Main and Broad Dec2024/Jan2025

Season's Eatings

Soul of Holly Springs and Fuquay-Varina

Dr. John Soderberg

FUQUAY-VARINA ARTS CENTER

Music of the season and beyond at the FVAC!

If you are in the mood for holiday music, the Fuquay-Varina Arts Center has it! In early December, don’t miss your chance to see The Fuquay-Varina Chorale’s Holiday Concert, December 6 and December 7 and on December 21, Gerald Parker’s Jazz Orchestra Holiday brings their own special brand of big band holiday music! Coming in early January, Clint Holmes and Christian Tamburr’s Quartet returns with Icons of Jazz: Songbook of the Century on January 25th. Be on the lookout for plenty more performances throughout the new season, by visiting FVarts.org.

Spring Classes at the Fuquay-Varina Arts Center

Spring is on its way, and so are all the new classes! Experience the arts in many ways here at the Arts Center! Classes in dance, theater, music and art, for all ages, toddler to adult! There are so many new mediums to learn, and things to explore. We have some of the most fun and talented teachers around, so you won’t want to miss out. Registration is open online at FVarts. org. And keep an eye out for our physical class brochure, coming soon!

Jason Hudy Duo Magic, January 31, 2025, 7:30 PM

Mystery. Intrigue. Comedy. Bewilderment. These are only a fraction of the qualities that Jason Hudy delivers in every single magic performance! Delve into cutting edge magical entertainment that will draw you into the intricate world of illusion, with a ‘one-of-a-kind’ show that will leave your audience baffled! More amazing shows to come in the new Spring season at the Arts Center! You won’t want to miss out on all the excitement! Sign up for our monthly newsletter to be kept in the loop and visit our box office to purchase tickets! FVarts.org.

“ Going to the display at the Grove Park Inn was always a magical part of my Christmas. Never in my wildest dreams did I dream that I could be with them.”

Fuquay-Varina

There’s festive fun to be found throughout Southern Wake: parades, concerts, and lighting events abound.

16 DIG IN & DRINK UP

Toasted S’mores Espresso Martini at The Blind Pelican.

18 MEET & GREET

Downtown boutique owners: the Tart Family. 50 KHAO SEN

Warm and comforting rice and noodle dishes showcase authentic Thai flavors.

RISE & DINE

Discover your new favorite restaurant in our Dining Guide.

A handy guide to Southern slang for out-of-town guests.

Community news and accolades.

More Access. More Convenience.

What More Could You Ask For?

WakeMed is proud of our longstanding commitment to the Fuquay-Varina community. And now, we’re here with even more services, increased access, and quality care that goes right along with being the area’s leading health care provider. From primary care and cardiology to orthopaedics, lab and imaging services, we’re growing right along with you, your family and the community. And, coming soon there will be even more, including OB-GYN and adult and pediatric urology – all for you and all under one roof.

Introducing:

What You’ll Find Here: • Heart & Vascular – Cardiology • Imaging Services by Raleigh Radiology

Lab

Pediatric Primary Care

Primary Care • Urology – Adult & Pediatric • Wake Orthopaedics & Physical Therapy And Opening Soon:

reader Letters

“Thank you so much for such an amazing write up in Main & Broad. This looks SPECTACULAR and we appreciate all the time and detail you put into telling our story!”

– LIZ PARDUE, SISTERHOOD OF SPIRITS

“Thank you so much for this article. It was beautiful and has made me feel so proud of my accomplishments, confident in my business, and excited for the future of zoo&roo. I have been working simultaneously on Throne of Glass and Fourth Wing collections. I just wish I had more time in the day!”

– AMY OLSZAK, ZOO&ROO

“ What is

your

signature holiday recipe? ”

December 2024/January 2025 • Volume 6, Number 6

EXECUTIVE

Bill Zadeits, Group Publisher

Kris Schultz, Publisher

EDITORIAL

Emily Uhland, Senior Editor

Erin McKnight, Staff Writer

Arlem Mora, Social Media Coordinator

Tara Shiver, Digital & Copy Editor

CONTRIBUTORS

Fuquay-Varina Memes

David McCreary

Jamie Nolan

PHOTOGRAPHY

Jonathan Fredin, Chief Photographer

PRODUCTION

Atiya Batts, Graphic Designer

Jennifer Casey, Senior Graphic Designer

Dylan Gilroy, Web Designer

Beth Harris, Graphic Designer

Lauren Morris, Graphic Designer

Matt Rice, Webmaster/SEO

Rachel Sheffield, Web Designer

Lane Singletary, Graphic Designer

ADVERTISING

Cheryl Nelson, Senior Account Executive

Maureen Powell, Senior Account Executive

Aleida Montufar, Account Executive

April White, Senior Account Executive

PUBLIC RELATIONS

S&A Communications

Chuck Norman, APR

ADMINISTRATIVE

Kristin Black, Accounting

Cherise Klug, Traffic Manager

Lisa White, Senior Event Coordinator & Distribution Manager

Valerie Renard, Human Resources

PUBLISHER EMERITUS

Ron Smith

Main & Broad is published six 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.

MAIN & BROAD

SEND

ON THE COVER: THERE’S A SLICE FOR EVERYONE THANKS TO OUR COMMUNITY COOKBOOK — TREASURED RECIPES FROM YOUR NEIGHBORS IN SOUTHERN WAKE. CHECK IT OUT ON PAGE 20.

Westview at Weston

701 Cascade Pointe Lane, Suite 103, Cary, North Carolina 27513 (919) 674-6020 • (800) 608-7500 • Fax (919) 674-6027 www.mainandbroadmag.com

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

Main & Broad 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 Fuquay-Varina 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 equalopportunity basis.

PHOTO BY JONATHAN FREDIN STYLING BY EMILY UHLAND

PEANUT

ROSEMARY BREAD WE ALWAYS MAKE SUGAR COOKIES AND ICE THEM ON CHRISTMAS EVE FOR SANTA.

Editor’s Letter

Last year, you may have heard the news stories about the Fuquay-Varina duo who won the 2023 National Gingerbread House Competition at the Omni Grove Park Inn. A few local news outlets ran small stories announcing the award winners: local residents Deborah Kinton and her niece, Faith An. I knew I wanted to follow up with them for Main & Broad ’s 2024 holiday issue, but it almost didn’t happen.

The pair consider themselves hobbyists, and they don’t have an official business, social media, or website. I inquired with the Fuquay Chamber of Commerce, Town of Fuquay-Varina Communications Department, Omni Grove Park Inn, and personal connections in the area — none had contact information for the Difficult Dessert Devotees.

Guess how I found them? The Ladies of Fuquay-Varina Facebook page. Go figure. It was well worth the effort, because I got an inside look at the mountains of work and skill involved in creating a national contest entry and a preview of their 2024 contest plans. Spoiler alert: The plans got derailed due to Hurricane Helene, but the ladies still opened up their workshop and shared their craft with us. Read all about it on page 38.

We are so grateful for each and every person who reads and supports Main & Broad. Here’s to an amazing holiday season — and to celebrating the best of Southern Wake County with you all again in 2025.

This issue BY THE Numbers

11

crowdsoured holiday recipes decorated homes on the Fuquay-Varina Woman’s Club Christmas Home Tour

45

20 gift ideas sourced from local businesses ? number of hours Faith An and Deborah Kinton spent working on their gingerbread art, Christmas at the Tongkonan They estimate somewhere in the hundreds.

10

9

wellness resolutions to feel your best in 2025

EMILY UHLAND SENIOR EDITOR

See Do

Local Events & Experiences to Enjoy

Fuquay Tree Lighting & Sleigh Rides

DEC. 5

6 P.M.

DOWNTOWN FUQUAY-VARINA & FUQUAY MINERAL SPRING PARK

The Town of Fuquay-Varina and the Fuquay-Varina Downtown Association pair up to transform the downtown district into holiday central. Music, an artist village, and magical lights will be on display at Fuquay Mineral Spring Park. Plus, the FVDA hosts ticketed horse-drawn sleigh rides, beginning at 120 S. Main St.

Fuquay-Varina Christmas Parade

DEC. 8

4 P.M.

HISTORIC DOWNTOWN FUQUAY-VARINA

Bring a chair and blankets to secure a comfy viewing spot to witness more than 80 decorated floats and vehicles, sponsored by hometown businesses and organizations, caravaning through downtown Fuquay-Varina.

Gingerbread

House Competition

DEC. 6–18

FUQUAY-VARINA ARTS CENTER

The Fuquay-Varina Junior Woman’s Club, in conjunction with the FuquayVarina Arts Center, presents the fifth Annual Fuquay-Varina Gingerbread House Competition. Entries from adult, youth, and child bakers will be displayed in the Arts Center during the month of December. Stop in to vote for your People’s Choice Award winner by donating money in a collection box for your favorite entry. Funds raised from the People’s Choice votes will be donated back to the community through charitable organizations. The winner will be announced on Facebook on Dec. 18.

Light the Springs

DEC. 7

5–8 P.M.

HOLLY SPRINGS CULTURAL CENTER

A new way to ring in the holiday season in Holly Springs. Celebrate the season with games, live music, free holiday crafts, and festive food and beverages options. Mail a letter to Santa at a special mailbox before meeting Father Christmas and Mrs. Claus. The event begins with lighting a holiday menorah with the Jewish Federation of Greater Raleigh and ends with Santa and the mayor of Holly Springs lighting the town tree.

JONATHAN

See Do

The Nutcracker

DEC. 13, 7 P.M.

DEC 14, 11 A.M., 2:30 P.M., 5 P.M.

FUQUAY-VARINA ARTS CENTER

Local dancers take the stage to recreate a holiday classic. It’s the familiar music you know and love, enhanced by performers you recognize as neighbors and friends.

Winterfest and the Tree Trail

TING STADIUM

DEC. 13 & 14

4–8:30 P.M.

A fun evening at Ting Stadium that includes festive entertainment, an artisan market, Santa visits, and the lighted Tree Trail — Christmas trees festooned by local businesses and civic groups.

Happy Holly Days Parade

DEC. 14

10 A.M. TO NOON

Beginning on Holly Springs’ Main Street near the intersection with Oakhall Drive, floats, bands, dancers, decorated vehicles, and marching groups parade through downtown and end at Oak Avenue, past The Block on Main. Happy Holly Days Parade is presented in partnership with Kiwanis Club of Holly Springs.

Christmas Home Tour

DEC. 14

11 A.M. TO 5 P.M.

The Fuquay-Varina Woman’s Club returns with their holiday home tour: 10 beautifully decorated homes in the historic district of Fuquay-Varina, some more than 100 years old. Enjoy the festive displays as well as music and refreshments at the FVWC clubhouse. Advance tickets can be purchased online through Eventbrite or in person at Logan’s Garden Hut and KnB’s Marketplace. On the day of the tour, tickets will be sold at the Fuquay Mineral Spring Inn and FVWC clubhouse.

