Cary Magazine February 2016

February 2016

The Food Issue MEATS, SWEETS & LOCAL BREWS

BEHIND THE BADGE WOMEN IN LAW ENFORCEMENT

SUITE SPOT

INSIDE THE MAYTON INN

BE MY VALENTINE

BEST DATE IDEAS

Cary Magazine, 301 Cascade Pointe Lane, Cary NC 27513

.cation

Treat Your Family To A

Permanent Stay

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Back to spending time with her family

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receive the highest quality of care. Call or visit us online to learn how we can care for you.

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SHOP, DINE, & UNWIND With more than 70 different retailers and restaurants, Park West Village is your destination for all your shopping needs.

ULTA n Chico’s n Soma Intimates White House Black Market Charming Charlie n TJ Maxx Buybuy Baby

Carter’s n Dress Barn Fleet Feet n Omega Sports Rack Room n Target n Vestique

www.ParkWestVillage.com

Experience It All!

in this issue

The Food Issue 22 Restaurant Row: Belgian Café Beer Here: A Sampling of 29 Western Wake Craft Breweries

The Peak and the Pig: 38 Local Restauranteur Serves Up Dining ‘Experiences’

47 Annual Restaurant Menu Guide Perfect Fit: 70 The The Couple Behind The Mayton Inn Make Themselves at Home Serve and Protect: 78 Western Wake’s Women in Law Enforcement

A beer flight from Brüeprint Brewing Company in Apex is a good way to try the craft brewery’s various libations. Read more about the local artisan brewing scene, page 29.

8

FEBRUARY 2016

Jonathan Fredin

86 Be My Valentine 93 Your Beauty Questions, Answered

CARY AUTOMALL HAS IT ALL

www.CaryAutoMall.com

in every issue

CARY • APEX • MORRISVILLE • HOLLY SPRINGS • FUQUAY-VARINA

February 2016 • Volume 13, Number 2

17 98 100

We Love

EXECUTIVE

Ron Smith, Executive Publisher Bill Zadeits, Publisher

Charity Spotlight: Triangle Aphasia Project

EDITORIAL

Garden Adventurer: L.A. Jackson on Japanese Maple

Nancy Pardue, Editor Amber Keister, Editor CONTRIBUTORS

L.A. Jackson Susan Johnston David McCreary Jennifer B. Williams PHOTOGRAPHY

Jonathan Fredin, Chief Photographer PRODUCTION

departments 12

Editors’ Letters

14

Letters From Readers

ON THE COVER: At Belgian Café, golden waffles are nestled

106

Happenings

114

Write Light

under fresh raspber-

Melissa Borden, Graphic Designer Jennifer Casey, Graphic Designer Ronald Dowdy, Graphic Designer Dylan Gilroy, Web Designer Amy Mangels, Graphic Designer Matt Rice, Webmaster/SEO Rachel Sheffield, Web Designer Jim Sleeper, Graphic Designer

ries and dusted with

ADVERTISING

confectioners’ sugar.

Kris Schultz, Associate Publisher

Photo by Jonathan Fredin.

PUBLIC RELATIONS

S&A Communications Chuck Norman, APR ADMINISTRATIVE

Mor Aframian, Events Assistant & Online Community Manager Cherise Klug, Traffic Manager Lisa McGraw, Circulation Coordinator Valerie Renard, Human Resource Manager Kristin Tighe, Accounting

in the next issue

Cary Magazine © is published eight 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.

CARY MAGAZINE

Westview at Weston 301 Cascade Pointe Lane Cary, North Carolina 27513 (919) 674-6020 • (800) 608-7500 • Fax (919) 674-6027 www.carymagazine.com

Jonathan Fredin

This publication does not endorse, either directly or implicitly, the people, activities, products or advertising published herein. Information in the magazine is deemed credible to the best of our knowledge.

Travel

In North Carolina’s mountains, you can find

something fun to do or just enjoy the spectacular view.

10

FEBRUARY 2016

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, Fuquay-Varina 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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editors’ letters

I made it past the first date.

For a couple of theater buffs, 1995’s critically acclaimed “Richard III” seemed a safe choice. Unfortunately, I hated it.

Leaving the theater, we found that falling temperatures had turned a gentle winter rain into sleet and ice. As we drove over a bridge, the car slid sideways, spinning us completely around. It was my first — and hopefully my last — 360.

Ian McKellen as Shakespeare’s villainous king may not have impressed me, but our respectful and thought-provoking discussion of the movie certainly did.

And Kevin’s quick thinking and skillful driving turned what could have been tragedy into a funny story.

That first date was 20 years ago, and it has been a wild ride ever since.

This month, Keith and Lisa Hickman share the story of their first date.

But it’s their first anniversary that made them our Valentine’s Day Greatest-DateEver winners. We hope you will enjoy reading their story as much as we did.

Wishing you adventure, romance and lots of great stories.

Amber Keister Editor

12

FEBRUARY 2016

Jonathan Fredin

IT’S A WONDER my husband and

BACK IN HIGH SCHOOL, when I was shy, my chorus teacher pushed me to discover my “oomph.”

I’ve been reminded of that in preparing this issue, thanks to interactions with three local women who don a police badge daily and head out there to serve and protect.

What does it take to face the dangers and uncertainties of their jobs, and to meet people in their worst moments?

Oomph, you could call it, driven by the desire to make a difference.

This motivational concept shows up in other stories within this issue as well: The mortgage broker turned restauranteur. The beer brewers thinking

outside the box. The innkeepers building a new dream from the ground up.

My teacher would be pleased to know that somewhere along the bumpy road of life I found my version of oomph. Have you?

It’s food for thought, as you read these stories.

Here’s to oomph,

Nancy Pardue Editor

Stay young.

SPINE CENTER

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Interactive Body Map helps you get facts about joint pain and common orthopaedic conditions.

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letters from readers

Meet the 2016 Maggy Winners

“We loved our feature and the quotes were AWESOME! What a talent to be able to interview and pull the most important pieces out. Our community is so lucky to have you all. And we loved being beside upside down Patty (Geiger).”

– All of us at La Farm Bakery and Café, Lionel and Missy Vatinet “WhooHooo Don Cloninger! So deserving of the cover! One of the nicest, kindest doctors that gives back to the community as well takes great care of his patients. Bravo!”

– Kellan Duffy, via Facebook Remembering Mr. Sonny

Editors’ note: The passing of longtime Northwoods Elementary School crossing guard Sonny Alston drew an outpouring of remembrances from readers on the Cary Magazine Facebook page. Here’s a sampling: “You never needed to post a speed limit sign, it was just pleasant and natural to slow down to receive and return a smile and a wave. Didn’t take much to make someone’s day. That will always be remembered as Sonny’s crossing.”

– Chuck Sherwood “We could all take a page from Sonny’s book. We will miss your beautiful spirit, Sonny.”

– Kimberly Conley “It was our favorite Christmas tradition to take him cookies and a small gift on the last day of school. We will miss this sweet man who brought a smile to my family every day, especially when we needed a bit of joy!”

– Katie Szilagyi Barkley

“He always made me smile, no matter how bad the day ahead would seem. He will live forever in my heart; every time I drive by I will remember his wave and smile!”

– Rafael Cadavid “I was always impressed with his energy and that smile. He will be missed, especially by the parents and children he impacted every day.”

– John Hardman “Godspeed, Sonny! You and your years of good work will always be remembered!”

– Julie Myers

“Amazing how a smile and a wave can leave a legacy. He will be missed!”

– Sharon Ann Smith

“He was a very selfless, sweet man and his passing is a great loss to not only his family, but to his Northwoods Elementary School family and the whole community!”

– Donna Dunn Hightower

“Heaven is blessed to have you. In this world today, it’s amazing that just your simple smile and wave have touched so many people!”

– Erica Dozier

“Keep smiling down from heaven, Sonny. We can all use more sunshine.”

– Christine Marie Myers

WE WANT TO HEAR FROM YOU! Email letters to the editors to editor@carymagazine.com Editors’ note: Submitted comments may be edited for length or clarity, and become the property of Cary Magazine.

14

FEBRUARY 2016

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We Love!

COMPILED BY AMBER KEISTER | PHOTOGRAPHED BY JONATHAN FREDIN

BAR NONE The Almond Amaretto, Chocolate Chip Cookie Dough and Peanut Butter Brownie bars from JP’s Pastries are gluten-free, but you’d never guess. These treats and more of JP’s goodies are available locally at Sassool and Neomonde Bakery & Deli, and coming this month to Whole Foods Market. Online orders are also accepted.

From $4. jpspastry.com

CARY MAGAZINE 17

We Love!

2

1

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WHERE TO SHOP JP’s Pastries (919) 894-5000 jpspastry.com Muddy Dog Roasting Co. 3000-110 Bearcat Way, Morrisville (919) 371-2818 muddydogcoffee.com Pharmacy Bottle + Beverage 120 E. Chatham St., Cary (919) 234-1098 pharmacybottlebeverage.com

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1. PORTERS AND STOUTS New beers arrive weekly, but these North Carolina libations will stick around until spring; $8 to 12. pharmacybottle beverage.com

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FEBRUARY 2016

2. TEA OR TWO Organic, fair trade certified Earl Grey de la Crème is black tea and citrusy bergamot with Madagascar vanilla and cornflowers. The fruity, slightly sweet Organic Red Raspberry Rooibos is naturally caffeine free; $5 each (1.76 ounces). muddydogcoffee.com

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4. IPAS Regional favorites are among 1,000 different labels to sample, in addition to beverages from 16 rotating taps; $1.50 to $3. pharmacybottle beverage.com

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Continuing the Legacies of Ryland and Standard Pacific 119

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Single Family Homes priced from the upper $400s Single Family Homes from the mid $500s

7 Weatherfield Cary

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Prices, plans, and terms are effective on the date of publication and subject to change without notice. Square footage/acreage shown is only an estimate and actual square footage/acreage will differ. Map not to sale. Buyer should relyCARY on his or her own 19 MAGAZINE evaluation of useable area. Depictions of homes or other features are artist conceptions. Hardscape, landscape, and other items shown may be decorator suggestions that are not included in the purchase price and availability may vary.

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restaurant row RESTAURANT PROFILE:

Belgian CafĂŠ

A flaky croissant with bacon, egg and Swiss cheese is a popular choice of regular patrons, with or without the side of fresh fruit and cup of coffee.

22

FEBRUARY 2016

WRITTEN BY DAVID MCCREARY PHOTOGRAPHED BY JONATHAN FREDIN

AMONG THE NEWEST additions to

our local culinary landscape, Belgian Café in Apex melds a bakery/coffeehouse aesthetic with an inviting European eatery. The café’s convenient location near Beaver Creek provides an ideal spot for lingering over a latte at breakfast or enjoying a salad with a friend at lunchtime.

Owners Ibrahima and Nabela Conté, who relocated from Belgium to Apex about 10 years ago, craved the desserts and other quality cuisine they enjoyed back home.

The couple decided to open a café near their home, so they converted a one-time chain sandwich shop into a destination with character and flair.

“We wanted to give people the taste and feel of Europe,” said Ibrahima, who works at software company SAS in Cary. “People tell us that our café reminds them of places in Belgium and France, and that’s really satisfying to hear.”

All the right touches are evident: Handsome wood flooring. Plank-top tables.

Brushed silver pendant lights. Mosaic ceiling tiles with images of steaming coffee cups.

Oh, and then there’s the eye-catching glass display case filled with pastries, macarons, fruit tarts and additional treats created on the premises by a French pastry chef.

“He likes to remain behind the scenes,” said Ibrahima. “He comes in at night and makes everything so we have fresh items available every morning.”

Nabela, a delightful, soft-spoken attorney, greets patrons with a smile.

“I am determined to try everything they sell,” said Ali Carrier, a local photographer and 12-year Peak City resident. “That display case is so enticing!”

Among all the tantalizing items you can’t help but find exquisite are Belgian chocolates. Truffes au chocolat noir are rich,

TOP: Customers are tempted by the display case at the Belgian Café, a European-style eatery in Apex.

ABOVE:The hot chocolate with imported Belgian chocolate is served in a glass mug and topped with poufs of whipped cream and more chocolate.

continued on page 25 CARY MAGAZINE 23

ABOVE: The café’s pastry chef comes in early to bake éclairs, fruit tarts filled with vanilla pastry cream, and a variety of other traditional French pastries.

RIGHT:Tempting delicacies from the Belgian Cafe include colorful macarons on the left, and on the right, chocolatedipped orange peels called orangettes, handmade truffles and mendiants, studded with dried fruit and nuts.

24

FEBRUARY 2016

continued from page 23

dark handmade truffles created with Belgian couverture chocolate. Mendiants are traditional chocolate confections studded with dried fruit and nuts. Orangettes are orange peels dipped in layers of Belgian chocolate to deliver sweet and citrusy flavors.

Chocolates may be enjoyed individually or — hint, hint for Valentine’s Day — placed in an attractive gift box.

Try the hot chocolate infused with imported Belgian chocolate. It’s served in a glass mug and topped with poufs of whipped cream.

For an ultra-rich experience that will disrupt your New Year’s resolutions, there’s le fondant au chocolat, the café’s version of molten lava cake served warm with a scoop of vanilla bean ice cream, and gâteau au chocolat sans farine, a flourless chocolate cake with chocolate ganache glaze.

The assortment of sweet creations doesn’t end with chocolate. Scratch-made tarts are filled with vanilla pastry cream and

fresh berries or other fruit. Also worthy of consideration are lemon teacakes, éclairs and multi-layered, cream-filled Napoleon puff pastries.

Savory selections are equally well represented.

“We offer different types of egg-based breakfasts,” said Ibrahima. L’oeuf à la coque features a soft-boiled egg with warm bread, a side of fruit and fresh-squeezed orange juice.

Quiche with feta cheese and spinach makes for a solid choice any time of day. Order a flaky croissant with bacon, egg and Swiss cheese, a popular choice of regular patrons.

Not surprisingly, Belgian waffles rate highly with the guests.

“We found a local Belgian couple that makes the batter, so we partner with them for sourcing,” Ibrahima said. The waffles are dished up perfectly golden brown, and toppings include strawberries, blueberries, raspberries, bananas, whipped cream, chocolate sauce or ice cream.

TOP: Cary residents Karen Murdock, left, and daughter Kate enjoy breakfast at the Belgian Café in Apex.

ABOVE: Artful swirls of steamed milk adorn a café latte.

continued on page 26 CARY MAGAZINE 25

Toppings for the traditional Belgian waffles include strawberries, blueberries, raspberries, bananas, whipped cream, chocolate sauce or ice cream.

Iced tea is served artfully.

26

FEBRUARY 2016

continued from page 25

Looking for a lighter option? Go for the granola with Greek yogurt and a side of fresh fruit.

The Contés take quality control seriously, and it shows.

“I taste everything because I like to know what we are serving to the customers is the finest possible product,” said Ibrahima.

“Quality is our No. 1 priority, but it doesn’t come cheap. The way we ensure it is to use the best ingredients.”

Even modified fast-casual table service happens by design. Patrons place their order at the counter, and then friendly servers bring the food to the tables and pick up dishes after the meal.

“This is just one more way for us to

closely resemble how things are done in Europe,” Ibrahima said. “It’s all about the experience.”

Classics at lunchtime include tartine (an open-faced sandwich with spreadable ingredients), smoked salmon salad and soup du jour. The café also offers delicate teas and robust drip coffees, espressos and lattes containing artful patterns on top like leaves, flowers and hearts.

Belgian Café is open seven days a week with extended hours on the weekend. Enjoy free WiFi Internet access during each visit.

Custom-order desserts are available upon request.

Belgian Café 1232 W. Williams St., Apex (919) 372-5128 belgian-cafe.com

Your shopping, dining & entertainment destination

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I-540 & NC 55 • Cary, NC 27519 I-40, exit 278, just 4 miles south on O’Kelly Chapel Road

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CARY MAGAZINE 27

IS THERE

A SECRET INGReDIENT?

ABSOLUTELY. CROOK’S CORNER CHEF BILL SMITH, FARMERS’ MARKET CARRBORO, NC

There’s nothing bland about cuisine at the edge of the Triangle. The food here is inspired.

Vibrant. Fresh. Here, local favorites happen to be world-renowned chefs. Irresistible dishes are the norm. And memorable meals are standard fare.

VISITCHAPELHILL.ORG 28

FEBRUARY 2016

————— •—————

HOME OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL

————— •—————

WRITTEN BY AMBER KEISTER PHOTOGRAPHED BY JONATHAN FREDIN

Beer Here A Sampling of Western Wake Craft Breweries

CRAFT BREWING is big in North Caro-

A bartender at Bombshell Beer Company in Holly Springs pours a draft. One of the brewery’s founders, Michelle Miniutti, says there are many styles of local craft beer to choose from. “It’s not just big, brash IPAs,” she says.

lina, and getting bigger.

