Cary Magazine March 2020

March 2020

A GREENER LAWN MORE NATURAL OPTIONS FOR YOUR YARD

THAT’S AMORE! LOTS TO LOVE AT ALEX & TERESA’S

MR. CARY GUY MENDENHALL ON COMMUNITY SPIRIT

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in this issue

The Travel Issue 22

68 Mr. Cary Spirit

‘Guy’ Mendenhall embodies love of community

Act Naturally

Local lawn companies add organic services

74

37 Guide to Summer Camps:

80 Restaurant Profile

Special Section

46

Best

of Both Worlds Mountains and water mix for a getaway to suit everyone

Worth the Drive A Fresh Look at Calabash Seafood

Alex & Teresa’s Pizzeria & Trattoria

54 The Not-So Secret Garden 61 Great Escapes: Special Section

to the Sarah P. Duke Gardens in Durham can experience a changing landscape of flowers, foliage and natural beauty.

Article, page 54.

8

MARCH 2020

Jonathan Fredin

No matter the season, visitors

in every issue C A R Y

19

Five Things to Do

30 32 35 87 89

Garden Adventurer: Scadoxus, for the Gambling Gardener

105

•

M O R R I S V I L L E

EXECUTIVE

Small Business Spotlight: The Flower Cupboard On Trend: Buzzworthy gear at Garden Supply Company Perfect Pairing: Wine choices for Black Bean Burgers

Bill Zadeits, Group Publisher Kris Schultz, Publisher

Amber Keister, Senior Editor Alexa Blazevich, Staff Writer Sarah Rubenoff, Copy Editor CONTRIBUTORS

Stuart Hall L.A. Jackson David McCreary PHOTOGRAPHY

Liquid Assets: Spring Bock from Carolina Brewing Company and Raymond Fairchild Root Beer White Lightning from Elevated Mountain Distilling Co. Nonprofit Spotlight: White Oak Foundation

ON THE COVER: A far-reaching view of Lake

Editor’s Letter

Lure and the Blue Ridge Mountains awaits visitors who reach the top of the 315-foot

Letters from Readers Dining Guide

granite rock in Chimney Rock State Park. More inspiring photos begin on page 46.

Photo by Jonathan Fredin

Happenings

Jonathan Fredin, Chief Photographer DESIGN & LAYOUT

Lauren Earley, Creative Director PRODUCTION

Jennifer Casey, Graphic Designer Dylan Gilroy, Web Designer Beth Harris, Graphic Designer Matt Rice, Webmaster/SEO Rachel Sheffield, Web Designer Lane Singletary, Graphic Designer ADVERTISING

Maureen Powell, Senior Account Manager PUBLIC RELATIONS

S&A Communications Chuck Norman, APR ADMINISTRATIVE

Kristin Black, Accounting Marilu McQuilkin, Events Cherise Klug, Traffic Manager Lisa White, Circulation Coordinator Valerie Renard, Advertising & Human Resources PUBLISHER EMERITUS

Ron Smith

Write Light

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

in the next issue

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

Healing Color Artist Heather Eck’s vivid paintings express emotion and energy.

10

A P E X

EDITORIAL

departments

12 14 92 108 114

•

March 2020 • Volume 17, Number 2

MARCH 2020

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 2020 20 20

e d i t o r ’s l e t t e r

Jonathan Fredin

AS A WRITER, it’s not unusual for me to have an “ah-ha” moment or two as I’m working on a story. But as I spoke with lawn expert Greg Harris of Leap Frog Landcare, the experience was closer to an epiphany, an absolution of all my grass-growing sins.

Two of his remarks stood out like tall fluffy dandelions: “It’s torture to grow grass here,” and “Oak trees in [the] front yard, …pretty much shade out the grass.”

When my husband and I moved to the Triangle two decades ago, we left behind the smog and traffic of Atlanta – along with our first home together. Our cozy house may have been perfect, but the yard was another story. The builder had scraped off the existing trees, leaving us with skinny maples, crape myrtles and Bradford pears. The blazing summer sun kept my toddler and me indoors most afternoons, or we sought shade at a nearby park.

In Raleigh, I wanted a yard with trees.

My husband and I were touring the neighborhood with our real estate agent, looking at a property down the street, when we spotted the house with the huge oak tree and a For Sale by Owner sign. It was perfect for our growing family and a couple of rambunctious pooches.

In those early years, I planted azaleas, day lilies and hellebores, and my husband tried to grow grass. He dutifully seeded, aerated and watered, even roping off areas of tender green sprigs to protect them from rampaging children and dogs.

We had a beautiful yard — until summer hit. It would get hot, we’d go on vacation, and the grass would suffer.

We surrendered first in our shady back yard, planting hardy ground cover and mulching the rest.

Apex metalsmith Stewart Webb McRae of Stewdio Custom Steel transforms bicycle parts into towering kinetic sunflower sculptures, available at Garden Supply Company in Cary.

In the front yard, the natural areas around our trees have gotten bigger every year. We still have patches of grass, but mostly we’ve given up the idea of a lush suburban lawn.

On some level, this always seemed like a failure. Maybe we just didn’t work hard enough at it? But Harris’ comments dissolved any vestiges of guilt around what a yard ‘should’ look like. Now I see that we were never going to have grass — not with that majestic oak tree reigning over the property.

And that’s fine with me, because we didn’t buy our house for the lawn. We bought it for the trees.

Thanks for reading,

Senior Editor 12

MARCH 2020

Dr. Jean’s Jump Start to a Healthy Smile Get it Done in Year One

The American Academy of Pediatric Dentistry recommends that your child see a pediatric dentist when their first tooth erupts, and no later than their first birthday to receive an exam and begin preventative care to start them on the road towards a life-long healthy smile.

Healthy Smile = Happy Child!

Anyone with teeth can get cavities – even babies! Left untreated, baby teeth with decay can cause pain, infection and serious complications. On average, baby teeth do not finish falling out until around 13 years old. Healthy baby teeth are important for proper form, development and function. They also save space for the proper permanent tooth to erupt into.

Sip Smart

Pro Tip for Preventing Baby Bottle Rot: Never let your little one fall asleep with anything in their bottle other than water. Drinks containing sugars such as chocolate-milk or juice should be limited to 4 ounces per day and given with a meal. Avoid putting juice in a bottle or sippy cup.

Brush Together, Brush Better

As soon as teeth erupt, they should be brushed twice a day with fluoride tooth-paste. Only a “smear” of toothpaste is recommended for babies, as they cannot spit on their own. Children should be assisted when brushing in order to develop proper technique and ensure all surfaces are cleaned. Toothbrush bristles cannot reach in between teeth, so teeth that are touching need to be flossed to clean out food and bacteria.

Teething Blues

Signs of teething can include difficulty sleeping, decreased appetite and increased drooling. You can relieve discomfort with frozen teething toys or by gently massaging the gums with a cold wet washcloth. The comfort of nursing can also reduce the pain of teething. Tylenol may help soothe tender gums before bedtime.

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letters from readers

Seven Continents ...One Stop THE MAGGY AWARDS

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over 1,000 destinations to choose from!

“I am appreciative and thrilled to have placed second for four years in a row as an Honorable Mention in the Cary Magazine Maggy Awards. To be named the Best Interior Design Firm for 2020 is an achievement that I am beyond excited and grateful to have won!

Thank you to our amazing clients who have put their trust in me to design their homes and businesses, to our friends and our followers who have supported me in my quest to be a successful single mom trying to balance a lot in life. I am so passionate about creating custom designs that my clients will love for years to come. Thank you to those of you who voted for us, and to Cary Magazine for recognizing so many great local businesses year after year.”

Lauren Burns, Lauren Burns Interiors “A huge thanks to Cary Magazine for featuring us in the January/February issue.

We are thrilled to win a Maggy Award for Best Place for a Friends’ Night Out. Thanks to everyone for all your support!”

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“Thank you so much to everyone who voted for me in the Cary Magazine 2020 Maggy Awards. I am honored to have won Best Local TV Personality. A big thank you to my team as well for making my job so much fun to do.”

Don Schwenneker, WTVD “A huge thanks to Cary Magazine and our fabulous Ninja family for two more Maggy Awards — Winner of Best TrackOut or Summer Camp and Honorable Mention for Best Kids’ Program!”

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WE WANT TO HEAR FROM YOU! Morrisville | Cary | Southern Pines | Holly Springs

Email letters to the editor to editor@carymagazine.com

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

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MARCH 2020

CARY MAGAZINE 15

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5

things to do

March

2 Anis Roshan

Soak up the luck of the Irish at the 38th Raleigh St. Patrick's Day Parade.

After a morning of sparkling floats, Irish dancers and confetti, the fun continues with the Wearin’ O’ the Green Festival on City Plaza at the south end of Fayetteville Street. 10 a.m., March 14. raleighstpats.org

1 Travel around the world in a day at the International Festival of Raleigh. This annual event features live performances, art and cultural exhibits, and food that crosses borders and combines cuisines. March 6-8; $6-22; N.C. State Fairgrounds, 1025 Blue Ridge Road, Raleigh. internationalfocus.org/festival/ Basant Bahar celebrates the beginning of spring with music and dance, adding a decidedly Indian flavor to the season of renewal.

The Concert Singers of Cary will join Hum Sub in their celebration with their performance of “East and West: A Collaboration with Hum Sub.” 3:30 p.m., March 22; Free. Cary Arts Center, 101 Dry Ave., Cary. concertsingers.org, search East and West.

John Tal

3

5

4

Hop, skip and jog to the eighth annual Running Over Cancer 5K at WakeMed Soccer Park, which benefits the American Cancer Society. This kid-, stroller- and dog-friendly route makes for a great family outing or competitive race to support a great cause. 2:30 p.m., March 29; $25-$35; 201 Soccer Park Drive, Cary. runningovercancer.com

Grab your sombrero, and head to Koka Booth Amphitheatre for the Tacos N Taps Festival. Taste your favorite tequilas, beers and, of course, tacos, all served up by local vendors. 1-6 p.m., March 28; $21 and up; 8003 Regency Parkway, Cary. drinkeatrelax.com, search Tacos N Taps.

CARY MAGAZINE 19

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CARY MAGAZINE 21

Act Naturally Local lawn companies add organic methods to menu of services WRITTEN BY AMBER KEISTER PHOTOGRAPHED BY JONATHAN FREDIN

IT’S NOT YOUR IMAGINATION. There are more than a hundred common weeds in the Triangle, and all of them grow better than your grass.

The Triangle is in a transition zone, says Greg Harris, of Leap Frog Landcare in Fuquay-Varina. It’s cool enough to grow fescue and other cool-season grasses, but summers here are too hot for it to thrive. The warm-season grasses love the summer heat, but might go dormant and brown for seven or more months.

“That’s why it’s torture to grow grass here,” he said. “That is the reason why guys like me, businesses like mine, exist.”

Many local lawn rangers, who often must comply with HOA appearance rules, turn to professional lawn services to keep their yards at their best. But as concerns rise about chemical fertilizers, pesticides and herbicides, an increasing number of homeowners are looking for more natural options. continued on page 24

22

MARCH 2020

Wally, a boxer and Australian shepherd mix, lounges in the grass on a sunny day in Cary. Many local homeowners, especially those with pets, are exploring organic options when caring for their lawns. The best way to prevent weeds and other pests without synthetic chemicals, experts say, is to keep your grass healthy.

CARY MAGAZINE 23

continued from page 22

Organic approach

After treating a client’s lawn, Carolina Turf Inc. workers leave a notice saying, “Feel free to do cartwheels on your lawn immediately!” The company uses only biodegradable, natural products, so there’s no need to wait for herbicides or fertilizers to dry before walking on the grass.

Cary-based Carolina Turf Inc. is rare, in that the lawn service doesn’t use any synthetic chemicals.

“Everything that we use is biodegradable. It degrades the weeds, turns them back to organic material, which is better for your lawn, and it’s greener, safer for kids and pets,” said owner Houston Hinson.

He experimented in his yard and at his father’s 11-acre property in Wake County to come up with his weed-control regimen. Carolina Turf uses a combination of substances including corn gluten meal, a pre-emergent weed retardant, and an herbicidal cocktail of vinegar, salt and soap.

“Even though we started using organic products just as an option in our business, years ago, I switched. I knew I didn’t want my newborn son crawling across our lawn with what I knew I sprayed on it,” said Hinson. “I knew if I felt this way, there had to be at least one or two other people who would feel this way about their kids, and their pets.”

In particular, concerns around glyphosate, the active ingredient in Roundup, have risen after several California juries last year awarded millions of dollars in damages to plaintiffs who blamed Roundup exposure for their cancer.

Hinson’s company has offered only organic lawn care for the last five years, and every year, he says more people call to ask about his services. Along with individual clients, Carolina Turf also tends a number of commercial properties that market themselves as green communities.

While Heather Lloyd, owner of Edge Aveda Hair Salon in Chapel Hill’s Veranda, and the other shopping center tenants wished for well-maintained grounds, that was not top of mind when they hired Hinson’s company.

“Some of the tenants had expressed concern with spraying traditional chemicals near the restaurants in the community,” she said. “It was really more of a health issue, more than anything else, and that was our primary concern.” continued on page 26

24

MARCH 2020

Carolina Turf employee Kaelob Mann distributes corn gluten on a client’s lawn. Used as a pre-emergent herbicide, the natural substance prevents weed seeds from forming roots and gives grass a nitrogen boost.

CARY MAGAZINE 25

Houston Hinson, owner of Carolina Turf, has offered organic services for over five years. He says more people have been seeking his services in the last several years, as they become more uncomfortable with synthetic fertilizers, herbicides and pesticides.

continued from page 24

Data, not hype

Dr. Fred Yelverton, professor and extension specialist at N.C. State University, agrees that it’s best to use as few chemicals as needed on one’s lawn, and he is confident of their safety when used as directed.

“I’m a scientist, so I have to go by what the science is,” he said. “Until there’s solid science that says it’s a problem, I am going to stick with the vast, vast number of studies — including EPA — that say it’s not a problem.”

N.C. State Extension has plenty of resources for folks who want a more natural lawn care regimen. But Yelverton, who has worked on weed management in turfgrass and forage crops for 36 years, says those property owners may have to put up with a few more weeds.

