Cary Living Magazine

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Western Wake’s

CO O L E ST CO C KTA ILS OUTDOOR ESCAPES

TRIANGLE S TA Y C A T I O N S

8724 GLENWOOD AVENUE FURNISHNC.COM

RALEIGH, NC 27617

@FURNISHRALEIGH

919.670.4400

FACEBOOK.COM/FURNISHNC

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Editor’s Letter

A

Dance to Romance Virtual Courses • Romance Your Partner At Home • Make Your First Dance Memorable

Speaking of outdoor escapes, we’ve got the lowdown on how some Western Wake homeowners customized theirs (page 24). From a MacGregor Downs estate in Cary, to a wooded lot in Apex, these spaces will inspire you to invest in your own backyard. We also added delicious recipes for your grill from local restaurants so you can maximize your outdoor experience (page 28).

Among the repercussions of COVID-19, many Western Wake residents are turning vacations into staycations. We’ve got suggestions for how to plan one in—or not too far away from—the region—whether you have a free afternoon, full day or weekend (page 32).

Also Offering Venue Rentals —~ 5,000 SF Event Space

Changing Lives One Dance At A Time

If you haven’t already, check out the “Cheers” of Cary and Apex—Doherty’s Irish Pub & Restaurant (page 44). It’s all about corned beef, community and, yes, finding a place where everyone knows your name!

Many families are preparing to send students off—or back—to college

Photo by Bruce DeBoer

quiet moment on your deck or patio—favorite beverage in hand—may have become integral to your evening routine during this new quarantined normal we are all adjusting to. Or maybe you prefer a chilled glass of rosé during dinner with loved ones. There’s no better time to mix up a refreshing cocktail or savor a summer wine as you relax in your outdoor escape, count your blessings and soak up the sun.

Our annual food issue features exotic cocktail recipes from four local restaurants so you can make them at home (page 19). With names like Passport and Illegal Smile, you’ll want to try them all! As a bonus, Vitis House owner Doreen Colondres shares tips for pairing and selecting warm weather wines (page 22).

in August. Read tips for move-in day and how to prepare your student for the contact-free, virtual education environment that awaits him or her (page 50). If you happen to be shopping for a graduate or other loved one, consider an heirloom piece designed

by Apex jeweler Wendy Perry, available locally at Bailey’s Fine Jewelry in Raleigh and South in Chapel Hill (page 52).

It’s no surprise that since the pandemic began, food insecurity in the Triangle has increased dramatically.

Find out how local individuals and organizations have supported foodrelated ministries over the past few months (page 41). We hope you’ll allow their acts of kindness to inspire you as they have us, because one thing is for sure: We’ll need plenty more of them before this is all over.

Beth Shugg, Editor

6278 Glenwood Avenue • Suite 200 • Raleigh 919.781.6868 • asteptogold.com Your opinions matter to us. Let us know what you think of this issue of Cary Living magazine.

Please email beth@caryliving.com with your comments.

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Publisher Ronny Stephens Editor Beth Shugg Creative Director Linda J. Van de Zande Copy Editing Cindy Huntley Advertising Design Jordan Beard Social Media/Community Engagement Brittany Murdock Senior Account Executives Meredith Mills Charis Painter Distribution Joe Lizana, Manager DistribuTech.net Contributing Writers Elizabeth Brignac, Kurt Dusterberg, Spencer Griffith, Sadie Harper, Mandy Howard, Lauren Bell Isaacs, Katie Jansen, Susanna Klingenberg, Mick Schulte Contributing Photographers Bruce DeBoer Photography, Darin Meyer Photography, Brian Mullins Photography, Brittany Murdock

Cary Living magazine is published six times annually. Any reproduction in part or in whole of any part of this publication is prohibited without the express written consent of the publisher.

Cary Living magazine is not responsible for unsolicited manuscripts, photography, or art. Unsolicited material is welcome and is considered intended for publication. Such material will become the property of the magazine and will be subject to editing. Material will be returned if accompanied by a self-addressed stamped envelope. Cary Living magazine will not knowingly accept any real estate advertising in violation of U.S. equal opportunity law.

SUBSCRIPTIONS 6 print issues (1 year) Available online at caryliving.com 4818-204 Six Forks Road Raleigh, NC 27609 Phone: 919.782.4710 Fax: 919.782.4763

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CONTENTS JULY /A UGUS T

Western Wake’s Coolest Cocktails

Four recipes for summer spirits from local restaurants

24

Plan Your Outdoor Escape

Lush backyard retreats

28

Chill and Grill

DIY recipes from popular local chefs

32 Take a Triangle Staycation

Go on an adventure close to home

38

That’s EATertainment

Local businesses create one-stop shops for food, beverages and fun

41

Sharing Meals Across the Triangle

The community rises up to feed food-insecure populations

ON THE COVER: Photography by Bruce DeBoer, styling by Dave Justus and pool backdrop provided by the Tomczak family of Apex.

8 | caryliving.com

24 32

Photo courtesy of The Umstead Hotel and Spa

18

Photo by Brian Mullins

features

2 0 2 0

E X C L U S I V E LY AT

CONTENTS departments 44

Chef’s Table

Doherty’s Irish Pub serves up corned beef and community

2 0 2 0

Photo by Carolina Stamey

JULY /A UGUS T

44 Chef’s Table

47 Community Get two scoops of education at Howling Cow Dairy Education Center and Creamery

Photo by Brian Mullins

50 Education

Prepare your college-bound

student for move-in

52

Local Talent

Wendy Perry of Apex creates heirloom pieces

54

Living Well

Take a new approach

to dieting

56 Travel Greenville,

South Carolina

offers distinctive

Southern charm

10 | caryliving.com

47 Community

in every issue

sponsored content

11

40

On the Scene Social Scene Sister Cities

Home Styler

59

Out & About

Dine & Draft Events Sightings

New Around Town

Kaleidoscope Living

Beauty Trends

ON SCENE the

SOCIAL SCENE

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SISTER CITIES

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HOME STYLER

JULY/AUGUST 2020

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On the SOCIAL Scene

Let’s Connect!

Greenways and parks have reopened throughout the Triangle.

Guto Rezende of @gurezende captured this photo of White Oak Creek Greenway in Cary, which originates in Bond Park and is one of the town’s most popular regional greenways.

Get Social With Us! 12 | caryliving.com

caryliving.com

Many of our readers have taken this time to explore the outdoors and seek takeout options from local restaurants in town. Find out what they’ve been up to below and tag us in your next post for a chance to be featured!

Andia’s Homemade Ice Cream has made it easy and convenient for customers to purchase their favorite flavors to enjoy at home. Linda Nguyen of @lindaeatsworld shared this photo of rose pistachio ice cream she scooped up there. The shop continues to offer quart pickups at its Cary location.

Photo by Beck Webb, @beckeatsworld

Photo by Guto Rezende, @gurezende

Photo by Linda Nguyen, @lindaeatsworld

BY BRITTANY MURDOCK

If a fresh bagel sandwich is your thing, check out Big Dom’s Bagel Shop in downtown Cary. Beck Webb of @beckeatsworld recommends the hot ham and Swiss sandwich, and the Banana Jamma— made with bananas, strawberry jam, cream cheese and peanut butter.

carylivingmagazine

caryliving

caryliving

Coming in our September/October issue

2020 Western Wake Town Guide What’s new and what we love about Cary, Apex, Holly Springs, Fuquay-Varina and Morrisville!

The Western Wake Town Guide is the ultimate resource for visitors and residents interested in exploring the towns of Western Wake.

Photo by Flyboy Photo & Media

Whether you’re here for business, family or fun, this essential navigator gives you the skinny on local attractions, new and iconic restaurants, annual events, boutique hotels, shopping destinations, art and culture hotspots, concert series, bars, breweries, distilleries, vineyards and more.

Also included: • Fall Fashion • Hospitals of the Triangle • Meet the Doctors

JULY/AUGUST 2020 | 13 For more information or to reserve your space, call 919.782.4710 or visit caryliving.com/advertise-with-us

Sister CITIES

Outer Banks Escapes Soak up the sun in these coastal towns

BY CINDY HUNTLEY

Historic Manteo

Photo by Bookwyrmm

Steeped in history, Manteo is among the Outer Banks’ oldest towns.

Enjoy a stay at one of its many bed and breakfasts and roam the historic waterfront and downtown streets, where you’ll find the George Washington Creef Boathouse and Roanoke Marshes Lighthouse, a restored U.S. Weather Bureau tower, and a replica of the Elizabeth II at the Roanoke Island Festival Park. Visit the nearby Fort Raleigh National Historic Site, home to the first English settlement in the U.S., and the Elizabethan Gardens’ 10 acres of beautiful grounds and sculptures.

Unwind in Duck

Photos courtesy of Outer Banks Visitors Bureau/outerbanks.org

Home to the Sanderling Resort and 7 miles of beaches, Duck is the perfect place to relax. Park your car and stroll down its picturesque soundside boardwalk connecting the town’s many attractions, which include eclectic shops and exceptional dining. The town’s pet-friendly beaches boast some of the best shell finds in the state, and area outfitters offer water sports rentals including jet skis, kiteboarding, paragliding and more.

Nags Head Adventures If you’re looking to spend as much time as possible in the great outdoors, Nags Head is the Outer Banks town for you. Check out the views from Jockey’s Ridge State Park, the tallest natural sand dune system in the eastern U.S. Drop a line from one of the town’s two fishing piers or book a chartered fishing trip offshore. Spend a morning exploring in Nags Head Woods Ecological Preserve, then golf your way through the Nags Head Gol Links course that lines the historic Roanoke Sound. Climb the Bodie Island Lighthouse before you regroup back in town to stroll through the historic and arts districts. Top the trip off with a meal at Nags Head Fishing Pier Restaurant, where they’ll even cook your catch of the day for you.

14 | caryliving.com

Photos courtesy of Outer Banks Visitors Bureau/outerbanks.org

Home STYLER

Photo courtesy of About Face Designs

SHAKE,

STIR,

1

Photo courtesy of Cocktail Kingdom

1 State of Mine North Carolina glass set, $24 | Swagger

POUR

2 Morrison bar cabinet, $1,485 | Furnish 3 Pappy & Company Bourbon Barrel-Aged Old Fashioned Cocktail Mixer, $19.95 | NOFO @ the Pig 4 Cocktail Kingdom Teardrop Barspoon, $19.99 | Whisk

TEXT BY BRITTANY MURDOCK

Whether you’re adding to your collection or starting from scratch, customize and enhance your bar cart with a few of these essential items.

5 Conniption Navy Strength Gin, $39.95 Cold Distilled Cucumber Vodka, $24.95 Conniption American Dry Gin, $29.95 | Durham Distillery

4

3

Photo courtesy of Food Seen

5

Photo courtesy of Pappy & Company

Photo courtesy of Furnish

2

JULY/AUGUST 2020

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FEATURES

Photo by Darin Meyer

COOLEST COCKTAILS | OUTDOOR ESCAPES | CHILL & GRILL | STAYCATIONS | EATERTAINMENT | SHARING MEALS

JULY/AUGUST 2020

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WESTERN WAKE’S

Coolest COCKTAILS

CHECK OUT 4 RECIPES FOR SUMMER SPIRITS FROM A F E W O F Y O U R F A V O R I T E L O C A L R E S TA U R A N T S STORY BY KATIE JANSEN PHOTOS BY BRUCE DEBOER STYLING BY DAVE JUSTUS

here’s nothing like a refreshing cocktail during peak North Carolina summer. No need to wait for restaurants and bars to reopen to enjoy a few spirited refreshments.

Make your own! From globalinspired tiki drinks to cocktails featuring spring fruit to usher in summer a little early, Western Wake restaurateurs and bar managers have given Cary Living exclusive access to the area’s coolest cocktail recipes—perfect for North Carolina’s scorching days and muggy nights.

T

Margarita

Passport

TOTOPOS STREET FOOD & TEQUILA

While margarita traditionalists may think immediately of lime and salt, Salvador Alvarez, one of the co-owners of Mexican restaurant Totopos Street Food and Tequila, has a secret ingredient: orange.

The restaurant’s margarita mix, which is also the base of many drinks served at the restaurant, emulates the margarita Alvarez made at home before opening the restaurant. It includes lime, orange and agave nectar. “The sweetness of the orange and the agave nectar balance perfectly with the acidity of the limes,” Alvarez says.

For the spirit, reposado tequila is preferred, but blanco or añejo tequila—or even mescal—are also options. Although the addition of orange may be out of the box, traditionalists need not fear—at Totopos Street Food and Tequila, a salted rim is still a margarita must.

Totopos’

Margarita Mix

1½ ounces of tequila ½ ounce of agave nectar ½ ounce of lime juice 1½ ounces of orange juice Shake and serve in a 12-ounce glass with a salted rim.

KŌA N

At kōan, the Cary destination for Southeast Asian cuisine, diners can take a trip around the world with the Passport. Originally developed at bu•ku in downtown Raleigh by beverage director Tolson Kenney, the Passport has also become a staple on kōan’s menu.

“I wanted to create a tiki cocktail that involved ingredients from all over the world,” Kenney says. The result: a drink with creamy tropical fruit flavors, underlying red berry bitterness and a refreshing citrus to balance it all out.

“Once I realized how great this drink was, I knew I had to name it the Passport.”

With sugar cane rum from Brazil, unfiltered mango sake from Japan and an Italian apertivo, each sip of this drink will make you feel like you’re earning a new stamp in your passport.

kōan’s

Passport

ounces of fresh lemon juice ½ ½ ounces of passion fruit puree or juice ½ ounces of mango nigori sake ¼ ounces of mango nigori sake rich simple syrup (use a 2-to-1 ratio of sugar to hot water) ¼ ounces of Aperol ¼ ounces of cachaça Combine all ingredients into a shaker tin with ice and shake vigorously for 7 seconds. Fine strain into a chilled glass, garnish, and express orange peel oil.

JULY/AUGUST 2020

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Illegal Smile

Postmaster’s

Illegal Smile

For the cocktail: 1½ ounces of gin 1 ounces of strawberry cordial ¾ ounces of grapefruit juice ¼ ounces of lime juice Serve in a Collins glass and add soda to the top.

Garnish with a lime wheel.

For the strawberry cordial: 3 ounces of strawberries (tops removed) 8 ounces of simple syrup ¼ ounces of rose water ¼ ounce of high-proof spirit, such as Everclear

POSTMASTER

Spring strawberries make an appearance on Postmaster’s summer cocktail menu. The downtown Cary restaurant’s Illegal Smile, named after a song by legendary and recently passed songwriter and musician John Prine, was developed by Postmaster’s beverage manager Patrick Dunmire and general manager Hayden Hall.

“Although this was a relatively easy cocktail made with ingredients I had at home, the whole turned out to be more than the sum of its parts,” Dunmire says. “The idea was to have summer come early, 20 | caryliving.com

while also preserving spring into summer.”

The drink features gin, but Dunmire says tequila or vodka also works well. It tastes like biting into a fresh, ripe watermelon, Dunmire says, because it incorporates lime juice, grapefruit juice and strawberry cordial, which is made with rose water, simple syrup, and—if you want the cordial to last longer—a highproof spirit such as Everclear.

For those recreating the drink at home, the Illegal Smile can also be made in batches as punch—just add soda directly before serving.

Combine the strawberries and simple syrup in a blender. Blend and strain through a sieve. Add rose water and highproof spirit, then store in the refrigerator.

(Optional: The cordial will keep five to seven days without the spirit, or three to four weeks with the spirit.)

