Cary Magazine August 2018

Page 1

August 2018


Just a Taste




Asha Bala




Cary Magazine, 301 Cascade Pointe Lane Cary, NC 27513


August 2018


Pick a Peck



Asha Bala



HOMEMADE PICKLES AND OTHER TASTY TRENDS Cary Magazine, 301 Cascade Pointe Lane Cary, NC 27513

Cary Magazine’s

Food Fight


he two covers of the August issue are battling it out, and only you can decide which one will win — the perfect poke bite or the artisan pickled summer vegetables.

Visit to cast your vote and automatically

be entered to win the grand prize: an evening of cooking with award-winning chef Vivian Howard. In partnership with kitchenware retailer Whisk, Cary Magazine is hosting an intimate and exclusive cooking class with chef Vivian

Vivian Howard

Howard on October 25. You’ll learn how to impress your dinner guests with an appetizer, entrée and dessert from Howard’s recent cookbook, “Deep Run Roots: Stories and Recipes from My Corner of the South.” I’d also like to take this opportunity to thank Wake County Magnet Schools for sponsoring this month’s Food Fight, and for providing families and students access to innovative and pioneering programs. So what are you waiting for? The food fight starts NOW!

Kris Schultz Publisher





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that matter most. Here at 12 Oaks, you’ll find that there are a variety of activities from which to choose, many of which you’ll find completely new and different. For example, wine tastings. Shopping and sightseeing excursions. Zumba and cooking classes. Gardening club. Personal training sessions. Our advice to you? Be open to anything… and schedule a lifestyle by your design. These are the moments.

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in this issue

Korean food truck, Bo’s Kitchen

The Food Issue

brings the heat with an order of Spicy Chicken and Rice; served with an enthusiastic

20 Notable Teens: Kaylin Roberson and Shania Khoo 28 To the Beat of Her Own Drum: Asha Bala 34 Drone On:

drizzle of Bo’s gochujang sauce, scrambled eggs and jalapeños, story page 43.

How our obsession with flight is changing work and play

43 Eat This Now: Five food trends to watch Kitchen Confidence: 52 Apex High cooking team prepares for a future in food


Restaurant Profile: Cantina 18 in Morrisville Top Dentists

Jonathan Fredin





115 Team Hendrick Way Cary, NC 27511




in every issue 17

Things to Do This Month

60 75

We Love

104 106


August 2018 • Volume 15, Number 6 EXECUTIVE

Bill Zadeits, Group Publisher Kris Schultz, Publisher EDITORIAL

Liquid Assets: Surfin’ Buddha IPA and Durham Distillery’s Canned Cocktails Nonprofit Spotlight: Note in the Pocket Garden Adventurer: Cultivate Your Brain with Gardening Books

Amber Keister, Senior Editor Emily Uhland, Lifestyle Editor Sarah Rubenoff, Copy Editor CONTRIBUTORS

L.A. Jackson David McCreary Jessica Snouwaert Jennifer Buehrle Williams PHOTOGRAPHY

Jonathan Fredin, Chief Photographer PRODUCTION


ON COVER 1: Are you itching to try a poke bowl? ZenFish Poké Bar in Morrisville is just one local eatery where you can taste

12 14 78 110 114

Editor’s Letter

this sushi-like trend. ON COVER 2:

Letters from Readers Dining Guide

Area chefs are rediscovering traditional pickling techniques, and the delicious results are showing up at Mandolin in Raleigh and other top restaurants. The tasty trend is an outgrowth of the farm-


to-table movement. Writer Emily Uhland explores what else

Write Light

is hot and new on the local food scene, starting on page 43. Photographed by Jonathan Fredin

in the next issue

Jennifer Casey, Graphic Designer Lauren Earley, Graphic Designer Dylan Gilroy, Web Designer Beth Harris, Graphic Designer Matt Rice, Webmaster/SEO Rachel Sheffield, Web Designer Lane Singletary, Graphic Designer PUBLIC RELATIONS

S&A Communications Chuck Norman, APR ADMINISTRATIVE

Mor Aframian, Events & Marketing Kristin Black, Accounting Alexandra Blazevich, Events & Marketing Anthony Harrison, Events & Marketing Cherise Klug, Traffic Manager Lisa McGraw, Circulation Coordinator Valerie Renard, Advertising & Human Resources PUBLISHER EMERITUS

Ron Smith Cary Magazine © is published nine times annually by Cherokee Media Group. Reproduction or use, without permission, of editorial or graphic content in any manner is prohibited. Subscriptions are $18/year. CARY MAGAZINE

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

Smart, talented and making a difference — meet the women of Western Wake! 10


Cary Magazine is a proud member and supporter of all five chambers in Western Wake County: the Cary Chamber of Commerce, Apex Chamber of Commerce, Morrisville Chamber of Commerce, Holly Springs Chamber of Commerce and Garner Chamber of Commerce. All real estate advertised herein is subject to the Federal Fair Housing Act of 1968. We will not knowingly accept any advertising for real estate which is in violation of the law. All dwellings advertised are available on an equal-opportunity basis.

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e d i t o r ’s l e t t e r

Jonathan Fredin

“ARE YOU LOST?” The question came as I wandered into the Baghdad Bakery in Cary’s Chatham Square, looking for freshbaked bread. The samoon I had heard about did not disappoint. Biting into the diamond-shaped loaf, the crunchy exterior gave way to a warm, fluffy center. I picked out five loaves — one for the 45-minute commute home and four that would hopefully last until dinner. For me, food has always been an approachable way to learn about another culture, an edible social studies lesson. From fresh mango ice cream in Mexico to potato dumplings and borscht in Ukraine, my travels have always included a taste of the local cuisine. Even on our annual summer road trip, my family’s first stop in St. Louis always involves a pint or two of the local brew and a huge plate of toasted ravioli. The crunchy pasta pockets, filled with ground meat, dusted with Parmesan and dipped in spicy marinara sauce, are the quintessential taste of the Gateway City. Legend has it that a careless chef accidentally dropped a few of the fresh ravioli he was making in the deep fryer. When they turned crispy and brown, he pulled them out, dabbed on a bit of marinara and gobbled them up. Although they are now available at most pubs and Italian restaurants in my hometown, I’ve never found them anywhere else. But as much as I love our annual trips west, it’s wonderful to come home to the South. Within an hour of unloading the car, I was at the local barbecue joint, ordering pulled pork, collard greens and hush puppies. We are fortunate to have so many great restaurants, cafes and bakeries in Western Wake County. Our diverse community is rich with the tastes of many countries and ethnicities just waiting for curious explorers. And if anyone asks if you’re lost, tell them, “No, I’m just hungry.” Thanks for reading,

Amber Keister Senior Editor



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“From the bottom of my heart, thank you SO much for the wonderful article! The pictures are amazing, and everything is just perfect! I feel so blessed and honored to be a part of this!” Tia Coppus, Pinnacle Financial Partners, re. “Meet the 2018 Movers & Shakers”

“Cary Magazine with another awesome article! (of course!) Here’s to a great organization, Activate Good, that my brother-in-law volunteers with and Cary Car Care has supported. Keep up the awesome work!” Kelsey Lambdin, Cary Car Care, re: “Nonprofit Spotlight: Activate Good”

“Thank you for selecting me to the 2018 Movers & Shakers list. It’s been quite the honor being among the impressive list of people honored by Cary Magazine. Cary residents are lucky to have such a great local magazine.” Brett Gantt, Apex Town Council, re. “Meet the 2018 Movers & Shakers”

“As a resident of Washington, N.C., it was most refreshing to see you call our town ‘The Original Washington’ instead of ‘Little Washington’! Most lifelong residents refer to our town as the ‘Original’, but many transplants call it ‘Little.’ Also, a good number of businesses now refer to it as ‘Little’ due to it sounding like a cutesy name to advertise with. For those of us who still refer to our town as The Original Washington, we thank you most kindly!” Edward Harding, re: “The Original Washington”

“I will purchase the book (‘You Can Keep Your Parents Home: Keep Your Job and Life, Save Your Life and Sanity’ by Margo Arrowsmith). I’m 74 and my husband is 81. At the moment we are well and able to be home, but only God knows what the future holds for any of us. I’d like to be as prepared as I can be to face the future and prayerfully stay in our own home.” Jackie Ransdell, re: “Home, Safe Home”

“Huge thank you to Cary Magazine for the spotlight on our Realtor Foundation of Wake County! Thank you for sharing our story of helping neighbors with your online audience. We appreciate the coverage.” Heather Thompson, re: “Realtor Foundation Helps Build Stable Communities”

WE WANT TO HEAR FROM YOU! Email letters to the editor to

Editor’s note: Submitted comments may be edited for length or clarity, and become the property of Cary Magazine.



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things to do


3 Copyright Ernie Barnes Family Trust


Noted for his unique style of elongation and movement, Ernie Barnes is best known for his iconic Sugar Shack dance scene that appeared on a Marvin Gaye album cover and in the closing credits of “Good Times.” Learn more about this Durham-born artist at “The North Carolina Roots of Artist Ernie Barnes,” on exhibit at the North Carolina Museum of History through March 3, 2019.

2 This Stephen Sondheim musical, “Into the Woods,” tells the story of a childless baker and his wife who try to lift a family curse and encounter Rapunzel, Cinderella, Little Red Riding Hood and other enchanted creatures. Aug. 3-4, 7:30 p.m.; Aug. 5, 3 p.m., $15, Raleigh Little Theater.

Holly Springs’ Summer at the Springs concert series wraps up with GB4, featuring local residents Tom Dobridge, Steve Spencer, Brad Shaffer and Kingsley Platts. It will be the band’s 10th appearance at the show, so load up your lawn chair and pack a picnic for an evening of blues and classic rock. Aug. 24, 7-9 p.m., free, Holly Springs Cultural Arts Center., search Summer at the Springs


Classically trained duo Black Violin combine traditional methods and hip-hop influences to create a distinctive multi-genre sound that is often described as “classical boom.” Violist Wil B. and violinist Kev Marcus, will share the stage with members of the Philharmonic Association – Triangle Youth Music. Aug. 18, 7:30 p.m., $25-45, Koka Booth Amphitheatre. The Town of Cary’s largest festival of the year, the Lazy Daze Arts & Crafts Festival, features more than 300 artists, food vendors, a beer garden, performances and a kids’ zone. The 42nd festival will continue in the two-day format and will remain on Cary's Town Hall Campus. Aug. 25-26., search Lazy Daze




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aylin Roberson, 19, is already well on her way to pursuing a career in music. As a singer-songwriter, she has had the chance to travel across the country to perform with the Teen Nation Tour, work with some of the best professionals in the music industry and play gigs across North Carolina with her own band. “I always knew I wanted to entertain,” she said, “Whether it was acting, dance or singing.” While Roberson always had the drive to entertain, her medium didn’t become clear until she had a life-threatening accident. At nine, she was attacked by a family dog and needed more than 200 stitches to repair her lips, gums, cheekbone and the side of her eye. “After that incident happened, music became my medicine; it became my crutch,” Roberson said. “Since then I took music more seriously. It was something that instead of doing for fun, it was something that I needed.” During the following years Roberson became more in touch with her music, but her confidence faltered. She was bullied in elementary school and would analyze her appearance in the mirror — which Roberson calls “self-bullying.” She describes her struggle with self-bullying as, “growing up, waking up every morning, looking in the mirror, seeing these scars on my face from my past, and having to go out in the world and be in public and perform on a stage, still keep my head up high and pretend like they’re not even there.” Four years ago, at 14, Roberson decided to embrace music more professionally, and she joined the Teen Nation Tour, travelling across the country for weeks at a time. She and other musicians would perform at concerts in schools in cities far from home, such as Las Vegas and San Antonio, spreading the message of antibullying and encouraging discussion about bullying by sharing their own stories. “The tour was really great for me, because not only did it give me exposure,” Roberson said, “It helped me with my talking skills and my performance skills.” Roberson also performs at hospitals such as UNC Children's Hospital and St. Jude Children's Research Hospital in Memphis. She loves the chance to relate with the kids since she had her own life-threatening experience. “I always like to tell students that just as much as I may be helping them when they’re going through something, they’re also helping me because I’ve gone through something.”

continued on page 24

20 AUGUST 2018

Kaylin Roberson

Singer-songwriter Kaylin Roberson has cut several songs in Osceola Studios in Raleigh, owned by Dick Hodgins. A recent graduate of Cary’s Crossroads Flex High School, Roberson hopes to tour more with her band in the Triangle and beyond.





hania Khoo talks fast — her words tumbling out as if she is trying to squeeze twice as many ideas into one breath. At 18, her resume reflects that energy, with enough accolades for two graduating seniors. Ranking third in her class at Green Hope High School in Cary, Khoo heads to Duke University this month, her expenses paid thanks to the prestigious Benjamin N. Duke Memorial Scholarship. She is also a Coca-Cola Scholar, winning $20,000 which will help pay for graduate school. “She is so accomplished,” said Justin McIntyre, Khoo’s counselor at Green Hope. “Whenever she puts her mind to something, whenever she pursues something, she puts her entire heart into it. She does not halfway do things.” While acknowledging her academic achievements, McIntyre says Khoo’s desire to build relationships and serve her community sets her apart. “She is humble, yet she has this internal drive that is stronger than most adults I know,” he said. “I don’t know where she gets this strength from.” Foundation in family

“I have an amazing support system. That’s why I think I’ve been so successful,” Khoo said. “My parents are great. I’m also an immigrant, but my parents get the credit, because I didn’t do anything. They moved here so me and my sister could be more successful and to have a chance at the American dream.” Khoo’s parents are from Penang, Malaysia, and moved to the United States when she was 5. The family, which includes Khoo’s 11-year-old sister, settled in Cary. As an Asian-American in the South, Khoo was struck by the lack of public discourse around issues her community cared about and decided to do something about it. “A lot of what we talk about when we talk about race is black and white,” she said. “I always thought that as an Asian, where does my voice lie in this? I still have a voice that can be used. How do I talk about my own perspectives and issues without taking away from the dominant narrative of the racial binary?” In 2016, she founded the Asian and Pacific Islander Student Union to spark conversations with other high-schoolers in the Triangle. The teens meet at the North Carolina School of Science and Math in Durham to talk about their shared experiences and to discuss important issues — even uncomfortable ones. One such topic is how rare advocacy is in the Asian community.

continued on page 25

22 AUGUST 2018

Shania Khoo

Shania Khoo has been shaped by her passion for service and determination to have an impact. At Green Hope High School, she brought that energy and leadership to several groups, among them the Green Hope Key Club and String Sinfonia, the Triangle Youth Philharmonic and the Asian and Pacific Islander Student Union. “There is not one set way of doing things. You can do whatever you are passionate about and still be successful,� she says.


