Midtown magazine

Holiday

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BEST PLACE TO BUY CUSTOM JEWELRY

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BEST PLACE TO BUY WEDDING RINGS

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2018

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A NOTE FROM THE PUBLISHER

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here’s a big vanilla stain blurring the instructions on my recipe for Fresh Apple Cake. This is the handwritten recipe that my mother-in-law gave me after my first Thanksgiving as part of her family. My grandmother’s recipes for Secret Kiss Cookies, Christmas Pickles, and Cornbread Stuffing—each written at least 40 years ago—have faded over the years, but Aunt Irene’s recipe for Sweet Potato Casserole, also decades old, was penned in indelible ink (that would be her years as a school principal telling her to write with a lasting mark).

Meanwhile, my mom’s recipe for spicy Curried Fruit is splattered with sweetness from years sitting alongside the simmering ingredients. And my collection of family holiday recipes goes on: There’s Aunt Lena’s Sugar Cookies (the secret is chilling the dough at least 24 hours), Aunt Ruth’s No-Peek Stew (best wedding present ever), and Aunt Peggy’s rendition of Nanny’s Caramel Squares (it defies description!).

These are the priceless heirlooms of holiday traditions. The familiarity and intimacy of the handwriting rekindles a lifetime of memories, and I wouldn’t replace these tattered pages for anything. I also wouldn’t want to forget something else I learned from all the great cooks writing those recipes: You have to keep changing it up. Try something new. Make new traditions.

What’s the new dish coming to my holiday table this year? That Sweet Potato Kale Stew from Sassool is a

must, given that I’m often at a loss for recipes that are vegan or gluten free—and this one is both. You’ll find it in our Food for the Holidays section (page 156). Actually, they’re all going to make their way into my kitchen, and I’ve already assigned the Smoked Trout Paté from Vinnie’s Steak House & Tavern to my mom. Okay, being totally honest: No way I’m attempting that Whiskey Kitchen pie crust. (Thank you Chef Zapata for not judging those of us who turn to frozen dough!) But the filling in his classic Shoo Fly Pie, that’s a definite possibility even for my amateur cooking skills.

And as long as I’m being fully transparent here: I can already vouch for Chef Scordo’s new fall menu at Driftwood Southern Kitchen. Too many great choices! (I highly recommend the flatbread with roasted beets and the butterscotch pudding.) I love that all of these local chefs and restaurants are sharing their recipes with us, but I’m even happier to pop into their restaurants and partake of their culinary expertise.

Our holiday issue is the perfect time for sharing, so it’s also our annual Make A Difference issue. The 10 Ways of Giving story (page 120) highlights local events and nonprofits where you can volunteer or become involved throughout the year—and each one benefits people right here in our community. You should also check out the story about Redress Raleigh and its fashion-forward mission that encourages us to make educated choices for sustainable fashion (page 114).

We can all make a difference, with every choice we make and every new tradition we start.

Wishing everyone a season filled with holiday memories in the making,

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.

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Haydon & Company

® 1803 Oberlin Road • Raleigh, NC 27608 • 919.781.1293 • Toll Free: 866.429.3667 www.haydonco.com • Member of the American Gem Society

Haydon & Company

® 1803 Oberlin Road • Raleigh, NC 27608 • 919.781.1293 • Toll Free: 866.429.3667 www.haydonco.com • Member of the American Gem Society

Publisher/Editor Connie Gentry Creative Director Lori Lay Graphic Design Jennifer Heinser Fran Sherman Social Media & Community Engagement Brittany Murdock Account Executives Maddi Blanchard Charis Painter Meredith Parsons Amy Tucker Copy Editor Cindy Huntley Editorial Contributors Ed Bristol, Alex Dixon, Kurt Dusterberg, Julie Johnson, Sean Lennard, Bryan Reed, Lipsa Shah, Valerie Troupe, Cheryl Capaldo Traylor, Don Vaughan, Ruhama Wolle Contributing Photographers Joe Reale, Nathan Richards, Mick Schulte, F8 Photo Studios, Raleigh Food Pics, MASH Photography Blaine Butler, Amy Hill / 627 Photography Distribution Manager Joe Lizana

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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contents NOVEM BER

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DECEM BER

2018

features 66a THE HOLIDAY GIFT GUIDE Local shopping ideas for every wish list

76 LEGACY LANDMARKS The Greatest Generation left an entrepreneurial mark.

82 HOLIDAY SPARKLE Local leaders share their favorite holiday memories and showcase fine jewelry.

94 THE GREEN SIDE OF GIVING BACK Lifestyle choices that help our environment.

106 CARING FOR CREATURES Meet the Turtle Rescue Team at N.C. State University.

114 A FASHION STATEMENT FOR SUSTAINABILITY Redress Raleigh unites designers and consumers to make educated choices.

153 FOOD WITHOUT A BORDER Oscar Diaz and Charlie Ibarra are pioneering nontraditional cuisines.

156 HOLIDAY RECIPES FOR FOOD AND DRINK Chef favorites from popular Raleigh restaurants.

OUR COVER PHOTO FEATURES FINEX CAST IRON SKILLET AVAILABLE AT WHISK. (PHOTO BY FINEX)

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10 WAYS OF GIVING Discover opportunities to “Make a Difference” for people in our community.

THE LOVE LIGHT TREE TRADITION. PHOTO BY BRIAN STRICKLAND.

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AWARD BEST DENTIST

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FRIENDLIEST CUSTOMER SERVICE

contents NOVEM BER

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DECEM BE R

2018

departments OUT & ABOUT

16 ON THE SCENE

TOP EVENTS IN RALEIGH

28 DOWNTOWN VIBES

DON’T MISS THE 74TH ANNUAL RALEIGH CHRISTMAS PARADE ON NOVEMBER 17TH.

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34 CANDID CONVERSATION 38 MILLENNIAL NOTES 42 CHEF’S TABLE 48 MINDING YOUR BUSINESS 54 ON THE TOWN 58 LIVING WELL 62 BEER & BARREL 64 FOODIE FOCUS 68 TASTES OF THE CITY 173 DINING GUIDE 181 OUT & ABOUT 182 TOP EVENTS IN RALEIGH 186 MINGLES 192 NEW AROUND TOWN 194 KALEIDOSCOPE LIVING

Sponsored Content 70 HOMESTYLER 74 VACATION EXPERIENCES 112 RAISING THE BAR 132 BEAUTY EXPERTS SPECIAL SECTION PHOTO BY INBETWEEN THE BLINKS

The scene

on

SOCIAL

Let’s Connect!

BY

BRITTANY MURDOCK

Enjoy a free yoga class each Thursday at 7pm at SkyHouse in downtown Raleigh. Take in the rooftop views as Letty Cooper guides you through a relaxing class.

YOGA with a VIEW!

Cheers!

Curious as to where we spend our time after work? 41 Hundred Restaurant & Lounge tops our list. They’re serving up these Korean BBQ wings along with fresh cocktails and hot chocolate cheesecake (yes, you heard us right).

Get Social With Us! 16 | midtownmag.com

We celebrated Vita Vite’s grand opening celebration in North Hills with a glass of their pineapple passionfruit cider. They’re also showing off local artists and an impressive wine list.

midtownmag.com

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@midtownmagazine

The scene

on

CULTURE

THE PRATT EXHIBIT AT THE GREGG MUSEUM.

All the Possibilities of Art and Science THE GREGG MUSEUM UNVEILS VERNON PRATT’S NEVER-BEFORE-SEEN MAGNUM OPUS.

BY RUHAMA WOLLE

Art and science: Is it possible for a work of art to be a work of science, or vice versa? In Leonardo da Vinci’s time, when expertise in art and science had not yet matured to the polarized state in which they exist today, they coexisted naturally.

This idea that innovation resides where art and science connect is

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not new. The late Vernon Pratt, a prolific artist, had an appreciation for greater learning through the interplay of art, science, math, and music. An associate art professor in Duke University’s Department of Art and Art History for more than 30 years as well as a well-known improvisational jazz artist, Pratt

incorporated his love of music, mathematics, and the study of systems to elevate his art.

In the late 1960s, he stepped away from color altogether and began limiting his palette to black and white. This systematic approach to his creative process led him to explore the various gradations of gray. The ratios of black and white to make gray were all done mathematically and scientifically through trial and error, a notion Pratt described as “simple is complicated enough.”

Through efforts to make Pratt universally recognized, the Gregg Museum of Art & Design at N.C. State University is revealing a never-before-seen work called “All the Possibilities of Filling in Sixteenths (65,536)”. Relating to his study of gray, this is Pratt’s

VERNON PRATT AT WORK IN HIS STUDIO.

most massive and ambitious piece, exploring a rich array of possibilities within a given set of parameters.

Showcasing 256 panels, the exhibit stands at 18 feet high and 110 feet wide. Each panel is divided into 256 small rectangles, with each rectangle broken up into sixteen units. The sequence ultimately reveals every possible combination between black and white.

Like cell division, arithmetic, or even textile design, “Pratt aimed at making art that let viewers see exactly how it was accomplished,” says Roger Manley, director of the Gregg Museum.

When you step into the enveloped room of panels, you will see a work that is beautifully and meticulously made— but, even more than that, it is made obsessively. The larger pieces in the exhibit were seeded by tiny drawings. At a closer look, the individual rows expose a lack in perfection, but attest to the humanity behind the painter.

“There is a certain complexity to Pratt’s art, yet there is a simplicity,” says Scott Lair of the N.C. School of Science and Mathematics. To honor Pratt’s themes of jazz, mathematics, and systems, Rich Holly, the executive director of Arts N.C. State, composed a 114-minute original musical piece that plays on a loop in the gallery where Pratt’s exhibit is displayed.

Pratt left a cultural legacy in the way that he approached art. A transdisciplinary thinker, he recognized that the relationship of form can only be appreciated to the

extent that the original ideas and materials are recognizable. His original intention for the installment of the 256 panels was to have them displayed on one wall standing at 40 feet high and 47 feet wide. “An experience akin to visiting an Egyptian tomb, where hieroglyphs cover the walls in the same all-over patterning with a heightened awareness of time—past, present, and future,” says former N.C. Museum of Art curator Huston Paschal.

