J U LY / A U G U S T 2 0 2 1
COOKING WITH
FIRE
+ 6 HOT RECIPES TRIANGLE BREWERIES + DISTILLERIES SUMMER’S TA S T I E S T T R E AT S AND WHERE TO FIND THEM
+ EDUCATION GUIDE
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A REMARKABLE
Integration of Art, Architecture, and ambience - 1117 Baslow Brook Ct, Raleigh, NC 27614 1117BaslowBrook.com A Luxurious Oasis, a Private and Secure Paradise, and an Architectural Wonder.
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I
Bruce DeBoer
EDITOR’S LET T ER recently watched a documentary on American singer-songwriter Tom Petty, who rose to fame during the late 1970s, continued producing great music into the early 2000s and toured up until he passed away in 2017. That man never gave up. He kept working hard and pushing toward new successes. As I watched, the lyrics to his 1994 hit, “Time to Move On,” resonated with me. It's time to move on, time to get going
What lies ahead, I have no way of knowing But under my feet, baby, grass is growing
It's time to move on, it's time to get going
THE TRIANGLE’S PREMIER CONCIERGE SUNLESS TANNING SERVICE.
We are moving on—and it feels great! As we return to pre-COVID life, Triangle restaurants have reopened, restrictions have been lifted, students are returning to school, and families are reuniting to vacation and celebrate special events together. An energizing feeling of resilience and positivity has ushered us into the dog days of summer. In that spirit we planned our annual food issue. From a flavorful wood- ed meal cooked over Cantina 18 Chef Jason Smith’s backyard fi e pit on page 36, to a calendar listing when and where you can celebrate popular summer foods around the Triangle on page 48, we think you’ll truly savor this issue. Just make sure you don’t flip th ough it on an empty stomach!
Tap into craft beer establishments across the region on page 56, and take a closer look at local distilleries on page 64 to see the magic behind how they create their unique liquors.
As you flip towa d our Education Guide on page 79, where you'll learn about local private school options, be sure to stop on page 72 to read about how four of them managed, learned from and even improved because of the pandemic.
For 46 years, Raleigh’s Irregardless Cafe has built its reputation on a plant-forward menu and live music, setting it apart from the rest of the Triangle’s dining scene. On page 88, find out ho , despite an evolving population and changing landscape, this well-established eatery has stayed loyal to its roots—and why customers have returned the favor. Consider the benefits o holistic health care for pets on page 92, learn about community gardens that serve food-insecure populations on page 96, and get to know Tonya Council, granddaughter of Chapel Hill’s Mildred Council, aka “Mama Dip,” on page 98. Council keeps her grandmother’s spirit alive by successfully managing five businesses o her own. And speaking of entrepreneurs, on page 102 you'll discover how South Asian American Anu Mannar blends her ancestral culture with America’s mosaic through Masala My Life, an e-commerce business Mannar says represents “an overnight idea and the inevitable culmination of my entire life.”
Our Out & About section, which starts on page 105, highlights the resumption of social activities across the region—and we are hopeful that there is more to come. Let’s make “Time to Move On” our mantra as we watch the blood pump through Raleigh’s veins again. There is no doubt that under our feet, the grass is definitely g owing!
844.SPRAYTN OakCitySunless.com
Beth Shugg, Editor Your opinions matter to us. Let us know what you think of this issue of Midtown magazine. Please email beth@midtownmag.com with your comments.
6 | midtownmag.com
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We Help You Plan for Your Financial Goals Save the Date: 2021 Webinars Health, wealth and a confident retirement Date: Wednesday, July 28, 2021 Location: Online
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Dr. Bhavna Vaidya-Tank and Lea Lott, PA-C
ANTI-AGING / AESTHETICS VOTED RALEIGH’S BEST MED SPA 2020 & 2021
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A RT A N D WEB D IRE CTOR Sean Byrne COPY E D ITOR Cindy Huntley CON TR I BUTING E D ITOR Janice Lewine S OC I A L ME D IA AND CO MMUN I TY EN G AGE M E NT M ANAGE R Jorden Yeargan S ENIOR ACCO UN T E XE CU TIVE Charis Painter ACCO UN T E XE CU TIVE S Aubrey Finley Mercedes Rico INTERNS Isabella Hua and Anna Witmer DI STR I BU TION Joe Lizana, Manager DistribuTech.net CO N TR I BUTI NG WRITE RS Elliot Acosta, Elizabeth Brignac, Alex Dixon, Kurt Dusterberg, Mandy Howard, Katie Jansen, Elizabeth Kane, Janice Lewine, Brittany Murdock, Jamie Pack, Charlotte Russell, Mick Schulte, Melissa Wistehuff CO N TR I BUTI N G PHOTOGRAPHE RS Bruce DeBoer, MASH Photography, Brian Mullins, Mick Schulte
Midtown magazine is published six times annually. Any reproduc-
tion in part or in whole of any part of this publication is prohibited without the express written consent of the publisher. Copyright 2021. All rights reserved.
Midtown magazine is not responsible for unsolicited manuscripts,
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photography or art. Unsolicited material is welcome and is consid-
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not knowingly accept any real estate advertising in violation of U.S. equal opportunity law.
SUBSCRIPTIONS 6 print issues (1 year) Available online at midtownmag.com 4818-204 Six Forks Road Raleigh, NC 27609 Phone: 919.782.4710 Fax: 919.782.4763
10 | midtownmag.com
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BORN IN LONDON ENJOYED AROUND THE WORLD EST. 1992
Raleigh, NC 2030 Clark Avenue • 919.803.1033 • @stevenshelllivingraleigh Mount Pleasant, SC 640 Coleman Boulevard • 843.216.3900 • @stevenshellliving
“so much more than just a great furniture store”
STEVEN SHELL LIVING
JULY/AUGUST 2021
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CONTENTS Bruce DeBoer
J U LY / AU G U ST
MASH Photography
36
64
2 0 2 1
F E AT U R E S
36
C O O K I NG W I T H FI R E
Cantina 18’s Chef Jason Smith gives 18 Seaboard
a resounding second act
48
S U M M E R FO O D C AL E ND AR
Experience the Triangle's tastiest treats
of July and August
56
T R I ANG L E B R E W E R Y T O U R
Tap into these craft beer establishments
across the region
64
FR O M PR O H I B I T I O N T O PR E SENT
Distilleries fil glasses—and niches—
throughout the Triangle
72
R E S I L I E NC E AND R E I NV E NT ION
Triangle private schools manage the pandemic—
and come out stronger than ever
ON THE COVER:
Watermelon slices sizzle on Cantina 18
Chef Jason Smith's backyard fi e pit grill
for his Pickled Shrimp and Grilled Watermelon
Salad (recipe on page 42).
Photograph by Bruce DeBoer.
12 | midtownmag.com
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CONTENTS
2 0 2 1
Ashley Grimes
D E P A R T M E N T S
Jonathan Bowling
22
24 GettyImages/ NewVisionTechnologiesInc.
J U LY / AU G U ST
88
C H E F' S T AB L E
92
PE T S
96
G I V I NG B AC K
Urban farms and community gardens plant seeds of hope
98
Tonya Council continues Mama Dip's legacy
Irregardless Cafe pushes through the pandemic
Eliminate your furry friend's pain—naturally
C AND I D C O NV E R S AT I O N
102
A South Asian American entrepreneur blends into America’s mosaic
IN EVERY ISSUE
17
L O C AL B U S I NE S S
O N T H E S C E NE
Social Scene ǀ Home Styler ǀ Foodie Focus | Sister Cities
105
O U T & AB O U T
120
K AL E I D O S C O PE L I V I NG
Dine & Draft ǀ Events ǀ Midtown Mingles ǀ New Around Town
S P O N S O R E D C O N T E N T 46 79 101
ZENN PLASTIC SURGERY E D U C AT I O N G U I D E C O M PA S S
92
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the ON SCENE |
HOME STYLER
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FOODIE FOCUS
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SISTER CITIES
Lauren Vied Allen
SOCIAL SCENE
BB’S CRISPY CHICKEN JULY/AUGUST 2021
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SOCIAL SCENE
LET’S CONNECT! TEXT AND PHOTOS BY BRITTANY MURDOCK
Calling all veggie lovers—this sandwich is for you! The veggie sandwich at Beasley’s Chicken + Honey is packed with cheddar cheese, tomato, avocado, sprouts, mayonnaise and sorghum-Dijon on sourdough. Check out the full menu at ac-restaurants.com.
Visit Mateo in Durham, where Spain meets the South. The menu—filled with Spanish small plates—featu es dishes like the Huevo Diablo, Chicken Croqueta and more. See what else is on the menu at mateotapas.com. There’s a new augmented reality mural in downtown Raleigh. Titled “8-bit to 5G,” the mural was created by artist Taylor White, a Raleigh native and resident. Head over to 429 S. Wilmington Street to see it in person.
Get Social With Us!
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CHEERS TO BEER!
HOME STYLER
BY BRITTANY MURDOCK
PHOTOS COURTESY OF VENDORS
What better way to beat the summer heat than with a cold, refreshing beer? Raleigh’s craft brewery scene is big and only getting bigger. Rock your favorite local brewery around town with trendy apparel, or grab a pack to go and enjoy your favorite brews from home. Shop accessories like
2
stylish bottle openers and engraved North Carolina pint glasses from stores in town.
1
3
4
5
1 North Carolina “Drink Local” glass, $10.95 | Swagger
2 Set of four Erica coasters, $97 | The Design Haüs
3 Shotgun Betty, $23.99 for a 12-pack | Lonerider
4 Lonerider hat in stone, $25 | Lonerider
5 Brass bottle opener with bamboo-wrapped handle, $18 | The Local Squirrel
20 | midtownmag.com
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8724 GLENWOOD AVENUE | RALEIGH, NC 27617 | 919.670.4400 2021 | 21 FURNISHNC.COM | /FURNISHRALEIGH | / F U R N I S H N JULY/AUGUST C 070821MM_2_OntheScene.indd 21
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FOODIE FOC US MDO HOLDINGS
Coming Soon
Blogger eatRaleigh reported seeing signage in the window of The Borough’s former spot at 317 W. Morgan Street for Libations 317, the latest concept from Chef Gregg Hamm, which will feature craft cocktails, beer and wine, as well as a bistro featuring scratch-made, chef-created foods. Hamm also owns Cafe 121 and Libations 139, both in Sanford. Northside Bistro & Cocktails, an upscale neighborhood bistro, has opened in North Raleigh. It will be located at 832 Spring Forest Road, moving into the former Mezeh Mediterranean Grill space and sharing the building with Cape Fear Seafood Company. Union Special Bread is opening a new downtown location at 401 Fayetteville Street this fall.
New Openings Ashley Grimes
BB’s Crispy Chicken, a new restaurant by Ashley Christensen serving chicken sandwiches, chicken tenders, wraps, salads, seasoned fries, fried pies, milkshakes and more, will open this summer in Raleigh’s Midtown East shopping center, Cary’s Parkside Town Commons shopping center and Durham’s University Hill shopping center.
Reopenings
Videri Chocolate Factor y at 327 W. Davie Street has reopened Tuesday–Saturday, 11 a.m.–9 p.m., and Sunday, noon–6 p.m. Guided tours are available until 6 p.m. Vita Vite has reopened its downtown Raleigh location on 313 W. Hargett Street. Check out its Midtown location at 200 Park at North Hills Street. The Mecca Restaurant, which is located at 13 E. Martin Street in downtown Raleigh and has been temporarily closed due to COVID-19, will reopen at the end of July.
Food Trucks
Blogger eatRaleigh reports that there is a new food truck parked alongside Gym Tacos at 220 E. Six Forks Road called Papaya Love. Its signage looks very similar to the signage on the soon-to-be brick and mortar location of Gym Tacos on Hillsborough Street. A Texas-based Mediterranean restaurant chain called Abu Omar Halal opened its firs North Carolina location with a food truck at 709 W. Peace Street on June 5. The restaurant specializes in a variety of classic favorites like gyros and kabobs, but is most well known for its authentic shawarma.
Come Hungry!
BY SEAN LENNARD / TRIANGLE FOOD GUY / TRIANGLEFOODBLOG.COM
Sean Lennard has been catering in the Triangle for 16-plus years. His blog is a go-to foodie hotspot. He taps into local restaurant partners, and his online catering business, Triangle Food Guy, serves events of all sizes. Check out trianglefoodblog.com for weekly news. Note: Some content has been independently added by Midtown.
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SISTER CITIES
Lazy 5 Ranch
Lake Cruises, Inc.
North Carolina Furniture School
North Carolina Furniture School
Jonathan Bowling
Lazy 5 Ranch
BY CINDY HUNTLEY
ANIMALS, ART AND AQUATIC ADVENTURES
Summer is here, and there are all kinds of places to explore in the Triangle’s neighboring cities. Check out Greenville’s eclectic art scene—complete with a metal “zoo”—or head to Mooresville for a day on the lake and a close encounter with real zoo animals. GREENVILLE
MOORESVILLE/HUNTERSVILLE
Sculptor Jonathan Bowling creates striking, life-sized animals
and personal with Lazy 5 Ranch’s exotic animals. This drive-
This North Carolina town is busting at the seams with art.
out of repurposed steel and other found objects. Visit his “field” t 811 Dickinson Avenue to pay them a visit. Stroll
through one of the city’s many art galleries—or, even better, head to The Art Lab. You’ll meet and interact with artists as they work in this arts incubator.
If you’re yearning to create a masterpiece of your own,
Greenville offers several niche studios including the North
Carolina Furniture School, which features furniture making and woodturning workshops for all experience levels. Complete
your visit with a stay at The Music House, a Victorian-style bed and breakfast where you’ll discover a multitude of musical
instruments on display. Enjoy listing to piano and harp music as it wafts throughout this historic inn, which also serves as a
live music venue and hosts concerts by artists from the classical
Make the drive to Mooresville in Iredell County to get up close through zoo features more than 750 animals from six different continents. You’ll see zebras, giraffes, camels, kangaroos and several species you have likely never even heard of! A little
further south, stroll down the Carolina Raptor Center’s Raptor Trail to see eagles, vultures, falcons and other birds of prey. Cool off afterwards with one of Queens Landing’s three-
course chef-prepared dinner cruises on Lake Norman. Choose between the Lady of the Lake (a luxury yacht) or the Catawba Queen (a traditional river boat). You’ll also find a pletho a of
other water sports available at North Carolina’s largest manmade lake, including kayak and jet ski rentals, guided fishin trips, sailing instruction, paddleboard yoga and cycle boats (think trolley pub on the water).
music genre and beyond. 24 | midtownmag.com
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AS THE WORLD OPENS BACK UP, LET US HELP YOU FIND JOY THIS SUMMER. 919.861.4111 | one-eightycounseling.com 5510 Six Forks Road, Suite 125 | Raleigh
GROW YOUR BUSINESS WITH US! For 14 years, Midtown magazine has remained the most trusted voice and most widely read local publication covering and serving the Raleigh community. Our readers want to know the services and products you provide.
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At Compass, our mission is to help everyone find their place in the world.
FOUNDING AGENTS
We’re honored the following real estate agents have found their place at Compass.
The Coley Group
RED Collective
David Worters
Johnny Chappell
Margaret Struble
Linda Trevor & Co.
Debbie Van Horn
Compass is a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. No statement is made as to the accuracy of any description. All measurements and square footages are approximate. This is not intended to solicit property already listed. Nothing herein shall be construed as legal, accounting or other professional advice outside the realm of real estate brokerage.
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JOH NN Y CHA PPELL 919.909.0004 | johnny@chappellres.com
After spending more than a decade building a career in television news across North Carolina, Johnny Chappell plunged into the world of real estate in 2006. He has since carved out a growing niche in residential and multifamily resales, brokerage and development in the Triangle. In 2015, he launched his own firm: Chappell. Now the company has grown to include more than a dozen employees and tens of millions in sales closed per year, working with developers around the country and in the region.
“Chappell and Compass were already a lot alike. We both believe that cutting-edge technology and marketing can complement the real estate experience. But we also believe that the agent, as a trusted advisor and consultant, should be at the center of that experience. We believe in our team. Our team at Chappell is thrilled to be a founding partner with Compass in Raleigh and Durham. We’re joining forces to create an even better real estate experience for our friends and clients.”
@compassgreaterraleigh
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RED COLLEC TIV E 919.606.8819 | susan@red-collective.com 919.695.7992 | chloe@red-collective.com
“We’re so excited to be partnering with Compass. Their high-level marketing and continued efforts to stay at the forefront of our industry align well with the design-forward brand we’ve worked hard to create. We look forward to utilizing their innovative tools and engaging with their wide network of talented agents from across the country!”
RED works as a Collective of highly skilled and forward-thinking brokers. Owners Chloë Seymore & Susan Ungerleider, along with the team at RED Collective, guide prospective buyers through the purchase of new homes and help seller clients prepare their houses for market using innovative staging, marketing, and design solutions. In addition, they are well qualified to assist homeowners with the exciting (and sometimes daunting) process of renovation and space design. Their collaborative approach allows them to go beyond the services of a traditional real estate brokerage and explore the fascinating intersections of real estate, architecture, design, and fine art.
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DEBBI E VA N HOR N & CO. 919.749.6000 | dvh@debbievanhorn.com
“My clients are always my first and foremost priority. I am thrilled to now provide clients my real estate expertise powered by Compass’s cutting edge technology, marketing innovations, and customer-focused concierge services.” As a Top 10 Real Estate agent in the Triangle for nearly two decades, Debbie takes pride in watching the area flourish. The foundation of that success, and what she cherishes most, is the relationships with her clients. Debbie has built a reputation as a highly dedicated, energized, and genuine person who takes enormous pride in protecting her clients’ investments and guiding them before, during, and after any deal is closed. It is why her business is built on referrals and return clients.
@compassgreaterraleigh
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THE COLEY GROUP 919.526.0401 | gretchen@thecoleygroup.com
"We consider ourselves fortunate to be a founding North Carolina Team at Compass. We believe that the client experience is a critical element of the home buying and selling process and what sets us apart from our competitors. By combining our decades of market knowledge and high touch personal care with Compass’ top of the line and cutting edge technologies we are delighted to bring our client experiences to new heights."
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Gretchen Coley has spent over 20 years working directly with builders and developers to create and market communities and the homes within them. She takes pride in the life experiences and memories that are made in these homes and neighborhoods. Selling and successfully closing over 1,300 homes totaling nearly $1B has helped her truly understand what is important to the clients she serves. Gretchen is known for her innovative use of technology and video in real estate and cutting-edge marketing.
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LI N DA T R EVOR & CO. 919.378.1807 | homes@lindatrevor.com
Linda’s expertise in residential real estate coupled with her desire to make buyers and sellers truly informed sets her apart from many other real estate agents.