“If people want to do that on their property, that’s certainly

26

MARCH 2020

something that we can help them with,” he said. “But the first thing I would mention to them is, if you want to take out fertilizers and pesticides, you need to reduce your expectations of what the lawn will look like.”

Hybrid lawn care

While Leap Frog once offered an all-organic maintenance service, that option was discontinued in favor of a hybrid program – using synthetic herbicides – because of customer complaints.

Harris, who has owned the business for nine years, tells of a client who paid extra to get organic weed control in the landscape beds. But after a number of weeks, the client was unhappy and complaining about shoddy service. The employee caring for the customer’s lawn was frustrated as well.

“He’s like, ‘I do this every week, and the stuff doesn’t work,’” Harris said. “They’re requiring us to use it. They’re paying for it, it’s not working, and it’s causing tension between the customer and us, and with the employee and us.”

Harris says organic herbicides can work for individual homeowners who have time to test a variety of products in their yard and who can spray weeds weekly, but he hasn’t found the products to be practical for his business.

“With grass, organic fertilizers are fabulous; organic soil amendments are fabulous. Organic selective weed control — and what I mean by selective is it’ll kill the weed without killing the grass — is virtually impossible around here,” he said.

Lawn Doctor in Apex also offers a hybrid service – using natural fertilizers and soil amendments, but still controlling weeds with synthetic products.

“I understand some residents want alternatives, especially with all the negativity in the media. We are just as concerned with people’s health and the environment,” said owner Victor Britt. “As long as the products are used as recommended, there is very little risk.”

Healthy grass, few weeds

Both Yelverton and Harris agree that the best way to prevent weeds from infiltrating your lawn is to keep your grass at peak health. To do that it’s vital to mow grass at the proper height, use a sharp lawnmower blade, water in the right amounts, fertilize at the right rate and be consistent about maintenance.

It’s also important to have the right kind of grass and landscaping for the property, Harris says. Some yards will never grow a lush lawn, no matter what kind of treatment you use.

He tells of one community where the residents were caught in a horticulture Catch-22 because of HOA rules.

“They’ve got warm season grasses which require a lot of light, a lot of sun, and they’ve been required to plant trees that get really big — for example oak trees — in their front yard, that pretty much shade out the grass. Then they get in trouble because the grass isn’t doing well,” he said.

“Sometimes just where we want grass, doesn’t mean that’s the right place for it.” t

Healthy grass 1. Mow grass at the proper height. Fescue should be left at 3-4 inches, so set your mower at the highest it will go. Warm-season grass like Bermuda or zoysia should be mown shorter, at 2 1/2 inches.

2. Make sure your mower has a sharp blade.

3. Mow regularly. Don’t remove more than one-third of the grass height at one time. If you go on vacation, arrange for someone to cut your grass while you’re gone.

4. Plant the right grass in the right place.

DIY weed control 1. Pulling weeds by hand, before they form seed heads, is the safest and most effective weed-control method.

2. Flame weeding machines can burn individual weeds.

3. A cocktail of white vinegar, table salt and liquid dish soap is a natural herbicide — just don’t spray it near your grass. Mix 1-gallon vinegar, 1 cup salt and 1 tablespoon dish soap in a spray bottle, and, for best results, treat weeds at the sunniest time of day.

Reading list “Organic Lawn Care: A guide to organic lawn care and pest management,” written in 1997

by Fred Yelverton, A.H. Bruneau, L.T. Lucas and Rick L. Brandenburg, is available at https://content.ces.ncsu.edu/.

CARY MAGAZINE 27

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garden adventurer WRITTEN AND PHOTOGRAPHED BY L.A. JACKSON

The boldly beautiful blossom of scadoxus

Scadoxus,

for the Gambling Gardener IF YOU LIKE TO garden and gamble, do I have a plant for you! It’s called scadoxus, which, I am sure for many, draws a blank.

Allow me to enlighten. Scadoxus multiflorus, also appropriately called “Fireball Lily,” “Torch Lily” or “Blood Lily,” is a South African import that’s not really a true lily, but rather is from the amaryllis family — a fact that might be worth a small wager or two.

When planted after the last spring frost date — it is a tender beauty — a scadoxus bulb remains restrained until early summer. Then, a strong stem suddenly sprouts up to about a foot high, bearing a large, royal crimson blossom shaped like — and the size of — a softball.

30 MARCH 2020

Upon seeing this flashy display, an uninitiated gardener might think, “It’s red spider lily — Lycorus radiata!” Here’s where you can make money. Sure, the blossom is a single tight cluster of bristling micro-flowers dipped in sizzling scarlet, meaning it’s similar looking to the widely grown red spider lily, but it is larger, more rounded and blooms sooner. Start taking bets.

This bold blossom will last for a week or two, and then its beautiful blaze will slowly fade away. However, there is a second act. A leaf stalk will quickly rise 12 to 18 inches from the bulb’s base, almost rudely pushing the spent flower tower to the side.

Its unfolding large leaves, paddle shaped and gleaming green, resemble the foliage of the popular fiddleleaf fig (Ficus lyrata) houseplant.

Fiddleleaf! Who wants to wager it’s Scadoxus in full foliage flaunt a young fiddleleaf fig?

Cold, wet winters outdoors could put the bite on this bulb, so it’s not a bad idea to grow scadoxus in the Cary area as a potted pretty in partial sunlight. Two more reasons to keep it contained: It needs good drainage and seems to flower better when its roots are crowded.

Bring scadoxus inside before nighttime temperatures fall below 50 degrees. Cut way back on water, and allow the foliage to slowly die down. The bulb will then recharge through the winter and be ready for more bets late next spring.

Since scadoxus waits until temperatures turn balmy to begin growing, now is not the time to plant, but rather the time to find. Call around to see if any of your local friendly garden centers have it in stock. I know Plant Delights Nursery in Raleigh sells it online at plantdelights.com and at their open nursery weekends. Brent and Becky’s Bulbs in Gloucester, Va., also offers it, at brentandbeckysbulbs.com.

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

To Do in the GARDEN • Not all plant beds need to be mulched now. In particular, wait until at least May before mulching areas set aside for summer annuals so the strengthening spring sun can warm the exposed soil to a balmy enough temperature for stimulating rapid root growth.

• Would you like more herbal helpers this growing season? Now is a good time to divide such perennial favorites as chives, mint, tarragon and creeping thyme.

‘Brass Band’ rose

TIMELY TIP

12 9

3

Replace the mulch around your roses late this 6 month. Swapping out winter mulch with a new, fresh, fluffy ground covering applied to a thickness of 2 to 4 inches will help keep roots cool during the summer, prevent weeds and retain soil moisture.

Since most mulches have little nutritional value for rose plants, go with a one-two approach by first generously spreading rich compost and then topping it with a typical, more eye-appealing layer of shredded hardwood, pine straw or pine bark.

Why not just leave the ol’ stuff in place? It could be harboring the overwintering, soil-borne, nasty known as black spot or other fungal diseases. So, rake it, bag it and toss it away.

March

• It is not too soon to start a vegetable garden. The first two weeks of March, plant hardy edibles such as potatoes, spinach, onions, lettuce, kale, radishes and mustard greens that can take the chill of a fading winter. At the end of this month, broccoli, cauliflower, Chinese cabbage and beets can be added to the veggie patch.

• Want years and years of dependable service from your lawn mower? One of the most important maintenance chores

you can do to keep your grass muncher running longer is to change the engine’s oil at least every two years.

• With activity from your feathered friends on the wing picking up now, welcome birds back into your garden by thoroughly cleaning out the bird bath and start adding fresh water to it at least once a week. Also, check bird feeders for any wet, moldy or gunky seed and clean it out.

CARY MAGAZINE 31

small business spotlight

The Flower Cupboard WRITTEN BY AMBER KEISTER | PHOTOGRAPHED BY JONATHAN FREDIN

JOHN VAN DEINSE, a third-generation florist from Long Island, N.Y., bought The Flower Cupboard 25 years ago and, over the years, has built a reputation for customer service and the freshest seasonal flowers. The full-service florist has been on Cary Magazine’s Maggy list since the awards were launched in 2006.

Until its building on East Chatham Street was demolished in 2015 to make way for a new office building, the business was a fixture of downtown Cary. Van Deinse moved The Flower Cupboard to its present location in Preston Corners, a spot more central to his customers.

Although he still has people saying, “I thought you were gone,” Van Deinse isn’t going anywhere. Flowers are in his blood, he says, and he is out delivering flowers every day, just as he did when he was in college, working with his father and grandmother.

How did you land in Cary?

I actually went and got a four-year degree in political science to escape the family business, and then I realized I had no passion for being an attorney.

I didn’t escape the family business, but I escaped New York. I spent part of my honeymoon in ’91 with good friends in Marietta, Ga. And it was the first time I thought, “You know, Long Island, N.Y., is not the center of the universe. I could work anywhere, but where could I do it and have a better quality of life?”

I didn’t know anything about Raleigh, but I bought this “Places Rated Almanac.”

I kept seeing how Raleigh-Durham-Chapel Hill — all lumped together — stacked up against other places. I had a bad day in the summer of ’94, and I called my wife up, and I said, “Rent a car. Let's go see what RaleighDurham-Chapel Hill is.” So, we came down

here, and it felt so much like home that 90 days later, we were living here.

What is your secret to long-term success?

I have such a strong guarantee, if someone calls me up two weeks after the fact and says, “You know, that last dozen roses didn’t last.” I'll replace it. Because if you’re disappointed, I’m disappointed. It doesn’t happen often, but we respond, with every resource we have, to make it right.

If it wasn’t for the service aspect, we’d be gone.

Do you have a favorite flower?

For the longest time, a lot of people thought my business name was Nobody Has Better Roses, because that was my motto.

If I could make a living just selling roses — I love all flowers, but I love roses. As a

Lilies wait to be tucked into arrangements. A sign outside the shop’s door provides the perfect reason to buy someone a bouquet.

32 MARCH 2020

business owner, I love the perceived value of a good quality rose. I wish I could be “John Van, the Rose Man,” but I can’t. Not enough people will call me up, and it’s not about price either. If I could come up with a game plan and instead of $69.95 for a dozen roses, sell them all day long for $49.95, if that’s what it took to make a smaller margin and just specialize, I would do it.

What do you like about the business?

One of my taglines I like is “Goose bumps delivered at no extra charge.” That speaks to me. I do a lot of deliveries, because it’s one of the more gratifying things — I want the feedback. I’m disappointed if I go out on a

run with a half-dozen arrangements, and I’ve only personally handed flowers to two out of six. I’m disappointed, because I really love that feedback — it never gets old. More often than not, I get the “Wow” response, and that’s what we live for. It’s really nice.

When everything is said and done, because I don’t have a lot of Kodak moments in life, I really like that my flowers are part of that memory-making process. I really like knowing that we can be part of those major milestones. That’s a big deal. t 4216 N.W. Cary Parkway, Cary (919) 467-4161 theflowercupboard.com

John Van Deinse, owner of The Flower Cupboard, says he never gets tired of seeing the happy faces of those he delivers flowers to. “More often than not, I get the ‘Wow’ response, and that’s what we live for,” he says.

Buckets of fresh flowers perfume the interior of Van Deinse’s shop off of Cary Parkway. The shop relocated to its present location about four years ago, after 14 years in downtown Cary.

CARY MAGAZINE 33

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“There are roughly 500 species of pollinators in North Carolina alone. So, thinking about the habitat, the forage and then eliminating any kind of other chemical use is a key thing.”

WRITTEN BY ALEXANDRA BLAZEAVICH

KEEPING BEES out of our yards used to be the norm. We would grow anti-bee plants in our gardens and spray the stinging insects with chemicals.

“In literally 10 years, this completely flip-flopped,” said Keith Ramsey, owner of Garden Supply Company in Cary.

Without flowers to pollinate and an unwelcoming audience, the number of bees began to decline. Now, Ramsey says people are changing their ways, planting bee-friendly plants like milkweed and purple coneflower.

Some are even taking up beekeeping as a hobby.

Those looking to start backyard beekeeping should expect to spend $150$200 on start-up equipment – frames, netting, a smoker and special tongs – and $180 or so for bees.

For those who love bees but don’t want the responsibility of beekeeping, consider hanging a “bee house,” like the red one pictured below, in

- Jason Ciroli, bee specialist your yard. Bees are drawn to the bright color and lay their eggs in the tubes.

Garden Supply Company is a great place to learn more about bees. Their Hosta-Hive program teaches you the ins and outs of beekeeping, all while keeping the hive on their property in Cary. After one year, you’ll receive 10, one-pound jars of your very own honey.

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CARY MAGAZINE 35

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CARY MAGAZINE 37

GUIDE TO SUMMER CAMPS Rush Hour Karting Academy

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Looking for somewhere new and exciting to send the kids this summer? Look no further, as Rush Hour Karting Academy has it all for the kids! With mornings spent learning valuable driving skills, proper racing lines, techniques and sportsmanship, and afternoons filled with activities and fieldtrips — your child is sure to want to come back for more. Rush Hour Karting Academy runs summer camps and yearround track-out camps, so no child misses out! Camp runs full days, Monday-Friday, with drop-off as early as 7 a.m. and pickup as late at 6 p.m. Breakfast, lunch and two snacks are provided during the day. Rush Hour Karting Academy welcomes children aged 8-14, and discounts are available for siblings. Each session is capped at 32 kids, so register soon and give your child the best summer yet!

Join us for Artspace’s 31st year of handson summer camps! Students in rising grades K–12 will learn tricks, tips and techniques from professional artists in fun and creative week-long classes. Located in downtown Raleigh, we offer classes in painting, drawing, photography, anime, sculpture, textiles and more! Classes are $140 members/ $155 nonmembers. After-hours pickup is $25 members / $30 non-members per week. Registration can be done online, in person, by phone or by mail.

Rich Music School

Learn an instrument and how to play in a band at Rock Band Camp! Students ages 7-12 choose songs to practice with the goal of performing for friends and family on Friday. Students also get to direct and star in their own music video! Campers can

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learn piano, ukulele, guitar, voice, DJ, music theory and songwriting. Students will also explore music history by watching performances of great bands and musicians.

Our school is conveniently located inside Crosspointe Church at the NW Cary YMCA. A maximum of six students per band; full- and half-day camps are available. For schedule and registration, visit www.richmusicschool.com.