Pratt’s systematic abstraction will be on display at the Gregg Museum until February 10th. Information about the Vernon Pratt exhibit and other Gregg Museum offerings can be found at Gregg.Arts.Ncsu.edu.

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The scene

on

MUSIC

2018 BEST The Year’s

Sounds

Next Big Thing New Reveille, The Keep

(Loud & Proud) Stream it on: Spotify Deftly straddling the broad appeal of country chart-toppers and the vibrant storytelling and roots-music affections of indie Americana headliners, Raleigh’s New Reveille feels primed for a major breakthrough. To wit, this year’s The Keep premiered online at Billboard, the iconic music industry publication. Having grown fully from a studio project into a cohesive band, New Reveille now plays with the poise and confidence of seasoned pros. It’s no surprise the band scored gigs at World of Bluegrass in Raleigh and Americanafest in Nashville. We can’t help but think even bigger things await the band in the years ahead.

BY BRYAN C. REED

As usual, Raleigh’s music scene was vibrant this year, with strong releases across genres—from veteran bands returning to glory and promising newcomers alike. Here we offer a rundown of some of our favorite new albums coming out of the Oak City and its surrounding areas.

Breakout Band American Aquarium, Things Change

(New West) Stream it on: Bandcamp It’s a been a long, hard road for Raleigh’s altcountry stalwarts American Aquarium. After 2015’s Wolves saw the band stretching its sound into new directions and expanding its audience accordingly, the band backing frontman B.J. Barham left for other projects. But Barham, true to his troubadour mission, recruited a new crew of players and signed with the bigger label New West for Things Change. The band’s profile has further grown, but so has Barham’s songwriting.

With Things Change, Barham joins fellow luminaries like Jason Isbell and Sturgill Simpson, who’ve taken their lumps in life and come out wiser and more assured in their voice because of it. Easily American Aquarium’s most mature effort, Things Change is likely also to be their most lasting.

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Comeback Stars

6 String Drag, Top of the World and 7 Songs Live (Schoolkids Records/self-released) Stream them on: Bandcamp Kenny Roby has a simple vision for his newly revived and reinvigorated band, 6 String Drag. That is to be “a good bar-rock band that also has songs that you want to listen to their records.” The one-time alt-country hopefuls have lived up to that mission with Top of The World. Roby’s storytelling is sharp and emotional, and his band veers from tender Americana balladry to Elvis Costello–worthy pub-rock with finesse and fluidity. And if that wasn’t enough to prove their bonafides both on stage and in the studio, 6 String Drag followed their studio LP with a quick-hitting live album mere months later.

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Heavy Meddling

Corrosion of Conformity, No Cross No Crown (Nuclear Blast)

Stream it on: Spotify

The ever-evolving Raleigh hard-rockers reunited with frontman Pepper Keenan (also of New Orleans metallurgists Down) for this, the band’s eleventh album. Keeping in character, the band also shifted its approach, bringing in more winding, serpentine riffs to delve deeper into proto-metal and doom than they have previously. From the lumbering, Sabbath-y riffs of “The Luddite” to their burly cover of Queen’s “Son and Daughter,” COC draws upon classic influences to create a new classic all their own.

Late Night Vibes

Oak City Slums, Not Well (Raund Haus) Stream it on: Bandcamp Oak City Slums (a.k.a. Rodney Finch) has rightly become a fixture in local dance music scenes. His latest effort, Not Well, makes a clear case for his ascendance as a beatmaker and producer. From moody soundscapes like the opening track “Enter,” to more kinetic dance tracks like “Stay,” Oak City Slums crafts detailed collages of samples with a keen knack for complex rhythms that stimulate the brain as much as the body.

Through its 10 tracks, Not Well evokes a late-night scene across dimensions, from bleary insomnia to wired excitement. It’s rare to find dance music that so fully creates a sense of time and place.

Adrenaline Rush A Lot, From A Little

Christy Jean, The Winter Project (self-released) Stream it on: Bandcamp Though it comprises only two songs, Christy Jean’s The Winter Project is a distillation of everything that has made her songwriting so great in former guises, Nola and The Tender Fruit.

On “Own Your Sadness,” a drifting bed of synths and subtle percussion buoys an equally ethereal vocal. On “Caroline,” spartan folk strumming gives the vocal plenty of room to swell and recede, adding earnest dynamics to a plaintive song.

Coupled with an evocative, economical approach to the lyrics, The Winter Project leaves room for listeners to bring themselves into the songs, making this two-song effort feel as emotionally powerful as many much longer works.

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No Love, Choke On It (Sorry State) Stream it on: Bandcamp No Love made no haste in releasing their full-length debut. The punk band, comprising members of scene veterans like Logic Problem and Devour, issued two demo tapes and a 7-inch single between 2013 and 2015 before finally releasing Choke On It. It was more than worth the wait. Brimming with full-throttle punk energy, Choke On It embraces influences as wide ranging as classic hardcore and underground post-punk, but never loses immediacy or urgency in its explosive, hook-driven arrangements.

Calling it pop-punk would be misleading, only because that doesn’t capture the intensity, or the infectiousness, of these 13 should-be hits.

blainebutlerphotography.com /blaynegretzky

336.908.3899

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Pop Rocks

Ghostt Bllonde, Birthday Party (self-released) Stream it on: Bandcamp The indie-pop band helmed by Raleigh’s Marc Kuzio returns with this delightful long-player that revels in clever effervescence. Kuzio drives fuzzy guitar licks into big, shining hooks that polish the grit off the band’s garage-band roots. Mirroring the evolution of bands like The Love Language or Shannon & Clams, Ghostt Bllonde has a keen understanding of classic pop-rock fundamentals, but steers them into continually thrilling directions.

Old-School Revival

Kooley High, Never Come Down (M.E.C.C.A. Records) Stream it on: Spotify Ten years after forming at N.C. State University, Kooley High has dispersed geographically, launched the career of the now-twice Grammy nominated MC Rapsody, and carried on the legacy of North Carolina hip-hop with their third full-length effort. Jazzy, sample-driven beats lay a laid-back bedrock for rapper TabOne and Charlie Smarts to volley upbeat rhymes with the easy chemistry of acts like A Tribe Called Quest or Little Brother. The group’s old-school affections offer a refreshingly easygoing vibe to the record, as well, keeping the act rooted to hip-hop’s classic era even as they bring a fresh insight to the familiar template.

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Offbeat and On-Point

Winchop, Look Who’s One! (self-released) Stream it on: Bandcamp

On their third album, Look Who’s One!, Winchop builds on the same eclectic foundations as previous outings, drawing together a clear affection with influences as disparate as poppunk and musical theater. “It’s like Billy Joel and Green Day had a love child up in here. Oh, and David Byrne was holding the camera,” the band offers. This time, though, Gus Vieweg and Wilson Slagle deliver their rangy and playful songs with a newfound polish and confidence.

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downtown vibes GOOGLE CHOOSES RALEIGH FOR THE

FIRST AR MURAL IN THE COUNTRY

THE FIRST AUGMENTED REALITY MURAL LOCATED AT 410 SOUTH SALISBURY STREET. PHOTO BY LIPSA SHAH.

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Raleigh Debuts

Augmented REALITY

BY LIPSA SHAH

Google and the Raleigh Murals Project unveiled their first augmented reality mural in downtown Raleigh in midOctober. You can find this exceptional piece at 410 South Salisbury Street. After presenting traditional murals throughout the U.S.—in cities such as Kansas City, Kansas; Austin, Texas; Louisville, Kentucky; and Nashville, Tennessee—Google needed more. Google chose Raleigh to be the first city for an AR mural after considering exactly what the city of Raleigh signifies: a massive technology hub and a center for innovation, along with some of the best traditional and contemporary artwork in a market. Although augmented reality has been used in a few collaborations including the Star Wars movies, this is the

first time AR has been featured at this scale in a public venue.

Virtual reality entails putting a helmet on over your head and experiencing a completely digital world. The world you see during virtual reality is not visible to the outside world. In February 2018, Google launched ARCore, which enabled users to experience the world in a whole new way.

Augmented reality inserts

digital objects into the physical world by cleverly using the camera on your phone to enhance what you can see.

One of the biggest challenges has been the precision of augmentation—pinpointing something in the physical space and making sure it stays in the exact same location while digital objects emerge around it. The level of devices that are available now has made it easier to be more accurate.

The Google team called upon hometown artist Taylor White to make their vision a reality. White, whose artwork is mainly focused on human action, explains that this project was a fun privilege for her.

HOMETOWN ARTIST TAYLOR WHITE PARTNERS WITH GOOGLE TO BRING ART TO LIFE. PHOTO COURTESY OF GOOGLE

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HOMETOWN ARTIST TAYLOR WHITE PARTNERS WITH GOOGLE TO BRING ART TO LIFE. PHOTOS COURTESY OF GOOGLE

The towering piece on Salisbury Street is her biggest work to date, and also her most challenging.

White went back and forth with engineers to create something that would maximize the piece as a stand-alone mural, but also wouldn’t overcomplicate the technical aspect. The mural gave White the freedom to paint whatever she wanted while also pushing her beyond her limits as a painter.

Engineers are trained to make products work, while artists are constantly challenging themselves to bring their pieces to life. The joining of art and technology helps emphasize how the audience views artwork and their reactions. This technology also allows artists to bring their work to a completely new dimension. Not only is this 30 | midtownmag.com

an exciting time for White and a huge milestone in her career, it is also an evolutionary time for the community of Raleigh as a whole.

Google hopes to give back to the community through this piece.

For local residents as well as for North Carolinians in general, the debut of an AR mural in our city is a huge deal. Years ago you would have seen this come about in San Francisco, maybe L.A. or Manhattan, but not in a smaller city in the South. This project symbolizes a true departure from the ways of the past, and it is only the beginning for augmented reality: Imagine walking down the street and being able to hold your phone up to a restaurant to read a review before walking inside. Or “placing” a couch in your living room before committing to buy it.

