Midtown Magazine

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Sassy

SUMMER

SUBSTANCE & STYLE

Chill local

DESTINATION

DINING

Strawberry

ICE CREAM TREATS

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ICE CREAM SANDWICH FROM ASHLEY CHRISTENSEN

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BEST NEW RESTAURANTS FACES OF RALEIGH

PUBLISHER’S Letter Downtown Mebane Table, and Vicious Fishes are all on my roadtripping list since they each come highly recommended by friends and food pros alike.

It’s going to be hard to find time to get to all the exciting new restaurants coming to town, but there is one place that we all need PHOTO BY ROSIE HALLER

to make time to support: The

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Shepherd’s Table in downtown Raleigh. It serves free meals to 200 to 300 people daily, Monday through Friday, and does so with food prepared and served by istening to live music, sipping Endless River Kolsch, and eating a summer-fresh veggie quesadilla at Gatehouse

Tavern in Wake Forest—this is how I close out our 4th annual Food Issue. For those who don’t know, Gatehouse—and its sister restaurant Farm Table—is owned by the Giorgios Group, which has great restaurants in Durham and Chapel Hill. More significant for all of our Midtown readers: Giorgios Bakatsias is opening his eponymous group’s first Raleigh restaurant this summer in North Hills. Read about Rosewater Kitchen and Bar on page 52.

There are so many phenomenal restaurants in our city that choosing which ones to include in this issue was just as hard as choosing where to eat next. (For foodies like me, this is a wonderful conundrum!)

I’m happy to report that I’ve eaten at many (okay, almost all) of the restaurants

volunteers. If you’re 18 or older, you’re eligible to volunteer— as are corporate teams, church groups, and families.

Chef Ashley Christensen told me that the day she and her team volunteered at Shepherd’s Table was one of their best experiences ever. Check out the Ashley Christensen story (page 56), to learn more about her commitment to our community and the example she sets for all.

Another great opportunity to give back is Inter-Faith Food Shuttle, and there are a number of volunteer options, including Backpack Buddies, which helps address the food needs of children (1 in 5 children in our state is at risk for hunger), and Grocery Bags for Seniors, which provides door-to-door distribution of fresh produce and groceries to older people on fixed incomes.

Here’s to a summer of sampling new restaurants and supporting local food causes!

we’re showcasing—and I’ve yet to be disappointed. In our destination dining feature (page 70), I can personally recommend Crook’s Corner, Mateo, and Pizzeria Mercato. Reverence Farms Café,

Connie Gentry Editor / Publisher

Your opinions matter to us. Let us know what you think of this issue of Midtown magazine.

Please email connie@midtownmag.com with your comments.

8 | MidtownMag.com

Founder / CEO Ronny Stephens Publisher / Editor Connie Gentry Design Director / Copy Editor Cindy Huntley Graphic Design Jennifer Heinser Advertising Design Jordan Beard Social Media / Community Engagement Brittany Murdock Business Development Matthew Stephens Senior Account Executives Meredith Mills Charis Painter Cary Living Associate Publisher Maddi Blanchard Distribution Manager Joe Lizana Editorial Contributors Elizabeth Brignac, Alex Dixon Kurt Dusterberg, Spencer Griffith Beth Peterson, Bryan Reed, Mick Schulte Lipsa Shah, Lisa Tomey, Valerie Troupe Don Vaughan, Carol Wills Contributing Photographers FoodieTeee, Traci Huffman MASH Photography, Darin Meyer Mick Schulte, Raleigh Food Pics Joe Reale, Hans Rosemond

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

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

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

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STEVEN SHELL LIVING BORN IN LONDON ENJOYED AROUND THE WORLD EST. 1992

ANY FURNITURE ANY FINISH

2030 Clark Avenue Raleigh, NC 27605 919.803.1033 640 Coleman Boulevard Mt. Pleasant, SC 29464 843.216.3900 stevenshellliving.com CASE GOODS,UPHOLSTERY, LIGHTING, RUGS, ACCESSORIES AND OBJETS DE VERTU!

CONTENTS JULY

features 56

56

Culinary and Community Leader Chef Ashley Christensen shares with all.

62

Finely Crafted Confections Artisan chocolate shops abound in our area.

70

Dining Destinations Top-ranked restaurants worth the drive.

74

Raleigh’s Best New Restaurants Check out what’s new in the dining scene.

80

Sippin’ in the City Chill out with summer’s hottest cocktails.

86

Farm Fresh Finds Meet local growers and learn their histories.

94

321 Coffee Builds Community Celebrate inclusion with this coffee shop at the State Farmers Market.

102

Arts Empower Education Public and private schools in Wake County are committed to the arts.

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Photo by Jeremy Lange

JULY

on the scene 18 Travel New Bern is ready for company.

20 Merge Records Photo courtesy of Whiskey Kitchen

The Triangle’s Indie Rock imprint rocks three decades.

24 Pet Rescue For 25 years, SAFE Haven has given cats another start in life.

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70

departments

in every issue

28 Candid Conversation

STEM careers go global.

34 Downtown Vibes

Lessons in healthy eating from the

The Giorgios Group expands to

Raleigh with Rosewater.

110 Living Well

Weaver Street Market comes to town.

38 Giving Back

16 Social Scene

52 North Hills

Summer healing and health from

the inside out.

CookWELL Kitchen.

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Sister Cities

0050

Tastes of the City

112

Foodie Focus

115 Out & About

Dining Guide

Midtown Mingles

New Around Town

130 Kaleidoscope Living 42 Chef’s Table + Recipes

Whiskey Kitchen’s Clayton Anderson

serves the future.

sponsored content 98 Home Styler 114 Experiential Dining

ON THE COVER: Photography by Darin Meyer.

DarinMeyer.com 14 | MidtownMag.com

On the SOCIAL Scene

Let’s Connect!

BY BRITTANY MURDOCK

Hitting the beach this summer? A trip to Wilmington wouldn’t be complete without a visit to Tower 7 Baja Mexican Grill. Just check out these baja fish tacos made with Dos Equis beer–battered cod, mixed cheese, roma tomatoes, shaved red cabbage, and yogurt ranch.

PHOTO COURTESY OF TWO ROOSTERS

We laughed and sang along to Honest Pint Theatre Company’s latest production, The Legend of Georgia McBride. Thank you to the cast for such a fun night. Be on the lookout for their next show come September.

Fresh, sweet, and homemade is what Burney’s Sweets & More is all about.

Stop by their new Raleigh location off Falls of Neuse Road and indulge in their filled croissants, cakes, pies, cookies, and more.

Get Social With Us! 16 | MidtownMag.com

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On the theTRAVEL TRAVEL Scene On Scene

New Bern

BY LISA TOMEY PHOTOS COURTESY OF NEW BERN-CRAVEN COUNTY CONVENTION & VISITOR BUREAU

is Ready for Company

This river city is on the rebound, with plenty of fun and history to share.

The merchants and people of New Bern are feeling enthusiastic. Despite being hit hard by Hurricane Florence last fall, New Bern is alive and healing.

The convention center, parts of the Croatan National Forest, some of the Tryon Palace sites, a downtown hotel, and homes near the river are among the places where recovery work is being completed. There are bed and breakfast accommodations, hotels, and private campgrounds for those looking to visit this river city.

Although it had been several years since our last visit, we decided this was the time to check out New Bern and see, first hand, if the town was making its comeback. We selected Tryon Palace for our main tour. At the North Carolina History Center in downtown New Bern, a guide mapped out the options, apologizing for a few temporarily closed exhibits. But it was exhilarating to walk around the gardens, observing what I called the “garden goddess” statues along with the colorful flora and fauna. Guides

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throughout Tryon Palace were in period costumes and persona, which added to the ambiance and authenticity of the tour.

As the site of our state’s original capital, there are numerous historical places to visit. We learned about the mystery of where George Washington may have slept at the Stanly house and walked around more lovely gardens.

Checking in to our hotel, we encountered the endearing “Sleepy Bear,” one of the more than 60 Bear Town Bears. These bears are trademarks of the town and you’ll find them throughout downtown and the surrounding area. It’s a fitting mascot since New Bern was named after the Swiss capital, Bern, which stands for bear.

We spent a peaceful Sunday at Union Point Park, enjoying its river views and watching the families playing along the riverbank. Impressed by the caretaking of the properties, we came to believe

this is a community where the people take great pride. We drove around to survey the remaining work on homes being repaired from the hurricane and found the Cub House, a rest stop for travelers. Behind this were the Isaac Taylor Garden and the Greater Good Gallery.

Downtown, we explored the unique shops, including The Birthplace of Pepsi, complete with its nostalgic soda fountain with its signature Pepsi-Cola (the name changed to Pepsi in 1961) and gift shop. You can also find several art galleries downtown, including the Craven Arts Council & Gallery. The New Bern Firemen’s Museum, circa 1955, is a great place for an educational experience and to meet Fred, the fire horse. A tour via the New Bern Trolley provided another fun history lesson, including a stop by Cedar Grove Cemetery.

Crunching oyster shells

underfoot, we walked through the grounds and observed ornate structures overshadowed by moss-draped trees.

New Bern offers an enchanting mix of history, culture—there are several entertainment venues for music and theatrical arts— and outdoor recreation, from cruising on the river to paddle boarding, kayaking, and fishing.

The Glenburnie Park, a beautiful wooded public area along the Neuse River, has something for everyone—Frisbee golf, a playground, a dog park, and hiking.

About 120 miles from Raleigh, this little town is a haven. We left New Bern with a renewed sense of what makes a small town enchanting: A relaxing environment where people treat you like you matter.

For more information, check out VisitNewBern.com.

New Bern is the birthplace of Pepsi-Cola.

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Photo by Jeremy Lange

On the MUSIC Scene

Indie Rock’s 20 | MidtownMag.com

VITAL IMPRINT

BY BRYAN C. REED

Mac McCaughan and Laura Ballance, respectively the singer/guitarist and bassist of Superchunk, founded Merge Records in 1989 as an outlet for documenting their own band, as well as others in the nascent Chapel Hill scene.

Triangle-bred Merge Records celebrates a 30-year legacy.

OLDE RALEIGH VILLAGE SHOPPING CENTER 3121-103 Edwards Mill Rd., Raleigh BellaMonica.com | 919.881.9778

Vivi, Ama, Mangia!

R

ock ‘n roll is not a business—or a lifestyle— often associated with longevity. The music’s impulsive, youth-driven intensity is more often paired with a live-fast, die-young hedonism that has left a lot of untimely casualties. So it’s noteworthy that the Chapel Hill–born, now Durham-based, Merge Records has survived for 30 years—let alone remained on the vanguard of independent rock and pop, and managed to maintain a fiercely independent ethos throughout.

This July, Merge will celebrate its third decade with a series of concerts at the Carolina Theatre and Motorco Music Hall in Durham and at the Cat’s Cradle in Carrboro. Acts, culled from Merge’s massive catalog, include Hiss Golden Messenger, The Mountain Goats, The Rock*A*Teens, Will Butler of Arcade Fire, Lambchop, Superchunk, A Giant Dog, Titus Andronicus, Destroyer, Ibibio Sound Machine, and Waxahatchee.

Most of the tickets sold out months in advance.

But as sprawling as the four-day festival—dubbed MRG30—is in both sound and scope, Merge’s origins were much more humble.

PARKSIDE TOWN COMMONS 1150 Parkside Main St., Cary StellinosItaliano.com | 919.694.5761

JULY/AUGUST 2019

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music (The Mountain Goats or H.C. McEntire, for instance), or bouncy electronic dance pop Ibibio Sound Machine or Sneaks).

Likewise, the sound and ethos of indie rock has evolved to the point that the terms feel almost useless. The music industry has been in flux, adapting to new digital technologies and business models. Merge, meanwhile, soldiered on with more modest expectations and investments than the major labels that spent the ’90s and ’00s chasing “the next big thing,” even as record sales dwindled.

“We’re in the record business, but we’re in a different record business than what people think of as ‘the record business,’” McCaughan said in Our Noise. “When we read stories about labels taking people to court for having some MP3s on their computer, or complaining that the industry is going down the tubes because of file-sharing, we don’t really relate.”

Inspired by indie labels like Washington, D.C.’s Dischord and Seattle’s Sub Pop, Mac McCaughan and Laura Ballance, respectively the singer/guitarist and bassist of Superchunk, founded Merge Records in 1989 as an outlet for documenting their own band, as well as others in the nascent Chapel Hill scene. Since then, the label has grown into a stalwart and iconic imprint with milestone releases from The Magnetic Fields, Neutral Milk Hotel, The Arcade Fire, The Mountain Goats, and others in its catalog. But it’s always been an underdog story.

Recalling the label’s humble beginnings in the 2009 book, Our Noise: The Story of Merge Records, The Indie Label That Got Big and Stayed Small, co-founder Mac McCaughan said, “People ask the question a lot: ‘Why did you decide to put out your own records?’ But it’s not like there was anyone else asking to put them out.”

To this day, Merge remains true to its underdog ethos.

Through the years, the label has offered a home to acts like East River Pipe, Butterglory, and Richard Buckner, who might attract cult followings but aren’t likely to crack the Billboard charts. “I love putting out good records,” Ballance said in Our Noise. “And I don’t care if it sells 500 copies or 250,000.”

Though its early catalog is filled to the brim with anxious and earnest guitar-driven rock music, today Merge artists are as likely to play hooky punk-rooted rock (a la Redd Kross or Superchunk), as narrative folk

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For a quick survey, one need look no further than even a partial list of this year’s releases. Ibibio Sound Machine’s Doko Mien finds the UK/Nigerian ensemble driving funky riffs into modern R&B grooves, with glowing electronic embellishments. The Mountain Goats’ In League With Dragons found the band further adding layers to the sounds surrounding frontman John Darnielle’s detailed songwriting. Imperial Teen fused warm new-wave-leaning synth-pop with elegant poprock on How We Say Goodbye, while veteran rockers Redd Kross give alt-rock a stadium-ready boost on Beyond The Door.

As much as has changed, in music and its industry, Merge has operated more or less the same. Even though it’s a bit bigger, with a legacy to uphold, the choices in what records bear the Merge stamp still come from the tastes of its co-founders, rather than internet buzz or sales projections. That degree of passion never goes out of style.

“

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TO CELEBRATE ITS THIRD DECADE THIS JULY, CHAPEL HILL–BORN, NOW DURHAM-BASED, MERGE RECORDS WILL HOLD A SERIES OF CONCERTS IN THE RALEIGH-DURHAM AREA.

As the label approaches 700 releases in its catalog, it continues to release vital, compelling music. Merge releases are, on the whole, often critically acclaimed, occasionally successful beyond the indie niche, and always interesting.

People [asked]: ‘Why did you decide to put out your own records?’ But it’s not like there was anyone else asking to put them out.

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On the PET Scene

Rescue

BY CAROL WILLS

DONE RIGHT PHOTO COURTESY OF SAFE HAVEN

For 25 years, SAFE Haven has helped cats land on their feet.

I’m nobody, who are you? Are you nobody, too? The first line of Emily Dickinson’s poem floated into my mind when Pam Miller, president and CEO of SAFE Haven for Cats in Raleigh, took me on a tour of the enclosures holding new arrivals to the no-kill shelter. These cats have been rescued from county shelters or brought to the haven by members of the community who have found stray cats.

The little kittens without a name have landed nicely on their tiny paws. Miller and her volunteers will see that their

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immediate needs are taken care of—three nutritious meals a day, a clean, warm bed, all medical issues addressed, vaccinations and microchipping, and—best of all—a name.

The first safe haven for cats, established in 1994 in Pam Miller’s garage, was for the purpose of rescuing 23 cats belonging to a neighbor. That same year SAFE Haven for Cats was incorporated, and expanded its efforts to save cats sent to county shelters to be euthanized. SAFE Haven welcomes cats from Wake, Franklin, Granville, and Harnett counties.

On average, the shelter has become responsible for the adoption of about 900 cats each year, and recently their total number of adoptions topped 10,300 cats.

