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in this issue
18 Summer’s Lazy Daze 22 Notable Teens 35 Stand Up:
Taking steps to stop bullying
Distill My Heart: Desire for local libations fuels craft liquor boom
53 Eat Your Veggies 65 Special Section:
CM’s Taste of the Town Menu Guide
Gotta Cache Them All
Staying cool and hydrated at Cary’s annual Lazy Daze Arts & Crafts Festival is always important. Don’t forget the water when you head to this year’s event Aug. 26-27! More information, page 18.
6 AUGUST 2017
ONLY THOSE WHO DARE DRIVE THE WORLD FORWARD Introducing the First-Ever Cadillac CT6.
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in every issue
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CARY • APEX • MORRISVILLE • HOLLY SPRINGS • FUQUAY-VARINA
August 2017 • Volume 14, Number 7 EXECUTIVE
Nonprofit Spotlight: Cary Visual Art
Ron Smith, Executive Publisher Bill Zadeits, Publisher
Amber Keister, Editor Nancy Pardue, Editor
Restaurant Row: Pizzeria Faulisi
Alexandra Blazevich L.A. Jackson David McCreary Emily Uhland, Lifestyle Editor
Garden Adventurer: Watering Wisely
Jonathan Fredin, Chief Photographer PRODUCTION
Jennifer Casey, Graphic Designer Ronald Dowdy, Graphic Designer Dylan Gilroy, Web Designer Beth Harris, Graphic Designer Matt Rice, Webmaster/SEO Rachel Sheffield, Web Designer
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ON THE COVER:
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Wine Bar vegetables take
Letters from Readers
story page 52.
S&A Communications Chuck Norman, APR
Photo by Jonathan Fredin
Mor Aframian, Events & Marketing Coordinator Cherise Klug, Traffic Manager Lisa McGraw, Circulation Coordinator Valerie Renard, Human Resource Manager Kristin Black, Accounting
Cary Magazine © is published nine times annually by Cherokee Media Group. Reproduction or use, without permission, of editorial or graphic content in any manner is prohibited. Subscriptions are $18/year.
in the next issue
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Smart, talented and making a difference — meet the Women of Western Wake! 8
Cary Magazine is a proud member and supporter of all five chambers in Western Wake County. The Cary Chamber of Commerce, Apex Chamber of Commerce, Morrisville Chamber of Commerce, Holly Springs Chamber of Commerce, and Garner Chamber of Commerce. All real estate advertised herein is subject to the Federal Fair Housing Act of 1968. We will not knowingly accept any advertising for real estate which is in violation of the law. All dwellings advertised are available on an equal opportunity basis.
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Nancy Pardue, left, and Amber Keister celebrate the 2017 class Jonathan Fredin
of Cary Magazine Movers & Shakers at Bond Brothers Beer Company in Cary.
JUST THIS MORNING, in conversation, my friend and I decided
AUGUST HAS ALWAYS been a month of contradictions — a
that rather than complain about having too much on our plates, we simply need to get bigger plates. Can you relate? Whether you’re using a dinner plate or a feast-sized platter, that’s not going to change, so let’s make the most of life during these dog days of summer. What’s working for you? I’d love for you to share. Meanwhile, here are a few things that are working for me: Flip flops. Everywhere, including beside my desk and in my car. No-watch weekends. Who cares what time it is? It’s summer! Ice cream and milkshakes. Chocolate. With pretzel sticks for dunking. Lunch-hour mini vacations. Use them to stroll, read, browse a shop, meet a friend, or just daydream. (Great things can happen when you daydream for five hours a week.) Most of all, say yes … because that’s when all the good stuff happens. Enjoy heaping fun onto that plate,
last gasp of summer lassitude slamming into the hectic beginning of school. By the end of summer, my children are ready to be back in class. They long to see friends, show off new clothes, and spend time with favorite teachers. But before then, we squeeze in a final trip to the beach. The peaceful retreat allows us to recharge and mentally prepare for the busy end of August. My husband and I are fortunate to have friends with a house on Topsail Island, and we have vacationed there with two other couples and their children for a number of years. We walk in the surf, play in the sand, share meals, play cards and talk late into the night. For some, spending time with a dozen or more people in close quarters would be hellish, but for me, these weeks have forged relationships that will always be precious. As we gather this year on Topsail, we will celebrate our friendship in a new location. “Our” beach house is for sale. It won’t be the same, but it will still be great. We will remember all the good times, and look forward to spending many more Augusts at the beach together. All the best,
Nancy Pardue Editor Amber Keister Editor 10
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letters from readers
“Thank you so much for a lovely article, with outstanding photos! It’s very timely, too, as we just added two board members and are in the final stages of hiring a new business manager; I referred one of our candidates to the article online just last night.” Margaret Lillard, Yates Mill Associates “Very well written article. Well done, Susan Kellum!” Ellen Hoj, Historic Downtown Wilson, re. “Flights of Fancy” “Great story with real meaning.” Robert Kennel re. enews article, “You Are Not Alone” “Great comprehensive coverage of WWTA (Western Wake Tennis Association) and the many important and inclusive activities. Yes ... there are many opportunities for all to participate.” Jerry Passer “Thank you Cary Magazine for telling our story. It is great to have a magazine that can highlight all of the great opportunities, organizations and activities in our area!” Laura Weygandt, Western Wake Tennis Association “Thank you Cary Magazine for featuring my little Fergus! He’s very excited!” Shelby Scattergood, re. CM Summer Pet Parade
“Excellent article @carymagazine about family farms hanging on amidst the Triangle region’s rapid growth.” Donald R. Belk, AICP (@landawareness) via Twitter re. “Rural Route” “I congratulate you on the article ‘The Scenic Route: How To Vacation With Disabilities.’ It’s informative and useful for travelers and families of people who are mobility challenged. It’s especially meaningful to me because my mom, who died this past Jan. 1, was a quadriplegic.” “Aunt Deborah” “Thanks for the recognition, Cary Magazine! We are honored to be part of such an incredible community.” Jay and Jeremy Bond, Bond Brothers Beer Company “I am so proud to have one of First Daze & Nightzzz’s doulas chosen as a winner of Cary Magazine’s 2017 Movers & Shakers award. Erica Aday is not only an extraordinary doula and parent coach, she is also a dear friend.” Pam Diamond, via Facebook “We are thrilled to be featured as a local Instagram to follow! Thank you Cary Magazine for the honor! We agree that Fuquay-Varina Downtown is a fantastic destination for residents and visitors to experience life in Wake County!” Fuquay-Varina Downtown Revitalization Association
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Cary Visual Art Board Vice President Susan Alexander, left, and CVA Executive Director Catherine Howard stand in front of Jack Howard-Potter’s “Larm,” which won best in show for CVA’s 2016 outdoor sculpture exhibition.
Cary Visual Art EACH JULY, CARY VISUAL ART embellishes downtown
Cary with sculptures made by national artists and chosen by CVA’s committee for its outdoor sculpture exhibition. CVA has installed more than 50 works of art over the last 20 years for the annual sculpture exhibition, which displayed the pieces for 10 months. This year, CVA has decided to keep the current sculptures for another 10 months due to their popularity and positive support from the town. With the exception of “Succulent I” by Susan Moffatt, the seven other sculptures will be on exhibit until April 2018. In order to make the exhibition possible, CVA conducts an international marketing campaign via magazines, ads and forums, says Catherine Howard, CVA’s executive director. Once artists apply, two jurors select the pieces for the show. “It’s less of a résumé competition than, ‘Is the piece awesome?’” said Howard. The 2016 jurors were Juliana Novozhilova, artist in resi14
dence at SAS, and Bill Rodgers, an art designer and curator, also with SAS. The pair selected eight pieces from the 70 artists who applied. The jurors also decided which “I think art will sculpture deserved best in show. From there, Howard proposed the always have value sculptures and their locations to the and be important Town of Cary. Once they had the OK from the local government, CVA and to people at the artists began preparing and install- large, to the ing the art around town. community.” “If you have works that are out in — Susan Alexander, the public realm, it completely breaks CVA Board down that barrier and totally opens up the experience of viewing art to anyVice President body, regardless of any socioeconomic difference,” said sculptor Jack Howard-Potter. He lives in New York City with his family, where he works
on his large-scale figurative sculptures. Art brings color, culture and ideas out into public spaces, says Howard-Potter. His sculpture “Larm” was installed on the Town of Cary campus in July 2016. After applying for 10 years to be part of CVA’s outdoor sculpture exhibition, his piece won best in show. About 30 of his sculptures can be found in galleries, sculpture parks and on government land across the country. Even with Howard-Potter’s national presence, he really wanted to display his work in Cary. “(Cary) had a really good reputation amongst the crowd of people that I do a lot of work with in public sculpture, so it was definitely one of the ones that I wanted to participate in,” he said. Howard and CVA Board Vice President Susan Alexander say they want to move from temporary works to more permanent pieces around town. Extending the 2016-17 sculpture exhibition is the start of this change. The group also plans to install a set of swan benches that will remain at the new Carpenter Park on Louis Stephens Drive. “We are trying to focus on thinking about lots of opportunities where we can have smaller things that are lower cost, and not necessarily high-cost, so that we can have continual community engagement,” Howard said. “Our next step as an organization is not only to look at what are objects that help create the culture of Cary as an artistic place, but how can we as an organization foster that and be advocates of art in the community personally? That’s our next challenge,” she said. Part of that mission includes supporting talented young artists. CVA awards $2,500 scholarships to high school seniors who show a passion for art and plan to continue studying it. So far 19 scholarships have been awarded, including four in 2017 which were funded by Mercedes-Benz. “We have been able to give quite a lot of money in the last few years to scholarship recipients, and we’d like to continue to do that,” Alexander said. “We think that’s valuable.” Julia McGillicuddy earned her scholarship in 2016, while attending Cardinal Gibbons High School. She now attends Parsons School of Design in New York City. “I was honored and I am really thankful for (the scholarship) and being appreciated as an artist,” she said. CVA also has about 30 to 50 volunteers who carry out everything from day-to-day tasks to running large events like the annual Art Ball — CVA’s signature fundraiser —
“Larm” creator Jack Howard-Potter says, “(Cary) had a really good reputation amongst the crowd of people that I do a lot of work with in public sculpture, so it was definitely one of the ones that I wanted to participate in.”
and the outdoor sculpture exhibition. Volunteer Jim Davis, chair of the outdoor sculpture exhibition committee, has been working with CVA for 11 years. He and his fellow volunteers work with the artists remotely and manage the installation of the sculptures. “Art is such a far-reaching thing that sometimes subtly enriches people’s lives. It causes “Art is such a conversations,” he said. “It’s something I believe in, something I’m far-reaching thing passionate about, and I’m giving that sometimes a little bit back to the community subtly enriches when I’m doing this.” Anyone can get involved people’s lives. with CVA, says Howard. It causes “What we are also looking conversations.” for is folks who are really inter— Jim Davis, ested in the scholarship program CVA volunteer and who are interested in permanent placement for art,” she said. “Folks who want to get involved — there’s always a place for that.” Cary Visual Art (919) 531-2821 caryvisualart.org CARY MAGAZINE 15
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CARY MAGAZINE 17
Summer’s Lazy Daze PHOTOGRAPHED BY JONATHAN FREDIN
Cary’s largest annual happening is just around the corner — the 41st annual Lazy Daze Arts & Crafts Festival! Bigger and better every year, the fest draws tens of thousands of people to downtown Cary for two amazing days of art, food and fun. Check out these scenes from the 2016 Lazy Daze, then gather your friends and family to make the most of this year’s event!
WHAT: 41st annual Lazy Daze Arts & Crafts Festival WHEN: Saturday, Aug. 26 from 9 a.m. to 6 p.m., and Sunday, Aug. 27 from 12:30 to 5 p.m. WHERE: Town Hall Campus, Downtown Cary FOOD: Dozens of food vendors and food trucks, and picnic tables. BEER GARDEN: The Sister Cities Beer Garden supports cultural events of the Sister Cities Association of Cary. MUSIC: Five stages of live entertainment, plus roving performers. KIDS WORLD: Games, music, storytellers and activities for children of all ages. BEST GET-THERE BETS: 1. Free festival shuttles run both days, from Cary Towne Center and Green Hope High School. 2. GoCary public transit service is free to and from the festival on Saturday only. 3. Limited accessible parking at the Fire Department administration lot, behind festival barricades. First-come; enter via South Academy or Chatham streets. Call (919) 319-4560 for more info. MORE INFO: Search “Lazy Daze” at townofcary.org
CARY MAGAZINE 19
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N OTA B L E TEENS
“I didn’t realize this project would impact so many people,” says Rebecca Wicklin of her trip to France to honor a “Silent Hero” of World War II, as part of the Normandy: Sacrifice for Freedom Institute. After a year of research, she’s building a website to share her hero’s story. “I hope it broadens (people’s) view of war, and they understand the sacrifices it took to get us where we are today.”
Expand Your View Rebecca Wicklin WRITTEN BY NANCY PARDUE PHOTOGRAPHED BY JONATHAN FREDIN
Rebecca Wicklin of Cary is that girl, the one spending her summer poring over 500page history books while her friends splash at the beach. But she’s fine with that, because she’s been to visit a new friend — in France. “At first, it was a project,” said Rebecca of her connection to Army Capt. Philip Edelen. “Then he became an actual person.” Rebecca met Edelen, a World War II priest and chaplain, through the Normandy: Sacrifice for Freedom Albert H. Small Student & Teacher Institute, coordinated by the nonprofit National History Day and funded by Small, a veteran and recipient of the National Humanities Medal. At 16 and a rising junior at Cardinal Gibbons High School, Rebecca and her former social studies teacher, Paul Gauthier of St. Michael the Archangel Catholic School in Cary, are among 15 student-teacher pairs selected nationwide for the institute. Since January, they’ve studied D-Day and World War II in depth and selected Edelen, of Wake County, as their “Silent Hero.” “You’d think he was a rule follower, but he wasn’t. He was stubborn,” Rebecca said of the chaplain. “He didn’t ‘steal’ a Jeep, but he borrowed one without asking the Army, so he could go say mass.”
“It’s taught me to be grateful for everything I have. I saw Phillip growing up nothing like me, saw how hard he fought so we could have a better life. He was selfless.” — Rebecca Wicklin Through research and letters they’ve pieced together the life of Edelen, who died on June 10, 1944, four days after D-Day, which was a turning point in the war against Nazi Germany. “My grandfather was in World War II,” Rebecca said. “He doesn’t talk about it but he wrote a memoir, sort of a diary with pictures. He was shot by a sniper while he was digging a ditch; luckily the bullet glanced off his shovel.” One of many unsung heroes, it took 72 years for her grandfather to receive his war medals. Rebecca sees that story echoed in Edelen’s. From census data, war records, and files from the U.S. National Archives and Records Administration, she and Gauthier
learned Edelen often gave his own money to soldiers in need, and as a chaplain was unarmed while he ministered on the front lines. He was between 30 and 34 when he died. He was also from the Catholic Diocese of Raleigh, the same diocese as Rebecca’s school. “We found his nephew and niece and they sent us pictures and monthly updates Philip wrote to the bishop in Raleigh,” Rebecca said. “We got his personality from them, like when he said (of France), ‘It’s rainy and disgusting here.’ He and I would have been great friends. “He volunteered,” she added. “He was willing to go into the military knowing he might not come out. I’m surprised at how strong he was in his faith. The records show the number of masses he said, and those numbers kept going up. He was converting people to the faith, marrying people, baptizing them. “He touched every soul he prayed for or talked to. He had to explain to the soldiers that they weren’t committing murder, that the war was a crusade for their country.” The experience has been eye-opening for Rebecca, who runs track and cross country year-round, and won her school theater department’s Best Dresser award for her backstage costume work. continued on page 30
CARY MAGAZINE 23
N OTA B L E TEENS
XXX XXXXXXX xxxxxx xxxxx
“Once I found my niche, it was easy to act on this,” says Caroline Le, founder of Abilities Dance. “If there’s nothing else out there, shouldn’t I be the one to do it?”
Driven to Serve Caroline Le WRITTEN BY NANCY PARDUE PHOTOGRAPHED BY JONATHAN FREDIN
Sit with Caroline Le for an hour and you’ll learn she’s equal parts passion, purpose and drive. With a sweet smile and the poise of a CEO, Caroline goes after what’s most important to her, and has the résumé to prove it: Accomplished dancer and choreographer. Green Hope High School grad, Class of 2017. Incoming freshman at UNC-Chapel Hill, planning to study psychology, premed. And founder of the nonprofit Abilities Dance, offering free classes to people with intellectual disabilities. “I dance, literally, every single day,” said Caroline, who began her studies at Cary Ballet Conservatory at age 5, and was part of the honors dance program at Green Hope. “It’s my entire life. I love being able to play all these different characters, and express myself in different ways.” Blending that passion with a mission to sow a love for dance in others, Caroline found a purpose at Abilities Dance. “The first time I went I was very apprehensive, because I had only seen people with disabilities from a distance and didn’t know how to interact with them,” she said of her volunteer role with Abilities Tennis Association of North Carolina. “Then I got to know who they are, and felt a special connection.” Quickly realizing she wanted to share
“I’ve learned to slow down, and go step by step. Positivity is important, and motivates our students to try. They’re
not as different as you think.”
