Actually, for those who own or manage pools, this is when they make their plans to clean and ready them for warmer days. And so Solis Pool Management just opened for business. It specializes in environmentally friendly practices.

These practices begin with the office, which is mostly a virtual one. "There is a group of five of us," says Craig Burnham, one of the owner-operators and a Chapel Hill resident. "There are two of us in Chapel Hill, two in Raleigh, and one in Durham. We all just telecommute and meet over the phone, conference calls and like that."

They also bill electronically and use recycled paper.

Their physical office is in Durham, but they prefer that clients use their Web site to contact them, www.Solispools.com.

Local baristi in new book

Three local baristi from Open Eye Cafe & Caffe Driade have been featured in a new book by Michael Turback called "Coffee Drinks," published by 10 Speed Press.

The book features a number of variations on that ultimate expression of coffee creations, The Signature Drink -- using espresso and culinary components -- that have been featured in National and Regional Barista Competitions around the U.S. and beyond.

Lena Abed of the Open Eye Cafe featured her drink, The Kiva Han (2nd Place, 2005 Southeast Regional Barista Competition). Erik Karlsson of Caffe Driade featured his drink, Swedish Coffee "Cake" (6th place, 2005 Southeast Regional Barista Competition 2005). Elizabeth Justus, co-owner of Open Eye Cafe, featured her drink, the Macchiato Brule, which utilized twin brule torches to great effect (2nd Place, 2003 Southeast Regional Barista Competition).

Scott Conary, owner of Open Eye Cafe, Caffe Driade & Carrboro Coffee Company and International Barista Judge, aided Turback with his book.

Chef earns certification

ARAMARK Sports & Entertainment has announced that Chef Brian Stapleton, a Chapel Hill resident, has earned The Culinary Institute of America's ProChef III certification after completing a comprehensive professional development and culinary skills verification program taught by the culinary college.

Stapleton, formerly chef at Carolina Cross Roads Restaurant at the Carolina Inn, is one of ARAMARK Sports & Entertainment's four regional executive chefs. Stapleton oversees hiring and training of executive chefs, coordinates culinary support for venues and introduces new dining initiatives at the company's park and resorts.

Franklin names new chef

The Franklin Hotel, the Conde Nast Johansens luxury boutique hotel in downtown Chapel Hill, has announced the appointment of Peter A. Spear, CCC, PCII, as executive chef and director of culinary operations.

Chef Spear is known for his broad range of specialization, including Progressive American, French, Greek, Italian, Avant-Garde and Molecular Gastronomy.

He will oversee all areas of food, beverage, and catering of The Franklin, including corporate and social catered events and dining in Roberts At The Franklin Lobby Bar and Patio and Windows Breakfast Restaurant.

In addition, Charlene Allred, former owner of Dream Catcher Restaurant in Chapel Hill, and Carlos Picardo have been named Sous Chefs.