Miller is the dynamic force behind this effort, and she has inspired hundreds of people to volunteer to help care for these kitties. The shelter relies on 15 volunteers per day, seven days a week. Volunteers also serve as adoption counselors, and some pick up cats from the county shelters through the Tabby Cabby program.

(New volunteers are always welcome.)

SAFE Care Clinic, a low- or no-cost clinic for the community, employs a full-time veterinarian to help cats get ready for adoption. The goal is to ensure that all cats are spayed/neutered and microchipped before being adopted. SAFE Haven is also home to a well-stocked food pantry, and has given away 11 tons of food so far this year.

The shelter extends its support around the globe, especially in the wake of natural disasters. “We partner with the [National] Humane Society,” says Miller.

“When disaster strikes, we are on call for animals that need rescuing.” Following Hurricane Florence last year, SAFE Haven rescued 35 cats from Dare County, and flew in 17 cats from Puerto Rico when Hurricane Maria struck.

All of these services are expensive to provide. SAFE Haven receives very little grant money, Miller reports, explaining: “There’s no state or county funding for private animal shelters, so we have to raise our own money.”

Two upcoming events are being planned to celebrate SAFE Haven’s 25th anniversary. On Friday, August 2nd, there will be an event called Catsino at the Amran Shriners Temple on Creedmoor Road in Raleigh. It will feature 10 casino tables, cat bingo, raffles, and refreshments. On Saturday, October 5th, SAFE Haven will host Catfest along with its 7th annual Run For Their Lives 5K. Entertainment will include cat yoga, an open house at the shelter, and special adoption fees.

SAFE Haven SafeHavenforCats.org 8431-137 Garvey Drive, North Raleigh

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SISTER Cities

Small Towns,

International photo festival transforms a historic setting, and flightless birds are given a scenic habitat.

Big Events PHOTOGRAPH ENTRY BY SANDEEP BISWAS

Global Talent Comes to Wilson The fifth annual Eyes on Main Street is underway in the city of Wilson. The interactive, outdoor photo festival runs through August 4th and features work from 100 artists representing 40 countries, with an equal representation of male and female participants. The festival transforms the historic small town into a vibrant gallery of large-scale photographs that spans over six city blocks. The exhibition, curated by Jerome De Perlinghi and co-curated by Ghadah Alrawi and Carol Johnson, focuses on the theme of “Main Street, a Crossroad of Cultures,” as interpreted by the individual photographers.

There is also a Kids Gallery as part of the Eyes on Main Street, which will be presented as both indoor and outdoor exhibits. This work comes from the Youth Photography Workshops run by Peter Fitzpatrick, along with alumni from Columbia College Chicago and local photographers. This program, made possible with the generous support of Canon USA, demonstrates the talents of young participants when given a chance to express themselves.

PHOTOGRAPH ENTRY BY DAVE JORDANO

And while you’re in the neighborhood, take time to check out Wilson’s whimsical answer to science and art: the Vollis Simpson Whirligig Park and Museum.

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VOLLIS SIMPSON WHIRLIGIG PARK

The Eagles Have Landed!

The North Carolina Aquarium at Pine Knoll Shores is excited to announce Eagle Landing will be opening on July 4th. Eagle Landing is a 3,000-square-foot habitat for two flightless bald eagles, Uwohali and Shagoie Watha. Designed entirely by aquarium staff, it serves as an oasis with large perches and a rock pond to provide the non-flighted birds a comfortable home.

The first bald eagle to arrive at the aquarium, Uwohali, came from the Cape Fear Raptor Center in Rocky Point. She is a juvenile who had both wings amputated near the wrist after being electrocuted by what staff believe was an encounter with powerlines. Shagoie Watha is an adult female who came to the aquarium from TreeHouse Wildlife Center in Dow, Illinois, with her left wing amputated just below the elbow after being found with an irreparable injury. Since neither can fly, they would not be able to survive in the wild, so the aquarium is honored to provide them a permanent home and lifelong care. For information, visit NCAcquariums.com/ pine-knoll-shores.

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CANDID Conversation

Success is NOT

Rocket Science

BY KURT DUSTERBERG

PHOTOS COURTESY OF JACQUELINE MIMS

Except sometimes it is—especially for young women pursuing STEM careers.

Jacqueline Mims remembers the moment she was inspired to her life’s work. It was January 28th, 1986, the day that NASA’s Space Shuttle Challenger exploded 73 seconds into its flight, killing all seven crewmembers.

Mims had been cheering Christa McAuliffe, the civilian selected to become the first school-teacher in space.

McAuliffe had taught Mims’ older sister in middle school.

After the tragedy, Mims knew she wanted to work for NASA to help insure the success of future missions.

Later that year, she landed a job as an administrative assistant at NASA’s Goddard Space Flight Center in 28 | MidtownMag.com

Maryland. A year later, she left to pursue a degree in computer science at Towson State University before returning to NASA as an aerospace technologist. Mims became the first African-American civil servant to be certified as a spacecraft ground controller for Goddard’s unmanned spacecraft.

After completing a 10-year career at NASA in 2001, Mims continued her professional career at IBM and Lenovo, and today she works as an independent IT project manager. But she is also following her passion, promoting careers in science, technology, engineering, and mathematics, commonly known as STEM.

“It’s a dog-eat-dog world—if you don’t have thick skin and the ability to see positivity in your life, that’s challenging.”

Mims’ work begins in Raleigh, where she has coached the robotics team at Leesville Road Middle School. But she is dreaming big, with plans that take her to the far reaches of the globe.

Why is it so important for you to guide girls and young women toward STEM careers?

Statistics show us that 75 percent of these career opportunities in STEM are occupied by men. We have a lot of programs available now to increase student interest in STEM, but we also have statistics that show women are not moving toward those careers and education opportunities. And if they do go into those fields, they are leav-ing in large numbers. Now that I’m an empty-nester, it’s time for me to share my story.

Why do you think it is more difficult for girls?

Science and technology isn’t always intuitive to a girl, and we don’t always feel like we belong. You have to work hard for success; no one is going to just give it to us. If you shift the mindset and enable them to understand who they really are and the power that resides within, and the fact that you have to do the hard work, then that changes their trajectory and belief in themselves.

Are you starting to see high-achieving high school students move toward these fields?

We are woefully behind. A lot of times, young girls start out strong in middle school and high school, and then they pursue STEM in college. But in transitioning to the work world, it’s a whole different game. The support and building up of women in the corporate arena is starting to grow now, but if you don’t have the connection with a mentor, the transition is quite difficult. It’s a dog-eat-dog world—if you don’t have thick skin and the ability to see positivity in your life, that’s challenging. I look at minorities. The number of them participating in STEM is very low.

Why do you think that is?

With minorities, there is not a lot of access to a lot of the programs. But there are a lot of things that happen in the home that weigh upon girls differently in the minority arena.

There is another level of hands-on that has to take place to encourage and motivate, building up the self-esteem and the self-awareness. If you’re not taught that in your home or in your school, you have a harder time moving forward toward something that seems so far out of your reach.

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TO PROMOTE STEM CAREERS TO YOUNG WOMEN, MIMS TEACHES LEADERSHIP AND TEAM BUILDING TO GIRLS IN GUYANA.

Let’s talk about your career a bit.

People often describe easy work by saying, “It’s not rocket science.” But working at NASA sounds like literally the opposite.

What was your experience like?

It was a lot of pressure because there was a lot of money­­, and sometimes a lot of lives­, at stake. You had to be precise on everything. But being on the inside, we didn’t think of ourselves as being elite. We didn’t think of ourselves as rocket scientists. We had fun.

As a satellite command controller, I was the person with the headset on when we had contact with the spacecraft. I would be talking to the ground station, making sure all of the system’s numbers were within the normal range. If not, I had to convene the engineers to come up with a solution to get us back on track. In my mind, it doesn’t take a rocket scientist.

I think society has blown that up to make us like we’re such brainiacs. I never saw myself as the smartest one in the bunch. I saw myself as someone who had to apply grit and determination and just make it happen.

I had to encourage myself a lot of times because the field was dominated by men. When I was going through the certification process, I had two babies.

Most [of my colleagues] had degrees in aerospace engineering; I didn’t. My degree was in computer engineering and business administration.

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Was that intimidating?

Did you feel like other people at NASA had an advantage over you?

I started in aerospace technology and I developed code for the in-orbit telemetry and data-handling processing subsystem. That subsystem on the spacecraft allowed for the successful transmission of data from outer space to the ground, and it produced the pictures we see today of the sun and the starburst galaxies. That was my initial role out of college at NASA; it was a role that had a lot of prestige. If my code was not right, satellites would not be able to get that data down. I had some experience, so it wasn’t as intimidating going into the command controller world. But it was a lot of work. Not too many applied, because it was an unknown path and it was a lot of work.

And now, you’ve started a nonprofit aimed at promoting STEM careers here in the Triangle as well as in Kenya and Guyana.

Mombasa, Kenya invited me to start a technology initiative. I’m currently working with them to teach a camp this October. I will teach leadership and team building, but I’m looking to partner with experts in other areas to teach some courses as well. I could teach those courses, but I’m looking to have a team come with me. I will be there for two or three weeks.

Right now we’re looking at about 30 students.

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CANDID Conversation How old are these students, and what do you hope to teach them?

The students range from age 10 through 16.

They’re educated; but in third-world countries, women are like second-class citizens. Their leaders want women to pursue education, but often women feel like they just don’t have a voice. What I do is come in with my technology offering and teach on the following pillars: self-awareness, building self-esteem, leadership, and team building. I also teach financial fortitude and entrepreneurship. Then we bring in the technology, like environmental sciences. In Africa, they’re keying on reducing their carbon footprint.

They want to grow in terms of teaching recycling.

You mentioned you are an empty-nester.

What is this stage like for you?

I’m loving it. I have a son who graduated from The Citadel. He’s a first lieutenant in the [U.S.] Air Force, and is a combat pilot stationed in Greece.

I have a daughter who studied abroad at American University of Rome and in Germany. She is now working for Cisco Systems. It makes life better at this stage when your young adults are excelling.

JACQUELINE MIMS‘ NONPROFIT WORK HAS TAKEN HER TO KENYA AND GUYANA.

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And my next move is travelling the globe and working locally to promote STEM. That is my give back, and I’m going to walk it out. STEM is every day. It’s a part of the fabric of my being.

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Downtown VIBES

WEAVER STREET’S RALEIGH STOREFRONT, OPENING SOON

OUTDOOR SEATING AREA AT WEAVER STREET’S FLAGSHIP STORE IN CARRBORO

Community Co-op

Comes to Town

BY SPENCER GRIFFITH / PHOTOS COURTESY OF WEAVER STREET MARKET

Weaver Street Market is bringing fresh, local foods to the Warehouse District.

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Downtown Raleigh will finally get its first grocery store when Weaver Street Market opens in The Dillon this July, marking its fourth location in the Triangle and first outside of Orange County, where almost 40 percent of households are owners in the co-op. As general manager Ruffin Slater sees it, Raleigh is getting much more than simply a grocer. “Since it’s a co-op, Weaver Street is driven by the community,” notes Slater, who helped found the market in 1988 in its flagship Carrboro location.

Since moving to downtown Raleigh himself, Slater has heard from plenty of his new neighbors who are looking forward to the natural foods grocer’s focus on fresh, healthy, and locally sourced offerings, more than half of which come from North Carolina producers, other co-ops, or are made in-house. He’s found that Weaver Street’s reputation for both community involvement and community values—including paying employees a living wage and its recent initiative to eliminate single-use paper and plastic bags—precedes itself as well.

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a co-op, Weaver Street “ Sinceisit’sdriven by the community. ”

Midtown Grille is an upscale, comfortable neighborhood restaurant highlighting approachable, Contemporary American cuisine. Offering lunch, dinner, and Sunday brunch, the restaurant features an exceptional bar with an extensive wine and beer list and handcrafted cocktails.

LUNCH Monday-Saturday ....... 11:30 a.m. until 3 p.m.

1/2 PRICE BAR BITES MENU Monday-Saturday .......... 3 p.m. until 5:30 p.m.

DINNER Monday-Thursday ...... 5:30 p.m. until 10 p.m.

Friday & Saturday ....... 5:30 p.m. until 11 p.m.

LATE NIGHT @ THE BAR Monday-Thursday ... 5:30 p.m. until Midnight Friday & Saturday .......... 5:30 p.m. until 2 a.m.

BRUNCH Every Sunday.........................10 a.m. until 3 p.m.

VISIT US 4421-115 Six Forks Road Raleigh, NC 27609 (Map) CONTACT US Phone: 919-782-9463 or 919-782-WINE TheMidtownGrille.com

Images by Felicia Perry Photography

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—Ruffin Slater, general manager

Store manager Micki McCarthy—who’s been with Weaver Street Market for 12 years, previously managing the Chapel Hill store—lights up while discussing how the Warehouse District location will hold After Hours community gatherings on the third Thursday of every month through October. “We’re going to close down our block of Hargett Street and have a street party with live music and lots of street games out for kids,” she explains. “We’ll invite local vendors to do tastings, and maybe do some beer and wine sampling on premises, but it will just be a chill place to hang out.” McCarthy anticipates that the store’s tasting kitchen, which will host drop-in events with vendors, and its second-floor bar will both draw customers to the new location as well.

Along with a mezzanine that wraps around three sides of the 12,600-square-foot store, al fresco dining on the sidewalk or balcony will make Weaver Street Market a welcome spot to gather. Especially given the options for a quick, healthy meal thanks to the extensive array of prepared foods from its hot bar and salad bar. Slater also hopes that a pair of technologyequipped meeting rooms—available for groups to reserve at no cost—will further allow the space to serve as a community hub.

Weaver Street’s community involvement goes beyond the store’s four walls, too. In the first year, donations made by customers through its Round Up program will help the Raleigh location donate 12,500 tokens to A Place at the Table, a neighboring pay-what-you-can café and community space.

“Weaver Street is incredible,” gushes Maggie Kane, founder of A Place at the Table. “This gift is a game changer for us and will help provide an abundance of meals for people who cannot afford a fresh, healthy meal.”

Even before it opens in the Warehouse District, the Weaver Street co-op is sponsoring Runologie’s Fourth of July road race, which celebrates fellow independent businesses while supporting Healing Transitions and the Dorothea Dix Park Conservancy.

“We’re thrilled to have Weaver Street Market involved in the Keep RLGH Independent 4 Miler, and to welcome a great local neighbor to our block and to the downtown community,” says Runologie co-owner Brent Francese.

For his part, Slater views this opening as just the first step in growing Weaver Street Market’s foothold in Raleigh, already sizing up possibilities for further expansion while appreciating more convenient access to producers in the eastern part of the state and the potential to grow the co-op’s ownership ranks with more Raleigh residents. “We’re assuming this store will be successful and, based on that, we already have inquiries from other neighborhoods,” he acknowledges. “Raleigh’s the biggest part of the Triangle and there are no co-ops here, so it’s a wide-open opportunity.” Given all that Weaver Street Market has to offer the community, it feels like just as much of an opportunity for the capital city.

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Giving BACK

Healthy Eating

Made Easy

BY BETH PETERSON / PHOTOGRAPHY BY JENNIFER BELL

The Poe Center in downtown Raleigh provides hands-on learning in its CookWELL Kitchen.

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Celebrating our 60 year Diamond Anniversary The Alice Aycock Poe Center for Health Education welcomed its very first field trip group—some 70 students from Sampson Middle School—in November of 1991. Although their visit on that autumn day surely made an impression, the youngsters probably would never have guessed that they were the start of more than a million student visits. Their field trip kicked off the legacy of the Poe Center, as it is more commonly known today, which brings impactful health education services to the Triangle and surrounding communities. To date, more than 1.3 million participants have benefited from the Poe Center’s mission “to educate and empower North Carolina children, youth, and their families to make choices that increase positive health behaviors,” with the hope that they grow up to become healthy adults.

by winning another Midtown Magazine Diamond Award!

The Poe Center’s CookWELL Kitchen is a hands-on teaching space that has the look and feel of a kitchen you might find in any modern home.