— Caroline Le
her dance expertise with the special needs population, Caroline launched Abilities Dance in 2015 when she couldn’t find a similar group in the area. “Once I found my niche, it was easy to act on this,” she said. “I thought, ‘If there’s nothing else out there, shouldn’t I be the one to do it?’ “I was 16 then. I decided on a name and a goal — classes that are free and available to all — and I contacted studios until International Ballet Academy (in Cary) offered us free space.” Her first class consisted of two students. “I hadn’t taught before then so I took the basic regimen, like stretching and crossing the floor, to their experience level. At the end of that class one of them came to me and said, ‘Thank you for making me a real dancer.’ “He still comes every week, and is learning ballroom dance and competing,” Caroline
said. “I helped catapult him into a new world.” Abilities Dance classes now include students from across the Triangle, ranging in age from 4 to their 30s. The curriculum is based on Caroline’s favorite forms of jazz and modern dance, using “happy” music and teaching simple movement combinations. “Students register the music more than the dance movements, and way later can still perform the dances we taught them when they hear the song,” Caroline said. “Dance is so articulate, how you hold your head and eyes a certain way. We learn to point our toes and have nice posture, learn the basics and how to execute them safely. “Dance is a new experience for most of them, but they go head first into it. They love learning new things, and want to keep getting better.” The students teach Caroline, too. “I’ve learned to slow down, and go step by step,” she said. “Positivity is important, and motivates our students to try. They’re not as different as you think. You don’t have to talk down to them; they know what you’re saying, but might just process it differently. They’re normal people, and deserve the same respect.” Caroline also manages the nonprofit’s website and events, and a volunteer staff of her best dance friends. Supportive dance continued on page 28 CARY MAGAZINE 25
N OTA B L E TEENS
Reese Geyer and Riya Thomas, who set up a nonprofit to fight human trafficking in Nepal, had modest goals before they made their first trip. “We didn’t make it a big deal, because we didn’t know what to expect, ” Riya says. “Now we know what we plan to do and what needs to be done.”
“We have to help” Reese Geyer and Riya Thomas WRITTEN BY AMBER KEISTER PHOTOGRAPHED BY JONATHAN FREDIN
When planning a community service project, most teens think food drive or volunteering close to home. Not Reese Geyer and Riya Thomas. Instead, the now 17-year-olds went to Nepal last November to help victims of human trafficking. Their journey from suburban North Carolina to the mountains of Kathmandu began in June 2016 after they watched “Nepal’s Stolen Children,” a CNN documentary about the practice of selling young girls into the sex trade. “We know where we have to go next, to Nepal. We have to help these people,” said Reese, of his feelings after seeing the program. The two Cary Academy students, with their families’ support, were uniquely placed to make that happen. Reese’s mother, Lisa Geyer, had traveled with groups of middle and high school students and knew how to plan such a trip. Riya’s family had traveled to India many times. Regardless, it was a daunting task. “It took a lot of time and research to make sure the kids were going to have the most impact and a meaningful experience,” said Geyer. “It was truly due to their dedication that this endeavor was such a success.” Reese and Riya set up a website, a Face-
“How can two 16-year-olds ever have a chance to make a difference? But we did, maybe not a huge impact, but
we made small impacts which all add up.”
— Reese Geyer
book page and a nonprofit, Steps for Freedom, to bring attention to their mission. They wrote hundreds of letters asking for donations of money and goods. They collected enough to fill five large duffel bags with clothes, toothbrushes, toys and other donations. They also raised more than $1,000 to buy food and school supplies in Nepal. “We had little to no expectations about the amount of support we would actually get,” said Riya. “Going into the coming years we’re going to continue this, and we have more ideas for public awareness and fundraising that we hope to expand.” In Nepal The two friends and their mothers arrived
in Nepal with a desire to help, but few ideas how to accomplish that beyond distributing the donations they had brought with them. “It was hard for us to jump right into it, because we didn’t know exactly how,” said Reese. “Since it was our initiation year, we wanted more to know what to do,” added Riya. They visited an orphanage about an hour outside Kathmandu, which houses about 30 children who have been abandoned by their parents. Supported by donations, the home’s founder provides an education for the children, to offer girls more economic options. Reese and Riya also visited the headquarters of Maiti Nepal, which works to rescue trafficked girls and rehabilitate those who have been forced into prostitution. According to the website of Friends of Maiti Nepal, nearly 20,000 girls from Nepal are sold into Indian brothels every year. Maiti Nepal founder Anuradha Koirala has helped more than 12,000 girls since 1993, and was a focal point of the CNN documentary which inspired the teens’ trip. In 2010 she was awarded the CNN Hero of the Year Award. Unexpectedly, Riya and Reese met their hero during their visit. continued on page 28 CARY MAGAZINE 27
Geyer continued from page 27
“That was amazing,” said Riya. “We were in awe, how one seemingly inconsequential person could accomplish so much.” At the end of the meeting the 67-yearold activist had a special message for Reese, which he recounts on the Steps for Freedom website: “Not many boys are willing to get behind this cause,” she said. “You are what all men should be: compassionate and strong.” Next steps After returning to the United States, the teens have retained their enthusiasm for the cause. And their time in one of the poorest countries in the world has left them with an appreciation for the opportunities they’ve been given. “We have an awareness now that is something most people don’t have, have access to, or even dream of having,” said Reese. “It was humbling, and we’re grateful.” This awareness and their experiences in Nepal have made the two rising seniors more confident in their plans for the future.
“We were in awe, how one seemingly inconsequential person could accomplish so much.” — Riya Thomas “Helping people is something I’ve always wanted to be part of. I’ve been thinking medicine for my career,” said Riya. “The trip
Le continued from page 25
parents help cover the cost of T-shirts and jackets, but she funds any other needs of the nonprofit. “You have to prioritize,” Caroline said. “I have to always be on top of the calls and emails. I have my calendar and a to-do list every day, to stay on track.” Caroline plans to audition for dance clubs at college, and to continue teaching 28
Reese Geyer and Riya Thomas, right, brought supplies to a home for abanboned children about an hour outside Kathmandu. Mostly girls live at the orphanage, and the education they receive helps them to be self-sufficient.
has strengthened that desire to help people in need.” She eagerly describes an upcoming medical mission trip to Belize, where she will give vaccines, dispense medication, and help with other basic care. Reese added, “I’ve always wanted to get into international affairs, and somehow integrate my love of travel into my work and what I want to do. The trip solidified my passion for global studies.” Between college preparations and sports practices, the friends are also planning their return to Nepal in November. They’ve set up a campaign on gofund-
me.com, with a goal of raising $8,000. And they want to educate their fellow students about human trafficking and the impact a bunch of teenagers can have. “How can two 16-year-olds ever have a chance to make a difference? But we did, maybe not a huge impact, but we made small impacts which all add up,” said Reese. “You have to do what you can. “The main thing is to be aware and make others aware,” he said. “That awareness will lead to involvement and volunteering.” Editor’s note: Learn more about Reese and Riya’s nonprofit, at stepsforfreedom.com and facebook.com/steps4freedom. t
Abilities Dance. She is also set on becoming a physician who specializes in treating people with disabilities. “I’ve always wanted to be a doctor, but special needs is what I’m meant to do,” she said. “This population doesn’t have as much access to doctors due to communication issues, and there’s no training for that. I want to be that physician.” Caroline is known by her friends as “su-
per-driven,” and embraces the title. “Driven means you want to see yourself get better and reach certain goals,” she said. “It’s internal, not so that others see you achieve. “I want people to know they should go after their passions,” Caroline said. “You get so much out of it.” Editor’s note: Learn more about Caroline’s nonprofit, at abilitiesdance.org. t
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Help Build Future Notable Teens
In June, volunteers with Junior Achievement led young people through exercises and games to help them think about future careers, budgeting and financial literacy at East Wake Middle School.
Wicklin continued from page 23
“It’s taught me to be grateful for everything I have,” she said. “I saw Phillip growing up nothing like me, saw how hard he fought so we could have a better life. He was selfless.” Now secretary of her school’s Serving Our Soldiers Club, Rebecca helps host fundraisers benefiting the military, and writes letters to veterans. In History Club, she follows historical events and their impact on today’s world. In June, Rebecca and Gauthier traveled to Washington, D.C., to complete their research with the help of historians, perusing the National Archives for details such as the name of Edelen’s ship. 30
Student success has many facets, and results from a team effort between young people and teachers, parents and volunteers. You can be part of that effort through the nonprofit Junior Achievement of Eastern North Carolina, which creates partnerships between schools, sponsors and corporate and community volunteers to teach financial literacy, workforce development and entrepreneurship, aimed at promoting success within our global economy. “All Junior Achievement programs are available to Wake students in kindergarten through high school,” said operations coordinator Dena Birks, and align with North Carolina’s Common Core Standards. This coming school year, new pilot programs will include JA Inspire, or Career Day; JA STEM Summit; Entrepreneurial Launch Lesson; and Virtual Finance Park. “Junior Achievement programs provide the tools that allow students to recognize future possibilities that truly excite them and drive their engagement,” Birks said, and help teachers achieve annual student-growth goals. You can help: Teachers can request a program for their own classrooms, while others can volunteer to teach a Junior Achievement program in a local school, or donate to the cause. For more details, visit juniorachievementnc.com or call (919) 821-2100.
Next they visited France, and at Normandy American Cemetery Rebecca stood beside the grave of her Silent Hero to offer a public eulogy. “It was my opportunity to say, ‘Phillip, this is about all you’ve done, and who you have inspired with your story,’” she said, “and to show him respect. “My generation, we’ve been at war our whole lives. But to realize these soldiers left the family home and never came back ... All five of the kids in Philip’s family were in the military. His youngest brother also died, at the same age my brother is now. In 1944, their mom was named Catholic Woman of the Year (for her hospitality to traveling priests). Everybody
worked together then, to save us.” Rebecca is at work on a website to memorialize Edelen’s service, which she and Gauthier will use in presenting his story to local schools and groups. “I didn’t realize this project would impact so many people. Now I owe it to Father Phillip, to tell his story,” Rebecca said. “I hope people will look at the site and realize that this is one story, but there are millions. I hope it broadens their view of war, and they understand the sacrifices it took to get us where we are today.” Editor’s note: See photos from Rebecca’s trip to Normandy, and an update on her project, in the September issue of Cary Magazine. t
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Stand Up TAKING STEPS TO STOP BULLYING WRITTEN BY NANCY PARDUE
CARY MAGAZINE 35
“Unfortunately, disablist bullying is quite common. Social skill challenges, physical and emotional vulnerability, and developmental delays all make those
with disabilities easy targets.”
— Taylor Moffitt, founder of Friends for Friends, a club promoting inclusion at Holly Springs High
TAYLOR MOFFITT was a sophomore at
Holly Springs High School when she noticed something unsettling during lunch hour: Students sitting alone on hallway floors, in bathroom stalls and in their parked cars. She approached school counselors with the idea of launching a Student Ambassadors club, to pair new or socially-struggling students with others who encourage involvement. “It’s so rewarding to see a student who was once sitting by themselves hanging out with other students, getting involved with clubs, and attending sporting events,” said Taylor, a 2017 graduate of Holly Springs High. She also initiated Friends for Friends, a club promoting inclusion of students with disabilities, that’s reducing episodes of bullying. “Unfortunately, disablist bullying is quite common,” Taylor said. “Social skill challenges, physical and emotional vulnerability, and developmental delays all make those with disabilities easy targets. Many of these problems could be solved if mainstream
students had the chance to get to know those who aren’t like themselves, broadening their friend horizon.” With a mission to “destigmatize” students with special needs, Friends for Friends builds interaction through dance-offs, karaoke and games. “It wasn’t long before club members began defending students with special needs, and began accepting others despite their differences,” Taylor said. “The best way to decrease bullying within schools is to get students involved. Involvement not only builds confidence, but it gives students a circle of peers with similar interests who will stand up for them and look out for their well-being.” These relationships build a culture of respect, Taylor believes. “Being a friend can help us realize the difficulties that these students are going through, and will encourage us to stick up for others,” she said. “We can all take steps to reduce (bullying) within our school or community.”
According to the U.S. Department of Education, 22 percent of students ages 12 to 18 were bullied at school during the 2012-13 school year.
10 Ways to Prevent Bullying ➤ Help children understand what bullying is, and that it’s unacceptable. ➤ Make sure kids know how to get help. ➤ Encourage kids to speak to a trusted adult if they are bullied, or see others being bullied. ➤ Give them tips for standing up to a bully, like using humor, saying “Stop,” or walking away. ➤ Check in with your kids often, and listen. ➤ Know your kids’ friends, and share phone numbers with other parents.
The teal wristband
In 2014, Holly Springs Mayor Dick Sears launched the Mayor’s Anti-Bullying Campaign, and every day wears a teal wristband bearing the group’s name to invite conversation on the topic. C o m munity-wide Dick Sears initiatives such as this one, with members including Wake County teachers, pastors and business owners, are among the most promising bullying prevention strategies, research shows. “I’ve learned that cyberbullying is the worst, and school bullying is second,” Sears said. “I’ve learned that bullies can even be parents; it’s not just kids. And while middle and high school are the most challenging,
we’ve found bullying happening as early as kindergarten.” StopBullying.gov defines bullying as unwanted, aggressive behavior that involves a real or perceived power imbalance, and has the potential to be repeated over time. About one in three students nationwide say they have experienced bullying at school, reports The National School Climate Center.
➤ Read class newsletters, and attend school events. ➤ Greet your child’s school bus driver. ➤ Encourage kids to take part in activities, to boost their confidence and make friends. ➤ Model good behavior yourself, by treating others with kindness and respect. Information from stopbullying.gov
Morrisville Mayor Pro-tem Steve Rao got involved in the Mayor’s Anti-Bullying Campaign after the suicide of a local IndianAmerican teen, which was attributed in part to cyberbullying. While no direct link has been found between bullying and suicide, according to The Centers for Disease Control research does show that involvement in bullying — along with other risk factors — increases the chance that a young person will engage in suicide-related behaviors. continued on page 38 CARY MAGAZINE 37
Many times, when kids see bullying, they may not know what to do to stop it. Youth who witness bullying or are being bullied should tell a trusted adult.
More Resources ➤ Wake County Public Schools’ Safe Schools Tip Line: (919) 856-1911; find tips on handling bullying at wcpss.net/ domain/46 ➤ N.C. Department of Public Instruction: Bullying data and prevention resources; dpi.state. nc.us/cfss/bullying-prevention ➤ Mayor’s Anti-Bullying Campaign, Holly Springs: facebook.com/NoBullyZoneHollySpringsNC ➤ Family Resource Center’s Teens Against Bullying: Free service open to Wake County youth; frcsa.org/teens-against-bullying ➤ Gang Resistance Education and Training, or GREAT: Currently used by the Fuquay-Varina Police Department in local schools; great-online.org/GREAT-Home ➤ Pacer National Bullying Prevention Center: Digital-based resources for parents, schools and youth; pacer.org/bullying ➤ Stomp Out Bullying: Tips on how to respond to all forms of bullying; stompoutbullying.org
continued from page 37
“I worked with the parents to learn more about bullying and how it can have a negative impact on our children’s self-esteem and mental health,” Rao said. “I started getting phone calls from other parents, letting me know that technology and social media are making bullying easier.” The Mayor’s Anti-Bullying Campaign has brought an anti-bullying presentation to Triangle Math and Science Academy in Cary, and an interactive musical on bullying prevention to Holly Grove Middle School, which has “bully boxes” for students to use in reporting bullying incidents. At Holly Springs’ recent July 5 celebration, members offered the free MyePal app, a “panic button” that can pinpoint users’ locations and sound a siren or silent alarm. The app was developed by Software Goldsmith Inc., of Holly Springs. Funding for the Mayor’s AntiBullying Campaign comes from individual donations, and from the proceeds of shows produced by inclusive theater project Together On Center Stage, based in Apex and led by Alan Rosen. “The number one thing I tell (students)
is, ‘You are not alone,’” said Sears. “The answer depends on the situation, but in general, tell your parents. If they can’t help, tell a teacher. Tell a guidance counselor. Tell the school resource officer. Tell the principal. Tell the school board. Awareness helps.” Over the Steve Rao past year, Rao says he has leveraged the expertise of local experts and counselors to lead forums against bullying. “Our Crusade Against Bullying Forums are bringing more awareness, but also forcing our community to have an honest conversation about bullying,” he said. Long term, he’d like to see legislative bills imposing stricter penalties for cyberbullying, and tighter school policies on social media. “Finally, I want more parents to come together,” Rao said. “Even if our own kids do not suffer from bullying, someone else’s child is experiencing the trauma.” t
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CARY MAGAZINE 41
DESIRE FOR LOCAL LIBATIONS FUELS CRAFT LIQUOR BOOM WRITTEN BY AMBER KEISTER PHOTOGRAPHED BY JONATHAN FREDIN
WHILE EXPLOSIVE may not be the best word to associate with distilling, the industry’s growth in North Carolina is certainly booming. There are 68 licensed distilleries in the state, according to the N.C. Alcoholic Beverage Commission. Two years ago, there were roughly half that many. “It’s always going to be part of who we are as a state,” said Melissa Katrincic, vice president of the N.C. Distiller’s Association. She points to the 540 distilleries in North Carolina before Prohibition as evidence of the longtime Tar Heel love of spirits. “The agricultural wealth of what is grown in this state — from grain to fruit — there’s so much here at our disposal to ferment,” she said. “There’s an excitement about returning to those roots.” Those roots may have been soaked in moonshine, but Katrincic, who owns Durham Distillery with her husband, Lee, is excited about the variety and quality of spirits coming out of North Carolina. Katrincic has loved gin since she was a child and her grandfather would slip her the olives out of his martini. Even the name of their flagship spirit is tied to continued on page 44 42
Matt Grossman, one of the founders of Raleigh Rum, says the company depends on local support. â€œWe started out in a few ABC stores, and it sold well, so they put us in a few more stores. Wake County is our bread and butter; a big percentage of our sales are here.â€?