2018

PHOTO COURTESY OF GOOGLE

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Better yet, imagine trying on an outfit while online shopping, all in the comfort of your own home.

We should be incredibly proud to have augmented reality introduced first in Raleigh.

This fall, Google Fiber is launching several murals in the Triangle, although the others will not feature the AR aspect. In addition to the AR mural in Raleigh, the tech giant has a mural coming soon in Durham as well as one in Cary, which Triangle artist David Eichenberger will create on the parking lot side of The Cary Theater.

What’s next for Taylor White? She will travel to Australia for a six-week residency, has a gallery show in Chicago that at presstime was slated to open in late October, and is working with the town of Wake Forest to develop a new mural expected to go up in May of next year.

For social sharing, check out hashtag #CreatedWithGoogleFiber on Google Fiber’s Facebook and Twitter pages.

candid conversation EVER DREAM OF A FREE-SPIRITED CAREER? ONE WOMAN’S JOURNEY FROM CORPORATE IT SALES TO

CREATIVE ARTISTRY.

Goodbye

9 5! to

BY

KURT DUSTERBERG

PHOTOGRAPHY BY MICK SCHULTE

Marilyn Slinkman has always had a creative side, but she rarely had the time to indulge it.

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MARILYN SLINKMAN IN HER HOME STUDIO

Her young adult years were spent in the U.S. Army and studying at East Tennessee State University, before she moved to Raleigh in 1990 with her young son. With a knack for sales and a minor in computer science, she embarked on a career in IT sales. Eventually, her career took her to SAS and Cisco Systems in the Triangle.

But in the middle of her professional career, she was confronted with a life-altering family crisis when her husband became critically ill. That’s when she decided to change course. After years of tinkering with jewelry making, Slinkman decided to go all-in. Her part-time business, Carolina Pearl, became her full-time passion. She no longer has the corporate paychecks coming in, but she also has no quarterly sales quotas hanging over her head—and no need to set an alarm clock.

Midtown: When did you become interested in making jewelry?

Slinkman: Around 2002, I was working at SAS in a high-stress position with enormous quotas and I decided I needed a creative outlet to deal with some of that stress. I took an “Intro to Beading” class that was offered on the SAS campus, and that rekindled my creative side. After that first class, [jewelry making] started as a hobby just to use my hands for some stress reduction and not to smoke. Then I wore something [I had made] to the dentist’s office and the dentist commented, “Where did you get that? Will you make me one?” I thought, maybe I should take this to the next level.

Did you already feel like you had an artistic side to your personality?

I had done it in the 1970s, as a hobby, and I remember in my teens going to a beach in New Jersey and finding a bead store. I have a picture of me at 17 wearing a necklace that I made. I used a needle and thread, strung that necklace together, and thought I was hot!

When did you decide to do this full time?

About a year and a half ago. For the last 13 years, Carolina Pearl was a business, but not at the level that it has been in the past couple of years. The tipping point was when my husband suddenly became critically ill. He required a heart transplant, and that really changed my perspective on living life to the fullest and following your passion. So I decided to retool and propel this business into something full time.

time to take years of sales experience, building relationships, and doing what I loved, and put it all together—and work for myself. Being an entrepreneur is a journey. I was scared, but I’ve been very lucky. The fear factor was very strong; but I had to be confident and know that I’m doing what I love and I’m not doing it for the money.

So, do you work with pearls and gemstones?

I would imagine it takes some confidence to walk away from the security of a steady income?

I work primarily with fresh water pearls, Swarovski crystals, stones, beads, silver, and gold. My customer base is as diverse as you could imagine. I have a customer in Texas who has 17 pairs of my earrings.

I had made the decision to stop working in corporate America. I decided that this was the

And I understand you have a celebrity customer. midtownmag.com | 35

My moment was in 2004 when [TV commentator] Nancy Grace invited me to New York City so she could look at the “rookie” jewelry I was making. I knew if I could get her to wear my jewelry it would be a great advantage for me. She was very gracious and became a great customer. That gave me confidence to continue.

procuring the right materials, sorting the inventory, designing, advertising, making the product, marketing, or shipping.

It’s as complex as if I had a brick-andmortar location. It’s just as difficult working from your home, getting the right licenses and permits, getting the website going. I spend a lot of time, whether I’m in the studio or on the laptop.

Why do you think this became such a passion for you?

Who is your audience?

First of all, I get to use my hands. I love the design element of it; you can tap into your creativity. Pearls are my thing, and every woman can wear a pearl. I also found I really enjoy the teaching aspect.

I love when my students turn it into a little business of their own, or a hobby.

That’s very fulfilling for me, even though I’m teaching my competition.

What is a typical day like for you?

I had to learn the hard way and get organized. My day is a lot on the computer, whether it’s searching for and

Primarily my audience is female, but I’ve had a gentleman or two want to make something for his wife or give it as a gift.

There’s really no age group. I do teen and tween parties. My products range from $15 to $200, depending on the complexity and the materials.

Has this validated your decision to step away from corporate life?

Absolutely. This is the best decision I have ever made. I want to do this until I no longer can do it. There are trade ffs in everything you do in life. Yes, I miss that steady income, but this gives me

Have a suggestion for next issue’s Candid Conversation?

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fulfillment. You will never meet a rich artist. I don’t do it to be rich; I do it to be happy.

How do you look back at your corporate career?

Fondly. I was a young, uneducated Army veteran, and I had to get an education and raise a son by myself. I was very successful in my professional career, and I’m thankful. That actually made it easier for me to do what I want to do at my age.

Have you made the transition easily?

It is a transition. I don’t have to get up in the morning if I don’t want to. People have asked me, “What are you doing now?” And I say, “Nothing before 10am” I’m a night creature. Almost everything I make is done after midnight. I tend to my household things and appointments during the day, and then around 3pm I start my Carolina Pearl life. I work until two or three in the morning. The ideas just come to me.

Send it to us: info@midtownmag.com.

midtownmag.com | 37

millennial notes

PHOTO COURTESY OF AILLEA

Go Organic—Because Beauty Is More Than Skin Deep STORY AND PHOTOS BY

LIPSA SHAH

We all know that eating organic whole foods is beneficial for a plethora of reasons, but using organic skincare products topically is just as important. Skin is the largest living organ on our body, and it reflects what is going on internally. In fact, 60 percent of what you put on your body is absorbed into your bloodstream.

True story: When I was a pre-teen, I would use a generic bar of soap to wash my face.

Then I developed acne, which inevitably led to scarring. After I learned what foundation was, I gorged it onto my face and, in college, would fall asleep with pounds of makeup on my skin.

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My complexion was only getting worse. I was at a loss. I relied on drugstore acne medicine for a quick fix. In recent years, the more I’ve learned about organic food and wellness, the more fascinated I’ve become with keeping everything on my shelves—and on my face—clean.

In an attempt to clean up my skincare routine, I turned to Aillea, one of Raleigh’s newest health and beauty shops, located right in Cameron Village. At Aillea, founder and owner Kathryn Murray Dickinson meticulously picks each and every product that goes on her shelves. She studies every single ingredient listed on the products.

PHOTO OF LIPSA SHAH BY BRITTANY MURDOCK.

Interestingly, all of the products have been developed by people who have had a health scare and realized they were putting toxic ingredients in their bodies.

While the message to go organic is plastered everywhere, you have to ask: why organic beauty products?

Why should I drop $50 on a face mask when I can buy a cheap one at my local drugstore for $7? Because investing more money into our health and overall wellness improves our lives.

Organic products are not laced with additives, and they contain fewer pesticides. Tons of non-organic, drugstore products contain paraben and sulfate. It’s imperative to look for products that are paraben-free because

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paraben is considered a toxic chemical, and it has been linked with unfavorable health concerns including cancer and breast tumors. In addition to avoiding paraben, Aillea also encourages us to stay away from sulfate—because sulfate has been linked to infertility, asthma, and various allergies.

The most alarming fact that I learned after speaking with Dickinson was that there is a big discrepancy in the number of ingredients allowed in skincare products in the U.S. compared with what other countries allow.

Dickinson recommends downloading an app called Think Dirty to use as you’re shopping for skincare products. Think Dirty rates products on a scale of one to 10, with 10 being the worst, to help consumers understand the ingredients in each product.

Once you know how imperative it is for you and your skin to make the transition over to organic products, the question becomes: Where should you begin? Your fall and winter skincare routine will look a bit different than your summer routine. Summertime is humid, calling for a lighter moisturizer

and more emphasis on sunblock. While you should always incorporate SPF into your routine, your fall skin will require more hydration. More hydration means more face masks, more vitamin D, more moisturizing skincare, more treatments.

Aillea’s esthetician, Miriah Walters, recommends having a facial once a month, and she hand picks all of the products she uses specifically for each guest and their skin type. Walters explains that a monthly facial will have the most impact for your skin due to the fact that skin cells turn over at a slower rate as we age.

The Cameron Village location is Dickinson’s fifth Aillea store, but the first in North Carolina. Other locations include Atlanta, Charleston, and two in Denver. By next spring, Dickinson plans to open an Aillea in Charlotte. But regardless of which location you visit, every single one of Dickinson’s staff members has been thoroughly trained about each product that is sold in the stores. Whether it be a new moisturizer, a face mask, or a facial, Aillea’s products and services are committed to enhancing wellness and healthy living.

chef ’s table

Cuisines from nearly every corner of the world converge at bu•ku

A

Global

Perspective BY

ALEX DIXON PHOTOGRAPHY BY JOE REALE

A

mainstay of the downtown Raleigh restaurant scene for nearly a decade, bu•ku will soon be moving to Cary.

But a change of location won’t affect the mission of the pioneering street food–inspired restaurant.

Opened in February 2010 by owners Sean Degnan and Tony Hopkins, the restaurant has developed a following for putting its own spin on street food dishes from around the world. “We really appreciate the culture and the history of the different cuisines,” says executive chef Amanda Haisley.

“We do a good job of showing respect for each of the

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individual cultures while still exploring what we can do to make these inspirations our own.”

Haisley has been with bu•ku for seven years. She came to North Carolina after graduating from the Culinary Institute of America in Hyde Park, New York, drawn by an advertisement for a sous chef position at the restaurant.