contributed photo

Visit to see a video performance!

continued from page 20

During Roberson’s most recent visit to UNC Children’s Hospital she sang for a mother and son. The mother held her son in her arms and started sobbing as Roberson sang to them. “It was really touching to see,” Roberson said, “honestly, it makes me speechless.” But with the music tours and visits to hospitals, maintaining school attendance became difficult for Roberson, so she embraced online schooling. Now she is a graduate from Crossroad Flex —­a non-traditional high school that afforded her the ability to pursue a career as a musician and receive a quality education. The Wake County magnet school accommodates her schedule by blending face-to-face interaction with digital learning. “It’s honestly a blessing that they opened when they did, because I needed them, and they came and saved me — saved my education,” Roberson said, “I needed structure, but I also needed freedom at the same time.” Roberson’s classmates are Olympic athletes, actors and dancers. Other musicians at the school became her support system, because they all led similar lives and had relatable experiences. Much of Roberson’s growth has blossomed amid her struggles 24 AUGUST 2018

to gain footing in the music world as she has pushed forward in the face of rejection. Roberson says she has become familiar with the word ‘No.’ “It’s part of the business,” she said, “And you have to be confident in yourself and your sound, because when one door closes another door opens.” For Roberson when doors close after auditions like “The Voice,” she sometimes questions if she’s truly being judged on her music or if appearance is playing a role. “Through all those auditions I’ve learned to not care about what people think in terms of the way I look and instead focus on the music, my sound and my brand.” Along with Roberson’s classmates, her vocal coach Liz Labelle has also been a huge support in her vocal and personal journey of growth. Labelle has confidence in Roberson and her music. “I have no doubt that she’s going to make it. Where? I don’t know; that’s kind of written in the stars,” Labelle said, “But she definitely will succeed because this is what she dreams for, and this is what she’s worked so hard for every single day.” A strong work ethic and resilient attitude are not Roberson’s only strengths. Her incredible song-writing skills make her music relatable, Labelle says. “I don’t know how she does it,” she said. “She has a natural gift for writing, for having the germ of a song and then just developing not only the words, but these wonderful melodies.” The biggest upcoming goal for Roberson is to expand her band’s fan base in the Triangle and to perform more around North Carolina. Roberson also intends to continue her education. She was accepted into N.C. State University for the spring semester of 2019. Until then, she will take courses at Wake Technical Want to see Kaylin Community College. “I think that’s going to be Roberson perform? great for me because I’m going Visit her upcoming shows to be able to explore hybrid learning — online learning and Aug. 2 and 23 at the in-class learning.” Tribeca Tavern in Cary Between college, her band, or Aug. 24 at Jack's and her musical career; Roberson has many budding pursuits Waterfront in Morehead in her future. City, Atlantic Beach. “It’s been a fun adventure, Or visit her website and I’m just going to keep going and keep writing.”

continued from page 22

“We talk about this all the time,” Khoo said. “This idea of apathy comes from ‘My only concern is for myself.’ Because so many of us are immigrants, we have this individual mindset of success. Our parents are immigrants, so getting them to see that their experience matters and their experience matters in the grander sense of society [is a challenge].” She credits APISU and the connections she’s made in other Asian-American leadership groups like the East Coast Asian Student Union with helping her win the Coca-Cola Scholarship, which rewards leadership and service. In April, the 150 Coke scholars spent four days in Atlanta for workshops, team-building exercises and a memorable service project at a downtown school. The teens painted wall murals, planted vegetable and flower gardens, and painted hopscotch grids. “We were like a swarm of wasps at the elementary school, doing service projects,” she said.

the connections people are making,” she said. “To see people smiling and genuinely happy that we’re there helping them has always been fun.” What’s next?

Khoo will continue helping others while at Duke. A talented violinist, she plans to continue volunteering with Kidznotes while she studies Public Policy. The nonprofit teaches music to children regardless of their ability to pay for instruments or lessons. Her exact career path is less certain. Perhaps it lies with interest groups advocating the causes she cares deeply about or with nonprofits serving the community? “I really want to work with underprivileged groups and marginalized groups to close that gap between those who have and those who don’t have,” she said. t

Leadership at the Key Club

contributed photo

Her passion for service led Khoo to the Green Hope Key Club. At 300 members it is the school’s largest service group. As a “shy and mousy” freshman, as she calls herself, Khoo stepped into a leadership role as class representative, tracking service hours and meeting with the club’s executive board. She introduced a system allowing members to more easily log their required 50 service hours a year. Her organizational skills became even more vital when Khoo, as a junior, was chosen to lead the club. Juggling the workload was challenging, she says, but she managed it and returned as president for her senior year. “Her ability to delegate was beyond her years,” said Seth Hardison, Green Hope’s Key Club adviser. “She was really like a CEO.” Since its inception four years ago, the annual Dragon Boat Festival has been the club’s biggest service project and Khoo’s favorite. The Green Hope students manage all the volunteers for the September event at Koka Booth Amphitheatre. More than 100 volunteers do everything from translating for Chinese-speaking vendors to painting children’s faces. And while the festival is a huge undertaking, requiring months of planning and countless hours of work, Khoo says it’s gratifying to see the club’s impact. “Every year I’ve done photography for the event, which has been fun. I volunteer, but it allows me to see

Shania Khoo has been an integral part of the Green Hope High School Key Club since her freshman year. One of the group’s biggest service projects, and Khoo’s favorite event, is helping stage the Dragon Boat Festival in Cary. “Just to see people smiling and genuinely happy that we’re there helping them has always been fun,” she says. CARY MAGAZINE 25


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Indian dancers Hema Seshan, Asha Bala and Suma Nair form a traditional Bharata Natyam pose. Every detail from finger placement to the gaze are carefully set to have the correct technique.

28 AUGUST 2018



hen Asha Bala began her Indian dance training at a respected school in Mumbai, India, at age three, she was jealous of her friends who got to play outside — instead of spending their afternoons in a dance studio. But a few decades, a lot of hard work and two master’s degrees later, Bala is now the first South Asian woman to win the N.C. Heritage Award for the art of Bharata Natyam dance. The N.C. Arts Council awards the prestigious N.C. Heritage Award to traditional artists in North Carolina who have embraced their own culture in a way that has made an impact on the state. “These are the arts that arise over time, through history, and tend to reflect the arts of the community, especially a long-lived community or a group that is closely knit due to ethnicity or history or geography,” said Sally Peterson, folklife director at the N.C. Arts Council. The council has honored 26 people since the award was founded in 1989. Of the 25 to 30 nominations received each round, the council typically chooses about five people to honor. Bala is one of the most recent recipients. continued on page 30


contributed photo

Young Asha Bala, 14, poses during her first full-length dance solo called Arangetram.

contributed photo

Students receive dancing bells that have been sanctified by placing them at the altar and then blessed by her guru, family members and well-wishers. The dancing bells are the most sacred symbol of Indian dance and the most important part of a dancer’s wardrobe.

30 AUGUST 2018

continued from page 29

“It’s a tremendous honor for me,” Bala said. “It is a dance tradition that is so rich and still finding its feet on the cultural stage of this country, so an award of this stature takes it one step closer to becoming a part of that cultural conversation.” Years ago, Bala opened Nritya Shala, her first school, in India, where she taught classic Bharata Natyam technique for 10 years. She later moved to the United States, where she studied modern dance at American University in Washington, D.C. “In any classical dance form, the technique is so complex and so rich,” Bala said. “Modern dance is a very different dance form. It believes in breaking down all these rules.” Coming from a classical training background, Bala encountered a steep learning curve when it came to modern dance. The moves no longer had names or specific form. “There are differences in technique, but they have much in common,” she said. “They are timeless expressions of emotions and truth.” Through her studies both in the classroom and the studio, Bala learned to love and embrace the differences between classical Indian dance and a more modern style of dance. “That was the moment when my transition from a Bharata Natyam dancer to just a dancer was complete,” she said. In 2006, Bala opened the Leela School of Dance in Cary, where she is owner, teacher and choreographer. Throughout the years, the younger generation has always been important to Bala. In graduate school, her thesis explored how teaching Indian dance to those who have not yet been exposed to the art can bring a deeper understanding of a different and unique culture.

“There’s a huge responsibility, advantage and tool that dance has — to be able to cut down barriers, to be able to take away biases and prejudices that people have about another culture. They are able to appreciate that culture, understand that culture and respect that culture.” — Asha Bala

courtesy of Arun Kumar contributed photo

“There’s a huge responsibility, advantage and tool that dance has — to be able to cut down barriers, to be able to take away biases and prejudices that people have about another culture,” Bala said. “They are able to appreciate that culture, understand that culture and respect that culture.” By combining hard work and an enthusiasm for learning — both teachers and students — Bala’s school has continued to flourish in an area that is growing more diverse every day. “Teaching the technique is the easy part of it,” Bala said. “The more challenging part of it is teaching the traditions that are associated with learning these dance forms. In India, these traditions were part of the culture, and it was part of the artistic environment, so the students kind of automatically absorbed it as they were learning. Over here, we have to consciously take time to educate not only the students, but also the parents.” As Leela School of Dance grows under her instruction, Bala looks to the future with the goal of setting up a dance company in the years to come. t

TOP: Asha Bala poses on stage at Cary Arts Center during one of her pieces in the Leela School of Dance performance on April 15. BOTTOM: Students pay their respects to teacher and orchestra members before (and after) practice. In their practice outfits, in the studio. This picture was taken when rehearsing for the 77th National Folklife Festival in Greensboro in September 2017 hosted by the N.C. Arts Council.

Check out the video of Asha Bala in the Temple Procession dance at the Cary Arts Center on April 15. Visit to watch.


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How our obsession with flight is changing work and play WRITTEN BY JENNIFER BUEHRLE WILLIAMS PHOTOGRAPHED BY JONATHAN FREDIN

34 AUGUST 2018

ave you ever wondered what it would feel like to fly in a “Star Wars” pod race, zoom over the streets of Harry Potter’s Hogwarts on a broom or turn that recurring dream that you can fly into reality? All of those flights of fancy come close to being realized from behind the controls of an unmanned aerial vehicle, also known as a drone. From work to play to extreme racing, drones continue to soar in popularity as an age-old fascination with flight brings exciting new possibilities and fun to big kids and little kids alike. Gaining a new view

John Hansen flies his drone at Fred G. Bond Metro Park in Cary. He’s always had a knack for photography, so when drones came out on the market, he jumped at the chance to take pictures from a new perspective.

A photo of John Hansen at five years old shows the 60-year-old Cary resident holding his first camera — a Kodak Brownie Hawkeye. Growing up with National Geographic and Life magazines, a romantic and curious desire to tell stories through pictures took root. An interest in gas-engineered planes soon followed. Today, all of Hansen’s childhood fancies have come together to propel him into the next chapter of his life. continued on page 36 CARY MAGAZINE 35

By the Numbers: $1 billion: Projected value of U.S. drone sales by end of 2018, according to Statista. 3 million: Number of drones sold in 2014, according to Business Insider Intelligence.

10 million: Number of drones expected to be sold in 2018, according to Business Insider Intelligence.

$12 billion+: Projected value of U.S. drone sales by end of 2021, according to Business Insider Intelligence

36 AUGUST 2018

Contributed photo

continued from page 36

“Flight, photography and technology all came together for me when drones came along,” said the former News and Observer photo editor. What started as a hobby with a $20 drone — which he flew into a tree — has steadily grown. Last year for his birthday, Hansen passed up a new recliner in favor of a fancy DJI Mavic Pro. Equipped with vision sensors, stabilization technology and more, the sophisticated flying camera provides endless hours of exploration. “After that wet snow that fell this year covered the trees, I took it out and flew up and down the street,” he said. “It looked like a magical scene from Harry Potter.”

That birds-eye view of the landscape has opened up a new world to Hansen’s keen photographic eye. “The perspective you can get with a drone is amazing,” exclaimed Hansen. These days you are likely to find him flying around Bond Park or other Cary landmarks testing new moves and flight patterns. You don’t have to have a license to fly for fun, but Hansen is ready to turn his hobby into a profession as an aerial photographer. He recently got his low pilot test certification from the Federal Aviation Administration. continued on page 38

John Hansen

Want to get a drone’s eye view of Cary? Visit

ABOVE: Drones are perfect for capturing large area shots from above, just like this one of boats sailing on Bond Lake at Fred G. Bond Metro Park in Cary. LEFT: Derek Havener, 18, flies his drone in Sanford. Here he is wearing specialty goggles that allow him to watch a live video stream from his drone camera. RIGHT: Hansen’s drone flies over downtown Cary, snapping picturesque shots of the Cary fountain and Cary Arts Center on Academy Street.

John Hansen


An early morning drone flight yields a panoramic view of the Cary Arts Center and a bus heading to school.

continued from page 36

Basic drone laws for recreational users: ▶ Fly during daylight hours ▶ Fly within line of sight ▶ Fly below 400 feet ▶ Do not fly over crowds ▶ Do not fly within 5 miles of an airport Source: Federal Aviation Administration

38 AUGUST 2018

Close to flying

Derek Havener, 18, also has big drone dreams. When the Garner High School senior was 14, his first drone arrived under the Christmas tree. He flew it around outside his house, crashed it through the neighbors’ window, fixed it and kept flying. That first drone was a fairly inexpensive toy, but it got Havener hooked.

“Crashing is part of the fun, building it is half of the fun, and flying is also fun. You crash, you break, you fix, you fly. To build something from nothing and do something awesome with it is a challenge, but it’s so cool.” – Derek Havener

John Hansen

“Crashing is part of the fun, building it is half of the fun, and flying is also fun. You crash, you break, you fix, you fly,” he explained. “To build something from nothing and do something awesome with it is a challenge, but it’s so cool.” Christmas 2016 brought Havener an upgrade, this time a racing drone he had his eye on. A local racing group, the Raleigh Rotor Racers, has been meeting informally at Dix Park for about five years, but recently the local group became part of a global drone rac-

ing league called MultiGP. More than 130 members from around Wake County race about once a month in Sanford. Havener got his AMA (Academy of Model Aeronautics) certification and went to his first race this year. Equipped with his race drone and specialty goggles, which allow him to receive a live video stream from his drone camera, he raced through an obstacle course peppered with gates and flags. “I always dreamed about flying, and this is as close as I can get,” said Havener. “When you put the goggles on and start flying, you forget everything around you. You feel like you are one with the drone, and that’s a really cool feeling.” Now that there is a racing circuit, Havener wants to make drone racing his fulltime career. The Sky’s the Limit

The growing presence of drones in everyday life and business prompted Cary lawyer Ashley Felton, co-owner of Felton Banks PLLC, to add drone law to her practice and start the local Meetup group Droning On About Drones. Nearly 300 recreational and commercial users meet to share ideas and information on the legalities surrounding flying

drones in the area. While North Carolina was one of the first states to enact drone legislation, laws are still evolving on the local and federal level. “Right now it’s still heavily restricted, mainly because of privacy concerns. But I think as both recreational use becomes more mainstream and people see the great potential in using drones, some of those rules will be relaxed,” said Felton. Drones are quickly evolving into an invaluable tool in many industries. Equipped with radar, heat sensors and infrared lights, drones are taking over some high-risk jobs. Drones are already being used: ▶ To perform security checks at prisons. ▶ To spot sharks in the ocean. ▶ To assist search-and-rescue efforts during hurricanes and other natural disasters. ▶ To monitor crops. By the end of 2019, more than 75 percent of farmers are expected to use drones. Retail giant Amazon is also testing package delivery via drone. Although the law doesn’t allow it yet, Felton believes it’s just a matter of time. “They’ll figure it out,” said Felton. “The options are endless as long as you follow guidelines.” t CARY MAGAZINE 39




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Fill your fork and belly at ZenFish Poké in Morrisville.


