Earthmoving work has begun at the site of the Jonesborough K-8 school, which is under construction on a 48-acre tract located at 720 N. Cherokee St., Jonesborough.
A groundbreaking ceremony will be held at the construction site at 4 p.m.Tuesday. Officials from Washington County Schools, the County Commission and the town of Jonesborough will participate in the event.
Students from Jonesborough Elementary School also will be handling ceremonial shovels at the groundbreaking.
The new school is being built by Jonesborough as part of a lease-to-own agreement with Washington County.
The facility is expected to cost $10 million more than originally estimated, bringing the total construction cost to $42.75 million. BurWil Construction Inc. has been named the primary contractor for the project.
The construction is being funded through a Rural Development loan that the town has secured from the U.S. Department of Agriculture.
Town leaders and county school board members have approved the school’s design, which calls for the facility’s footprint to be reduced from around 150,000 square feet to 137,000 square feet to help offset some of the projected cost increase.
I’ve known Kingsport restaurateur Raffaele Misciagnia since the mid-1990s, having been a regular customer of his sadly missed restaurant from the former Fort Henry Mall’s heyday.
I’ve also taken clients, family and friends to Giuseppe’s, the restaurant property with which he and his brother Michael dominate Kingsport’s Stone Drive.
From that time to this I had never once dined at Raffaele’s; that is, until the dine-around bunch and I were in Colonial Heights and my dining partner pointed at the restaurant’s sign while giving me an arch look and asking “How about we eat there tonight?”
Well, why not?
Raffaele’s Italian Cuisine is located three stoplights north of Interstate 81’s junction with Tenn. Highway 36, the Fort Henry Drive exit. Turn right at the light, and Raffaele’s is the second storefront on your right. There is plenty of parking out front and easy access to the restaurant’s front door.
Inside Raffaele’s you will find the cashier counter and carry-out fronting a compact and very busy kitchen behind it. On your right is the maitre’d station with access into the 80-seat dining area, with restrooms further along. Décor is “low-key Italian,” with curtained and free-standing divider walls providing a comfortable “snugness” to an otherwise “open” front dining room.
Serving as Misciagnia’s very efficient and friendly “Front of House,” Savannah found the Retiree, my dining partner and I a table near the action, and introduced us to our server, the very knowledgeable and professional Rosa, who answered our questions and made helpful suggestions. Rosa let us know that pizza was on the menu, in thin-crust Napolitano and thick-crust Siciliana styles. Calzones and strombolis were also available, also sandwiches, hot and cold. Desserts include tiramisu, cannoli and something called fried cheesecake.
Before settling in with Raffaele’s menu, I asked Rosa to bring me a cup of their soup of the day, a smooth and complex Mushroom Brie ($4.95), to give my taste buds a refresher course on Raffaele’s unique menu of flavors and textures.
I noticed a number of entries were listed as gluten free, and made my choice; ordering a dinner-sized portion of the tuna salad ($10.30) with their in-house balsamic vinaigrette as the dressing. My dining partner chose the chicken piccata entrée ($11.65) along with an a la carte side salad at $4.95 extra. Our friend the Retiree picked the chicken with broccoli pasta dish ($11.60) also with a salad added in ($4.95). Both entrees had a loaf each of Misciagnia’s excellent Italian bread to help manage any stray sauces.
My mushroom and brie soup had a texture like liquid silk matching a complex mixture of flavors, getting several pungent notes from the mushrooms, blending nicely with the smoky funkiness of the brie cheese. The crackers served with the soup sounded the only sour note in the composition, being commissary-supplied and stale.
I was particularly pleased with my tuna salad, it being a nice collection of field greens, roughly cut cucumber, cherry tomato slices, several whole pickled pepperoncini and some sliced red onions. Rather than using the expected solid white albacore tuna by itself, Misciagnia had chosen chunk light tuna folded with about two tablespoons of mayonnaise; not a version expected in an Italian restaurant of this caliber, but still a welcome change from the expected and ordinary.
