Midtown Magazine – January/February 2026

2026

DIAMOND AWARDS The Best of Raleigh

WINTER VEGGIE RECIPES FROM LOCAL CHEFS FLORENCE, SC: RISING FOODIE TOWN SKILLPOP MAKES LE ARNING SOCIAL

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WELLNESS Q+A

You voted for your favorite businesses, services & venues— now meet the winners

EDITOR’S LETTER

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he final decorations are packed away, the last of the holiday cookies are gone, and the rush of December has finally given way to the calm of a fresh start. There is a unique kind of contentment that settles in with the New Year. It’s a time for renewal, not just resolution—a quiet, powerful moment to settle in, cozy up, and reflect on the year ahead.

While January and February often come with a demanding list of new Photo by Jessica Bratton goals, we prefer to think of this season as an invitation to explore and adjust— to look inward, and then look around at the incredible community that supports us. We believe fitness is found just as much in the soul as it is in the gym, and this issue is designed to nourish both.

In the spirit of embracing local life, we are thrilled to kick off the year by celebrating the results of our annual reader poll: the Midtown Diamond Awards. Inside, you’ll find the definitive list of the best of the best in Raleigh, as voted on by you, our devoted readers. These winners—your favorite restaurants, shops, and services—are the heart of our vibrant city, and their dedication is part of what makes settling in here so rewarding.

But renewal isn’t just about accolades; it’s about finding new passions.

To help you explore, we teamed up with four high-profile chefs for a winter vegetable spotlight, proving that local, seasonal eating can be both fresh and profoundly satisfying—especially when paired with their unique, cozy recipes.

If finding time for new skills is on your list, be sure to check out our feature on SkillPop, the local company making creative and business learning accessible with classes taught by people in our own community. It’s the perfect way to make a gentle, positive adjustment to your routine. For those interested in exploring beyond the Triangle, our travel feature offers an enticing escape to Florence, South Carolina, and its charming wine festival—a perfect reminder that exploration can be both restful and rewarding.

The concept of a new year, new beginnings, and renewal carries a special significance this year. As many of you know, we recently lost our founder and dear friend, Ronny Stephens. He was the unwavering heart of this magazine, a tireless champion of our community, and the reason we all get to do what we love every day. Ronny understood the power of a shared experience, a warm community, and a well-told story.

As we look ahead to a year of quiet adjustments and exciting explorations, we do so with his spirit firmly guiding us. We honor Ronny by committing to the very best of what we do: celebrating the greatness of Raleigh, one story at a time.

Wishing you a happy new year,

Kyle Marie McMahon Editor-in-Chief 4 | midtownmag.com

F OUN DER Ronny Stephens PUBL I S H ER Joe Sanger EDI TOR - I N - C H I EF Kyle Marie McMahon A RT DI R ECTOR Sean Byrne CON TEN T EDI TO R & S EN I OR G R A PH I C DES IGNE R Dathan Kazsuk COPY EDITOR Cindy Huntley S OC I A L MEDI A MA N AGE R Jordan Daniels C L I EN T S UCC ES S MA N AGE R Erica Christy DI R ECTOR OF S A L E S Collin Pruitt ACCO UN T EX EC UTI VE S Mackenzie Steiner STA F F PH OTOG R A PHE R Jessica Bratton G R A PH I C DES I G N I N TE RN Emma Baker FA S H I ON STYL I STS Sofia Lujan EDI TOR I A L I N TER NS Kate Loeffel, Anna Sanger DI STR I BUTI ON Joe Lizana, Manager DistribuTech.net CON TR I BUTI N G WR I T E RS Kurt Dusterberg, Dathan Kazsuk, Lisa Lee, Page Leggett, Jennifer Primrose, Charlotte Russell

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.

Copyright 2025. All rights reserved.

Midtown magazine is not responsible for unsolicited manuscripts, photography or art. Unsolicited material is welcome and is considered intended for publication. Such material becomes the property of the magazine and is subject to editing.

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 Raleigh, NC 27609 Phone: 919.782.4710 Fax: 919.782.4763

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CONTENTS

JANUARY/FEBRUARY 2026

FEATURES 22 DIAMOND AWARDS The best in Raleigh as

voted by readers for 2026

52 WINTER VEGETABLES

Four local chefs showcase the versatility of seasonal bounty

60 THE OTHER FLORENCE Visit South Carolina for their

annual food and wine festival

66 SKILLPOP

Learn new skills with this

women-led company and local teachers

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22 60 ON THE COVER The special cocktail made by Boatman Spirits Co. for the Midtown Diamond Awards.

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Photo by Jessica Bratton.

CONTENTS DEPARTMENTS

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IN MEMORIAM

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JANUARY/FEBRUARY 2026

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A tribute to our founder and publisher, Ronny Stephens

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OUT & ABOUT

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HEALTH & WELLNESS

January/February events around the Triangle

Continuity of care for seniors after a hospital stay

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SPORTS & FITNESS

90

SIP & SAVOR

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KALEIDOSCOPE

Hurricanes’ Aho and Andersen on the Olympics

Making Dry January a year-round lifestyle

LOCAL COMEDIAN Interview with Don McEnery of Disney and Seinfeld fame

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LOCAL ART

Chapel Hill abstract and mixed media artist Murasugi

IN EVERY ISSUE 16 CITY SCENE Social Scene

SPONSORED CONTENT 86

80 LAW 84 WORK

Home Styler

Tastes of the City

89 PLASTIC SURGERY

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71 WELLNESS Q&A

CELEBRATING the life of

RONNY STEPHENS APRIL 10, 1943 — NOVEMBER 16, 2025 Founder & Publisher of 5 West and Midtown magazines

T

here are people whose influence is felt long before it’s ever formally acknowledged—those steady, generous, quietly powerful presences who help shape both a workplace and the people within it. For Midtown and 5 West magazines, Ronny Stephens was unmistakably one of those presences. His loss leaves a space that cannot be filled, but his impact continues to echo through every corner of this publication.

Ronny had a natural way of bringing people together. Not through grand gestures, but

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through the consistency of his character. He was kind in the purest sense of the word— steadfast, thoughtful, and generous without ever seeking attention for it. He offered kindness easily, believing deeply in the importance of treating people well. That belief showed up everywhere: in his family, in the longstanding relationships he built in the magazine world, and in the way he interacted with colleagues, clients, and friends who trusted him implicitly— especially here within the walls of the Midtown office.

He was also, at his core, devoted. To his work. To the people he worked alongside. To the idea that relationships matter more than transactions. Even on difficult days, he approached his role with a sense of purpose that inspired the rest of us. He took his work seriously, but he never let it overshadow its humanity. In an industry driven by deadlines and shifting schedules, Ronny reminded us that people—not pages—are what make a magazine truly meaningful.

Those who watched him navigate both life and work often noticed the same thing: Ronny had a way of anchoring others.

He created a sense of steadiness, a soft place to land. He built relationships intentionally, nurturing them long after the business part had ended. The trust people placed in him wasn’t accidental; it was earned through years of showing up with sincerity, humor, and reliability.

His humor, too, was one of his gifts. Even on tough days, he was quick with a joke, a smile, or a moment of levity that made the room feel lighter. He could laugh at himself just as easily as he could make others laugh—a rare and disarming trait that bonded people to him instantly.

Among his family, Ronny was known as a strong, gentle presence—a man who balanced softness with stability and made every person in the room feel valued. He formed individual relationships with each of his grandchildren, giving them the kind of intentional attention that becomes a lifelong lesson in how to show up for others. His family remembers him as a pillar, yet

also as a source of comfort. Those qualities extended far beyond home; anyone who worked with Ronny recognized that same grounding force in him.

He loved the small joys of life, the traditions that give a family its rhythm and memories. He loved storytelling, a good laugh, a loyal dog, and the kind of humor that brings people closer together. And he brought those joys into his work as well—reminding us that magazines aren’t only about reporting, but about capturing the heart of a community.

As we honor him in these pages, we carry forward the lessons he leaves behind: to lead with kindness, to invest in relationships, to find humor even in the hard moments, and to treat people with the sincerity they deserve. Midtown and 5 West magazines will continue to reflect the community Ronny cared for—and in many ways, will continue to reflect him.

To Ronny: Thank you for your steady presence, humor, generosity, and the legacy you leave in this magazine and among

the people who create it. We will miss you, but your imprint remains, guiding us forward.

BELOW, CLOCKWISE FROM TOP LEFT: Ronny Stephens was loved deeply by his family, blessed with four children and ten grandchildren. Ronny was also loved by his found family at the magazine, especially our publisher, Joe Sanger, who assisted not only in day-to-day operations but also with doctor’s appointments and peace of mind. Midtown’s own Mackenzie Steiner, pictured much younger on the far bottom right, had the chance to work with her grandfather in 2025. Ronny also had two beloved brothers. Go Noles!

JANUARY/FEBRUARY 2026 | 13

JANUARY/FEBRUARY 2026 | 15

CITY SCENE | SOCIAL SCENE

The community came out in full force to celebrate the long-awaited grand opening of the new LGBT Center of Raleigh headquarters. This beautiful, dedicated space will serve as a vital hub for support, education, and advocacy across the Triangle region. Photos

by Mackenzie Steiner.

Downtown Raleigh welcomed a sophisticated new nightlife spot with the grand opening of The Capulet Cocktail Club.

Guests enjoyed innovative drinks and an elegant atmosphere, cementing the club as a new destination for craft cocktails. Photos by Kyle Marie McMahon.

North Hills kicked off the holiday season with its spectacular annual Christmas Tree Lighting ceremony, drawing a massive, festive crowd. The dazzling display set the perfect tone for holiday shopping and celebration across the retail district. Photo by Mackenzie Steiner.

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Our team raised a glass at Stir to celebrate a milestone birthday for our dedicated publisher, Joe Sanger (middle). We enjoyed a night of great company and delicious food, honoring the leader who guides Midtown magazine.

Midtown publisher Joe Sanger enjoying funnel cake at the NC State Fair in October, despite the mess he made.

Photo by Mackenzie Steiner.

Spirits were high as local leaders and volunteers broke ground on the new St. Jude Dream House in Rolesville with team members from ICG Homes and The Jim Allen Group. Photo by Dathan Kazsuk.

Jalwa Indian Bistro unveiled an exciting new menu, featuring both contemporary twists and classic regional Indian specialties. Diners were treated to a culinary journey that promises to delight longtime fans and newcomers alike. Photo

by Kyle Marie McMahon.

The Carolina Hurricanes partnered with luxury watchmaker Breitling for an exclusive debut event at the stunning new Reeds Jewelers location in Cary’s Fenton. The evening celebrated the strong connection between the Triangle’s top-tier hockey team and its newest retail destination. Photo by Kyle Marie McMahon.

Let’s be social!

Follow us for all of the don’t-miss events in Raleigh.

JANUARY/FEBRUARY 2026 | 17

CITY SCENE | HOME STYLER

BY KURT DUSTERBERG | PHOTOS PROVIDED BY VENDORS

STYLE REFRESH

No matter where you spend time in your home, adding a few new touches brings your style to life. Whether you accent a room with moss art, a decorative serving piece, or well-placed lighting, small additions can make a big impression.

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3 5 1. Preserved moss art with driftwood (9” x 9”), $75 | City Garden Design 2. Tea Forté fleur presentation box, $32 | NOFO @ The Pig 3. Nest New York Himalayan salt and rosewater classic candle, $48 | NOFO @ The Pig 4. Set of handcrafted Kodiak leather coasters and charcuterie board, $32 | Designed For Joy 5. Caviar dish made from handblown glass, $300 | La Maison 18 | midtownmag.com

JANUARY/FEBRUARY 2026 | 19

O U T + A B O U T | TA S T E S O F T H E C I T Y

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1. FIGULINA, RALEIGH Rotolo. Braised lamb, turnip green bechamel, oyster mushroom, espagnole sauce, and salsa al dragoncello. Photo courtesy of Samantha Taylor.

