or Facebook pages.

These letters are written in first person by me, Dennis, but many people contribute to them.

Cheers! Dennis Quaintance & Nancy King Quaintance

A rambling by Dennis Quaintance, CEO & CSO (Chief Storytelling Officer)

(Also see our Summer 2015 Newsletter)

In the Rambling I penned for our last letter, I shared some nostalgic stories that centered on what has happened with this outfit over this past quarter-century. As promised, here is Part II. In it, I’ll take on the why and how of our short history … and our present.

So…why did we start this company, and what’s its “reason for being”?

Nancy—my wonderful bride of 32 years, my QW colleague and my business partner—and I have been incredibly lucky in a multitude of ways. For instance, we are really fortunate that we had the opportunity, right at the get-go back in 1989, to consider our values and beliefs and use them as the cultural cornerstones for our new business. Toiling with the nuts and bolts of getting our first restaurant up and running was a blast. Beyond that fun, we wanted to do a sort of experiment to see if we could blend our idealistic notions about camaraderie, sincerity, fairness, diversity and inclusion, and a shared sense of purpose with the practical demands of capitalism. We wanted to be practical idealists. Pragmadealists? We knew that we were on our “path of heart” when we settled on our plan. This was one of the reasons that we took the emotional and financial risks to start this company. If it weren’t for this desire, we probably would’ve opted to build our careers with other companies.

BTW, for those of you who don’t know, Nancy is a huge part of this company’s past and present. She is VP for the hotels, and she helps the culinary and events teams. Prior to QW, Nancy’s career went like this: Greensboro Day School, Johnson and Wales University, Cornell University, Marriott, Guest Quarters, then John Q. Hammons hotels, where she worked directly with Mr. Hammons, deciding where to build hotels and serving as regional director of sales for five hotels. My history: Hellgate High in Missoula, MT, and a bunch of jobs in hotels and restaurants. (See how we are a good team? Even on paper it’s clear!)

It was and is important to us that our personal intentions of being loving, compassionate and of service—without the patty cake, patty cake malarkey that often messes things up—form the basis of our life’s work. (We practice this gleefully and imperfectly.) Nancy and I dreamed, pondered and argued and eventually came up with an outline for the sort of team culture that we wanted to cultivate:

  • We wanted that wonderful, warm feeling of authentic camaraderie that one only seems to get when everyone is pulling in the same direction because they sincerely want to.
  • We wanted to create an environment where the reason-for-being (our mission) was to be of genuine service first to our guests, then to our colleagues, then to our shareholders, and also to the earth and her people.
  • We wanted to lead an organization where people’s behavior mattered, not their gender, race, eye shape, ethnicity, sexual orientation, religion or anything else.

Imagine our delight when Mike Weaver joined us as our partner in this adventure! And it was a great bonus that he was—and is—equally enthusiastic about this idea of blending our idealism with pragmatism.

BTW, we have always worried that we’ll goof this up. We know how difficult it is to serve someone else’s interests before one’s own. These idealistic bits all sound good over a brewsky, but when one feels an ego threat or cash gets tight or other stress enters the picture, it is typical to drop all the high-minded stuff and revert to our “learned first” sort of battle-ready instincts of how to survive. We are keenly aware of this problem, and we counter it (at least when we are mindful) by remembering that people really only know if they hold a value if they are willing to voluntarily inconvenience themselves in service of it.

Another angle of this why/intention discussion is that we’ve come to realize that all we really have or “own” is the moment we happen to be in. (We’re “momenteers”!) Nancy and I decided to make applying our intentions and values the dominant occupier of our moments in the professional/career dimension of our lives. We volitionally place ourselves subordinate to a set of ideas. Then, we intend to behave in ways that encourage our colleagues to choose to join us by making “being of service” their highest priority. Easy to say, hard to do; I wish I did it better and more consistently.

BTW, a good way to state our macro idea is: At QW, we are brothers and sisters who choose to be of service to our brothers and sisters, who are our guests, colleagues, shareholders and all others. We also teach that all our guests and colleagues really want is for QW people to be friendly and competent, and if you can only be one in a given situation, be friendly!