While Haisley isn’t able to travel often, her expansive research and culinary education has driven the globally inspired menu. From Belgian moules frites to Ethiopian steak tartare, no cuisine is off limits.

midtownmag.com | 43

“You have to really care and be interested in learning about it; there’s a lot of information out there,” Haisley says. “It’s also a lot of trial and error; you get the feel of a cuisine, and then you start playing around with different ingredients and what you think you can swap out and still get the same idea.”

The menu changes seasonally, but popular items like the Citrus-poached Lobster Larb with pineapple, cucumber, radish, nuoc cham, lemongrass, mint, and cilantro can transition by replacing the lobster with a heavier protein in fall and winter. “Everybody thinks that their grandmother makes the best pasta sauce, so everyone is going to have a different opinion as to what’s authentic,” Haisley says.

“So we try to be respectful, but not completely authentic.” Hearty bowls like phở, ramen, and a hot pot with curry, roasted chicken, and mushrooms make for warming dishes on a cold night.

And bu•ku’s hospitality and drink pairings don’t take a back-seat to its food. All three executive chefs in the bu•ku restaurant group have passed level one in the Court of Master Sommeliers exam, and the restaurant group frequently hosts wine dinners. The group offers wine training to every member of its 120-person staff. Like its food menu, bu•ku offers wines from around the world; its bottle list totals more than 120 options and ranges from $36 to $150.

While Haisley believes there’s something to be said for the “what grows together, goes together” mantra when it comes to food and wine pairings, the staff likes to branch out and emphasize flavors from the dishes and wines that will complement each other.

On New Year’s Eve, bu•ku will throw a final farewell event for its downtown location in the Red Hat Tower at the corner of Wilmington and East Davie streets, before moving to the former site of An Asian Cuisine at Renaissance Park Place in Cary. “[The event] was a big conversation and originally we were going to do what we normally

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do, which is a prix fixe menu, plated, sit-down. But we thought it would be really fun to do something a little more interactive and more like a party, so it’s probably going to be a combination of a few displays, a few action stations, and some passed hors d’oeuvres,” Haisley says. “But we’re definitely going to go all out, and it will probably have some glimpses of what we’ll be doing in Cary in addition to some really special things that we want to show off.”

Even though bu•ku will be leaving its longtime space, Haisley says the management team has plans to come back to downtown Raleigh with a new concept. This spring, bu•ku opened a second Triangle location, this one in Wake Forest, and last year, the restaurant group launched a South American concept—so•ca—in Cameron Village.

“I know we’ll definitely still have our following,” Haisley says.

“I think Cary is going to have a great base as far as people who are interested in what we have to offer.”

“We really appreciate the culture and the history of the different cuisines,” says executive chef Amanda Haisley, of the street food dishes from around the world. “We [want to] show respect for each of the individual cultures while still exploring what we can do to make these inspirations our own.”

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chef ’s table

STOCK YIELDS 2 GALLONS SERVES 10

The

bu•ku

HOT POT 46 | midtownmag.com

CHEF AMANDA HAISLEY

INGREDIENTS: 4 quarts chicken stock ¼ jar Thai red curry paste* 5 cans (13.8 oz each) coconut milk 1½ lbs brown sugar 2 cups tamarind concentrate 1 lime leaf To taste: salt and pepper Vegetable or Protein: We make our traditional bu•ku Hot Pot with roasted chicken and mushrooms, but you can try it with shrimp, tofu, seasonal vegetables, or traditional Thai accouterments such as bean sprouts, Thai basil, cilantro, chilies, or scallions.

INSTRUCTIONS: 1) Combine curry paste and brown sugar in a large stockpot; cook over medium heat until the mixture becomes fragrant.

2) Add chicken stock, coconut milk, and tamarind concentrate, and blend with an immersion blender until the mixture is completely smooth. (If you do not have an immersion blender, this can also be done in batches in a blender. Be sure to thoroughly combine all of the batches so the finished soup is uniform.)

3) Bring to a boil with the lime leaf added.

Adjust seasoning to taste.

4) Once your broth is complete, it is ready for any protein or vegetable add-ins you would like.

Serve hot pot with steamed rice or rice noodles for a complete dish. *Recipe based on Mae Ploy 2 pound, 3 oz jar, which contains shrimp paste.

Allergen Alert: Contains shellfish products! midtownmag.com | 47

minding your business

PAT NATHAN, DFST FOUNDER

Empowering

Women to Work DRESS FOR SUCCESS PROVIDES CAREER COACHING AND INTERVIEW ESSENTIALS TO DISADVANTAGED WOMEN BY

KAREN JOHNSON

It started with a picture of a suit and a sign that read: “To Many Women, This is a Life Jacket.” That was 10 years ago, and after seeing that sign Pat Nathan founded Dress for Success Triangle with the vision to provide “life jackets” for Triangle women.

Nathan, a former executive from Dell, combined her head for business and her heart for empowering women to launch what would become one of the strongest and most innovative affiliates in the global Dress for Success organization.

At its inception in 1997, the single purpose of the nonprofit, Dress for Success Worldwide, was to provide an interview suit to economically

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disadvantaged women who were looking for jobs. The interview suit, or lack thereof, could be the life jacket or the roadblock to becoming financially stable.

Now celebrating its 10th anniversary, Dress for Success Triangle looks much different than its original model. Women need more than a suit to build or rebuild their careers. Since 2008, the faces of women looking for jobs have evolved as much as the job search landscape and those factors, along with local economic trends, have driven the growth and direction of the programs. Looking for a job can be expensive and, if it is to be done effectively,

JOYLYN DAY

2017

DIAMOND

AWARD BEST DENTIST

(TOP) THE AD CAMPAIGN THAT STARTED IT ALL AND (BOTTOM) TILLERY PLACE, RALEIGH

an individual could spend upward of $500. The Dress for Success Triangle organization provides free job search tools to women regardless of their age, education, or career path.

There are also unseen or intangible costs, often tallied in the emotional toll of a search, which can be hard to measure and can lead to feelings of isolation or defeat. Perhaps the most important aspect of a successful search— confidence— is hard to maintain without support.

Joylyn Day landed a job quickly after gaining confidence in her abilities. “I started the job acquisition program [at Dress for Success] discouraged about my future, based on my past,” she explains. “Going through the program taught me that [the past] was just an experience, and it was time to move on. Dress for Success gave me the confidence and the comfortable space to do just that.”

And while the state boasts unemployment rates lower than 4 percent, knowing how to direct a search is the key to success when looking for a new job, a better job, or a dream job. Gail McCowan, a career coach at Dress for Success, sees women come in with a number of challenges that hinder their searches. “For someone who has not looked for work in a while, the most difficult part may be figuring out how the process works in 2018,” McCowan says, adding that social media has added unfamiliar territory for many job seekers who are attempting to resume a career.

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REBECCA PALMER

Understanding how to leverage social media platforms, along with determining what her relevant skills are in the current market, may be the hardest part for a mature woman seeking a fresh start. “For others, building a network where they have none may be the most challenging, and for some the most difficult thing might be to determine what it is that she wants to do,” McCowan explains. “It’s really hard to do a job search when you don’t have a specific target.”

Joanne Repinecz, formerly the vice president of recruiting at Extrinsic, now serves as the career development specialist at Dress for Success. She works with local companies to plan job fairs and she works with clients to refine their search, keep them motivated, and nurture their network. Repinecz says after years of working in the recruiting industry and watching the evolution of the online job search, the most important aspect of the search is still to develop and leverage your network.

Volunteer career and image coaches deliver the job acquisition and job retention programs that guide women through the maze of job search options. The coaches work one-on-one with clients so that they look and feel ready for the interview, the salary negotiation, and midtownmag.com | 51

acclimating to a new job. Success rates are high for the women who walk through the doors: 74 percent of those in the job acquisition program land a job, many building their networks as they go through the program.

Local corporations like MetLife, IBM, SAS, and Wells Fargo hold mock interviews and networking events, and they even launch some careers. Rebecca Palmer participated in the 10-week job acquisition program and applied online for a position at a local bank. Her application was met with silence. Then she went on a mock interview for that same bank and learned what she could do differently to her resume. She resent her resume, got an interview, and then landed the job.

While Dress for Success is a nonprofit and funded by donations, the Triangle affiliate is also a thriving social enterprise. The Raleigh and Durham donation centers receive almost 1 million pieces of clothing, shoes, and accessories a year. Those donations don’t always align with the needs of clients, so the staff and volunteers plan five excess inventory sales a year—with 100 percent of the proceeds funding programs.

The sales, held at Northgate Mall in Durham and at Tillery Place in Raleigh, account for 20 percent of the overall budget.

As Dress for Success Triangle celebrates its 10th anniversary, some 14,500 women in this area are celebrating their career success. The nonprofit’s mission is to empower women to achieve economic independence by providing a network of support, professional attire, and development tools to help women thrive in work and life.

dfsTriangleNC.org 919.286.2128 trianglenc@dressforsuccess.org

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on the town

Date Nights

DONE RIGHT WHAT TO DO WHEN ONLINE DATING GETS REAL. BY

LIPSA SHAH

When it comes to dating, most of us are guilty of surrendering to a boring routine. Especially when it comes to first dates, we rely on the same go-to bars and restaurants—no doubt the bartender has commented on all your Tinder dates. We go where we’re comfortable, and inevitably fall into the monotonous what-do-you-dowith-your-life conversation.

When I realized my conversations were sounding more like scripts, I knew I needed to change it up. But stretching yourself beyond the typical dating scenario can be nerve-racking. To make it easier, here are ideas for upping the ante on date nights, whether it’s a first date or a night out with your soulmate of many years.

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1. SPORT A COMPETITIVE SPIRIT.

Basketball and hockey season are upon us. You’re bound to find affordable tickets before playoffs begin. Bonus points if you both like the same team, but playful competition never hurt.

Even if you may not like a particular sport, grabbing a beer and being in the energized atmosphere is always exciting.

