Midtown Magazine

J U LY / A U G U S T 2 0 2 0

Raleigh’s

COOLEST COCKTAILS OUTDOOR ESCAPES TRIANGLE STAYCATIONS

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Editor’s Letter

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Changing Lives One Dance At A Time

Speaking of outdoor escapes, we’ve got the lowdown on how three Raleigh homeowners customized theirs (page 40). From a Southern Hills Estates home and 1950s downtown bungalow, to a 100-acre lot that attracted HGTV’s “Pool Kings,” 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 44).

Among the repercussions of COVID-19, many Raleigh 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 48). Also, as restaurants and amusement centers start to reopen, check out our roundup of fun places you, friends and family can play—from a board game-inspired restaurant to a vintage arcade and bar (page 60).

Many families are preparing to send students off—or back—to college in August. Read tips for move-in day and how to prepare your student for

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 five local restaurants so you can make them at home (page 32). With names like Passion Samba and Tahina Colada, 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 37).

the contact-free, virtual education environment that awaits him or her (page 78).

Heather Stallings, owner of BytheGrace, delivers comfort foods and her signature, cloud-inspired AngelCakes to local restaurants and residents. Read more about her journey and the challenges she faced growing up, which she has paid tribute to in the name of her business (page 66).

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 57). 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 Midtown magazine.

Please email beth@midtownmag.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

Midtown 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.

Midtown 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. Midtown 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 midtownmag.com 4818-204 Six Forks Road Raleigh, NC 27609 Phone: 919.782.4710 Fax: 919.782.4763

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JULY/AUGUST 2020

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CONTENTS JULY /A UGUS T

2 0 2 0

32

Raleigh’s Coolest Cocktails

Five recipes for summer spirits from local restaurants

40

Plan Your Outdoor Escape

Lush backyard retreats and restaurant recipes for your grill

44

Chill and Grill

DIT recipes from popular chefs

48

Take a Triangle Staycation

Go on an adventure close to home

57

Sharing Meals Across the Triangle

The community rises up to feed food-insecure populations

60

That’s EATertainment!

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

40

Photo by Brian Mullins

features

60

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

14 | midtownmag.com

Photo by Brian Mullins

styling by Dave Justus and

CONTENTS JULY /A UGUS T

Chef’s Table

BytheGrace delivers cloud-inspired AngelCakes

70

Living Well

Take a new approach to dieting

74 Community

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

82 Travel

Photo courtesy of Visit Greenville SC

66

74 Community

Photo by Carolina Stamey

departments

2 0 2 0

93 72 Events Community

78 Education

Prepare your college-bound

student for move-in

82 Travel Greenville,

South Carolina, offers distinctive

southern charm

in every issue 19

On the Scene Social Scene Home Styler Foodie Focus Tastes of the Cities Sister Cities

87

Out & About

Dine & Draft

Midtown Mingles Events

New Around Town

98

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Kaleidoscope Living

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the ON SCENE SOCIAL SCENE

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HOME STYLER

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FOODIE FOCUS

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TASTES OF THE CITIES

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SISTER CITIES

JULY/AUGUST 2020

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SOCIAL Scene

Let’s Connect!

BY BRITTANY MURDOCK

Stop by Penny’s Produce at the State Farmers Market so you can pick up a bucket of fresh blueberries or other summer berries that are in season.

Kick off your meal at Oak Steakhouse with an order of deviled eggs topped with a crispy oyster. The restaurant has reopened for dine-in and will continue to offer a to-go menu with curbside pickup.

Motiving artwork has been popping up throughout town. This mural was spotted at Parkside in downtown Raleigh.

Get Social With Us! 20 | midtownmag.com

midtownmag.com

midtownmagazine

midtownmag

midtownmagazine

JULY/AUGUST 2020

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Home STYLER

STIR,

Photo courtesy of About Face Designs

SHAKE,

1

POUR

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

2

Photo courtesy of Food Seen

BY BRITTANY MURDOCK

1 State of Mine North Carolina glass set, $24 | Swagger 2 Conniption Navy Strength Gin, $39.95 Cold Distilled Cucumber Vodka, $24.95 Conniption American Dry Gin, $29.95 | Durham Distillery 3 Morrison bar cabinet, $1,485 | Furnish

Photo courtesy of Furnish

4 Cocktail Kingdom Teardrop Barspoon, $19.99 | Whisk

22 | midtownmag.com

3

5 Pappy & Company Bourbon Barrel-Aged Old Fashioned Cocktail Mixer, $19.95 | NOFO @ the Pig

5

Photo courtesy of Pappy & Company

4

JULY/AUGUST 2020

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Photo courtesy of Cocktail Kingdom

Foodie FOCUS New in Town:

Chubby’s Tacos Chubby’s had a soft opening of its third Trianglearea location June 10 in the The Shoppes at Heritage Village at 1000 Forestville Road. The Flying Mayan (which had originally planned to open in December) opened June 3 at 319 Fayetteville Street in the former Wahlburgers space. Billing itself as a place where “the Southwest meets the Southeast,” the Flying Mayan specializes in “fresh, made-from-scratch sauces, salsas, and menu items that have their roots in both regions.” Australia’s Zambrero opened in Durham at 3109 Shannon Road on University Hill on June 13. (The restaurant’s original location in Raleigh was still temporarily closed at the time this issue went to press due to the current uncertain climate and government restrictions.) Zambrero offers a healthy superfood menu along with its Plate 4 Plate program in partnership with Rise Against Hunger, through which each purchase of a meal is donated to someone in need.

Coming Soon:

Chicken Salad Chick will be coming to Cary’s Waverly Place soon. The chain currently has 104 locations in 12 southeastern states. No word on an open date just yet. Keep up with the restaurant’s progress at facebook.com/chickensaladchickcarync.

Events:

The 5th Annual Raleigh International Food Festival moved its event to Saturday, August 8, noon–10 p.m., in the 100–200 block of Fayetteville Street in downtown Raleigh.

Try authentic international food, desserts, and imported beer and wine. There will also be music and entertainment at this child- and pet-friendly event. Admission and parking on the street is free. Due to uncertainties related to COVID-19, check facebook.com/raleighsinternationalfoodfestival for announcements and or possible rescheduling information. The Fest in the West is back for its fifth year on Saturday, November 7, 11 a.m.–5 p.m., at the USA Baseball National Training Complex in Cary. The event features food and beer, music, arts and crafts, a KidZone, contests and a petting zoo, and admission is free. Apex’s PeakFest was rescheduled to September 19, the Meet in the Street Festival in Wake Forest was rescheduled to September 5, and Artsplosure in downtown Raleigh was rescheduled to October 10 and 11. The Pimento Cheese Festival in Cary has been cancelled.

Closings:

Morgan Street Food Hall terminated the lease of The Raleigh Mini Donut Company. No word yet on what will fill that space.

Come Hungry!

BY SEAN LENNARD / TRIANGLE FOOD GUY / TRIANGLEFOODBLOG.COM

24 | midtownmag.com

Sean Lennard has been catering in the Triangle for more than 15 years, and his blog is a go-to foodie hotspot. He taps into local restaurant partners, and his online catering business, Triangle Food Guy, serves events of all sizes. Check out TriangleFoodBlog.com for weekly news.

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Tastes of the CITY

Contact Raleigh Food Pics to be featured on their Instagram feed: raleighfoodpics@gmail.com.

1 2

3 4

(1) Coquette: Frites with truffle oil, Cantal cheese and fines herbs (2) Fleming’s Prime Steakhouse & Wine Bar: Mushroom-farro burger with a housemade mushroom, chickpea and farro veggie patty; goat cheese, arugula, tomatoes and fried onion rings (3) Relish Craft Kitchen & Bourbon Bar: Piedmont burger with American cheese and bacon (4) Benelux Coffee: Belgian waffle with whipped cream and fresh strawberries 26 | midtownmag.com

Sister CITIES

Outer Banks Escapes Soak up the sun in these coastal towns

BY CINDY HUNTLEY

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.

Photos courtesy of Outer Banks Visitors Bureau/outerbanks.org

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Photo courtesy of Outer Banks Visitors Bureau/outerbanks.org

Unwind in Duck

Photo by iStock

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.

Photo courtesy of Outer Banks Visitors Bureau/outerbanks.org

Photo by iStock

Historic Manteo

The Roanoke Marshes Lighthouse in Manteo is a replica of the original lighthouse that was constructed in 1877 at the southern entrance of the Croatan Sound in Wanchese.

Wanchese.

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 Golf 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.