CARY MAGAZINE 43
Lee and Melissa Katrincic, founders of Durham Distillery, didn’t want to make a product that was like “licking a pine tree,” so they added notes of honeysuckle and other botanicals to their Conniption Gin. “It’s still a gin, but it’s not a gin that’s in your face in the same way,” says Melissa.
continued from page 42
Thirsty for a taste of the growing North Carolina spirit scene? These craft distilleries in and around the Triangle offer tours and tastings. Raleigh Rum Company 1100 Corporation Parkway, No. 132, Raleigh Products: White rum, dark rum, spiced rum Tours: Saturdays at 2 p.m. raleighrumcompany.com Seventy-eight C Spirits 2660 Discovery Drive #136, Raleigh Products: Limoncello, Jalapeno
childhood memories. When she would get testy, her grandmother would tell her not to have a conniption. “On the back of the bottle, Lee came up with the tagline: ‘Go ahead, have a conniption.’ You’re always going to remember the name,” she said. “It’s fun and tongue in cheek.” Their Conniption Gin has earned kudos in several international competitions, and their company was voted the second best gin distillery nationwide in USA Today’s 2016 readers’ choice awards. “Craft spirits is speaking to the idea of not drinking more, but drinking up. It’s not about quantity, it’s about quality,” she said.
Limoncello, Blood Orangecello Tours: By appointment
Apex High grads Matt Grossman, John Benefiel and Chris Mendler of Raleigh Rum
continued on page 46 44
are making their case for that very thing — holding regular Saturday tastings to convince visitors to spend a little more on a quality local product. “A lot of people in this area, they’re pretty unique in that they like their local stuff,” said Grossman. “We’re not trying to push down any of the other guys, but if we’re going to grow, we need to take it from the Bacardis and the other big guys.” The three wanted to launch a craft brewery for years, but by the time they were ready to make the dream a reality, breweries were everywhere in the Triangle. There were not many craft distillers, however. So after a successful Kickstarter campaign in 2014 and a lot of experimenting, the partners launched their business with a bang in April 2015. Their first batch of white continued on page 46
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Pinetop Distillery 1053 E. Whitaker Mill Road, Raleigh Product: Carolina moonshine whiskey Tours: Saturdays, 1 to 5 p.m. pinetopdistillery.com TOPO Organic Spirits 505 W. Franklin St., Chapel Hill Products: Piedmont Gin, vodka, Carolina moonshine whiskey, Eight Oak Carolina Whiskey Tours: Fridays at 7 p.m. and Saturday afternoons topodistillery.com Durham Distillery 711 Washington St., Durham Products: Conniption Gin (American Dry and Navy Strength), cucumber vodka, and Damn Fine chocolate, coffee and mocha liqueurs Tours: Friday evenings and Saturday afternoons durhamdistillery.com Barrister & Brewer Mystic Farm & Distillery 1212 North Mineral Springs Road, Durham Products: Mystic, a spiced bourbon liqueur, and Heart of Mystic bourbon whiskey Tours: Saturdays at 2 and 4 p.m. whatismystic.com Brothers Visgalys 803 D Ramseur St., Durham Products: Several flavored liqueurs including Krupnikas, a spiced honey liqueur Tours (includes Pebble Brook Spirits): Thursdays and Fridays at 6 p.m., and Saturdays, 2 to 5 p.m. brothersvilgalys.com continued on page 48 46
John Benefiel, from left, Chris Mendler and Matt Grossman had wanted to open a brewery, but by the time they were able to act on that dream, the Triangle already had plenty of breweries. “We were still interested in doing something, and one of us brought up distilling,” says Benefiel. “Chris said, ‘I’d love to make rum.’ In the next 30 seconds Matt said, ‘We should call it Raleigh Rum Company.’ We just decided to do it.” continued from page 44
rum — 600 bottles — sold out in two and half weeks. The second batch lasted five days. This initial success allowed them to buy a second still and increase production. In addition to the white rum, Raleigh Rum now makes a spiced rum and a sweet, dark rum. A hot pepper rum, to be called Carolina Reaper, is also in the works. With these products, the partners hope to expand their regional presence. Despite recent industry growth, North Carolina spirits make up far less than one percent of total sales at the ABC stores, Grossman says. “People come here whether on vacation or they have a free Saturday and there’s always someone who is so happy that we’re local,” adds Benefiel. “We want the North Carolina market. It’s important to us.” In the spirit
Mark Doble, founder of Aviator Brewing Company in Fuquay-Varina, says his recently-launched Gold Leaf Distilling Com-
pany is a natural progression from his other business. “We’re already doing half the process with the brewing, we might as well finish off and distill it,” he said. “As a producer of alcoholic beverages, I think it’s natural for a brewery to grow into these things.” Spell Maker Vodka, a wheat-based spirit, should be in ABC stores by mid-August, Doble says. Tasting tours of the distillery will begin around the same time. Other Gold Leaf products in the pipeline are a habanero vodka to come in October, and a spiced rum by the end of the year. He says enjoying the process is also important. “A lot of people approach the product development from a market standpoint and try to fill a need. We just do things because we like to do them,” he said. “Distilling is extremely interactive — it’s bubbling away, there’s columns full of ethanol, there’s the danger of explosion. It’s a lot more fun.” t
Beer and spirits start with fermentation, when yeast converts sugars in grain, fruit or vegetables into alcohol. Beverages such as beer, wine, sake and cider end with fermentation. These all have a relatively low alcohol content, typically less than 15 percent. To make a distilled spirit or liquor, the fermented liquid is heated in the closed pot of a still. Because alcohol has a lower boiling point than water, the concentrated alcohol vapor rises from the heated liquid first. As this vapor cools, it condenses into liquid ethanol which is then collected for consumption. Sources: Wikipedia.com, popularmechanics.com
Top: Matt Grossman, standing in front of Raleigh Rumâ€™s two stills, explains to visitors how Louisiana molasses and brown sugar are distilled into rum. Above: Stephanie Mendler mixes rum-based beverages so visitors to the distillery can sample the companyâ€™s products. Left: The companyâ€™s White Rum, Spiced Rum and Sweet Dark Rum are sold at area ABC stores, and Ezras.com will ship the spirits out of state.
CARY MAGAZINE 47
continued from page 46
Pebble Brook Spirits 803 D Ramseur St., Durham Products: Apple pie liqueur Tours (includes Brothers Visgalys): Thursdays and Fridays at 6 p.m., and Saturdays, 2 to 5 p.m. pebblebrookspirits.com Lassiter Distilling Company 319 N. First Ave., Knightdale Products: Amber rum, white rum Tours: Thursdays at 5:30 p.m., and Saturdays, 1 to 5 p.m. lassiterdistilling.com Oaklee Distilling Company 13 N. Main St., Wendell Products: Boots Vodka Troop Strength Tours: Fridays, 5 to 7:30 p.m.
Don McAlpine of Fort Myers, Fla., tries Conniption Navy Strength Gin during a tour of Durham Distillery. Visitors can also sample Conniption American Dry Gin, cucumber vodka, and liqueurs in coffee, chocolate and mocha flavors.
oakleedistilling.com Broadslab Distillery 4834 N.C. 50 South, Benson Products: Legacy moonshine whiskey, apple-flavored moonshine, Carolina Coast rum and spiced rum Tours: Thursdays through Saturdays at noon, 2 and 4 p.m. broadslabdistillery.com Fair Game Beverage 220 Lorax Lane, Pittsboro Products: No’Lasses, a rum-like spirit made from sorghum; apple brandy; amber rum and pepperflavored vodka Tours: By appointment fairgamebeverage.com Gold Leaf Distilling Company 209 1/2 Technology Park Lane, Fuquay-Varina Products: Spell Maker Vodka Tours: Founder Mark Doble expects to begin tasting tours mid-August. facebook.com/GoldLeafDistillery 48
With the recent passage of State Bill 155, aka the Brunch Bill, distillers are now allowed to sell up to five bottles per person per year during tours of their facility. Area distillers welcome the change, saying it will help build momentum for regional products and small businesses. “For the ABC to allow that is just great. They really understand the needs of distillers,” said Mark Doble, founder of Gold Leaf Distilling. “It’s just like the brewing industry — having that taproom is vital to the success of the brewery. Allowing us to sell five bottles is just awesome.” Melissa Katrincic at Durham Distillery calls the law a “game-changer,” saying it will improve her visitors’ experience. “When I have people from out of town who might be staying in downtown Durham, and they want to bring three bottles home, I want to be able to tell them that they can,” she said.
A bottle of Conniption Gin is packaged for a customer after a tour of Durham Distillery.
Visitors may buy one bottle of Conniption Gin, she says, then their second bottle might be a seasonal, small batch liqueur. Most distillery sales will still come through the state-controlled ABC system and county-run ABC stores. t
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Because your smile is worth it! It’s time for that new smile!
Our patients are our main focus. We stress prevention, restoration and overall health while improving the smiles of those we serve. Our smile services include: veneers, non-metallic crowns, tooth colored onlays and fillings, Zoom! chairside tooth whitening and Invisalign. Our digital ITero scanner replaces the need for messy impressions and provides accurate results with maximum patient comfort. We can restore your smile with implants.
We welcome new patients! Schedule a new patient exam and mention this ad to receive a complimentary take home tooth whitening kit or an electric toothbrush kit as a gift to you from us.
Please visit our website and read our reviews.
431 Keisler Drive • Cary, NC 27518 • 919.859.1330
Eat Your WRITTEN BY EMILY UHLAND PHOTOGRAPHED BY JONATHAN FREDIN
Thai Red Chillies
Leeks Cremini Mushroom 52
Spaghetti Squash Dill
YOUR MOM SAYS IT. Your doctor says it. Even your
neighbor with the backyard garden says it: â€œEat your veggies.â€? We all know we should, but we can graciously take only so many house salads or side orders of steamed broccoli. There is a palatable alternative though. Three local eateries have turned vegetables from an afterthought to a delicious main event, with flavor to spare. continued on page 55
CARY MAGAZINE 53
Spicy Thai Salad from Diced Gourmet Salads & Wraps
Thai Ginger Dressing
JalapeĂąos Green Onions
Chow Mein Noodles
Edamame Red Cabbage 54
Fresh food fast is the mission at Diced Gourmet Salads & Wraps, where you'll find unique flavor combinations, quality ingredients and house-made dressings.
continued from page 53
Diced Gourmet Salads & Wraps A big hurdle to healthy eating is taking the time to wash, prep and creatively cook a variety of nutritious ingredients. Caryite Michelle Woodward is on a mission to eliminate that challenge. Owner and founder of Diced Gourmet Salads & Wraps, Woodward identified a need for convenient, healthy fare as a college student. “I would practice from 5 p.m. to midnight and needed to find food fast,” said the former University of Louisville and Team USA cheerleader. “That put the thought in my head that there’s Salads and wraps are made-to-order in front of a need for it.” the customer. Woodward created Diced from the ground up, including its 14 original signature salads (her own recipes) and the mission for quality, wholesome ingredients that she said are, “fresh, simple and unadorned.” Offerings include an all-star lineup of super foods: kale, spinach, avocado, almonds, quinoa, grass-fed beef and extra virgin olive oil, as well as countless other fresh vegetables, high quality proteins and house-made dressings. “Ingredients are our number one priority. We offer the highest quality meats and veggies you can find,” said Woodward. The Spicy Thai Salad with shrimp is Woodward’s favorite and features edamame, carrots, red cabbage, green onion, jalapeños, chow mein noodles and peanuts with Thai ginger dressing. “We’ve had so many people come in and talk about how much better they feel physically and mentally because of eating healthy food,” Woodward said. “We are perfect for people with allergies and dietary restrictions. We make everything in front of them, so the customer can see everything we are touching.”
Diced Gourmet Salads & Wraps 1377 Kildaire Farm Road, Cary (919) 377-8572 dicedsalads.com
Find Them Here
Maximillians Grill & Wine Bar 8314 Chapel Hill Road, Cary (919) 465-2455 maximilliansgrill.com Medley @ncmedley medleync.com
Maximillians Grill & Wine Bar One of Cary’s longest standing and best loved restaurants, Maximillians Grill & Wine Bar has a history of farm fresh dining. “Before there were farm-to-table restaurants, Michael (Schiffer) was doing that out of a little Hardee’s building,” said current proprietor Margie Hennessee, recalling the restaurant’s early days and its original owner, under whom she and husband Will worked as sous chefs. Since acquiring the restaurant in late 2015, the Hennessees have preserved these traditions and added twists of their own. At first glance, the Maximillians menu reads like many upscale bistros — seared tuna, diver scallops, roast duck — and then you begin to notice the abundance of unique flavors and vegetable preparations. Parsnip puree, arugula, oven-roasted tomatoes and carrot-orange gastrique accompany the scallop entree, for example, and the airline chicken breast is served with a spaghetti squash and eggplant ratatouille — a far cry from a side of mashed potatoes or a bread basket. “I use vegetables everywhere,” said Hennessee. “Not everyone is looking for a potato or pasta. People ask for spinach or spaghetti Spiral cut kohlrabi replaces noodles in a squash instead.” southwestern inspired vegetarian entree. Any Maximillians’ entree can easily be made vegetarian, she says, but Hennessee prefers the made-to-order approach, which showcases the myriad vegetables on hand. “I would rather have a vegetarian or a vegan say to me, ‘These are the things I like. ... Cook.’ And that, to me, is fun,” she said. “I get a baseline of the flavors they like, and we build from there.” One recent made-to-order creation featured kohlrabi (a relative of cabbage) spiral cut into “noodles,” served with watermelon radish, jalapeño and a smoked chipotle cumin cream with sweet potatoes and red onion, bell peppers, snow peas, heirloom tomatoes and cilantro — a veritable farmer’s market in one dish. “A lot of people are eating vegetarian and vegan just because it’s good,” Hennessee said. continued on page 57
CARY MAGAZINE 55
Curried Sweet Potatoes
Green Papaya Slaw
Jicama Salad Watermelon Radish Chow Chow
Salads, Slaws & Relishes from Maximillians Grill & Wine Bar
The menu at Maximillians Grill & Wine bar showcases vegetables from top to bottom, from the sauces and relishes to the side items, often replacing a starchy side like pasta.
...a neighbor, someone you know, someone you can trust and respect.
Medley's take on mac and cheese swaps cauliflower for pasta and is topped with broccoli and crispy kale.
Call today and speak with a real person who cares about your family’s protection and security.