YOU’VE GOT TO EAT, RIGHT? Then you might as well get your fill from the innovative chefs and restaurateurs who are keeping the Triangle up to the moment with the food scene’s hottest and latest. Creative flavors, traditional techniques and unique ingredients — here are five trends to put on your plate, now.


Ethnicinspired Breakfast Salsa verde, fresh corn tortillas and cilantro may not sound like your typical breakfast, but at Verandah in Cary, those ingredients are satisfying diners daily. Listed alongside Southern breakfast staples like biscuits and gravy and eggs Benedict, the Mexican-inspired breakfast bowl and pork montadas stand out with flavors inspired by executive chef Steve Zanini’s childhood. “It’s new and different, but still approachable,” said Deanna Crossman, owner of Verandah and The Mayton Inn. “It’s Southern comfort with international inspiration.” The pork montadas star house-smoked pulled pork, but in this case the Southern delicacy is layered between corn tortillas and topped with salsa verde, jack cheese, eggs and a blistered jalapeño. Then there’s the Verandah breakfast bowl, which sounds a lot like a burrito bowl (with continued on page 49

Breakfast takes a savory, Mexicaninspired turn with ingredients like tortillas, beans, salsa verde and kale.

Verandah 301 S. Academy St., Cary (919) 670-5000 44


Housemade Pickles “It’s really easy to do,” said Chef Sean Fowler of Mandolin, where more than two dozen types of pickled fruits and vegetables have appeared on the Raleigh restaurant’s menu. Mandolin uses a mixture of vinegar, water, sugar, fresh herbs and spices to pickle everything from green strawberries and okra to ramps and, of course, cucumbers — much in the same way Fowler’s grandmother did. “I see a larger movement of going back to more traditional methods of preparation and preservation,” he said. Artisan pickles are appearing in all types of restaurants, from the neighborhood sandwich shop to innovative fine dining establishments. continued on page 49

Find (from top) pickled green strawberries, ramps, radishes, giardiniera, okra, red onion and cucumbers at Mandolin in Raleigh.

Mandolin 2519 Fairview Road, Raleigh (919) 322-0365 CARY MAGAZINE 45

Mozzarella made in-house is one of the gourmet cheeses that can be sampled on charcuterie plates at Pro’s Epicurean Market & Café.

Charcuterie At Pro’s Epicurean Market and Cafe, charcuterie plates have been one of the most popular orders along with menu favorites like quiche Lorraine and Italian specialty sandwiches. Chef and owner Richard Procida, “Pro,” didn’t initially know how the platters would perform. “We were not sure how (charcuterie) would be embraced. There weren’t a lot of places in the area that were doing that,” he said. “The response has just been amazing.” Artisan cheese, olives, cornichons, dried fruit, mustard and jam are all featured on Pro’s Epicurean’s continued on page 50

Pro’s Epicurean Market & Café 211 East Chatham St., Cary (919) 377-1788 46


The hearty entrees from Bo’s Kitchen food truck highlight Korean food’s signature element — sweet and spicy gochujang.

Authentic Global Cuisine It’s not difficult to find area restaurants serving Vietnamese, Indian, Ethiopian or Cuban cuisines, to name a few. This local appreciation of authentic world flavors is mirrored on the national scene Bo Kwon thinks Korean is poised to become the next darling of the national food scene. continued on page 50

Bo’s Kitchen @Boskitchen14 CARY MAGAZINE 47

ZenFish Poké Bar 9924 Chapel Hill Road, Morrisville ​(919) 234-0914

Containing many similar ingredients and flavors to sushi, poke is typically quicker and easier to customize.

Hawaiian for “cubed” or “sliced,” poke is a raw fish salad, frequently served with rice, sauce and a variety of toppings. Widely available on the West Coast, this island favorite has made its way to the Triangle. Janet Lee of Zenfish Poké Bar grew up eating poke on visits to Hawaii and in California, where she says poke restaurants are as common as Starbucks. After attending Duke University, she opened ZenFish, first in Durham and now Morrisville, as an outlet for spreading love through food. “Poke is a much more fun way to eat a salad,” she said. “It’s an easy, delicious way to eat your veggies.” Zenfish offers countless ways to customize a bowl, and




friendly staff are happy to guide guests through the ordering process. “It can be overwhelming because of all the options. We simplify it choice by choice,” Lee said. Start with a base, typically rice, but quinoa, green salad and zucchini spirals are also options. Next pick a protein, such as house tuna, salmon or yellowtail. Much of the fish is served raw, but shrimp and tofu are among many cooked options. Then you’ve got toppings galore to choose from: mango, green onions, edamame, seaweed salad, kimchi, avocado, masago and seven housemade sauces. “Poke is all about the sauce, quality of the fish and the toppings,” Lee said. “You can eat at different places and have a totally different experience because of the unique sauces.” It’s great for restricted diets, too. Zenfish’s sauces are gluten-free, and since bowls are made to order, you can select each ingredient according to your needs. Trend watch: Also seen at Hi Poke in Morrisville and Kale Me Crazy in Cary.

Ethnic-Inspired Breakfast continued from page 44

rice, beans, kale and avocado), until you realize it’s breakfast, and you get to add cheese, eggs, bacon or sausage. The breakfast bowl (without the additions) is vegan, an important offering according to Chris Santucci, executive sous chef. “We wanted to have something available for vegans. If you make something up on the fly, it’s maybe not as good as something you’ve actually put thought into and composed,” he said. “The community here is really international. They might be wanting to try out some of the Southern dishes, but they might want to try something else. We’re just here to offer it.” Trend watch: Also seen at First Watch in Cary and Brigs Restaurant.

Housemade Pickles continued from page 45

Nostalgia plays a part in the trend, but he says unique flavors are also highlighted through pickling. “The new generation of chefs has found creative ways to keep pickling relevant and make them taste better and different than our grandmother’s pickles,” said Fowler. At Mandolin, pickles are incorporated into entrees for a unique jolt of vinegary flavor. Or try the pickle plate to sample an assortment of preserved produce. “The great thing about pickling is you can enjoy an ingredient when it’s not in season,” he said. Trend watch: At the Umstead Bar & Lounge, you’ll find pickled okra, ramps and more.

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Charcuterie continued from page 46

charcuteries, which can be ordered as small plates or catering trays, but the standouts are the cured meats — imported specialties from Spain, France and Italy. “Salami with pistachios and lemon, or orange zest and oregano. The flavors are incredible,” said Procida. And he thinks the interest in charcuterie will continue to increase. “More and more people are experiencing it. They are more available than they used to be,” he said Procida. “This is all about excitement for the food. People want to try different things.” Procida grew up with strong Italian food traditions, like six-course holiday dinners set for 20. He opened his retail market and café to share a love of food with others. “When you see people talking about the different foods, that’s where the excitement really comes in,” he said. “When it’s like, ‘Oh my, here’s something I’ve never tasted before, and it’s amazing.’” Trend watch: Dean’s Kitchen+Bar also serves a charcuterie and cheese board.

Authentic Global Cuisine continued from page 47

“In the ‘80s, Chinese food was exploding in popularity, then Japanese. This time it feels like Korean food is on a wave,” he said. Kwon owns Bo’s Kitchen, a Korean food truck, that he operates with his wife, mother-in-law and father-in-law. Cooking with family is familiar to Kwon, who grew up in Seoul learning to cook in his home kitchen. “We had a thousand different types of mom’s recipes, for things like kimchi and bulgogi,” he said. Both of which he’s now sharing with Western Wake residents. On the food truck the most popular offerings are the mandu, Korean dumplings and traditional bulgogi, which is offered with beef, pork or chicken over rice and served with kimchi (a fermented cabbage side dish) and Bo’s sauce, made with one of Korean cuisine’s flavor powerhouses — gochujang. “Gochujang is red pepper powder, rice powder and soy sauce base, then fermented,” Kwon said. The result is flavorful — but not overly spicy with a little sweetness. Trend watch: Try Guasaca Arepa & Salsa Grill in Morrisville for Venezuelan or Awaze in Cary for Ethiopian.

Photo by Stan Lewis






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Margaux Whitley, Katelyn Holmes and Amanda Marrott show the dishes they practiced for the FCCLA Culinary Arts Competition in Atlanta. The menu included spicy cheese grits, Creole airline chicken breast, sweet potato rosti, sauteed kale and crepes Suzette with oranges.

Kitchen Confidence Apex High cooking team prepares for a national competition and a future in food

52 AUGUST 2018


DRESSED IN CHEF’S WHITES and wielding a large knife, Katelyn Holmes deftly dismembers a chicken. The petite 16-year-old separates the breast portions and trims off the first two joints of each wing. They’re supposed to look like airplane wings, she says, as she finishes trimming the airline chicken breasts. “I didn’t really cook for my family until

I took this class and learned knife skills,” said the Apex High junior, one of three members of the school’s culinary arts team. Having won gold medals and $15,000 in scholarships at a February statewide contest held at Johnson and Wales University in Charlotte, the team is training for a national competition in Atlanta. Margaux Whitley, who does much of the cutting and chopping for the team, was given a $170 Shun chef ’s knife by her parents after the team won the state title. She hopes for a career in food science, and the Japanese blade will go with her as she works toward her dream of attending Johnson and Wales. “I’ve thought about how hard culinary school actually is, because there’s so much competition to be the best,” said Margaux, 16. “There’s a lot of pressure on girls for them to step up and be equal.” In Apex High’s gleaming industrial teaching kitchen, the curriculum is culinary arts — not home economics. The rigorous training prepares students for careers in the male-dominated food industry. And as they work through the recipes, the teens are also developing the grit they will need to be successful. “I burned my hand one time during practice pretty bad,” said Margaux. “The pot handle was turned into the steam from another pot, and I didn’t even think about it. I had to push through, finish cooking and get everything on the plate.” The third member of the team, Amanda Marrott, calls cooking “a passion,” but she isn’t sure she wants it as a career. She enjoys the challenge of competition, however, and went to Charlotte with the 2017 team and again in 2018. “I feel like I’ve gained a lot of confidence from last year to this year,” said the 16-year-old. “I followed and was quiet in kitchen last year, but this year working with this group of girls, I’ve gained confidence and I’m able to project that onto the plate. I can say, ‘I’m proud of this.’”

TOP: Katelyn Holmes, nicknamed the “protein whisperer,” says the airline chicken breast is difficult to cook, because the margin of error between raw, done and dried-out is extremely narrow. “It’s hard to cook, and it elevates the look of the plate,” she says. ABOVE: Chef John Boretti, right, of the Art Institute of Raleigh-Durham, critiques the dishes prepared by the Apex High School culinary arts team. Boretti provided valuable professional tips, says Apex culinary instructor Erica Hoskins, center. “He fills in the gaps for me,” she says.

continued on page 55 CARY MAGAZINE 53

“These girls are the definition of grit. That’s what is so cool about these three. They can be almost in tears, but they will suck it up, and it’s the coolest thing to see.”

— Erica Hoskins,

culinary arts instructor at Apex High

Katelyn and Amanda take turns at the stovetop during a practice session in Apex High’s industrial teaching kitchen. Teamwork and communication is key during competition because time is short and space is limited. “You have to rely on other people and trust other people, that they’re going to do their part,” says Katelyn. 54 AUGUST 2018

continued from page 53

Katelyn, who hopes to become a private chef or a caterer, has also learned more than cooking skills while on the team. “I’ve definitely learned how to work with other people,” she said. “When you get these menus, you realize there’s no way one single person could possibly cook that. You have to rely on other people and trust other people.” Training for success

While the competitions are exciting, Erica Hoskins, culinary arts instructor at Apex High, says learning perseverance, confidence and teamwork is the real objective. “We’re prepping them to be successful employees,” she said. Hoskins mentors the culinary team in her role as coach of the school’s Family, Career and Community Leaders of America club. There are about 30 students in the Apex chapter of the FCCLA, including Katelyn, Margaux and Amanda. Through FCCLA activities and in class, Hoskins emphasizes the soft skills: looking people in the eye, learning to shake hands, navigating teamwork, communicating, problem-solving and how to work hard. “They will not be successful in culinary class if they are not hard-working,” she said. “It throws them for a loop at the beginning. They’re sweating — they’ve never had to sweat in class before. They’re physically tired; they’re mentally tired.” In addition to the national cooking competition in Atlanta, FCCLA sponsors contests in disciplines such as early child development, fashion design and entrepreneurship. “Marketing has DECA, and we have FCCLA. It is outside of school, but it’s definitely something we weave into our curriculum,” said Hoskins. “If we didn’t have the co-curricular club, the students wouldn’t have that real-

world experience. This is throwing them in front of industry professionals.” Road to Atlanta

Chef John Boretti, a culinary instructor for about 10 years and one of the judges at the Charlotte competition, is one of those industry professionals. He was impressed with the Apex team and asked if he could coach them as they prepared for Atlanta. “There’s a lot of passion in them. They have a pure heart; they’re doing it because they genuinely want to do something great,” he said. “They were consistent, they were

Before practice starts, all ingredients for the menu are measured and labeled. Hoskins says one of the challenges the Apex team faced was buying ingredients for the practice sessions. “It has been challenging. We don’t always run full menus because of cost. We stretch it out. We don’t throw away anything,” she says.

continued on page 57 CARY MAGAZINE 55

Contributed photo

THIS PAGE: During the FCCLA Culinary Arts Competition in Atlanta June 30, teams from all over the country chopped, peeled, sautéed and simmered under the watchful eyes of judges. Each team was awarded points for appearance, taste, safety and sanitation, and food production. RIGHT: Amanda peels and sections oranges, creating orange supremes for her crepes Suzette, during the Atlanta competition. Leading up to the event, she made lots of crepes for her family. “We’re kind of sick of crepes at this point,” she says.