JULY/AUGUST 2020

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FEATURES

Photo by Darin Meyer

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

JULY/AUGUST 2020

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RALEIGH’S

Coolest COCKTAILS

CHECK OUT 5 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. By incorporating local produce and spirits, Raleigh bars and restaurants have created a wide array of drink offerings you can enjoy once they fully reopen.

But why wait? Bartenders from some of the coolest restaurants in town have given Midtown exclusive access to equally cool cocktail recipes—perfect for North Carolina’s scorching days and muggy nights.

T

Tahini colada

KILLJOY

Zack Thomas has tended bar at Raleigh’s Foundation and The Haymaker, and at The Crunkleton in Chapel Hill. He also helped build out the menu and train the staff at Watts & Ward in Raleigh. Now, he’s a managing partner at cocktail bar Killjoy, a recent addition to N. West Street in Raleigh.

Killjoy’s menu consists of familiar cocktails with inventive, nontraditional ingredients that add new flavor and depth to the classics.

Take the Tahini Colada, which centers on a tahinibased coconut cream. A sesame paste, tahini imbues the traditional piña colada with a nutty richness. Cranberry bitters top the drink for color, with a bay leaf substituting the traditional pineapple frond garnish.

“The pineapple frond is just fibrous material and serves no purpose other than aesthetics,” Thomas explains. “We like for our garnishes to not only be aesthetically pleasing, but also to be either aromatic or edible to add another layer to the drinker’s experience.”

STIR RALEIGH

At North Hills’ STIR Raleigh, the magic is in the ice. Water is filtered and frozen in 300-pound blocks from the inside out in a process that removes impurities and gases.

The end product—artisanal ice, or “the clearest ice you’ve ever seen,” says bar manager Che Ramos—is then cut into different sizes.

For the Hemingway Daiquiri, a 5-inch-by-5-inch block of artisanal ice is carved into shaved ice. The rest of the ingredients follow the recipe brought to fame by novelist Ernest Hemingway.

The traditional daiquiri, Ramos explains, contains rum, lime juice and simple syrup—but Hemingway discovered a couple of additions. Grapefruit juice helps soften the acidity of the lime and adds a complexity to the cocktail’s citrus profile. Luxardo, a maraschino cherry liqueur, gives the drink a nice body.

To truly experience the magic of artisanal ice, you’ll have to order a drink in-house.

But for those of you making the Hemingway Daiquiri at home, Ramos suggests a 1-inch-by-1-inch block of ice, or drinking the daiquiri neat.

Killjoy’s

STIR Raleigh’s

For the cocktail: 1½ ounces of tahini coconut cream 1½ ounces of pineapple juice 1½ ounces of white rum

2

¼ ½ ¾ ½

Tahini Colada

Swizzle in a tall, stemmed glass, such as a pilsner glass. Top with Fee Brothers’ cranberry bitters and garnish with a cracked bay leaf.

Hemingway Daiquiri

ounces of rum of choice (STIR uses Flor de Caña) ounces of Luxardo liqueur ounces of lime juice ounces of grapefruit juice ounces of simple syrup

Shake all ingredients together and strain them into a rocks glass. Squeeze and drop in a lemon wedge, then enjoy!

Hemingway Daiquiri

For the tahini coconut cream: Combine 1 can of Coco López with 2 tablespoons of plain halva and 4 dashes of Fee Brothers’ lemon bitters.

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Passion Samba

Tahini colada

Rosewater Kitchen & Bar’s

Passion Samba 2 2 ¾

1

Top with an aromatic Angostura tonic Garnish with a lime wheel

R O S E W AT E R K I T C H E N & B A R A variation on the time-honored classic gin rickey drink, the Passion Samba at North Hills’ Rosewater Kitchen & Bar offers the light, effervescent appeal of a summertime cocktail, while also encapsulating the well-balanced woody spiciness gin drinkers know and love.

Developed by head bartender Evan Osman, the Passion Samba is perfect for sipping on Rosewater’s gorgeous garden patio.

34 | midtownmag.com

ounces of gin dashes of Angostura ounce of Falernum spiced syrup ounce of lime juice

T H E H AY M A K E R

This summer, try a cocktail named after one of hip-hop artist J. Cole’s songs by sipping a Love Yourz—a cocktail created

by The Haymaker. Bar manager Josh Gagne breaks down how to make the drink, which can feature either gin or vodka.

“This cocktail incorporates a syrup made from tea. At The Haymaker, we use Passionfruit Jasmine from Tin Roof Teas here in Raleigh, but you can substitute any fruity tea you happen to have in your pantry,” Gagne says. “You can also make the syrup into a cordial, which will prolong the life of the syrup and allow you to use the syrup without citrus to make stirred drinks like martinis.”

Love Yourz The Haymakers’

Love Yourz

For the cocktail: 1½ ounces of the gin or vodka of your choosing.

1 ounce of Passionfruit Jasmine and Lavender Cordial Squeeze of lemon wedge

Do not overcook or the tea will become bitter. Let it cool and then bottle the syrup, which will keep for up to 14 days if sealed and refrigerated.

Shake and strain into your glass of choice. Top it off with sparkling wine or soda water, and garnish with a lemon wheel.

Optional: Add the next step to turn the syrup into a cordial, which gives it a longer lifespan and enables it to be used without citrus to make stirred drinks like martinis:

For the passionfruit jasmine and lavender cordial: Heat 20 ounces of water.

When water is almost to a boil, add Passionfruit Jasmine tea. (The Haymaker uses tea from Tin Roof Tea in Raleigh, or you can substitute it for any other fruity tea you already have.)

After 2 to 3 minutes, turn the heat off. Then stir in 20 ounces of sugar (or an amount equal to how much water you measured) until the sugar is dissolved. Strain out the tea leaves/bags.

Add 10 grams of citric acid and stir until dissolved. (You can find citric acid online or at Whole Foods.) The cordial will keep up to one month if sealed and refrigerated.

Other uses for the cordial: • Add 1 ounce of the cordial to a glass and top it off with sparkling wine for a low alcoholic strength by volume (ABV) cocktail.

• Add 1 ounce to a glass and top it off with your favorite sparkling water for a nonalcoholic cocktail.

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dragonfly dragon fly TONBO RAMEN

In Japan, diners can visit an izakaya for drinks and small plates. Tom Mukoyama, owner of Tonbo Ramen, describes the izakaya at his restaurant as a “Japanese speak-easy.” True to that theme, the most popular cocktail at Tonbo is the Dragonfly (“tonbo” means “dragonfly” in Japanese), which is served in an oldfashioned coupe glass. Developed by head bartender Sierra Tyler, the Dragonfly incorporates local Durham Distillery Cucumber vodka, St. Germain Elderflower Liqueur, cranberry juice and muddled blackberries.

Poured over shaved ice and garnished with a cucumber ribbon, the Dragonfly will make you feel like you’re ready to take flight into summer.

Tonbo Ramen’s

Dragonfly

¼ ounces of Durham Distillery 1 Cold Distilled Cucumber Vodka ¾ ounces of St. Germain Elderflower Liqueur 1 ounce of cranberry juice 3 muddled fresh blackberries 1 fresh cucumber ribbon for garnish Muddle the blackberries and then add the vodka, liqueur and cranberry juice.

Shake well, then pour over shaved ice in a coupe glass.

Garnish with a cucumber ribbon.

TWO MORE C O C K TA I L S TO TRY

Because things are different now, a new cocktail, The Decameron, gives a nod to the pandemic while drawing on historic inspiration. The vermouth spritz is named after a series of 14th-century Italian novellas that focuses on stories a group of friends tell one another after escaping the Bubonic plague together.

At Mulino Italian Kitchen & Bar, guests can emulate the characters in “The Decameron” by meeting in one of the restaurant’s nooks to regroup after a world-changing event, swap stories and enjoy a cocktail.

At stylish Mediterranean restaurant Vidrio, the Perla Granada takes its name from its garnish—grenadine pearls.

“We knew we wanted to incorporate some molecular gastronomy elements for a visually stunning and palate-teasing cocktail,” says bar manager Alex Bridges.

Pomegranate, the main flavor in this cocktail, can be found both in the cocktail foam and in the grenadine pearls resting on top of the foam. Hibiscus-infused tequila adds nice floral notes, creating a refreshing summer beverage offering the perfect balance of acidity and sweetness.

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.

C HEERS 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 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

Along with many other bars and restaurants, Mulino Italian Kitchen & Bar reopened after the lifting of stay-at-home restrictions, but owner Samad Hachby is thinking about business differently than he was before the COVID-19 pandemic. The restaurant space has been redesigned to feel like a Mediterranean villa, complete with indoor and outdoor nooks that add ambience and help guests maintain social distancing. “We want to create an oasis where guests can have fun again, but do so safely and comfortably,” Hachby says.