Bounding off buses and bustling into the lobby, students visiting the Poe Center today will come face-to-face, as it were, with a 12-foot representation of a human head. Known as the “Cranium Connection,” this giant noggin houses the first of seven learning theaters that visitors encounter. Properly central to the facility, the Cranium Connection is a walk-in exhibit that features a 10-minute, 4-D educational program on brain health.

Just outside the main building, the PlayWELL Park emphasizes physical activity, with zip lines stretched between models of ears, rib-cage ladders, and a maze intended to guide children to healthier lifestyle choices—all on over an acre of land.

The GrowWELL Garden is another outdoor, theater-style classroom, which offers hands-on encounters with growing fruits and vegetables. Between the squash plants and strawberry vines, youngsters make the connection between the world they live in and the food they eat. Almost without realizing it, they simultaneously take in a little bit of science through the discussion and exploration of plant parts, photosynthesis, composting, and pollination.

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But the brain is only one aspect of human health, and it is only one topic among the many addressed through the creative and interactive exhibits and teaching theaters found at the Poe Center. General health, bullying prevention, dental health, family life, and prevention of substance use are among the topics tackled during demonstrations, touchscreen presentations, 3-D models, and old-fashioned straight talk.

DIAMOND

AWARD BEST ORTHODONTIST

There’s a lot to see and do at the Poe Center. But perhaps its most exciting feature is the recent addition of the CookWELL Kitchen. Clean, bright, and beautifully designed, the CookWELL Kitchen is a hands-on teaching space that has the look and JULY/AUGUST 2019

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COOKING INSTRUCTION AT THE POE CENTER INCLUDES FOOD PREPARATION, RECIPE-FOLLOWING, COOKING TECHNIQUES, AND KITCHEN SAFETY.

feel of a kitchen you might find in any modern home.

Here, children ages 8 and up learn basic cooking skills. Food preparation, recipe-following, cooking techniques, and kitchen safety—including knife skills and contamination prevention—are all implemented in a cheerful teaching theater.

The CookWELL Kitchen offers a bit of a novelty, helping kids learn how to read a recipe to create a healthy dish, which is something many adults in our conveniencedriven food culture rarely do. It also provides a perfect setting for food-related science experiments. Recently, a group of students participated in a “Muffin Mystery” class, learning how various ingredients affect a recipe.

As much fun as it is to learn their way around the kitchen, visitors to CookWELL come away knowing that delicious and nutritious foods don’t have to be complicated. Establishing healthier eating habits can be as simple as grabbing an apple or a handful of nuts over prepackaged options. “Unfortunately, marketing and convenience often draw people to unhealthy choices. By getting back to basics in the kitchen and in the garden, people get a healthier perspective on fresh foods,” says Rachel Pohlman, nutrition director for the Poe Center. She would love for everyone who visits the center to leave with an understanding that the healthy choice can also be “the easy choice.”

Wake County Public Schools Summer Food Service Program, the Poe Center provides free lunches every Wednesday at the PlayWELL Park to any child aged 18 or under. The kids who attend receive a healthy lunch in a safe play space. “Lunch is in when school is out,” says Jennifer Bell, marketing director for the Poe Center, adding that as many as 50 to 90 children show up on Wednesdays to eat and play. Often, a dental van is parked outside, providing free dental services, while staff from the Poe Center and Marbles Kids Museum provide fun and engaging activities.

The Poe Center offers nutrition and physical activity programs at no cost to any school where 50 percent or more of the student population receives free or reduced lunches. During summer months, with the help of the

The Poe Center is located at 224 Sunnybrook Road in Raleigh, and is open for field trip groups. All of Poe’s educational resources are offered freely on the web at PoeHealth.org.

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CHEF’S Table

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Aging to

PERFECTION

BY ALEX DIXON

At Raleigh’s popular Whiskey Kitchen, executive chef Clayton Anderson is building a community staple.

Chef Clayton Anderson is standing in the rickhouse at his restaurant, Whiskey Kitchen, surrounded by barrels aging various things for both the kitchen and bar. He lists off the contents of barrels with cocktails— Godfather, Pink Panther, Midnight Manhattan. One has hot sauce, and another has something called “barrel candy,” what’s left when a barrel-aging cocktail evaporates and the ingredients leave behind a candy-like residue. “It’ll leave smoke in your mouth for days,” Anderson says.

It’s no surprise that Whiskey Kitchen utilizes smoke in nearly every dish and drink it can. It boasts a menu of more than 200 whiskeys, but fans of the restaurant know executive chef Anderson and his team approach food and drink pairings with nuance and depth—creating a showcase for regional ingredients and being as resourceful as possible, from chopping up used oak barrels and using the pieces for smoking duck breast to sourcing local mulberries for a vinaigrette.

In just three short years, Whiskey Kitchen has grown in popularity alongside a booming Raleigh restaurant scene. Food sales are up double-digits since it first opened, and while the restaurant has built up a steady stream of regulars, it continues to attract new guests. In fact, Anderson says the ratio of new and returning customers is about 50/50.

Anderson and his team are a driving force in building up the community and the region as it develops a national identity, all the while giving back as often as they can. The restaurant is constantly drumming up business outside of its long service hours, from special events to its Supper Club series, which are sporadic, ticketed themed dinners open to about 100 people.

These supper club events have ranged from a Japanese whiskey and cuisine– focused dinner to a ’70s old school steakhouse dinner complete with prawns thermidor.

“One of our mottos around here is onward and upward. We are not ones

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to rest on our laurels,” he says, adding that there are no plans to open other restaurants. “I do want to make sure we are better before we get bigger. We enjoy the uniqueness of the one space, but we are growing.”

Anderson started his culinary career when he was 14 years old. His father dropped him off at a strip mall and told Anderson to call him when he found a job. He found one—shucking oysters and washing dishes at a family-owned Florida restaurant. Anderson stayed with the job through high school before going into the Army, though he began to miss being in the kitchen and knew he wanted to return. “I remembered how much fun I had cooking and how much enjoyment people got from my cooking, and realized that I wanted to make people happy, rather than what I was doing in the service,” he says. “So I went right back into kitchens and honestly haven’t looked back since.”

As he’s worked his way up through the ranks in kitchens across the country in a nearly three-decade career, Anderson wants to guide budding chefs both inside and outside of Whiskey Kitchen to try to give them a clearer and quicker path than he had to the top. Anderson works with the NC Restaurant & Lodging Association’s ProStart Program, which gives high school students kitchen experience in order to develop interest in the industry. “I get a lot out of guiding those younger than me,” Anderson says. “I honestly didn’t think it would be something I enjoyed as part of my career.

But, I really enjoy helping people with their creativity and working with other chefs on dishes.”

And for those hoping to break into the industry or work their way up, Anderson has a piece of advice: Experience as much as possible. “The more life experience that you have, the more depth you can put into a dish,” he says.

“There’s just more to draw from. The best dishes that we have are ones that people feel a certain way about. Live deliberately; live passionately; and write everything down.”

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Photos courtesy of Victor Enrique

Whiskey Kitchen’s

Three Sister Salad “We all know mirepois is celery, onions, and carrots, and many know of the Cajun trinity of peppers, onions, and carrots—but few are aware that the Cherokee have their own version. Our state’s native inhabitants used beans, squash, and corn as the basis for many of their dishes. This salad pays homage to our state’s mountain ranges, its peoples, and its summer bounty.”

— Chef Clayton Anderson

Salad Ingredients: 1 lb 8 oz 4 oz 4 oz 6 oz 6 1 head

Israeli couscous, cooked and cooled lima beans (or any summer squash) roasted butternut squash, small diced cooked corn kernels (we use sweet corn) raw carrots, small diced cherry tomatoes, halved butte or bibb lettuce

Mulberry Vinaigrette Ingredients: 9 oz .7 oz 1.4 oz ¾ cup ¾ cup ¾ cup ¼ cup 1½ cups 1 Tbsp 1½ tsp ½ tsp .3 oz ¼ tsp

fresh mulberries garlic shallots apple cider vinegar champagne vinegar corn syrup molasses blended oil Dijon mustard salt black pepper parlsey chili powder

Instructions:

Instructions:

Combine all ingredients together in a large mixing bowl. Dress with Mulberry Vinaigrette and garnish with fresh mulberries.

Combine all ingredients together in a blender, except the oil.

Purée the mixture and slowly add the oil while continuing to blend. Pass through a fine mesh strainer to remove seeds.

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NASH TIKI

Locally sourced ingredients raise the bar

for Whiskey Kitchen cocktails.

Ingredients: 1.5 oz

¾ oz

¾ oz ½ oz ½ oz

Dark Rhythm Gin, from Oak and Grist Distilling Company in Black Mountain Kill Devil Rum, from Outer Banks Distilling in Manteo pineapple juice lime juice malt syrup

Instructions:

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Photo courtesy of Whiskey Kitchen

Add a dash of cherry, cinnamon, and clove bitters, from Crude Bitters in Raleigh.

Finish with a barbacoa rim and grilled pineapple garnish.

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

1

2 3

4

(1) Raleigh Rolls S’mores Rolls: mixedin graham crackers and Hershey’s chocolate syrup, topped with roasted marshmallow, whipped cream, graham cracker, and Hershey’s chocolate bar (2) Barcelona Wine Bar Sweet Potato Hummus: made with pimentón oil, served with lavash (3) Hot Chic Buffalo Chicken Tots: tots covered in cheese, topped with chicken and bbq sauce (4) Chow Totchos (Tater Tot Nachos): pulled pork bbq, queso, house-made hot sauce, green onion

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North HILLS

THE GIORGIOS GROUP’S WAKE FOREST RESTAURANT, FARM TABLE KITCHEN & BAR

a garden of

BY ALEX DIXON P H O T O G R A P H Y B Y S H A N N O N K E L LY P H O T O

Seasonal Delights The Giorgios Group expands into Raleigh with its newest restaurant, and the iconic hospitality brand isn’t stopping there.

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G

iorgios Nikolas Bakatsias has overseen the opening of more than 100 restaurants over three decades, but he says his work is just beginning. “Hospitality and serving is a great honor to me and a love affair for me,” says Bakatsias, the founder and owner of Giorgios Group, which includes in its portfolio nearly a dozen popular and iconic restaurants throughout the Triangle, from Chapel Hill steakhouse Bin 54 to Durham’s French bistro Vin Rouge. “I feel like I’m only in the beginning stages of doing my work of serving the community.”

“A secret garden concept that reflects the meaning of seasonality” Giorgios Group’s newest addition, Rosewater Kitchen & Bar, is set to open in Raleigh’s Park District at North Hills later this summer. The 120-seat restaurant will be reminiscent of a garden party, and will be a place where European romance and highquality North Carolina ingredients meet, Bakatsias says. Rosewater will offer everything from a grab-and-go breakfast paired with a coffee program to a festive Mediterranean dinner environment in the evening.

Bakatsias describes the new restaurant as “a secret garden concept that reflects the meaning of seasonality,” where diners can engage in “a shared experience where you can build what you wish.”

An exposed kitchen next to the bar will lend to the intimate atmosphere.

Although Rosewater will be Giorgios Group’s only restaurant in Raleigh, the City of Oaks is not unfamiliar terrain to Bakatsias. He is always paying attention—noting how the market is changing, listening to what his customers want, and what the wider JULY/AUGUST 2019

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The Giorgios Group RESTAURANT FAMILY Rosewater Kitchen & Bar European bistro and garden Executive Chef: Bryan Keller 110 Park at North Hills, Raleigh Opening this summer!

Bin 54 Contemporary steakhouse and wine cellar Executive Chef: Kevin Draper 1201 Raleigh Road, Chapel Hill City Kitchen American brasserie Executive Chef: Jessie Flores 201 South Estes Drive, Chapel Hill Kipos Greek taverna Executive Chef: Olga Bakatsias 431 West Franklin Street, Chapel Hill Local 22 Kitchen & Bar Southern-inspired gastropub and mixology bar Executive Chef: Yianni Dontas 2200 West Main Street, Durham Nasher Museum Café Seasonal eatery Executive Chef: Enrique Abreo 2001 Campus Drive, Durham Parizade Upscale Mediterranean Executive Chef: Jason Lawless, 2200 West Main Street, Durham Vin Rouge French bistro Executive Chef: Mike Moore 2010 Hillsborough Road, Durham Farm Table Kitchen & Bar Seasonal, locally inspired cooking Executive Chef: Jerome Zimmer 960 Gateway Commons Circle, Wake Forest Gatehouse Tavern Eclectic gastropub 960 Gateway Commons Circle, Wake Forest Golden Fleece Mediterranean slow earth cooking Executive Chef: George Delidimos 111 Grovewood Road, Asheville

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THE ROSEWATER CONCEPT WAS INSPIRED BY GARDEN PARTIES.

community wants. The seasoned restaurateur is constantly fine-tuning details, and isn’t afraid to make the tough decision to close a restaurant if the concept isn’t working out as planned. Bakatsias says that although Durham, where he has lived since emigrating from Greece to the United States with his family at age 12, will always be a base for him, he decided to return to Raleigh with a restaurant because of the community and continuing growth. And while the group hasn’t shared plans on any other Raleigh restaurant concepts in the works, he says they are always open to meaningful partnerships and expansion.

Although Giorgios Group’s restaurants span many cuisines and locations, from local-focused Farm Table Kitchen & Bar in Wake Forest to Bakatsias’ native Greek cuisine at Kipos in Chapel Hill, Bakatsias says he is always influenced and inspired by his upbringing in the small diner his parents opened after arriving in Durham. His two greatest gifts, he says, have been his amazing parents and ancestors, along with the community appreciating his restaurants.

Some of Giorgios Group’s restaurants have been open longer than 15 years, and some of the team members have been with the group for 30 years. Choosing team members is a task that Bakatsias approaches as carefully as selecting details for a new restaurant concept. “I take time to understand the candidate,” Bakatsias says. “It’s important that they cook for me, and I often go out to dinner with them, talk to them about the food, and take note of how they treat the servers.”

It’s also critical that new candidates align with the envisioned concept. “They have to understand and become the concept,” Bakatsias says. “If they don’t become it, then the contradiction between the concept and their influence is too great.”

Bakatsias came to the Triangle when the food scene was nothing like it is today, and taking part in the evolution over the past few decades led him to stay. And as the food scene has evolved, so has his career. “First, I was interested in very highend European culture and fine dining,” he says. “Then, I wanted to bring back a relaxed atmosphere and the ingredients I grew up with. I wanted people to realize that food doesn’t have to be expensive to be good.”

Bakatsias credits his success to his ability to adapt. “You have to change; you cannot be static in what you do,” he says. “You have to be creating and evolving to become something relevant.”

But perhaps even more important than adaptation is intention.

“Some say I have had a significant impact on the dining scene, but I say it is an everyday enjoyment to wake up and do it,” he says. “I have a genuine love for hospitality, and I made a commitment to being here and launching projects and experimenting with different concepts continuously. I continue to give to the community from my heart.”

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Raleigh' s Leader for All

BY CONNIE GENTRY / PHOTOGRAPHY BY DARIN MEYER

T

en days before her June wedding, the most notable chef in the country made time to sit down with us and talk about things of note in our city— the conversations we should be having, the opportunities and challenges on our plate.

We all know Ashley Christensen is the single biggest reason Raleigh is nationally known as a foodie town. But she’s also a genuine and down-to-earth individual who is intent on making this community the best it can be for everyone—all of us.

And her emphasis is on all.

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“I think we are a progressive city,” Christensen says, in response to the observation that she has done much to elevate the perception of Raleigh, not only as a culinary center but also as a city of increasing cultural awareness. “It’s up to everyone who lives in this community to make sure we select and elect council members who reflect those ideas of being a super welcoming community— a community that supports and cheers on small businesses. Because when this city tells its story to other cities, it’s the small businesses they’re talking about.

And that’s what draws people in.”

An entrepreneur who’s turned her small business into a company that employs 270 people, Christensen gets that community is all about people. “When you look at the definition of a small business, it’s a person who chooses to live and invest in a place that they love.” And love Raleigh she does, ever since she moved here the day after her 18th birthday to attend N.C. State University.