Code Ninjas

At Code Ninjas, children aged 7 to 14 learn to build their own video games, and along the way, they sharpen their math, logic and problem-solving skills. The child-centered coding studio offers day, track-out and summer camps in addition to weekend and after-school sessions. Instruction is based on JavaScript programming and leaves plenty of room for fun while learning.

This year, campers can build robots,

program a drone or design their own app.

More new programs include: • Junior Coding Programs • Birthday parties • Ninja of the Month • Ninja ELITE Awards Ashok and Riya, the new owners of Code Ninjas in Morrisville, have always enjoyed working with kids, and owning Code Ninjas is a dream come true. Because they both have a background in computer science, Code Ninjas seemed a natural fit.

They are especially glad to teach children to

code and help them learn to think in new ways. In 2017, they exposed their 7-yearold son to coding, and they were impressed by how quickly he grasped it. “He was engaging well with the computer coding and asking a lot of questions, which was the most amazing feeling,” Riya says. For more information, visit codeninjas.com/camps/nccary, or call (919) 694-7171.

Cary Christian Academy

Cary Christian School offers an excellent classical education founded upon a biblical worldview. Learning is joyful and fruitful, because relationship-building is the focus – teacher with student, and teacher with parent. Teachers pursue their students in a way that helps them know Christ and flourish through him.

Cary Christian serves students K-12 in a vibrant place of learning. The average number of students is around 800, with three classes per grade level, and a 16:1 student-

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CARY MAGAZINE 39

SPECIAL ADVERTISING SECTION

GUIDE TO SUMMER CAMPS to-teacher ratio. Extracurricular enrichment activities include drama, band, choral music, visual arts and 40 sport teams for men and women. Schedule a campus visit at carychristianschool.org or call (919) 303-2560.

“I can’t think of a mission more attractive … where goodness is instilled from within so that students are strengthened to live in freedom and confidence, prepared for an ambiguous world, and equipped to live with an unchanging set of authentic convictions.”

Z. Hanlon, CCS Dad

Legos into robots and Ninjas! Parents can sign their children up for half-day camps or a morning camp and an afternoon camp.

Some camps run for the major portion of the day. Check out the full schedule at www.halle.com. Resident registration begins March 16 and non-resident registration begins March 30. The Halle is part of the Apex Parks, Recreation and Cultural Arts Department and is located at 237 N. Salem St. in Historic Downtown Apex.

Chesterbrook Academy

Halle Cultural Arts

Make your way to the Halle Cultural Arts Center in Apex for awesome summercamp fun. The center is offering theater and singing camps taught by Raleigh Little Theatre staff and Annette Stowe, Miss Claudia’s crazy fantastic art camps, and Snapology’s fun (and educational) camps using Legos and computers. The campers turn these

Summer camp is a place for exploring, discovering, making friends and learning new skills. It all starts with our outstanding counselors, whose talent, creativity and leadership set the tone for a great experience.

Every summer, our counselors and specialists are doing what they enjoy most: inspiring campers to explore, reach for new heights and expand their horizons. At Chesterbrook

Academy Elementary in Cary, we encourage campers to try new things with fun STEAMthemed activities, art, sports, team-building activities and more. Our camp features a unique selection of indoor and outdoor options and field trips that take advantage of everything our community has to offer. Special guests visit our camp program to educate and entertain campers and encourage them to make the most of their time with us. We offer extended hours and are open weekdays from 7 a.m. to 6 p.m. Camp starts on June 8, 2020, and ends Aug. 14, 2020. Call (877) 959-4181 to secure your spot today!

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SHEPHERDING Hearts CULTIVATING Excellence

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CARY MAGAZINE 45

Best Worlds

of both

Mountains and water mix for a getaway to suit everyone WRITTEN AND PHOTOGRAPHED BY JONATHAN FREDIN

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MARCH 2020

A far-reaching view of Lake Lure and the Blue Ridge Mountains awaits visitors at the top of Chimney Rock State Park.

F

rom its sweeping mountain views to its spacious ocean vistas, North Carolina’s diverse geography offers vacations for all tastes. But if you can’t decide between mountains or beaches, experience the best of both worlds at Lake Lure and Lake James.

Nestled in the foothills of the Blue Ridge Mountains, about four hours west, these man-made lakes and bountiful surroundings include soaring cliffs and sandy beaches, pristine forests and cool, river-fed swimming holes.

Famous as the setting for the movie “Dirty Dancing,” Lake Lure lives up to its reputation as a secluded mountain retreat. Sitting at the base of the Hickory Nut Gorge in Rutherford County, the lake is surrounded by mountains, with lake homes tucked along a lush shoreline. Nearby are restaurants, lodging and a sandy beach.

Outdoor adventure awaits up the mountain at Chimney Rock State Park. Here you can climb (or take the elevator) to the top of a 315-foot granite monolith called the Chimney and enjoy the breathtaking views across the lake and the gorge.

Or you can hike the Hickory Nut Trail and cool off under one of the state’s highest waterfalls. When you’re ready to relax, dip your feet in the Rocky Broad River while enjoying a craft beer at Chimney Rock Village, or you can meander through the blooms and blossoms at the Flowering Bridge.

Drive about an hour north, and you’ll find crystalclean water at Lake James. Located at the base of Linville Gorge, “North Carolina’s Grand Canyon,” the 6,812-acre reservoir has 150 miles of shoreline bordering Burke and McDowell counties, about 45 miles east of Asheville.

Along with boating, swimming and fishing, Lake James has 25 miles of forested hiking trails along the Fonta Flora State Trail, many of which are open to mountain biking.

After all the exploring, grab dinner in nearby Morganton, and sample the local flavors at Fonta Flora Brewery on Whippoorwill Farm in Nebo.

Whether you are looking for an elevated adventure or a sandy beach retreat, lake-life opportunities abound where mountains meet the lakes.

CARY MAGAZINE 47

A boardwalk hugs the shoreline on Lake Lure, where visitors can explore the mountain lake by rental boat, canoe and kayak, or by taking a guided boat tour.

A moderate hike at Chimney Rock State Park rewards trekkers who visit Hickory Nut Falls, a 404foot waterfall that was featured in the movie “The Last of the Mohicans.”

ABOVE: Zach and Nicole Horn of Fletcher, N.C., enjoy craft beers while cooling their feet in the Rocky Broad River in Chimney Rock.

RIGHT: Lake Lure’s 21 miles of secluded shoreline is home to more than 1,500 private houses, many of which are vacation rentals.

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MARCH 2020

LEFT: Boaters will find plenty of room to play and explore on Lake James, west of Morganton. The lake also has a 600-foot sandy beach at Lake James State Park, and offers swimming, canoeing, kayaking, paddle boarding, hiking, camping and fishing.

BELOW: Lake Lure’s 100-yard-long sandy beach is a cool place to be on a hot day. Its water games, slides, picnic shelter and fantastic mountain views attract visitors from all over, like Lindsay Wilson from Inman, S.C., who shoots down a water slide.

“The lake water is really cool, and it’s closer than driving to the beach,” she says.

CARY MAGAZINE 49

A historic bridge spanning the Rocky Broad River, scheduled for demolition in 2011, remains open, but only to foot traffic visiting its flowering gardens. The Lake Lure Flowering Bridge was created by a group that campaigned to turn the structure into a garden and pedestrian walkway.

Located inside the 1927 Lake Lure Inn & Spa, the Veranda Restaurant serves elegant meals along with views of Lake Lure and Hickory Nut Gorge. The historic, 69-room hotel at the heart of area attractions is popular for weddings, conferences or just lounging by the pool.

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MARCH 2020

The 535-million-year-old cliff at Chimney Rock State Park at is a must-see destination for those looking to connect with nature. The park is part of the Hickory Nut Gorge, a 14-mile-long canyon that cuts through the Blue Ridge Mountains to communities of Chimney Rock and Lake Lure. Visitors can climb the 500 steps to the top of the granite rock or take an elevator. The 6,956-acre park also offers hiking trails, waterfalls, rock-climbing, horseback-riding and educational programs.

BELOW: After a day in the mountains, patrons relax at Hickory Nut Gorge Brewery on the Rocky Broad River in Chimney Rock Village.

CARY MAGAZINE 51

Nana, a white Labrador retriever, gets nosy while Thomas and Annie Arvin of St. Simons Island, Ga., relax with Annie's mother and grandmother, Catty and Pat Franklin, during a visit to Fonta Flora Brewery near Lake James. Built on a former dairy farm with views of the Linville Gorge, the farmhouse brewery serves craft beer and farm-to-table foods “highlighting the land.”

Morganton resident Theresa Fox explores Lake James in her canoe at sunrise. The lake’s crystal-clear waters and striking mountain views are huge draws for nature lovers.

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MARCH 2020

If You Go The Belle at Avery/ Bed & Breakfast 404 Avery Ave., Morganton, N.C. (828) 403-6969 The Inn at Glen Alpine 105 Davis St., Morganton, N.C. (828) 584-9264 innatglenalpine.com 1927 Lake Lure Inn & Spa 2771 Memorial Highway, Lake Lure, N.C. (828) 625-2525 lakelure.com

The cascading waters of the Rocky Broad River flow through Hickory Nut Gorge in Chimney Rock, where they eventually run into Lake Lure, before continuing on into surrounding foothills. Caroline Morgan and Imanol Bautista of Gaffney, S.C., hike one of several scenic trails at Chimney Rock State Park.

Fonta Flora Brewery 317 N. Green St., Morganton, N.C. (828) 475-0153 fontaflora.com Chimney Rock State Park 742 Chimney Rock Park Road, Chimney Rock, N.C. chimneyrockpark.com Lake James State Park 7321 NC-126, Nebo, N.C. ncparks.gov/lake-james-state-park/home

CARY MAGAZINE 53

The Not-So Secret Garden WRITTEN BY ALEXANDRA BLAZEVICH PHOTOGRAPHED BY JONATHAN FREDIN

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MARCH 2020

Sarah P. Duke Gardens in Durham sits in the middle of Duke University’s campus. Flowers, ponds, terraces and statues fill the 55-acre plot with history and beauty.

CARY MAGAZINE 55

The Angle Amphitheater, surrounded by the Virtue Peace Pond and the Page-Rollins White Garden, is a popular place for children to stage shows, check out the pond and take photos.

IN THE LATE 1920s, a plan was drawn up for an ornamental lake on Duke University’s campus. When the Great Depression hit and the economy shattered, the lake was the first thing cut out of the budget.

Instead, in 1935, a substantial garden of irises, daffodils, small bulbs and annuals was planted in the space. Sarah P. Duke, widow of one of the university’s founders, donated A bee explores an Allium sphaerocephalon, also known as round-headed garlic or leek, as it begins to flower.

$20,000 to establish the garden that would bear her name.

Over time, that garden expanded its roots. In the 80-plus years that followed its inception, those 100 flower beds grew to 55 acres, smack dab in the middle of the university’s campus in Durham. In fact, there are 12 entrances to the garden from campus.

Bill LeFevre, executive director of Duke Gardens, calls it the premier public garden in the Southeast.

“You can come to this place every day of the year, any season, and it’s always beautiful,” he said. “It’s always different.”

Duke Gardens is open 365 days a year from 8 a.m. to dusk, so guests can see the garden cov-

ered in snow in the winter, or blooming with floral color in the spring and summer. This spring, keep an eye out for budding daffodils and tulips that scatter color along the walkways.

Jan Little, director of education and public programs, has helped make the gardens more accessible and added more educational elements.

“Anything we can do to draw people’s attention and make the experience really rich and engaging and a wonderful experience of discovery is our goal,” she said.

Guests can schedule a tour or guide themselves through the garden using a map and activity card. Field trips, family trips and even specialized homeschool tours are available. continued on page 58

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These historic terraces are considered the most iconic part of the garden. Built in the 1930s, they were inspired by the lines of latitude and longitude on a map.

CARY MAGAZINE 57

continued from page 56

The beauty and proximity of the gardens to campus and Duke Chapel make them a popular place for graduation and wedding photo shoots.

The Nasher Museum of Art, a 65,000-square-foot museum, opened in 2005 with the goal to grow a large collection of contemporary pieces created by innovative artists. Admission is free on Thursdays and $7 all other opening hours for adults. nasher.duke.edu

“We try to engage people at the level that they want to be engaged at,” Little said.

In recent years, the gardens joined with the Nasher Museum of Art to create Double Exposure, an art initiative that helps Durham Public School children understand and see the similarities between art and science, particularly through observational learning.

Another effort is a partnership with Y. E. Smith Elementary School in Durham.

Through the Eastern Children’s Initiative, Duke Gardens is able to offer five field trips for the second graders throughout the school year – a rare experience for the garden staff and students alike.

“They get a sense of ownership over the garden,” Little said. “It becomes their garden.”

She enjoys seeing the kids over and over again, especially when they come back with their parents on the weekends.

“The parents love nature, so parents bring their children here to share that value,”

Nymphaea Tropic Stars, commonly known as water lilies, bask in the sun as they float on the pond.

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From this pergola and the steps below, visitors have a vantage point to view the vast majority of the Historic Gardens.

Little said. “Then the children come here and learn about their own love for nature and share that fact with their parents, so it kind of goes both ways.”

The gardens also provide a space for university students to learn and do research.

Recently, Little has seen college students working on everything from basic biology classwork to a graduate thesis.

“There’s just such a wide range of garden areas, that there’s something for everybody,” she said.

Both Little and LeFevre prefer to see the gardens by doing a self-guided walking tour.

“If you are very deliberate you can see the entire garden in one visit,” LeFevre said, but because they have so much to offer all in one space, he recommends seeing the top sights the first time you come and exploring further each additional visit.

“We have four separate areas of the garden that could in and of themselves be distinct and stand-alone botanic gardens any-

Duke Gardens: “You can come to this place every day of the year, any season, and it’s always beautiful. It’s always different.”

— Bill LeFevre, executive director, Duke Gardens

where, but we have the joy of having them all four join together in the totality of Sarah P. Duke Gardens,” LeFevre said.

Near the main entrance, the Doris Duke Center Gardens include the PageRollins White Garden, the organic Charlotte Brody Discovery Garden and the Virtue Peace Pond, with its water lilies and lotuses.

The W.L. Culberson Asiatic Arboretum is known for the red, arched bridge, an iconic spot for those seeking a vantage point to peo-

ple-watch or study the koi in the pond below.