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

JULY/AUGUST 2020

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JULY/AUGUST 2020

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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

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 the outdoor space around a Southern Hills Estates home in Raleigh 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 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.”

Just east of downtown Raleigh, The Raleigh Architecture Company added a modern addition to a restored 1950s bungalow, which was later matched with a minimalist outdoor space. “The homeowners were a very minimalistic family and they wanted the outside to mimic how they live inside,” explains Cecilia Zuvic of Monarch Realty Co., which represented the property in a recent sale.

Like many of The Raleigh Architecture Company’s designs—“they really study which way the house faces,” Zuvic says—the addition is flooded with natural light thanks to huge windows that provide views over the entire property, connecting the interior of the home to the outdoors.

Surrounded by black stone, the stunning pool—with a backdrop of bamboo—is the clear focal point of 42 | midtownmag.com

FIRE AND WATER

One expansive project on a 100-acre Raleigh lot that was featured in an episode of HGTV’s “Pool Kings” truly showcases the capabilities of a top-notch custom pool design and construction company like Raleigh’s Blue Haven Pools & Spas. From the flush spa perched an inch above the pool, to the sizable sun ledge adorned with an umbrella and natural rock stepping stones leading to an impressive pool house, the space is filled with options for relaxing in a variety of settings. Plush seating choices surround the pool.

An intimate seating area in front of the fireplace and TV is nestled between the outdoor kitchen and six-seat bar. There’s even a floating rock table with a bench and bar stools for lounging in the water.

More natural stone is used for the grotto waterfall and the nearby mesmerizing vanishing edge, which add soothing sounds and visual interest. Next to the waterfall, a large slide is flanked by a pair of fire features, a hot trend reflected by recent designs, according to Blue Haven Pools & Spa 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.

With a goal to maximize usage, Setting Sun Patios and Decks—in collaboration with Sticks and Stones of NC—built a circular patio centered on a stone fireplace that provides a warm backyard retreat for a sylvan lot on Raleigh’s Ebenezer Church Road. The extensive stone wall seating surrounding that patio demonstrates how today’s designs are trending away from tiered decks, emphasizing flexibility over multilevel areas that may limit capacity.

GO BIG

Even if the space is intended for only a dozen people, the option to entertain a crowd twice that size adds value beyond the financial return on investment that outdoor additions or renovations provide, which the National Association of Realtors reports to be as high as 80%. “It’s often something that’s overlooked,” Scott suggests, “especially in newer construction where you’ll have a huge house with an undersized deck and maybe a screen porch, if you’re lucky.”

Whatever the size, investing in an outdoor space will also increase your quality of life—whether you retreat there for time alone or to make memories. with loved ones.

Photo by Dustin Peck, courtesy of Southern Studio Interior Design

A MINIMALIST APPROACH

the backyard, creating a sense of calm and beauty with little visual clutter to break up the serenity.

“Instead of a lot of ornamental objects that draw the eyes everywhere, they designed it so that the eye keeps moving without getting overwhelmed,” Zuvic says.

The owners were intentional about selecting outdoor furnishings that were attractive, easy to move and multifunctional, lending flexibility for both outdoor family meals and playtime for their four children, while the overhang provided by the addition allows for out-of-site storage of toys and furniture.

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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Recipes are from each chef’s collection.

Each recipe serves four.

44 | midtownmag.com

Spice up your outdoor dining with these DIY recipes from popular Raleigh chefs

Photo by Darin Meyer

Chill & Grill

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

Pork chop ingredients: 4 ½-inch thick bone-in pork chops (about 2 pounds worth) 3 tablespoons of Dijon mustard 1 tablespoon of honey 1 tablespoon of olive oil 1 garlic clove Salt and pepper to season

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

1 large or 2 small lamb racks (approximately 2 pounds; loin, ribs and fat cap separated) 2 tablespoons of olive oil Coarse sea salt and cracked black pepper to taste

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 ounces of your favorite apple cider 8 ounces of apple cider vinegar 1 cup of sugar ½ teaspoon of crushed red pepper 1 teaspoon of very finely chopped rosemary Dry rub ingredients: Extra virgin olive oil or canola oil 1 teaspoon of garlic powder 1 teaspoon of paprika 1 teaspoon 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 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 ripe peaches 1 tablespoon of mint, finely chopped ¼ cup of balsamic vinegar 1 tablespoon of honey 1 garlic clove, chopped finely ½ teaspoon of kosher salt ½ teaspoon of ground black pepper 5 tablespoons of olive oil 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.

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

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

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

Drizzle with the vinaigrette and plate.

Cucumber salsa ingredients: 1 large cucumber, peeled, seeded and diced ½ red bell pepper, seeded and diced ½ red onion, peeled and diced 1 tablespoon of fresh dill, chopped 1 tablespoon of fresh parsley, chopped 2 tablespoons of rice vinegar 2 tablespoons 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 cup of whole milk yogurt 1 tablespoon of fresh mint, chopped 1 teaspoon of fresh garlic, chopped and toasted 1 teaspoon of lemon juice 1 teaspoon 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.

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.

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

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.

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: 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.

46 | MidtownMag.com 46 | midtownmagazine.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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VIRTUAL APPOINTMENTS AVAILABLE 919.934.4050 SOUTHERACCENTSHUTTERS.COM JULY/AUGUST 2020

| 47

STAYCATION

TAKE A TRIANGLE

You spent spring stuck in your houses and now

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.

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

BY CAITLIN WHEELER

AF TERNO O N ESCAPES

GOT AN AFTERNOON?

Picnic in the garden.

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.

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 Photo: Pedego Triangle and Cloer Family Vineyard

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,

Photo courtesy of Neomonde

Photo courtesy of JC Raulston Arboretum

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

Play a quick round of tennis or golf.

Raleigh Racquet Club: rrctennis.com

Drive Shack:

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

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DAY- LONG ADVENTUR E S 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: Photo courtesy of The Umstead Hotel and Spa

townofwrightsvillebeach.com

or wilmingtonandbeaches.com The Workshop:

theworkshopwb.com

Wrightsville SUP:

wrightsvillesup.com

Stalk & Vine:

stalkandvinenc.com

The Peppered Cupcake:

thepepperedcupcake.com

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 50 | midtownmag.com

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

Photo courtesy of Wilmington and Beaches CVB

Photo courtesy of Wilmington and Beaches CVB

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.

MAKE IT A W EEKEND! 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.

BEST STEAKHOUSE

JULY/AUGUST 2020

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GOT A WEEKEND? 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.

52 | midtownmag.com

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 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.

Photos by Zan Price

NE ED M O R E I NS PI R ATI ON ?

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

| 53

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Wine and DINE

SPONSORED CONTENT

What’s in a Wine Pairing?

A look into the ever-changing world of wine For most, drinking wine is nothing more than a passing selection based solely on name or label. For others, selecting a bottle is akin to choosing the perfect tool for the job.

The former will choose the same wine regardless of the meal, with no regard to pairing complementary tones. As with anything, the more you put into it, the more you’re going to get out of it.

Blue Ridge Mountain Club’s Clubhouse/ Food and Beverage Manager Joshua Purdy is a dedicated member of the latter—a firm believer that choosing the perfect wine requires a deep understanding of both wine and culinary techniques.

Purdy is more than a casual wine drinker.

As a Level 2 Certified Sommelier, he’s spent an immense amount of time not only tasting wine but studying growing techniques and

learning from vineyard masters. “There is a lot of science that goes into a proper wine pairing. Matching the acidity, body and complexity of the wine to the dish is very important, but keeping people inside or near their comfort zone is just as important.”

Purdy’s goal is to guide members through a new experience with every tasting and meal by designing new pairings that emphasize differences, while complementing flavors and stretching the members’ comfort zones. While it’s vital to match a wine to the person and situation, Purdy has his personal go-to. “My favorite blend would be grenache, syrah and mourvèdre—a blend that is most well known in the Rhone Valley region of France.”

Purdy emphasizes the need to continue learning and exploring. “The world of wine is constantly evolving and, because of that, books become outdated very quickly.”

Luckily, staying current with new flavors and the latest trends doesn’t demand a crosscountry jaunt to Napa Valley. Instead, the trip is no further than your backyard. “The wine drinking culture in the High Country is actually pretty eclectic,” Purdy explains of the Blue Ridge wine scene, “but leans a little toward new world wines­­—specifically, Napa Valley cabernets, pinot noirs and chardonnays.”