She laughingly jokes of downtown Raleigh in 1994 as “a place where you found tumbleweeds,” but it was the opportunity to be in a place where so much revitalization was going on that made her choose to stay. That, and she simply fell in love with the community and its prevailing spirit of generosity and concern for one another.

“I feel a responsibility to help folks in this community understand the importance and power of their voice in holding our elected officials and public servants accountable to do the job of representing all of the voices and people who live in this place. All of them.” (Her word again.)

Part of representing—for anyone in a position of leadership—is to give back to the community, especially in areas of need or times of trouble. Christensen is first in line to do this for a number of causes, and her name is as synonymous with giving as it is with cooking.

“My No. 1 cause locally is The Frankie Lemmon School,” Christensen says.

“Generally the thing that connects you to a specific line of community work is something personal. For me it was a person, Eliza Craft Olander, who was a mentor for me and is one of my best friends.”

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Raleigh tells its “ When story to other cities, it’s the small

businesses they’re talking about … [and] the definition of small business?

It’s a person who chooses to live and invest in a place that they love.

”

TOP: N.C. SHRIMP SALAD WITH SAUCE STANHOPE, CROISSANT CROUTON, AVOCADO, AND CHAMPAGNE VINAIGRETTE BOTTOM: HEIRLOOM TOMATOES WITH GRILLED CORNBREAD, BUTTERMILK BLUE CHEESE, AND WHITE BALSAMIC THYME VINAIGRETTE

Christensen served on the board of The Frankie Lemmon Foundation, a responsibility she says she really enjoyed, but she recognized her time was better spent pushing the auction experience forward and she became chairman of The Triangle Wine Experience. “I learned a lot on the board,” she says, “and Eliza taught me a lot about the real power of being at the center of the community, in the way that restaurants are [at the center], and how folks look to community leaders for what to get behind and what to support. Through Eliza, I began to understand the power that we held and the responsibility that comes along with that.”

Over the years, the Triangle Wine Experience (now the Triangle Wine & Food Experience) has raised significant funds for the school, enabling it to expand from the basement of Hayes Barton Baptist Church to its own facility, with room to grow. It’s an accomplishment that Christensen is thrilled to have been part of, and she relishes the work she does on behalf of the school and the foundation. “It really is one of the most epic food events in the state of North Carolina, but I think it leaves a mark on the national scene as well. This year we’re bringing in our first national chef for the event—Sarah JULY/AUGUST 2019

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We generally only paint the picture of “ success as the ladder up, not the path forward.

I want to put more energy into the path forward. ” Grueneberg, from Chicago. She’s one of my closest friends, and she loves the idea of the auction. We’ll start building to bring in more national chefs, and I think the local chefs will really enjoy that as well.”

And when natural disasters or unforeseen events occur, she’s all in—personally as well as professionally.

After last year’s devastating hurricane season, she and her fiancé Kaitlyn Goalen (who serves as executive director of AC Restaurants) hosted a fundraising dinner and auction in their home. They pulled the event together in just one week, complete with bringing Chef Emeril Lagasse in to help cook. The event raised $125,000, and she adds: “I just love the idea of being able to dial in someone we haven’t really had a chance to work with, so I reached out to the Boulted Bread guys to ask if they’d be interested in baking the bread for the dinner; so they did. Since then we’ve gotten to know each other, and I just think of them as some of the finest people in this community.”

As spontaneous as she may be, the commitment to helping others is something she forecasts for in her company’s annual budgets, because as she explains, “We have to be prepared for that stuff, because the restaurant industry—aside from first responders— are the next to come to aid when things like that happen. It’s so unfortunate when those things happen, but it’s a really beautiful thing to see how our community gathers.”

Christensen has also made a practice of supporting the Share Our Strength campaign and its local focus on the Inter-Faith Food Shuttle. Witness to her ability to inspire partnership giving at every turn, Counter Culture Coffee recently debuted its AC Celebration Blend in honor of her 2019 James Beard Award for Outstanding Chef, and proceeds will be donated to Inter-Faith Food Shuttle.

Her latest cause to embrace: The Shepherd’s Table.

“The Monday after the awards, we brought a team to volunteer at The Shepherd’s Table, which was an amazing experience. Kait had started a conversation with those guys, and I want to really bring some muscle [to their cause] in the upcoming year.”

As for what she’s bringing next to the downtown dining scene: Neapolitan pizza, inspired by a trip she and Kait took to Italy. Look for Poole’side Pies to open next door to Poole’s Diner later this summer.

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TOP RIGHT: PIMENTO CHEESE WITH HOOK’S THREE-YEAR CHEDDAR AND FRIED SALTINES RIGHT: STRAWBERRY ICE CREAM SANDWICH WITH CORN COOKIES, LEMON CURD, AND N.C. STRAWBERRIES

Ashley's Picks: FAVORITE FOODS:

Tomatoes or Field Peas

GO-TO RESTAURANTS:

Garland, Bida Manda, Brewery Bhavana

NEIGHBORHOOD HANGOUT:

Players’ Retreat (It’s where she and Kait got engaged!)

NEXT TO VISIT:

Plates Neighborhood Kitchen

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ESCAZÚ CHOCOLATES

FINELY CRAFTED

Confections

Chocolate reigns as the ultimate rich indulgence.

BY ELIZABETH BRIGNAC

PHOTOGRAPHY BY NANCY THAAPA / @FOODIETEEE

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Boasting two award-winning bean-to-bar chocolate makers, who make chocolate from scratch, and several excellent chocolatiers, who create confections from prepared chocolate, Raleigh has established itself as a city that appreciates quality confections.

Here’s a list of Wake County chocolate makers and chocolatiers that are worth the calories to visit—they all run storefront shops where each takes a unique approach to creating high-quality chocolate products.

ESCAZÚ CHOCOLATES Chocolate Maker 936 North Blount Street, Raleigh When Danielle Centeno cofounded Escazú in 2008, it was one of the only bean-to-bar chocolate shops in the country. Centeno developed her approach to making chocolate through trial and error. Over a decade later, Escazú has won numerous awards, including six from the prestigious Good Food Foundation.

Centeno finds inspiration in inviting the community to explore new flavors, and her flavor profile leans heavily on South American influences, though she works with other flavors as well. “We’re all really good about trying to get people to try different things,” Centeno says. “We try to get an idea of what kind of thing they may like and then roll with that.”

She encourages people to explore the

flavor of chocolate itself as well as other confections, since artisan chocolates all have unique flavors. “You can have the same bean in the same percentage from ten different chocolate makers, and every single bar is going to taste different,” Centeno says.

Selections: Confections, chocolate bars, ice cream made in-house, and a beverage bar with drinking chocolate and coffee.

Most popular items: Sea Salt Bar, Brown Butter Vanilla Truffles.

Specialties: Vegan options for chocolate and ice cream.

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VIDERI CHOCOLATE FACTORY Chocolate Maker 327 West Davie Street, Raleigh

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Videri has been making chocolate in downtown Raleigh since December 2011. Customers can learn about chocolate-making in the factory and then sit inside or outdoors to enjoy sipping chocolate from the coffee bar.

Videri’s menu includes six standard confections and others that rotate every three months. They make all of their own fillings (caramels, ganaches, etc.) as well as their chocolate, using locally sourcing ingredients whenever possible. The factory has won four Good Food Awards over the past

seven years. In addition to premium ingredients, owner Sam Ratto puts people at the center of Videri’s work.

He only uses cacao beans from suppliers who have transparent systems for offering farmers fair compensation for their work. Videri also fundraises for causes important to the local community. Ratto credits much of the factory’s success to “always thinking about the people who work here and the people who come in here as the reason we do what we do.”

Selections: Chocolate bars, confections, a drinking chocolate/coffee bar, and self-guided tours.

Most popular items: Dark Milk Chocolate Bar, Chewy Salted Caramels.

Specialties: Vegan chocolate options. Allergy aware: No tree nuts, soy, eggs, or gluten are used in the factory or in any of its products.

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AZURELISE CHOCOLATE TRUFFLES Chocolatier 702 North Boylan Avenue, Raleigh

As a young child, Reginald Savage learned all about candy-making from a family friend, who gave Savage many homemade chocolate candies over the years, always asking for his opinions.

“She made me into a chocolatier,” he says. “I was trained by tasting.”

In 2002, Savage decided to leave his job as a philosophy professor to start making and selling chocolate confections instead. For many years, he was a supplier for Southern Season, but today, his chocolates are sold from his own storefront and online.

Savage keeps his chocolate production small, doing all of the work himself because he trusts his own instincts more than any training that he could offer. He emphasizes keeping confections basic in appearance and high-quality in taste.

CHOCOLATE SMILES Chocolatier 312 West Chatham Street, Cary Variety is key at award-winning Chocolate Smiles, which has operated in Cary since 1984.

From nut clusters and caramels, to dozens of types of truffles and chocolate-dipped strawberries, this shop offers a generous array of options.

At Christmas, chocolate wreaths and reindeer abound. Around Easter, the shelves fill with as many as 20 varieties of the proverbial chocolate egg.

If you want it, chances are Chocolate Smiles makes it. If they don’t make it, just ask them to, and they might try it.

Who makes the chocolate?

Peter’s Chocolate, of Switzerland.

Most popular items: Chocolate-Covered Almond Toffee, Snappers.

Options: Sugar-free and certified nut-free chocolate options.

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Who makes the chocolate?

Belcolade, from Belgium.

Most popular item: Salted Chocolate Caramels.

Options: One vegan chocolate selection—White Chocolate Espresso.

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THE CHOCOLATE BOUTIQUE Chocolatier 8480 Honeycutt Road Lafayette Village, North Raleigh The Chocolate Boutique owner Kesha Dozier’s goal is to create “the Tiffany’s of chocolate,” striving for high-quality chocolates with impeccable attention to fine detail. Having studied at Ecole Chocolat in France as well as with chocolatiers in Italy, Spain, and Belgium, Dozier brings a sophisticated European approach to chocolate.

The Chocolate Boutique also offers chocolate tastings, including pairings with wine and bourbon, and chocolatemaking parties.

Who makes the chocolate?

Callebaut, from Belgium.

Most popular items: Nut Clusters, Dark Chocolate Mint Truffles.

Options: Sugar-free chocolates.

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REVERENCE FARMS & CAFÉ

Photo by Vanessa Picciano

DINING DESTINATIONS

Worth

a Drive

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Whet your appetite on the ride over: These top-ranked restaurants need to be on every foodie’s bucket list.

The Mebane Downtown Table Mebane This one is putting Mebane on the map, with everything made to order, in-house. Chef Bob Compton is making a name for himself and the restaurant with his contemporary interpretations of Southern classics, such as the Southern Asian Dumplings with pork belly, leeks, celery, garlic, pimento cheese, and North Carolina barbecue sauce. You can’t beat this multicultural take on cuisine.

Reverence Farms & Café Crook’s Corner Chapel Hill This landmark Chapel Hill restaurant has been drawing crowds ever since Chef Bill Neal and Gene Hamer opened it in 1982. (The James Beard Foundation named it one of America’s Classics in 2011.) After 10 years, Chef Neal turned the helm over to Chef Bill Smith, who led the restaurant until January when Chef Justin Burdett of Local Provisions fame in Asheville stepped into the role. Chef Burdett is following the tradition of seasonal summer selections, like his Peach and Tomato Salad.

Graham / Saxapahaw area Savor the rural meandering to get here; this one’s a winner.

And when they say local, they mean seriously local: Like from their own 400-acre farm with its seven species of livestock. It would be hard to choose between lunch or dinner, so maybe start with Sunday Brunch, where you might try the Chorizo & Cheddar Grit Cake, with cilantro and lime cream sauce, the farm’s own pan-seared chicken breast, and two sunny eggs.

Or ditch any semblance of diet and go for the Blueberry French Toast, made with Chicken Bridge Bakery bread (Pittsboro’s local favorite) and topped with fruit compote, served with sausage patties and eggs.

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Photo courtesy of Pizzeria Mercato

PIZZERIA MERCATO

Pizzeria Mercato Carrboro Anyone who remembers the Triangle’s first James Beard award–winning restaurant, Magnolia Grill in Durham, will want to fast track over to Pizzeria Mercato. Karen and Ben Barker closed Magnolia Grill in 2012 and moved their restaurant expertise down the road to Carrboro, opening this “Italy meets the South” pizzeria with their son Gabe. (Chef Gabe spent five years cooking hot spots in San Francisco before coming home to do this.) You’ll find seasonally focused pizza toppings, often inspired by the Carrboro Farmers Market across the street.

Mateo Bar de Tapas Downtown Durham Chef Matthew Kelly has taken his Spanish tapas bar to national acclaim, and elevated the Bull City’s ranking as a foodie destination in the process. His Southern inflection on Spanish cuisine is unparalleled, but he’s also made news with the restaurant’s expansive list of Spanish wines and what is reportedly one of the largest selections of sherry to be found anywhere.

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Vicious Fishes Brewery Fuquay-Varina Didn’t see this town coming to the foodie destination list, yet here it is—thanks to Vicious Fishes Brewery opening a gastropub helmed by executive chef Ryan Miller. Chef Miller returns to his North Carolina roots after honing his skills in New York City’s famed Momofuku group. Everything is prepared fresh in-house, and you’ll find their signature ales on draft as well as incorporated into a number of dishes, like the Beer-Brined/Cured Pickles and Ale-Braised Roast Beef Sandwich.

Photo courtesy of Vicious Fishes Brewery

Photo by Alex Caterson / The Splinter Group

CROOK’S CORNER

VICIOUS FISHES BREWERY

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Raleigh’s BEST NEW

RESTAURANTS of 2019

So many great options—from classic intercontinental cuisine with the perfect blend of Southern traditions to contemporary American fare.

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JOLIE RESTAURANT 620 North Person Street Opening soon At Scott Crawford’s new French bistro, diners will find simplicity and consummate attention to detail in the food and the setting. Named for his daughter, the intimate restaurant is alongside his eponymous Crawford & Son landmark. Jolie features an open kitchen and a 25-seat pergolacovered rooftop. The menu promises to bring French classics along with Crawford’s modern interpretations, and he is joined by Madison Tessener, serving as Chef de Cuisine. It’s a homecoming for the Raleigh native, who returns after living in Charleston since 2011, where she worked at nationally acclaimed restaurants including Fig, Husk, McCrady’s, and Chez Nous.

LASER HAIR REMOVAL $45 PAY AS YOU GO, NO PREPAY PACKAGES.

Treat All Skin Types Including Tanned Skin.

No Need to Grow Hair Out. Less Painful Than Waxing.

Most Effective Lasers in Medical Journals.

Photo by Tom MocGovern

BARCELONA WINE BAR

POOLE’SIDE PIES 428 South McDowell Street Opening late summer Inspired on a recent trip to Italy, Chef Ashley Christensen decided to fill a void in downtown Raleigh. The need: Neapolitan pizza. The answer: a hip enclave next door to the famed Poole’s Diner. Here you’ll find the best in Neapolitan-inspired pies, cooked in authentic wood-fired ovens to give the crust that perfect “leopard finish,” as Chef Christensen describes the light and dark brown tones of the classic crust. More good news: Poole’side Pies will be double the size of its sister brand-—more seats for all!

bluewaterspa.com

michaellawmd.com 919.870.6066 • 10941 RAVEN RIDGE ROAD, SUITE 103 RALEIGH, NC

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Photo by Triangle Boulevard

PLATES NEIGHBORHOOD KITCHEN

BARCELONA WINE BAR 430 West Martin Street

PLATES NEIGHBORHOOD KITCHEN 301 Glenwood Avenue Southern comfort foods with creative interpretations by Chef Jake Wood, whom you likely remember from his stints at 18 Seaboard, The Cowfish, and 42nd Street Oyster Bar. This is Chef Wood’s first time helming the kitchen, and his culinary repertoire spans sushi to corndogs. Hailing from Apex originally, Chef Wood is all about local sourcing and supporting North Carolina agriculture. A typical summer menu includes a range of delicacies from the Carolina coast to the farmlands: Blue Crab Fritters; Pimiento Goat Cheese; N.C. Strawberry Gazpacho; Granny Helen’s Fried Chicken; and N.C. Zucchini Noodles. Be sure to save room for the Cheerwine Cake (featuring another local classic), served with house-made vanilla ice cream.