Okay…so how did we approach making this real?

To create a workplace where these sorts of foundational ideas are more than a sign on the wall requires that the key leaders be sincere and that they connect the mission-level ideas to everything that goes on each day in the restaurants and hotels, where the rubber really hits the road. To learn more about how we communicate this connection, glance at our staff member guide book, which is called “How to Be a Lucky Star.” A slimmed-down version is included with this letter, and it is online at We relate most everything we talk about with this team all the way back to this outfit’s reason for being. We talk (and write, evidenced herein) ad nauseam about our grounding points and the values that support them. For instance, here is what people see first when they apply to play a role at a QW place:

Thank you for your interest in joining our team. Please read our mission statement. It explains what we’re all about. (Find it in our “How to Be a Lucky Star” book.) If you’re excited about helping this team accomplish these goals by approaching your work with these ideas in mind, great. If not, why apply? We understand if that’s your choice.

Once a person is brought on board, she or he finds that our orientation sessions and learning materials are structured to demonstrate how rules, procedures and standards relate back to our macro intentions.


What have we learned so far from this experiment?
Today, nearly 26 years after we rather timidly started this experiment, I can report that even with this flawed chief cook and bottle washer, we’re still afloat … and we’re still dancing with the one that brung us! The experiment wasn’t a bust. (This adventure includes the 650 people on this team now and the maybe 20,000 who have worked with QW through the years.) We are not the only ones trying to figure out how to make capitalism more emotionally and technically sustainable. In fact, our work is a bit of a joke compared to some other things that are going on. We are sharing our story because it is our story and we are loving living it, and because so many have asked us to talk about it. Nancy and I both are amazed by what we’ve learned and excited about what we are bound to learn going forward. The learnings list is too long to get into here, but two things spring to mind:

  • We are all still people with off-purpose impulses, need-to-be-right egos and fear based drivers. (And when I say “we”, I’m including myself; in fact, I may just be referring to myself!) To counter that, we teach and remind each other: Respond more to your intentions than your impulses.
  • We can’t accomplish anything without colleagues who share our enthusiasm and who are eager to navigate using the compass of our mission and values for direction. We are nearly always on the lookout for people who might have a joyful experience working hard with us. (If you know someone who might enjoy playing a role with QW, please send him or her our way.)

With the energy that we’ve put into endeavoring to make some of our ideas real, Nancy and I sometimes wonder what might be possible for a community larger than QW. How about a city—how about Greensboro? What ideas might this community want to make real? Given Greensboro’s impressive history of social and technical innovation and some inspiring things that are happening here now, we are foolish (or optimistic) enough to have some fun “stretch” dreams. Here’s one: It is 12 years from now, and the following is the teaser for a cover story in the international publication The Economist:

“Over the past couple of decades there must have been some sort of harmonic convergence in Greensboro, NC. That community has outpaced communities of similar size—and larger—across the globe when the following are measured: prosperity, fairness, diversity and inclusion, social harmony, joy, innovation and sustainable practices.”
Wouldn’t that be a thrill? There are many reasons why that dream just might become real. Consider (and these are all Greensboro-based organizations):

  • What the extraordinary leadership team at VF Corporation, the world’s largest apparel company, is doing with innovation, adaptation, collaboration and teamwork. VF is not only creating innovative, fashionable and useful goods, they also strive to have a positive impact on the social and physical environments. Their culture and effectiveness are admired around the globe.
  • What the Center for Creative Leadership is doing with, well … creative leadership. Speaking of global, let’s put it this way: I don’t know that their influence is that great in Antarctica, but on every other continent they are making a huge positive difference, especially right here in the U.S. of A. and this borough.
  • The impact Triad Stage makes. What other theater contributes more to the fabric of a community than this one? I think it is because of Preston Lane’s extraordinary talent, his insistence that “it’s about the mission, stupid” and the support of his colleagues and some extraordinary community leaders. (And that their mission is about the whole of this community.)
  • How Dr. Jane Fernandes is gracefully leading Guilford College in the challenging environment of higher education. Where else is there a deaf female leader of a hearing college? How about nowhere, ever. (As best I can tell, there’s only been one deaf leader of a hearing college: Frederick Barnard at Columbia in the 1880s.) The fact that Fernandes is female and deaf really isn’t the great thing; what I find so admirable are her competence and her authentic and sincere attachment to the College’s core values.
  • The impressive “cultural transformation” work that Cone Health has taken on with Terry Akin’s gentle hand on the tiller. I’ve long experienced this organization as being highly effective, but that they took on improving an already high-functioning organization is inspirational. I observe terrific leadership and followership there.
  • That HondaJet with its innovative design is poised to revolutionize business aviation in much the same way that Honda shook up the automobile industry when they entered it decades ago. Honda’s extraordinary innovation, their amazing commitment to this area and exceptional methods of operation are bound to have a huge positive impact on this community.
  • I could share more … many more … and there are thousands of other examples that I don’t know about, but your patience and our space are limited.