It doesn’t require countless hours poring over vineyard techniques to craft the perfect pairing. The best place to start is with some curiosity and experimentation.

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| 55

Build. Renovate. Preserve.

9 1 9 . 6 9 6 . 8 5 0 0

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a l l u r e h o m e s n c . c o m

3948 Browning Place, Suite 200, Raleigh

Founders

Paul Baggett & Ross Griffin

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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

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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

HEALTH CARE 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

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.

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Photo by Brian Mullins

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That’s

EATertainment!

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

T

he “eatertainment” industry consists of bars and restaurants that create a onestop 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.

BY LAUREN BELL ISAACS

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 arcadestyle 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 play 175-plus console games on systems such as Nintendo, Super

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Photo courtesy of Meeple’s Brew

downtown Raleigh establishment is also dog-friendly 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, human-shaped 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

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Photo courtesy of Meeple’s Brew

Photo courtesy of Meeple’s Brew

Photo courtesy of Meeple’s Brew

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-andolder venue, children can be accompanied by a parent before 9 p.m. daily. This

MORE PLAC ES TO PLAY games that require more in-depth 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

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.

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.

Photo courtesy of Meeple’s Brew

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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Photo by Brian Mullins

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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.

DEPARTMENTS |

LIVING WELL

|

COMMUNITY

|

EDUCATION

|

TRAVEL

Photo by Brian Mullins Photography

CHEF’S TABLE

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Chef ’s TABLE

Divinely

Delectable

BytheGrace delivers comfort foods and cloud-inspired AngelCakes

BY MANDY HOWARD PHOTOGRAPHY BY BRIAN MULLINS

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W

orking more than 15 hours a day on your feet may sound like torture, but for Heather Stallings, owner of BytheGrace, those hours represent a miracle. Born with disorders that affected her legs and joints, Stallings suffered through 14 major childhood surgeries. At the age of 14, after an experimental treatment failed, her doctors said there was nothing more they could do.

In and out of hospitals while her parents worked, Stallings spent much of her childhood with her grandmother. She paints the scene vividly. “My grandmother liked to have my Granddaddy’s dinner on the table every day at 5:30 p.m. So, at 4 p.m., we’d go upstairs, turn “The Young and the Restless” on the black and white TV in the kitchen, and Grandma would let me help her make a from-scratch dinner.”

This ritual sparked an interest in culinary arts for Stallings, but more so, it created an indelible link between cooking and love.

in Raleigh asked her to create something special for St. Patrick’s Day. She provided two options: Guinness caramel and chopped pretzels over a chocolate AngelCake, and a pistachio AngelCake drizzled with Bailey’s glaze. “They went over well,” she says humbly.

While she was still saving to afford a storefront, Stallings initially operated BytheGrace primarily by filling orders, like the London Bridge Pub arrangement, through restaurants.

Just as that business picked up, life threw her a curve ball: COVID-19 stalled restaurant orders. While most would see this as a setback, Stallings saw it as an opportunity. “My life has made me the queen of silver linings,” she jokes.

FINDING THE SILVER LINING

Stallings says it was the name that came first. “It just kind of came all at once, BytheGrace AngelCakes,” Stallings says. “I told people about them before I made a single one.”

Her cousin insisted that Stallings stop talking and start acting. In 2018, she invited Stallings to sell AngelCakes at a market event for female entrepreneurs. Inspired by cumulous clouds, Stallings wanted the creations to taste like biting into a cloud. She took her time, creating a couple of batches before

After being resigned to living with crutches for life, a chance conversation between Stallings’ mom and a doctor brought hope. In her 20s, Stallings received a new knee—and a new lease on life. “It really is by the grace of God that I’m walking, that I’m able to do what I love,” she says. But, she adds, “I wouldn’t be who I am without everything I went through.”

Her journey solidified a credo she tries to live by. “When something happens, I think it’s important that instead of asking why this happened to me, ask what this can do for me.”

When restaurant orders dropped, she realized she had an even playing field with storefront bakeries. She focused her attention on a new website and started taking delivery orders.

Within a few weeks of her website’s March 24 launch, she needed to hire an employee to keep up with delivery demand.

she felt they were ready to bring to the market. Once there, she sold out quickly.

With 5 grams of protein and no fat, AngelCakes are the perfect treat for health-conscious dessert lovers. “They taste like a guilty sinful pleasure, but you don’t have to work out for two hours after you eat one,” Stallings says with a smile.

Though her signature food is AngelCakes, Stallings has gained popularity for savory foods like smoked gouda mac ’n cheese, spinach dip and barbecue chicken eggrolls. Also known for creating imaginative foods, London Bridge Pub

“People have been so generous with their shoutouts and [with] sharing posts. My customers are so kind and just seem to be excited about the food,” she says.

Though the constant demand speaks to the quality of the foods she creates, Stallings says it has always been about more than that. “Giving good food to people makes their heart happy,” she says. “It brings them joy, and that’s the most important thing to me.”

Learn more about BytheGrace and the foods offered there at bythegrace.co.

A SIGNATURE TREAT IS BORN

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BytheGrace

Crème Brûlée People tend to feel intimidated about making crème brûlée. Don’t be! Once you figure out all of the little quirks involved, it’s really quite simple. Follow this recipe to the letter and you, too, can make perfect crème brûlée every time.

INGREDIENTS

2 cups of heavy cream 6 egg yolks 3½ ounces of white sugar 2 tablespoons of pure vanilla extract Dash of salt

Note: You will need a fine mesh strainer or cheesecloth and six ramekins.

DIRECTIONS

Preheat the oven to 250 degrees. Put a pot of water on to boil to create a water bath. In a small, thick-bottomed pot, bring 2 cups of heavy cream and a splash of salt to a simmer—not a boil. Add 2 tablespoons of vanilla extract and stir.

Hand-whisk six egg yolks and 3.5 ounces of white sugar for 1 minute.

Slowly pour one-third of the cream into the eggs while gently whisking.

This is called tempering, and it’s very important. Pour the egg mixture into the cream slowly while whisking gently. (Bubbles are not our friend here.)

Return the mixture to the stove and stir for 1 minute or less. Do not let it come to a simmer again. Pour the mixture through a mesh strainer or cheesecloth (to remove any lumps) into a pourable bowl or pitcher.

Place ramekins into a casserole dish and add boiling water until threefourths of each ramekin is submerged, then divide the mixture equally into the ramekins. Bake at 250 degrees for 35 minutes or until set. They should still jiggle in the middle, but not be liquid. Do not overcook.

Refrigerate for at least 4 hours. Add about a teaspoon of white sugar and either torch the crème brûlée servings with a kitchen torch or place them under broiler until golden brown.

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HEATHER STALLINGS, OWNER OF BYTHEGRACE, CREATES SAVORY FOODS—SUCH AS MAC ‘N CHEESE AND SPINACH DIP—IN ADDITION TO SWEETS. SHE ALSO MAKES ENTIRE MEALS THAT CAN BE DELIVERED TO CUSTOMERS’ DOORS.

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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

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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.”

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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 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 MORE 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

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919.782.4710 JULY/AUGUST 2020

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COMMUNITY

FROM COW TO CONE

BY MANDY HOWARD

Get 2 scoops of education at Howling Cow

Photo by Brian Mullins

Dairy Education Center and Creamery

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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 onsite creamery run primarily by students, and has increased its efforts to provide scheduled tours to everyone from preschoolers to retirement home groups.

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.

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.

Photo courtesy of NCSU Dairy Education Center

THE TOUR

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Photo by Mandy Howard Photo by Mandy Howard

Photo by Mandy Howard

“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 one more time 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 by Carolina Stamey

“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.

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.

Photo by Stacey Sprenz

Photo by Stacey Sprenz

Photo by Stacey Sprenz

THE ICE CREAM

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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 college-aged 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 nonfamily 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?

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.

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“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 materials. 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 rapidlydesigned 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 JULY/AUGUST 2020

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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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TRAVEL

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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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Photo courtesy of Blue Ridge Creamery

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

A locally owned, independent, and full-service audiology practice serving Raleigh, NC and surrounding areas. Let us care for your hearing needs with our expert advice, personalized care and exceptional value.

6675 Falls of Neuse Road, Suite 117 919.834.4327 | HearingAndAudiologyServices.com 84 | midtownmag.com

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 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 smallbatch 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.

WHERE TO ADVENTURE

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!) 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 RELAX

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.