DOHERTY’S IRISH PUB & R E S TAU R A N T

At Doherty’s Irish Pub & Restaurant, which has locations in Apex and Cary, the Our Forever Redhead pays tribute to one of the team’s own. Lynn Reedy was a server at Connolly’s, the predecessor to Doherty’s, along with Doherty’s founder and CEO Sami Taweel.

She touched many of the lives of the current Doherty’s team before she passed away from cancer.

At Connolly’s, both Taweel and Reedy worked under general manager Steve Kanter, who is now the general manager for the Apex location of Doherty’s and who created a drink for the menu to honor Reedy’s memory.

Our Forever Redhead

The drink’s namesake may be Reedy’s red hair, but the flavors of the drink, which center on Irish whiskey and grenadine, reflect her personality, according to Kanter: “Always strong with a sweetness tempered by a hint of sharpness,” he says. “Always cherished, never to be forgotten.”

The drink is finished with a splash each of lemon and lime juice, and topped with Sprite.

Doherty’s Our Forever Redhead 3 ounces of Irish whiskey 1 ounce of grenadine 6 ounces of Sprite Splash of fresh lemon juice Splash of fresh lime juice Garnish with a cherry and lime slice Mix the whiskey, grenadine, lemon juice and lime juice.

Pour the mixture into a pint glass filled with ice and add Sprite to fill.

JULY/AUGUST 2020

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CHEERS TO SUMMER A guide to warm-weather wines

BY DOREEN COLONDRES

Get your glass ready—summery wines are here! Whether you want a crisp white with an outdoor brunch, a light red with a barbecue, a fruity rosé with a summer sunset or a refreshing red with a

At Herons, the signature restaurant at The Umstead Hotel and Spa, the bar program is developed using seasonal ingredients with a focus on fresh produce from One Oak Farm, the hotel’s organic culinary farm. Thanks to one of the cocktails on the menu—the Rosie—spring and summer have combined. Early varietal spring strawberries, called Rosie, lend their namesake and their flavor to this drink developed collaboratively by the team and led by head bartender Patrick Hawthorne. To bring the spring fruit into summer, the team pickled the strawberries with champagne vinegar, pink peppercorns and sugar. The additions of fresh lime and rum ensure that the Rosie is perfectly balanced: sweet, sour and a little salty.

Use a variety of your own glasses to present an eclectic assortment of cocktails. And always remember to serve cocktails in plasticware when serving them poolside.

22 | caryliving.com

dinner under the stars, there’s a grape varietal for every occasion.

I believe that one life is not enough to taste all the grapes in the world. So, let’s be adventurous this summer!

• Look for wines with high acidity, which translates to freshness.

• Search for medium- to lightbodied wines (these also have low alcohol levels).

• Try rosés with an “intense personality.”

• Go with low-tannin reds.

My suggestions:

Vinho Verde This means “green wine” because the specific region of Portugal that this wine is from is beautifully green. This white, fizzy wine features great acidity and refreshing green notes. Because it’s low in alcohol, it’s perfect for the beach or a picnic. Enjoy it chilled.

Albariño One of the most popular white wines in Spain, this wine features fresh acidity, aromatic citrus and honeydew notes, rich stone fruit flavors and a light, salty touch. It’s perfect with seafood, sushi and veggies. Serve it chilled.

Tavel This Rhone Valley region in France hosts the most dramatic and fascinating rosés. Tavel is usually a bold blend of nine grapes (primarily grenache and Cinsault). The wine’s intense red berries, and sometimes nutty notes, wonderfully enhance its complexity. This is a “red” you have to chill, and it’s perfect to drink while grilling.

Lambrusco Lovely and light, this floral, dry, bubbly red wine is great outdoors. Made with native grapes from Emilia-Romagna in

Italy, this blend is bright purple, lightly tannic and low in alcohol, offering the perfect mix of acidity and sweetness.

Look for a Denominazione di Origine Controllata (DOC) seal on the bottle (which means the winemakers followed strict guidelines while making the wine).

Serve chilled and pair with charcuterie or barbecue.

Bonarda Argentina may be known for its Malbec, but during summer, I prefer Bonarda with burgers, hot dogs and empanadas.

This French grape lives in Mendoza, Argentina. It’s known for soft fruitiness, good acidity, relatively low to medium alcohol and a great price.

Excluding the Tavel, these wines don’t age. Chill all of these (except the Bonarda) for three to four hours after opening them. Don’t keep them longer, unless you’re able to store them in a wine cooler. If you’re chilling the bottle last-minute, put it in a bucket with water and ice at a 50/50 ratio, plus a pinch of salt, for 30 minutes. It will chill perfectly.

Photo by Alan Biassi

ONE MORE C O C K TA I L TO TRY

Chef Doreen Colondres is a best-selling cookbook author, wine educator and owner of Vitis House in Raleigh.

And so will you.

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Photo by Brian Mullins

PLAN YOUR OUTDOOR ESCAPE HOMEOWNERS ARE

INVESTING IN POOLS, PORCHES, DECKS AND LANDSCAPING TO CREATE LUSH RETREATS

BY SPENCER GRIFFITH

For this home in Cary’s MacGregor Downs, Scott designed a two-section patio for the homeowners’ vibrant backyard that includes a pergola-covered dining area and a fire pit. A porch swing is one of many choices for relaxed seating. The owners tell Scott that they believe he has extended their lifespan, compelling them to go outdoors nearly every day. The gate to their backyard has even replaced their front door for greeting visitors.

“When we’re done with a project, the biggest comment I get is about how it has changed the way people live in their home,” Scott says. “That’s music to my ears.” As homeowners’ choices have grown, he has found that their intended uses for outdoor space have also become broader, which is where he finds it important to consult with a design professional. “Most people have a general idea of what they want, so we get a feel for how they’re going to use the space and expand on that,” Scott says.

Similarly, tailoring her design to her clients’ needs, Elizabeth O’Neal, a senior designer for Cary’s Southern Studio Interior Design, took a minimalist approach to one home’s outdoor space in Raleigh’s Southern Hills Estates that provides both gorgeous views and a touch of seclusion.

“The covered porch provided the perfect opportunity to bring the outdoors in, adding additional living space in the heart of the home,” O’Neal says. “Motorized screens and retractable interior doors allow this space to act as a bridge between the family room and custom pool area,” she says, which perfectly suits the homeowners’ desire for a space versatile enough for everyday

26 | caryliving.com

LAVISH HARDSCAPING MEETS LUSH LANDSCAPING

The full capabilities of Raleigh’s Blue Haven Pools & Spas are on display with this stunning project in Cary, designed in conjunction with the homeowner and built with the help of two other companies: American Aquascapes and Dolphin Waterslides. Lavish hardscaping complements the lush landscaping, which can be enjoyed from the covered outdoor bar or plush poolside seating. Those who care to take a dip can relax on the underwater ledge or in the huge, 9-foot spa between waterpark-style rides down the twisting, 30-foot slide.

The custom pool design incorporates gorgeous travertine coping, while natural boulders are used for both a waterfall adjacent to the slide and the grotto overhang that provides a wide cascade of water. The nighttime experience is enhanced by colored LED lights integrated into the pool’s various features, while the grotto is flanked by a pair of eye-catching fire bowls—a hot trend reflected by recent designs, according to Blue Haven Pools & Spas owner Curtis Brock. “Fire pits have always been popular, but now we’re doing a lot of fire features right on the pool itself, whether it’s a fire bowl on a pedestal or a fire insert on a rock waterfall,” he says.

Photo by Dustin Peck, courtesy of Southern Studio Interior Design

TAILORED APPROACHES

use by their family of five, but capable of accommodating larger gatherings.

The grouping of four swivel chairs with a large, round cocktail table increases the flexibility and “caters to intimate conversations, while easily adjusting to view the pool or accommodate their wheelchair-bound son into daily activities,” O’Neal offers. “Blue accents were incorporated into this outdoor escape to further connect the interior colors with the luxurious pool.”

CULINARY COMFORT

Custom professional kitchens are another trendy addition for homeowners who enjoy hosting outdoor meals. Overlooking a vast pool area and pavilion on a wooded Apex property, Southern Studio Interior Design’s Vicky Serany conceived a kitchen that has all the modern amenities of an indoor space, while incorporating the splendor of the great outdoors. A professional grilling and ventilation system is flanked by durable granite countertops and sleek stainless steel appliances, which is balanced by the warmth of the exterior building materials.

“Rustic stone and natural wood timbers add beauty and texture to cultivate a cozy atmosphere, perfect for a comfortable seating area,” Serany says, while a fireplace and TV add versatility for entertaining. “In this time of uncertainty for our country, creating spaces for our families to gather and connect has never been more important.”

Photo by Dustin Peck, courtesy of Southern Studio Interior Design

A

fter spending much of this spring forced to remain in or around their homes, many Triangle residents have, unsurprisingly, realized the importance of creating their own outdoor escape, flooding designers and builders with inquiries for additions or renovations to their outdoor living areas. Randy Scott, owner of Setting Sun Patios and Decks in Raleigh, says his company was “so busy with calls” in May, that business was good, and even a bit “crazy.”

“The outdoor living industry has really exploded in the last 20 years,” Scott says. “It’s not just a patio or a screen porch anymore—it’s truly a living space.” With custom kitchens and elaborate fireplaces adding even more luxurious possibilities to pools and patio dining, options abound for homeowners—with the help of an outdoor living designer—to imagine an inviting space suitable for both intimate family gatherings and, eventually, entertaining large groups of guests once again.

JULY/AUGUST 2020

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Chill & Grill Spice up your outdoor dining with these DIY recipes from popular local chefs

Photo courtesy of Whisk

Recipes are from each chef’s collection.

Each recipe serves four.

Photo courtesy of NoFo @ the Pig

Photo courtesy of Empire Eats

Photo by Darin Meyer

NOFO @ the Pig’s Grilled Bone-in Pork Rib Chop With Rosemary Apple Cider Glaze

Empire Eats Grilled Pork Chops With Grilled Peach and Arugula Salad

Vinnie’s Steak House Smoked Lamb Tacos With Cucumber Salsa and Garlic-Mint Yogurt

This recipe makes four pork chops. Quality pork is important. A nice chop will have some marbling and some fat, which you can trim if you like. A 1- to 1½-inch cut is recommended.

Glaze ingredients: 8 o unces of your favorite apple cider 8 o unces of apple cider vinegar 1 c up of sugar ½ teaspoon of crushed red pepper 1 t easpoon of very finely chopped rosemary Dry rub ingredients: Extra virgin olive oil or canola oil 1 t easpoon of garlic powder 1 t easpoon of paprika 1 t easpoon of kosher salt ½ teaspoon of cracked pepper Directions for the glaze (make ahead): Mix apple cider, apple cider vinegar and sugar together in a saucepan on low heat. Reduce the amount by two-thirds.

Cool the glaze to room temperature. (It should be the consistency of honey once cooled.)

Add crushed red pepper and rosemary, and keep the glaze at room temperature.

Directions for the rub: Pat the pork chops dry with a towel and brush them with a light layer of oil.

Mix the paprika, garlic, salt and pepper together, and evenly cover all sides of the chops.

Let meat stand at room temperature for 20–30 minutes.

Directions for the grill: Heat a charcoal or gas grill to medium heat.

Cook the pork chops for 2–4 minutes before rotating a quarter turn, then cook them for 2–4 more minutes before flipping them.

Grill the chops to an internal temperature of 135–140 degrees.

Drizzle the chops with apple cider glaze as they rest.

Remove them from the grill and allow them to rest for 5 minutes before slicing them.

Pork chop ingredients: 4½-inch thick bone-in pork chops (about 2 pounds worth) 3 t ablespoons of Dijon mustard 1 t ablespoon of honey 1 t ablespoon of olive oil 1 g arlic clove Salt and pepper to season Pork chop directions: Combine the Dijon mustard, honey, olive oil and garlic clove, then add pork chops to marinade. Allow them to sit in the marinade for 20–30 minutes.

Season them heavily with salt and pepper.

Preheat the grill on high. Place the pork chops on the grill and leave them uncovered, then cook them for 3–4 minutes per side and rotate partially though.

Cook them until their internal temperature is 145 degrees. Pull them from the grill and allow them to rest for 10 minutes.

Grilled peach and arugula salad ingredients: 1 4 -ounce bag of arugula 2 r ipe peaches 1 t ablespoon of mint, finely chopped ¼ cup of balsamic vinegar 1 t ablespoon of honey 1 g arlic clove, chopped finely ½ teaspoon of kosher salt ½ teaspoon of ground black pepper 5 t ablespoons of olive oil

Smoked lamb ingredients: A smoker or a grill adapted for smoking, fuel and smoking material (wood chunks, chips, dust, etc.)

1 l arge or 2 small lamb racks (approximately 2 pounds; loin, ribs and fat cap separated) 2 t ablespoons of olive oil Coarse sea salt and cracked black pepper to taste Cucumber salsa ingredients: 1 l arge cucumber, peeled, seeded and diced ½ red bell pepper, seeded and diced ½ red onion, peeled and diced 1 t ablespoon of fresh dill, chopped 1 t ablespoon of fresh parsley, chopped 2 t ablespoons of rice vinegar 2 t ablespoons of avocado oil (any neutral oil like canola or grapeseed will also work) Coarse sea salt and white pepper to taste Garlic-mint yogurt ingredients: 1 c up of whole milk yogurt 1 t ablespoon of fresh mint, chopped 1 t easpoon of fresh garlic, chopped and toasted 1 t easpoon of lemon juice 1 t easpoon of Dijon mustard Texas Pete or other desired hot sauce to taste Sea salt and white pepper to taste * You will also need 12 corn tortillas and a small amount of neutral oil for shallow frying.

Smoked lamb directions: Whether using a smoker or a grill, the temperature should be between 250 and 300 degrees.

Salad directions: Slice the peaches in half, rub them with olive oil and place them on the top rack of a hot grill. Allow for grill marks and cook for 1–2 minutes.

Once your smoker is up to the correct temperature, add your preferred smoking material (wood chunks, chips, dust, etc.) and allow them to begin smoking thoroughly.

Remove the peaches from the heat and slice them into smaller pieces.

Rub the lamb loin, ribs and fat cap with olive oil, and season them with salt and black pepper.

In a separate bowl, combine the balsamic vinegar, honey, garlic, salt, pepper and olive oil. Mix ingredients with a whisk.

Place them in the smoker. Smoke the lamb until the loin reaches an internal temperature of 130 degrees.

Depending on the size of your lamb and how well the temperature of your smoker can be regulated, this should take between 15–30 minutes.

Build the salad with the arugula, chopped mint and peaches.

Drizzle with the vinaigrette and plate.

Remove lamb from the smoker, then cover the lamb and allow it to rest.

Smoked lamb directions continues on next page.

JULY/AUGUST 2020

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Photo courtesy of Whisk

Photo courtesy of Bella Monica

Bella Monica’s Fig and Balsamic Ribs

Whisk’s Grilled Stone Fruit Bruschetta With Honey

Dry rub ingredients: 1 rack of pork ribs, baby back (Heritage Farms brand preferred) 4 tablespoons of fresh rosemary, chopped 2 tablespoons of granulated garlic 1 teaspoon of chili powder 2 teaspoons of salt 1 teaspoon of pepper

Ingredients: 1 baguette, cut into ½-inch slices 3 tablespoons of olive oil 2 nectarines, cut into quarters and grilled 2 apricots, cut into quarters and grilled 8 ounces of mascarpone cheese A handful of fresh mint leaves Honey for drizzling Maldon sea salt for finishing

Braising ingredients: 1 yellow onion, rough chopped ¹⁄³ cup of garlic cloves, whole 1½ cups of balsamic vinegar 1 beer (Raleigh Brewing Company’s Hell Yes Ma’am preferred) 1 teaspoon of salt ½ teaspoon of pepper Fig balsamic sauce ingredients: 1 cup of fig jam, homemade or store bought ¹⁄³ cup of balsamic vinegar ½ teaspoon of cayenne pepper 2 tablespoons of water at room temperature ½ teaspoon of salt ¼ teaspoon of pepper Directions: For the dry rub: Combine the rosemary, granulated garlic, chili powder, sugar, salt and pepper in a bowl to mix. Rub into the ribs. Store covered in the refrigerator for 4–12 hours.