“Working with a client is about service, not sales,” said Linda Trevor, Compass agent. “I’m truly excited to partner with a company who is dedicated to fostering a collaborative culture and giving us the tools to grow our business. This allows us to work on what we love — helping our clients.”
Linda Trevor & Co. proudly uses the “team approach”. Each professional specializes in a segment of the real estate market, giving buyers and sellers outstanding results. Triangle Business Journal Top 10 Teams
@compassgreaterraleigh
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DAV I D WORT ERS 919.985.3069 | david.worters@compass.com
“Compass is like no firm I have ever encountered — tech-savvy, agent-driven, client-focused and forward-thinking — and it’s no surprise that it is the fastestgrowing real estate company in America. The leadership is obsessed with innovation — enabling and empowering its agents to be the very best versions of themselves — which allows me to focus on what I do best while the marketing and technology specialists create powerful tools that help my clients at every step of their real estate journey.”
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David Worters joins Compass as a founding broker after nearly ten years with Hodge & Kittrell Sotheby’s International Realty. David was that firm’s top-producing agent in 2020 and has been included in the Triangle Business Journal Book of Lists “Top Real Estate Agents in the Triangle” for six consecutive years. He’s on track to surpass $200,000,000 in closed sales by the end of 2021. David is also recognized for his 25-year career in the performing arts including more than ten years as CEO of the North Carolina Symphony.
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MA RGA RET STRUBLE 919.280.9994 | mdstruble@compass.com
With over 25 years in the industry, Margaret has helped hundreds of families move into and around the Triangle. Working almost exclusively by referral she prefers to keep a relatively small team so she can provide exceptional one on one personal service.
“I am excited to be a Founding Agent with Compass in the Triangle. The tools, support, and technology available at Compass will enable me to provide my clients with such incredible next-level service, that I knew this was an opportunity I could not pass up. I can’t wait to see where this new adventure takes us.”
While Margaret is a self confessed tech junkie, it is her experience, knowledge and honesty that her clients rely on to help them make one of life’s largest personal and financial investments.
@compassgreaterraleigh
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FEATURES |
SUMMER FOOD CALENDAR
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BREWERIES
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DISTILLERIES
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PRIVATE EDUCATION
MASH Photography
COOKING WITH FIRE
JULY/AUGUST 2021
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COOKING
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WITHFIRE C A N T I N A 18's C H E F J A S O N S M I T H G I V E S 18 S E A B O A R D A R E S O U N D I N G S E C O N D A C T BY KURT DUSTERBERG
PHOTOS BY BRUCE DEBOER
W
hen Jason Smith was a kid, there were subtle forces at work within his family, nudging him toward his purpose and place in adult life. He remembers meals at random restaurants when he shuttled back and forth between his mother’s home in Raleigh and his father’s home in Wilmington. He recalls the delights that came from his grandmothers’ kitchens. Those memories helped lay the foundation for Smith’s professional life.
The local restaurateur apprenticed with top chefs in the fine dining world before opening his own restaurants. He worked at Raleigh’s 42nd Street Oyster Bar and Durham’s Magnolia Grill before venturing to Peninsula Grill in Charleston, South Carolina, and Gramercy Tavern in New York City. He made his way back to the Triangle in 2006 and opened his first restaurant, 18 Seaboard. Four years later, he opened Cantina 18 in Cameron Village (recently rebranded as the Village District), where he grew up riding his bike and eating lunch at Burger King with his grandmother. In 2014, Harvest 18 was up and running in Durham. And while 18 Seaboard closed in July 2019 due to developers buying Smith out of his contract, its menu is enjoying a second act at Smith’s other two restaurants. When he’s not working, Smith cooks for his wife Lauren, daughter Sutton (13), and son Lawson (8). But they all share his love for dining out, especially on their frequent trips to North Carolina’s beaches. Smith’s story is one of hard work and the usual ups and downs of the restaurant business. He shared with us how that kind of experience has allowed him to push through the pandemic and still see brighter days ahead. JULY/AUGUST 2021
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Do you remember where you first got a feel for cooking Both of my grandmothers were excellent cooks—both Southern, of course. My Grandmother Smith was a little more rustic, more down-home. My Grandmother Lloyd is still living at 91 and can still cook. She was a little more “Southern Living.” Both of them could make desserts. My Grandmother Lloyd is an excellent dessert cook. I always loved food. The other thing I really loved was when my dad and I would commute back and forth from Raleigh— we would stop at different places. Back then, you took [U.S. Route] 421. We’d go off the beaten path a little bit to fin places, whether it was a McDonald’s or the Green Top Inn or Stephenson’s Bar-B-Q. That was always exciting to me. To this day, going out to eat—it’s almost like before you go out to eat is more exciting than actually eating. It’s like an adventure. All of your restaurants have 18 in the name. Where did that come from? When we opened 18 Seaboard, we named it after the address—18 Seaboard Avenue—and we adopted 18 as our lucky number. But there’s no luck in the restaurant business, just hard work. We’re kind of happy rolling 18s for now.
Chefs and restaurants have taken on an elevated status in recent years. Are you happy to see your industry held in such high regard? The independent, full-service restaurant community is a pretty neat thing and I like being a part of it. I enjoy the entrepreneur side of it—the leadership side of it—interacting with co-workers, customers, the purveyors. All of those conversations are really engaging and healthy. Restaurants felt the brunt of COVID-19. How have your businesses weathered the tough times? Being a chef is different than it was before. The pandemic has really set the industry back, as you can imagine. I think it’s going to be a long time before we really see [improvement], and it makes me sad because the staffing crisis is not just th unemployment benefits that have taken place. There are s many talented, passionate young people who have left the industry and probably aren’t coming back. How did you come up with a plan to survive the shutdown? I woke up one day and decided to do curbside, and I pulled out some of the Seaboard dishes. So I went to Harvest, prepped
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CLOCKWISE FROM LEFT
Chef Jason Smith. Smith turns the wahoo for his Grilled Wahoo Tacos with Street Corn Salsa and Cabbage. (See recipe on page 43.) Smith slices the skirt steak for the fajitas. (See recipe on page 44.) Smith grills watermelon for his Pickled Shrimp and Grilled Watermelon Salad. (See recipe on page 42.) Can you smell the tomatoes cooking? (See recipe for Grilled Heirloom Tomato Salsa on page 41.) Bon appétit! Good friends enjoy great food on a perfect summer evening in Raleigh.
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about five dishes, transported them over her [to Cantina] and put it on social media. It put some wind in our sails. There were Seaboard customers who were picking up Seaboard food and they were excited we had it. Seaboard has been the gift that keeps on giving. I know you like cooking on a wood-fir d grill, and there are more people who can cook that way from their own backyard. How did you develop that interest? At Seaboard, I knew I wanted a wood-fir d grill. It was kind of the heartbeat of the restaurant for a long time. At Harvest, we still have a wood-fir d grill, and we have a very similar menu as Seaboard. The salmon cooks up really well. We put the meatloaf on the wood-fir d grill, and it eats like a steak.
I always liked cooking on fire. I like camping and bein outdoors. Our backyard is pretty wooded. When we added the fire pit, it was going to be just for fires, but when we added e grill grate on top of it, it cooked like a champ! It’s an awesome grill. I’ve cooked on it 50 or 60 times. I have a lot of fun with it, getting the kids around the fire, us pulling some wood fro falling timber in the woods behind us. I just like the flavor o it. What’s the process of coming up with a new recipe? I think of it as being inspired. Some of it is what’s in season. I like having stuff that’s fresh and fun. I’m a lot more of a function over form guy. I didn’t want any of my restaurants to be an intellectual test, and I want everybody to feel welcome. Seaboard had that menu. I don’t mind a little nuance here and there, but the protein that’s in the center of the plate on my dish? You’re going
CLOCKWISE FROM LEFT
Grilled Pineapple Jalapeño Margaritas. (See recipe on page 45.) Fallon's Flowers arranged a colorful, menu-enhancing bouquet for the festivities. Friends gather around Smith's fi e pit after enjoyiing a wood-fi ed meal. OPPOSITE PAGE
Lauren and Jason Smith.
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F IR E PIT R E C IPE S
GRILLED HEIRLOOM TOMATO SALSA Ingredients 1 bowl of salsa base (see recipe below) 3 chopped heirloom tomatoes Directions Mix salsa base with cooled grilled tomatoes and serve. Salsa Base
Summer is a great time to take the party outdoors. Whether you’re gathering with friends for a full fire pit menu, or making s’mores for the kids to munch on during an outdoor movie, fire-grilled fare puts a tasty twist on summer fun. Chef Jason Smith of Cantina 18 and Harvest 18 knows his way around the grill grate. His fire pit–grilled creations will wow your guests and make for a memorable summer evening.
Ingredients 1 cup of chopped cilantro 3 cloves of minced garlic ½ sweet onion, minced 3 tablespoons of fresh lime juice Directions Mix all ingredients together in a bowl and allow time for the flavors t meld together. Grill the tomatoes then allow them to cool for 5 minutes. Roughly chop tomatoes and combine them with the salsa base, and your salsa is ready to serve. It keeps for up to a week in the refrigerator.
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PICKLED SHRIMP AND GRILLED WATERMELON SALAD Ingredients 2 watermelon slices, grilled till charred on the outside 3 cups of arugula 1 container of cherry tomatoes, halved
A handful of fresh basil Basil honey vinaigrette (see recipe below) Pickled shrimp (see recipe below)
Directions Mix all ingredients together and serve.
Pickled Shrimp
Basil Honey Vinaigrette
Ingredients
Ingredients
1 pound of peeled and deveined shrimp 2 cups of finely sliced yellow onions
Juice from ½ of a fresh-squeezed lemon 8 bay leaves, crushed 2 teaspoons of minced garlic
2 cups of rice wine vinegar
2 teaspoons of coarse kosher salt
1 cup of extra virgin olive oil
2 teaspoons of celery seeds
2 lemons, thinly sliced
2 teaspoons of red pepper flake
Directions Bring a large pot of water to a boil and add the shrimp. Remove the pot
¼ cup of rice wine vinegar ½ shallot, finely mince 2 tablespoons of honey 4 basil leaves, cut with a thin chiffonade technique ½ cup of extra virgin olive oil Directions Combine all items except for the olive oil
from heat and let them cook for 4 minutes. Remove the shrimp and add
and whisk vigorously. Slowly drizzle in the
them to the marinade. Cover them and make sure they are submerged for
olive oil while whisking the mixture. Serve
at least 4–6 hours; then they will be ready to serve. Pickled shrimp keeps
immediately or refrigerate. If refrigerated,
for 2–3 weeks in the refrigerator.
simply re‑whisk all ingredients together.
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GRILLED WAHOO TACOS WITH STREET CORN SALSA AND CABBAGE Ingredients 1 whole wahoo filet, skinne and cut into 2-inch chunks and marinated (see marinade recipe below)
Flour tortillas of choice ½ head of cabbage, shredded finel Street corn salsa (see recipe below) Fresh limes to squeeze on top
Directions Layer grilled wahoo on a tortilla with corn salsa on the bottom and cabbage on top. Fish Marinade Ingredients 18 cloves of garlic 1½ onions, quartered 1½ red bell peppers, quartered ¾ cup of olive oil ¾ cup of rice wine vinegar 3 tablespoons of paprika 3 tablespoons of chili powder
3 teaspoons of salt 1½ teaspoons of black pepper 3 bunches of cilantro, chopped roughly 3 tablespoons of lime juice 2 limes, cut into rounds
Directions Blend all items together, except for the lime rounds, and place them in a bowl. Add the fish and marinate it anywhere from 6–8 hours. Grill over an open flame till there is a nice char on the outside— about 4 minutes.
Street Corn Salsa Ingredients 6 ears of roasted corn 2 diced jalapeños 1 red onion, diced 1 bunch of cilantro, diced 2 tablespoons of Valentina hot sauce 3 tablespoons of paprika, chili powder and cayenne combined 3 tablespoons of distilled white vinegar 4 cups of Duke’s mayonnaise Salt and pepper to taste Directions Mix all ingredients together and serve right away or chill.
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GRILLED SKIRT STEAK FAJITAS Ingredients 2 pounds of trimmed skirt steak (about 1 whole steak), cut crosswise into 5- to 6-inch pieces Steak fajita marinade (see recipe below)
1 large red bell pepper stemmed, seeded and cut into ½-inch-wide strips 1 large yellow bell pepper stemmed, seeded and cut into ½-inch-wide strips
1 white or yellow onion, cut into ½-inch slices 12–16 fresh flour or corn tortillas, hot Enough canola oil to brush on top of the vegetables
Directions Set aside ½ cup of the marinade to brush on the vegetables. Use the remaining marinade for the steak, and let it soak for 4–6 hours. Get your grill hot then cook the steak to your desired temperature. While the steak cooks, sauté the vegetables brushed with marinade in a little bit of oil until softened, for about 4 minutes. Once the steak is cooked, heat the skillet pan over the fi e pit. Lay the vegetables on the bottom of the skillet pan and, once grilled, lay them on top of the warm tortillas, then top them with the grilled skirt steak. Tip: Give your fajitas the extra smoke effect by splashing a small amount of water onto the skillet, then placing the tortillas on the skillet before serving them. Steak Fajita Marinade Ingredients ½ cup of soy sauce ½ cup of lime juice from 6–8 limes ½ cup of canola oil
¼ cup of packed brown sugar 2 teaspoons of ground cumin seed 2 teaspoons of freshly ground black pepper
1 tablespoon of chili powder 3 medium cloves of garlic, fi ely minced
Directions Mix all ingredients together, then reserve ½ cup of it to brush on top of the vegetables. Use the rest of it to marinate the skirt steak.
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COCKTAILS TO ACCOMPANY YOUR WOOD-FIRED MENU Del Maguey Vida Mezcal Paloma
Grilled Pineapple Jalapeño Margarita
Ingredients 1½ ounces of Del Maguey Vida Mezcal tequila ½ ounce of fresh-squeezed lime juice 4 ounces of Fever-Tree Pink Grapefruit tonic Dehydrated and candied grapefruit to garnish Ice to top
Ingredients 2 ounces of Don Julio Blanco tequila 1 ounce of Cointreau orange liqueur Grilled pineapple and jalapeño puree Fresh-squeezed lime juice and orange juice Salt for glass rim (if desired)
Directions Mix the tequila, lime juice and tonic together, then add ice. Garnish with dehydrated and candied grapefruit.
Directions Mix the tequila, orange liqueur, and grilled pineapple and jalapeño puree with lime and orange juices. Pour mixture over ice into a rim-salted glass.
PERSONALIZE YOUR SUMMER SOIREE MENU
OR … HAVE IT DELIVERED!
Hosting a summer gathering but don’t feel like cooking? Hire a personal chef, then sit back and watch the magic happen. Here are a few personal chefs who service the Triangle.
Check out these services to enjoy the convenience of a personal chef-created meal delivered to your doorstep.
CHEF MARIO’S Mario Huante 919.781.4141 chefmario.com ELITE PERSONAL CHEFS 864.430.0925 elitepersonalchefs.com THE FOOD FAIRY 919.759.5649 foodfairy.com
KATT IN THE KITCHEN 919.260.1530 kattinthekitchen.com KRISTEN RUSSELL Plant-based personal chef chefkristenr.com LOVE AT FIRST BITE Brian Adornetto 919.999.7598 loveatfirstbite.ne
MIXING MAMA Chef Lovee 800.515.6046 mixingmama.com TASTE BUDS Jimmy Eskridge 919.812.9617 tastebudsnc.com
CATERING WORKS 919.828.5932 cateringworks.com/specials/ family-meals TASTEFULLY SERVED 919.760.5134 tastefully-served.com
ZACKI’S CULINARY CREATIONS 919.360.7744 zackisculinarycreations.com
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S P O N S O R E D C O N T E N T BEAUTY TRENDS
All Eyes on You These days, it’s all about eyes. Mask or no mask, eyes are indeed a window into the soul. For many, Zoom meetings have magnified the signs of aging—often first noticed around the eyes. Men and women alike are now searching for “fixes” to make their eyes (and thereby their faces) look younger and more refreshed. Great skin care is a must for fine wrinkles. Botox is an excellent remedy for deeper, peskier lines between the brows, crow’s feet and forehead area. And dermal fillers around the eyes can be tricky and often fall short of complete correction. So then, what is one to do when these tried-andtrue techniques simply are not enough to make a significant change? Many people choose to undergo cosmetic surgery in the eye and/or brow area. As we age, the changes that occur around our eyes—low, flat, deflated eyebrows; excess upper eyelid skin; and lower eyelid bags—make us look tired, even when we are well-rested. Eyelid and eyebrow procedures (such as blepharoplasty and brow-lifts), as well as volume enhancement with fat grafting, will give you back that youthful, refreshed look.
Fat grafting is a game-changer in the world of cosmetic surgery. It’s a newer procedure that adds youthful volume to the eyebrows and cheeks—where your natural fat has disappeared and left you with a hollow, aged appearance. Unfortunately, too many surgeons simply remove skin and bags around the eyes, which alone will not address the lack of youthful volume in the eye area. Look at photos of yourself in youth—full eyebrows, no lower eyelid bags and healthy, full cheeks. That’s the goal with facial fat grafting. And the best part about fat grafting is these are your “all-natural” fat cells—obtained with liposuction and processed for injection to provide long-lasting volume. Fat grafting is also beneficial to your facial skin, as these grafts contain stem cells with natural growth factors. And there is no “rejection” because the cells are all yours! For lost definition in your neck and jawline, as well as in the deep folds around your mouth and chin, a face-lift may be your best solution. A face-lift targets the lower face and will give you back the youthful features of yesteryear: a defined neck, smooth jawline, full cheeks and
beautiful lips. A modern face-lift should deliver soft, youthful, natural results. The ultimate result of any cosmetic procedure is literally in the hands of your surgeon, so take your time and do your research. You should choose a surgeon with many years of experience performing facial surgery. Ask to see multiple before-and-after photos at your consultation. And make sure he or she is board-certified by the American Board of Plastic Surgery.
Dr. Michael Zenn is the former Vice Chief of Plastic Surgery at Duke University Medical Center. His private practice, Zenn Plastic Surgery, is located in Brier Creek. Zenn Plastic Surgery 7920 ACC Boulevard, Suite 110 Raleigh, North Carolina 27617 919.480.3885 zennplasticsurgery.com
The information on this page is provided to the public by the advertiser mentioned above.
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S U M M E R
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* Not every “food of the day” for July and August have been included in this list. The Midtown/Cary Living staff recognizes that there are multiple restaurants worth experiencing that serve many of these foods. We encourage you to try them all!