P LA N YO U R A DV EN T U R E Westin Poinsett Greenville: marriott.com/hotels/travel/ gspwi-the-westinpoinsett-greenville 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

CERTIFIED

PRACTITIONER

BMW Plant Tour: bmwgroup-plants.com/ spartanburg/en.html BMW Performance Driving School: bmwperformancecenter.com

your partner in health

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

Working to treat the root cause of illness through a functional medicine approach since 2013.

Now Accepting Patients 3 Years and Older.

Furman University: furman.edu Swamp Rabbit Cafe & Grocery: swamprabbitcafe.com Liberty Bridge in Falls Park on the Reedy: visitgreenvillesc.com/listing/libertybridge-at-falls-park-on-the-reedy/1434 Topgolf: topgolf.com/us/greenville Up on the Roof: eatupdrinkup.net Coffee Underground: coffeeunderground.info M.Judson Booksellers: mjudsonbooks.com

Susan D. Denny MD, MPH Medical Director

Frances T. Meredith MD Physician

Blair Cuneo PA-C Physician Assistant

3708 Forestview Road | Suite 202 | Raleigh 919.999.0831 | CarolinaTotalWellness.com JULY/AUGUST 2020

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Innovative THERAPIES

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Top 5 FAQs about Platelet-Rich Plasma (PRP) Therapy

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What is Platelet-Rich Plasma Therapy?

PRP is an innovative treatment that uses your body’s own platelets to stimulate healing and reduce pain. PRP therapy introduces a high concentration of platelets (extracted via blood draw) to a damaged or injured area.

The platelets surround the affected area and trigger an immune response (just as your body would naturally) to treat the pain and possibly stimulate healing.

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86 | midtownmag.com

experience a substantial decrease in pain, and many are able to delay or even avoid surgery with the help of PRP. In addition, performing the injection under ultrasound guidance is essential to ensuring accuracy and enhancing efficacy. Since the platelets are your own, there is little to no risk of harm. In fact, PRP injections are performed on patients ranging from adolescents to age 100-plus.

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Although PRP has a growing body of data supporting its use, it is not yet covered by insurance since it is still a newer treatment. However, it is affordable for most patients.

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OUT&ABOUT |

EVENTS

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MIDTOWN MINGLES

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NEW AROUND TOWN

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KALEIDOSCOPE LIVING

Photo by Vanessa Thompson

DINE & DRAFT

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DINE &DRAFT MIDTOWN MAGAZINE

African

ABYSSINIA ETHOPIAN RESTAURANT 2109-146 Avent Ferry Road 919.664.8151 AbyssiniaRestaurant.net

American 41HUNDRED 4100 Main at North Hills Street 919.278.1478 41HundredRestaurant.com BA-DA WINGS 2161 Avent Ferry Road 919.832.3902 BadaWings.com BAD DADDY’S BURGER BAR 3300 Village Market Place 919.297.0953 BadDaddysBurgerBar.com BERKELEY CAFE 217 W. Martin Street 919.828.9190 Facebook.com/BerkeleyRaleigh BLOOMSBURY BISTRO 509-101 W. Whitaker Mill Road 919.834.9011 BloomsburyBistro.com CAPITAL CLUB 16 16 W. Martin Street 919.747.9345 CapitalClub16.com CARROLL’S KITCHEN 19 E. Martin Street 919.670.3622 CarrollsKitchen.org CLOCKWORK 519 W. North Street 919.307.3215 ClockWorkRaleigh.com CRAWFORD AND SON 618 N. Person Street 919.307.4647 CrawfordAndSonRestaurant.com DEATH & TAXES 105 W. Hargett Street 984.242.0218 AC-Restaurants.com/Death-Taxes

IRIS RESTAURANT 2110 Blue Ridge Road 919.664.6838 NCArtMuseum.org/Visit/Dining

KINGS 141 Park at North Hills Street 919.600.5700 KingsBowlAmerica.com LYNNWOOD GRILL & BREWING CONCERN 4821 Grove Barton Road 919.785.0043 LynnwoodGrill.com METRO DINER 6325 Falls of Neuse Road #73 919.578.9053 MetroDiner.com MIDTOWN GRILLE 4421 Six Forks Road 919.782.9463 TheMidtownGrille.com NORTH RIDGE PUB 6010 Falls of Neuse Road 919.790.9125 NorthRidgePub.com

A FOODIE GUIDE TO RALEIGH THE RALEIGH TIMES BAR 14 E. Hargett Street 919.833.0999 RaleighTimesBar.com

DAVID’S DUMPLING & NOODLE BAR 1900 Hillsborough Street 919.239.4536 DDandNB.com

THE ROCKFORD 320 ½ Glenwood Avenue 919.821.9020 TheRockfordRestaurant.com

FIVE STAR RESTAURANT 511 W. Hargett Street 919.833.3311 FiveStarRaleigh.com

THE STATION 701 N. Person Street 919.977.1567 StationRaleigh.com

HAKO SUSHI 2603-155 Glenwood Avenue 919.235.0589 HakoSushiNC.com

STIR 4242 Six Forks Road #100 984.200.8614 StirRaleigh.com

LEMONGRASS THAI RESTAURANT 8320 Litchford Road #142 919.954.0377 LemongrassThaiRestaurant.net

TASTE 1912 Bernard Street 919.948.7815 JMRKitchens.com/Taste

NEO-ASIA 6602 Glenwood Avenue 919.783.8383 Neo-China.com

VILLAGE GRILL 8470 Honeycut Road 919.890.5340 VillageGrillRaleigh.com

NI ASIAN KITCHEN 8817 Six Forks Road 919.916.5106 NiAsianKitchen.com

WINSTON’S GRILLE 6401 Falls of Neuse Road 919.790.0700 WinstonsGrille.com

ORCHID JAPANESE RESTAURANT 7432 Creedmoor Road 919.890.5345 OrchidJapaneseBuffet.com

OAK CITY MEATBALL SHOPPE 180 E. Davie Street 919.714.9014 OakCityMeatball.com

YARD HOUSE 4208 Six Forks Road 919.881.2590 YardHouse.com

THE POINT AT GLENWOOD 1626 Glenwood Avenue 919.755.1007 ThePointAtGlenwood.com

ZEST CAFE & HOME ART 8831 Six Forks Road 919.848.4792 ZestCafeHomeArt.com

RED DRAGON CHINESE RESTAURANT 2513 Fairview Road 919.782.1102 RedDragonRaleigh.com

Asian

RED PEPPER ASIAN 4121-109 New Bern Avenue 919.594.1006 RedPepperAsianNC.com

ROSEWATER KITCHEN & BAR 110 Park at North Hills Street 919.424.7886 RoseWaterRaleigh.com SECOND EMPIRE RESTAURANT AND TAVERN 330 Hillsborough Street 919.829.3663 Second-Empire.com

EDWARDS MILL BAR & GRILL 3201 Edwards Mill Road 919.783.5447 EdwardsMillBarAndGrill.com

STANBURY 938 N. Blount Street 919.977.4321 StanburyRestaurant.com

GLENWOOD GRILL 2603 Glenwood Avenue #15 919.782.3102 GlenwoodGrill.com

THE OAK 4035 Lake Boone Trail 919.787.9100 JMRKitchens.com/Oak

HAYES BARTON CAFE 2000 Fairview Road 919.856.8551 ImaginaryStudioOnline.com/hayes

THE PLAYERS’ RETREAT 105 Oberlin Road 919.755.9589 PlayersRetreat.net

BIDA MANDA 222 S. Blount Street 919.829.9999 BidaManda.com BREWERY BHAVANA 218 S. Blount Street 919.829.9998 BreweryBhavana.com CHAMPA THAI & SUSHI 8521 Brier Creek Parkway 919.806.0078 ChampaThaiSushi.com CHOPSTIX 5607 Creedmoor Road 919.781.6268 Chopstix.com CO 101 Park at North Hills Street 919.258.2070 EatAtCO.com

PEARL CHINESE RESTAURANT 3215 Avent Ferry Road 919.233.8776 PearlChineseNC.com

SEOUL GARDEN 4701 Atlantic Avenue 919.850.9984 RaleighSeoulGarden.com SHABASHABU 3080 Wake Forest Road 919.501.7755 Shabashabu.net SONO 319 Fayetteville Street 919.521.5328 SonoRaleigh.com SPRING ROLLS RESTAURANT 5433 Wade Park Boulevard 919.803.1118 SpringRollsRestaurant.com