2. ASALI DESSERTS & CAFE, CARY Kenafa Cheesecake. New York–style cheesecake with shredded filo crust topped with kenafa, pistachios, and house-made syrup. Photo courtesy of Asali Desserts & Cafe.

3. TROPHY BREWING FIVE POINTS, RALEIGH Beerimisu. Tiramisu with espresso and Trophy Brewing Coffee Stout.

Photo courtesy of Forrest Mason.

4. RUDY’S PUB & GRILL, APEX Grilled Ham & Jack. Seared Black Forest ham layered with melted pepper jack cheese and sweet caramelized onions, pressed on ciabatta griddled with herbed mustard. Photo courtesy of Kurt Dusterberg.

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JANUARY/FEBRUARY 2026 | 21

2026

The Best of Raleigh

Midtown readers voted for their favorite businesses, services, and venues.

Now, we are excited to present this year’s Gold, Silver, and Bronze winners!

Browse the list to see if your favorites are there, and be sure to make a note of any new businesses you’d like to check out.

Congratulations to all of our winners!

HEALTH + BEAUTY BEST HAIR SALON GOLD: Hush Hair Lash Brow Silver: Von Kekel Aveda Lifestyle Salon Spa Bronze: Tone Hair Salon BEST MANI-PEDI GOLD: Bellagio Nail Spa Silver: Nail Lab Bronze: TIE • Mood Raleigh • N H Nail & Spa BEST SPA EXPERIENCE GOLD: Blue Water Spa Silver: Woodhouse Spa Bronze: The MedSpa

BEST PLACE TO GET A MASSAGE GOLD: The Now Massage Silver: The Haven at Cary Bronze: Von Kekel Aveda Lifestyle Salon Spa

BEST PLACE FOR SUNLESS TANNING GOLD: Jill’s Beach Silver: Oak City Sunless Bronze: Sunless Silhouette

BEST MED SPA GOLD: Blue Water Spa Silver: TIE • BodyLase Med Spa • Regenesis MD Bronze: Synergy Face + Body

BEST DENTIST GOLD: Renaissance Dental Center Silver: Lane & Associates Family Dentistry Bronze: Brier Creek Smiles Dentistry

BEST FUNCTIONAL AND INTEGRATIVE MEDICINE GOLD: Regenesis MD Silver: Essential Health Bronze: Lucky Cat Acupuncture

PHOTO BY JESSICA BRATTON

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BEST PEDIATRIC DENTIST GOLD: Cary Pediatric Dentistry Silver: Raleigh Pediatric Dentistry Bronze: Children’s Dentistry

BEST ORTHODONTIST GOLD: Wells Orthodontics Silver: North Carolina Oral Surgery + Orthodontics Bronze: TIE • Cheek-Hill Orthodontics • Fritz & Wilson Orthodontics BEST PAIN MANAGEMENT PRACTICE GOLD: Midtown Pain and Spine Clinic Silver: Carolina TMJ & Facial Pain Center Bronze: Triangle Pain Consultants BEST PEDIATRICIAN GOLD: Oberlin Pediatrics Silver: Raleigh Children and Adolescents Medicine Bronze: Duke Children’s Primary Care Brier Creek BEST OB-GYN GOLD: Kamm McKenzie OBGYN Silver: Arbor ObGyn Bronze: Mid-Carolina Obstetrics & Gynecology BEST PSYCHOLOGIST OR PSYCHIATRIST OR MENTAL HEALTH PROVIDER GOLD: GPW Psychiatry Silver: Wynns Family Psychology Bronze: TIE • Birch Therapy • Peak City Psychology BEST CHIROPRACTOR GOLD: Care Chiropractic & Acupuncture Silver: Chiropractic Works Bronze: Adapt Chiropractic BEST PHYSICAL THERAPIST GOLD: Erbst OrthoSport Physical Therapy Silver: TIE • Epic Physical Therapy • Raleigh Orthopaedic Bronze: Moriarty Physical Therapy

BEST DERMATOLOGIST GOLD: Blue Ridge Dermatology Associates Silver: Central Dermatology Center Bronze: Preston Dermatology BEST COSMETIC SURGEON GOLD: LevityLifts Silver: Blue Water Spa Bronze: TIE • Lyle Plastic Surgery & Aesthetics Center • Specialists in Plastic Surgery BEST PERIODONTIST GOLD: North Raleigh Periodontics & Implant Center Silver: North Carolina Implants and Periodontics Bronze: Raleigh Periodontics and Implant Dentistry

SPORTS + FITNESS BEST FITNESS CLUB OR GYM GOLD: Renu Health & Fitness Silver: Life Time Bronze: Fitness Connection

BEST YOGA OR PILATES STUDIO GOLD: Mega Raleigh Silver: Midtown Yoga Bronze: Dose Yoga + Smoothie Bar BEST STRETCH STUDIO GOLD: StretchLab Silver: Stretch Zone Bronze: Gratitude Hot Yoga Center BEST CYCLE STUDIO GOLD: HomeTurf Silver: Studio Volare Bronze: Spenga

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PHOTO BY STOCK.ADOBE.COM/LIGHTFIELD STUDIOS

BEST WELLNESS COACH OR PERSONAL TRAINER GOLD: Renee D. Ward, Catalyst Health Coaching Silver: Dino Nowak, Renu Health & Fitness Bronze: Alicia Belle, Mega Raleigh

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THANK YOU READERS!

Warm Welcomes. Ideal Setting.

Easy Living.

Retirement at Springmoor is refreshing, uplifting and full of life. Just minutes from downtown Raleigh, our beautiful, wooded campus offers the ideal setting to stay active, connected and inspired through our wellness-focused lifestyle.

2026

Thanks for voting us Best Retirement Living Community!

Call 919-307-7210 to join the waitlist or schedule a tour.

1500 Sawmill Road • Raleigh, NC 27615 www.springmoor.org JANUARY/FEBRUARY 2026 | 27

PHOTO BY STOCK .ADOBE.COM/NATTAWAT

ARTS + ENTERTAINMENT BEST LOCAL RADIO PERSONALITY GOLD: Erica DeLong, G105 Silver: Mike Wheless and Amanda Daughtry, 94.7 QDR Bronze: Kitty Kinnin, 96.1 BBB BEST INFLUENCER GOLD: Kate Bryan (k8_smallthings) Silver: Allison Reynolds (raleighwanderlust) Bronze: Susan Murphy (experience_raleigh) BEST LOCAL MOVIE THEATER GOLD: Alamo Drafthouse Cinema Silver: Paragon Theaters Fenton Bronze: The Rialto BEST LIVE MUSIC VENUE GOLD: Red Hat Amphitheater Silver: Cat’s Cradle Bronze: The Ritz

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BEST PERFORMING ARTS VENUE GOLD: Durham Performing Arts Center (DPAC) Silver: Theatre in the Park Bronze: Raleigh Little Theatre BEST SPECIAL EVENT VENUE GOLD: The Maxwell Silver: Merrimon-Wynne Bronze: Heights House Hotel BEST MUSEUM GOLD: North Carolina Museum of Natural Sciences Silver: North Carolina Museum of Art Bronze: Marbles Kids Museum BEST ART GALLERY/COLLECTIVE GOLD: North Carolina Museum of Art Silver: Art by Shalimar Bronze: Gallery C

BEST PLACE FOR OUTDOOR RECREATION/PARK GOLD: Dorothea Dix Park Silver: Ann and Jim Goodnight Museum Park at NCMA Bronze: Gipson Play Plaza at Dorothea Dix Park BEST GARDEN GOLD: Raleigh Rose Garden Silver: Dorothea Dix Park Sunflower Field Bronze: Sarah P. Duke Gardens BEST BOUTIQUE HOTEL OR BED AND BREAKFAST GOLD: The Longleaf Hotel Silver: Heights House Hotel Bronze: The Mayton BEST LOCAL EVENT/FESTIVAL GOLD: Hopscotch Music Festival Silver: Brewgaloo NC Craft Beer Festival Bronze: Girls Night Out

TWO COCKTAILS, CUT TO SHINE In honor of our annual Diamond Awards gala, we asked Aaron Lambert, founder and director of operations at Boatman Spirits Co. in Raleigh, to dream up two exclusive cocktails to help toast the best of the Triangle.

Aaron was more than happy to take on the challenge, crafting a pair of specialty drinks that we share with you here. After all, this is the Diamond Awards— these cocktails were made for the spotlight!

Visit Boatman Spirits Co. at boatmanspirits.com

The Midtown “Diamond in the Rough” Old Fashioned 2 oz Evan Williams Bottled-in-Bond .5 oz fig vanilla syrup 2 dashes Angostura Bitters 2 dashes orange bitters Stir in beaker.

Strain over a large ice cube in a big rocks glass.

Garnish with a torch-cut orange peel and rosemary sprig.

The 5 West “Cosmo Royale” 1.5 oz vodka (Aaron recommends NC’s own Hackney) .75 oz triple sec .75 oz lime juice .5 oz lime juice Shake vigorously and strain into a champagne vessel.

Top with champagne.

Garnish with a lemon spiral.

PHOTOS BY JESSICA BRATTON

Thank you, Midtown readers, for voting

DESIGN BY TULA BEST INTERIOR DESIGNER

JANUARY/FEBRUARY 2026 | 31

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2026 GOLD WINNER

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2026 SILVER WINNER

BEST LOCAL TRAVEL AGENT OR AGENCY

Thank you for your support!

Silver Best Pet Pampering Business

JANUARY/FEBRUARY 2026 | 33

BEST NEW RESTAURANT GOLD: Peregrine Silver: Brodeto Bronze: Tamasha Modern Indian

BEST BREAKFAST OR BRUNCH GOLD: Rosewater Kitchen & Bar Silver: TIE • Brigs • Herons Bronze: Birdie’s Barroom & Kitchen

BEST OUTDOOR DINING GOLD: Barcelona Wine Bar Silver: Napa Bistro & Wine Bar Bronze: Winston’s Grille

BEST BARBECUE GOLD: Longleaf Swine Silver: Sam Jones BBQ Bronze: Midwood Smokehouse

BEST PLACE FOR A ROMANTIC DINNER GOLD: Second Empire Restaurant and Tavern Silver: Crawford and Son Bronze: Death & Taxes

BEST BURGER GOLD: Foxcroft Food & Wine Silver: Hummingbird Bronze: TIE • LaGana • Standard Beer + Food

BEST PIZZA GOLD: Oakwood Pizza Box Silver: Peri Brothers Pizza & Modern Italian Bronze: TIE • Vic’s Italian Restaurant & Pizzeria • La Terrazza

BEST LUNCH SPOT GOLD: Eastcut Silver: Winston’s Grille Bronze: TIE • Bongiorno & Son Italian Specialties • Southern Craft Sandwiches

BEST STEAKHOUSE GOLD: Angus Barn Silver: The Capital Grille Bronze: Vinnie’s Steak House and Tavern BEST HEALTHY EATS GOLD: Happy + Hale Silver: Sassool Bronze: Diced Salads, Wraps & Bowls BEST INTERNATIONAL RESTAURANT GOLD: Vidrio Silver: Tamasha Modern Indian Bronze: Arepa Culture BEST ITALIAN FOOD GOLD: Vivace Silver: Figulina Bronze: Cucciolo Terrazza BEST SEAFOOD GOLD: Cape Fear Seafood Company Silver: Brodeto Bronze: St. Roch Fine Oysters + Bar