In Western Wake County, two craft breweries were operating in 2010. By the end of 2015, eight companies were brewing artisanstyle libations. Two more plan to open this year.

“The demand is out there,” said Scott Palmieri, co-founder of Draft Line Brewing Company in Fuquay-Varina. “The consumers are more and more educated and want better and better beer.”

According to ncbeer.org, our state has more breweries than any other in the South; since 2010 the number of N.C. craft breweries has more than doubled. Ten years ago, then-Gov. Mike Easley signed legislation raising the alcohol limit on beer sold in the state.

This change, and other adjustments favorable to small breweries, laid the groundwork for this beer boom.

But with all the new breweries, it’s not easy to stay on top of the scene; this brief guide will help. continued on page 30

CARY MAGAZINE 29

continued from page 29

Bombshell Beer Company Bombshell brews have garnered praise since friends Ellen Joyner, Jackie Hudspeth and Michelle Miniutti opened the Holly Springs brewery in 2013. The womenowned microbrewery may be unique in North Carolina, but Miniutti says the beer is what counts.

“It all comes down to quality, consistency and taste,” she said. “It doesn’t matter who owns the business if you can accomplish those three things.”

Its Dirty Secret Stout was named one of the state’s best stouts by drinkmicro.com in October, and Cary Magazine readers voted the brewery a Maggy Awards honorable mention last month. The inviting taproom, well-educated servers, and weekend events add to Bombshell’s appeal. The owners particularly want women to feel comfortable in the space.

“We need to make sure it’s not just a ‘bro’ environment,” said Miniutti. “You don’t have to be a big, bearded guy to like beer.”

Educating drinkers who may think they don’t like craft beer is key to expanding the market, she says.

Partnerships with local restaurants and exposure at festivals have helped folks discover Bombshell’s “easy-drinking, approachable beers,” Miniutti says. She hopes to gain further exposure as the company starts canning its beers later this year.

Tours: Yes Recommended: Dirty Secret Stout, Starlight Ale, Spellcaster Black Ale 120 Quantum Drive, Holly Springs bombshellbeer.com TOP: Customers enjoy a beverage at the Bombshell taproom in Holly Springs.

RIGHT: Lori Sowers, left, and Ashley Mussig enjoy a Friday evening at Bombshell with Bruno, and his little pal Bella.

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FEBRUARY 2016

Fainting Goat Brewing Company Nanobrewery Fainting Goat produces a limited number of beers, allowing owners Tim Reichert and MaryAnn Durborrow to concentrate on each small batch. The pair brew three nights a week to supply customers from Thursday to Saturday.

“We brew one barrel (31 gallons) at a time,” Reichert said. “We believe this gives us a great deal of control over our recipes, and every batch is truly handcrafted.”

Recommended: Since opening in October 2015, their most popular beer has been What the Buck Pale Ale. Reichert suggests visitors also try the Pomegranate Tart Belgian Witbier, brewed with local wildflower honey and finished with pomegranate juice.

330 S. Main St., Fuquay-Varina (919) 346-7915 facebook.com/FaintingGoatBeer

Lincoln Brewing Company European and Latin American food from Route Bistro Truck is the perfect compliment to a Bombshell beer. The Green Plantain Bowl, front, includes pork carnitas, guacamole, pico de gallo, sauerkraut and rice.

Richard Camos already owned a bottle shop in North Raleigh and two Camos Brothers Pizza restaurants when he opened Lincoln Brewery in June 2015.

The Fuquay-Varina brewery has a full bar, a game room and 24 taps dispensing its own beers and a variety of other craft brews.

Food is available from the nearby Camos Brothers Pizza.

“Our brewing style is classic,” said Rose Stroup, manager at the brewery. “We want to showcase great beer without adding too many extra frills.”

Recommended: Old Bob, an Espresso Imperial Porter 2912 N. Main St., Fuquay-Varina (919) 285-2318 lincolnbrewery.com CARY MAGAZINE 31

Brüeprint Brewing Company Owner Eric Wagner is an engineer by trade, with a former career in water treatment.

He opened Apex’s first brewery in 2014 after years of brewing on the weekends and thinking about brewing the rest of the week.

“I’m doing what I want to do,” he said of the business.

In his four year-round beers, and several more seasonal and small-batch brews, Wagner aims for balanced and refreshing beverages.

He also wants to promote a relaxed, community-friendly atmosphere. The open, airy taproom has televisions, cards, board games, a foosball table and chairs arranged to promote conversations. Events are scheduled throughout the week, with music and food trucks on the weekends.

“We want folks to make themselves at home,” he said. “We are providing traditional social interaction through sports, music and great beer. We want people to enjoy and connect with each other.”

Wagner is pleased the local beer scene is growing, and he wants consumers to take advantage of the wealth of choices in craft beer. Each brewer has something different to offer, and each beer is unique, he says.

“When you make a beer, you put your personality into it,” he said.

Tours: Yes Recommended: Wagner suggests a beer flight, which includes a pale ale, amber ale, brown ale and Scotch ale.

1229 Perry Road, Suite 101, Apex (919) 387-8075 brueprint.com TOP: Bartender Mary McLachlan performs a card trick for customers Mike Baycura, center, and Bill Laundon at Brüeprint Brewing Company in Apex.

RIGHT: An avid home brewer, Brüeprint founder Eric Wagner had a hunch a brewery would be a hit. “People were drinking all my beer, so what was the point of home brewing?” he says.

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FEBRUARY 2016

Beer can be sampled on draft at “American” temperatures — around 44 degrees. Fortnight also serves from casks, the traditional English method, resulting in less carbonated beer served around 55 degrees.

Fortnight Brewing Company Cary’s first brewery was founded in 2014 by fans of English brews, who wanted to bring a bit of the United Kingdom to North Carolina. Fortnight soon gained a loyal following, with the brewery collecting Cary Magazine Maggy Awards honorable mentions in 2015 and last month.

Their core offerings include English Ale, Porter and ESB (Extra Special Bitter). Fortnight also offers a Blonde Ale, an IPA and several seasonal and small-batch releases.

Last year, Fortnight started canning its beer; six-packs are now available at local grocery and wine stores. Renovations to the taproom began in January, and expect to see an outside seating area this year. The company also plans to expand

the variety of beers, adding some that will only be available at the brewery, says Stuart Arnold, president.

“I like that the craft beer movement is growing in our area,” Arnold said.

Tours: Yes Recommended: Coffee Amber Ale 1006 S.W. Maynard Road, Cary (919) 342-6604 fortnightbrewing.com Alongside the core beers, Fortnight plans to make a wider variety of beers and offer them only at its brewery and taproom.

The Brüeprint name came from Wagner’s background in engineering. “Better than a recipe, a brewing blueprint combines science and great culinary skill to create a Brüeprint,” he says.

CARY MAGAZINE 33

Draft Line Brewing Company Scott Wood and Scott Palmieri hit it off when Wood built Palmieri’s house in Holly Springs. The two beer lovers started brewing and eventually graduated to a 40-gallon homebrew operation in Palmieri’s garage.

“We would have a party in the garage,” said Palmieri. “We’d send out a mass text to our friends, then hang out and serve our homebrew. People really enjoyed the beer.”

They tried to mimic the laid-back environment of that garage when they opened Draft Line in June 2014. The 10,800-squarefoot facility in Fuquay-Varina houses a wide oak bar in front of the 30-barrel brew house.

Draft Line offers six brews year-round, with additional seasonal beers and weekly specials. The Deep Plunge Porter, Hemmings Pilsner and Vienna Lager all won honors at the North Carolina State Fair’s Brewers Cup — the porter and pilsner in 2014, the lager in 2015.

“The beers are designed to appeal to a large market, but be true to style,” said Palmieri.

He adds that attention to the ingredients helps maintain a consistent product.

“I want to drink the same pilsner I had three months ago,” he said.

The company plans to start canning its beer this year, enabling Draft Line to expand distribution beyond restaurants and bars into grocery stores.

Tours: Yes Recommended: Deep Plunge Porter, Hemmings Pilsner and Vienna Lager 341 Broad Street, Suite 151, Fuquay-Varina (919) 557-7121 draftlinebrewing.com

TOP: Brewer Jamie McMillan walks among the brewing tanks. Automation helps Draft Line keep tight control of the process and maintain consistent product quality.

RIGHT: Co-founder Scott Palmieri, left, lifts a pint with McMillan in the garage-style taproom.

FAR RIGHT: The award-winning brews at Draft Line are Hemmings Pilsner, Vienna Lager and Deep Plunge Porter.

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FEBRUARY 2016

Aviator Brewing Company Founded: 2010 Beers: Aviator’s most popular offerings are Devil’s Tramping Ground Tripel, Hogwild India Pale Ale, Mad Beach American Wheat and Black Mamba Oatmeal Stout. About a dozen more seasonal and specialty beers are made throughout the year.

Thoughts on brewing boom: “The more the merrier,” said Mark Doble, founder of the Fuquay-Varina brewery. “Folks sometimes group all breweries together when some are nanos, brewpubs (restaurants), brew for on-premise only (no food), and finally production breweries. The market on production breweries is fairly small right now and has a lot of room for growth.”

What’s new: Doble expects to have a distilling permit

by March, expanding the Aviator brand into vodka, gin and moonshine. The Aviator Event Space is expected to open soon, and improvements to the Smokehouse and the Tap House are in the works. Doble is also working on plans to move the brewery to a new 5-acre site in downtown Fuquay-Varina.

Tours: Yes 209 Technology Park Lane, Fuquay-Varina (919) 567-2337 aviatorbrew.com

Carolina Brewing Company Founded: 1995 Beers: Carolina Pale Ale, India Pale Ale, Carolina Brown Ale and Hop Roar West Coast Style IPA are available year round. CBC also brews several seasonal and specialty releases.

Thoughts on brewing boom: “It is nice to see breweries being opened outside of Raleigh,” said Mark Heath, co-owner. “With the renewed growth in suburban areas of Western Wake it is great for neighborhoods to have a local brewery to visit and support.

The community it builds is great for everyone.”

What’s new: After 20 years of brewing, CBC opened a taproom at its Holly Springs facility in September 2015.

Maple used in the bar and tables adds warmth to the former retail space. About 35 can sit inside, and outside patio space is available too. Heath says they will add live music and food trucks later this year. He also says to look for more bourbonbarrel aged and nitro brews from CBC. Tours: Yes 140 Thomas Mill Road, Holly Springs (919) 557-2337 carolinabrew.com CARY MAGAZINE 35

COMING SOON Bond Brothers Beer Company

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Cary’s second brewery, Bond Brothers Beer Company, is expected to hold its grand opening in April, but co-founder Jay Bond says the company will open the 2,300-square-foot taproom by mid-February. “Or as soon as we have beer to serve,” he said.

He describes its brews as “old school classics and new school originals” and expects to have eight to 12 beers on tap in a variety of styles. Jeremy Bond, Andy Schnitzer and Whit Baker make up the rest of the Bond Brothers team.

202 East Cedar St., Cary (919) 459-2670 bondbrothersbeer.com

Southern Peak Brewery Longtime friends and business partners Ken Michalski and Nathan Poissant expect to open Southern Peak in late February or early March.

They plan to initially offer five to six beers, working up to eight or nine in rotation. The partners plan to host live music in the 600-square-foot taproom, and eventually food trucks on the weekends.

“Our model is to be a neighborhood brewery,” said Michalski. “The whole theme of the taproom is to create an intimate setting where you come in and have some conversation — have a pint and talk about something that’s not stressful.”

950 Windy Road, Suite 100, Apex (919) 314-7300 southernpeakbrewery.com 36

FEBRUARY 2016

WRITTEN BY JENNIFER BUEHRLE WILLIAMS PHOTOGRAPHED BY JONATHAN FREDIN

The Peak and The Pig Local restauranteur serves up dining ‘experiences’ YOU CAN’T HELP BUT SLOW your step as you stroll

down Salem Street in Apex, peering into unique storefronts, taking in the smells of locally owned restaurants and embracing a bit of nostalgia.

“I absolutely cherish that small town aspect,” said local restauranteur Steve Adams.

However, 15 years ago the High Point native was asking his real estate agent, “Where in the world is Apex?”

The owner of Peak City Grill and Bar and The Blistered Pig Smokehouse, two popular restaurants in downtown Apex, Adams did take a circuitous route to the peak of good living.

Adams left North Carolina as a teen and spent most of his adult life in metropolitan areas like Washington, D.C., Los Angeles, San Francisco and New Jersey, brokering deals as a mortgage trader.

When he and his wife decided to ditch big-city life and move to North Carolina in 2001, Apex was not even on the short list until, at the suggestion of their real estate agent, they drove down Salem Street en route to an 11-acre parcel with a pond that would prove to be the perfect spot to raise their three young boys. continued on page 40 38

FEBRUARY 2016

Steve Adams had no restaurant experience when he came to Apex 15 years ago, but he did know real estate. He recalls his inspiration for Peak City Grill: “I saw this building on that day, which was for sale, and I said, ‘Man, wouldn’t that make a cool restaurant?’”

He’s since opened The Blistered Pig Smokehouse in Apex as well.

CARY MAGAZINE 39

Pick two meats and two sides for a sampler platter at The Blistered Pig. Choices include roasted chicken, ribs, braised collard greens and macaroni and cheese.

Shrimp and grits has house-made sausage, Carolina shrimp, mushrooms, scallions and white wine gravy.

40

FEBRUARY 2016

continued from page 38

“I saw this building on that day, which was for sale, and I said, ‘Man, wouldn’t that make a cool restaurant?’” recalled Adams.

“It looked just like those restaurants in New York, D.C., and Chicago that I had seen so many times.”

Adams had no experience in the restaurant business, and bankers thought his vision to build a “grandiose” steak restaurant in a 100-year-old building in downtown Apex was crazy. But he looked at how Apex had grown and was projected to grow, and decided if he built something he would like, others might like it too. That was more than 10 years ago.

In 2015, Apex was declared No. 1 on Money’s Best Places to Live list, nationwide.

“I got lucky. I got real lucky,” Adams laughed.

Well, its wasn’t all luck. Adams studied the business, numbers and percentages, but he also focused on his favorite part of the

The Blistered Pig, an upscale barbecue spot, opened in December 2014 in Apex’s historic Tobacco Mule Exchange.

process: creating an “experience.”

“The fun is in creating the space,” said Adams, as he pointed out the original purple stained glass transom windows in Peak City Grill, the larger-than-life metal sculpture hanging over the bar, the locally-made wooden tables, and old church pews from the 1800s.

“People like beauty, so putting the ambiance and the interest of the building as one of the primary elements coupled with great food was a winning combination,” Adams explained.

Another winning combination is the partnership between Adams and Executive Corporate Chef Franz Propst. Save a fewyear hiatus, Propst has been with Adams since the beginning. At Peak City Grill, they started a tradition early on of doing radical menu changes every eight to 10 weeks, with a few tweaks in between.

“It gets exciting each time we do a menu. It’s collaborative. We talk about each

dish and how it’s going to be prepared, and I love it,” Adams said.

Their longstanding and successful relationship is based on mutual respect. Ultimately, that led to the creation of The Blistered Pig in December 2014. The upscale barbecue joint full of rustic-chic charm and housed in the historic Tobacco Mule Exchange was Propst’s brainchild.

“It was really designed for him, by him,” said Adams, who chose to invest and build on Propst’s concept.

A nod to a chef ’s art and the “localtarian” movement, everything down to the pickles is made on site and only pastureraised sustainable meats are served. Despite the challenges and costs of sourcing local products, Propst is proud of what they have created.

“It’s fun to start out making everything from scratch, concentrating on how long each piece of meat is cooked (12 hours for

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continued on page 42 CARY MAGAZINE 41

Visit m azine.co CaryMag recipe e to find th Propst’s Franz f e h C r fo Deviled Pickled h Beets! it w Eggs

Pickled deviled eggs with beets and other house-made pickles are homey appetizers at The Blistered Pig.

Peak City Grill’s teabrined pork tenderloin is a nod to Southerners’ love of sweet tea.

42

FEBRUARY 2016

The Blistered Pig is the brainchild of Chef Franz Propst, left. He and Steve Adams have collaborated since the opening of Peak City Grill, shown here, more than 10 years ago.

continued from page 41

brisket, up to 18 hours for pork),” Propst said.

He’s even created a proprietary spice for the brisket that is mixed in Colorado and two special sauces for the pork, a Carolina red sweet sauce with vinegar and a charred jalapeno sauce that is aged for 30 days, to accommodate both eastern and western North Carolina palates.

Propst describes his food philosophy at both restaurants as “purist.”

“Just starting out with quality ingredients, treating them well along the way and not taking shortcuts,” he said.