Contributed photo

56 AUGUST 2018

continued from page 55

measured, they stayed on task, and it really made an impression on me.” What also charmed Boretti was the team’s hunger for knowledge, “gobbling up” any advice he gave them. “The skills that they had developed were really well under control. They needed fine-tuning, which is common,” he said. “I’d give them a little piece of advice and when I showed it to them, they would instantly embrace it.” One lesson involved the science of hot sugar and how to stabilize a tricky caramel sauce with a bit of orange juice. “Recipes don’t make food; chefs make food,” he told them. “They were blindly following the recipes, but if you don’t understand the science behind it — how the recipes are made — it makes it harder for you.” The challenging Atlanta menu was hard enough. During the July 1 competition, the girls prepared spicy holy trinity (bell pepper, onions and celery) on cheese grits, Creole airline chicken breast, sweet potato rosti, sauteed kale, and crepes Suzette with orange supremes and caramel orange sauce. With the roughly three dozen teams preparing the same menu, points were given for appearance, taste, safety and sanitation, and food production. Any team with a score of 90 points or higher walked away with a gold medal, and the top three teams were awarded scholarship prizes. The Apex team came home with silver medals, their menu getting between 80 and 89 points. All juniors, the team is looking forward to next year. “I think we were well prepared,” said Amanda. “I’m proud of what we did. We might not have gotten first, second or third, but we definitely learned a lot of things that will help us when we compete next year.” t

Contributed photo

“If we weren’t friends, I don’t know if it would be different. I feel like we wouldn’t be as comfortable working together. What set us apart to the judges at the state competition is we didn’t seem so robotic. They didn’t want us to seem rehearsed, because cooking isn’t rehearsed.”

— Katelyn Holmes


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3. PASTA LA VISTA BABY Ditch the boxed store pasta, and try it fresh! Fork + Spoon makes their noodles and sauces from scratch in a variety of flavors including spicy red pepper, Parmesan chive and spinach; nest $2; rotini, $4.

60 AUGUST 2018

2. WANT A PIECE OF ME? Kick your summer parties up a notch with made-to-order cakes in flavors ranging from bourbon to sea salt caramel. Custom cupcakes are available in two sizes and a range of flavors including lemon with blueberry buttercream frosting; 8-inch cake, starting at $54; a dozen cupcakes, starting at $36.

1. SAVE THE MEADS For a different kind of drink, check out Honeygirl Meadery, where you can taste and buy various flavors of mead — wine made from honey, flowers, herbs and fruit; Apple Cyser, $22; Lavender, $16; Hibiscus Lemonthyme, $20.


4. HOLE FOODS Don’t you wish this was a scratchand-sniff magazine? These cinnamon sugar doughnuts are made to order and come in flavors like apple cider, sour cream and chocolate; a dozen donuts, starting at $24. WHERE TO SHOP HONEYGIRL MEADERY 105 Hood St., Suite 6, Durham (919) 399-3056 BAKED BY BILLIE Online only FORK + SPOON FRESH PASTA Look for Fork + Spoon at the Cary, Western Wake and North Hills farmers markets. The pasta is also available year-round at Standard Foods in Raleigh and the Durham Co-Op Market.


© 2018 8 St St. James Properties, ies, LLC. LLC. Ob O tain n the Pr Prrope erty R e Report epo e po req eq qui u rred byy Feder ui F al law al la and d read ad it befor before e si sign sig s ing g an a ything ing in ng. N n No Federa F d la agency has judge jud dged th the merits m me or value or ue, e, if any, of this property. Void where prohibited by law. law This product does not constitute an offerr to se sell real ea property ty in any jurisdi jurisd ction where where pr priiiorr reg eg gist g istration r or ad or a vanced anced nced nc ced qual ce qua alilic c ca cation is required ed d but not no o completed. ed.. T e Thiss iss not to solic solicit it pro property perty e y currently y liisted by by a anothe her broker.


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Cantina 18 serves up a variety of traditional and new taco creation. Next time you go, try the grilled chicken tacos containing Granny Smith apples, cranberries and goat cheese. CARY MAGAZINE 65

For a twist on the traditional cheese quesadilla, try the spicy braised short rib quesadilla drizzled with avocado purée.

“Ensuring that people are happy and having a good time is important to me. I like to look each guest in the eye and thank them for choosing to dine with us. Engaging with others is my favorite part of my job.” — Jason Smith, owner

IT’S NO ACCIDENT that Jason Smith is among a handful of local chef-proprietors who have fashioned a successful multi-concept restaurant consortium. Since opening his flagship bistro 18 Seaboard in downtown Raleigh in 2006 and, most recently, his second Cantina 18 location, Smith’s genuine warmth and upbeat nature have earned him respect from virtually everyone he’s met. If you’ve ever dined at 18 Seaboard, chances are good that Smith has visited your table and greeted you with an enthusiastic smile. He refers to these interactions as the table touch. “Ensuring that people are happy and having a good time is important to me,” he said. “I like to look each guest in the eye and thank them for choosing to dine with us. Engaging with others is my favorite part of my job.” No doubt Smith’s dedication to doing business the right way has allowed him to find quality people to continue expanding the 18 Restaurant Group portfolio, which also includes the original Cantina 18 in Raleigh’s Cameron Village and Harvest 18 in Durham. One such individual is chef Miguel Gonzalez, a native of Mexico, who oversees the kitchen at Cantina 18 in Morrisville. “Chef Miguel has been with us for a long time, and he brings the level of passion and experience that is needed in all our restaurants,” Smith said. continued on page 68

66 AUGUST 2018

You’ll find this mac and cheese on the kid’s menu, but it’s no child’s play. The blend of savory cheeses and jalapeño spice will have you eating off your children’s plates before you finish your own.


continued from page 66

One of chef Gonzalez’s specialties is the short rib enchilada with adobo red sauce. It’s smothered in melted cheddar cheese with black beans, verde rice and pico de gallo on the side.

Cantina 18 is open seven days a week. Reservations are accepted online or by phone. Follow the restaurant on Facebook, Twitter and Instagram to see the latest photos and specials.

Folks in the Western Wake area have come to appreciate Cantina 18’s fresh Southwest cuisine served in a relaxed, full-service environment. The restaurant pushes the boundaries of traditional Tex-Mex, offering creative menu selections like the popular grilled chicken tacos containing Granny Smith apples, cranberries and goat cheese. Never mind the spicy braised short rib quesadilla drizzled with avocado purée; it’s simultaneously audacious and delicious. “We want it to be fun and funky but also really approachable,” Smith said. Even the appetizers are inspired. Consider the must-order goat cheese guacamole with pickled jalapeños, cilantro, tomatoes and black beans. Or the piquant queso fundido with chorizo and grapefruitpineapple salsa. Those who prefer more straightforward fare will find fajitas, burritos and tacos on the menu, all of which are abundantly flavorful and crafted with precision. In the mood for a salad? Create your own bowl with mixed greens, romaine or spinach, plus copious vegetables and protein options ranging from tinga chicken to salmon. “We use fresh, locally sourced ingredients, and we’re good at being nimble,” Smith said. “We also have a large vegetarian contingent that has embraced us, because we can offer them so many different options.”

Chef Miguel Gonzalez and owner Jason Smith work together to make Cantina 18 both a delicious and fun place to dine out. Smith also owns 18 Seaboard, a farm-to-table restaurant in downtown Raleigh.

68 AUGUST 2018

Look no further than the red-pepperand pumpkin-seed-infused chickpea masala, or the crowd-pleasing black bean and avocado nachos comingled with cherry tomatoes, corn and pepper-jack cheese. A prominently displayed mural showcases Cantina 18’s various North Carolina suppliers. Among these are Moore Brothers Beef, Wanchese Fish Company, Heritage Farms Cheshire Pork, Carolina Classics Catfish, Sunburst Trout Farms and Pamlico Packing Co. “We have great relationships with all our purveyors, and they consistently provide the highest quality products we can find,” said Smith. Over the 16 months that Cantina 18 in Morrisville has been open, business has steadily increased. “At the beginning, things were a bit rocky, and there were some growing pains when we increased from owning three to now four restaurants,” Smith said. “It took some time for us to get settled and develop a following, but we’re really pleased with how the people of Cary and Morrisville have embraced us. We love having a presence in this market.” An appealing weekend brunch has steadily drawn regulars. When you visit, order the standout shrimp and eggs Benedict with habañero hollandaise sauce, an overstuffed breakfast burrito or the agave nectar French toast. As for beverages, slake your thirst with a reliable craft beer, margarita, sangria or mimosa. Drink specials are available daily. “We have nine beers on draft that rotate, including a lot of local brews,” Smith said. Whether you go to Cantina 18 for brunch, at lunchtime or for dinner, the waitstaff is friendly, attentive and eager to recommend food items for you to contemplate. An airy dining room features a cement floor, high ceilings with exposed ductwork and white brick walls. A nifty bank of movable glass doors and windows allows for easy access to an outdoor patio. “It creates a great sense of openness and a laid-back vibe since you can sit inside and feel the air coming in from outside,” said Smith. t Cantina 18 3305 Village Market Place (Park West Village), Morrisville (919) 694-5618

TOP: While the menu pushes the boundaries of traditional Tex-Mex, the chefs cook with local ingredients. Cantina 18 uses fresh, quality meats, seafood and vegetables in their dishes. BOTTOM: Find goat cheese guacamole with pickled jalapeños, cilantro, tomatoes and black beans on the appetizer menu. It’s considered a must-try item with your chips and salsa.




R A L E I G H ’ S N E W E V E N T S PA C E F O R W E D D I N G S | R E C E P T I O N S | C O R O P O R AT E E V E N T S Beautifully renovated building in Five Points area Covered terrace with skyline view • Arched wood barrel ceiling • Intimate to 500+ guests 1125 Capital Blvd. • 919-833-7900 • • Follow us • Managed by THEMEWORKS CARY MAGAZINE 71

grilled eggplant caprese stacks W i t h F re s h Herb Pesto

The Triangle’s award-winning destination for cooks, foodies, chefs and gadget lovers.


Fresh Herb Pesto Ingredients:

1 eggplant, cut into round, 1/2-inch-thick slices

1/2 cup fresh basil leaves

8 oz. fresh mozzarella log, cut into 1/4-inch-thick slices

1/2 cup fresh parsley leaves

1 large heirloom tomato, cut into 1/4-inch-thick slices

1 clove garlic Juice of 1 lemon, about 3 tablespoons 2 tablespoons olive oil 1/4 teaspoon Kosher salt 1/4 teaspoon freshly ground black pepper Directions: 1. Cut the eggplant into round slices — no need to peel. Drizzle the slices with olive oil, kosher salt and pepper. Prepare a medium-hot grill, and grill the eggplant slices for 3-4 minutes on each side, or until golden brown. 2. Slice the cheese and tomatoes into 1/4” slices. 3. Prepare the pesto in a small food processor by combining the basil leaves, parsley leaves, garlic cloves, lemon juice, olive oil, salt and pepper. Blend until smooth. 4. Stack the grilled eggplant slices alternating with cheese and tomato slices. Drizzle with the fresh pesto and enjoy immediately.

316 Colonades Way, Cary, NC | Mon. – Sat. 10 – 6 | Sun. 12 – 5 | (919) 322-2458 72 AUGUST 2018

perfect pairing

grilled eggplant caprese stacks


2016 Mastroberardino Lacryma Christi del Vesuvio Bianco DOC According to legend, God cried when he found a corner of Heaven stolen by Lucifer. Where his tears fell, there grew the grapes that make Lacryma Christi, which translates as “tears of Christ.” This wine hails from Italy’s Campania region, a volcanic land of exceptional agricultural fertility. Were you to enjoy a locally prepared eggplant dish, you would no doubt be served a glass of bianco such as Lacryma Christi to enjoy it with. $18.99

NV TerraQuilia SanRose Zero Rosato dell’Emilia IGT If you are looking for a recipe using freshly picked summer eggplant, your search will uncover more than a few from Modena in Italy’s Emilia Romagna region. TerraQuilia’s sparkling rosato is made from 100-percent Sangiovese grapes and is a double-certified Bio-Vegan produced wine. As a naturally fermented Metodo Ancestrale, the wine has zero residual sugar, but has lively and expressive notes of cherry, with savory herbal notes which will nicely complement the pesto in the eggplant Caprese. $23.99

2016 Domaine Martin Plan de Dieu Cotes du Rhone Villages Plan de Dieu, or “the plain of God,” is a region of France’s Rhone River Valley with deep gravel deposits yielding red wines that are deeply colored, dense and concentrated. A blend of Grenache, Syrah and Mourvedre, the nose is reminiscent of the surrounding scrubland, with scents of thyme and bay laurel. With a light chill, this wine will be the perfect accompaniment for alfresco dining while taking in a summer sunset. $16.99

Glenn Hagedorn is a partner at Triangle Wine Company. Before his arrival in North Carolina, he obtained a degree from UC-Davis in viticluture and enology and worked the journeyman winemaking circuit in Napa for many vintages. He currently holds a first-degree certification with The Court of Master Sommeliers.



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316 Colonades Way, Cary, NC | Mon. – Sat. 10 – 6 | Sun. 12 – 5 | (919) 322-2458 74 AUGUST 2018

liquid assets


Surfin’ Buddha comes to us in a can from Starpoint Brewery, which has locations in Carrboro and Durham. The Durham space is a seven-barrel brewery shared with the Beer Study Durham bottle shop. The original Carrboro location is a two-barrel brewery. This beer was brewed and canned at the new facility in Durham and is a sample from their first canning run of beers. This West Coast IPA is unlike the recently reviewed New England IPA. West Coast IPAs are dry, bitter, light gold in color and finish with a bitter note in your mouth. Their flavors are orange pith, orange zest, pine needles and grapefruit. Interestingly, its flavors are the bitter versions of the same flavors that give a New England IPA its juicy taste. When poured in a glass, Surfin’ Bud-

dha presents as a deep gold color with about a half finger of head that sticks around about a minute or so and will return when roused. The beer starts off with a slight haze that fades as it warms. This “chill haze” is from the dry hopping and results when a beer is not filtered. Surfin’ Buddha is a medium-body beer with a dry, bitter finish that is crisp and invites another sip. The carbonation is medium-low. Its flavors are reminiscent of orange, sage and crisp Granny Smith skin (from the tannins). You will get a background note of honey from the malt used to brew the beer, but the forefront flavors are from the Simcoe, Centennial and Citra hops used in the brewing process. There is also low astringency to the beer from the

dry hopping. There is no noticeable character from the yeast in this beer. Until next time, chill with this chill haze. Whit Baker is the brewmaster at Bond Brothers Beer Company in Cary. Having completed the Beer Judge Certification Program, he is experienced in evaluating professional and amateur beer in competitions. He is also an Advanced Cicerone, a certification which requires years of study and an expert knowledge of beer.


