Cary Magazine August 2019

August 2019

THRILL OF THE GRILL

2019 taste of the town

BBQ CONTESTS ARE HOT STUFF

YOUNG & GIFTED

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Cary Magazine, 301 Cascade Pointe Lane Cary, NC 27513

THE H

UE

INTRODUCING 3 INSPIRING TEENS

DISCOVER THE

MAGNET

ADVANTAGE. Wake County’s award-winning magnet schools

create well-rounded students by exposing them to new experiences and challenging them with programs tailored to their strengths.

We invite you to explore our magnet themes to find those that best meet the unique strengths and interests of your child. To learn more, attend the Magnet Fair on Saturday, October 26, 2019, 9 a.m. 12 p.m. at Panther Creek High School.

You can also visit us at our Magnet Theme Thursday information sessions - Sept. 5, Oct. 3, Nov. 7, Dec. 5, and Jan. 9 (10:00 - 11:00 a.m.) at Crossroads 1 (5625 Dillard Drive, Cary).

Learn more: wcpss.net/magnet Questions? (919) 533-7289 magnetcenter@wcpss.net

POINT OF

PRIDE.

The Wake County Public School System has been a leader in the magnet school movement since 1982. We now host more than 20 programs in 52 schools. Our schools are consistently recognized on a national level with merit awards, grant awards, certifications for standards of excellence, as well as teacher and principal of the year awards.

We are particularly proud of three elementary Magnet Schools Grant award winners. Sign up for a tour and explore these innovative magnet programs!

Bugg Center for Design & Computer Sciences Magnet Elementary

WONDER

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Lincoln Heights Environmental Connections Magnet Elementary

CONNECT

www.wcpss.net/lincolnheightses 919-557-2587

Millbrook Environmental Connections Magnet Elementary

GROW

www.wcpss.net/millbrookes 919-850-8700

August 2019

THE FOOD ISSUE

YOUNG & GIFTED

INTRODUCING 3 INSPIRING TEENS

p l m i e S & Sweet

SUMMER IS EASY IN A BOAT

Cary Magazine, 301 Cascade Pointe Lane Cary, NC 27513

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in this issue

The Food Issue 22

Notable

Teens: Marz Josephson, Kandace Moore and Sara Omer

31 Western Wake’s Newest High Schools 36 Floating Away the Summer 44 Fire and Service: Caring for community is the top goal for new Western Wake chiefs

51 Think Outside the (Lunch) Box 60 Flame and Fortune:

Competition barbecue is nothing like your weekend cookout

68 Restaurant Profile: Scratch Kitchen in Apex 76 The Crepe Queen:

Cary woman creates elegant desserts for area weddings

The Chatham Street Wine Market is a cozy, familyowned shop where you can meet friends and learn

Jonathan Fredin

about wine, page 98.

8

AUGUST 2019

Happy. Healthy. And, best of all, here.

Health lives where you and your family live.

When it comes to the health of the ones you love, WakeMed Cary Hospital is one of the family. From 24/7 emergency services, imaging and advanced diagnostics to routine procedures, sophisticated surgeries and physicians specializing in orthopaedics, hearts, obstetrics and gynecology, urology and more, everything you need to keep everyone healthy is right here. And when you’re responsible for managing your family’s care, there’s just no substitute for that kind of peace of mind. Learn more at wakemed.org/cary-hospital.

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in every issue 19

Things to Do This Month

81

Liquid Assets: Durham Distillery’s Conniption Gin Rosé Spritz and Raleigh Brewing’s Hell Yes Ma’am Belgian Golden Ale

98

100

104

C A R Y

Small Business Spotlight: Chatham Street Wine Market

ON THE COVERS: COVER 1: The truffle-imbued lobster mac and cheese at Scratch Kitchen in Apex is a rich indulgence. The Asian-inspired menu

Nonprofit Spotlight: Healing Transitions

also includes lighter options like a tuna poke bowl and General Tso’s cauliflower. More details about the popular eatery are on page 68.

Garden Adventurer: Ironweed, a Purple Reign

COVER 2: Joan Baumer creates

Instagram to connect with area brides

12 14 84 106 114

who are looking for something beyond icing roses and fondant. Read more about the entrepreneur on page 76.

Editor’s Letter

Photos by Jonathan Fredin CORRECTIONS:

Letters from Readers

In the Movers & Shakers section that appears in the June/July issue, Kelly Shiley’s title was left out. She is the

Dining Guide

owner and CEO of Mary Square, a gift and lifestyle retailer based in Apex.

Happenings

In the June/July Liquid Assets column “One Mile Round from Southern Peak

Write Light

Brewery,” the substance that bees collect to make honey was incorrect.

Bees make honey from nectar, the

in the next issue

sugary juice that collects in the heart of the flowers.

In the June/July article “Main Squeeze,” the ingredients for Clean Juice’s Gold were listed incorrectly.

The beverage contains turmeric, maple syrup, cinnamon, vanilla powder, sea salt, black pepper and cashew milk.

Don’t miss the Greek-inspired Big Fat Lamb Burger at Sophie’s Grill & Bar in Cary.

Owner Desy Nikolova brings an Old-World sensibility to pub grub at Sophie’s and her other restaurant, Desy’s Grill & Bar in Morrisville.

Jonathan Fredin

10

AUGUST 2019

A P E X

•

M O R R I S V I L L E

EXECUTIVE

Bill Zadeits, Group Publisher Kris Schultz, Publisher EDITORIAL

Amber Keister, Senior Editor Sarah Rubenoff, Copy Editor Alexandra Blazevich, Social Media Manager CONTRIBUTORS

Marine Elia Eric Frederick Lea Hart L.A. Jackson David McCreary PHOTOGRAPHY

Jonathan Fredin, Chief Photographer

simple, elegant desserts like this crepe cake in her Cary kitchen. She uses

departments

•

August 2019 • Volume 16, Number 6

PRODUCTION

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

S&A Communications Chuck Norman, APR ADMINISTRATIVE

Kristin Black, Accounting Alexandra Blazevich, Events & Marketing Cherise Klug, Traffic Manager Lisa White, 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 www.carymagazine.com 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.

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.

THE MAGGY AWARDS

WINNER 2019

e d i t o r ’s l e t t e r

Jonathan Fredin

WHILE I GENERALLY ENJOY life as a magazine editor, writing about the Peak City Pig Fest for this issue was especially fun. Not only did I get to meet some fascinating people, but they kept asking if I wanted something to eat!

Why yes, thank you.

Photographer Jonathan Fredin and I hung out with the judges at the Halle Cultural Arts Center, and we were lucky enough to sample some of the entries. Weeks later, my mouth waters at the thought of the pork shoulder — some of the most succulent pig I’ve ever eaten.

But once I roused myself from my meat coma, it occurred to me that much of what I had sampled that day — while delicious — tasted pretty much the same.

That’s not what I love about barbecue. As one of America’s quintessential summer dishes, barbecue’s regional differences should be celebrated.

Growing up in St. Louis, grilling meant bratwursts slathered in sauerkraut and tender pork steaks, dripping with sticky, sweet sauce. For those not from the Midwest, pork steaks are carved from the shoulder or Boston butt, usually oven-baked in the sauce until tender and finished on the grill.

In my twenties, my first job took me to Abilene, Texas, where I discovered that smoked beef was also mighty nice – especially when it came to ribs and brisket.

Eventually, I landed in North Carolina where I learned that barbecue was a noun, not a verb, and referred only to pulled pork. I owe much of my education to my Southern husband, who is handy with a smoker and whose pig is renowned among our friends and neighbors.

But while I love the barbecue of my adopted home state, I still look forward to trips home and the dishes I can only get there.

So, while a weekend of Kansas City style barbecue was entertaining, I’ll take the homestyle ’cue – wherever I happen to be.

Senior Editor

12

AUGUST 2019

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At Cary Orthopaedics, our joint replacement surgeons perform hundreds of partial and total joint replacements each year to restore mobility and quality of life for patients who have seriously progressive arthritic and degenerative conditions.

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106 and 107.

“I love the Wake Competition Center article from Mary Cornatzer. She made us look good, which is not an easy job.”

Jeff Ammons, re. “It Pays to Play” “Thank you Cary Magazine, for your small business spotlight article!”

Alice Beatson, Code Ninjas-Morrisville/Cary “What an honor to be featured as one of Cary Magazine’s 2019 Movers and Shakers! Thank you to the committee for selecting us and to our community for always supporting us! We look forward to continuing to shape the future of our local community!”

Josh Monahan, owner, 1 in 6 Snacks/Carolina Kettle

“Grow Our Kids is so proud to be included with such an accomplished and inspiring group of Movers & Shakers.

Many thanks to Cary Magazine for putting such effort into highlighting our combined efforts.”

Samantha LoPiccolo, founder, Grow Our Kids “I am so very grateful to be honored by such an outstanding organization.

Please relay to everyone involved my sincere appreciation for making this such a wonderful experience that I was able to share with my family and friends. It truly will be something that I will always remember with great fondness.”

Beth Klatt, Nextaff, re. The Movers & Shakers party

WE WANT TO HEAR FROM YOU! Email letters to the editor to editor@carymagazine.com

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

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Based on the best-selling novel by Robert James Waller, “The Bridges of Madison County” tells the tale of two people hopelessly caught between duty and desire. Aug. 7-18, $32.50-$45; Kennedy Theatre, 2 E. South St., Raleigh. theatreraleigh.com

5

Jonathan Fredin

The Town of Cary’s largest festival of the year, the 43rd annual Lazy Daze Arts & Crafts Festival features more than 300 artists, shopping, scavenger hunts for Little Jerry, Kidz World, art guild demonstrations, local food, live entertainment and more! Aug. 24-25, Cary Town Hall Campus, 316 N. Academy St. townofcary.org, search Lazy Daze

Celebrate the legacy of N.C. musician Nina Simone, left, Aug. 16-18 at the N.C. Museum of Art. Weekend events include a concert

by Lisa Simone, above, and The Tribe Jazz Orchestra, a dance performance, a screening of the documentary “What Happened, Miss Simone?” and more. ncartmuseum.org

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Big Head Todd and the Monsters

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Jam to the catchy hooks and the heaviest grooves of multi-headed rock beast Big Head Todd and the Monsters (“Boom Boom,” “Bittersweet”), and sing along to the hits of melodic quartet Toad the Wet Sprocket (“All I Want,” “Walk on the Ocean”). Aug. 18, 7 p.m. $20-$75; Koka Booth Amphitheatre. boothamphitheatre.com

Sheryl Underwood, co-host of the CBS television show “The Talk,” brings a mix of political satire and comedy to the Raleigh Improv on Friday, Aug. 16, and Saturday, Aug. 17. 7:30 and 9:45 p.m., Friday, 7 and 9:30 p.m., Saturday. $27-$77. 1224 Parkside Main St., Cary. improv.com/raleigh

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NOTABLE TEENS

MARZ JOSEPHSON 22

AUGUST 2019

WRITTEN BY ERIC FREDERICK PHOTOGRAPHED BY JONATHAN FREDIN

DON’T EVEN TRY TO find the mold for Marz Josephson.

She’s an elite athlete with scarce time for class who still excels in academics, a driven achiever who tackles multiple challenges but finds time to give back, and a born leader who loves to serve.

In her 18 years, Josephson, who lives in Apex, has become a soccer phenom while excelling in school, earning a black belt in Taekwondo (while in kindergarten), competing in basketball and track, and helping younger kids as a coach, referee and mentor.

Since her sophomore year in high school, Josephson, a goalkeeper, has been part of the NC Courage Academy, a developmental group of young players who train with the Cary-based Courage professional team in the National Women's Soccer League. And she has left her mark there.

“She’s had a massive impact on the culture we’ve been trying to create,” said Nathan Thackeray, goalkeeper coach for the Courage and the academy. “She has set a bar, by stay-

ing around and helping, stepping in to coach, doing fundraiser work.”

Josephson says she started playing “bumblebee soccer, where all you do is chase the ball” when she was 4 in Ohio.

After moving to the Triangle, she made her goalie debut at 9.

“Our coach asked for volunteers,” she recalled. “No one had ever played goal, and I was like, ‘Sure, I’ll do it.’ I only played for a half, and I let in eight goals. I was awful. But I remember coming off and thinking, ‘That was fun. I want to be better at that.’”

And she was — through several seasons in the Capital Area Soccer League and the Triangle Futbol Club. She made the Elite Clubs National League, a developmental program for some of the country’s best players, and the U15 and U17 national teams, which competed against older girls and some boys teams. “Usually we did pretty well,” she said.

Then there was the Courage Academy — and training with professionals. At first, that was a bit intimidating.

“I had just turned 16, and all of a sudden they just throw me in the shooting goal,” she recalled. “I’d go to move for a ball, and I’d look back, and it’s already in the net.

And I was like, ‘Oh, man, this is a problem.’

“But all the girls were so welcoming, and it really showed me what it takes to be at that level.” continued on page 27 CARY MAGAZINE 23

NOTABLE TEENS

KANDACE MOORE 24

AUGUST 2019

WRITTEN BY MARINE ELIA PHOTOGRAPHED BY JONATHAN FREDIN

IN DECEMBER OF their senior year, Cary High School students Kandace Moore and Sara Omer fervently refreshed their inboxes waiting for the email.

Would they be chosen as winners of the QuestBridge National College Match, a competitive scholarship that offers high-achieving, low-income students full tuition to the nation's most selective colleges?

Moore, 17, was driving to work as a Starbucks barista when she discovered that she would be attending the University of Virginia for free. Moore was in the car with her sister who read the email out loud.

“I was still driving so I was excited, but I couldn’t get too excited because I still had to focus on the road,” Moore said. “But the entire time I was at work I was smiling ear to ear.”

Both Moore and Omer developed wise time-management skills working 15-25 hours a week after long days packed with Advanced Placement classes. Maintaining high GPAs while balancing various extracurriculars taught them a strong sense of autonomy.

SARA OMER

continued on page 29

NOTABLE TEENS

“My parents really wanted me and my siblings to be independent and work to earn our own money; independence is something that I value,” said Omer, who will use her scholarship to attend Amherst College.

Omer, 17, whose older sister is also a QuestBridge winner, immigrated to North Carolina from Qatar in 2016. Feeling selfconscious about being the new kid from a foreign country, she struggled with finding the confidence to accept her individuality. Omer recalls one lunch during her sophomore year when she didn’t eat her molokhia, a traditional Sudanese dish, until she went home, fearing the reactions of her classmates.

“Although people were really welcoming, it was more of an internal thing of myself not feeling like I fit in,” Omer said.

“There were culture shocks, I had a bit of

CARY MAGAZINE 25

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continued from page 23

Academic goals

Josephson tackles challenges off the pitch, too. She started high school at Apex Friendship, where she put up a stat right out of Ripley’s — as a freshman captain of the Patriots varsity team, she led the new school’s first team in both saves and goals.

But her many sporting ventures hindered her class attendance.

She applied to Crossroads Flex, which opened in 2016 as a flexible-schedule high school, allowing online study for students with demanding pursuits, such as high-level sports and the arts. Josephson graduated from there in January, after also taking college-level courses from Wake Tech.

And although she’ll enroll at UNCChapel Hill this fall with a scholarship in the Tar Heels’ legendary women’s soccer program, she is most proud that she won acceptance at UNC academically. Math and arts are her favorite subjects.

Nartarshia Sharpe, dean of students at Crossroads Flex, calls Josephson a “quiet and reserved” student who leads by example.

But when she puts on her goalie gloves (always the right one first) and shin pads

(starting with the left), runs out and taps the crossbar and each post, and turns to face the pitch, that changes, Sharpe says.

“The Marz on the field is a 180 from the Marz in the building,” she said. “She’s constantly calling out, directing, guiding … letting her teammates know what to do.”