WORDS BY MANDY HOWARD P I C T U R E S B Y S E A N W. B Y R N E
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EXPERIENCE THE TRIANGLE'S
TASTIEST TREATS OF JULY AND AUGUST Summer is here and restaurants are open for business. You (and your taste buds) deserve to celebrate! Whether you’ve been in a food rut or have just started dipping your toes into the post-shutdown foodie scene, it’s time to get out and enjoy our incredible, edible diversity of summer foods across the Triangle. What better way to explore new options than to observe the most important holidays of all—food holidays! From Creative Ice Cream Flavor Day on July 1 to Bacon Day on August 31, let this article be your guide* to where you can savor honored foods of the day all summer long.
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01 july
Creative Ice Cream Flavor Day Lumpy’s Ice Cream lumpysicecream.com “The flavors just never stop,” claims the website for Lumpy’s Ice Cream in Wake Forest. It adds that if your dream flavor isn’t there, tell them … they just may make a new one!
03 j uly
National Fried Clam Day
04 j uly
National Barbecue Day Clyde Cooper’s Barbeque clydecoopersbbq.com Our friends in the Midwest consider this a verb, but we know what it really means. Clyde Cooper’s Barbeque has been a Raleigh staple since 1938 and specializes in Eastern style barbecue (the way the barbecue gods intended it).
N.C. Seafood Restaurant at the North Carolina State Farmers Market ncseafood.com Can’t beat the original. Order a fried clam strip plate with hush puppies, coleslaw and home fries.
12 july
Pecan Pie Day Bittersweet bittersweetraleigh.com Try the Derby Pie at Bittersweet in downtown Raleigh. This isn’t your grandma’s pecan pie! It’s filled with bourbon and bittersweet chocolate, then topped and plated with house-made salted caramel sauce. Pop by and get a slice or plan ahead and order a whole pie.
13 j uly
National French Fries Day Chick-fil-A Bojangles and Al’s French Fries chick-fil-a.com bojangles.com and ncstatefair.org According to a very scientific Sanderson High School class debate, there is a 50/50 split on Bojangles’ spicy fries vs. Chick-fil- ’s waffle fries. And if you can delay your celebration of National French Fries day until October during the North Carolina State Fair, Al’s French Fries are worth the wait. (Don’t forget to add vinegar!)
14 j uly
National Macaroni and Cheese Day BytheGrace bythegrace.co You first heard about BytheGrace right here in Midtown, and with your love and support, this comfort food delivery service has expanded. Check out the BytheGrace food truck—a converted ambulance with “Comfort to the rescue” written on the side. It will be serving up the best pimento cheese mac in town.
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05 j uly
National Apple Turnover Day Annelore’s German Bakery anneloresbakery.com Using locally grown Godwin Farm apples, Annelore’s German Bakery turns out scrumptious apple turnovers at its locations in downtown Cary and at the North Carolina State Farmers Market in Raleigh.
21 j uly
National Hot Dog Day Snoopy’s Hot Dogs & More, and Durham Bulls Athletic Park snoopys.com and milb.com/durham/ballpark/ durham-bulls-athletic-park Is there anywhere better to get a hot dog—besides Snoopy’s, Raleigh’s most famous hot dog stand—than at a ball game? The Durham Bulls are at home vs. the Charlotte Knights on National Hot Dog Day. Root for the home team and grab a foot-long!
06 j uly
National Fried Chicken Day Bojangles bojangles.com Gotta go with hometown hero Scotty McCreery on this one. For a quick and delicious fried chicken fix it’s always “Bo Time.” Drive through and grab a Bo Box and gallon of sweet tea. (Those of us with Southern roots consider it the best sweet tea around!) The biscuits are pretty incredible, too.
25 j uly
National Wine and Cheese Day Vita Vite and Raleigh Cheesy vitaviteraleigh.com and raleighcheesy.com You may already know about Vita Vite’s wine selection, but did you know about the cheese straws, pimento cheese, burrata, or cheese and charcuterie small plate? Expand your cheesy choices even more by placing a pickup or delivery order from Raleigh Cheesy, which recently opened an Apex storefront.
09 j uly
World Kebob Day Neomonde neomonde.com This Triangle staple was voted No. 1 by diners on Tripadvisor and offers chicken, steak or lamb kabob options. With locations in Raleigh, Morrisville and Durham, this Mediterranean delight is never too far away.
27 j uly
National Creme Brûlée Day LaFarm Bakery lafarmbakery.com Now with three locations in Cary, LaFarm Bakery makes it easier than ever to indulge in decadence. The bakery fills its creme brûlée tart with vanilla bean custard and tops it with a caramelized sugar crust. (While you’re there, grab a warm white chocolate scone.) JULY/AUGUST 2021
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j uly
Lasagna Day Casa Carbone Ristorante Italiano casacarbone.com Another locally owned Raleigh staple, Casa Carbone serves the most incredible vegetarian lasagna. Even meat eaters love it!
30 j uly
National Chicken and Waffles Day Dame’s Chicken & Waffle dameschickenwaffles.co
National Watermelon Day Crazy Lad’s Fresh Produce and the North Carolina State Farmers Market facebook.com/crazyproducelad and ncagr.gov/markets/facilities/ markets/raleigh Crazy Lad’s produce stand, located at 8401 Honeycutt Road in Raleigh, always includes juicy watermelon during the summer. Another delicious source of watermelons—and lots of other juicy summer produce—is the North Carolina State Farmers Market.
It’s in the name. With locations in Cary, Durham and Greensboro, where else would you go for such sweet and savory deliciousness?
10 august
National S’mores Day Raleigh Rolls and your backyard raleighrolls.com For a twist on this classic treat that goes beyond your backyard, check out Raleigh Rolls’ s’mores ice cream roll at Morgan Street Food Hall. Ice cream is blended with graham crackers and Hershey’s chocolate syrup, then topped with roasted marshmallow, whipped cream, graham crackers and a Hershey’s chocolate bar.
13
august
National Filet Mignon Day
18
august National Fajita Day
El Rodeo Mexican Restaurant elrodeonc.com El Rodeo offers four locations and plenty of variety when it comes to fajitas. Choose from steak, shrimp, chicken, veggie, or mix and match. The service is fast and the prices are unbeatable.
Angus Barn angusbarn.com You probably thought we were going to say Angus Barn. You were right! The Angus Barn’s filet mignon is bacon-wrapped, seared-to-perfection goodness. If you are the last one to check out Angus Barn, make a reservation today.
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04 august
National Chocolate Chip Cookie Day
07 august National Jamaican Patty Day Jamaican Grille jamaicangrille.business.site Wash an authentic veggie, beef or chicken Jamaican patty down with a Jamaican soda. (The chicken curry gets a thumbs up, too.)
23 august
Cuban Sandwich Day Casa Cubana casacubanarestaurants.com Classic Cuban sandwiches— roasted pork, ham, Swiss cheese, mayonnaise, pickles and mustard on Cuban bread— are always on the menu.
august National Frozen Custard Day
Crumbl Cookies crumblcookies.com Crumbl Cookies, located in Raleigh and Morrisville, will deliver warm milk chocolate chip cookies to you—and not just on National Chocolate Chip Cookie Day. You can’t go wrong with the chilled sugar or pink velvet cookies, either.
08 Goodberry’s Frozen Custard goodberrys.com
25 august Banana Split Day Howling Cow Dairy Education Center and Creamery howlingcow.ncsu.edu Is there anything better than a banana split on a rocking chair with a great view? The North Carolina State Howling Cow Dairy Education Center and Creamery can grant that wish. (Bring your camera.)
Born in Raleigh in 1987, Goodberry’s frozen custard recipe is based on when ice cream was made with fresh, honest ingredients right at the creamery. It’s THE place to enjoy this hometown frozen treat.
31 august Bacon Day Another Broken Egg Cafe anotherbrokenegg.com Join the coop! With locations in North Hills and Morrisville, Another Broken Egg Cafe has set itself apart with a chill ambience, the cutest coffee cups in town and the absolute yummiest, most mouth-watering bacon ever.
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V I TA V I T E
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Delivering love for 100 years.
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DO W N TO W N
SHOW SOME LOCAL LOVE THIS SUMMER. Shop Local Raleigh is about promoting and supporting locally‑owned, independent businesses. It’s about fueling the local economy, and helping to preserve the unique character of Raleigh.
MI DTO W N & D O W N TO W N N O W B OTH REO PE N E D! MI DTO W N 919-322-0649 200 PARK AT NORTH HILLS ST. SUITE 130 RALEIGH, NC 27609 D O W N TO W N 919-803-3156 313 W. HARGETT ST. RALEIGH, NC 27601 vit a v it e ra le i g h . c om 54 | midtownmag.com VITA VITE .5V.indd 3 070821MM_3_Features_bs.indd 54
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919-523-6385 | deBoerWorks.com
JULY/AUGUST 2021
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TRIANGLE BREWERY TOUR BY ALEX DIXON
PHOTOS BY MASH PHOTOGRAPHY EXCEPT WHERE NOTED
LONERIDER BREWERY HAS BEEN OPERATING FOR ALMOST 12 YEARS. 56 | midtownmag.com
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Tap into these craft beer establishments across the region From refreshing fruit beers to light lagers, Triangle breweries offer a variety of summer beverages, foods and outdoor seating. Here are a few to raise your glass to in Raleigh and beyond!
IN RALEIGH Lonerider Brewery 8816 Gulf Court, Suite 100, Raleigh Lonerider at Five Points 1626 Glenwood Avenue, Raleigh Wake Forest Hideout 1839 S. Main Street, Suite 600, Wake Forest loneriderbeer.com
Now approaching its 12th year of brewing beer, Lonerider has grown to three locations. Its newest, a brewpub at Five Points on Glenwood Avenue, opened in late 2020 and features a food program led by Ron West, who previously worked at popular Triangle restaurants including Fleming’s Prime Steakhouse & Wine Bar, Mandolin and MOFU Shoppe. The new location has 16 Lonerider beers and hard seltzers on draft at all times, from popular mainstays like Shotgun Betty hefeweizen and Sweet Josie brown ale to newer beers and hard seltzers, like the Pastel IPA made with oats and blueberry concentrate to the Spyke Mint Mojito seltzer. West places focus on brick oven pizzas and sandwiches made with local bakery Union Special’s bread. Try the Joni Mae pizza, featuring prosciutto, manchego, mozzarella and fresh tomato sauce, and topped with arugula and fresh lemon.
THE SPYKE MINT MOJITO SELTZER IS ONE OF LONERIDER'S NEW HARD SELTZER OFFERINGS.
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also IN RALEIGH Trophy Brewing Co. Brewery + Taproom 656 Maywood Avenue, Raleigh Trophy Brewing Co. Brewing + Pizza 827 W. Morgan Street, Raleigh trophybrewing.com
With two Raleigh locations and another new downtown concept coming soon, Trophy Brewing Co. has no shortage of potential beer and food combinations. The West Morgan Street location offers unique and ever-changing food specials, along with a draft list featuring a dozen-plus Trophy specialty beers and one-offs, as well as fan favorites like the Trophy Husband witbier and Trophy Wife session IPA. The production facility and taproom on Maywood Avenue always has 12 beers on tap, along with a rotating cast of food trucks that are listed on the brewery’s online calendar. Other Raleigh breweries worth checking out include Brewery Bhavana on South Blount Street (brewerybhavana.com), Clouds Brewing on North West Street (cloudsbrewing.com), Crank Arm Brewing Company on West Davie Street (crankarmbrewing.com), Lynnwood Brewing Concern on East Whitaker Mill Road (lynnwoodbrewing.beer) and Neuse River Brewing on 518 Pershing Road (neuseriverbrewing.com).
TROPHY BREWING COMPANY IS WORKING ON A NEW DOWNTOWN CONCEPT. JULY/AUGUST 2021
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CRAFT BREWERS
Linda Van de Zande
COTTON HOUSE
Kurt Hilton
LISTEN TO BLUEGRASS, JAZZ AND OTHER LIVE ACTS AT BOND BROTHERS BEER COMPANY'S NEW EASTSIDE LOCATION.
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BEYOND RALEIGH With summer weather in full effect, beer enthusiasts may want a change of scenery. Drop in at one of these notable taprooms across and beyond the Triangle. bondbrothersbeer.com
A pioneering business in downtown Cary that is now a mainstay of the Triangle beer scene, Bond Brothers Beer Company has shown no signs of slowing down. Named the best in the country by a USA Today reader’s choice awards poll when it opened in 2017 at 202 East Cedar Street, the brewery also recently opened an “Eastside” location at 602 East Chatham Street. Brewery namesakes and co-owners Jay and Jeremy Bond originally planned for the space to expand their barrel-aged beer program, but are now prioritizing making the new location a music-focused venue. The Eastside location held its grand opening in early May, and has a calendar on its site that lists weekend artist headliners and recurring events where all skill levels of musicians can join in—from bluegrass to jazz jams and open mics. Much like its Westside counterpart, the Eastside location offers a varied tap list, from the Cary Parkway Pilsner to the Local IPA, with plans to rotate hops in each batch. The Bond brothers have partnered with Durham-based food truck Bulkogi to service their new location. (Try the Korean BBQ Tacos with fresh kimchi.) Cotton House Craft Brewers 307 S. Academy Street, Cary
Brian Mullins
cottonhousecraft.com
Set in Cary’s historic circa-1900 Pasmore House, Cotton House Craft Brewers offers a range of beers in a unique environment. Originally used as a boarding facility for some of the first students at Ca y High School, the brewery pays homage to the house’s history while adding some modern flourishes th oughout. Sitting inside the house, guests can view two of the original brick fi eplaces and the 25-foot prohibition-era style bar with an Italian marble top. The walls feature historical photographs of the Town of Cary, and the back room of the house showcases rotating North Carolina artwork available for purchase. Guests can also sit on the double-tiered back deck that overlooks downtown Cary. Beers range from straightforward classics, like the Yellow Velvet hefeweizen and Vienna Lager, to modern IPAs and fruit beers. Cotton House Craft Brewers takes the same approach to modernizing classic beer styles as it does the Pasmore House’s décor, such as Purpleberry Pie Sour—a Berliner weisse featuring acai berries, blackberries, cinnamon and lactose. The brewery recently opened a new taproom, Triangle Beer Co.—with a newly minted beer and food program—as well as Craft Concepts, a permanent mobile kitchen and catering service.
Ponysaurus Brewing Co. 219 Hood Street, Durham ponysaurusbrewing.com
Ponysaurus Brewing Co., which opened six years ago in downtown Durham, boasts an expansive outdoor area featuring rotating local food trucks. For guests who just want to snack while drinking some of the brewery’s popular beers, like the Biere de Garde and Reserve Belgian strong ale, Ponysaurus offers $1 scoops of everything from dried okra to Swedish Fish candies. In spring 2021, the brewery partnered with Raleigh-based Oakwood Pizza Box to bring a permanent food fixtu e to the taproom. Steel String Brewery Carrboro Taproom 106A South Greensboro Street, Carrboro
Steel String Brewery Pluck Farm Taproom 6901 N.C. Highway 54, Mebane steelstringbrewery.com
Founded in 2011, Steel String Brewery was inspired by the Carrboro community and the Piedmont region’s agricultural features. The Unconditional Skies saison brewed with Maypops (which have a tropical fruit-like flavor) and the Biological Speculation lager made wit scuppernong grapes add a local flair to old-world bee styles. The brewery took its agricultural focus to the next level in May when it opened its Pluck Farm location in western Orange County to serve as the brewery’s production facility. As its name suggests, the area will also include a self-sustaining farm, and the brewery plans to create beers using the property’s well water and ingredients grown on site. Pluck Farm will also be a destination for outdoor enthusiasts, with walking trails, picnic areas and, eventually, a disc golf course. Ponysaurus Brewing Co.
Bond Brothers Beer Company 202 E. Cedar Street, Cary 602 E. Chatham Street, Cary
PONYSAURUS BREWING CO.
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MENA KILLOUGH, HEAD DISTILLER AT YOUNG HEARTS DISTILLING, HAILS FROM CHARLOTTE, WHERE SHE RECENTLY WAS NAMED MASTER DISTILLER ON MOONSHINERS, THE ABSINTHE EPISODE. 64 | midtownmag.com
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From
Prohibition Present to
Distilleries fill glasses
N
—and niches—
across the Triangle
BY KATIE JANSEN
PHOTOS BY MASH PHOTOGRAPHY
orth Carolina, once known as the “Moonshine Capital of the World,” has a long history of distilling liquor that dates back to when settlers arrived in the original U.S. colonies. Perhaps the best known period is the Prohibition era, when North
Carolina outlawed liquor a full decade before the rest of the nation, and the Tar Heel State became famous for its production of “moonshine,” or illegal liquor distilled by the light of the moon. Today, the legalization of liquor has enabled quite a few distilleries to enter the Triangle market. Here are some of the standouts that should land on your must-try list.
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LIZARD LICK BREWING AND DISTILLATION
Lick Life Spirits, the distilling arm of Lizard Lick Brewing and Distillation in Zebulon, follows in the footsteps of moonshiners of old. Lick Life Spirits produces bourbon, corn whiskey and moonshine in flavors such a peach and apple pie. The distillery is led by master distillers David Rogers and Jonathan France. They view producing spirits as a way to honor tradition and share their love of simple rural living. Their spirits, they say, are like pouring “a shot of time in a bottle.” 138 E. Vance Street, Zebulon
licklifespirits.com
LONERIDER SPIRITS
OAK CITY AMARETTO
Lonerider Spirits products can be found in local ABC stores and various restaurants.