The public has responded. Adams’ restaurants are part of a unique and varied downtown dining scene that town boosters say draws people to Apex.

“People are coming from areas like Durham, Cary and Raleigh to dine,” said Barb Belicic, operations and membership manager at the Apex Chamber of Commerce. “It’s definitely a positive vibe.”

For Adams, The Blistered Pig also repre-

sents the possibility of “scaling up.” He has trademarked the name and logo so he can take the next step of growing as a companyowned restaurant or possibly a franchise.

“We would probably first look at going to resort areas with upscale barbecue, though we may do a couple of others in the Triangle to build brand recognition,” Adams mused.

A dreamer and risk taker, Adams is always looking for possibilities. In addition to his restaurants, he owns Salem Executive Suites, 11 turnkey office spaces for rent above Peak City Grill, and another two-story building on Salem Street currently occupied by a remodeling company. He envisions one day converting that space into condominiums. Or selling it. Or finding a strip center space to redevelop. Or creating a seafood restaurant. Or Asian fusion.

“I’m open to lots of things. It’s the creativity that I love,” said Adams, who adheres to the late Steve Jobs’ mantra of “do what you love.”

“And I love every minute of it.” t CARY MAGAZINE 43

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FEBRUARY 2016

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Looking for the perfect gift?

Cary Magazine’s TASTE of the TOWN

MENU GUIDE featuring Lugano Ristorante Another Broken Egg Café Bad Daddy’s Burger Bar Blackfinn Ameripub Blaze Pizza Bocci Trattoria & Pizzeria Chef ’s Palette Restaurant & Bar Daniel’s Restaurant & Catering Firebirds Wood Fired Grill Full Moon Oyster Bar

Greek Fiesta Lucky 32 Southern Kitchen Mellow Mushroom Patrick Jane’s Gourmet Pizza Bar Rally Point Sport Grill Ruckus Pizza, Pasta & Spirits Toast Café Travinia Italian Kitchen & Wine Bar Uncle Maddio’s Pizza Woody’s Sports Tavern & Grill

A popular breakfast

Jonathan Fredin

choice at Toast Café is the Cali Benny: poached eggs, avocado, tomato, English muffin and hollandaise sauce.

Special Advertising Section

CARY MAGAZINE 47

Casual Italian

Lugano Ristorante 1060 Darrington Drive Cary, NC 27513 (919) 468-7229

Hours: Mon.–Thurs.

11:30 a.m.–9:30 p.m.

Fri.–Sat. 11:30 a.m.–10:30 p.m.

Sun. 11:30 a.m.–9 p.m.

House Specialties: need info Average Entree: $12–$18 Dress: Casual

APPETIZER JUMBO LUMP CRAB CAKES

11

MUSSELS in TOMATO-GARLIC BROTH 11

CALAMARI FRITTI

10

BUFFALO MOZZARELLA CAPRESE 10

BRUSCHETTA CLASSICO

8

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

CRAB & WILD MUSHROOM BRUSCHETTA 12

Lump crab meat with wild mushrooms, roasted red peppers, and red onions on toasted garlic baguette, topped with a white wine truffle butter sauce

TUSCAN MINESTRONE

5

Banquet Room: Yes

SHERRY TOMATO

5

Reservations: Yes Outdoor Dining: No Alcohol: Yes

On site and off site private event catering available!

CARPACCIO* 10

STUFFED MUSHROOMS

8

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

Entertainment: No

Carry-Out: Yes

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

SOUP

Children’s Menu: Yes

A full pound of mussels delicately simmered in our tomato, garlic, and white wine broth

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

6

CHICKEN FLORENTINE

5

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

SALAD HOUSE Small 5 / 8 CAESAR Small 6 / 10

MESSINA 8

WEDGE

7

A wedge of crisp iceberg lettuce finished with our blue cheese dressing, crispy bacon, diced tomato, and red onion

SPINACH 7

Tender spinach leaves tossed with our sun-dried tomato-bacon dressing and finished with Gorgonzola cheese, red onion, and hardboiled egg CHOPPED CHICKEN

14

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

10

SEARED SALMON*

15

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 MEDITERRANEAN 11

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

12

CHICKEN PICCANTE

11

SICILIAN MEATBALL

12

MARGHERITA

10

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

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

Black fettuccini, lobster, and wild mushroom in our homemade lobster-cream sauce LASAGNA BOLOGNESE

RIGATONI ALA BOLOGNESE

16

QUATTRO FORMAGGI TORTELLONI

15

ZITI al FORNO

17

CAPPELINI DI MARE

19

Large tube pasta and Italian sausage tossed with our hearty meat sauce and a touch of cream

WITH MEATBALLS 15 16

Extra-large cheese-filled tortellini in a delicate cream sauce with a touch of basil and pine nut pesto over fresh marinara 15

Savory shrimp & chicken with Italian cured bacon & caramelized onion baked in a lobster-cream sauce and finished with our Italian cheese blend 17

15

Pasta layered with our hearty meat sauce & three-cheese cream sauce then baked until golden

Mussels and little neck clams served atop angel hair pasta sautéed with large shrimp, scallops, and calamari in our spicy tomato-vegetable sauce.

ENTRÉE

Lunch portions are available until 4pm

SALMON & SHRIMP MILANESE*

21

SEA SCALLOPS

22

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 IRON SEARED MAHI

19

19

Herb seared iron seared Mahi with white truffle mashed potatoes, a bed of fresh arugula, sautéed shitake mushrooms and sundried tomatoes with a red wine butter reduction POTATO-PARMESAN CRUSTED TILAPIA

16

CHICKEN MARSALA

18

LOBSTER & SHRIMP SCAMPI

19

Tender tilapia 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

PARMESAN LUGANO

Delicately breaded and lightly fried breast of chicken baked with tomato sauce and mozzarella serve atop spaghetti tossed in our light tomato cream sauce

CHICKEN 16

EGGPLANT 15

ESPRESSO CHILI RUBBED FILET*

28

FILET MIGNON WITH SCALLOPS*

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GRILLED PORK CHOPS WITH PARMESANGORGONZOLA BUTTER

18

TUSCAN SHRIMP AND GRITS*

20

HONEY BALSAMIC CHICKEN

17

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 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 Grilled chicken breast topped with a homemade honey mustard balsamic sauce and rosemary. Served with sautéed Portobello mushrooms and seasonal vegetables

Breakfast, Brunch, Lunch

Another Broken Egg Cafe 1121 Market Center Drive Morrisville, NC (919) 465-1079

anotherbrokenegg.com Hours: Open daily 7 a.m. – 2 p.m.

House Specialties: Biscuit Beignets, Cinnamon Roll French Toast & Mardi Gras Omelet Average Entree: $8 – $12 Dress Code: Casual Live Entertainment: No Private Events: Yes Children’s Menu: Yes Catering Yes Carry-Out: Yes Reservations Recommended: Call Ahead Outdoor Dining: Yes Alcohol: Yes On site and off site private event catering available!

American

Bad Daddy’s Burger Bar 3300 Village Market Place Morrisville, NC (919) 297-0953 111 Seaboard Avenue Raleigh, NC (919) 747-9163 baddaddysburgerbar.com Hours: Sun. – Thurs.

11 a.m – 10 p.m.

Fri. & Sat. 11 a.m. – 11 p.m.

House Specialties: Bad Ass Burgers Made to order Chopped Salads & Homemade Dressings Famous Fried Pickles Crispy Buffalo Wings Local Craft Beers Average Entrée: $8.75 – $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

American

Blackfinn Ameripub 3201 Village Market Place Morrisville, NC (919) 468-3808 blackfinnameripub.com

EXPERIENCE A WHOLE NEW GENERATION OF THE CLASSIC AMERICAN PUB! Have a seat in the dining room, the pub or on the patio, and enjoy our craveable American food, local craft beers and great people in Blackfinn’s social, vibrant atmosphere.

Something for Everyone

A Few of Our Favorites

Visit BlackfinnAmeripub.com for our full menu, which includes the following icons to help you with your choices.

STARTERS

Blackfinn Specialty Gluten Free Available as Gluten Free Vegetarian Lighter Side

Hours: Open daily 11 a.m. – 2 a.m.

House Specialties: Bacon Wrapped Meatloaf Jumbo Lump “Crowned” Crab Cakes Average Entrée: $12.99 – $19.99

Weekly Line-up

FINN FRIES crispy fries tossed in signature blackfinn seasonings, served with bbq and buttermilk parmesan dipping sauces 4.99

AFTER WORK Flatbreads and appetizers* Monday-Friday 3-7 pm

WINED UP WEDNESDAY

Dress Code: Casual

Half off glasses and bottles of wine Available all day *

Live Entertainment: Yes, on select weekends

A pint of craft beer and any of our burgers with fries - $11.99 Available all day *

Private Events: Yes

Home of the Blackfinn Bacon Mary Saturdays and Sundays Until 3pm

Catering: Yes

SALADS CHICKEN & AVOCADO CHOPPED roasted chicken, sliced avocado, bacon, romaine and iceberg lettuce, carrots, bleu cheese crumbles, egg, red onions, diced tomatoes, cucumbers and zinfandel vinaigrette 12.99 BUFFALO WEDGE wedge of iceberg lettuce topped with bacon, bleu cheese crumbles, diced tomatoes, red onions, bleu cheese dressing and three buffalo-style chicken tenders 10.49 just the wedge 8.49

Alcohol: Yes

QUEEN CITY CHICKEN bacon-crusted chicken stuffed with sausage, pepperoni, spinach and pepper jack cheese, served with sweet potato mash and grilled asparagus 15.99

SHRIMP & GRITS cajun shrimp and goat cheese grit cakes, served with andouille sausage and tasso cream 19.99

MANGO AVOCADO SHRIMP shrimp, field greens, romaine lettuce, diced mango, avocado, celery, carrots, tomatoes, red bell peppers, cucumbers and red onions, tossed with mango vinaigrette 14.99

IRON SKILLET MAC-N-CHEESE blend of cheeses, cavatappi pasta, bacon, tomatoes and toasted bread crumbs, topped with your choice of bbq pulled pork or blackened chicken 12.99 PAD THAI shrimp and chicken with rice noodles, scallions, chopped peanuts, cilantro, garlic, lime and egg 14.99 JAMBALAYA PASTA shrimp, chicken, andouille sausage, peppers and onions in a tomato broth with angel hair pasta 14.99 12oz. NEW YORK STRIP* 24.99 14oz. RIBEYE* 26.99 8oz. FILET MIGNON* 28.99

BURGERS & HANDHELDS

Reservations Recommended: No Outdoor Dining: Yes

BACON WRAPPED MEATLOAF slow-roasted and served with sweet potato mash, green beans and honey chipotle ketchup 15.99

LIME SEARED SALMON* seared salmon over corn salad served with rice pilaf and grilled asparagus 17.99

Carry-Out: Yes

CASHEW CHICKEN pulled chicken, shredded cabbage, romaine lettuce, carrots, snow peas, fried wontons, cashews and apple-ginger soy vinaigrette 12.99

ENTRÉES

*includes select items

Children’s Menu: Yes

JUMBO LUMP “CROWNED” CRAB CAKES served with tomato basil salsa and remoulade sauce 14.99

FLATBREADS we offer seven unique thin and crispy flatbreads

CRAFT YOUR THURSDAY

WEEKEND BRUNCH

SOFT PRETZELS garlic butter and parmesan brushed pretzels, served with a creamy mustard cheese dip 6.99

TUNA POKE* ahi tuna, avocado, cucumbers, green onions and sesame citrus soy, served with wasabi cream, sriracha and wonton chips 12.49

THE AMERIPUB LUNCH 20+ items under $10!

Monday-Friday 11am-3pm

BLACKENED BRIE served warm with ciabatta toast, sliced apples and apricot cranberry chutney 12.99

Sign Up for FREE Today Earn points on every visit and score a free appetizer when you register!

FISH TACOS three fish tacos, beer-battered or grilled, with cabbage, avocado crema and cilantro, served with rice pilaf 11.99

BALBOA* shaved roast beef and mozzarella on toasted garlic bread with a side of au jus 12.99

CALIFORNIA NAKED BIRD no bun! blackfinn’s secret recipe turkey burger on a lettuce cup, topped with chive aioli, bbq sauce, pepper jack, fresh avocado slices and cilantro, served with steamed broccoli 11.49

BLACKFINN CHICKEN WRAP roasted chicken, field greens, romaine lettuce, parmesan, diced tomatoes, pine nuts, red onions and buttermilk parmesan dressing 11.99

PLUS A SELECTION OF EIGHT DIFFERENT BURGERS!

*Contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

build your own

Pizza

Blaze Pizza 1024 Market Center Drive Morrisville, NC (919) 465-9590

Artisanal pizza

blazepizza.com

Hours: Open daily 11 a.m. – 10 p.m.

House Specialties: Red Vine Build Your Own Average Entrée: $6.50 – $7.85 Dress Code: Casual

Live Entertainment: No Private Events: No Catering: No

build your own pizza CHOO SE ANY TOPP INGS

1 topping pizza SAUC E, CHEESE & 1 TOPP ING

simple pie MOZZ ARELL A, PARMESAN, RED SAUCE

$785

enTREÉ salADS

$ 650

Side salADS

$ 500

– CHICK EN CAES AR – ANTIPASTO

– TOMATO, BASIL & OVAL INI – BEET & GOAT CHEESE – ROAS TED VEGGIE & GORGONZOLA – CLAS SIC CAES AR

$ 685 $385

Children’s Menu: Yes Carry-Out: Yes Reservations Recommended: No Outdoor Dining: Yes Alcohol: No

signature pizzas MEAT EATER pepperoni, crumbled meatballs, red onion, mozzarella, red sauce

ART LOVER artichokes, mozzarella, ricotta, chopped garlic, red sauce dollops

GREEN STRIPE pesto drizzle over grilled

VEG OUT zucchini, mushrooms,

$785

red onion, mozzarella, gorgonzola, red sauce dollops

LINK IN italian sausage, roasted red peppers, sauteed onions, mozzarella, red sauce

chicken, roasted red peppers, chopped garlic, mozzarella, arugula

WHITE TOP white cream sauce with mozzarella,

RED VINE ovalini mozzarella, cherry tomatoes,

BBQ CHKN grilled chicken, mozzarella, red onion,

parmesan, basil, red sauce, olive oil drizzle

PARK WEST VILLAGE

(ACROSS FROM GANDER MOUNTAIN)

applewood bacon, chopped garlic, oregano, arugula banana peppers, gorgonzola, bbq sauce drizzle

Italian

Bocci Trattoria & Pizzeria 2425 Kildaire Farm Road, Cary, NC (919) 803-5358

Old World Charm...

New World Style!

bocciitalian.com

Hours: Mon. - Thur.

11 a.m. - 9 p.m.

Fri. - Sat. 11:00 a.m. - 10 p.m.

Sunday 12 a.m. - 9 p.m.

House Specialties: Nonna’s Pizza Risotto di Mare Average Entrée: $10 - $20 Dress Code: Casual

Live Entertainment: No Private Events: Yes Catering: Yes Children’s Menu: Yes Carry-Out: Yes Reservations Recommended: No Outdoor Dining: Yes Alcohol: Yes

Please follow us on Facebook and Instagram!

New South Cuisine

Chef’s Palette 3460 Ten Ten Road, Suite 118 Cary, NC 27518 (919) 267-6011 www.chefspalette.net Hours: Dining Room Mon.–Thurs. 5–9 p.m.

Fri.–Sat. 5–9:30 p.m.

Bar Mon.–Thurs.

5–10 p.m.

Fri.–Sat. 5 p.m.–1 a.m.

House Specialties: Pork Hushpuppies Seafood Trio Average Entree: $23 Dress: Casual Entertainment: Live Music Fridays and Saturdays Wednesdays Trivia in the bar at 7 p.m.

Banquet Room: Semi Private Dining Available Carry-Out: Yes Weekly Specials: Yes Reservations Recommended: Yes Outdoor Dining: Yes Alcohol: Yes

Chef’s Palette Primers

RESTAURANT & BAR

The Gallery

View our Weekly Specials and Valentine’s Day Menu Online!