The Moving Truck is Leaving! Are you ready to learn about your new community?

Your local welcome team is ready to visit you with a basket full of maps, civic information, gifts, and gift certificates from local businesses. From doctors to dentists and restaurants to repairmen...we help newcomers feel right at home in their new community! For your complimentary welcome visit, or to include a gift for newcomers, call 919.809.0220. Or, visit our website,


liquid assets


WHEN WE THINK of hot summer days in the South, be it poolside, beachside or on the porch in the early evening, having a cocktail in hand and enjoying time with family and friends is an inherent part of our culture. As we surrender to the heat, August features a new product line from Durham Distillery — premium ready-to-drink cocktails in the convenience of a 12-ounce can. We will have two flavors to start: Gin & Tonic and Vodka & Soda. Canned cocktails are popular in several areas of the United States. San Diegobased Cutwater Spirits distributes its 14 canned cocktail flavors to more than 25 states. In North Carolina, however, the ready-to-drink cocktail options have been disappointing. Prepped cocktails, many with artificial flavors, are common in ABC stores. Alternatively, canned “cocktails” popping up in the local convenience store or grocery are made from malt beverage, not vodka or gin. Even the hard spritzers are made this way. Trust me, you’ll taste the difference. Conniption American Dry Gin & Tonic is made with Conniption American Dry Gin (recognized as one of the best contemporary gins made in the United States), our housemade tonic, and a blend of natural Meyer lemon, orange and lime — all perfectly mixed with the right amount of carbonation.

We crafted our tonic to specifically highlight the gorgeous flavors of Conniption American Dry gin. The simple and fresh ingredients lend themselves to being consumed as is or with a garnish of your choice. Cold Distilled Cucumber Flavored Vodka & Soda features two classic ingredients: our Cold Distilled Cucumber-flavored Vodka (named a Best New Vodka of 2017 by Supercall) and bubbly club soda with a hint of lime. It’s ideal for drinking ice cold with a citrus squeeze. The cocktails are gluten-free and made without artificial ingredients or high-fructose corn syrup, so there is nothing to sacrifice in flavor or quality. These are sold as a four-pack for $14.95 and will be available for purchase starting in early August at North Carolina ABC stores and

at the distillery (after you’ve taken a tour). If you don’t see them, please ask your local ABC store to carry them. What better way to enjoy the rest of the summer and the tailgating season than with a delicious premium Durham Distillery canned cocktail in hand? Just chill, pop and sip. Front porch optional. Melissa Katrincic owns Durham Distillery, the No. 3 Craft Gin Distillery in the U.S. and home of the award-winning Conniption Gin, with her husband Lee. She is also the former vice president of the Distiller’s Association of North Carolina.




CARY Abbey Road Tavern & Grill “Great food … outstanding live music.” 1195 W. Chatham St., Cary; (919) 481-4434; Andia’s Homemade Ice Cream “Premium quality ice cream and sorbet.” 10120 Green Level Church Road #208, Cary; (919) 901-8560; Annelore’s German Bakery “Pastries using the finest local ingredients.” 308 W. Chatham Street, Cary (919) 294-8040

Ashworth Drugs “Quintessential place for freshsqueezed lemonade, old-fashioned milkshakes and hot dogs.” 105 W. Chatham St., Cary; (919) 467-1877;



Academy Street Bistro “A fresh take on Italian-American cuisine in the heart of Cary.” 200 S. Academy St., Cary; (919) 377-0509;

Crosstown Pub & Grill “A straightforward menu covers all the bases.” 140 E. Chatham St., Cary; (919) 650-2853;

Bellini Fine Italian Cuisine “Everything is made fresh from scratch in our kitchen.” 107 Edinburgh S. Drive, Suite 119, Cary; (919) 552-0303;

Bosphorus Restaurant “Traditional Turkish and Mediterranean cuisine in an elegant atmosphere.” 329-A N. Harrison Ave., Cary; (919) 460-1300;

Big Mike’s Brew N Que “Beers on tap to compliment locally sourced, farm-to-table BBQ.” 1222 NW Maynard Road, Cary; (919) 799-2023;

Bravo’s Mexican Grill “Extensive menu raises the ante considerably above the typical Tex-Mex.” 208 Grande Heights Drive, Cary (919) 481-3811;

Bonefish Grill “Fresh is our signature.” 2060 Renaissance Park Place, Cary; (919) 677-1347;

Brewster’s Pub “Open late, serving a full food and drink menu.” ​ 1885 Lake Pine Drive, Cary (919) 650-1270;

Dining Guide Brig’s “Breakfast creations, cool salads and hot sandwich platters.” 1225 NW Maynard Road, Cary; (919) 481-9300; 1040 Tryon Village Drive, Suite 604, Cary; (919) 859-2151; Chanticleer Café & Bakery “Family-owned restaurant serving up breakfast, lunch and specialty coffees.” 6490 Tryon Road, Cary; (919) 781-4810; Chef’s Palette “Creative flair and originality in every aspect of our service.” 3460 Ten Ten Road, Cary; (919) 267-6011; CinéBistro “Ultimate dinner-and-a-movie experience.” 525 New Waverly Place, Cary; (919) 987-3500; Coffee & Crepes “Freshly prepared sweet and savory crepes.” 315 Crossroads Blvd., Cary; (919) 233-0288; Corbett’s Burgers & Soda Bar “Good old-fashioned burgers and bottled soda.” 126 Kilmayne Drive, Cary; (919) 466-0055; Craft Public House “Casual family restaurant.” 1040 Tryon Village Drive, Suite 601, Cary; (919) 851-9173; Crema Coffee Roaster & Bakery “Family-owned and operated.” 1983 High House Road, Cary; (919) 380-1840; Danny’s Bar-B-Que “All slow-cooked on an open pit with hickory wood.” 311 Ashville Ave. G, Cary; (919) 851-5541; Doherty’s Irish Pub “Catch the game or listen to live music.” 1979 High House Road, Cary; (919) 388-9930;

The Butcher’s Market “Selling quality steaks and meat with unmatched hospitality.” 1225 Kildaire Farm Road, Cary; (919) 465-3082;

Deans Kitchen + Bar “Creative comfort eats.” 1080 Darrington Drive, Cary; (919) 459-5875;

Eighty8 Asian Bistro “An exotic twist on Asian cuisine.” 1077 Darrington Drive, Cary; (919) 377-0152;

Hot Point Deli “Highest-quality cuisine at extremely reasonable prices.” 1718 Walnut St., Cary; (919) 460-6299;

Enrigo Italian Bistro “Fresh food made from pure ingredients.” 575 New Waverly, Suite 106, Cary; (919) 854-7731;

Jimmy V’s Steakhouse & Tavern “Certified Angus Beef … fresh seafood, Italian specialties, homemade desserts.” 107 Edinburgh South, Suite 131, Cary; (919) 380-8210;

Five Guys Burgers and Fries 1121 Parkside Main St., Cary; (919) 380-0450; Fresca Café & Gelato “French-styled crepes … gelato made with ingredients directly from Italy.” 302 Colonades Way #109, Cary; (919) 581-8171; Goodberry’s Frozen Custard 1146 Kildaire Farm Road, Cary; (919) 467-2386 2325 Davis Drive, Cary; (919) 469-3350;

Kababish Café “A celebration of deliciousness and creativity.” 201 W. Chatham St., Suite 103, Cary; (919) 377-8794; La Farm Bakery “Handcrafted daily … only the freshest ingredients.” 4248 NW Cary Parkway, Cary; 220 W. Chatham St., Cary; 5055 Arco Street, Cary; (919) 657-0657;

Great Harvest Bread Co. “Real food that tastes great.” 1220 NW Maynard Road, Cary (919) 460-8158;

Los Tres Magueyes “We prepare our food fresh daily.” 110 SW Maynard Road, Cary; (919) 460-8757;

Herons “The signature restaurant of The Umstead Hotel and Spa.” 100 Woodland Pond Drive, Cary; (919) 447-4200;

Lucky 32 Southern Kitchen “Exceptional renderings of classic Southern dishes.” 7307 Tryon Road, Cary; (919) 233-1632; CARY MAGAZINE 79

Dining Guide

Duck Donuts “Warm, delicious and just the way you like them.” 100 Wrenn Drive #10, Cary; (919) 468-8722; Lucky Chicken “All of our beautiful Peru, with every dish.” 1851 N. Harrison Ave., Cary; (919) 338-4325;

Marco Pollo “Peruvian rotisserie chicken.” 1871 Lake Pine Drive, Cary; (919) 694-5524;

Patrick Jane’s Bar & Bistro “Life should be delicious.” 1353 Kildaire Farm Road, Cary; (919) 388-8001;

Maximillians Grill & Wine Bar “Global cuisine using locally sourced, seasonal ingredients.” 8314 Chapel Hill Road, Cary; (919) 465-2455;

Pizzeria Faulisi “Simple foods from a simple way of cooking: a wood-burning oven.” 215 E. Chatham St., Suite 101, Cary;

Noodle Boulevard “Ten variations on the ramen theme, covering a pan-Asian spectrum.” 919 N Harrison Ave., Cary; (919) 678-1199;

Rally Point Sport Grill “Lunch and dinner food in a pub atmosphere.” 837 Bass Pro Lane, Cary; (919) 678-1088;

Once in a Blue Moon Bakery & Café “The fast track to sweet tooth satisfaction.” 115-G W. Chatham St., Cary; (919) 319-6554;

Red Bowl Asian Bistro “Each distinctive dish is handcrafted.” 2020 Boulderstone Way, Cary; (919) 388-9977;

Paisan’s Italian Ristorante “Authentic Italian food with a warm and inviting atmosphere.” 1275 NW Maynard Road, Cary; (919) 388-3033;

Ricci’s Trattoria “Keeping true to tradition.” 10110 Green Level Church Road, Cary; (919) 380-8410;

The one and only place for

award winning sushi and Thai!

“People that eat at my restaurant are more than


just customers, they are friends and family.” - Sam Tedamrongwanish, Owner












106 Kilmayne Drive Cary, NC 27511 80










Dining Guide Serendipity Gourmet Deli “Discovering the unusual, valuable or pleasantly surprising.” 118 S. Academy St., Cary; (919) 469-1655; Spirits Pub & Grub “Wide variety of menu items, all prepared in a scratch kitchen.” 701 E. Chatham St., Cary (919) 462-7001; Stellino’s Italiano “Traditional Italian favorites with a modern twist.” 1150 Parkside Main St., Cary; (919) 694-5761;

Gonza Tacos y Tequila “Award-winning Colombian-Mexican cuisine.” 525-105 New Waverly Place, Cary; (919) 653-7310;

Five Guys Burgers and Fries “Fresh ingredients, hand-prepared.” Visit for area locations.

Ruckus Pizza, Pasta & Spirits “Great food always, with a side of good times.” 8111-208 Tryon Woods Drive, Cary; (919) 851-3999; 2025 Renaissance Park Place, Cary; (919) 677-3999;

Sugar Buzz Bakery “Custom cakes … and more.” 1231 Kildaire Farm Road, Cary; (919) 238-7224; Taipei 101 “Chinese and Taiwanese. Serves lunch and dinner.” 121 E. Chatham St., Cary; (919) 388-5885;

Ruth’s Chris Steak House “Cooked to perfection.” 2010 Renaissance Park Place, Cary; (919) 677-0033;

Recognized by Cary Magazine readers as one of the best special occasion restaurants WINNER 2006

Hours: Mon-Thurs: 5-10pm Fri-Sat: 5-11pm









1130 Buck Jones Rd., Raleigh, NC, 27606 919.380.0122 \

5 private rooms seating 6-200 guests! Contact: Christina Reeves at


Dining Guide Thai Spices & Sushi “Freshest, most-authentic Thai cuisine and sushi.” 986 High House Road, Cary; (919) 319-1818; The Big Easy Oven & Tap “Modern, Southern kitchen with New Orleans roots.” 231 Grande Heights Drive, Cary; (919) 468-6007;

La Farm Bakery “Handcrafted daily … only the freshest ingredients.” Visit for area locations.

Tangerine Café “From Thai to Vietnamese to Korean to Indonesian.” 2422 SW Cary Parkway, Cary; (919) 468-8688;

Lugano Ristorante “Italian dining in a comfortable and casual atmosphere.” 1060 Darrington Drive, Cary; (919) 468-7229; Tazza Kitchen “Wood-fired cooking and craft beverages.” 600 Ledgestone Way, Cary; (919) 651-8281;

The Original N.Y. Pizza “Consistent every visit.” 831 Bass Pro Lane, Cary; (919) 677-8484 2763 N.C. 55, Cary; (919) 363-1007 6458 Tryon Road, Cary; (919) 852-2242 Totopos Street Food & Tequila “A walk through … Mexico City.” 1388 Kildaire Farm Road, Cary; (919) 678-3449; Tribeca Tavern “Handcrafted burgers, homegrown beer.” 500 Ledgestone Way, Cary; (919) 465-3055;

ASHWORTH DRUGS 105 W. Chatham St, Cary NC

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919.467.1877 Mon.- Fri. 8:30 – 6:00 Sat. 8:30 – 3:30

Dining Guide Verandah “Southern casual environment in a modern, boutique hotel.” 301 A. Academy St., Cary; (919) 670-5000; West Park Tavern “Great service, flavorful food.” 2734 N.C. 55, Cary; (919) 303-9300;

APEX Mellow Mushroom “Beer, calzones and creative stonebaked pizzas.” 4300 NW Cary Parkway, Cary; (919) 463-7779 Udupi Café “Authentic south Indian vegetarian cuisine.” 590 E. Chatham St., Cary; (919) 465-0898;

Ruckus Pizza, Pasta & Spirits “Great food always, with a side of good times.” Visit for area locations. The Urban Turban “A fusion of flavors.” 2757 N.C. 55, Cary; (919) 367-0888;

Abbey Road Tavern & Grill 1700 Center St., Apex; (919) 372-5383; Anna’s Pizzeria “Piping hot pizzas and mouthwatering Italian food.” 100 N. Salem St., Apex; (919) 267-6237; Belgian Café “From Brussels to Apex.” 1232 W. Williams St., Apex; (919) 372-5128; Big Mike’s Brew N Que “Beers on tap to compliment locally sourced, farm-to-table BBQ.” 2045 Creekside Landing Drive, Apex; (919) 338-2591;

Daniel’s Restaurant & Catering

Cooking the BEST New York Italian food in Western Wake since 1993! THE MAGGY AWARDS


1430 W. Williams Street | Apex, NC 919-303-1006 CARY MAGAZINE 83

Dining Guide

Salvio’s Pizzeria “Family owned and operated since 2005.” 2428 SW Cary Parkway, Cary; (919) 467-4600; Buttercream’s Bake Shop “Wholesome, scratch-baked.” 101 N. Salem St., Apex; (919) 362-8408;

Daniel’s Restaurant & Catering “Pasta dishes, hand-stretched pizzas and scratch-made desserts.” 1430 W. Williams St., Apex; (919) 303-1006; Common Grounds Coffee House & Desserts “The highest-quality, locally roasted coffee.” 219 N. Salem St., Suite 101, Apex; (919) 387-0873;

The place for Sushi enthusiasts and beginners of Japanese cuisine.