The Historic Gardens are known for their terraces, which date to the garden’s beginnings in the 1930s. The structures feature the most elaborate floral arrangement the garden has to offer.

And, be sure to circle back around to see the H.L. Blomquist Garden of Native Plants, which houses carnivorous plants, a calm stream and a bird-viewing shelter.

“We will never run out of new things to surprise people with,” Little said. t

By the Numbers

3

minutes to the Nasher Museum of Art

5

miles of walking trails at the gardens

4,500

number of plant varieties in the gardens

12

number of entrances to the gardens

55

number of acres that make up the gardens

The iconic red bridge is a spot where visitors stop and take in the garden’s beauty. It received the name Meyer Bridge in 2016, honoring the highly-regarded physicist J. Horst Meyer, who taught at Duke University for more than 50 years.

A majestic bird statue tops the Roney Fountain in the Historic Gardens.

CARY MAGAZINE 59

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GREAT

escapes

WARM WEATHER is just around the corner and so is your perfect getaway.

March winds may not have you thinking of flip-flops and sandy beaches, but it’s the perfect time to plan a trip.

What’s on your travel agenda? Enjoying a decadent dinner at dockside? Hunting for flea-market finds and antiques? Traversing backwoods trails in search of wildlife? Or lounging on the beach with a cold beverage?

Whatever is on your vacation agenda, there are amazing destinations and new adventures waiting — just a few hours’ drive away. Not sure where you’d like to go? Turn the page for some vacation inspiration.

Jonathan Fredin

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CARY MAGAZINE 61

Currituck OUTER Tucked away on Currituck’s northern Outer Banks lie 24 miles of pristine beaches. A portion of the beach is so remote that it’s only accessible by fourwheel-drive vehicles. Visitors may choose to do as little or as much as their hearts desire in this unspoiled coastal paradise. Shop for unique coastal treasures, dine on local cuisine, take a Corolla wild horse tour or climb the Currituck Beach Lighthouse.

The choices are endless.

Named one of the “Best Family Beaches on the East Coast” by Foder’s Travel, the Currituck Outer Banks truly has something for everyone.

To do

Where the road ends on Currituck’s Outer Banks, wild Spanish Mustangs have roamed the shores for centuries. Many visitors set out to explore these remote beaches by taking a wild horse tour. Seeing these creatures in their natural habitat can be an unforgettable experience.

Many visitors climb the Currituck Beach Lighthouse or spend an afternoon touring the Whalehead in Historic Corolla (a 1920s-era house museum).

With its mild climate, golf, surfing and kayaking can be enjoyed nearly year-round on the Currituck Outer Banks.

Relax

The Currituck Outer Banks beaches are some of the most tranquil on the East Coast. The perfect place to put up your feet and enjoy a good book, listen to the waves or just close your eyes and breathe in the vitamin sea. Spend a relaxing afternoon sampling wines from local vineyards, or shop for treasures at eclectic, one-of-a-kind shops.

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BANKS

Where to stay

Whether your vacation plans are for a week or a weekend, there are accommodations to meet your needs on the Currituck Outer Banks. Vacation rental homes offer amenities including swimming pools, hot tubs, in-home theaters and pet-friendly options. There is also an oceanfront hotel, an inn and a luxurious bed and breakfast.

Whatever your budget, you will find comfortable accomodations to meet your needs.

Local eats

Take some time to sample our famous, mouth-watering North Carolina barbecue and freshly caught seafood at one of the local restaurants. Currituck also has

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two vineyards and a brewery, all offering award-winning flavors.

Inside scoop

Leave early, and make plans to stop along the way. You won’t want to miss the many unique shops and farm markets. First, stop by Trip Advisor’s No. 1 suggestion, the Welcome Center in Moyock. There you’ll find valuable information, maps, clean restrooms, free coffee and a healthy dose of Southern hospitality.

For more information and a free Visitor’s Guide, contact Currituck Outer Banks Tourism at 877-287-7488, or visit the official Currituck OBX tourism website at visitcurrituck.com.

We saved a little summer for you in Corolla.

Corolla.

Reconnect with the ones you love on the Currituck Outer Banks, North Carolina.

The legendary wild horses of Corolla, unique historical sites, family friendly beaches and warm breezes are just a few of the reasons why fall is a great time to visit.

Call 877.287.7488 for a free visitor’s guide

www.VisitCorollaNC.com

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CARY MAGAZINE 63

Kinston NORTH Kinston is experiencing a renaissance! Energized by the recent tourism boom, Kinston is bustling with activities of all kinds: Restaurants, entertainment, history, arts and sports. Family-friendly attractions promise fun for all ages, and our dining spots attract travelers from all over.

Experience Kinston’s small-town charm and its national renown!

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CAROLINA

TO DO

Savor Kinston’s culinary scene from eastern North Carolina barbecue and down-home favorites to innovative dishes prepared by local chefs inspired by the area’s agricultural bounty. Natural meats and fresh produce have been served up by area farmers for generations, and the farm-to-table tradition benefits all of Kinston’s barbecue joints, oyster bars, pizzerias and pubs. James Beard award-winning chef Vivian Howard showcases this heritage at her restaurant, The Chef and the Farmer, featured in the popular PBS program “A Chef ’s Life.” Watch for her new show.

In the mood for a beverage?

Take a tour and wet your whistle at Mother Earth Brewery, Mother Earth Spirits or Social House Vodka and Big Game Brewing.

Enjoy small-town shopping at a leisurely pace. Downtown has locally-owned boutiques, art galleries, gift shops, consignment stores, antique vendors and even an oldfashioned general store.

Visitors curious about Kin-

ston’s past can visit the CSS Neuse Civil War Museum, which houses a Confederate ironclad gunboat. You can learn about North Carolina’s first governor at the Governor Caswell Memorial, see 19th-century fire engines at the Caswell No. 1 Fire Station Museum or visit historic Harmony Hall.

Baseball fans of all ages will enjoy a visit to Grainger Stadium to see the Down East Wood Ducks kick off the 2020 season with beer, food trucks and a new view from the Mother Earth Pavilion.

Kinston is the hub for the African American Music Trail in eastern North Carolina. The Kinston Music Park is a celebration of jazz,

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R&B, funk, gospel and rap.

Stroll down to Blount Street – the “Avenue of the Arts” – and discover Kinston’s Arts and Cultural District. Here you will find brightly painted Victorian cottages, bungalows and fine historic homes. The newly created SmART District is transforming abandoned historic buildings and homes into studios, lofts and apartments where artists live, produce and sell their art.

Delicious farm-to-fork dinners, the quaint downtown shops, a vibrant art scene and many more attractions will keep visitors coming back to Kinston for more.

Visit our website, VisitKinston.com, or call us at (252) 523-2500.

Wilmington & Beaches NORTH Experience Beaches and Beyond in Wilmington and Island Beaches

North Carolina vacationers often head east on I-40 to easily access Wilmington and Island Beaches, N.C., for city-life activities with a charming coastal twist, visiting our most popular attractions like the Battleship NORTH CAROLINA, Jungle Rapids Family Fun Park and Airlie Gardens. Whether exploring what’s new at attractions, admiring riverfront or oceanfront views,

CAROLINA

adventuring on the water or dining at new eateries, Wilmington is the perfect place to stray off course.

Experience Wilmington’s 230-plus-block National Register Historic District during a horse-drawn narrated carriage tour with Springbrook Farms. Cruise along the Cape Fear River with Wilmington Water Tours’ 3 Bridges Cruise to gain a new perspective on the area’s history and ecology. Or, embark on a river journey on the new Henrietta Riverboat. For a spirited tour in one of SmartAsset’s “Best Cities in the Country for Beer Drinkers,” hop on the Port City Brew Bus or walk the Wilmington Ale Trail.

Head to Carolina Beach to toast a one-of-a-kind beach town with Tasting History Tours’ newly launched “History in a Glass” drinks tour. Explore Wrightsville Beach’s crystal blue waters during a customized sail-

ing experience with Shamrock Sailing Adventures’ Captain Jim. Alternatively, set out on an eco-tour of Masonboro Island or embark on a pirate treasure hunt with Wrightsville Beach Scenic Tours.

Wilmington’s burgeoning food scene is continuing to expand with new offerings. The city’s second James Beard nominee Dean Neff – formerly of PinPoint – plans to open a new, yet-to-benamed restaurant downtown. Beloved Washington, D.C., restaurant Floriana will open its second location at the corner of Market

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and Water Streets in an iconic historic building known for its riverfront balcony dining. Plus, New York restaurateurs will open a gastropub concept riverfront, Michael’s Steak and Seafood.

At Kure Beach, immerse yourself in Butterfly Bungalow, a seasonal exhibit making its return to the North Carolina Aquarium at Fort Fisher this spring. Then be on the lookout for the aquarium’s new exhibit, “Otters on the Edge,” in late 2020.

For more information, visit WilmingtonAndBeachesWeekends. com or call 877-945-6386.

CARY MAGAZINE 65

St. James Plantation NORTH Want it all? One visit to this beautiful gated community, and you will want to make it your home! Nestled near Historic Wilmington, along the Intracoastal Waterway (ICW) in the charming seaside village of Southport, is St. James Plantation, the crown jewel of North Carolina’s southern coast.

Residents enjoy over $100 million of completed (and paid for) firstclass amenities: Oceanfront Beach Club, 475 ICW Slip Marina and Marketplace, $4 Million Wellness Center, 81 Holes of Golf, four Club Houses, Tennis, Dog Parks, Lakefront Amphitheater, Community Gardens, Biking and Walking Trails, Kayak Launch Ramp and much more. And if that’s not enough, there are over 100 social clubs to explore.

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CAROLINA

To Do

Our private beach club on Oak Island greets you with an uncrowded, wide sandy beach, along with a covered cabana and swimming pool. Boaters and water lovers enjoy our waterway park on the Intracoastal with a full-service marina and marketplace, where there is also a waterside grill and tiki bar. We also boast four country clubs with upscale dining and diverse menus.

Our four signature golf courses are “Audubon-Certified Cooperative Sanctuaries” and created by some of the most celebrated designers including Jack Nicklaus, P.B. Dye, Tim Cate and Hale Irwin. If tennis is your game of choice, we have our championship courts. Active residents can also exercise their options in our state-of-the-art, $4 million Wellness Center or escape to the outdoors and enjoy community gardens and countless miles of walking, biking and nature trails.

Just outside St. James’ gates is a medical center for your convenience as well.

There are countless ways to stay active in this mild Carolina climate with four distinct seasons. It’s perfect for enjoying outdoor concerts at our lakefront amphitheater, cycling with the St. James Bikers Club, volunteering with the service club or taking a class at the local college.

You can always express your creative side through painting or sculpting at the Artisans Gallery on the waterfront.

Explore Southport’s antique shops, boutiques, restaurants and historical landmarks in the center of this quaint New England style

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village. You must also plan to attend the state’s largest 4th of July celebration!

Inside Scoop Homes range from the high $200s to $1 million plus, and home sites start from the $70s.

To learn more or to schedule a tour, call 800-245-3871 or visit stjamesplantation.com.

St. James Plantation …

A seatown, a hometown, a timeless way of life!

Wilson NORTH

CAROLINA

Much like our famous folk art installations, the whirligigs, Wilson is made up of many pieces that create a distinct community. Stroll through our revitalized downtown, dine at a time-honored restaurant, and visit family-friendly museums.

Our Vollis Simpson Whirligig Park & Museum is a can’t-miss destination. Join us for concerts and movies on the lawn. Or simply sit and stare at the magnificent whirligigs. Our year culminates with the North Carolina Whirligig Festival in November, with 200 art and food vendors, plus four entertainment stages.

Additional information and resources can be found at wilson-nc.com. Or call the Wilson Visitors Center at 1-800-497-7398.

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CARY MAGAZINE 67

“I just have so many wonderful memories of this town.”

— Walter “Guy” Mendenhall Jr.

Mr. Cary Spirit ‘Guy’ Mendenhall embodies high school pride and love of community WRITTEN BY STUART HALL | PHOTOGRAPHED BY JONATHAN FREDIN

U.S. CENSUS BUREAU records show that a fraction A wall in Mendenhall’s home is covered from floor under 170,000 people call Cary home. But few have made to ceiling with countless plaques and certificates recthe town such a rich part of their life’s story as 84-year-old ognizing his years of charitable service. One award of Walter “Guy” Mendenhall Jr. particular significance came in 2018, when he received “I just have so many wonderful memories of this town,” the 10th annual Town of Cary Hometown Spirit Award. said Mendenhall, who in 1942 moved with his parents and The honor, according to the town, is given to a Cary sister to an old farmhouse on 16 acres at the current edge of citizen “who enhances the quality of life in Cary by Cary, then a small farming town with a preserving, promoting and carrypopulation of less than 1,500. ing out positive and quantifiable Over the years Mendenhall betraditional small-town community came a standout athlete and long-time values and traits.” athletics director at Cary High School, “I was very thrilled that the coman active member with his wife, Esmittee thought enough of me to give ther, at Westwood Baptist Church, a me that particular honor, especially in vocal advocate for the town’s building the town I have grown up with,” Menof the Cary Senior Center, a consisdenhall said. tent volunteer at local voting sites and Some of Mendenhall’s town a regular reader to children at Cary memories are of Fourth of July celeElementary School. His love for and brations where a jukebox was placed knowledge of Cary is so deep that in the middle of closed streets when he taught driver’s education, around Adam’s Drugstore (now students often got a guided tour of the Ashworth Drugs) and people dancGuy and Esther Mendenhall, at their home in Cary town’s history as a bonus. ing. Or of the town’s first indoor Because of Mendenhall’s deditheater, The Cary, opening on Chacation to his old high school and the preservation of its tham Street and folks flocking to see the newest films. history, school administrators created the Walter “Guy” Such memories are why Mendenhall is pleased that Cary Mendenhall Spirit Award, presented to a student and facstill refers to itself as a town, even though it is the state’s ulty member who exemplify Mendenhall’s passion for and seventh-largest municipality. involvement in Cary High activities. continued on page 70

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Guy Mendenhall cherishes his mementoes of Cary High School, including a photo of the 1954 state championship basketball team and a commemorative quilt featuring Cary Imps embroidered in Kelly green.

CARY MAGAZINE 69

continued from page 68

“This has been a great place to grow up,” he said. “When we first moved here it was very quiet. On Friday nights when Cary High played football or basketball, the whole town came out to watch. People knew each other.”