The Retiree’s chicken and broccoli entrée was quite good, the broccoli adding a slightly bitter note to the mushroom in the white wine sauce reduction that held the chicken and the penne pasta. Her salad was cold, crisp and well-made.
My dining partner was pleased with her chicken piccata entrée, and paid particular attention to how the crushed garlic, lemon, butter and capers in the sauce brightened the mixing of the sliced breast of chicken, green spinach and fettuccini noodles, the acidic tang from the lemon and capers cleansing the palate before the next bite.
“Just delightful,” was my dining partner’s verdict as she pushed her scarpetta of Italian bread around her plate, collecting each and every morsel of her entree.
Raffaele’s is a family friendly Italian restaurant located in Colonial Heights. The restaurant is competently run by owner Raffaele Misciagnia, and has a wait staff that is not only friendly and knowledgeable but professional as well.
In addition to their regular entrees, the kitchen at Raffaele’s has gluten-free offerings on its menu. The salads are fresh and well-crafted. Sauces and dressings are created in-house and delicious.
Becoming familiar with a cuisine and menu I knew more than 30 years ago has been both an exciting and memorable experience for me at Raffaele’s Italian Cuisine.
Why not make it an experience for you, your family and friends to enjoy as well?
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ELIZABETHTON — A two-year effort to bring dependable drinking water to a section of Stoney Creek where five cases of E. coli have been experienced will reach a milestone on Tuesday.
The united effort by federal, state and local officials will be celebrated at the First Utility District offices on Tuesday, when state Sens. Jon Lundberg and Rusty Crowe and Rep. John Holsclaw will attend the contract signing for the project to extend First Utility District of Carter County waterlines to Dry Hollow.
Keith Bowers Sr., a member of the utility district’s board of commissioners, said the Dry Hollow community once was served by an independent water provider, but that system is not operating and the E. coli bacteria appeared in the small system a few years ago. The old water system is also not in compliance with current regulations.
Providing First Utility District water to Dry Hollow is the logical fix to the problem, but that costs money. The project would require about 6,500 linear feet of water line for First Utility District to serve the community.
To meet that cost, Carter County government leaders asked the First Tennessee Development District to assist the county in applying for a Community Development Block Grant under imminent threat funding.
Mayor Patty Woodby said Carter County received the grant for extending the utility district’s lines to Dry Hollow. As with most CDBG grants, there was a requirement for matching funds. Woodby said the grant would provide a total of $363,750. The plan was for First Utility District to provide the matching fund of $121,250, a substantial cost to the small district.
But the costs went up substantially, as construction prices in general have increased significantly during the COVID-19 pandemic.
There was a second factor that increased the costs. Several residents had not been included in the original plans for the Dry Hollow extension because it was thought they could stay on the old system.
After an order from the Tennessee Department of Environment and Conservation resulted in residents deciding to hook onto the public water system, that increased the length of the extension from 6,500 linear feet to 8,020 linear feet.
The changes meant an additional cost of $162,000. That meant the utility district would have to spend $283,250 to extend the water line.
Woodby said solution came when it was determined the project could be funded by the American Rescue Plan. That meant the utility district would have to pay nothing on a project that is now projected to cost $647,000.
The project will include an extension of 3,830 linear feet of 4-inch water line on Dry Hollow Road, at a cost of $238,730; an extension of 2,963 linear feet of 4-inch line on Flora Dugger Road at a cost of $180,450; and 1,350 linear feet of 2-inch line on M.D. Dugger Road at a cost of $47,850. Total construction costs are $467,030.
Bowers said the project will add 38 households to the utility system’s customer base. There are no businesses in the extension area.
Woodby and Bowers said they expect work to begin in six to eight months if the construction materials are available. Hayes Construction will do the project.
“I want to thank Mayor Woodby for her great work on getting project going,” Bowers said.