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The wine and food of Spain and Portugal provide the backdrop for this restaurant, where Executive Chef Jose Ochoa has freedom to introduce some local flavors. You’ve got to sample the Jamón Serrano (dry-cured Spanish ham) and the Jamón and Manchego Croquetas. It’s also a gorgeous setting with an amazing selection of wines. Another great addition to the warehouse district!

PAPA SHOGUN 111 Seaboard Avenue Even though this one opened in 2018 (November, to be exact), it’s still on the list of best new restaurants hitting our foodie scene. Chef Tom Cuomo seeks to marry Japanese and Italian fare so diners can’t distinguish “where one cuisine ends and the other begins.” This is Chef Cuomo’s first solo venture, after working at Carbone and Parm in New York City and, most recently, with Chef Matt Kelly at Mateo Bar de Tapas in Durham. Weekly visits would be required to experience all of the creative and complex dishes on the menu, which led us to dedicate an entire story to the chef and menu in our May/June issue.

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OAK STEAKHOUSE 417 West Hargett Street The Indigo Road Restaurant Group has brought the legacy of the original Oak Steakhouse in Charleston, South Carolina, to downtown Raleigh. Here you’ll find a classic steakhouse in the truest sense, but with contemporary and local inflections at every turn.

Executive Chef Todd Woods comes with an impressive background, including six years at Restaurant Nora in Washington. Originally from Lenoir, Chef Woods is committed to local sourcing and works with many of the area’s farmers and purveyors. The excellent beef and protein selections are accompanied by farm-fresh sides, and the wine and beverage menu steps up to the polished dining ambiance.

Plan a celebration dinner here!

TRANSFER CO. FOOD HALL 500 East Davie Street This one takes the prize for the most innovative and exciting food opening in town! Eat inside, eat outside, pick from bagels or oysters or cookies or a host of other chef-driven vendors. It’s all about building a community experience around great food, in a setting that is making high-quality, affordable food readily accessible to all.

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Photo by Nancy Thapa / @FoodieTeee

TRANSFER CO. BENCHWARMERS

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Sippin’ TEXT AND PHOTOGRAPHY BY BRITTANY MURDOCK

in the City Cool down with the summer’s hottest drinks.

Photo courtesy of Crawford & Son

Popcorn and a movie, ice cream and sprinkles, a warm summer day and a cold cocktail—they all go hand in hand.

As summer brings new energy, a surplus of events, and high temperatures, it also brings creative menus to the restaurant scene.

Bartenders and chefs alike stretch their imaginations to bring the community something unique and fun to enjoy this summer. While the number of cocktails in town go far beyond this list, we hope you get out and enjoy some of the ones here that have our mouths watering.

Whether you try them all or stick to one, be sure to tell us which cocktail is your favorite!

FROZEN DAIQUELLETTI, CRAWFORD & SON

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Frozen Daiquelletti Crawford & Son

618 North Person Street, Raleigh With just three ingredients, this summer cocktail is easy on the eyes while offering a surprising amount of depth in its flavor profile. Using Cappelletti Aperitivo (a wine-based Italian aperitif), lime juice, and simple syrup, you can expect to find herbal flavors, a hint of citrus peel, and a bit of sweetness. Bartender Zach Thomas found the trick to creating the perfect balance is adding simple syrup to firm up the ice and create a consistency that’s a bit stronger than a slush.

Elderflower Sour STIR

4242 Six Forks Road, North Hills You’ll be dreaming of this cocktail the minute you finish it. Don’t tell us we didn’t warn you! The subtle sweetness of a flower coupled with vodka and the crisp, dry sweetness of cucumber makes this drink a favorite. STIR uses vodka, St. Germaine Elderflower, Monin Lime, house-made ginger syrup, and cucumber to complete this cocktail. They also add a bit of sour from preserved lime syrup and fresh ginger to top it off.

Frosé Vita Vite

313 West Hargett Street, Raleigh 200 Park, North Hills If you’re a fan of rosé wines, you’ll want to try this cool, summer drink. Vita Vite, with locations in downtown Raleigh and North Hills, is serving their highly anticipated Frosé. Made with rosé, housemade simple syrup, and puréed strawberries, this frozen drink is the perfect way to beat the heat. Lucky for you, they’ll be serving it all summer long!

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Conniption Gin Rosé Spritz Durham Distiller y

711 Washington Street, Durham What’s better than a perfectly crafted cocktail?

One you can enjoy on the go! Durham Distillery has just introduced its third canned cocktail, and this one has summer written all over it. The pink-hued cocktail combines award-winning Conniption American Dry Gin with rosé wine, natural strawberry and lemon, house-made simple syrup, and club soda. Be sure to pick up a four-pack before heading to the pool or your next barbecue.

The Creamsicle Fig

1000 Brookside Drive, Raleigh Think of your favorite childhood ice cream treat in cocktail form.

The Creamsicle marries Suttlers Gin (locally made in WinstonSalem), Grand Marnier, vanilla extract/syrup, fresh orange juice, and cream poured over a king cube. Bartenders Kyle Newcomer and Louis Montgomery are the brains behind Fig’s summer cocktail menu; a Ginger Mojito and a Tequila Aperol Spritz are quickly becoming fan favorites alongside The Creamsicle.

Boozy Popsicles 10th & Terrace

616 South Salisbury Street, Raleigh Popsicles + Cava + a killer view = the perfect summer concoction. Located at the Residence Inn in downtown Raleigh, this rooftop terrace and bar is providing guests with the ultimate summer cocktail experience. Pair one of their house-made popsicles with a glass of Champagne, or twist things up and opt for a White Street Kolsch. Flavors include strawberry, peaches and cream, green tea, and guava.

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The perfect drink for daytime:

Before Summer Rain PREPARED BY MIXOLOGIST BETH SMALL / PHOTO BY JOE REALE

Ingredients: 2½ cups ¼ cup 1 cup 1 ½ stalk ½ 1 cup

strawberries, sliced ginger, peeled and sliced lengthwise white sugar medium lime lemongrass, crushed lime, juiced rice vinegar

Begin with a Strawberry, Lemongrass, Lime, and Ginger Rice Vinegar Shrub: 1. Peel the entire lime, making sure not to peel too deep to avoid the white pith.

2. Trim both ends of the lemongrass and peel outer layers until you get to the meat of the stalk.

Cut into thirds.

3. Pour sugar into a bowl and grind in the lime zest and lemongrass to fully express the oils into the sugar.

You want to feel the sugar getting moist and clumpy.

4. Cover and set aside for an hour.

5. Remove lime peels and add sugar with lemongrass with the strawberries, ginger, the juice of a half a lime, and rice vinegar.

6. Stir until everything is mixed.

7. Set aside for a week. Strain.

Note: If you need a faster preparation, make a simple version with the lime and lemongrass oleo-saccharum and one cup of water. Once the sugar is dissolved, mix in the remaining ingredients except for the vinegar. Simmer until fruit looks tired. Remove from heat and add the vinegar.

Once it is cooled, it is ready to be used.

Mixing the Mocktail: Combine: ¾ oz lime juice 6 thick slices of cucumbers 3 oz of the shrub 1. Intensely shake to release the cucumber flavor.

2. Strain into a flute.

3. Top with club soda and a rose strawberry garnish.

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Photo courtesy of Marbles IMAX

Farm Fresh

FROM LOCALS T E X T & P H O T O G R A P H Y B Y M I C K S C H U LT E

Raleigh’s State Farmers Market offers a slice of small-town, Southern life that is hard to find amidst the Triangle’s booming population. It’s a place where the waitress at the Farmers Market Restaurant still calls you “sugar” when she serves hot biscuits smothered in molasses. Where three generations of farmers offer you a taste of their juicy, ripe heirloom tomatoes. And where you learn the story behind a rare succulent that was a gardener’s labor of love.

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The open-air vibrant market showcases all of the diversity North Carolina has to offer—in our interests, our agriculture, and our people. It also gives customers the opportunity to support local farmers and entrepreneurs who devote their lives to the products they bring to market. Penny’s Produce, Rare Earth Farms, and Growin Green Nursery are three of the businesses that pride themselves on growing what they sell, without relying on outside resources to fill their booths.

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Each day they drive from their farms or nursery to deliver fresh produce, meat, and plants to new and familiar customers alike. The State Farmers Market depends on dedicated businesses like these to keep its roots strong and local. And all three—Penny’s Produce, Rare Earth Farms, and Growin Green Nursery—have a unique tale of how they started and why they work the long and hard hours it takes to maintain a Farmers Market business.

PENNY’S PRODUCE SELLS EXCLUSIVELY THE PRODUCTS GROWN ON THEIR FARM.

JONATHAN PENNY

Penny’s Produce Jonathan and Lisa Penny are fourth-generation farmers of the land their family owns in the Willow Spring community of Wake County. They have sold produce including strawberries, cabbage, squash, tomatoes, and sweet corn at the Farmers Market for more than 15 years. “My grandfather was the first one to start at the market, then my dad, and now me and my brother,” Jonathan says. “I love it and wouldn’t want to do anything else. Some days are hard; but for the most part, early springtime comes around and we can’t wait to get started.”

Penny’s Produce is one of the few fruit and vegetable stands at the market that sells exclusively the products grown on their farm. “I think that’s the way it should be,” Jonathan says.

“That’s the way my grandparents did it and my parents as well, so I wanted to carry on that tradition.”

The Pennys start their days around 6 am when Jonathan loads up the van with the morning’s pick, and then someone from the farm drives it in to the booth. The whole family is involved in the process. Even Jonathan’s grandfather still works with the tractor every once in a while. “He can’t do the real physical stuff anymore, but he loves being outside just like I do. Every day is

LISA PENNY

different on the farm with the weather and the plants we grow, and that’s why we all love it so much,” Jonathan adds.

Lisa has been part of the Penny family since she and Jonathan started dating almost 16 years ago. She recalls a time in her life when farming was a complete mystery. “He can tell you when we first started dating that every day was a question.

He’d get irritated at how much I asked about farming. But I really wanted to know for our customers. Most people you see at the market are just workers, but not helping at the farm.

To be able to talk to somebody who’s directly at the farm is pretty unique,” Lisa explains.

Now Lisa shares her farming knowledge at the Penny’s booth, where she greets customers with a trademark smile.

“We really try to have a personal relationship with people at the market. I recognize most of the customers who visit our stand, and it’s great being able to talk about what they’ll want next,” she notes.

You can visit Lisa and her family at the Penny’s Produce stand in the open-air Farmers Building every day from 9 am to 5 pm.

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Rare Earth Farms

MANN MULLEN STARTED OUT IN THE CATTLE BUSINESS SELLING COWS TO THE STOCKYARDS, BUT EVENTUALLY EXPANDED OPERATIONS TO SELL HIS OWN BUTCHERED MEAT. THE BUSINESS ADDED A FOOD TRUCK IN 2015.

Up until 2007 Mann Mullen and Karl Hudson raised cattle to sell at the stockyard, but they never sold the butchered meat themselves.

That all changed when Mullen’s 74-year-old mother tasted their beef.

“We happened to slaughter one of our cows and served it at a family meal. My mother said she hadn’t had stewed beef that delicious since she was a kid,” Mullen says.

Inspired by his mother’s review, Mullen and his good friend, Hudson, decided to have a community-wide taste test. “We put our cows up against some of the favorite local steak spots and invited people to come and eat. The only requirement was that they fill out a questionnaire about which tasted best. And in the end, we won hands-down,” Mullen says.

After that seminal event, the two friends started Rare Earth Farms and opened their booth at the State Farmers Market in 2009. They raise all the meat they sell, other than a small amount of lamb from a neighboring farmer who treats his livestock with the same humane practices as Rare Earth Farms.

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MANN MULLEN

RARE EARTH FARMS IS COMMITTED TO SUSTAINABLE AND HUMANE FARMING PRACTICES; THEIR COWS ARE GRASS-FED AND GRASS-FINISHED.

“What sets our beef apart is that it’s grass-fed and grassfinished. Anybody can market their cows as grass-fed because at one point it probably was. But if you don’t ask now, they won’t tell you that it was probably finished on some grains,” says Jennifer Lusky, operations manager.

Mullen explained that a grass-finished cow takes longer to fully grow, around 18 to 21 months as opposed to 12 to 16 months for grain-finished. But even with the longer wait, he and Hudson were committed to making Rare Earth Farms a grass-fed, Animal Welfare Certified–operation from the start.

“That’s how my father raised cows, so I wanted to carry on the tradition,” Mullen says.

Rare Earth Farms is also committed to sustainable and humane farming practices, and Jennifer believes this method makes a big difference in the taste. “Our cows are not confined. They live like they would in the wild,” Lusky notes.

“If they are in a situation where they aren’t treated well, it produces hormones that toughen up the meat and distort the flavors.”

As their beef grew in popularity, Mullen and Hudson decided to expand Rare Earth Farms with a food truck in 2015. “Customers know the difference in our beef and our name now, and it’s made the food truck a big hit at events,” Lusky adds.

Even though they’re finding success on the road, customers can still find the Rare Earth Farms booth in the Market Shoppes building at the Farmers Market, Wednesday through Sunday from 9 am to 5 pm.

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Growin Green Nursery At the age of 12, Scott Blount had more than 40 plants growing under a light in his small bedroom in Rocky Mount. Eventually his parents bought him a little greenhouse, which he quickly outgrew with more than 1,100 cactus and succulent varieties by the time he turned 14.

Now Blount owns Growin Green Nursery based in Nashville, just outside Rocky Mount. He sells his plants at the Farmers Market, where he specializes in rare varieties, cactus, and succulents. “I’ve grown a little niche of plants you don’t see very often, like the carnivorous Venus flytrap and sundews that eat bugs,” Blount explains.

“I always try to have something that other people don’t have access to, and they especially wouldn’t think they’d see it at a farmers market.”

He started selling his plants at the State Farmers Market 11 years ago, although he had to wait for a spot under the roof at first. “For two whole years I would haul my plants to the market and set up a tent on the hot asphalt under the blazing sun,” Blount recalls. Eventually he moved off the waitlist and got his booth, and Growin Green Nursery has been a staple ever since.

Many customers know him for the rows of colorful, affordably priced cactus and succulents that come in small boxes.

“I was growing cactus and succulents before they were cool. I’ve always been stuck on them. Everybody would say they’re a West Coast thing, but I just had a feeling they’d eventually be something here, too,” Blount says.

GROWIN GREEN NURSERY SPECIALIZES IN CACTUS, SUCCULENTS, AND RARE VARIETIES OF PLANTS, AND BLOUNT GROWS EVERYTHING HE SELLS.

SCOTT BLOUNT

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His passion for plants is contagious, and he loves sharing it with visitors at the market.

“I’m a plant collector—some might even say hoarder—as well as a seller, and when I start a conversation with someone who loves plants as much as I do, I never want it to end,” he says.

This labor of love sustained Blount as he established his business. For the first seven years he worked at the market all day then came home and cared for the plants in the nursery all night.

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When I start a conversation with someone who loves plants as much as I do, I never want it to end.

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He is dedicated to growing everything he sells, even the exotic varieties he gets from overseas. As long as he has a tissue culture of a plant or a division, he can grow and sell them at the market. But he admits it gets discouraging when some of the people selling plants buy from out of state and ship the plants in to sell. “They’ll have a completely empty nursery all winter and suddenly March comes around and it’s filled with plants,” Blount explains. “I don’t do that. I grow everything I sell, and that allows me to have more reasonable prices.”

He also believes that by growing what he sells, he can be more honest and helpful with his customers. “My theory is: ‘If you grow it, you know it’. For example, some sellers will tell you to just put ice cubes on a plant every few days, but that’s going to shock the roots and kill the plant. I always tell my customers to go back and ask that business to show them their ice machine.