Mendenhall’s story has a thread of “It’s a Wonderful Life” woven through it. Had he and his sister not convinced their parents to let them transfer from Broughton High to Cary High prior to his junior year, his life likely would not have unfurled as it has. Had he stayed at Broughton, Mendenhall would never have been impacted by Simon Terrell, Cary’s football, basketball and baseball coach.

“Simon was like a second father to me right up until the day he died [in 2005],” Mendenhall said. “We won with him, but he built all of us players up in such a positive way.”

Terrell infused confidence and life lessons into the young, lanky 6-foot-4-inch Mendenhall, who emerged as a dominant presence at the center position for the White

Guy Mendenhall is an avid collector, and his study reflects the variety of his interests. Clocks and watches share space with sports memorabilia, toys and family photos.

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“They say you can’t come back home, but I did for the next 16 years.

I grew up here, I went to school and taught here; I live here. As someone once told me, I don’t bleed red, I bleed Kelly green. But you’re involved with the students, and you just want to do whatever you can for the community.”

— Walter “Guy” Mendenhall Jr.

Imps, as they were known at the time. During Mendenhall’s two years, he helped Cary’s basketball team to a 55-2 overall record and the 1954 N.C. High School Athletic Association’s 1-A state title.

The lone loss in that 30-1 championship season was to Broughton, a 3-A school at that time.

Afterward, both Mendenhall and best friend Charlie Adams, whose parents owned the town’s drugstore, were offered scholarships to play for legendary University of North Carolina basketball coach Frank McGuire. Mendenhall did not like the prospect of being a bench player for the Tar Heels, so he opted to attend East Carolina University. He was later joined there by Adams, who transferred from UNC. Because of Terrell’s influence and a long love for athletics, Mendenhall majored in physical education and minored in history with the goal of becoming a high school teacher and coach. He started at Gaston High School in Roanoke Rapids, then moved to Clinton High in Clinton, N.C. Mendenhall and his wife returned to his family’s farm house in 1965, and for 12 years he taught history and coached basketball at Enloe High. In 1977, he returned to Cary High as its athletics director.

“They say you can’t come back home, but I did for the next 16 years,” said Mendenhall, who also taught social studies and physical education at Cary High. “I grew up here, I went to school and taught here; I live here. As someone once told me, I don’t bleed red, I bleed Kelly green [one of Cary High’s school colors]. But you’re involved with the students, and you just want to do whatever you can for the community.”

Suffice it to say, Mendenhall has done his share. t Antique hunting knives and publicity photos from old Hollywood westerns share a wall in Mendenhall’s study. An old Cary license plate is propped on a lantern.

CARY MAGAZINE 71

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!

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CARY MAGAZINE 73

worth the drive

Perched on the banks of the Calabash River, the Oyster Rock restaurant’s oyster pit is separate from the main structure. “The birds, the sea trout, the flounder -- the wildlife here is incredible, so to put a bar and a waiting area and an oyster pit on the water itself was a no-brainer,” says Patrick Legendre, general manager.

A Fresh Look at Calabash Seafood WRITTEN BY AMBER KEISTER | PHOTOGRAPHED BY JONATHAN FREDIN

IF YOU THINK you know Calabash seafood, think again.

Make no mistake, the breaded-and-fried style still sells like hotcakes – or hot hushpuppies – in this coastal town near the South Carolina border. But a few restaurants are putting a healthier, more inclusive spin on the seafood platter.

“When it comes to the menu, with our pan-seared scallops or fresh grilled fish, it's something different than just the typical Calabash fried seafood that you'll find in the area, that’s so storied and has so much tradition behind it,” said Patrick Legendre, general manager of The Oyster Rock restaurants.

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Calabash-style seafood — served supremely fresh, lightly breaded and deep fried — took off soon after Lucy High Coleman opened her restaurant, The Original, in 1940. Fueled by plentiful catches and hungry tourists, other eateries followed — with nearly two dozen seafood joints in Calabash at one point. Somewhere along the line, the Brunswick County town of roughly 1,500 residents became known as the “Seafood Capital of the World.”

Today, nine seafood restaurants operate within walking distance of each other and the Calabash River. Visitors can walk along the dock, enjoy the scenic view and eat their fill of the catch of the day – prepared how they like it.

“Calabash fried seafood has been a part of the history here in this area for quite a long time. And for us, the biggest challenge has actually been the idea of balancing tradition, with a new spin.”

Along River Road in Calabash, N.C., competing signs direct diners to the many restaurants in the “Seafood Capital of the World.”

Brian and Mary Beth Copeland, from Raleigh, work their way through a bucket of steamed oysters.

Fresh oysters are brought in — still muddy from the beds — and prepared in front of guests.

- Patrick Legendre, general manager, The Oyster Rock The Oyster Rock

In 2017, Dean C. Spatholt and Clark Callahan, owners of the nearby Boundary House restaurant, bought Coleman’s Original Seafood Restaurant from fourth-generation restaurateur Crystal Coleman-Nixon. A year later, in May 2018, The Oyster Rock opened with a contemporary American menu featuring hand-trimmed steaks, pork chops and a high-end take on fresh seafood.

Legendre admits it was a little intimidating to come into the spot occupied by Coleman’s Original.

“Calabash fried seafood has been a part of the history here in this area for quite a long time. And for us, the biggest challenge has actually been the idea of balancing tradition, with a new spin,” he said. “We have blended the old with the new by keeping it as close to home as possible.”

That means sourcing most of the fish and shellfish served at the restaurant from the waters just off the coast, as Calabash restaurateurs have done for generations. March is the tail end of oyster season in the Carolinas, and if they’re available, Legendre says, the Shallotte River oysters will be the best thing on the menu.

“We’re talking about the brininess, the saltiness that’s so distinctive to North Carolina oysters,” he said. “As good as the farm-raised are, there’s nothing compared to a wild cluster that’s coming right out of the river no more than 30 miles up the road and delivered to your table.”

He also recommends the popular Deep Treasure — five panseared, large diver scallops served with a lemongrass risotto cake and a kaffir lime beurre blanc. And, for the traditionalists, there’s a “Calabash-Style” platter on the menu. continued on page 76

Scott Smallin

The popular Deep Treasure is five seared scallops served with a risotto cake and lime beurre blanc. Freshly steamed oysters are also a tasty choice.

CARY MAGAZINE 75

An outsized shrimp welcomes diners to Ella’s of Calabash, a family restaurant serving fresh seafood since 1950. continued from page 75

Ella’s of Calabash

Kurt Hardee knows traditional Calabash seafood. He grew up at Ella’s, which was started by his grandparents Ella and Lawrence High in 1950. He now owns the family restaurant with his sister, and his children wait tables and work in the kitchen.

“Every memory of my childhood is basically in and around the restaurant,” Hardee said. “Of course, I started working here, busing tables when I was like 12 years old, and then I moved back to the kitchen and started cooking.”

Ella’s uses the same recipes as it has since it opened, pleasing generations of hungry vacationers. But to cater to changing tastes, the restaurant also offers its seafood prepared other ways. Roughly half of the seafood Ella’s serves is broiled, steamed or sautéed, Hardee says.

“One of our most popular items is our stuffed flounder. This is a couple of pieces of flounder broiled with fresh crab meat dressing and with boiled shrimp tucked underneath,” he said.

Ella’s still serves plenty of what Hardee calls “fried deliciousness.” The Calabashstyle sampler plates are particularly popular, especially the generously portioned Deluxe.

- Kurt Hardee, “It’s kind of a little bit — not a little bit; it’s got a lot of everything. It’s got Ella’s of Calabash flounder, shrimp, oysters, deviled crab and scallops, and it comes with fries and coleslaw and hushpuppies. If you get that and you leave here hungry, then there’s something’s wrong with you,” he said.

“We don’t try to reinvent the wheel here. We’re just plain and simple and just try to serve great food.”

“We don’t try to reinvent the wheel here.

We’re just plain and simple and just try to serve great food.”

owner,

continued on page 79 76

MARCH 2020

Bob Taylor ran a seafood market and a dockside ice cream shop for more than a decade before he opened the Waterfront Seafood Shack. He still owns several fishing boats and takes locals and vacationers on fishing and sightseeing excursions.

CARY MAGAZINE 77

The Waterfront Seafood Shack is open from March through October. “I wanted people to be able to come and eat here and think that they had just gone and caught the fish or caught the shrimp and took it home and cooked it themselves,” says owner Bob Taylor.

The informal dining spot specializes in fresh, wild seafood prepared to order and served with the traditional sides — coleslaw, french fries and hushpuppies.

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Calabash, NC

The Waterfront Seafood Shack

Bob Taylor ran a seafood market and a dockside ice cream shop for years before he opened the Waterfront Seafood Shack, mainly because of customer demand.

“It’s kind of how Calabash got started, 60 years ago or more, when it was fresh off of a boat,” Taylor said. “We sold fresh seafood to the public, and, almost on a daily basis, I had people asking me, ‘Will you cook the shrimp for me, or will you cook this for me?’”

He remodeled his ice cream stand, and from March through October, the tiny eatery serves up local, wild seafood prepared to order — grilled, fried, blackened or broiled. With no indoor dining, just picnic tables and umbrellas, it’s not a fancy place. But Taylor says his customers appreciate the fresh taste and the simple, healthy approach.

“I wanted to get away from the fried stuff.

We do fry it, if they want it fried, but we'll Patrons enjoy grilled shrimp and all the fixings at the certainly steam Waterfront Seafood Shack in Calabash. it, blacken it or grill it,” he said. “When we first opened up in 2014, it was probably 90% fried, 10% grilled or blackened. Now it is almost 50-50 with grilled and fried.”

In March, Taylor says he’ll be bringing in black sea bass, vermillion snapper, oysters and shrimp – ready to be cooked to order. t

R DE

continued from page 76

4

R BO

- Bob Taylor, owner, The Waterfront Seafood Shack

3

7

5

9

2

1

C /S NC

“When we first opened up in 2014, it was probably 90% fried, 10% grilled or blackened. Now it is almost 50-50 with grilled and fried.”

8

6

Calabash River

A sampler of seafood stops 1. The Oyster Rock Upscale dining establishment with a seafood-heavy, contemporary American menu.

9931 Nance St. (910) 579-6875 theoysterrock.com

6. Captain Nance Captain Nance is a family-style restaurant offering steak, chicken and seafood lunch specials.

939 Nance St. (910) 579-2574 captainnancesseafood.com

2. Ella’s of Calabash Famous for its traditional Calabashstyle seafood, Ella’s also serves it broiled, sauteed and steamed.

1148 River Road (910) 579-6728

7.Dockside Seafood House Located on the Calabash River, visitors can take a walk on the boat docks before their meal.

Open since 1955, the family-owned Dockside still serves large portions of the fresh, quality seafood that we became known for almost 60 years ago.

9955 Nance St. (910) 579-6775 thedocksideseafoodhouse.com

3. Beck’s Restaurant Established in 1940, Beck’s is still owned and operated by the original family. It specializes in fresh, local seafood, fried and broiled, steaks and chicken.

1014 River Road (910) 579-6776 4. The Boundary House The upscale restaurant serves a variety of fresh fish, prime rib, baby back ribs, steaks, huge salads and homemade desserts.

1045 River Road (910) 579-8888 boundaryhouserestaurant.com 5. Captain Johns At this casual restaurant, choose traditional Calabash style or opt for broiled, Cajun style, lemon-grilled, or sauteed seafood. Capt. John's also offers aged Angus beef, chicken, grilled pork chops and oyster roast (in season).

9887 Oak St. (910) 579-6011

8. Seafood Hut Opened in 1961, this roadside stop is still owned and operated by founder Virgil Coleman’s daughters, Marilyn Howarth and Gail Russ. It’s known for fried seafood and hushpuppies, plus burgers, steak and barbecue.

1125 River Road (910) 579-6723 9. Waterfront Seafood Shack Fresh, local, wild seafood prepared to order — grilled, fried, blackened or broiled. Also serving chicken, hamburgers, hot dogs, fresh-baked desserts and more.

9945 Nance St. (910) 575-0017 calabashfishingfleet.com/ calabash-seafood-restaurant

CARY MAGAZINE 79

restaurant profile

Alex & Teresa’s Pizzeria & Trattoria WRITTEN BY DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN

The house specialty is Lasagna Alberto, made with beef and fresh mozzarella cheese.

“The lasagna is among the most popular dishes we serve,” says owner Alex Greco.

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If you’re seeking legit Italian cuisine in an unpretentious setting, Alex & Teresa’s Pizzeria & Trattoria is definitely worth a visit. Clearly the readers of Cary Magazine concur, as the restaurant nabbed the “Best New Restaurant” honor in the recent 2020 Maggy Awards. continued on page 82

CARY MAGAZINE 81

Hand-pulled mozzarella appears in several dishes on the menu including an appetizer that highlights the fresh cheese and Italian prosciutto di Parma.

continued from page 81

Nestled in Cary’s Walmart-anchored Northwoods Shopping Center, the eatery opened in January 2019. Since day one, it has served bona fide Neapolitan cuisine.

Husband-and-wife proprietors Alex Greco and Teresa Russo both hail from Naples, Italy.

On any given day you visit, you’ll hear the owners conversing in their native language with dear friend and executive chef Alberto Di Somma (affectionately known as Chef Alberto) and the waitstaff, all of whom are Italian.

A veteran restaurateur, Greco operated his family’s trattoria in Naples for 15 years. He also co-owned an Italian haunt in New Jersey before relocating to Cary for a better quality of life. Russo’s family also ran a restaurant in her homeland, and Di Somma has spanned the globe with his seasoned cooking skills.

“We love serving authentic Italian food to the people in Cary,” Greco said during a recent lunchtime chat. “We appreciate that they keep coming back to enjoy the food at our trattoria.”

When it comes to the food, begin your meal by selecting a starter such as prosciutto and hand-pulled mozzarella, fresh fried calamari or the Polpettini alla diavola (mini meatballs in a zesty tomato sauce). Stellar house-baked focaccia bread is served warm, but don’t eat too much and risk not having room for the main course.

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Fresh mozzarella and Italian prosciutto di Parma

Red and white wine are available by the bottle or the glass.