1100 Corporation Parkway #132, Raleigh
Sumit Vohra and Chris Meilke consider themselves modern-day lawbreakers with the claim that they “make spirits by outlaws, for outlaws.” They expanded their brewery into the spirits market by offering a variety of bourbon whiskeys in sherry, stout or tequila cask finishes. ry their ready-todrink whiskey mule cocktail or 60-proof choklat liqueur that “tastes like a big malted milk ball” and is made from their brewery’s award-winning Sweet Josie Brown Ale.
loneriderspirits.com
For Navy veteran and Oak City Amaretto owner Anthony Scalabrino, distilling is a family affair. Scalabrino learned the recipe for amaretto, a sweet but balanced Italian liqueur, from his grandmother, the daughter of Sicilian immigrants. He then put his own twist on the recipe, using all natural ingredients sourced from American suppliers. You’ll find a extensive list of suppliers offering Oak City Amaretto on the website. oakcityamaretto.com
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OAKLEE DISTILLING CO
Located in downtown Wendell, Oaklee Distilling Co. produces two spirits that are available for purchase both at the distillery and at ABC Stores: Boots Vodka Troop Strength and Master Bobwhite Gin. Its third offering, Browne Water Bourbon Whiskey, is more exclusive—available only for sampling at its experiential distillery tours or to those who register for the distillery’s membership program, the Browne Water Society. 13 N. Main Street, Wendell oakleedistilling.com
OLDE RALEIGH DISTILLERY
Bourbon-focused and family-owned Olde Raleigh Distillery in Zebulon opened at the beginning of 2021 in a 10,000-square-foot building. At the helm is master blender and distiller Brandon McCraney, a U.S. Air Force veteran, certified executive bourbon stewa d and whiskey sommelier. “Every aspect of the spirits, bottles and distillery has been thoughtfully designed, down to the smallest hidden intricacies,” McCraney says. “That attention to detail, combined with an admiration for and focus on the art and history of blending spirits, is really what sets us apart.” Whisky aficionados ca sign up for a tiered membership program. 209 N. Arendell Avenue, Zebulon
LEE AND CAT BROWNE
PINETOP DISTILLERY
The self-taught team of distillers at Pinetop Distillery in Raleigh pays homage to Prohibition by using recipes from that era, beginning each batch with all grains—primarily corn, supplemented with wheat, rye and barley. The distillery’s name is a nod to Prohibition, when distillers made small batches of smooth liquor and called it Pinetop. The name is also a good one for Raleigh’s first grain-to glass distillery, since it is situated in the heart of the Land of the Pines. Pinetop crafts its moonshine and citrusinfused Carolina gin using equipment custommade in Raleigh. The continuous still runs 24 hours a day, ensuring greater consistency. The spirits are then put through the fractional column to strip out impurities.
olderaleighdistillery.com
1053 E. Whitaker Mill Road, Raleigh
NICOLE AND BRANDON McCRANEY
JOHN KEENER
pinetopdistillery.com
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RALEIGH RUM COMPANY
SEVENTY EIGHT °C SPIRITS
Matt Grossman, John Benefiel and Chri Mendler, who all grew up and attended North Carolina colleges, were impressed by the local craft beer scene circa 2014, but noticed fewer local distilleries. They responded by founding Raleigh Rum Company. The distillery offers Procrastinator’s Reserve, a limited release, as well as white, sweet dark, spiced and Carolina Reaper rum. Mendler believes they have stayed true to their mission of making spirits they enjoy and are proud to serve, and that they’re “doing things the right way and are helping to lead the charge of bringing craft distilling to the level of craft brewing.”
Seventy Eight °C Spirits was founded by two scientists, so it’s no wonder they landed on a scientific name—78 deg ees Celsius is the boiling point of ethanol, the base ingredient for most liquor. Don McIntyre launched Seventy Eight °C Spirits after a nearly 30-year career as an organic chemist. Director of Operations Jared Sargent has over eight years of experience in the pharmaceutical industry.
1100 Corporation Parkway #132, Raleigh
2660 Discovery Drive #136, Raleigh
raleighrumcompany.com
MATT GROSSMAN
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In Seventy Eight °C Spirits limoncello, each piece of fruit is hand-selected. A precise peeling process ensures optimal flavo . The distillery also produces new twists on the classic drink, such as jalapeño limoncello for an extra kick, or a seasonal blood orangecello.
YOUNG HEARTS DISTILLING
The newest player to the scene comes from the team behind Trophy Brewing Company, and their distillery will occupy the space that once held Trophy Tap & Table. Slated to open this summer, Young Hearts Distilling will create and serve craft spirits and cocktails, in addition to craft beer and a seasonal food menu. Head distiller Mena Killough, who hails from Charlotte, was recently named master distiller on “Moonshiners” during its “Absinthe” episode. 225 S. Wilmington Street, Raleigh youngheartsdistilling.com
78cspirits.com
DON McINTYRE
MENA KILLOUGH
6/17/21 10:14 PM
ABOVE, OAKLEE MASTER DISTILLER LEE BROWNE HOSTS MEMBERS OF THE BROWN WATER SOCIETY AT A TASTING AND DINNER. LEFT, OLDE RALEIGH DISTILLERY INVITED MEMBERS OF THE OLDE RALEIGH WHISKEY SOCIETY TO A BARREL DUMP OF AN AGED 17-YEAR-OLD BOURBON. IN HOMAGE TO THE CHARRED BARREL BITS COLLECTED AT THE BARREL DUMP, DISTILLER BRANDON McCRANEY MAKES THE SIGNATURE DRINK, A SMOKED OLD-FASHIONED.
David Baldwin
DISTILLERIES OF DURHAM Find more craft distilleries by taking a quick road trip just down Interstate 40 to Durham.
Lavender Rickey Bobby Mule made with Durham Distillery Gin
Durham Distillery creates award-winning gins, coffee and chocolate liqueurs. You can also sample a cocktail at its bar next door, Corpse Reviver Bar & Lounge. 711 Washington Street, Durham durhamdistillery.com
The Brothers Vilgalys Baltic-Style Spirits produces a variety of spirits, but is best known for Krupnikas, a honey liqueur made from a generations-old recipe from Poland and Lithuania. 803D Ramseur Street, Durham brothersvilgalys.com Mystic Farm & Distillery offers something for everyone—including gin, vodka and bourbon—which visitors can enjoy while touring the distillery’s farm. 1212 N. Mineral Springs Road, Durham whatismystic.com Some distilleries paused operations during the pandemic and may not yet be open for visits or tours. Check their websites before you head out.
BRANDON McCRANEY
SMOKED OLD-FASHIONED JULY/AUGUST 2021
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Courtesy of the Cary Academy community
Courtesy of St. David's School
St. David's School
Cary Academy
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Laura Chalk
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Cary Christian School
Courtesy of Ravenscroft
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Resilience and Reinvention BY JANICE LEWINE
Triangle private schools transform services during the pandemic—and come out stronger than ever hen COVID-19 raced across the country last year,
W
everything that was familiar to students and teachers
abruptly changed. Remote learning, face masks, one-way hallways and daily temperature checks defined the new normal Administrators and teachers, who guide children to embrace challenge, realized their own need to face adversity with resilience. Here’s how the pandemic affected four private institutions in Wake County, and how they emerged even stronger after the crisis. Cary Academy Courtesy of the Cary Academy Community Josh Manning
Ravenscroft
Courtesy of Ravenscroft
Courtesy of St. David's School
St. David's School
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Courtesy of St. David's School
Courtesy of Ravenscroft
Courtesy of Ravenscroft
MAKING—AND STICKING TO—A PLAN
Ravenscroft Head of School Doreen Kelly says Ravenscroft worked through the COVID-19 crisis with “confident humilit ,” adding that Ravenscroft was one of the only independent schools in the area that had an actual pandemic plan, which it shared with other schools. When the virus reached North Carolina in March 2020, Ravenscroft pivoted to virtual learning and refined it over the summer b incorporating Meeting OWL Pro technology for students who chose to learn from home during the 2020–21 school year. Ravenscroft is “blessed to be on a good-sized campus,” Kelly notes, which contributed to why approximately 70% of the student body felt comfortable enough to attend in-person classes last year. Ravenscroft’s hybrid model enabled those students who preferred to stay home a way to transition easily between on-campus and at-home learning. “Our goal this year is to be a full community and research ways that virtual learning can enhance education in doses, and we’re looking forward to innovating and creating out of that,” Kelly says. Ravenscroft follows directives from the Centers for Disease Control and Prevention and the North Carolina Department of Health and Human Services, and sets even higher standards for its community. Students, faculty and staff submitted a daily health self-screening, and administrators conducted random temperature spot checks. The school installed enhanced air filtration system and fitted desks with transpa ent partitions so students could engage with their peers while remaining physically distant. Visitors were restricted to minimize community spread of the virus. Kelly says Ravenscroft maintained a healthy campus where no COVID-19 clusters were reported throughout the entire school year, no athletic seasons were missed, and all sporting events and fin arts performances, which were either livestreamed or prerecorded for audiences, took place as planned. Graduating seniors enjoyed a dinner dance in May, a parade on the last day of school, commencement exercises and a baccalaureate service. Ravenscroft also benefited f om the support of other independent schools. “There is great collegiality among area heads of school,” Kelly says. “While we had to look at this crisis through the lens of our own mission statements and had different approaches in handling the pandemic, we maintained a great spirit of collaboration from the very beginning through weekly Zoom calls and frequent exchanges of information. We were all in this together, and we all came out as winners for the kids.”
ACCOMMODATING EVERYONE’S NEEDS
St. David’s Senior Communications Specialist Mary Dickerson says the pandemic impacted almost every aspect of St. David’s School’s academic and extracurricular programs. “However, except for the accommodations that were required by the mandated precautions to reduce disease spread, our on-campus experience was surprisingly normal,” she says. “Students and faculty returned to classes in August, athletic competitions continued throughout the year, our fine a ts students were able to perform for our community through virtual performances, and the rhythm of the school year progressed as usual.” St. David’s School follows guidelines from the CDC, NCDHHS and the American Academy of Pediatrics; requires physical distancing and frequent handwashing; has increased daily cleaning and disinfecting; has limited visitors on campus; and has implemented a revised traffic flow within buildings. The school h also created temporary outdoor classrooms, modified the dail schedule to create cohorts among students, and allowed for fewer class transitions to diminish virus exposure.
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Courtesy of St. David's School
Cary Academy Director of Communications Mandy Dailey says to prepare for COVID-19, her school “undertook extensive campus improvements.” This included upfits and adjustments to th school’s HVAC systems, establishing outdoor classroom spaces and technologically-enhanced “Zoom rooms,” and installing additional sanitation stations and signage. “We re-evaluated and retooled nearly every procedure and process—from sanitation practices to dining plans; pedestrian traffic patte ns to carpool lines; classroom setups to athletic practices—to ensure safety,” Dailey says. The pandemic actually helped Cary Academy act on “a host of other forward-thinking ideas” that had long been under consideration as part of the school’s larger strategic plan, including creating a schedule that maximizes student wellness. Cary Academy began the school year in “red mode” (fully virtual) before quickly transitioning to “mixed mode” (virtual classes with limited on-campus activities, particularly on “flex days,” which occu red every Wednesday). The school moved to “yellow mode” in April and provided in-person classes four days a week, while preserving its flex da , which students have used to start new clubs, mentor peers, study music, perform community service, improve athletics rankings, take on part-time jobs, pursue research with local universities and, Dailey says, “even learn to sail.” “We have maintained on-campus masking requirements and social distancing practices, as well as self-reported health screenings, in each mode,” Dailey says. “Transitions between modes were determined by guidance from Governor Cooper and the NCDHHS, discussions with our panel of health advisors … and informed by our own on-campus experiences.” Throughout the year, students were given the option to remain fully virtual. “Cary Academy has always been an innovative, technology-forward school,” Dailey adds. “As a 1:1 tablet school with a robust technological infrastructure, our community’s technological literacy is high.” This enabled the school’s administrators, teachers and students to seamlessly transition to virtual learning. “Currently, we plan to return to campus in August under ‘yellow mode,’” Dailey explains. “However, we will be leaning into science, listening to our experts and following community data to help us make decisions as we move forward. We are heartened by the recent approval of a vaccine for [ages] 12-plus and are looking forward to a return to a new normal in the not-so-distant future.”
Courtesy of the Cary Academy community
PRIORITIZING CAMPUS ADJUSTMENTS
Courtesy of the Cary Academy community
St. David’s School deployed Microsoft Teams technology in March 2020 for students to finish the 2019–20 academic yea remotely. “We continued using that platform for all virtual learning this school year,” Dickerson says. “Not only did it allow us to offer accommodation for families who preferred to learn at home this year, but it also allowed students who may have been in quarantine for exposure or illness to remain connected to their classes and peers,” she says. The technology also enabled St. David’s School to offer parent-teacher conferences, college counseling meetings and PTA programs for parents to stay connected with the school. “One graduating senior recently expressed his gratitude for St. David’s making his senior year possible,” Dickerson says. “He had witnessed the abrupt disruption for the class of 2020 last year and commented that St. David’s had not just allowed for on-campus classes to proceed, but had also committed to providing a modifie student-life experience that allowed him to compete in athletics as well as participate in traditional, yet modified, events such a homecoming, prom and end-of-the-year events such as the senior trip, field da , baccalaureate service and commencement.”
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Leah Thomsen
Mike Waters
MAKING STRATEGIC UPDATES
D E M ON ST RAT E D IN T E RE ST
“COVID-19 required us to be more intentional and more strategic in all of our processes,” says Cary Christian School’s Director of Communications Leah Thomsen. “The pandemic created opportunities to look at the ways we were doing things with new perspectives. We had to update our technology, rethink the structure of our medical staff and sanitizing procedures, and intentionally structure our classrooms by decluttering. We updated our cleaning protocols and cleaned out classrooms to provide more room for social distancing.” Cary Christian School began offering distance learning for students. “About 5% of our families used it for the whole year,” she notes. “We also made it available to students who were sick or quarantined.” Cameras were installed in each classroom so remote learners could engage in class discussions using Microsoft Teams technology. “While our parents wished they could participate more on campus, they are so thankful for the opportunities their children had to engage academically, spiritually and socially through classes, the arts, clubs and athletics,” Thomsen says. “We have celebrated our 25th anniversary and understand that this year has been challenging, but there is a deep joy and gratitude for the fact that we have been protected through this year. The staff and faculty are proud of what they have accomplished.” Thomsen says Cary Christian School will start the 2021–22 school year in “full force” next month. “We are looking at record enrollment and cannot wait to move forward together,” she says. Learn about additional private school options in the Triangle in our Education Guide, which begins on page 79.
BY JAMIE PACK
A NEW ADDITION TO THE COLLEGE APPLICATION CHECKLIST
As a college consultant, families often ask me what matters most in college admissions, and if anything has changed in light of the pandemic. Some things have remained consistent—grades and the rigor of a student’s high school curriculum are key. But we are seeing some changes. More colleges have test-optional policies. A strong teacher recommendation is worth its weight in gold. And we’re predicting that something else will play a larger role in college admissions over the next few years— and you may have never heard of it before. It’s called demonstrated interest. Demonstrated interest is a student showing his or her genuine interest in attending a particular college. The Common Application—which allows students to apply to hundreds of colleges through one platform—makes it easy to add an additional college application (or five) with a few clicks. With many applicant pools in the tens of thousands, some colleges turn to demonstrated interest to gauge whether they believe a student is likely to enroll if admitted. Not all colleges use demonstrated interest in the admissions process, but more than half of colleges report that they do and rank it among other important factors like essays and recommendations. The steps needed to demonstrate interest also help students learn more about the colleges on their list. So as your student explores which schools are the best fit for
him or her, it’s definitely worth making demonstrated interest part of the search. Here are three ways your student can accomplish this. 1. Attend colleges tours and information sessions. There truly is no replacement for a campus visit. But because campuses have been closed for so long—and since some campuses are limiting space on tours—open spots are going to fill fast. Be sure to plan ahead. Also, don’t be tempted to forgo official tours to walk around campus yourself, or to be shown around by a family friend. While your family will still experience the campus this way, the college will have no record of your visit, so your student might miss out on an opportunity to show demonstrated interest. If in-person visits aren’t possible, many colleges have increased their virtual options. These are still great ways to connect, especially with colleges that are far from home.. 2. Connect with college representatives. An An admissions counselor is a student’s advocate through the admissions process—and they do more than just evaluate applications. They spend the fall building connections with high schools—either in-person or virtually—so students should attend any school visits, fairs or college nights the school offers. They should take care to introduce themselves to the admissions counselor
and start building that relationship. Students should also reach out to the admissions office via email or phone with any questions they have. It’s important that these communications come from the student and not the parent(s). The college application process is all about student ownership, and colleges are looking for a student’s level of demonstrated interest— not Mom or Dad’s! 3. Write thoughtful essays. Any college that asks for a supplemental essay with the prompt “Why this college?” or “Why this major?” is looking for demonstrated interest. Colleges want to know that the students who apply to attend their school have spent time thinking about why they are a good fit for a particular college, and vice versa. Students should consider that every applicant answers the same prompt, and overused themes emerge—like the college’s location (beach, mountains, city), academic reputation/ranking and athletics. This is why thinking about college fit is so important. Your student should consider what college criteria matters most to him or her academically, socially and financially, and take his or her time to craft personal responses to these important questions.
Jamie Pack is a college planning consultant at Advantage College Planning in Raleigh.
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The perfect balance of learning and play ®
NOW ENROLLING Contact us to schedule a tour today!
• Safe, nurturing environment • Enthusiastic and caring teachers • Links to Learning curriculum • Ongoing parent communication CBA_MidtownMag-EduGuide_July21_7.375x4.84.indd 1
2215 W. Millbrook Rd., Raleigh, NC 27612
(877) 959-4181 Raleigh.ChesterbrookAcademy.com 5/24/21 3:26 PM
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THE COVID AFTERMATH. Many parents are finding that their children are more anxious and/or depressed since the start of the COVID pandemic. This results in poor focus and difficulty learning. There are many moving pieces to this puzzle. At Carolina Brain Center we are here to help children regain confidence and resume normal activities. We offer a wide variety of natural treatments. Summer is the perfect time for Brain Camp!
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Darcy D. Dane, Mdiv, DC, DACNB with Doc and Ollie
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EDUCATION
GUIDE EXPLORE TRIANGLE OPTIONS
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| O SR T AIINNI T YMAACRAYD’ ES MSYC H EO DU L C |ATEI O DN U CGA UTI D IO EN GUIDE
PARTNER WITH TRINITY ACADEMY At Trinity Academy, we seek to glorify God through Christcentered classical education. Knowing Christ as the One in whom “all things hold together” (Colossians 1:17) emboldens us to investigate history, literature, philosophy, science, theology and mathematics as potential expressions of worship that are as varied as they are unified We joyfully pursue our mission to equip students to live with wisdom, excellence and purpose in the modern world by offering an education grounded in the Christian faith and the classical tradition. 1 0 2 2 4 Ba i l e y wi c k Ro a d
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Trinity Academy is a training ground where future researchers, government officials and business leaders are learning to integrate their thoughtful Christian worldview with their aspirations. Our community is unified as we p epare young people to be lifelong learners who can evaluate life with precision, because they live with conviction. In partnership with parents, students, faculty and churches, we will deliver the very best education possible: a classical, Christ-centered education that highlights the true, the good and the beautiful.
Ra l e i g h , North Ca rol i n a 27613
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919.786.0114
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Photos courtesy of The Montessori School of Raleigh
THE MONTESSORI SCHOOL OF RALEIGH E D U C AT I O N G U I D E
NURTURE INDEPENDENCE AT THE MONTESSORI SCHOOL OF RALEIGH At The Montessori School of Raleigh, we believe every child is born ready to explore, experience, learn and understand the world around them.
That’s why The Montessori School of Raleigh honors and cultivates each student’s innate capacity and inclination to learn. With an exceptional academic curriculum that follows Montessori philosophy and pedagogy, students ages 15 months through 12th grade are encouraged to be curious, think critically and discover their unique interests and talents. With a three-year learning cycle and student-centered, multi-age
classrooms, students work independently at their own pace, developing foundational skills and exploring topics of individual interest, while guided by expert teachers who know them well.