There it is in a nutshell (well, the shell of a very large nut). Now you have the “why” and “how” of our short history. Thanks for your interest.

Dennis W. Quaintance


Lucky’s Incredible Skillet-Fried Chicken…Now on Sundays!
(We’ve served this on Tuesdays for the past couple of years, but starting May 24th it will move to Sundays! On Tuesdays, we’ll still have live music, as well as some value-priced wines and Southern snack options.)

Starting at 3 PM each Sunday at our Greensboro Lucky’s, just after we quit serving from our brunch menu, we’ll start dishing up this extra-special fried chicken! (FYI: Skillet-Fried Chicken is staying on Wednesday nights in Cary.) This is good stuff, pan-fried in locally rendered lard, served with mashed potatoes, giblet gravy, collard greens and a hunk of dipping cornbread. You can also get it packed up to take home or for a picnic. Please look at our “Get Lucky & Go” menu.

Get Lucky & Go might be a good option for other times:

  • You can get quarts of our collards, soups, “beans and greens,” whipped sweet potatoes, creamy gritspimento cheese and artichoke dip.
  • We have five “family meal” options: Ribeye, Stew Beef, Meatloaf, Shrimp & Grits and Jambalaya.
  • Consider our “Heat & Eat” option: Pick one of your favorites, such as our Black Bean Cakes, and we’ll have it prepped but not cooked, ready and waiting for you, along with easy “Heat & Eat” instructions.

Back to Top


Afternoon Tea in the O.Henry Social Lobby

Over the 16 years since we started offering afternoon tea in the Social Lobby at O.Henry, it has become quite a tradition; so much so that we decided to expand the serving hours. Now, we serve afternoon tea Friday, Saturday and Sunday, Noon–5 PM and Monday–Thursday, 2-5 PM. A national magazine, TeaTime, also has taken note of our nostalgic take on afternoon tea, featuring us in the “Gone to Carolina” tearoom article in their May/June 2015 issue. To check out our special themed teas, visit

Back to top


Laurelyn Dosset and special guest Shannon Whitworth at Lucky’s in GSO

(No cover charges!)

Tuesdays | Lucky 32 Greensboro – Songs from a Southern Kitchen:Laurelyn Dossett, Molly McGinn, Martha Basset or some other impressive musician lights up the bar! All that, plus value-priced wines and some special Southern snack options! What’s not to like? Tuesdays from 6-9 PM. Check our the performance schedule on our website.

Wednesdays | Print Works Bistro – Mussels-Wine-Music: AM rOdeO (Evan Olson and Jessica Mashburn) rock with fantastic covers and original lively music. Also, enjoy delicious mussels (more for less, with our hand-cut fries) and six wines from $10 to $15. Wednesdays from 7-10 PM.



Cocktails & Jazz at O.Henry Hotel

Thursdays | O.Henry Hotel Lobby Cocktails & Jazz: Settle into this commodious

lobby, listen to fantastic American Jazz, enjoy craft cocktails and nosh on Mediterranean tapas. Local legends Neill Clegg and Dave Fox perform with vocals by a rotating group of their talented friends. Thursdays from 5:30-8:30 PM. Visit to see the schedule and menu and to learn more about the artists.
Back to Top

Plan a Getaway at Our Places!