PHOTO BY STOCK.ADOBE.COM/YARUNIV-STUDIO

FOOD + FARE

JANUARY/FEBRUARY 2026 | 35

BEST INDIAN FOOD GOLD: Tamasha Modern Indian Silver: Bazil Indian Cuisine Bronze: Jalwa Indian Bistro BEST MEXICAN FOOD GOLD: Mala Pata Molino + Cocina Silver: Salt & Lime Cabo Grill Bronze: Gonza Tacos y Tequilla BEST ASIAN FOOD GOLD: O-Ku Silver: Brewery Bhavana Bronze: Heirloom BEST SUSHI GOLD: M Sushi Silver: Kai Sushi & Sake Bar Bronze: O-Ku BEST VEGAN/VEGETARIAN GOLD: Village Juice & Kitchen Silver: Diced Salads, Wraps & Bowls Bronze: Arepa Culture BEST CHEF GOLD: Scott Crawford, Crawford and Son Silver: Saif Rahman, Peregrine Bronze: TIE • Steven Devereaux Greene, The Umstead Hotel and Spa • Drew Maykuth, Stanbury BEST BAKERY OR CONFECTIONER GOLD: Boulted Bread Silver: TIE • Utica Bakery • Paul & Jack Bakery & Cafe Bronze: Edible Art Bakery & Dessert Cafe BEST ICE CREAM GOLD: Two Roosters Ice Cream Silver: Goodberry’s Frozen Custard Bronze: Fresh. Local Ice Cream

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BEST FOOD TRUCK GOLD: Arepa Culture Silver: Utica Bakery Bronze: TIE • G’s Tacos • Tombachi Restaurants BEST CATERING GOLD: City Barbecue Silver: Catering Works Bronze: Diced Salads, Wraps & Bowls BEST SPECIALTY GROCERY STORE GOLD: Ladyfingers Market & Eatery Silver: Bongiorno & Son Italian Specialties Bronze: Giorgios Epicurean Market

BOOZE + BREWS BEST BREWERY GOLD: Sneaky Penguin Brewing Company Silver: Blackbird Brewery Bronze: Lynnwood Brewing Concern BEST WINE BAR GOLD: Napa Bistro & Wine Bar Silver: Foxcroft Food & Wine Bronze: TIE • Vita Vite Art Gallery + Wine Bar • Barcelona Wine Bar BEST COCKTAIL BAR GOLD: Mr. Henry Bar & Lounge Silver: Sous Terre Bronze: Bird’s Nest at Blackbird BEST NEIGHBORHOOD OR DIVE BAR GOLD: Lucky B’s Silver: Mitch’s Tavern Bronze: Blotto BEST LOCAL COFFEEHOUSE GOLD: Sola Coffee Cafe Silver: Jubala Coffee Bronze: Birdie’s Barroom & Kitchen

PHOTO BY STOCK.ADOBE.COM/SIMON BOOTH

BEST MEDITERRANEAN FOOD GOLD: Sassool Silver: Vidrio Bronze: Sitti

organic hypoallergenic eco-friendly

BEST CHILDREN’S CLOTHING STORE

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PHOTO BY STOCK .ADOBE.COM/TATIANA KIM

BEST DISTILLERY GOLD: Durham Distillery Silver: Olde Raleigh Distillery Bronze: Mystic Farm & Distillery BEST SPORTS BAR GOLD: Yard House Silver: Carolina Ale House Bronze: Tobacco Road Sports Cafe BEST ROOFTOP BAR GOLD: The Willard Rooftop Lounge Silver: Level7 Rooftop Bronze: The Raleigh Times

SHOPPING BEST FLORIST GOLD: Fallon’s Flowers Silver: Bloom Works Bronze: The English Garden BEST SHOPPING CENTER GOLD: North Hills Silver: Village District Bronze: Fenton

BEST FURNITURE + HOME DÉCOR STORE OR FIRM GOLD: Furnish Silver: Green Front Furniture Bronze: Trig Modern BEST GARDEN CENTER GOLD: Homewood Nursery & Garden Center Silver: Logan’s Garden Shop Bronze: Atlantic Gardening

BEST MEN’S CLOTHING STORE GOLD: Liles Clothing Studio Silver: Kannon’s Clothing Bronze: Johnnie-O BEST CHILDREN’S CLOTHING STORE GOLD: Cottage Baby Boutique Silver: Pattywhacks Bronze: Shutterbugs Boutique

BEST PET STORE GOLD: Feeders Pet Supply Silver: Unleashed, the Dog & Cat Store Bronze: Hollywood Feed

BEST RESALE AND CONSIGNMENT CLOTHING GOLD: Dress Silver: Petersons’ Consigning Design Bronze: Mode

BEST JEWELRY STORE GOLD: Bailey’s Fine Jewelry Silver: Fink’s Jewelers Bronze: Diamonds Direct

BEST DESIGNER SHOE STORE GOLD: Rangoni Firenze Shoes Silver: Main & Taylor Bronze: Vermillion

BEST WOMEN’S CLOTHING BOUTIQUE GOLD: Swagger Boutique Silver: The Gatorbug Boutique Bronze: Copper Penny

BEST INDEPENDENT BOOKSTORE GOLD: Quail Ridge Books Silver: Blackbird Books & Coffee Bronze: Reader’s Corner

JANUARY/FEBRUARY 2026 | 41

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GOLD WINNER BEST HOME MAINTENANCE COMPANY

BEST REAL ESTATE TEAM GOLD: Dash Carolina Silver: The Coley Group Bronze: Angela Drum Team Realtors BEST REAL ESTATE AGENT GOLD: Angela Drum Silver: Christina Valkanoff Bronze: TIE • Courtney LaMotte • Jordan McKenzie BEST 55+ RETIREMENT LIVING COMMUNITY GOLD: Springmoor Life Care Retirement Community Silver: The Cardinal at North Hills Bronze: Hayes Barton Place BEST NEW HOME COMMUNITY GOLD: Revere Silver: Shadow Creek Estates Bronze: Shinleaf Estates BEST BUILDER GOLD: Loyd Builders Silver: Speight Built Bronze: Raleigh Custom Homes BEST HOME FLOORING GOLD: Byrd Tile Distributors Silver: Brentwood Flooring America Bronze: JH Floor Co. BEST INTERIOR DESIGNER GOLD: Design by Tula Silver: Elizabeth O’Neal Interiors Bronze: Joseph William Interiors BEST KITCHEN AND BATH FIXTURES GOLD: Splash Galleries Silver: Kitchen & Bath Gallieries Bronze: Ferguson Home

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BEST LANDSCAPER GOLD: DreamScapes Silver: Precision Landscaping Bronze: TIE • Lever Landscaping • Carolina Outdoor BEST OUTDOOR SPACES GOLD: DreamScapes Silver: Oak City Outdoors Bronze: Landvision Designs BEST HOUSE CLEANING SERVICE GOLD: Best Clean Ever Silver: Dust and Mop Bronze: Go 2 Girls BEST HOME MAINTENANCE COMPANY GOLD: Exhale Silver: Ace Handyman Services Bronze: Mr. Handyman BEST MOVERS AND STORAGE GOLD: Capital Moving & Storage Silver: Movin’ on Movers Bronze: Next Stop Movers

PROFESSIONAL + EDUCATIONAL SERVICES BEST BANK/CREDIT UNION GOLD: North State Bank Silver: TIE • First Citizens Bank • State Employees’ Credit Union (SECU) Bronze: Coastal Credit Union BEST FINANCIAL SERVICES/ WEALTH MANAGEMENT GOLD: Absher Wealth Management Silver: James M. Richardson, Private Wealth Advisor – Ameriprise Financial Services Bronze: TIE • Captrust • First Citizens Bank

PHOTO BY STOCK.ADOBE.COM/MARUBA

HOME SERVICES

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Thank you for voting us

Best Family Practice!

With over 20 locations in the Triangle, you can experience award-winning, comprehensive primary care for the whole family.

AvanceCare.com JANUARY/FEBRUARY 2026 | 47

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Pottage created with a medley of winter vegetables from Whiskey KItchen’s executive chef, Kyle Teears.

Photo by Jessica Bratton.

52 | midtownmag.com

TRIANGLE’S DEEP ROOTS Local chefs transform the season’s hardiest vegetables into pure comfort STORY BY JENNIFER PRIMROSE

W

inter in North Carolina can bring its fair share of gray skies and chilly nights, but it also ushers in one of the most rewarding times to cook. The season’s bounty—think butternut squash, sweet potatoes, beets, turnips, and hearty greens—offers the kind of comfort that only slow, soulful cooking can deliver. It’s the time for cozy kitchens, simmering pots, and those earthy aromas that remind you warmth doesn’t just come from the fireplace—it comes from the food you share.

These recipes aren’t about fuss or flash—they’re about connection. About finding flavor in what the soil gives us this time of year and discovering that a turnip, beet, or head of cabbage can taste like pure comfort when cooked with care. So grab your Dutch oven, crank up the oven, and let North Carolina’s winter harvest warm up your table.

KYLE TEEARS Executive Chef, Whiskey Kitchen Chef Kyle Teears has never been one to simply cook a meal—he builds stories on the plate. Now at the helm of Whiskey Kitchen in downtown Raleigh, Teears draws on his Appalachian roots and refined Southern sensibilities, weaving together a style that feels both deeply familiar and refreshingly modern. It’s a homecoming of sorts. His name has long carried weight in the Raleigh dining scene, thanks to his work at The Willard and the acclaimed Saint Jacques, where he sharpened not only his technique, but also his belief in community-driven cuisine.

Across the state, Teears has become known for his inventive interpretations of Southern fare, a chef who honors the classics while confidently pushing them forward. He’s a regular presence at culinary festivals, competitions, and collaborative events—always the chef who shows up with equal parts creativity, hospitality, and that unmistakable respect for local ingredients.

With his return to Whiskey Kitchen, Teears steps into a new chapter, bringing soulful tradition and sleek Southern flair under the same roof. It’s a fresh take for a Raleigh favorite—one guided by a chef who knows exactly how to make the familiar feel exciting again.

When the weather turns cold, how do you bring that cozy, comforting feeling into your dishes using winter vegetables?

Most of the produce available during late fall and winter naturally has warming properties. Think of pumpkin pie, butternut squash bisque, and sweet potato biscuits.

Slow-simmered collards or stewed mustard greens with apples. A beef stew with wheat berries or a lovely chicken and dumplings just sets the tone for a night in with a fire going, a good dog, and a glass of bourbon. Using root vegetables this time of year is ideal. Using root vegetables adds a lovely earthy flavour.

JANUARY/FEBRUARY 2026 | 53

Which North Carolina winter veggies do you love working with, and what makes them stand out on your menu?

I love beets. I honestly wish I had them more on my menu. We currently have the autumn salad, which has butternut squash and beets as well as pumpkin seeds.

We also have beets in our grain bowl. I like keeping them simple and still tasting like a vegetable.

Roasted with a little salt and pepper is the way to go. A nice caramelization of the natural sugars in a beet with just enough seasoning to bring the flavors forward.

Do you have any favorite local farms or markets you rely on for winter produce?

seasonal vegetables help you build that kind of depth and richness?

Go to the [North Carolina State] Farmers Market! Seriously. If you live here and have never been … you’re an idiot. Tons of pumpkins, squashes, beets, turnips, apples, and meat. Coastal Plains Produce is who we use for our lettuce. Wise Farms for butternut. Scott Farms for sweet potato, sweet pea for our micros, and don’t forget about Ran-Lew [Dairy] and their incredible buttermilk.

The heartiness of winter food lends itself to being cooked for a longer amount of time. This creates a rich depth of flavor.

And the earthiness adds to this comforting warmth.

Winter dishes tend to be hearty and soul-warming—how do

This is a great recipe for a Dutch oven. Or start it in a pot and transfer everything to a crockpot. Fresh herbs are preferred, but dry herbs will work. You will just need to increase the measurement since they have less flavor than fresh.

INGREDIENTS • 1 oz salt • 1 tsp black pepper • 1 pint heavy cream • 2 quarts vegetable stock, unsalted • 1 pint milk • 1 tbsp maple syrup (not pancake syrup)

INSTRUCTIONS 1. Melt butter over medium/high heat.

Whisk in the flour, then reduce heat to medium-low.

2. Add all of the spices and herbs. Cook for 5 minutes, whisking periodically.

For the vegetables: • 1 lb leeks, leaves removed and small dice • 8–12 oz mushrooms, medium slices • 1 lb carrots, medium dice • 8 oz celery, medium dice • 8 oz turnip, medium dice • 8 oz butternut squash, medium dice

pottage thickens, stirring with your favorite wooden spoon periodically.

(At this point, you could also add it to your crockpot on the lowest setting.)