Tasu “Asian fusion cuisine, artfully mixing Chinese, Japanese and Thai Dishes” 525 New Waverly Place, Suite 103, Cary; (919) 544-8474; Doherty’s Irish Pub “Catch the game or listen to live music.” ​​5490 Apex Peakway, Apex; ​(919) 387-4100;




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







Dining Guide Ruckus Pizza, Pasta & Spirits “Great food always, with a side of good times.” 1055 Pine Plaza Drive, Apex; (919) 446-6333; Rudy’s Pub & Grill “Comfortable and familiar, just like home.” 780 W. Williams St., Apex; (919) 303-5061;

Sushi-Thai “Fresh sushi and Japanese cuisine alongside Thai favorites.” 106 Kilmayne Drive, Cary; (919) 467-5747; Five Guys Burgers & Fries 1075 Pine Plaza Drive, Apex; (919) 616-0011;

Sassool “Serving authentic Lebanese and Mediterranean cuisine.” 1347 Kildaire Farm Road, Cary; (919) 300-5586; Peak City Grill & Bar “Chef-crafted food in a … restored turn-of-thecentury hardware store.” 126 N. Salem St., Apex; (919) 303-8001;

Salem Street Pub “Friendly faces and extensive menu.” 113 N. Salem St., Apex; (919) 387-9992; Skipper’s Fish Fry “Homemade from our own special recipes.” 1001 E. Williams St., Apex; (919) 303-2400; Sweet Cheeks Bakery “Only the finest and freshest ingredients.” 803 E. Williams St., Apex; (919) 303-9305;


Dining Guide The Provincial “Fresh. Simple.” 119 Salem St., Apex; (919) 372-5921; The Wake Zone Espresso “Your special home away from home.” 6108 Old Jenks Road, Apex; (919) 267-4622;

FUQUAY-VARINA Anna’s Pizzeria “Piping hot pizzas and mouthwatering Italian food.” 138 S. Main St., Fuquay-Varina; (919) 285-2497; Aviator SmokeHouse BBQ Restaurant “All of our food is made in-house.” 525 E. Broad St., Fuquay-Varina; (919) 557-7675; Cooley’s Restaurant 711 N. Main St., Fuquay-Varina; (919) 552-0543;


5320 McFarland Drive Durham, NC 27707


8323 Creedmoor Road, Raleigh, NC 27613


100 Wrenn Drive #101, Cary, NC 27511 DAILY HOURS: 6AM - 7PM



Yuri Japanese Restaurant “For sushi fans and connoisseurs of Japanese cuisine.” 1361 Kildaire Farm Road, Cary; (919) 481-0068;

CupCakeBite “Delicious sweet treats.” 512 Broad St., Fuquay-Varina; (919) 557-4300;

Donovan’s Dish “Chef-prepared meals to go.” 800 W. Williams St., Suite 112, Apex; (919) 651-8309;

Jus’ Enuff Home Cooking “Homemade everything.” 736 N Main St., Fuquay-Varina; (919) 567-0587;

Dining Guide Los Tres Magueyes “We prepare our food fresh daily.” 401 Wake Chapel Road, Fuquay-Varina; (919) 552-3957; Rock Harbor Grill “An extensive menu of fresh dishes for lunch and dinner.” 132 S. Fuquay Ave., Fuquay-Varina; (984) 225-2256; Stick Boy Bread Co. “Handcrafted baked goods from scratch … all natural ingredients.” 127 S. Main St., Fuquay-Varina; (919) 557-2237; The Mason Jar Tavern “All the comforts of Southern hospitality with a modern twist.” 305 S. Main St., Fuquay-Varina; (919) 762-5555; Wingin’ It Bar and Grille “Serves lunch, dinner and drinks.” 1625 N. Main St., Suite 109, Fuquay-Varina; (919) 762-0962;

HOLLY SPRINGS Happy Holly’s “Ice cream, milkshakes and shaved ice.” 527 N. Main St., Holly Springs; (919) 552-0637;

The Mason Jar Tavern “All the comforts of Southern hospitality with a modern twist.” 114 Grand Hill Place, Holly Springs; (919) 964-5060;

Los Tres Magueyes 120 Bass Lake Road, Holly Springs; (919) 552-6272;

The Original N.Y. Pizza 634 Holly Springs Road, Holly Springs (919) 567-0505;

Mama Bird’s Cookies + Cream “A unique spin on a timeless dessert.” 304 N. Main St., Holly Springs; (919) 762-7808;


My Way Tavern “Freshly made all-American foods.” 301 W. Center St., Holly Springs; (919) 285-2412; Rise Biscuits & Donuts 169 Grand Hill Place, Holly Springs; (919) 586-7343; Thai Thai Cuisine “Fresh authentic Thai food.” 108 Osterville Drive, Holly Springs; (919) 303-5700;


Alpaca Peruvian Charcoal Chicken “Unforgettable rotisserie chicken.” 9575 Chapel Hill Road, Morrisville; (919) 378-9259; Another Broken Egg Café “A totally egg-ceptional experience.” 1121 Market Center Drive, Morrisville; (919) 465-1079; Babymoon Café “Pizzas, pastas, seafood, veal, steaks, sandwiches and gourmet salads.” 100 Jerusalem Drive, Suite 106, Morrisville; (919) 465 9006;

Bad Daddy’s



Calzones & Strombolis Fresh from the oven made to order! Italian Desserts Homemade & delicious! We Provide Dine-In, Carry Out, Delivery and Online Ordering

NEW SUMMER MENU! Locally sourced, seasonal ingredients. Creative comfort eats. A place to wind down and savor life, family and friends. That’s what Dean’s Kitchen+Bar is all about.

Locally Owned & Operated

Best Brunch in Cary

CARY 919-467-4600

Every Sunday 11 a.m.- 2 p.m.

RALEIGH 919-981-5678


5045 Falls of Neuse Rd


1225 Kildaire Farm Rd



Quail Corners at Millbrook Rd.

Saltbox Village Shopping Center CARY MAGAZINE 87

Dining Guide Bad Daddy’s Burger Bar “The quality of the beef and the toppings make our burgers stand apart.” 3300 Village Market Place, Morrisville; (919) 297-0953; B. Good “Health-conscious versions of fast-food favorites.” 1000 Market Center Drive, Morrisville; (919) 234-1937; Capital City Chop House “Perfect place for a business lunch or dinner or a quick bite before catching a flight.” 151 Airgate Drive, Morrisville; (919) 484-7721; Clean Juice “Organic juices, smoothies and acai bowls.” 3035 Village Market Place, Morrisville; (919) 468-8286;

Firebirds Wood Fired Grill “Steaks, seafood, chicken and ribs, all seared over local hickory, oak and pecan wood.” 3200 Village Market Place, Morrisville; (919) 653-0111; The Full Moon Oyster Bar & Seafood Kitchen “Homemade recipes handed down over the years.” 1600 Village Market Place, Morrisville; (919) 378-9524; Georgina’s Pizzeria & Restaurant “Mouthwatering homemade Italian dishes.” 3536 Davis Drive, Morrisville; (919) 388-3820; Los Tres Magueyes 9605 Chapel Hill Road, Morrisville (919) 481-9002; Neomonde “A wonderful mix of traditional and contemporary Mediterranean menu items.” 10235 Chapel Hill Road, Morrisville; (919) 466-8100;

Nothing Bundt Cakes “Cakes are baked fresh daily, in a variety of flavors and sizes.” 2008 Market Center Drive, Unit 17130, Morrisville; (919) 694-5300; Peppers Market and Sandwich Shop “Local baked breads, fresh in-house roasted meats.” 2107 Grace Park Drive, Morrisville (919) 380-7002; Rise Biscuits & Donuts “Old school, new school, and specialty donuts.” 1100 Market Center Drive, Morrisville;(919) 377-0385; Ruckus Pizza, Pasta & Spirits 1101 Market Center Drive, Morrisville; (919) 388-3500; Saffron Restaurant & Lounge “Gourmet Indian dining experience.” 4121 Davis Drive, Morrisville; (919) 469-5774;

Thanks to all of our Customers for voting HONORABLE MENTION 2018 for Five Guys! THE MAGGY AWARDS

Sunday - Wednesday 11:30 am - 12 am Thursday - Saturday 11:30 am - 2 am

140 East Chatham Street, Cary 919.650.2853



Parkside Town Commons Hwy. 55 & O’Kelly Chapel Rd. 919-380-0450 1075 Pine Plaza Drive APEX Next to COSTCO 919-616-0011

Dining Guide

Rey’s “Fine dining with a French Quarter flair.” 1130 Buck Jones Road, Raleigh (919) 380-0122;

Taste Vietnamese “Prepared with passion and perfected through generations.” 152 Morrisville Square Way, Morrisville; (919) 234-6385;

Annelore’s German Bakery “Pastries using the finest local ingredients.” 1249 Farmers Market Drive, Raleigh (919) 294-8040

Tra’Ii Irish Pub & Restaurant “An authentic and satisfying taste of Irish country cooking.” 3107 Grace Park Drive, Morrisville; (919) 651-9083;

Anvil’s Cheesesteaks “Authentic Philadelphia experience.” 2893 Jones Franklin Road, Raleigh (919) 854-0558

Travinia Italian Kitchen & Wine Bar “Consistent service and quality food to keep patrons happy.” 301 Market Center Drive, Morrisville (919) 467-1718; Village Deli & Grill “Wholesome homemade foods.” 909 Aviation Parkway #100, Morrisville; (919) 462-6191;

RALEIGH Smokey’s BBQ Shack “Meats are dry rubbed with love and slow smoked with hickory wood.” 10800 Chapel Hill Road, Morrisville; (919) 469-1724;

Angus Barn “World-renowned for its service.” 9401 Glenwood Ave., Raleigh; (919) 781-2444;

Barry’s Café “A restaurant that honors firefighters.” 2851 Jones Franklin Road, Raleigh; (919) 859-3555; The Big Easy Oven & Tap “Modern, Southern kitchen with New Orleans roots.” 222 Fayetteville St., Raleigh (919) 832-6082; Flying Biscuit Café “Southern-inspired menu of comfort food made with fresh ingredients.” 2016 Clark Ave., Raleigh (919) 833-6924,





We are an Italian dining ristorante with a comfortable and casual atmosphere. We strive to provide each guest with an experience they will remember. 1060 Darrington Drive, Cary (919) 468-7229


• Fresh Salads • Sandwiches • Kabobs

Catering Available For All Events!

Morgan Street Food Hall location coming soon! 1347 Kildaire Farm Road // Cary // 919-300-5586 9650 Strickland Road // Raleigh // 919-847-2700


GOOD FOOD makes for GOOD TIMES. Whether the day’s plans include a picnic for two in a kayak, an oyster roast on the side porch, or a potluck cookout on the beach, we’re here to help you break bread with family and friends. Don’t spend time and energy lugging groceries over from the mainland. From fresh local seafood, to USDA Prime meats and local produce, to an extensive wine selection and gourmet deli, you’ll find just what you’re looking for and more. Savor breakfast or lunch at our newly expanded Maritime Market Café, or call ahead and for custom take-out appetizers or complete family meals. Save time when you order your groceries and meals on the Market’s website and have them waiting for you in your home when you arrive. Stay in-the-know about wine tastings, “Howl at the Moon” parties and special café dinners by visiting us online, following us on facebook or subscribing to our email. Don’t forget to call on Sweet Bay Catering for all your on-island special event needs too!

Hours vary seasonally | 8 Maritime Way | 910-457-7450 | 90 AUGUST 2018





New Office!




Generations Family Practice has expanded! In an effort to meet our community's evolving needs, we have moved into a new space built just for you! Designed to maximize patient-provider interactions and personal, individualized care, our new office boasts more exam rooms, comfortable waiting spaces, state-of-the art technology and the all-new reGenerations Medical Spa. All of which allows for increased staff, on-site imaging (X-Ray), seamless integration with our electronic medical record system and improved care. And best of all, we're still located in the heart of Western Wake County.