Spaghetti con Cozze e Pecorino alla Romana is fresh pasta with mussels, pecorino cheese and cherry tomatoes in a white wine sauce.

House-baked focaccia is redolent of rosemary and olive oil.

Speaking of entrees, you can’t go wrong when choosing any of the fresh pasta dishes prepared from scratch. Di Somma makes classic spaghetti, ravioli, cavatelli, linguine, gnocchi, penne and much more.

House specialty Lasagna Alberto, made with beef and fresh mozzarella, may be the best you’ll ever taste on this side of the Atlantic. Consider yourself advised to trust but verify.

“The lasagna is among the most popular dishes we serve,” Greco said. “It is absolutely deliziouso.”

Other standout dishes include basil-infused Gnocchi alla Sorrentina; red-wine-laden Tagliatelle alla Bolognese; and Spaghetti con Cozze alla Romana with mussels and pecorino cheese, a praiseworthy main course worth ordering time and again.

Solid vegetarian options abound. Deliberate between Trofie al Pesto involving short, twisted pasta; Tagliatelle al Funghi Porcini (flat pasta with mushrooms); or Napoli-style eggplant Parmesan.

In the mood for pizza? Go for a simple choice like Margherita, Caprese or Bruschetta. Or, for a more adventurous offering, try a seafood pie crowned with fresh, seasonal fare or the Alessandro containing prosciutto, cherry tomatoes, arucontinued on page 84 CARY MAGAZINE 83

Pizza Alessandro comes with prosciutto, cherry tomatoes, arugula, shaved Parmesan, fresh mozzarella, extra virgin olive oil and basil. continued from page 83

gula, Parmesan, fresh mozzarella, extra virgin olive oil and basil. Pizza by the slice is available on weekdays from 11 a.m. to 3 p.m.

Alex and Teresa’s is a kid-friendly establishment. It offers a “bambino” menu that

Crème brulee, made in-house, is always a good choice for dessert.

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features more than half a dozen items, such as spaghetti with red sauce, Farfalle Alfredo and cheese pizza with optional toppings available for a small upcharge.

White and red wine is available by the bottle or the glass. A fine assortment of Italian beers keeps things appropriately genuine.

If you still have room for dessert, contemplate indulging in handmade creme brulee, tiramisu or the primo panna cotta. There’s also affogato, a traditional coffee-based treat, and a decadent Nutella calzone, which the menu describes as “a favorite for kids of all ages.”

The restaurant’s décor is a work in progress, but the modest dining room is filled with enough tables and chairs to seat about 75 people.

An open kitchen allows for watching Di Somma work his magic.

When you visit, it’s likely you’ll encounter the gregarious Greco mingling with guests and ensuring they are satisfied.

“I treat everyone like they are family coming to my home for dinner,” he said.

Alex & Teresa’s is the kind of restaurant where if you leave hungry, it’s your own fault. Of course, you can always take leftovers home to enjoy the next day.

Before you leave, buy some pizza dough, spicy extra virgin olive oil or mozzarella by the pound.

Closed on Mondays, Alex & Teresa’s is open six days a week for lunch and dinner with continuous service throughout each day. Reservations are accepted and strongly recommended on weekends. t 941 North Harrison Ave., Cary (919) 377-0742 alexandteresastrattoria.com

LIVED IN CARY SINCE 1981 GRADUATED FROM CARY HIGH SCHOOL IN 1998 GRADUATED FROM N.C. STATE UNIVERSITY IN 2002

LESLIE DOUGLAS, OWNER

We have used Leslie to sell two properties and buy one. She was the most hard--working agent we have ever encountered. She does whatever it takes, whatever the client needs, and whatever the conditions dictate. She is and will remain our go-to agent.

— Becky & Ed

(919) 244-1849 thedouglasrealtygroup.com leslie@drgtriangle.com

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Whether you’ve moved across the country, across the state, or across town, we want to meet you to say hello & to help you with tips as you get settled.

Our basket is loaded with useful gifts, information & cards you can redeem for more gifts at local businesses.

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CARY MAGAZINE 85

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

black bean burgers

Makes 4 large patties

Directions

Ingredients: 2 14-ounce cans black beans, rinsed and drained 1 cup Panko bread crumbs 1/2 cup diced red onion 1 egg 1 tablespoon Worcestershire sauce 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon truffle salt 1/2 teaspoon dried oregano 1/2 teaspoon black pepper Shredded Gruyere cheese, to taste

1. Pulse the beans in a food processor until coarsely chopped.

Toppings: Sautéed mushrooms, truffle salt, mayo, caramelized onions

2. Mix all of the ingredients together in a large bowl until well combined. If the mixture seems too wet, add more bread crumbs.

3. Form into four patties. Remember, since the black bean patties will not shrink during cooking, size according to the size of your buns!

4. Cook on the stovetop using a well-oiled grill pan for about 5 minutes on each side, or bake in the oven on a parchmentlined baking sheet at 350 degrees Fahrenheit for about 20 minutes, turning once after 10 minutes.

5. Sprinkle the cheese on the burger, and melt the cheese on the burger by cooking for a few more minutes.

6. Serve on a toasted bun with all your favorite burger toppings!

316 Colonades Way, Cary, NC Mon. – Sat. 10 – 6 | Sun. 12 – 5 www.whiskcarolina.com | (919) 322-2458 86 MARCH 2019

perfect pairing WRITTEN BY BILL ALLEN | PHOTOGRAPHED BY JONATHAN FREDIN 2017 Domaine Terre Davau Cotes Du Rhone This organic Cotes du Rhone is made by Florian Andre of Chateau de Manissy, from grapes grown in his mother’s vineyard in the Gard region of southern France. The name Terre Davau was inspired by a medicinal plant that grows in the same area.

The wine, with aromas of white pepper, has a mild acidity with black and red fruit flavors, notes of licorice and a spicy finish. The earthiness of the wine brings out the flavor of the black beans and mushrooms. Its spiciness balances the dish’s paprika, Worcestershire sauce and pepper. $16.99

2016 Nagelsforst 1268 Dry Pinot Blanc Weingut Nagelsforst has been producing wines for more than 750 years — since 1268.

The winery is located near the Black Forest, in the Baden wine region, the southernmost of Germany’s 13 official wine regions and the third largest in Germany.

With aromas of green apple, the wine has a creamy texture with flavors of green apple and peach. It matches well with this meatless burger, enhancing the taste of the Gruyere cheese and the caramelized onions, and taming the paprika and Worcestershire sauce. $19.99

NV Domaine de la Cote de Berne Etincelle de Gamay The Domaine de la Cote de Berne was established 150 years ago and is currently run by Remi Sandrin, a fifth-generation winemaker.

Etincelle de Gamay has aromas of red and black fruits such as raspberry, blackberry and blackcurrant.

Highly frothy on the palate with refreshing acidity, the wine is fruity with a creamy texture. It mitigates the spiciness of the black pepper, complements the mushrooms, garlic and onions, and brings a refreshing note to the burger. $25.99

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 87

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 88 JANUARY/FEBRUARY 2020

liquid assets WRITTEN BY MELISSA KATRINCIC PHOTOGRAPHED BY JONATHAN FREDIN

Raymond Fairchild Root Beer White Lightning from Elevated Mountain Distilling Co. Moonshine has a storied legacy in North Carolina. Certainly plain white lightning, without flavor or added ingredients, is the foundation of this history. However, flavored or infused moonshine is also a significant part of how moonshine was transformed for easier drinking.

Often these infusions included fresh fruits and sugar in order to smooth the rough edges of homemade alcohol.

Bringing the flavorful moonshine tradition into modern craft distilling, this month’s feature by Elevated Mountain Distilling Co. in Maggie Valley is fun and delicious. Raymond Fairchild Root Beer White Lightning (70 proof ) is a tribute to the legendary banjoist from Maggie Valley. The moonshine is based on his original recipe.

On the nose, it smells exactly as you’d expect – it’s definitely root beer, with a hint of cream soda, too. Tasting the moonshine, there is a balance be-

tween the moonshine base and the rootbeer flavor. It’s smooth and not too sweet.

This is definitely worth seeking out in the N.C. section of the ABC stores. Or stop in at the distillery for a tour and tasting the next time you’re in the mountains.

What to make with it? Yes, a boozy root beer float!

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

CARY MAGAZINE 89

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17

th

Annual

Cary Rotary Club

Chili Dinner Named Sponsor

The Cary Rotary Club has raised over $436,856 for hunger relief in the last sixteen years

The Cary Rotary Club thanks the following sponsors for supporting our 17th Annual TowneBank Chili Dinner to fight hunger held on January 31, 2020 — PR E S E NTING S PO NS O R S —

CMC Hotels • Faulkner/Haynes & Associates, Inc. • G.H. Jordan Development Company Harold K. Jordan & Company, Inc. • Howard, Stallings, From, Atkins, Angell & Davis, PA Kent Thompson, Capitol Financial Solutions • S&A Communications • The UPS Store Stone Creek Village Cary Whole Foods Market • Winfield & Associates Marketing and Advertising — CO R PO R ATE S PO NS O R S —

Burns & Bynum, CPA, PA • The Cardinal at North Hills • Christ Episcopal Church • DLJH Foundation Duke Energy • Elliott Davis Decosimo • Fink’s Jewelers • Schambs Property Management Group, Inc. — B US INE S S S PO NS O R S —

The Adcock Agency, Inc. Anonymous Ashworth Drugs Barringer Sasser, LLP Brown-Wynne Funeral Home Cary Car Care Center

Cary Family Dental Cilantro Indian Cafe Sally Cox State Farm Insurance Davenport & Company, LLC Expressive Signs 4 You Glenaire

Alta Real Estate Advisors BB&T now Truist BB&T Scott & Stringfellow Rod & Terry Brooks Tom Brooks, D.D.S. Bern and Kim Bullard The Butcher’s Market Jerry & Stephanie Bynum Campbell Road Nursery Capital Insurance & Financial Services Cary Central Rotary Club Cary-Kildaire Rotary Club Cary License Agency Cary Oil Company, Inc. Edward Corson, Ii David Coulter Crosstown Pub

Crutchfield Advisors, Inc. Diversified Consulting Group, PLLC Edmundson CPA, PLLC Erie Insurance Company First Bank Frankel Staffing Partners Robert J. Griffin, Jr. Alexander Guess, CPA, PA Paul Harris Hat Lady - Dorothy Schmelzeis Dan T. Howell D.D.S. HSE Properties LLC Integrated Dermatology of N. Raleigh - Dr. Willis E. Martin and Dr. Angela Macri Internal Medicine & Pediatrics Assoc., PA Drs. James Womble, David Outlaw & Michael Capps

Hendrick Cary Auto Mall J.M. Edwards Jewelry MacGregor Draft House Novus Resources Bill and Barbara Pinna Optimal Bio

Rigsbee Consulting & CPA Services Shaver Consulting, Inc Stancil CPA’S and Advisors The Templeton of Cary Underwood & Roberts, PLLC Woodland Terrace

— TAB L E S PO NS O R S — Ben & Laura Shivar Interstate Batteries of Central Carolina Smith & Smith, CPA, P.C. John and Blair Hatcher, Jr. J. Spell Enterprises Howard & Patsy Johnson Nelia S. Spencer Joyce & Company Stylist Studios Art & Mary Kamm Taylor Family YMCA Robert F. Lyerly, Jr. The Tar Heel Companies of NC, Inc. Lynn’s Hallmark Townsend Asset Management Corporation Mann Ent Clinic Dan Turnbull, D.D.S. Massage 1 United Yacht Sales of the Carolinas Metcalf Painting & Flooring Vision Martial Arts Tim Naehring Wake Funeral and Cremation Services Robert L. Niles, DDS Westbrook & Associates Northwoods Animal Hospital Western Wake Eye Center, P.A. Rey’s Restaurant (La Louisiane, LLC) Rhyne Management Associates, Inc. C.E.Willie Funeral and Cremation Services WithersRavenel, Inc. Saltbox Valet Dry Cleaners Bill Zitek Frank Shell

Special thanks to Whole Foods for preparing the food

90 MARCH 2020

liquid assets

Spring Bock

by Carolina Brewing Company WRITTEN BY DAVE TOLLEFSEN | PHOTOGRAPHED BY JONATHAN FREDIN

Spring is SO CLOSE you can taste it — literally! I’m not talking about March 19, when we officially welcome spring. This is all about experiencing a beer that knocks down that winter wall and welcomes a fresh new beer season. It’s time to let go of those imperial stouts and rich, wonderful barrel-aged wonders, and embrace lighter beer that tastes of spring.

Maibocks are a great spring beer. “Mai” is the German word for May, historically when this beer was produced, and “bock” means it’s a lager. This style is lighter in color, offers a wonderful sweet, light, malty flavor and is not hoppy. The maltiness in this instance is a light toffee flavor where the added hops are enough to balance the malt sweetness.

Carolina Brewing Company releases their Spring Bock at this time every year. Even though the style implies a May release, this comes out in March to introduce the freshness of spring. This is a definite change from the big Groundhog Day Bourbon Barrel Aged Stout

they released at the beginning of February.

Their Spring Bock is refreshing, easy to drink and comes in at a nice 6.5% ABV. When you open the bottle and pour it into a glass, enjoy the light aroma and take a big sip. The taste is like the first day you open all the windows of the house to let in the brisk air. This is a beer that is made for drinkability.

Carolina Brewing Company is located at 140 Thomas Mill Road in Holly Springs, and this year they are celebrating their 25th anniversary. In craft beer years, that’s quite an achievement! Look for big events at the brewery as they celebrate this triumphant milestone.

Dave Tollefsen is one of the NCBeerGuys – they have promoting North Carolina craft beer and breweries on their website, ncbeerguys.com, since 2012. He is an avid homebrewer for more than 10 years and is also part of the North Carolina Craft Brewers Guild.

CARY MAGAZINE 91

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

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

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

1195 W. Chatham St., Cary; (919) 481-4434; abbeyroadnc.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

Alex & Teresa’s Italian Pizzeria & Trattoria “Authentic Italian recipes and homemade pasta.”

941 N. Harrison Ave., Cary; (919) 377-0742; alexandteresastrattoria.com Andia’s Homemade Ice Cream “Premium quality ice cream and sorbet.”

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

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

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

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Asali Desserts & Café A gourmet sweet shop crossed with a refined coffeehouse.