3. Slowly add in the heavy cream, vegetable stock, milk, and maple syrup, whisking constantly to make sure no flour clumps form.

5. Toss the vegetables in a bowl with oil, a pinch of salt, and pepper. Spread onto a sheet pan and roast at 450° for 8 minutes.

(You’re trying to get some nice color without turning the vegetables to mush.)

4. Reduce the heat to low and cook for an additional 20 minutes or until the

6. Serve over Tidewater Grain Co. Carolina Gold rice or your favorite local grains.

* pictured on page 52

54 | midtownmag.com

As far as cooking, fall and winter dishes are easy. Low and slow, baby. Stews, soups, casseroles, savory and sweet pies, chilis, are all easy dishes to cook at home.

What’s one underrated winter veggie—or cooking trick—you wish more people at home would try?

CHEF TEEARS’S POTTAGE RECIPE *

For the pottage: • 8 oz butter • ½ cup flour • 4 oz garlic, sliced • 3–4 sage leaves, minced • 1 oz parsley, minced • 1 sprig rosemary • A few sprigs of thyme

Do you see winter as a challenge, or a chance to get more creative in the kitchen?

Watercress. Seriously, people need to eat more of this stuff.

It has a nice peppery taste with a mild horseradish bite. Add it to your salad mix or to a roast beef sandwich.

MUKESH GAUTAM Executive Chef, Jalwa Indian Bistro Chef Mukesh Gautam brings more than 27 years of culinary experience to Jalwa Indian Bistro, where he blends classical Indian training with a fresh, modern approach. His career began at India’s esteemed ITC Hotels and later flourished in California as executive chef at Shosha—a restaurant celebrated for pushing the boundaries of contemporary Indian cuisine.

Rooted in generations of family recipes, Gautam has a gift for balancing spices and flavors with both precision and artistry. His dishes reflect a deep respect for ingredients, innovation, and sustainability,

CHEF GAUTAM’S TANDOORI MALAI BROCCOLI * (Air Fryer–Friendly) This recipe works well in an air fryer if you do not have a tandoor oven and serves nicely with mint chutney or raspberry chutney for a refreshing contrast.

INGREDIENTS

Whiskey KItchen’s Chef Teears.

Photo by Jessica Bratton.

including his dedication to operating a zero‑waste kitchen.

At Jalwa, Chef Gautam continues to redefine modern Indian dining, offering a vibrant, thoughtful menu that showcases the full depth and creativity of Indian cuisine.

When the weather turns cold, how do you bring that cozy, comforting feeling into your dishes using winter vegetables?

Tandoori Malai Broccoli. We infuse this dish with white pepper and mace—spices revered for their exceptional heat-retaining and body-warming properties. Together, they make this delicacy not just a culinary indulgence but also a comforting winter favorite, perfect for savoring warmth in every bite.

Which North Carolina winter veggies do you love working with, and what makes them stand out on your menu?

• 2–4 young broccoli florets, extra stems and leaves trimmed • 1 lb Hung curd or Greek yogurt • 1 ladle of vegetable oil • 1 cup Parmesan cheese powder • 1 tbsp chopped green chili • ½ tsp green cardamom powder • ½ tsp mace powder • Salt to taste (approx. 1 tbsp) • ½ tsp black salt (optional) • 1 cup cashew‑nut paste (or 1 cup boiled garbanzo paste for nut‑free option) • ½ tbsp white pepper powder • 1 tbsp lemon juice • 1 tsp garam masala powder • 1 tbsp coriander powder • 1 tsp cumin powder • 1 tbsp ginger‑garlic paste INSTRUCTIONS

Broccoli—the star of the plate.

Once known mainly as a side or garnish for its crunch and vibrant hue, broccoli takes the spotlight in this creation [Tandoori Malai Broccoli]. Enhanced with bold, globally inspired flavors and a creamy tandoori twist, it evolves into a hearty, irresistible appetizer that redefines how we experience this humble vegetable.

2. Mix all remaining ingredients thoroughly, ensuring there are no lumps.

Do you have any favorite local farms or markets you rely on for winter produce?

* pictured on page 56

1. Blanch the broccoli and immediately place in ice water to retain green color.

3. Rub the marinade generously over the blanched broccoli.

4. Cook in a tandoor or air fryer until lightly charred and fully cooked.

While winter offers an array of seasonal vegetables and fruits,

JANUARY/FEBRUARY 2026 | 55

I chose to experiment with broccoli—transforming it into a delightful delicacy infused with an Indian spice blend that surprises and satisfies the palate.

Winter dishes tend to be hearty and soul-warming—how do seasonal vegetables help you build that kind of depth and richness?

We incorporate spices known for their natural warming properties, creating a balance of gentle heat and rich flavor that keeps the body cozy and the palate delighted.

Do you see winter as a challenge, or a chance to get more creative in the kitchen?

As a chef, I see winter as a perfect canvas for culinary creativity.

The season brings a bounty of fresh produce, inspiring me to experiment and design innovative dishes for our guests. Moreover, winter’s festive spirit draws more diners to the restaurant, turning every meal into a shared celebration of flavors.

What’s one underrated winter veggie—or cooking trick—you wish more people at home would try?

Winter brings an abundance of produce—broccoli, kale, pumpkin, sweet potatoes, taro, and jicama roots among them. For instance, root vegetables can be transformed into wholesome baked wedges, kale can shine in a refreshing salad with sour cream and mustard dressing, and pumpkin can be reimagined into a flavorful rasam, soup, or shorba.

THIS PAGE: Jalwa Indian Bistro’s Chef Gautam and his Tandoori Malai Broccoli.

Photos by Jessica Bratton.

OPPOSITE PAGE: Peck & Plume’s Chef Gettles. Photo courtesy of Anna Routh Barzin.

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GREG GETTLES Executive Chef, Peck & Plume Greg Gettles is a Triangle-born chef whose journey through some of the South’s most respected kitchens has shaped his ingredient-forward, modern Southern sensibility.

He’s cooked at high-end, acclaimed kitchens including Magnolia Grill, Herons at The Umstead Hotel and Spa, and Piedmont Restaurant, refining skills that balance technical expertise with local, seasonal produce.

Now helming the kitchen at The Mayton—through its restaurant Peck & Plume—Gettles brings that depth of experience to a menu rooted in Southern tradition but open to creative flourish.

Whether he’s turning out a refined brunch or a thoughtful dinner plate, Gettles’ story is one of local roots, regional pedigree, and a commitment to making Southern-inspired, ingredientdriven food feel both elevated and familiar.

When the weather turns cold, how do you bring that cozy, comforting feeling into your dishes using winter vegetables?

I think about braising, different kinds of fats to really fill you up, warming spices that can hit that mark. I lean pretty hard into winter squashes, like Hubbard squash and heirloom pumpkins, but really leaning on the root vegetables.

Which North Carolina winter veggies do you love working with, and what makes them stand out on your menu?

I love the different varieties of pumpkins. I like to reach for those ingredients that people aren’t terribly familiar with.

Kabocha squash is more popular these days and is definitely an ingredient we have all over our menu right now. I found that Japanese and Chinese flavors amp up the flavor of kabocha squash. For our dinner menu, we make a carrot dashi, and we poach the kabocha squash in

CHEF GETTLES’S HONEYNUT SQUASH FONDUE This fondue is served with sunchoke chips, black garlic puree, and curried lentils at Peck & Plume, but a crusty bread is a solid choice as well.

INGREDIENTS • 2 honeynut squashes • 1 tbsp olive oil • 1 tbsp unsalted butter • 1 large shallot, minced (or ½ small yellow onion, finely diced) • 1 clove garlic, minced • ¼ cup white wine • ½ cup vegetable or chicken stock • 2 tbsp sour cream • ¼ cup cheddar cheese, grated • ¼ cup Gruyère or Swiss cheese, grated • 1 tbsp whole-grain mustard (Chef Gettles recommends Lusty Monk Mustard from Asheville) • Salt to taste INSTRUCTIONS 1. Preheat oven to 350 degrees.

2. After washing the honeynut squash, slice the top and bottom stems and cut just above the curve at the base of the squash. Using a spoon, carefully scoop out the seeds from the bottom of the squash without cutting all the way through. Coat the squash in olive oil and roast for 12 to 14 minutes. Peel the top part of the squash and dice it.

3. In a medium saucepot over medium heat, sauté the shallot and garlic in butter until the vegetables turn translucent.

4. Add the squash, then the white wine, and reduce by half.

5. Add the stock and continue simmering until the squash has been cooked through.

6. Transfer the ingredients from the saucepot to a food processor, then add sour cream, cheeses, and mustard and blend until smooth.

7. Transfer to a separate container and gently spoon the fondue into the roasted squash cup.

JANUARY/FEBRUARY 2026 | 57

that. We add kombu (Japanese kelp), and it adds the umami depth and is very exciting.

Do you have any favorite local farms or markets you rely on for winter produce?

The Durham Farmers Market will always have my heart. Lil’ Farm and Bluebird Meadows are the big ones for me. I need to check out the Western Wake Farmers Market. I’m on the hunt for growers around the Holly Springs, Fuquay-Varina, Cary, and Apex areas.

Winter dishes tend to be hearty and soul-warming— how do seasonal vegetables help you build that kind of depth and richness?

I think there’s something about familiarity. The whole goal of cooking, from my perspective, is to evoke memories and create memories. One of my favorite dishes is braised escarole with prosciutto and legitimately old, stale bread. A former boss’s mom, who was a first‑generation Sicilian, made that dish for me. To this day, it is one of the most remarkable dishes I’ve ever had.

Do you see winter as a challenge, or a chance to get more creative in the kitchen?

Fall and winter are the most exciting times for me because that’s the most challenging time to create a different flavor.

Whereas in the summer and spring, you’re relying on the ingredient to really carry it.

In the winter and fall, you’re relying on the seasoning to elevate the available produce to the next level.

What’s one underrated winter veggie—or cooking trick—you wish more people at home would try?

Rutabaga mixed with carrot and butter is one of the most beautiful things you can ever make. Celtuce is another ingredient that you don’t see that much, but [it] is one of the coolest ingredients. It looks like bamboo.

All you have to do is peel the outside fibers, salt it, and then it tastes like toasted oats.

SAIF RAHMAN Owner/Chef, Peregrine

Chef Saif Rahman. Photo courtesy of Patrick Shanahan.

58 | midtownmag.com

Chef Saif Rahman brings a singular culinary voice shaped by immigration, classical training, and a deep respect for regional ingredients. Born in Bangladesh and raised in Queens, New York, he carried his grandmother’s kitchen traditions with him when he settled in North Carolina. As owner-chef of Peregrine in Raleigh, Rahman calls the restaurant “a love letter” to the destinations and cultures that have defined his journey— from South Asia to the American South—inviting diners to experience what first-generation immigrant food means to him, modernized and refined.

Named NCRLA’s 2021 Chef of the Year after winning the statewide Chef Showdown, Rahman also served as a culinary ambassador for the Got to Be NC program, celebrating North Carolina’s food and farmland

heritage. His menu reflects this dual vision: rooted in his Bangladeshi upbringing and classical training, grounded in Southern ingredients, and always looking toward new horizons.

When the weather turns cold, how do you bring that cozy, comforting feeling into your dishes using winter vegetables?

When the weather turns cold, I’m reminded of my childhood in Sylhet, Bangladesh, cooking alongside my mother and grandmother. During the winter months, they would prepare hearty braised vegetables infused with warm spices, always served with sticky rice—a meal that truly nourished the soul. At my restaurant, I carry on that tradition by using seasonal root vegetables, roasted with comforting spices like cinnamon, allspice, cloves, cardamom, and chilis to capture that same feeling of warmth and nostalgia.

Which North Carolina winter veggies do you love working with, and what makes them stand out on your menu?

At Peregrine, we really try to cook with what’s in season. This time of year, that means a lot of squash acorn, pumpkin, or whatever the farmers bring to the market, plus plenty of hearty greens and sweet potatoes. If I spot hispi cabbage, it almost always ends up on the menu.