To braise the ribs: Preheat the oven to 450 degrees. Remove the ribs from the refrigerator about 20 minutes before you plan to cook them, allowing them to come to room temperature. Place the ribs in a braising pan. Add onions and garlic to the bottom of the pan, add the ribs, then pour the balsamic vinegar and beer over the ribs. Cover the ribs with foil. Braise for 2 hours, until ribs are tender and falling off bone.

Remove ribs from the roasting pan and allow them to cool. (They can be cooked a day in advance.)

For the fig balsamic sauce: Combine the fig jam, balsamic vinegar, cayenne pepper, water, salt and pepper in a bowl to blend.

To serve: Cook ribs on a hot grill for 6–8 minutes. Remove the ribs from the heat to brush them with fig balsamic sauce. Return ribs to the grill and cook them for an additional 5–7 minutes to caramelize the sauce on the ribs.

Serve warm with a medium-bodied red wine such as Chianti, Montepulciano, Aglianico or Syrah. The tannins in the wine will balance the high-fat content of the meat and the fruit will complement the figs in the sauce.

30 | caryliving.com

Directions: Slice the baguette and brush it with olive oil on both sides.

Grill the bread until barely charred on both sides. Then, carefully grill the nectarines and apricots.

Assemble the bruschetta by spreading the mascarpone cheese onto the grilled bread, then layer it with grilled stone fruit pieces and fresh mint leaves. Drizzle with honey and a sprinkle of finishing sea salt.

Smoked lamb directions continued from previous page.

Cucumber salsa directions: (This can be made several hours ahead of time.)

Combine all ingredients in a nonreactive mixing bowl.

Season the ingredients to taste with salt and white pepper.

Cover and let the salsa stand at room temperature for 30 minutes before serving it.

Garlic-mint yogurt directions: (This can also be made several hours ahead of time.)

Combine all ingredients in a nonreactive mixing bowl.

Season with hot sauce, salt and white pepper to taste.

Refrigerate until ready to serve.

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Facebook.com/ThePerfectPieceCary 200 E Chatham Street | Cary | 919.460.9841 Mon-Sat 9am-6pm | Sun 12:30-5:30pm

VIRTUAL APPOINTMENTS AVAILABLE 919.934.4050 SOUTHERACCENTSHUTTERS.COM JULY/AUGUST 2020

| 31

STAYCATION

it’s summer. You’re ready for adventure! Now that your trip to Europe or the Tokyo 2020 Olympics has been

delayed, along with shorter jaunts requiring unappealing

air travel, it’s time to treat yourself to a staycation.

All of these adventures are subject to last-minute changes and cancellations.

Check businesses’ websites before you head out to make sure they are open.

Photo by Darin Meyer

TAKE A TRIANGLE

32 | caryliving.com

You spent spring stuck in your houses and now

G O ON A N A DV E N TU RE CLOS E TO H OM E

BY CAITLIN WHEELER

GOT AN AFTERNOON? Dreaming about a trip to the other side of the world? Try to capture some of that vibe with a picnic of fresh pita and hummus, stuffed grape leaves and chicken shawarma from Neomonde, a family-run restaurant and bakery with locations in Raleigh, Morrisville and Durham.

“This is the ultimate picnic food,” says Christopher Saleh, Neomonde’s vice president of marketing and a member of the founding family. “The food is beautiful and carries really well.”

He recommends sampling the restaurant’s signature Lebanese dishes, like kafta (ground lamb) kabobs, shawarma (chicken, beef or lamb, thin-sliced and roasted), fattoush (traditional “village” salad) and, for sure, the fresh pita and hummus. Add walnut or pistachio baklava for dessert—or try the Turkish delight (Saleh recommends pomegranate).

Once you’ve collected your picnic items, head to JC Raulston Arboretum for visions of Asia—and practical inspiration for your own backyard. When the arboretum was founded in 1976 with the goal of diversifying the American landscape, only 40 plants made up 90% of what Americans were planting in their gardens. “Dr. Raulston was one of the most influential gardeners in our country’s history,” says Mark Weathington, director of the arboretum and author of “Gardening in the South: the Complete Homeowner’s Guide.”

Weathington has travelled the globe in search of plants worthy of testing in the arboretum—most often to Asia, where the climate is similar to North Carolina’s. “We

are ruthless,” he says. “We bring it back, grow it, evaluate it, then remove it.” Some recent successes include the “flame thrower” red bud and the “tequila sunset” Mexican maple.

Weathington suggests picnicking in the Asian valley or Japanese garden. If your visit piques your green thumb, return for a class, workshop or “plantsman’s tour,” led by Weathington on the second Tuesday of each month.

For a more active afternoon staycation, check out OnPoint, Raleigh’s newest and, according to owner Houck Reed, the “world’s most tech-advanced” shooting range. OnPoint provides classic shooting range options, but because Reed is committed to winning over first-time marksmen (and women), “the service model is more like Disney,” he says. “The space itself is very open, colorful and well-lit.

It’s a shooting experience rather than a range.”

Every guest is met at the door by a pro who will talk him or her through the options. There is an emphasis on the learning process, and newcomers can take part in the “I gave it a shot” program. OnPoint offers plenty of room within its 32,000-square-foot facility to practice social distancing, and there is also a virtual reality space for realistic training, which is laserbased and suitable for the younger crowd. “It’s like bringing Fortnite to life,” Reed says. Learn more at aimonpoint.com.

If an afternoon of cycling better suits your crew, Oak City Cycling Project offers bike-along rides for every level. “We’ve got a monthly cruiser ride—it’s not really exercise—just 5 or 6 miles,

AF TERNO O N ESCAPES

very casual,” says co-owner Ken Metzger. “Our Saturday morning road rides are a little more serious— about 30 miles from downtown Raleigh to Umstead park.”

If you’re just starting out, he recommends riding on the greenway trails around Raleigh.

“On the Neuse Greenway, you almost never have to cross a street,” he says. While Metzger is a big fan of biking at William B. Umstead State Park, one of his favorite spots is known as “Mount Trashmore” or “Trash Mountain” at North Wake Landfill Park. “It’s one of the few local spots where, if you bike up a short gravel path to the top, you get a real view, he says. “You can see all of downtown.” For more biking trail suggestions and a current calendar of bike-along events, visit oakcitycycling.com.

For less sweat and effortless fun, rent an electric bike. Pedego Triangle is located in Durham, smack in the middle of the American Tobacco Trail. With the added electric boost, you can quickly cruise to hip downtown Durham for lunch at Spanglish, which serves Puerto Rican-inspired cuisine. Try the Dirty Dancing bowl, a fan-favorite featuring pink beans and fried eggplant.

Diana Tucker of Pedego suggests riding south toward Jordan Lake. In that direction, you can head either to Cloer Family Vineyard for a wine tasting and lunch, or cut off the American Tobacco Trail onto White Oak Creek Greenway toward Bond Park in Cary. Tucker calls the greenway “spectacular,” but adds that nothing beats the free monthly concerts at the winery.

Picnic in the garden.

Nemonde:

neomonde.com

Duke Gardens:

gardens.duke.edu

JC Raulston Arboretum: jcra.ncsu.edu

North Carolina Botanical Garden:

ncbg.unc.edu

Lavender Oaks Farm: lavenderoaks.farm

Explore greenway trails and downtown Durham via bike.

Oak City Cycling Project:

oakcitycycling.com

Pedego Triangle:

pedegoelectricbikes.com/ dealers/durham

Spanglish: eatspanglish.com Cloer Family Vineyards:

cloerfamilyvineyards.com

Spend the afternoon at an award-winning local museum.

Marbles Kids Museum:

marbleskidsmuseum.org

Museum of Life and Science:

lifeandscience.org

North Carolina Museum of Art:

ncartmuseum.org

North Carolina Museum of History:

ncmuseumofhistory.org

North Carolina Museum of Natural Sciences: naturalsciences.org

Check out an indie film, vintage-style.

Cary Theatre:

thecarytheater.com

Rialto Theatre:

newsite.ambassador cinemas.com/rialto-theatre

Raleigh Racquet Club: rrctennis.com Photo courtesy of Pedego Triangle

Drive Shack: Photo courtesy of Neomonde

Photo courtesy of JC Raulston Arboretum

Play a quick round of tennis or golf.

driveshack.com

Blend wine with art, or take a wine-tasting class.

Wine & Design:

wineanddesign.com/apex-nc

Vitis House Wine School: vitishouse.com

JULY/AUGUST 2020

| 33

Take golf lessons from a pro.

Dona Lerner Golf Academy:

donalernergolf.com

Brier Creek Country Club golf instruction: briercreekcc.com/ golf/instruction

Treat yourself to a spa day.

The Umstead Hotel and Spa:

theumstead.com

Take a daytrip to Wrightsville Beach.

Wrightsville Beach:

townofwrightsvillebeach.com

or wilmingtonandbeaches.com The Workshop:

theworkshopwb.com

Wrightsville SUP:

wrightsvillesup.com

Stalk & Vine:

stalkandvinenc.com

The Peppered Cupcake:

thepepperedcupcake.com

MAK E I T A W E E KE N D !

Can’t quite pack all of this

into one day at Wrightsville Beach? Book a night’s stay

at the oceanfront Blockade Runner Beach Resort in

Wrightsville Beach, which

also offers surfing packages and lessons with South End Surf Shop. Learn more at blockade-runner.com and southendsurf.com.

34 | caryliving.com

Photo courtesy of Wilmington and Beaches CVB

Photo courtesy of Wilmington and Beaches CVB

DAY- LON G A DV EN T U R E S

GOT A DAY? Fake a weekend at a golf resort, even if you’ve never golfed before. The Dona Lerner Golf Academy at Brier Creek Country Club offers lessons for nonmembers. Try “Golf 101”— pro Nick Zurowski will have you ready for a round of golf with your friends. “It’s an overview of the whole game, from putting and pitching, to a full basic swing, to golf etiquette and not looking silly when you’re on the course,” he says.

Zurowski emphasizes that golf is a fun and social sport, even for beginners. “Just remember that rules don’t apply until you’re competitive,” he says. “You can pick up the ball if you need to keep up with your group.”

Zurowski notes that the course has been twice as busy as usual since golf was one of the first sports approved as safe during the COVID-19 pandemic.

If you’d rather spend a day at the spa, look no further than The Umstead Hotel and Spa in Cary, a Forbes Travel Guide five-star resort.

This hotel, restaurant and spa celebrates local artisans—from pottery created by Ben Owen, to produce and flowers from the hotel’s very own farm, and spa products from Asheville-based De La Terre Skincare.

For a full day of spa relaxation, spa director Carolyn Doe suggests the “Wildflower Treatment,” which includes three experiences of your choice.

Doe recommends starting with a massage, followed by a relaxing

lunch in the casual dining space by the fireplace and an organic facial. “The detoxifying cleansers have crushed gemstones in them, and are gentle and clarifying.” For the final treatment, Doe says: “Oh, the luxury pedicure, of course. You are offered champagne and get a fantastic massage.”

Insider tip: Hotel guests have weekend priority, so either book well in advance or go during the week. Some spots open up on Thursday evening, so put yourself on the cancellation list.

If you’re feeling more adventurous, wake up early and hit the road so you can spend your day at Wrightsville Beach—only a two-hour drive from Raleigh. Leave early so you can stop by The Workshop, a Wrightsville Beach coffee bar, for breakfast.

The Workshop roasts its own beans and serves food with “French flare.” You’ll also discover a nice collection of megalodon shark teeth in the coffeeshop. Proprietor Audrey Longtin, who came to Wrightsville Beach from Montreal, started finding shark teeth 40 miles offshore while scuba diving, so she began collecting them to make unique pieces of jewelry. The largest teeth decorate the walls of her coffee bar, and the necklaces featuring smaller shark’s teeth are popular with locals and visitors. For breakfast, have an almond croissant with your coffee. For lunch, try the Kale

Smoothie (pineapple, mint, banana, almond milk and dark chocolate) or the Boneyard Smoothie (banana, spinach, dates and almond milk) accompanied by avocado toast with a fried egg. The Nutella toast with bananas and almond slivers is also a popular choice.

From The Workshop, head a mile down the road to Wrightsville SUP where you can rent canoes, stand-up paddleboards or kayaks to explore the many small, uninhabited islands off Wrightsville Beach. “There are some great sandy white beaches on the islands,” says owner Jarrod Covington. “It’s just a great escape from the daily grind.” Wrightsville SUP also offers lessons, tours, and yoga and fitness classes.

After a day on the water, explore the Wilmington Riverwalk. Covington recommends dinner at Stalk & Vine, which offers a wide variety of local craft beer and popular tapas. Stick with lighter options, like melted leek flatbread and fried Brussels sprouts, so you’ll have room for a visit to top-rated cupcakery, The Peppered Cupcake. Try a vanilla-filled cupcake with warm blueberry topping, or pack a to-go box with more adventurous flavors—like mango habanero, maple bacon and bananas foster—for your ride back to Raleigh.

Immerse yourself in nature—and enjoy a cozy place to sleep—by spending a weekend in a tiny house for two, or in a cabin for the whole family. Annie Price, who was born in Zambia and fell in love with the Asheville area as a college student at the University of North Carolina at Asheville, offers both options on her property near Black Mountain. The cabin, perfect for a family of five, offers rustic style inside—including a large tree trunk in the kitchen and

three large porches outside so guests can enjoy the scenery.

Price describes her tiny house as a “simple sanctuary” for two. Even though it’s just 250 square feet, Price says “people are surprised by how much fits in that space.” Price works as a coach for small local nonprofits and businesses, and first set up the house as a writer’s escape for herself. She designed the interior in collaboration with her mother, who is an artist. The property is a mile away from the

Photo by Zan Price

Photo by Zan Price

GOT A WEEKEND?

JULY/AUGUST 2020

| 35

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Get Connected

Photo by Zan Price

Why go anywhere else?

Photo by Zan Price

Anyone can provide advice. At Edward Jones, our goal is to provide advice and guidance tailored to your needs.

That’s why we live and work in your community. When it comes to your financial needs and goals, we believe you deserve face-to-face attention.

You talk, we listen, and we get to know you.

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Swannanoa River and trails at Warren Wilson College, and 15 minutes away from more extensive trails at Montreat. It’s also about 15 minutes away from Asheville.

To book a weekend at either property, visit airbnb.com/users/show/113375725.

After a relaxing morning, head to French Broad Adventures, a family-owned company offering a wide variety of experiences, from clam water floats and white water excitement on the French Broad River, to elaborate ziplining courses and canyoneering trips.

If you really want to pack it in, register two activities at a discount. Make reservations at frenchbroadrafting.com.

All that outdoor time will make you hungry. Check out La Guinguette in Black Mountain, a French and Latin cafe specializing in tamales, empanadas and savory dinner crepes like La Forestiére, which features shitake, oyster and button mushrooms in a garlic butter sauce with Swiss cheese. Or hold out for the restaurant’s Sunday morning brunch when you can try the Crepe du Noisette, which features fruit, Nutella and Frangelico. Explore the menu at laguinguettecreperie.com.

N E E D M O R E IN S P IR AT IO N ?