Every learning environment at The Montessori School of Raleigh— both on the 10-acre Lead Mine campus in Raleigh (for early learning through elementary years) and the 40-acre Brier Creek campus in Durham County (for middle and upper school years) — is designed to provide experiential and real-life learning opportunities that challenge students intellectually, deepen their
understanding and encourage independent thinking. A focus on leadership, outdoor education, peace education and a global perspective further enriches student learning and rounds out the Montessori experience. Learn more about The Montessori School of Raleigh’s approach to teaching and learning, and how it prepares students for fulfilling lives as engaged, successful world citizens, at msr.org.
7005 Lead Mine Road Ӏ Raleigh, North Carolina 27615 Ӏ 919.848.1545 Ӏ ms r.o rg 408 Andrews Chapel Road Ӏ Durham, North Carolina 27703 Ӏ 919.848.1545 Ӏ ms r.o rg 82 | midtownmag.com
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RAVENSCROFT |
Photos courtesy of Ravenscroft and Bob Handelman Photography
E D U C AT I O N G U I D E
PREPARE TO SOAR AT RAVENSCROFT There are no limits for learners at Ravenscroft. We combine rigorous academic programming with citizen leadership learning to cultivate leadership skills that allow them to soar to great heights! Our curriculum is called “Lead From Here,” and it is a pioneering PreK–12 program developed in partnership with the Center for Creative Leadership. From the earliest ages, students engage in an academic course of study that draws on and develops critical skills such as collaboration, accountability, strategic thinking and resilience — core traits we value and nurture in our Ravens. We encourage independent thinking within the context of our 7 4 0 9 Fa l l s o f N e u s e Ro a d
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strong social fabric, which is inclusive and supportive of all students, creating a sense of belonging. Ravenscroft fosters intellectual, artistic and athletic inquiry built on hands-on experimentation and practice. This nurtures students’ individual potential and prepares them to thrive in a complex and interdependent world. Through “Lead From Here,” Ravens are prepared to soar. We invite you to an on-campus tour or to visit ravenscroft.org to learn more. Contact us at 919.848.6470 or admissions@ravenscroft.org.
PreK– Grade 12 (coed) enrollment: 1,200 Student/teacher ratio: 8 to 1 Tuition range: $11,540–$27,245 (2021–22) Financial aid available
Ra l e i g h, North Ca rol i na 27615 | 919.847.0900 | ra ve ns cro ft.o rg JULY/AUGUST 2021
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SAINT MARY’S SCHOOL | Photos courtesy oSaint Mary's School
E D U C AT I O N G U I D E
EXPLORE SAINT MARY’S SCHOOL Never before has there been a moment when women’s education has been so important. We need to hear women’s voices as leaders, scientists, engineers, advocates, politicians … the list goes on. At Saint Mary’s School, we elevate girls’ voices, focus on their strengths and create a transformational experience for them tailored to how they learn. Research shows that in all-girl learning environments, young women are free to discover and use their voices, speak without interruption, and feel empowered to become bold leaders. Self-confidence is built th ough the occupation of leadership roles at all levels. In our all-girls learning 9 0 0 H i l l s bo ro u g h St re e t
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environment, we create a culture of achievement where no stereotypes about how girls excel, or what they like, exist. We also champion girls’ educational needs as a group currently underrepresented in STEM (science, technology, engineering and math) majors and careers.
and exhibit increased political engagement. Explore Saint Mary’s School for your daughter today.
Since 1842, Saint Mary’s School has inspired girls to step outside their comfort zones, engage their minds, amplify their voices, and discover who they are and who they want to become. Our students graduate with stronger academic skills, demonstrate higher self-confidence in science, display higher levels of cultural competency, express stronger community involvement
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s ms .e d u/ m id town
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S T. D A V I D ’ S S C H O O L |
Photos courtesy of St. David's School
E D U C AT I O N G U I D E
BE A WARRIOR AT ST. DAVID’S SCHOOL Discover your warrior within at St. David’s School. Whether your passion is for performing, competing, experimenting, creating or discovering, St. David’s School offers a purposeful blend of a small educational setting coupled with superior academics, athletics and fine a ts programs to help students discover and develop their interests and talents.
Tradition and innovation define the St. David’s School educational experience. Our students are encouraged to explore the depths of their Christian faith, are challenged to understand and develop virtue as they mature and progress, and are simultaneously 3400 White Oak Road
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exposed to a challenging, collegepreparatory curriculum. Our student life traditions include an annual student/faculty basketball game, powderpuff football, field days recitals, science fairs, class trips and many other events that cultivate relationships and build bonds that will thrive well beyond our campus boundaries. St. David’s School’s graduates go on to attend many of the best colleges and universities in the country to pursue the passions they kindle in our classrooms. Faith, virtue and knowledge — these are the hallmarks of a St. David’s School education, and they are what make us unique.
Raleigh, North Carolina 27609
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919.782.3331
We invite you to take a closer look and discover your warrior within at St. David’s School.
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Triangle Arthritis & Rheumatology Associates 25+ Years together providing first-class Rheumatology care Always working to provide the highest quality care for our patients All new patients are seen by Board Certified Rheumatologists. Excellent Physician Assistants supported by Rheumatologist on site Easy access office with laboratory services on site State of the art & newly renovated infusion center designed for safety/infection control
Triangle Arthritis & Rheumatology Associates 3101 John Humphries Wynd Raleigh, NC 27612 919-881-8272 919-881-2026 fax www.trianglearthritis.com | midtownmag.com 86 TriangleArthritis_070821MMCL.indd
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DEPARTMENTS CHEF'S TABLE
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PETS
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GIVING BACK
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CANDID CONVERSATION
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LOCAL BUSINESS
Brent Clark Photography
TRIANGLE CULINARY ENTREPRENEUR TONYA COUNCIL
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D E PA R T M E N T S C H E F ' S TA B L E
Irregardless Cafe
A RALEIGH ICON PUSHES THROUGH THE PANDEMIC
BY ELLIOT ACOSTA
PHOTOS BY MASH PHOTOGRAPHY
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Head Chef Juan Carlos adds mango salsa to the grilled Mahi Mahi.
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rregardless — it’s a word that triggers spellcheck errors and makes English teachers cringe. In downtown Raleigh, however, “irregardless” represents a long-standing Raleigh institution. After providing the community with memories and meals for the last four decades, Irregardless Cafe has become a true Raleigh icon. For 46 years, this wellestablished eatery has built a reputation on its plant-forward menu, live music and spirit, all of which sets it apart from the rest of the Triangle dining scene. When Durham native Arthur Gordon opened Irregardless Cafe in 1975, he bucked current trends by offering a strictly vegetarian menu. His focus on fresh, seasonal produce remains at the heart of the cafe’s menu, even decades later. Irregardless Cafe’s ability to shine a spotlight on fresh produce is exemplified b its trademark dish, the spanakopita — an adaptation of the classic Greek dish that combines spinach, feta and sauteed onions wrapped in phyllo dough. Served since the restaurant first opened its doors, th spanakopita remains the cafe’s most popular entree. Other dishes, like the vegan calamari, which is made from king oyster mushrooms, delight diners across the dietary spectrum. Irregardless Cafe introduced animal proteins in the 1970s when it added seafood to the menu. The restaurant continued to add different meats as the years continued, but always ensured that produce remained the focus of each dish. The grilled mahi mahi with crispy polenta served on top of local kale and topped with mango salsa serves as a crowd-pleasing example.
NEW ERA
After operating Irregardless Cafe for almost five decades, Go don passed the reins of the iconic eatery over to Raleigh native and Trophy Brewing co-owner David Meeker. Meeker brought on Lee Robinson to co-own and guide the restaurant toward serving the next generation. A seasoned professional in the Raleigh restaurant scene, Robinson is known for running notable restaurants such
as The Pit and Players Retreat. He cherishes his memories of dining at Irregardless Cafe. ‘[Irregardless] is an icon,” Robinson says. “I’ve been coming here since I was in college, and I live in the neighborhood. When the opportunity arose, I didn’t hesitate [to purchase Irregardless Cafe]. Truly rewarding to be a part of such a great place.” Although Robinson has had to make difficult decisions due to the pandemic, he is committed to maintaining the same spirit Irregardless Cafe has possessed for the last 40-plus years. “I bought the place two months before COVID hit, so I’ve changed a lot due to necessity,” he says. “Seeing a 90% drop in sales overnight meant having to make a lot of tough decisions about our menu offerings. The menu is now about half the size it once was. But we tripled our outdoor dining space, and slapped a fresh coat of paint on the place.”
SOUNDTRACK FOR SUCCESS
Sunday brunch at Irregardless Cafe has captured the hearts of diners for decades. The restaurant’s classic brunch fare, including Belgian waffles and mimosas with a backdrop of live jazz—has proven to be a winning combination for the cafe. The reason for the brunch’s success is simple, Robinson says. “It’s the combination of offering great food for all diets, live music and being the first place in town to o fer brunch,” he says. “It’s a tradition.” Since its inception, live music has provided a soundtrack to Irregardless Cafe’s dining experience. The restaurant opened its stage to more than 200 musical acts, spanning across genres ranging from jazz and Latin, to soul and bluegrass. Such notable international acts as Tony Williamson and Lucinda Williams have graced the cafe’s stage.
Just as the pandemic affected how the restaurant served diners, it also caused a change to — but not elimination of — its live music performances. “We had to do away with the stage to help with distancing, but we’re still doing live music most nights, and plan to start having performances every night once distancing is no longer a thing.”
CHANGING LANDSCAPE
After 46 years, Irregardless Cafe has slowly become surrounded by Raleigh’s rapid rush for redevelopment. Older buildings have been torn down and replaced by new construction. Despite the changing landscape, Lee feels confident abou Irregardless Cafe’s future. “I can guarantee [Irregardless] won’t be redeveloped any time in the foreseeable future,” he says. “I came here to keep the place going for the next 10 years, and I see no need to change that plan now.” As Raleigh’s population continues to grow and diversify, so do Irregardless Cafe’s diners. How does the restaurant satisfy its evolving clientele and maintain its iconic status during the next decade? Robinson believes the path is simple: “By sticking to the basics,” he says. “Keep the food great, be willing to change with the times and always listen to the guest.” Irregardless Cafe is open for dinner weeknights, and for brunch and dinner during weekends. Learn more at irregardless.com.
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GRILLED
MAHI MAHI
W I T H A C R I S P Y P O L E N TA C A K E (Served on top of local kale and topped with mango salsa) Outer Banks mahi mahi should be grilled to 137 degrees.
Polenta Cake (Serves 6)
Ingredients
2 tablespoons of butter
1 teaspoon of chopped garlic
1 teaspoon of minced shallots 4 cups of water
1 cup of polenta
Directions
In a large saucepan, add the butter, garlic and shallots. Stir until the shallots are cooked through. Add water and bring the mixture to a boil. Add the polenta and stir for 7 minutes. Add salt and pepper to taste. Put the polenta on a baking sheet, cover it and place it in the refrigerator. Leave it for two hours, until firm Cut a piece of polenta (in the size of your choosing) and place it on a pan or grill sprayed with nonstick cooking spray. Cook both sides until golden brown.
Kale
Ingredients 1 cup of kale
1 tablespoon of lemon juice 1 teaspoon of olive oil
Directions
Sauté the kale at medium heat with 1 tablespoon of lemon juice and 1 teaspoon of olive oil.
Mango Salsa (Serves 6)
Ingredients
2 cups of fresh mango, diced 1 lime ½ cup of cilantro 3 tablespoons of chopped red onion, finely dice ¼ cup of chopped red pepper 1 jalapeño pepper, seeded and chopped 1 tablespoon of olive oil Salt and pepper to taste
Directions
Mix all ingredients together in a bowl. Refrigerate the mixture for at least 1 hour before serving. 90 | midtownmag.com
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Photodisc/New Vision Technologies Inc/Getty Images
D E PA R T M E N T S P E T S
ELIMINATING YOUR PET’S PAIN—
NATURALLY Holistic therapies for your furr y companion
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magine: He’s sleeping better, feeling stronger and acting calmer. She’s less anxious, more playful and a heck of a lot happier.
COULD IT BE … THE CBD? Your pet means everything to you and your family. She’s the heartbeat of your home. So, if you’re watching her struggle with high stress levels, allergies, anxiety or other ailments, chances are you’ll stop at nothing to eliminate her pain. Fully healing your pet’s pain may require more than a conventional solution; you may want to consider an alternative therapy. Here are some natural remedies local experts recommend for healing your furry friend.
ANALYZE YOUR PET’S DIET
Although animals face some common issues, there’s no one-size-fits-all solution to eve y pet’s problem. “We look at the animal in front of us,” says JP Phinney, co-owner of Unleashed, a pet store with locations in Raleigh, Cary, Durham, Wilmington and Southport. Phinney says some pet owners worry that their animal has food allergies when troublesome symptoms like constant itching and scratching behaviors arise. However, the real reason might be something trickier. “The ‘itchy scratchies’ are almost always due to a food sensitivity. Not necessarily a food sensitivity to an ingredient … but really to an intolerance to an inappropriate ratio of ingredients in their food,” Phinney says.
BY ELIZABETH KANE
Although the protein, fat and fiber content numbers may look right on your pet’s food ingredient label, the nutrient ratio could be off. “Where they get that protein and where they get that fat makes a big difference,” Phinney says. If a pet gets a good amount of their protein from the fiber or the sta ch in their food, it will “cause a general inflammato y response in that animal … almost always,” Phinney says. One solution to try? “A slow, measured change in food or supplements can usually remedy these issues.”
TRY PET CBD OIL (REALLY!)
To reduce or possibly eliminate your pet’s pain, consider exploring another avenue in alternative health that may seem, well … very alternative to you.
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“START LOW AND SLOW”
If you’re curious about holistic remedies but worried about how they may affect your pet, Phinney and Weschler recommend incorporating
alternative therapies slowly and focusing on quality. “When it comes to diet, there’s no drawback. You are simply trying a more speciesappropriate diet for your animal and branching away from big commercial pet food,” Phinney says. Weschler feels confident about the quality of the CBD he sells because he works closely with a trusted local colleague who runs an organic hemp farm. “Don’t look for the cheapest stuff because, in this industry, you do get what you pay for,” he says. He recommends trying CBD oil first befo e considering other alternative remedies for pets, such as massage therapy or acupuncture. “It’s one of the easiest things you can do,” he says. While “there’s usually not much of a downside,” Weschler says drowsiness is the most common side effect pets experience from the CBD oil. And while he can’t guarantee that pet CBD oil will work for every animal, it won’t do any harm as long as you “start low and slow. You’re not going to be giving them a lot of CBD anyway.” So, if those standard visits to the vet don’t seem to be solving your pet’s problems, consider an alternative treatment. You might be pleasantly surprised by the results.
A DOG LOVER' S DREAM Picture this. You’ve had a long day. Deadlines, high-maintenance clients and two Zooms that could have definitel been replaced with emails. A friend texts, asking if you want to meet for a drink, and you do—desperately! But your poor pandemic pup has been patiently waiting all day to get some real exercise. Your phone dings, your dog stares …
Renderings courtesy of the Rendler Group
But what if you didn’t have to choose? West Street Dog, opening this July in downtown Raleigh, is part dog park, part bar, part pet boarding and part doggy day care. Bringing this concept to life on flourishing West Street are co-owners Laura Muntel and Tom Rhoads, founders of Suite Paws Pet Resort & Spa; Jess and Ben Eberdt, owners of Go Dog; and Grey Littlewood. Muntel says visitors will experience the same high level of care and expertise they have come to expect from Suite Paws Pet Resort & Spa. “Just add a bar and a dog park,” she says. The dog park is an indoor, turf, off-leash doggy happy
BY MANDY HOWARD place for friendly, vaccinated, and spayed or neutered dogs that become “members.” Utilizing the most up-to-date technology, Muntel says an app-based membership will help keep track of the dogs, and allow their owners a convenient and relaxing experience. Muntel, who has been in the Raleigh dog business for more than a decade, believes Oak City dog owners are ready for this concept. “People love their dogs. They want to hang out with them and bring their dogs with them anywhere they can,” she says. “I do, too. I’m one of those people.” Patrons can let their dogs play in the off-leash area, or keep their leashed dogs with them in the full-service bar. Treats, water bowls and other special touches will be found throughout the facility. “Every single choice we made, we made with the dogs in mind,” Muntel says.
DigitalVision Vectors/kimberrywood/Getty Images
“Aches, pains and inflammation; anxiety; and alle gies—those are sort of the three big buckets that we see our customers using the pet CBD oil for,” says Matt Weschler, an organic chemist and founder of Peak City CBD in Apex. Pet owners come to his company seeking a more natural and less pharmaceutical-heavy solution to alleviate their pet’s discomfort, he says. CBD, or cannabidiol, is found in plants like cannabis and hemp. For reference, tetrahydrocannabinol (THC) and CBD are compounds present in the highest concentration in these plants. But, unlike THC, CBD is non-psychoactive, so CBD oil users won’t feel the “high” associated with cannabis. They will feel other health benefits, howeve . Weschler extracts the hemp, purifies the CBD and makes various products—some of which are for pets—in his Holly Springs lab. He says he has created a CBD with “a nice organic bacon flavo ,” as well as a natural CBD that “has no flavor at all.
Learn more about West Street Dog at weststreetdog.com.
More of a cat person?
Raleigh has something for you, too. Purr Cup Cafe on Prospect Avenue invites cat lovers to come in, grab a cup of coffee and spend time with feline friends. While you can’t bring your own cat to Purr Cup Café, you might be able to take one home. The cat lounge is populated by “adorable adoptable” cats from SAFE Haven for Cats. Come for a cup of joe, leave with a furr-ever friend! Learn more at purrcupcafe.com.
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D E PA R T M E N T S G I V I N G B A C K
GARDENING FOR GOOD URBAN FARM S AND COM M UNI TY GARDENS PLANT SEEDS OF HOPE BY MELISSA WISTEHUFF PHOTOS BY LINDA VAN DE ZANDE
Urban Garden: A garden space in the middle of the city; growing food in a densely populated urban center. Community Garden: A piece of land co-owned or leased and gardened collectively by a group of people, typically for personal use.
Garden Coodinator Laura Maule in the Camden Street Learning Garden
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F
rom empty lots and corner squares to churchyards and cityscapes, farming is no longer just for rural areas on the outskirts of town — and multiple acres are not a requirement for impact. With Raleigh’s continuous growth — both in size and population — so, too has the demand for accessibility to healthy food options increased. Urban and community gardens have popped up around town to fill th need for food-insecure families, as well as those who simply want to have a hand in the process of growing their food. Not only do these gardens add beauty to an otherwise gray landscape, they benefit highly populate neighborhoods that lack reliable access to affordable, nutritious food. From nonprofit urban fa ming to community garden rental programs, these Raleigh growers’ mission is the same: To plant seeds of hope for people who are seeking connection and convenience to healthier foods These city dwellers are joining neighbors with likeminded wants and needs. They are gardening for good.