You have to practice what you preach.”

Customers can hear more of Blount’s plant wisdom at the Growin Green Farmers Market booth, where they are open seven days a week from 9 am to 5 pm. Or you can visit his nursery in Nashville.

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EMMA WISSINK, LINDSAY WREGE’S CHILDHOOD FRIEND, NOW WORKS AT 321 COFFEE.

321 Coffee Check out the coffee shop at the

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C

Childhood friends can play a major role in a person’s life, and this couldn’t be more true for Lindsay Wrege, founder of 321 Coffee at the North Carolina State Farmers Market.

When Emma Wissink, a girl with Down syndrome, moved to Cary in the fourth grade they were assigned a group project at school. “From the beginning of working together, Lindsay found out that Emma has a ton of valuable skills,” says Dallas Wrege, Lindsay’s father. Beyond the successful school project they created, the two girls developed a close friendship that endures to this day.

That friendship, and the many that followed with other individuals with IDD (intellectual or developmental disabilities), inspired Wrege to pursue a dream of opening her nonprofit coffee shop. She chose the name 321 Coffee to symbolize the third copy of chromosome 21 in Trisomy 21, the most common form of Down syndrome.

The 321 Coffee shop is fully staffed by volunteers who have a variety of disabilities, including those with Down syndrome, autism, spina bifida, epilepsy, and DiGeorge syndrome. “We have an emphasis on providing meaningful work and integrating [the employees into] all aspects of the organization,” Wrege says. “The staff who have IDD really do it all, and it’s incredible to watch.”

As a volunteer for various special needs programs while she was growing up, Wrege wondered what came next for her friends. “I was always impressed with the recreational opportunities for my friends with IDD, but I noticed a lack of professional opportunities. Only 20 percent of adults with disabilities are employed, and the places that hire them usually have them doing very nominal work like cleaning bathrooms or floors— nothing very meaningful or challenging,” Wrege explains.

She encountered better opportunities for individuals with IDD when she visited Wilmington’s Bitty & Beau’s restaurant, which has a similar concept as 321 Coffee. The restaurant’s founder, Amy Wright, won the CNN Hero of the Year award in 2017 for her work with the IDD population, and they’ve now expanded with shops in Charleston and Savannah.

“When I saw Bitty & Beau’s, I was so inspired. The staff of individuals with IDD are doing meaningful work, and it offers a place for the community to come and interact with people with disabilities,” Wrege says.

Builds Community T E X T & P H O T O G R A P H Y B Y M I C K S C H U LT E

State Farmers Market, where the service is provided by volunteers who have disabilities.

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Thanks to the Bitty & Beau’s example, Wrege had a clear vision in mind. In 2017, during her freshman year of college, she told family and friends her plans, and everyone was eager to help. Nick Wirtz, chief operating officer, and Michael Evans, chief financial officer, have been instrumental from the beginning.

“They are both NC State students and commit a tremendous amount of time and energy to 321 Coffee,” Wrege notes.

They started by doing pop-up events on the NC State campus and around Raleigh, and word spread fast. “Someone would see us at an event and say: ‘Oh my gosh, I have a daughter, or neighbor, or special ed teacher that would love to get involved.’” Wrege continues.

“We’ve grown significantly in a short amount of time thanks to everyone’s support.”

TOP: LINDSAY WREGE’S YOUNGEST SISTER, SYDNEY, WITH 321 COFFEE EMPLOYEE MATTHEW SCHWAB. BOTTOM: 321 COFFEE FOUNDER LINDSAY WREGE WITH HER SISTER KAILEY.

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Gigi’s Playhouse in Raleigh—a Down syndrome advocacy group—has been a major proponent from the beginning.

It’s where 321 Coffee found their original group of adult volunteers. Michelle Pfeiffer, the outreach coordinator at Gigi’s Playhouse, has a 17-year-old daughter with Down syndrome who volunteers at 321 Coffee. “My daughter is learning so many valuable skills there. She greets people, works as a barista, and checks people out with the iPad,” Pfeiffer says. “And every time she works she gets better at each of these different tasks.”

Pfieffer appreciates Wrege’s focus on providing meaningful work for her daughter.

“This experience will help her gain confidence for whatever job she chooses later in life. Because that’s what we all hope for our children, both those with IDD and those who are typically developing—that they would be productive members of society and able to earn a living,” Pfeiffer adds.

After starting with a small group from Gigi’s Playhouse three years ago, over 40 individuals with IDD have volunteered, including 21-yearold Matthew Schwab. “I enjoy having an opportunity to serve our community through coffee. My favorite part is interacting with customers and working the cash register,” Schwab says.

The transition from pop-up events to the State Farmers Market proved to be a growth opportunity as well for 321 Coffee. “Once we were able to move indoors it started to feel like a real coffee shop experience. We sell baked goods, merchandise, and things like iced coffees,” Wrege says, adding that with the consistency of operations at the market, “we’re able to take steps toward having our volunteer IDD staff become paid employees.”

And just like in the fourth grade, Wissink’s friendship will keep providing inspiration and help to Wrege as 321 Coffee grows. “When I found Lindsay, she helped me have more confidence. I was shy toward people, but now I’m not. So when she asked me to come work with her, I said yes,” recalls Wissink, a regular volunteer at 321 Coffee.

The influence seems to go both ways with the two childhood friends. Wissink also hopes to empower others with IDD through her work at the shop: “My dream at 321 Coffee is to promote awareness and tell other people like me that they are not alone and they can do anything.”

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HOME Styler

1

THE HEAT IS ON... but the Living is Easy!

STYLED BY VALERIE TROUPE ValerieTroupe.com

PHOTOS BY TRACI HUFFMAN PHOTOGRAPHY TraciHuffmanPhotography.com

Picture yourself in your own outdoor oasis, gas grill on one side and ceramic grill on the other.

Your table is set with high-end, shatterproof wine tumblers and a beautiful serving tray. Delicious spices and sauces are perfect BBQ accoutrements, along with a Bloody Mary mix and pitcher.

After a long day of barbecuing, kick up your feet and relax on the comfortable outdoor couch

with some bright and durable pillows and gaze out over your lush lawn. A whimsical metal rooster or wind sculpture will look delightful peeking out from your garden.

Dress up your big planter pots with bold, colorful flower ornaments or create a grouping of geometric black and white planters for a modern, monochromatic look.

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6 1 Iron leaf spinner, $79.95 | Atlantic Spas & Billiards 2 Bald Man Barbeque Mop Sauce, $8.50 | NOFO @ the Pig 3 Black and white planters, $15–$29 | City Garden Design 4 Turquoise/cloud and twilight blue/cloud, 18" x 18" outdoor pillows, $35.19 | Steven Shell Living 5 Bronze turtle planters, $48–$84 | City Garden Design 6 Sofa with Inside Out fabric, $1,789 | Dexter Furniture

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7 The Real Dill Bloody Mary mix, small $17.99, large $34.99 Bloody Mary pitcher with stirring spoon, $49.99 StUf N SUCh 8 Grill & Broil 8-jar gift pack, $49.99 | Penzeys Spices

9 Wilmington gas grill, $1,449 (accessories extra) Burke Brothers Hardware 10 Kingsley-Bate Hyannis Teak: 118" Rectangular Extension

Dining Table, $2,390 | Kingsley-Bate Hadley Teak:

Dining Armchair, $580 | Furnish

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Throughout our area, public and private schools support expanded arts programs.

Arts Empower

BY DON VAUGHAN

EDUCATION

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MIXED MEDIA (CUT PAPER AND ACRYLIC PAINT),16x20,

BY BRYANA HENN OF TRINITY ACADEMY

While some North Carolina school districts struggle with funding, support for arts education in Wake County is flourishing.

Increasingly, folks agree: The arts are an integral component of a well-rounded education, equally as important as math, language, and science. Arts funding has been a difficult issue in recent years for some North Carolina school districts, but Wake County is enjoying significant growth in both the public and private sectors.

“The education leaders in our district really grasp the importance of arts education,” observes Freddie-Lee Heath, director of arts education with the Wake County Public School System. “They have tried to ensure that class-size legislation has as little impact on arts education as possible.”

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Photo by Simon Capell

Photo by Emily Nelson

ST DAVID’S UPPER SCHOOL CHOIR, CHORALE

From elementary school on, Wake County students are exposed to an exciting array of arts programs, including theater, chorus, musical instrument instruction, visual arts, and literary arts such as creative writing. According to Heath, elementary school students are offered an art component every week, and middle school students may choose from as many as three art offerings. Opportunities are even greater for high school students.

“We do not have any public schools that are specifically arts schools, but we do have several magnet schools that have the arts tied to their theme,” Heath reports.

“Wendell Elementary School, for example, has creative arts and sciences as part of its theme. On the high school level, Enloe High School and Southeast Raleigh High School both have very strong arts programs.

But all of our schools have arts programming across the board, from kindergarten through 12th grade.”

RAVENSCROFT SCHOOL’S MUSICAL PRODUCTION OF BEAUTY AND THE BEAST

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The arts benefit students in a variety of ways, say educators. In addition to developing fine motor skills, they can enhance social skills and self-expression.

“The arts also help students see things from different perspectives, to step out of their area of comfort and try new things,” notes Dale Hardin, fine arts department chair at St. David’s School in Raleigh. “Exposure to the arts helps a student appreciate excellence, effort, process, and perseverance in themselves and others.”

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Photo by Azul Photography DANCE PERFORMANCE AT CARDINAL GIBBONS HIGH SCHOOL

www.NorthHills5K.com

THERE’S A RACE FOR EVERYONE! North Hills 5K Run/Walk • Midtown Mile Fun Run Senior Stroll • 100 Yard Kid’s Dash FOR MORE INFORMATION CONTACT 919.787.3740 or SGOOD@NORTHHILLS5K.COM TRINITY BAPTIST CHURCH • 4815 SIX FORKS RD 106 | MidtownMag.com

RAVENSCROFT SCHOOL’S STRING ENSEMBLE

“The arts teach students to synthesize ideas from multiple streams into a cohesive whole, and also to think abstractly about problem solving,” adds Kevin Ferguson, chair of the fine arts department at Cardinal Gibbons High School in Raleigh.

But perhaps most importantly, the arts can help students find their people and their place. “If you are a student who is disengaged or is not being successful in other areas of your academic life, the arts sometimes will make that connection,” Heath explains. “I tell our teachers all the time: If we can just get students through the door and build a relationship, then the arts can help them be successful in all of their subject areas.”

Photo by Simon Capell

The United Arts Council collaborates with the Wake County Public School System in advancing its eclectic arts programs.

Last year, Heath reports, the agency provided 252 assemblies, 80 workshops, 54 weeks of writer residencies, 10 bluegrass programs, 17 days of high school master classes, 11 school project grants, 56 field trips, five three-hour arts integration workshops, and a weeklong arts integration institute.

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STUDIO ART AT EAST MILLBROOK MIDDLE SCHOOL

Photo by Paul Cory / WCPSS

TECH THEATRE AT CARDINAL GIBBONS HIGH SCHOOL

“One of the things the United Arts Council does is fill in the gaps,” Heath says. “They help us provide programming to schools that may not have a strong PTA, or have a PTA whose focus is not on the arts. Through them we are able to give a well-rounded arts experience to all students in Wake County.”

The arts programs in Wake County’s private schools are equally robust, with many providing arts education starting in kindergarten. “In our art studios, music rooms, and on our stages, students are exposed to a variety of experiences in the arts,” says Emily Nelson, director of marketing and communications at St. David’s School. “Our youngest students are sculpting and firing clay creations for Mother’s Day gifts, learning traditional folk music for an upcoming concert, or creating models and dioramas in art class to complement lessons learned in their classroom curriculum. Middle school students are afforded more opportunity to probe the arts through a one-year exploration, where each student spends a quarter of the year in an art studio, the band room, in the theater, and in the choir room. Upper school students can continue their studies through more challenging and deeper studies in their chosen field.”

At Ravenscroft School in Raleigh, students can be involved in a fine arts program from kindergarten through their senior year, says Dr. David McChesney, director of fine arts. The school offers musical 108 | MidtownMag.com

instruction starting in kindergarten, as well as a program that provides oneon-one instruction from a faculty member. A professional staff accompanist enhances the school’s musical arts programs by allowing instructors to concentrate on conducting.

“More than 80 percent of our students stay with the arts through their senior year,” McChesney reports. “A primary goal of the program is to ensure that students understand and have an aesthetic appreciation for the arts. We provide the fertile ground and the potential pedagogical background for students to be successful in college and beyond.”

Students at Cardinal Gibbons High School have access to programs not commonly offered, such as percussion, strings, musical theater, and technical theater. “We also have one of the area’s largest dance programs, and a choral program that offers both men’s and women’s ensembles,” Ferguson notes. “The extensiveness of the curriculum underscores the school’s commitment to the arts, allowing them to thrive.”

Students participating in the arts enjoy a variety of opportunities to spotlight their talents. Foremost is the Wake County Public School System’s annual Pieces of Gold student talent showcase, produced in partnership with the United Arts Council. The showcase has been a staple for more than 30 years, and includes more than 1,000 student singers, dancers, and musicians.

Private schools also offer community outreach that showcases the talents of the artistically inclined. Student productions typically enjoy strong public support in addition to that of students and families, and many schools have brought the arts to their communities with public installations and more.

Students from Ravenscroft School, for example, were asked to provide artwork for the examination rooms and the youth entrance at WakeMed Hospital, reports McChesney, and many school choral groups perform at area retirement homes and elsewhere.

“The future is bright across the board for arts in Wake County,” says Heath. “I have been in Raleigh for 30 years, and the arts landscape has changed dramatically. Now, we have so many amazing arts organizations that are willing to partner with area schools. That helps to make our work easier, and it helps reach every child every day.”

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Living WELL

solutions for More sunshine means more opportunity to stay out later and enjoy the warm weather. However, have you noticed that the longer days and hotter temperatures seem to make you tired more quickly?

And, could your sunscreen be causing more breakouts during the warmer months? Your health and your skin protection are priorities that deserve proper care, not areas to scrimp on when the going gets hot.

Here are some guidelines to help you and your skin stay healthy during the sunniest time of the year: 110 | MidtownMag.com

summer

BY LIPSA SHAH

Healing and health from the inside out.

Eat anti-inflammatory foods.

The best summer foods aren’t only bright and delicious, they can also combat less-than-ideal parts of the summer. (Hi Sunburn, I’m talking about you!)

Some of the most nutritious seasonal foods include basil, blueberries, cherry tomatoes, and chili peppers.

Drink water that has electrolytes.

Electrolyte-enhanced waters have nutrients such as sodium and potassium, which help your body absorb the water more quickly. Electrolytes are also helpful in preventing dehydration and can help with hangovers for your summer day drinking. Can’t find electrolyte water? Try adding non-GMO Ultima in your water, coconut water, or watermelon juice. Speaking of which: Watermelon juice is amazing for summertime—especially after a workout—because it rehydrates your muscles. Which leads to my next point...

Don’t over-exercise.

Staying active is important, but overheating can be dangerous.

If you like exercising outdoors, do so before 10 am and before the sun is sweltering. Sweating actually cools the skin, which may feel pleasant during exercise. However, excessive sweating can irritate the skin, making it prone to redness and inflammation.

Use mineral-based sunscreens.

One of the most important characteristics of natural sunscreen is that it is mineral-based. Be sure to check for this when you’re choosing your sunscreen.

In 2018, Hawaii was the first state to ban oxybenzone and octinoxate, two chemicals that are not only harmful to your skin but also harmful to the coral reefs and marine life. You’ll be saving your skin while saving the ocean—that’s a win-win.

Remember: Vitamin C is your friend yearround, but especially in the summertime.

Vitamin C is known to help boost your skin’s natural glow. After being out in the sun, Vitamin C can help your skin recover from sun exposure, which means your complexion will look hydrated and more even-toned.

Coconut oil for everything!