We're Accepting New Patients (919)852-3999 1021 Darrington Drive, Suite 101 Cary, North Carolina 27513

r Mark you! calendar




WELCOMING NEW PATIENTS NO INSURANCE? OUR PATIENTS DON’T NEED IT! ASK ABOUT JOINING OUR LOWERY MEMBERSHIP CLUB! • No more waiting weeks for your crown WE DO THEM SAME DAY! • Cosmetic and Comprehensive dentistry in a warm family environment • Sleep Apnea and Snoring Treatments * We welcome all insurances

Cosmetic and Family Dentistry Siti A. Lowery, DDS PA FAGD

110 Preston Executive Dr. Suite 104, Cary, NC 27513 Phone 919-468-5501

92 AUGUST 2018

To create our 2018 list, Cary Magazine partnered with national survey company topDentists LLC, which sent ballots to dentists listed online with the American Dental Association and other local dental societies in Wake County, asking, “If you had a patient in need of a dentist, which dentist would you refer them to?” Dentists are also given the opportunity to nominate other dentists who they feel should be included in this list. Respondents are asked to put aside any personal bias, to use only their knowledge of their peer’s work when QUESTIONS? evaluating the other nominees. Dentists and specialists are asked to take More information about into consideration years of experience, continuing education, manner with topDentists’ survey process can patients, use of new techniques and technologies, and physical results. be found at Dentists with the highest average ratings were vetted for active licenses and good standing with the North Carolina State Board of Dental Examiners before being selected for the final list. Of course, there are many fine dentists who are not included in this representative list. It is intended as a sampling of the great body of talent in the field of dentistry in North Carolina. A dentist’s inclusion on our list is based on the subjective judgments of his or her fellow dentists. continued on page 94



Darren G. Koch 100 Parkway Office Court, Suite 204, Cary (919) 859-6633

Jeri Bills 875 Walnut St., Suite 200, Cary (919) 467-8227

Cary Family Dental Allan M. Acton 1149 Kildaire Farm Road, Cary (919) 439-9869

Robert J. Stancill 4601 Lake Boone Trail, Suite 2-A, Raleigh (919) 239-4940 Robert P. Sopko 3708 Forstview Road, Suite 201, Raleigh (919) 819-9289 J. Christian Sheaffer 2310 Myron Drive, Raleigh (919) 782-8603 H. H. Hancock III 4505 Fair Meadows Lane, Suite 220, Raleigh (919) 781-9905 Hermann Endodontics Robert M. Hermann 3368 Six Forks Road, Raleigh (919) 783-7409 Raleigh Endodontics Luke K. Dalzell 5710 Six Forks Road, Suite 101, Raleigh (919) 866-1989


Rylan J. Hansen 800 West Williams St., Suite 240, Apex (919) 363-8444 Bass Family Dentistry Michael E. Bass 1031 West Williams St., Suite 101, Apex (919) 362-6789 Beavers Family Dentistry Jonathan P. Beavers 619 West Chatham St., Apex (919) 362-0967 94 AUGUST 2018

Michael Riccobene 1000 Crescent Green Drive, Suite 202, Cary (919) 336-5338 Shraddha Patel Kolappa 1000 Crescent Green Drive, Suite 200, Cary (919) 336-5694 Brooke W. Schrader 1000 Crescent Green Drive, Suite 200, Cary (919) 336-5338 John Tomasheski 966 US 64, Apex (919) 267-2457

Patrick A. Lawrence 431 Keisler Drive, Suite 200, Cary (919) 859-1330

Kildaire Family Dental Ashley DeSaix 3420 Ten-Ten Road, Suite 310, Cary (919) 342-8509 Lane & Associates Ed Howard 2613 Green Level West Road, Cary (919) 589-0270

Beavers Family Dentistry Paul E. Beavers 619 West Chatham St., Apex (919) 362-0967 Prime Family Dental Sabine E. Schtakleff 1600 Olive Chapel Road, Suite 120, Apex (919) 372-8352 Michael K. Bielinski 101 South West Cary Parkway, Suite 60, Cary (919) 467-7360 Thomas E. Brooks 1142 Executive Circle, Suite A, Cary (919) 467-9651

Siti A. Lowery 110 Preston Executive Drive, Suite 104, Cary (919) 468-5501

Sninski & Schmitt Family Dentistry Mathew J. Schmitt 100 Ridgeview Drive, Suite 103, Cary (919) 467-2203

Cosmetic Dentist

Sedation Dentist

Implant Dentist

Family Dentist

Orthodontic Dentist

At Stanley Dentistry we care for the entire family under one roof. From orthodontics and cosmetics to family dentistry, dental implants and sedation, we're the only dental practice you'll ever need.



Signature Family Dentistry Jennifer S. Bell 5245 Sunset Lake Road, Holly Springs (919) 355-1170

J. Gregory Mayes 3761 NW Cary Parkway, Cary (888) 779-6401 Lisa H. Mayes 3761 NW Cary Parkway, Cary (888) 779-6401 Sninski & Schmitt Family Dentistry Todd A. Sninski 100 Ridgeview Drive, Suite 103, Cary (919) 467-2203

Bobbi A. Stanley 3731 NW Cary Parkway, Suite 201, Cary (919) 371-4454 Robert J. Stanley II 3731 NW Cary Parkway, Suite 201, Cary (919) 371-4454

Mike P. Hamby 7628 Purfoy Road, Fuquay-Varina (919) 552-2431

96 AUGUST 2018

Signature Family Dentistry Angelina C. Franklin 5245 Sunset Lake Road, Holly Springs (919) 355-1170 Morrisville Family Dentistry Josiah B. Chen 10290 Chapel Hill Road, Suite 600, Morrisville (919) 469-3669 Mark L. Helms 3600 Haworth Drive, Raleigh (919) 787-8243 Willis S. Hardesty, Jr. 2321 Blue Ridge Road, Suite 103, Raleigh (919) 781-0018 Robert L. Orander 2301 Rexwoods Drive, Suite 112, Raleigh (919) 787-3365

Five Points Center for Aesthetic Dentistry Steven B. Andreaus 1637 Glenwood Ave., Suite 201, Raleigh (919) 546-9011 Gover and Gover General & Cosmetic Dentistry Susan D. Gover 3840 Ed Drive, Suite 120, Raleigh (919) 283-4408 Gover and Gover General and Cosmetic Dentistry W. David Gover 3840 Ed Drive, Suite 120, Raleigh (919) 283-4408 Greenlee Family Dental Center David B. Greenlee 1018 Oberlin Road, Raleigh (919) 833-4634 Leesville Dental Care Justin M. Russo 13220 Strickland Road, Suite 166, Raleigh (919) 890-5147

Bill J. Sowter 2310 Myron Drive, Raleigh (919) 781-8610

Night & Day Dental David Nightingale 2945 New Bern Ave., Raleigh (919) 834-4932

Barker & Rohner Bruce S. Barker 7610 Falls of Neuse Road, Suite 250, Raleigh (919) 847-7100

Reflections Dental Jennifer C. Matthews 10411 Moncreiffe Road, Suite 107, Raleigh (919) 405-7075

Carolina TMJ & Facial Pain Center Tracy L. Davidian 5904 Six Forks Road, Suite 205, Raleigh (919) 782-9955

Renaissance Dental Center Anita J. Wells 3803-A Computer Drive, Suite 200, Raleigh (919) 786-6766

Farrell Family Dentistry Andrew R. Farrell 7901 Strickland Road, Suite 103, Raleigh (919) 870-9122

Sedation Dental Care Daniel Davidian 3917 Sunset Ridge Road, Raleigh (919) 783-9686

Because your smile is worth it! It’s time for that new smile!

Our patients are our main focus. We stress prevention, restoration and overall health while improving the smiles of those we serve. Our smile services include: veneers, non-metallic crowns, tooth-colored onlays and fillings, Zoom! chairside tooth whitening and Invisalign.Our digital ITero scanner replaces the need for messy impressions and provides accurateresults with maximum patient comfort. We can restore your smile with implants.

We welcome new patients! Schedule a new patient cleaning and exam and mention this ad to receive a complimentary take home tooth whitening kit or an electric toothbrush kit as a gift to you from us.

Please visit our website and read our reviews.

co m . t s i t n e www.Car yCosmeticD

431 Keisler Drive • Cary, NC 27518 • 919.859.1330


Wainright & Wassel Matthew R. Wassel 6837 Falls of Neuse Road, Suite 100, Raleigh (919) 847-1322 Woodall & McNeill John W. McNeill 2020 Fairview Road, Raleigh (919) 821-2595

ORAL AND MAXILLOFACIAL SURGERY Central Carolina Oral & Maxillofacial Surgery Kenneth J. Benson 2081 Shepherds Vineyard Drive, Suite 100, Apex (919) 387-3388;

Robert L. Stutts III 431 Keisler Drive, Suite 101, Cary (919) 233-0073

Roy E. Gaines, Jr. 4201 Lake Boone Trail, Suite 002, Raleigh (919) 787-3949 Capital Oral & Facial Surgery Cameron F. Cavola 5904 Six Forks Road, Suite 101, Raleigh (919) 322-4500

Cary Oral & Maxillofacial Surgery Robert A. Englehardt 1010 High House Road, Suite 100, Cary (919) 461-0110

Capital Oral & Facial Surgery Nazir Ahmad 5904 Six Forks Road, Suite 101, Raleigh (919) 322-4500

Cary Oral & Maxillofacial Surgery Bruce A. Vande Berg 1010 High House Road, Suite 100, Cary (919) 461-0110

Drs. Pearson, Jefferson & Camp Jay A. Jefferson 8301 Bandford Way, Suite 121, Raleigh (919) 876-4746

Cusumano Oral Surgery & Implant Center Francis J. Cusumano 103 Parkway Office Court, Suite 200, Cary (919) 661-1995

Drs. Pearson, Jefferson & Camp Brian H. Camp 8301 Bandford Way, Suite 121, Raleigh (919) 876-4746

Nu Image Surgical & Dental Implant Center William T. Benzing 3600 NW Cary Parkway, Suite 105, Cary (844) 624-6752

Nu Image Surgical & Dental Implant Center K. Kevin Neshat 8305 Falls of Neuse Road, Suite 105, Raleigh (844) 624-6752

Mark F. Kozacko 6817 Falls of Neuse Road, Suite 101, Raleigh (919) 848-9871

Wake Oral & Maxillofacial Surgery Scott A. Hum 2500 Blue Ridge Road, Suite 201, Raleigh (919) 783-9920

98 AUGUST 2018


Altherr Orthodontics Edward R. Altherr 1011 West Williams St., Suite 101, Apex (919) 363-2221 Spielberg Orthodontics Alena R. Spielberg 1600 Olive Chapel Road, Suite 112, Apex (919) 363-6330 Thomas J. Griffin 540 New Waverly Place, Suite 110, Cary (919) 233-0668 Kelly W. Ritter 103 Parkway Office Court, Suite 204, Cary (919) 858-0078 Bovenizer & Baker Orthodontics Todd S. Bovenizer 2625 Green Level West Road, Cary (919) 303-4557 Bovenizer & Baker Orthodontics Christopher L. Baker 2625 Green Level West Road, Cary (919) 303-4557 Brogden Orthodontics Reid H. Brogden 103 Parkway Office Court, Suite 204, Cary (919) 858-0078

Our Prosthodontic Team

“Expertly crafting esthetic solutions for all complex dental challenges.”

Dr. John Murrell & Dr. Hugh Murphy are dedicated to the Highest Standards of care in complex dental challenges in the Restoration and Replacement of Teeth!

Dr. John A. Murrell, DDS, FACP, MBA Dr. Hugh G. Murphy, DDS, MS

Voted by our peers as:

RALEIGH PROSTHODONTICS Professionally serving the Triangle Since 1995 919-510-4959 CARY MAGAZINE 99

Carolina Orthodontics & Childrens Dentistry Jesse Arbon 7535 Carpenter Fire Station, Suite 201-A, Cary (919) 846-7900 McNutt Orthodontics Matthew D. McNutt 301 Ashville Ave., Suite 101, Cary (919) 887-6350 Walton, Maready & Goeckner Orthodontics Mary H. G. Walton 1505 South West Cary Parkway, Suite 207, Cary (919) 249-4900 Fritz Orthodontics Kristen Fritz 224 Village Walk Drive, Holly Springs (919) 285-4481 Buckthal Orthodontics James E. Buckthal 106 Lake Boone Trail, Raleigh (919) 782-2119 Cheek-Hill Orthodontics Caroline C. Cheek-Hill 7800 Six Forks Road, Suite 200, Raleigh (919) 870-4494

Wake Orthodontics & Pediatric Dentistry Mac Collie 7401 Creedmoor Road, Raleigh (919) 719-1780 Wake Orthodontics & Pediatric Dentistry C. Randy Macon 7401 Creedmoor Road, Raleigh (919) 719-1780 Walton, Maready & Goeckner Orthodontics Kelly A. Goeckner 2305 Stafford Ave., Raleigh (919) 716-9550 Wells Orthodontics Andrew P. Wells 3803 Computer Drive, Suite 100, Raleigh (919) 781-7330 Zaytoun Orthodontics Henry S. Zaytoun, Jr. 5041 Six Forks Road, Suite 200, Raleigh (919) 782-6911

PEDIATRIC DENTISTRY Daniel T. Howell 101 South West Cary Parkway, Suite 80, Cary (919) 467-0635

Engstrom Orthodontics Todd G. Engstrom 7200 Falls of Neuse Road, Suite 201, Raleigh (919) 870-4443

Brooks & Chandak Pediatric Dentistry Richard F. Brooks 120 Preston Executive Drive, Suite 100, Cary (919) 468-9775

McClure Orthodontics Scott R. McClure 4601 Lake Boone Trail, Suite 1-A, Raleigh (919) 786-4470

Cary Pediatric Dentistry Julie R. Molina 540 New Waverly Place, Suite 300, Cary (919) 852-1322

100 AUGUST 2018

Cary Pediatric Dentistry Robert D. Elliott 540 New Waverly Place, Suite 300, Cary (919) 852-1322 High House Pediatric Dentistry Raymond J. Tseng 351 Wellesley Trade Lane, Suite 212, Cary (919) 267-4211 Carolina Pediatric Dentistry E. LaRee Johnson 2800 Wakefield Pines Drive, Suite 110, Raleigh (919) 570-0180 Raleigh Pediatric Dentistry David D. Olson 10931 Raven Ridge Road, Suite 105, Raleigh (919) 845-8212 Wake Orthodontics & Pediatric Dentistry Stephen C. Pretzer 7401 Creedmoor Road, Raleigh (919) 719-1780 Wake Orthodontics & Pediatric Dentistry Robert A. Moran, Jr. 7401 Creedmoor Road, Raleigh (919) 719-1780 Wake Orthodontics & Pediatric Dentistry David J. Kornstein 7401 Creedmoor Road, Raleigh (919) 719-1780

PERIODONTICS Paul C. Kazmer, Jr. 3550 NW Cary Parkway, Suite 106, Cary (919) 468-6410






orth Carolina Implants & Periodontics professionals have served the Triangle community as specialists in oral health since 1995. Dr. Thiago Morelli offers oral plastic and reconstructive solutions to treat gum disease, replace missing teeth, and aesthetically enhance your smile. Dr. Thiago Morelli is a leader in the profession not only because of his clinical proficiency, academic appointments (University of North Carolina and University of Michigan) and publications, but also because he has won numerous awards through research discoveries. North Carolina Implants & Periodontics specializes in periodontics and implantology to help you look and feel your best. Whether you need gum grafting, dental implants, bone regeneration, or scaling and root planing, if you’re in the Triangle area, call or make an appointment online today with North Carolina Implants & Periodontics. Oral and IV Sedation available.