RALEIGH CITY FARM 800 N. Blount Street, Raleigh raleighcityfarm.org
One would not expect to find a fa m with a view of Downtown Raleigh, but Raleigh City Farm is a striking mix of country meets city. A nonprofit urban fa m founded in 2011 on a vacant lot next to William Peace University, Raleigh City Farm has the mission of “sharing it forward,” providing produce to help fight food insecurity in our a ea. In 2020, Raleigh City Farm donated 920 pounds of harvest to local partners as part of its Farmshare program, including A Place at the Table, where diners can find a healthy and delicious meal n matter their means. A Place at the Table relies on community kindness — including food donations — to be able serve its steady flow of guests “Raleigh City Farm has been incredible to us, and their produce has been invaluable to our menu,” says A Place at the Table Founder and Executive Director Maggie Kane. “We are able to provide the
freshest produce to so many because of them,” Kane says. She gives credit to Raleigh City Farms’ greens for the restaurant’s reputation as offering the “best salads in town.”
FOOD SHUTTLE FARM 2300 Dover Farm Road, Raleigh foodshuttle.org/farm
With programs such as BackPack Buddies and Senior Nutrition, in addition to mobile markets and food trucks, Inter-Faith Food Shuttle seeks to end hunger in and around the Triangle. By serving low-income families who live in food deserts (locations that do not have adequate access to nutritious food choices), or those who cannot afford to purchase healthful meals, Inter-Faith Food Shuttle connects hungry neighbors to reliable food options that can be accessed easily. The Food Shuttle Farm consists of a garden and farm stand, and 80% of its harvest goes directly to school pantries, grocery bags for seniors, food trucks, The Spinning Plate food truck, the Mobile Tastiness Machine (which serves free, healthy meals to children during the summer months) and countless other programs offered by Inter-Faith Food Shuttle. The remaining 20% of the Food Shuttle Farm’s crop is sold to the public, with all proceeds going back to hunger relief programs.
CAMDEN STREET LEARNING GARDEN 315 Camden Street, Raleigh
foodshuttle.org/camden-garden
Located in southeast Raleigh, the Camden Street Learning Garden is a fruitful respite in the city’s heart. It offers 23 “adoptable” beds neighbors can rent for $20/year to grow food for their families. The garden’s “learning” aspect takes on meaning through educational opportunities offered by Inter-Faith Food Shuttle. Gardening and cooking workshops titled “Cooking Matters” teach growers to learn how to transform their bounty into healthy and affordable meals. The garden offers a wide variety of vegetables and is also home to a greenhouse, beehives and an
outdoor classroom. Rainwater from nearby buildings and churches is collected for the garden’s 2,600 gallon cisterns, utilizing natural resources to sustain its health.
HOLLY SPRINGS FOOD CUPBOARD GARDEN 621 Holly Springs Road, Holly Springs hsfoodcupboard.org
Oftentimes, inner city needs are spotlighted more frequently than those in smaller, surrounding communities. Carol Moran decided to fill the gap for food-insecu e families in Holly Springs by starting the Holly Springs Food Cupboard in 2010. Offering ample garden space and countless volunteers who assist with its care and harvesting, this nonprofit p ovides Holly Springs residents with a local place to find wholesome food. Those i need have access to drive-through distributions of pantry staples, fresh produce, meats and eggs on a weekly basis. Imagined, planned and maintained by the Holly Springs Garden Club, the Holly Springs Good Cupboard Garden offered 1,300 pounds of fresh produce to those in need last year.
LOURDES BOUNTY COMMUNITY GARDEN Our Lady of Lourdes Catholic Church 2718 Overbrook Drive, Raleigh
ourladyoflou descc.org/lourdesbounty-community-garden
Many churches in town maintain a garden that serves as a ministry to their parishes, giving fruits and vegetables to not only elderly or needy parishioners, but to anyone who lacks food. After all, churches are often home to those who desire to help others, feed the hungry and honor thy neighbor. Our Lady of Lourdes Catholic Church maintains a charming garden on its grounds. This garden has yielded nearly 1,000 pounds of donations to Plant a Row for the Hungry and the Catholic Parish Outreach Food Pantry. The Lourdes Bounty Community Garden exemplifies the chu ch’s mission of being a steward of the community.
Logan’s Garden Shop ‘Plants a Row for the Hungry’
Plant a Row for the Hungry is a national program encouraging farmers to donate one row of crops to local food pantries, shelters or families in need. Logan’s Garden Shop has participated in this program by partnering with Inter-Faith Food Shuttle since 2008 to collect a total of 350,000 pounds of fresh produce for local families. Learn more about how you can get involved at logantrd.com/plant-a-row.
Imperfectly Perfect Produce
What happens to fresh produce that may not be pretty enough to sell in a grocery store? In addition to selling these imperfect foods to paying customers, Hungry Harvest also donates 1.3 million pounds of it to reduced-cost markets and food-insecure populations as part of its mission to eradicate hunger in the U.S. Learn more at hungryharvest.net.
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D E PA R T M E N T S C A N D I D C O N V E R S AT I O N
Tonya Council Continues Mama Dip’s Legacy Mil d re d Co un ci l ’s g ra n dd au gh t er keep s t he t rad i t i o n o f cul i n a r y s upp ort al i ve ac ross t he regi on BY ELIZABETH BRIGNAC
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PHOTOS BY BRENT CLARK PHOTOGRAPHY
ulinary entrepreneur Tonya Council is spinning the legacy of her grandmother, Mildred Council — the celebrated “Mama Dip” of
Mama Dip’s restaurant in Chapel Hill — in her own direction. She currently runs Sweet Tea & Cornbread Grill and Eatery, a Southern food cafe located in the Museum of Natural History; Porch Drops, a temporary, cafe-based business that delivers meals to customers’ homes; Sweet Tea and Cornbread, a brick-and-mortar shop that introduces Raleigh-area customers to locally-made products; N.C. Made, an online gift basket store designed to give out-of-towners a taste of what North Carolina has to offer; and Tonya’s Cookies, a Chapel Hill cookie store. Five businesses make for a busy schedule, and it seems Council is just getting started. We spoke to her about her work, being part of the Council family legacy and her plans for future projects.* When did you decide what you wanted to do professionally?
I was around 18 or 19. When you’re young and you’re in a family business, you’re being taught to do things. It’s like a chore. You’ve got all these other cousins sitting there, and we’re all doing the same thing, washing dishes. But the older I got, the more I could see, coming home from college — this is where I belong. This is what I do.
What’s it like being a part of Mama Dip’s legacy?
I’m very grateful for the platform that my grandmother started for us. She taught us a lot of stuff with cooking, but she also taught us, in the kitchen, how to treat people and how to give back. I couldn’t have asked for a better upbringing. When I was young, I’d always be like, “We never sit down at the
dinner table like everybody else after school.” But as I get older, I’m grateful that my journey was not like my peers’ growing up. My grandmother said, “You’re a lot like me, but you’re also a lot not like me. You get bored, and you want to continue doing other things, other projects.” And she said, “Go for it.” My grandmother was always big on community. I feel like bringing all these people under my umbrella for Sweet Tea & Cornbread is paying homage to the stuff that she did, like going to the farmer’s markets, buying from them, and having big trucks pull up in front of the restaurant — pickup trucks with watermelons and tomatoes that she would buy from farmers. So me bringing these people into my store is me giving back to the community as well, and giving those people a voice.
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"MAMA DIP" TOLD HER GRANDDAUGHTER TO "GO FOR IT." SHE DID!
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So, is it an important aspect of your mission to give local artisans a sales platform through the Sweet Tea & Cornbread shop?
Correct. A lot of times, people don’t know what to do in order to start selling a product or to get their stuff on the shelves. And it’s really hard, going after these big chain stores that have so many stipulations and rules and regulations. So I feel like — being small and having that platform — why not bring other people along?
What about Tonya’s Cookies? That was your first business right?
Yes. Now that’s my baby. Because that is how I got started, and that is the one thing that, to me, made me stick out in my family — starting Tonya’s Cookies and coming up with something that tastes like my grandmother’s pecan pie. So ever since our feature in the Washington Post, we can’t keep them in the store. We’ll look up and have 50 bags on the shelf, and then they’ll call me and be like, “We need more cookies!” Tonya’s Cookies is still doing very well.
What have been some of the big challenges in setting up your businesses?
The biggest challenge that I’ve come up with
is learning to let go. In order to grow, you’ve got to trust people. I have a really great staff. It allows me to keep doing what I love to do. Because, number one, I love to cook. And I know there’s going to come a point in time that I’ll have to let that go, too, in order to grow into what I’m trying to do. So I guess it would be learning to take your hands off.
Do you have any future plans you’re particularly excited about?
I’m really anxious to get the cafe back open. And then our next project is [that] I’m trying to get a Sweet Tea & Cornbread store open in Chapel Hill. That’s my roots, so I figu e, what better place to have one? And I know that’s something that’s missing from the Chapel Hill scene. That’s hopefully something I can produce way before the holiday season appears.
What advice would you give young female and/or black chefs and culinary entrepreneurs coming up, particularly in the South?
If it’s something you’re passionate about, there are going to be days when you don’t want to get up and do it, but you’ve got to keep going. And once people understand which path they want to go, I think they should go full steam ahead. Stay the course. With women entrepreneurs, it’s just women
supporting women and helping each other out. I’m real big on that — people helping people out in general. There’s always somebody that’s helping you get to the next phase that you want to be in, so you’ve got to make sure you reach down and pull somebody else up with you. For young, Black chefs coming up, I think sometimes things can be a little bit more challenging. But I think it’s pretty much the same. If you’re passionate about it, you’re going to see it through. Nobody’s going to know 100% what to do. If anyone wants to call me or email me, I have no problems with sharing information. Learn more about Tonya Council and her current projects at tonyacouncil.com.
GET M I D TOWN M AG AZI NE DELIVERED TO Y O UR MAI L BOX SU B SCR IB E TODAY mi d to w n mag .c o m/ su b s cr i b e 100 | midtownmag.com
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Her success as a top 10 Triangle agent for the past 15-plus years is a direct result of her dedication, work ethic and conviction as a real estate expert in this area. Having sold more than 1,200 homes in the Triangle, she offers her clients a hands-on marketing approach, honing in on her expertise in premarket home preparation to maximize her sellers’ profits “Over many years assisting hundreds of buyers, I have gained in-depth knowledge of Triangle area builders, schools and communities,” Van Horn says. “This experience enables me to advise my clients thoroughly and protect their investments.”
Despite her successes, what Debbie cherishes most of all is the relationships she has built with her clients. “I have walked with them through the high times of booming markets, as well as painful years during the Great Recession,” she says. By focusing on her clients first she has built a reputation as a highly dedicated, energized and heartfelt person who takes enormous pride in guiding them before, during and after any deal is closed. It’s why the majority of her business is built on referrals and return clients. Van Horn recently joined Compass as a founding agent. Compass is a leading real estate technology company, providing an end-to-end platform that empowers its residential real estate agents to deliver exceptional service to both sellers and buyers. The company launched in Raleigh in May, with more than 50 experienced, locally-renowned real estate agents.
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D E PA R T M E N T S LOCAL BUSINESS
MASALA MY LIFE OFFERS CULTURALLY INSPIRED PRODUCTS— SUCH AS THESE T-SHIRTS AND THAI CHAI BOXES—THAT REFLECT THE SOUTH ASIAN AMERICAN LIFESTYLE
Masala My Life
A South Asian American entrepreneur blends into America’s mosaic STORY AND PHOTOGRAPHY BY MICK SCHULTE
S
itting on her father’s lap, 1-year-old Anu Mannar flies f om the country she was born in, to the country she will call home. It’s
1972 and the flight takes mo e than 20 hours, with multiple stops along the way. The journey transports father and daughter from one culture to another, leaving behind a singularly Indian identity for the duality that would define their lif — and eventually a brand. 102 | midtownmag.com
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When they land, Mannar becomes South Asian American — a beautifully complex mix of cultures shared by more than 5 million people in the U.S. Not long before, Mannar’s mother and father had decided to relocate to America after an arranged marriage in South India. Her mother already had a green card. She had arrived as a teenager in the 1960s when her father became chairman of the math department at the University of Rhode Island. After marrying and having baby Anu, Mannar’s parents decided to settle permanently in the U.S. Her mother had to return first for visa related reasons. Mannar joined her father on his flight to eunite with his bride. For father and daughter, it was their first trip to the U.S. “As immigrants, my parents took a huge risk together, uprooting their lives for a chance at a new home and new opportunities,” Mannar says. They eventually settled in Knoxville, Tennessee, at the foothills of the Great Smoky Mountains. Not a place known for cultural diversity, there was, in fact, a small Indian community thanks to the local university and proximity to Oak Ridge, Tennessee — a production site for the Manhattan Project during World War II. Mannar’s father worked as an environmental engineer and her mother taught college mathematics as an adjunct professor at the University of Tennessee.
LIVING THE BLEND
Ten years after that initial flight to the U.S., 11-year-old Mannar walke through the aisles of her family’s Indian grocery store. Her mother and father had opened it as a side business to make traditional Indian foods available to the local community. She recalls smelling rose, jasmine, mango and chai in the store. She placed containers of rice, spices and dal on the shelves to be used in the classic vegetarian dishes her mom had always made at home. Her father’s father ran the register and knew every customer by name. It was an enjoyable change from his life in India as a banker. Six nights of the week they ate meals centered around the South Indian staple of rice, a vegetable curry with green beans — or okra and fresh coconut — dal, and then a homemade yogurt to end the meal. The smooth, fresh yogurt cooled the palate after a dinner filled wit masala, a word that means “a mixture of spices” in Hindi. Mannar’s mother was well-known for her Indian cooking — people fought over the leftovers, if any existed. Then, on Fridays, the family almost always ventured out for pizza — often with friends. It’s one example of how Mannar’s family learned to “live the blend.” “My parents didn’t try to live as if they were still in India — you really couldn’t, even if you wanted to back then,” Mannar says. “Now you can Facetime your family for free, go to any grocery store to find India food and watch Bollywood shows on Netflix. But back then, my pa ents opened the first Indian sto e in Knoxville and it was basically the only place to find things specific to our cult e.”
heritage. That’s when she identified this need and got to work on he new venture: Masala My Life. “Masala My Life was both an overnight idea and the inevitable culmination of my entire life,” Mannar says. “I wanted the South Asian American identity to be seen as any other American identity, just like Midwestern or Southern identities are recognized.” Mannar also wanted to tell the story of what it’s like to live as a South Asian American — where one moment she wears a pair of blue jeans to a baseball game, and the next she’s dressed in a traditional sari enjoying a piece of masala chai dark chocolate. “It’s why the name of my business, Masala My Life, signifie something like ‘Live the Blend’ or ‘Spice of my Life.’ We are constantly shifting and moving through different realities in our day. I wanted to create ways for others like me to find gifts, clothes and specialty foo items that reflect who we a e.”
CELEBRATING CONNECTED CULTURES
Since launching her e-commerce business in fall 2019, Mannar has seen interest expand to groups outside of those who identify themselves as South Asian American but have a connection to the culture. “Actually, my sister’s best friend, who was born and raised in East Tennessee, is absolutely bananas about the business. She grew up coming to our house and eating our food. She loves what I sell because it’s a culture she feels a part of,” Mannar says. On the Masala My Life website, customers can find custom-mad South Asian American–inspired gift boxes with themes like jasmine dreams, chocolate and chai, and even elephants. Mannar writes a handwritten note for each one. Customers can also browse clothes, tea towels, jewelry and specialty food items — all curated from small businesses, with an emphasis on “Made in the USA” and fair trade items. The idea is to offer modern, culturally inspired products that reflect the South Asian American lifestyle. Whether a hand-pou ed mango lassi candle or Diwali-themed gift box, these items exist because South Asians have become a part of the mosaic that is America. Mostly, though, Mannar created the business for the same reason her parents opened that Indian grocery store when she was 11: to serve a population that has ties to South Asia, and to create a place that celebrates the masala of their blended lives. Learn more at masalamylife.com or instagram.com/masalamylife.