For more information or to schedule a complimentary financial review, call or stop by today.

Bonnie Fischer, AAMS® Financial Advisor

113A North Salem Street Apex, NC 27502

919-362-5449 www.edwardjones.com Member SIPC

REI provides gear and ideas for every possible outing—from picnic baskets to canoes to wilderness first aid classes. Learn more at rei.com.

Check out the MTB Project for hundreds of reviews of the best biking trails in

the Triangle and beyond at mtbproject.com. The Hiking Project offers reviews of

hiking trails at hikingproject.com.

JULY/AUGUST 2020

| 37

T

Photo by Brian Mullins

That’s

EATertainment!

Local businesses create one-stop shops for food, beverages, fun and play

he “eatertainment” industry consists of bars and restaurants that create a one-stop shop for consumers to enjoy meals, drinks, fun activities, and the chance to connect socially with friends and family. In recent years, this industry has exploded with high-tech golf facilities, axe-throwing bars, dine-in cinemas, fun parks and more. There are more entertainment/dining concepts now than ever before. Chuck E. Cheese opened in 1977.

Dave & Buster’s opened in 1982. And that was pretty much it—until now.

Why the recent boom? Millennials—who, in general, value experiences over products—may be at the forefront of this movement. But guests range across all ages, and relationships vary from couples to friend groups to families.

Here’s the plot twist: Due to COVID-19, North Carolina residents have been under a stay-at-home order as part of a nationwide effort to “flatten the curve,” and we are totally nailing it when it comes to connecting as a family—at home. We’re teaching our children how to play board games like “Sorry!” and video games like “Super Mario Kart.” We’ve rediscovered the art of dinner conversation, since “What did you do today?” no longer cuts it as an icebreaker. Due to our close proximity to each other, we already know the answer.

Those of us who are parents are endlessly grateful that this quarantine has encouraged us to relearn the power of play, talk and enjoying each other’s company—a bittersweet silver lining to this pandemic.

We are, however, going to need a change of scenery when COVID-19 releases its grip on our nation.

And while local restaurants have either had to close completely or transition from dine-in to takeout—a mere stop-gap fix—when things return to normal, we’re all going to be itching to have some fun by supporting local restaurants and bars that understand the art of play.

Here are four local venues where you can connect, play, eat, drink and laugh together all under one roof that is, refreshingly, not your own.

BOXCAR BAR + ARCADE

Whether you’re an ’80s baby, craft beer enthusiast or avid gamer, Boxcar Bar + Arcade has you covered.

Located at 330 West Davie Street in Raleigh’s Warehouse District, with 24 beers on tap, this establishment is home to hundreds of arcade-style games.

Relive your childhood via more than 70 arcade cabinet games like “Burgertime,” “Centipede,” “Frogger” and “Qbert;” choose from at least a dozen pinball machines; or 38 | caryliving.com

BY LAUREN BELL ISAACS

play 175-plus console games on systems such as Nintendo, Super Nintendo, Nintendo 64 and Genesis.

Relive simpler times with games like “Skee Ball” or “Pop-a-Shot” basketball.

Purchase four game tokens per dollar via cash or credit. With some exceptions, pay one token per arcade game, two tokens per skee ball or air hockey game, and four tokens per pinball game. Game consoles are free.

Because Boxcar Bar + Arcade serves alcohol but does not exceed 30% of its profit in food sales (per North Carolina state law), the venue is considered a private club and requires membership from patrons. The good news is, it’s easy and free to become a member. Boxcar Bar + Arcade serves free, fresh popcorn all day and allows members to bring in food from their favorite local establishments.

“My goal was to create a social environment—one that would be equally welcoming for people of all ages, whether visiting as an individual or with friends or family, which is something that I think we’ve achieved,” says owner Jerrad Bement.

While Boxcar Bar + Arcade is a 21-and-older venue, children can be accompanied by a parent before 9 p.m. daily. This downtown Raleigh establishment is also dogfriendly and welcomes pups inside the building and on the covered patio during most of the week. Learn more at theboxcarbar.com/raleigh.

MEEPLE’S BREW

Venture west to Morrisville to try out the town’s first board game cafe: Meeple’s Brew, named after the small, humanshaped playing pieces used in board games. Located at 9545 Chapel Hill Road, this Western Wake establishment offers a friendly environment for board gamers of all ages, as well as a variety of light fare and drinks like smoothies, milkshakes, sandwiches, gourmet coffees, beer and wine.

As for the game menu, choose from a library of 300-plus board games and consult with a “Game Master” on staff who can guide your party to the perfect game, while also offering a crash-course on how to play it.

“Since board games can be enjoyed by people of all ages, we wanted to create an inviting environment that can be enjoyed by all customers regardless of their age,” says owner and manager Sean Kim. “Our board game library not only includes games that require more indepth strategy, such as ‘Azul,’ ‘Everdell’ and ‘Wingspan,’ [but] it also offers a load of games that are engaging and easy to learn for little kids, such as ‘Dinosaur Dentist,’ ‘Banana Blast’ or ‘Operation,’ as well as games that are

more thought-provoking and can be enjoyed by both adults and developing children, such as ‘Qwirkle,’ ‘Stone Age Jr.’ or ‘Ticket to Ride: First Journey.’”

Patrons can also rent board games from the Meeple’s Brew library. Day passes are free for ages 11 and younger, when accompanied by an adult; $5 for ages 12 and older; and $10 for a five-day rental. Serious board gamers should consider a monthly library pass membership for $25, which includes two daily passes for 30 days and a free drink upgrade on lunch specials. All games are sanitized between rentals. Learn more at meeplesbrew.com.

KINGS RALEIGH

Photo courtesy of Meeple’s Brew

Kings Raleigh in North Hills, operated

by Kings Dining & Entertainment in a 32,000-square-foot entertainment facility, features luxury bowling; larger-than-life sports viewing on 30-plus giant highdefinition TVs, including five HD projector screens; nostalgic video gaming; billiards, shuffleboard and air hockey tables; and a wide range of food and beverage options that can be enjoyed anywhere in the venue. Kings Raleigh has redefined bowling by giving it an upscale, modern twist that hearkens to the ’50s and ’60s golden age of bowling.

Patrons experience classic Vegas lounge style via Sputnik light fixtures illuminating wood paneling and MidMod geometric prints, and plush leather couches in the bowling alley bays. If you’re a fan of the 1998 movie “The Big Lebowski,” you’ll notice “The Dudethemed” wall art throughout.

Kings Raleigh received a facelift last fall, which included a complete rebranding, renovations and two new additions: the Kings Courtyard and 1Up Retrocade. The courtyard features an all-season patio offering views of Park Central at North Hills and yard games like cornhole and “Giant Jenga.” The 1Up Retrocade, featuring an appreciation for generational nostalgia, offers an upscale iteration of the arcade you might remember from your childhood. Learn more at kings-de.com/raleigh.

CLOUDS BREWING TAP ROOM

Clouds Brewing Tap Room, not to be confused with Clouds Brewing on West Street in Glenwood South, is located at 1233 Front Street in Raleigh behind the new Wegman’s grocery store, and just might be the most family-friendly brewery in Raleigh.

Parents of young kids can enjoy Europeaninspired lagers and ales with ease, thanks to plenty of table space, outdoor seating and a kids’ area featuring an indoor play house complete with its own patio.

Co-owner and “Chief Beer Officer” John Oldendorf had good reason to make the taproom family-friendly. “I would say the inspiration came from my years of living in Portland, Oregon, where all the brewery taprooms had a small space devoted to a kid’s play area,” he says. “I also have a 5-year-old child who enjoys visiting me at the brewery, so having fun stuff for her to do has a personal side benefit.”

In addition to the play area, patrons can enjoy foosball, cornhole and darts. Even the family dog can visit this dog-friendly establishment. “I grew up in a big family where every gathering included a cooler full of beer and some kind of game being played,” Oldendorf says. “When we made the decision to open a taproom at our brewery location, having it be a welcoming place for families to socialize was a given.”

Outside food is welcome, but if you forget juice boxes for the kids, you can purchase some there. While COVID-19 has affected all restaurants, including those in the “eatertainment” industry, Clouds Brewing Tap Room is open. Learn more at cloudsbrewing.com.

As our community continues to support the individuals and organizations affected

by COVID-19, consider buying a gift card or booking a future event at the establishments mentioned in this feature. They can’t wait to connect with you—as you have been connecting with your loved ones—and hope to build a stronger sense of community with patrons than ever before.

MORE PLAC ES TO PLAY EPIC AXE

epic-axe.com

411 West Morgan Street, Raleigh 984.220.0776 (Also offers locations in Wake Forest and Clayton) Features axe-throwing, a bar and food available via Morgan Street Food Hall, which is where Epic Axe is located.

CRAZY AXE

thecrazyaxe.com

3141 Capital Boulevard, Suite 110, Raleigh 919.900.8625 Features axe-throwing, a bar and bring-your-own-food policy.

AMC DINE-IN THEATRES amctheatres.com/ food-and-drink/dine-in

Various locations across the Triangle Order foods and beverages, including bar selections, while watching a movie.

CMX CINEBISTRO

cinebistro.com/waverly

525 New Waverly Place, Cary 919.987.3500 Order food and beverages, including bar selections, while watching a movie. Located in Cary’s Waverly Place shopping center.

DRIVE SHACK

driveshack.com/locations/raleigh

6901 Play Golf Way, Raleigh 984.329.8229 Play golf games and order food and beverages, including bar selections.

Located in Raleigh.

FRANKIE’S FUN PARK frankies.com/raleigh

11190 Fun Park Drive, Raleigh 919.433.7888 Offers amusement rides, gokarts, minigolf, arcade, play areas, cafe and full-service bar.

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Beauty TRENDS

If Only a Mask Could Cover Those Crow’s Feet ...

For long-term fixes, consider cosmetic surgery Unfortunately, it won’t. If eyes are the window to your soul, then we say your eyes better look good! Botox is a great remedy for pesky lines between the brows, crow’s feet and forehead wrinkles. However, in the long term, facial cosmetic surgery is sometimes a better choice. With lots of time in the house ahead of us, now may be the perfect time to have that procedure you’ve been thinking about.

Once the eyes are taken care of, many patients continue with fat grafting, a newer procedure that adds youthful volume to the face. Your fat cells—harvested with liposuction and processed for injection— are alive and provide long-lasting volume.

Fat grafting is also beneficial to your facial skin, as these grafts have stem cells with natural growth factors. And there is no “rejection,” because the cells are all yours!

IT’S IN THE EYES

ADD DEFINITION

Many people choose to have their first cosmetic surgery in the eye area. As we age, the changes that occur around the eyes—low, flat eyebrows, excess upper eyelid skin and lower eyelid bags—make us look tired even when we are well-rested.

When makeup no longer hides these changes, eyelid and eyebrow procedures (such as blepharoplasty and brow lifts) can give you back that youthful, refreshed look.

If you have lost definition in your neck and jawline and have deep folds around your mouth and chin, it may be time for a facelift. This procedure will give you back the youthful features of yesteryear—a defined neck, a smooth jawline, full cheeks and beautiful lips. Done well, the results are soft, youthful and natural. (Imagine your friends’ surprise when you emerge younger and more youthful after the era of face masks!)

The end result of any of these procedures is literally in the hands of your surgeon, so take your time and do your research.

It is important to choose a surgeon with many years of experience performing facial surgery. Ask to see before-and-after photos at your consultation. And make sure his or her board certification is by the American Board of Plastic Surgery.

Dr. Michael Zenn is the former Vice Chief of Plastic Surgery at Duke University Medical Center.

His private practice, Zenn Plastic Surgery, is located in Brier Creek.

Zenn Plastic Surgery zennplasticsurgery.com 919.480.3885 7920 ACC Boulevard, Suite 110 Raleigh, North Carolina 27617

The information on this page is provided to the public by the advertiser mentioned above.

40 | caryliving.com

Sharing Meals

Across the Triangle

BY ELIZABETH BRIGNAC

L

ast April, eight cooks from the Whole Hog Barbecue Series set up their equipment in a parking lot for a day of smoking pork. “It was a beautiful day,” recalls event attendee Laura Rice. “A great day to set up shop.”

This scene would be a typical North Carolina event except for a few factors. The smoking stations were set up a fair distance apart, and everyone was careful not to approach one another. Also, the cooks smoked 800 pounds of pork, but nobody who attended the event actually ate the barbecue.

The North Carolina Pork Council donated the barbecue to Inter-Faith Food Shuttle, of which Rice is the communications and media manager.

This event was one of many community projects designed to support the efforts of the InterFaith Food Shuttle and other food distribution organizations in response to the profound economic effects of COVID-19.

INCREASED NEED

Since the pandemic began, food insecurity in the Triangle has increased dramatically. Jennifer Caslin, marketing and project manager at the

Food Bank of Central and Eastern North Carolina, says before COVID-19 was declared a pandemic, 604,000 people in the Food Bank’s service area were already experiencing food insecurity. Since then, this number has risen by about 250,000 people. “That’s probably a conservative estimate,” Caslin says. “We won’t know for sure for a couple of months.” She notes that the partners through whom the Food Bank serves clients have seen up to a 150% increase in traffic. Last month, the Food Bank distributed 7.7 million pounds of food—more than they have offered in a single month in the organization’s 40-year history.

Inter-Faith Food Shuttle also reports a skyrocketing need for food support. Since COVID-19 began, the organization has been making more than 1,000 emergency food boxes per week, in addition to supplying partner organizations that have an increased need for supplies, while continuing their usual programs for low-income students and senior citizens. The nonprofit has also increased the number of mobile markets it supplies, delivering truckloads of food to free, pop-up grocery markets throughout the community. To supplement staff efforts, the 1-130th ARB Unit of the North Carolina Army National Guard has brought in 10 to 15 members to help the staff pack boxes and prepare frozen meals.

Photo courtesy of the Food Bank of Central and Eastern North Carolina staff JULY/AUGUST 2020

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Photo: UNC Hospital Staff

A CHEF FROM THE WHOLE HOG BARBECES SERIES PREPARES BARBECUE FOR INTER-FAITH FOOD SHUTTLE.

Photo: Inter-Faith Food Shuttle

HEALTHCARE WORKERS AT UNC HOSPITAL IN CHAPEL HILL ENJOY A MEAL DONATION.

INTER-FAITH FOOD SHUTTLE WORKERS PACK EMERGENCY SUPPLY BOXES.

COMMUNITY RESPONSE

Local support for food-related ministries has been widespread and enthusiastic since the pandemic began in North Carolina. Across the Triangle, school systems, food banks, churches, towns and businesses have rallied in response to the community’s increased need for food. School systems have used their free and reduced meal funding to provide food for students, often by bringing food to base locations for families to pick up. The Raleigh mayor’s office and city council ran a fundraising drive for Oak City Cares, InterFaith Food Shuttle and the NC Restaurant Workers Relief Fund, raising $116,000.

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Businesses, large and small, have donated generously, and individual donations have skyrocketed. “The community has responded fantastically,” Caslin says. “Giving Tuesday allowed us to provide 1.5 million meals.”

Some people have taken creative approaches to fundraising. “Early on, a tattoo artist sold samples of his work on Instagram to raise funds,” Rice says. Another woman knits locally-themed chickens (chickens with acorns, for example—a nod to Raleigh’s City of Oaks nickname) and sells them to support the food bank. People have taken advantage of matching donations and participated in virtual food drives and other creative endeavors.

These efforts add up. “Every single one of those small fundraisers and creative ideas makes a difference,” Caslin says.