And frustrating her opponents.

‘Thinking of others’

Josephson lives with her mother, Jamie, and father, David; and her brothers Alan, 15, and Connor, 13. It’s a close family, but not without super-competitive sibling rivalries. (A temporary ban on board games is sometimes necessary, Josephson says.)

In her spare time, she volunteers to mentor younger players, enjoys sushi, binges “Friends” on Netflix, dabbles in string art and pencil portraits, and listens to country music — especially Thomas Rhett. And she pays forward her good fortune.

“She’s a member of the National Honor Society, and we did a Christmas drive where we adopted four families from the elementary school down the street” last year, Sharpe said. “Marz had been working as a soccer

Marz Josephson poses with her parents, David and Jamie, after she signed her national letter of intent to play soccer at UNC-Chapel Hill.

ref, and she picked up a few extra hours and took the money and bought four box loads of items to donate to the families.

“She’s always thinking of others.”

At UNC, Josephson wants to major in exercise science and also study art, coaching and sports psychology, pursuing her interest in the mental side of competition. She’ll also be an apprentice coach at the Courage Academy.

After graduation, she’d like to play professionally, here and in Europe. “Then I want to coach,” she said, “and give back to the sport that has given me so much.” t

CARY MAGAZINE 27

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“My parents really wanted me and my siblings to be independent and work to earn our own money; independence is something that I value.”

— Sara Omer As a member of the Cary High Environmental Club, Kandace Moore worked to organize a screening of “Straws” at her school. The film highlights the dangers of plastic pollution and encourages ways to cut down on disposable items.

continued from page 25

an accent as well. But seeing other people at school of other races and ethnicities embrace their culture made me think, ‘Oh why shouldn’t I embrace mine as well?’”

After immersing herself in the student culture, she quickly shed her shyness. Being a member of student council helped to develop her voice as an elected student representative.

“Before I would be nervous to talk to people I didn’t know, but now I can strike up a conversation, and it’s something that I’m proud of myself for,” Omer said.

For Moore, high school was when she discovered she could help others. During her senior year, she joined the environmental club and worked to organize a screening of the short film “Straws” at Cary High to teach others how to reduce plastic usage. She plans to continue raising awareness of environmental issues at UVA. “I’m excited to join more college clubs,

because they’re better equipped for helping people,” Moore said. “You have the ability to make a bigger impact.”

Both Moore and Omer wish to pursue careers in science.

Moore plans on combining her interests and majoring in neuroscience and minoring in environmental policy. She recalled watching “Gifted Hands: The Ben Carson Story” in her psychology class and her fascination with the surgery the neurosurgeon performed on conjoined twins.

“It later snowballed into me wanting to learn more about the brain and getting books to read about the brain and how to works,” Moore said.

She began researching neuroscience and added classes such as anatomy, biomedical technology and health science to her schedule.

Compounded with an interest in science since childhood, Omer’s AP biology class solidified her plans to major in biology.

She also envisions studying a social science, as she enjoys discussing politics with others.

“Ever since I was younger, I had a fascination with how the body works and how we started as beings,” she said.

Both students reflected on their achievements and hard work which earned them the scholarships.

After overcoming the difficulties of entering a new school in another country, Omer sees herself as an example for others.

“As an immigrant, being a QuestBridge winner is quite the honor,” she said.

“I’m essentially representing immigrants and showing people what can be accomplished as one.”

Being raised by a single mother, Moore believes the scholarship sums up all her successes during high school.

“The QuestBridge scholarship means I’m capable of beating the odds and achieving my goals.” t

CARY MAGAZINE 29

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Take a Look at Western Wake’s Newest High Schools GREEN LEVEL HIGH SCHOOL will officially open later this month, welcoming freshmen and sophomores, even though students have been going to class there since the facility was finished in 2017. The 315,000-square-foot, four-story school at 7600 Roberts Road in Cary served as flex space, housing Apex High students for two years while their school was renovated.

Karen Summers, Green Level principal, and Bill Poston, a spokesman with the Wake County School

System, took Cary Magazine on a tour of one of the area’s newest schools. According to architecture firm Fanning Howey’s website, “the new Green Level High School provides students with a holistic 21st-century learning environment.”

Apex High students will return to Laura Duncan Road, where a new building awaits them. The Wake County school district demolished and rebuilt of the original structure, which was built in 1975.

Green Level’s dramatic exterior includes open patios and shaded seating areas.

CARY MAGAZINE 31

Green Level’s 850-seat auditorium, top, is a modern performance space. The day-lit gymnasium, above, supports a variety of student athletes and will seat 2,200 spectators. The extensive use of glass throughout the school is evident in the high-ceilinged cafeteria, right.

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Glass walls, natural light and cozy collaboration spaces in the secondfloor media center invite students.

Karen Summers, Green Level principal, and Bill Poston, a spokesman with the Wake County School System, walk down a hallway at the school.

CARY MAGAZINE 33

Workers put the finishing touches on the new Apex High School, which stands four stories tall and will consolidate classroom space into a single, 377,000-square-foot building.

The renovated campus also includes a two-level parking deck, which adds 154 spaces for student vehicles.

According to architecture firm Clark Nexsen, “the new school will create a flexible, interactive learning environment that supports and strengthens the existing programs, while providing additional opportunities for collaboration.�

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WRITTEN BY MARINE ELIA | PHOTOGRAPHED BY JONATHAN FREDIN

FLOATING AWAY THE

SUMMER ANTICIPATION SWIRLED AROUND each picnic table. Children of all ages intently regarded the activity on the waterfront. One by one, sailboats and kayaks launched into the water and gently drifted further out. Quickly devouring their ice pops to put their lifejackets on, the children were prepared to navigate the waters of Fred G. Bond Metro Park — with the help of an adult.

Justin Power, of Cary, and his son Aiden, 7, began kayaking together last summer and brought their own kayaks to the park.

“I enjoy the freedom of going wherever: You can go to a lake, a bigger lake, a pond, a creek; you can take it to the beach,” Power said. “Anywhere you go across the state that has water, you can take your kayak and jump in.”

Attracted to the low cost of a recreational experience, or the thrill of trying something new, folks from across Western Wake flock to the Boathouse. With a variety of boats to choose from including canoes, kayaks, sailboats, pedal boats and rowboats, the boathouse caters to individuals of various ages and skill levels.

Boating interest is on the rise, with three local lakes reporting more visitors. Bond Lake alone has experienced roughly a 10% increase in boat rentals every year since 2014, according to Andrew Marsden, recreational manager at Bond Park. The park’s bustling boathouse was renovated in 2007 — turning a small shed into a spacious cabin. This spring, a concrete path to the waterfront that complies with the Americans with Disabilities Act was built, allowing wheelchair-users to rent boats.

“It’s a great way to interact with our environment,” Marsden said. “It can reduce stress; it gets you away from your daily life, and it’s a great way to be physically active without necessarily having to run or jog or anything like that.”

Boating is an activity the entire family can participate in. Popular among families are the bright yellow pedal boats. Stable on the water and easy to steer, it is the ideal craft for young children to make a quick 30-minute trip around the lake. continued on page 39

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Having completed a kayaking for teens class,14-year-old Kian Lotfi practices proper stroke technique on Cary’s Bond Lake, while his mother, Wendy, tries to keep up.

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Mark Blatchford and wife, Mary Lee, paddle in a rented canoe with granddaughter Emerson York, 6. The park offers several types of boats for rent at less than $20 per hour.

ABOVE: Camp counselor Haileab Fishastion, standing, and boat dock employee Devin Loo load Blake Hampton, left, Phillip Towns, center, and Dylan Douglas onto a pedal boat at Bond Lake.

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LEFT: Phillip Towns, 7, gets help with a life preserver from camp counselor Sarah Kraus.

“I enjoy the freedom of going wherever: you can go to a lake, a bigger lake, a pond, a creek; you can take it to the beach. Anywhere you go across the state that has water, you can take your kayak and jump in.”

The best is yet to come!

— Justin Power

continued from page 36

For people with more experience, canoes and kayaks allow for increased mobility on the water. Canoes are great for people looking to be in a boat with a partner.

“Multiple people can go in together, so you’re working as a team,” said Daniel Morgan of Apex, who has rented boats during the summer for several years with his son, Andrew, 13.

For some, boating is reminiscent of their childhood, evoking the nostalgia that comes with bonding over a shared activity.

Pam and Tom Callaway of Cary are considering taking their sons, Jimmy, 9, and Danny, 6, on the water because of Pam’s connection to sailing.

“I learned to sail when I was a kid when my father taught me. He had a metal canoe that had a sail attached to it,” Pam Callaway said. “You have to be in touch with what’s going around you, the wind and the weather.

It’s something that expands your worldview and your personal experiences.”

For those looking to learn a new skill or ease their way into boating, Bond Park offers lessons with the various crafts. The group classes cater to different age groups, and students can choose between two-hour and five-hour courses.

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Shelbi Wymard, left, and Emma Golomb explore the shallow waters of Lake Crabtree aboard stand-up paddle boards, which can be checked out for free at the boat dock.

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“It’s a great way to interact with our environment. It can reduce stress; it gets you away from your daily life and it’s a great way to be physically active without necessarily having to run or jog or anything like that.”

— Andrew Marsden,

recreational manager at Bond Park

CARY MAGAZINE 41

Lydia Kraus of Cary finishes a session kayaking at Lake Crabtree in Morrisville. No gas-powered motors are allowed on the lake, and the wheelchair-accessible dock complies with the Americans with Disabilities Act.

continued from page 39

Georg and Vilma Kiefer learned how to sail at the Bond Park classes. After just one lesson, the Cary couple were ready to venture on the water during light winds. Eventually, they purchased their own sailboat.

“With sailing, the conditions change all the time. You have to adjust to it; you have to read the winds,” said Georg Kiefer.

“Being part of nature is more rewarding than just sitting on a boat with power.”

Now the Kiefers regularly sail during high winds, making it a rigorous workout rather than a leisurely glide across the water.

Renting a boat is a way to escape from a monotonous routine and revel in the serenity of an afternoon on the water. Georg Kiefer says he feels more connected to the natural world when he’s sailing.

“It’s the silence of cruising just with the elements.”

Bond Lake Boathouse

The Bond Park Boathouse offers boat rentals for less than $20 per hour. Individu-

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als with their own boats can pay $4 per visit and use the lake’s private launch JuneAugust. A $30 year-round pass allows avid boaters to launch private boats even during the off-season, September-May. On the first Friday of every month April-October, the park hosts Bands, Bites and Boats. From 5:30-7:30 p.m., boaters can enjoy the sounds of local musicians and the flavors of locally-owned food trucks while they float on the water.

197 Bond Park Drive, Cary townofcary.org, search Bond Park Boat Rentals Lake Crabtree County Park

Lake Crabtree offers canoe, kayak, rowboat, pedal boat and stand-up paddle board rentals from early May to late September. All boat rentals are free. The lake also features an ADA-approved ramp for wheelchairs. Parker Shouse is the summer boat rental manager.

“I would say that most people come

here recreationally and come to meet with a group for a picnic or a cookout,” he said.

The summer months are the busiest, with plenty of activity on the water on Sunday afternoons.

1400 Aviation Parkway, Morrisville wakegov.com/parks/lakecrabtree/ Pages/recreation.aspx Jordan Lake

Known for pontoon boat rentals, Jordan Lake is the spot to gather a large group of friends for a relaxing afternoon on the water. John Norton is the general manager of Crosswinds Boating, the private company which rents boats to visitors.

“Before renting a pontoon boat, people should ideally know how to operate them,” he said. “Having prior boating experience sure helps.”

The lake is busiest on summer holidays including Labor Day, July Fourth and Memorial Day. Big Woods Road, Chapel Hill crosswindsboating.com

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Chief Mike Cooper, a 31-year veteran of the fire service, was promoted in October to lead Cary’s fire department. “Mike has impressed me as a deep thinker, respected leader and caring human being,” said town manager Sean Stegall, when the move was announced.

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Fire and Service Caring for community is the top goal for new Western Wake chiefs WRITTEN BY LEA HART | PHOTOGRAPHED BY JONATHAN FREDIN

WHEN CARY AND MORRISVILLE each welcomed new fire chiefs late last year, both men said they took the job with similar motivation: to support the departments and communities that have supported them over the years.

As the chiefs look to the future, each is challenged to maintain quality service as more people move to the area.

Along with this perennial issue, they face concerns as unique as the two neighboring towns.

tain in the training division, and assumed responsibility for North Carolina’s Urban Search and Rescue Team, overseeing 170 staff.

When the assistant chief of logistics position opened up with the Cary Fire Department in 2005, Cooper moved to Cary. He rounded out his experience through multiple roles over the years, becoming chief last October.

“As fire chief, I wanted to be able to help people along the way – I wanted to be able to give back,” Cooper said.

His goals for the department are shaped by the 2017 Cary Mike Cooper, Cary Community Plan, and that means prioritizing the health, safeMike Cooper recalls many meaningful role models and ty and development of fire department personnel. mentors over the years. He credits family members, teachers, “The vision was to keep Cary great,” Cooper said. “My coaches, friends and colleagues with a responsibility is to make sure that we’re part in his success. His grandmother keeping the fire department great.” was a central figure, instilling in him a New challenges range from dealing “It didn’t take long for strong sense of family and community. with Cary’s continued growth to trainHis career began in 1986 when a me to realize that it was ing for more than fire response. Cooclose high school friend encouraged him per said the fire department’s role has a really good fit for me. expanded to “all risk” response which, to join what was then the Durham HighIt allowed me to give way Volunteer Fire Department, which in addition to fires, could include reserved Cooper’s tight-knit community off back to the community sponse to weather incidents or civil Ebenezer Church Road in Raleigh. unrest. Committing more resources to that I grew up in.”

“It didn’t take long for me to realprofessional development will ensure ize that it was a really good fit for me,” the department is ready. he said. “It allowed me to give back to He leads collaborations with local — Mike Cooper, the community that I grew up in.” fire departments. For example, Cary Cary fire chief Later, Durham Highway Fire Derecently partnered with Morrisville partment Chief Vernon Jones gave him and Apex to provide shared dispatch his first full-time job, but insisted Cooservice, increasing efficiency and a per keep pursuing his college degree. more seamless response between the towns and local volunHe joined the Raleigh Fire Department in 1991, working his teer fire departments. way up through the ranks over the next 15 years. He served as capcontinued on page 46

CARY MAGAZINE 45

continued from page 45

“Ultimately, my greatest responsibility as fire chief is to take care of the 240 men and women of the Cary Fire Department,” he said. “If I do that, they take care of and provide exceptional service to the people of Cary.”

Outside of work, Cooper has a wife and three children. His oldest plays baseball at North Carolina State University, while the two younger attend Leesville Road High School in Raleigh. He’s coached his sons in baseball over the years, and remains involved with the Leesville Road Pride Athletic Club, as well as his church, Ebenezer Baptist Church.

“I was getting the idea that I really liked it,” he recalled. “It was stable work, and there were benefits, and I enjoyed it way more than banging nails on a house.”

In 1999, as Morrisville grew, he secured a paid position as a firefighter, and from there, he did what he calls “the ride through the ranks” – riding the truck as an engineer, followed by a promotion to lieutenant, then captain, then battalion chief.

He went to college later in life, using grants through the North Carolina EMS Squad to help fund his way. and focusing on the skills he’d need to continue his work with the fire department.

When the fire chief role opened up, Scott Criddle, Morrisville Criddle admits he still enjoyed being out Scott Criddle didn’t grow up thinking on the truck. At the same time, he’d behe’d be a fireman. Raised in upstate New come embedded in the fire department, York, his dad owned helping with the dea construction busipartment’s accrediness, and Criddle tation process and thought he’d carry on getting to know the “I’m grateful for the family tradition. people and the inner the opportunity.