“Where Satisfied Customers Refer Their Friends”
512 WEST WILLIAMS STREET | APEX 919-362-8310 INFO@ROGERSINC.NET
continued from page 55
Medley “I don’t like vegetables.” That’s a surprising statement coming from Chef Johnny Carlo of Medley, a new Triangle food truck set to change how the area thinks about healthy eating. But it’s also a testament to Medley’s commitment to really delicious, albeit nutritious food. “I cook in a way that if I like it, I know someone else will,” said Carlo. Medley was founded by Sam Sager and Zac Strom, who met at a previous job and realized a shared passion for community-centric businesses and healthy eating. Like Michelle Woodward at Diced, the two want to fill the industry gap for quick and convenient healthy food. “Health food has a bad reputation. We want to prove it can taste good and be convenient,” said Sager. His personal experience with dietary restrictions — he has Celiac disease and Type 1 diabetes — has given him strong insight into the limitations healthy eating often brings. Medley’s goal is to make healthy eating accessible and more sustainable for everyone. The food truck’s mouth-watering cen-
The place for Sushi enthusiasts and beginners of Japanese cuisine. QUALITY IS OUR RECIPE
HONORABLE MENTION 2017
1361 Kildaire Farm Road | Cary 919.481.0068
(In Shoppes of Kildaire Near Trader Joes) “Ahi Tower” our best seller, selected for the cover of Cary Magazine May/June 2011
continued on page 58 CARY MAGAZINE 57
continued from page 57
Braised Brisket Special from Medley
Mediterranean Micro Greens
Zucchini Brown Rice 58
Medley's wholesome food truck fare proves healthy food never has to be bland or boring.
terpiece is the Cauliflower “Mac” and Cheese, a comforting and rich concoction featuring a traditional béchamel, a quartet of cheeses and of course loads of cauliflower. The pasta-free dish can be topped with bacon and grilled chicken or an assortment of veggies, including broccoli and crispy kale. “We’ve had parents say, ‘Don’t tell my kids it’s cauliflower,’” said Sager. “The hardest part is getting people to try it,” said Strom. “We want to go to fewer places more often and really build a sense of community, so we don’t fight the same battle every day.” Other offerings include breakfast scrambles and sauté bowls, all served with hearty helpings of vegetables, like the Braised Brisket Special served over sautéed bok choy, carrots, squash and a homemade bourbon reduction. “People are used to choosing an entree based on what meat they want. We trick people with the meat to get them to try the veggies,” said Strom. “It tastes great, and you’ll feel great.” Medley also wants to deliver its passion for healthy food beyond the food truck window, with a program called Medley at Home. A counterpart to cook-at-home services like Blue Apron or Hello Fresh, Medley at Home supplies pre-cooked, but not assembled, wholesome ingredients. “Busy families want fresh, healthy food, but don’t always have the time or resources to cook it,” said Strom. A Medley at Home package includes bases, like sweet potatoes and brown rice, proteins and an assortment of vegetables. “It feels like a home-cooked meal, but with flexibility,” Sager said. “Each family member can tailor their meal to their own tastes.” t
CARY MAGAZINE 59
Differently Innovative and pioneering programs challenge students to think creatively and analytically to solve problems, while diverse student body populations enable students to learn and see things from a different perspective. Wake County magnet schools provide students the tools they need to see things differently.
MAGNET AND EARLY COLLEGE SCHOOLS FAIR SAT., NOV. 4, 2017 Southeast Raleigh Magnet HS 9am â€“ 12pm
MAGNET AND CURRICULUM ENHANCEMENT PROGRAMS
Crossroads 1 5625 Dillard Drive Cary, North Carlolina 27518
We Love! COMPILED BY AMBER KEISTER | PHOTOGRAPHED BY JONATHAN FREDIN
1. JUST A BITE Good things, like these cake bites, come in small packages: 24 Karat (carrot) Cake, Turtle-ific (chocolate cake, caramel and pecan), Keen Key Lime Pie, Lotta Lemon, and Maple Bacon Crisp; $9 to $12 per half dozen. mamacories.com
2. WE’RE JAMMING! Ruth Taylor’s prize-winning jams feature fresh North Carolina fruit. Flavors include blackberry, strawberry, chocolate-strawberry and blueberry, 4-ounce jar, $3.95; 8-ounce jar, $6.99 to 7.99. mrsruthjams.com
3. IN GOOD TASTE Jim’s Own Sauce has been a local favorite since Jim Arnold started the business in 1997. Now made by a Cary-based company, Jim’s Own includes several sauces and dry rubs; $4.99 each. jimsownsauce.com CARY MAGAZINE 61
4 WHERE TO SHOP Good Rub, Morrisville Available online and through Amazon.com. Prices may vary. good-rub.com Jimâ€™s Own Sauce, Cary Look for Jimâ€™s Own products at area retailers, especially in the North Carolina foods section. Prices may vary. jimsownsauce.com 3 1. GAME ON! Outta the Park barbecue sauces, developed by Scott and Beth Granai of Cary, are a hit with grillers of all stripes; $5.99 each. outtathepark.com
2. ICED, ICED, BABY Karen Bond of Cary creates fanciful vanilla bean sugar cookies for any occasion, minimum order of a dozen cookies. Simple designs start at $3 per cookie; detailed and character cookies start at $4 each. trilogyedibles.com
3. SPICE IT UP A portion of the profits from every bottle of these Morrisville-made spices goes to local food banks; organic seasoning mixes, $5 each; Gravitas and Verdure, $6.99 each. good-rub.com
4. NO AVERAGE JOE Raleigh-based Slingshot coffees are brewed using organic, fair-trade, directly sourced beans. Award-winning baristas Jenny and Jonathan Bonchak bring you cold brew coffee concentrate, $10.99; single-serve coffee and cascara tea, $3.99; and ready-to-drink cold brew coffee in a 64-ounce fridge pack, $14.99. slingshotcoffeecompany.com
Dr. Nick Ashford Dr. Amanda Groulx Dr. Deana McNamer Dr. Matthew Merriman Dr. Christine Boyd
2010 N. Salem Street
Apex, NC 27523
Phone: 919.363.6363 firstname.lastname@example.org tcvet.vetstreet.com
TAKE THE CAKE Cary’s Jessica Mattison makes cake pops in a variety of flavors including Chocolate, Chocolate, Chocolate!; Monkey Business (banana); Monk’s Bodacious Blueberry; Sticky Fingers (marshmallow and chocolate); Simply Strawberry; Gommy’s Rainbow Chip (vanilla with sprinkles). Cake pops are $9 to $12 per half dozen. mamacories.com
Comprehensive Medical Care General & Orthopedic Surgery Digital X-ray Ultrasound Dentistry On-site Laboratory & Pharmacy Online Pharmacy Cat Grooming Purina & Royal Canin Prescription Diets Boarding & Grooming Facility Basic & Advanced Obedience Training Acupuncture Extended Evening Hours Weekend Hours DS
THE MAGGY AWAR
THE MAGGY AWARDS
HONORABLE MENTION 2008
WHERE TO SHOP Mama Corie’s Confections, Cary Available online only. mamacories.com Mrs. Ruth’s Jams, Apex Available at La Farm Bakery, Nofo @ the Pig, Southern Season and other retailers. Prices may vary. mrsruthjams.com Outta the Park Eats, Cary Available at Whole Foods Market, The Fresh Market, The Butcher’s Market, Whisk and other retailers. Prices may vary. outtathepark.com Slingshot Coffee, Raleigh Available at Whole Foods Market, Trader Joe’s, Earth Fare, Target and other retailers. Prices may vary. slingshotcoffeecompany.com Trilogy Edibles, Cary Available online only. trilogyedibles.com
We offer a unique spin on a timeless dessert by bringing two delicious treats together .. cookies + cream! Only the ﬁnest ingredients are used in our small-batch ice cream and baked goods. Our sweet treats are homemade, affordable, kid- and ﬁreﬁghter-approved!
304 N. Main Street, Holly Springs | mamabirdsicecream.com/ CARY MAGAZINE 63
Get away to High Hampton Inn.
Whatever your dream vacation includes — golf, fishing, hiking, reading, indulgences, quiet time with family and friends — you’ll find it here in the beautiful cool and quiet of North Carolina’s Blue Ridge Mountains. Look us up for special events, seasonal packages, and to see what’s cooking.
1525 Highway 107 South Cashiers, N.C. 28717 800.334.2551 highhamptoninn.com
Cary Magazine’s TASTE of the TOWN
MENU GUIDE featuring Donovan’s Dish Jimmy V’s Steak House & Tavern Lugano Ristorante Academy Street Bistro Bad Daddy’s Burger Bar Cantina 18 Chef ’s Palette Daniel’s Restaurant & Catering Dean’s Kitchen + Bar Eighty8 Asian Bistro Famous Toastery Firebirds Wood Fired Grill Full Moon Oyster Bar Lucky 32 Southern Kitchen Mellow Mushroom Ruckus Pizza, Pasta & Spirits
Pork osso bucco at Verandah comes with locally sourced hominy, great northern beans, crumbled goat cheese and wilted spinach.
Special Advertising Section
CARY MAGAZINE 65
Donovan’s Dish 800 W. Williams St. Suite 112 Apex (919) 651-8309 email@example.com
Opening Soon at Brier Creek! donovansdish.com
Hours: Monday – Friday 10 a.m. – 7 p.m. Saturday 10 a.m. – 6 p.m. Average Entree: $16 - Serves 2
Dish to Door Delivery Now Available! Place your order before Midnight Sunday and your meals will be delivered the following week. It’s super easy and delicious! donovansdish.com/ order-now
Jimmy V’s MacGregor Village 107 Edinburgh South Suite 131 Cary (919) 380-8210 jimmyvssteakhouse.com
Hours: Monday - Thursday 5 p.m. - 10 p.m. Friday - Saturday 5 p.m. - 11 p.m. Sunday Closed Average Entree: $32 Dress Code: Casual
Live Entertainment: Yes Private Events: Yes Children’s Menu: Yes Carry-Out: Yes Reservations Recommended: Yes Outdoor Dining: Yes Alcohol: Yes
Lugano Ristorante 1060 Darrington Drive Cary, NC 27513 (919) 468-7229 luganocary.com
Hours: Monday - Thursday 11:30 a.m. - 9:30 p.m. Friday - Saturday 11:30 a.m. - 10:30 p.m. Sunday 11:30 a.m. - 9 p.m. Average Entree: $12–$18
APPETIZER JUMBO LUMP CRAB CAKES
MUSSELS in TOMATO-GARLIC BROTH11
BUFFALO MOZZARELLA CAPRESE10
Two crab cakes prepared with basil breadcrumbs accompanied by red pepper aioli Lightly breaded and fried tender calamari accompanied by fresh marinara and Italian salsa Plum tomato, sweet basil, garlic, and fresh mozzarella atop oven-roasted Italian bread and finished with a balsamic glaze
A full pound of mussels delicately simmered in our tomato, garlic, and white wine broth Beefsteak tomato, imported buffalo mozzarella, red onion, basil, and Kalamata olive finished with a splash of extra virgin olive oil and balsamic vinegar
Thinly sliced prime top sirloin served raw with capers, arugula, Asiago cheese and a Dijon aioli
CRAB & WILD MUSHROOM BRUSCHETTA12
Lump crab meat with wild mushrooms, roasted red peppers, and red onions on toasted garlic baguette, topped with a white wine truffle butter sauce
Mushroom caps filled with our blend of Italian sausage, spinach, garlic, white wine, and herbed butter
Ask your server about our Chef’s Soup of the Day
Banquet Room: Yes
Traditional Tuscan style with assorted vegetables and beans
Italian-style tomato soup with a touch of sherry wine and finished with our homemade parmesan croutons
LOBSTER CORN CHOWDER
Maine lobster, sweet corn, potato, vegetables, herbs, and a touch of cream prepared in house A rich cream base with chicken, fresh spinach and a hint of garlic
Children’s Menu: Yes Carry-Out: Yes Reservations: Yes Outdoor Dining: No Alcohol: Yes On site and off site private event catering available!
SALAD HOUSE Small 5 / 8 CAESAR Small 6 / 10
A wedge of crisp iceberg lettuce finished with our blue cheese dressing, crispy bacon, diced tomato, and red onion
Tender spinach leaves tossed with our sun-dried tomato-bacon dressing and finished with Gorgonzola cheese, red onion, and hardboiled egg CHOPPED CHICKEN
Grilled chicken, iceberg lettuce, tomato, avocado, crispy bacon, red onion, and Gorgonzola cheese finished with our sweet and tangy Italian dressing and rosemary flatbread
Field greens, cucumber, tomato, Kalamata olive, caper, red onion and feta cheese finished with a red wine vinegar & olive oil splash ROASTED BEET
Fresh roasted beets with a honey balsamic marinade served with arugula, field greens, avocado, sun-dried cranberry, toasted pistachio and whipped garlic-herb Montchevré goat cheese A fresh and chef hand-cut salmon fillet with a fennel seed & black peppercorn crust seared on iron atop mixed greens, red onion, cherry tomato, caper, feta cheese and finished with our lemon vinaigrette
Each selection can be made as a pizza or Stromboli from our freshly prepared handmade dough. Sized as an entrée or an appetizer to share
PIZZA & STROMBOLI PEPPERONI OR SAUSAGE 11 MEDITERRANEAN11
Red and green peppers, onion, mushroom, black olive, garlic-herb Montchevré goat cheese finished with our Italian cheese blend PIZZA CALABRIA
Genoa salami, spicy capicola, sausage, and basil with our house made pizza sauce and four cheese blend
Spicy grilled chicken, smoked bacon, leeks, garlic-herb Montchevré goat cheese finished with our Italian cheese blend Fresh tomato sauce topped with homemade Sicilian meatball crumbles, salami, Italian cured bacon, and caramelized onion finished with Italian cheese blend Traditional preparation with fresh tomato sauce and basil finished with our Italian cheese blend
All of our pasta selections are available in a half portion 10 Lunch portions are available until 4pm
PASTA SPAGHETTI LUGANO MARINARA 13 FARFALLE ALFREDO
Bowtie pasta with grilled chicken, roasted red pepper, crispy Italian cured bacon, caramelized onion, and peas tossed in our three-cheese Alfredo PENNE SARDI
Black fettuccini, lobster, and wild mushroom in our homemade lobster-cream sauce LASAGNA BOLOGNESE
ZITI al FORNO
CAPPELINI DI MARE
Linguine pasta with sautéed sausage, chicken, shrimp and asparagus in a spicy white wine tomato sauce
Penne pasta with grilled chicken, wild mushroom, caramelized onion tossed in a sun-dried tomato cream sauce then finished in the oven with crispy garlic & oregano breadcrumbs FETTUCCINI WITH LOBSTER
RIGATONI ALA BOLOGNESE
Large tube pasta and Italian sausage tossed with our hearty meat sauce and a touch of cream
WITH MEATBALLS 15
Savory shrimp & chicken with Italian cured bacon & caramelized onion baked in a lobster-cream sauce and finished with our Italian cheese blend 17
Mussels and little neck clams served atop angel hair pasta sautéed with large shrimp, scallops, and calamari in our spicy tomato-vegetable sauce.
Pasta layered with our hearty meat sauce & three-cheese cream sauce then baked until golden
Lunch portions are available until 4pm
SALMON & SHRIMP MILANESE*
Fresh salmon fillet with a fennel seed & black peppercorn crust seared on iron with large grilled shrimp and asparagus and saffron risotto finished in lemon-basil butter sauce Iron seared jumbo scallops served over risotto with asparagus, corn, and pancetta in a basil-leek reduction and finished with jumbo lump crab GARLIC SHRIMP OREGANATA
Oven-roasted shrimp with oregano and garlic breadcrumb crust served with capellini pasta tossed in a fresh tomato-basil sauce TUSCAN SHRIMP AND GRITS*
Italian twist on a classic dish. Shrimp sautéed with spicy capicola, Italian sausage, red wine and spinach served over a bed of creamy parmesan basil polenta
POTATO-PARMESAN CRUSTED COD
LOBSTER & SHRIMP SCAMPI
Tender cod fillet with a potato-parmesan crust lightly pan sautéed and finished with lemon-basil butter sauce and accompanied with a sautéed vegetable medley Tender pan-sautéed breast of chicken with mushroom and caramelized onion in a Marsala wine sauce accompanied by garlic mashed potato and sautéed spinach Sautéed lobster and shrimp with wild mushrooms in a white wine scallion cream sauce served over baked parmesan polenta
Delicately breaded and lightly fried breast of chicken baked with tomato sauce and mozzarella serve atop spaghetti tossed in our light tomato cream sauce
ESPRESSO CHILI RUBBED FILET*
FILET MIGNON WITH SCALLOPS*
GRILLED PORK CHOPS WITH PARMESANGORGONZOLA BUTTER
POLPETTONE DI CARNE
HONEY BALSAMIC CHICKEN
Espresso and chili rubbed filet grilled to order and serve with garlic-herb sautéed asparagus, mashed potatoes, and topped with cabernet butter Iron seared and butter basted filet with a basil leek fregola pasta with prosciutto and seared scallops with a cabernet demi-glace
Marinated pork chops grilled and topped with a mild parmesan-gorgonzola butter accompanied by a medley of sautéed vegetables, garlic mashed potato, and roasted garlic demi-glace
Italian meatloaf grilled and topped with fresh smoked mozzarella and a spicy port tomato sauce. Served on top of fried parmesan polenta cakes and iron seared beefsteak tomatoes Grilled chicken breast topped with a homemade honey mustard balsamic sauce and rosemary. Served with sautéed Portobello mushrooms and seasonal vegetables
Academy Street Bistro S TA R T E R S
200 S. Acadamy St. Cary (919) 377-0509 academystreet bistro.com
Hours: Monday Closed
DUCK CONFIT BRUSCHETTA 9
GRILLED BRIE 10
Confit, Duck, brie, duck cracklings, cranberry port reduction.
Grilled brie, raspberry pistachio honey, and
BRUSSEL SPROUTS 8
PORK BELLY 11
Topped with crispy bacon and shaved parmesan.
Garlic tomato bacon jam, roasted
JUMBO LUMP MINI CR AB CAKES 12
P.E.I. MUSSELS 10
Served with spicy aioli.
White wine saffron cream, grilled baguette.