“Big Kahuna” Tuna Ahi tuna seared medium rare, sweet chili and spicy peanut sauces, Asian coleslaw, Wakame Seaweed Salad

Styling Seafood Trio Lobster-filled zebra ravioli, grilled jumbo shrimp, seared sea scallops, grilled asparagus, sherry cream sauce

Futurism Flatbread Ask your server about today’s flatbread creation

Contemporary Chicken Francese Chicken breast encrusted in Parmesan cheese, artichoke herb risotto, lemon buerre blanc, fried arugula

Bold Buffalo Chicken Dip Spicy chicken in a creamy four-cheese blend, seasoned flatbread chips Existential Duck Rolls Slow-roasted duck, cabbage, and carrotstuffed eggrolls, ginger soy glaze Cubism Calamari & Banana Pepper Rings Flash-fried calamari and banana pepper rings, marinara sauce Batik Brie Bites Brie cubes, lightly tempura-battered and fried, fruit compote, red pepper jelly, honey-almond spread Pastoral Pork Hushpuppies Classic pork hushpuppies, NC barbecue sauce Anastasi’s Adobe Shrimp Flash-fried shrimp, adobe chili aioli Plateau de Fromages Chef’s selection of artisan cheeses, toasted nuts, fruit compote, apples, honey, toasted crostini Primary Banana Peppers Banana peppers stuffed with Italian sausage, topped with melted Provolone and spicy marinara Palette Seafood Platter Grilled shrimp, grilled sea scallops, fried calamari, seared Ahi tuna

Synergy Salads Add chicken, salmon, beef tenderloin, shimp or scallops to any salad.

Homemade Soup Du Jour Please ask your server about today’s delicious homemade soup CP House Salad Mixed greens, cherry tomatoes, shredded carrots, sliced cucumbers, toasted sunflower seeds, a house-made crouton Iconic Iceberg Wedge Salad Iceberg lettuce, bacon, blue cheese crumbles, tomatoes, blue cheese dressing Monochromatic Caesar Salad Chopped Romaine, traditional Caesar dressing, shaved Pecorino Romano, a house-made crouton

Camaïeu Cajun Grouper Blackened grouper, crawfish étouffée, red beans and rice, sautéed spinach Sanguine Short Rib Slow-roasted, red wine-braised short rib, Boursin mashed potatoes, pearl onions, baby carrots, rosemary natural jus Pictorial Pork Chop (10 oz.)

Bone-in and brown sugar-brined pork chop, arugula and candied walnuts in warm bacon vinaigrette, braised apples, baked macaroni and cheese Sculptured Salmon Grilled salmon with brown sugar mustard glaze, potato hash, grilled asparagus Symmetrical Shrimp and Grits Sautéed shrimp and crawfish, Andouille sausage, leeks, Gouda grits, Cajun cream sauce Perceptismo Pork Tenderloin (8 oz.)

Bacon-wrapped pork tenderloin, sweet potato risotto, bacon-braised brussels sprouts, caramelized onions, cranberry-orange coulis Fixative Filet Mignon (8 oz.)

Char-grilled filet mignon, Boursin mashed potatoes, seasonal vegetable, side house or Caesar salad Renaissance Rib Eye (14 oz.)

Char-grilled Angus rib eye, herb-roasted red bliss potatoes, seasonal vegetable, side house or Caesar salad Chicken Pesto Panache Flour-dusted chicken breast, tri-color cheese tortellini, sauté of artichoke hearts, mushrooms, caramelized onions and spinach, pesto cream sauce Visually Vegetarian Grilled eggplant stuffed with ricotta, Parmesan, roasted garlic & basil, orzo pasta and sautéed spinach

Additions Grilled or blackened sea scallops Bacon-braised brussels sprouts Seasonal vegetable Roasted red bliss potatoes Red beans and rice

Grilled or blackened shrimp Baked macaroni & cheese Sautéed mushrooms & onions Grilled asparagus Sweet potato risotto

Avant-garde Autumn Salad Spring Mix, apples, cranberries, candied walnuts, goat cheese, balsamic vinaigrette

LIGHTER FARE MENU AVAILABLE IN BAR GLUTEN FREE MENU AVAILABLE Chef’s Palette is proud to serve fresh local produce, delivered daily.

Seasonal items also harvested from our onsite summer garden.

Partial Menu

Casual Italian

See danielsapex.com for our Full Menu choices

Daniel’s Restaurant & Catering 1430 W. Williams St. Apex, NC (919) 303-1006 danielsapex.com

Hours: Sun. – Mon. 11:30 a.m. – 9 p.m.

Tues. – Fri. 11:30 a.m. – 10 p.m.

Sat. 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

Spinach 7

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

Lasagna 14*

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

Franchaise*

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

Marsala*

Appetizers

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

Parmesan*

Served with spicy marinara sauce

Mussels 10

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

Fettucini 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!

American, Steak House

Firebirds Wood Fired Grill

3200 Village at Park Place Drive Morrisville, NC (919) 653-0111 firebirdsrestaurants.com Hours: Mon.–Thurs., Sun. 11 a.m. – 10 p.m.

Fri. and Sat. 11 a.m. – 11 p.m.

House Specialties: Filet Mignon Wood Grilled Salmon Average Entree: $21 – $30 Dress Code: Polished Casual Live Entertainment: No Private Events: Yes Catering: Yes Children’s Menu: Yes Carry-Out: Yes Reservations Recommended: Yes Outdoor Dining: Yes Alcohol: Yes

Full Service Seafood Kitchen & Oyster Bar

Full Moon Oyster Bar

Four NC Locations Clemmons Jamestown Morrisville Southern Pines

Dinner Menu

See Lunch and To Go Menus online fullmoonoysterbar.com

1600 Village Market Place Morrisville, NC (919) 378-9524 fullmoonoysterbar.com

Hours: Mon. – Thurs.

11:30 a.m. – 10 p.m.

Fri. 11:30 a.m. – 10:30 p.m.

Sat. 10 a.m. – 10:30 p.m.

Sun. 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

First Bites

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)

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

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!

Oysters

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

Entrees

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 Kids Meals Available for Lunch & Dinner

Come as a Stranger, Leave as a Friend!

Mediterranean

Greek Fiesta greekfiesta.com Cary - Stone Creek Village (919) 467-7330 Cary - Crossroads Plaza (919) 851-1995 Raleigh - Brier Creek Commons (919) 544-3388 Raleigh - Crabtree Valley Mall (919) 571-2545 Raleigh - Towne North Plaza (919) 848-4808 Raleigh - NC State (919) 833-0100 Raleigh - Falls Pointe (919) 848-8666 Hours: Visit website greekfiesta.com/hours Average Entree: $6 – $16 Dress Code: Casual

Children’s Menu: Yes Carry-Out: Yes Outdoor Dining: Yes

Grilled Pita Sandwiches

$5.99 to 7.99

Original Gyro

Steak

Chicken Breast Pita

Steak ‘N Cheese

Lamb-Steak Slices, Lettuce, Tomatoes, Cucumber Sauce

Fried Chicken Breast Marinated & Grilled Superbly, Served w/ Lettuce, Tomatoes, Cuc. Sauce

Falafel Pita

Hummus, Lettuce, Tomatoes, Cucumber Sauce & Relish

Kebab platters

Lettuce, Tomatoes, Cuc. Sauce

Provolone, Lettuce, Tomatoes, Mayonnaise

Authentic Lamb Pita

Ground Lamb & Steak Mixture, Lettuce, Tomatoes, Cuc. Sauce

$8.99 to 15.99

Greek Platter

Fresh Greek Salad, Cuc. Sauce, Grilled Pita

Rice Platter

Rice, Tabouli, Cuc. Sauce, Grilled Pita

Mediterranean Platter Fresh Greek Salad, Hummus, Stuffed Grape Leaves, Tangy Cuc. Sauce, Grilled Pita

Fiesta Platter

Hummus, Grape Leaves, Tabouli, Grilled Pita

Kebab Platter

French Fries, Cuc. Sauce, Grilled Pita

Fresh Greek Salad

$6.99 to 9.99

Fresh Greens, Tomatoes, Cucumbers, Feta, Olives, Peppercinis and Pita

Baklava

Veggie platters

$6.99 to 10.99

Greek VEGGIE

Fresh Greek Salad, Stuffed Grape Leaves, Cuc. Sauce

Mixed Veggie

Hummus, Stuffed Grape Leaves, Tabouli, Cuc. Sauce

Gourmet Veggie Sampler Fresh Greek Salad, Hummus, Stuffed Grape Leaves, Tabouli Cuc. Sauce

Fiesta Veggie

Hummus, Grape Leaves, Tabouli,

Hummus Veggie

Hummus, Fresh Greek Salad

$1.29 to 1.59

Pistachio, Walnut, Lady Finger

LUNCH SPECIALS

Earnest food and hospitality in an upscale joint

Lucky 32 Southern Kitchen 7307 Tryon Road Cary, NC 27518 919-233-1632 lucky32.com

Hours: Mon.–Thurs.

11:15 AM - 10 PM Fri. & Sat. 11:15 AM - 11 PM Sun. 10 AM - 10 PM Weekend Brunch available until 3 PM House Specialties: Seasonal Dishes Craft Cocktails & Beer Specials Average Entree: Lunch: $13, Dinner $17

Dress: Casual Banquet Room: Yes Children’s Menu: Yes Carry-Out: Yes Reservations: Reservations or call ahead seating available Outdoor Dining: Yes Alcohol: Yes 2

Pizza

Mellow Mushroom 4300 NW Cary Parkway, Cary, NC (919) 463-7779

mellowmushroom.com/ store/cary Hours: Sun. – Thur.

11 a.m. – 10 p.m.

Fri. – Sat. 11 a.m. – 11 p.m.

House Specialties: Kosmic Karma pizza Still Smokin’ pizza

Offering catering deliveries of $100 or mo re

Try our BURGERS!

Specialty Pizzas GOURMET WHITE Olive oil and garlic base with sun-dried tomatoes, Provolone, feta and mozzarella cheeses, Roma tomatoes and onions. sm: $10.50 md: $19.25 lg: $23.75 HOUSE SPECIAL Red sauce base with mozzarella cheese, pepperoni, sausage, ground beef, ham, Applewood smoked bacon, mushrooms, black olives, Roma tomatoes, green peppers and onions. Topped with extra mozzarella. sm: $10.99 md: $20.25 lg: $24.50

MELLOWTERRANEAN Olive oil and garlic base with all natural grilled chicken, onions, roasted red peppers, black olives, chives, feta and mozzarella cheeses with a side of tzatziki sauce. sm: $10.99 md: $20.25 lg: $24.75

Dress Code: Casual

Private Events: No Children’s Menu: Yes Carry-Out: Yes, contact 919dine for deliveries Reservations Recommended: Parties of 8 or more Outdoor Dining: Yes Alcohol: Yes

THAI DYE Olive oil and garlic base, all natural grilled curry chicken, mozzarella cheese, Roma tomatoes, onions. Topped with fresh basil, cucumbers and a sweet swirl of Thai chili sauce. sm: $10.99 md: $20.25 lg: $24.75

KOSMIC KARMA

Average Entree: $8 – $25

Live Entertainment: No

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

Red sauce base with feta and mozzarella cheeses, spinach, sun-dried tomatoes and Roma tomatoes with a pesto swirl. sm: $10.50 md: $19.25 lg: $23.75 MAGICAL MYSTERY TOUR Pesto base with button and Portobello mushrooms, feta and mozzarella cheeses, spinach and jalapeños on a pesto basted crust.

(Add sausage for an additional charge) sm: $10.50 md: $19.25 lg: $23.75 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

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 PHILOSOPHER’S PIE Olive oil and garlic base, all natural grilled steak, Portobello mushrooms, artichoke hearts, Kalamata olives, Provolone, feta and mozzarella cheeses. sm: $10.99 md: $20.25 lg: $24.75 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

MEGA-VEGGIE Red sauce base with feta and mozzarella cheeses, sundried tomatoes, spinach, green peppers, mushrooms, onions, black olives, Roma tomatoes, broccoli, banana peppers, artichoke hearts and tofu. sm: $10.99 md: $20.25 lg: $24.50

MAUI WOWIE Pesto base with ham, pineapple, jerk chicken, banana peppers, Applewood smoked bacon and mozzarella cheese. sm: $11.50 md: $20.50 lg: $25.25

FUNKY Q. CHICKEN BBQ Chicken, mozzarella and cheddar cheeses, caramelized onions, and Applewood smoked bacon.

Finished with a bbq sauce swirl. sm: $10.99 md: $20.25 lg: $24.50

BAYOU BLEU Spicy bleu cheese base topped with all natural grilled shrimp and Andouille sausage covered in mozzarella cheese and garnished with chives. sm: $11.50 md: $20.50 lg: $25.25

Gourmet Pizza

Patrick Jane’s 1353 Kildaire Farm Road Cary, NC (919) 388-8001 patrick-janes.com Hours: Mon. – Thur.

11:30 a.m. – 9 p.m.

Fri. & Sat. 11:30 a.m – 9:30 p.m.

Sun. 11 a.m. to 2 p.m. (brunch served 11 a.m.- 2 p.m) (winter hours)

House Specialties: Gourmet pizza pies Homemade desserts Average Entree: $8 – $20 Dress Code: Casual

Live Entertainment: Yes (on special occasions) Private Events: Yes Catering: Yes Children’s Menu: Yes Carry-Out: Yes Reservations Recommended: No Outdoor Dining: Yes Alcohol: Yes (full bar service)

CARY MAGAZINE 62

Tavern & Grill

RallyPoint Sport Grill 837 Bass Pro Lane

Cary, NC (919) 678-1088

rallypointsportgrill.com

Hours: Open daily until 2 a.m.

House Specialties: Burgers Award Winning BBQ Average Entree: $9 Dress Code: Casual & Comfortable

Live Entertainment: Yes, Featuring local artists Private Events: Yes Catering: Yes Children’s Menu: Yes Carry-Out: Yes Reservations Recommended: Not needed Outdoor Dining: Yes and Corn Hole!

Alcohol: Yes, 23 rotating taps & more changing taps!

837 Bass Pro Lane Cary, NC 27513 (919) 678-1088

rallypointsportgrill.com

11 a.m. to 2 a.m.

7 days a week Open 365 days a year

WINGS Order your wings traditional or boneless.

Served with blue cheese or ranch dressing and celery Single Order ... $8.95 | Double Order ... $16.95 Team Order ... $32.00 BUFFALO Mild ~ Medium ~ Hot DREW’S FUNKY SAUCE Peppery sauce with mild heat SANTA FE Flavorful sauce with medium heat ASIAN A Teriyaki-based sauce with heat HONEY BBQ Sweet and tasty with no heat SPICY THAI PEANUT An explosion of spicy, peppery Thai flavor RAAJ’S HOT CURRY Flavorful and spicy HOT with curry

PREGAME We offer more than a dozen tasty appetizers including: BUFFALO CHEESE DIP ... $7.50 SPICY MAC-N-CHEESE BALLS ... $4.50 BASKET OF HOMEMADE CHIPS OR FRESH CUT FRIES ... $5.50 GRILLED JALAPENOS ... $8.50

AWARD-WINNING BBQ

“BUILD YOUR OWN” BURGERS - Low carb lettuce ‘bun’ available Your choice of: 1/4 lb. burger | 1/2 lb. burger Black bean burger | Chicken breast

HAND HELDS Served with choice of side PHILLY CHEESE STEAK ... $9.50 CHICKEN PHILLY ... $9.50 TWO NATHANS HOT DOGS ... $7.50 REUBEN ... $9.95 BUFFALO CHICKEN FINGER SANDWICH ... $8.95 BUFFALO CHICKEN WRAP ... $8.50 THAI PEANUT TUNA WRAP ... $9.50 CHICKEN TACO WRAP ... $8.50 CHICKEN CAESAR WRAP ... $8.50

MAIN EVENT

We only use Boston butts for a lean pork BBQ cooked and hand pulled HERE! GRILLED PULLED PORK SANDWICH ... $8.95 Served with hushpuppies and a choice of side PULLED PORK PLATTER ... $9.95 Served with hushpuppies and a choice of side

SOUPS & SALADS

BUFFALO CHICKEN SALAD ... $9.00 GRILLED CHICKEN SALAD ... $8.50 GRILLED AHI TUNA SALAD ... $10.00 CHICKEN CAESAR SALAD ... $9.50 BLEU WEDGE Iceberg lettuce with bleu cheese crumbles, cranberry and balsamic vinaigrette ... $7.00 SPRING SALAD Grilled chicken, apple, walnuts, blue cheese crumbles and cranberry ... $9.00 CHILI Bowl ... $5.00 | Cup ... $2.50 BRUNSWICK STEW Bowl ... $5.00 | Cup ... $2.50

FISH AND CHIPS Cod battered and served with cole slaw, fries and homemade tarter sauce ... $11.50 SHEPHERD’S PIE Authentic, researched in Ireland and scratch made ... $9.95 TENDERLOIN MEDALLIONS Cooked to order shoulder tenderloin medallions with green beans and new potatoes ... $12.95 SESAME CRUSTED TUNA Served with asian slaw and wasabi sauce ... $10.95

Join us for

ACOUSTIC FRIDAYS Live Local Music

! $6.P9EC9 IALS

H S LUNC m to 11:00a

m | 36

3:00p

ar

s a ye 5 day

Every Friday

7-11pm

N E W T A P S A D D E D W I T H R O T A T I N G R A R E C R A F T B EERS

American Fusion

Ruckus Pizza, Pasta and Sprits Raleigh - Mission Valley Cary - Tryon Woods Cary - The Arboretum Morrisville - Park West Apex - Nichols Plaza (Fall 2016)

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. Thurs. – Sat. Private Events Yes

FEATURED ITEMS HAND-ROLLED GARLIC KNOTS

6.79

Served with original Ruckus marinara.