He joined the workings of the fire I’m here for the town, Army Reserve when department. he graduated high He understood whatever they need.” school, but even with that the Morrisville that supplemental Fire Department — Scott Criddle, income, there wasn’t needed to continue enough construction moving in a positive Morrisville fire chief work to keep Criddle direction. The people in New York. He inside the departleft the Reserve and ment and with the moved south at the town thought he was suggestion of an aunt in Cary, where con- the person to make that happen. He took struction was booming. on the role of chief last November.

Things began to change for Criddle “I’m grateful for the opportunity,” when the Morrisville Fire Department invit- he said. “I’m here for the town, whatever ed him to be a volunteer firefighter in 1995. they need.”

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Moving forward, Criddle says his two biggest challenges are keeping up with the town’s growth and staffing his department.

This means keeping an eye on where growth is headed, looking at where fire stations should be built and how they’ll be staffed.

Staffing is its own issue. There are more positions open than available firefighters, and that puts the department in a constant

hiring cycle, he says. The application cycle used to open and close, but now they take applications until all positions are filled.

“Really there is little that we won’t try, except lowering our standards,” he said.

“These people can be fighting fire or doing CPR, and everything in between – we absolutely need to be able to trust them to do the right thing.”

When he’s not on the job, the avid outdoorsman enjoys hunting and fishing.

Criddle and his wife like to travel, and his two boys, ages 17 and 12, are both lacrosse players. One perk with the new job, he says, is a more predictable schedule that allows him to be at those lacrosse games more frequently. t

Scott Criddle was named Morrisville’s fire chief in November. “Scott has passion and commitment for the fire service profession and for the firefighters and staff in Morrisville Fire and Rescue that serve our community every day,” said Martha Paige, the town manager.

CARY MAGAZINE 47

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SHAPING CARY’S TOMORROW 2019 BOND REFERENDUM

Cary is a wonderful place to live, work, and play.

Cary is recognized at or near the top of nearly every national ranking for best places to live in America, for quality of life, and for safety.

How do we sustain that excellence? Cast your vote!

Cary residents can vote on two bond referendums to decide whether they approve of the Town’s use of general obligation bond financing to pay for transportation and parks projects included in the Imagine Cary Community Plan.

TRANSPORTATION BOND

If voters approve, the bond will help fund:

PARKS BOND

If voters approve, the bond will help fund:

Street widening, intersection and streetscape improvements

Phase Two of the Downtown Park based on the vision our residents have been shaping

Traffic signals and road repaving to address growth in western Cary

Updates to existing playgrounds and facilities and acquisition of open space for future use

New sidewalks between parks and greenways to improve pedestrian flow

Historic preservation of Town-owned properties so future generations understand our past

Early voting begins September 18  Election Day is October 8  Visit carybonds.org

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Perk up the midday meal with healthy, easy alternatives

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O u k t s n i i d h WRITTEN BY AMBER KEISTER | PHOTOGRAPHED BY JONATHAN FREDIN

AS FAR AS MEALS GO, lunch is overlooked and underappreciated.

Busy schedules mean folks are exercising or running errands instead of enjoying a leisurely noonday meal. Maybe they can’t face another ham-and-cheese sandwich, and instead they hit the drivethrough for a burger and fries.

“Lunch tends to be tough for people, because we don’t necessarily think about it. So, we need to have a plan of action,” said Autumn Ehsaei, a dietician with Perennial Nutrition in Cary.

People might plan for breakfast and dinner, she says, but lunch tends

continued on page 52

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to fall through the cracks. They might not have time to eat, or they are eating out for lunch a lot. Financially and nutritionally, those are not always the best choices.

“Folks want healthy options that are actually going to fuel them during the day, and help them feel good and not lagging after lunch,” Ehsaei said. “When we think about the traditional lunch, it’s kind of boring.”

But easy lunches don’t have to be humdrum. We asked Ehsaei and some other experts for their tips to liven up the lunchtime routine.

B nch)

CARY MAGAZINE 51

Snacks instead ACCORDING TO A 2018 article from foodbusinessnews.com, 91% of consumers snack multiple times during the day. All that nibbling means no appetite at noon.

But instead of fighting this behavior, why not embrace it? Some people just do better with several small meals throughout the day, Ehsaei says, and a bento box full of healthy bites is one way to keep your diet on track. The sectioned containers also help manage portion sizes.

“It’s such a great way for all of us to eat and to think about it,” she said. “You have all these little compartments, so you’re getting your protein, your starch, your whole grain, your veggie and your fruit. You have your bases covered.”

Tacos are Tasty: Black bean and corn salad, grilled chicken, tortillas, cheese and fresh berries

Those who don’t have time for an extended lunch break can eat a little bit at a time, between meetings or phone calls. Or if you spend your lunch hour running errands, the portable containers make it easy to grab a nosh in the car between the dry cleaners and the grocery store.

The lunches don’t have to be elaborate to be visually appealing, and they can be assembled quickly.

“Even if it’s the same food, presented in a different way can reignite that excitement around eating,” Ehsaei said. The bento box “keeps it simple enough, that it still feels achievable, but elevates it so it’s a little more exciting, and a bit more fun.”

Deconstructed PB&J: Sliced apples, nut butter of choice, carrots, celery, whole wheat crackers and sweet trail mix with dried fruit, nuts and dark chocolate chips

Special thanks to Lunchbots for providing the stainless-steel bento boxes.

For our sample lunches, we used the large three- and five-compartment containers, $39 and $42; lunchbots.com 52

AUGUST 2019

Deli delight: Ham and cheddar pinwheels, cherry tomatoes, black olives, blueberries and walnuts.

Mediterranean mix: Hummus, pita wedges, grilled chicken, bell peppers, carrots and fruit.

Tips Black Bean and Corn Salad Serves 4 1 15-ounce can black beans, rinsed and drained

2 tablespoons extra virgin olive oil

2 cups frozen corn kernels

Juice from one lime

1 red bell pepper, chopped

½ teaspoon ground cumin

1 cup cherry tomatoes, halved

1-2 teaspoons Chipotle Pepper Tabasco

¼ cup fresh cilantro, chopped

Sauce, or other hot sauce

• Use silicone muffin liners to hold dips like hummus and peanut butter.

• If your bento box isn’t leakproof, placing pasta or bean salads in a lettuce leaf “bowl” can prevent dressing from migrating to other compartments.

• Soak apples, pears and other fruit in lemon juice to prevent them from browning.

• For a gluten-free alternative, wrap sandwich fillings in Swiss chard, lettuce or rice paper.

Combine all ingredients, and let stand 15 minutes for corn to fully defrost. Toss again and serve.

CARY MAGAZINE 53

Substantial salads JOCELYN MIDGETT HAS BUILT a business around convenient, healthy food. The executive chef and co-owner of Living Fit trained at the Culinary Institute of America, and she is also a certified personal fitness trainer and nutrition specialist.

Her Cary-based catering company delivers roughly 1,500 meals a week to homes and 18 pickup locations— mostly gyms and fitness studios — from Wake Forest to Fuquay-Varina.

“People are looking for options that allow them to continue working through the day, so they don’t have to stop and take an hour to go out and get something,” said Midgett. “They’re looking for convenience, but also being able to know that it’s healthy. That’s not always easy to find.”

Caveman’s Garden Greens: This Paleo/Whole30 compliant salad consists of mixed organic baby butter lettuces, grilled chicken, roasted butternut squash, shaved beets, sunflower seeds and bacon tossed with an orange-basil vinaigrette dressing 54

AUGUST 2019

Power Caesar with wild-caught salmon: mixed organic baby butter lettuces, kale, red cabbage, tomatoes, shaved Parmesan cheese, and a Power Caesar dressing, made with nonfat Greek yogurt

She says many people find it challenging to create healthy lunches, especially as the week goes on.

People may cook on the weekend, but by Thursday, they are tired of eating the same thing. This is especially true for those following special eating regimens like the lowcarb, high-fat Keto diet or the Paleo diet, which excludes dairy, soy, grains and legumes.

“Services like mine allow people to stay on track with their healthy lifestyle, especially when they’re making big shifts, without it feeling like so much work,” Midgett said.

Her menu includes several hearty salads with lots of nutrientdense ingredients. Among these are “winter” vegetables like butternut squash, sweet potatoes and beets. She also incorporates dark leafy greens like baby kale, Swiss chard, collards and mustard greens, along with the more run-of-the mill lettuce and cabbage. Midgett also enjoys using alternative grains like sorghum and millet.

Her philosophy of using familiar ingredients in new ways can be copied at home, the next time you are looking to liven up your lunch-time salad.

Vegan Green Goddess: mixed greens, kale, red cabbage, carrots, sorghum, sunflower seeds, dried cranberries, grilled tofu strips, vegan Green Goddess dressing Café Classic: mixed greens, quinoa, feta, bacon, walnuts, grilled chicken (or steak) and pear, tossed with a white balsamic vinaigrette dressing

Healthy lunch checklist Whether packing a bento box, assembling a salad or stacking a sandwich, a balanced and satisfying lunch should have the following components, says nutritionist Autumn Ehsaei.

Protein • Meat or chicken • Fish or seafood • Cheese • Beans or lentils • Eggs • Nuts/seeds/nut butter • Edamame or tofu Whole grain or starch • Whole grain pasta, bread or crackers • Quinoa or faro • Baked sweet potato • Butternut squash • Corn • Green peas Non-starchy vegetables • For the salad base, try spinach, kale and cabbage in addition to lettuce.

• For bento boxes, think bite-sized broccoli, cauliflower, celery, bell peppers, tomatoes, carrots and cucumbers.

• Elevate sandwiches with roasted bell peppers or sauteed mushrooms along with the lettuce and tomato.

Healthy fat • Olives/olive oil (maybe in your salad dressing) • Avocado • Walnuts or flax seed • Fish/seafood in your protein option.

For dessert, add a colorful fruit • Berries, oranges, melon, peaches, grapes or apple slices

CARY MAGAZINE 55

Open near you THE TRIED-AND-TRUE sandwich might be ready for an (open) facelift.

Losing the top slice of bread is an easy way to boost the nutrition and appeal of this lunchtime staple. More ingredients can be piled on, incorporating diverse flavors, complementary textures and vivid visual appeal.

“A lot of people are trying to eat less grain and more healthy fats and good sources of protein, so by eliminating one slice of bread you’re cutting the grains and carbs in half. Then you’re left with a nice balance of carbohydrates, healthy fats and protein,” said Kristen Preissner, co-owner of Fount Coffee + Kitchen in Morrisville.

“Also, a lot of people like taking pictures of their food, so a nice artisan toast is picture-worthy as well.”

At Fount, the open-faced sandwiches begin with a hearty, whole-grain sourdough bread, made by Simple Kneads, a gluten-free bakery based in Burlington, N.C. It helps that the bread is also vegan.

The café doesn’t follow a strict formula for their five toast stacks, but Preissner says they strive to balance nutrition and flavor components. Powerhouse ingredients include eggs, spinach, hemp seeds, avocado, pine nuts and walnuts.

“For the savory ones, you definitely want to balance fats and protein, that’s our mindset,” she said. “For the sweet stacks, it’s really just flavor. We like a little bit of salty, tangy with the sweet. We incorporate healthy fats in those as well.”

To make the open-faced sandwich appropriate for work, try packing the components separately and assembling right before digging in. Don’t forget the napkin!

Honey Nut Pear: pear, goat cheese, local honey, and walnuts

Avocado Smash: avocado, lime, red pepper, heirloom tomatoes, toasted pine nuts, and sea salt

Spinach Mushroom: sauteed mushrooms, spinach, garlic, parsley and hemp seeds 56

AUGUST 2019

CARY MAGAZINE 57

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© 2019 Ashton Woods Homes. Ashton Woods Homes reserves the right to change plans, specifications and pricing without notice in its sole discretion. Square footage is approximate and floorplans shown are representative of actual floorplans. Window, floor and ceiling elevations are approximate, subject to change without prior notice or obligation, may not be updated on the website, and may vary by plan elevation and/or community. Special wall and window treatments, upgraded flooring, fireplace surrounds, landscape and other features in and around the model homes are designer suggestions and not included in the sales price. All renderings, color schemes, floorplans, maps and displays are artists’ conceptions and are not intended to be an actual depiction of the home or its surroundings. Basement options are available subject to site conditions. Homesite premiums may apply. While we endeavor to display current and accurate information, we make no representations or warranties regarding the information set forth herein and, without limiting the foregoing, are not responsible for any information being out of date or inaccurate, or for any typographical errors. Please see Sales Representative for additional information, including current floorplans. This is not an offer to sell real estate, or solicitation to buy real estate, in any jurisdiction where prohibited by law or in any jurisdiction where prior registration is required, including New York and New Jersey. Division office address is 5711 Six Forks Rd., Suite 300, Raleigh, NC 27609. Division office phone number is 919.232.0039. 6.19 CARY MAGAZINE 59

WRITTEN BY AMBER KEISTER PHOTOGRAPHED BY JONATHAN FREDIN

Flame and Fortune Competition barbecue is nothing like your weekend cookout ON THE FRIDAY BEFORE Apex’s Peak

City Pig Fest, Shannon Turner is inside her air-conditioned RV, taking care of chicken business.

The pitmaster of the Muttley Crew competition barbecue team grabs a drumstick, trims the joint, peels back the skin, and cuts out the tendons. Finally, she scrapes the skin to near-transparency, docks it with a hand-held meat tenderizer, and pulls the delicate skin back over the meaty flesh.

This time-consuming process will be repeated two dozen times before the legs are seasoned, smoked and sauced. By Saturday afternoon, the couple will have also cooked three pork shoulders, several racks of pork ribs and a beef brisket. Only six portions of each meat — about a pound of each — will be turned in and judged on appearance, texture and taste.

“You try to impress the judges, and you’ve got one bite to do it,” said Brian Turner, Shannon’s husband and the other half of the Muttley Crew.

Competitive barbecuing is one of the faster-rising sports in the country, and it’s especially hot in the Triangle.

Championship cooking

The Kansas City Barbecue Society, the 60 AUGUST 2019

premier governing body of competition barbecue, sanctions more than 500 contests annually. The Turners, who named their team after their five dogs, have been competing since 2013. They enter roughly 20 to 25 KCBS contests every year, mostly in the South, although they will head to Kansas City later this year for the 2019 American Royal World Series of Barbecue. continued on page 63

“

You try to impress the judges, and you’ve got one bite to do it.

- Brian Turner, Muttley Crew competition barbecue team

Shannon Turner of Apex prepares chicken legs, hitting the skin with a hand-held meat tenderizer. For a competition, she will cook 20 drumsticks to get six, nearly identical portions for judges to taste.

Paul Conti with the Apex-based North Meets South BBQ team sauces up his ribs. The team won second place for their ribs and scored sixth overall at the Peak City Pig Fest in June.

Many teams will cook three racks of pork ribs during competitions.

CARY MAGAZINE 61

Once in a Blue Moon Bakery now offers cake decorating classes for Ashworth Village, 115-G W. Chatham Street, Cary bluemoonbakery.com | 919-319-6554

all experience levels.

Come joins us for an afternoon of learning and fun!

For information on our current classes visit: https://www.bluemoonbakery.com/classes And be sure to like and follow us on Facebook: https://www.facebook.com/OnceinaBlueMoonBakery

THE MAGGY AWARDS

WINNER 2019

62 AUGUST 2019

A member of Rib Daddy's Competition BBQ team gently lifts a chicken thigh. Most barbecue teams prepare thighs for their chicken entry, with the goal of submitting six uniformly rounded chicken pillows. By cooking the thighs in mini loaf pans with lots of butter, the meat stays moist and tender.

continued from page 60

Shannon Turner says she enjoys the travel and getting to know people from all over, brought together by their love of competition and smoked meat.