Tuesday - Thursday 11 a.m. - 9 p.m. Friday - Saturday 11 a.m. - 9:30 p.m. Sunday 10:30 a.m. - 2 p.m. Average Entree: $18 Dress Code: Casual
SOUPS & SAL ADS
Additions to any salad: chicken $5, salmon † $7, shrimp $6, crab cake $4. BUT TERNUT SQUASH “CAPPUCCINO”
Roasted butternut squash, cinnamon ginger
Ask your server for todays choice.
HOUSE SAL AD
Baby greens heirloom cherry tomato, cucumber,
balsamic, olive oil.
Live Entertainment: Yes Private Events: Yes Children’s Menu: Yes Carry-Out: Yes Reservations Recommended: Yes Outdoor Dining: Yes Alcohol: Yes
CAESAR SAL AD
Romaine, garlic parmesan croutons.
TOMATO CAPRESE Heirloom tomatoes, fresh mozzarella, basil, aged
CHEF ’S SOUP OF THE DAY 6
ROASTED BEET & ARUGUL A Roasted beets, avocado, arugula, herb goat
cheese, dried cranberry, pistachio, honey balsamic.
PAPPARDELLE BOLOGNESE 16 Pappardelle, chorizo bolognese, herb
ACADEMY BURGER 12 Bacon tomato jam, white cheddar, lettuce
BOURBON MAPLE SCALLOPS Bourbon maple-glazed scallops, sweet
HERB- CRUSTED FILET Herb butter crusted petite filet, roasted
ROASTED SALMON W/ SHRIMP Roasted salmon, shrimp, tomato, asparagus,
PORT BR AISED SHORT RIB Short ribs, roasted baby carrots, chevre-
potato mash, Swiss chard.
and fried egg.
seasonal vegetables, chevre-whipped potatoes.
and saffron-orange cream.
MUSHROOM RISOTTO 13 Wild mushroom, shaved Grana Padano,
† indicates items that may contain undercooked ingredients consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Please alert your server of any dietary restrictions.
Bad Daddy’s Burger Bar 3300 Village Market Place Morrisville (919) 297-0953 111 Seaboard Avenue Raleigh (919) 747-9163 9402 Falls of Neuse Rd. #103, Raleigh (984) 233-5880 baddaddysburgerbar.com Hours: Sunday - Thursday 11 a.m - 10 p.m. Friday & Saturday 11 a.m. - 11 p.m. House Specialties: Bad Ass Burgers Made to order Chopped Salads Housemade Sauces and Dressings Famous Fried Pickles Crispy Buffalo Wings Local Craft Beers Average Entrée: $9.75 - $13.95 Dress Code: Casual Live Entertainment: No Private Events: No Children’s Menu: Yes Carry-Out: Yes Valet Parking: No Outdoor Dining: Yes Alcohol: Yes
Cantina 18 Morrisville Park West Village 3305 Village Market Pl Morrisville (919) 694-5618
Visit Our Other Location:
Cameron Village 433 Daniels St. Raleigh (919) 835-9911 18restaurantgroup.com/ cantina-18-morrisville
STARTERS Queso | 6 Queso Fundido | 9 chorizo | grapefruit pineapple salsa
Brunch: Saturday & Sunday until 3:30 p.m.
Goat Cheese Guacamole | 9 tomatoes | pickled jalapeno | black beans | cilantro
Ground Beef carrot slaw | white cheddar cheese | romaine roasted red pepper chimichurri
Pineapple Habanero Guacamole | 7.5 cantina 18 hot sauce Chicken Tortilla Soup | 7 avocado | hominy | crispy tortilla
Sunny Creek Farms Lettuce | 7.5 pickled pepper | apple | jicama | queso fresco Romaine Salad | 7.5 black beans | grilled corn | tomato | white cheddar cheese | tortilla strips Create Your Own Salad | 8+ choice of greens, 5 toppings & dressing
Average Entree: $11 Dress Code: Come as you are
Choice of Housemade Dressings: cilantro-lime vinaigrette | balsamic vinaigrette spicy buttermilk dressing
NACHOS & QUESADILLAS
Private Events: Call regarding available options Children’s Menu: Yes Carry-Out: Yes Reservations Recommended: For large groups Outdoor Dining: Yes and dog friendly Alcohol: Full bar and daily drink specials
substitute small house salad for additional 2.5 One Taco 7 | Two taco 11 | Three Taco 13 A La Carte 4
Add Protein: chicken 5 | shrimp 7 ground beef 5 | salmon* 6 | steak* 7
Live Entertainment: Seasonal, outdoors on the greenway or play 60 vintage arcade games free every day
platters are served with your choice of black beans, refried beans, verde rice or southwestern slaw.
Cantina 18 Guacamole | 7.5 pico de gallo | tortilla chips
SALADS Hours: Seven days a week from 11 a.m. - 10 p.m.
nachos topped with lettuce and sour cream. quesadillas served with southwestern slaw Short Rib Nachos | 11 corn | peppers | beans | goat cheese
Grilled Chicken apples | cranberry | goat cheese Crispy Blackened Carolina Classics Fish lunazul tequila slaw | chile lime aioli Spicy Braised Short Rib pickled corn relish | chipotle crema Crispy Sweet Chili-lime Pamlico Sound Shrimp pico de gallo | queso fresco | romaine Chickpea Masala (100% Vegan) roasted red peppers | pumpkin seeds cilantro crema Pork Belly Carnitas smoked apple salsa | poblano crema BBQ Duck Confit eastern nc style bbq sauce | almond | apples smoky blue cheese slaw
BURRITOS served with southwestern slaw or salad Short Rib | 11 pickled onion & poblano peppers | white cheddar cheese | rice & beans | chipotle crema
Grilled Chicken Nachos | 9.5 pickled chiles | pineapple | bbq sauce
Pulled Chicken Tinga | 11 charred onion | chiles rajas | rice | pintos cheese | tomatillo relish
Veggie Nachos | 9 black beans | avocado | cherry tomatoes corn | pepper jack cheese
Carolina Classics Fish | 11 jicama radish slaw | rice | poblano crema romaine lettuce
Chicken Quesadilla | 9 white cheddar cheese | sour cream
The Veggie Burrito | 10 rice | beans | sautéed peppers and onions | spinach chiles rajas | corn | cilantro crema
Chicken Tinga Quesadilla | 14 charred red onion | topped with poblano crema pepper jack cheese Chorizo Quesadilla | 14 pintos | smoked apple salsa | white cheddar cheese topped with chipotle crema Spicy Braised Short Rib Quesadilla | 13.5 cheddar cheese | topped with avocado puree The Veggie Quesadilla | 10 black beans | spinach | pickled red onion tomatillo relish | pepper jack cheese topped with cilantro crema
ENTREES & FAJITAS Adobo Glazed Salmon* | 15 jalapeno grit cake | rajas | sautéed spinach Fajitas for 1 or 2 | sautéed peppers & onions sour cream | cheese | soft tortillas Proteins: Chicken 14/23 | Short Rib 15/25 Shrimp 15/25 | Steak* 16/26 Other than burritos, all menu options can be created gluten free.
Chef’s Palette 3460 Ten Ten Road Cary (919) 267-6011 chefspalette.net Hours: Dining Room Monday - Thursday 5 p.m. - 9 p.m. Friday & Saturday 5 p.m. - 9:30 p.m. Sunday Closed Bar Monday - Thursday 5 p.m. - 10 p.m. Friday & Saturday 5 p.m. - 1 a.m. Sunday Closed Average Entree: $24 Dress Code: Casual Live Entertainment: Every Friday & Saturday 8:30 - 11 p.m. in the bar Children’s Menu: No Carry-Out: Yes Outdoor Dining: Yes Visit our website for our weekday specials.
CREATING SYNERGY BETWEEN FOOD AND ART
Seared Ahi Tuna* Ahi tuna seared medium rare, sweet chili & spicy peanut sauces, Asian coleslaw, wakame seaweed salad Vignette 10 Mural 14 Fried Calamari & Banana Peppers Flash-fried calamari & banana pepper rings, marinara sauce Vignette 8 Mural 13 Fried Green Tomatoes Fried green tomatoes, pimento cheese, red pepper jelly, piquante peppers, bacon jam, arugula 10 Mussels Du Jour Ask your server about today’s featured mussels 12 Brie Bites Lightly tempura-battered Brie cubes, fruit compote, red pepper jelly, honey-almond spread 11
Filet Mignon* (8 oz.) Char-grilled Angus filet mignon, Boursin mashed potatoes, seasonal vegetable, side house or Caesar salad 36 Ribeye* (14 oz.) Char-grilled Angus ribeye, fingerling potato hash, seasonal vegetable, side house or Caesar salad 32 Lemon Rosemary Frenched Chicken Breast Roasted Frenched bone-in chicken breast, cherry walnut sage stuffing, lemon rosemary jus, sautéed spinach 19 Shrimp & Grits Smoked Gouda grits cake, Cajun crawfish etouffee, grilled Andouille sausage, grilled shrimp, arugula 19 Vegetarian Rice noodles, sautéed onions, carrots, cabbage, broccoli, peppers, cilantro, peanuts, soy ginger sauce 17
Sausage-Stuffed Banana Peppers Banana peppers stuffed with Italian sausage, rustic tomato sauce, mozzarella & provolone cheeses, garlic bread 11
Adobo Shrimp Flash-fried shrimp, adobo chili aioli 12
Fish n’ Chips Beer-battered haddock, coleslaw, French fries, tartar sauce, malt aioli 14
Pot Stickers Steamed & pan-fried pot stickers filled with beef, cabbage & diced peppers, sweet soy ginger sauce, sesame seeds, scallions 12
Pork Nachos Pulled pork, tortilla chips, cheddar cheese, pico de gallo, sour cream 12
Pretzel Bites Warm pretzel bites, cheese & spicy mustard dipping sauces 7 Crab Dip Hot crab dip, baked pita bread 12 Pork Hushpuppies Classic pork hushpuppies, NC barbecue sauce 8 Chef’s Plate Cheeses, cured meat, cornichon pickles, piquante peppers, fruit compote, house-made crackers 13 Seafood Platter Grilled shrimp, grilled scallops, fried calamari, Ahi tuna 38
Seafood Trio Lobster-filled zebra ravioli, jumbo shrimp, seared sea scallops, grilled asparagus, sherry cream sauce 32 Chicken Francese Parmesan-encrusted chicken breast, goat cheese gnocchi, sundried tomatoes, mushrooms, lemon buerre blanc, fried arugula 20 Short Rib Orecchiette Beer-braised short rib, sautéed red onion, broccoli, orecchiette pasta, smoked Gouda cheese sauce, crispy fried onions 21 Crispy Half Duck Oven-roasted & flash-fried duck, red quinoa rice pilaf, haricot verts, ginger cherry port sauce 27 Salmon* (7 oz.) Pan-seared salmon filet, citrus balsamic glaze, chilled orzo salad, grilled asparagus 25 Fresh Catch Ask your server about today’s fresh fish (Market Price) Pork Chop* (10 oz.) Bone-in, brown sugar-brined pork chop, arugula, candied pecans, grilled peaches, bourbon peach vinaigrette, bacon jam, fingerling potato hash 24 Steak Frites* (10 oz.) Grilled, sliced New York Strip, Bordelaise sauce, house-cut Parmesan herb fries 24
Chicken Fried Chicken Fried chicken breast, mashed potatoes, green beans, country gravy 15
Chicken Wings Fried chicken wings
6 wings 8 12 wings 14
BBQ Baby Back Ribs Slow-roasted, grilled ½ rack baby backs, house-cut fries, coleslaw 16 Chicken Tenders & Fries Crispy chicken tenders & French fries 10 Loaded Fries House-cut fries, cheddar cheese, bacon, sour cream 8
Sandwiches Crab Cake Sandwich Lump crab meat crab cake, lettuce, tomato, red onion, tartar sauce, potato bun 12 French Dip Shaved beef, caramelized onions, creamy horseradish, Provolone, French baguette, side of au jus 12 Black Angus Burger* Seasoned ground Angus beef, lettuce, tomato, crispy onions, Cajun remoulade, potato bun 10 Black & Blue Beef Tenderloin Pita* Sliced, blackened beef tenderloin, mixed greens, caramelized red onions, blue cheese crumbles, creamy horseradish sauce, warm pita bread 11 Black Bean Burger Black bean cake, roasted red pepper, corn salsa, lettuce, sriracha aioli, brioche bun 11 Chicken Italiano Grilled chicken breast, prosciutto, melted mozzarella, lettuce, tomato, basil pesto mayo, brioche bun 10 Beef Brisket Sandwich Sliced beef brisket, KC barbecue sauce, crispy fried Portobello mushrooms, Provolone, brioche bun 11 Pulled Pork Sandwich Pulled pork, NC barbecue sauce, coleslaw, crispy onions, potato bun 10 *These items may be cooked to order. Warning: Consuming raw or undercooked meat, poultry, seafood, shellfish and eggs may increase the risk of foodborne-related illness.
Daniel’s Restaurant & Catering
See danielsapex.com for our Full Menu choices
1430 W. Williams St. Apex, NC (919) 303-1006 danielsapex.com
Hours: Sunday - Monday 11:30 a.m. – 9 p.m. Tuesday - Friday 11:30 a.m. – 10 p.m. Saturday 5 p.m. – 10 p.m. Average Entree: $10 – $20 Dress Code: Casual
Live Entertainment: No Private Events: Yes Children’s Menu: Yes Carry-Out: Yes Reservations Recommended: Yes Outdoor Dining: No Alcohol: Yes
Salads Tuscan Salad 8
Romaine and radicchio, salami, chick peas, banana peppers, Kalamata olives, red onion, tomato, Romano cheese and homemade croutons tossed with fresh herbs, red wine vinegar and olive oil, then garnished with a balsamic reduction drizzle
Baby spinach with Roasted Garlic and Bacon Dressing, bleu cheese, tomatoes, croutons, red onions, and roasted red peppers
Grape, Pear, and Bleu Cheese 7
Mixed greens tossed with grapes, pears, toasted pecans topped with fresh basil and Danish bleu cheese in a raspberry vinaigrette
Cranberry Salad 7
Spring greens with dried cranberries, toasted walnuts, cucumbers, celery, bleu cheese, and tossed with a cranberry vinaigrette
Lobster Ravioli 16*
Served in an incredible pink sauce with roasted red peppers and snow peas *With Shrimp 19
Mushroom Ravioli 14
Served in a sensational Marsala Cream sauce with fresh mushrooms, topped with frizzled onions
Tender layers of fresh pasta filled with ricotta cheese, a layer of ground beef, smothered with mozzarella and served with marinara sauce *With Meat Sauce 16
Your choice of veal, chicken, or shrimp dipped in egg and sautéed in a delicate, white wine, lemon, garlic sauce. Served over linguine *With Veal 17, With Shrimp 17, With Chicken 16
Fresh mushrooms are sautéed in an aromatic Marsala wine sauce with your choice of veal or chicken. Served over linguine *With Veal 17, With Chicken 16
Fried Calamari 9
Served with spicy marinara sauce
A generous portion of PEI mussels served in your choice of garlic white wine sauce or red sauce
Portabella Mushroom 8
Grilled Portabella mushroom filled with spinach pesto, roasted red peppers, and topped with mozzarella cheese and herbed bread crumbs in a pool of sweet balsamic vinaigrette
Entrees Penne alla Casa 14*
The house favorite! A heavenly concoction of red sauce and cream, garlic, Romano cheese, sun dried tomatoes, and spinach *With Chicken or Pancetta 16, With Shrimp 17
Penne alla Vodka 14*
A rich vodka based pink sauce. Accented with garlic and Romano cheese *With Chicken or Pancetta 16, With Shrimp 17
Fettuccini Daniel 16*
Fettucini tossed in a creamy alfredo sauce with chicken,broccoli, and topped with toasted walnuts *Without Chicken 14, With Shrimp (No Chicken) 17
Choice of veal, chicken, or eggplant hand breaded, quickly fried, smothered in marinara sauce and topped with mozzarella cheese *With Veal 17, With Chicken 16, With Eggplant 15
Seafood Fra Diavlo 20*
Shrimp, mussels, calamari, and fresh clams are simmered in a SPICY red sauce and beautifully presented over linguine *Please indicate hot, medium, or mild
Shrimp Puttenesca 16*
A robust, SPICY tomato sauce consisting of Kalamata olive paste, capers, garlic, and a hint of anchovies, served over linguine *Without Shrimp 14, With Salmon 17 *Please indicate hot, medium, or mild *Have it Daniel’s way!! Add Goat Cheese 2
Clams in Red or White Sauce 16
Your choice of garlic white wine sauce or red sauce; served over linguine Gluten Free pasta substitution available in most dishes for $1; please inquire about other gluten free options
Pizza Our Hand Tossed & Stone Baked dough is made fresh daily!
DEAN’S KITCHEN+BAR DINNER MENU
Dean’s Kitchen+ Bar
Crispy Calamari & Zucchini ................................................................................. 12
Crispy Fried Local Whitefish .............................................................................. 17
BASIL. LEMON ZEST. KALAMATA OLIVE. COMEBACK SAUCE.
HAND CUT CHIPS. SEASONAL SLAW. MALT VINEGAR AIOLI.