VISIT MIDTOWNMAG.COM FOR A COMPLETE LISTING. PLEASE CHECK WEBSITES OR CALL FOR TAKEOUT OPTIONS. 88 | midtownmag.com

SUSHI BLUES CAFE 301 Glenwood Avenue 919.664.8061 SushiBluesCafe.com SUSHI O BISTRO + SUSHI BAR 222 Glenwood Avenue 919.838.8868 SushioRaleighNC.com THAIPHOON BISTRO 301 Glenwood Avenue #190 919.720.4034 ThaiphoonBistro.com WARAJI JAPANESE RESTAURANT 5910 Duraleigh Road 919.783.1883 WarajiJapaneseRestaurant.com

Bakery & Desserts ANISETTE 209 Bickett Boulevard 919.758.3565 SweetAnisette.com ANNELORE’S GERMAN BAKERY 1249 Farmers Market Drive 919.294.8040 Facebook.com/Annelores GermanBakery BITTERSWEET 16 E. Martin Street 919.977.3829 BittersweetRaleigh.com BOULTED BREAD 614 W. South Street 919.999.3984 BoultedBread.com DUCK DONUTS 8323 Creedmoor Road 919.847.3800 DuckDonuts.com EDIBLE ART BAKERY & DESSERT CAFÉ 4351-115 The Circle at North Hills 919.856.0604 EdibleArtNC.com ESCAZÚ ARTISAN CHOCOLATES 936 N. Blount Street 919.832.3433 EscazuChocolates.com GROOVY DUCK BAKERY 3434 Edwards Mill Road 919.787.9233 GroovyDuckBakeryLLC.com HAYES BARTON CAFE 2000 Fairview Road 919.856.8551 HayesBartonCafeAndDessertery.com LUCETTEGRACE 235 S. Salisbury Street 919.307.4950 LucetteGrace.com PREMIER CAKES 6617 Falls of Neuse Road #105 919.703.0095 Premier-Cakes.com YELLOW DOG BREAD COMPANY 219 E. Franklin Street 984.232.0291 Facebook.com/YellowDogBread JULY/AUGUST 2020

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VIDERI CHOCOLATE FACTORY 327 W. Davie Street 919.755.5053 VideriChocolateFactory.com

BBQ BIG AL’S BBQ 2920 Forestville Road 919.217.0653 BigAlsBBQAndCatering.com CLYDE COOPER’S BBQ 327 S. Wilmington Street 919.832.7614 ClydeCoopersBBQ.com OLE TIME BARBECUE 6309 Hillsborough Street 919.859.2544 OleTimeBarbecue.com THE PIT AUTHENTIC BARBECUE 328 W. Davie Street 919.890.4500 ThePit-Raleigh.com

Breakfast/Specialty ANOTHER BROKEN EGG CAFE 160 Park at North Hills Street 919.307.8195 AnotherBrokenEgg.com

THE MORNING TIMES 10 E. Hargett Street 919.836.1204 MorningTimes-Raleigh.com NEW WORLD CAFE 4112 Pleasant Valley Road 919.786.0091 NewWorldCoffeeHouse.com

2018 Cameron Street 919.239.4660 KaleMeCrazy.net MANHATTAN CAFE 320 S. Wilmington Street 919.833.6105 ManhattanCafeNC.com

UNION SPECIAL BREAD 2409 Crabtree Boulevard #104 984.200.3094 UnionSpecialBread.com

THE PHARMACY CAFE

Burger & Hot Dog

PINE STATE COFFEE

CHOW 8311 Creedmoor Road 919.841.4995 ChowRaleigh.com MOJOE’S BURGER JOINT 620 Glenwood Avenue 919.832.6799 MoJoesBurgerJoint.com SNOOPY’S HOT DOGS Multiple Raleigh locations Snoopys.com

BRIGS 8111 Creedmoor Road 919.870.0994 Brigs.com

BENELUX COFFEE 402 Oberlin Road 919.900.8294 BeneluxCoffee.com

JUBALA COFFEE 8450 Honeycutt Road 919.758.8330 JubalaCoffee.com

THE DAILY PLANET CAFE 121 W. Jones Street 919.707.8060 TheDailyPlanetCafe.com

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KALE ME CRAZY

702 N. Person Street 919.832.6432 PersonStreetRX.com 1614 Automotive Way PineStateCoffee.com SOLA COFFEE 7705 Lead Mine Road 919.803.8983 SolaCoffee.com SOSTA CAFE 130 E. Davie Street 919.833.1006 SostaCafe.com SIR WALTER COFFEE 145 E. Davie Street 919.322.0019 SirWalterCoffee.com SUNFLOWERS CAFE 8 W. Peace Street 919.833.4676 SunflowersRaleigh.com

Carribbean CARIBBEAN CAFÉ 2645 E. Millbrook Road 919.872.4858 CaribbeanCafeNC.com JAMAICAN GRILLE 5500 Atlantic Springs Road 919.873.0200 LEE’S KITCHEN 4638 Capital Boulevard 919.872.7422 LeesKitchenJamaican.com MUM’S JAMAICAN RESTAURANT 3901 Capital Boulevard 919.615.2332 MumsJamaicanFood.com

Catering CATERING WORKS 2319 Laurelbrook Street 919.828.5932 CateringWorks.com DONOVAN’S DISH 10251 Little Brier Creek Lane #107 919.651.8309 DonovansDish.com EMPIRE EATS CATERING 919.582.9470 EmpireEatsCatering.com THE GARDEN ON MILLBROOK CATERING 2400 E. Millbrook Road 919.790.8900 TheGardenOnMillbrook.com

ROCKY TOP CATERING 1705 E. Millbrook Road 919.850.2340 RockyTopCatering.com SOUTHLAND BBQ CATERING 5000 Departure Drive 919.757.4972 SouthlandBBQCatering.com

Deli/Sandwiches THE COMMUNITY DELI 901 Oberlin Road 919.896.6810 TheCommunityDeli.com GROUCHO’S DELI 10 Horne Street 919.977.7747 Grouchos.com LUNCH BOX DELI 2816 Trawick Road 919.872.7882 POPPYSEED MARKET 8801 Lead Mine Road 919.870.4997 PoppyseedMkt.com VILLAGE DELI & GRILL 500 Daniels Street 919.828.1428 VillageDeli.net

Eclectic 41HUNDRED 4100 Main at North Hills Street 919.278.1478 41HundredRestaurant.com ORO RESTAURANT & LOUNGE 18 E. Martin Street 919.239.4010 OroRaleigh.com PLATES NEIGHBORHOOD KITCHEN 301 Glenwood Avenue 919.828.0018 PlatesKitchen.com

French COQUETTE BRASSERIE 4531 The Circle at North Hills 919.789.0606 CoquetteRaleigh.com JOLIE 620 N. Person Street 919.803.7221 RestaurantJolie.com ROYALE 200 E. Martin Street 919.977.3043 SAINT JACQUES 6112 Falls of Neuse Road 919.862.2770 SaintJacquesFrenchCuisine.com SIMPLY CRÊPES 8470 Honeycutt Road 919.322.2327 SimplyCrepes.com

Indian AZITRA 8411 Brier Creek Parkway 919.484.3939 Azitra.com GARLAND 14 W. Martin Street 919.833.6886 GarlandRaleigh.com GODAVARI 9650 Strickland Road 919.847.1984 GodavariUS.com KABAB AND CURRY 2418 Hillsborough Street 919.977.6974 KababCurryRaleigh.com

The Secret Garden of Love and Gastronomia Is Open for You

KADHAI THE INDIAN WOK 6260-112 Glenwood Avenue 919.785.2864 TheIndianExpressKadhai.com ROYAL INDIA 3901 Capital Boulevard 919.981.0849 RoyalIndianNC.com TAJ MAHAL INDIAN CUISINE 6611 Falls of Neuse Road 919.848.2262 TajMahalIndianRaleigh.com

Open for Dinner Tuesday-Sunday Reservations at MulinoRaleigh.com

THE WILD COOK’S INDIAN GRILL 3212 Hillsborough Street 984.232.8530 WildCooksGrill.com ZAYKA INDIAN CUISINE 10410 Moncreiffe Road Suite 103 919.361.5370 ZaykaRaleigh.com

Irish SAINTS & SCHOLARS IRISH PUB 909 Spring Forest Road 919.878.8828 SaintsAndScholarsPub.com THE HIBERNIAN 311 Glenwood Avenue 919.833.2258 8021 Falls Of Neuse Road 919.803.0290 HibernianPub.com

Italian AMEDEO’S ITALIAN RESTAURANT 3905 Western Boulevard 919.851.0473 AmedeosRestaurant.com ASSAGGIO ITALIAN RESTUARANT 3501 W. Millbrook Road 919.785.2088 Assaggios-NC.com BELLA MONICA 3121 Edwards Mill Road 919.881.9778 BellaMonica.com BRUNO SEAFOOD & STEAKS 11211 Galleria Avenue 919.435.6640 BrunoRaleigh.com JULY/AUGUST 2020