2. CATCH A CONCERT.

Always an entertaining way to relive your high school days and tell a funny story (or four) about the time you went to this band’s concert, and so on and so forth. The best part: If your date isn’t going as planned, the music can stand in for conversation.

3. SHARPEN YOUR AIM.

Axe throwing at Urban Axes is an unconventional way to interact with one another while learning a new skill.

And it requires you to be real, which is essentially what dating is all about.

4. PLAY IT SMART.

Trivia nights are great for two things: showing your date that you actually know stuff and that you don’t take yourself too seriously. Just hope it’s a trivia night where both of you are equally informed (or even equally uninformed). Trivia nights offer all the necessities for some serious bonding in a more casual style.

5. SPICE IT UP.

The fastest way to anyone’s heart is through their stomach, right? When it gets too cold outside, turn the heat up inside by taking a cooking class together. This also gives you a glimpse into the ingredients of your partner’s true identity. Do they use twice the recommended serving of garlic in their recipes? If not, send them packing, because they must not know good food.

8. GET SPOOKY.

Fall and the spookiness that is associated with these few months is what gets me up every single morning.

Luckily, Tobacco Road Tours’ Raleigh Haunted Footsteps Ghost tour is offered all year long! If you’re into scary stories that are authentic and not engineered, visit some real haunts around Raleigh on this 1.5 mile tour. (Breaking the sexual tension has never been easier.)

9. EMBRACE CULTURE.

We’re lucky to be in the heart of everchanging art with CAM Raleigh and the North Carolina Museum of Art. You can combine romance with culture while discovering local exhibitions. Google’s Arts and Culture app has elevated the experience to new realms and if you’re trying to make your date seem less like a field trip, plan your visit for an evening. Museum galleries spark great conversation, and you can start with: “What do you think this means?”

10. LAUGH IT UP!

Comic relief may be the best way to break the ice, and comedy clubs are often more affordable than a full-course meal at a polished restaurant. Tickets for comedy shows typically start around $15 and work their way up. What makes your date laugh will give you more insight into their personality than any dinner conversation ever could. A good place to start: the show at Goodnights Comedy Club.

PHOTOS BY LIPSA SHAH

6. TAKE A BREATHER.

Now that we’ve made it through the sweltering season, it’s time to actually enjoy the outdoors.

This is the perfect weather to enjoy a hike, and being outdoors is a great way to stay active, disconnect from social media, and take in all the #views.

7. CONSIDER ROAD TRIPPING. Spend a few hours in a car and you’ll learn a lot about one another. In fact, the proverbial road trip often serves as a serious sign of compatibility. When I pressed play on my favorite true crime podcast and my date (now boyfriend) didn’t even flinch, I knew he was the one. Start your day early by bonding over favorite music and your favorite convenience store snacks. (Maybe a better idea for a second or third meetup instead of date one.)

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living well YOUR

GUIDE

Healthy

TO

Holidays Treat yourself every night.

Blasphemy. No, really, treat yourself every single night. I promise I’m not setting you up for failure. Think about it: If you’ve spent weeks depriving yourself of your favorite chocolate or refusing a glass of wine in order to reward yourself at holiday dinners, you will inevitably binge on all the foods that you denied yourself. The secret to avoid overindulging is to satisfy your sweet tooth every night. Enjoy a glass of wine or some chocolate (emphasis on some)—any treat that you would normally shun. Personally, I like to have two pieces of Theo’s 85 percent dark chocolate after dinner each night; they are so rich that I feel satisfied each time.

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BY

LIPSA SHAH

It’s the most wonderful, overindulgent time of the year. You can workout twice a day, drink a gallon of lemon water, and stick to your nightly routine, but resisting temptation is always the hardest around holiday season. Let’s enter this season with a smile and a new approach, shall we? It doesn’t have to be like the last few years, ridden with possible anxiety and guilt. My body has taught me a lot through the years, and I’ve learned crash dieting and overexerting myself is simply not the way to enjoy the season—so here are a few tips that work for me:

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Schedule your appointment November 1st–December 30th, 2018 and receive FREE initial labs and consultation with our Doctor ($350 Value).

8300 Health Park, Suite 211 | Raleigh, NC, 27615 | 919-850-0880 | www.pagemc.com

midtownmag.com | 59

Bring your own food to work.

I typically avoid going out to eat as much as I can, but especially around the holidays.

Between the holiday parties and work events in abundance around this season, you can forego the time and expense of a few dinners out. It’s a great way to save yourself a few bucks while also maintaining a healthy lifestyle. Stop by your local farmers market, pick up in-season fruits and veggies, and make dinner at home a few nights each week. Inexpensive and healthy pantry staples include beans, rice, quinoa, and oatmeal—now you’re set for an extremely healthy, extremely cheap start to your week.

Drink water!

It sounds so simple, but it’s something most people neglect. When you catch yourself craving a chocolate chip cookie after you just had lunch, drink a glass of water and give yourself 15 minutes. Sometimes cravings are our body’s way of telling us we are on the verge of dehydration. If you’re still craving your snack, feel free, but there’s typically a good chance you were just thirsty or bored. Drink 16 ounces as soon as you wake up, at least 32 ounces throughout the day, and always begin a meal with a glass of water. Water keeps you hydrated while also keeping you full.

Keep your digestion in check.

If you don’t already focus on your digestion, now is the time to start. Consistent digestion is imperative for your body to function internally, but it’s also a prerequisite for mental clarity. Let’s be honest, I doubt you’ll be focusing on much else when you’re backed up. You’re probably eating more than you normally would at these events and parties, which can send your digestion into a panic. Start your morning off with a probiotic (great for your gut), sip on some ginger tea or eat raw ginger throughout the day (no, the pickled ginger you get with your California roll doesn’t count), and take a few moments to really check in with your belly.

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Meditate.

Last but not least, possibly the most simple tip of them all: morning meditation. A calm mind will set the tone for the rest of your day. I don’t know about you,but when I’m overwhelmed, I stress eat—which leads to binging, which leads to feeling like garbage for days to come. Some of my favorite meditation apps include Headspace, Calm, and 1 Giant Mind. Whether you commit three, five, or ten minutes, meditation is the best way to ensure clarity and better choices throughout the day.

Regardless of your diet and preferences, I hope everyone enjoys a guilt-freeholiday season!

Adolescent Gynecology Contraceptive Management Infertility Obstetrical Care Preventive Care Menopause Support

beer& barrel

Thanks

for the

BEER

TOP OFF YOUR HOLIDAY FEAST with THE TRADITIONAL BEVERAGE OF CHOICE. BY

JULIE JOHNSON

The Pilgrims weren’t wine people; they were beer people.

Beer, not wine, was the beverage of their Northern European home. In the cities they left behind, beer was the common beverage for adults and children alike. It was better than water, which brought disease. An understanding of basic sanitation lay years in the future, but empirical evidence showed that beer was a wholesome drink, thanks to the long boil that begins the brewing process. The Pilgrims regarded beer as an essential provision, and stocked the Mayflower with a good supply.

By late 1620, dwindling reserves precipitated the decision to land at

62 | midtownmag.com

Plymouth, rather than continue south to their planned destination in Virginia.

William Bradford, who would later become the first governor of Massachusetts, recorded in his journal, “We could not now take much time for further search or consideration, our victuals being much spent, especially our beer, and it now being the 19th of December.”

The following year, the meal that is regarded as the first Thanksgiving undoubtedly included beer, by then brewed with barley grown from seeds the settlers brought with them.

What was this early beer like? It was certainly an ale, since that was the family of beers native to England. It

was brown, not golden, as the means to produce pale beers were not discovered for another three centuries. And it wasn’t too bitter, since the bittering herb hops was not grown in the New World for many years after their arrival. The early brewers improvised with wild hops, spruce tips, and sassafras.

For this year’s traditional Thanksgiving dinner, why not plan to include the original beverage? Beers that draw on the characteristics of these historic brews— rich, malty, lightly bittered—would not be out of place on your table. (Admittedly, the cans that are popular with even the most high-end craft brewers don’t say: “white tablecloth.” Pour the beers in

the kitchen, and use large, stemmed glasses.)

The classic holiday menu is a fairly sweetish spread, as entrées go. The main flavors emerge through roasting—caramelized notes in the crispy turkey skin and nutty, browned root vegetables. Creamy potatoes, candied yams, and silky gravy continue the theme. Let the cranberry sauce play the counterpoint. The best beer choices will echo the mellow flavors in the food.

Here are some beer styles from local breweries that will make your guests thankful.

A classic English brown ale may be closest to the 17th century Pilgrim brew, with roasty, chocolatey notes that complement but don’t intrude.

Try Sweet Josie Brown Ale from LoneRider, a true-to-style brown that has been pleasing Raleigh drinkers ever since it shocked the brewery owners by winning a top national prize in their first year of business.

Greenville’s Duck Rabbit Brewery, which styles itself “the dark beer specialist,” offers a range of styles that love turkey. Turning to German traditions, try the obscure schwarzbier, a black lager.

Despite the intimidating appearance, it’s a gentle drink, clean in the manner of lagers, with the coffee

and toasted notes typical of darker-colored beers.

Finally, brewer and beer ambassador Garrett Oliver is an advocate for one of the best Thanksgiving beer styles: the French farmhouse ale known as bière de garde. It’s spicy and herbal, with lively carbonation, soft with a slight nutty sweetness and hints of fig. Durham’s Ponysaurus brews an elegant example, packaged in a stylish white can that just might pass muster on the dining table.

Who wants dessert?

Pumpkin pie? Pecan? It’s hard to imagine a wine that isn’t defeated by these wildly sweet dishes, but beer can meet the challenge. Believe it or not, the rule of thumb when pairing beer with dessert is that the beer needs to be sweeter than the dessert, or it tastes unpleasantly dull and bitter in comparison.

A big, bold stout poured in a snifter should bring the meal to a suitable close.

Gizmo BrewWorks’ Aztec Gold is an imperial chocolate stout that combines its alcohol heft (9.2 percent) with cocoa nibs and vanilla beans.