107 Edinburgh Dr., Suite 106-A, Cary (919) 362-7882 asalicafe.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

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 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

Dining Guide 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 Cilantro Indian Café Northeast Indian cuisine with fresh ingredients and halal meats.

107 Edinburgh S. Drive , Suite 107, Cary; (919) 234-1264; cilantroindia.com 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

J&S Pizza Authentic Italian cuisine and New York-style pizza since 1995.

Locations in Apex, Cary and Fuquay-Varina. jandsnypizza.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

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

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

Goodberry’s Frozen Custard 1146 Kildaire Farm Road, Cary; (919) 467-2386 2325 Davis Drive, Cary; (919) 469-3350; goodberrys.com

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

Great Harvest Bread Co. “Real food that tastes great.”

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

Doherty’s Irish Pub “Catch the game or listen to live music.”

1979 High House Road, Cary; (919) 388-9930; dohertysirishpubnc.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

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

140 E. Chatham St., Cary; (919) 650-2853; crosstowndowntown.com

JuiceVibes “Made-to-order juices from locally sourced produce.”

1369 Kildaire Farm Road, Cary; (919) 377-8923; juicevibes.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 Kale Me Crazy “Healthy, quick food options.”

302 Colonades Way, Suite 209, Cary (919) 200-2960 kalemecrazy.net ko•än “Upscale, contemporary Southeast Asian dishes.”

2800 Renaissance Park Place, Cary; (919) 677-9229; koancary.com

CARY MAGAZINE 93

Dining Guide 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

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

100 Wrenn Drive #10, Cary; (919) 468-8722; duckdonuts.com/location/cary-nc 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

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

500 Ledgestone Way, Cary; (919) 465-3055; tribecatavernnc.com LemonShark Poke “The finest poke ingredients and local brews on tap.”

2000 Boulderstone Way, Cary; (919) 333-0066; lemonsharkpoke.com

Lucky Chicken “All of our beautiful Peru, with every dish.”

1851 N. Harrison Ave., Cary; (919) 338-4325; luckychickennc.net Marco Pollo “Peruvian rotisserie chicken.”

1871 Lake Pine Drive, Cary; (919) 694-5524; marcopollocary.com Maximillians Grill & Wine Bar “Global cuisine using locally sourced, seasonal ingredients.”

8314 Chapel Hill Road, Cary; (919) 465-2455; maximilliansgrill.com

Key Lime with Old Rainbow Sprinkles THE MAGGY AWARDS

HONORABLE MENTION

2020 20 20

Key Lime with Lemon Drizzle

The tart, tangy taste of real Key Limes meets our warm, wonderful donuts.

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Key Lime with Graham Cracker Crumbles

CARY | DURHAM | RALEIGH

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

Dining Guide MOD Pizza “Serving artisan style pizzas, superfast” 316 Colonades Way Suite 206-C, Cary (919) 241-72001; modpizza.com/locations/waverly

Pure Juicery Bar “The Triangle’s only all-vegan juice bar.”

716 Slash Pine Drive, Cary; (919) 234-1572; purejuicerybar.com

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

919 N Harrison Ave., Cary; (919) 678-1199; noodleblvd.com

Rally Point Sport Grill “Lunch and dinner food in a pub atmosphere.”

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

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

2020 Boulderstone Way, Cary; (919) 388-9977; redbowlcary.com Ricci’s Trattoria “Keeping true to tradition.”

10110 Green Level Church Road, Cary; (919) 380-8410; riccistrattoria.com Ruckus Pizza, Pasta & Spirits “Great food always, with a side of good times.”

8111-208 Tryon Woods Drive, Cary; (919) 851-3999; ruckuspizza.com

Daniel’s RISE & Restaurant & Catering

SHINE!

Gonza Tacos y Tequila “Award-winning Colombian-Mexican cuisine.” 525-105 New Waverly Place, Cary; (919) 653-7310; gonzatacosytequila.com Ruth’s Chris Steak House “Cooked to perfection.”

2010 Renaissance Park Place, Cary; (919) 677-0033; ruthschris.com/restaurant-locations/cary

Brunch available at our Cary, Downtown Raleigh & Wake Forest locations only.

11:30-2pm Sundays

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

THE MAGGY AWARDS

WINNER 2020 20 20

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

gonzatacosytequila.com CARY MAGAZINE 95

Dining Guide Sophie’s Grill & Bar “Traditional pub fare along with Old-World cuisine.”

2734 NC-55, Cary; (919) 355-2377; sophiesgrillandbar.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

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

4300 NW Cary Parkway, Cary; (919) 463-7779 mellowmushroom.com Serendipity Gourmet Deli “Discovering the unusual, valuable or pleasantly surprising.” 118 S. Academy St., Cary; (919) 469-1655; serendipitygourmetdelinc.com

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

1150 Parkside Main St., Cary; (919) 694-5761; stellinositaliano.com Sugar Buzz Bakery “Custom cakes … and more.”

1231 Kildaire Farm Road, Cary; (919) 238-7224; sugarbuzzbakery.com Taipei 101 “Chinese and Taiwanese. Serves lunch and dinner.” 121 E. Chatham St., Cary; (919) 388-5885; facebook.com/carytaipei101

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

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

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

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Tangerine Café “From Thai to Vietnamese to Korean to Indonesian.”

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

Dining Guide Totopos Street Food & Tequila “A walk through … Mexico City.”

1388 Kildaire Farm Road, Cary; (919) 678-3449; totoposfoodandtequila.com/cary 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 V Pizza “True Neapolitan pizza, made with the absolute best ingredients.”

1389 Kildaire Farm Road, Cary (919) 650-1821; vpizza.com

VomFass Vinegar, Oil & Spice Shop “Taste our premium olive oils and specialty vinegars before you buy.”

302 Colonades Way Suite 203, Cary; (919) 977-6745; vomfassusa.com Verandah “Southern casual environment in a modern, boutique hotel.”

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

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

Visit ruckuspizza.com for area locations.

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

ASHWORTH DRUGS 105 W. Chatham St, Cary NC

WHERE YOUR GOOD HEALTH IS OUR BUSINESS 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

Paul Ashworth, R.Ph.

The place for Sushi enthusiasts and beginners of Japanese cuisine.

QUALITY IS OUR RECIPE

HONORABLE MENTION 2017

Cori Strickland, R.Ph.

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

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 97

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

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

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

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

Doherty’s Irish Pub “Catch the game or listen to live music.” ​​5490 Apex Peakway, Apex; ​(919) 387-4100; dohertysirishpubnc.com

Belgian Café “From Brussels to Apex.”

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

Five Guys Burgers & Fries 1075 Pine Plaza Drive, Apex; (919) 616-0011; fiveguys.com

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 Buttercream’s Bake Shop “Wholesome, scratch-baked.”

101 N. Salem St., Apex; (919) 362-8408; buttercreamsbakeshop.com Common Grounds Coffee House & Desserts “The highest-quality, locally roasted coffee.”

219 N. Salem St., Suite 101, Apex; (919) 387-0873; commongroundsapex.com

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

1055 Pine Plaza Drive, Apex; (919) 446-6333; ruckuspizza.com Rudy’s Pub & Grill “Comfortable and familiar, just like home.”

780 W. Williams St., Apex; (919) 303-5061; rudysofapex.com Salem Street Pub “Friendly faces and extensive menu.”

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

More than just juice Clean Juice Park West 3035 Village Market Place 919-468-8286

A Healthy & Delicious Resolution Oils · Vinegars · Spices · Gourmet Foods New Location · 302 Colonades Way Ste. 203 · Cary, NC 27518 98

MARCH 2020

Dining Guide Scratch Kitchen and Taproom “Asian-influenced American cuisine” 225 N. Salem St., Apex; (919) 372-5370; scratchkitchenandtaproom.com 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

Sassool “Serving authentic Lebanese and Mediterranean cuisine.”

1347 Kildaire Farm Road, Cary; (919) 300-5586; sassool.com

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

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

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

3035 Village Market Place, Morrisville; (919) 468-8286; cleanjuice.com Aviator SmokeHouse BBQ Restaurant “All of our food is made in-house.”

525 E. Broad St., Fuquay-Varina; (919) 557-7675; aviatorbrew.com

KIDS EAT FREE!

*

*MONDAY/TUESDAY IN March/April (WITH PAID ADULT MEAL)

Expires 4.30.20

MAGGY AWARD WINNING

MOST KID-FRIENDLY RESTAURANT - 5 YEARS RUNNING BEST PIZZERIA BEST OUTDOOR DINING BEST APPETIZER

WWW.RUCKUSPIZZA.COM CARY MAGAZINE 99

Dining Guide 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

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

1060 Darrington Drive, Cary; (919) 468-7229; luganocary.com Jus’ Enuff Home Cooking “Homemade everything.” 736 N Main St., Fuquay-Varina; (919) 567-0587; facebook.com/JusEnuffHomeCookin

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 Los Tres Magueyes 325 North Main Street, Holly Springs; (919) 552-6272; lostresmagueyes.com

• Fresh Salads • Sandwiches • Kabobs

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 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

Catering Available For All Events!

s u m m u Y e h T

e t s a T #

AMERICAN CUISINE MENU

THE MAGGY AWARDS

WINNER 2020 20 20

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

AMERICAN CUISINE MENU WITH A FRENCH FLAIR 200 S ACADEMY STREET

|

CARY

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Dining Guide 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 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 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 Desy’s Grill & Bar “Straightforward pub grub at a relaxed sports bar.”

10255 Chapel Hill Road, Suite 200, Morrisville; (919) 380-1617; desysbar.com

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

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

THE MAGGY AWARDS

WINNER 2006

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

HONORABLE MENTION 2007

HONORABLE MENTION 201 20 13

HON HO NORABLE MENTION 2015 20 15

HON HO NORABLE MENTION 2016 20 16

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

THE MAGGY AWARDS

THE MAGGY AWARDS

WINNER

WINNER

201 20 18

201 20 19

2020

5 private rooms seating 6-200 guests!

Contact: Christina Reeves at Christina@ReysRestaurant.com

CARY MAGAZINE 101

Dining Guide 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

Five Guys Burgers and Fries “Fresh ingredients, hand-prepared.”

Visit fiveguys.com for area locations.

Fount Coffee + Kitchen “Coffee and a menu that is 100 percent gluten-free.”

10954 Chapel Hill Road, Morrisville; (984) 888-5454; fountcoffee.com

Open Daily from 7:00 a.m. to 3:00 p.m.

919-655-1971

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

1100 Market Center Drive, Morrisville; (919) 377-0385; risebiscuitsdonuts.com

Waverly Place 316 Colonades Way Cary, NC 27518

Italian Restaurant & New York Pizza Since 1995

DINE IN • TAKEOUT • DELIVERY CATERING SERVICES

Full Bar at Cary Location Apex

804 Perry Rd. (919) 363-0071

Award winning breakfast & brunch.

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Ask about our catering options for your next gathering.

Cary

/FamousToastery CaryNC

2025 Renaissance Pk. 919-650-3492

Fuquay-Varina 500 Broad St. (919) 557-6921

jandsnypizza.com

Dining Guide 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

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

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

Ruckus Pizza, Pasta & Spirits 1101 Market Center Drive, Morrisville; (919) 388-3500; ruckuspizza.com

Taste Vietnamese “Prepared with passion and perfected through generations.”

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

Village Deli & Grill “Wholesome homemade foods.”

909 Aviation Parkway #100, Morrisville; (919) 462-6191; villagedeli.net ZenFish Poké Bar “Guilt-free, healthy, fast-casual dining.”

9924 Chapel Hill Road, Morrisville (919) 234-0914; zenfishpokebar.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 Anvil’s Cheesesteaks “Authentic Philadelphia experience.”

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

CARY MAGAZINE 103

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nonprofit spotlight

Eric Atkinson/GSK

The White Oak Foundation’s board members are, from left, Rev. Charles Tyner Sr., DeMarcus Bowden, Larry Gaddy, Jeanette Peace, Tanya Locklair, Mary Burnett, Katie Gailes, Xavier Wortham, Dr. Leon Herndon Jr., Jeff Billingsley, Gwen Harrington and Rev. George Greene.

White Oak Foundation WRITTEN BY ALEXANDRA BLAZEVICH

“The reason I can do so many things is because I have so many good people.”

— Rev. Charles Tyner, pastor, White Oak Missionary Baptist Church

AT THE 154-year-old church on White Oak Church Road, big things are happening.

“It’s the greatest program in the world,” Rev. Charles Tyner said.

“There can be no better.”

As the pastor of White Oak Missionary Baptist Church for 47 years, Charles Tyner wanted to expand its reach — to help the retired farmers in his community, who couldn’t find work or afford to live comfortably.

“I said to some people, ‘We need to do more than just have church,’” he said. “We need to do something out in the community.”

Thus, the White Oak Foundation was started. The Apex-based nonprofit began in 1998 as part of a vision to feed the hungry, promote home ownership and establish economic self-reliance.

Since its inception more than 20 years ago, the White Oak Foundation has helped over 30,000 individuals with a range of needs. Family homes have been saved from foreclosure, medical and dental care have been provided, and college students have received scholarships. That doesn’t include the food bank that serves hundreds of people each Saturday morning.

“We are proud of where we are,” Charles Tyner said. “We’ve come from such a long way.” continued on page 106

CARY MAGAZINE 105

The Housing and Foreclosure Program staff — Yvonne Harrison, left, Larry Gaddy and Janet Burnette — discuss updates. Since 2011, the foundation has saved 497 family homes from foreclosure.

Volunteer Kathleen Herndon helps Antonio Davenport with a craft.

Senior care is a big part of the foundation’s continuum of care, where all ages are cared for.

Eric Atkinson/GSK

continued from page 105

Last November, GlaxoSmithKline showed its support for the While it was launched to serve the entire Triangle — Wake, foundation by donating $40,000, one of ten GSK IMPACT Awards Durham, Chatham, Lee, Harnett, Johnston and Orange counties— given to Triangle nonprofits. The annual grants recognize innovative the foundation typically serves those living within a 10-mile radius organizations that are working with the community to improve the of the church. Its impact travels much farther. health of residents.

“We are looking at generations of tobacco-farmer children go The reach of these funds will go far and wide throughout on to become psychologists,” said Young, recalling one woman who the foundation, increasing the programs grew up receiving aid from the foundation made available to seniors, children and and eventually graduated from the UNC everyone in between whose needs aren’t School of Medicine in Chapel Hill. currently being met.