ANU MANNAR, OWNER OF MASALA MY LIFE
AN INEVITABLE CULMINATION
Mannar left Tennessee for college at the University of North Carolina at Chapel Hill, where she majored in journalism. While most of her South Asian American classmates went off to medical or law school, Mannar knew she was destined to tell stories. From working for The News & Observer, to obtaining an MBA from Duke University, to jobs in high-tech marketing and then admissions at The Raleigh School, every role she took on involved storytelling and branding. Throughout her years in the Southeast, Mannar found it easy to share the story of her Southern identity. She shopped Raleigh boutiques filled with beachy summer d esses, barbecue sauces, sweet tea and biscuit mixes. The twang of country music often played softly on the store speakers. She loved this part of life and felt as though Southern Living magazine was a part of her, yet she also realized there was no contemporary way to express her South Asian American JULY/AUGUST 2021
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OUT&ABOUT DINE & DRAFT
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EVENTS
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MIDTOWN MINGLES
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NEW AROUND TOWN
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KALEIDOSCOPE LIVING
Jenifer Kelly
CO-OWNERS AND FOUNDERS JEFF AND SARAH SHEPHERD WITH MAYOR MARY-ANN BALDWIN AT THE RIBBON-CUTTING OF HEIGHTS HOUSE HOTEL JULY/AUGUST 2021
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MIDTOWN MAGAZINE
DINE &DRAFT AFRICAN
NAFKOT ETHIOPIAN RESTAURANT 2109-146 Avent Ferry Road 919.664.8151 nafkotethiopianrestaurant.com
AMERICAN 41HUNDRED 4100 Main at North Hills Street 919.278.1478 41hundredrestaurant.com B.GOOD 555 Fayetteville Street 919.803.3233 201 Park at North Hills 919.916.5410 bgood.com
BLOOMSBURY BISTRO 509-101 W. Whitaker Mill Road 919.834.9011 bloomsburybistro.com
DEATH & TAXES 105 W. Hargett Street 984.242.0218 ac-restaurants.com/death-taxes
LONERIDER AT FIVE POINTS 1626 Glenwood Avenue 919.322.2434 loneriderbeer.com
CAPITAL CLUB 16 16 W. Martin Street 919.747.9345 CapitalClub16.com
EDWARDS MILL BAR & GRILL 3201 Edwards Mill Road 919.783.5447 edwardsmillbarandgrill.com
LYNWOOD GRILL & BREWING CONCERN 4821 Grove Barton Road 919.785.0043 lynnwoodgrill.com
CAROLINA ALE HOUSE
500 Glenwood Avenue 4512 Falls of Neuse Road 7981 Skyland Ridge Parkway carolinaalehouse.com CARROLL’S KITCHEN 19 E. Martin Street 919.670.3622 carrollskitchen.org
BA-DA WINGS 2161 Avent Ferry Road 919.832.3902 badawings.com BB’S CRISPY CHICKEN Midtown East, Raleigh Parkside Town Commons, Morrisville, University Drive, Durham bbscrispychicken.com BERKELEY CAFE 217 W. Martin Street 919.828.9190 facebook.com/berkeleyraleigh
A FOODIE GUIDE TO RALEIGH
CLOCKWORK 519 W. North Street 919.307.3215 clockworkraleigh.com CRAWFORD AND SON 618 N. Person Street 919.307.4647 crawfordandsonrestaurant.com THE DAILY FARE 402 Oberlin Road 919.916.5151 dailyfareraleigh.com
VILLAGE DISTRICT 2018 Clark Avenue | Raleigh, NC 984.200.5455
FINE FOLK 213 Fayetteville Street (located in Foundation’s basement) Gateway Plaza finefolkraleigh.com
METRO DINER 6325 Falls of Neuse Road #73 919.578.9053 metrodiner.com
GLENWOOD GRILL 2603 Glenwood Avenue #15 919.782.3102 glenwoodgrill.com
MIDTOWN GRILLE 4421 Six Forks Road 919.782.9463 themidtowngrille.com
HAYES BARTON CAFE 2000 Fairview Road 919.856.8551 imaginarystudioonline.com/hayes
NORTH RIDGE PUB 6010 Falls of Neuse Road 919.790.9125 northridgepub.com
IRIS RESTAURANT 2110 Blue Ridge Road 919.664.6838 ncartmuseum.org/visit/dining
THE OAK 4035 Lake Boone Trail 919.787.9100 jmrkitchens.com/oak
KINGS DINING & ENTERTAINMENT 141 Park at North Hills Street 919.600.5700 kings-de.com
HOU R S Sunday-Thursday 11:00-9:00 PM Friday-Saturday 11:00 -10:00 PM
OAK CITY MEATBALL SHOPPE 180 E. Davie Street 919.714.9014 oakcitymeatball.com
NORTH R A LE IGH 832 Spring Forest Road | Raleigh, NC 984.242.4600
F R E SH | LOCA L | R E L A X | E N JOY | CapeFearSeafoodCompany.com 106 | midtownmag.com
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PLAYERS RETREAT 105 Oberlin Road 919.755.9589 playersretreat.net
TASTE 1912 Bernard Street 919.948.7815 thetastebernard.com
THE POINT AT GLENWOOD RESTAURANT & BAR 1626 Glenwood Avenue 919.755.1007 thepointatglenwood.com
TEETS 425 Glenwood Avenue 919.803.6112 teetsraleigh.com
THE RALEIGH TIMES BAR 14 E. Hargett Street 919.833.0999 raleightimesbar.com THE ROCKFORD 320½ Glenwood Avenue 919.821.9020 therockfordrestaurant.com ROSEWATER KITCHEN & BAR 110 Park at North Hills Street 919.424.7886 rosewaterraleigh.com SECOND EMPIRE RESTAURANT AND TAVERN 330 Hillsborough Street 919.829.3663 second-empire.com STANBURY 938 N. Blount Street 919.977.4321 stanburyraleigh.com THE STATION 701 N. Person Street 919.977.1567 stationraleigh.com STIR 4242 Six Forks Road #100 984.200.8614 stirraleigh.com
VILLAGE GRILL 8470 Honeycutt Road 919.890.5340 villagegrillraleigh.com
VITA VITE
313 W. Hargett Street 919.803.3156 200 Park at North Hills Street 919.322.0649 vitaviteraleigh.com WINSTON’S GRILLE 6401 Falls of Neuse Road 919.790.0700 winstonsgrille.com YARD HOUSE 4208 Six Forks Road 919.881.2590 yardhouse.com ZEST CAFE & HOME ART 8831 Six Forks Road 919.848.4792 zestcafehomeart.com
ASIAN BIDA MANDA 222 S. Blount Street 919.829.9999 bidamanda.com
Southwestern fare with a Southern drawl. 433 Daniels Street | Raleigh, NC | 919.835.9911 18restaurantgroup.com/cantina-18-raleigh
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BREWERY BHAVANA 218 S. Blount Street 919.829.9998 brewerybhavana.com
NEO-ASIA 6602 Glenwood Avenue 919.783.8383 neoasiaraleigh.com
BUL BOX 4421 Six Forks Road #116A 984.200.3654 bul-box.com
SPRING ROLLS BISTRO & SUSHI BAR 5433 Wade Park Boulevard 919.803.1118 springrollsrestaurant.com
BOULTED BREAD 614 W. South Street 919.999.3984 boultedbread.com
NI ASIAN KITCHEN 8817 Six Forks Road 919.916.5106 niasiankitchen.com
CHAMPA THAI & SUSHI 8521 Brier Creek Parkway 919.806.0078 champathaisushi.com
ORCHID JAPANESE RESTAURANT 7432 Creedmoor Road 919.890.5345 orchidjapanesebuffet.com
SUSHI BLUES CAFE 301 Glenwood Avenue 919.664.8061 sushibluescafe.com
CRUMBL COOKIES 2920 Sherman Oak Place Suite 100 919.249.1333 crumblcookies.com
CHOPSTIX 5607 Creedmoor Road 919.781.6268 chopstix.com CO 101 Park at North Hills Street 919.258.2070 eatatco.com DAVID’S DUMPLING & NOODLE BAR 1900 Hillsborough Street 919.239.4536 ddandnb.com
PEARL CHINESE RESTAURANT 3215 Avent Ferry Road 919.233.8776 pearlchinesenc.com RED DRAGON CHINESE RESTAURANT 2513 Fairview Road 919.782.1102 raleighreddragon.com RED PEPPER ASIAN 4121-109 New Bern Avenue 919.594.1006 redpepper-nc.com
SUSHI O BISTRO + SUSHI BAR 222 Glenwood Avenue 919.838.8868 sushioraleighnc.com THAIPHOON BISTRO 301 Glenwood Avenue #190 919.720.4034 thaiphoonbistroraleigh.com WARAJI JAPANESE RESTAURANT 5910 Duraleigh Road 919.783.1883 warajijapaneserestaurant.com
BAKERIES & DESSERT CAFES ANISETTE 209 Bickett Boulevard 919.758.3565 sweetanisette.com
DUCK DONUTS 8323 Creedmoor Road 919.847.3800 duckdonuts.com
EDIBLE ART BAKERY & DESSERT CAFE 4351-115 The Circle at North Hills 919.856.0604 edibleartnc.com
ESCAZÜ ARTISAN CHOCOLATES 936 N. Blount Street 919.832.3433 escazuchocolates.com
FIVE STAR RESTAURANT 511 W. Hargett Street 919.833.3311 fivestarraleigh.com
SEOUL GARDEN 4701 Atlantic Avenue 919.850.9984 seoulgardennc.com
HAKO JAPANESE RESTAURANT 2603-155 Glenwood Avenue 919.235.0589 hakosushinc.com
SHABASHABU 3080 Wake Forest Road 919.501.7755 shabashabu.net
ANNELORE’S GERMAN BAKERY 1249 Farmers Market Drive 919.294.8040 anneloresbakery.com
GREAT HARVEST BREAD COMPANY 8801-119 Lead Mine Road 919.845.8122 greatharvest.com
LEMONGRASS THAI RESTAURANT 8320 Litchford Road #142 919.954.0377 lemongrassthairestaurant.net
SONO 319 Fayetteville Street 919.521.5328 sonoraleigh.com
BITTERSWEET 16 E. Martin Street 919.977.3829 bittersweetraleigh.com
GROOVY DUCK BAKERY 3434 Edwards Mill Road 919.787.9233 groovyduckbakeryllc.com
GOODBERRY’S FROZEN CUSTARD Multiple Raleigh locations goodberrys.com
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HAYES BARTON CAFE 2000 Fairview Road 919.856.8551 hayesbartoncafeanddessertery.com LUCETTEGRACE 235 S. Salisbury Street 919.307.4950 lucettegrace.com MON MACARON 111 Seaboard Avenue #118 monmacaron.us PREMIER CAKES 6617 Falls of Neuse Road #105 919.703.0095 premier-cakes.com SLICE PIE COMPANY 1400 South Saunders Street 919.349.8499 slicepiecompany.com VIDERI CHOCOLATE FACTORY 327 W. Davie Street 919.755.5053 viderichocolatefactory.com YELLOW DOG BREAD CO. 219 E. Franklin Street 984.232.0291 yellowdogbread.com
BARBECUE BIG AL’S BBQ & CATERING 2920 Forestville Road 919.217.0653 bigalsbbqandcatering.com
THE PIT AUTHENTIC BARBECUE 328 W. Davie Street 919.890.4500 thepit-raleigh.com SAM JONES BBQ 502 W. Lenoir Street 984.206.2555 samjonesbbq.com
BREAKFAST/SPECIALTY ANOTHER BROKEN EGG CAFE 160 Park at North Hills Street 919.307.8195 anotherbrokenegg.com
BULL & BEAR BREW
Available locally or shop online at: The Butcher’s Market 5045 Falls of Neuse Road QUINTESSENTIALS 4209 Lassiter Mill Road, #119 bullandbrew.com BRIGS 8111 Creedmoor Road 919.870.0994 brigs.com CHA HOUSE TEA 3001 Hillsborough Street, Suite 108 919.594.1980 chahouseusa.com
Photo by David Moore, Sean True Photography
CLYDE COOPER’S BARBEQUE 327 S. Wilmington Street 919.832.7614 clydecoopersbbq.com
OLE TIME BARBECUE 6309 Hillsborough Street 919.859.2544 oletimebarbecue.com
AUTHENTIC MODERN ITALIAN CUISINE Reservations at MulinoRaleigh.com
Sweet. Southern. Scratch-made. Since 1982. Call or visit us today to learn more about placing a custom order or to take advantage of our daily specials and offerings, such as our new afternoon Happy Hour!
4351-115 The Circle at North Hills | 919.856.0604 JULY/AUGUST 2021
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CHEENI CHAI + COFFEE + TIFFIN 227 Fayetteville Street 1603 Hillsborough Street cheeniraleigh.com IDLE HOUR COFFEE ROASTERS 1818 Oberlin Road #103 984.200.1605 idlehourcoffee.com JUBALA COFFEE 8450 Honeycutt Road 919.758.8330 2100 Hillsborough Street 919.792.1767 jubalacoffee.com THE MORNING TIMES 10 E. Hargett Street 919.836.1204 morningtimes-raleigh.com NEW WORLD CAFE 4112 Pleasant Valley Road 919.786.0091 newworldcafes.com PURR CUP CAFE 210 Prospect Avenue 919.322.4003 purrcupcafe.com UNION SPECIAL BREAD 2409 Crabtree Boulevard #104 984.200.3094 unionspecialbread.com
BURGERS & HOT DOGS BAD DADDY’S BURGER BAR
111 Seaboard Avenue 919.747.9163 9402 Falls of the Neuse Road Suite 103 919.233.5880 baddaddysburgerbar.com
KALE ME CRAZY 2018 Cameron Street 919.239.4660 kalemecrazy.net
CATERING CATERING WORKS 2319 Laurelbrook Street 919.828.5932 cateringworks.com
MANHATTAN CAFE 320 S. Wilmington Street 919.833.6105 manhattancafenc.com
DONOVAN’S DISH Serving the Triangle 919.651.8309 donovansdish.com
CHAR-GRILL Four Raleigh locations chargrillusa.com
THE PHARMACY CAFE 702 N. Person Street 919.832.6432 personstreetrx.com
CHOW 8311 Creedmoor Road 919.841.4995 chowraleigh.com
PINE STATE COFFEE Multiple locations in Raleigh pinestatecoffee.com
MOJOE’S BURGER JOINT 620 Glenwood Avenue 919.832.6799 mojoesburgerjoint.com THE ROAST GRILL 7 S. West Street 919.832.8292 roastgrill.com SNOOPY’S HOT DOGS Multiple Raleigh locations snoopys.com
CAFÉS BENELUX COFFEE 402 Oberlin Road 919.900.8294 beneluxcoffee.com THE DAILY PLANET CAFE 121 W. Jones Street 919.707.8060 thedailyplanetcafe.com
SOLA COFFEE 7705 Lead Mine Road 919.803.8983 solacoffee.com SOSTA CAFE 130 E. Davie Street 919.833.1006 sostacafe.com SIR WALTER COFFEE 145 E. Davie Street 919.322.0019 sirwaltercoffee.com SUNFLOWER’S CAFE 8 W. Peace Street 919.833.4676 sunflowersraleigh.com UNCORKED RALEIGH 10511 Shadowlawn Drive Suite 111 984.200.5423 uncorkedraleigh.com
EMPIRE EATS CATERING 415 Royal Street 919.582.9470 empireeatscatering.com THE GARDEN ON MILLBROOK 2400 E. Millbrook Road 919.790.8900 thegardenonmillbrook.com ROCKY TOP CATERING 1705 E. Millbrook Road 919.850.2340 rockytopcatering.com SOUTHLAND BBQ CATERING 5000 Departure Drive 919.757.4972 southlandbbqcatering.com
TASTEFULLY SERVED
Serves Raleigh, Cary, Apex and RTP 919.760.5134 tastefully-served.com
DELIS/SANDWICHES BONGIORNO & SON 8450 Honeycutt Road bongiornoandson.com
Hey Triangle, What’s For Dinner? We bring chef-prepared meals to your door each week, with no subscription or minimum order required! Just heat and enjoy high quality meals, made locally. No Shopping, No Prepping, No Cooking, No Cleaning!