“It’s some of the best people you’ll ever meet,” she said. “That’s the best part of barbecue to me – the friendship and the camaraderie of something like a contest brings everybody together as opposed to polarizing people.”

Muttley Crew has earned a number of Grand Championships (first place), Reserve Grand Championships (second place), and top-10 awards. At the 2017 World Food Championships, Shannon Turner won the Cowboy Charcoal Fire and Ice Championship, an invitation-only contest for the year’s top female KCBS pitmasters.

“Certainly, winning the female pitmaster was awesome, I can’t even put that into words. But equally great was when we won our first Grand Championship,” she said.

“We’d been trying for so long. We’d been pretty close to getting it and then to finally win — it was just a great experience.”

Cary-resident Scott Hares of Too Ashamed to Name BBQ checks his chicken entry.

continued on page 64

CARY MAGAZINE 63

continued from page 63

That stellar moment came in July 2017 in Greenwood, S.C., after four years on the circuit and roughly 75 competitions.

“We had a good cook. It was weird, I FELT it. After we got done turning in, I was like, ‘I feel like this is really good.’ I didn’t want to say anything to my husband, because you think that, and you get disappointed,” Shannon Turner said. “But it did feel like such a good cook, and then to have our names called, it was great.”

Triangle Q

A volunteer with the Withers Ravenel engineering team cuts ribs at the Peak City Pig Fest. The meat was sold to hungry festival attendees to raise money for the Apex Sunrise Rotary Club and its philanthropic efforts.

Blair Smith of Edgewater, Md., presents a box of ribs so the judges at his table can rate the meat’s appearance.

Despite all the national acclaim, the couple always makes time for the Peak City Pig Fest, held every year in June.

The 2019 event, which gave away $12,000 in prizes, attracted 48 teams from four states and welcomed judges from nine states. Organizers say the quality of the judging makes the contest attractive, and it’s a hometown competition for cook teams from Wake and Johnston counties.

“No. 1, I get to sleep in my own bed and shower every day,” Shannon Turner said. “But No. 2, a lot of my coworkers, our friends, people who don’t normally get to see us compete can come. They can taste our food, they can hang out with us and they can watch what we’re doing.”

Terry Winebrenner, one of the founders of the Peak City Pig Fest and a certified KCBS master judge, says the Apex event draws backyard hobbyists as well as nationally ranked teams like Muttley Crew. Judging is the great equalizer.

“When you’re giving away free barbecue to your neighbor, everybody says you’re good. When you come out here and compete, that’s when it separates it out,” he said.

“It’s all about the flavor profile and finding that little difference.”

Cool heads required

Scott Hares says competitive barbecu64 AUGUST 2019

“

Brisket is easily the hardest meat to get right. The window between bad versus good is very small, and you’ve got to hit it right on the mark to score.

— Jonathan Walker, pitmaster of the Armed and Hammered BBQ team

Donald Borzilleri, a master barbeque judge from Milton, Ga., bites into a pork rib. For a perfect tenderness score, a rib should have a distinct pull when biting into the meat with a thin layer of meat left on the bone.

ing is much more popular here than in California, where he and his wife began cooking as Too Ashamed to Name BBQ in 2008.

And the competition is fierce.

“There’s no hobby that’s not expensive, but at least with this hobby, I could walk away with a couple of checks. In 2016, we actually made money. That was back in California. We didn’t win a single competition that year, but we came in Reserve Grand Champion at most of them,” said Hares, who moved to Cary in 2017.

He has yet to find the same success in North Carolina, saying that he has struggled to finish in the top 10, even though he is preparing his meat the same way.

Jonathan Walker, Apex-resident and pitmaster of the Armed and Hammered BBQ team, has competed in all eight Pig Fests and says the local barbecue scene has exploded, from the number of cook teams to the level of expertise.

“The first year this was held, you didn’t have this big giant row of all these profession-

al teams. It was mostly small backyard teams,” he said, gesturing at the Apex municipal parking lot, which was packed with cook teams, tricked-out RVs and elaborate smokers.

Walker enters a handful of events every year, and admits there are some tricky aspects of the KCBS style.

“Your traditional North Carolina barbecue is more vinegar-based barbecue, and it’s pulled pork. Kansas City barbecue is a blend of sweeter sauces. That is a unique thing for those of us who were born and raised in North Carolina, learning how to adapt to that Kansas City style,” he said.

“Brisket is easily the hardest meat to get right. The window between bad versus good is very small, and you’ve got to hit it right on the mark to score.”

Noel Kay of Hickory Barbecue Company injects his beef brisket with a solution to add flavor and moisture during a long, slow cooking process

In it to win it

Shannon Turner agrees that brisket is challenging, and to give herself an edge, she continued on page 66 CARY MAGAZINE 65

Larry Fleck, second from left, a master judge from Asheboro, and other judges prepare to rate chicken at the Peak City Pig Fest. During a competition, judges will eat up to two pounds of meat even though they are taking just a bite or two of each entry.

continued from page 65

starts with high-quality Wagyu beef, which costs around $150 for a brisket.

“It’s usually a make or breaker for teams,” she said. At the Peak City Pig Fest, “there are the teams that are on the professional circuit, who are going to use the highquality meat. The local guys might use something from Sam’s Club.”

The quality and amount of meat needed for each contest makes for a costly hobby, and that’s just one of a team’s expenses. Each weekend contest costs upwards of $1,000, the Turners say, between the entry fees, gas for the RV, wood, charcoal, rubs, sauces and meat.

“It’s worth spending a couple dollars to have what you need,” said Brian Turner. “Our goal is to break even. Sometimes we’re a little ahead, and sometimes we’re not.”

At the Peak City Pig Fest, Muttley Crew came in second place, winning the Reserve Grand Champion trophy and $1,500. Smoke Monster BBQ, a husband-wife team from Asheboro, N.C., took home the Grand Champion trophy and $3,000 in prize money.

Brian Turner says it’s all worth it — the expense, the time and the work.

“That’s our passion. It’s what we do.” t Judges take samples of pork shoulder, sliced and pulled. A divided sheet helps judges keep track of which entry they are tasting.

66 AUGUST 2019

CARY MAGAZINE 67

restaurant profile Scratch’s poke bowl comes with tuna, sushi rice, wakame salad, avocado, cucumber, edamame and a wasabi-miso crema.

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AUGUST 2019

m o r f e d Ma m o o r p a T Kitchen & WRITTEN BY DAVID MCCREARY PHOTOGRAPHED BY JONATHAN FREDIN

ONE GLANCE AT THE MENU reveals that Scratch Kitchen & Taproom in downtown Apex does things differently than most restaurants. That’s good news for adventurous regulars and would-be guests.

“We like to put our unique spin on everything,” said coproprietor Jeff Kromenhoek, who spent 20 years running restaurants in the U.S. Virgin Islands. “If you like to experiment and try new things, Scratch is the place for you.”

Its rendition of a BLT sandwich, for example, is nextlevel good. Bacon is candied and finely diced. Tomatoes are a house-smoked green variety. The lettuce? Arugula. Then there’s the bread, a sourdough provided by Fuquay’s Stick Boy Bread Company. The mayo is a house-made kimchiinfused spread, in keeping with the restaurant’s Asian-influenced American cuisine.

Kromenhoek and his wife, Meredith, partnered with friends Jonathan and Maggie Pierce, owners of The Mason Jar Tavern and Mason Jar Lager Company, to open Scratch in September 2018.

“We share the same vision when it comes to hospitality, quality and family values,” Jeff Kromenhoek said. “We want to nourish an environment where there is a positive and encouraging culture.”

The dining room’s decor is informal and inviting. Eyecatching elements like a giant wagon wheel chandelier, shiplap, exposed brick walls and wide plank flooring catch the eye. The throwback accoutrements fit the vintage vibe of the historic Tobacco and Mule Exchange building that houses Scratch. continued on page 71

Meredith and Jeff Kromenhoek left the U.S. Virgin Islands for the Triangle, and in 2018, they opened Scratch Kitchen & Taproom in downtown Apex.

CARY MAGAZINE 69

We offer cupcakes cookies pastries & custom cakes.

Made fresh daily with local ingredients!

Located in historic downtown Apex.

101 North Salem Street 919-362-8408 buttercreamsbakeshop.com

Free Delivery!

The California Round appetizer consists of tempura shrimp and krab salad resting on a crispy rice patty and glazed with firecracker sauce.

“We like to put our unique spin on everything. If you like to experiment and try new things, Scratch is the place for you.”

4240 NW Cary Pkwy. |

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AUGUST 2019

919-469-1330 | WineMerchantCary.com

— Jeff Kromenhoek, co-owner, Scratch Kitchen & Taproom

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

The restaurant, housed in Apex’s historic Tobacco and Mule Exchange Building, features exposed brick walls and wide plank flooring.

15,000+ tools for cooking and entertaining

continued from page 69

Prior to meals, each guest receives a small dampened cloth for cleaning their hands. It’s a good prerequisite to the overall dining experience, as the kitchen churns out ambitious offerings with generous portions.

Among the distinctive appetizers, the pimento cheese wontons stand apart from the pack. Cold-smoked pimento cheese is stuffed into wonton wrappers and fried to order. The wontons are served with a red pepper jam to provide a touch of sweetness.

Pork belly bites arrive at the table tossed with Brussels sprouts in a Thai chili-hoisin glaze. Street corn features roasted garlic and truffle aioli, cotija cheese and fresh cilantro.

When it comes to entrees, the cast-iron chicken is a star attraction.

Infused with lemon and rosemary, the half chicken comes accompanied with butternut squash and caramelized Brussels sprouts.

Scratch’s take on shrimp and grits arranges tempura-battered crustaceans atop piquant stone-ground cheese grits. Vegetarian-friendly General Tso cauliflower involves sticky rice crowned with crispy florets tossed in a tangy Hunan-style sauce.

Feeling gluttonous? A truffle-imbued lobster mac and cheese is as decadent as it is delectable.

COOKING CLASSES EVERY DAY

Technique classes, date nights, ethnic and regional cuisines, camps for kids and so much more!

GIFTS

A wide variety of gifts for the home and your favorite people.

FAMILY OWNED

and staffed by a diverse group of culinary experts 316 Colonades Way, Cary, NC Mon. – Sat. 10 – 6 | Sun. 12 – 5 www.whiskcarolina.com (919) 322-2458

continued on page 72 CARY MAGAZINE 71

Cocktails include the bloody mary, with pickled veggies and candied bacon.

continued from page 71

Cold-smoked pimento cheese and wonton wrappers combine for a distinctive appetizer.

“Instead of heavy cream, we use lobster bisque as the base,” Jeff Kromenhoek said.

For a healthier alternative, choose a tuna poke bowl with wakame salad, sushi rice, avocado, edamame, cucumber, wasabimiso crema and mirin-soy glaze. Teeming with a confluence of flavors, the popular Korean bibimbap bowl features shaved, marinated ribeye steak, fresh spinach, carrots, grilled green onions, pickled red onions and an over-easy egg.

Brunch on Sunday, from 10 a.m. until 3 p.m., provides an opportunity to enjoy scrumptious dishes like Sriracha-inflected avocado toast, smoked salmon biscuit Benedict and a pork-belly bowl with scrambled eggs. Try the French toast flambeed with bourbon, maple syrup and fresh ginger. It’s topped with blueberries and house made whipped cream. Or settle in with a loaded bloody mary, containing mozzarella, pickled veggies, shrimp and pork rinds.

Leave room for dessert, as any of four scratch-made sweet treats are splurge-worthy. There’s a classic creme brulee; Coco Seduction continued on page 74

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AUGUST 2019

Leave room for the Coco Seduction, with chocolate mousse, graham cracker tuile, chocolate truffle and a chocolate-dipped marshmallow.

CARY MAGAZINE 73

The reimagined BLT has bacon, arugula and smoked green tomatoes between slices of Stick Boy’s sourdough bread.

continued from page 72

containing chocolate mousse; and Muddy Jar with Kahlua coffee mud pie, chocolate fudge, chocolate-covered espresso beans and whipped cream on an Oreo crust. Don’t resist the strawberry rhubarb trifle highlighting layers of pound cake, pomegranate vanilla custard, fruit compote and whipped cream.

Libations at Scratch will not disappoint. Nearly two dozen beers are on tap, most of which are from local brewers like Southern Peak Brewery in Apex, Four Saints Brewing Company in Asheboro and Bond Brothers Beer Company in Cary. Creative cocktails and wine by the glass or bottle are available.

“What has really taken off for us are the bourbons and whiskeys,” Jeff Kromenhoek said.

“There really is something here for everyone,” added Meredith Kromenhoek.

The Kromenhoeks met in the U.S. Virgin Islands and 74

AUGUST 2019

have been married for nine years. The couple lives in Holly Springs and has three children.

As it turns out, Meredith Kromenhoek possesses a special talent that extends beyond her everyday ownership duties.

“She’s our resident baby whisperer,” said her husband, with a laugh. “If there’s ever a baby in here, and Meredith is working the floor, often parents are more than willing to let her take the child and walk around so the adults can enjoy their meal.”

Open seven days a week, Scratch is closed for lunch on Mondays and does not accept reservations. A cozy, covered patio seats approximately 30 guests. t

Scratch Kitchen & Taproom 225 N. Salem St., Apex (919) 372-5370 scratchkitchenandtaproom.com

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 www.facebook.com/MaritimeMarket | claudepope@yahoo.com

www.maritimemarketbhi.com CARY MAGAZINE 75

WELL-STOCKED DELI • CAFÉ SERVING BREAKFAST & LUNCH • FAMILY MEALS TO GO • GROCERY DELIVERY • ON-ISLAND CATERING • FRESH NC SEAFOOD • USDA PRIME MEATS • LOCAL PRODUCE

WELL-STOCKED DELI • CAFÉ SERVING BREAKFAST & LUNCH • FAMILY MEALS TO GO • GROCERY DELIVERY • ON-ISLAND CATERING • FRESH NC SEAFOOD • USDA PRIME MEATS • LOCAL PRODUCE

• GROCERY DELIVERY • ON-ISLAND CATERING • FRESH NC SEAFOOD • USDA PRIME MEATS • LOCAL PRODUCE • FINE WINES • GOURMET CHEESES •

• GROCERY DELIVERY • ON-ISLAND CATERING • FRESH NC SEAFOOD • USDA PRIME MEATS • LOCAL PRODUCE • FINE WINES • GOURMET CHEESES •

The

Crepe Cary woman creates elegant desserts for area weddings AS A SELF-PROFESSED Francophile, Joan Baumer knows crepes.

Growing up eating her mother’s version of the French treat and continuing the tradition with her own children, her passion manifested itself into the Crêpe Cakerie out of her home in Cary. She incorporates thoughtful combinations of local flavors in her crepe cakes and European desserts for weddings and other events.

“I’ve always been enchanted by crepes,” she said.

Unlike grandiose wedding cakes, Baumer’s creations are elegant in their simplicity.

Eschewing icing roses and fondant, she takes a natural approach to decorating. Gracing each golden tier, elegantly draped fresh flowers seem to be blooming from the cake itself.

The lightness of the layers and the carefully combined flavors of the ganache filling are like an airy perfume, fragrant but not overpoweringly sweet.

Baumer has her daughter-in-law to thank for her delicious and successful business. Four years ago, Baumer received a call from her daughter-in-law, asking for a crepe cake for her upcoming wedding. The inexperienced Baumer was up for the challenge and spent several months perfecting her crepe cakes. At the wed-

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Queen

WRITTEN BY MARINE ELIA PHOTOGRAPHED BY JONATHAN FREDIN

ding, the cake was an instant sensation.