Some of our dearest Thanksgiving traditions may not have solid historic pedigrees. However, the turkey and pumpkin on our table today are legitimate tributes to the first Thanksgiving; we should also clear a place for the rightful role of beer.

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foodie focus CAUSE FOR CELEBRATION: Come celebrate at the 2018 Brewer’s Ball: A Celebration of the Triangle’s Finest Food and Beverage, on Friday, November 16th at Oak & Dagger Public House at Seaboard Station in Raleigh, from 7 to 10pm. (VIP Honoree and Sponsors Reception at 6:30pm) The Brewer’s Ball is an evening featuring the finest in brews, cocktails, food, music, and difference-makers in the community. Guests are treated to a variety of handcrafted brews and beverages from around town, creative and delicious food pairings from the city’s top restaurants, live music, expansive live and silent auctions, and a chance to mix and mingle with the best and brightest in the Triangle, all while being a part of a great cause: helping move us closer to a cure for Cystic Fibrosis.

Come Hungry!

TRIANGLE RESTAURANT NEWS

BY SEAN LENNARD, TRIANGLE FOOD GUY, TRIANGLEFOODBLOG.COM

NEW IN TOWN: The Mecca Restaurant, a dining institution in downtown Raleigh since 1930, announced it was reinstating dinner service beginning October 15th.

Dinner is served until 10pm, Monday through Saturday.

O-Ku Sushi opened Friday, October 12th in The Dillon at 411 West Hargett Street in downtown Raleigh’s warehouse district. O-Ku is described as authentic Asian cuisine with a Southern approach.

They have additional locations in Charlotte, Charleston, Atlanta, Nashville, and Washington, D.C.

Also at The Dillon, the Heirloom Brewshop has opened, where you can

enjoy standard pour over or espresso coffee—but you can also try more unique drinks like vacuum pot coffee, unique carbonated beverages, teas imported from Japan and Taiwan, and unique sake cocktails. There will also be a menu of bites inspired by the founders’ Laotian and Taiwanese roots.

Lynnwood Brewing Concern, which operates a grill and taproom in North Raleigh and a brewery and bar at Dock 1053 on East Whitaker Mill Road, opened its newest restaurant, Wilson’s Eatery, at Dock 1053. Wilson’s Eatery will feature locally sourced, scratchmade sandwiches, flatbreads, and salads

along with “several house-made sodas and mixers” in their craft cocktails.

Chef Scott Crawford announced he is adding a third restaurant to his Crawford Hospitality group: Crawford Brothers, a modern American steakhouse, will open in Cary in 2020.

It will be located in Fenton, a 92-acre mixed-use development. Crawford also has a French bistro, Jolie, in the works.

Lola’s Beach Bar opened at 1803 Glenwood Avenue in the Five Points neighborhood, serving street food (think tacos, burritos, nachos) alongside margaritas, beer, and tequila.

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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The

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Handmade 18k Yellow, White, and Rose Gold Bangles with Diamonds set in Platinum Haydon & Company $8,225 each

Mustard Scarf Scout & Molly’s Boutique $32

Linda Richards Hand Warmers Main & Taylor $90

FINEX Cast Iron Skillet | Whisk | $125–$275 (depending on size) |

PHOTO COURTESY OF FINEX

Mud Pie Hot Dip Au Gratin Set Sixpence Accents $28

Apex Woodcraft Peppermill Sixpence Accents $65

Olive Oil Can Midtown Olive Oil $49

Jean’s Favorite Saucepan NOFO @ the Pig $24.95

Spice & Salt Stack Midtown Olive Oil $25

Handcrafted Repurposed Wine Bottles vomFASS $22

Box of 16 Award-Winning Chocolates, Gold & Silver Collection Box of 4 Salted Butter Caramel Bonbons, available in Dark & Milk Chocolate Box of 4 Whimsical Animal Salted Caramels Chocolat GRACE | $11–$50

Bread Basket | Great Harvest Bread Co. | $55–$75

Custom Rug (5' Round) June St. George $1,099 PHOTO COURTESY OF JUNE ST. GEORGE

Animal Instinct Leopard Clutch | Swoon Boutique | $42

Holiday Box

| My Pink Party Box | $58

PHOTO BY MICK SCHULTE PHOTOGRAPHY

Ceramic Animal Bowls Lauren Sumner Studio $18–$22

Wool Throws La Maison $235–$455

Scented Candles (20 percent of proceeds donated to animal rescues) Rescue Me Candle Company $18.50

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Preston Bracelet with Large Metal Dalton Charm Moon & Lola Bracelet $52 | Charm $16

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GAIA Scarlett Clutch The Flourish Market $84

Llama Suitcases NOFO @ the Pig $8.75–$16.50

Crimson Esme Tote Marta’s $495

Crimson Oversized Clutch Marta’s $298

O.A.C. City Watches $119–$125 PHOTO BY STACEY SPRENZE COURTESY OF TABLETOP MEDIA GROUP

Cranberry Noel | La Farm Bakery | $19.99

PHOTO BY JOSH MANNING / JERICHO 7 FILMS

Pine State Sweets Box | N.C. MADE | $55

PHOTO COURTESY OF N.C. MADE

Bread Dipping Set vomFASS $17.99

Mason Jar Cocktail Shaker Gift Set DECO Raleigh $49.99

Holiday Kitchen Towel Lloyd & Lady Boutiques $14.95

Assorted Truffles The Chocolate Boutique $10.99

Ayurveda Copper Water Bottle DECO Raleigh $48

Truffle & Salt Midtown Olive Oil $25.95

Corkcicle Cigar Glass Swagger $24.99

Men’s Crew Socks DECO Raleigh $12

Growlerwerks Pressurized Growler Apex Outfitter and Board Co. $229

Leather Laptop Bag Oxford Green $285

Cassini Terrestrial MOVA Globe Stuf N Such $160

Wooden Cuff Links Oxford Green $48

Brackish Feather Bow Tie Liles Clothing Studio $195

North Carolina Maps Quail Ridge Books $9.99

Hook & Albert Weekender Bag Liles Clothing Studio $595

Bracken Rinse Button-Up Raleigh Denim $375 PHOTO BY SHAY STIFELMAN

tastes of the city

BY ASHLEY AND ANDREW

@RALEIGHFOODPICS

1

2

3

(1) SO•CA; Churro Waffles with orange chocolate ganache, dulce de leche, espresso whipped cream, fresh berries (2) ROYALE; Colorado lamb with Greek salad and cumin labni (3) BREWERY BHAVANA; General Tso Chicken, crunchy chicken tossed in sweet and tangy hibiscus sauce (4) ANGUS BARN; Oysters on the half shell

Contact Raleigh Food Pics to be featured on their Instagram feed: Raleighfoodpics@gmail.com 68 | midtownmag.com

4

home styler

THE ART OF

ENTERTAINING AT HOME

Open

House

Goodbye backyard BBQ’s; hello holiday parties!

Whether you’re hosting the entire family at Thanksgiving, having friends over for an ornament exchange, or planning a swanky cocktail soirée, you want everything to be perfect.

A beautifully set table, aromatic candles, festive decorations, and appropriate barware will ensure that every special occasion will make a great impression. And let’s not forget the perfect outfit and accessories!

Happy hosting!

1

STYLED BY VALERIE TROUPE VALERIETROUPE.COM PHOTOS BY F8 PHOTO STUDIOS F8PHOTOSTUDIOS.COM

2 (1) Thymes frasier fir candle, $32; assorted candles, $6–$60; HOMEWOOD NURSERY & GARDEN CENTER 10809 HONEYCUTT RD; HOMEWOODNURSERY.COM (2) Caspari gold marble napkins, $4.99–$6.99; Autumn cloth table napkins $7.99 each; Napa garden sparkle bead napkin rings, $5.99 each; Sullivan’s gold candleholders, $39.99–$49.99; LED candles, $29.99; LLOYD & LADY BOUTIQUES 8847 SIX FORKS RD; LLOYDANDLADYNC.COM

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3 4

(3) Currey & Co Maximus rectangular chandelier, $1,870; FURNISH 8724 GLENWOOD AVE; FURNISHNC.COM (4) ‘Bar’ Marquee, $225; Bar cart, $995; Crystal decanter, $18; Set of 5 glasses, $16; Chalkboard, $16; Wood Tray, $42; REVIVAL ANTIQUES 1505 CAPITAL BLVD #14; REVIVAL-ANTIQUES.COM

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home styler

6

PHOTO BY JOE REALE

(5) Custom wood plantation shutters, prices vary; SOUTHERN ACCENT SHUTTERS & BLINDS 5684 WILSONS MILLS RD, CLAYTON, NC 27520; SOUTHERNACCENTSHUTTERS.COM; 919.934.4050

(6) Costa Nova soup bowl, $21.85; Costa Nova pasta plate, $36.80; Costa Nova chargers, $59.80 each; Costa Nova chalkboard w/ easel, $2.74; STEVEN SHELL LIVING 2030 CLARK AVE; STEVENSHELLLIVING.COM

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5

7

(7) Ottoman (09) in P/K Lifestyles Belgian linen fabric, $450; Chair (450) in P/K Lifestyles Belgian linen fabric, $950; DEXTER FURNITURE 8411 GLENWOOD AVE #101; DEXTERFURNITURE.COM

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SPONSORED CONTENT

vacation experiences

LEGENDS Live On in Corolla Legends. We’re drawn to them—their mystique and their origins—but encountering a living legend is something else entirely. Some people hike through wilderness, others go on safari, and some go to the beach. Yes, the beach, specifically the Currituck Outer Banks.

The legendary wild horses of Corolla roam the beaches just north of the paved section of Route 12 in Corolla, across the 7,000-acre Currituck National Wildlife Refuge. Visitors testify that encountering these majestic creatures, against this storied sandy backdrop, is the highlight of their vacation.

While these horses are known to be descendants of the Spanish colonial mustangs that have grazed, bred, and galloped here for almost five centuries, how they came to be here is a matter of some debate. One theory suggests the horses survived the failed colonization attempt of the Spanish explorer Lucas Vázquez de Ayllón in 1526.