Coconut oil can be used as a tanning oil, a moisturizer for dry hands and feet (or any part of your body), a hair mask, and a soothing aid for sunburn.

You can also add coconut oil into your summer smoothies post-workout for an added bonus of essential, healthy fats that all of our bodies need.

There is nothing more satisfying in the heat than to sit back with a cool, refreshing cocktail.

Often, we reach for drinks that contain heaps of sugar, artificial ingredients, or beers that will naturally make us bloated. While all alcohol is still alcohol, summer may be the best time to get creative using fruit— nature’s candy—in your cocktails.

Try creating a gut-healing kombucha citrus margarita, strawberry basil vodka, or cucumber mojito.

Ultimately, summer is about enjoying every moment of sunshine you can before the cold weather creeps back up. Hopefully these tips will help you live your healthiest, most glowing summer yet!

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Foodie FOCUS THE MUCH-ANTICIPATED STIR OPENED JUNE 17TH IN NORTH HILLS.

Mark Your Calendar: The N.C. Peach Day will take place at the State Farmers Market on Thursday, July 11th beginning at 11 am. There will be free peach ice cream, fresh N.C. peaches, a peach recipe contest, and a special appearance by the N.C. Peach Queen (who knew?).

It’s rodeo season! Dates for the Raleigh Food Truck Rodeo are Sunday, August 4th, 3–9 pm; and Sunday, October 6th, 12–6 pm. The Durham Food Truck Rodeos are September 1st and November 3rd.

Whet Your Appetite: One Glenwood is going to become the home to Australianbased Zambero, a Mexican restaurant concept that also donates a meal to someone in need from disadvantaged communities across Africa, Asia, and the Americas. This will be their third location in the United States, the others being in Massachusetts and Rhode Island.

A new two-story restaurant and bar called the Yacht Club is coming to the former home of Office Tavern at 710 West Johnson Street. Not much detail has been provided yet, nor could we find an online presence. One can only assume the menu would have a seafood bend.

A new spot called Iris Coffee Lab is coming to 725 Tucker Street in the Glenwood South district.

Look for them to open this summer.

A new taqueria concept called Chido Taco is coming into the McNeil Pointe development at the intersection of McNeil Street and Wake Forest Road (across from Mami Nora’s). It’s a Mercado-style fast-casual taqueria and bar.

If your Spanish is a little weak, chido is slang for cool.

Come Hungry!

New in Town:

BY SEAN LENNARD / TRIANGLE FOOD GUY

/

TRIANGLEFOODBLOG.COM

Wye Hill Kitchen & Brewing is now open and has completely revamped the space formerly held by Boylan Bridge Brewpub, which is home to the “best view of Raleigh’s skyline.” Also in downtown Raleigh, Slice Pie Company (home of the State Fair blue ribbon pie) and Sweet Water New York Ice Co. are open through September in a “pop-up” location at 17 East Martin Street. And one last bit of downtown Raleigh news: Budacai Boba Bar Bites, a new tea bar and restaurant featuring Asian fusion dishes and teas of all sorts, has opened in the former Provenance space at 120 East Martin Street.

In North Hills, the much-anticipated Stir opened June 17th. The restaurant, which is located next to The Capital Grille, features premium oysters along with made-from-scratch entrées and cocktails made with artisanal ice.

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

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SPONSORED CONTENT

Photo by f8 Studios

Experiential DINING

Escape to the Mediterranean at Vidrio A fanciful glass wall, spectacularly fresh foods, and convivial atmosphere. as 300 bottles. The Lucien Crochet Sancerre Sauvignon Blanc goes well with octopus, the Elizabeth Spencer Cabernet Sauvignon with lamb, and the Lioco Estero Chardonnay with cauliflower. Or order a wine flight, three wine samples with a small plate—ideal for an afterwork get-together. Vidrio’s bar also serves craft cocktails such as the beloved Mediterranean Mule: a fig-infused vodka with lime juice and housemade ginger-honey syrup.

Vidrio’s Mediterranean cuisine has made it one of the most in-demand spots in Glenwood South. Fresh and sustainable ingredients sourced locally, combined with what Executive Chef Jon Blackley calls “bold and bright flavors”, elevate traditional Mediterranean fare to new mouth-watering levels. In just two years it has won a multitude of awards for food and cocktails, as well as two Wine Spectator awards.

The small and large plates, once prepared, stream straight from the kitchen. This steady flow creates “a great vibe,” according to Blackley, while permitting “peak enjoyability.”

He takes pride in Vidrio’s wood-fired grill and stone hearth that give seafood and meat their “soul-warming smokiness,” and a kitchen that makes everything from scratch—from homemade pasta to fresh juices.

Vidrio is named after its well-known glass (“vidrio” in Spanish) wall by master glassblower Douglas Frates. The two-story custom art installation casts a colorful glow—like a vibrant coral garden—over surprisingly intimate rustic tables, velvet chairs, and floral couches. In this artful ambiance, diners select from an impressive range of Mediterraneaninspired seafood, meat, and vegetarian dishes.

Where to begin? Try the wildly popular Charred Octopus with corona beans in chorizo vinaigrette; and seasonal Spring Lamb, sourced from Colorado’s world-famous Harris Ranch, plated on a sweet pea purée.

Vegetarians love the Roasted Cauliflower Socca served over a chickpea-flour crêpe, sprinkled with toasted hazelnuts, and drizzled with a lemon caramel sauce.

Vidrio gifts friends or family with time together to savor a variety of freshly prepared, delectable fare in a beautiful setting—the vision of Vidrio owner—Greek native Lou Moshakos. Reservations are recommended during peak hours, and a gorgeous second floor welcomes private events.

But, unlike most restaurants, there is no waiting between courses.

To complement your meal, Vidrio offers four dozen wines from its state-of-the art tap, as well

500 Glenwood Ave Suite 100, Raleigh VidrioRaleigh.com | 919.803.6033

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

OUT ABOUT &

JULY / AUGUST | DINING GUIDE | MIDTOWN MINGLES | NEW AROUND TOWN

Photo by Brittany Murdock

Sunflowers at Dorethea Dix Park

In bloom until mid-July Hunt Drive, Raleigh

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MIDTOWN MAGAZINE

Dine & Draft A FOODIE GUIDE TO RALEIGH

African ABYSSINIA ETHOPIAN RESTAURANT 2109-146 Avent Ferry Rd. 919.664.8151 abyssiniarestaurant.net

American 18 SEABOARD 18 Seaboard Ave. 919.861.4318 18restaurantgroup.com 41HUNDRED 4100 Main at North Hills St. 919.278.1478 41hundredrestaurant.com BA-DA WINGS 2161 Avent Ferry Rd. 919.832.3902 badawings.com BAD DADDY’S BURGER BAR 3300 Village Market Pl. 919.297.0953 baddaddysburgerbar.com BERKELEY CAFE 217 W. Martin St. 919.828.9190 facebook.com/berkeleyraleigh BLOOMSBURY BISTRO 509-101 W. Whitaker Mill Rd. 919.834.9011 bloomsburybistro.com TROPHY TAP + TABLE 225 S. Wilmington St. 919.424.7817 trophybrewing.com

CAMERON BAR AND GRILL 2018 Clark Ave. 919.755.2231 cameronbarandgrill.com

IRIS RESTAURANT 2110 Blue Ridge Rd. 919.664.6838 ncartmuseum.org/visit/dining

CAPITAL CLUB 16 16 W. Martin St. 919.747.9345 capitalclub16.com

KINGS 141 Park at North Hills St. 919.600.5700 kingsbowlamerica.com

CARROLL’S KITCHEN 19 E. Martin St. 919.670.3622 carrollskitchen.org

LYNNWOOD GRILL & BREWING CONCERN 4821 Grove Barton Rd. 919.785.0043 lynnwoodgrill.com

CLOCKWORK 519 W. North St. 919.307.3215 clockworkraleigh.com CRAWFORD AND SON 618 N. Person St. 919.307.4647 crawfordandsonrestaurant.com DEATH & TAXES 105 W. Hargett St. 984.242.0218 ac-restaurants.com/death-taxes EDWARDS MILL BAR & GRILL 3201 Edwards Mill Rd. 919.783.5447 edwardsmillbarandgrill.com GLENWOOD GRILL 2603 Glenwood Ave. #151 919.782.3102 glenwoodgrill.com HAYES BARTON CAFE 2000 Fairview Rd. 919.856.8551 imaginarystudioonline.com /hayes

MIDTOWN GRILLE 4421 Six Forks Rd. 919.782.9463 themidtowngrille.com NORTH RIDGE PUB 6010 Falls of Neuse Rd. 919.790.9125 northridgepub.com OAK CITY MEATBALL SHOPPE 180 E. Davie St. 919.714.9014 oakcitymeatball.com THE POINT AT GLENWOOD 1626 Glenwood Avenue 919.755.1007 thepointatglenwood.com

TASTE 3048 Medlin Dr. 919.322.0568 1912 Bernard St. 919.948.7815 jmrkitchens.com/taste THE OAK 4035 Lake Boone Tr. 919.787.9100 jmrkitchens.com/oak THE PLAYERS’ RETREAT 105 Oberlin Rd. 919.755.9589 playersretreat.net THE RALEIGH TIMES BAR 14 E. Hargett St. 919.833.0999 raleightimesbar.com THE ROCKFORD 320 ½ Glenwood Ave. 919.821.9020 therockfordrestaurant.com THE STATION 701 N. Person St. 919.977.1567 stationraleigh.com THE TWISTED FORK 3751 Sumner Blvd.

919.792.2535 thetwistedfork.com

SECOND EMPIRE RESTAURANT AND TAVERN 330 Hillsborough St. 919.829.3663 second-empire.com

VILLAGE GRILL 8470 Honeycut Rd. 919.890.5340 villagegrillraleigh.com

STANBURY 938 N. Blount St. 919.977.4321 stanburyrestaurant.com

WINSTON’S GRILLE 6401 Falls of Neuse Rd. 919.790.0700 winstonsgrille.com

VISIT MIDTOWNMAG.COM FOR A COMPLETE LISTING JULY/AUGUST 2019

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YARD HOUSE 4208 Six Forks Rd 919.881.2590 yardhouse.com

CO Inside AC Hotel Raleigh North Hills eatatco.com

SUSHI O BISTRO + SUSHI BAR 222 Glenwood Ave. 919.838.8868 sushioraleighnc.com

BOULTED BREAD 614 W. South St. 919.999.3984 boultedbread.com

ZEST CAFE & HOME ART 8831 Six Forks Rd. 919.848.4792 zestcafehomeart.com

DAVID’S DUMPLING & NOODLE BAR 1900 Hillsborough St. 919.239.4536 ddandnb.com

THAIPHOON BISTRO 301 Glenwood Ave. #190 919.720.4034 thaiphoonbistro.com

DUCK DONUTS 8323 Creedmoor Rd. 919.847.3800 duckdonuts.com

Asian BIDA MANDA 222 S. Blount St. 919.829.9999 bidamanda.com BREWERY BHAVANA 218 S. Blount St. 919.829.9998 brewerybhavana.com BU•KU 1228 Heritage Links Dr. Wake Forest 919.435.1595 bukuwakeforest.com

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MURA 4121 Main at North Hills 919.781.7887 muranorthhills.com SUSHI BLUES CAFE 301 Glenwood Ave. 919.664.8061 sushibluescafe.com SPRING ROLLS RESTAURANT 4361 Lassiter at North Hills 919.783.8180 5433 Wade Park Blvd.

919.803.1118 springrollsrestaurant.com

Bakery & Desserts ANISETTE 209 Bickett Blvd.

919.758.3565 sweetanisette.com ANNELORE’S GERMAN BAKERY 1249 Farmers Market Dr. 919.294.8040 facebook.com/ anneloresgermanbakery BITTERSWEET 16 E. Martin St. 919.977.3829 bittersweetraleigh.com

EDIBLE ART BAKERY & DESSERT CAFÉ 4351-115 The Circle at North Hills 919.856.0604 edibleartnc.com ESCAZÚ ARTISAN CHOCOLATES 936 N. Blount St. 919.832.3433 escazuchocolates.com

GOODBERRY’S FROZEN CUSTARD 2421 Spring Forest Rd. 919.878.8159 9700 Strickland Rd. 919.676.8580 2042 Clark Ave. 919.833.9998 goodberrys.com GROOVY DUCK BAKERY 3434 Edwards Mill Rd. 919.787.9233 groovyduckbakeryllc.com HAYES BARTON CAFE 2000 Fairview Rd. 919.856.8551 hayesbartoncafe anddessertery.com LUCETTEGRACE 235 S. Salisbury St. 919.307.4950 lucettegrace.com PREMIER CAKES 6617 Falls of Neuse Rd. #105 919.703.0095 premier-cakes.com

YELLOW DOG BREAD COMPANY 219 E. Franklin St. 984.232.0291 facebook.com/yellowdogbread VIDERI CHOCOLATE FACTORY 327 W. Davie St. 919.755.5053 viderichocolatefactory.com

BBQ BIG AL’S BBQ 2920 Forestville Rd. 919.217.0653 bigalsbbqandcatering.com CLYDE COOPER’S BBQ 327 S. Wilmington St. 919.832.7614 clydecoopersbbq.com OLE TIME BARBECUE 6309 Hillsborough St. 919.859.2544 oletimebarbecue.com

THE PIT AUTHENTIC BARBECUE 328 W. Davie St. 919.890.4500 thepit-raleigh.com

Breakfast Speciality ANOTHER BROKEN EGG CAFE 160 Park at North Hills St. 919.307.8195 anotherbrokenegg.com BRIGS 8111 Creedmoor Rd. 919.870.0994 brigs.com JUBALA COFFEE 8450 Honeycutt Rd. 919.758.8330 jubalacoffee.com THE MORNING TIMES 10 E. Hargett St. 919.836.1204 morningtimes-raleigh.com

NEW WORLD CAFE 4112 Pleasant Valley Rd. 919.786.0091 newworldcoffeehouse.com

Burger & Hot Dog CHOW 8311 Creedmoor Rd. 919.841.4995 chowraleigh.com CHUCK’S 237 S. Wilmington St. 919.322.0126 ac-restaurants.com/chucks CLOOS’ CONEY ISLAND 2233 Avent Ferry Rd. 919.834.3354 JERRY’S GRILL 813 E. Whitaker Mill Rd. 919.832.7561 MOJOE’S BURGER JOINT 620 Glenwood Ave. 919.832.6799 mojoesburgerjoint.com

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PHARAOH’S GRILL AT NORTH HILLS 4421 Six Forks Rd. 919.420.0840

SIR WALTER COFFEE 145 E. Davie Street 919.322.0019 sirwaltercoffee.com

SNOOPY’S HOT DOGS 600 Hillsborough St. 919.839.2176 snoopys.com

SUNFLOWERS CAFE 8 W. Peace St. 919.833.4676 sunflowersraleigh.com

Café

Catering

BENELUX COFFEE 402 Oberlin Rd. 919.900.8294 beneluxcoffee.com

CATERING WORKS 2319 Laurelbrook St. 919.828.5932 cateringworks.com

DESPINA’S CAFÉ 8369 Creedmoor Rd. 919.848.5007 despinascafe.com

DONOVAN’S DISH 10251 Little Brier Creek Ln. #107 919.651.8309 donovansdish.com

KALE ME CRAZY 2018 Cameron St. 919.239.4660 kalemecrazy.net

EMPIRE EATS CATERING 919.582.9470 empireeatscatering.com

MANHATTAN CAFE 320 S. Wilmington St. 919.833.6105 manhattancafenc.com

ROCKY TOP CATERING 1705 E. Millbrook Rd. 919.850.2340 rockytopcatering.com

PINE STATE COFFEE 1614 Automotive Way pinestatecoffee.com

SOUTHLAND BBQ CATERING 5000 Departure Dr. 919.757.4972 southlandbbqcatering.com

SOLA COFFEE 7705 Lead Mine Rd. 919.803.8983 solacoffee.com SOSTA CAFE 130 E. Davie St. 919.833.1006 sostacafe.com THE DAILY PLANET CAFE 121 W. Jones St. 919.707.8060 thedailyplanetcafe.com THE PHARMACY CAFE 702 N. Person St. 919.832.6432 personstreetrx.com

IRREGARDLESS CATERING 901 W. Morgan St. 919.610.0872 irregardlesscatering.com

Deli / Sandwiches THE COMMUNITY DELI 901 Oberlin Rd. 919.896.6810 thecommunitydeli.com GROUCHO’S DELI 10 Horne St. 919.977.7747 grouchos.com LINUS & PEPPER’S 126 S. Salisbury St. 919.833.3866

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LUNCH BOX DELI 2816 Trawick Rd. 919.872.7882 POPPYSEED MARKET 8801 Lead Mine Rd. 919.870.4997 poppyseedmkt.com VILLAGE DELI & GRILL 500 Daniels St. 919.828.1428 villagedeli.net

Eclectic 41HUNDRED 4100 Main at North Hills St. 919.278.1478 41hundredrestaurant.com ORO RESTAURANT & LOUNGE 18 E. Martin St. 919.239.4010 ororaleigh.com PLATES NEIGHBORHOOD KITCHEN 301 Glenwood Ave. 919.828.0018 plateskitchen.com

French CREPE TRADITIONS 141 Park at North Hills St. 919.977.3425 crepetraditions.com COQUETTE BRASSERIE 4531 The Circle at North Hills 919.789.0606 coquetteraleigh.com ROYALE 200 E. Martin St. 919.977.3043 SAINT JACQUES 6112 Falls of Neuse Rd. 919.862.2770 saintjacquesfrench cuisine.com SIMPLY CRÊPES 8470 Honeycutt Rd. 919.322.2327 simplycrepes.com

Indian AZITRA 8411 Brier Creek Pkwy.