Gerald Parker Jazz

Orchestra Holiday Concert

DEC. 21

7:30 P.M.

FUQUAY-VARINA ARTS CENTER

Time to get your jingle on as holiday favorites are brought to life by the Gerald Parker Jazz Orchestra with their special brand of swinging jazz.

Community Wellness Fair

JAN 18

1:30–4:30 P.M.

SERASANA, 116 BASS LAKE ROAD, HOLLY SPRINGS

Make health and healing a priority in the new year, starting with Serasana’s wellness fair. Meet a variety of providers of products and services in the wellness industry. Enjoy vendor raffles and a special raffle basket from Serasana including a massage and their signature body care products.

Unity Weekend

JAN. 18 & 19

Presented by the Holly Springs MLK Jr. Committee, the weekend events honor and celebrate the beliefs of Rev. Dr. Martin Luther King Jr. The weekend lineup includes a celebration breakfast on Saturday morning plus a community march and commemoration on Sunday afternoon. Details available at hsmlk.org.

Dig in Drink up Toasted S’mores Espresso Martini

From The Blind Pelican

Ultimate Bloody Marys — zesty cocktails crowned with lobster tails, crab legs, grilled cheese sandwiches, filet mignon, and an array of other additions — introduced The Blind Pelican’s cocktail program to the country. The Holly Springs restaurant regularly makes close to 300 of the impressive beverages on any given Saturday.

Bar manager and mixologist Josh Self claims that was just a jumping-off point for his team of creative bar professionals, who are continuously inventing new flavor combinations and specialty cocktails.

Decadent espresso martinis have become another runaway hit for the bar, with nearly 20 flavors for guests to sample.

“The Toasted S’mores Espresso Martini started it all,” says Self. The drink starts with chocolate drizzle in the glass, marshmallow fluff on the rim, then topped with two marshmallows that are toasted in front of guests.

“It was meant to be a fall and winter special, but the community said we couldn’t stop,” recalls Self.

Banana Pudding, Pumpkin Spice Cheesecake, and Strawberry Shortcake are among the indulgent flavors available.

“We use Grind Espresso Shot and vanilla vodka in the base, then add different flavors and garnishes. That really elevates our martinis,” he says.

blindpelicanseafood.com

the Tart Family

Scott, Kristie, and Brooks

Owners, Southern Dash and Cousin Couture

Photographed by Jonathan Fredin

HUSBAND AND WIFE SCOTT AND KRISTIE TART AND THEIR SON, BROOKS, OWN COUSIN COUTURE AND SOUTHERN DASH, LOCATED ON ACADEMY STREET IN DOWNTOWN FUQUAY-VARINA.

“

In April, longtime downtown shopping destinations The Shoppes on Main and Cousin Couture relocated to a fresh, new space and rebranded as Southern Dash, while still offering the same selection of gift items, popular clothing brands, and bold accessories — all with their signature Southern style. Hear from owner Kristie Tart on her deep love of downtown Fuquay.

BACKSTORY: My husband and I are originally from Fuquay-Varina. We grew up shopping downtown as children with our families, and as adults with our own family. Our (former) Main Street location was Pope’s Dime Store then. And I worked at our current location (116 W. Academy Street) as a teen when it was Mclean’s Grocery Store. We both wanted to bring the same warm experiences for our customers and create fun memories for kids shopping with their families, too.

EVOLUTION: We acquired the downtown 212 S. Main Street building and business in 2009. The building was then composed of several small individually owned businesses that included a coffee shop. Over time, The Shoppes on Main took over the majority of the space in the back, and at the same time Cousin Couture boutique was created for the space in the front. Because we had such a large space, we were able to host so many fun events that included dinners, fashion shows, and

lots of parties and showers. But our vision was ultimately to become a one-stop shop for gifts, seasonal decor, and apparel, and to make sure we had something for everyone. It was really nice having so much to offer our customers all under one roof.

OPENING SOUTHERN DASH: We spent a lot of time contemplating our move from Main Street to Academy Street, which is only one block away and walking distance. Moving into the smaller space would allow us to offer more individual attention to every shopper and to concentrate on the brands that are important to our customers.

HOLIDAY SHOPPING: It is absolutely wonderful to see our customers come back year after year and recognize us as a destination to find that special gift for someone. It feels like Christmas every time someone walks through the door. Santa visits us in the store every holiday season and will continue to be here this year on the weekends for families to enjoy and take pictures with. One family comes to take pictures in matching pajamas every year!

TRADITIONS: We have several favorite downtown holiday traditions that we cherish, too. The annual tree lighting event and sleigh rides, and the Christmas Parade — both bring families together for so much festiveness and fun.

Downtown FuquayVarina has its own unique character and people. It has been fun and exciting to watch it grow and evolve. We are so proud to be a part of this downtown community alongside other amazing business owners. ”

— Kristie Tart

Our treasured holiday recipes return year after year to family gatherings and seasonal celebrations. From perfect pumpkin bread to luscious lamb shanks, enjoy these recipes from your Southern Wake neighbors and use them to bring hometown flair to your holiday table.

Community Holiday Cookbook

Main & Broad’s

Heather, Blake, Jake, and Anna Massengill

Angus Barn Chocolate Chess Pie

Blake Massengill, mayor of Fuquay-Varina

“Our family’s favorite dessert to make during the holidays — okay, I mean all year round! — is Angus Barn’s Chocolate Chess Pie. The kids love to help make it (cracking the eggs is their favorite part), and our extended family always requests it at each family gathering.” – Heather Massengill

1 unbaked pie shell

1 stick butter

3 ounces semi-sweet chocolate

1 cup sugar

2 eggs, beaten

1 teaspoon vanilla

dash salt

• Melt butter and chocolate over a double broiler or on a low power setting in the microwave.

• In a medium-sized bowl, blend together the other ingredients. Mix in the melted butter and chocolate.

• Pour ingredients into the pie shell and bake 35 minutes at 350 degrees.

• Allow pie to cool completely, then optionally top with whipped cream and/or serve with vanilla ice cream.

Pumpkin Bundt Cake with Maple Glaze

Jermaine Powell, visual artist and muralist

“This is a recipe we’ve tweaked a bit from Southern Living. We’re big on desserts, and this one’s a must for us every holiday. My daughter, Ahna-Brielle, and I love to bake this cake together. This recipe is hands down our favorite because it’s flavorful, rich, and has just the right amount of sweetness. It disappears pretty quickly in the Powell house! It also remains a hit when we’ve shared it at larger family gatherings.” – Katrina Powell

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 ½ teaspoons baking soda

1 ½ teaspoons ground nutmeg

1 teaspoon ground allspice

¾ teaspoon kosher salt

½ teaspoon baking powder

1 cup vegetable oil

2 ½ cups granulated sugar

3 large eggs, at room temperature

2 teaspoons vanilla extract

1 (15 ounce) can pumpkin puree

1 cup apple cinnamon applesauce chopped walnuts (optional)

Jermaine, Katrina, Ahna-Brielle, Jay Louren, and Kole Nathaniel Powell

• Preheat the oven to 350 degrees. Generously grease a 10- to 12-cup Bundt pan with baking spray and dust with flour.

• Sift the flour into a large bowl. Add cinnamon, baking soda, nutmeg, allspice, salt, and baking powder to the bowl and whisk to combine.

• In a separate large bowl, beat the vegetable oil and sugar together until fully combined. Beat in the eggs, one at a time, making sure that each is fully incorporated before adding the next. Mix in the vanilla.

• Beginning and ending with the dry ingredients, alternate adding the dry ingredients and pumpkin puree to the batter, mixing on low speed after each addition just until the ingredients are incorporated. Be careful not to overmix.

• Pour the batter into the prepared pan and smooth into an even layer. Firmly tap the pan on the countertop a few times to release any air bubbles.

• Bake 55 to 60 minutes, until a cake tester or wooden skewer inserted in the cake comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Maple Glaze

3 tablespoons unsalted butter

¹⁄³ cup pure maple syrup

¼ teaspoon ground cinnamon

¹⁄8 teaspoon kosher salt

1 cup powdered sugar, sifted

1 teaspoon vanilla extract

• Place the butter, maple syrup, ground cinnamon, and kosher salt in a medium saucepan set over medium-low heat, stirring occasionally until the butter is melted.

• Remove the pan from the heat and whisk in the powdered sugar and vanilla. Allow to cool for 2 to 4 minutes, until slightly thickened.

• Spoon the warm glaze over the cooled cake. If the glaze starts to set in the pan before drizzling over the cake, simply place the pan back on the heat for a few seconds and whisk until smooth. Garnish with chopped walnuts, if desired.

Roasted Marrow Bones and Parsley Salad

“Like my mother, I grew up eating this dish between Christmas and New Year’s. It has become a New Year’s Eve tradition in my home. My kids devour it and look forward to it every year. If you like butter, you will love bone marrow. Plus, it is SO good for you — marrow is loaded with vitamins, minerals, and collagen! Serve this on toasted sourdough bread for a double dose of gut health. I like working with local farms to source my grass-fed marrow bones, but you can also find them at the butcher.” – Erica Tyler

8 to 12 center-cut, grass-fed beef marrow bones, about 4 pounds total, split in half lengthwise (ask your butcher!)

1 cup fresh parsley, roughly chopped

3 tablespoons tarragon leaves

2 shallots, thinly sliced

2 teaspoons capers, drained and rinsed

2 tablespoons extra virgin olive oil

2 teaspoons fresh lemon juice (or more to taste)

sliced sourdough bread, toasted

• Preheat oven to 450 degrees.

• Put bones in a shallow roasting pan, using crinkled foil to hold the bones straight/even.

• Adjust the oven rack to the upper third of the oven and

roast for 15–20 minutes until marrow pulls away from the bone. Do not overcook because the marrow liquidizes and will run off the bones. I turn the oven light on and have my kids watch them.

• Toss together the parsley, tarragon, shallots, and capers. Combine the lemon juice and olive oil. Season with salt and fresh ground pepper. Dress the salad.

• Remove the marrow bones from the oven, season with flaky salt and fresh ground pepper, dress them with the salad, and serve with toasted sourdough.

Tar Heel Pie

Nash Atkins, agent, State Farm

“This Tar Heel pie has been a holiday staple in my family since I was a little girl. My mom made it every Thanksgiving and Christmas, and now I make it for my family! In our household, we are big NC State fans, so we jokingly now call it the Tuffy pie! The recipe calls for walnuts, but we enjoy it without nuts as well. It is great warmed up with a scoop of vanilla ice cream. We hope you enjoy this pie as much as we have over the last two decades!” – Nash Atkins

1 cup chocolate chips

1 stick margarine or butter

1 cup chopped walnuts

½ cup all-purpose flour

½ cup brown sugar

½ cup granulated sugar

1 teaspoon vanilla extract

2 eggs, beaten

1 9-inch pie shell

• Preheat oven to 350 degrees.

• Melt butter, chocolate chips, and walnuts in a saucepan. Pour into a bowl. Add remaining ingredients and mix to combine.