When vegetables are at their peak, people get excited about them. It’s kind of like when watermelon hits in the summer; everyone wants a taste of what’s fresh and in season.

Do you have any favorite local farms or markets you rely on for winter produce?

CHEF RAHMAN’S ROASTED ACORN SQUASH WITH SPICED HONEY AND THYME INGREDIENTS • 2 lbs acorn squash (trim both ends, halve lengthwise, and scoop out the seeds) • ¼ cup local honey • ¼ tsp sweet paprika • ⅕ tsp toasted ground cumin • ⅕ tsp toasted ground black pepper

• ⅕ tsp toasted nigella seeds • 2 tbsp olive oil • Zest and juice of 1 lemon • ¼ tsp sea salt (adjust to taste—use less if you prefer it lighter on salt)

INSTRUCTIONS 1. Preheat your oven to 400°F.

5. Arrange the pieces on a parchment-lined

2. Slice the cleaned squash into even wedges or half-moons.

baking sheet, making sure they’re not

3. In a small bowl, whisk together the honey, olive oil, lemon zest, lemon juice, paprika, cumin, black pepper, nigella seeds, and sea salt.

6. Roast for 25–35 minutes, flipping halfway

4. Toss the squash with the spiced honey mixture until well coated.

7. Serve warm and drizzle with any

I love working with anyone from our farmers market who brings in the best of what they grow. I love Ronnie Moore’s [Fruits & Veggies], Blue Sky Farms, and Beth Moore’s Produce. These are my go-tos for produce at Raleigh’s State Farmers Market.

And I also love Huanong Ecoorganic Farm in Durham for some specific Asian vegetables.

Winter dishes tend to be hearty and soul-warming— how do seasonal vegetables help you build that kind of depth and richness?

Seasonal winter vegetables are perfect for building hearty, soul-warming dishes because of the way their flavors and textures develop in colder weather. Many winter crops—like root vegetables, brassicas, and squashes—grow slowly in the chill, which concentrates their natural sugars and deepens their flavor.

too crowded. through, until the squash is tender and caramelized around the edges. remaining spiced honey from the pan.

Do you see winter as a challenge, or a chance to get more creative in the kitchen?

I feel really lucky to live in a state that gets all four seasons, because it means a completely different selection of produce throughout the year. I don’t see that as a challenge at all; if anything, it keeps things exciting. I’m always looking forward to what each new season brings.

What’s one underrated winter veggie—or cooking trick—you wish more people at home would try?

One of the most underrated winter vegetables, in my opinion, is cabbage. It’s actually one of my favorites, especially when I roast it in ghee with roasted garlic and a squeeze of lemon, then pair it with a spicy pepper jam. I wish more people appreciated cabbage; it’s incredible how well it absorbs whatever flavors you cook it with.

JANUARY/FEBRUARY 2026 | 59

60 | midtownmag.com

The Other

FLORENCE This South Carolina city has a burgeoning food scene and an annual festival to celebrate it

T

STORY BY PAGE LEGGETT | PHOTOS COURTESY OF PETER FRANK EDWARDS

alk of great food cities in the two Carolinas always includes Charleston. It frequently includes Raleigh and Asheville, and, in recent years, Greenville, South Carolina.

Rarely does it include Florence, the Pee Dee region city of 40,000 that’s two hours and 20 minutes from Raleigh. Unless you’re talking to Matt Lee or Ted Lee, brothers and food industry A-listers, that is.

The authors of James Beard Award–winning cookbooks and 2019’s Hotbox: Inside Catering, the Food World’s Riskiest Business are Charleston natives. But they’re also longtime evangelists for Florence’s food scene. Matt called the Pee Dee “a distinct cultural region unto itself.” He and Ted have been repeatedly drawn back to it ever since their first visit for an assignment for Travel + Leisure in 1999.

They’ve known since then what I only discovered on my first trip in 2024. I went for festival headliner Vivian Howard and came away wowed—by her and Florence.

Florence “has a vibrant, nascent food scene with real energy, and special spaces even Charleston doesn’t have,” Ted says. That’s a reference to a ramen shop tucked in the back of a gaming parlor.

(See? Florence is full of surprises.) Heroes Hideout looks like it wouldn’t have anything more than a vending machine sandwich.

Instead, you’ll find wakame seaweed salad, mochi ice cream, and other delicacies.

The 2024 Florence Food & Wine Festival was the first the author attended and featured events spread across downtown Florence such as Sip + Savor Wine Stroll tastings, educational wine sessions with Food & Wine’s Ray Isle, and celebrated local chefs who crafted dishes showcasing a vibrant culinary scene.

JANUARY/FEBRUARY 2026 | 61

So when “The Lee Bros.” were approached about headlining the Florence Wine & Food Festival a few years back, they said they wanted more than a one-time gig.

They joined as executive producers, lending the fledgling festival instant credibility.

BLENHEIM AND A ‘BOGGY’ FAVORITE

They already knew the Pee Dee had distinct foodways that “spring from the soil, the rivers, and the climate,” Matt says. “There’s a longstanding dryland ricecultivating tradition; a wealth of dove and deer; a shad run in the spring.” He also cites chicken bog, a stew that originated in the area.

Made with chicken, rice, and usually smoked sausage—although some versions omit pork—it’s

62 | midtownmag.com

typically made in a big pot and cooked “low and slow” for hours.

When served at a church supper or Jaycees fundraiser, as it often is, a giant vat is required.

Then there’s Blenheim Ginger Ale, bottled just down the road in Hamer, South Carolina. Pee Dee residents are as proud of it as New Bern folks are to claim Pepsi and Atlantans are Coca-Cola. Created in the 1890s by Dr. C.R. May when he mixed Jamaican ginger and sugar with local mineral water, it’s a spicy tonic that’s a very distant cousin from any grocery store ginger ale.

FLO: JUST RIGHT FOR A FESTIVAL

Downtown Florence has undergone a gradual renaissance over the past three decades to become what Matt calls “a perfect

arena for many types of festivals, but especially a food and wine festival, given the concentration of culinary excellence.”

If good things come in small packages, then it follows that top-notch food festivals happen in small towns.

“At larger festivals, sometimes the quality—especially of the wine—can suffer because of the volume,” Matt says. “At our scale, hovering at around 3,000 tickets for the weekend, it’s a wonderful experience for ticket-holders. It’s magic to be served something by the person who made it,” he adds.

“That’s the quintessential festival moment. And if you can have that while not waiting in a long line and without too much background noise, it’s a special luxury.”

That’s what this festival offers.

This year marks the fifth year the Lees have been involved and brought in a big-name headliner.

Nathalie Dupree, the late chef, cookbook author, and promoter of Southern cooking, was the first. She was followed by restaurateurs and celebrity chefs Katie Button (Asheville’s Cúrate), Vivian Howard (Lenoir in Charleston, The Counter @ Chef & the Farmer in Kinston), and Rodney Scott (Rodney Scott’s BBQ in Charleston).

Sean Brock headlines this year. The 2010 James Beard Award winner for “Best Chef/Southeast” (perhaps best known as founding executive chef at Charleston’s Husk) has other ventures, including Joyland, which puts a fancy twist on fast food.

DRINK UP

Wine still plays a big role in the weekend, but “it’s not a bacchanal,” Matt says. “Festival founders [Tim Norwood and Frank Chisholm] mandate that the beverage part be as educational as possible.”

Micky Finn’s, an alcohol distributor/retailer and the festival’s largest supporter, “fuels a great focus on wine education and ensures we have the best quality of everything,” Matt says.

Ray Isle, the executive wine editor of Food & Wine and wine and spirits editor for Travel + Leisure, has led wine tastings every year since 2022.

It’s rare for a festival this size to have a beverage director, but this one has Sam Tinsley, “a well-known wine expert, importer, and sometime

OPPOSITE PAGE & ABOVE: The Pee Dee region has its own unique foodways that are celebrated each year at the festival, and while wine plays a large part in the festivities, alcohol-free options are just as important.

PAGE 64: Downtown Florence is the perfect stage for a festival of this kind, offering places to stay like the Hotel Florence, which are just steps away from the action.

JANUARY/FEBRUARY 2026 | 63

bartender at Apple Annie’s [Deli & Pub], a classic, beloved dive bar in Florence,” Matt says.

Another big name attached to the 2026 festival is Danica Patrick, this year’s wine headliner. Best known for her success as a Nascar driver, Patrick is now retired from racing and owns a winery, Somnium, in Napa.

into boutiques and other retailers for wine and appetizers.

Saturday’s Grand Tasting is what Matt calls “the heart of the festival.” If you can go to only one event, this is it, because, he said, “For a very reasonable price point, you can experience so much—tastings, entertainment, demonstrations, music—it’s all there. And it’s all you can eat and

COME HUNGRY

The festival offers plenty of events to choose from, but not so many that you’ll leave exhausted.

Meat & Meander, the Thursday evening welcome party, is a movable feast with tasting stations that emphasize outdoor cooking, grilling, smoking, and barbecuing. After Friday’s headliner event, the Sip + Savor Wine Stroll allows you to stroll downtown Florence, popping

drink over three hours.”

Two downtown hotels—Hotel Florence and Hyatt Place Florence Downtown—make a great home base for your Florence stay and allow you to walk to all of the festival events.

Savor the flavor of the Pee Dee. Learn more and buy tickets for the festival that celebrates Florence’s food scene at florencewineandfood.com.

GOOD EATS YEAR-ROUND The festival offers a great introduction to Florence’s foodways. But it’s not the only time to visit for unforgettable dining.

If you have two nights to spend, dine at Town Hall

He calls Chocobella (chocobellasc.com) one of the top chocolatiers in the nation, adding that “everything is made in-house, and it’s very fancy and delicate Swiss-style couverture.” (That’s

(townhallflorence.com) one night and Victors (victorsflorence.com),

chocolate that owes its creamy texture and flavor to its higher

the independent restaurant inside Hotel Florence, the other. Both do

percentage of cocoa butter.) The owners experiment with unusual

farm-to-table and seasonal beautifully. And Victors has a new look after

flavors. For instance, to honor The Lee Bros. Boiled Peanuts Catalogue,

a major renovation and a new menu.

they created a boiled peanut–flavored bonbon.

The Dispensary (townhallflorence.com/the-dispensary), the rooftop bar above Town Hall, offers the best views in town.

Some of the city’s casual spots are culinary standouts. Matt likes

Grab a craft beer at Local Motive Brewing Company (instagram.com/lomobrewco). And if you ever dined at Asheville’s iconic-but-now-closed Buxton Hall Barbecue, you’ll rejoice that Elliott

Buddy’s (buddysflorence.com) and its companion, Martha’s Ice

Moss—the James Beard–nominated chef/pitmaster who ran the kitchen

Cream (buddysflorence.com/marthas-ice-cream), as well as the

there—moved back to his hometown and opened Elliott’s BBQ

pizza from the woodburning oven at Rebel Pie (rebelpie.com).

Lounge (elliottsbarbecue.com) inside the sprawling brewery.

Palmetto Bakeshop (palmettobakeshop.com), another Matt-approved spot, is a “one-woman operation open just Thursday,

The next time the topic of great food cities in the Carolinas comes

Friday, and Saturday. The laminated pastries are what you’d expect to

up, don’t let Charleston grab all the glory. Florence—the other

find in Paris or London.”

Florence, that is—is becoming a dining destination.

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A Touch of

CLASS SkillPop matches expert instructors

with casual learners in a social setting STORY BY KURT DUSTERBERG

A

fter Haley Bohon graduated from NC State, she put her mechanical engineering degree to work at Newell Rubbermaid, working in product development. But living in a new community was a challenge, and soon she turned her attention to rounding out her social life.

“I was in the early stages in my career, but also I was setting up a life in Charlotte and figuring out, What do you do after work? How do you meet people?” Bohon says. “I saw a lot of people going to networking or pop-up fitness events, but I didn’t really see much for creatives or for people who wanted to pick up a new hobby.”