FOOD FOR FRONTLINE WORKERS

The local community also supports organizations that provide meals for frontline workers. Feed the Fight in Chapel Hill; Feed the Fight in Durham; and the North Carolina Healthcare Foundation’s Feeding the Soul program, which serves hospitals in Raleigh, Cary and other towns across North Carolina, are three organizations that have partnered with local restaurants to supply meals to frontline workers. They receive community donations online and coordinate with hospitals to schedule meal delivery times.

Then they buy food from the restaurants and deliver meals to hospital workers. In this way, these organizations offer food and support to frontline workers while also supporting local restaurants.

The meals remind health care workers that the community is aware of and appreciates their work. They also provide sustenance when time to eat becomes short.

“Meals are a way to people’s hearts. They let them know that the people of Chapel Hill are thinking about them,” says Liddy Stewart, co-founder of Feed the Fight in Chapel Hill.

Workers send photos from inside the hospitals showing how much they appreciate the meals. “They’ve said things about how sometimes this is the only meal they eat all day, particularly in the respiratory/ diagnostic center,” Stewart says. “Another unit director said he was using money out of his own pocket to get meals for his colleagues. He really appreciated that someone was looking out for them.”

Many restaurants across the Triangle have participated in these efforts. A couple of breweries have even offered gift cards for frontline workers to pick up beer after their long shifts. Some restaurants offer discounts on the food to the nonprofits, but discounts are not expected. “The idea is to keep the restaurants profitable and give them a steady

stream of income while also feeding health care workers,” says Jai Kumar, strategy and program development officer at the North Carolina Healthcare Foundation.

WORKING TOGETHER

Sometimes, efforts to provide food to frontline workers and to food-insecure people go hand in hand. Trophy Brewing in Raleigh, for example, has turned its efforts to provide food for its furloughed employees into a support community for unemployed hospitality workers. Trophy’s Pay it Forward program works with Feeding the Soul and other local groups to provide meals for health care workers. With these stable sources of income to supplement its takeout business, Trophy Brewing can support hospitality workers who have lost their jobs, providing free pizzas for people who need them.

Patrons can also donate pizzas to the Pay It Forward program with their takeout orders.

Meanwhile, the Trophy Helps program works with several different partner organizations, including Sysco Foods, to provide supplies and support to out-of-work restaurant employees. Sysco takes food that was initially meant for restaurants and redirects it to Trophy Helps. Trophy offers its space, networking, volunteer hours and funding to create a pop-up food hub that distributes these supplies. From 1 to 5 p.m., says Trophy Brewing co-owner Chris Powers, “people come in, say they’re there for Trophy Helps, and they get a box of proteins: hot dogs, burgers, lunch meat, produce, pasta, beans. We’re sending them home to make meals.”

Given the robust dining culture in this area and the creative entrepreneurship that characterizes the Triangle, it is perhaps not surprising that people have found creative ways to get food to people who need it. These organizations hope that people will continue to find ways to continue donating food and funds as long as COVID-19 lasts. Sharing meals is one way the local community is managing to come together, even as we self-isolate.

Photo: UNC Hospital Staff

Photo: Inter-Faith Food Shuttle

On the supply side, the crisis has strained national food networking systems.

Organizations like Feeding America are providing funds, but right now, their resources are stretched thin because food banks across the nation are all facing the same problems. “We’re relying more on local community donations,” Caslin says.

DEPARTMENTS COMMUNITY

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EDUCATION

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LOCAL TALENT

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LIVING WELL

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TRAVEL

Photo by Brian Mullins Photography

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Photo by Stacey Sprenz

CHEF’S TABLE

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Chef ’s TABLE

Corned Beef and Community

BY KATIE JANSEN

PHOTOS BY BRIAN MULLINS

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A

t Doherty’s Irish Pub & Restaurant, it’s all about community. “It’s like the Cheers of Cary, where everyone knows your name,” says founder and CEO Sami Taweel. When the pub’s executive chef, Niko Brati, discovered it, he quickly decided he wanted to work in a place with such strong community.

Doherty’s Irish Pub & Restaurant traces its history through several area pubs—all the way back to the mid-1990s when Michael Doherty co-founded downtown Raleigh’s Tir Na nÓg, the area’s first Irish pub. Taweel’s personal history in the Irish pub business spans 20 years. In fact, he likes to say he grew up in the pub. At age 18, he started waiting tables at Connolly’s, a pub Doherty co-founded after Tir Na nÓg which he named after his grandfather. Taweel attended North Carolina State University to earn a computer engineering degree, but kept returning to Connolly’s, working his way up to the position of bartender and then general manager.

Connolly’s eventually closed after being sold to a new owner. But Taweel, who had already left Connolly’s, missed the business. In late 2012, he partnered with Doherty and a customer of Connolly’s to open a new pub in the same location as Connolly’s—but this time it had a new namesake.

“What Michael taught us was all about treating our staff as family,” Taweel says. “He really instilled that in us, and that’s why we’ve all been together for such a long time. And it’s also why Michael Doherty trusted us to put his name on the door—we’re a part of his family.”

And a family reunion it was indeed. When Taweel had the opportunity to expand to Apex in 2014, he invited Steve Kanter, a former general manager at Connolly’s, to be the general manager for the new Doherty’s location.

“I’d been away from the Irish pub business for more than 10 years, and I’d missed it the entire time,” Kanter says. “When I arrived at Doherty’s, I started seeing customers I knew from Connolly’s, and they were like, ‘Hey man, where’ve you been?’”

THE MENU

Doherty’s Irish Pub & Restaurant pays homage to its rich history in many ways, such as the centerpiece of the bar, which repurposes the door from the now-shuttered Tir Na nÓg. But the team doesn’t allow respect for tradition to inhibit forward momentum. Although some menu items at Doherty’s reflect the ones on the original Tir Na nÓg menu, every dish has been elevated over the years.

The pub is perhaps best known for its fish and chips—a dish so popular that the pub also serves it via a traveling food truck called The Paddy Wagon. The batter recipe is what makes the dish special, Taweel says. The fish is hand-battered tempura-style and cooked fast and hot, resulting in a light, non-greasy final product. The chips are hand-cut every morning.

Other menu standouts include the Guinness-braised brisket, which sits atop nachos and inside sandwiches; and the grilled Reuben, which is stuffed with house-made corned beef. Some favorites blend tradition with experimentation—such as the Irish egg rolls, which are basically Reubens inside egg roll wrappers.

NIKO BRATI, EXECUTIVE CHEF FOR DOHERTY’S IRISH PUB & RESTAURANT “Everything is from scratch, and we don’t buy anything frozen,” Taweel says. “I wanted a pub that was a real restaurant, not a microwave factory.”

Things haven’t been business as usual for Doherty’s this year, as is the case for all restaurants that were forced to close or serve only takeout food during the coronavirus pandemic. The outbreak began right around St. Patrick’s Day, one of Doherty’s busiest periods. But during the closure, and after reopening in late May, the team’s primary focus has been on community. Known as the gathering place for weekly trivia and live music, Doherty’s continued hosting these events via livestream. It was a great way for regulars to remain connected during a time of mandated separation, Taweel says.

Even before restaurants got the green light to reopen, Taweel was thinking about how Doherty’s could do things differently in a world now marked by a global pandemic. “It has changed the way this industry works, and we’re going to be leaders in a new way of doing things,” he says. The team has introduced a contactless dining experience through which customers can see a menu and pay by scanning a QR code. Before reopening, the pub also instituted the “Doherty’s Promise.” This effort is two-pronged: Not only does it share measures the staff is undertaking to keep customers safe, but it calls on the community to contribute by being patient and adhering to social distancing guidelines.

And although the inside of Doherty’s may not immediately look as it once did, with crowds packed into the pub to enjoy live Irish music, the motivation for the team remains the same—to serve the community they love.

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FROZEN Chocolate Covered Bananas & Bits!

Celebrating 36 Years!

Doherty’s Bailey’s Chocolate Mousse This recipe is best made for a crowd, as it yields just under a gallon (about 20 portions) INGREDIENTS

3¼ cups of chocolate chips ¼ cup of Bailey’s Irish Cream ½ cup of heavy cream 4 tablespoons of coffee 2 tablespoons of sugar 4 tablespoons of water 5 egg whites 1 quart of heavy cream ¾ cup of sugar

INSTRUCTIONS

Melt the chocolate, Irish cream, coffee and heavy cream in a double boiler. Once the ingredients melt together, remove them from the heat to cool.

In a separate pan, make the sugar syrup by simmering sugar and water until it is gently boiling. Whip the egg whites until they are very stiff. Once the sugar syrup has cooled, add it to the egg whites and whip the mixture together for about five minutes.

Gently add the egg whites mixture to the cooled-off chocolate mixture.

Whip 1 quart of heavy cream and ¾ cup of sugar until stiff peaks form. Fold the whipped cream into the chocolate mixture and combine them well. Put the mousse in refrigerator and let it set for 12 hours.

46 | caryliving.com

FROM COW TO CONE

Photo by Brian Mullins

COMMUNITY

BY MANDY HOWARD

W

hat if ice cream could be more than ice cream?

I mean, ice cream is already the treat of choice for events ranging from birthdays to breakups. How could it possibly be more?

What if, like the generations before us, we actually understood where our food came from? Creating that understanding is one of the most important missions of North Carolina State University’s dairy farm and the educational centers surrounding it.

“We want to bridge that gap, so people can see what really happens on a dairy farm, from cow to cone,” says NCSU Dairy Education Coordinator Alex Ives. “Our goal is to help create that connection to the field of agriculture.”

To reach that goal, NCSU has opened the Howling Cow Dairy Education Center and Creamery, a visitor-friendly on-site creamery run primarily by students, and has increased its efforts to provide scheduled tours to everyone from preschoolers to retirement home groups.

Get 2 scoops of education at Howling Cow

Dairy Education Center and Creamery

Photo by Brian Mullins

THE TOUR

When you turn onto Dairy Lane off Lake Wheeler Road, the first building you’ll pass is the Howling Cow Dairy and Education Center and Creamery, which opened this year. It’s tempting to stop immediately.

Don’t worry, we’ll come back to it.

Keep going straight to the very next building. If the classic barn architecture doesn’t give it away, the white sides, red shutters and red roof will let you know that you’ve reached the Randleigh Dairy Heritage Museum.

Ives was our scheduled tour guide and welcomed me and my two sons, Ben (12) and James (10), into the interactive museum, which was bright and kid-friendly with lots of hands-on exhibits. A highlight is the large Jersey cow, which you can “milk.”

(Tip to parents: Have your camera ready.

James was a little shocked when he tried it.)

“AH! Something actually came out! I did not expect that,” he exclaimed.

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48 | caryliving.com

Photo by Carolina Stamey Photo by Stacey Sprenz

Photo by Mandy Howard

Photo by Mandy Howard

Photo by Mandy Howard

Ives taught us about the major breeds of cow—especially Jersey, Holstein, Brown Swiss and Guernsey—the four kinds that populate the herd of nearly 400 cows that live on the property. When it was time to go outside, we were given plastic booties for our shoes. “It’s to protect your shoes, but more importantly, it’s to protect the cows from any contamination you may have on your shoes,” Ives explained.

The first stop is the milking parlor. This aptly named structure is where 160 to 170 cows stop by twice a day to get milked. They walk, with the help of a “pusher,” into a gated area and into an individual stall. Each cow is equipped with a transponder on her neck strap. When she steps into a milking bay, the transponder is read and the machine is able to record which cow is being milked, how much milk she gave, how long it took and how that compares to her most recent milking. Underneath the parlor is a basement where samples from individual cows can be taken in real time.

NCSU, which accommodates a research facility in addition to a working dairy farm, is currently part of a study that will help determine if enzymes within the milk produced there could actually signal if a cow might be about to become ill, prior to showing any symptoms.

The tank room is next. That’s where the milk is filtered before it’s stored and transported from the farm. Ives jokes that much of the educational talk is given prior to leaving the tank room because, “Once we step out these back doors, I lose you.”

My sons and I were guilty as charged.

Just outside the tank room, dozens of gated hutches hold active baby cows. My sons’ favorite was Pikachu, a Jersey calf with a long tongue who alternatively jumped in and out of its hutch and stuck its tongue through the gate. After the cows are about two months old, they are moved to the pasture to become acquainted with herd life before they start their lives as mothers and milking cows.

The last stop on the outside tour is the free stall. “The best thing a cow could do for me is right there,” Ives says as he points out a large Holstein lying down. “What’s she doing?”

Photo courtesy of the NCSU Dairy Education Center

BEST VETERINARIAN

“Chewing her cud,” Ben says. I admit I felt a little pride and relief that he had learned something—especially since I pulled them out of school for the tour.

“That’s right,” Ives says with a high-five. He continued by explaining that cows only chew cud when they are relaxed.

“A relaxed cow is a happy cow.” The tour concludes where it begins, but this time the museum is just a little sweeter. As guests remove their booties and wash their hands, the tour guide retrieves cups of Howling Cow ice cream for everyone, which are included in the cost of the tour.

THE ICE CREAM

AVCA Certified Animal Chiropractic Care

1480 Chapel Ridge Road, Suite 130, Apex PeakCityVet.com | 919-446-4460

Photo by Stacey Sprenz

Howling Cow ice cream is not only a Wolfpack fan’s favorite dessert, it’s practically one of the freshest products you can buy. From the cows off Lake Wheeler, to the milk processing plant on NCSU’s campus, Howling Cow is a truly local treat.

Once North Carolina’s Safer at Home restrictions are lifted, guests can once again visit the Howling Cow Creamery and Education Center seven days a week—with or without a tour.

This classic ice cream parlor has a wraparound porch with rocking chairs positioned to overlook the pastures where NCSU’s cows roam.

The extensive Howling Cow menu offers fan favorites such as Wolf Tracks and 4-H Campfire Delight, in addition to sundaes and splits. You can bet we’ll be back to try the Howling Elvis Split: chocolate ice cream, peanut butter sauce, toasted bacon and banana. Still enjoying our ice cream from the tour, my sons and I sat on the rocking chairs at the creamery and recapped the day. “Wasn’t that ‘udder’ly fantastic, guys?” I ask them.“I think today was legen-‘dairy’!”In a true testament to how much my boys enjoyed the day and how delicious their ice cream was, they didn’t even roll their eyes.

The center is currently open for carryout. For updates on when tours will resume, visit howlingcow.ncsu.edu.

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EDUCATION

Preparing Your

College-Bound Student

for Move-In

BY SADIE HARPER PHOTOS COURTESY OF NORTH CAROLINA STATE UNIVERSITY

M

any families welcomed collegeaged children home early in the spring of 2020 due to campus closures over COVID-19 concerns. As the 2020–21 college year approaches, returning students will likely have to adjust to new university guidelines as they move back into their dorms. For incoming freshmen, this experience will be very different from what they expected prior to the pandemic. So, how should families prepare their student for the start of this unique school year?

NAVIGATING A MAJOR LIFE TRANSITION

Ingenuity and adaptability have become the keys to modifying everyday life in 2020. With businesses and schools creating online and contact-free learning options, high school seniors may be attending virtual orientation instead of visiting campuses in person.

Regularly visit your college’s website, and watch for digital and mailed communications for updates to synchronous and asynchronous events your student can attend.

A big modification for many students is simply living with a non-family member.

Encourage your teen to schedule virtual hangouts with roommates and/or suitemates, which will mitigate discomfort when they meet in person. See if your teen’s university offers 3D tours of dorm rooms. Suggest that he or she download a home décor app that allows virtual furniture placement to get an idea of how everything will function.

MOVE-IN AND FALL SEMESTER TIPS

During spring, campus closures shifted education at all levels to distance learning, so many students moved out of their dorms and back home. What might move-in look like in August?