This was the case for April Barr of Raleigh, “Friends starting calling, asking if I who served Baumer’s mochatella cake at her would do their 10th-anniversary cake, if 2018 wedding.

I would do a wedding cake, or a birthday “I’m not a huge sweets fan, so I was cake,” Baumer said. searching for alternate ideas,” Barr said. “At Struck by the entrepreneurial spirit, the taste test with Joan, she brought out all she established the Crêpe Cakerie in Janu- these flowers and candies, and she was so ary 2018. cute. I couldn’t NOT use her.”

After working in pharmaceutical marWhen meeting with clients, Baumer’s ket research, Baumer’s motto is, “If you can marketing backdream it, I can build it.” ground made it easy Inspired by local and seafor her to expand her sonal flavors, she turns to business. Her gregariher garden and the farmous personality and ers market to collect ineye for detail also engredients. Those looking abled her to connect for a classic Baumer flathrough Instagram. vor should try the lemon “That was a lavender cake, the most whole exciting jourpopular option. ney, learning more Even if you aren’t about social media in the market for a cake, and the magic that we you can learn some of can create visually,” Baumer’s secrets at one of she said. “Instagram her crepe-making classes is such a joyful hobby Joan Baumer, cooking instructor and entreat Whisk in Cary. preneur, flips a crepe in her Cary kitchen. for me.”

“I always loved The majority of Baumer’s clients dis- teaching,” she said. “I want to inspire others cover her through the social media site. to make crepes.” t

"I always loved teaching. I want to inspire others to make crepes.”

— Joan Baumer

Coming Soon In September, Joan Baumer will launch her YouTube channel, “The Crêpe Queen.” The channel will feature cooking tutorials for crepes and other European desserts.

Decadent ganache fillings are sandwiched between thin crepe layers to create elegant desserts.

CARY MAGAZINE 77

grilled pesto

flatbread

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

Makes 2 (12-inch) flatbreads Flatbread dough: 1 cup lukewarm water 1 packet instant yeast (2 1/4 teaspoons) 1 tablespoon olive oil 1 teaspoon honey 1 teaspoon kosher salt 2-1/2 cups all-purpose flour, plus more for dusting and kneading Herb pesto: 1 cup roughly chopped chives 1 cup packed fresh basil leaves 1/4 cup toasted pine nuts 1 clove garlic 1/2 cup olive oil 1/4 cup lemon juice 1/2 cup Parmesan cheese, freshly grated 1/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Toppings: 1-2 tablespoons extra-virgin olive oil for brushing 4-6 ounces fresh mozzarella cheese, thinly sliced 2-3 ripe heirloom tomatoes, thinly sliced 4-5 leaves fresh basil, julienned Directions: 1. Prepare the flatbread dough. In a large bowl, combine the yeast and warm water, and allow to rest for 2 minutes (until a few bubbles begin to appear). Add in the olive oil, honey, salt and one cup of the flour. Slowly add in the remaining flour, mixing until a rough dough ball is formed.

Transfer the dough to a floured surface. With the

heel of your hand, knead the dough, adding flour as necessary to keep it from sticking. When the dough becomes smooth and elastic, place the dough in an oiled bowl. Cover the bowl with a damp towel, and let the dough rise at room temperature until doubled in size, about 1 hour.

2. Prepare the herb pesto. In a food processor or high-powered blender, combine the chives, basil, pine nuts, garlic, olive oil, lemon juice, Parmesan cheese, kosher salt and pepper. Pulse until smooth.

3. Prepare a direct/indirect grill, with high heat on one side.

4. Divide the dough into two equal portions. On a floured surface, pat or roll each piece into a 12-inch long oval. Prepare a parchment-lined baking sheet.

Brush the parchment with a little olive oil, then place the two crusts on the parchment. Brush the top of the crusts with a little olive oil.

5. Once the grill is hot, work quickly to grill the dough. Using the parchment paper to lift the crust, turn it over onto the grill, then remove the parchment from the top of the dough. Close the lid and grill the flatbread for 2 to 3 minutes. Using long tongs, flip the crust and place on the indirect side of the grill.

6. Spoon 2 to 3 tablespoons of the pesto onto the grilled flatbread while still on the grill. Spread the pesto leaving a 1-inch margin around the edge. Top with slices of fresh mozzarella and slices of tomato. Cover and grill for 2 to 3 minutes, or until the cheese has melted nicely.

Remove the hot flatbread from the grill, and garnish with the julienned basil. Cut into slices, and serve warm.

316 Colonades Way, Cary, NC | Mon. – Sat. 10 – 6 | Sun. 12 – 5 www.whiskcarolina.com | (919) 322-2458 78 AUGUST 2019

perfect pairing WRITTEN BY BILL ALLEN | PHOTOGRAPHED BY JONATHAN FREDIN

Terriero Brut Prosecco di Treviso DOC Terriero Prosecco, owned for generations by the Salamon family, is a perfect bubbly for any occasion. Aromas of ripe, yellow peach and apricot lead to a crisp and fresh fruit palate.

The bubbly nature of Prosecco works well with the coarsely textured pesto sauce. $15.99

Poderi Parpinello Ala Bianca Vermentino de Sardegna DOC Giampaolo Parpinello and his son Paolo have run this 30-hectare estate and winery for three generations. This wine is light-bodied and refreshing with a vivacious personality.

The zesty citrus taste is accentuated and complemented by the lemon juice in the pesto.

The wine also stands up well to the garlic and basil flavors. $17.99

Fede Barbera d’Asti DOCG This Barbera is low in tannins and high in acidity, which makes it a fun, flexible wine to pair with food. It has nice, bright red fruit (cherry, raspberry) flavors. The acidity in the wine is a perfect partner to the tomato and mozzarella cheese topping in this dish. $11.99

Bill Allen holds a first-level certification with the Court of Master Sommeliers and a Specialist of Wine certification from the Society of Wine Educators.

He has worked as a wine educator with the Triangle Wine Company for five years.

CARY MAGAZINE 79

H E ADING SOME WHERE Turn your blowout into an Uptini!

Book now at Drybar.com or on our app.

Located at Waverly Place Coming soon to Midtown East

80 JUNE/JULY 2019

liquid assets

Conniption Gin Rosé Spritz from Durham Distillery

WRITTEN BY MELISSA KATRINCIC | PHOTOGRAPHED BY JONATHAN FREDIN

WHAT’S BEEN YOUR GO-TO canned alcoholic beverage when you’ve been on-the-go this summer? My bet is that for many of you, it hasn’t been beer.

Canned wines and spiked seltzers are rising significantly in their popularity. In the United States, we’re drinking less canned beer in 2019, and one of the main reasons is the rise of alternative canned options from popular brands such as Truly, White Claw and Smirnoff Ice. However, these are fundamentally different than canned cocktails because of their base alcohol. Remember Zima? Yes, it’s the same.

All of these are made from malt beverage.

Like beer, malt beverage begins with a base grain or sugar that is fermented with yeast. This base is then flavored, carbonated and canned. Malt beverage canned drinks

are more readily available in North Carolina, because they can be sold in grocery and convenience stores. While they are alcoholic, it’s critical to note that they are not made with distilled alcohol — vodka, rum, gin or whiskey.

At Durham Distillery, our canned cocktails are made with our distilled alcohol – gin or cucumber-flavored vodka. We only use natural ingredients, and all of them are gluten-free. Our cocktails are not too sweet nor do they have any high fructose corn syrup.

We want you to have the experience of a cocktail you’d order at a bar, with the convenience of a can.

Last summer, we launched our first two canned cocktails, Conniption Gin & Tonic and Cucumber Vodka Soda, and they are available at many ABC stores across the Triangle.

Now, we are introducing the third flavor in our series: Conniption Gin Rosé Spritz.

Taking inspiration from fruit-forward spritzes in Europe and the popularity of rosé wine, our Conniption Rose Spritz is made with Conniption American Dry Gin, rosé and petite sirah wines, simple syrup, natural strawberry and lemon flavors, and bright, bubbly club soda.

It is all precisely blended for you to take poolside, beachside or tailgating for your favorite team. Perfect for when you’re feeling festive, not fussy.

Melissa Katrincic owns Durham Distillery, the No. 1 Craft Gin Distillery in the U.S. and home of the awardwinning Conniption Gin, with her husband Lee. She is also the former vice president of the Distiller’s Association of North Carolina.

CARY MAGAZINE 81

SKIN CARE NOW AVAILABLE IN CARY

From aging skin to skin cancer, there are countless reasons to protect, treat and enhance your skin. Whatever your need, Forefront Dermatology is here to provide experienced, board-certified care: • Skin cancer detection and treatment • Treatment of rashes, acne, eczema and more • Cosmetic injections including Botox®, Juvéderm® & Kybella®

Call 919-439-4206 to schedule your next appointment!

Dr. John Soderberg

7560 Carpenter Fire Station Rd. Suite 204 Cary, NC 27519 Tel: 919-439-4206

forefrontdermatology.com

The Moving Truck is Leaving!

Are you ready to learn about your new community?

Your local welcome team is ready to visit you with a basket full of maps, civic information, gifts, and gift certificates from local businesses. From doctors to dentists and restaurants to repairmen...we help newcomers feel right at home in their new community!

For your complimentary welcome visit, or to include a gift for newcomers, call 919.809.0220. Or, visit our website, www.nnws.org.

CARY | APEX | MORRISVILLE | HOLLY SPRINGS | FUQUAY-VARINA | GARNER ANGIER | WILLOW SPRING | CLAYTON | CLEVELAND 82 JUNE/JULY 2019

liquid assets

Hell Yes Ma’am Belgian Golden Ale from Raleigh Brewing Company On hot August weekends, you’ll find no shortage of beer festivals. From Wake County fields to grocery store parking lots, there is always beer to sample.

When pouring beer at a festival, the two most often asked questions are “What is your lightest beer?” and “What is your strongest beer?” For Raleigh Brewing Company, that answer is one and the same.

Hell Yes Ma’am, a Belgian golden strong ale, is yellow in color with effervescent carbonation. It’s also clear, dry and incredibly easy to drink. Notes of bubblegum and pepper tickle the nose and tongue. They are brought into the mix by the yeast in Hell Yes Ma’am.

WRITTEN BY DEVIN SINGLEY | PHOTOGRAPHED BY JONATHAN FREDIN

It’s that distinctive yeast that gives Hell Yes Ma’am its name and connects it to Belgian golden strong ales.

The story of how Ma’am got her name has a couple of versions. My favorite is that owner Kristie Nystedt set her sights on this style of beer for Raleigh Brewing. She wanted to pick the right yeast, so a batch was made and fermented with several different strains — to see which one was the magic element.

Upon trying the version that we know today, Nystedt exclaimed, “Hell, yes!”

The style comes from a desire to bring pale lager-like qualities to Belgian beer. When the first of what we now call Belgian golden strong was brewed, it was made with Pilsner

malt and Saaz hops — the same used in Pilsner beer. But brewers in Brussels showed their interpretation and culture by adding sugar to the beer. This helped dry out the beer and increase its alcohol content while also keeping the color as light as possible.

Duvel, first brewed in 1923, is generally pointed to as the origin of the style. In a tale that echoes Nystedt’s proclamation, a local shoemaker tried a test batch and called it “The Devil of a Beer!” The Flemish word for devil was then used to name the ale.

If you look at the internationally recognized exemplars of the style, you’ll see the theme come up frequently — be it AlkenMaes Judas, Jeanne D’Arc Belzebuth, Russian River Damnation or even Aviator Devil’s Tramping Ground.

Would a Belgian golden by any other name smell as sweet? Hell, yes.

Devin Singley is the head brewer at Bombshell Beer Company in Holly Springs.

He has a certificate in brewing from the Institute of Brewing and Distilling and ten years of brewing experience in North Carolina. Singley is also on the board of the Triangle Craft Beer Alliance.

CARY MAGAZINE 83

Dining Guide A SELECTION OF RESTAURANTS, BAKERIES, BISTROS AND CAFÉS

IN CARY, APEX, FUQUAY-VARINA, HOLLY SPRINGS, MORRISVILLE AND RALEIGH Advertisers are highlighted in boxes

CARY Abbey Road Tavern & Grill “Great food … outstanding live music.”

1195 W. Chatham St., Cary; (919) 481-4434; abbeyroadnc.com Andia’s Homemade Ice Cream “Premium quality ice cream and sorbet.”

10120 Green Level Church Road #208, Cary; (919) 901-8560; andiasicecream.com Annelore’s German Bakery “Authentic German pastries, breads and pretzels” 308 W. Chatham Street, Cary (919) 267-6846 www.anneloresbakery.com

Academy Street Bistro “A fresh take on Italian-American cuisine in the heart of Cary.” 200 S. Academy St., Cary; (919) 377-0509; academystreetbistro.com Bellini Fine Italian Cuisine “Everything is made fresh from scratch in our kitchen.”

107 Edinburgh S. Drive, Suite 119, Cary; (919) 552-0303; bellinifineitaliancuisinecary.com

Ashworth Drugs “Quintessential place for freshsqueezed lemonade, old-fashioned milkshakes and hot dogs.”

105 W. Chatham St., Cary; (919) 467-1877; ashworthdrugs.com

ASHWORTH DRUGS 84

AUGUST 2019

Big Dom’s Bagel Shop “Serving bagels, B’donuts and sandwiches” 203 E Chatham St., Cary; (919) 377-1143; bigdomsbagelshop.com 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; brewnquenc.com

Crosstown Pub & Grill “A straightforward menu covers all the bases.”

140 E. Chatham St., Cary; (919) 650-2853; crosstowndowntown.com Bonefish Grill “Fresh is our signature.”

2060 Renaissance Park Place, Cary; (919) 677-1347; bonefishgrill.com Bosphorus Restaurant “Traditional Turkish and Mediterranean cuisine in an elegant atmosphere.”

329-A N. Harrison Ave., Cary; (919) 460-1300; bosphorus-nc.com Bravo’s Mexican Grill “Extensive menu raises the ante considerably above the typical Tex-Mex.” 208 Grande Heights Drive, Cary (919) 481-3811; bravosmexicangrill.net

Dining Guide Brewster’s Pub “Open late, serving a full food and drink menu.” ​ 1885 Lake Pine Drive, Cary (919) 650-1270; brewsterspubcary.com 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; brigs.com Chanticleer Café & Bakery “Family-owned restaurant serving up breakfast, lunch and specialty coffees.”

6490 Tryon Road, Cary; (919) 781-4810; chanticleercafe.com Chef’s Palette “Creative flair and originality in every aspect of our service.” 3460 Ten Ten Road, Cary; (919) 267-6011; chefspalette.net CinéBistro “Ultimate dinner-and-a-movie experience.”

525 New Waverly Place, Cary; (919) 987-3500; cinebistro.com/waverly City Barbeque “Barbeque in its truest form.”

1305 Kildaire Farm Road, Cary (919) 439-5191; citybbq.com Coffee & Crepes “Freshly prepared sweet and savory crepes.”

315 Crossroads Blvd., Cary; (919) 233-0288; coffeeandcrepes.com Corbett’s Burgers & Soda Bar “Good old-fashioned burgers and bottled soda.”

126 Kilmayne Drive, Cary; (919) 466-0055; corbettsburgers.com Craft Public House “Casual family restaurant.”

1040 Tryon Village Drive, Suite 601, Cary; (919) 851-9173; craftpublichouse.com

Der Biergarten “American fare with Germaninspired dishes and beer.”

1080 Darrington Drive, Cary; (919) 459-5874; biergartencary.com Doherty’s Irish Pub “Catch the game or listen to live music.”