So Bohon took matters into her own hands in 2015, when she launched SkillPop. The company provides in-person classes led by experts in a variety of professional development fields and hobbies.

Ten years later, SkillPop has conducted thousands of classes, both in person and virtually. Charlotte and Raleigh have served as hubs for the in-person learning, where curious students can take a class on sourdough bread, interior design, or improv skills. Others gravitate toward courses that address more pressing topics, like getting a handle on the household budget.

“We know that people are thinking about things like getting their finances in order or wanting to buy a house,” Bohon says. “Or maybe if you’re starting a garden this year, we know January is the time for you. You’re setting goals and aspirations.”

A photography class in session. Classes are led by local instructors at local vendors.

Photo courtesy of Julia Fay Photography.

JANUARY/FEBRUARY 2026 | 67

SkillPop relies on local partners and venues to bring the classes to life, such as hosts The Loading Dock, Rosecomb Beer Garden in Cary, and The Flourish Market in Raleigh Iron Works. Bohon will seek out teachers if she identifies a hot topic, but others come to SkillPop through referrals. Would-be instructors can also make a class proposal on the company’s website.

“With the range of classes we do, ‘expert’ can mean many different things,” she says. “We’ve had teachers who are stay-at-home moms and self-taught artists. We’ve had chefs who have been on Food Network. We’re looking for people who have a skill they are talented in and passionate about.”

Over time, SkillPop has built a reputation with people who are seeking unique classes. “If people have a skill they want to learn, they trust us to find

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the expert and create the experience.” she says. “You can learn so many things on YouTube, by reading, by [listening to a] podcast. There are so many outlets.

But sometimes what you need is someone to break it down for you.”

While class topics can run the spectrum, SkillPop is seeing a surge in some old-school interests. “One thing we’re seeing right now is people looking for those hands-on activities, even some things that are sort of throwback topics, like sewing, embroidery, and crochet,” Bohon says.

“Photography is also popular right now. This [past] year, two of the popular ones have been floral arranging and interior design in both of our cities.”

Jenna Jeslis has taught floral arranging classes for SkillPop in Raleigh for more than a year. She came about her expertise while working for a florist

in high school. Today, she works full time in university housing at NC State, but her affinity for flowers and her natural touch made her a good fit for teaching.

“I like that the skills in all the classes are always something that can better someone’s life,” Jeslis says.

“They challenge ordinary people to learn something they may have never done before without committing to a semester-long class or paying hundreds of dollars.”

Class size is typically between 12 and 15 students— large enough to make a fun social experience, but small enough for individual attention.

“I’m a natural-born extrovert and I get my energy from being around other people, which makes it easier and more fun for me to want to be around others talking about a similar interest with them,” Jeslis says.

“My students typically say they learned a lot, and they feel a little more confident when deciding what kind of flowers to buy. They appreciate learning with an instructor in person.”

With close to 100 instructors teaching monthly classes, plenty of folks are gaining exposure for their skills. “I joke that it’s a side hustle to the side hustle for some people,” Bohon says. “If they have an Etsy shop, they’re using SkillPop classes to be a revenue stream, but also to get more eyes on their art and on what they do. There’s a little bit of money at the end of the night, but it’s a way to grow their own business.”

Aside from individual classes available on Tuesdays, Wednesdays, and Thursdays, SkillPop works with corporate clients. “Companies will contact us to bring classes on-site for their employees, maybe as a happy hour,” Bohon says. “About 40% of our revenue right now comes from corporate engagement.”

After more than 6,000 Skillpop classes, Bohon has shown that a relaxed setting strikes a chord with casual learners. “We grow up in school where we’re in classes all the time. It’s a very natural way to meet people,” she says. “And it was an easy business to start, because I am my own ideal customer. People are looking for ways to meet people and get out of their normal routines.”

Interested instructors can pitch a course idea at skillpop.com/teach. Those interested in taking a class can sign up on the website to receive a weekly newsletter with class offerings.

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: Founder of Skillpop Haley Bohon. Photo courtesy of SkillPop. Marketing sign. Photo courtesy of Kelly McAbee. A teacher instructing a card-making class.

Photo courtesy of SkillPop. Employees celebrate Haley Bohon’s inclusion in the Charlotte Business Journal‘s Power 100 in 2024. Photo courtesy of Meredith Dean.

ABOVE, FROM TOP: A fiber arts class on punch felting. Photo courtesy of SkillPop. A variety of painting classes are offered in each location. Photo courtesy of Julia Fay Photography. A class at Camp North End in Charlotte to kick off the return of in-person classes.

Photo courtesy of SkillPop.

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WELLNESS

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Should I Replace My Missing Tooth?

R

eplacing a missing tooth is essential for maintaining your long-term oral health. When a tooth is lost, the jawbone in that area begins to shrink, resulting in bone loss that can weaken nearby teeth, change your facial appearance, and make chewing, speaking, and smiling more difficult.

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H

Top 6 Causes of Hair Loss

air loss can feel discouraging—but understanding why it’s happening is the first step toward taking control. Most thinning comes from a mix of everyday factors, each with its own telltale symptoms. Here are the six biggest causes:

1. Stress High stress spikes cortisol, leading to sudden shedding, widened parts, and thinning around the hairline.

4. Metabolism When metabolism is imbalanced, hair may grow slower, break more easily, and appear dull or lifeless.

5. Lifestyle & Environment Pollution, harsh chemicals, tight hairstyles, and heat styling can damage the hair shaft, causing frizz, breakage, and overall thinning.

6. Aging

2. Hormones Shifts during menopause—especially elevated DHT—cause texture changes and gradual thinning at the crown or part.

3. Nutrition Low levels of key vitamins, minerals, and protein can leave hair brittle, dry, weak, and prone to breakage.

With age, strands naturally become finer, drier, and less dense as growth rates slow.

Understanding these causes helps you choose solutions that support healthier, fuller-looking hair. Make sure to consult a reputable medical professional to guide you with a diagnostic and treatment plan.

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NORTH RALEIGH PERIODONTICS & IMPLANT CENTER | 2026 WELLNESS Q&A

5 Expert-Approved Ways to Strengthen the Foundation of Your Smile Healthy gums are the foundation of a healthy smile—and they affect far more than just your teeth. Dr. Macon Singletary of North Raleigh Periodontics & Implant Center shares practical, expert-backed ways to protect and improve periodontal health.

3. Watch for Early Warning Signs

1. Brush More Often—and Gently

Bonus Tip: Ongoing bad breath may signal a gum issue.

Dr. Singletary recommends brushing four times a day—after meals and before bed—to reduce bacteria that irritate gums. Use an extra-soft toothbrush and focus gently along the gumline.

4. Don’t Ignore Nighttime Habits

Bonus Tip: If brushing isn’t possible, rinsing with water still helps.

2. Clean Between Your Teeth Daily Brushing alone can’t reach between teeth, where gum disease often begins. Daily flossing, interdental brushes, or a water flosser can remove bacteria that cause inflammation. If your gums bleed, keep going—regular cleaning often improves it.

Bonus Tip: Water flossers work especially well for implants, crowns, and bridges.

Gum disease is often painless at first. Watch for bleeding, redness, swelling, persistent bad breath, or gums pulling away from teeth.

Early attention makes treatment simpler and more effective.

Clenching or grinding—especially during sleep—can worsen gum and bone loss by placing excess force on inflamed tissues.

Bonus Tip: Morning jaw soreness or headaches may be clues.

5. Get a Personalized Assessment Not all gum disease is the same. Dr. Singletary offers advanced bacterial DNA testing to identify the specific bacteria present, allowing more precise, personalized treatment—and better long-term results.

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Ketosis is when your body switches from burning carbs to fats, creating ketones as clean energy for your brain and cells. This is vital for regaining health because it curbs inflammation, repairs damaged mitochondria (your cell’s powerhouses), and fixes insulin resistance—common culprits behind fatigue, brain fog, and chronic illnesses like diabetes or heart issues.

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CAROLINA TOTAL WELLNESS | C3 WELLNESS SPA | 2026 WELLNESS Q&A

Why Does Ketosis Matter for Health Recovery?

Longevity is best supported through a thoughtful balance of preventative care and restorative self-care, delivered consistently and cohesively. At C3 Wellness spa, this philosophy comes to life under one roof through an integrated mix of services designed to support the body over time—not just in moments of stress or indulgence. Preventative modalities such as physical therapy, acupuncture, and IV therapy work to optimize movement, circulation, and cellular health, while elevated services including massage, facials, salt therapy, and body contouring support recovery, stress reduction, and overall vitality.

By offering physician-led oversight alongside flexible memberships, a la carte options, CareCredit, and acceptance of VA benefits and select insurance plans, C3 Wellness allows clients to move seamlessly between proactive health maintenance and elevated self-care—creating a sustainable approach to wellness that supports long-term quality of life.

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WOMEN’S WELLNESS CENTER | 2026 WELLNESS Q&A

What is Genitourinary Syndrome of Menopause, and can it be treated?

Urine leakage, painful intercourse, and vaginal dryness are all common symptoms that can appear during the menopausal transition. Shifts in estrogen levels can contribute to changes in metabolism, pelvic floor support, and the natural lubrication your body once produced more easily. These changes can cause new or worsening symptoms, even if your lifestyle hasn’t changed much.

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Image courtesy of the Town of Cary

D E PA R T M E N T O U T & A B O U T

JANUARY/FEBRUARY LOCAL EVENTS January 16–19

Dreamfest Cultural Arts Celebration Various locations, Cary carync.gov Cary’s annual celebration of the life and legacy of Dr. Martin Luther King Jr. kicks off with a weekend of events designed to inspire. Expect a mix of cultural performances, service projects, and thoughtful dialogue that brings the community together to reflect on the dream and the work still ahead.

January 17

Loudon Wainwright III Martin Marietta Center for the Performing Arts, Raleigh martinmariettacenter.com Spend an evening with a songwriting legend.

Grammy winner Loudon Wainwright III brings

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his signature blend of wit, honesty, and poignant storytelling to the A.J. Fletcher Opera Theater.

It’s an intimate show, perfect for anyone who appreciates lyrics that can make you laugh and cry in the same breath.

January 17

NC MLK Black History Month Parade Fayetteville Street, Durham durhamnc.gov There is perhaps no better place to honor the legacy of Dr. King than in Durham. The annual parade down Fayetteville Street is a vibrant, community-centered tradition featuring marching bands, steppers, community organizations, and floats. It’s a spirited celebration of history and progress that culminates in a rally to keep the dream alive.

January 24

January 30

CINCH World’s Toughest Rodeo

Appalachian Road Show

Lenovo Center, Raleigh lenovocenter.com Dust off your boots for a night of high-adrenaline action.

This isn’t your average rodeo; expect edge-of-your-seat bull riding, saddle bronc riding, and barrel racing that brings the spirit of the Wild West right into the heart of Raleigh. It’s a loud, lively night out for the whole family.

Martin Marietta Center for the Performing Arts, Raleigh martinmariettacenter.com If you love the stories behind the music, don’t miss this.

Appalachian Road Show combines bluegrass and folk with the rich history of the Appalachian region. It’s more than a concert; it’s a cultural journey filled with incredible musicianship and the authentic sounds of the mountains.

February 5–22

Carolina Ballet: Carmen Suite Martin Marietta Center for the Performing Arts, Raleigh carolinaballet.com The Carolina Ballet heats up the winter with Carmen Suite. This production captures all the passion, drama, and fiery spirit of the classic opera but translates it into breathtaking movement. It’s a visually stunning performance that promises to be a highlight of the cultural season.

February 20

Andrea Bocelli Lenovo Center, Raleigh lenovocenter.com One of the world’s most beloved tenors returns to Raleigh for a night of soaring vocals. Whether you are an opera aficionado or just love a voice that can fill an arena, seeing Andrea Bocelli live is a bucket-list experience.

Expect a setlist that spans his iconic repertoire and touches the heart.

February 6–22

Moonlight and Magnolias

February 20

Raleigh Little Theatre, Raleigh raleighlittletheatre.org Ever wonder how Gone with the Wind was written?