Honey Pecan Shrimp................................................................................................ 12
Low Country Shrimp & Grits
CREAMY GRITS. “RED EYE” TOMATO GRAVY. SWEET PEPPER. ONION.
Baked Crab, Spinach & Brie Dip
Prosciutto Wrapped Trout ................................................................................... 21
BEET, YUCCA & TORTILLA CHIPS.
Blue Crab Dumplings .............................................................................................. 11 MANGO CHILI SAUCE.
Charcuterie & Cheese Plate ............................................................................... 16 ASSORTED LOCAL MEATS & CHEESES. CONDIMENTS. BREADS.
Wood Grilled Pork Ribs .......................................................................................... 20 HOISIN BBQ. SEASONAL SLAW. HOUSE CUT FRIES.
Dean’s Cioppino ......................................................................................................... 19
1080 Darrington Drive Cary (919) 459-5875
Harvest Flatbread ...................................................................................................... 9
ASIAN BBQ SAUCE. BENNE SEED.
Chicken & Waffle ...................................................................................................... 16
Sweet Potato Biscuits .......................................................................................... 12
BUTTERMILK AND THYME FRIED CHICKEN BREAST. SWEET POTATO WAFFLE. SEASONAL SLAW. HONEY.
HEIRLOOM TOMATO. FETA. CARAMELIZED ONION. SWEET PEPPER. BASIL. MUSCADINE GRAPE SYRUP.
Wood Grilled Chicken Wings ............................................................................... 12
DAILY JAM. PIMENTO CHEESE. COUNTRY HAM. HONEY BUTTER.
Summer Zucchini Fritters .................................................................................... 10 FETA. TZATZIKI. BASIL BALSAMIC. TOMATO.
Summer Bruschetta ............................................................................................... 11
Hours: Monday - Saturday: 11 a.m. - 10 p.m. Sunday Brunch Buffet 10 a.m. - 2 p.m. Sunday Dinner 5 - 8 p.m. Average Entree: $18 dinner, $12 lunch Dress Code: Casual
RICOTTA CHEESE. BASIL PESTO. LOCAL HEIRLOOM TOMATO JAM.
Catering: Yes Children’s Menu: Yes Carry-Out: Yes
ROASTED CORN. PROSCIUTTO. ZUCCHINI. SWEET PEPPER. BASIL. GINGER. LEMON BUTTER.
Wood Fired Flat Iron
LOCAL CORN ON THE COB. HARISSA BUTTER. CHIMICHURRI ROASTED NEW POTATOES.
LOCAL BABY GREENS. PICKLED RADISH. POBLANO TARTAR.
HANDHELDS SERVED WITH CHOICE OF SIDE. GLUTEN FREE BUNS AVAILABLE UPON REQUEST.
CHERRY JAM. MINT. O+V.
Fish Tacos ................................................................................................................... 14 BLACKENED WHITE FISH. SEASONAL SLAW. PICKLED RADISH. PEACH BASIL SALSA.
Nashville Hot Fish Sandwich ............................................................................. 13
North Carolina Oysters*
HALF DOZEN. CUCUMBER MIGNONETTE.
PEI Mussels ................................................................................................................ 13 CHORIZO. TOMATO. WHITE WINE. HARISSA BUTTER. TOAST.
Peel & Eat Shrimp
OLD BAY. COMEBACK SAUCE.
Baked Oysters ........................................................................................................... 14
CRISPY FRIED. HONEY SRIRACHA SAUCE. HOUSE PICKLE. SEASONAL SLAW. BUTTERY BRIOCHE.
House Ground Burger* ............................................................................................ 14 SMOKED BACON. NC HOOP CHEDDAR. HORSERADISH SAUCE. LTO. BRIOCHE.
Carolina Bison Burger* ........................................................................................... 16 PIMENTO CHEESE. LTO. BRIOCHE.
Black Eyed Pea Burger .......................................................................................... 12 GRILLED ZUCCHINI. ROASTED PEPPER AIOLI. LTO. BRIOCHE.
LOCAL KALE. SMOKY BACON. ROMANO. ROASTED PEPPER AIOLI.
LUMP CRAB. CREAM. VEGGIES. SWEET CORN. CHIVE. TOAST.
Seafood Gumbo ........................................................................................................... 8 ANDOUILLE. FISH. SHRIMP. OKRA. CORNBREAD.
Heirloom Tomato Gazpacho .................................................................................. 8 SHRIMP & CUCUMBER SALAD.
LOCAL ROMAINE. HEIRLOOM TOMATO. CHARRED CORN. PICKLED ONION. RAINBOW CARROT. MUSCADINE VINAIGRETTE.
Watermelon Panzanella .......................................................................................... 8 WATERMELON. SHAVED ONION. HEIRLOOM TOMATO. FETA. LOCAL KALE. CROUTON. CIDER VINAIGRETTE.
PINK PEPPERCORN VINAIGRETTE.
CHOOSE FROM OUR CHEF SELECTED SEAFOOD OR MEATS. ACCOMPANIED WITH 2 SIDES AND A SAUCE. Grilled Scottish Salmon* ....... 22 Pan Seared NC Trout ............... 22 Grilled Ahi Tuna* ......................... 26 Chef’s Local Catch ................. mkt Pan Seared Scallops ................ 27 Grilled Swordfish ....................... 24 Pan Seared Corvina .................. 23
Grilled Flat Iron Steak* ........... 25 Grilled Local Pork Porterhouse ................................. 25 Grilled Shrimp .............................. 23 Grilled NC Chicken Breast ..... 16 Grilled Bone-In NY Strip* ........................................ 30
SAUCES: LEMON BUTTER , HORSERADISH AIOLI , HARISSA BUTTER MANGO CHILI , POBLANO TARTAR , PEACH BASIL SALSA .
PULLED CHICKEN. EGG. WATERMELON. BACON. HEIRLOOM TOMATO. FETA. LOCAL GREENS. CIDER VINAIGRETTE.
Key Lime Pie ................................................................................................................. 7
Grilled Tuna Salad* ................................................................................................... 17
Peanut Butter Pie ...................................................................................................... 8
PEPPERS. CARROT. RED ONION. CUCUMBER. EDAMAME. LOCAL GREENS. WASABI SOY VINAIGRETTE.
Reservations Recommended: No
Outdoor Dining: Yes
$3 Draft Beers — All Day, Every Day Kids Eat Free 5–6 pm
Ricotta Gnocchi ........................................................................................................ 16
Roasted Sweet Corn Risotto Cakes ............................................................... 10
Corn & Crab Soup ....................................................................................................... 9
Private Events: Yes
HEIRLOOM TOMATO. LOCAL GREEN BEANS. SHIITAKE MUSHROOM. ZUCCHINI. LEMON. ROMANO. SAGE BUTTER.
FENNEL SEED. CAULIFLOWER KIMCHI. GOCHUJANG VINAIGRETTE.
Jumbo Lump Crab Cake ........................................................................................ 15
SOUPS+GREENS Live Entertainment: No
MUSSELS. SHRIMP. FISH. TOMATO HERB BROTH. LINGUINI. TOAST.
Summer Risotto ........................................................................................................ 15
GRAHAM. CUSTARD. BLACKBERRY PURÉE. WHIPPED CREAM. ROASTED PEANUT. GANACHE. HOUSEMADE BOURBON HONEY ICE CREAM.
Seasonal Brûlée for Two ................................................................................... 9 White Chocolate Banana Bread Pudding ........................................................ 8 SPICE RUM CARAMEL. BERRIES. HOUSEMADE VANILLA BEAN ICE CREAM. PLEASE ALLOW 20 MINUTES.
ONE FREE KIDS MEAL PER ADULT ENTRÉE PURCHASED. NOT VALID ON HOLIDAYS.
Housemade Seasonal Sorbet ............................................................................... 8 AMARETTO COOKIES. BERRIES.
Housemade Seasonal Ice Cream Sampler ..................................................... 8 Seasonal Cheesecake ............................................................................................. 8 WHIPPED CREAM. BERRIES.
Tia Maria Cake ............................................................................................................. 8 MOCHA BUTTER CREAM.
Eighty8 Asian Bistro 1077 Darrington Drive Cary (919) 377-0152 eighty8bistro.com Hours: Lunch Monday - Friday 11 a.m. - 2 p.m. Dinner Sunday - Thursday 4:30 p.m. - 9 p.m. Dinner Friday - Saturday 4:30 p.m. - until House Specialties: Nightly drink specials and BOGO sushi rolls Sunday - Thursday and Friday lunch Average Entree: $7+ Dress Code: Casual
Live Entertainment: Friday Nights Private Events: Yes
our classic orange sauce tossed with orange peels, scallions, mixed bell peppers, crushed red peppers stir fried with scallions, onions, garlic on a bed of crispy rice noodles with our flavorful house sauce stir fried in our house sauce with bamboo shoots, water chestnuts, spicy chili oil
lightly battered chicken breast or shrimp flash fried then wok tossed in a sweet & spicy wine sauce
88 Spicy Chicken
Flash fried chicken breast wok tossed in a sweet & spicy sauce
Chicken, beef, or shrimp grilled teppan style
House Style Fried Rice
wok tossed rice in our unique sauce with scallions, bean sprouts, carrots, and eggs 13
8 oz. hand-cut filet rubbed with our coffee and asian spices grilled with a ginger reduction sauce
8oz Kobe Burger*
lightly battered shrimp tossed in a sweetened creamy house sauce with fuji apples and almonds
tuna, pineapple, sweet chef sauce, sriracha, cucumber, guacamole, mixed greens
grilled white fish, fried jalapeños, wasabi sauce, sriracha, mango salsa, mixed greens, daikon
salmon, lemon slice, sweet chili, guacamole, mixed greens, cucumber, carrots 9
Sushi & Sashimi Combo*
9 pieces nigiri, 7 pieces sashimi chef’s choice, shrimp tempura roll
Sushi for Two*
chef’s choice of 14 pieces of nigiri, 5 pieces of sashimi, spicy tuna roll, california roll, and a shrimp tempura roll 47
our lobster and shrimp salad stuffed inside a toasted sweet hawaiian bun
14 pieces of sashimi chef’s choice
8oz. salmon filet grilled to perfection on a bed of sautéed mushrooms, asparagus, broccoli with three chili sauce 17 choose between one of our creative style burgers (fusion, eighty8, or truffle style)
lo mein noodles stir fried with bean sprouts, carrots, green onions, and a combination of beef, chicken, shrimp in our delicious house sauce
9 pieces of nigiri chef’s choice and spicy tuna or california roll 24
asian sea bass grilled then topped with our mango salsa and miso broth
stir fried rice noodles with our tangy pad thai sauce, green onions, eggs, tofu, bean sprouts topped off with roasted peanuts (choice of chicken or shrimp)
popular vietnamese rice noodle in a rich beef broth with thinly sliced beef and beef meatball
Hot n Spicy
Outdoor Dining: Yes
Children’s Menu: Yes
Reservations Recommended: No
Where Every Server is Your Server™
Gourmet Better Breakfast
Famous Toastery 316 Colonades Way #201C - Waverly Place Cary (919) 655-1971 famoustoastery.com
Good Morning Egg Specialties Cali Benny .....................................................$10.99
Poached Eggs, Avocado, Tomato English Muffin & Hollandaise
Corned Beef Hash & Potato Hash...............$10.99
Two Eggs to Order & Hollandaise
Country Benedict .........................................$10.99
Two Eggs to Order, Split Biscuit, Sausage Gravy & Country Ham
Omelets THE Avocado Omelet ...................................$10.99
Hours: Open Daily 7 a.m. – 3 p.m. House Specialties: Benedicts Stuffed French toast Average Entree: $10 – $12 per person Dress Code: Casual
Avocado, Tomato, Bacon & Parmesan +
This product may be served undercooked. Consuming raw or undercooked meats, poultry, seafood shellfish or eggs may increase your risk of foodbourne illness.
SMG ...............................................................$10.99 Spinach, Mushroom & Gruyere
The Runner .....................................................$11.99 Egg Whites, Turkey, Roasted Veggies & Brie all omelets served with choice of breakfast potatoes, grits or fruit & side of toast. egg whites for $1.50
From the Griddle Stuffed French Toast .......................................$10.99 Raspberry, Blueberry, Peanut Butter & Banana or Strawberry & Cream Cheese
Breakfast sandwiches The Burrito with Homemade Salsa ..............$8.99
Eggs, Tomatoes, Onions, Peppers & Cheddar Wrapped in a Flour Tortilla
Sunrise Burrito with Homemade Salsa ........$8.99
Flavored Flapjacks .........................................$10.99 Banana Nut, Apple Cinnamon, Blueberry, Raspberry Walnut, Chocolate Chip or Coconut
Gluten Free Flapjacks & French Toast…........$10.99 all griddle items served with bacon, sausage, turkey bacon, turkey sausage, city ham or country ham
Egg Whites, Brie, Avocado & Tomatoes Wrapped in a Flour Tortilla
Live Entertainment: No Private Events: Yes Catering: Yes Children’s Menu: Yes
Sandwiches Left Coast B.L.T .............................................$10.99
Bacon, Lettuce, Tomato, Avocado, Brie & Pesto Mayo on Whole Wheat & Side of Pesto Pasta Salad
Grilled Chicken, Strawberries, Oranges, Avocado, Goat Cheese & Walnuts with a Side of Raspberry Dressing
Cobb Salad .....................................................$11.99 Grilled Chicken, Avocado, Bacon, Tomato & Egg
Carry-Out: Yes Reservations Recommended: No
Black Bean Wrap ..........................................$10.99
Turkey or Corned Beef, 1,000 Island Dressing, Slaw or Kraut, with Swiss Cheese on Rye and Side of Chips
Spinach, Bacon and Blue ..............................$10.99
Outdoor Dining: Yes
From the garden California Salad ...............................................$11.99
Grilled Chicken, Spinach, Bacon, Tomatoes & Blue Cheese Dressing, Side of Pesto Pasta Salad Black Bean Burger, Avocado, Cheddar, Corn Salsa Served with Salsa and Potato Chips
From the Grill Burgers - Cooked to Order The Portobello .........................................$10.99
Portobello Mushroom, Jack Cheese, Sauteed Onions & Mayo with Chips
Served with Lettuce, Tomato, Avocado & Pesto Mayo with Chips
Ground Turkey Burger ............................$10.99
Lunch Specials +Meatloaf: Mashed Potatoes, Roasted Veggies & Gravy ....................................$10.99 Mac & Cheese: Gruyere & Parmesan Cheese with side of Roasted Veggies .....$9.99 Crab Rolls: Crab Salad served over two grilled New England Rolls & Iceberg Lettuce with Chilled Cucumber Dill Salad ........................................................$12.99
American, Steak House
Firebirds Wood Fired Grill
3200 Village at Park Place Drive Morrisville (919) 653-0111 firebirdsrestaurants.com Hours: Monday - Thursday; Sunday 11 a.m. - 10 p.m. Friday and Saturday 11 a.m. - 11 p.m. House Specialties: Filet Mignon Wood Grilled Salmon Average Entree: $21 â€“ $30 Dress Code: Polished Casual Live Entertainment: No Private Events: Yes Catering: Yes Childrenâ€™s Menu: Yes Carry-Out: Yes Reservations Recommended: Yes Outdoor Dining: Yes Alcohol: Yes
Menu items and prices are subject to change.
Full Service Seafood Kitchen & Oyster Bar
Full Moon Oyster Bar 1600 Village Market Place Morrisville (919) 378-9524 fullmoonoysterbar.com
Hours: Monday - Thursday 11:30 a.m. - 10 p.m. Friday 11:30 a.m. - 10:30 p.m. Saturday 10 a.m. - 10:30 p.m. Sunday 10 a.m. - 9 p.m. House Specialties: Fresh Seafood Average Entree: $17 - $26 Dress Code: Casual
Live Entertainment: Yes Children’s Menu: Yes Carry-Out: Yes Outdoor Dining: Yes Alcohol: Yes
Five NC Locations Clemmons Concord Jamestown Morrisville Southern Pines
Calamari Crawfish Aligator Cheesecake Bacon Wrapped Scallops Seafood Quesadilla Crab Dipper Blue Crab Cakes Stuffed Mushrooms Lobster Ravioli Shrimp Cocktail Seared Tuna Bites Quarter Moon (win a free t-shirt) King & Snow Crab Nachos
From the Steamer
Full Moon Platter Shrimp-a-Roo Steamed Shrimp Combination Platters Alaskan Snow Crab Legs Low Country Shrimp Boil Alaskan King Crab Legs Fresh Pamlico Sound Clams Fresh Tidewater Sea Scallops
See Lunch and To Go Menus online fullmoonoysterbar.com
Soups & Salads
House Salad Fried Oyster Salad Salmon Salad Housemade Crab Bisque Housemade New England Style Clam Chowder Housemade Soup du Jour…ask your shucker!