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CAFE TIRAMISU 6008 Falls of Neuse Road 919.790.1006 CafeTiramisu.net CAFFÉ LUNA 136 E. Hargett Street 919.832.6090 CafeLuna.com CAPRI RESTAURANT 6325 Falls of Neuse Road 919.878.4424 CapriRest.com CASA CARBONE RISTORANTE ITALIANO 6019 Glenwood Avenue 919.781.8750 CasaCarbone.com FARINA NEIGHBORHOOD ITALIAN 8450 Honeycutt Road 919.890.0143 FarinaRaleigh.com GRAVY 135 S. Wilmington Street 919.896.8513 GravyRaleigh.com MULINO ITALIAN KITCHEN & BAR 309 N. Dawson Street 919.838.8595 MulinoRaleigh.com PICCOLA ITALIA 423 Woodburn Road 919.833.6888 PiccolaItaliaNC.com JIMMY V’S OSTERIA + BAR 420 Fayetteville Street 919.256.1451 JimmyVsRaleigh.com MIA FRANCESCA 4100 Main at North Hills Street #114 919.278.1525 MiaFrancescaRaleigh.com NINA’S RISTORANTE 8801 Lead Mine Road 919.845.1122 NinasRestaurant.com PULCINELLA’S ITALIAN RESTAURANT 4711 Hope Valley Road 919.490.1172 PulcinellasItalianRestaurant.com ROMA PIZZERIA & ITALIAN RESTAURANT 3805 Brentwood Road 919.876.2818 TUSCAN BLU 327 W. Davie Street 919.834.5707 TuscanBlu.com VIC’S ITALIAN RESTAURANT & PIZZERIA 331 Blake Street 919.829.7090 4035 Lake Boone Trail 984.200.9292 VicsItalianRestaurant.com VIVACE 4209 Lassiter Mill Road 919.787.7747 VivaceRaleigh.com

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Mediterranean/ Middle Eastern ALADDIN’S EATERY 8201 Brier Creek Parkway 919.806.5700 AladdinsEatery.com FRESH LEVANT BISTRO 8450 Honeycutt Road 984.200.3999 FreshLevant.com JASMIN & OLIVZ MEDITERRANEAN BISTRO 424 E. Six Forks Road 919.743.3336 JasminBistro.com MONA PITA MEDITERRANEAN GRILL 5260 Capital Boulevard 919.431.6500 MonaPita.com NEOMONDE 3817 Beryl Road 919.828.1628 Neomonde.com NUR MEDITERRANEAN DELI & MARKET 2233 Avent Ferry Road 919.828.1523 NurDeli.com THE OLIVE WAGON 8490 Honeycutt Road #106 919.845.7266 TheOliveWagon.com PETRA GRILL 6091 Capital Boulevard 919.599.4959 SASSOOL 9650 Strickland Road 919.847.2700 Sassool.com SITTI 137 S. Wilmington Street 919.239.4070 Sitti-Raleigh.com TAVERNA AGORA 326 Hillsborough Street 919.881.8333 TavernaAgora.com TAZA GRILL 6325 Falls of Neuse Road 919.872.7161 TazaGrill.com VIDRIO 500 Glenwood Avenue #100 919.803.6033 VidrioRaleigh.com

Mexican BAJA BURRITO 2109 Avent Ferry Road #108 919.834.3431 BajaBurrito.net CAFE CAPISTRANO 8471 Garvey Drive 919.872.1127 CafeCapistrano.com CANTINA 18 433 Daniels Street 919.835.9911 18RestaurantGroup.com

Pizzeria

CENTRO 106 S. Wilmington Street 919.835.3593 CentroRaleigh.com

CRISTO’S NY STYLE PIZZA 1302 E. Milbrook Road 919.872.6797 CristosPizza.com

DOS TAQUITOS 410 Glenwood Avenue 919.835.9010 DosTaquitosNorth.com EL DORADO 2811 Brentwood Road 919.872.8440 8111 Creedmoor Road 919.848.0788 ElDoradoMexicanRestaurant.com EL RODEO 4112 Pleasant Valley Road 919.571.1188 ElRodeoRaleigh.com

DEMO’S PIZZERIA & DELI 222 Glenwood Avenue 919.754.1050 DemosPizzeriaDeli.com DONATOS 111 Seaboard Avenue 919.828.5111 Donatos.com LILLY’S PIZZA 1813 Glenwood Avenue 919.833.0226 LillysPizza.com MOONLIGHT PIZZA COMPANY 615 W. Morgan Street 919.755.9133 MoonlightPizza.com

EL TAPATIO 4511 New Bern Avenue 919.255.9161 GONZA TACOS Y TEQUILA 7713 Lead Mine Road 919.846.5478 2100 Hillsborough Street 919.268.8965 GonzaTacosyTequila.com

THE PIZZA TIMES 210 S. Wilmington Street 919.832.4411 RaleighTimesPizza.com

JOSE AND SONS 327 W. Davie Street 919.755.0556 JoseAndSons.com LA CARRETA 1028 Oberlin Road 919.977.3271 LaCarretaavl.com LA RANCHERITA 2400 Hillsborough Street 919.755.9697 RancheritaMex.com LOS CUATES 4524 Old Wake Forest Road 919.872.6012 Goo.gl/KHvrQe LOS TRES MAGUEYES 10410 Moncreiffe Road 919.484.9258 LosTresNC.com THE ORIGINAL FLYING BURRITO 4800 Grove Barton Road 919.785.2734 OriginalFlyingBurrito.com

SALTWATER SEAFOOD MARKET AND FRY SHACK 4 Fenton Street 919.834.1813 SaltWaterSeafoodNC.com

South American ALPACA PERUVIAN CHARCOAL CHICKEN 4614 Capital Boulevard 919.713.0000 AlpacaChicken.com BARCELONA WINE BAR 430 W. Martin Street 919.808.5400 BarcelonaWineBar.com GUASACA AREPA & SALSA GRILL 4025 Lake Boone Trail 919.322.4928 Guasaca.com MAMI NORA’S 2401 Wake Forest Road 919.834.8572 MamiNoras.com

RELISH CAFÉ & BAR 5625 Creedmoor Road 919.787.1855 RelishRaleigh.com RYE BAR & SOUTHERN KITCHEN 500 Fayetteville Street 919.227.3370 RyeRaleigh.com STATE FARMERS’ MARKET RESTAURANT 1240 Farmers Market Drive 919.755.1550 RealBiscuits.com FLYING BISCUIT CAFÉ 2016 Clark Avenue 919.833.6924 FlyingBiscuit.com THE MECCA RESTAURANT 13 E. Martin Street | 919.832.5714 Mecca-Restaurant.com THE REMEDY DINER 137 E. Hargett Street 919.835.3553 TheRemedyDiner.com

Steakhouse

OAKWOOD CAFE 300 E. Edenton Street 919.828.5994 OakwoodCafeRaleigh.com

ANGUS BARN 9401 Glenwood Avenue 919.791.2444 AngusBarn.com

TROPHY BREWING + PIZZA 827 W. Morgan Street 919.803.4849 TrophyBrewing.com

VINOS FINOS TAPAS AND WINE BAR 8450 Honeycutt Road 919.747.9233 VinosFinosyPicadas.com

BRASA BRAZILIAN STEAKHOUSE 8551 Brier Creek Parkway 919.544.3344 BrasaSteakHouse.com

Seafood

Southern

42ND STREET OYSTER BAR 508 W. Jones Street 919.831.2811 42ndStOysterBar.com

BEASLEY’S CHICKEN + HONEY 237 S. Wilmington Street 919.322.0127 AC-Restaurants.com/Beasleys

STROMBOLI’S EXPRESS 2900 Spring Forest Road 919.876.4222 StrombolisExpress.com

GRINGO A GO GO 100 N. Person Street 919.977.1438 GringoRaleigh.com

MASON’S FAMOUS LOBSTER ROLLS 4121 Main at North Hills Street #100 984.200.1845 MasonsLobster.com

CAPE FEAR SEAFOOD COMPANY 832 Spring Forest Road 984.242.4600 CapeFearSeafoodCompany.com CAPTAIN STANLEY’S SEAFOOD 3333 S. Wilmington Street 919.779.7878 Facebook.com/CaptainStanleys COUSIN’S MAINE LOBSTER 411 W. Morgan Street 919.867.6203 CousinsMaineLobster.com