1979 High House Road, Cary; (919) 388-9930; dohertysirishpubnc.com Eighty8 Asian Bistro “An exotic twist on Asian cuisine.”

1077 Darrington Drive, Cary; (919) 377-0152; eighty8bistro.com Enrigo Italian Bistro “Fresh food made from pure ingredients.”

575 New Waverly, Suite 106, Cary; (919) 854-7731; dineenrigo.com Five Guys Burgers and Fries 1121 Parkside Main St., Cary; (919) 380-0450; fiveguys.com Fresca Café & Gelato “French-styled crepes … gelato made with ingredients directly from Italy.”

302 Colonades Way #109, Cary; (919) 581-8171; frescacafe.com Goodberry’s Frozen Custard 1146 Kildaire Farm Road, Cary; (919) 467-2386 2325 Davis Drive, Cary; (919) 469-3350; goodberrys.com Great Harvest Bread Co. “Real food that tastes great.”

1220 NW Maynard Road, Cary (919) 460-8158; greatharvestcary.com

Crema Coffee Roaster & Bakery “Family-owned and operated.”

1983 High House Road, Cary; (919) 380-1840; cremacoffeebakery.com

Herons “The signature restaurant of The Umstead Hotel and Spa.” 100 Woodland Pond Drive, Cary; (919) 447-4200; theumstead.com/dining/restaurants-raleigh-nc

Danny’s Bar-B-Que “All slow-cooked on an open pit with hickory wood.”

311 Ashville Ave. G, Cary; (919) 851-5541; dannysbarbque.com

Hot Point Deli “Highest-quality cuisine at extremely reasonable prices.”

1718 Walnut St., Cary; (919) 460-6299; hotpointcary.com

Der Biergarten “American fare with German-inspired dishes and beer.”

1080 Darrington Drive, Cary; (919) 459-5875; biergartencary.com Jimmy V’s Steakhouse & Tavern “Certified Angus Beef … fresh seafood, Italian specialties, homemade desserts.”

107 Edinburgh South, Suite 131, Cary; (919) 380-8210; jimmyvssteakhouse.com Kababish Café “A celebration of deliciousness and creativity.”

201 W. Chatham St., Suite 103, Cary; (919) 377-8794; kababishcafe.com 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; lafarmbakery.com LemonShark Poke “The finest poke ingredients and local brews on tap.”

2000 Boulderstone Way, Cary; (919) 333-0066; lemonsharkpoke.com Los Tres Magueyes “We prepare our food fresh daily.”

110 SW Maynard Road, Cary; (919) 460-8757; lostresmagueyes.com Lucky 32 Southern Kitchen “Exceptional renderings of classic Southern dishes.”

7307 Tryon Road, Cary; (919) 233-1632 lucky32.com/cary

CARY MAGAZINE 85

Dining Guide Maximillians Grill & Wine Bar “Global cuisine using locally sourced, seasonal ingredients.”

8314 Chapel Hill Road, Cary; (919) 465-2455; maximilliansgrill.com MOD Pizza “Serving artisan style pizzas, superfast” 316 Colonades Way Suite 206-C, Cary (919) 241-72001; modpizza.com/locations/waverly

Duck Donuts “Warm, delicious and just the way you like them.”

100 Wrenn Drive #10, Cary; (919) 468-8722; duckdonuts.com/location/cary-nc Lucky Chicken “All of our beautiful Peru, with every dish.”

1851 N. Harrison Ave., Cary; (919) 338-4325; luckychickennc.net

Tribeca Tavern “Local craft beers, gourmet burgers and American grub in a casual setting.”

500 Ledgestone Way, Cary; (919) 465-3055; tribecatavernnc.com Marco Pollo “Peruvian rotisserie chicken.”

1871 Lake Pine Drive, Cary; (919) 694-5524; marcopollocary.com

Noodle Boulevard “Ten variations on the ramen theme, covering a pan-Asian spectrum.”

919 N Harrison Ave., Cary; (919) 678-1199; noodleblvd.com Once in a Blue Moon Bakery & Café “The fast track to sweet tooth satisfaction.”

115-G W. Chatham St., Cary; (919) 319-6554; bluemoonbakery.com Pizza La Stella “Authentic Neapolitan pizzas, unique cocktails and more.”

1389 Kildaire Farm Road, Cary; (919) 333-0773; pizzalastella.com

ASHWORTH DRUGS 105 W. Chatham St, Cary NC

WHERE YOUR GOOD HEALTH IS OUR BUSINESS

DURHAM

5320 McFarland Drive Durham, NC 27707

Rx’s Filled Promptly & Professionally Old-Fashioned Soda Fountain Medical Equipment Sales & Rentals Therafirm Compression Hosiery FLA Orthopedic Supports Most Insurance & Med D Plans Accepted Rx Delivery Available

raleigh

8323 Creedmoor Road, Raleigh, NC 27613

cary

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

86

AUGUST 2019

Paul Ashworth, R.Ph.

Cori Strickland, R.Ph.

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

Dining Guide Pizzeria Faulisi “Simple foods from a simple way of cooking: a wood-burning oven.”

215 E. Chatham St., Suite 101, Cary; pizzeriafaulisi.com Pro’s Epicurean Market & Café “Gourmet market, café and wine bar.”

211 East Chatham Street, Cary; (919) 377-1788; prosepicurean.com Rally Point Sport Grill “Lunch and dinner food in a pub atmosphere.”

837 Bass Pro Lane, Cary; (919) 678-1088; rallypointsportgrill.com

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; ruckuspizza.com Ruth’s Chris Steak House “Cooked to perfection.”

2010 Renaissance Park Place, Cary; (919) 677-0033; ruthschris.com/restaurant-locations/cary Serendipity Gourmet Deli “Discovering the unusual, valuable or pleasantly surprising.” 118 S. Academy St., Cary; (919) 469-1655; serendipitygourmetdelinc.com

Red Bowl Asian Bistro “Each distinctive dish is handcrafted.”

2020 Boulderstone Way, Cary; (919) 388-9977; redbowlcary.com

Spirits Pub & Grub “Wide variety of menu items, all prepared in a scratch kitchen.”

701 E. Chatham St., Cary (919) 462-7001; spiritscary.com

Ricci’s Trattoria “Keeping true to tradition.”

10110 Green Level Church Road, Cary; (919) 380-8410; riccistrattoria.com

Stellino’s Italiano “Traditional Italian favorites with a modern twist.”

1150 Parkside Main St., Cary; (919) 694-5761; stellinositaliano.com

More than just juice

Gonza Tacos y Tequila “Award-winning Colombian-Mexican cuisine.” 525-105 New Waverly Place, Cary; (919) 653-7310; cary.gonzatacosytequila.com Sugar Buzz Bakery “Custom cakes … and more.”

1231 Kildaire Farm Road, Cary; (919) 238-7224; sugarbuzzbakery.com

#TasteTheYummus

Clean Juice Park West 3035 Village Market Place 919-468-8286

• Fresh Salads • Sandwiches • Kabobs

Catering Available For All Events!

1347 Kildaire Farm Road // Cary // 919-300-5586 9650 Strickland Road // Raleigh // 919-847-2700 411 W. Morgan Street // Raleigh // 919-300-5064 CARY MAGAZINE 87

Dining Guide Tazza Kitchen “Wood-fired cooking and craft beverages.”

600 Ledgestone Way, Cary; (919) 651-8281; tazzakitchen.com/location/stonecreekvillage Thai Spices & Sushi “Freshest, most-authentic Thai cuisine and sushi.” 986 High House Road, Cary; (919) 319-1818; thaispicesandsushi.com

Mellow Mushroom “Beer, calzones and creative stonebaked pizzas.”

4300 NW Cary Parkway, Cary; (919) 463-7779 mellowmushroom.com Taipei 101 “Chinese and Taiwanese. Serves lunch and dinner.” 121 E. Chatham St., Cary; (919) 388-5885; facebook.com/carytaipei101

Lugano Ristorante “Italian dining in a comfortable and casual atmosphere.”

1060 Darrington Drive, Cary; (919) 468-7229; luganocary.com Tangerine Café “From Thai to Vietnamese to Korean to Indonesian.”

2422 SW Cary Parkway, Cary; (919) 468-8688; tangerinecafecary.com

The Big Easy Oven & Tap “Modern, Southern kitchen with New Orleans roots.” 231 Grande Heights Drive, Cary; (919) 468-6007; thebigeasyovenandtap.com 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 theoriginalnypizza.com Totopos Street Food & Tequila “A walk through … Mexico City.”

1388 Kildaire Farm Road, Cary; (919) 678-3449; totoposfoodandtequila.com/cary

THE MAGGY AWARDS

HONORABLE MENTION 2018

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 www.luganocary.com 88

AUGUST 2019

Dining Guide Tribeca Tavern “Handcrafted burgers, homegrown beer.”

500 Ledgestone Way, Cary; (919) 465-3055; facebook.com/TribecaTavern Udupi Café “Authentic south Indian vegetarian cuisine.”

590 E. Chatham St., Cary; (919) 465-0898; sriudupicafe.com The Urban Turban “A fusion of flavors.”

2757 N.C. 55, Cary; (919) 367-0888; urbanturbanbistro.com Verandah “Southern casual environment in a modern, boutique hotel.”

301 A. Academy St., Cary; (919) 670-5000; verandahcary.com

APEX Abbey Road Tavern & Grill 1700 Center St., Apex; (919) 372-5383; abbeyroadnc.com

Daniel’s Restaurant & Catering

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

Anna’s Pizzeria “Piping hot pizzas and mouthwatering Italian food.”

100 N. Salem St., Apex; (919) 267-6237; annaspizzeria.com

Ruckus Pizza, Pasta & Spirits “Great food always, with a side of good times.”

Visit ruckuspizza.com for area locations.

Apex Wings Restaurant & Pub “Time-tested eatery serving up chicken wings and craft beers.”

518 E. Williams St., Apex; (919) 387-0082;apexwings.com

Authentic Italian and French Restaurant, Market and Wine Bar

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

THE MAGGY AWARDS

WINNER 2019

Pro’s for all your dining, catering and Italian Market needs & cravings Serving lunch and dinner

1430 W. Williams Street | Apex, NC 919-303-1006 danielsapex.com

211 East Chatham Street, Car y

•

919.377.1788

prosepicurean.com

Visit our website for our catering and dinner menu's

CARY MAGAZINE 89

Dining Guide

Daniel’s Restaurant & Catering “Pasta dishes, hand-stretched pizzas and scratch-made desserts.” 1430 W. Williams St., Apex; (919) 303-1006; danielsapex.com Belgian Café “From Brussels to Apex.”

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

Tasu “Asian fusion cuisine, artfully mixing Chinese, Japanese and Thai Dishes” 525 New Waverly Place, Suite 103, Cary; (919) 544-8474; shikitasu.com/tasu-cary/home 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; brewnquenc.com

Pro’s Epicurean Market & Café “Gourmet market, café and wine bar.”

211 E. Chatham St., Cary; (919) 377-1788; prosepicurean.com Buttercream’s Bake Shop “Wholesome, scratch-baked.”

101 N. Salem St., Apex; (919) 362-8408; buttercreamsbakeshop.com

SHORT ON

DOUGH? Lunch Specials from 11am to 4pm Monday - Friday

2 One Topping Slices and a Soft Drink $6.99 Pick 2....House/Caesar/Hummus/Soup/Chicken Salad & drink $6.99

Tuesday

“A twist on a traditional beer garden” With an indoor and outdoor beer garden, surrounded by games and activities for both kids and adults alike.

One Topping Small Pizza (dine-in only) $5.00

Thursday

Club Day! Choose from either of our delicious club sandwichs, chips & drink $8.99

Friday

Calzone Day! A Calzone with 2 Toppings $9.99

1080 Darrington Drive • Cary, NC 27513

919.459.5874 4300 NW Cary Parkway • Cary, NC 919-463-7779

90

AUGUST 2019

biergartencary.com

Dining Guide Common Grounds Coffee House & Desserts “The highest-quality, locally roasted coffee.”

219 N. Salem St., Suite 101, Apex; (919) 387-0873; commongroundsapex.com Doherty’s Irish Pub “Catch the game or listen to live music.” ​​5490 Apex Peakway, Apex; ​(919) 387-4100; dohertysirishpubnc.com Five Guys Burgers & Fries 1075 Pine Plaza Drive, Apex; (919) 616-0011; fiveguys.com Peak City Grill & Bar “Chef-crafted food in a … restored turn-of-the-century hardware store.”

126 N. Salem St., Apex; (919) 303-8001; thepeakcitygrill.com Ruckus Pizza, Pasta & Spirits “Great food always, with a side of good times.”

1055 Pine Plaza Drive, Apex; (919) 446-6333; ruckuspizza.com

Sassool “Serving authentic Lebanese and Mediterranean cuisine.”

1347 Kildaire Farm Road, Cary; (919) 300-5586; sassool.com Rudy’s Pub & Grill “Comfortable and familiar, just like home.”

780 W. Williams St., Apex; (919) 303-5061; rudysofapex.com

Clean Juice “Organic juices, smoothies and acai bowls.”

3035 Village Market Place, Morrisville; (919) 468-8286; cleanjuice.com Salem Street Pub “Friendly faces and extensive menu.”

113 N. Salem St., Apex; (919) 387-9992; salemstreetpub.com

The place for Sushi enthusiasts and beginners of Japanese cuisine.

QUALITY IS OUR RECIPE

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

140 East Chatham Street, Cary 919.650.2853 crosstowndowntown.com

HONORABLE MENTION 2017

1361 Kildaire Farm Road | Cary 919.481.0068

(In Shoppes of Kildaire Near Trader Joes) “Ahi Tower” our best seller, selected for the cover of Cary Magazine May/June 2011

www.YuriJapaneseRestaurant.com

CARY MAGAZINE 91

Dining Guide Skipper’s Fish Fry “Homemade from our own special recipes.”

1001 E. Williams St., Apex; (919) 303-2400; skippersfish.com The Provincial “Fresh. Simple.” 119 Salem St., Apex; (919) 372-5921; theprovincialapex.com The Wake Zone Espresso “Your special home away from home.”

6108 Old Jenks Road, Apex; (919) 267-4622; thewakezone.com Vegan Community Kitchen “Meatless with a Turkish spin.”

803 E Williams St., Apex; (919) 372-5027 vegancommunitykitchen.com

FUQUAY-VARINA Anna’s Pizzeria “Piping hot pizzas and mouthwatering Italian food.”

138 S. Main St., Fuquay-Varina; (919) 285-2497; annaspizzeria.com

92

AUGUST 2019

Aviator SmokeHouse BBQ Restaurant “All of our food is made in-house.”

525 E. Broad St., Fuquay-Varina; (919) 557-7675; aviatorbrew.com Jus’ Enuff Home Cooking “Homemade everything.” 736 N Main St., Fuquay-Varina; (919) 567-0587; facebook.com/JusEnuffHomeCookin Los Tres Magueyes “We prepare our food fresh daily.”

401 Wake Chapel Road, Fuquay-Varina; (919) 552-3957; lostresmagueyes.com Stick Boy Bread Co. “Handcrafted baked goods from scratch … all natural ingredients.”

127 S. Main St., Fuquay-Varina; (919) 557-2237; stickboyfuquay.com The Mason Jar Tavern “All the comforts of Southern hospitality with a modern twist.”

305 S. Main St., Fuquay-Varina; (919) 762-5555; themasonjartavern.com

Wingin’ It Bar and Grille “Serves lunch, dinner and drinks.”

1625 N. Main St., Suite 109, Fuquay-Varina; (919) 762-0962; facebook.com/winginitbarandgrille

HOLLY SPRINGS Happy Holly’s “Ice cream, milkshakes and shaved ice.”