50 | caryliving.com

Parents of returning students should anticipate that typical procedures might not happen the same as they did in the past. Spring move-out procedures laid the groundwork for how to structure returning to campus in August. For example, in some cases groups of people were given staggered time slots for moving out, and families were limited to one elevator.

Donna McGalliard, assistant vice chancellor and executive director of university housing at North Carolina State University, says plans are being developed, relative to COVID-19, impacting every aspect of the move-in process. The university is discussing extending time frames and structuring move-in appointment times as possible new methods to implement for ensuring physical

distancing. “Our already-stringent cleaning procedures prepare us well for opening,” she says, though the housekeeping staff might add teams to wipe down high-touch surfaces throughout the day.

“The safety of our students, faculty, staff and visitors to our campus are at the forefront of conversations and planning,” McGalliard affirms, adding that NCSU is listening carefully to medical professionals’ advice and guidance. She encourages parents and students to find joy in the little moments, to focus on the future and to continue to think positively—even in the midst of a pandemic.

In addition to bedding, towels and school supplies, ensure your student purchases cleaning products. It might be prudent for your teen to have a few masks and to

preview proper sanitization procedures, as many experts have a cautious eye toward a potential second wave of the coronavirus this fall, along with the seasonal flu. With this past spring necessitating a rapidly-designed template, most colleges have stated that they can ensure continuity and quality of remote education if the need arises again.

MANAGING YOUR STUDENT’S TRANSITION TO LEGAL ADULTHOOD

According to David Morgan, co-owner of Morgan & Perry Law in Fuquay-Varina, since your child will likely be age 18 or older when he or she leaves for college, it’s important to remember that “reaching the age of majority can bring some legal twists.” Health Insurance Portability and Accountability (HIPAA) privacy laws grant a hospital or doctor the legal right to refuse to discuss your child’s medical records, condition or decisions with you. This holds true even if your child is on your health insurance plan.

Because of this, Morgan strongly advises proactively incorporating a HIPAA release into a power of attorney.

By doing so, parents can “designate an agent (parent or guardian) to make those medical decisions,” should your student become ill or unable to speak for himself or herself.

Being well-prepared also means executing an advance health care directive, also known as a living will. Consider consulting with an attorney to understand what kinds of documents you’ll need.

Your student should know how to take his or her temperature, what constitutes a fever, when to go to the campus health center and when to go to the emergency room. Suggest that he or she store the campus health center number and building information in his or her phone for easy access. Update and transfer prescriptions to a local pharmacy.

Find doctors within your health network, then listen as your student calls to register as a new patient. Go over what—if any—health coverage the college provides, and require that your student carry medical cards at all times.

For most high school seniors, moving away to college is a coming-of-age moment and major life transition. It is even more so this year. Being informed and prepared will smooth the process for you and your teen. Although this might look very different from a standard college move-in, it can still be a positive experience that sets your student up for success.

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Local TALENT

Wendy Perry

BY SADIE HARPER

Designs Apex jeweler creates

PHOTOGRAPHY BY JENN MIDGLEY

individualized, heirloom pieces

W

endy Perry of Apex grew up with a grandfather who owned a lapidary—she was a witness to his efforts working with stones, cultural items and a diverse group of customers.

When life circumstances presented the former firstgrade assistant teacher with the opportunity to pursue her dream of designing one-of-akind jewelry pieces, she took hold of it and, in 2003, created her own business. Last year, the culmination of her work, design and travels came to fruition when she created Wendy Perry Designs, a line of jewelry that led her to take a more definitive step forward with her business.

Perry’s deep love for the creative process drives her to design heirloom-quality pieces, which become treasures to pass on to future generations.

She creates bespoke pieces recycled from hand-selected vintage collectibles to give them new life. Her pieces attract women who appreciate wearable jewelry and have an understanding that life itself is the special occasion.

At trunk shows, Perry spontaneously matches jewelry with customers, using her intuitive sense of what will complete their look. “I let the pieces pick the owner,” she says, by pairing items with a woman’s outfit or emotions.

Along with a Wendy Perry Designs purchase, customers receive a personalized story from Perry and a pouch to use for gift wrapping or safekeeping while traveling.

Perry’s packaging conveys the inspiration behind its creation, 52 | caryliving.com

highlighting each item’s individuality.

Bailey’s Fine Jewelry displays and sells Perry’s items to a wider audience. You can also find her line at Beaufort Linen Co. in Beaufort, North Carolina; SOUTH in Chapel Hill; and The Posh Pelican in Atlantic Beach. The line will soon be available in additional locations across North Carolina as part of Perry’s mission to send jewelry “off into the universe.” Perry also showcases her products at large-scale events around the state, such as the Big Rock Blue Marlin Tournament in Morehead City, which is usually held in June.

AN UNLIKELY SOURCE OF CREATIVITY

“What a year to expand my business!” she says, referencing COVID-19. Retail closures due to stay-at-home orders challenged some of her vendors, but they innovated new ways to work together and fuel their creativity.

Perry’s productivity took off during quarantine, yielding new collaborations she’d never have thought of prior to the pandemic. Perry says she loves how this experience has stretched her artistry, and how these new pieces are resonating with buyers online.

In addition to her everyday pieces, Perry’s bridal line includes jewelry for brides, mothers

of the bride and groom, and bridesmaids. Her customized bridal designs begin with quality gems and metals, or brides can select from her existing line of everexpanding items.

Like many other business owners, Perry pivoted her business model in response to COVID-19. “I’ve been delivering small packages because we all need a pick-me-up, especially during these uncertain times,” she says. Along with the jewelry, she includes a bottle of wine or materials for customers’ children to make their own bracelets—just something to thank her loyal supporters.

Perry says she feels these extras make a big difference in transforming her customers’ day-to-day emotions, and that her jewelry reminds her customers of a more normative way of life. Observing—and receiving—the community’s support encourages her.

Learn more at wendyperrydesigns.com.

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Living WELL

A

NewtoWay Diet

B Y M I C K S C H U LT E PHOTOS BY ERIN FORTIN

Why one-size-fits-all ideologies may be changing

L

eading up to life in quarantine, the weight loss world had become more and more segmented. Keto. Vegan.

Intermittent fasting. Whole 30. Paleo.

Each philosophy required a total buy-in from the practitioner. If you went Keto, a sweet potato might as well have been a deep-fried Twinkie. A vegan who accidentally ate a granola bar with whey protein instead of soy was headed toward the depths of dairy despair.

Approaches to weight loss were black and white—and unforgiving.

Then COVID-19 happened. Some experts began to see our diet culture become more holistic. People were forced to examine their habits at home, which included their diet, exercise and sleep patterns. After the initial shock of adjusting to stay-at-home orders, many people chose to use quarantine to create healthier, more sustainable lifestyles, rather than compartmentalize their health into onesize-fits-all boxes.

“I’m really curious to see what it will be like after this is all over,” says Grey Rogers, general manager of Clean Eatz restaurants in the Raleigh area, which offer whole foodbased, prepackaged meals, in addition to the restaurant’s usual in-house dining options.

“Will it go back to the black-and-white nature of ‘this diet versus that,’ or will people be less strict and understand there’s not one fit for everybody and every body.”

QUESTION THE HYPE

Popular documentaries on Netflix and Amazon Prime often contribute to the elevation of different dieting ideologies. Shows like “Carb-Loaded: A Culture Dying to Eat” and “Forks Over Knives” tell real-life stories of how particular diets can save people from chronic illnesses and obesity. Yet nutrition and fitness 54 | caryliving.com

experts, like Leslie Ann Quillen of Durham, who founded the Fat Loss Lifestyle School, aren’t buying into the hype.

“I think documentaries have been fuel on the fire for the ‘keto-versus-plant-based’ fight, and it’s really helping no one,” Quillen says.

“The vast majority of people in this country would be better served by taking elements from both of these approaches—eating more whole foods, eating more protein (from Team Keto), and eating more plants (from Team Plant-Based). That alone—just eating more whole foods, more protein and more plants—would get most people leaps and bounds further than if they tried to stick to a strict diet.”

Quillen’s program is a four-week online weight loss course that teaches clients how to eat well, exercise and optimize their overall health. Students are teamed up with coaches who hold them accountable to their individual goals and encourage them through the inevitable resistance that comes with habitual changes. At the end of the program, graduates of the Fat Loss Lifestyle School are part of a Facebook group called “Stronger Together,” where members share recipes and stories of their victories and struggles.

“Our programs are surging, actually,” Quillan says. “I took a few days to get a feel for the environment after news of COVID came out. I didn’t know if people would be like, ‘How dare you post about weight loss when all this is going on.’ But the opposite happened. Our email list shot up, we gained more followers on social media and the Facebook group has more members than ever before.”

Ashlea Carver Adams of Cary, founder of All the Healthy Things blog, saw the same growth on her social media platforms

where she shares simple, healthy and whole food-based recipes. “I had the highest traffic I’ve ever had in April,” Adams says. “People are cooking more and all the food bloggers are seeing the trend. We feel like people are finally realizing that we give out recipes for free,” she says with a laugh.

Both Quillen and Carver Adams suggest that instead of watching Netflix documentaries about food, use that free time to walk for 30 minutes a day or become a better cook. “Walking and cooking at home are two of the biggest things you can do for good health, and after you do it a few times you’ll want to keep going,” Quillan says.

‘THE COVID-19’

While some people are finding success optimizing their health, others are catching “the COVID-19”—in pounds. “We are social creatures, so this has caused depression and anxiety in a lot of people,” says Chelsea Zamorano, marketing and catering director at Clean Eatz. “It’s normal to eat out of boredom and depression, but it’s important to find other ways to decompress and relieve stress outside of eating.”

Lisa Hackett, a student of the Fat Loss Lifestyle School who lives in Illinois, recalls how hard it was to stick to her healthy lifestyle in the beginning of the COVID-19 quarantine.

“It was such an adjustment that I shut down for a few weeks. I’d stress eat out of worry and exhaustion,” she says. With a 3-year-old daughter and 7-year-old twin boys at home, she had a reason to be tired. Eventually, Hackett found her way back to healthy habits and was especially thankful for the Fat Loss Lifestyle School coaches who kept her accountable.

“People really have to be gracious with themselves right now,” emphasizes Dr.

Judy Brangman, M.D., who lives in Raleigh and is known as “The Plant Based MD” on Instagram and Twitter. “It’s easy to snack more when you’re stressed, but if you don’t have junk food in the house, you don’t eat it.

I suggest not buying it in the first place so you can avoid the temptation.”

Instead of cookies and chips, Brangman recommends trying yogurt and dried fruit, such as apricots, raisins and mangos. She also strongly advises people examine their sleep patterns, since sleep deprivation leads to increased hunger.

Yet despite her knowledge and training, Brangman admits she hasn’t escaped stress and lifestyle changes from COVID-19 either. As an internal medicine hospitalist at WakeMed Health & Hospitals, she has been on the front lines working with patients while also trying to build her own business.

A few months ago, Brangman opened Newell Health in Raleigh, which specializes in holistic medicine and plant-based nutrition.

“Most people are coming to me asking how to boost their immune system so they have a better chance of fighting off the coronavirus,” Brangman says. And the prescription for optimizing the immune system is the same for losing weight—whole foods, lots of fruits and vegetables, adequate sleep, and movement.

MAKE YOUR OWN BOX

While those basics stay the same, Brangman and Quillen believe each person has a different recipe for how to combine them into a sustainable lifestyle. “A lot of our clients take our course and come out saying, ‘I thought something was wrong with me, but I just didn’t fit in the box.’ And that’s why we help people make their own box,” Quillen says. “We have 100 different clients in a course and when it’s done, we have 100 different nutrition approaches. It’s not a onesize-fits-all.”

Even though quarantine has kept us physically inside our boxes (or homes), Quillan hopes this experience will help improve the way we eat and treat our bodies in the future. Before that can happen, though, people need to move beyond whatever setbacks they faced during the pandemic.

“It doesn’t matter if you put on weight,” Adams says. “None of us could have expected this, and we need to give ourselves grace.”

LEARN M O R E Clean Eatz: cleaneatz.com Fat Loss Lifestyle School: fatlosslifestyleschool.com All the Healthy Things blog: allthehealthythings.com The Plant Based MD: theplantbasedmd.com Newell Health: mynewellhealth.com JULY/AUGUST 2020

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TRAVEL

BLUE RIDGE CREAMERY’S CHRISTIAN HANSEN

56 | caryliving.com

BY SUSANNA KLINGENBERG

Greenville, South Carolina

Photo courtesy of BMW Performance Center

T

Photo courtesy of City Scape Winery

Photo courtesy of Chris Leyland Photography

Photo by Josh Wilson Photography

Photo courtesy of VisitGreenvilleSC

Distinctive Southern charm with something for everyone

here’s a Greenville in every state in the U.S. Yep, every state! So how did Greenville, South Carolina become a standout? As it grew over the last decade, Greenville welcomed all the things that make bigger cities great while deliberately maintaining a walkable Main Street, plenty of green space and distinctive Southern charm.

Just a four-hour jaunt from the Triangle, Greenville offers something for everyone, whether you’re adventuring with friends, taking a family vacation or relaxing during a couple’s getaway.

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PLAN YOU R ADVENTU R E

Photo by Chris Leyland Photography

Westin Poinsett Greenville: marriott.com/hotels/travel/ gspwi-the-westinpoinsett-greenville

WHERE TO STAY

First and foremost, stay downtown. It’s just too good to miss. If you’re looking for luxury, The Westin Poinsett won’t disappoint. From the lush lobby to well-appointed rooms and Peloton bikes in the fitness studio, you’ll feel relaxed and pampered. If your time in Greenville is low key and adventurous, check out the Swamp Rabbit Inn. Visitors can help themselves to (seriously delicious) breakfast options in the well-stocked kitchen, chat with fellow travelers and rent bikes to explore the Swamp Rabbit Trail right outside the front door.

WHERE TO EAT AND DRINK

The food scene in Greenville offers great variety. Experience eclectic small plates, fresh atmosphere and adventurous cocktails at The Anchorage, where local ingredients get a creative showcase. For upscale, thoughtfully-crafted Southern fare, visit Husk Restaurant—one of several locations across the South, each more delicious than the next. Sit a spell at the long marble bar to best enjoy the space’s bustle. Score a

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memorably good wheel of local cheese for a trip souvenir at Blue Ridge Creamery.

Before or after dinner downtown, head to the cozy Fire Forge Crafted Beer, a brewery offering small-batch brews ranging from the familiar to the downright wacky. For something boozier, Dark Corner Distillery has you covered. You can feel the owner’s enthusiasm for spirits in every pour. Rather have your sips al fresco? Head a bit out of town to City Scape Winery for a local wine tasting and vineyard tour.

and easy to access—perfect for a biking adventure. Walk or ride to Furman University and explore the campus, stopping along the way at the Swamp Rabbit Cafe & Grocery. This butchery, pizza restaurant, bakery and grocery sells local wares only and exudes a real-deal locals vibe. Right in downtown, the Liberty Bridge in Falls Park on the Reedy is an impressive feat of engineering and a refreshing place to explore on foot. To practice your swing, head to Topgolf, or check out one of the many local courses in the Greenville area.

WHERE TO ADVENTURE

WHERE TO RELAX

The BMW plant tour is worth the short drive to get there; for a dash of adrenaline, reserve your spot in the BMW Performance Driving School. Then switch gears and head back toward downtown Greenville to visit the Greenville Zoo, peruse the Wyeth collection at the Greenville County Museum of Art and take in the funky West End on the First Friday Gallery Crawl.

WHERE TO GET MOVING

The Swamp Rabbit Trail has become a Greenville icon for a reason: It’s lush, long (22 miles!)