• Pour into a 9-inch pie shell. Bake for 30–35 minutes.

Nash Atkins State Farm Team: Florian and Alejandra Dionicio; Nash, Josh, Rhett, Georgia, and Beau Atkins; Caidyn Michelle and Dale Oxendine; Ytallo Cruz and Melanie Maldonado

Erica Tyler, owner The Vine Natural Health Shoppe

Ian Quilty, Rush Tyler, Mackenzie Quilty, Aura Tyler, Santa, Erica Tyler, and Scott Quilty

Braised Lamb Shank with Glazed Carrots

Da’Jon Brandon, chef at The Library Steakhouse

“This brings together different flavors that I’ve cooked with throughout my career. These flavors with dark currants and a hint of mint are the embodiment of the holiday season. If you don’t want to cook it at home, come enjoy it at The Library Steakhouse, where it will be on our winter menu.” — Da’Jon Brandon

2–4 lamb shanks (hind)

2 onions

1 large or 2 small carrots

3–4 stalks celery

4 quarts vegetable stock

6 cups Taylor port wine

½ cup tomato paste

¼ cup minced garlic

8-quart roasting pan or larger (should be taller than lamb shanks)

• Peel carrots and trim leaves from celery. Cut up the onions, carrots, and celery into medium-sized pieces. Peel and finely chop fresh garlic.

• Make sure lamb shanks are thawed to ensure seasoning sticks. Season the shanks with salt and pepper to taste. (Personally, I like to make sure I put a nice even and thick coat of seasoning, because some will fall off during the searing process and be used to flavor the veggies.)

• Select a large sauté pan big enough to sear the shanks and cook down the veggies — preferably a taller rondeau, about 20–30 quarts. Heat the pan over medium-high heat with about ¼ to ½ cup of cooking oil (enough oil to cover the bottom of the pan but not puddle).

• Place the shanks on the flatter side in the hot pan and sear about 2–3 minutes until you see a dark golden brown. Flip shanks and repeat on other side. Remove shanks and place in roasting pan for later.

• Immediately after removing the shanks, add cut vegetables and garlic to the pan with leftover juices. Stir with a wooden spoon, being careful not to scrape the pan.

• When the veggies begin to get soft, reduce the heat to medium-low and add tomato paste. Stir thoroughly and cook until the mixture starts caramelizing on the bottom of the pan. Stir and scrape tomato paste from bottom of pan until the paste turns a deep burgundy red.

• Add in Taylor port wine and stir to deglaze the pan. Simmer until reduced by half.

• Add vegetable stock. Pour liquid and vegetables over the lamb shanks in the roasting pan, reserving 2 cups for gravy. Cover with aluminum foil. (If you have it, cover with a layer of parchment paper before the foil.)

Da’Jon Brandon

• Place pan in an oven preheated to 300 degrees and cook for 3 ½ to 4 hours, until tender and almost falling off the bone.

• Serve lamb shank topped with mint gravy alongside glazed carrots.

Mint Gravy

2 cups stock, reserved from cooked braising liquid

½ cup mint, packed

½ cup red currants (can substitute dried cranberries)

• In a blender, combine 2 cups reserved braising liquid, mint, and red currants. Blend until smooth.

Glazed Carrots

6–8 small-to-medium carrots

1 teaspoon oil (I like to use homemade roasted garlic oil)

1 teaspoon apple cider vinegar

½ teaspoon smoked paprika

2 tablespoons agave (can substitute honey)

• Bring a pot of water to a boil. Preheat oven to 350 degrees.

• Peel carrots. Boil for 5 minutes. Remove from the water.

• In a bowl, toss carrots with oil, vinegar, smoked paprika, agave or honey, and salt and pepper to taste. Mix until evenly coated.

• Bake for 10 minutes, or until golden brown and glazed.

Key Lime Pie

Mike James, principal of Fuquay-Varina High School

As a native Floridian, Mike James recommends the bright, tart flavor of Key Lime Pie as a refreshing complement to rich holiday spreads. Prepare his classic recipe a day ahead to allow enough time for chilling.

1 graham cracker pie crust or 6 mini pie crusts

3 egg yolks

¾ cup key lime juice (I prefer Nellie and Joe’s Key West Key Lime)

1 can Eagle Brand sweetened condensed milk

• Preheat oven to 350 degrees.

• Bake pie crust for 4–5 minutes, then remove to cool.

• Place egg yolks in a mixing bowl and whip until fairly stiff and near peaked.

• Add condensed milk slowly while mixing to combine.

• Slowly add the key lime juice, and continue mixing until all ingredients are incorporated.

• Pour mixture into pie crust. Bake for 12–15 minutes

• Remove pie from oven and let cool. For best results, let the pie cool at room temperature, then refrigerate overnight. Serve with whipped cream if desired.

Whipped Cream Topping (optional)

1 pint heavy whipping cream powdered sugar

• Whip heavy whipping cream in a mixer until stiff peaks form. Make sure not to over whip the cream, which will turn it to butter.

• Sweeten the whipped cream by adding powdered sugar to taste.

• Chill overnight.

Eggplant Salad

Tan Uckan, chef and owner of Nil’s Mediterranean Cuisine

“Eggplant salad is a family recipe we created and continue to eat for all the holidays, and at special dinners for our guests.” – Tan Uckan

1 whole eggplant

1 tomato, peeled and diced

1 medium onion, diced

4 garlic cloves, sliced

1 cup parsley

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon paprika

¼ teaspoon chili powder

olive oil and lemon zest pomegranate arils

• Smoke eggplant on a grill or smoker until soft and skin is charred. Cool slightly, then peel.

• In a bowl, combine eggplant with remaining ingredients through chili powder. Mix gently.

• Add olive oil and lemon zest and toss to combine. Finish with extra parsley and pomegranate arils.

Tan, Semra, Baran, and Kaan Uckan

Torta Di Mele Rustica (Rustic Apple Cake)

Paolo Gavazza, chef and owner of Spazio Vino & Cucina

“My mother taught me this recipe. It is always present on the table at our holiday meals.” – Paolo Gavazza

28 ounces stark apples*

3 eggs, room temperature

3.5 ounces butter

10 ounces 00 flour*

2 ounces potato starch

5 ounces sugar

cinnamon to taste

3.5 ounces whole milk, room temperature

0.5 ounce baking powder

juice of 1/2 lemon

• Peel the apples and remove the core. Slice thinly.

• Place apple slices in a bowl and stir in the juice of half a lemon to help prevent the apples from blackening.

• Melt butter in the microwave or in a saucepan over very low heat. Let it cool slightly.

• Sift together the flour, potato starch, and baking powder.

• In a bowl, whisk eggs, then add the sugar, followed by the flour mixture.

• Pour in the warm melted butter, milk, and ground cinnamon. Mix the ingredients with the electric whisk until evenly combined. Add two-thirds of the apples to the mixture and stir to combine.

• Pour the apple mixture into a buttered and floured pan, preferably an 8- or 9-inch springform pan, and level.

• Add the remaining apples to the surface of the batter. Cook in a hot ventilated oven at 360 degrees for 55 minutes. Test for doneness with a toothpick before taking the cake out of the oven.

• Cool torta in pan before turning out and serving.

*Notes: If stark apples are not available, substitute your favorite all-purpose apple. 00 flour is a finely ground Italian flour typically used in pastries and pizza crust. All-purpose flour may be substituted.

Pumpkin Bread

Sean

Mayefskie, mayor of Holly Springs

“Every year I bake this pumpkin bread for my family during the holidays. It isn’t anything special, but it certainly fills the house with the smells of the holidays! Letting this cool after baking is the hardest part.” – Sean Mayefskie

1 ¾ cups all-purpose flour

1 ½ teaspoons pumpkin pie spice

¹⁄³ teaspoon ground nutmeg

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ cup vegetable oil

2 large eggs

1 ½ cups granulated sugar

1 cup 100% pure pumpkin (I use Libby’s)

¹⁄³ cup water

• Preheat oven to 350 degrees. Spray 10-inch loaf pan with baking spray.

• Combine flour, all spices, baking soda, baking powder, and salt in a bowl and mix. In another large bowl, whisk together the vegetable oil, eggs, and sugar. Add the flour mixture and water to the egg mixture. Stir to make sure no lumps remain.

• Pour mix into the loaf pan. Bake for 60–70 minutes or until bread is firm and a knife inserted at the center comes out clean.

• Let it cool — the hard part. The house smells so good, you will want to start cutting it when it’s warm. That is up to you!

Paolo Gavazza and family

• Beautiful Detached Brick Cottages

• Spacious Studio, One-, and Two-Bedroom Apartments

• Wellness Center with Fitness Rooms, Indoor Pool & Spa

• Chef-prepared Meals Daily

• Business Services Center

• Pharmacy Services

• 24-hour Emergency Response System

• Transportation Services

• Weekly Housekeeping Services

• Library

• Activities & Trips

• Lawn Care

• Maintenance

Rescued WOOD Rehab

Your local shop for all things WOOD! We specialize in custom woodworking of all shapes and sizes. Our team can provide DIY Support and Custom Ideas for FUN one-of-a-kind projects. Check out our unique creations, live-edge slabs, barnwood, lumber, reclaimed wood, and hand-crafted items by local woodworkers. Follow us on social media for ideas, classes, specials, and seasonal items.

Rescued WOOD Rehab “Guaranteed Imperfect” 718 N. Main St., Fuquay-Varina (919) 285–2653 www.rwrnc.com Be Safe – Keep Building – Stay Positive

Chocolate Mint Cookies

Todd Stevens, owner of Bless Your Heart Boutique

“My mom made these cookies for as long as I can remember, so they quickly became part of our Christmas traditions as we started our family in North Carolina. This is a great recipe for a family, because it is easy to involve little kids by having them unwrap the Andes mints.” – Todd Stevens

¾ cup butter (1 ½ sticks)

1 ½ cups brown sugar

3 tablespoons water

12 ounces chocolate chips

2 eggs

2 ½ cups flour

1 ¼ teaspoon baking soda

½ teaspoon salt

1 box Andes Mints (green wrapper)

• Heat butter, sugar, and water on low heat. Add chocolate chips and stir until melted.

• Pour into a mixing bowl and let cool for 10 minutes.

• Beat in eggs on low speed one at a time. Add the dry ingredients and mix to combine.

• Refrigerate dough for at least one hour.

• Scoop dough into 1-inch balls. Bake for 10 to 12 minutes in a 350-degree oven.

• Break Andes Mints in half and press one piece on the cookie right after it comes out of the oven.

• Allow mints to melt, then spread the melted chocolate on top of the cookie.

Sweet Potato Cake with Cream Cheese Icing

Diane

Kinlaw, senior loan officer at Revolution Mortgage

“This recipe was passed down to me by a friend’s grandmother over 30 years ago, and I always make it during the fall season through Christmas. It is always a hit! Hope you enjoy it just as much!” – Diane Kinlaw

1 box yellow cake mix

1 cup mashed sweet potatoes

4 eggs

½ cup vegetable oil

¾ cup sugar

½ teaspoon of cinnamon

1 teaspoon vanilla

¼ cup water

• Preheat the oven to 350 degrees.