Reservations Recommended: No Outdoor Dining: Yes Alcohol: Yes

8.99

SPICY BLACK-BEAN WRAP

8.49

BUFFALO CHICKEN WRAP

8.49

Guacamole, roasted red peppers, artichokes and Romano on a wrap or bun.

A black-bean burger, artichokes, roasted red peppers, caramelized onions, guacamole, lettuce and provolone.

Buffalo Chicken Rangoons

BUFFALO CHICKEN RANGOONS

8.79

SHARK BITES

9.89

HOUSE-MADE FRIED MOZZARELLA

6.79

Grilled or fried chicken, homemade blue cheese, lettuce, Ruckus mild sauce, cheese and tomato.

Crispy wontons stuffed with our house buffalo chicken dip, drizzled with Thai chili glaze and cilantro.

Straight from Woody’s in St. John to your mouth – a plank of blackened Mahi served with cocktail sauce for dipping.

Lightly breaded and served with original Ruckus marinara.

Ruckus BBQ Chicken Pizza

RUCKUS BBQ CHICKEN PIZZA - Chopped chicken breast, red onions, Vermont cheddar, fresh cilantro, roasted red peppers and Ruckus sauce base.

10”…11.99 14”…15.99 18”…19.99 24”…28.99

SAM I AM PIZZA - Pesto and olive oil base, mozzarella,

Romano, prosciutto, caramelized onion, arugula and balsamic reduction.

10”…12.99 14”…16.99 18”…20.99 24”…29.99

Seared Ahi Tuna

SEARED AHI TUNA SALAD

13.99

Pistachio-crusted ahi tuna, strawberries, mandarin oranges, goat cheese & wonton strips over field greens, tossed in wasabi yuzu vinaigrette.

RUCKUS CHOPPED SALAD

RUCKUS BRISKET PHILLY

9.79

Slow-roasted brisket, caramelized red onions, jalapeño mornay and thinly sliced fresh jalapeños, drizzled with Ruckus sauce.

cheddar, sliced sausage, bacon, tomatoes, eggs and scallions.

10”…11.99 14”…15.99 18”…19.99 24”…28.99

Mango Jerk Mahi

MANGO JERK MAHI

16.99

CHICKEN MARSALA

13.99

Blackened Mahi and mango salsa over zucchini and squash “pasta” with roasted red peppers in jerk broth topped with mango salsa.

Incredibly tender, sautéed chicken breast covered in our house marsala sauce with portobello and button mushrooms.

Served over your choice of pasta.

BBQ Chicken & Gouda

BBQ CHICKEN & GOUDA PANINI

SUNNY SIDE PIZZA - BBQ ranch base, mozzarella, white

8.99

Crispy bacon, sweet corn, tomatoes, Romano cheese, fresh avocado and Ruckus house dressing topped with crispy potato straws.

Children’s Menu: Yes Carry-Out: Yes

CALIFORNIA BURGER

8.49

Barbecued-chicken breast, smoked gouda, sweet red onion, tomato and cilantro mayo on focaccia.

Mamas Canneloni

MAMA’S CANNELLONI Deep South

DEEP SOUTH BURGER

15.99

Our house specialty—Angus beef and pork, Italian herbs and sautéed onions rolled in fresh pasta sheets, dressed with marinara, béchamel and pesto.

9.79

Fried green tomatoes, jalapeño bacon, pimiento cheese, fresh jalapeños and ranch.

The finest selection of specialty and rare craft beers in the area – Live music Thurs-Sat – Trivia on Tues and 1/2 off kids’ meals on Mon & Tues - Tons of TVs to catch all the games you love.

Gourmet Better Breakfast

Toast Café

*Every server is your server*

Featured Menu items from Toast

Good Morning

316 Colonades Way Waverly Place Cary, NC (919) 655-1971

Egg Specialties Cali Benny .....................................................$10.99

+

Poached Eggs, Avocado, Tomato English Muffin & Hollandaise

famoustoastery.com

Corned Beef Hash ........................................$10.99

+

Two Eggs to Order, Onions, Potatoes & Hollandaise

Country Benedict .........................................$10.99

+

Two Eggs to Order, Split Biscuit, Sausage Gravy & Country Ham

Hours: Open Daily 7 a.m. – 3 p.m.

House Specialties: Benedicts Stuffed French toast Average Entree: $10 – $12 per person Dress Code: Casual

THE Avocado Omelet ...................................$10.99 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 side and toast egg whites for $1.50

Breakfast sandwiches The Burrito with Homemade Salsa ..............$6.99

Live Entertainment: No Private Events: Yes

Eggs, Tomatoes, Onions, Peppers & Cheddar Wrapped in a Flour Tortilla

Sunrise Burrito with Homemade Salsa ........$8.99 Egg Whites, Brie, Avocado & Tomatoes Wrapped in a Flour Tortilla

Carry-Out: Yes Reservations Recommended: No Outdoor Dining: Yes Alcohol: Yes

From the Griddle Stuffed French Toast .......................................$10.99 Raspberry, Blueberry, Peanut Butter & Banana or Strawberry & Cream Cheese

Flavored Flapjacks .........................................$10.99 Banana Nut, Apple Cinnamon, Blueberry, Raspberry Walnut, Chocolate Chip or Coconut all griddle items served with bacon or sausage

Good afternoon

Catering: Yes Children’s Menu: Yes

Omelets

Sandwiches Left Coast B.L.T .............................................$10.99 Bacon, Lettuce & Tomato on white

Reuben ..........................................................$10.49 Turkey or Corned Beef, Slaw or Kraut, with Swiss Cheese on Marble Rye, Side of Chips

Wraps Spinach, Bacon and Bleu ..............................$10.99 Grilled Chicken, Spinach, Bacon, Tomatoes & Blue Cheese Dressing, Side of Pasta Salad

Black Bean Burger Wrap ..............................$10.99 Black Bean Burger, Avocado, Cheddar, Corn Salsa Served with Chips and Homemade Salsa

From the garden California Salad ...............................................$11.99 Grilled Chicken, Strawberries, Oranges, Avocado, Cucumbers, Goat Cheese & Tomatoes

Cobb Salad .....................................................$11.99 Grilled Chicken, Avocado, Bacon, Tomato & Egg

From the Grill Gourmet Burgers - Cooked to Order Black Bean Burger .........................................$10.99 Black Bean Burger, Guacamole & Salsa

Homemade Turkey Burger ............................$9.99 Lettuce, Tomato, Fresh Sliced Avocado & Pesto Mayo with Chips

Lunch Specials Meatloaf, Mac & Cheese Toasted Signature Lobster Rolls: Fresh Maine Lobster piled high on two Grilled New England Rolls Shredded Iceberg & Old Bay Aioli ...................................$17.99 Crab Rolls: Jumbo Lump Crab Salad & Shredded Iceberg on two Grilled New England Rolls with Cucumber Dill Salad ..........................................................$12.00

Contemporary American Italian

Travinia 1301 Market Center Drive Morrisville, NC (919) 467-1718

traviniaitaliankitchen.com

Hours: Dining Room Mon. – Thurs.

11 a.m. – 10 p.m.

Fri. – Sat. 11 a.m. – 11 p.m.

Sun. 11 a.m. – 9 p.m.

House Specialties: Pasta Mia Nona Shrimp Messina Crabcakes Travinia Madeira Filet Average Entree: $15 – $30 Dress: Casual Live Entertainment: Music - Wed. Private Events: Yes Catering: Yes Carry-Out & Delivery: Yes Outdoor Dining: Yes Alcohol: Full Bar

SMALL PLATES---------------------------------------

PASTAS---------------------------------------------------

zucchini friTTE Panko encrusted, flash fried, Meyer lemon-herb aioli.

PAPArADELLE BoLoGnESE (GF) Veal, pork & beef bolognese sauce.

iTALiAn nAchoS Lightly fried chips, Italian sausage, provolone, black olives, tomatoes, scallions, banana peppers, asiago cream sauce.

PASTA MiA nonnA (GF) Bowtie pasta, grilled chicken, mushrooms, roasted tomatoes, asiago cream sauce.

criSPY cALAMAri Spicy & sweet peppers, pepperoncinis, garlic butter, scallions.

ScALLoPS GrEMoLATA* (GF) Cauliflower puree, apple pistachio gremolata.

VEAL & PorK MEATBALLS Grilled crostinis.

PorK BELLY Mustard, chimichurri, caramelized pearl onions.

MuSSELS PErnoD (GF) Garlic, basil, white wine, lemon butter, anisette, tomatoes, onions, crostinis. crABcAKE TrAViniA Jumbo lump crabmeat, spinach-roasted tomato orzo, lemon buerre blanc.

SouP & SALADS------------------------------------chEf'S DAiLY SouP choicE (C/B) roASTED BEET & PEAr (GF) Walnut, pecorino, charred shallot vinaigrette.

GrAnnY SMiTh APPLE (GF) Mixed field greens, toasted pecans, apples, red grapes, buttermilk blue cheese crumbles, port-wine vinaigrette.

SPinAch & GoAT chEESE GF) Lightly fried goat cheese medallions, red onions, hard boiled egg, warm pancetta dressing. iTALiAn fArM choPPED (GF) Genoa salami, burrata, roma tomatoes, mushrooms, cucumber, red onions, peppadew peppers, pepperoncinis, sherry vinaigrette.

ShriMP & orzo Mixed field greens with kale, tomatoes, black olives, carrots, cabbage, cucumbers, roasted garlic lemon vinaigrette.

Add Grilled Chicken Breast 5, Shrimp 6, Scallops* or Salmon* 8

fLATBrEADS---------------------------------------We serve only Artisan Schiacciata flatbread.

MArGhEriTA Roasted tomatoes, burrata, roasted garlic, fresh basil. uncLE TonY'S fAVoriTE San Marzano red sauce, pepperoni, Italian sausage, provolone, roasted garlic, red onion.

MEATBALL Ground veal, pork, beef, ricotta, roasted fennel, cracked black pepper. roASTED chicKEn Pesto cream, spinach, cremini mushrooms, carmelized fennel onion, pancetta.

ProSciuTTo & fiG Arugula, provolone, lemon oil.

LASAGnA BoLoGnESE Veal, pork & beef bolognese sauce, ricotta, provolone, parmesan.

SAuSAGE & PEPPErS ruSTicA (GF) Italian sausage, roasted peppers, red onions, oregano, basil, cavatappi,spicy marinara, provolone.

ShriMP MESSinA (GF) Cremini mushrooms, spinach, toasted pine nuts, lemon butter, cappellini.

LinGuinE ALMAfi* (GF) Shrimp, scallops, mussels, cod, clams, spicy lobster broth.

Add Meatballs or Italian Sausage 4, Grilled Chicken Breast 5, Shrimp 6, Scallops* or Salmon* 8

cLASSicS-----------------------------------------------PiccATA STYLE (GF) Lemon butter, white wine, capers, garlic, cappellini.

PArMESAn STYLE San Marzano red sauce, provolone, Italian breadcrumbs, herbed linguine, Vegetarian option - Zucchini MArSALA STYLE (GF) Florio marsala wine demi-glaze, cremini mushrooms, fontina, cappellini.

ScALoPPinE STYLE (GF) Artichoke hearts, mushrooms, smoked pancetta, lemon butter, cappellini.

MAinS---------------------------------------------------

PAn roASTED chicKEn (GF) Brussel sprouts, crispy fingerling potatoes, rosemary-bacon pan jus.

PoLLo iSABELLA (GF) Oven roasted breast, sundried tomatoes, spinach, goat cheese, lemon basil beurre blanc.

SinATrA chicKEn (GF) Pan seared chicken breast, smoked pancetta,Grand Marnier cream sauce, cappellini.

SoLE PArMESAn Lightly crusted sole, Italian breadcrumbs, lemon butter, capers, spinach-roasted tomato orzo.

ShriMP frA DiAVoLo (GF) Asiago polenta, capicola, spicy tomato cream, chives.

ShriMP & cLAMS SEAfooD riSoTTo (GF) Charred corn risotto, tomatoes, herbs, lobster butter broth.

PinE nuT EncruSTED SALMon* (GF) Dijon, roma tomatoes, roasted asparagus, lemon-basil beurre blanc.

PorK riBEYE* (GF) Smoked sausage & tomato pan jus, roasted tomatoes, brussel sprouts.

MADEirA fiLET* (GF) Madeira wine demi, cremini mushrooms, Maitre D' butter, crispy fingerling potatoes.

(GF) Gluten-Free - Substituted with gluten-free pasta or gluten-free side item. All gluten-free entrées are an additional $1.

Pizza

Uncle Maddio’s Pizza 7157 O’Kelly Chapel Road, Cary, NC (919) 234-6447 unclemaddios.com

Hours: Winter: 11 a.m. – 9 p.m.

Summer: (Beginning April 1st) Friday and Saturday open until 10 p.m.

House Specialties: Create Your Own Pizza Maddio Monday: $5.99 special Student Special: Every Friday - Open early at 10:30 a.m. and offer discount.

Average Entree: $8 Dress Code: Casual Live Entertainment: Changes weekly Sign up for updates Private Events: Children’s Create Your Own Pizza parties, family events, small meetings and gatherings.

Reservations recommended for event area.

Children’s Menu: Yes Catering: Yes Carry-Out: Yes Outdoor Dining: Yes Alcohol: Wine and Rotating Craft Beer Tap

Tavern & Grill

Woody’s

More than 30 large HD TVs

Cary’s headquarters for UFC pay per view events. No cover.

Live interactive trivia show every Wednesday with host Big Slow Tom!

Sports Tavern & Grill 8322 Chapel Hill Road Cary, NC (919) 380-7737 woodysportstavern.com

Pool - Darts - Foosball WOODY’S CHARBROILED CHICKEN & BEEF BURGERS

Hours: Mon. – Sun. 11 a.m. – 2 a.m.

House Specialties: Buffalo Wings, Craft Beer, Sports Average Entree: $8 – $10 Dress Code: Casual Live Entertainment: Friday. No Cover.

Private Events: Yes Catering: Yes Children’s Menu: No Carry-Out: Yes

$8.88 lunch specials Mon-Fri.

PRE-GAME SNACKS AND STARTERS

Fried Pickles, Buffalo Chicken Rangoons, Mucho Macho Nachos, Philly Cheese Steak Egg Rolls, BBQ Slaw Egg Rolls, Mexican Street Corn

VERY COOL WRAPS

CHICAGO CHIPOTLE BURGER Chipotle Mayo, Bacon, White American, Sport Peppers, Lettuce, Tomato, Onion, Pickle Chips.

WOODY’S WINGS

JALAPEÑO PEPPER JACK BURGER Pepper Jack Cheese and Fresh Jalapeño Stuffed Beef or Smothered Chicken, Lettuce, Tomato, Onion.

Southbeach Bacon Chicken Wrap, Club Deluxe Wrap, Spinach Chicken Wrap, Buffalo Chicken Wrap

All orders include our house-made buttermilk ranch or chunky blue cheese, celery or carrots.

All wings are served crispy so they take at least 20 minutes to prepare.

$.50 Wing Special Every Tues. Night 6pm-Close

SMALL (10) • MEDIUM (20) • LARGE (50) Choose From One of Our House-Made Signature Sauces: Plain, Sweet, Mild, Hot, Spicy Garlic, Spicy BBQ, Insane, Garlic Parmesan Grilled Wings, Boneless Wings and Chicken Digits also available *We now offer a mini-order of wings (6)*

WOODY’S GOURMET FRANKS

CHICAGO DOG Tomato, Yellow Mustard, Chopped White Onion, Sweet Pickle Relish, Dill Pickle Spear, Sport Peppers, Celery Salt.

Outdoor Dining: Yes

CAROLINA CONEY DOG Cheese, Chili, Chopped White Onion.

BIG APPLE STREET CART DOG Sour Kraut, Grilled Onions, Spicy Brown Mustard.

EASTERN NC DOG Chili Mustard, House Made Coleslaw

ORIGINAL PHILLY STEAKS WOODY’S COLD SIGNATURE SANDWICHES

LATE NIGHT 68 MARCH/APRIL 2013 11 P.M.-1 A.M. EVERY DAY.

BEST MUSHROOM SWISS BURGER EVER Caramelized Onions, Sautéed Mushrooms, Swiss, Horseradish Mayo, Lettuce, Tomato.

GOAT CHEESE BURGER Roasted Red Peppers, Goat Cheese, Baby Spinach Leaves, Tomato, Onion.