SAN JOSE MEXICAN RESTAURANT 5811 Poyner Village Parkway 919.790.1919

THE COWFISH SUSHI BURGER BAR 4208 Six Forks Road 919.784.0400 TheCowfish.com

TORERO’S 4721 Atlantic Avenue 919.873.9116 TorerosMexicanRestaurants.com

MARGAUX’S RESTAURANT 8111 Creedmoor Road 919.846.9846 MargauxsRestaurant.com

OAK STEAKHOUSE 417 W Hargett Street 984.255.1818 OakRaleigh.com VINNIE’S STEAK HOUSE AND TAVERN 7440 Six Forks Road 919.847.7319 VinniesSteakhouse.com

BIG ED’S CITY MARKET RESTAURANT 220 Wolfe Street 919.836.9909 BigEdsCityMarket.com

Vegetarian/Vegan

DRIFTWOOD SOUTHERN KITCHEN 8460 Honeycutt Road 919.977.8360 DriftwoodRaleigh.com

FICTION KITCHEN 428 S. Dawson Street 919.831.4177 TheFictionKitchen.com

HUMBLE PIE 317 S. Harrington Street 919.829.9222 HumblePieRestaurant.com

GRABBAGREEN 4421 Six Forks Road #103 919.326.7799

MANDOLIN 2519 Fairview Road 919.322.0365 MandolinRaleigh.com NOFO @ THE PIG 2014 Fairview Road 919.821.1240 Nofo.com POOLE’S DINER 426 S. McDowell Street 919.832.4477 AC-Restaurants.com/Pooles

HAPPY + HALE 443 Fayetteville Steet 919.307.4148 HappyAndHale.com IRREGARDLESS CAFE 901 W. Morgan Street 919.833.8898 Irregardless.com

Please check to see if these businesses have reopened or changed their hours before you head out.

VISIT MIDTOWNMAG.COM FOR A COMPLETE LISTING. PLEASE CHECK WEBSITES OR CALL FOR TAKEOUT OPTIONS. JULY/AUGUST 2020

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HABI TAT WAKE WELCOM ES HOM EBUYERS BAC K TO CONST RUCT I ON SI T ES On Saturday, June 13, Habitat Wake invited homebuyers completing

sweat equity hours back onto their

Photo by Tiera Gibson, Habitat Wake

Midtown MINGLES

construction sites for the first time since the sites closed in March.

Photo by Tiera Gibson, Habitat Wake

works with sponsors, volunteers and families to build safe, affordable

homes. Qualified homebuyers pay

an affordable mortgage and invest

200 hours of sweat equity building

their homes. This year, Habitat Wake is building 50 new homes locally,

completing exterior repairs on 15

homes and funding the construction

Photo by Tiera Gibson, Habitat Wake

Established in 1985, Habitat Wake

of 125 homes globally.

DR IV E THR O U GH B REWGALOO Brewgaloo, the largest craft beer festival in North Carolina and

pop-up, held at Lincoln Theatre, offered a variety of local products

including 6- and 12-packs of local craft ales and seltzers, a “Taste of

North Carolina” variety case, kombucha and wellness teas, and hand

Photo courtesy of Shop Local Raleigh

sanitizer produced by Top of the Hill Brewery in Chapel Hill.

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Photo courtesy of Shop Local Raleigh

help support local breweries during the COVID-19 pandemic. The

Photo courtesy of Shop Local Raleigh

the second largest in the U.S., held its third drive-through event to

EVENTS

Midtown Farmers’ Market

Saturdays, 8 a.m.–noon 4191 Main at North Hills Street Celebrating its 13th season and located in ever-popular North Hills Commons, the Midtown Farmers’ Market continues to be a community favorite. The “producers only” market provides local residents the opportunity to support North Carolina Farmers. midtownfarmers.com

State Farmers Market

Monday–Saturday, 5 a.m.–6 p.m. and Sundays 8 a.m.–6 p.m.

1201 Agriculture Street Open seven days a week, the State Farmers Market offers a plethora of fresh produce, meats, fruits and vegetables produced on local farms. Customers can also shop plants, bakery items, crafts, flowers and more. ncagr.gov

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.

Sir Walter Miler

August 7 The Sir Walter Miler is an annual 1-mile race directed and promoted by Sir Walter Running. Check the website as the date approaches for location information and other details. sirwaltermiler.com

Brewgaloo

August 14–15 400 Fayetteville Street Brewgaloo is a two-day festival, and North Carolina’s largest beer craft festival, featuring more than 110 craft breweries from around the state with local food trucks, vendors and bands. shoplocalraleigh.org

PHOTOS BY VANESSA THOMPSON

JULY/AUGUST 2020

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New Around TOWN ALARA + ZANE—A SHOP, PLAY, LEARN, PARTY CONCEPT New at North Hills, Alara + Zane believes in the idea that families need another place of their own. Not just a place where they can find quality clothing and products, but a place where kids can play and learn, where parents can get expert advice and, most importantly, a place to find community through engaging activities and events.

200 Park at North Hills Street, Suite 120 alarazane.com

919.917.7189

BOARDROOM SALON FOR MEN: MORE THAN A TYPICAL BARBERSHOP A leader in men’s grooming, Boardroom Salon for Men offers haircuts, shaves, spa services and more in a luxurious, masculine environment. Boardroom’s newest location will open at Midtown East Shopping Center at the beginning of August. Get ready to relax, look great, and feel confident with the help of their stylists!

1101 Mercantile Drive, Suite 120 boardroom.salon.com

984.238.2677

MOBILE CONCIERGE MEDICAL PRACTICE LAUNCHES IN MIDTOWN Halo Health Mobile Concierge Doctors brings primary, urgent and wellness care to Raleigh. With the concierge platform, Drs. Dan Minior and Joe Hummel are able to bring highly personalized care to their subscribed patient members and offer immediate and direct access—in your home or workplace, 24/7. halohealthmobilecare.com

919.830.3224

ONPOINT SHOOTING RANGE OPENS IN RALEIGH So much more than a conventional range, OnPoint is blending technology, peer-to-peer gaming and performance tracking to transform the sport of shooting. Try out an array of firearms on its live-fire range or test your skills in its action-packed, laser-based Challenge House—a configurable, enhanced environment. You can compete with friends, yourself or the whole OnPoint community.

3501 Spring Forest Road

aimonpoint.com/home 96 | midtownmag.com

Business Portraits 919.523.6385 www.DeBoerWorks.com

Coming in our September/October issue

midtown_20200614.indd 1

6/15/20 3:18 PM

2020 Raleigh City Guide

What’s new and what we love about our capital city!

The Raleigh City Guide is the ultimate resource for visitors and residents interested in exploring North Carolina’s capital city. 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 • Ready, Set, Shop • Hospitals of the Triangle • Meet the Doctors

For more information or to reserve your space, call 919.782.4710 or visit midtownmag.com/advertise JULY/AUGUST 2020

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Kaleidoscope LIVING

B LU E H Y D RA N G E A

Claire Alderks Miller is a botanical/nature artist and illustrator. She holds degrees in biology and studio art, as well as a certificate in botanical art and illustration through the North Carolina Botanical Garden. She also volunteers as a Wake County Extension Master Gardener, and is a member of the Guild of Natural Science Illustrators and the American Society of Botanical Artists. Her pieces have been in exhibits statewide, including the North Carolina Aquariums, the North Carolina Museum of Natural Science’s Nature Art Gallery, and the North Carolina Botanical Garden’s Arthur S. DeBerry Gallery. clairealderksmiller.com

WAT E R C O L O R

A RT I S T: C L A I R E ALDERKS MILLER “I have always been inspired by the natural world and, in particular, the plant world. Nature’s shapes, with their color, light and shadows, are intriguing to me. I sketch from life, but also research and take photographs from different angles. I want my subjects to be accurate, but I like to play with composition and color to highlight their beauty.

I paint mostly with transparent watercolor. However, I often use a mixed media approach with watercolors and colored pencils. I also like to work with colored pencils on matte film, drawing on both sides of the film to add a dimension of depth.”

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Inside the Beltline Located in the Historic Occidental Insurance Building at the corner of Wade Avenue and Daniels Street. Coldwell Banker Howard Perry and Walston is pleased to be your neighbor.

For over 45 years we have helped Raleigh residents with their real estate needs and we are pleased to oer even more personalized service for you.

1001 Wade Ave., Suite 110, Raleigh, NC 27605

|

(919) 960-6430

| HPW.COM JULY/AUGUST 2020 | 99

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