• Mix everything together with a stand or hand mixer for approximately 2 minutes. You will have some lumps due to the sweet potatoes.

• Pour into a greased and floured Bundt pan.

• Bake for 45 minutes (or maybe a little less depending on your oven). Set aside to cool.

• Once cooled, drizzle with cream cheese icing.

Cream Cheese Icing

4 ounces cream cheese, room temperature

½ stick of butter, room temperature

1 cup powdered sugar

1 teaspoon vanilla

2 tablespoons milk

• Combine butter and cream cheese and beat together until creamy and smooth.

• Sift the powdered sugar into the bowl, then beat slowly until there are no lumps.

• Add the vanilla and a pinch of salt if desired. Mix until incorporated. If you want a runnier glaze, add 1–2 tablespoons of milk to reach desired consistency.

Diane Kinlaw

How Fuquay-Varina Is Working to Be One of the Safest Places in NC

Fuquay-Varina consistently ranks high on lists for being a safe place to live. But the town’s leadership isn’t resting on its laurels. They’re actively working to maintain this reputation through proactive policing strategies, community engagement, and innovative use of data.

Programs like Coffee with a Cop, Citizen’s Police Academy, and National Night Out foster strong relationships between residents and the police department. Chief Tim Smith, who took the helm in August after 24 years of service, sees these initiatives as crucial building blocks for trust and open communication. “We feel like we have a great partnership with the community, and we feel like we work effectively with the community,” said Chief Smith.

However, Fuquay-Varina takes its commitment to safety one step further by embracing data-driven policing. In July 2023, the department completed a six-month engagement with the Crime Analyst in Residence (CAR) Program. This initiative strengthened crime analysis capabilities by automating analytical reports, enabling the department to leverage data more effectively in identifying crime and traffic trends. FuquayVarina also has a dedicated crime analyst.

“Our department is very data-driven,” says Chief Smith. “We use data to help us be proactive.” This proactive approach allows officers to focus on “hotspots” identified through data analysis, effectively shifting resources to areas that need them most. This strategy not only addresses immediate concerns but also helps prevent future incidents.

“We rely on this data to identify issues and be proactive to put officers in those hotspots. Get ahead of problems — proactive not reactive,” said Chief Smith.

The department’s “Repeat Incident and Alarms Report” helps pinpoint locations experiencing persistent issues. By analyzing this data, officers can connect residents and businesses with appropriate resources and support to address these concerns effectively. The recent implementation of eight smaller police districts allows officers to be more visible and responsive within their communities, further strengthening the bond between law enforcement and residents.

Fuquay-Varina’s dedication to safety is an ongoing journey — one marked by continuous improvement, collaboration, and a genuine desire to build a stronger community together.

OFFICER SHOWS OFF HIS POLICE

TO VISITORS FROM AN AREA SCHOOL.

MAYOR BLAKE MASSENGILL AND CHIEF TIM SMITH POSE FOR A PHOTO AT A RECENT COFFEE WITH A COP, HELD MONTHLY AT VARIOUS PLACES AROUND FUQUAY-VARINA. THE INFORMAL GATHERINGS HELP FOSTER POSITIVE INTERACTIONS BETWEEN POLICE OFFICERS AND THE COMMUNITY.

READY FOR Southern with a kick?

Hand-crafted. Made from scratch. Where gift-givers and treat yourselfers unite. But kicked up a few notches. That’s Kinston. Here, rear view mirrors are crowded by antiques and one-of-a-kind finds. Imagination comes with seven doors and even its own section of town. A toast at midnight is paired with locally made vodka in a handcrafted cocktail. History is something you learn about and something you pop in a bag and take home. Hotel stays can transport you back in time. Or make you feel rich just by walking into the lobby. And the food...oh, the food….Biscuits as big as a cat’s head and barbecue that’s not just good...but best-in-the-nation good. Sound like a place you’d like to visit? Consider yourself invited. Scan the QR codes to the right for quick tour ideas for Kinston and the surrounding area. www.visitkinston.com

& History

Gift playful charm and nostalgia to holiday hosts. Even your backyard birds will appreciate the thoughtful gifts at Southern Dash

The scents of the season are crisp and fresh thanks to Michel Design Works peppermint body care products from Southern Dash

Ultimate Gift Guide

Thanks to the friendly and fashionable small businesses in Southern Wake, seasonal shopping has never been easier. These Main & Broad partners offer unique items with a local touch. Let’s get gifting!

Written by Emily Uhland and Jamie Nolan | Photographed by Jonathan Fredin

Create a holiday haven for yourself or guests with spa-like bath products, cheerful decor, and the coziest Barefoot Dreams socks from Southernly Place

Every occasion deserves a great beer, which is why The Corner Biergarten stocks local and international brews to suit every preference. Mix and match your favorites for a personalized sampler.

Treat someone special to Aunt Ruby’s Peanuts: deliciously crunchy and perfectly seasoned for a delightful snack that’s sure to please.

Raise a glass to the gift of muscadine wine. Erik Martella Wines uses grapes native to the American Southeast for a touch of local flavor.

Pop into happiness. With flavors from Hot Cocoa and Buffalo Ranch to Strawberry Hibiscus and Zebra, Ella’s Popcorn is sure to make anyone smile.

A bottle opener, charcuterie board, or pizza cutter from Rescued WOOD Rehab will help recipients slice, serve, and celebrate in style.

With barrel-aged Conniption gin from Durham Distillery recipient will feel like a mixology maestro.

Meat the perfect gift. Top-quality steaks and gourmet local goodies from The Butcher’s Market are an easy way to treat friends and family.

Send a little love in every bite! Baked goods from La Farm Bakery say “I knead you in my life!”

Uncork happiness with a bottle — or bottles — of wine from Wine 100, where you can shop by region or leave the selections up to the experts. Shatterproof and dishwasher-safe festive glasses are the cherry on top.

Foodies will love the variety of goodies available at Southern Supreme, including their fruitcake, fruitcake cookies, and cinnamon pecans.

Gifts of original, handmade wares from Curated Craft Marketplace deliver double joy — to the receiver and the creator. Fine art prints featuring beloved NC destinations, a Blind Date with a Book bundle, and handmade pottery represent just a few of the artisan gifts available.

Cozy, colorful, and chic apparel awaits at Cousin Couture. With soft sweaters, sneakers that slay, and boots for days, you’re going to need a bigger stocking.

Time to shine this holiday season. She’ll look her best in feminine and fun clothing and accessories from Maren May’s Boutique

Suit up for a killer first impression at family gatherings with clothing and accessories from Ashworth’s Clothing

Luxury essentials from Ashworth’s Clothing, like a toiletry case, wallet, and gloves, make holiday travel a breeze.

You’ll be rocking around the Christmas tree with unique vinyl finds from Fuq’n Vinyl Shop three pop-up locations in downtown Fuquay. Selections include sealed, unopened, and limited-edition records.

The night won’t be silent with the gift of a Turtlebox premium portable speaker from Southern Dash, built to deliver good tunes on rugged outdoor adventures.

Moms and dads can both twin with their minis in outfits from Southern Dash and Cousin Couture Mother/daughter dresses pictured opposite page.

Pamper anyone in need of a little self-care this season with Serasana’s signature body care products, from goat milk soap to Dead Sea bath salts to a soothing lavender eye pillow.

Keep the glow going. Gift luxury skin care SkinCeuticals from Forefront Dermatology to help your loved ones look fabulous between visits.

Where to Shop

Ashworth’s Clothing

210 S. Main St., Fuquay-Varina (919) 552-5201 ashworthsclothing.com

Aunt Ruby’s Peanuts

200 Halifax St., Enfield (800) 732-6887 auntrubyspeanuts.com

The Butcher’s Market 1225 Kildaire Farm Road, Cary (919) 465-3082

5045 Falls of Neuse Road, Raleigh (919) 809-8914

2414 Wycliff Road Suite 103, Raleigh (919) 615-0512 thebutchersmarkets.com

The Corner Biergarten Bar & Bottle Shop 1625 N. Main St. Suite 133, Fuquay-Varina (919) 246-6649 tcbiergarten.com

Cousin Couture

116 W. Academy St., Fuquay-Varina (919) 552-0592 thecousintocouture.com

Curated Craft Marketplace

214 S. Main St., Fuquay-Varina (919) 285-3782 curatedcraftmarket.com

Durham Distillery 711 Washington St., Durham (919) 937-2121 durhamdistillery.com

Discover dapper and delightful children’s clothing and gifts at Ruby James Children’s Boutique.

Ella’s Popcorn

2319 Laurelbrook St., Raleigh (833) 713-2929 ellaspopcorn.com

Erik Martella Wines erikmartellawines.com

Forefront Dermatology

242 S. Main St. Suite 212, Holly Springs (919) 695-9516 forefrontdermatology.com

Fuq’n Vinyl

512 Broad St., Fuquay-Varina 101 S. Main St., Fuquay-Varina 330 S. Main St., Fuquay-Varina (919) 414-4463 fuqnvinyl.com

La Farm Bakery

4248 NW Cary Parkway, Cary (919) 657-0657

220 W. Chatham St., Cary (919) 650-3117

5055 Arco St., Cary (984) 228-0300

122 Glenwood Ave. Suite 100, Raleigh (919) 322-1351 lafarmbakery.com

Maren May’s Boutique 103 Raleigh St., Fuquay-Varina (817) 201-6323 mareymaysboutique.com

Rescued WOOD Rehab

718 N. Main St., Fuquay-Varina (919) 285-2653 rwrnc.com

Ruby James Children’s Boutique 103 Raleigh St., Fuquay-Varina shoprubyjames.com

Serasana 116 Bass Lake Road, Holly Springs (919) 762-7473 serasana.com/hollysprings

Southern Dash 116 W. Academy St., Fuquay-Varina (919) 552-0592

Southern Supreme 1699 Hoyt Scott Road, Bear Creek (336) 581-3141 southernsupreme.com

Southernly Place

514 Broad St., Fuquay-Varina (919) 285-2365 southernlyplace.com

Wine 100

100 W. Ballentine St., Holly Springs (919) 285-4058 wine100nc.com

The Moving Truck is Leaving!

in Downtown Varina, 514 Broad St. | 919-285-2365 Are you ready to learn about your new community?

Shop our favorite brands this holiday season: Simply Southern, Pimp Shrimp, Beach And Barn, Hey Dude, Xtratuf, Huk, Khul, Old Row, Fieldstone, Brumate, Corkcicle, Varina Soaps, Nora Fleming, Happy Everything, Southern Fried, Cotton, Magnetic Me & More Santa will be here!

Gift Wrapping! 116 W Academy St. Fuquay-Varina (Previously The Shoppes on Main) 919-552-0592 | Make it merry and bright. From gifts to holiday decor, our shop has everything to make this holiday special!