Many Fresh Varieties Offered Daily on the ½ Shell, ranging from Canada to Texas *available steamed or raw & shucked right in front of you*
Moon Rockers Blue Cheese Oysters Chargrilled Oysters
Shrimp & Grits Fresh Fish of The Day Shrimp Scampi Chicken Teriyaki Bedrock Beef Ribs..for availability, ask your shucker! Angus 12 oz Ribeye Angus 8 oz Filet Mignon Salmon Seafood Mornay Pair of Crab Cakes Jamaican’ - Me - Crazy Prince Edward Isle Mussels Fresh Garlic Shrimp or Tidewater Scallops Buffalo Shrimp Kids Meals Available for Lunch & Dinner
Come as a Stranger, Leave as a Friend!
Earnest food and hospitality in an upscale joint
Lucky 32 Southern Kitchen 7307 Tryon Road, Cary (919) 233-1632 lucky32.com Hours: Monday - Thursday 11:15 a.m. - 10 p.m. Friday & Saturday 11:15 a.m. - 11 p.m. Sunday 10 a.m. - 10 p.m. Weekend Brunch available until 3 p.m. House Specialties: Seasonal Dishes Craft Cocktails & Beer Specials Average Entree: Lunch: $13, Dinner: $17 Dress Code: Casual Banquet Room: Yes Childrenâ€™s Menu: Yes Carry-Out: Yes Reservations: Reservations or call ahead seating available Outdoor Dining: Yes Craft Cocktails, Local Beer & Wine: Yes
Mellow Mushroom 4300 NW Cary Parkway Cary (919) 463-7779
For all your catering needs call Bri (919) 895-8450 mellowmushroom.com/ store/cary Hours: Sunday - Thursday 11 a.m. - 10 p.m.
HOUSE SPECIALTIES Hand tossed pizza baked on the stone. Craft beer & wide array of fresh delicious salads.
MAKE SURE TO TRY MIGHTY MEATY Red sauce base with mozzarella, pepperoni, sausage, ground beef, ham and Applewood smoked bacon. sm: $10.99 md: $20.25 lg: $24.50
Friday - Saturday 11 a.m. - 11 p.m.
HOLY SHIITAKE PIE Olive oil and garlic base, Shiitake, button and Portobello mushrooms, caramelized onions, mozzarella and Montamore cheeses. Drizzled with garlic aioli and black truffle oil. Garnished with fresh chives and shaved Parmesan. sm: $10.99 md: $20.25 lg: $24.50
House Specialties: Holy Shittake Mighty Meaty
BUFFALO CHICKEN Mozzarella cheese, grilled Buffalo chicken, caramelized onions, Applewood smoked bacon with a swirl of Buffalo sauce. Served with your choice of bleu cheese or ranch dressing. sm: $10.99 md: $20.25 lg: $24.75
Average Entree: $8 – $25
RED SKIN POTATO PIE Olive oil and garlic base with sliced roasted red potatoes, Applewood smoked bacon, caramelized onions, cheddar and mozzarella cheeses. Garnished with chives then drizzled with sour cream and spicy ranch dressing. sm: $10.99 md: $20.25 lg: $24.75
Dress Code: Casual Live Entertainment: No
WEEKLY SPECIALS MELLOW MONDAYS $20 large specialty pies | $3 kid’s meals | $12 NC craft beer pitchers TUESDAYS $3 pint night (excludes High Gravity) WEDNESDAYS $3.50 craft cans and bottles
Private Events: No
THURSDAYS $6 mellow margaritas
Children’s Menu: Yes
Carry-Out: Yes, contact 919dine for deliveries
DAILY SPECIAL $6 - Two 1-topping pizza slices & a drink
Reservations Recommended: Parties of 8 or more Outdoor Dining: Yes Alcohol: Yes
SUNDAYS 1/2 priced wings
TUESDAYS Calzone day - $8.50 two topping zone & a drink WEDNESDAYS Burger day - $7 for our delicious burger & a drink THURSDAYS Margarita/Margherita Day - Try our Freshies pizza for $10/$15/$20 all day. FRIDAY Popeye Special - $4 for a lil & $7 for a regular enlightened spinach salad
DON’T MISS TRIVIA ON WEDNESDAY NIGHT! GREAT PRIZES AND TONS OF FUN.
Ruckus Pizza, Pasta and Sprits Raleigh - Mission Valley Cary - Tryon Woods Cary - The Arboretum Morrisville - Park West Apex - Nichols Plaza ruckuspizza.com Hours: Open Daily 11 a.m. - 2 a.m. House Specialties: NY Style Pizza, Sushi & Craft Beer Average Entrée: $8 - $12 Dress Code: Casual Live Entertainment: Yes. Thursday - Sunday Private Events Yes Children’s Menu: Yes Carry-Out: Yes Reservations Recommended: No Outdoor Dining: Yes Alcohol: Yes
Awaiting hungry diners are Pizzeria Faulisiâ€™s pies â€” Margherita, top, with tomato, mozzarella and basil; and lemon-infused Bianco e Verde, bottom, with mozzarella and arugula.
[ a g u i d e t o d i n i n g a t w e s t e r n w a k e â€™s b e s t r e s t a u r a n t s ]
Family pictures of owners Zach and Amber Faulisi decorate the cozy dining room at Pizzeria Faulisi in downtown Cary.
PIZZERIA FAULISI WRITTEN BY DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN
AFTER WORKING up and down the nation’s east coast for more than a decade, Zach and Amber Faulisi could have gone anywhere to open their namesake gourmet pizzeria. Thankfully, the couple was drawn to Cary’s revived downtown and superb quality of life. First, some backstory: Zach grew up in an Italian family that operated various finedining restaurants. He and Amber met at culinary school in their native Pittsburgh. As both paid their dues working in eateries from New York to Raleigh to Durham, over time each burgeoning chef benefited from opportunities to serve alongside renowned restaurateurs Mario Batali and Andrew Carmellini. Pizzeria Faulisi, which opened in March, represents the fulfillment of a longtime aspiration for its owners.
“After working for other people for so long, we wanted to settle down and have a place we could call our own,” said Zach. “We’re not trying to change the world. We just want to keep things simple and serve pizza the way we like to make it.” The restaurant anchors the new 25,000-square-foot Mid-Town Square professional building in downtown Cary. Floor-toceiling windows and industrial-chic furnishings provide a relaxed, modern vibe for guests. Cement flooring, walnut-topped tables and an open, front-and-center kitchen enhance the laid-back atmosphere. The dining room seats fewer than 50 people, but tables are spaced just right. “We capped the seating at 42 because that is how many the restaurant can seat
“We’re not trying to change the world. We just want to keep things simple and serve pizza the way we like to make it.” — Zach Faulisi comfortably without overcrowding,” Amber said. To finance their new venture, Zach and Amber sought backing from local allies. “We have 11 different partners and investors,” Zach said. “There are framed piccontinued on page 88 CARY MAGAZINE 87
Cement flooring and wood-topped tables and an open kitchen add to the restaurant’s casual atmosphere.
continued from page 87
tures of them hanging on the wall as a reminder of those who believe in us.” Zach said the town of Cary also was exceedingly supportive from day one. “That was really humbling and encouraging,” he said. Once the doors opened for business, word of mouth spread quickly. No doubt people heard about the pizzeria’s straightforward culinary processes like using freshly milled whole-wheat flour from Raleigh’s Boulted Bread. On any given day, Amber typically handles making the dough and prepping additional elements, while Zach oversees meal service. Thin-crusted, 13-inch pizzas are cooked in an exquisite Stefano Ferrara wood-burning oven imported from Naples, Italy. Each brick for the oven was hand-laid, Amber says. Fueled by kiln-dried hickory and oak, the oven maintains an average temperature of 800 degrees and bakes pies in only 90 seconds. Among the half dozen specialty pizzas are sublime lemon-infused bianco with mozzarella and arugula; Margherita with tomato, 88
Oregano dots the top of the ricotta gnocchi appetizer.
mozzarella and basil; and salumi, which encompasses hot soppressata (salami), mozzarella and Asiago cheese. “It’s our take on Neapolitan-style pizza, and the wheat flour adds a maltiness to the crust,” Zach said. “We spent a year trying different tomatoes to find the best one available. The mozzarella is from Wisconsin, and it’s the best of all the varieties we tasted. We thought through everything so we could
make one of the simplest foods in the world as good as it can be.” The pizza typically arrives tableside with traces of blackness around the blistered crust’s edges. “Don’t be afraid of the char,” Amber advised with soft-spoken authority. “It actually gives the crust more flavor.” Additional menu fare involves antipasti continued on page 91
Appetizers, such as the salad with baby greens and Parmesan, remain constant, but toppings change daily depending on season and market availability. CARY MAGAZINE 89
House-made tiramisu comes in a bowl dusted with cocoa powder.
The thin-crust wood-fired pizzas are cooked quickly in the custom-made pizza oven, fueled by kiln-dried oak and hickory.
Zach and Amber Faulisi, with their son Dominic, opened their namesake gourmet pizzeria in Cary because they were drawn to the revived downtown and great quality of life.
continued from page 88
such as pickled vegetables, local lettuce and oregano-laden ricotta gnocchi. Sustainably grown produce is sourced from Durham’s Funny Girl Farm, Hillsborough’s Vera Luce Farm and Nourishing Acres, a certified organic farm in Orange County’s Cedar Grove. “Whenever you buy from local farmers, you have to work with what’s available,” Amber said. “We get the best seasonal items we can find.” House-made dessert is an absolute must. Mascarpone-filled tiramisu arrives in a bowl and features ladyfingers dipped in cold-brew coffee. Cannoli stuffed with ricotta comes tinged with pistachio, Amarena cherry, orange and lemon zest. A full-service bar offers a focused assortment of domestic beers plus wine from Italy, France and California. “Our bar isn’t highbrow or lowbrow,” said Zach. “We’ve developed four or five specialty cocktails, and we have a good selection of vermouths with different flavor profiles.” A family table is available for groups of up to 12 people and may be reserved in advance online. “We basically deliver a parade of everything we do, including salads, antipasti and pizza,” Amber explained. Cost for the family meal is $30 a person excluding beverages. Pizzeria Faulisi is open Wednesday through Saturday with dinner service only, and Sundays from 11 a.m. to 4 p.m. “Sundays are typically easy, breezy days when we cook pancakes in the oven, pizzas with egg on them and offer brunch punch,” Zach said. Since the restaurant tends to be busy most evenings, carryout orders may be limited. Pizzeria Faulisi does not have a phone, so you’ll need to visit the restaurant to place an order. Better yet, consider going when you can dine in and enjoy the full experience. t Pizzeria Faulisi 215 E. Chatham St., Suite 101, Cary
W NE WALK
FRIDAYS 5-8 PM|8.25|9.29|10.27 Samples available at participating businesses with $10 donation. BENEFITING
pizzeriafaulisi.com CARY MAGAZINE 91
MOVIE NIGHT COSTUME CONTEST FOR KIDS & ADULTS FREE HAYRIDES
THURSDAY, OCTOBER 26TH 4 PM - 8 PM
TRICK OR TREATING IN THE DISTRICT
Experience It All! CORNER OF 54 & CARY PARKWAY, MORRISVILLE
The Moving Truck is Leaving! Are you ready to learn about your new community?
Your local welcome team is ready to visit you with a basket full of maps, civic information, gifts, and gift certificates from local businesses. From doctors to dentists and restaurants to repairmen...we help newcomers feel right at home in their new community! For your complimentary welcome visit, or to include a gift for newcomers, call 919.809.0220. Or, visit our website, www.nnws.org.
CARY | APEX | MORRISVILLE | HOLLY SPRINGS | FUQUAY-VARINA | GARNER ANGIER | WILLOW SPRING | CLAYTON | CLEVELAND 92
Gotta Cache Them All
WRITTEN AND PHOTOGRAPHED BY ALEXANDRA BLAZEVICH
It doesn’t take a crew and pirate ship to go treasure hunting — you can do it right here in the Triangle. In 2000, GPS enthusiast Dave Ulmer hid a bucket of small trinkets in the woods with a notepad and pen. He posted the coordinates of his “treasure” in his blog for others to find using a GPS locator. When he checked back a few days later, he saw that some of his followers had logged their names in the book. Little did he know, Ulmer had created geocaching. continued on page 96
Nicole Howren, left, follows the directions on her phone to the cache. Her mother, Kim Howren, follows.
CARY MAGAZINE 95
Delaney Feung searches for caches using the geocache app on her father’s phone. Below: Delaney and Alexis search their treasure to find something to take. In exchange, Delaney leaves a toy strawberry.
continued from page 95
“It’s a cross between a scavenger hunt and a treasure hunt,” said Christopher Snow, director of Wake County Parks, Recreation & Open Space. “It’s something that anyone can do.” Within seven miles of Cary, there are more than 1,000 geocaches to be found behind bushes, in tree nooks and under picnic tables. Geocachers can look for these treasures based on the latitude and longitude directions the owners post on geocaching.com. Geocaching used to require a special GPS locating device — now all you need is a smartphone. “I think the real explosion here lately in geocaching has been that everyone carries a smartphone now, which is GPS enabled,” Snow said. To make your own treasure, all you need is a notebook, a pen, and a waterproof container — anything from Tupperware to a military surplus ammo can. If you want to have a little more fun with it, you can add themed toys or trinkets. When your cache is ready, find a good hiding spot. 96
Top: Nolan Feung helps his daughters navigate Harris Lake County Park using the geocaching application on his phone. Center: Delaney, left, looks in awe at the findings inside the geocache she found with her family. Bottom: Mom Jan Patterson, right, searches her bag of goodies to choose what to leave behind for the next geocaching group.
Then, sign up your cache on geocaching.com with the size, difficulty and terrain of the search. If you want, give your stash a punny name like “Gnome Sweet Home” or “The Swarm — You’ll Bee Missed,” two Cary geocaches. You can also leave comments, hints or pictures to make it easier for others to find the cache. Alexis Feung, 10, helped her family find a cache at Harris Lake County Park that hung about six feet off the ground, camouflaged by leaves.
“The benefit to just being outside in the woods is seeing and hearing and experiencing nature – sometimes for the first time.” — Jackie Trickel, assistant park manager at Harris Lake County Park
“It’s like playing tug-o-war with a tree!” said her younger sister, Delaney, 8, while working the pulleys that lowered the green ammo can. Once you find a cache, it’s advised to package it up as you found it, and hide it for the next person to find. “Try to hide it better than you found it,” said Nolan Feung, who likes to take his family geocaching when his daughters aren’t in school. continued on page 99 CARY MAGAZINE 97
Nicole Howren, 18, uses her phone to search for geocaches in Fred G. Bond Metro Park. The app gives her a notification to tell her she’s close to the treasure. Top right: The notepad is full of the names of people who have found it in Fred G. Bond Metro Park. Bottom right: Kim Howren adds “mommy” to the notepad along with the date and time to log her find.
