75
| Special Advertising Section |
AllAn BrAndon Tise, PllC
Attorney at Law
130 N. Front Street, Suite 201, Wilmington • (910) 251-9614, www.tiselawnc.com
From leFt to right: richard SquireS, Keri BolenBaugh, allan Brandon tiSe, and tricia tiSe
“One thing that sets our firm apart from other domestic law firms in town is
that we quickly make time for your initial consultation and your
office appointments, and we are prompt with returning your phone calls and
emails. Communication with you and the opposing law firm is vital to increasing your
chances of success,” Brandon says. “We do it.”
As past president of both the New Hanover County Bar Association and the Fifth
Judicial District Bar, Brandon Tise has the experience required to handle the serious
and emotional issues surrounding the practice of Domestic Law. Brandon has practiced
in Wilmington since graduating Wake Forest School of Law in 1986. His focus is
important issues of child custody, child support, property settlement and alimony.
“These decisions are often life changing and should be decided carefully and
thoughtfully, not made in haste or based largely on raw emotion,” says Brandon, who
has owned his own downtown Wilmington practice since 1988. Brandon is also proud
of his experienced staff: Tricia K. Tise, office manager and paralegal, who has her
MBA from the University of North Carolina Wilmington; Richard A. Squires, legal
assistant, who is also a licensed attorney in the state of New York; and Keri Bolenbaugh,
paralegal, a recent graduate of UNC Charlotte. Tricia, Rick and Keri are very important
to the success of the firm and are very dedicated to helping clients through their cases.
“Our main goal is protecting your rights,” Brandon says. “Let us begin helping
you today.”
H a p p y V a l e n t i n e ’ s d a y !
5814-2 Oleander Drive • Wilmington, N.C. 28403 • 910-523-5790
theredtulip5814@gmail.com • www.theredtulipshop.com
www.wrightsvillebeachmagazine.com WBM
In his travels across Asia, Rhodes
says this style of noodle bowl
was a favorite for him and his
wife, Angela.
Although the noodle combina-tion
may be of Chinese origin, the
dish is rooted in the Vietnamese
tradition of pho broth. Rhodes
says garlic chili and hoisin sauces
are a must for those looking to
add spice to any dish with a pho
broth base.
“One thing a good broth like
that will have is a little bit of fat
in the broth,” he says. “If you can
rub your lips together and feel a
little grease you know you’ve got
a good bowl; if you don’t, and it’s
more like water, then it is no way
as good or fulfilling.”