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

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

Devoted to Gingerbread

Family pair from Fuquay-Varina earns national recognition

Written by Emily Uhland | Photographed by Jonathan Fredin

The National Gingerbread House Competition, held annually at the Omni Grove Park Inn in Asheville, reigns as one of the nation’s most competitive and celebrated holiday events. The contest draws hundreds of entries from all over the world, is judged by renowned food and media professionals, and often airs on television programs like Good Morning America and The Today Show

In short, it’s a big deal.

A big deal for the bakers who spend countless hours designing and crafting their 100% edible entries. And a big deal for the attendees, many of whom return year after year to enjoy the holiday splendor of the Grove Park Inn and marvel at the artistry of the gingerbread creations.

In 2023, Deborah Kinton and her niece, Faith An, residents of Fuquay-Varina, earned the competition’s grand prize with their gingerbread house Christmas at the Tongkonan. It was only their third year of competing.

An recalls the moment the award was announced: “The whole world stops for 20 seconds. I have never been more confused and shocked in my entire life. Sincerely, we were gobsmacked.

“The other competitors are just so amazing. Their work is so intricate and so precise, and it’s only our third year.”

Kinton adds, “I didn’t know what to say; I didn’t know what to do. I was trying to keep from ugly crying.”

Christmas at the Tongkonan distinguished itself, An believes, because of its unique design. “It was something that most people had never seen before.”

The duo call themselves the Difficult Dessert Devotees — and after witnessing the curved roofline, intricate textures, and cultural details on their winning creation, it’s a fitting name.

The unique concept surfaced after An spent several weeks researching Christmas traditions in Indonesia and came across the culture of the Torajan people and their traditional tongkonan homes.

“I was struck with the home and the designs that they paint on the sides and just how grand the structure is. I spent

about a month on research and learning about the culture because I was so fascinated,” An says.

One month may sound lengthy, but it’s small change for premier gingerbread artists like Kinton and An, who spend the majority of a year perfecting their national entries.

“People always ask us how long it took. It’s really hard to say with all the design and the research — at least several hundred hours. Towards the end, we were working pretty much every day, and 20 to 40 hours on the weekends,” says An.

“We’ve learned so much; that’s something that I really love about the hobby,” says An. “It’s not just gingerbread. It’s modeling chocolate. It’s gum paste. It’s fondant. It’s learning how to work with a lot of different materials: how to sculpt, how to build, how to be an architect.”

Kinton and An admit that frustration sometimes creeps in during the yearlong

process, which includes multiple rounds of trial and error perfecting textures, colors, pliability, shape, or sturdiness of their materials.

“But then there’s some moments where something unexpected works, and that gets really exciting,” says Kinton.

Another surprise along their gingerbread journey has been how inclusive the other bakers and artists are, even to a relatively novice pair like the Difficult Dessert Devotees.

“The other artists just love the craft. They want everyone to succeed and accomplish their visions. Most are upfront about how they do things. They share tips and tricks,” says An.

In addition to the overall grand prize, the Fuquay pair also earned the specialty award of Most Unusual Ingredient for their use of dental sutures — “They are technically edible; they absorb in your mouth,” says An.

“ We’ve learned so much; that’s something that I really love about the hobby. It’s not just gingerbread. It’s modeling chocolate. It’s gum paste. It’s fondant. It’s learning how to work with a lot of different materials. ”

— Faith An

ABOVE: A WORK IN PROGRESS GINGERBREAD TRIBUTE BUILT TO HONOR FAMILY MEMBERS WHO LOST THEIR LIVES IN HURRICANE HELENE. THIS PIECE FROM FAITH AN AND DEBORAH KINTON WILL BE DISPLAYED IN THE ASHEVILLE AREA, ALONG WITH SUBMISSIONS FROM OTHER GINGERBREAD ARTISTS, DURING DECEMBER IN LIEU OF THE NATIONAL GINGERBREAD HOUSE COMPETITION.

RIGHT: THE PAIR’S 2023 GRAND PRIZEWINNING ENTRY, CHRISTMAS AT TONGKONAN

BELOW: DETAILS BY THE DIFFICULT DESSERT DEVOTEES.

After the 2023 competition, it wasn’t long before An dove into research for the 2024 entry, again seeking inspiration from Indonesian culture.

“We’re taking a risk. We’re trying some new techniques we haven’t really mastered, but we have nothing to lose,” says An. “I feel like we have a reputation now, and that’s a bit more pressure. So I’m trying to look at it the same way we did the previous years: We just want to bring something that we’re proud of, that executes the complex vision that we set out.”

The concept involves a young Indonesian child playing a traditional xylophone sitting atop a mosaic pedestal table — all handmade, all edible, with as much cultural accuracy as possible.

Their execution plan again included months of work and dozens of steps. An used Adobe Illustrator to craft an original pattern design for the clothing. Homemade ginger clay and a 3D printed model formed the mosaic. Kinton shaped arms and legs out of Rice Krispies cereal. An took a sculpting class to assist with crafting the head and face.

“It can be as complex as you want to make it,” says An, adding that some competitors even utilize lasers to cut gingerbread.

All of that work and research came to a screeching halt when Hurricane Helene passed through western North Carolina in September, closing the Grove Park Inn and devastating Asheville and the entire region.

“There was a lot of uncertainty,” says An, “a lot of spirited discussion in the gingerbread groups online — very passionate people on both slides thinking, ‘Oh, this gives so much joy to the community; they need this.’ And then, ‘Are you kidding? These people just lost their lives.’”

“We had three family members who passed, but we’re also disappointed to not have the competition because we’ve been working on it for the whole year,” says Kinton. “There were so many mixed feelings.”

Ultimately, the hotel canceled the 2024 national competition but extended an invitation to the artists to display their work throughout the Asheville area in a show of support and camaraderie.

“Some of our gingerbread friends thought of doing a separate piece for Asheville, and we just thought, oh, of course we should do that,” says An.

To honor their relatives who lost their lives, the duo designed a gingerbread tribute with a framed photograph of their family members silhouetted against the mountain skyline, which will be displayed in the Asheville area during December.

The pair decided to finish their national entry and submit it to the Mustard Seed Hill Gingerbread Competition in

Millersburg, Kentucky. Judging takes place on Dec. 6.

The National Gingerbread House Competition will return to the Omni Grove Park Inn in 2025, and it won’t be long before the Difficult Dessert Devotees have a new concept underway in their Fuquay-Varina workshop.

“If you haven’t been to the display, it really is worth the trip,” says An. “The hotel itself is kind of magical with the giant fireplaces, the Christmas decorations, and the entries. We went back to the display three or four times after the winners were announced. I enjoy looking at every single entry, from the 6-year-olds’ to the 60-year-olds’.

“They are really amazing artists. There are so many tiny details that you can’t see with just a passing glance. … We’re just so honored that we got to be considered among them and special enough to be in the same room.” MB

Shop small this holiday season at Curated Craft Marketplace in downtown Fuquay! Discover local art, handmade treasures, and unique vintage finds for everyone on your list. Check out our website for details on upcoming art classes and pop-up events.

JANUARY

DOORS:

OAK VILLAGE ACADEMY

110 Tals Rock Way // Cary

At Oak Village Academy, children enjoy learning through exploration, making decisions that build social and emotional relationships. While learning the natural way, we provide imaginative and encouraging indoor and outdoor learning environments.

We operate with the highest standards when it comes to our team and learning environment. We have designed our curriculum to respect individual differences, honor every child’s culture, and see family members as equal partners in a child’s growth and learning.

Through the Natural Learning Initiative at NC State University, we have created unique outdoor learning

environments that encourage children to be active while participating in learning, play, and environmental education. Oak Village Academy was one of the first preschools in the area with an emphasis on outdoor learning environments as the basis of our campus design. With much of our days spent outdoors, experiential learning in the natural world extends and enhances your child’s developmental capacity.

Every day at Oak Village Academy, through exploration and play, children of all ages build relationships and reach individual milestones in all developmental domains.

To learn more, visit exploreoakvillage.com.

WCPSS MAGNET & EARLY COLLEGE SCHOOLS

5625 Dillard Drive // Cary

Since 1982, WCPSS Magnet Programs have offered educational choice in our community. ese award-winning schools open doors of opportunity with programs that meet the unique strengths and interests of students. Today, WCPSS hosts over 60 magnet and early college schools, organized into six program pathways.

e STEM Pathway promotes natural curiosity through projectbased learning experiences. Students use emerging technologies to guide exploration and discovery.

e Gifted and Talented Pathway offers an extensive menu of elective courses that allow students to discover their individual talents. Students customize their academic programs by choosing these elective courses according to their interests.

e International Baccalaureate (IB) Pathway students become increasingly knowledgeable and interested in international

understandings, and actively work to effect positive change. Colleges and universities give special admissions consideration to students who take IB classes and earn an IB Diploma.

Early college high schools, including the single-gender Wake Leadership Academies, blend high school and college in a rigorous yet supportive program; students enroll in college classes that allow them to earn free transferrable college credit.

e Arts Plus Pathway allows students to demonstrate their knowledge of a topic through a creative process. Arts Plus includes programs with a focus on arts integration and design.

The Global Studies & Language Immersion Pathway gives students the opportunity to develop fluency in a target language (Spanish or Mandarin). Students also participate in globally focused classes.

WCPSS Magnet & Curriculum Enhancement Programs

Smith Magnet Elementary School

Smith Magnet Elementary School Wildwood Forest Magnet Elementary School

Centennial Magnet Middle School

Invest in Yourself

Expert tips to be your healthiest in 2025

Contributed by Optimal Bio

Cary-based Optimal Bio takes a whole-body approach to patient wellness through its bioidentical hormone replacement therapy. Led by medical director Dr. Greg Brannon and CEO Tylar Brannon, the company’s personalized treatment programs can ease negative side effects of aging and medical issues such as fatigue, thyroid disorder, anxiety, depression, and hormone imbalance — helping patients and team members feel their best every day.

Rather than making lofty resolutions, which can be hard to sustain, Greg and Tylar both prefer to emphasize daily habits that build discipline and make wellness a lifestyle.

Consider their top tips for your healthiest year yet.

TIPS FROM TYLAR

Swap processed foods and drinks with healthier alternatives (make sure to set yourself up for success by keeping them on hand). For example, I travel in the car a lot for work, so instead of waiting until I’m hungry and stopping for something, I pack healthier alternative snacks like Siete Sea Salt and Vinegar Chips, GoMacro nutrition bars, and Hu chocolate.

Find a workout that you enjoy. Making sure exercise is something you look forward to will make it a more sustainable habit. I love strength and interval workouts at MADabolic, but the variety of gyms and options in the Triangle area is nearly endless.

JONATHAN

Ensure you sleep for at least 7–8 restful hours each night. Sleep is crucial for a top-functioning body and should be prioritized along with well-balanced meals and daily movement.