One of Nancy’s and my favorite things is to slip away, even if it is just for one evening. Consider doing the same and come to one of our hotels, where you can let elegance and tranquility restore your spirit! We offer several packages that might fit the bill. Visit or, or call O.Henry reservations at (336) 854-2000 or Proximity reservations at (336) 379-8200. Here’s a peek at some of our packages and specials:

Summer Weekend Getaway at O.Henry: Travel back to an era of Old World hospitality and experience a relaxing weekend escape. Check in early at 2 PM; use the included $30 voucher toward amenities such as afternoon tea, a late-night treat from room service and more during your stay; then sleep in and saunter down for a hot, delicious breakfast buffet. No need to rush – check out as late as 2 PM and maybe use that extra time by the pool. Stay on a Friday or Saturday, May 29-September 5. $229 plus taxes

Sustainable Summer Weekend Getaway at Proximity: Reduce your stress level and your carbon footprint at the same time. Check in early at 2 PM, and spend the afternoon traveling the nearby Greenway on our complimentary bikes or lounging by our infinity-style pool. Use the included $30 voucher for dinner or breakfast on Print Works Bistro’s creekside terrace. Prolong your rejuvenating getaway with a late checkout of 2 PM. This extra-special offer is available on Fridays or Saturdays, May 29-September 5. $229 plus taxes.


Plan a romantic rendez-vous at Proximity!

A Night Out at Eastern Music Festival and O.Henry:
Enjoy a real night out with our EMF package (June 27-August 1), which includes one night’s gracious accommodations at O.Henry Hotel, a bottle of wine and housemade chocolate truffles in your room upon arrival, a $30 credit toward dinner at Green Valley Grill, a Southern-style breakfast buffet in the morning and a late checkout. Available during the EMF 2015 season (visit for a complete schedule). $229 plus taxes

National Folk Festival Package: Experience the National Folk Festival in Greensboro. Don’t worry about a thing while enjoying this three-day musical extravaganza! Just stay with us, and we’ll transport you to and from the downtown venues and give you a $30 voucher to use in any of our restaurants. Available September 11-13 at O.Henry or Proximity Hotels. $259 plus taxes per night

James Taylor: Stay with us for the James Taylor concert. Visit our websites or call O.Henry at 336-854-2000 or Proximity at 336-379-8200 for details on this special offer. Available Friday, July 31.

Back to Top

With the National Folk Festival (yep, national, that ain’t a typo!) coming to Greensboro September 11-13, 2015, we quizzed ArtsGreensboro CEO Tom Philion and Local National Folk Festival Director Amy Grossmann about it. We learned:

  • This is one of America’s largest and longest-running celebrations of arts, culture and heritage.
  • Greensboro will host it for three years—2015, 2016 and 2017.
  • Attendance is FREE, and 100,000 to 175,000 people are expected!
  • When this group says “folk,” they mean artistic celebrations with deep, grassroots cultural expressions that have been passed down over generations. It includes music, dance, crafts, stories and even foods. With music, it is everything from country, blues, gospel, jazz and polka to Celtic, bluegrass, mariachi, western swing, zydeco and much more.
  • They’ll need more than 1,000 volunteers.
  • You can learn more at
  • FYI: We are offering a custom hotel package for this (mentioned earlier). Visit O.Henry Hotel and Proximity Hotel websites or call to book.
  • 17Days Greensboro arts and culture festival overlaps with the “National” and goes on for another 15 days. Learn more at

Back to Top


Browse wedding photos and stories on our blog.

We love hosting all types of special celebrations and business gatherings in our multiple private and semi-private venues. From simple things like being able to pre-order your group’s lunch at our restaurants to hosting elegant soirées for up to 400 people….

  • O.Henry and Proximity Hotels offer bespoke events, from receptions and grand dinners to office retreats and seminars. Call our events team at 336-544-9615 or send us an inquiry by visiting or
  • Lucky’s in Cary seats up to 70 people in a semi-private dining area. Call 919-233-1632.
  • Lucky’s in Greensboro’s private Starlight dining room seats 10, and we can host larger parties in the dining room. Call 336-370-0707.
  • Already have a venue for your event, but need great places for your guests to stay? Call 336-478-9111.