Chef Salad, Cobb Salad, Taco Salad, Black & Blue Salad.

CONEY ISLAND DOG Yellow Mustard, Chili, Chopped White Onions.

1/2 PRICE APPS HAPPY HOUR 4-6 P.M. MON.-FRI.

WEST COAST BLACK AND BLUE BURGER Blue Cheese Stuffed Beef or Smothered Chicken, Bacon, Seasoned, Avocado, Lettuce, Tomato, Onion.

REALLY BIG GARDEN SALADS

Reservations Recommended: No

Alcohol: Yes

WOODY’S CLASSIC BURGER Choice of Boar’s Head Cheese, Lettuce, Tomato, Onion.

Sky Box Club, Spicy Italian Hogie

CARDIAC ARREST BURGER Fried Egg, American, Cheddar, Provolone, Swiss, 4 Slices Bacon, Mayo, Ring of Onion.

WOODY’S HOT SIGNATURE SANDWICHES

CLASSIC FRENCH DIP Boar’s Head Roast Beef, Grilled Onion, Provolone or Swiss Cheese, Roma’s Italian Sub Roll. Au Jus for Dipping.

WOODY’S MELTDOWN Crispy Fried Chicken, Pepper Jack, Tomato, Bacon, Grilled Sourdough.

RIBEYE STEAK SANDWICH House-Cut Ribeye, Onion, Tomato, Lettuce, Roma’s Italian Kaiser Roll.

JALAPENO GRILLED CHEESE Roasted Jalapenos, Goat Cheese, Bacon, Preserves, Sour Dough Bread.

FRIED BOLOGNA SANDWICH Boars Head Bologna, White American Cheese, Dill Pickle Chips, White Onion, Kaiser Roll, Mayo, Mustard.

BUFFALO CHICKEN SUB Fried Chicken Digits, Mild Sauce, Lettuce, Tomato, Onion, Sub Roll.

WOODY’S HOMEADE TACOS Two Large Soft Tacos, Chicken or Ground Beef, Cheese, Lettuce, Tomato, Sour Cream, Salsa.

PASTRAMI MELTDOWN Boar’s Head Pastrami Brisket, Swiss, Spicy Brown Mustard, Rye Bread.

The complete menu is available on our website woodysportstavern.com.

Full Menu Served Daily until 2AM • All Food is Made Fresh To Order…Please Be Patient All Discounted Food Specials Are For DINE-IN Only And Require A Minimum $2.50 Beverage Purchase. Additional Charges For All Extra Sauces And Dressings

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Hours: M-F 7:30 a.m. - 6 p.m., Sat 7:30 a.m. - 4 p.m.

CARY MAGAZINE 69

Colin and Deanna Crossman, owners of The Mayton Inn, are not sorry to see the end of its long construction process. “We’re ecstatic to be almost across the finish line,” says Deanna.

70

FEBRUARY 2016

“We are owner-operators, so we’re in it for the long haul.

We’re part of the community, and we’re going to live here.”

— Deanna Crossman

The Perfect Fit Couple behind The Mayton Inn are making themselves at home in Cary WRITTEN BY AMBER KEISTER • PHOTOGRAPHED BY JONATHAN FREDIN

DEANNA AND COLIN CROSSMAN are the new kids in town, and they just

want to fit in.

The couple has lived in Durham for 15 years, first as Duke graduate students then as entrepreneurs. Since 2006 they’ve operated The King’s Daughters Inn, a historic rooming house which they transformed into an award-winning bed and breakfast.

But they couldn’t resist Cary’s appeal and the chance to build The Mayton Inn. “Cary has this identity. It knows what it wants to be, and the hotel fits in really well with the next phase of our lives,” said Deanna. “With a boutique hotel, the owners are very much the face of the business.”

Goldilocks moment

Before they tackled The King’s Daughters Inn, the Crossmans had restored 18 historic properties in Durham, the youngest of which was built in the 1940s.

“The green and the historic, that is our passion and our penchant,” said Deanna. “The most green thing you can do is to adaptively reuse something that already exists. Tearing something down, throwing it all in the Dumpster, building from scratch — it’s so wasteful.”

This passion for historic preservation

inspired their first meeting with Ed Gawf, Cary’s first downtown development manager.

In November 2011, Colin explains, the town was looking for advice on how to repurpose several historic properties including the Jones House, now the restaurant Belle at the Jones House.

“Ed came to us to talk about historic properties, walked into The King’s Daughters and said, ‘I want one of these in Cary,’” said Colin.

The Town of Cary had been looking continued on page 72 CARY MAGAZINE 71

“They did a really good job of trying to make the hotel look like it is something that has been there a long time.”

— Ted Boyd, Cary’s downtown development manager

72

FEBRUARY 2016

continued from page 71

to put a small hotel in downtown Cary for some time, but hadn’t found the right folks to build the property. Planners especially wanted the owners to be as local as possible.

“The local element is unique,” said Ted Boyd, the town’s current downtown development manager. “Every time you visit a downtown, wherever it is, you might think, ‘What is the one place I need to stay or go eat that I couldn’t find somewhere else?’ That ties into it, the unique component.”

After those initial talks, it took another three years to work out the details of the $9.5 million project — Cary’s first downtown public-private partnership. The town provided a $951,000 mortgage and helped arrange a $1.4 million HUD loan. The rest of the financing came from a Small Business Administration loan.

“When you look at the investment that the town has made and the eventual return, just the development of the project and the construction itself, it’s a great value,” said Boyd.

When the Crossmans broke ground on

The Mayton Inn in fall 2014, they expected to be finished within a year, but construction was delayed repeatedly by weather. But as 2015 drew to a close, finishing touches were being made, preparing for the January grand opening.

A mix of old and new

The Mayton Inn is built in the Georgian style, featuring brickwork that calls to mind Cary’s Page-Walker Arts & History Center and Cary Academy. The four-story, 55,000-square-foot hotel features 44 rooms, a lounge, gym, spa, bar and restaurant. The historic Waldo Rood House, relocated to the property and restored, serves as a separate bridal cottage.

“I think that reflects downtown,” said Boyd. “It’s a mix of old and new, and sometimes they’re close to each other. They did a really good job of trying to make the hotel look like it is something that has been there a long time.”

Throughout the hotel are echoes of history, particularly Cary’s train history. The bar is called The Highball, a name for a tall,

Photos Courtesy of The Mayton Inn

simple drink, but also the description of a train moving at top speed. Several rooms take their names from notable locals — Waverly, Raines and Page. The lounge features chestnut flooring reclaimed from a Kentucky farmhouse.

Green technology is incorporated throughout, but it’s more than just LED lights and efficient plumbing. An energy management system in the guest rooms turns off power and lights after 30 minutes of inactivity. Dedicated outlets stay on to charge phones and other electronics. Instead of printing brochures, guest information is available on tablet computers installed in every room.

Despite their commitment to sustainability, the couple is adamant their green measures stay behind the scenes.

“An important part of being green is if the guest doesn’t care, we don’t want them to know,” said Deanna. “They want a beautiful luxury property, with nothing to affect their level of service and experience. If people don’t know we are green, they can stay, check out, and not know we are green. For

those who care, the information is all over our website.”

ABOVE LEFT and RIGHT: The second and third floors of The Mayton Inn have 43 guest rooms, with seven distinct décor styles, two of which are pictured.

Value to community

ABOVE CENTER: A round window is the focal point of this third-floor bathroom. One of Deanna Crossman’s favorite details is the glass sink basin, which is constructed in one continuous piece, with no seams or grout lines.

The Mayton Inn may be a luxury hotel, but the Crossmans don’t see it competing with existing businesses. The smaller hotel fills a niche in the marketplace between the chain hotels and the nearby AAA Five Diamond Umstead Hotel, says Deanna.

“It’s not competition, it’s complementary to the products that are here,” she said.

They expect weddings to be a huge piece of the inn’s business, dominating weekend bookings. Already, brides are reserving The Mayton Inn for spring and summer ceremonies.

“We will bring people — a hundred people a night,” said Deanna. “We want to be a draw for downtown. I want the neighbors to come play in our restaurant, and I want our guests to go eat in the community.”

The Mayton Inn will also complement the tourism projects already in place, says Boyd. continued on page 74

CARY MAGAZINE 73

continued from page 73

“It fits well with the vision of downtown redevelopment,” he said. “It’s making downtown a destination in terms of the ability to stay overnight. It ties in perfectly with the train depot and all the people coming through on Amtrak and people coming to the Triangle as a whole.”

With the opening of the hotel, the Crossmans will be making their own permanent move.

As part of their partnership with the town, the couple also agreed to restore The Mayton House — a 1920s bungalow once owned by a Cary mayor. The house was relocated to the rear of their downtown property, and once improvements are complete, the Crossmans will move in.

“We fell in love with it personally,” said Deanna. “We said, ‘It’s perfect. We just want to live in it.’”

They are already making themselves at home. Deanna is on the board of the Heart 74

FEBRUARY 2016

of Cary Association; they belong to the Cary Chamber of Commerce. The hotel’s grand opening event is expected to be a benefit for local nonprofit The Carying Place.

“We’re part of the community,” said Deanna. “We’re building something for the community, to be a good steward for the community, to be a great asset for the community.” t

TOP: The front porch and the porte cochere take shape in early January. The brick exterior calls to mind other, older buildings in downtown Cary. “We don’t want to make it look historic if it’s not, but it needs to fit into the existing architecture,” says Colin Crossman.

ABOVE: This artist’s rendering of The Mayton Inn shows Georgian-style architectural details including columns, decorative moldings and symmetrically arranged windows.

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CARY MAGAZINE 75

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The daughter of a Raleigh police officer, Laura Fahnestock is Fuquay-Varina’s first female police chief.

“Treat me with respect, hold me accountable, but don’t treat me differently,” she says.

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Serve and Protect Western Wake’s women in law enforcement WRITTEN BY NANCY PARDUE PHOTOGRAPHED BY JONATHAN FREDIN

THE PUBLIC SERVANTS patrolling our hometowns are just that — people who devote their lives and careers to helping others.

Across Western Wake, nearly 50 of those willing to come when we call are women in uniform. They and their fellow officers make a difference every day on our behalf.

Join us in honoring their service, and that of all our local officers. ‘“To help others’ is the number one answer to the interview question of, ‘Why do you want to be a cop?’” said Fuquay-Varina Police Chief Laura Fahnestock, who follows in a family tradition of public service as the daughter of a Raleigh police captain and an emergency room nurse.

Her long résumé of FUN FACT firsts began in the Rocky Chief Laura Fahnestock Mount PD — first female lived in Cary as a child, sergeant, lieutenant and attending kindergarten at First Baptist Church captain — and includes paand first grade at Cary trolling a beat. She recalls Elementary. Her mom gunshots flying by her head, ran interior decorating a child abuse case involving firm Design for Living an 8-month-old with a broin the early 1970s, ken rib, and a suicidal man and the two often strolled to Ashworth’s she wrestled from a bridge.

Pharmacy for egg “Even then, in the salad sandwiches and orangeade.

continued on page 80

CARY MAGAZINE 79

Capt. Felecia Sykes, interim chief of the Morrisville Police Department, center, meets with Master Officer David Aldridge, left, and Detective T. Skeeter, right.

continued from page 79

early ‘90s, we talked about the importance of community policing,” Fahnestock said. “I saw that child years later, thriving. And the man from the bridge later thanked me. You see how people are impacted by the things you’ve done.”

These are challenging days in law enforcement, she says. To face them, new re-

80

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cruits must be “the best possible applicants.

In addition to meeting state standards, they must be extremely community-oriented, with strong integrity. Officers need the ability to communicate effectively with everyone, verbally, nonverbally and in writing.”

‘Hold Me Accountable’

Fahnestock is one of five female offi-

cers on the Fuquay-Varina force, and its first female chief. No day is the same here, and that’s how she likes it.

Amid multiple computer monitors and phone lines, from her office Fahnestock tracks crime data and service calls to best manage personnel. She meets daily with staff and community members, and manages the department’s social media.

“If there’s a tool to make the job easier and bring effective resolution to crime, I want to see it,” Fahnestock said. “I train continually, and hold membership in groups like the International Association of Chiefs of Police, to gain innovative policing ideas that can be adapted for Fuquay-Varina. And sometimes I ride out on calls with officers.”

Her late father’s badges and rookie police photo adorn her wall, among a collection of female-cop collectibles given to her by friends. Yet Fahnestock resists a focus on her gender.

“I had to prove myself in every new role,” she said. “I’m not a trendsetter. These are just my personal goals for achievement. I don’t want to be set apart as a female — you earn it or you don’t. Treat me with respect, hold me accountable, but don’t treat me differently.

“I’m Chief. And off duty, I’m Laura.”

Community Policing CARY PD townofcary.org/Departments/police Ways to interact: Citizens Police Academy; Citizens Assisting Police Team; Project Phoenix, in partnership with apartment communities

MORRISVILLE PD ci.morrisville.nc.us Ways to interact: Did You Know series on various topics; Cornerstone in partnership with apartment complexes; Bike with a Cop

APEX PD apexnc.org/261/Police-Department Ways to interact: Citizens Police Academy; Citizens Assisting Police; annual yard sale benefiting SafeChild of Wake County

HOLLY SPRINGS PD

“I believe in communication,” Fahnestock said. “We have to bridge the gap between the public and law enforcement, because it’s a partnership.”

Her officers have updated squad car cameras, and will wear body cameras once grant funding is secured. She’s grateful for progressive town management in facing growth issues in this busy southern Wake town.

‘What I Do Makes a Difference’

hollyspringsnc.us

Capt. Felecia Sykes, interim chief of the Morrisville Police Department since the retirement of Chief Ira Jones last November, has been with the force nearly 22 years, following a three-year stint elsewhere. But the seeds for her public service career were planted in childhood.

“Growing up as an only child, I always loved meeting and talking to people, especially senior citizens, and would assist them with various tasks around their homes,” Sykes said. “From that period I always imagined myself in a career that would help people. Knowing what I do makes a difference has always been such a rewarding feeling.

This profession is not just a job, but is part of who and what I am.

“Although it’s becoming increasingly dangerous and is hard work at times, it continues to feel like one of the best jobs ever.”

The career field is wide open for women, she notes. For example, among the eight

Ways to interact: Home and business security inspections, car seat inspections, Neighborhood Watch programs

FUQUAY-VARINA PD fuquay-varina.org Ways to interact: Coffee With a Cop; Next Door program to engage neighborhoods; Explorer Post for those interested in law enforcement careers

female officers in the Morrisville PD are a patrol sergeant, senior investigator and master investigator.

“Women are afforded the same career opportunities within the profession as men, from bike patrol, motorcycle officer, criminal investigator and Special Operations Response Team member (SORT), to chief of police.

“The best aspects of the job include continued on page 82

CARY MAGAZINE 81

Cary police officer Laura Lischwe calls her patrol car her office on wheels. “I get 911 and non-emergency service calls, patrolling the same area so I get to know the people, which builds trust and rapport,” she says.

“We see a side of

people and our town others don’t see; we see people at their worst moments. You learn to be patient and compassionate.”

— Laura Lischwe, Cary police officer

82

FEBRUARY 2016

continued from page 81

independence, discretion and the ability to change people’s lives,” Sykes said. “Most officers find their niche and build on it. For example, an officer who likes taking accidents can work toward becoming an accident reconstructionist. Officers who like working with children can become school resource officers. The opportunities are unlimited.”

It’s a misconception that women aren’t tough enough to be cops.

“Through my years of law enforcement service I’ve found that many situations may not necessarily require physical force,” Sykes said. “Many of the interpersonal skills that women possess are invaluable to effective police work.

“As law enforcement officers, we have the ability to affect the outcome of a situation simply by what we do or how we treat people. Whether the person is a suspect or a victim, respecting people as human beings has a great bearing on how the overall situation is concluded.”

On the Beat

Be honest. Work hard. Do the right thing. Find a mentor. And surround yourself with positive people who are supportive and encouraging.

That’s what Officer Laura Lischwe has learned in her two and a half years with the Cary Police Department, as one of 23 women on the force.

Lischwe grew up in Cary, and changed her college major from science to criminology and forensics after participating in the department’s Citizens’ Police Academy.

“We met a detective and a canine officer, went to the shooting range and did ride-alongs,” Lischwe said. “I decided I wanted a career that would push me to be a well-rounded person. It’s boosted my confidence and self-esteem. It’s satisfying, knowing you’re helping someone.

“And the feedback we get, from people who are thankful we’re here and supportive of our mission, makes the job that much better.”

Being friendly and approachable is an important part of her role.

“My patrol car is my office on wheels, with a view,” she said. “Cary has officers assigned to each sector in three districts. It’s a form of geo-policing. I get 911 and nonemergency service calls, patrolling the same area so I get to know the people, which builds trust and rapport.