Make choices to detoxify your home and limit your exposure to endocrinedisrupting chemicals. Unfortunately, endocrine disruptors are all around us, from the candles we burn to the cleaning supplies we use. Removing these toxins from your home is less daunting than you think. Start by swapping your plastic Tupperware containers with glass ones and using a water filter like AquaTru to remove dangerous contaminants from tap water.

Optimize your hormones by finding a knowledgeable provider who specializes in bioidentical hormone replacement therapy (BHRT). Our team at Optimal Bio provides my BHRT treatment, which is personalized to my individual body. This has been a game changer in how I feel in every area of my life. I have more energy day to day and more clarity and focus at work, as well as peace of mind of knowing that I am doing something to keep my body healthy.

ABOUT TYLAR BRANNON

Tylar Brannon grew up in Cary and attended NC State University for her undergraduate degree, followed by University of South Carolina School of Law, receiving JD/MBA dual degrees. Tylar discovered a passion for helping businesses grow and joined up-andcoming Optimal Bio, where she worked to create processes, organization, and ultimately make life easier for the staff, vendors, and, most importantly, the patients. Since becoming CEO in 2018, she has expanded to nine locations across the South, increased patient count, supported a 97% retention rate, and continues to work closely with future and existing patients to help them achieve healthier and more balanced lives.

ADVICE FROM

DR. GREG BRANNON

Be your own healthcare advocate. I have spent decades researching hormone health and providing care to thousands of patients. The biggest takeaway remains the importance of taking charge of your own well-being and seeking out the knowledge and resources to make informed decisions.

Prioritize your nutrition and supplementation. These are essential lifestyle choices that affect our hormone health and overall well-being. For many of us, it’s tough to consume all of the vital vitamins and minerals our body needs on a daily basis through diet alone. That’s where adequate and smart supplementation comes in. Some crucial supplements I recommend include vitamin D, omega-3 fatty acids, magnesium, zinc, and probiotics.

Lessen your screen time later in the day. While blue light is necessary in life, it can disrupt the quality of our sleep. Minimizing this towards the end of the day allows our body to go through the natural process of releasing melatonin.

Manage your stress. Though the cortisol hormone is produced nightly and increases under stress, chronically depleting its reserve can lead to major health issues. While stress may seem like a mental ailment, it manifests physically, too. Other wellness tips like exercising, reducing blue light and screen stimulation, and getting adequate sleep will help manage stress in addition to their other benefits. optimalbio.com

ABOUT DR. GREG BRANNON

Dr. Gregory Brannon is a surgeon, public figure, and founder of the leading BHRT practice Optimal Bio, where he oversees nine offices across the Southeast. In addition to his current role as physician and medical director of Optimal Bio, Brannon uses over 30 years of medical experience to educate others on taking ownership of their health. Dr. Brannon is the author of Amazon bestseller Restore and The Hormone Handbook: Optimizing Your Health Through Bioidentical Hormones

Prior to Optimal Bio, Brannon spent 30 years as a successful private-practice OBGYN in Cary, which sparked his interest in hormones and how they work within the body.

Restaurant Spotlight KHAO SEN

Written by David McCreary | Photographed by Jonathan Fredin

Ever eaten at a Thai restaurant that doesn’t serve pad thai? You won’t find the well-known stir-fried rice noodle dish on the menu at Khao Sen — and that’s by design.

To understand why, take a look at the people behind the plates.

“Our Thai owners are passionate about sharing the authentic flavors and dishes they grew up eating and still serve to their families at home,” says business partner Blake Zalcberg, a Holly Springs resident. “We also want to provide a community-oriented place that allows people to feel like they are taking a step up without being overwhelmed by the price.”

Fuquay’s newest full-service Asian eatery, Khao Sen is tucked away on the back side of the still-evolving Bengal Towne Centre. Husband-and-wife proprietors Paul and Sara Puenpa and their longtime friend Joy Jirawan named

the restaurant after two staple food items from their native homeland: rice (khao) and noodle (sen).

But why no pad thai?

“While pad thai is widely popular, we wanted to showcase lesser-known dishes that reflect the true variety of Thai home cooking,” Zalcberg explains. “By focusing on unique flavors and traditional recipes, we are offering a fresh experience that goes beyond what people might expect, giving them a chance to discover new favorites and explore the rich culinary diversity of Thailand.”

Pro tip: Order a variety of dishes and embrace familystyle dining. Make sure to build in plenty of time for savoring.

“This food is ideal for sharing with everyone around the table,” Zalcberg says with a smile. “Whenever we see people come in and order several appetizers and entrees and then put everything in the center of the table, we know they get it.”

COCONUT ICE CREAM ATOP A STICKY BUN WITH JACKFRUIT AND PEANUTS. RIGHT: COCONUT STICKY RICE WITH EGG CUSTARD.

THE CUISINE AT KHAO SEN FOCUSES ON UNIQUE FLAVORS AND TRADITIONAL RECIPES THAT EXPLORE THE DIVERSITY OF THAILAND.

“ we wanted to showcase lesser-known dishes that reflect the true variety of Thai home cooking. ”

Sara Puenpa agrees.

“People should always feel like they are at home and part of the family here,” she says.

For starters, order the si-krong pad prik: baby back ribs with a zesty southern Thai-style curry paste. Also try the refreshing som tam polamai fruit salad comprising grapes, apples, oranges, pineapple, cherry tomatoes, lime juice, Thai chili, and fish sauce.

“The fruit salad contains all the tastes of spicy, sweet, and sour in one dish,” says Sara. When it comes to entrees, don’t miss the umami-rich khao soi. This northernstyle curry selection arrives at the table in a bowl and features crispy chicken thigh immersed with egg noodles in a savory broth. It’s served with accoutrements on the side

— Blake Zalcberg

including pickled radish, red onion, lime, crispy egg noodles, and chili oil.

Another standout dish worth consideration is the khao moo yang showcasing tender coconut milk–marinated grilled pork, purple rice, and a sweet-and-spicy jaew dipping sauce.

Specialties range from deep-fried softshell crab and crispy catfish to shrimp curry and roasted duck with bok choy.

Pair your meal with wine, beer, sake, or any of the more than a dozen available fruit- or milk-tea offerings. The tea list reads like a cocktail or mocktail menu — lychee, honey lavender, matcha, brown sugar, Thai iced tea, and more — all with popular add-ons available like boba, rainbow jelly, and even Oreo pieces.

Be sure to save some space for dessert.

PAIR YOUR MEAL WITH A FRUIT OR MILK BOBA TEA.

SI-KRONG PAD PRIK: TENDER BABY BACK RIBS WITH SOUTHERN THAISTYLE CURRY PASTE

You can’t go wrong with a Thai tea custard, sweet sticky rice, or the vegan-friendly coconut ice cream served atop a sweet bun with sticky rice, jackfruit, and peanuts.

The restaurant’s spacious, open dining room is light, bright, and airy. It features natural wood tables, light green walls, and windows galore.

“We’re excited to bring something new to Fuquay that’s comfortable and welcoming,” Zalcberg says. “We’re also mindful of providing guests an elevated level of food, service, and atmosphere.”

While walk-ins are always welcome, reservations are available by phone, on the restaurant’s website, and through the OpenTable platform. If you prefer getting your food to go, a separate takeout area provides just the right level of convenience. Delivery service is offered via DoorDash and Uber Eats.

Khao Sen is open for lunch and dinner every day except Tuesday. khaosen.com MB

Zeera Indian Restaurant

Merry Christmas - Reserve a table for a holiday dining experience

Explore our delicious menu, crafted to exceed your expectations. Lunch or dinner À la carte.

Dine in Zeera Express Lunch Buffet Tuesday - Sunday: 11:30AM - 2:00PM

OWNER PAUL PUENPA

Unsure where to eat today? Look no further than this selection of local eateries & cafes.

FUQUAY-VARINA

Abbey Road Tavern and Grill

“Signature Beatle burgers and live entertainment.”

711 N. Main St.; Fuquay-Varina (919) 762-7731; abbeyroadnc.com

Anna’s Pizzeria

“Piping hot pizzas and mouthwatering Italian food.” 138 S. Main St., Fuquay-Varina (919) 285-2497; annaspizzeria.com

Assaggio’s Pizzeria Ristorante

“Top quality ingredients go into every dish.”

941 E. Broad St., Fuquay-Varina (919) 557-9505; assaggios-fuquay.com

Aviator Pizzeria & BeerShop

“Brick oven pizza & craft beer.”

601 E. Broad St., Fuquay-Varina (919) 346-8206; aviatorbrew.com

Aviator SmokeHouse BBQ Restaurant

“All of our food is made in-house.”

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

Bluegrass Bagels

“Quality food, fast.”

100 Dickens Rd., Fuquay-Varina (919) 285-4980; bluegrassbagels.com

Bolt Drinks and Coffee

“Cold, carbonated, caffeinated, and colorful way to energize your day.”

400 Broad St., Fuquay-Varina (919) 909-6687; boltdrinksandcoffee.com

Brus on Main

“Quaint cafe serving New York coffee, bakery treats and breakfast.”

135 S. Main St., Fuquay-Varina (607) 745-2512; @brusonmain

El Cantarito Bar & Grill

“Experience the full spectrum that is Mexican food.”

155 S Main St., Fuquay-Varina (919) 285-3781; elcantaritobarandgrill.com

Cellar 55 Tasting Room

“Chef specials Friday and Saturday nights.” 1351 E. Broad St., Fuquay-Varina (919) 446-1156; cellar55.com

Cleveland Draft House

“Great food, great service, at a great price.” 1420 East Broad St., Fuquay-Varina (919) 659-5500; clevelanddrafthouse.com

The Corner Biergarten

“Bar & bottle shop.”

1625 N. Main St., Suite 133, Fuquay-Varina (919) 246-6649; tcbiergarten.com

Cultivate Coffee Roasters

“Modern industrial twist on a small town coffee shop.”

128 S. Fuquay Ave., Fuquay Varina (919) 285-4067; www.cultivate.coffee

Culver’s of Fuquay-Varina

“ButterBurgers and frozen custard made fresh every day.”

1860 Cinema Dr., Fuquay-Varina (919) 285-2360; culvers.com

Daddy D’s BBQ

“Slow cooked with love.”

1526 Broad St., Fuquay-Varina (919) 552-6464; daddydsbbqnc.com

Dan Sushi & Hibachi

“Mixing chic and contemporary with a traditional Japanese menu.”

1313 N Main St., Fuquay-Varina (919) 577-8000; dansushihibachi.com

Eggs Up Grill

“Breakfast favorites served all day.”

1436 N. Main St., Fuquay-Varina (919) 285-4463; eggsupgrill.com

El Dorado

“Enjoy the most delicious Mexican food amongst family.”

112 E. Vance St., Fuquay-Varina (919) 557-0287; eldoradomexicanrestaurant.com

Fat Cat Homemade Ice Cream

“Unique flavors of homemade ice cream and dairy-free options.”