527 N. Main St., Holly Springs; (919) 552-0637; happyhollys.com Los Tres Magueyes 325 North Main Street, Holly Springs; (919) 552-6272; lostresmagueyes.com Mama Bird’s Cookies + Cream “A unique spin on a timeless dessert.”

304 N. Main St., Holly Springs; (919) 762-7808; mamabirdsicecream.com My Way Tavern “Freshly made all-American foods.”

301 W. Center St., Holly Springs; (919) 285-2412; mywaytavern.com

Dining Guide Rise Biscuits & Donuts 169 Grand Hill Place, Holly Springs; (919) 586-7343; risebiscuitsdonuts.com Thai Thai Cuisine “Fresh authentic Thai food.”

108 Osterville Drive, Holly Springs; (919) 303-5700; thaithaicuisinenc.com The Mason Jar Tavern “All the comforts of Southern hospitality with a modern twist.”

114 Grand Hill Place, Holly Springs; (919) 964-5060; themasonjartavern.com The Original N.Y. Pizza 634 Holly Springs Road, Holly Springs (919) 567-0505; theoriginalnypizza.com

Babymoon Café “Pizzas, pastas, seafood, veal, steaks, sandwiches and gourmet salads.”

100 Jerusalem Drive, Suite 106, Morrisville; (919) 465 9006; babymooncafe.com 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; baddaddysburgerbar.com B. Good “Health-conscious versions of fast-food favorites.”

1000 Market Center Drive, Morrisville; (919) 234-1937; bgood.com Cantina 18 “Southwestern fare with a southern drawl.”

3305 Village Market Place, Morrisville (919) 694-5618 18restaurantgroup.com/cantina-18-morrisville

MORRISVILLE Alpaca Peruvian Charcoal Chicken “Unforgettable rotisserie chicken.”

9575 Chapel Hill Road, Morrisville; (919) 378-9259; alpacachicken.com Another Broken Egg Café “A totally egg-ceptional experience.”

1121 Market Center Drive, Morrisville; (919) 465-1079; anotherbrokenegg.com

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; chophousesofnc.com

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

Clean Juice “Organic juices, smoothies and acai bowls.”

3035 Village Market Place, Morrisville; (919) 468-8286; cleanjuice.com

EXCLUSIVE NEW PRODUCTS AMERICAN CUISINE MENU

AMERICAN CUISINE MENU WITH A FRENCH FLAIR 200 S ACADEMY STREET

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CARY

919.377.0509 ACADEMYSTREETBISTRO.COM

Taste the World’s Finest Oils, Vinegars & Spices Before You Buy 316 Colonades Way, Ste. 209, Cary · (919) 977-6745 · vomfasswaverlyplace.com

CARY MAGAZINE 93

Dining Guide 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; morrisville.firebirdsrestaurants.com Fount Coffee + Kitchen “Coffee and a menu that is 100 percent gluten-free.”

10954 Chapel Hill Road, Morrisville; (984) 888-5454; fountcoffee.com The Full Moon Oyster Bar & Seafood Kitchen “Homemade recipes handed down over the years.”

1600 Village Market Place, Morrisville; (919) 378-9524; fullmoonoysterbar.com G. 58 Modern Chinese Cuisine “Master chefs from China create an unforgettable fine dining experience.”

10958 Chapel Hill Road, Morrisville; (919) 466-8858; g58cuisine.com Georgina’s Pizzeria & Restaurant “Mouthwatering homemade Italian dishes.”

3536 Davis Drive, Morrisville; (919) 388-3820; georginaspizzeriaandrestaurant.com

HiPoke “Fresh Fun Poke.”

9573 Chapel Hill Road, Morrisville (919) 650-3398; hipokes.com Los Tres Magueyes 9605 Chapel Hill Road, Morrisville (919) 481-9002; lostresmagueyes.com Neomonde “A wonderful mix of traditional and contemporary Mediterranean menu items.”

10235 Chapel Hill Road, Morrisville; (919) 466-8100; neomonde.com 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; nothingbundtcakes.com Peppers Market and Sandwich Shop “Local baked breads, fresh in-house roasted meats.”

2107 Grace Park Drive, Morrisville; (919) 380-7002; peppersmrkt.com

Thanks to all of our Customers for voting for Five Guys!

1075 Pine Plaza Drive - APEX Next to COSTCO 919-616-0011

THE MAGGY AWARDS

HONORABLE MENTION

2019

Parkside Town Commons Hwy. 55 & O’Kelly Chapel Rd. 919-380-0450

Find All Metro Area Locations at www.fiveguys.com

94

AUGUST 2019

Rise Biscuits & Donuts “Old school, new school, and specialty donuts.”

1100 Market Center Drive, Morrisville; (919) 377-0385; risebiscuitsdonuts.com Ruckus Pizza, Pasta & Spirits 1101 Market Center Drive, Morrisville; (919) 388-3500; ruckuspizza.com Saffron Restaurant & Lounge “Gourmet Indian dining experience.”

4121 Davis Drive, Morrisville; (919) 469-5774; saffronnc.com Smokey’s BBQ Shack “Meats are dry rubbed with love and slow smoked with hickory wood.”

10800 Chapel Hill Road, Morrisville; (919) 469-1724; smokeysshack.com Taste Vietnamese “Prepared with passion and perfected through generations.”

152 Morrisville Square Way, Morrisville; (919) 234-6385; tastevietnamese.com

Dining Guide

Rey’s “Fine dining with a French Quarter flair.”

1130 Buck Jones Road, Raleigh (919) 380-0122; reysrestaurant.com

Tra’Ii Irish Pub & Restaurant “An authentic and satisfying taste of Irish country cooking.”

3107 Grace Park Drive, Morrisville; (919) 651-9083; traliirishpub.com

Travinia Italian Kitchen & Wine Bar “Consistent service and quality food to keep patrons happy.”

301 Market Center Drive, Morrisville (919) 467-1718; traviniaitaliankitchen.com

Anvil’s Cheesesteaks “Authentic Philadelphia experience.”

2893 Jones Franklin Road, Raleigh (919) 854-0558 facebook.com/AnvilsCheesesteaks

Village Deli & Grill “Wholesome homemade foods.”

909 Aviation Parkway #100, Morrisville; (919) 462-6191; villagedeli.net

Barry’s Café “A restaurant that honors firefighters.”

2851 Jones Franklin Road, Raleigh; (919) 859-3555; barryscafe.com

ZenFish Poké Bar “Guilt-free, healthy, fast-casual dining.”

9924 Chapel Hill Road, Morrisville (919) 234-0914 zenfishpokebar.com

The Big Easy Oven & Tap “Modern, Southern kitchen with New Orleans roots.”

222 Fayetteville St., Raleigh (919) 832-6082; thebigeasyovenandtap.com Mandolin “World class food, wine and spirits in a soulful, comforting atmosphere.”

2519 Fairview Road, Raleigh (919) 322-0365; mandolinraleigh.com

RALEIGH Angus Barn “World-renowned for its service.”

9401 Glenwood Ave., Raleigh; (919) 781-2444; angusbarn.com Annelore’s German Bakery “Pastries using the finest local ingredients.”

1249 Farmers Market Drive, Raleigh (919) 294-8040 facebook.com/AnneloresGermanBakery

The Pit “Authentic whole-hog, pit-cooked barbecue.”

328 W. Davie St., Raleigh; (919) 890-4500; thepit-raleigh.com

Recognized by Cary Magazine Readers as Best Steak House and Date-Night Restaurant!

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CARY MAGAZINE 95

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CARY MAGAZINE 97

small business spotlight

Jeff Mullen, left, Conchita Jimenez-Gonzales, center, and Scott McKinney frequently stop at the Chatham Street Wine Market for a glass of wine and conversation.

Chatham Street Wine Market EDITED BY AMBER KEISTER PHOTOGRAPHED BY JONATHAN FREDIN

THE CHATHAM STREET WINE MARKET is known for its cozy, welcoming atmosphere, free Thursday-night tastings and the on-target recommendations of owner Doug Gambardella.

The native New Yorker and his wife, Bonnie, fell in love with the walkable neighborhoods in New York and found a similar vibe in downtown Cary, where they bought a house in 2012.

Bonnie Gambardella, who grew up in Cary, says living downtown helped them launch the business. While enjoying a meal at Belle, the couple found out that the storefront on Chatham Street would soon be available. They knew instantly that the space was perfect for the neighborhood wine store they had always envisioned.

“We wanted to recreate what we had in New York,” she said, “to form relationships with people who come in every day and with new customers.”

98 AUGUST 2019

The deal came together soon after, and in late October 2015, Chatham Street Wine Market opened its doors.

The shop focuses on small, family-owned wineries that produce excellent wines at approachable prices. Customers can buy a bottle or two to take home, try a glass of something new, or split a bottle with a couple of pals on the shaded patio or cozy back room.

Doug Gambardella says there’s no “right” way to enjoy wine; just drink what you like. He explains how he helps his customers do just that.

Why open your own business?

I had worked in other people’s wine shops for years — small, locally owned, neighborhood shops that engaged with the customers about really cool wines. My wife, Bonnie, and I would daydream about owning a shop like that. When we moved to downtown Cary,

The shop’s shaded outdoor patio is a convenient spot to enjoy a bottle of wine with friends.

Owner Doug Gambardella learned about wine by working at small, family-owned wine shops in New York. He and his wife, Bonnie, opened their own shop in 2015.

we fell for the community and businesses here and were excited about the direction it was headed. When we saw a storefront was going to be available for rent, we realized it was the perfect location to build that kind of wine store — and we decided to take the plunge!

What makes the shop unique?

Hopefully, our wine selections! Being such a small store, I’m always working on finding wines to offer our customers that are not available in the supermarket and deliver a ton of quality for the price. My focus is wines that are under $25 and not only delicious, but farmed by smaller, family producers and from regions and varietals that are a bit off the beaten path.

What’s been the biggest challenge as entrepreneurs?

Definitely time management. Between the wine shop and Bonnie’s business (she also works full-time as a real estate agent at bonnieghomes.com), it’s always a struggle to find time for both work and family.

Our son was born a month after we opened the shop, and now we have a daughter, too. It’s a lot to juggle, but we feel lucky to be able to do it on our own terms.

What’s been the best aspect of owning a business?

Being part of the growing community in downtown Cary has been great. The support we’ve received from the neighborhood has been wonderful since Day One, and getting to know our customers is definitely the best part of the business. We’ve made so many lovely and unexpected friendships that started over a glass of wine. It’s also been amazing to see our customers connect with each other in the same way. It feels like we have an extended wine “family” through the shop. And it’s always awesome to hear from our customers that we helped them discover a new favorite wine on the shelves.

How do you help your clients learn about wine?

Tasting wines is the best (and most fun!) way to learn about them. Despite a dozen years in the business, we’re still always learning

We wanted to recreate what we had in New York to form relationships with people who come in every day and with new customers.

— Bonnie Gambardella, Chatham Street Wine Market

about new wines and enjoy sharing that with others. We are proud to offer plenty of options to try wine — either by the glass, by the flight, with weekly tastings, and with special events. We also write up tasting notes for the wines on the shelf and organize them regionally and by style to encourage customers to discover something new.

What advice can you give people who are intimidated by all the choices out there?

First, find yourself a good, local wine shop (hint, hint) that has a curated selection and owners and staff who are happy to give advice and answer your questions. And second, don’t overthink it — just drink it! Don’t worry about the “right” way to taste or drink wine.

Wine isn’t supposed to be pretentious — wine is food, meant to be enjoyed every day, whatever the occasion. t 111 W. Chatham St., Cary (919) 377-2988 chathamstreetwine.com CARY MAGAZINE 99

Justin Garrity, who grew up in Cary, struggled with drug addiction before getting help at Healing Transitions in Raleigh. He is now the nonprofit’s Rapid Response program manager, coordinating outreach to people who have survived drug overdoses.

nonprofit spotlight

Healing Transitions WRITTEN BY LEA HART PHOTOGRAPHED BY JONATHAN FREDIN

JUSTIN GARRITY WANTS PEOPLE to know that addiction can happen to anyone, and he’s proof.

Garrity grew up in Cary’s MacGregor neighborhood in a loving, affluent family. He’s the first to say he had everything he needed growing up, and there was no family history of addiction.

He partied some in high school and more in college. Experimentation with drugs led to stronger drugs — and eventually a heroin addiction. He left college and was soon homeless, living out of his car.

Garrity also wants people to know that there’s help available.

“I didn’t know at the time what to do, or where to turn, but I went home one day, and my mom said to me, ‘We need to find help,’” Garrity said. “She did some research, and we found what was then called The Healing Place.”

The Healing Place of Raleigh, now called Healing Transitions, offers peer-to-peer, recovery-oriented services to homeless, uninsured and underserved individuals with alcoholism and drug addiction. The nonprofit offers its services at no cost.

Healing Transitions originated in the mid-1990s as homelessness was on the rise in Wake County. A task force assembled to examine the problem found that on any given night, 1,900 individuals were home100 AUGUST 2019

The program at Healing Transitions is free. However, participants are expected to work at the facility. Some clients work in the facility’s gardens, where produce is grown to feed residents.

less, and of those, two-thirds had an alcohol or drug problem, said Chris Budnick, executive director of the Raleigh-based nonprofit.

At the time, shelters turned away people who were under the influence of alcohol or drugs. That meant first responders often had to deal with individuals who were on the street and intoxicated.

That same task force recommended that a non-medical detox center be established. The facility would have no doctors or nurses on

The garden at Healing Transitions’ men’s campus is the result of a partnership with the nonprofit, its clients and the Raleigh Master Gardeners. There is a similar garden at the women’s campus.

staff, but would be a place to sober up and go through withdrawal without medication to alleviate symptoms. Instead, staff would be trained to assess risk and potential for overdose, and to make referrals if a higher level of care were needed.

Through private funding and support from Wake County agencies, Healing Transitions opened and grew, adding a men’s campus in 2001 and a women’s campus in 2006.

“Services are on demand, 24/7, whenever someone asks for help or someone brings somebody in,” Budnick said. “We believe access is key to making sure they get the right help.

“With the opioid crisis right now, there may not be a second chance to pursue recovery.”

Healing Transitions offers services including a long-term residential recovery program, a non-medical detox, a support program for families of those who are facing addiction, and overnight ‘wet’ shelters on both the men’s and women’s campuses. Wet shelters welcome those who are under the influence of alcohol or drugs and need a place to stay.

Two-thirds of the Healing Transitions staff are former participants, so those in recovery interact with someone who’s experienced what they’re going through, Budnick says.

“They see someone in recovery, and they see a different possibility of a future for themselves,” he said.

Internally, there’s a message of community and responsibility as well. Those in the later stages of the recovery program are given jobs on campus. Peers can nominate each other for leadership opportunities, instilling a sense of confidence and self-worth, Budnick says. They give back as well, mentoring within the program, and participating in unique partnerships such as that with the Raleigh Master Gardeners. Program participants work side-by-side with master gardeners on each campus, where vegetables are grown to feed those in the program.

“This adds a sense of community impact and contributing to the welfare of those being served,” Budnick said.

Over the years, the nonprofit’s client population has changed and grown. Since 2001, the total number of individuals served by Healing Transitions has increased by 110 percent, Budnick says. That’s driven

partly by population increase. Budnick says Wake County’s population has grown by 66% since they opened the men’s campus in 2001. The other driving factor is the opioid epidemic, which has caused more people to seek help. These new clients are also younger than those seen in the nonprofit’s early days.

They hope to never turn anyone away, because it presents both a public safety dilemma and because that person could overdose before they’re able to return, Budnick says.

And it’s not a ‘one-and-done’ program. Garrity can speak to that.