This hilarious behind-the-scenes comedy imagines the frantic three weeks when producer David O. Selznick locked his director and screenwriter in a room to salvage the script. Expect peanuts, bananas, and plenty of laughs in this witty look at Hollywood history.

Wake Forest Renaissance Centre, Wake Forest wakeforestrencen.org Celebrate the ladies of the mic with this tribute to the iconic women of music. From soul and R&B to pop anthems, this concert honors the voices that have shaped the soundscape of our lives. It’s a perfect girls’ night out or date night in downtown Wake Forest.

Sirens of Song

February 13

February 27

GPAC Jazz Club: Languages of Love

PineCone Presents: Peter Rowan

Garner Performing Arts Center, Garner garnernc.gov Just in time for Valentine’s Day, let chanteuse Jessica Fichot take you on a musical trip around the world.

Fichot blends French chanson, Shanghai jazz, and gypsy swing into a sound that is both nostalgic and modern. It’s a romantic, cozy way to spend a Friday night in Garner.

Martin Marietta Center for the Performing Arts, Raleigh pinecone.org End the month with a true bluegrass legend. Peter Rowan’s career spans decades and genres, from his time with Bill Monroe to his solo work. His voice and guitarplaying are woven into the fabric of American roots music, making this a must-see for folk and bluegrass fans.

February 27–March 5

February 17

Nevermore Film Festival

NC State vs. UNC Men’s Basketball

Carolina Theatre, Durham carolinatheatre.org For those who like their cinema with a side of thrills, the Nevermore Film Festival is a Durham institution.

Now in its 27th year, this jury-selected festival showcases brand-new horror, science fiction, and mystery films from around the world. Expect a mix of edge-of-yourseat features and creative shorts that you won’t see anywhere else.

Lenovo Center, Raleigh gopack.com Experience the electric atmosphere as the Wolfpack takes on rival UNC. Even if you aren’t a die-hard State fan, the energy is undeniable, especially heading into March Madness. It’s fast-paced, loud, and quintessentially Wolfpack—a bucket-list sporting event right in our backyard.

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Photos by Stock.Adobe.com/Kzenon

DEPARTMENT H E A LT H & W E L L N E S S

AFTER-HOSPITAL CARE Understanding why continuity of care for seniors is the key to a smoother recovery

BY LISA LEE , LNHA

I

t was 74 years this past December since the very first state-certified senior care facility in North Carolina was founded by a nurse in Durham. There were just 16 rooms and 25 beds. A lot has changed since then. Not just measured in terms of the size and number of senior care facilities available today, but, more importantly, by the many different ways families can now benefit from specialized, after-hospital senior care for their loved ones.

AN UNFULFILLED PROMISE

Although most families have heard of the many care services available for seniors, surprisingly few truly understand, or take full advantage of, the benefits those services 82 | midtownmag.com

provide. As a result, they miss out on the promise of a faster recovery and better outcomes.

The sheer number of choices in the current healthcare environment can be overwhelming, and often, critical decisions about postdischarge care are rushed during the immense stress of a hospital stay.

Post-hospital senior care isn’t a one-stop deal; it’s a journey. The major categories which make up today’s “senior care continuum” of services each have an important and distinct role to play. These services range widely, providing everything from basic daily care to specialized treatments for chronic conditions like diabetes, stroke, or Parkinson’s disease. The continuum includes

everything from short-term rehabilitation and outpatient physical therapy to home care, assisted living, and round-the-clock skilled nursing supervision in a specialized facility—all serving unique patient needs throughout the recovery process.

THE BOUNCE-BACK CHALLENGE

Perhaps one of the most difficult challenges aging seniors and their families encounter regarding their post-hospital care is the uncertainty of what and when additional services will be needed. Each patient’s medical history and recovery are different—and unpredictable. It is not unusual that a patient may bounce back and forth

between the hospital, rehab, home care, and outpatient therapy or other care services numerous times.

This common “bounce-back” experience is often fraught with complications and stress. The constant switching of services involves selecting a new provider, arranging specialized medical transport, and then dealing with a mountain of paperwork for the actual transfer of the patient. More critically, this fragmented care can jeopardize the patient’s recovery, as lack of consistent oversight and communication between providers is a major driver of preventable hospital readmissions.

For many families, coordinating appointments, ensuring consistent medications across various settings, and communicating the patient’s clinical status to multiple new teams is an impossible logistical burden.

Avoiding all or most of this work is one of the significant advantages of using a provider that offers as many services as possible, starting with your choice for after-hospital rehab.

THE VALUE OF CONTINUITY

Most hospitalized seniors require a variety of care services after their discharge from the hospital and post-hospital short-term rehabilitation. This is where strategic planning becomes vital.

The array of senior care services discussed above is clinically known as the continuum of care. When

these services are provided or managed by one organization or caregiver, it is referred to as continuity of care. This continuity ensures that the patient’s medical history, treatment protocols, and specific needs are seamlessly communicated between different levels of care, thereby reducing the risk of medication error, eliminating duplicated efforts, and preventing communication breakdowns.

When used properly together, these two concepts—continuum of care and continuity of care—create a synergy proven to result in better and more lasting outcomes. Could there be any better way to get the best care than having it provided by an integrated team of expert caregivers, familiar with your needs and working together to help achieve the best possible outcome?

This coordinated approach also significantly eases the overwhelming burden on family members, who otherwise face the task of becoming full-time care managers, juggling disparate schedules, billing, and clinical questions across multiple organizations. The seamless integration of continuity of care reduces family stress and allows loved ones to focus on emotional support rather than logistical management.

A NOTE ON SENIOR CARE

That 74-year-old facility—the first of its kind—is still owned by the same

families, still known as Hillcrest, and is operated today by the grandchildren of the founders.

Today’s Hillcrest is, in many ways, a perfect reflection of the major changes in senior care over the past seven decades. The facility employs over 500 caregivers and offers patients a continuum of care that includes long-term residential care, superior short-term after-hospital rehabilitation, home care, outpatient physical therapy, and assisted living.

This evolving landscape of specialized, after-hospital care offers seniors tremendous promise for recovery and quality of life. The key for families navigating this complexity is to understand that the goal isn’t just finding the right service; it’s finding the right system to support their loved one’s unpredictable journey. By prioritizing providers who champion continuity within the care continuum, families can avoid unnecessary stress and ensure that their loved one receives the highest level of coordinated, consistent support.

Lisa Lee, LNHA, has been the executive director at Hillcrest Raleigh for the past 10 years, helping families understand their senior care options so they can make the right decisions. If you are struggling with making care decisions for a loved one, reach out to Hillcrest Raleigh at 919.781.4900 or visit their website, hillcrestnc.com.

Photos by Stock.Adobe.com/Kzenon, Stock.Adobe.com/halfpoint; Stock.Adobe.com/Studio Romantic JANUARY/FEBRUARY 2026 | 83

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DEPARTMENT SPORT S & FITNESS

FRIENDS AND FOES At the Olympics, Hurricanes teammates will go head-to-head for their countries

STORY BY KURT DUSTERBERG | PHOTOS COURTESY OF CAROLINA HURRICANES

T

he Milano Cortina 2026 Olympic Winter Games in Italy will soon be on everyone’s radar. From February 6–22 we will shake off the winter blahs, immerse ourselves in a faraway locale, and root for our home country to bring home the gold.

In the Triaangle, the Olympics offers a chance to celebrate the community’s deep love for hockey— an idea once unimaginable in the Raleigh-Durham area. That all changed when the Hartford Whalers moved to North Carolina in 1997, becoming the Carolina Hurricanes.

Within a decade, the Hurricanes had secured their place on the sports landscape by winning the Stanley Cup in 2006. Today, the Canes are chasing their eighth straight playoff berth under the guidance of coach Rod Brind’Amour, the captain of the 2006 Stanley Cup team.

The Hurricanes’ recent success is fueled by many players who are deserving of Olympic consideration, but with just 12 countries in the tournament, roster spots are limited.

National hockey federations will finalize rosters at the start of January, but some Hurricanes players have already been named, while others are certain to join their countries.

Among those who have already secured a spot are Hurricanes goalie

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RIGHT: Carolina Hurricanes star center Sebastian Aho will be playing for Finland during the Winter Olympic Games in Italy this year.

BELOW: Carolina Hurricanes goaltender Frederik “Freddie” Andersen will be playing with Team Denmark.

Frederik Andersen and forward Nikolaj Ehlers, who will play for Team Denmark. Andersen is in his fifth season as the Hurricanes’ starter in the net, while Ehlers, an elite forward, signed with the team as a free agent last summer. Together, they helped the national team earn an at-large bid in a qualifying tournament in 2024. “Me and Fly [Ehlers] were there,” Andersen said. “We got to play those qualification games, and that was pretty special. It almost felt like winning a championship after we won the final game.”

The Olympic appearance is just the second for Denmark—which played in 2022, but without NHL players. “So this one will be special in many ways,” Andersen says. “We’re small, but we’re a proud national team.”

Sebastian Aho was one of the first six players named to the roster of Team Finland, a country that produces

a remarkable number of the world’s best players. Fellow forward Jesperi Kotkaniemi could also make the Finnish roster. Aho, in his 10th season with the Hurricanes, has staked his claim as one of the franchise’s best players. Chasing a gold medal for his home country is a dream he’s held since childhood.

“It’s one of my favorite moments as a hockey fan, watching Team Finland play, watching your own idols,” Aho says. “There’s something special about representing your own country.

When you add the Olympic factor, that’s the biggest you can have at the international level.”

Defenseman Jaccob Slavin is almost certain to play for Team USA. The 11-year veteran is widely regarded as the best defensive defenseman in the NHL. He will likely be on the ice against each team’s top forwards.

Forward Seth Jarvis is an emerging star at age 22, but making the Team Canada roster will be difficult. Hockey insiders agree, however, that he is on the cusp. Last February, he helped Canada win the 4 Nations Face-Off tournament that featured top NHL players. “Obviously, Canada has some firepower,” Aho says. “They have so many players. It’s a tough team to make, obviously. I was super proud of him making it last year, and it went well for him. I hope he’ll make the team for sure.”

The Olympic hockey tournament will likely feature other familiar faces who once wore a Hurricanes sweater.

Chicago Blackhawks forward Teuvo Teräväínen could join Aho—the two were Hurricanes linemates for eight seasons—on Team Finland. Elias Lindholm, who played his first five NHL seasons for the Hurricanes, is likely to play for Team Sweden.

Colorado Avalanche forward Martin Necas will play for Team Czechia, and Vegas Golden Knights defenseman Noah Hanifin could make Team USA. All of this raises a dilemma for local hockey fans. With most Olympic sports, it’s natural to root for American athletes and teams. But when you have a National Hockey League team in your backyard, there’s a built-in conflict: How do you support your favorite player if he is skating for another country? As strange as it feels for fans, the players have issues, too. But they will put their loyalties on hold just long enough to wear the colors of their countries.

“Maybe it’s a little weird,” Aho says.

“I was facing Slavo [Slavin] a lot last year at the 4 Nations. Maybe for the first shift it was kind of weird, but after that, you do whatever you can to win the hockey game. When the game is over, you can be friends again.”

JANUARY/FEBRUARY 2026 | 87

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D E PA RT M E N T S I P & SAVO R

THE RISE OF ZERO-PROOF With NA cocktails booming and THC seltzers going mainstream, Dry January is no longer a fad, but the front line of a cultural shift in how we unwind STORY BY DATHAN K A ZSUK

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puts US off-premise NA sales near the $1 billion mark, with 22% yearover-year growth. International Wine & Spirits Research projects annual volume growth of around 18% through 2028, bringing the category to roughly $5 billion in value. Beer still drives volume, but zero-proof aperitivos, NA wines, and ready-todrink (RTD) mocktails are where the category is getting ambitious.

And perhaps no one captures that evolution better than Kevin Barrett, co-owner of Dram & Draught, which has local locations here in Raleigh, Durham, and Cary’s Fenton. “We put just as much time into our spiritfree cocktails as any of our drinks,” Barrett explains. “Our staff submit recipes from all locations, and we all meet to compare them and vote on the winner. These are more than just ‘mocktails.’ They’re well-thoughtout spirit-free drinks. We always see a spike in January for these drinks. Well, at least the first week in January—then some people come back to the strong stuff.”