“Some people think we just write tickets and ruin people’s day. That’s not true,” Lischwe said. “We’re a necessary resource for society. When citizens know we’ll be there, it makes them more comfortable in calling.”

There are benefits to being a female officer, Lischwe notes; for example, a recent domestic violence case resulted in an arrest because the victim felt comfortable speaking to a female officer.

“I’m part of the team, and we all have the same standards, training and expectations on the job,” Lischwe said. “We see a side of people and our town others don’t see; we see people at their worst moments.

You learn to be patient and compassionate.

“It’s not guns out all the time, but you can’t get complacent. That’s why we have ongoing tactical training. It becomes a mindset, to have your head on a swivel, even outside uniform. There are two rules: Get home safely, and don’t forget to eat.” t

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Keith and Lisa Hickman of Fuquay-Varina met while they both attended West Virginia University, and their unforgettable date recreated the early days of their courtship.

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FEBRUARY 2016

Be My Valentine WRITTEN BY NANCY PARDUE • PHOTOGRAPHED BY JONATHAN FREDIN

WE PROPOSED the Cary Magazine Be My Valentine Contest, and asked you to wow us. You did.

More than once, we uttered a collective “Awww,” to your fun and inspirational entries. In the end, our team chose the couple whose greatest-date-ever entry best met the contest challenge: It’s one that others — meaning you — can achieve, too.

Have a happy Valentine’s Day, courtesy of the Hickmans!

An Evening of ‘Firsts’

Keith and Lisa Hickman met through friends while in college, back in 1997. When she groused about having to write a paper on The Grapes of Wrath, he ditched a movie with friends to help her out.

“I liked the book,” Keith said.

“I didn’t!” replied Lisa. “But I got an A on that paper.”

“John Steinbeck brought us together,” Keith said. “We talked about the book then kept on talking, and I enjoyed the good conversation. And I brought her the leftover apple turnovers after my shift at Arby’s.”

“Most of the guys in college were about being macho, and they didn’t have a lot of manners,” Lisa said. “Keith was sweet and chivalrous. He slipped letters under my door, and one time even came to my door and sang to me.”

Now married for 13 years, the Hickmans are parents to Myles, 11, and Logan, 1. They’ve lived in Pennsylvania, West Virginia and Ohio, and settled in Fuquay-Varina in 2015.

Both work for Cigna Healthcare, Keith as a resource planning manager and Lisa as a personal advocate supervisor.

Here’s Lisa’s entry on their winning date idea: “Our ultimate date was not the most expensive nor the most elaborate; it was straight from the heart and completely melted mine. It was our very first wedding anniversary. We went back to (West Virginia University in) Morgantown, where we first met. He took me to the Boston Beanery pub where we had our very first date, and had arranged for us to sit in the same booth.

“We went for a walk to the dock where we shared our first kiss, and exchanged our anniversary gifts. I received a continued on page 88

CARY MAGAZINE 87

88

FEBRUARY 2016

Your creative dating entries knocked our socks off — here are a few more!

Wendy Beachy

copy of — what else — The Grapes of Wrath. We spent the evening going to all of the places we had our firsts. The first movie, the first study date, the first time we volunteered together.

“A lot had happened in that first year of our marriage. Keith made me feel young and carefree, like we were back in college without the worries and responsibilities of the ‘real world.’

“We ended the night at Law Center Hill, sharing a Sprite, overlooking the stadium where he had proposed. He again got down on one knee and told me how grateful he was that I had said yes that night and how he would marry me again and again. He once again opened a small box, this time containing a diamond anniversary ring.

“They say you can never go back but we did,” Lisa said, “to the excitement and newness of a first love.”

“Well, the booth might have been luck,” Keith said with a smile. “I thought it would be good to go back and see where we came from, where we started. It was a special night for me, and I was hoping it would be for her too.”

Lisa still has that copy of The Grapes of Wrath. She and Keith say that just-us dates have evolved into family time, and they’ve learned many things together since he first brought her apple turnovers.

“He would bring home the leftover turnovers as a treat, because we didn’t have much money for dates. It’s something we still talk about because it symbolizes Keith’s thoughtfulness and how he was trying to make each day a little special,” Lisa said. “It’s the effort, and something he still does today, every day. He’s always doing thoughtful little things to show love.”

“We’ve learned love is hard, and a lot of work,” Keith said. “It’s give and take, and compromise. But it’s worth it.”

Special thanks to the prize sponsors of the Cary Magazine Be My Valentine contest: Bailey’s Fine Jewelry, Massage Envy and Stick Boy Bread Co.

Wendy and Jonathan Beachy of Cary “I found out I was pregnant the morning of Valentine’s Day (2014) and decided to save the good news for our dinner that evening.

“We were living in Boston and there was a blizzard, but we decided to keep

our reservation. The restaurant was pretty empty … I was able to request a cozy corner booth. Since we were saving up to move to North Carolina, we decided not to get each other gifts. However, I handed over a small box and a card. At the bottom of the card I wrote, ‘You’re going to be a great Daddy.’

“In the box was a Valentine’s footie which should be just the right size to fit our daughter this Valentine’s Day!”

John Pienta

continued from page 87

Lauren Sweetman

Lauren and Dave Sweetman of Cary “One morning around 3 a.m., my then-boyfriend Dave woke me up and coaxed me to the car, where he had made a passenger’s seat nest of pillows and blankets. When I woke again, we were pulling into the San Diego National Zoo. I love animals, and going to the park was a bucket list item. Dave pulled out a duffel bag of clothes, my toothbrush and some makeup. We went on an early morning safari and the tour guide helped us spot a

lion, hippos, giraffes and a hyena!

“We found a lovely mom-and-pop diner, shared a meal and a piece of pie, chatted with the locals and ordered to-go cups of coffee. I thought we were headed home, but Dave took me to a dollar bookstore. He said I could buy as many books as I could carry — for a bookworm, that’s a dream come true!

“He drove the three hours back home. We took turns building stories, and created anthologies that still live on as inside jokes.

“Dave proved that he knew me, appreciated my interests and loved me. A year later we were married.”

Whether you have a budding relationship or lifetime Love we have aValentine gift for everyone!

Cathy and John Pienta of Cary “I surprised my wife on our onethird of a century anniversary — 33 years and four months! I booked a three-day weekend at our favorite bed and breakfast in Asheville, and planned out hikes in the Pisgah National Forest, as well as a visit to Biltmore.

“To find an excuse for her to pack, I told her there was a poker tournament in Tennessee that I wanted to play in, and she could do a little sightseeing and shopping. That morning I gave her flowers and

asked if she knew what the special occasion was. She had no clue. I gave her an old LP record (33 and 1/3) which had a title about love. I showed her a third of a pie … The Three Stooges with one circled ... one of the Three Tenors. I finally pulled out the homemade ‘I’ve been married a third of a century and all I got was a lousy T-shirt.’ My complementary shirt said ‘33 and 1/3 - Long Playing.’

“She finally got it. We had a marvelous few days in the mountains.”

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Angela Coleman-Talbot gets a facial at an esthetics class taught at Wake Technical Community College. Dawn Young, esthetics program director at Miller-Motte College in Cary, says monthly facials and a good home care regimen can help maintain skin’s youthful appearance.

Skin, stress, weight or hair — what’s your biggest beauty issue?

We reached out to local pros to find out what beauty and wellness concerns they most often hear from women, and what we can do about each of them.

Turn the page to see their top eight tips.

CARY MAGAZINE 93

Jonathan Fredin

Your Beauty Questions, Answered WRITTEN BY NANCY PARDUE

“One ounce of prevention is more powerful than one pound of cure. It’s always best to be proactive against the aging processes, rather than reactive once the damage is present,” said Dawn Young, esthetics program director at Miller-Motte College in Cary and a licensed esthetician.

“Women need professional skin care treatments on a regular basis; monthly facials are recommended if there are no other concerns to be addressed. A good home care regimen is vital to maintaining a youthful appearance: A skin care regimen should include a cleanser, a potent antioxidant (Vitamin C is ideal for most skin types), a daytime moisturizer with UV protectant, and a nighttime moisturizer. Skin should be cleansed and moisturized by 9 p.m., for optimal skin health.”

Angela Barbour, assistant professor of cosmetology and esthetics at Wake Technical Community College, agrees.

“Use a home care regimen daily for your skin type that includes a cleanser with glycolic acid and/or lactic acid,” Barbour added. “These ingredients will help the appearance of fine lines and help with a daily light exfoliation. Always wear SPF 30 sunscreen, and avoid sun exposure when possible.”

Angela Barbour, right, assistant professor of cosmetology and esthetics at Wake Technical Community College, performs a facial, one of several esthetics services the school offers.

How to repair the damage that’s already done?

Microdermabrasion removes the outermost layer of dry, dead skin cells and reveals younger, healthierlooking skin.

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FEBRUARY 2016

“I hear clients say, “This happened overnight,” said Young.

“Whether faint crow’s feet, hyperpigmentation, or the sagging appearance of a double chin, our age and extrinsic factors will one day catch up.

“Most women think that when this day comes, they will have to consider plastic surgery or injectables such as Botox or Juvederm. The great news is that licensed estheticians now offer a plethora of treatments that can help reduce and counteract the signs of aging. Microdermabrasion, dermafiling, chemical peels, enzyme treatments and customized home care are just a few.”

Budget-minded?

“Consider receiving these treatments from a reputable school that has onsite clinics open to the public,” Young said.

“This enables women — and men — to receive great skin care treatments at a fraction of the cost.”

Jonathan Fredin

How to maintain youthful skin?

How to avoid breakouts?

“While there are multiple reasons breakouts occur, there are a few routines that can help alleviate them in the first place,” Young said. “Foremost, our bodies need water. Proper hydration is vital to good health, but also helps the body to eliminate toxins that could present in the skin.

“Appropriate skin care is also a necessity for breakout prevention. Using skin care that properly supports the health of the skin can assist in decreasing dead skin buildup and counteracting bacterial growth within the pores.

“Also, have outlets to reduce stress. Stress impacts our hormone levels, and every woman knows what hormone chaos does to their skin. An outlet such as reading, exercise or a hobby can drastically reduce the stress we carry.”

How to lose weight?

Barbour recommends the following for people wanting to lose weight: “A well-balanced diet rich with fruit and vegetables, protein and fiber. Eight to 10, 8-ounce glasses of water each day, and limit your soft drink intake. Thirty minutes of exercise three times a week. And always consult your physician before starting any weight loss plan.”

Drinking plenty of water can make your skin look better and help you maintain a healthy weight.

How to have great hair?

“Have a regular hairdresser who knows your hair and can create a style that’s suitable for your face shape and lifestyle,” Barbour said. “And using professional hair care products on a weekly basis keeps the hair pH balanced, controls frizz and keeps color looking bright and fresh.”

And great eyebrows?

“Women, and men, want well-groomed eyebrows now more than ever, from tweezing, waxing and threading,” Barbour said.

“For most people, eyebrows can be shaped and groomed every six weeks.” continued on page 96

A regular hairdresser can help you find the perfect cut for your lifestyle and can suggest how to care for your hair between visits.

CARY MAGAZINE 95

continued from page 95

How to beat the effects of stress?

Nancy Sills Harrell, massage therapy program director at Miller-Motte, who is nationally certified in therapeutic massage and bodywork and holds a master’s degree in health education and promotion, says, “Let’s face it, as a society we are stressed out. Stress can cause a multitude of physical and emotional symptoms including poor digestion, reduced immunity, depression and anxiety.

“Regular massage therapy has been proven to help reduce the stress response in the body and to help alleviate these symptoms. Between massage sessions, taking a few minutes each day to just sit, relax and take deep breaths, or taking the time to meditate, can also help us handle the effects of stress.”

Walking with a partner or in a group is safer, more fun, and can help you stick with the exercise program.

Studies show that massage can be an effective treatment for reducing stress, pain and muscle tension.

How to avoid aches and pains?

“Most people have musculoskeletal aches or pains, often in the low back or upper back and shoulder area,” Sills Harrell said. “Some of these pains are caused by stress, which causes us to tighten our muscles, but also by poor posture and sitting so much, in the car, at our desk, in school, at home in front of the TV. “Our bodies are meant to move. Massage therapy can help with these areas of pain by releasing the myofascial adhesions and trigger points that are produced in tight muscles. In addition to regular massage appointments, we should make sure we are getting some movement every day. Try for 30 minutes of walking five times a week and see what a difference it makes! Gentle stretching, like yoga, can also help with relieving tight sore muscles.”

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FEBRUARY 2016

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CARY MAGAZINE 97

charity spotlight

WRITTEN BY SUSAN JOHNSTON PHOTOGRAPHED BY JONATHAN FREDIN

Don Bobo, left, and Tom Costello, right, share a story with Maura Silverman, center, at Triangle Aphasia Project. The two men, former businessmen and college football athletes, can often encourage each other.

Triangle Aphasia Project IMAGINE SUDDENLY BEING physically unable to communicate with the people around you. People struggling with aphasia fight this battle every day.

Triangle Aphasia Project helps those who deal with aphasia by providing services that assist them in regaining communicative skills.

“Communication is the power that connects people to their family and friends, and when someone has aphasia it affects all areas of communication,” said Maura Silverman, speech pathologist and director of TAP. Aphasia results from a brain injury after a person suffers a Watch a video that stroke, tumor or helps explain aphasia to other neurologichildren at youtube.com/ cal condition. A watch?v=Kf0FRnH5FJ4. person may suf98

FEBRUARY 2016

fer deficits in speaking, writing, listening or reading.

“The frustration with aphasia is that it does not affect your intelligence, so cognitively the person is intact, but they have a challenge in communicating,” said Silverman, who founded TAP in 2003.

The goal of the organization is to get involved as soon as a person begins dealing with aphasia, instead of waiting until after he has begun rehabilitation. Individuals are referred to TAP as a community resource by hospitals and medical professionals.

This organization is divided into three components. The first focuses on the individual experiencing aphasia. Programs such as therapy groups, weekly meetings and support groups encourage people to reach their

maximum potential. Silverman says there is always room for improvement, and giving up is not an option.

The second component focuses on the individual’s family and friends. Family services include support groups and communication training in which the family learns better ways to communicate with the loved one suffering from aphasia.

TAP also offers a children’s program to aid the children of individuals with aphasia in understanding the changes occurring around them. Silverman put together a video that helps explain to children what their family member is going through and how they can better communicate.

The third program component is for the community. Informational training is offered

Using gestures, David Bauer tells Maura Silverman that he's going to be a grandfather in a few days as his daughter-in-law is pregnant. Silverman then writes it for him to say. “You can get a message across using gestures or drawing, but providing support to get them to use speech actually retrains the brain,” she says.

David Bauer uses a communication aid to help express himself, but also to cue others on how best to communicate with him.

to medical professionals, employers and community groups so they can better help people dealing with aphasia, and reduce communication barriers.

Although TAP has grown from one group into 14 groups across North Carolina since 2003, Silverman wants to see more expansion in the coming years.

“We have people getting back to their lives, and I’d like to see more of that,” Silverman said. “I see us spreading across the state and providing more resources within the Triangle.”

Four words describe her goals for TAP: Hope, purpose, engagement and determination.

“You should never give up hope,” Silverman said. “If you don’t have a reason for getting up every morning, it’s hard not to be depressed. We ask our clients what they want to do with their lives, so that we can help support them in that.

“We feel very strongly that if someone stays engaged in his community then he won’t become isolated. We tell our clients that this isn’t going to be easy, but we’re going to be here to help you along the way.”

Begun by a single person’s passion, TAP continues to make its way in the lives of the people it touches.

“You have to make your passion contagious, and once you see that you make an impact on people’s lives, then they will support your hope too,” Silverman said.

You can help spread TAP’s passion by volunteering. TAP is run by volunteers, and is always looking for people to help in the office, serve on program committees, assist with Communication Support Teams and participate in fundraising events. aphasiaproject.org CARY MAGAZINE 99

garden adventurer WRITTEN AND PHOTOGRAPHED BY L.A. JACKSON

The Four Seasons of ‘Sango Kaku’ Although ‘Sango Kaku’ is just one of many Japanese maple cultivars capable of adding their special beauty to landscape schemes in area gardens, there are five reasons why this particular pretty deserves a closer look.

First, it is a selection that is fairly easy to find at local nurseries.

The remaining four reasons? The seasons.

No matter what time of year it is, ‘Sango Kaku’ draws attention to itself — yes, even in the dead of winter. Right now, in the dull, sullen landscapes of February, this Japanese maple is gleaming. True to its more common name, coral bark maple, it simmers in the chilled air with limbs that have brightened to a sizzling scarlet.