400 Broad St., Fuquay-Varina fatcathomemadeicecream.com

Fiesta Time Bar & Grill

“Colorful cocktails and Mexican cuisine.”

1063 E. Broad St., Fuquay-Varina (919) 285-3393

Fiiz Drinks

“Drink it your way soda and snack shop.”

7401 Sunset Lake Road, Fuquay-Varina 919-278-7350; fiizdrinks.com

Garibaldi Trattoria Pizza & Pasta

“Authentic Italian cuisine and quality service.”

900 N. Main St., Fuquay-Varina (919) 552-8868; garibalditrattoria.com

Photos by Jonathan Fredin

EL CANTARITO BAR & GRILL

The Gyro Spot

“Three friends from Greece who want to share the recipes they grew up loving.”

1005 E. Broad Street, Fuquay-Varina (919) 285-3608; thegyrospotnc.com

The Healthy Spot

“Meal replacement smoothies and energizing teas.”

961 E. Broad St., Fuquay-Varina (919) 552-5373; @healthyspotfuquay

HWY 55 Burgers Shakes & Fries

“All-American diner experience.”

3419 N. Main St., Fuquay-Varina (919) 567-3007; hwy55.com

J&S New York Pizza

“Family-owned and operated Italian restaurant.”

500 Broad St., Fuquay-Varina (919) 557-6921; jandsnypizza.com

Johnny’s Pizza

“An amazing array of different NY-style pizzas.”

722 N. Judd Parkway N, Fuquay-Varina (919) 552-6322; johnnyspizzafuquay.com

Joyce & Family Restaurant

“Home cooked Southern favorites.”

129 N. Main St., Fuquay-Varina (919) 567-1717; @joyceandfamily

Khao Sen Thai & Tea

“Vibrant tastes of homemade Thai dishes.”

2100 Gathering Square Court, Fuquay-Varina @khaosennc

Kumo Sushi Hibachi

“Traditional Japanese menu in a chic setting.”

2916 N. Main St., Fuquay-Varina (919) 986-0983; kumosushi401hwy.com

The Library Steakhouse

“Upscale steakhouse located in the old town library.”

133 S. Fuquay Avenue, Fuquay-Varina (919) 642-2030; thelibrarysteakhouse.com

Little Portugal NC

“Market and eatery celebrating traditional Portuguese dishes.”

736 N. Main St., Fuquay-Varina (919) 586-7144; littleportugalnc.com

Los Tres Magueyes

“We prepare our food fresh daily.”

401 Wake Chapel Road, Fuquay-Varina (919) 552-3957; lostresmagueyes.com

The Mason Jar Tavern

“All the comforts of Southern hospitality with a modern twist.”

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

rise

Dine

Mei Wei Asian Diner

“A wide array of authentic Chinese and Thai food.”

1424 N. Main St., Fuquay-Varina (919) 762-7128; meiweinc.com

The Mill

“Coffee. Beer. Wine. Community.”

146 S. Main St., Fuquay-Varina (919) 557-2123; themillfuquay.com

New Rainbow Chinese

“Classic and popular Chinese favorites.” 3427 N. Main St., Fuquay-Varina (919) 567-8272; newrainbowchinesefood.com

Nil’s Mediterranean Cuisine

“Mediterranean cuisine and a creative menu.” 513 Broad Street, Fuquay-Varina (984) 223-2928; nilscafefuquayvarina.com

Peach Cobbler Factory

“Delightful desserts that feel like grandma’s kitchen.” 8105 Fayetteville Road, Raleigh (919) 307-8137; peachcobblerfactory.com

Pelican’s SnoBalls

“Smooth, fluffy ice combined with bold flavors.”

712 N. Main St., Fuquay-Varina (919) 662-3979; pelicanssnoballs.com

Pints Ice Cream & Beer

“Homemade ice cream and craft beers.” 512 Broad Street, Fuquay-Varina @pintsicecream

Stick Boy Bread Co.

“Handcrafted baked goods from scratch … all natural ingredients.” 127 S. Main St., Fuquay-Varina (919) 557-2237; stickboyfuquay.com

SupaBowlz Cafe

“Your healthy fast casual restaurant.” 411 Broad St., Fuquay-Varina (984) 800-785; supabowlzcafe.com

Tacos Oaxaca

“Made-from-scratch tacos and more.” 1324 N. Main St.; Fuquay-Varina (919) 762-0826

Taqueria La Costena

“Authentic and affordable Mexican tacos.” 101 Dickens Rd., Fuquay-Varina (919) 285-3060

THE FLAVORS

INDULGE IN

OFFERING COOKING CLASSES AND WINE DINNERS! OF ITALY

Chef Paolo Gavazza crafts authentic Italian cuisine that will immerse you in a culinary journey that celebrates tradition and sophistication.

128 Bass Lake Road | Holly Springs spazioromana.com | 919-285-3596

Tio’s

“Pizza. Empanadas. Wings.”

2916 N Main St., Fuquay-Varina 919-762-0095; tiosnc.com

Triple Barrel Tavern

“Restaurant, sports bar & billiards.”

2221 N Grassland Dr., Fuquay-Varina (919) 762-0940; @triplebarreltavernfuquayvarina

Vicious Fishes Tap & Kitchen

“Eclectic twists on comfortable bar food.”

132 S. Fuquay Ave., Fuquay-Varina (919) 762-7876; viciousfishes.com/fuquay-nc

Wingin’ It Bar and Grille

“Family-friendly neighborhood pub.”

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

Wing It On

“Chicken like a champ.”

1061 E. Broad St., Fuquay-Varina (984) 225-2141; wingiton.com

Zaxby’s

“Indescribably good.”

1341 N Main St, Fuquay Varina (919) 552-3981; zaxbys.com

Dine

Zeera Indian Restaurant

“Authentic goodness in traditional Indian food.”

1311 E. Broad St., Fuquay-Varina (919) 762-6215; zeeranc.com

HOLLY SPRINGS

Acme Pizza Co.

“Chicago-style deep dish pizza.”

204 Village Walk Dr., Holly Springs (919) 552-8800; acmepizzaco.com

Asia’s Cakes

“Cakes, cookies, brownies, and desserts made fresh daily.”

113 N. Main St., Holly Springs (919) 285-3588; asiascakes.com

Aye! Toro Tacos & Tequila

“Crafted with love using traditional Mexican recipes passed down through generations.”

303 Mathews Dr, Holly Springs (919) 367-6233; ayetoronc.com

Bass Lake Draft House

“34 beers on tap.”

124 Bass Lake Rd., Holly Springs (919) 567-3251; basslakedrafthouse.com

Bellini Italian Cuisine

“A real taste of Italy through authentic Italian Cuisine.”

7256 GB Alford Hwy, Holly Springs (919) 552-0303; bellinitaliancuisinehollysprings.com

BEP Vietnamese Kitchen

“Traditional Vietnamese cuisine and boba teas.”

300 S. Main St., Holly Springs (919) 285-2477; bepnc.com

Bestow Baked Goods

“Life is too short for grocery store desserts.” 4208 Lassiter Rd., Holly Springs (919) 473-9225; bestowbakedgoods.com

Blaze Pizza

“Fast fire’d, perfectly crisp perfection.”

316 Grand Hill Place, Holly Springs (919) 261-5950; blazepizza.com

The Blind Pelican

“Creative seafood and boat drinks.”

120 Bass Lake Road; Holly Springs (984) 225-2471; blindpelicanseafood.com

The Butcher’s Market

“Premium meats and specialty grocery.” 4200 Lassiter Rd, Holly Springs (919) 267-919); thebutchersmarkets.com

Cristo’s Bistro

“Hand tossed NY style pizza.” 5217 Sunset Lake Rd, Holly Springs (919) 363-8852, cristosbistro.com

Dave’s Hot Chicken

“Juicy, hand-breaded chicken spiced-to-order.” 114 Grand Hill Place, Holly Springs (984) 600-3093; daveshotchicken.com

Eggs Up Grill

“Breakfast favorites served all day.” 4216 Lassiter Road, Holly Springs (919) 495-4530; eggsupgrill.com

Fera’wyn’s Chocolate Cafe

“Forget love, I’d rather fall in chocolate.” 652 Holly Springs Road, Holly Springs (415) 758-3296; ferawyns.com

Fiesta Mexicana

“Authentic. Hot. Fresh.”

428 Village Walk Drive, Holly Springs (919) 346-1330; fiestamexicananc-hollysprings.com

First Watch

“Traditional and innovative creations for breakfast, brunch and lunch.”

304 Grand Hill Place, Holly Springs (919) 808-4603; firstwatch.com

Freddy’s Frozen Custard & Steakburgers

“Great food without a long wait.”

221 Grand Hill Place, Holly Springs (919) 557-3475; freddysusa.com

FRESH. Local Ice Cream

“Hand-crafted flavors with local ingredients.”

205 S. Main St., Holly Springs (919) 285-4078; freshlocalicecream.com

Greek Basma

“Greek food that is fresh, healthy and delicious.” 7272 GB Alford Hwy, Holly Springs ((919) 285-080; greekbasma.com

Hickory Tavern

“Something for every appetite.”

401 Village Walk Drive, Holly Springs (919) 557-2064; thehickorytavern.com

Homegrown Pizza

“Pizza, calzones and sandwiches.”

4928 Linksland Drive, Holly Springs (919) 577-5575; homegrownpizza.com

JT’s Creamery

“Hand-crafted ice cream.”

300 S Main Street, Suite 112, Holly Springs (984) 268-6321; jtscreamery.com

Kobe Hibachi and Sushi

515 N.Main Street, Holly Springs (919) 557-1437; kobehollyspringsnc.com

Mama Bird’s Cookies + Cream

“A unique spin on a timeless dessert.”

304 N. Main St., Holly Springs (919) 762-7808; mamabirdsicecream.com

Mamma Mia Italian Bistro

“Pasta runs in our family.”

300 S Main Street, Suite 200, Holly Springs (919) 766-8000; mammamianc.com

Mi Cancun Mexican Restaurant

“Mexican cuisine with a modern twist.”

324 Grand Hill Place, Holly Springs (919) 552-9979; micancunmx.com

Michelangelos Pizza

“Pizza buffet for lunch and dinner.”

7280 GB Alford HWY, Holly Springs (919) 557-4992; michelangelospizza.com

My Way Tavern

“Freshly made all-American foods.”

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

rise

Dine

Niche Wine Lounge

“Tranquility by the glass.”

109 Main St., Holly Springs (919) 552-2300; nichewinelounge.com

Nightingale Rooftop Restaurant & Bar

“Small plates and big views atop Holly Springs.”

300 S. Main St., Suite 312, Holly Springs (919) 299-2004; nightingalerooftop.com

The Nutrition Fix

“Healthy fast food alternatives.”

424 Village Walk Drive, Holly Springs (919) 341-5554; @thenutritionfixnc

The Original N.Y. Pizza

“Bringing a taste of New York to North Carolina.”