Why go geocaching with your kids? • It gets you outside • It merges technology with human interaction • It teaches them valuable life skills
Source: Bill Ferriter, http://blog.williamferriter.com/ 2013/06/24/are-you-geocachingwith-your-kids/ 98
“The sense of excitement, the sense of curiosity, those are all things that are really good and healthy. For kids, it just sparks so many things that they don’t get sparked in technology or watching TV.” — Jackie Trickel,
assistant park manager at Harris Lake County Park continued from page 97
His wife, Jan Patterson, says the family has traveled as far as Phoenix to find a cache, and they hope to hit a few more states as they continue their treasure hunting. Bill Ferriter, a Salem Middle School teacher, also likes to geocache when he travels, and prefers to hunt in urban areas. “To me, geocaching in a city is more fun than geocaching in the woods,” he said. “I don’t like trudging through forestland to find a cache. Some of the caches that are hidden in the woods are hard to find.” His favorite city for geocaching is Minneapolis, where he can enjoy the activity while touring a place he loves. “It’s a fun way to see a city,” he said. “Geocaching was PokemonGo before PokemonGo.” In 2005, as part of a geography lesson, Ferriter’s sixth-grade class put a Salem Middle School keychain in a geocache near the RDU Airport, where geocaching travelers typically stop to pick up a few “travel bugs” to bring with them. The key chain eventually traveled 34,000 miles, and had been placed in 90 caches in four countries, before it returned to Apex eight years later. Ferriter says geocaching gave his students a reason to enjoy learning about geography as they followed the keychain’s travels across the world. continued on page 100 CARY MAGAZINE 99
Kim, left, and Nicole Howren high five in celebration after finding their first cache together. Below: Nicole searches her purse to find one item beside her keys and phone, a window marker. It goes in the cache.
continued from page 99
Jackie Trickel, assistant park manager of education and programs at Harris Lake County Park, says the hobby appeals to kids for lots of reasons. “The sense of excitement, the sense of curiosity, those are all things that are really good and healthy,” she said. “For kids, it just sparks so many things that they don’t get sparked in technology or watching TV.” The park in New Hill holds events for first-time geocachers, where attendees learn what a geocache is, learn the GPS equipment and get a few pointers from experts. Trickel says to start slowly and do your homework, choose local caches that are easy to find, check the online comments and move up from there. “Today, kids don’t go outside and play,” she said. “You can’t do it in the house; you have to be out in the woods. That’s the whole point of it.” To learn more, visit geocaching.com/play/search. t 100
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CARY MAGAZINE 101
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CARY MAGAZINE 103
garden adventurer WRITTEN AND PHOTOGRAPHED BY L.A. JACKSON
Watering Wisely AUGUST CAN BE A TOUGH MONTH for the garden — it’s always
scorching, and when rains do come, they are normally in the form of short showers not enough to completely relieve plants over the long, hot haul. That is why additional waterings are usually needed during these simmering dog days of summer. But instead of reaching for the water hose and simply spraying anything green and growing in sight, consider the watering tips below to irrigate your pride-and-joy plants more efficiently. Holey Water. Soaker hoses are great for watering plants, but if you don’t have one and do have an old hose that has given you nothing but trouble with its kinks, knots and curls, take revenge on it by stabbing small holes about 3 inches apart along the length of the hose with an ice pick or nail, and then literally cover up the dastardly deed with cloth tape wrapped over each puncture. Next, cap the end, weave the wounded hose among a grouping of plants and turn the water on to just a trickle to slowly soak moisture into the soil. Milk Made. For a one-on-one approach to watering, plastic gallon milk jugs can be used to give plants beyond the reach of the garden hose thorough soil soakings. Simply poke a very small hole in the bottom of an empty jug, fill it with water and place the container next to the parched plant. The tiny hole will leak the water out slowly, allowing it to saturate down, down, down into the soil. If you put the cap back on the jug loosely, it will create a slight vacuum that will slow the drip down even more. You can even add a beneficial jolt to this jug juice by occasionally mixing in a diluted shot of water-soluble fertilizer. Roll Out the Barrel. Rain barrels used to be the fashionable rage with in-style gardeners, but their popularity has dipped in recent years. Too bad — these water collectors should really be considered garden necessities rather than trendy accessories. A moderate 30-minute rain shower can easily fill a 65-gallon rain barrel attached to a gutter downspout, which for me, is enough to provide a large portion of my favorite greenery with plenty of free, non-fluoride, chlorine-free, pH neutral, oxygenated water that plants love, for almost a week. Pampered Plants. This summer, to cut down on the frequency 104
Don’t toss those plastic gallon jugs yet! They can be used to give hard-to-reach plants a thorough soil soaking during the August heat.
of watering potted plants, which encourages shallow root systems and leaches nutrients from the soil, place a disposable baby diaper (such as Pampers) with its plastic side down about 6 to 12 inches into the soil, depending on the size of the plant. Make a few cuts on the inside of the diaper to expose the polymer flakes, which can retain up to 300 times their weight in water, cover with dirt and then add plants to the container. As the flakes are quite capable at retaining water, so too are they very good at slowly, efficiently releasing vital moisture to plant roots during the hot, hazy days of a southern growing season. If baby diapers in containers don’t appeal to you, consider mixing into the pot soil similar plant-oriented, moisture-retaining products that can be found at your local, friendly garden center, made from SAP (Super Absorbent Polymers). L.A. Jackson is the former editor of Carolina Gardener Magazine. Want to ask L.A. a question about your garden? Contact him by email at firstname.lastname@example.org.
To Do in the
• It’s cool-season veggie planting time! Beets, broccoli, cabbage, carrots, cauliflower, collards, kale, lettuce, mustard, onions, radishes, spinach and turnips can all be started in the garden now. • Continue clipping off spent rose blooms so the plants won’t waste energy producing rose hips. The exception to this rule is rugosa roses, many of which produce brightly colored rose hips that persist with their prettiness well into the winter without draining the plants’ power to produce a bevy of bright, new blooms the following spring.
Now is the time to schedule a
to be ready for fall planting
• If you have a fish aquarium, you also have an all-natural source of rich fertilizer, so whenever you change part of the water in the tank, pour it around some of your favorite plants. •’Tis the season of spider mites, which become very active during hot, dry weather. One sure sign of their presence is a washed, mottled appearance of leaves as a result of these tiny pests sucking out the plant’s juices. Effectively putting the lights out on their party can be had by thoroughly drenching foliage with either horticultural oil or insecticidal soap. • Cut mature blooms of Queen Anne’s lace, place them on a screen, set them in the attic or other warm, dry place and, come Christmas, you will have all-natural “snowflakes” to add as decorations on your tree. • Resist the temptation to deeply cultivate plant beds at this time, as it will disturb plant roots and increase ground moisture loss through evaporation. • If showers are few and far between this month, keep rhododendrons and camellias high on the “must water once a week” chore list because they are now starting to develop buds for next year’s flower show. • Speaking of water, continue to top off the bird bath for your feathered garden friends.
Bearded irises need well-drained soil and at least six hours of sunlight per day. A full day of sun is even better.
TIMELY TIP If your bearded irises (Iris germanica) had a poor showing this year, it could be they were too crowded. These beauties need to be dug up and divided every three to four years to keep their flower power in full force. Now is a good time to do the deed. Once the rhizome clumps are dug out of the ground, rinse them with water and cut or gently pull off any young rhizomes. An ideal rhizome for replanting will be about as thick as your thumb and have roots as well as a few leaf blades attached. Snip the foliage back to about 6 inches and then replant the ‘zomes with their tops slightly above ground in a well-prepared bed.
Stop in and see our great selection of new tropical houseplants!
1421 Old Apex Rd. Cary, NC 27513 919.460.7747 THE MAGGY AWARDS
gardensupplyco.com CARY MAGAZINE 105
Photos by Jonathan Fredin
Cary Magazine hosted a party to celebrate the 2017 CM Movers &
its future. In addition to Bond Brothers Beer Company, the event
Shakers, on July 12 at Bond Brothers Beer Company in Cary. The
was sponsored by 5Star Awards, Lugano Ristorante, Academy Street
25 honorees were selected from reader and staff nominations for
Bistro, and Mama Birds Cookies + Cream. Hereâ€™s a look at some of
their current impact on Western Wake, and their efforts to shape
happenings TIJUANA FLATS’ JUST IN QUESO FOUNDATION recently presented a check for $1,750 to the United Service Organizations of North Carolina at its Cary location, following an instore campaign benefiting military organizations. Pictured from left are Jordan Woodward; Tony Sylvester of USO of North Carolina; Adam Moore; and Maressa Klutzz. tijuanaflats.com
The Town of Cary held the
Celebrate the Street event on June
24 to mark the completion of renovations along Academy Street, and the opening of the Downtown Park. The South Academy Street revitalization was critical to the successful redevelopment of downtown Cary, and adds enhanced pedestrian spaces, upgraded sidewalks, unique streetscape elements, landscaping, public art and utilities. Downtown Park offers games, a lighted water fountain, and plaza performances. townofcary.org
VFW AUXILIARY 7383 will host the second annual Monte Carlo Night fundraiser on Saturday, Aug. 26 at 6 p.m., at the VFW center at 522 Reedy Creek Road in Cary. Proceeds benefit the Auxiliary’s work on behalf of local veterans and their families. Tickets start at $35. caryvfw7383.org/fundraising.php
CARY MAGAZINE 107
Cary Women’s Giving Network
has announced $14,000 in local grant awards from its community grant-making fund, with nonprofit recipients
including The Center for Volunteer Caregiving, $5,000 for staff development; PLM Families Together, $4,500 for the Home for Families program; and Triangle North Carolina Museum of Art photos
North Carolina Museum of Art opened its new, expanded
On June 30, the
African art gallery, three times as large as the old gallery and featuring African
Family Services, $4,500 for the DOSE Batterer’s Intervention program. Sheila Ogle is president of the Cary Women’s Giving Network, which is a program of the North Carolina Community Foundation. nccommunityfoundation.org
creativity spanning 16 centuries. Highlights of the gallery include a American artist Victor Ekpuk, a special
Cary Teen Council has been recognized
North Carolina lender wall, and nearly
by the North Carolina State Youth
twice as many works of art on view,
Council under the NC Youth Advocacy
including some that have not been on
& Involvement Office with Most
display in a decade. The museum also
Outstanding Council and Most
opened an interactive learning space
Outstanding Project awards for 2016-
that invites visitors to learn more about
17, for the Triangle’s Got Talent event
the collection and create their own art.
benefiting local nonprofit Read and Feed.
The museum will host several public
Cary Teen Council is the state’s largest
programs this summer in conjunction
youth council, with more than 1,000
with the new gallery, and a community
student members collectively providing
celebration on Sept. 23. ncartmuseum.org
over 20,000 hours of service last year. It
site-specific wall drawing by Nigerian-
also won the outstanding council award in 2009 and 2013. townofcary.org 108
David Malarkey, D.V.M., Ph.D., of Cary, a veterinary
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pathologist and research scientist whose scientific career spans 25 years and 100 published papers, has been appointed to the People with Parkinson’s Advisory Council, by The Parkinson’s Foundation. Members of the council, established in 2006, guide the foundation’s work and drive
Classic Barber Shop
improvements in research, care and patient support. parkinsonsfoundation.org
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Kildaire Farm Road, Suite 129 in Cary, offering a daytime program of nursing care, social services, nutritious meals and snacks, and social and therapeutic activities for elderly adults living in the southwestern Cary and Apex areas. Owner and operator is Linda Kim. evergreenadultdayservices.net
The Cary Chamber of Commerce has announced the promotion of
Christie Moser as its new vice president of membership and business services, succeeding Delancy Carroll, who recently retired after 17 years with the chamber. Moser has worked for the Cary Chamber of Commerce for 10 years. carychamber.com CARY MAGAZINE 109
happenings The V
FOUNDATION FOR CANCER RESEARCH,
Cary-based financial advisor
headquartered in Cary, and ESPN Hall of
E. Scheil, CFP, CEO of
Fame Sportscaster Dick Vitale, pictured,
Cardinal Retirement Planning Inc.,
announced the 12th annual Dick Vitale Gala,
and author of “The Complete Cardinal
held May 12 in Sarasota, Fla., raised a
Guide to Planning for and Living in
record-breaking $3.12 million for pediatric
Retirement,” completed his semiannual
cancer research. This year’s event honored
training from America’s IRA Experts with
ESPN Hall of Fame sportscaster Chris
Ed Slott and Company in Kansas City,
Berman; West Virginia University head
May 18-20. The workshop, which was
men’s basketball coach Bob Huggins; and University of Notre Dame head football coach
attended by members of Slott’s Master
Brian Kelly. jimmyv.org/vitale
Elite IRA Advisor Group, provided technical training on advanced retirement account planning strategies, estate planning techniques and new tax laws.
The Friends of the Page-Walker named
Emma Lopes, a 2017 graduate of
Middle Creek High School, as the recipient of its 2017 Scholarship. The $1,000 award was North Carolina at Chapel Hill, and plans to attend medical school. She is pictured with her
CARY BALLET COMPANY held its Plié All
parents, Kimberly and Jeffrey Lopes, her grandmother and brother. friendsofpagewalker.org
Day! community outreach program
presented on June 7 by President Peggy Van Scoyoc. Lopes will attend the University of
on July 11, offering free beginning ballet workshops for children and a The 36th annual GREEK
will be held at the Jim Graham Building
performance for parents, at Good
at the State Fairgrounds, Friday, Sept. 8 through Sunday, Sept. 10, offering handmade,
Samaritan Inn and at the Durham
authentic Greek food prepared by members of Holy Trinity Greek Orthodox Church, using
Rescue Mission. Cary Ballet Company
recipes handed down for generations, live Greek music and traditional folk dances. General admission tickets are $3, and a portion of proceeds benefits Habitat for Humanity of Wake County. raleighgreekfestival.com
is the not-for-profit performing affiliate of the Cary Ballet Conservatory. caryballetcompany.org
Join us for our monthly after-hours networking events B IZ A N D B E E R S .C Jonathan Fredin
Missy and Lionel Vatinet, owners of LA
FARM BAKERY, on June 15 opened the
TH | 6 - 8 p m AUGUST 17
doors to their new production facility at 220 W. Chatham St., in downtown Cary. The new location is designed to offer a full view of bakers in action, and offers freshly baked breads and pastries, coffees and sandwiches. The bakery’s original Preston Corners location remains open. lafarmbakery.com
42nd Street Oyster Bar 508 W. Jones Street Raleigh ST | 6 - 8 p m S EP TE M B ER 2 1
Durham Bulls Athletic Park 409 Blackwell St. Durham TH | 6 - 8 p m O C TO B ER 1 9
CORRAL Riding Academy held a land
dedication on June 3 to celebrate closing on its 10-acre farm after its 2016 “Million Dollar Miracle,” of raising $1 million in just three months from local supporters and donors.
Bond Brothers Beer Company 202 E. Cedar St. Cary
FO LL OW U S AT
CORRAL uses equine-assisted psychotherapy to help heal the lives of young women who have experienced abuse, neglect and trauma. corralriding.org CARY MAGAZINE 111
Rex Hospital Open winner Conrad Shindler, left, with UNC Rex Healthcare President Steve Burriss.
2013 Rex Hospital Open winner and Raleigh native Chesson Hadley plays during the 2017 Rex Hospital Open.
2017 REX HOSPITAL OPEN was held June 1-4 at the TPC Wakefield
Plantation. Proceeds from this year’s event support cardiovascular disease prevention and education at the state-of-the-art North Carolina Heart & Vascular Hospital, which opened in March on UNC REX’s main Raleigh campus. The RHO has become an important stop on the Web.com Tour, which returned to Raleigh for the 30th anniversary of UNC REX Healthcare’s charity golf Golfers took a tour of the North Carolina Heart & Vascular Hospital during the Rex Hospital Open. From left, Kerry Grace Heckle, UNC Rex; Andrew Putnam, money leader on the Web.Com Tour; Diana Massa, director of heart and vascular services, UNC Rex; Peter Leonard, pro golfer; and Alan Wolf and Ann Dodge, UNC Rex.
tournament. More than 150 professional golfers from around the world competed for their PGA Tour cards. This year’s tournament winner was Conrad Shindler.
Robert J. Pleasants of Cary served as the Wake County sheriff for 31 years, from 1946 to 1978. Before that, he served in the U.S. Navy in the 1930s and the U.S. Army during World War II. The State Archives of North Carolina is making available a new collection documenting Pleasants’ military service, as part of its WWII Papers of the Military Collection. The Robert J. Pleasants Papers contain Pleasants’ U.S. Navy photographs, his photographs of occupation duty in Germany during 1945, and his original operational records for the OMG’s Food and Agricultural Section in Germany. The collection also features Pleasants’ original FBI Academy class notebooks, and a selection of items from his time as Wake County sheriff. ncdcr.gov 112
H ave you recently made a move? Heather Johnson
WISE leadership and panelists, from left, co-president and WISE On Campus chair Dr. Deborah Stroman, director of the Center of Sport Business at Kenan-Flagler Business School; Jenny Levy, two-time National Coach of the Year for University of North Carolina’s women’s lacrosse team; Kris Pierce, senior associate commissioner, championships for the ACC; Elizabeth Lindsey, managing Partner, Wasserman; Kathy Francis, WISE national president; and President Mary Spencer, vice president marketing, Wasserman.
Women in Sports and Events, or WISE, a resource for women in the business of sports and events, announces the creation of its 15th chapter nationwide, the WISE Greater Raleigh chapter, which hosted a launch event on June 14. WISE Greater Raleigh will offer members mentoring opportunities, networking events and the chance to hear from influential women in the business, and will create WISE on Campus activities for college students. wiseraleigh.org
Whether you’ve moved across the country, across the state, or across town, we want to meet you to say hello & to help you with tips as you get settled. Our basket is loaded with useful gifts, information & cards you can redeem for more gifts at local businesses.
a Cary wealth advisor with The Beanland Group at Merrill Lynch, has been recognized on Forbes’ list of America’s Top Women Wealth Advisors, the only woman from the Triangle named to the list. She was selected based on an algorithm of qualitative and quantitative data, rating thousands of wealth advisors and weighing factors like revenue trends, assets under management, compliance records, industry experience and best practices. fa.ml.com/thebeanlandgroup
ANN BATCHELOR 919-414-8820 BETH HOPPMANN 919-302-6111
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BY JONATHAN FREDIN
Finding Falls A cascading waterfall offers refreshing relief for this photographer following a hot and hilly hike in the 6,300-acre Panthertown Valley to Schoolhouse Falls in the Nantahala National Forest of western North Carolina. The official Panthertown Trails System consists of 30 miles of backcountry hiking trails that lead to breathtaking mountain vistas, rolling trout streams and eight major waterfalls. If you go, bring your camera.
THE TRIANGLE LEADER IN 3D MAMMOGRAPHY
“ 3D mammography is the single greatest advance in breast imaging in my career.
It allows us to see so much better through a patient’s breast tissue and to evaluate whether findings are real or related to superimposed tissue. It also allows us to see small tumors that are often obscured on the routine 2D mammogram.
Eithne Burke, MD Breast Imaging Radiologist since 1998 Co-Director of Breast Imaging Services
Screening mammograms do not require a physician’s order so call 919-232-4700 to schedule this important annual exam. WakeRad.com/KnowMore