This is especially true of newer branches, as older limbs tend to fade over the years to a brownish-gray. However, judicious pruning of maturing branches every few years in the late winter helps prolong the parade of colorful young limbs, and also maintains a proper height for this small tree, which can reach upward to 20 feet.

With the coming of spring, the neon-like sass of coral bark maple’s limbs begins to darken to a much less noticeable deep red. But ‘Sango Kaku’ still has the flair to flaunt. It celebrates the new growing season by unfolding young leaves dipped in an attractive yellowishgreen hue lightly tinged in red on the margins.

This Japanese maple will also develop flowers in the springtime, but they are small, fleeting dots of reddish-purple that are best appreciated up close rather than from a distance.

Summer finds the leaves of ‘Sango Kaku’ fading to a light green, but their typical Japanese maple palmate form with five or more long, pointed lobes still makes them visually appealing. A mature coral bark maple will also usually have a handsome rounded vase-like shape, meaning it is a good choice to show off as a specimen planting or high-profile accent addition in a summer setting.

FIRE! That describes ‘Sango Kaku’ in the fall, with its leaves shaking out of their summer green slumber and igniting in a golden 100

FEBRUARY 2016

Fall Sango Kaku Japanese Maple

yellow glow. Such an autumn display is hard to miss, but if this Japanese maple is planted in front of an evergreen grouping of trees or shrubs, its bright botanical burn from the foliage will really pop.

Like many other Japanese maples, ‘Sango Kaku’ is tougher than it looks. This pretty tree is deer-resistant and does well in either urban or woodland gardens. It can be planted in the sun, which actually helps to intensify the limbs’ winter coral color, but a location slightly shaded from the worst of ol’ Sol’s afternoon rays in the summer will aid in preventing leaf scorch.

Although it can stand a wide range of soil types, planting the coral bark maple in a well-worked, slightly acidic, mulched site will make it happier, and a happy ‘Sango Kaku’ is nothing short of four seasons worth of eyecandy!

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 lajackson1@gmail.com.

To Do in the

GARDEN

12 9

3 6

February • Why wait ‘til spring to till? Break up the soil at the beginning of this month, and mix in beneficial amendments such as compost, lime or chopped up leaves.

• If voles and moles have been an unfortunate fact of life in your annual beds, while tilling up the soil, make their playground inhospitable by incorporating liberal amounts of pea gravel or, even better, PermaTill to give them a real rocky road to travel underground the next time they try to visit the garden.

• Summer woody ornamentals such as althea, butterfly bush, crepe myrtle, oleander, hydrangea and vitex flower on new wood, so now is a good time to prune to stimulate new springtime branches.

• Have any small trees or shrubs that were root pruned last fall in order to be moved?

This month is a good time to dig ‘em up and relocate to their new home in the garden.

• If you love your fescue lawn, think of it on Valentine’s Day. That will be a good time to give it a nutrient boost of lawn fertilizer at a rate of one pound of nitrogen per 1,000 square feet to get it ready for the spring growing season.

• Before new growth begins on liriope, shear the plants to make room for the young shoots to come. Clippers will do the job in small beds, but for long border expanses, set the lawn mower up to its highest setting and do the deed in five minutes or less.

• Make sure your tools are ready for the spring growing season — sharpen any cutting tools you have, and change the oil and gas in any motorized garden helpers.

• The nesting activities of birds will be picking

Pansies

TIMELY TIP Pansies are workhorses in winter flower beds, but with proper maintenance these annuals can keep on popping out their cheerful blooms deep into the spring.

First, make it a regular chore to pick off spent blossoms to make way for future flowers. Also, apply a diluted solution of liquid fertilizer every two to three weeks to encourage these pretty plants to continue their colorful bloom production.

For the next round of fall-planted pansies later this year, consider the many series of heat-tolerant cultivars such as “Maxim,” “Antique Shades,” “Majestic Giant” and “Universal,” which have been especially bred to easily extend their flower shows not only through the winter, but even into June.

up soon, so clean out and repair bird houses. Also, provide your winged garden friends plenty of nutrients by keeping the bird feeder well stocked. And if the feeder gets soaked during a rain, clean out any wet seed, which could spoil or become moldy.

CARY MAGAZINE 101

You Can (Still) Do It

Gearing up for the 2016 Wake County Senior Games WRITTEN BY NANCY PARDUE PHOTOGRAPHED BY JONATHAN FREDIN

Barbara Latta, 74, who runs daily, says the Wake County Senior Games offer something for everyone. “You can sign up for every distance from 100-meter to the 5K. They also have bike races and race walking,” she says.

102

FEBRUARY 2016

BARBARA LATTA was a school librarian when she found out her boss, the principal, would be racing in the Wake County Senior Games. She jumped at the chance to join in.

“I had been a runner for two years before that, but there weren’t many races back then in Wake County,” she said. “So I signed up for the 3,000-meter race and the half marathon.”

Now age 74, Latta has competed in the games’ track and field events ever since, and even thrown javelin just for fun. The Senior Games offer something for everyone, she says.

“The games are the only time in our state that seniors can do track races. You can sign up for every distance from 100-meter to the 5K. They also have bike races and race walking,” said Latta, who runs daily at 5 a.m.

“Some people are very competitive, and know to the thousandth of a second where they feel their time should be. Others come out just for fun.”

Those who come in first, second or third place in an event in the Wake games qualify to compete in state games. Winners there can go on to nationals.

“To see people in their 80s running and racing, that’s the best thing about the Senior Games,” Latta said. “And that I’ve met friends with whom I keep in touch.”

Judy Meister of Fuquay-Varina, 68, was recruited to the games by her financial adviser about six years ago. Today, Meister holds gold medals in basketball, golf and pickleball.

“I branched out,” she said with a laugh.

“I’ve played cornhole, too. There are 60 different events in the Senior Games, like hiking, swimming, horseshoes and archery. And you don’t have to be an athlete — we also have the Silver Arts, for photography, quilting, line dancing and lots more.”

Latta has earned quite a few medals over the years at the Wake County Senior Games.

“We

don’t stop playing because we grow old.

We grow old because we stop playing.”

— Benjamin Franklin

Meister also coaches the games’ age 7579 women’s basketball team, which was the subject of a 2013 documentary by Angela Alford, titled “Granny’s Got Game.”

“The best part of the games is the camaraderie and the friends you make,” Meister said. Having competed in national games in Cleveland and Minneapolis, her Senior Games friends can be counted all over the country.

“Don’t be concerned about skill level; it had been 40 years since I played in college,” she said to others considering the games.

“There are no tryouts; it doesn’t matter how fast or slow you are. We have 100-year-olds taking part! Try whatever interests you, and just come to have fun.”

Registration for the 2016 Wake County Senior Games is open through March 10. The

games will be held throughout the month of April across Wake County, with competitions separated by gender and age in categories from 55-59 to 80-plus.

In 2015, some 600 seniors participated in the Wake County Senior Games while hundreds more, of all ages, cheered them on.

Lamar Marshall was there, and will be again this year. At 60, he says the games are an opportunity to maintain his passion for basketball.

“I’ve been playing all my life, and was looking for an outlet when I saw a poster about the Senior Games,” he said. “I like the competition and meeting other people. Everybody is pleasant. You can sit down and talk to them after the game. We make friends and bonds, and that is awesome.”

Marshall notes this Senior Games catch-

WAKE COUNTY SENIOR GAMES Sampling of events: Racquetball; Billiards; Spin casting; Horseshoes; Needlework; Pottery; Woodworking; Painting; Poetry; Cheerleading; Vocal Registration: Open through March 10, at wcseniorgames.org To learn more about the Wake County Senior Games, visit wcseniorgames.org or call (919) 469-4081. phrase, a quote from Benjamin Franklin: “We don’t stop playing because we grow old. We grow old because we stop playing.”

“To see people older than me participating is inspirational. It maintains your health and your mindset,” he said. “Just keep going, because you can still do it.” t CARY MAGAZINE 103

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happenings

Photos by Jonathan Fredin

CHINESE LANTERN FESTIVAL More than 20 exhibitions of colorful lights and lanterns were on

Lantern Festival was to close Jan. 3, but organizers extended the

display at Cary’s Koka Booth Amphitheatre in December and

event until Jan. 17 to meet audience demand. “We are delighted

January. The larger-than-life displays, which included illuminated

there has been so much excitement and activity surrounding this

dragons, penguins, and fanciful birds and flowers were comprised

incredible event,” said Lyman Collins, Town of Cary Cultural Arts

of hundreds of parts, and thousands of LED lights. The Chinese

Manager.

106

FEBRUARY 2016

happenings

Sassool Mediterranean CafĂŠ, at 1347 Kildaire Farm Road,

Now open in Cary is

Let the powder fall this winter

NEW TRIANGLE LOCATION NOW OPEN! 8323 Creedmoor Rd in Raleigh 6am-7pm daily

in the Shoppes of Kildaire. The familyowned restaurant, which also has a location in North Raleigh, serves Lebanese and Mediterranean dishes, and offers vegetarian, vegan and gluten-free menu options. sassool.com

Serving warm, delicious, made-to-order donuts!

919-468-8722 | 100 Wrenn Dr. #101, Cary 6am-7pm daily duckdonuts.CaryNC

Cary Florist, located at 100 Parkthrough Street in downtown Cary, is now open, offering an open design counter, private consultation room and event showroom where customers can visualize floral dĂŠcor. A large walk-in cooler allows customers to select their own flowers for do-it-yourself projects

Service that goes

or custom arrangements. Owner of the

Above

shop is Janice Cutler, a 20-year-veteran of the floral business; she also owns North Raleigh Florist. Cary Florist will also offer workshops in floral design on topics from wreath-making to arranging and caring for

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happenings

Karin Johnson of Apex has published her first novel, “I’ll Be No One,” which follows smart and focused teenager Pretty Carlyle as she suffers several losses but bounces back by finding love, spiritual connections and the meaning of forgiveness. Johnson leads yoga classes in

Childe Hassam, Poppies, Isles of Shoals, 1891, oil on canvas, 19 3/4 × 24 in., National Gallery of Art, Washington, Gift of Margaret and Raymond Horowitz, 1997.135, Image courtesy National Gallery of Art

the area and works in healthcare. Her book is available online and at All Booked Up in downtown Apex. thebookpatch.com

BRIAN REAGIN, violinist and concertmaster of the North Carolina Symphony, will perform on Sunday, Feb.

The

NORTH CAROLINA MUSEUM OF ART

will open two exhibitions on March 19: American Impressionist: Childe Hassam and the Isles of Shoals and Marks of Genius: 100 Extraordinary Drawings from the Minneapolis Institute

21 at 4 p.m., as part of the Friends

of Art. The first features 39 oil and watercolor paintings by Childe Hassam on the Isles of

of the Page-Walker Concert Series, at

Shoals, while the second includes drawings, watercolors, gouaches and pastels dating from

the Page-Walker Arts & History Center in Cary. Reagin will offer a classical repertoire on his Lorenzo and Tomasso

the Middle Ages to the present. Also on exhibit is Island Boy, Original Illustrations for Barbara Cooney’s Classic Children’s Book. ncartmeuseum.org

Carcassi violin made in Florence, Italy in 1763. Tickets are $16 per performance. friendsofpagewalker.org

The

TOWN OF CARY opened the new Fire Station 2 on Dec. 18,

located at 601 E. Chatham St. The 13,395 square foot, two-story building houses both an engine and rescue

will conduct its ninth

Citizens’

company and is home to two trucks, 27 firefighters,

Academy, running April 7-28.

and space to store reserve

The educational program provides an

second Cary fire station with

introduction to emergency medical services

two fire poles, allowing easy

in an interactive environment. Participants

access to the apparatus

will experience hands-on classes, learn CPR,

floor from the second floor

tour a 911 communication center and

and aiding quick turnout

observe on an ambulance for a shift. Apply

times for firefighters. Sustainable features of Station 2 include solar assist hot water

at caryems.org.

heating, energy-efficient site lighting and energy-efficient HVAC. The Town of Cary Fire

apparatus. It is also the

Department is internationally accredited and recently improved the community’s ISO rating from Class 3 to Class 1, with the most recent evaluation effective on July 1, 2015. townofcary.org 108

FEBRUARY 2016

Jonathan Fredin

Cary Area Emergency Medical Services

happenings

New Clients Receive 20% off First Visit

Girl Scouts-North Carolina Coastal Pines has appointed

EMILY HILL

as development executive, to direct

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the implementation of long- and- shortrange fundraising strategies and plans for the nonprofit. Hill joined Girl Scouts-

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Coastal Pines as director of Individual Giving in 2014 from

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WINNER

the major gifts team. She is also an

2016

independent theater producer and artist with her company, Haymaker of Durham.

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See facebook for monthly news and coupons.

Caroline Jester

nccoastalpines.org

Santa paid a visit to 35 underprivileged children on Dec. 14 at

The Umstead Hotel and Spa, during a special Tea

With Santa hosted in partnership with the Boys and Girls Clubs of Wake County. The evening featured a kid-friendly buffet and tea service, and concluded with the reading of “The Night Before Christmas.” After one-one-one time with Santa, the children were presented with gifts and sweets. The event formally launched The Umstead Difference, an ongoing series of charitable initiatives by the hotel to contribute to the local community, and it took place in the recently renovated Salon. theumstead.com

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12/7/15 4:20 PM CARY MAGAZINE 109

happenings

The John Rex Endowment has awarded $1.9 The place for Sushi enthusiasts and beginners of Japanese cuisine.

million to support five organizations that are partnering to nurture children’s mental, social and emotional well-being. The fouryear grant project will engage a network of Wake County organizations. Grant support has been awarded to: Center for

QUALITY IS OUR RECIPE

Child and Family Policy, Duke University; Cary-based Lucy Daniels Center; Marbles Kids Museum; Natural Learning Initiative, College of Design, N.C. State University;

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

and Project CATCH, a program of The Salvation Army of Wake County. rexendowment.org

www.YuriJapaneseRestaurant.com

Atlantic Tire & Service has earned Tire Review magazine’s Top Shop Award, honoring the best independent tire dealers in the U.S. and Canada. The first two-time winner of the award, the shop also was recipient in 2008. As Top Shop winner, Atlantic Tire received a Coats APX90 tire changer; a $1,500 cash prize, airfare and hotel for two to the 2015 SEMA Show/ Global Tire Expo in Las Vegas; a feature story in the October 2015 issue of Tire Review; and a trophy. Atlantic Tire & Service donated the cash prize to Life Experiences, a Cary-based nonprofit. atlantictireonline.com 110

FEBRUARY 2016

happenings SearStone Food Service Director

KEVIN JOHNSON earned 153 West Chatham Street, Cary NC 27511 919-467-8126 • 919-467-8175 (fax)

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The V Foundation for Cancer Research, based in Cary, took part in the stock market Opening Bell Ceremony on Dec. 11 at the Nasdaq MarketSite in New York City’s Times Square. George Bodenheimer, retired president and executive chairman

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research grants in 2015. jimmyv.org CARY MAGAZINE 111

happenings

The recipient of Cary’s annual

HOMETOWN SPIRIT AWARD for 2015

Recognized on Jan. 16 among

is Anne B. Kratzer, who began preserving Cary’s history in 1973 when she and friends planted

the 27 recipients of the U.S.

an educational herb garden around the Page-Walker smokehouse in hopes of preserving the

Tennis Association Southern’s

structure. Kratzer formed the Cary Historical Society and The Friends of the Page-Walker Hotel

2015 awards, held in Atlanta,

to restore it and create what is now the Page-Walker Arts and History Center. She has overseen

are the Western Wake Tennis

the restoration of White

Association of Cary, Community

Plains Cemetery and

Tennis Association of the Year, and

helped create the Cary

Nick Stackowiak

Heritage Museum.

Pictured at a lunch organized by Fit & Able and held at The Matthews House in Cary are, from left, Betsy

of Cary, DeWitt Redgrave III Junior Achievement Award.

Winners were nominated by USTA staff and volunteers in the section’s nine states of Alabama, Arkansas,

Dassau and Joy Pike, 2012 award winners; Anne Kratzer, 2015; Alisa Wright Colopy, 2009; Kay

Georgia, Kentucky, Louisiana,

Struffolino, 2010; W. Clifton Barnes, creator of the award; Town Clerk Sherry Scoggins; Jerry

Mississippi, North Carolina, South

Miller, 2013; Virginia Johnson; and David J. Martin, 2014. Not pictured is Keith Bliss, 2011.

Carolina and Tennessee.

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BY JONATHAN FREDIN

Opportunists Ring-billed gulls hover overhead as a flock of double-crested cormorants dive for fish during a foggy morning on Bond Lake in Cary. The excellent fisher birds often bring fish to the surface and flip them to catch them headfirst. Gulls often swoop down to steal the food. Both migratory birds are regular visitors during winter months to Bond Lake and surrounding waterways.

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