919.484.3939 azitra.com GARLAND 14 W. Martin St. 919.833.6886 garlandraleigh.com GODAVARI 9650 Strickland Rd. 919.847.1984 godavarius.com KABAB AND CURRY 2418 Hillsborough St. 919.977.6974 kababcurryraleigh.com KADHAI THE INDIAN WOK 6260-112 Glenwood Ave. 919.785.2864 theindianexpresskadhai.com ROYAL INDIA 3901 Capital Blvd.

919.981.0849 royalindiannc.com THE WILD COOK’S INDIAN GRILL 3212 Hillsborough St. 984.232.8530 wildcooksgrill.com ZAYKA INDIAN CUISINE 10410 Moncreiffe Rd. Ste 103 919.361.5370 zaykaraleigh.com

Irish SAINTS & SCHOLARS IRISH PUB 909 Spring Forest Rd. 919.878.8828 saintsandscholarspub.com THE HIBERNIAN 311 Glenwood Ave. 919.833.2258 8021 Falls Of Neuse Rd. 919.803.0290 hibernianpub.com

Italian AMEDEO’S Italian Restaurant 3905 Western Blvd.

919.851.0473 amedeosrestaurant.com ASSAGGIO ITALIAN RESTUARANT 3501 W. Millbrook Rd. 919.785.2088 assaggios-nc.com BELLA MONICA 3121 Edwards Mill Rd. 919.881.9778 bellamonica.com BRUNO SEAFOOD & STEAKS 11211 Galleria Ave. 919.435.6640 brunoraleigh.com CAFE TIRAMISU 6008 Falls of Neuse Rd. 919.790.1006 cafetiramisu.net CAFFÉ LUNA 136 E. Hargett St. 919.832.6090 cafeluna.com CAPRI RESTAURANT 6325 Falls of Neuse Rd. 919.878.4424 caprirest.com CASA CARBONE RISTORANTE ITALIANO 6019 Glenwood Ave. 919.781.8750 casacarbone.com FARINA NEIGHBORHOOD ITALIAN 8450 Honeycutt Rd. 919.890.0143 farinaraleigh.com MULINO ITALIAN KITCHEN & BAR 309 N. Dawson St. 919.838.8595 mulinoraleigh.com

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PICCOLA ITALIA 423 Woodburn Rd. 919.833.6888 piccolaitalianc.com GRAVY 135 S. Wilmington St. 919.896.8513 gravyraleigh.com JIMMY V’S OSTERIA + BAR 420 Fayetteville St. 919.256.1451 jimmyvsraleigh.com MIA FRANCESCA 4100 Main at North Hills St #114 919.278.1525 miafrancescaraleigh.com NINA’S RISTORANTE 8801 Lead Mine Rd. 919.845.1122 ninasrestaurant.com PULCINELLA’S ITALIAN RESTAURANT 4711 Hope Valley Rd. 919.490.1172 pulcinellasitalian restaurant.com ROMA PIZZERIA & ITALIAN RESTAURANT 3805 Brentwood Rd. 919.876.2818 TUSCAN BLU 327 W. Davie St. 919.834.5707 tuscanblu.com VIC’S ITALIAN RESTAURANT & PIZZERIA 331 Blake St. 919.829.7090 4035 Lake Boone Tr. 984.200.9292 vicsitalianrestaurant.com VIVACE 4209 Lassiter Mill Rd. 919.787.7747 vivaceraleigh.com

Mediterranean / Middle Eastern ALADDIN’S EATERY 8201 Brier Creek Pkwy.

919.806.5700 aladdinseatery.com FRESH LEVANT BISTRO 8450 Honeycutt Rd. 984.200.3999 freshlevant.com JASMIN MEDITERRANEAN BISTRO 424 E. Six Forks Rd. 919.743.3336 jasminbistro.com MONA PITA Mediterranean Grill 5260 Capital Blvd.

919.431.6500 monapita.com NEOMONDE 3817 Beryl Rd. 919.828.1628 neomonde.com NUR MEDITERRANEAN DELI & MARKET 2233 Avent Ferry Rd. 919.828.1523 nurdeli.com PETRA GRILL 6091 Capital Blvd.

919.599.4959 SASSOOL 9650 Strickland Rd. 919.847.2700 sassool.com SITTI 137 S. Wilmington St. 919.239.4070 sitti-raleigh.com TAVERNA AGORA 326 Hillsborough St. 919.881.8333 tavernaagora.com TAZA GRILL 6325 Falls of Neuse Rd. 919.872.7161 tazagrill.com

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THE OLIVE WAGON 8490 Honeycutt Rd. #106 919.845.7266 theolivewagon.com VIDRIO 500 Glenwood Ave. #100 919.803.6033 vidrioraleigh.com

Seafood 42ND STREET OYSTER BAR 508 W. Jones St. 919.831.2811 42ndstoysterbar.com CAPTAIN STANLEY’S SEAFOOD 3333 S. Wilmington St. 919.779.7878 facebook.com/captainstanleys CAPE FEAR SEAFOOD 832 Spring Forest Rd 984.242.4600 capefearseafoodcompany.com MARGAUX’S RESTAURANT 8111 Creedmoor Rd. 919.846.9846 margauxsrestaurant.com SALTWATER SEAFOOD MARKET AND FRY SHACK 4 Fenton St. 919.834.1813 saltwaterseafoodnc.com THE COWFISH SUSHI BURGER BAR 4208 Six Forks Rd. 919.784.0400 thecowfish.com

Southern BEASLEY’S CHICKEN + HONEY 237 S. Wilmington St. 919.322.0127 ac-restaurants.com/beasleys BIG ED’S CITY MARKET RESTAURANT 220 Wolfe St. 919.836.9909 bigedscitymarket.com DRIFTWOOD SOUTHERN KITCHEN 8460 Honeycutt Rd. 919.977.8360 driftwoodraleigh.com

MANDOLIN 2519 Fairview Rd. 919.322.0365 mandolinraleigh.com NOFO @ THE PIG 2014 Fairview Rd. 919.821.1240 nofo.com PAM’S FARMHOUSE 5111 Western Blvd.

919.859.9990 facebook.com/pamsfarmhouse POOLE’S DINER 426 S. McDowell St. 919.832.4477 ac-restaurants.com/pooles RELISH CAFÉ & BAR 5625 Creedmoor Rd. 919.787.1855 relishraleigh.com RYE BAR & SOUTHERN KITCHEN 500 Fayetteville St. 919.227.3370 ryeraleigh.com STATE FARMERS MARKET RESTAURANT 1240 Farmers Market Dr. 919.755.1550 realbiscuits.com

FLYING BISCUIT CAFÉ 2016 Clark Ave. 919.833.6924 flyingbiscuit.com THE MECCA RESTAURANT 13 E. Martin St. 919.832.5714 mecca-restaurant.com THE REMEDY DINER 137 E. Hargett St. 919.835.3553 theremedydiner.com

Steakhouse ANGUS BARN 9401 Glenwood Ave. 919.791.2444 angusbarn.com BRASA BRAZILIAN STEAKHOUSE 8551 Brier Creek Pkwy.

919.544.3344 brasasteakhouse.com VINNIE’S STEAK HOUSE AND TAVERN 7440 Six Forks Rd. 919.847.7319 vinniessteakhouse.com

Vegetarian/Vegan DICED 1028 Oberlin Road 919.307.3613 dicedsalads.com FICTION KITCHEN 428 S. Dawson St. 919.831.4177 thefictionkitchen.com GRABBAGREEN 4421 Six Forks Rd. #103 919.326.7799 HAPPY + HALE 443 Fayetteville St. 919.307.4148 happyandhale.com

Sweet.

Southern.

Scratch-made.

Since 1982.

IRREGARDLESS CAFE & CATERING 901 W. Morgan St. 919.833.8898 irregardless.com LIVING KITCHEN 555 Fayetteville St. 919.324.3515 livingkitchen.com RALEIGH RAW 7 W. Hargett St. 919.400.0944 raleighraw.com

2019

HUMBLE PIE 317 S. Harrington St. 919.829.9222 humblepierestaurant.com

DIAMOND

AWARD BEST CAKES/SWEETS

4351-115 The Circle at North Hills 919.856.0604 • edibleartnc.com JULY/AUGUST 2019

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Midtown MINGLES

FACES 2019 AT NCMA

Photos By Josh Manning / Jericho 7 Films

Midtown, in conjunction with the NC Museum of Art, hosted its first FACES event to celebrate the talented and diverse business leaders in our community. The evening included drinks, amazing hors d’oeuvres from the museum’s restaurant, Iris, live music, a raffle, and mingling and networking among guests.

DIAMONDS DIRECT HOSTS SPRING DESIGNER SHOWCASE

Diamonds Direct hosted their Perfect Pair Spring Designer Showcase, featuring exclusive collections from internationally renowned designers. Guests enjoyed special savings all weekend long while indulging in bites from J. Alexander’s, ice cream from Two Roosters, cotton candy from Wonderpuff, and much more.

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NORTH STATE BANK’S SUMMER SALUTE

North State Bank’s 16th Annual Summer Salute for Transitions LifeCare took place on May 4th at Raleigh’s North Ridge Country Club. With music provided by The Embers, the night was festive and funds were raised for a great cause.

THE HELENE FOUNDATION

The Helene Foundation celebrated their 10th anniversary at its annual gala at the Raleigh Marriott City Center. Guests supported the Helene Foundation’s mission of providing immediate support for moms fighting cancer to positively impact families. The evening included dancing and entertainment by the Sleeping Booty Band, and the presentation of their first Community Impact Award to Lori Edwards. Since 2009, The Helene Foundation’s services have assisted over 400 children in order to create as much normalcy as possible while their mothers are in active cancer treatments.

MARTA’S HOSTS SIP, SHOP, AND SUPPORT

Marta’s hosted Sip, Shop, and Support, a shopping event to benefit SAFEchild. Guests enjoyed an evening of cocktails while shopping their favorite brands at Marta’s, plus a special appearance and trunk show by Nashville jewelry designer Carol Fails of Evergreen Collections. A portion of the sales from the evening were donated to SAFEchild, which stands for Stop Abuse For Every child, an organization that supports families and their wide range of needs.

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Midtown MINGLES

2019 WAKEMED FOUNDATION APPRECIATION GALA

The annual WakeMed Foundation Appreciation Gala was held on Saturday, April 13th at the Raleigh Convention Center. This year’s gala marked 25 years of the WakeMed Foundation and celebrated the generosity of WakeMed’s many donors and community supporters. More than 1,100 attended the gala and enjoyed a special live performance by Boyz II Men.

RENAISSANCE DENTAL CELEBRATES 10 YEARS IN BUSINESS Drs. Abernethy, Sonner, and Wells, founders of Renaissance Dental Center, celebrated 10 years in business on May 16th.

The party was a celebration for their patients, families, and friends who have supported them through this beautiful journey.

WOMEN IN BUSINESS CELEBRATION North Hills hosted their inaugural Women in Business Celebration, honoring more than 40 women business owners and some of their amazing achievements. Midtown was honored to join as the event’s exclusive media partner.

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NEW Around Town CLARK TOWNHOMES Celebrates Construction Underway The Clark Townhomes development team gathered at the construction site this week to celebrate that construction is underway.

2305 Clark Avenue | 919.670.0222 ClarkTownhomes.com

HOLLYWOOD FEED OPENS SECOND RALEIGH-AREA STORE IN LEESVILLE Hollywood Feed opened its newest location at 9650 Leesville Road in Raleigh, adjacent to Publix. The 2,778-square-foot location provides an assortment of American-made pet foods, regionally sourced treats, and other pet products that all meet Hollywood Feed’s high standards for use and consumption by its customers’ beloved pets.

Facebook.com/HollywoodFeedLeesville | 984.200.5872 HollywoodFeed.com

CAPE FEAR SEAFOOD COMPANY Opens Raleigh Location Summertime is here, and now you don’t have to go all the way to the beach to enjoy a great seafood dish! Cape Fear Seafood Company (CFSC) is opening the doors to their fourth location in June, right here in Midtown! CFSC is locally owned and operated, specializing in regional American seafood paired with a comfortable and relaxed atmosphere.

832 Spring Forest Road | 984.242.4600 CapeFearSeafoodCompany.com

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WYE HILL KITCHEN + BREWING

KOKET BOUTIQUE

Open For Business

In Raleigh

Wye Hill Kitchen + Brewing transformed the former Boylan Bridge Brewpub and offers a new creative flair space in addition to their culinary and beverage offerings. Come check it out!

With a mission to bring you the most sought-after trends at a reasonable price, Koket hand-picks all of their merchandise and only brings a few pieces of each style, making your look exclusive and unique among your friends.

201 S Boylan Avenue 984.200.1189 WyeHill.com

8480 Honeycutt Road, Suite 118 | 919.389.9070 ShopKBNC.com

Valerie Troupe REALTOR® & Design Consultant List

•

Stage

•

Redecorate

•

Remodel

Ready to sell? Want fresh upgrades?

I can help navigate all things real estate and design related.

Call or text 919.607.6118 vtroupe@fmrealty.com

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Kaleidoscope LIVING

A B AG O F A P P L E S

A RT I S T: J J J I A N G

“A good painter can see beauty in the midst of mundane surroundings and create something extraordinary out of seemingly ordinary subjects. In my painting, A Bag of Apples, the obvious result is an eye-catching surprise—something refreshing and unusual, that leaves an impression on the viewers.

There are no special techniques involved in the creation of this painting. I used the most basic of watercolor techniques: wet-on-wet for the apples, to create a fresh and juicy aspect; dry-on-dry for the bag, to create a crisp, translucent look.”

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JJ Jiang’s childhood was spent in China during the Great Proletarian Cultural Revolution, from 1966 to 1976. During that era of madness, he found that drawing, writing, and reading poetry shielded him from the chaotic world outside. Drawing and painting are inseparable parts of his life, and have help shaped his view of the world and himself. Trained as an architect and architectural historian, he has practiced architecture as well as taught architectural design and history. As a fine artist, Jiang draws inspiration from both his Eastern and Western cultural roots, as well as his inquisitive mind and inner poetry.

Jiang lives in Cary, and is the founder and director of the Village Art Circle fine art gallery in the heart of downtown Cary. To see his art, visit JJJiang.com.