Another legend dates to 1528, and holds that these gentle beasts swam ashore from a shipwrecked Spanish galleon as it attempted to cross the Graveyard of the Atlantic. Yet another speculation is that they arrived later, having been cast into the sea to lighten the load as Richard Grenville’s ship, the Tiger, ran aground near Ocracoke in 1585. As with many other legends, the truth behind how these horses arrived here remains a mystery.

Though usually spotted in the Carova area, the wild horses can be seen grazing anywhere north of the protective fence in Corolla. While the area is accessible by four-wheel drive vehicles only, people may walk the beach to see them, drive their own vehicles, or even spot them in their backyards. Yet the best way to view the wild horses is to book a tour on the beach with one of several experienced local outfitters.

In 2010, these legendary horses were designated North Carolina’s official state horse, and the herd remains a dramatic reminder of the dynamic history of the Outer Banks. You may come to the Currituck Outer Banks for an escape by the sea, but you won’t want to miss the chance to catch a glimpse of these living legends.

The Currituck Outer Banks is nestled into the northeastern-most corner of North Carolina.

The area is unspoiled, yet known especially for its popular, family-friendly beaches.

Find out more at VisitCurrituck.com.

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

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E D E N K N O WS B R E A S T

I M P L A N T S

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LANDMARKS

BY ED BRISTOL PH OTO COURTES Y OF FR ANCES WILDER

From burgers to Buicks, diamonds to dry cleaning, the Greatest Generation left an entrepreneurial legacy for the ages.

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In the relative calm between World War II and the tumultuous ‘60s, the country was feeling a surge of confidence.

A booming economy encouraged entrepreneurs to seek out new ventures— and in the Capital City, four such enterprises are still going strong.

In 1949, an undeveloped 160-acre property just west of downtown had been turned into Cameron Village, the first “shopping center” between Washington, D.C., and Atlanta. One of the first tenants was an enterprise that had started on something less than a shoestring.

In 1948, Bill Medlin and John Davis had begun their dry cleaning business on Salisbury Street—in a building and with equipment for which their landlord and equipment supplier required no payment for three months.

They started up during Easter week. That boosted business, says Mack Davis, the cofounder’s son and former Medlin-Davis owner, “because back then people would really dress up for Easter.”

With experience delivering milk to local homes, Medlin would pick

up and deliver the dry cleaning, and his partner operated the plant. Just a block from the state capitol, the cleaner served an array of government luminaries. A year after opening, MedlinDavis Cleaners moved to Cameron Village.

In the late ‘90s, Mack Davis, who became company owner in 1976, helped get legislation passed to curtail dry cleaning solvent contamination and fund its cleanup at dry cleaning facilities. Of the 13 states with the program, says Davis, “North Carolina is considered the best.” And in 2000, Medlin-Davis helped test a dry cleaning solvent, now used at all of the company’s plants, that breaks down into nonhazardous components.

In 2010, David Makepeace and Brett Allen acquired the company and

DIY

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Upcycled Mittens from Sweaters

diy craft studio 1131 Falls River Ave #103 | Raleigh, NC 27614 919.798.2242 | knackdiy.com

midtownmag.com | 77

PHOTO COURTESY OF MACK DAVIS

invested in a new process that allows dry clean–only garments to be cleaned with water. Now with 11 locations across the Triangle, Makepeace proudly notes that Medlin-Davis Cleaners is Cameron Village’s oldest tenant.

Around the corner is another post-WWII startup that’s committed to good corporate citizenship. A fixture in Raleigh commerce, Bailey’s Fine Jewelry opened in 1948 in Rocky Mount. Watchmaker and jeweler Clyde Bailey and wife Ann managed all aspects of the business.

After Bailey died in 1963, Ann ran the store until Clyde Bailey Jr. and wife Jane purchased it in 1978.

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They opened their first Raleigh store in 1994. With more and more people coming from Raleigh to Rocky Mount to shop at his jewelry store, Bailey had begun to think about opening one in the Triangle.

The opportunity arose when jeweler Jerry Young asked Bailey to partner with him in his Cameron Village store, located in the spot Bailey’s now occupies. Aside from the Cameron Village and Rocky Mount locations, Bailey’s Fine Jewelry now operates stores in Greenville and at Crabtree Valley Mall.

Along the way, Bailey’s has established a strong tradition of philanthropy. In the last nine years,

the company has raised more than $480,000 through its “A Time to Give” program, which offers customers a free watch battery for a donation to a local charity.

Clyde Bailey remembers a special opportunity for giving: A couple came into the store whose son, a Marine sergeant, had lost his life in Afghanistan. His mother wanted a piece of jewelry to contain some of her son’s ashes. When the family arrived to pick up the specially designed piece, Bailey told them he couldn’t charge them because their son had already paid the ultimate price.

PHOTO COURTESY OF THOMPSON BUICK-GMC-CADILLAC

DRIVING THE FUTURE Post-war America’s phenomenal economic growth was fueled in huge part by automobile sales that quadrupled annually between 1946 and 1955. Against this backdrop, Willis H. Thompson Jr. opened a car dealership, Thompson Cadillac-Oldsmobile, on Fayetteville Street in 1956.

Across the decades, developments in the auto industry would take the dealer’s business name through a series of changes.

Oldsmobile’s strong market

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presence, in particular, reflected a decades-long preference for the great American family sedan. When Oldsmobile production ceased in 2004, it was the country’s oldest surviving automobile nameplate. The decision surprised many observers.

“Oldsmobile was king in the ‘80s,” says company vice president Mark Thompson Jr. However, by the time of Oldsmobile’s demise, the dealer had dropped it and taken on GMC

and Pontiac, another of General Motors’ moderately priced brands.

In 1965, the nameplate’s entire line had been named Motor Trend magazine’s “Car of the Year.” Then in 2008, notes Thompson, “Pontiac bit the dust.” The dealership adapted deftly to the change, adding Buick to its inventory.

Today, SUVs are regarded as the new great American family vehicles, and Thompson considers the GMC models the “backbone” of his company’s thriving business,

now known as Thompson Buick-GMCCadillac and located, since 1967, on Wake Forest Road.

When the aroma of grilling hamburgers first wafted from Char-Grill onto Hillsborough Street, the post-war period was waning. But, from that first location to its most recent offshoot, the restaurant has preserved the look and feel of an era when Ike was president and Buddy Holly was a Cricket.

In 1959, Raleigh restaurateur Bruce Garner had decided to give the city’s first drive-in, the Charcoal Grill on Capital Boulevard, some competition. Moving his Hillsborough Street home to make way for it, he built the first Char-Grill—a square, concrete-block building with a futuristic “floating” roof.

The ‘50s-style drive-in flourished through the ‘60s, but by the mid-‘70s, the restaurant had been through a series of operators, suffered a decline in business, and finally closed. Garner’s widow was planning to replace it with a parking lot.

Enter a couple of post-war baby boomers, Mahlon Aycock and Ryon Wilder, friends who’d met in college and decided to partner in a drivein hamburger restaurant. In 1975, they signed a three-year lease for the property, opened for business with one paid employee, and began serving their trademark charcoal-grilled hamburgers.

In those first years, the three-person workforce maintained long hours, seven day weeks.

In 1977, Aycock and Wilder purchased the building—but soon suffered reversals when Hillsborough Street changed to one-way, and then a portion was closed for bridge construction. But by the late ‘80s, the neighborhood enjoyed a revival, and the partners were looking to expand their growing success, one that’s been heralded

by USA Today in a listing of the country’s “Best Burger Joints.”

In 1986, a second Char-Grill opened in Olde Raleigh Village, another on Atlantic Avenue in 1992, and a third in 1996 on Strickland Road. Now with stores also operating in Cary, Garner, Davidson, Benson, and Clayton, Wilder says he hopes to open a Wake Forest Char-Grill in March.

Keeping its ‘50s drive-in character is key to Char-Grill’s staying power. “We have never chased fads,” says Wilder.

“Staying true to the original concept has contributed to our longevity.” midtownmag.com | 81

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op arkle liday

P H OT O G R A P H Y

N AT H A N R I C H A R D S ST YLING

CLAIRE ROBERTS STYLE C L A I R E R O B E R T S & L I N D S AY B E N F E R HAIR BY EMMA CAR TER MAKEUP BY EMMA MCNAMARA

BEAM BEAUTY BRAND LO C AT I O N + D E C O R

T HE FA I R V I E W R A L E I G H / themeworks

Julie Swann A. Doug Allison Distinguished Professor and Department Head, INDUSTRIAL AND SYSTEMS ENGINEERING, N.C. STATE UNIVERSITY

“During the holidays, I think it’s important to find some time to decompress and get away from work a little bit. We travel to make sure that we can be with family on important holidays such as Christmas. Time off from work can help you come back refreshed and more productive!”

Labradorite ring in 14k yellow gold | Raleigh Diamond | $800 14k yellow gold Victorian tassel necklace with seed pearl center, 26" | Bailey’s Fine Jewelry | Estate $3,495 Vintage bracelet in 14k yellow gold, accented with garnets | Raleigh Diamond | Vintage/Estate $2,359 14k yellow gold pink cameo with a halo of 42 rose-cut diamonds, .50ctw | Bailey’s Fine Jewelry | Estate $1,150 Antique Edwardian era earrings in 14k yellow gold with black enamel | Raleigh Diamond | Vintage/Estate $795

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Jeanie Y. Chang, LMFT, CCTP Chief Operating Officer GOALFRIENDS

“The holidays for me are about connecting and re-connecting in my relationships. My favorite moments are with my husband sitting in front of our lighted Christmas tree in the evenings when our four children aren’t around.

We find time to connect by reflecting and appreciating all that’s in front of us.”