Raleigh owned & operated since 2015 919.760.5134 tastefully-served.com 110 | midtownmag.com
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THE COMMUNITY DELI 901 Oberlin Road 919.896.6810 thecommunitydeli.com
JOLIE 620 N. Person Street 919.803.7221 restaurantjolie.com
TAJ MAHAL INDIAN CUISINE 6611 Falls of Neuse Road 919.848.2262 tajmahalindianraleigh.com
BELLA MONICA 3121-103 Edwards Mill Road 919.881.9778 bellamonica.com
GROUCHO’S DELI 10 Horne Street 919.977.7747 grouchos.com
ROYALE 200 E. Martin Street 919.977.3043 toasttab.com/royale/v3
TASTE 1912 Bernard Street 919.948.7815 thetastebernard.com
LUNCH BOX DELI 2816 Trawick Road 919.872.7882
SAINT JACQUES 6112 Falls of Neuse Road 919.862.2770 saintjacquesfrenchcuisine.com
THE WILD COOK’S INDIAN GRILL 3212 Hillsborough Street 984.232.8530 thewildcooksgrill.com
BRUNO SEAFOOD & STEAKS 11211 Galleria Avenue 919.435.6640 brunoraleigh.com
SIMPLY CRÉPES 8470 Honeycutt Road 919.322.2327 simplycrepes.com
ZAYKA INDIAN CUISINE 10410 Moncreiffe Road Suite 103 919.361.5370 zaykaraleigh.com
POPPYSEED MARKET 8801 Lead Mine Road 919.870.4997 poppyseedmkt.com VILLAGE DELI & GRILL Multiple Raleigh locations villagedeli.net
ECLECTIC 41HUNDRED 4100 Main at North Hills Street 919.278.1478 41hundredrestaurant.com ORO RESTAURANT & LOUNGE 18 E. Martin Street 919.239.4010 ororaleigh.com PLATES NEIGHBORHOOD KITCHEN 301 Glenwood Avenue 919.828.0018 plateskitchen.com
INDIAN AZITRA 8411 Brier Creek Parkway 919.484.3939 azitra.com GARLAND 14 W. Martin Street 919.833.6886 garlandraleigh.com KABAB AND CURRY 2412 Hillsborough Street 919.977.6974 kababcurryraleigh.com
IRISH THE HIBERNIAN 311 Glenwood Avenue 919.833.2258 8021 Falls of Neuse Road 919.803.0290 hibernianpub.com SAINTS & SCHOLARS IRISH PUB 909 Spring Forest Road 919.878.8828 saintsandscholarspub.com
ITALIAN
FRENCH
KADHAI THE INDIAN WOK 6260-112 Glenwood Avenue 919.785.2864 theindianexpresskadhai.com
AMEDEO’S ITALIAN RESTAURANT 3905 Western Boulevard 919.851.0473 amedeosrestaurant.com
COQUETTE BRASSERIE 4531 The Circle at North Hills 919.789.0606 coquetteraleigh.com
ROYAL INDIA 3901 Capital Boulevard 919.981.0849 royalIndiannc.com
ASSAGGIO’S ITALIAN RESTAURANT 3501 W. Millbrook Road 919.785.2088 assaggios-nc.com
CAFE TIRAMISU 6008 Falls of Neuse Road 919.790.1006 cafetiramisu.net CAFFÉ LUNA 136 E. Hargett Street 919.832.6090 cafeluna.com CAPRI RESTAURANT 6325 Falls of Neuse Road 919.878.4424 caprirest.com CASA CARBONE RISTORANTE ITALIANO 6019 Glenwood Avenue 919.781.8750 casacarbone.com FARINA NEIGHBORHOOD ITALIAN 8450 Honeycutt Road 919.890.0143 farinaraleigh.com GRAVY 135 S. Wilmington Street 919.896.8513 gravyraleigh.com JIMMY V’S OSTERIA + BAR 420 Fayetteville Street 919.256.1451 jimmyvsraleigh.com
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MULINO ITALIAN KITCHEN & BAR 309 N. Dawson Street 919.838.8595 mulinoraleigh.com NINA’S RISTORANTE 8801 Lead Mine Road 919.845.1122 ninasrestaurant.com PICCOLA ITALIA 423 Woodburn Road 919.833.6888 piccolaitalianc.com ROMA PIZZERIA & ITALIAN RESTAURANT 3805 Brentwood Road 919.876.2818 TUSCAN BLU 327 W. Davie Street 919.834.5707 tuscanblu.com VIC’S ITALIAN RESTAURANT & PIZZERIA 331 Blake Street 919.829.7090 4035 Lake Boone Trail Suite 109 984.200.9292 vicsitalianrestaurant.com VIVACE 4209 Lassiter Mill Road Suite 115 919.787.7747 vivaceraleigh.com
MEDITERRANEAN/ MIDDLE EASTERN ABU OMAR HALAL 709 W. Peace Street abuomarhalal.com
ALADDIN’S EATERY 8201 Brier Creek Parkway 919.806.5700 4209 Lassiter Mill Road 919.977.9025 aladdinseatery.com FRESH LEVANT BISTRO 8450 Honeycutt Road 984.200.3999 freshlevant.com JASMIN & OLIVZ MEDITERRANEAN BISTRO Multiple Raleigh locations jasminbistro.com MIDTOWN OLIVE OIL 1110 Mercantile Drive, Suite 110 919.510.5510 midtownoliveoil.com MONA PITA MEDITERRANEAN GRILL 5260 Capital Boulevard 919.431.6500 monapita.com NEOMONDE 3817 Beryl Road 919.828.1628 neomonde.com
OPA RALEIGH 411 W. Morgan Street 984.200.9440 oparaleigh.com
SASSOOL 9650 Strickland Road 919.847.2700 sassool.com SITTI 137 S. Wilmington Street 919.239.4070 sitti-raleigh.com
TAVERNA AGORA
326 Hillsborough Street 919.881.8333 tavernaagora.com TAZA GRILL 6325 Falls of Neuse Road 919.872.7161 10940 Raven Ridge Road 919.845.7772 tazagrill.com
VIDRIO
NUR MEDITERRANEAN DELI & MARKET 2233 Avent Ferry Road 919.828.1523 THE OLIVE WAGON 8490 Honeycutt Road Suite 106 919.845.7266 theolivewagon.com
PETRA GRILL 6091 Capital Boulevard 984.200.2009
500 Glenwood Avenue Suite 100 919.803.6033 vidrioraleigh.com
MEXICAN BAJA BURRITO 2109 Avent Ferry Road Suite 108 919.834.3431 bajaburrito.net CAFE CAPISTRANO 8471 Garvey Drive 919.872.1127
CANTINA 18
433 Daniels Street 919.835.9911 18restaurantgroup.com CENTRO 106 S. Wilmington Street 919.835.3593 centroraleigh.com CORTEZ 413 Glenwood Avenue 919.342.8227 cortezraleigh.com DOS TAQUITOS 6101 Glenwood Avenue 919.787.3373 dostaquitosraleigh.com DRIFTWOOD CANTINA 8460 Honeycutt Road #1112 919.977.8360 driftwoodraleigh.com EL DORADO 2811 Brentwood Road 919.872.8440 8111 Creedmoor Road 919.848.0788 eldoradomexicanrestaurant.com EL RODEO 329 Blount Street 919.828.0777 2404 Wake Forest Road 919.833.1460 elrodeonc.com
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S UB S C RIBE TODAY m i d t ownmag.co m/ t a l k-o f- t h e - t r i angl e
OILS • VINEGARS • GOURMET FOODS SPECIALTY ITEMS • SKIN CARE • CORPORATE GIFTS Midtown East | 1110 Mercantile Drive, Suite 110 919.510.5510 | midtownoliveoil.com Serving the Greater Raleigh area since 2010 JULY/AUGUST 2021
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EL TAPATIO 4511 New Bern Avenue 919.255.9161 13200 New Falls of Neuse Suite 167 919.554.9676 eltapatiomexican.com FIESTA MEXICANA 2839 Jones Franklin Road 919.859.1303 fiestamexicananc-cary.com GONZA TACOS Y TEQUILA 7713-39 Lead Mine Road 919.846.5478 2100 Hillsborough Street 919.268.8965 gonzatacosytequila.com GRINGO A GO GO 100 N. Person Street 919.977.1438 gringoraleigh.com JOSE AND SONS 4112 Pleasant Valley Road 919.571.1188 joseandsons.com LA CARRETA MEXICAN RESTAURANT 1028 Oberlin Road 919.977.3271 lacarretaraleigh.com LA RANCHERITA 7420 Six Forks Road 919.844.6330 4325 Glenwood Avenue Suite 3000 919.785.1951 laranchnc.com
DEMO’S PIZZERIA & DELI 222 Glenwood Avenue Suite 121 919.754.1050 demospizzeriadeli.com DONATOS PIZZA 7860 Alexander Promenade Place 919.957.2880 donatos.com LILLY’S PIZZA 1813 Glenwood Avenue 919.833.0226 lillyspizza.com MOONLIGHT PIZZA COMPANY 615 W. Morgan Street 919.755.9133 moonlightpizza.com
TORCHY’S TACOS 1110 Mercantile Drive, Building 6, Suite 120 torchystacos.com TORERO’S AUTHENTIC MEXICAN CUISINE 4721 Atlantic Avenue Suite 101 919.873.9116 torerosmexicanrestaurants.com VIVA MEXICAN KITCHEN 4112 Pleasant Valley Road 919.571.1188 vivamexicankitchen.com
PIZZERIAS CRISTO’S NY STYLE PIZZA 1302 E. Millbrook Road 919.872.6797 cristospizza.com
ALPACA PERUVIAN CHARCOAL CHICKEN 4614 Capital Boulevard 919.713.0000 8211 Brier Creek Parkway Suite 107 919.278.7724 alpacachicken.com
AREPA CULTURE NC
6724 Glenwood Avenue #100 919.986.8487 arepaculturenc.com
GUASACA AREPA & SALSA GRILL 4025 Lake Boone Trail Suite 107 919.322.4928 2512 Hillsborough Street 919.210.6838 guasaca.com
STROMBOLI’S EXPRESS 3434 Edwards Mill Road 919.785.7075 2900 Spring Forest Road 919.876.4222 strombolisexpress.com TROPHY BREWING + PIZZA 827 W. Morgan Street 919.803.4849 trophybrewing.com
SEAFOOD
6006 Falls of Neuse Road 919.872.2230 saltandlimecabo.com
THE REMEDY DINER 137 E. Hargett Street 919.835.3553 theremedydiner.com
SALVIO’S PIZZERIA 6325 Falls of Neuse Road #69 919.981.5678 salviospizza.com
LOS TRES MAGUEYES 10410 Moncreiffe Road 919.484.9258
SALT & LIME CABO GRILL
SOUTH AMERICAN
BARCELONA WINE BAR 430 W. Martin Street 919.808.5400 barcelonawinebar.com
YOUR PIE 4233 Corners Parkway, Suite 250 919.957.0077 yourpie.com
SAN JOSE MEXICAN RESTAURANT 5811 Poyner Village Parkway 919.790.1919 sanjosepoyner.com
RELISH CAFÉ & BAR 5625 Creedmoor Road 919.787.1855 relishraleigh.com
THE PIZZA TIMES 210 S. Wilmington Street 919.832.4411 raleightimespizza.com
LOS CUATES MEXICAN RESTAURANT 4524 Old Wake Forest Road 919.872.6012 facebook.com/loscuatesraleighnc
THE ORIGINAL FLYING BURRITO 4800 Grove Barton Road 919.785.2734 originalflyingburrito.com
SALTWATER SEAFOOD MARKET 4 Fenton Street 919.834.1813 saltwaterseafoodnc.com
42ND STREET OYSTER BAR 508 W. Jones Street 919.831.2811 42ndstoysterbar.com
CAPE FEAR SEAFOOD COMPANY
832 Spring Forest Road 2019 Clark Avenue in the Village District 984.242.4600 capefearseafoodcompany.com CAPTAIN STANLEY’S SEAFOOD 3333 S. Wilmington Street 919.779.7878 facebook.com/captainstanleys COUSIN’S MAINE LOBSTER 411 W. Morgan Street 919.867.6203 cousinsmainelobster.com THE COWFISH SUSHI BURGER BAR 4208 Six Forks Road 919.784.0400 thecowfish.com MARGAUX’S RESTAURANT 8111 Creedmoor Road Suite 111 919.846.9846 margauxsrestaurant.com MASON’S FAMOUS LOBSTER ROLLS 4121 Main at North Hills Street Suite 100 984.200.1845 masonslobster.com
MAMI’S 2401 Wake Forest Road 919.834.8572 maminoras.com VINOS FINOS TAPAS AND WINE BAR 8450 Honeycutt Road Suite 110 919.747.9233 vinosfinosypicadas.com
SOUTHERN
Beasley’s Chicken + Honey 237 S. Wilmington Street 919.322.0127 ac-restaurants.com/beasleys BIG ED’S RESTAURANT 220 Wolfe Street 919.836.9909 5009 Falls of Neuse Road 919.747.9533 bigedsnc.com
RYE BAR & SOUTHERN KITCHEN 500 Fayetteville Street 919.227.3370 ryeraleigh.com STATE FARMERS’ MARKET RESTAURANT 1240 Farmers Market Drive 919.755.1550 realbiscuits.com TUPELO HONEY 425 Oberlin Road 919.723.9353 tupelohoneycafe.com
STEAKHOUSES ANGUS BARN 9401 Glenwood Avenue 919.781.2444 angusbarn.com BRASA BRAZILIAN STEAKHOUSE 8551 Brier Creek Parkway 919.544.3344 brasasteakhouse.com OAK STEAKHOUSE 417 W. Hargett Street 984.255.1818 oakraleigh.com PERRY’S STEAKHOUSE & GRILLE 4509 Creedmoor Road 919.827.4158 perryssteakhouse.com
VINNIE’S STEAK HOUSE AND TAVERN 7440 Six Forks Road 919.847.7319 vinniessteakhouse.com
VEGETARIAN/VEGAN EARTH TO US 2893 Jones Franklin Road 919.809.8622 shopearthtous.com
FLYING BISCUIT CAFÉ 2016 Clark Avenue 919.833.6924 flyingbiscuit.com
FICTION KITCHEN 428 S. Dawson Street 919.831.4177 thefictionkitchen.com
HUMBLE PIE 317 S. Harrington Street 919.829.9222 humblepierestaurant.com
GRABBAGREEN 4421 Six Forks Road #103 919.326.7799 grabbagreen.com
MANDOLIN 2519 Fairview Road 919.322.0365 mandolinraleigh.com
HAPPY + HALE 200 Park Street at North Hills Suite 101 984.200.3802 happyandhale.com
THE MECCA RESTAURANT 13 E. Martin Street 919.832.5714 mecca-restaurant.com
NOFO AT THE PIG
2014 Fairview Road 919.821.1240 nofo.com POOLE’S DINER 426 S. McDowell Street 919.832.4477 ac-restaurants.com/pooles
IRREGARDLESS CAFÉ 901 W. Morgan Street 919.833.8898 irregardless.com
Midtown advertisers have been highlighted. Some restaurants do not have websites and must be contacted by phone. Please call or check websites for takeout options.
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EV EN T S
taylorwhite.art
July 11 and August 8 4011 Cardinal at North Hills Street The MAKRS Society will host markets at Coastal Credit Union Midtown Park in North Hills the second Sunday of each month. Enjoy live music, food trucks and coffee as you shop from more than 35 local vendors. themakrssociety.com
July 1–October 8 4011 Cardinal at North Hills Street “The Best of North Hills — A Comeback Tour” features feelgood music every Thursday, 5–9 p.m., through October 8. Enjoy beach music, Motown, oldies, R&B and more through July 22, then come back August 13 when the series resumes with nine Friday concerts featuring the best of tribute bands, classic rock, Motown, country music, reggae and more through October 8.
Girls on teh Run of the Triangle
visitnorthhills.com
Raleigh Night Market July 15 and August 19 200 S. Blount Street The magic of the Raleigh Night Market has returned. Shop locally made goods 5–9 p.m. and enjoy a night featuring music and entertainment, artisans, food and drinks at Moore Square in downtown Raleigh.
Amanda Bittner
‘The Best of North Hills — A Comeback Tour’
raleighnightmarket.com
‘As You Like It’
Girls on teh Run of the Triangle
Walk Her Story
The MAKRS Society
Kelly Fayrishta Photography
Recurring daily through August 28 19 W. Hargett Street This solo exhibition of new works by Taylor White is part of an initiative to revitalize empty downtown Raleigh storefronts lost to the pandemic. Her work responds to the events of 2020 and explores what it means to be a human being in a shifting context.
Kelly Fayrishta Photography
Taylor White: Pursuit of Happiness
Brittany Murdock
WEB-light
BY BRITTANY MURDOCK
July 3–11 and July 20–27 Locations vary Join Girls on the Run as the organization tells its 20-year story with outdoor signs on trails that span the length of a 5K. These Walk Her Story trails are a great way to get outside and learn more about Girls on the Run of the Triangle. Walks are planned in several locations. Visit the website to learn more. gotrtriangle.org
July 23–31 107 Pullen Road Journey into the Forest of Arden for a site-specific, outdoor production of William Shakespeare’s “As You Like It”—a comedy that explores the roller coaster of falling in love. Purchase tickets online. raleighlittletheatre.org
Wellness Wednesdays
August 4, 11, 18 and 25 4011 Cardinal at North Hills Street The Wellness Wednesdays Series consists of fitness opportunities on select dates made up of two evening classes happening weekly at 5 and 6 p.m. Classes take place on Coastal Credit Union Midtown Park’s grass lawn. visitnorthhills.com
Be sure to check the websites of the events listed here before you head out to ensure they are still taking place.
JULY/AUGUST 2021
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M IDTOW N MINGL ES BY ISABELLA HUA Midtown Raleigh Alliance
MIDTOWN RALEIGH ALLIANCE SELECTS
THE CARDINAL AT NORTH HILLS CELEBRATES SENIOR HEALTH AND FITNESS On Friday, May 21, at Midtown Park, The Cardinal at North
Hills hosted an event in honor of National Senior Health and Fitness Day. The day was filled with yoga meditation, health
screenings, food and music for residents and invited guests to
enjoy. Local businesses partnered with The Cardinal by setting up tents and games for those in attendance to enjoy. Learn
more about The Cardinal at North Hills at lifeatthecardinal.com.
SCHOLARSHIP WINNERS Every year, the Midtown Raleigh Alliance offers Sanderson High School seniors the opportunity
GWEN HOLLINGSWORTH
to apply for the MRA Community Hero Scholarship. For
the second year in a row, the MRA was able to offer two
scholarships, which were presented in May: one for $1,500 and one for $1,000. The winner of the $1,500 scholarship was Gwen Hollingsworth, who will attend Elon University
and study international business. The winner of the $1,000 Midtown Raleigh Alliance
The Cardinal at North Hills
COMMUNITY HEROES
scholarship was Avery Risinger,
who will attend the University of
South Carolina and study nursing.
Congratulations to both Sanderson High School graduates! AVERY RISINGER
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TO OUR 2021 MIDTOWN COMMUNITY HERO AWARD RECIPIENTS GWEN HOLLINGSWORTH & AVERY RISINGER!
GWEN HOLLINGSWORTH
AVERY RISINGER
$1500 SCHOLARSHIP WINNER
$1000 SCHOLARSHIP WINNER
These students went above and beyond serving their community while staying involved with school, activities and excelling academically. We are excited to support these future leaders!
MIDTOWNRAL
MIDTOWNRALEIGHALLIANCE JULY/AUGUST 2021
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NE W AROUND TOWN
Natasha Johnson
Lauren Vied Allen
BY CINDY HUNTLEY
Natasha Johnson
Natasha Johnson
BOUTIQUE LUXURY HOTEL OPENS IN BOYLAN HEIGHTS Formerly known as Montford Hall, Heights House Hotel has opened its doors to guests in Raleigh’s historic Boylan Heights neighborhood. The authentically restored property, which dates to 1860, features nine en suite guest rooms in addition to an event space capable of hosting up to 150. Amenities include European-style breakfasts served in the home’s original dining room and front porch terraces, complimentary wine and cheese served in the library each evening, turn-down service featuring Escazu Chocolates and use of the hotel’s Linus bikes. 308 S. Boylan Avenue 919.594.1881
ASHLEY CHRISTENSEN LAUNCHES BB’S CRISPY CHICKEN WITH THREE TRIANGLE LOCATIONS BB’s Crispy Chicken, a new restaurant by Ashley Christensen serving chicken sandwiches, chicken tenders, wraps, salads, seasoned fries, fried pies, milkshakes and more, will open this summer in Raleigh’s Midtown East shopping center. Two additional Triangle locations are also slated to open this year—in Cary’s Parkside Town Commons shopping center and Durham’s University Hill shopping center. 2912 Wake Forest Road, Suite 550 919.670.2267 bbscrispychicken.com
heightshousenc.com
ParTee Shack
Adapt Chiropractic is a new neurologically-based health center focused on family wellness. Using state-of-the-art technology, chiropractor and Navy veteran Nikolai Simonsen is able to locate areas of spinal misalignments causing nerve irritation, and then uses a specific, gentle technique tha requires no twisting, cracking or popping. Adapt Chiropractic is located at the intersection of Strickland and Six Forks roads. 8837 Six Forks Road 919.827.030 adaptraleigh.com
PARTEE SHACK: A HOLE-IN-ONE FOR ALL-IN FUN
ParTee Shack
Adapt Chiropractic
ADAPT CHIROPRACTIC OPENS WITH A FOCUS ON FAMILY WELLNESS
Raleigh’s newest indoor mini golf course, ParTee Shack, features unique obstacles at every hole. Kids and kids-at-heart will enjoy competing on any of the three 18-hole courses. Guests can also enjoy the facilities’ other fun activities in-between rounds, including a zip line, foosball table, arcade games, multisport simulators and more. 5300 Fayetteville Road 919.670.2980 parteeshack.com
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NE W A RO U N D TO W N BY CINDY HUNTLEY
NORTH HILLS WELCOMES VOW’D, A BRIDAL SHOP Vow’d, a bridal shop based in Knoxville, has opened its first No th Carolina location at North Hills. Situated in the Main District between Anthropologie and Paper Source, the store offers beautifully crafted dresses priced under $1,800. Vow’d prides itself on its customer service, creating an uncomplicated shopping experience for brides in a laid-back setting. The brand also gives back to the community by donating a percentage of sales to nonprofits whose work empower young women.
Vow’d
4145 Main at North Hills Street 855.906.5525
vowdweddings.com
MEET THE DOCTORS
Meet the Doctors is part of the Newcomers issue–creating an ideal opportunity to position your practice as the best choice for people moving into the market.
COMING IN OUR SEPTEMBER/OCTOBER ISSUE *Includes a 30-minute photo session with one of our professional photographers
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KALE I DOSCOPE L IVING
“The still lifes are quiet, meditative prayers made from simple compositions. The simple imagery pulls you into that spot, so that you want to be at that cup of coffee, at this moment.”
STILL AND SIMPLE
ANTHONY ULINSKI W I N D O W S I L L W I T H C O F F E E C U P, NEWSPAPER AND ENVELOPES, 2015 OIL ON CANVAS
22 BY 22 INCHES
BY CHARLOTTE RUSSELL
Raleigh-based artist Anthony Ulinsky paints intimate moments from observation and memory. “Window Sill With Coffee Cup, Newspaper and Envelope” is a staged scene from his residency studio window at The Virginia Center for the Creative Arts, an artist community in Amherst, Virginia. In reference to his childhood growing up in Asia, Africa, Europe and the U.S., the
International Herald Tribune depicted is the English language newspaper his family read overseas, and the airmail letter is a
nod to their method of communication. His oil-on-canvas paintings weave personal history into simple compositions, drawing the viewer into a specific moment in time
An artist and studio furniture maker, Anthony Ulinski originally studied economics and math at Beloit College in Wisconsin before taking up woodworking in 1976 and, later, painting in 1993. View Ulinski’s works in his Raleigh Warehouse District studio, at Horse & Buggy Press in Durham, and online at anthonyulinski.com. 120 | midtownmag.com
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