That blend of seriousness and humor perfectly mirrors where Dry January sits now: respected, evolving—and still human.

Photo courtesy of LouElla Wine, Beer & Beverage

Photo by Stock.Adobe.com/Zireael

I

f January 1st is the annual “do I still own a liver?” audit, then 2026 is the year we start reading the fine print. More folks are cutting back, swapping out that IPA for a THC spritz, or getting suspiciously excited about a martini that never met vodka. Dry January isn’t a stunt anymore—it’s the warm-up lap for the rest of the year.

The numbers back it up.

Nationally, 22% of US adults participated in Dry January last year, up from 21% in 2024, according to Morning Consult Pro. Damp drinkers—those alternating alcoholic and nonalcoholic drinks—are growing even faster. And the broader trend is impossible to ignore: Americans’ alcohol use just hit a near 90-year low. Only 54% say they drink at all, and a record share now believes even moderate drinking isn’t healthy, per Gallup. After decades of being told a nightly glass of red was good for the heart, people are reevaluating what “healthy” looks like.

This shift isn’t driven by abstinence as much as substitution.

The no- and low-alcohol category is booming. The NielsenIQ, or NIQ,

“In almost seven years of business, you learn you have to adapt to the trends and challenges you’re faced with.”

Campbell “Cam” Davis → Owner; LouElla Wine, Beer & Beverage

JANUARY/FEBRUARY 2026 | 91

Meanwhile, another fizzy disruptor is crowding the cooler: hemp-derived THC beverages.

US THC drink sales hit $1 billion in 2024, with analysts projecting enormous upside as more drinkers swap ABV for milligrams. In the Triangle, that looks like microdosed spritzes, crisp Delta-9 seltzers, and bar programs offering THC alongside NA wines. The surprise isn’t that people are drinking them—it’s how quickly they’ve become part of the mainstream beverage conversation.

Few places feel the shift more directly than LouElla Wine, Beer & Beverage in Durham. Owner Campbell “Cam” Davis has watched the NA and THC worlds grow rapidly— and with real staying power.

“We started out and still are very much in the wine and beer alcohol business,” Davis says. “So I’m not the biggest fan of Dry January. But in almost seven years of business, you learn you have to adapt to the trends and challenges you’re faced with.”

Adaptation is increasingly nonnegotiable. The crowd coming through the door today is different from the one he served a decade ago.

“This seems like a new generation of drinkers and nondrinkers coming out,” he says. Some want full abstinence, some moderation, 92 | midtownmag.com

some THC, and many simply want to be social without the next-day fog.

To keep up, LouElla treats NA selection with the same level of intention as its traditional wine list.

“We taste everything we bring in so we can honestly tell customers what to expect,” Davis says. And the improvement is undeniable.

“There are a lot more great producers than when all we had was [Welch’s] Sparkling Grape Juice and Sharp’s NA beer. The market is growing, and these people are adapting to what the market is asking for.”

One of the most common earlyJanuary questions is simple: I want something that feels like wine— what do I get? Davis doesn’t hesitate.

“I generally go for the Leitz NA wines from Germany. Johannes is a leader not only in the alcoholic wine world, but also in the NA wine world.”

Still, he remains realistic about the limits of nonalcoholic alternatives.

“We’re not quite there yet,” he says.

“I don’t think there will ever be a true substitute for a nice glass of wine or cold beer after a long day. But the THC drinks, gummies, or flowers are definitely a worthy addition.”

NA might never fully replace wine, but it’s claiming its own territory.

Of course, Dry January still lands hard in the beverage world.

“January is already a slow month for all of us in food and beverage,” Davis says. “Add Dry January and it makes the impact sting a bit more.” LouElla combats that slump by creating events and features for the NA crowd while still serving traditional drinkers. “It’s do what you have to do to survive and plan ahead.”

He even has a personal favorite he’s excited about introducing to customers. “The newly released Eric Bordelet Perlant Ciders—these are some of the best ciders in the market and taste almost exactly like the alcoholic selections because they use the same juice. Some of my friends’ kids are loving these.”

And where does he think the NA category is heading? “Probably a new normal for everyone—and I’m okay with it. There will always be alcoholic wine and beer drinkers.”

But now there’s space for everyone else, too: the sober-curious, the THC-sipping, the damp-all-year crowd. Dry January may be the gateway. But the rest of the year is where the real shift is happening.

Zero-proof wines from across the globe and THC seltzers from producers like Raleigh’s Groovewagon are gaining serious traction—not just in North Carolina, but nationwide—as more people climb aboard the wellness bandwagon.

Photos by Dathan Kazsuk and LouElla Wine, Beer & Beverage.

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DEPARTMENT KALEIDOSCOPE

FUNNY BUSINESS Accomplished writer and comedian Don McEnery begins a new chapter in the Raleigh area STORY BY KURT DUSTERBER G

D

on McEnery sits at his kitchen table, flipping through a spiral notebook.

“I want to remember a joke, one I wrote a while ago,” he says.

His notebook is otherwise filled with grocery lists and reminders, but the stand-up comedian is less concerned about his organization skills than finding a particular humorous nugget. When he finally locates the joke, he delivers a quick, unadorned reading: “I’m not in very good shape, so I don’t want to leave my body to science … I’m gonna leave my body to math.”

It’s solid material, and McEnery knows it. The 70-year-old comic has been doing standup for his

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entire adult life, mixing his stage work with screenwriting. And now as he approaches his retirement years, he’s making another big adjustment: living in the Triangle.

Don and his wife, Laurie, a retired occupational therapist, moved into a rental property in Raleigh a year ago after more than 40 years living in Los Angeles. They recently bought a house in Wake Forest.

“It’s hard to do it,” McEnery says. “We don’t know anybody.

My wife is retired, and she wanted to live on the East Coast because that’s where our families are. And I didn’t want to live in New York, either, or Connecticut, because it’s cold—although the

summers here are terrible. We looked at different places and this met more criteria than any other.”

McEnery grew up in Long Island, writing songs and hoping to become a musician. But the dream was interrupted by a quick self‑assessment.

“Before I turned 25, I had my only panic attack in my life,” he says. “I said, ‘You’re not going to be a musician. What the hell are you thinking?’ And in the next instant, I go, ‘You should be a comedian.’

And nobody I told from then on ever said no.”

As he made his mark on the club scene in New York, McEnery made connections with other comics

and writers. His friend Bob Shaw was friends with Larry David, Jerry Seinfeld’s longtime collaborator.

One day, David offered the pair a chance to write an episode of Seinfeld. The season-three episode, The Tape, features the adaptation of a real-life story from McEnery.

In the sitcom, a woman leaves a salacious message on Seinfeld’s tape recorder during his stand-up set.

“That really happened to me,” McEnery said. “I never found out who it was, but somebody left a sexy message on my tape recorder.

And that episode got nominated for an Emmy, so we went to the Emmys. While we were there, we decided that we were going to move to LA.” The move launched McEnery’s screenwriting career. In the mid1990s, he left a job as the opening act for comedian Howie Mandel to be part of the writing team for the Disney animated comedy Hercules.

His favorite writing contribution to the script? When two boys are trapped under a boulder, one of them shouts, “Get us out, we’re suffocating! Someone call IX-I-I!” After Hercules, McEnery worked on Pixar’s A Bug’s Life, following on the company’s successful debut with Toy Story. He continued to perform stand-up in Vegas and other casinos in the region, but the screenwriting work took his professional career to new heights. “That’s the most profitable thing I’ve ever done,” McEnery says. “That’s how I got my house in Hollywood Hills.”

When the writing work dried up, he worked cruise ships. “It was lucrative when you were doing them,” McEnery says. “Nobody is paying you that much money at a club. On Norwegian [Cruise Line], I would be on the South Seas for two weeks. I would do two shows in one night the whole time, and it was the same show both times. The rest of the time, nothing.”

Don McEnery cowrote the episode known as The Tape, in season three of the hit TV series Seinfeld. Photo courtesy of IMDB. McEnery also did work with Disney, including Pixar’s A Bug’s Life.

These days, McEnery can pick and choose how he works. Shortly after he arrived in the Triangle, he did guest spots for Saturday Night Live alum Kevin Nealon at Goodnights Comedy Club in Raleigh, leading to an invitation from Nealon to work a weekend with him in Charlotte.

Aside from picking up gigs, McEnery would like to launch a project where he could coach aspiring comics in the area. “I did this in LA with a group of comics, and people would come in and do their act for five minutes,” he says.

“We would critique them and give them tips, joke ideas, and it went really well.”

Successful stand-up comedy requires a combination of subtle skills that are difficult to master.

For most would-be comics, it takes years of perfecting timing, delivery, and stage presence. And you have to know what’s funny.

“If you tell a joke and five people laugh and 100 people don’t laugh, the joke’s funny—but everybody’s not getting it at the same time, or in the same way,” McEnery says.

“So you go, ‘All right, what if I said it this way?’ Or you just put a little more information up front to make them understand what you’re even

talking about. Then all of a sudden you’ve got a joke that everybody laughs at.”

For now, McEnery will take some time to sort out what the future holds in his new community. He is indulging his other love—playing piano—at a local open mic night.

“I’m not accomplished,” he says.

“I’m good at what I play and I sound like I can play the piano, but I can’t do Rachmaninoff.”

As for North Carolina and his new community, he’s made a few observations, but nothing yet that feels like material for his show.

“There’s virtually no litter. I hate people who litter,” he says.

“And the people are ridiculously nice. They’re overly nice.”

If all goes well in emiretirement, McEnery will still find a few stages where he can practice his craft.

“I’m sure there comes a time where it won’t be happening,” he says.

“I just want to get gigs where me and my wife can go away for a weekend, drive there, make a couple bucks, and do comedy.”

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D E PA RT M E N T K A L E I D O S C O P E

Deuce: Compasses, 2025, Acrylic on panel, 36 x 48

BY CHARLOTTE RUSSELL

Deuce: Hover, 2025, Acrylic on panel, 36 x 48

WHEN CHANCE BECOMES THE ARTIST Chieko Murasugi is an abstract and mixed-media artist born in Tokyo, raised in Toronto, and now living and working in Chapel Hill after two decades in San Francisco. Her personal history and layered identity inform a multidisciplinary practice that spans painting, textiles, photography, collage, and digital processes.

Much of Murasugi’s work is rooted in inherited memory. Both of her parents survived the March 1945 bombings of Tokyo. Her mother’s split-second decision to run toward the river saved her life—a formative family story that sparked Murasugi’s enduring interest in chance and the unpredictable forces that shape human experience.

In Deuce, her newest painting series, Murasugi employs computer-based randomization software to inform elements of composition and color, investigating how chance intersects with visual illusion and perception. Each painting features two large circles that share a common background and hold equal visual weight, yet never touch. Their separation mirrors the polarized climate of contemporary America—two sides occupying the same space but unable to connect. The charged distance between them creates a dynamic vibration between order and disorder, a visual tension that lies at the heart of Murasugi’s work.

Murasugi is the cofounder of Basement, an artist-run project space in the Triangle. She holds a BA in experimental psychology from McGill University, a PhD in visual perception from York University, and a BFA and MFA in studio art from York University and UNC–Chapel Hill.

Her Deuce series will be on view in an upcoming exhibition at Craven Allen Gallery in Durham in March 2026. More of her work can be found at chiekomurasugi.com and on Instagram @cmurasugi.

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Deuce: Cybernetic, 2025, Acrylic on panel, 36 x 48

“Deuce: Compasses is the first painting in my newest series—a group of six works built around large double circles. Each composition begins with two primary circles, each containing concentric rings inside. When deciding how to position these circles, I wanted them to touch but not overlap. I was thinking about the United States— a country broadly divided into left and right, two sides with very different beliefs that struggle to communicate with one another.”

— Chieko Murasugi

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