His first experience with Healing Transitions was a 90-day recovery program. After he left, he found drugs again and ended up in jail. That wake-up call sent him back to Healing Transitions, staying 14 months in their residential program.

“When I came back, they graciously welcomed me with open arms again,” he said. “Otherwise, I don’t know where I’d be right now.”

Today, he’s one of their success stories. Garrity serves as the program’s Rapid Response program manager coordinating with Wake County EMS Advanced Practice paramedics to send someone who has experienced addiction out in the field with paramedics to visit people who have overRecovery Can’t Wait dosed the previous day.

Healing Transitions, which has space “We try to build a refor 300 residents, has been operating lationship with these folks, at over capacity, says executive then link them to care or director Chris Budnick. Over the next help them as best we can,” several years, an $11.75 million capital Garrity said. t How to help

campaign will provide more than 200

Healing Transitions welcomes

additional beds, expand the spaces for

support via their website, mail or

recovery programming, and add a new

phone, and through partnerships

community and career center space.

such as Amazon Smile. Details are at healing-transitions.org/donate.

CARY MAGAZINE 101

O AUGUST 2019

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CARY MAGAZINE 103

garden adventurer WRITTEN AND PHOTOGRAPHED BY L.A. JACKSON

Ironweed: Purple Reign Mention the word “wildflower,” and visions of native plants nattily adorned with bright, cheerful blooms on crisp spring days come to mind for many gardeners, but there are other indigenous pretties that patiently bide their time when it comes to shine. A good example is ironweed (Vernonia sp.).

First, allow me break down the name.

Ironweed gets an “iron” rating due to its stiff stems and, quite frankly, because this is a hardy plant that can take on tough growing conditions. As far as the “weed” tag goes, well, any native plant that can hold its own in a cultivated garden could be considered likewise.

Of the many kin in clan Vernonia, New York ironweed (V. noveboracensis) is one of the more commonly found in the Southeast, either wandering in the wild or waiting to be bought in nurseries. With an an open, gangly habit, this ironweed grows upwards to about 6 feet tall and 4 feet wide. It sports thin, lanceshaped leaves, but the real eye appeal comes with its late summer purple reign of light- to deep-amethyst, star-like flowers that dance in the slightest breeze on the skinny limbs.

Prefer Texas big? Go with the aptly named tall ironweed (V. altissima); in particular, the selection ‘Jonesboro Giant’, which, at heights up to 12 feet tall, looks like New York ironweed on steroids. Prefer dainty?

Try narrow-leaf ironweed (V. lettermanii), a green, 2-foot-by-2-foot fuzzball that becomes festooned with purple blooms in the waning summer. Both can be found for sale online, but locally, Plant Delights Nursery (plantdelights.com) and Niche Gardens (nichegardens. com) are worth checking out for these and other ironweeds.

104 AUGUST 2019

New York Ironweed

As with typical perennials, fall is a fine time to plant ironweed.

Although many ironweeds will be found in moist areas in the wild, once established, they are tolerant of dry soil, especially in typical garden dirt. These natives will also produce a better flower show if planted in New York Ironweed a sunny site. The petite narrow-leaf ironweed would work best at the front of a border bed, but its taller cousins do better visually when tucked in the back of a mixed planting area.

Finally, from the Extra Bonus Department: While deer find ironweed unpalatable, its flowers are a big hit with butterflies, bees and hummingbirds. In addition, after the purple blooms fade to tan tuffs, birds such as chickadees, sparrows and goldfinches swoop in for a fall feast of ironweed seeds.

L.A. Jackson is the former editor of Carolina Gardener Magazine. Want to ask L.A. a question about your garden? Contact him by email at lajackson1@gmail.com.

TIMELY TIP A sundial is an eye-pleasing addition to any garden, but to make it more functional — in other words, tell time better — here are a few tips.

12 9

3 6

First, properly align the gnomon — the angled shadow maker. A compass can orient it to true north, but an easier way is to simply wait until high noon and set the shadow point directly over the 12-o’clock mark. Also, the angle of the gnomon should match the garden’s latitude.

Common commercial horizontal sundial gnomons are typically fixed at a compromised 45 degrees. Since the Cary area’s latitude hovers around 35 degrees north, to make a store-bought sundial more accurate, use a level and protractor to raise the sundial’s south-facing base up so it lowers the gnomon by 10 degrees.

To Do in the GARDEN

August

• Sure, it’s sizzling outside, but now is still a good time to brave the high temps and visit local garden centers to see heat-hardy pretties that show off fancy foliage or flashy flowers during these dog days of summer.

• Drought-busting rains are certainly welcomed in summer gardens, but they could be a problem for tomato growers.

Extended arid conditions followed by heavy showers can cause parched tomatoes to literally grow out of the skins, creating open cracks that shorten the storage life of the fruits. Prevent this by adding a 3- to 4-inch-deep layer of mulch around the plants to help even out ground moisture availability. And water weekly when the rains don’t come.

• The herb patch should be in high-production mode now, but to keep from super-spicing up family meals to use up such bounty,

store some of the plentiful harvest. One of the easiest ways is to finely chop up herbs, sprinkle them in ice trays, fill with water and freeze for use later. By literally putting them on ice, herbs saved this way become easy, tasty additions to soups, sauces, stews and teas.

• Removing weeds from ornamental and veggie beds by way of cultivation this month is not recommended because such deep digging will hasten soil moisture loss and could damage roots of established plants.

• Seeing large “spider webs” in your trees? At this time of year, more than likely, they are what fall webworms call home. An easy, all-natural way to dispatch these foliage-feasting pests is to tear open their protective nests. This allows birds and flying predator insects to swoop in and break up the webworm garden party.

CARY MAGAZINE 105

happenings

106

AUGUST 2019

PHOTOGRAPHED BY JONATHAN FREDIN

Cary Magazine hosted a party to celebrate the accomplishments of the 2019 CM Movers & Shakers, presented by Coastal Credit Union on June 13 at the Mayton Inn in Cary. The 25 honorees were selected from reader and staff nominations for their impact on the Western Wake community. The event was also a chance for CM readers to meet and greet these talented young professionals.

CARY MAGAZINE 107

happenings

When students return to

Cary Elementary

this month, one of their first stops will be the school’s Book Stop. Shelves full of donated books occupy a small room at the school, waiting for students to pick out something to read. The 25-year-old program allows students to earn vouchers, or Book Bucks, with good classroom behavior or by donating their old books.

According to volunteer Margot Bennett, more than 12,000 books were processed last year, a sign of the program’s popularity.

“The Book Stop doesn't just get books into the hands and homes of our students, but it allows them to choose their books and ‘buy’ them on their own,” said principal Rodney Stanton. “The Book Stop helps get our students excited about reading and also allows them to have books at home that are all theirs. As a principal, I love Margot Bennett

seeing kids excited about books and reading!"

LEFT: Cary Elementary’s Book Stop began in 1994 when a Cary Elementary parent was trying to decide what to do with her fifth-grader’s old paperback collection.

was named the N.C. Bourbon Distillery

COASTAL CREDIT UNION FOUNDATION

of the Year at the New York International

recently highlighted the efforts of area

Spirits Competition in June. The Triangle

nonprofits at its fourth annual Power of

company also brought home silver and

Sharing event. Coastal’s business partners

bronze medals for their two bourbon

and the foundation awarded more than

whiskies finished in sherry casks. This year,

$1.5 million in charitable grants and in-kind

Lonerider also won a gold medal from the

giving to organizations that are making

Lonerider Spirits

American Distilling Institute, gold and bronze medals from the San Francisco World Spirits Competition, and a bronze medal from the American Craft Spirits Association. loneriderspirits.com

The

a significant impact in our communities.

Among the award recipients were The Forge Initiative, Communities in Schools

AUGUST 2019

National Charity League received the Philanthropy Impact Award for 2019 at the group’s 2019 Annual Meeting and Leadership Conference in May. The award is given to the chapter whose programming exhibits outstanding Community Service. Between April 1, 2018 and March 31, 2019, local members served over 10,000 philanthropy

of Wake County, InterAct, the Durham

hours in the community. carolinalily.

Collaborative to End Family Homelessness

nationalcharityleague.org

and the Boys & Girls Clubs of North Central N.C. coastal24.com

108

The Carolina Lily Chapter of the

NATIONAL CHARITY LEAGUE honored the class of The Carolina Lily Chapter of the

2019 in April at the chapter’s annual Senior Recognition. The

V Foundation for Cancer Research’s Victory Ride to Cure Cancer, a charity

event, held at Prestonwood Country Club in Cary, recognized

cycling event, raised more than $230,000 to support cancer

13 graduating seniors — back row, left to right: Hannah

research, the Duke Cancer Institute, UNC Lineberger

Polizzi, Cameron Hasund, Lauren Kelly, Paige Blythe, Megan

Comprehensive Cancer Center and Wake Forest Baptist

Blythe, Meike Kratzsch and Emily Allis; front row, left to right:

Health Comprehensive Cancer Center. The second annual

Megan Shander, Kathleen Hunnicutt, Jessica Bauman, Daniela

event, held at N.C. State University’s Centennial Campus

Caricato, Emily Marois and Paige D’Agostin. carolinalily. nationalcharityleague.org

Compleat Kidz, an outpatient pediatric clinic for speech-language pathology, occupational therapy and physical therapy, celebrated its one-year anniversary in July. The clinic is located at 852 Perry Road in Apex. compleatkidz.com

ZAXBY’S, known for chicken fingers and wings, is now open at 1171 Pine Plaza Drive in Apex. “We’re thrilled about the opening of our new Apex Zaxby’s,” said franchise-owner Travis Kelley. zaxbys.com/locations/nc/apex/

The

in May, had more than 600 registered riders and volunteers. thevictoryride.org

TONI DEZOMITS was chosen as Cary’s new chief of police in June. Dezomits, 51, led Cary’s nationally accredited police department as interim police chief while the town searched for a successor to former chief Tony Godwin. Hired in 1998 as a patrol officer in Cary, Dezomits has

Profile Sanford recently opened two

served for more than two decades

locations in Cary: 155 SE Cary Parkway and 340 Sembler

in a variety of positions, including

Lane. The company provides nutrition, activity and lifestyle

assistant police chief and sniper on

coaching to help members lose weight. profileplan.com

the SWAT team. townofcary.org CARY MAGAZINE 109

happenings Ensign

Audrey Channell,

who grew up in Cary, is a student pilot with the “Golden Eagles” of Training Squadron (VT) 22, based in Naval Air Station Kingsville, Texas. The squadron flies T-45C Goshawk aircraft. “I enjoy that moment when everything finally clicks in the air; it's when all of my studying pays off,” said Channell, a

Jonathan Fredin

2017 graduate of the U.S. Naval Academy.

Amanda Marrott trains with Apex High Culinary Arts Instructor Erica Hoskins for a competition in 2018

The

APEX HIGH SCHOOL CULINARY TEAM,

consisting of students Amanda Marrott and Alyssa Townsend, won first place in the Southeast Jr. Chef Competition held in May at Sullivan University in Kentucky. The students prepared grilled chicken street tacos with mango salsa, seasoned black beans and cilantro lime rice. “Although it was a lot of recipe testing, taste revisions, nutrition modifications and hard work, the best part was being able to see our growth along the way,” said Marrott. The team previously won the North Carolina Jr. Chef Competition for a chance to compete in the regional contest. wcpss.net/apexhs

The

YMCA Super Skippers kicked off their

25th Anniversary Celebration by joining Cary council members Ken George and Jennifer Robinson for an art dedication ceremony in April. A photo, taken by David Haymond, featuring the Super Skippers performing during the 2017 Cary Christmas Parade is displayed at Town Hall. Founded in 1994, the Cary YMCA Supper Skippers is a competitive jump rope team that has won awards globally and nationally, including seven consecutive national championships. YMCATriangle.org

COASTAL CREDIT UNION was recently named one of the 2019 Best Employers in North Carolina for the third consecutive year. The program was created by Business North Carolina, NC SHRM and Best Companies Group in order to identify, recognize and honor the best employers in North Carolina. The list of 56 top companies was published in the June issue of Business North Carolina. coastal24.com

110

AUGUST 2019

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 • thefairviewraleigh.com • Follow us @thefairviewraleigh.com • Managed by THEMEWORKS CARY MAGAZINE 111

THE MAGGY AWARDS

WINNER 2019

Best New Clothing and Best Gift Store

Monograms, fabulous fashion, seriously awesome jewelry, and gifts to make you laugh!

Janet Wright

During national Nursing Week in May,

Dottie Wallin

Waltonwood Cary

Parkway recognized Janet Wright and Dottie Wallin for their meaningful work in the community. Wright, a Waltonwood resident, graduated from Syracuse University and spent more than five decades as a nurse, retiring four years ago at the age of 72. Wallin is the assisted living resident care manager nurse at Waltonwood Cary Parkway and says working with seniors is her passion. waltonwood.com

The

CARY CHAMBER OF COMMERCE

honored 32

educators from around the Cary area at its annual Honor A Teacher event in May. Each person received a plaque and a check for $1,000 during the event at Koka

Kathleen Nolis Photography

Booth Amphitheatre. In addition, all the teachers’

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schools were given money to go toward school supplies. In total, $57,000 was awarded. carychamber.com

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919-729-9353

Presbyterian Homes, the parent company of

GLENAIRE, was recently honored

with the Excellence in Community Service Award from LeadingAge N.C. for service programs at its three N.C. continuing care retirement communities. At Glenaire, residents volunteer to provide tutoring for the children of staff members and in some cases, staff members themselves. Also highlighted were service programs at River

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AUGUST 2019

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Landing at Sandy Ridge in Colfax and at Scotia Village in Laurinburg. glenaire.org

ATI INDUSTRIAL AUTOMATION, an engineering-based developer of robotic accessories and robot arm tooling, welcomed more than 200

Alex Stephenson,

engineers and attendees to the Automation Expo held at the company’s Apex headquarters

Ensign

in May. The expo highlighted the official opening of ATI’s new addition, which increases the

a native of Cary, is the combat systems division

facility's footprint to 185,000 square feet and nearly doubles employment at the facility to

officer aboard the Arleigh Burke-class guided-

575 people. ati-ia.com

missile destroyer USS McCampbell, based in Yokosuka, Japan. “As the division officer, I'm in charge of overseeing combat systems in the Every Friday for more than a year,

Waltonwood Cary Parkway has welcomed Ellie the

control room,” said Stephenson.

HICKORY TAVERN recently opened in Park West Village in

Labradoodle and her owner Michele Hardy.

Morrisville. The Charlotte-based brand is

Ellie is being trained as a therapy dog and

known for its substantial menu, signature

visits residents in the assisted living and

burgers and a 360-degree view of

memory care units. waltonwood.com

televisions. thehickorytavern.com

European Cleaners recently opened its second Cary location at Waverly Place. europeancleanersnc.com

DURHAM DISTILLERY’S two canned cocktails – Conniption Gin & Tonic and Cucumber Vodka Soda – won Silver Awards in the Tasting Category at the San Francisco World Spirits Competition in May. durhamdistillery.com

LEVEL RED BOXING opened at Waverly Place in May. The boxing-inspired fitness studio boasts workout offerings for every level of boxing experience, from beginners to avid exercisers. levelredboxing. com/cary-promo CARY MAGAZINE 113

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BY JONATHAN FREDIN

Painting the Town Raleigh artist Sean Kernick centers the date of Cary’s founding on a mural of a locomotive, representing the town’s early days as a rail hub and its present as a destination for a colorful stream of creative people. The “All Aboard” mural, located at 122 Chatham St. (Fidelity Plaza), was commissioned by Cary Visual Art as part of a pilot program to install murals around Cary.

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