The best trips include adventure and some time to unwind. If you want to kick back above and below the city, retreat to Up on the Roof or down to Coffee Underground—both local favorites. Bibliophiles won’t want to miss M.Judson Booksellers, which welcomes lingering with a good read, a cup of coffee and a piece of fudge from the dessertery that shares its space.

Swamp Rabbit Inn: swamprabbitinn.com The Anchorage: theanchoragerestaurant.com Husk Restaurant: huskgreenville.com Blue Ridge Creamery: blueridgecreamery.net Fire Forge Crafted Beer: fireforge.beer Dark Corner Distillery: darkcornerdistillery.com City Scape Winery: cityscapewinery.com BMW Plant Tour: bmwgroup-plants.com/ spartanburg/en.html BMW Performance Driving School: bmwperformancecenter.com Greenville Zoo: greenvillezoo.com The Greenville County Museum of Art: gcma.org First Friday Gallery Crawl: greenvillearts.com/first-fridays Swamp Rabbit Trail: greenvillerec.com/ swamprabbit Furman University: furman.edu Swamp Rabbit Cafe & Grocery: swamprabbitcafe.com Liberty Bridge in Falls Park on the Reedy: visitgreenvillesc.com/listing/ liberty-bridge-at-falls-park-onthe-reedy/1434 Topgolf: topgolf.com/us/greenville Up on the Roof: eatupdrinkup.net Coffee Underground: coffeeunderground.info M.Judson Booksellers: mjudsonbooks.com

OUT&ABOUT DINE & DRAFT

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EVENTS

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SIGHTINGS

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NEW AROUND TOWN

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KALEIDOSCOPE LIVING

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CARY LIVING MAGAZINE

DINE &DRAFT

A FOODIE GUIDE TO WESTERN WAKE

African AWAZÉ CUISINE 904 NE Maynard Road Cary | 919.377.2599

American ABBEY ROAD TAVERN & GRILL 1195 W. Chatham Street Cary | 919.481.4434 1700 Center Street Apex | 919.372.5383 711 N. Main Street Fuquay-Varina | 919.762.7731 abbeyroadnc.com ACADEMY STREET BISTRO 200 S Academy Street Cary | 919.377.0509 APEX WINGS RESTAURANT & PUB 518 E. Williams Street | Apex 919.387.0082 | apexwings.com AVIATOR SMOKEHOUSE 525 E. Broad Street | Fuquay-Varina 919.557.7675 | aviatorbrew.com AVIATOR TAP HOUSE 600 E. Broad Street | Fuquay-Varina 919.557.8826 | aviatorbrew.com

BASS LAKE DRAFT HOUSE 124 Bass Lake Road Holly Springs | 919.567.3251 basslakedrafthouse.com THE CORNER TAVERN AND GRILL 1301 NW Maynard Road Cary | 919.460.0088 cornertaverncary.com DAME’S CHICKEN & WAFFLES 1823 N. Harrison Avenue | Cary 919.234.0824 HERONS AT THE UMSTEAD 100 Woodland Pond Drive | Cary 919.447.4200 | theumstead.com LUCKY 32 7307 Tryon Road | Cary 919.233.1632 | lucky32.com THE MASON JAR TAVERN 114 Grand Hill Place | Holly Springs 919.964.5060 | themasonjartavern.com

THE PEAK ON SALEM 126 N. Salem Street | Apex 919.466.6060 | thepeakonsalem.com

KABUKI JAPANESE STEAK HOUSE 220 Nottingham Drive | Cary 919.380.8081 | kabukicary.com

THE PROVINCIAL 119 N. Salem Street | Apex 919.372.5921 | theprovincialapex.com

KASHIN JAPANESE RESTAURANT 309 Crossroads Boulevard | Cary 919.851.7101 | kashin.com

RUDY’S PUB & GRILL 780 W. Williams Street | Apex 919.303.5061 | rudysofapex.com

KOBE HIBACHI & SUSHI 515 N Main Street | Holly Springs 919.557.1437 kobehollyspringsnc.com

TRIPLE BARREL TAVERN 2221 N. Grassland Drive Fuquay-Varina | 919.762.0940 TWO GUYS GRILLE 4149 Davis Drive | Morrisville 919.462.9336 | twoguysgrill.com WOODY’S SPORTS TAVERN & GRILL 8322 Chapel Hill Road | Cary 919.380.7737 woodyssportstavern.com

Asian

MY WAY TAVERN 301 W. Center Street | Holly Springs 919.285.2412 | mywaytavern.com

ASIAN GARDEN 242 Grande Heights Drive | Cary 919.462.8598 | asiangardencarync.com

B.GOOD 1000 Market Center Drive Morrisville | 919.916.5410 bgood.com

BANANA LEAF 1026 Ryan Road | Cary 919.468.9958 | bananaleafcary.com BAAN THAI 758 W. Williams Street | Apex 919.629.6399 | baanthaiapex.com C&T WOK 130 Morrisville Square Way Morrisville | 919.467.8860 ctwokrestaurant.com CHINA UNO 308 Village Walk Drive | Holly Springs 919.557.9888 | china-uno.com DIM SUM HOUSE 100 Jerusalem Drive Morrisville | 919.380.3087 dimsumhousemorrisville.com G.58 CUISINE 10958 Chapel Hill Road | Morrisville 919.466.8858 | g58cuisine.com GENKI RESTAURANT & SUSHI BAR 3420 Ten Ten Road Cary | 919.363.6636 genkirestaurantsushi.com GINGER ASIAN CUISINE 2048 Kildaire Farm Road Cary | 919.859.8998 gingerasiancuisine.com

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KUMO SUSHI 2916 N. Main Street | Fuquay-Varina 919.986.0983 | kumosushifv.com LUCKY 7 906 NE Maynard Road | Cary 919.380.7550 | lucky7nc.com MEI WEI ASIAN DINER 1424 N Main Street | Fuquay-Varina 919.762.7128 | meiweinc.com NEW RAINBOW 3427 N. Main Street | Fuquay-Varina 919.567.8272 | newrainbowchinese.com PHO 919 3504 Davis Drive | Morrisville 919.377.0318 | pho919.com RED BOWL ASIAN BISTRO 2020 Boulderstone Way | Cary 919.388.9977 | redbowlcary.com SUSHI AT THE PARK 1163 Parkside Main Street | Cary 984.333.0198 | sushiatthepark.com SUSHI IWA 2026 Creekside Landing Drive | Apex 919.387.7022 | sushiiwa.org SUSHI-THAI CARY 106 Kilmayne Drive | Cary 919.467.5747 | sushithaicary.com TAIPEI CAFE 9825-G Chapel Hill Road | Morrisville 919.380.8568 taipeicafemorrisville.com TASTE VIETNAMESE CUISINE 152 Morrisville Square Way Morrisville | 919.234.6385 TASU ASIAN BISTRO 525 New Waverly Place | Cary 919.977.4037 | tasuwaverly.com TERIYAKIN’ 10970 Chapel Hill Road Morrisville | 919.443.2279

GOJI BISTRO 100 Maynard Crossing Court | Cary 919.466.8888 | gojibistro.us

THAI LOTUS 3450 Kildaire Farm Road Cary | 984.229.7333

HIBACHI & COMPANY 708 Judd Parkway | Fuquay-Varina 919.552.8899

THAI SPICES & SUSHI 986 High House Road | Cary 919.319.1818 | thaispicessushi.com

HIBACHI BLUE 1500 Village Market Place Morrisville | 919.462.9899

THAI THAI CUISINE 108 Osterville Drive | Holly Springs 919.303.5700 | thaithaicuisinenc.com

JJ CAFE 2143 Ten Ten Road | Apex 919.367.8686 | jjcafeapex.com

YAMATO STEAK, SEAFOOD & SUSHI BAR 700 E. Williams Steet | Apex 919.303.8088 | yamatoofapex.com

LITTLE TOKYO JAPANESE RESTAURANT 1401 SE Maynard Road Cary | 919.467.5011

HAPPYCAKES CUPCAKERY 9958 Chapel Hill Road | Cary thehappycupcakery.com

YOHO ASIAN BISTRO 8204 Tryon Woods Drive | Cary 919.859.8081 | yohoasiancary.com

HOT BREADS CAFE 1901 NW Cary Parkway Morrisville | 919.677.1331 hotbreadscafe.com

YURI JAPANESE RESTAURANT 1361 Kildaire Farm Road Cary | 919.481.0068 yurijapaneserestaurant.com ZENFISH POKÉ BAR 9924 Chapel Hill Road | Morrisville 919.234.0914 | zenfishpokebar.com

Bakery & Desserts ANDIA’S HOMEMADE ICE CREAM 10120 Green Level Church Road | Cary 919.822.1866 | andiasicecream.com ANNELORE’S GERMAN BAKERY 308 W. Chatham Street | Cary 919.267.6846 | anneloresbakery.com ASALI DESSERTS & CAFE 107 Edinburgh S. Drive, Suite 106-A Cary | 919.362.7882 BIG DOM’S BAGEL SHOP 203 E. Chatham Street | Cary bigdomsbagelshop.com BUTTERCREAM’S BAKE SHOP 101 N. Salem Street Cary | 919.362.8408 buttercreamsbakeshop.com CARIBOU COFFEE 109 SW Maynard Road | Cary 919.319.6265 | cariboucoffee.com CHANTICLEER CAFE & BAKERY 6490 Tryon Road | Cary 919.781.4810 | chanticleercafe.com CHOCOLATE SMILES 312 W. Chatham Street Suite 101 | Cary | 919.469.5282 chocolatesmiles.com

JAVA JIVE 2425 Kildaire Farm Road | Cary 919.816.8888 | javajivecary.com JUICEVIBES 1369 Kildaire Farm Road | Cary 919.377.8923 | juicevibes.com KALE ME CRAZY 302 Colonades Way #209 | Cary 984.200.2960 | kalemecrazy.net LA FARM BAKERY 4248 NW Cary Parkway | Cary 919.657.0657 | lafarmbakery.com MILK LAB CAFE 6418 Tryon Road | Cary 919.200.0016 | milklabcafe.com NIL’S CAFE 513 Broad Street | Fuquay-Varina 919.567.0887 | nilscafe.weebly.com NOTHING BUNDT CAKES 2008 Market Center Drive Morrisville | 919.694.5300 nothingbundtcakes.com ONCE IN A BLUE MOON BAKERY & CAFE 115 W. Chatham Street | Cary 919.319.6554 bluemoonbakery.com PINTS ICE CREAM & BEER 512 Broad Street Fuquay-Varina | 919.285.2952 PURE JUICERY BAR 716 Slash Pine Drive | Cary 919.234.1572 | purejuicerybar.com

COFFEE & CREPES 315 Crossroads Boulevard | Cary 919.233.0288 | coffeeandcrepes.com

RISE BISCUITS & DONUTS 1100 Market Center Drive Morrisville | 919.377.0385 risebiscuitsdonuts.com

CREMA COFFEE ROASTER & BAKERY 1983 High House Road | Cary 919.380.1840 | cremacoffeebakery. com

SIR WALTER COFFEE + KITCHEN 242 S Main Street | Holly Springs sirwaltercoffeekitchen.com 919.390.2150

CULTIVATE COFFEE ROASTERS 128 S. Fuquay Avenue | Fuquay-Varina 919.285.4067 | cultivate.coffee

STICK BOY BREAD CO. 127 S. Main Street | Fuquay-Varina 919.557.2237 | stickboyfuquay.com

DUCK DONUTS 100 Wrenn Drive | Cary 919.468.8722 | duckdonuts.com

SUGAR BUZZ BAKERY 1231 Kildaire Farm Road | Cary 919.238.7224 | sugarbuzzbakery.com

FOUNT COFFEE + KITCHEN 10954 Chapel Hill Road | Morrisville 984.888.5454 | fountcoffee.com FRESCA CAFÉ & GELATO 302 Colonades Way | Cary 919.851.8171 | frescacafe.com FRESH. LOCAL ICE CREAM 138 E. Chatham Street | Cary freshlocalicecream.com

Whether you’ve moved across the country, across the state, or across town, we want to meet you to say hello and to help you with tips as you get settled. Our basket is loaded with useful gifts, information, and cards you can redeem for more gifts at local businesses.

VIDA DULCE 836 E. Chatham Street Cary | 919.378.9722

Breakfast/Specialty BAGELS PLUS 100 Dickens Road | Fuquay-Varina 919.285.4980 | bagelsplusfuquay.com

GOODBERRY’S FROZEN CUSTARD 2325 Davis Drive | Cary 919.469.3350 1146 Kildaire Farm Road | Cary 919.467.2386 | goodberrys.com

BRIGS 1225 NW Maynard Road Cary | 919.481.9300 1040 Tryon Village Drive | Cary 919.859.2151 | brigs.com

GREAT HARVEST BREAD COMPANY 1240 NW Maynard Road | Cary 919.460.8158

DALLAS FAMOUS CHICKEN N’ BISCUITS 1101 E. Williams Street Apex | 919.362.0051

919-302-6111 919-414-8820

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DICED GOURMET SALADS & WRAPS 1377 Kildaire Farm Road | Cary 919.377.8572 7157 O’Kelly Chapel Road | Cary 919.678.5004 | dicedsalads.com EGGS UP GRILL 1436 N. Main Street | Fuquay-Varina 919.285.4463 | eggsupgrill.com FAMOUS TOASTERY 316 Colonades Way Cary | 919.655.1971 304 Grand Hill Place | Holly Springs 919.552.3102 | famoustoastery.com MISSION MARKET 124 N. Salem Street | Apex shopthemission.com

Deli/Sandwiches THE BRUNCH BOX 10970 Chapel Hill Road | Morrisville 919.380.7276 | thebrunchbox.net PEPPERS MARKET & SANDWICH SHOP 2107 Grace Park Drive | Morrisville 919.380.7002 | peppersmrkt.com NEW YORK BAGEL & DELI 2050 Kildaire Farm Road | Cary 919.851.9050 newyorkbagelsanddeli.com SERENDIPITY GOURMET DELI 118 S. Academy Street Cary | 919.469.1655 serendipitygourmetdelinc.com

Eclectic CHEF’S PALETTE 3460 Ten Ten Road | Cary 919.267.6011 | chefspalette.net

HYDERABAD HOUSE BIRYANI PLACE 3735 Davis Drive Morrisville | 919.924.0503 hyderabadhouse.net KABABISH CAFÉ 201 W. Chatham Street | Cary 919.377.8794 | kababishcafe.com NAZARA INDIAN BISTRO 1945 High House Road | Cary 919.694.5353 | nazaranc.com TOWER INDIAN RESTAURANT 144 Morrisville Square Way | Cary 919.465.2326 | towernc.com UDUPI CAFE 590 E. Chatham Street Cary | 919.465.0898

Irish DOHERTY’S IRISH PUB & RESTAURANT 5490 Apex Peakway Apex | 919.387.4100 dohertysirishpubnc.com 1979 High House Road | Cary | 919.388.9930 TRALI IRISH PUB & RESTAURANT 3107 Grace Park Drive Morrisville | 919.651.9083 traliirishpub.com

Italian BABYMOON CAFE 100 Jerusalem Drive Morrisville | 919.465.9006 babymooncafe.com

CORELIFE EATERY 200 Crossroads Boulevard | Cary 919.726.6261 | corelifeeatery.com

BELLINI FINE ITALIAN CUISINE 107 Edinburgh S. Drive Cary | 919.552.0303 bellinifineitaliancuisinecary.com

MAXIMILLIANS GRILL & WINE BAR 8314 Chapel Hill Road | Cary 919.465.2455 | maximilliansgrill.com