Back to Top

Our restaurants and hotels offer gift cards for purchase seven days a week on-site, or you can order online at Customize a gift certificate for a hotel night stay (or even a variety of packages) for your fortunate recipient by calling Proximity at 336-379-8200 or O.Henry at 336-854-2000.

Back to Top

  • Visit and for our current seasonal menus, lots of recipes, the latest wine lists and online reservations.
  • Heading our way and don’t have reservations, but are concerned about waiting for your table? Use our call-ahead seating to put your name on the waitlist (if we have one).
  • With larger parties, we offer pre-ordering to expedite service so you have more time to enjoy your visit. Let us know when you make a reservation if you would like to pre-order. Just email us your orders by 10:30 AM for lunch and 4 PM for dinner, and we’ll have your meals served within minutes of arriving. Call the restaurant or go to the Hours/Reservations section of our restaurant websites for a pre-order form.

Dine Al Fresco!

What’s better than dining out of doors? Our garden dining rooms are really pretty great!

Lucky’s (Greensboro) Veranda

PWB’s Creekside Terrace
GVG’s Courtyard Lucky’s (Cary) Garden Terrace

Back to Top

It would be a great favor if you referred folk who might enjoy playing restaurant and/or hotel with us. We are looking for friendly, competent people who will join us in being of genuine service to our guests and colleagues. From entry-level jobs to leadership roles, we need even more energetic and enthusiastic people. Some of our current openings include: restaurant servers and front door staff, hotel guest services staff, finance and audit manager, and hotel sales manager. See our current openings online and check back often. Apply online or apply directly at one of our businesses.

  • Restaurants between 2 and 4 PM, Monday through Saturday.
  • Hotels between 1 and 3 PM, Sunday through Thursday.
  • If you’d like to come by at other times, please call to set up a time to meet with one of our leadership team members.

Back to Top

A Lucky 32 Southern Kitchen recipe. Get more recipes at our blog and lucky32.comshrimp_stuffed_tomatoes

  • 6 heirloom tomatoes
  • salt and pepper to taste
  • 6 tablespoons chopped green onions
  • 1 1/2 cups grated pepper jack cheese
  • 18 ounces Shrimp Stuffing(see recipe below).

Cut each tomato in half and squeeze out seeds. Season to taste with salt and pepper. Top each tomato half with about 1½ ounces of shrimp stuffing, then top with some pepper jack cheese. Bake at 350 degrees until cheese is melted (about 3-5 minutes). Makes 12 halves.

Shrimp Stuffing Recipe

  • ½ pound shrimp, peeled
  • 2 tablespoons butter
  • ½ cup diced yellow onion
  • ¼ cup diced celery
  • ¼ cup diced red bell pepper
  • ½ tablespoon minced garlic
  • ¼ teaspoon dry ground mustard
  • ¾ teaspoon Creole Spice Blend (see recipe below)
  • ¼ cup mayonnaise
  • ¼ cup grated Provolone cheese
  • ¼ cup grated Cheddar cheese
  • ½ teaspoon Worcestershire Sauce

In a sauté pan, melt butter over medium heat. Sauté shrimp, onion, celery and peppers until shrimp are done. Stir in garlic, mustard and Creole spice; remove from heat and place in a bowl. Allow to cool slightly (only slightly). Add mayonnaise, cheeses and Worcestershire. Combine well. Makes 18 ounces.

Creole Spice Blend

  • 2 ½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 3 teaspoons black pepper
  • 3 teaspoons onion powder
  • 3 teaspoons cayenne pepper
  • 3 teaspoons oregano leaves
  • 3 teaspoons thyme leaves

Add all ingredients to a large bowl and combine with a whisk until spices are evenly distributed. Store in an air-tight container with lid. Makes ¾ cups.


Back to Top

Neighborhood Letter, SUMMER • ™ & © 2015 Quaintance-Weaver and affiliate