Candace Tyner, Charles Tyner’s “The reason I can do so many things daughter-in-law and the director of sumis because I have so many good people,” mer camps and programs, started with Charles Tyner said. the nonprofit in 2012. Since then, she has Volunteers are keenly aware of the grown the children’s summer programs and history of the church, established after the has put an extra emphasis on education.

Civil War, and feel an obligation to serve In the time she has been with the the local community. The current structure, White Oak Foundation, the camp has built in 1974, sits on an 18-acre plot of land grown from a two-week camp open to that was once owned by tobacco farmers. church members’ children to a five-week Today, many of those helped by the White camp open to anyone ages 4 to 14. Kids Oak Foundation are former farmers, and have come from as far as Florida to attend. their children and grandchildren.

“We’ve been very fortunate to have “That’s why we love it here,” said volteachers who have been willing to work unteer Juanita Young, who writes grants with the program,” Candace Tyner said.

— Juanita Young, and fundraises for the foundation. “This is “That’s what has kept the academic side volunteer legacy land. What we do with this property so strong.” is based on the labor, the blood, sweat and While traditional summer camp actears of the forefathers of this 154-year-old tivities go on during these weeks, she also church. This is their land.” involves influential people and groups from Young and roughly 80 other volunteers strive to help those the community. She has invited Apex police officers to play a game who cannot help themselves, be it small children, the elderly or of basketball with the kids and discuss bullying, and she has arparents who are unable to support their families. It’s all part of what ranged visits to UNC-Chapel Hill’s campus to show these students Young calls the “continuum of care.” what their future could be.

“That’s why we love it here. This is legacy land. What we do with this property is based on the labor, the blood, sweat and tears of the forefathers of this 154-year-old church.

This is their land.”

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MARCH 2020

“This is the time to formulate behaviors and attitudes,” Candace Tyner said. “This is the time. And they have that opportunity when they address things like bullying and aggression.”

The foundation plans to build a 62-unit senior living center as well as 30 homes across the street from the church, enabling veterans, single parents and those with illnesses to have an affordable place to live.

With a new building opening soon, additional programs like weekday senior daycare and medical care are on the horizon, adding to the services the foundation currently provides.

“This program has taken on the same attributes that I have about serving others, and this foundation was set up and named for that purpose, what we can do to help others,” Charles Tyner said.

“If you do good, things will just happen to us, and this has happened to the White Oak Foundation.” t

Mattie Wilson stops to smile after unloading food for the pantry. The White Oak Foundation provided food for 29,115 individuals in 2018, according to the most recent statistics.

“If you do good, things will just happen to us, and this has happened to the White Oak Foundation.”

— Rev. Charles Tyner, pastor, White Oak Missionary Baptist Church

Members of the Cary Kappa League, under the guidance of the Cary Alumni Chapter of Kappa Alpha Psi Fraternity, bring boxes of food to volunteer Jackie Wilson in the food bank kitchen to prepare for donation.

Eric Atkinson/GSK

Mary Burnett organizes food into boxes for families to take.

Candace Tyner works with summer camp students.

CARY MAGAZINE 107

happenings

Moment of Truth Dynamic exhibit at the Gregg Museum explores passage of time WRITTEN BY ALEXANDRA BLAZEVICH

WHILE TRADITIONAL ART museums typically feature art to be admired and not touched, an exhibit at N.C. State University’s Gregg Museum of Art and Design breaks down those onedimensional barriers.

Design by Time, which explores the passage of time in art and design, is a collection of textiles, carpets, furniture, fashion and clocks. It also includes music you must put headphones on to listen to, a video to watch on an iPad and plants that grow.

“We were seeing a lot of design objects that were em“We find it fascinating to bodying the dynamism and the movement of time within see design objects that Sebastian Brajkovic’s inventive furniture appears stretched by them, and that is kind of anexpress a narrative, time. "Lathe V Red," made in 2008, is a limited-edition piece tithetical to what most dedesigned with bronze and silk-embroidered upholstery. and when that narrative sign objects are about,” said is about a complex, co-curator Judith Fox, who dynamic concept, partnered with Ginger Dug“Usually, design objects are primarily about their function and gan to organize the show. about being stable,” Fox said. “We find it fascinating to see design obsuch as time, we are “Blow Away Vase,” jects that express a narrative, and when that narrative is about a comparticularly interested.” one of 36 pieces that make plex, dynamic concept, such as time, we are particularly interested.”

Featured in the exhibition are 22 artists and studio groups from — Judith Fox, co-curator, up the exhibition, initially sparked Fox’s interest.

The around the world, ranging from an artist working on his thesis to big N.C. State University’s Gregg Museum of Art and Design white and blue vase appears names in the design industry. as if the clay was hit by a “We like to highlight the new, fresh, young generation of designpowerful gust of wind, exers and then show the sources from which they came. Then we like to pressing movement and capturing a moshow the more senior designers … to show ment in time. their influence and show that their work is Fox and Duggan, who divided the exinspirational and vital, and inspiring the next hibition into three categories, classify the generation of makers,” Fox said. vase as “time visualized,” because you can Design by Time can be seen through see how time and the elements have acted May 17. Admission to the Gregg Muon the piece. The other two categories are seum, 1903 Hillsborough St. in Raleigh, “time as creator,” which includes pieces is free. For hours and visitor information, that are actively growing or evolving due visit gregg.arts.ncsu.edu. For more details to natural forces, and “time performed,” on the exhibit, visit curatorsquared.com/ where specific, purposeful actions must designed-by-time/.

"Blow Away Vase" is a 2008 porcelain structure created by take place for the art to exist. designers in Sweden. The piece portrays "time visualized," one of three categories in the exhibit.

108 MARCH 2020

BOND BROTHERS BEER COMPANY opened its third location Jan. 4 in RDU’s Terminal 2. Located at Gate C7, the pub serves local beer, spirits and food. bondbrothersbeer.com

Amanda Hudson, Michaela Tomás, Emma Butler and Dr. Meenal Patel, of Preston Dental Loft.

Dr. Meenal Patel and the

Preston Dental Loft team completed

their third annual Cary Cares Campaign, which pampers deserving local women. The three inspiring winners for 2019 were Michaela Tomás, Amanda Hudson and Emma Butler.

Tomás, a mother of six, has recently gone through colon surgery due to cancer. Hudson, a breast cancer survivor, is a Pre-K teacher in Cary, works with children with disabilities and volunteers with Race for the Cure. Butler is a mother juggling multiple jobs and working towards her bachelor’s degree. Each winner received a prize package valued at over $1,600. prestondentalloft.com

Cinnaholic, a vegan bakery serving cinnamon rolls with a variety of flavors and toppings, opened Jan. 10 in Cary. The gourmet bakery gained national attention on ABC’s “Shark Tank.” Located at 1209 Parkside Main St. in the Parkside Town Commons, it is the third location in North Carolina. facebook.com/ Cinnaholic.Cary

Bob Young, founder of Morrisville-based Lulu Press, was named one of the country’s best CEOs by comparably.com. The career data website solicits anonymous feedback from employees to compile its lists. Lulu Press enables authors of all sorts to self-publish and sell their work. lulu.com

DORCAS MINISTRIES held its 8th annual breakfast fundraiser Nov. 6 at Embassy Suites in Cary. Almost 600 people were in attendance, and the event raised over $254,000. An unexpected gift came from Anthony Blackman, owner of Atlantic Tire and Service, who pledged to give $10,000 every year for the next five years. dorcascary.org

CARY MAGAZINE 109

happenings

Jonathan Fredin

Maggie Kane, founder and executive director of A Place at the Table, was recently named a Hunger Hero UNC-Charlotte shooting survivor Drew Pescaro, above, helped

RESCUE OF APEX

PEAK LAB

win a $50,000 grant in a contest sponsored by

by Tyson Foods. The honor comes with a $30,000 grant that will help build a new commercial kitchen at A Place at the

the Petco Foundation in partnership with Sketchers. Hearing of the annual competition,

Table, the first pay-what-you-can café in

Pescaro submitted his story of adopting a puppy to help him heal emotionally and

downtown Raleigh. tableraleigh.org

physically after the attack. His story was one of 55 winners, and the prizes were announced in December. peaklabrescue.com

WINE & DESIGN, founded

by Raleigh native Harriet Mills, recently

ANTHONY BLACKMAN, founder and president of Atlantic Tire & Service, was honored recently with the

Jonathan Fredin

Town of Cary’s annual Hometown Spirit

opened a new location in Raleigh’s Union Station at 510 West Martin St. wineanddesign.com

Evelyn Felten, a student at Davis Drive Elementary School in Cary, was honored at an international

Award, which recognizes community-

Johns Hopkins Center for Talented Youth

minded residents. Among other activities,

awards ceremony held in November at

Blackman has served on the Cary and

Johns Hopkins University in Baltimore.

Morrisville Chambers of Commerce and

Evelyn was chosen due to her exceptional

on the NC Department of Commerce's Economic Investment Committee. The

performance on the SAT, ACT or similar assessment. The Johns Hopkins Center for Talented Youth is focused on recognizing

award was announced in November.

academic talent in elementary, middle and

atlantictireonline.com

highschool students and supporting their growth. cty.jhu.edu

110 MARCH 2020

GIGI’S PLAYHOUSE was awarded a $10,000 GSK Impact Award in December to support its work making the community healthier.

The nonprofit offers direct

Elevate your look.

educational, therapeutic and careerbuilding programs to individuals with Down syndrome, their families and the community. gigisplayhouse.org/raleigh

Kirby Barbour cycled 400 miles In December,

across North Carolina — from WinstonSalem to Wilmington — to raise money for seven nonprofits that employ people with disabilities, including Triangle-based Esteamed Coffee, Gabi’s Grounds and 321 Coffee. Barbour sits on the board of Esteamed Coffee, which plans to open a storefront coffee shop and bakery in Cary this year. esteamedcoffee.com

JOE RANDALL recently joined HomeTrust Bank as an assistant vice president and branch manager at the Bradford View Shopping Center

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location in Cary. htb.com CARY MAGAZINE 111

happenings Working with local nonprofits

Note in the

Pocket and the Carolina Hurricanes Foundation, Clothes4Souls and Macy’s donated 2,500 new coats to families in all 12 cities and towns in Wake County. In December, the coats were distributed to school social workers and agencies that work with families in crisis. Macy’s, through its 2019 “Buy a Coat and We’ll Donate One” campaign, donated 35,000 new coats nationwide. noteinthepocket.org

Bluegrass band

Sweet Potato Pie performed

holiday favorites for guests of President Donald Trump at the White House on Dec. 7. Band members include Sonya Stead of Cary; Crystal Richardson of Seagrove, N.C.; Sandy Whitley of Albemarle, N.C.; Katie Springer of Norwood, N.C.; Tori Jones Jonathan Fredin

of Linwood, N.C.; and Madeleine Baucom of Monroe, N.C. sweet-potato-pie.com

Piano teacher

FLORENCE KO

of Cary was recently inducted into the Steinway &

JONATHAN STRILEY was recently promoted

Sons Teacher Hall of Fame. Ko was among 43 teachers

to vice president,

who were inducted into the Steinway Teachers Hall of

information security at

Fame this fall in New York. For over a decade, Ko has trained numerous local piano students, many of whom

Coastal Credit Union.

Striley brings 18 years of IT experience to

have won competition awards at the state, national and

the role, with the last

international levels. florencekopiano.com

two years as Coastal’s IT security manager. coastal24.com

In November, the

CARY POLICE DEPARTMENT received its ninth consecutive accreditation from the Commission

on Accreditation for Law Enforcement Agencies. Accreditation is a voluntary process that includes a comprehensive review of the police department’s policies and procedures, management, operations and support services. The department met almost 400 standards to demonstrate public safety professional excellence. townofcary.org

112 MARCH 2020

Restaurateur and chef

VIVIAN HOWARD

recently

raised more than $41,000 to help Ocracoke restaurants rebuild after Hurricane Dorian. In September, the storm battered Ocracoke and damaged many of the island’s restaurants. Through sales of over 2,500 “One Island Under Tacos” T-shirts, Howard was able to help Eduardo Chavez rebuild his renowned taco stand, Eduardo’s, and donate $26,754 to The Sunday Supper’s hurricane relief efforts. thesundaysupper.org, vivianhoward.com

Siemens Healthineers volunteers in Cary recently worked to address hunger in North Carolina.

During a team-building activity organized by Impact 4 Good, 30 groups assembled 384 bags of vitamin-fortified macaroni and cheese, each equaling six meals. The packaged meals were donated to the Food Bank of Central and Eastern North Carolina. siemens-healthineers.com

Chris Roix, operations assistant, Small Business Center; Katie Calabrese, director of membership & projects, NACCE; Jeff Smith, director of innovation & equity, NACCE; Dr. Garrett Hinshaw, president, Cawtaba Valley Community College; Dr. Rebecca Corbin, president & CEO, NACCE; Dr. Scott Ralls, president of Wake Tech; Thom Ruhe, CEO, NC IDEA; Katie Gailes, director of entrepreneurship initiatives, Wake Tech; and Cherith Roberson, director of small business, Wake Tech.

National Association for Community College Entrepreneurship, which promotes The

entrepreneurship through community colleges, will expand its operations in Cary. The new office will be led by CEO Dr. Rebecca Corbin, who will be working closely with the leadership

WALTONWOOD CARY PARKWAY held a “Home for the Holidays” open house Dec. 5 to celebrate the season. Residents and guests were able to participate in interactive seasonal cooking demonstrations and try hors d'oeuvres from a variety of food stations. Guests also participated in numerous holiday activities, met the staff and toured the community. waltonwood.com

team at Wake Tech. nacce.com

Ken Smith, WRAL-TV reporter and anchor, has joined the InterFaith Food Shuttle Board of Directors.

His appointment was announced in October, at the nonprofit’s board meeting. foodshuttle.org CARY MAGAZINE 113

write light

BY JONATHAN FREDIN

Overshadowed As a general rule, the photographer should not appear in the image he is capturing — unless he wants to keep his shoes dry. The looming shadow of said photographer is seen extending over the water to record one pristine sneaker and Asheville residents Chris and Megan Barney as they relax at Lake Lure Beach.

114

MARCH 2020

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