102 AUGUST 2018

NEW LOCATION 3200 Blue Ridge Road, Suite 122 Raleigh, NC 27612 919-510-8888

Cary Periodontics & Implant Dentistry John D. Moriarty 1003 High House Road, Suite 102, Cary (919) 469-9986 Cary Periodontics & Implant Dentistry Michael J. Brenegan 1003 High House Road, Suite 102, Cary (919) 469-9986 C. Knox McMillan 2310 Myron Drive, Suite 203, Raleigh (919) 781-6217

PROSTHODONTICS Cary Prosthodontics Brandon D. Kofford 1400 Crescent Green, Suite 210, Cary (919) 858-8193 Park West Dental Mark A. Jones 15200 Weston Parkway, Suite 102, Cary (919) 677-0995 Robert M. Poteat 1061 Bullard Court, Raleigh (919) 876-0030 NC Prosthodontic Specialists William P. Scruggs 7201 Creedmoor Road, Suite 120, Raleigh (919) 846-6622

Thiago Morelli 2801 Blue Ridge Road, Suite G-40, Raleigh (919) 510-8888

John A. Murrell 2605 Blue Ridge Road, Suite 103, Raleigh (919) 510-4959 NC Prosthodontic Specialists Tony L. Molina 7201 Creedmoor Road, Suite 120, Raleigh (919) 846-6622 NC Prosthodontic Specialists Paul E. Scruggs 7201 Creedmoor Road, Suite 120, Raleigh (919) 846-6622



NC Periodontics & Implant Center Douglas M. Walters 2310 Myron Drive, Raleigh (919) 336-5068 Raleigh Periodontics & Implant Dentistry Sheppard A. McKenzie IV 7501 Falls of Neuse Road, Suite 100, Raleigh (919) 846-2480 Raleigh Periodontics & Implant Dentistry Steve W. Hamrick 7501 Falls of Neuse Road, Suite 100, Raleigh (919) 846-2480

Thanks for Voting us #1 Dental Practice in Fuquay Varina! Dr. Mike P Hamby and Dr. Lauren Loeffler

7628 Purfoy Rd. Fuquay-Varina, NC 27526


Please visit our website to view all available services


nonprofit spotlight


TOP: Teens and adults who volunteer at Note in the Pocket sort clothing based on size, gender and type. The nonprofit provides a mini-wardrobe for students and families who cannot afford new clothes. BOTTOM: Note in the Pocket Executive Director Dallas Bonavita, center, chats with clothing processing volunteers Kathleen Biar, left, and Joshua Bailey at the organization’s volunteer center in Raleigh.

104 AUGUST 2018

ONE ACT OF KINDNESS is all it takes to make a difference. For Note in the Pocket, a nonprofit that clothes thousands of children in Wake County, one act of kindness is how it all began. When teacher Margaret Reiland noticed her students needed winter coats, she and her family bought coats for the students to take home. But the next day, they were returned. The students’ families could not believe anyone would give their child a coat. So a note was then placed in the pocket of each coat explaining that it was a gift from the community. Now 13 years later, Note in the Pocket is a thriving nonprofit that serves homeless and impoverished schoolchildren in Wake County and strives to eliminate barriers between children and their educational and social growth. Note in the Pocket works to clothe children with dignity and love in collaboration with schools, transitional housing facilities and organizations such as the Salvation Army. Last year, Note in the Pocket reached 3,500 children and hopes to help an additional 500 individuals every year going forward. Note in the Pocket’s executive director, Dallas Bonavita, says many of the families that struggle to provide food for their children also have difficulties clothing growing kids. Nearly 50,000 students in the Wake County Public School System qualify for free or re-

Volunteers from Cisco, Carey Shetterley,

duced lunch. A family of four living on less left, and Julee Winings, help process, sort and fold clothing donations at Note in the than $25,000 a year qualifies for free or rePocket’s volunteer center in Raleigh. duced lunches. “They don’t have underwear because their parents can’t afford when they outgrow what underwear they have. They can’t afford to buy them new underwear,” Bonavita said, “And underwear and socks should not be a luxury.” School social workers help match students with Note in the Pocket and are the bridge between the families and the organization. Once a student and their family are paired with Note in the Pocket, the student receives a mini-wardrobe, which includes tennis shoes, new socks and underwear, and a variety of tops and bottoms for different weather conditions, as well as any necessary outerwear. If possible, Note in the Pocket will also provide items to other siblings and adults in the family. For volunteers like Donna Quirk, Note in the Pocket’s immediate impact makes it a unique organization. “The family doesn’t come to us; we — through the social worker — go to them,” she said. “So we know exactly what they need, and Three easy ways to get involved we will provide at least two weeks’ worth of clothes — shirts and with Note in the Pocket: pants — that they can mix and match. They can have clothes, and they don’t have to wear the same clothes every day to school.” • Donate gently used clothes and shoes. Quirk is a team leader at Note in the Pocket’s volunteer center, guiding volunteer groups to sort and fold clothes. She also helps • Volunteer your time sorting, sizing and with community outreach, talking to schools in the area about the packaging clothes. organization and its importance. Quirk loves to see the kids who come in to volunteer, learn and have fun. • Give a financial donation to support Note “It’s really great to see the smiles on their faces and their enin the Pocket. thusiasm,” Quirk said. But Note in the Pocket doesn’t stop at clothing children in the For information, visit community. It also devotes time to foster student leaders in the community through the teen ambassador program and the teen board. These two programs help teens just through volunteering, but through creating events.” gain leadership experience and Teens in the program are responsible for clothing drives, learn how a nonprofit operates. enlisting volunteers and fundraising. Vivika Kapoor is a member With the school year starting this month, Note in the Pocket of the teen board and finds the is ramping up for its busiest time of year. To continue making an program rewarding. impact, Note in the Pocket needs support from the community. “It’s honestly a really great Clothing donations, volunteers and financial support are all necesexperience, because we not only Each donation includes a note in the sary to successfully help children in the area. can help the community through pocket saying, “You are loved.” The “You can do something or you cannot do something; evthis, but we also learn how entremission of the nonprofit is to clothe children with dignity and love. eryone has that choice,” Bonavita said, “And if you choose to preneurship works,” she said. “Studo something — then great things can happen.” t dents can help the community not



Cultivate Your Brain with Gardening Books 106


WITH THE SUMMER sizzle in full swing, it’s hard to work outside in the garden all day, but this doesn’t mean you can’t have a mental garden workout inside. While weathering the heat in the cool confines of your comfy home this month, I invite you to dig into some of these books that have recently landed on my desk. “Potted” by Annette Goliti Gutierrez and Mary Gray (Timber Press, $19.95 paperback). Plants are the center of the imaginative process known as container gardening, but this book adds a new layer of creativity by offering 23 inventive planter designs for do-it-yourselfers. Concrete blocks, roof vents, PVC pipe, driftwood, chimney flue liners, attic gables, terra-cotta pots, cattle troughs — these are some of the everyday items Gutierrez and Gray artistically convert to container canvases.

Just as a simple seed can grow to be a pretty plant, this well-illustrated book shows, with the right mix of fun and outside-the-box thinking, even ordinary objects can become exceptional pots. “The Budget-Wise Gardener” by Kerry Ann Mendez (St. Lynn’s Press, $19.95 hardback). This a good companion to “Potted” because it extends the idea of doing more for less money in the garden. One of its chapters, “Regal Containers on a Dollar-Store Budget,” is complemented nicely with a large section that includes a ton of nifty tips on how to get the best bang out of your bucks when it comes to buying plants. “Design Secrets that Save Money and Time” is another interesting chapter that will appeal to any frugal gardener. “Veggie Garden Remix” by Niki Jabbour (Storey Publishing, $19.95 paperback). Actually, this book should be titled “Veggie Garden Re-think,” because it introduces backyard growers to 224 alternative vegetables that can add more edible pizzazz to planting rows. And I like its setup — chapters start with a similar question, with an example being “Like Spinach?” which is followed by several spinach-like substitutes to try instead, such as orach, New Zealand spinach, green amaranth, magenta spreen and sweet potato leaf, each enhanced with descriptions and planting tips. For even more options, many unusual varieties of common veggies are included throughout the book. “Fruit” by Nancie McDermott (UNC Press, $20 hardback). In cultivated gardens and the backwoods of the Southeast, edible fruits abound, and this book is a celebration of these delectables. Part of UNC Press’ “Savor the South” series, “Fruit” serves up a generous helping of tempting recipes for such backyard-grown goodies as peaches, watermelon, figs, strawberries and cantaloupes, as well as wild-picked pleasures that include blackberries, persimmons, paw paws and muscadine grapes. 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

To Do in the GARDEN



12 9

3 6

Even with the passing of midsummer, there is still plenty of potential left in the veggie patch. In particular, coolseason vegetables such as beets, broccoli, cabbage, carrots, cauliflower, collards, kale, lettuce, mustard, radishes, spinach and turnips can all be planted this month. If possible, tuck transplants into the garden soil on a cloudy day and use scrap lumber or stiff pieces of cardboard to provide a bit of shade during the worst of the afternoon heat for at least the first week. And if you are directly planting seeds, follow rule No.1: Don’t let their growing beds dry out.


• Plant for the botanical fires of fall by adding such glorious late-blooming perennials as helianthus, helenium, heliopsis and

• One of the easiest ways to save culinary herbs is to harvest them fresh, chop finely, put in ice trays, add water and slip the

rudbeckia to the flower border. Pay special attention to the rudbeckia selections at your friendly local garden shop, as many

mix into a freezer. Then, when a soup, stew or other dish needs a little extra zip in the taste department, just toss in a few herb

new dazzling cultivars have hit the market recently.

cubes during preparation.

• Fall-blooming bulbs such as autumn crocus, colchicum and sternbergia can be planted as soon as they are available from local garden shops to add even more brilliance to the coming autumn blaze. • Cuttings of outdoor ornamentals such as coleus, geraniums, impatiens and wax begonias can be easily rooted in pots now and brought indoors in a few months to brighten up the home’s interior during the winter months.

• Powdery mildew can be a problem when the days are still warm, but the nights begin to cool. There are, however, cultural practices that can help prevent this disease. Look for mildew-resistant varieties; space plants so air can freely circulate through the foliage and sunlight can be let in; water the root zone and not the leaves; and cut back on nitrogen fertilizer, which could encourage excessive, susceptible, late-season growth. CARY MAGAZINE 107

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Hosted by Cary’s

ALSTON TOWN CENTER, the Alston 5K-9 on

May 19 raised more than $2,000 for Ry-Con Service Dogs, a Raleigh nonprofit that specializes in training dogs for children and adults with neurological disorders, such as autism and PTSD.

Waltonwood Cary Parkway bagged Residents of

up homemade treats and dog toys for a visit to the SPCA of Wake County in May. Residents participated in a self-guided tour of the building and played with adoptable dogs and cats.


Band Together announced that more than $1 million was raised during its 2018 partnership with Triangle Family Services. The culmination

detail supply store, held a grand opening

of the fundraising effort was a concert featuring Raleigh's own American Aquarium and

based company specializes in a variety

national recording artists Walk the Moon on June 23 at Red Hat Amphitheater. The

of car care products, including the

$1,012,596 raised will be used to provide access to mental health services for up to 600

Smartwax and Chemical Guys product



for its first store in North Carolina, May 19 at Cary Towne Center. The California-

ANDIA'S HOMEMADE ICE CREAM hosted a Community Celebration Day on May 20. The event celebrated the shop’s year in business and raised money for the Polka Dot Mama Melanoma Foundation. More than $450 was raised for the nonprofit, which helps raise awareness about sun safety and skin screenings.

110 AUGUST 2018

Steve Daugherty, the teaching pastor at Crosspointe Church in Cary, recently released “Experiments in Honesty,” a book of essays from the Christian tradition which explore compassion, fear, anger and faith.

Chaney’s Champions, a nonprofit based in Apex, donated 120 teddy bears to the Apex Police Department on May 24. The donation was possible thanks to students from Cary’s Turner Creek Elementary, who raised $1,700 to purchase the Chaney bears. When encountering children in a crisis, police officers use the bears to comfort the children and help them cope with the situation.

Wake County Community Foundation announced The

$10,500 in local awards. The Wake County Community Foundation is a family of philanthropic funds, resource for area nonprofits, source of grants for worthy local causes and partner for donors. • $2,000 to Community Helpers Service Center Inc. • $1,000 to the Dorothy Mae Hall Women’s Center • $1,000 to Helping Horse Inc. • $1,500 to The Carying Place Inc. • $1,500 to The Center for Volunteer Caregiving • $1,500 to The Hope Center at Pullen • $1,000 to the United Arts Council of Raleigh and Wake County • $1,000 to With Love From Jesus Ministries

MARK DAVIS, a massage therapist at the Cary Kildaire Massage Envy, was named Massage Envy’s Regional Massage Therapist of the Year on April 24. From more than 25,000 massage therapists and estheticians, 52 winners were recognized for their professionalism, exceptional client care and devotion to wellness.




Cary Chamber of Commerce recognized the

winners of its 2018 Small Business Excellence Awards on May 17. • Small Business of the Year — Bond Brothers Beer Company • Innovation Award — Twisted Scizzors Ltd. • Impact Award — Preston Dental Loft


students celebrated Earth Day by

• Community Service Award — Glass Law Group PLLC

releasing 3,000 ladybugs throughout the

• Employer of the Year — Azura Skin Care Center

schoolyard and back into the environment. Leading up to Earth Day, students

• Charitable Partners Award — The Carying Place Inc.

learned that ladybugs benefit gardens

• Huntington Learning Center Entrepreneurial Award in

and trees by eating harmful insects.

Education — Reedy Creek Middle School

In 2016, artist

SONIA KANE and friends hiked from

southwest France, through the Pyrenees into northern Spain and eventually to Santiago de Compostela. Kane shares the beauty and peace


Cary Chamber of Commerce,

she found in “A Pilgrim Paints the Camino de Santiago,” 30 canvases on

during its Honor a Teacher event in May, presented $1,000

exhibit at Cary Town Hall through Aug. 26.

awards to 32 teachers from across the Cary area.

112 AUGUST 2018


V Foundation for Cancer Research held its

first Victory Ride to Cure Cancer on May 19 at NC State University’s Centennial Campus. Nearly 500 riders and volunteers helped raise more than $200,000 to support cancer research in North Carolina and nationwide.

Petty Officer 3rd Class


McClean, a 2011 Athens Drive High School graduate, is serving with a U.S. Navy strike fighter squadron which flies one of the world’s most advanced warplanes. McClean is an aviation ordnanceman with the Tophatters of VFA 14, which operates out of Naval Air Station Lemoore.


CAROLINA LILY CHAPTER of The National Charity League Inc.

honored member achievements at its Ticktocker Tea and Tribute at Prestonwood Country Club on May 6. Reilly Carlson, right, who performed more than 200 service hours received Jonathan Fredin

the Merci Award. Chloe Bishop, Gentry Rogers and Charlotte Rose, left, received a Double Header award for doubling the number of volunteer hours from last year to this year. Carolina Lily members include mothers and daughters in seventh through 12th grades in Western Wake County who volunteer together.

POLKA DOT MAMA MELANOMA FOUNDATION received $4,150 from the Cary Newcomers Club. The In June, the

donation, a result of nine months of fundraising, will be used for community outreach programs including free skin cancer screenings and education.

REV. CLASSY PRESTON celebrated her 20th anniversary as pastor of Pleasant Grove Church in Cary and her 30th year in ministry on June 9-10. CARY MAGAZINE 113

write light


Point of focus Reflected in a mirror held by Cary Magazine writer Alexandra Blazevich, Indian classical dance instructor Asha Bala, right, positions Suma Nair, left, and Hema Seshan to form a traditional Bharata Natyam pose while the photographer captures a behind-the-scene perspective during a photo shoot. See page 28 for Blazevich’s article on Bala, her dance school and the N.C. Heritage Award.



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