BOCCI TRATTORIA & PIZZERIA 2425 Kildaire Farm Road | Cary 919.803.5358 | bocciitalian.com

POSTMASTER 160 E. Cedar Street | Cary 919.378.9493 | postmastercary.com

DANIEL’S RESTAURANT & CATERING 1430 W. Williams Street Apex | 919.303.1006 danielsapex.com

French

REY’S 1130 Buck Jones Road Cary | 919.380.0122

German DER BIERGARTEN 1080 Darrington Drive | Cary 919.459.5874 | BiergartenCary.com

Indian BAWARCHI GRILL & SPIRITS 800 W. Williams Street | Apex 919.363.9000 | bawarchiapex.com BIRYANI MAXX INDIAN CUISINE 590 E. Chatham Street Cary | 919.377.0346 biryanimaxxindiancuisine.com CILANTRO INDIAN CAFÉ 107 Edinburgh S. Drive | Cary 919.234.1264 | cilantroindia.com HIMALAYAN NEPALI CUISINE 746 E. Chatham Street Cary | 919.466.0550 himalayannepalicuisine.com

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ENRIGO ITALIAN BISTRO 575 New Waverly Place | Cary 919.854.7731 | dineenrigo.com GARIBALDI TRATTORIA 900 N. Main Street Fuquay-Varina | 919.552.8868 garibalditrattoria.com LUGANO RISTORANTE 1060 Darrington Drive Cary | 919.468.7229 MAMMA MIA ITALIAN BISTRO 708 Laura Duncan Road | Apex 919.363.2228 | mammamianc.com OSTERIA G 5160 Sunset Lake Road | Apex 984.229.7480 | osteriag.com PRO’S EPICUREAN MARKET & CAFE 211 E. Chatham Street Cary | 919.377.1788 ROMA’S ITALIAN 203 N. Harrison Avenue | Cary 919.468.1111 | romasitalian.net

RUCKUS PIZZA, PASTA, & SPIRITS 1055 Pine Plaza Drive Apex | 919.446.6333 8111 Tryon Woods Drive Cary | 919.851.3999 101 Market Center Drive Morrisville | 919.388.3500 ruckuspizza.com STELLINO’S ITALIANO 1150 Parkside Main Street Cary | 919.694.5761 stellinositaliano.com TRAVINIA ITALIAN KITCHEN & WINE BAR 1301 Market Center Drive | Cary 919.467.1718 traviniaitaliankitchen.com

Mediterranean/ Middle Eastern BABA GHANNOUJ MEDITERRANEAN BISTRO 2468 Walnut Street | Cary 919.233.0907 | babaghannouj1.com BOSPHORUS RESTAURANT 329 N. Harrison Avenue | Cary 919.460.1300 | bosphorus-nc.com JASMIN & OLIVZ MEDITERRANEAN BISTRO 1109 Ledsome Lane | Cary 919.469.1112 | jasminbistro.com MEDITERRA GRILL 108 Grand Hill Place | Holly Springs 919.762.7851 | mediterranc.com NEOMONDE 10235 Chapel Hill Road | Morrisville 919.466.8100 | neomonde.com SAI KRISHNA BHAVAN 10970 Chapel Hill Road | Cary 919.481.0910 | saikrishnabhavan.com SASSOOL 1347 Kildaire Farm Road | Cary 919.300.5586 | sassool.com TURKUAZ MARKET 203 N. Harrison Avenue #110 Cary | 919.455.1890 THE URBAN TURBAN 2757 NC Highway 55 | Cary 919.367.0888 urbanturbanbistro.com

Mexican ARANDAS MEXICAN CUISINE 5460 Apex Peakway | Apex 919.362.7363 | arandasmexcuisine.com BRAVO’S MEXICAN GRILL 208 Grande Heights Drive | Cary 919.481.3811 | bravosmexicangrill.net EL DORADO III 112 E. Vance Street | Fuquay-Varina 919.557.0287 eldoradomexicanrestaurant.com EL LOBO MEXICAN RESTAURANT 1311 E. Broad Street Fuquay-Varina | 919.557.9540 FIESTA MEXICANA 2839 Jones Franklin Road | Raleigh 919.859.1303 fiestamexicananc-cary.com 990 High House Road Cary | 919.378.9895 fiestamexicananc-nwcary.com 428 Village Walk Drive Holly Springs | 919.346.1330 fiestamexicananc-hollysprings.com

LA RANCHERITA GRILL & TEQUILA BAR 102 N. Salem Street | Apex 919.303.2448 | rancheritamex.com LA TAQUERIA MEXICAN GRILL 973 E. Broad Street Fuquay-Varina | 919.552.5532 LOS TRES MAGUEYES 120 Bass Lake Road Holly Springs | 919.552.6272 401 Wake Chapel Road Fuquay-Varina | 919.762.6955 LOS TRES MEXICAN RESTAURANT 10120 Green Level Church Road Cary | 919.267.5444 1301 E. Williams Street Apex | 919.367.6797 995 Airport Boulevard | Morrisville 919.465.0217 | lostres-nc.com MI CANCUN 1106 Grace Park Drive | Morrisville 919.650.1718 | micancunmx.com RANCHO GRANDE 1401 SE Maynard Road Cary | 919.469.4245 TACOS MEXICO 209 E. Williams Street Apex | 919.362.8074 TACOS MEXICO RESTAURANT 1430 N. Main Street | Fuquay-Varina 919.557.1777 | tacosmexiconc.com TORERO’S MEXICAN RESTAURANT 1207 Kildaire Farm Road Cary | 919.468.8711 torerosmexicanrestaurants.com TOTOPOS STREET FOOD & TEQUILA 1388 Kildaire Farm Road Cary | 919.678.3449 totoposfoodandtequila.com VIVA MEXICAN KITCHEN 4075 Davis Drive | Morrisville 919.467.2627 vivamexicankitchen.com

Peruvian ALPACA PERUVIAN CHARCOAL CHICKEN 9575 Chapel Hill Road Morrisville | 919.378.9259 LUCKY CHICKEN 1851 N. Harrison Avenue Cary | 919.678.3153 MARCO POLLO 1871 Lake Pine Drive | Cary 919.694.5524 | marcopollocary.com

Pizzeria ANNA’S PIZZERIA 100 N. Salem Street Apex | 919.267.6237 138 S Main Street | Fuquay-Varina 919.285.2497 | annaspizzeria.com BLAZE PIZZA 316 Grand Hill Place Holly Springs | 919.557.4990 1024 Market Center Drive | Morrisville 919.465.9590 | blazepizza.com BROTHERS OF NEW YORK PIZZA 3450 Kildaire Farm Road | Cary 919.629.6000 | brothersofny.com LA RANCHERITA GRILL & TEQUILA BAR 102 N. Salem Street | Apex 919.303.2448 | rancheritamex.com

LA TAQUERIA MEXICAN GRILL 973 E. Broad Street Fuquay-Varina | 919.552.5532 LOS TRES MAGUEYES 120 Bass Lake Road Holly Springs | 919.552.6272 401 Wake Chapel Road Fuquay-Varina | 919.762.6955 LOS TRES MEXICAN RESTAURANT 10120 Green Level Church Road Cary | 919.267.5444 1301 E. Williams Street Apex | 919.367.6797 995 Airport Boulevard | Morrisville 919.465.0217 | lostres-nc.com MI CANCUN 1106 Grace Park Drive | Morrisville 919.650.1718 | micancunmx.com RANCHO GRANDE 1401 SE Maynard Road Cary | 919.469.4245 TACOS MEXICO 209 E. Williams Street Apex | 919.362.8074 TACOS MEXICO RESTAURANT 1430 N. Main Street | Fuquay-Varina 919.557.1777 | tacosmexiconc.com TORERO’S MEXICAN RESTAURANT 1207 Kildaire Farm Road Cary | 919.468.8711 torerosmexicanrestaurants.com TOTOPOS STREET FOOD & TEQUILA 1388 Kildaire Farm Road Cary | 919.678.3449 totoposfoodandtequila.com

J & S NEW YORK PIZZA 804 Perry Road | Apex | 919.363.0071 500 Broad Street | Fuquay-Varina 919.557.6921 | jandsnypizza.com MICHELANGELO’S PIZZA 928 US Highway 64 | Apex 919.462.8880 | apexpizza.com7280 GB Alford Highway | Holly Springs 919.303.7277 | michelangelospizza.com MILANO PIZZA 7509 Purfoy Road Fuquay-Varina | 919.557.6093 sites.google.com/site/milanopizzafv MOD PIZZA 316 Colonades Way | Cary 919.241.7200 | modpizza.com THE ORIGINAL NY PIZZA 634 Holly Springs Road | Holly Springs 919.567.0505 | theoriginalnypizza.com PAPA’S SUBS & PIZZA 511 N. Main Street Holly Springs | 919.557.1919 THE PIZZA DUDE 1763 W. Williams Street | Apex 919.303.6686 | ncpizzadude.com PIZZERIA FAULISI 215 E. Chatham Street, Suite 101 Cary | pizzeriafaulisi.com RANDY’S PIZZA 4129 Davis Drive | Morrisville 919.468.3737 | randys-pizza.com RICCI’S TRATTORIA 10110 Green Level Road | Cary 919.380.8410 | riccistrattoria.com

VIVA MEXICAN KITCHEN 4075 Davis Drive | Morrisville 919.467.2627 | vivamexicankitchen.com

ROMEO’S PIZZA 800 W. Williams Street | Apex 919.355.2920 | romeospizza.com

Peruvian

ROSATI’S PIZZA 3605 Davis Drive | Morrisville 919.380.7000 | rosatispizza.com

ALPACA PERUVIAN CHARCOAL CHICKEN 9575 Chapel Hill Road Morrisville | 919.378.9259 LUCKY CHICKEN 1851 N. Harrison Avenue Cary | 919.678.3153 MARCO POLLO 1871 Lake Pine Drive | Cary 919.694.5524 | marcopollocary.com

Pizzeria ANNA’S PIZZERIA 100 N. Salem Street Apex | 919.267.6237 138 S Main Street | Fuquay-Varina 919.285.2497 | annaspizzeria.com

SALVIO’S PIZZERIA 2428 SW Cary Parkway | Cary 919.467.4600 | salviospizza.com V PIZZA 1389 Kildaire Farm Road | Cary 919.650.1821 | vpizza.com

Seafood THE FULL MOON OYSTER BAR 1600 Village Market Place | Morrisville 919.378.9524 | fullmoonoysterbar.com SKIPPER’S FISH FRY 1001 E. Williams Street | Apex 919.303.2400 | skippersfish.com

BLAZE PIZZA 316 Grand Hill Place Holly Springs | 919.557.4990 1024 Market Center Drive | Morrisville 919.465.9590 | blazepizza.com

TONY’S OYSTER BAR 107 Edinburgh Drive | Cary 919.462.6226 | tonysoysterbar.com

BROTHERS OF NEW YORK PIZZA 3450 Kildaire Farm Road | Cary 919.629.6000 | brothersofny.com

CAPITAL CITY CHOP HOUSE 151 Airgate Drive | Morrisville 919.484.7721 | chophousesofnc.com

JOHNNY’S PIZZA 96 Cornerstone Drive Apex | 919.659.8700

JIMMY V’S STEAK HOUSE & TAVERN 107 Edinburgh S Drive | Cary 919.380.8210 | jimmyvssteakhouse.com

Steakhouse

Business Portraits 919.523.6385 www.DeBoerWorks.com JULY/AUGUST 2020

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6/15/20 3:18 PM

Photo courtesy of The Town of Cary

EVENTS

Western Wake Farmers Market

Photo courtesy of The Town of Cary

Saturdays, 8 a.m.—noon 280 Town Hall Drive, Morrisville Stop by and visit the Western Wake Farmers Market each Saturday for an array of fresh produce, meats, cheeses, coffee, baked goods and more. wwfm.ag

Bands, Bites and Boats at Bond Park

August 7, 5:30—8 p.m.

801 High House Road, Cary The first Friday each month, typically from April through October, the Bond Park Boathouse hosts musicians, food trucks and after-hours boat rentals. Spend your Friday evening floating on Bond Lake in the setting sun while you listen to great music and enjoy delicious food. townofcary.org

Baristas and Bakers

SUMMER FOOD AND FUN 64 | caryliving.com

August 8, 8—11a.m.

319 S. Academy Street, Cary Every month, a different Cary-based coffee and baked-goods shop will set up inside the park for visitors to purchase featured, seasonal, and favorite morning blends and pastries.

After you’ve grabbed your breakfast, don’t forget to walk around the corner to the Cary Downtown Farmers Market. townofcary.org

Event planning is very fluid during this time.

Please check websites before you head out to an event to make sure it’s still taking place.

SIGHTINGS WRONGFULLY

CONVICTED N O RTH CA R O L I NA A RTIST AWA R D ED 2020

S O U T H ER N PR IZE Morrisville-based artist Sherrill Roland received the 2020 Southern Prize from the South Arts organization. Roland’s work is heavily influenced by a wrongful conviction and the subsequent threeyear incarceration it resulted in. His mission is to address innocence, identity and community, and Photo courtesy of Sherrill Roland

reimagine their social and political implications in the context of the American criminal justice system.

Roland holds a bachelor’s in fine arts in design and a master’s in fine arts in studio art from the University of North Carolina at Greensboro.

NEW AROUND TOWN

APEX BUSI NESS OF F ERS PLANT- BASED PROT EI N AND SUPERF OOD M I X ES Plantnrgy, an Apex-based, women-owned business, has

launched online sales of protein and superfood mixes, which are 100% plant-based, vegan and non-genetically modified ORGANIC

SKINCARE |

VEGAN

LA SHES

F I ND EA RTH-FR IE N DLY

P R O D U CTS AT LU N A LA SHE S A ND S K I N CA R E IN CA RY

Located minutes from downtown Cary, Luna Lashes and Skincare offers beauty, health and holistic services, with a passion for keeping products “clean” and caring for the earth as it cares for

customers’ bodies. The studio strives to cut down

organisms with no gluten, soy, dairy, added sugar, additives, preservatives or filler ingredients. They can be added into

smoothies, baked goods or meals. The Plantnrgy mission is to help customers get optimal nourishment with a natural and nutrient-dense blend of plant-based mixes.

plantnrgy.com

919.600.0017 sumita@plantnrgy.com Instagram #theplantnrgy

on waste and is selective of the products it uses.

1269 Kildaire Farm Road, Suite 116, Cary

lunalashesandskincare.com 919.413.4226

JULY/AUGUST 2020

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Kaleidoscope LIVING

B LU E N O T E

ACRYLIC ON CANVAS, 36” X 36”

A RT I S T: JILLIAN GOLDBERG “As an artist, I believe in the power of art to move people; to add joy to our lives, and to offer us insight into the universal human unconscious. I believe that authentic art, in any form, rises above and beyond the pettiness of time and place, and speaks to a human yearning for beauty.

In this piece, the charcoal lines refer to the scoring and writing of blues music, and the stark winter tree suggests loneliness and loss, which are frequent themes in the blues. The term

Contemporary abstract artist Jillian Goldberg attended the Michaelis School of Art at the University of Cape Town, South Africa, where she completed a BA in art education. After emigrating to the southern U.S. with her family, she created children’s art schools under license to Monart and founded summer camps for gifted children at Queens University in Charlotte. Since retiring in 2006, Jillian has enjoyed painting and mixed media in her sunny home studio in Cary. jillzart.com/

66 | caryliving.com

‘blue note’ refers to a note which is played at a slightly different pitch from the standard; this is what gives the blues that distinctive melancholy sound.”

WELCOME BACK! We’re glad to see you again!

Visit your local businesses and Visit CountOnMeNC.org.

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