634 Holly Springs Road, Holly Springs (919) 567-0505; theoriginalnypizza.com

Osha Thai Kitchen & Sushi

“Authentic Thai cuisine: well-balanced dishes bursting with flavor.”

242 S. Main Street, Holly Springs (984) 538-6742; oshathaikitchennc.com

Pimiento Tea Room

“Not your mama’s tea room.”

200 N. Main Street, Holly Springs (984) 225-4213, pimientotearoom.com

Rise Southern Biscuits & Chicken

“The best dang biscuits.”

169 Grand Hill Place, Holly Springs (919) 586-7343; risebiscuitsdonuts.com

Skrimp Shack

“Casual seafood cuisine.”

7244 Alford Hwy, Holly Springs (919) 335-3924; theskrimpshack.com

Smashed Burgers & Cocktails

“Burger day is every day.”

242 South Main Street, Holly Springs (919) 390-2274; smashednc.com

Spazio Vino & Cucina

“Authentic Italian flavors with a modern flair.”

128 Bass Lake Road, Holly Springs (919) 500-6481; spazioromana.com

SupaBowlz Cafe

“Beautiful and delicious bowls, wraps and salads.”

150 West Holly Springs Road, Holly Springs (984) 225-2656; supabowlzcafe.com

Sweet Southern SnoBalls

“Shaved ice and Hershey’s Ice Cream.”

527 N. Main St., Holly Springs (919) 291-3355; @sweetsouthsnoballs

Taziki’s Mediterranean Cafe

“A fresh celebration of the Mediterranean diet.”

108 Grand Hill Place, Holly Springs (984) 266-1226; tazikis.com

Thai Thai Cuisine

“Home cooked Thai food.”

108 Osterville Drive, Holly Springs (919) 303-5700; thaithaicuisinenc.com

Thanks A Latte

“Coffee and gift boutique.”

1118 Kentworth Drive, Holly Springs (919) 577-0070; thanksalattegiftsnc.com

Town Hall Burger & Beer

“Neighborhood beer and burger joint.”

301 Matthews Dr, Holly Springs (919) 335-5388; Townhallburgerandbeer.com

Vieni Ristobar

“Handmade pasta, pizza, and sauces.”

242 S. Main Street, Holly Springs (984) 225-1134; vieniristobar.com

& Bottle Shop!

1625 N. Main St. #133 Fuquay-Varina 919.246.6649 | tcbiergarten.com Check our Facebook page for weekly events @TCBiergarten

By Fuquay-Varina Memes

Photographed

by

Jonathan Fredin

FUQUAY-VARINA MEMES

(also known as FVM) is a freelance writer, meme guru, and an anonymous resident of Fuquay-Varina. She is the creator and manager of the FuquayVarina Memes Facebook page and has a talent for making people laugh and always taking the joke too far. fuquaymemes thefvmemes

fun memes

Holiday Translations for Visiting “Yankee”

Friends & Family

As much as Southerners love to complain about Yankees (has that word been canceled yet?), we all know, love, and welcome them as part of our community … more or less. Regardless of who you blame for traffic, the world is a different place than it used to be: We’re not all from the same town, we don’t all eat the same food, and we all judge each other in unique and exciting ways.

A holiday table filled with friends and family who live within the same five-mile radius is a rarity these days, and certain preparations may be needed. Remember, it’s your house, your rules — no one is asking you to make an Italian fish dish on Christmas Eve — but a guide of translations might be helpful for your out-of-town guests.

Whether you’re gathering for Christmas, Hanukkah, Kwanzaa, New Year’s, or Winter Solstice (shout out to my hippie mother-in-law), this article contains a translation guide for anyone who is walking into your country-chic abode. NOTE: If your

kitchen contains, or has contained, chicken decor, a goose with a handkerchief wrapped around its neck, or a lazy Susan, there is a 10/10 chance this guide is deeply needed for your guests. Consider printing it out and setting it beside the family Bible.

BLESS YOUR HEART

You knew it was coming, I knew it was coming, the Patron Saint of Redneckery knew it was coming. In Southern culture, the phrase “bless your heart” can mean one of two things: 1) something terrible happened to you and we are trying to express our condolences, but we also want you to shut up, or 2) you’re an idiot. There is no in-between.

There is a 1,000% chance that you will hear this phrase at any holiday gathering, so pay attention to the way the message is delivered. Are they cocking their head at you like a confused puppy? If so, you’re an idiot.

Do they have their hand placed loosely over their chest? They feel sorry for your sob

“

Even if it’s just store-bought cheesecake, something is better than nothing. So next time you’re thinking, “Am I enough?” — you absolutely are not. ”

story, but they’re also desperately looking for a way out of the conversation. Do the right thing and set them free.

JUST BRING YOURSELF!

You’ve asked your host what to bring, and they’ve responded with the tried and true “just bring yourself!” You’re panicking, and you should be. Did they mean it? Not really. You have the choice to bring nothing, but there is an unspoken expectation here. A jug of Bojangles sweet tea, perhaps. A bottle of champagne for New Year’s Eve. Even if it’s just store-bought cheesecake, something is better than nothing. So next time you’re thinking, “Am I enough?” — you absolutely are not.

COME BACK ANYTIME!

Don’t. They don’t mean it; they’re just being polite. After you ring in the new year and wake up the next morning with a hangover, your Southern host will definitely say something like “come back anytime” or “don’t be a stranger this year!” when you’re walking toward your Uber.

Don’t fall for it. The minute they shut that door, they’re going to collapse on the couch and need at least half a year to recover. They want you to feel welcome anytime, but taking someone up on this and showing up on their doorstep a few weeks later is a traumatic imposition from which they will never recover.

TOBOGGAN

This is a knit hat, also known as a “beanie.” Note that this word has nothing to do with sledding. The last time we could sled down here was in the great snowstorm of 1993. The only thing we all have in common here is no one knows how to spell it.

DINNER

Southern to Yankee translation: “Dinner” refers to the big meal of the day, and it doesn’t necessarily happen at night. Especially during holidays, dinner will usually be served somewhere between noon and 4 p.m. Yankees, if you show up at 7 p.m. for a

holiday meal, you’ll be looking at leftovers and no sympathy. Once the sun goes down, it’s “suppertime.” Don’t get confused.

IT’S NOT THE SNOW, IT’S THE ICE

Yankees love coming down South and talking about how much harder their winters are. They hiked 10 miles through the snow. School was never canceled. Every year they’d almost lose a limb to frostbite. The conversation always begins in the middle of Christmas dinner on an unseasonably warm day, with a comment like this: “I can’t believe how warm it is outside! Do you ever get snow? When you do, doesn’t the entire city shut down?”

This question is always followed by a smug little chuckle. This is the point where every Southerner, whether born and bred or naturalized, will answer in the exact same way: “It’s not the snow, it’s the ice.” When a Southern host says this, they are shutting the conversation down. There will be no further explanation. You will either

accept this reasoning or get the hell out of their house.

TAKE A LITTLE SOMETHING FOR THE ROAD

When your host says these words, it’s not a suggestion — you’re taking a little something for the road, whether you like it or not. You might not want to take a little something for the road. IRRELEVANT. It’s not about you, or your appetite, or your dietary needs. Depending on the situation, you’ll either be walking out with a full paper plate of food covered by another paper plate, some rolls wrapped up in a paper towel, or someone’s “good” Tupperware filled with cookies. Just say thank you and throw it away later.

Feel free to shove copies of this article under windshield wipers in the Target parking lot for the benefit of transplants townwide, but don’t get caught and accused of a trafficking scheme. I can’t help you with that. MB

At CFM we understand that planning for your financial future is one of the most important steps you can take. Specializing in:

Seen Heard

Scenes from HollyFest

Thousands of residents attended HollyFest at Sugg Farm Park in October. The annual festival brings together small businesses, civic groups, live music, food trucks, and carnival entertainment for a day of community fun in Holly Springs.

Photographed by Jonathan Fredin

Seen Heard

Rescued WOOD Rehab’s

beloved shop dog and director of marketing, Bud, passed away in early October. Bud has appeared in Main & Broad several times as an interview subject, Maggy Award winner, guest of the Maggy Party, and even a cover model. We will miss you, Bud.

Construction continues at

Aviator Brewing Company’s

new campus on North Street in Fuquay-Varina. Once complete, the new location will boast restaurants, a music venue, gathering spaces, and a much-expanded production facility, adding even more Aviator flair to downtown Varina.

First Fridays in

downtown Fuquay-Varina kicked off in October and will continue on the first Friday of every month. The recurring event seeks to bring the community together by encouraging locals and visitors to explore the charming downtown districts, enjoy live music, pop-up art, special sales, family-friendly activities, and the social districts and restaurants nearby.

Fuquay-Varina High School

will celebrate its 50th anniversary with a series of events and recognitions during the 2025–2026 school year. To honor the school’s lasting impact in the community, festivities will highlight academic, athletic, and civic legacies of former students and staff. Installations such as historical walls of fame, a time capsule, and artifacts from the past, as well as honor bands, celebration events, and documentary-style video interviews will commemorate the rich community history of FVHS.

Fuquay Spice and Tea

opened a second location in Dunn, offering their signature collection of loose-leaf teas, spice blends, flavored oils, vinegars, and local goods.

My Way Tavern

opened a new location at Fuquay-Varina’s Bengal Towne Center, the local brand’s third location in Wake County. Customers can enjoy the popular neighborhood eatery’s welcoming atmosphere, elevated tavern food, and weekly live music, trivia, and bingo nights.

JONATHAN

FREDIN

UNC Health Rex Holly Springs Hospital

celebrated its third anniversary in November. Anniversary festivities included creating a time capsule that will be sealed until the facility’s 50th anniversary in 2071. Since UNC Health Rex Holly Springs Hospital opened on Nov. 1, 2021, the hospital has treated more than 80,000 people in the emergency department, performed more than 8,000 surgeries, and delivered more than 2,000 babies. The hospital now employs about 500 people.

Triangle Aphasia

Project, a nonprofit dedicated to supporting individuals with aphasia and their families, hosts a weekly conversation group in Fuquay-Varina on Fridays at Capitol City Speech Therapy. Each group is facilitated by a licensed speed-language pathologist and provides ongoing opportunities to practice speech and language skills in a group setting. Aphasia is an acquired language disorder that can result from brain injury, most commonly stroke. Aphasia can affect language production (speaking, writing) and language processing (understanding, reading).

BROOKS R. BARBEE

A neighbor, someone you know, someone you can trust and respect. Call today and speak with a real person who cares about your family’s protection and security.

In Focus

By Jonathan Fredin

A spinning amusement car ride squeezes 7-year-old Elena Tracy against her father, Josh Tracy of Holly Springs, during HollyFest at Sugg Farm Park.

Snug at Sugg

At Wake Radiology, every one of our radiologists has undergone advanced fellowship training to become an expert in their field. When a precise diagnosis counts, we’re the outpatient imaging practice the Triangle calls on.