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Vintage starburst pin in silver with white topaz | Raleigh Diamond | $500 14k white gold bangle bracelet with 1.60ctw blue sapphires and 0.95ctw diamonds | Diamonds Direct | Fana $4,140 14k yellow gold bracelet with 4.85ctw diamonds and 9.80ctw blue sapphires, 7.25� | CMI Jewelry Showroom | $10,880 18k white gold ring with 2.16ct oval-cut sapphire and 1.20ctw diamonds | Diamonds Direct | Rebeka Hakimi $11,000 Blue sapphire earrings, 1.43ct each, surrounded by 1ctw diamond jackets, set in 14k white gold | Johnson’s Jewelers | $3,980 Necklace with 12ctw sapphires and 2ctw diamonds set in 14k white gold | Raleigh Diamond | $8,600

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Fink’s Jewelers Naga collection dragon necklace with dot ring | John Hardy $2,600 Naga collection double coil bracelet with dragon heads | John Hardy $1,695 Chateline statement pendant necklace in prasiolite with diamonds | David Yurman $3,900 Chateline drop earrings with prasiolite and pyrite | David Yurman $1,250 Chateline statement ring with prasiolite and diamonds | David Yurman $1,900

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Johnson’s Jewelers Black caviar ceramic black diamond yellow gold and sterling bracelet | Lagos $6,000 Primavera bracelet 18k yellow gold | Roberto Coin $2,300 Primavera bracelet 18k white gold | Roberto Coin $2,300 Classic Parisienne 18k rectangular pendant w/diamond bale on chain | Roberto Coin $1,950 Black jade with diamonds pendant in 18k rose gold | Roberto Coin $3,300 Diamond bezel in 14k yellow gold necklace | Roberto Coin $1,290 Black jade drop earrings with black jade and diamonds in 18k rose gold | Roberto Coin $3,900

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Tia McLaurin Bethea Community Engagement, Grow with Google GOOGLE Age 37

“My husband and I have rich friendships and large families that keep us connected and rooted to the things that matter most. We’ve started a tradition of hosting Friendsgiving the day before Thanksgiving; it’s a great chance to gather some of our closest friends in order to celebrate together before the holiday rush begins.”

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178ct citrine pendant on gold rope chain Raleigh Diamond | $2,690 21k rose gold cuff bracelet with perforated design Raleigh Diamond | $5,300 Gold mesh earrings in 14k yellow gold Raleigh Diamond | $750 18k yellow gold flower earrings with 0.70ctw round, brilliant-cut diamonds in a pavĂŠ setting Diamonds Direct | Rebeka Hakimi $5,700 18k yellow gold Tacori monogram initial pendant with 0.31ctw round, brilliant-cut diamonds | Diamonds Direct | Tacori $2,890 Set of three stretchy pearl bracelets Raleigh Diamond | $28 per bracelet

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Martha Perry, MD Associate Professor, UNC SCHOOL OF MEDICINE Practicing Adolescent Medicine Specialist Age 46

“The holidays are a wonderful, fun time to enjoy food and friends and dressing up, but I am also reminded regularly by the work that I do that many families struggle to meet their basic needs—like being able to put food on the table—never mind celebrating the way we are fortunate to be able to.”

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Bailey’s Fine Jewelry 18k yellow gold Rio multi-stone bracelet with white quartz, aquamarine, blue topaz, moonstone, and diamond accents (1.8ctw diamonds) | Seaman Schepps $58,000 18k gold Classic Chain collection moonstone and pavé diamond drop earrings, .37ctw diamonds | John Hardy $2,400 18k gold Dot collection hammered pendant with pavé diamond charm, .10ctw, on 18” chain | John Hardy $1,495 18k yellow gold Capri ring with 32.61ct blue topaz | Seaman Schepps $5,200

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100.20ctw black diamond strand (adjustable length, shown at 16”) CMI Jewelry Showroom | $8,880 51.70ctw black diamond strand (adjustable length, shown at 18”) CMI Jewelry Showroom | $3,990 Three-strand, 36” sterling silver and black rhodium necklace | CMI Jewelry Showroom | $438 Three-strand, 7” sterling silver and black rhodium bracelet | CMI Jewelry Showroom | $250 Diamond dash earrings in 14k yellow gold with 0.51ctw diamonds | Raleigh Diamond | $1,825 Barocco collection bracelet in 18k yellow gold with .35ctw diamonds | Johnson’s Jewelers | $3,750 Five-diamond ring with 1.50ctw round, brilliant-cut diamonds | Johnson’s Jewelers of Cary | $5,000

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Emily Neville Founder and CEO REBORN CLOTHING CO. Age 20

“Wreaths are one of my favorite hallmarks of the holiday and at Reborn, where we upcycle clothing into usable products, we host a wreath-making class with Raleigh Parks and Recreation, transforming past holiday fabrics into a new holiday tradition.�

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KAT NIGRO, HEAD OF MARKETING AND ENGAGEMENT AT COMPOST NOW, TESTING THE TEMPERATURE OF THE COMPOST IN THE CAMDEN GARDEN COMPOST KITCHEN. PHOTO BY MICK SCHULTE.

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As the Triangle continues its rapid growth in population, creative individuals and groups are finding ways for residents and businesses to minimize the environmental impact. From reducing waste and composting to growing urban gardens, local organizations are focused on a sustainable future for Wake County.

THE GREEN

SIDE

OF GIVING

BACK BY

M I C K S C H U LT E

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LEIGH WILLIAMS AND DARGAN GILMORE, FOUNDERS OF TOWARD ZERO WASTE. PHOTO BY MICK SCHULTE.

Aim for

Zero Leigh Williams and Dargan Gilmore are busy moms living in Cary and striving to produce little to no waste while raising their families. They also inspire and support others in achieving that goal through their group: Toward Zero Waste. It began after they read Bea Johnson’s book Zero Waste Home, where she chronicles her family’s journey of minimizing waste to the point of producing only enough trash to fit into a mason jar over the course of a year.

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“I knew I couldn’t do what Bea was doing, but I could certainly do better,” Williams says. As she searched for businesses that would support her goal, she found it almost impossible to avoid packaging and other waste. “I thought if I could find more people who want these changes, businesses would start noticing and adapting,” Williams explains.

“And it seems like that’s happening now,” she adds.

On the Toward Zero Waste website and Facebook

page, Williams and Gilmore provide resources for how to navigate waste reduction in different areas of the Triangle, including helpful tips specific to your town.

They also hold meet-up groups where people discuss lifestyle changes and help each other through the challenges of zero waste living. “If you want to, you can live differently. It just takes time,” Gilmore says.

For more information, visit TowardZeroWaste.org.

Turn

Waste to

Soil

Even if a person can’t limit trash to the confines of a jar, many are finding ways to reduce waste by using compost services like Compost Now. The company collects compostable waste from homes and businesses throughout the Triangle, much like a garbage or recycling service, and then uses the materials to make quality soil. Customers can request to have their soil returned to them or they can share it with one of Compost Now’s garden partners, which help grow food for lower income populations.

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HAPPY AND HALE FOOD SERVED IN COMPOSTABLE BOWLS AND PLATES.

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KAT NIGRO, HEAD OF MARKETING AND ENGAGEMENT AT COMPOST NOW, CHECKING OUT THE SOIL AT THE COMPOST KITCHEN IN CAMDEN GARDENS OF DOWNTOWN RALEIGH. PHOTO BY MICK SCHULTE.

According to the National Resources Defense Council, up to 40 percent of food in the U.S. goes uneaten and most of the waste goes into landfills.

“When food rots in a landfill, it’s in an anaerobic system. This produces methane, which is 25 percent more harmful to the environment than carbon dioxide,” says Kat Nigro, head of marketing and engagement at Compost Now.

Composting, on the other hand, introduces oxygen to the system and allows waste to break down without producing harmful greenhouse gases.

Nigro explained that customers are able to compost a wide range of foods and recyclable materials—more than just fruits and vegetables— through the pickup service. “Because the temperatures go up to 160 degrees at our compost sites, our customers can compost things like meat, dairy, baked goods, paper towels, and even pizza boxes,” Nigro says.

Local businesses as well as residents are embracing the composting service. Matt Whitley, co-owner of Happy and Hale restaurants in Raleigh and Durham, has used Compost Now’s service since day one. “We’re not only diverting food scraps with Compost Now, but our bowls, forks, cups, and straws are also compostable. So customers eating in our restaurant can potentially create no waste during their visit,” he says.

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With Compost Now, Happy and Hale has diverted 139,391 pounds of waste from landfills and created 28,228 pounds of compost for local community gardens. “We pay for our compostable materials and Compost Now because our goal at Happy and Hale is to create healthy fuel that nourishes the body, fulfills the soul, empowers the community, and balances the planet,” says Whitley, who also uses the service for his home.

Learn more at CompostNow.org.

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kannonsclothing.com midtownmag.com | 101

PEOPLE GATHER AT GARDEN GET DOWN ON JUNE 23RD, 2018 AT INTER-FAITH FOOD SHUTTLE’S CAMDEN STREET LEARNING GARDEN. (PHOTO BY SARA D. DAVIS FOR IFFS)

Share and

Grow Inter-Faith Food Shuttle started in 1989 when the founders encountered a restaurant that was throwing away the fresh food that remained after service hours ended. Jill Staton Bullard and Maxine Solomon began taking that uneaten food to a local soup kitchen. Now the Food Shuttle recovers and distributes 6 million pounds of food per year, food that would otherwise be wasted.

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Beyond feeding people through the redistribution of food, Inter-Faith Food Shuttle uses its Camden Street Learning Garden to teach the local, urban population how to grow their own healthy produce.

Located on one acre of land in downtown Raleigh, the gardening site is also one of Compost Now’s community partners.

“We hold classes and workshops that

KAY COLEMAN, THE URBAN AGRICULTURE MANAGER AT INTER-FAITH FOOD SHUTTLE. (PHOTO BY SARA D. DAVIS FOR IFFS)

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ACTIVITIES AT INTER-FAITH FOOD SHUTTLE’S GARDEN GET DOWN INCLUDED GARDEN TOURS AND FUN PROJECTS FOR KIDS. (PHOTOS BY SARA D. DAVIS FOR IFFS)

GARDEN GET DOWN ON JUNE 23RD, 2018 AT INTER-FAITH FOOD SHUTTLE’S CAMDEN STREET LEARNING GARDEN. (PHOTO BY SARA D. DAVIS FOR IFFS)

teach people about gardening: how it can feed your family and how it’s also good for the soul.

It’s quiet and calming,” says Kay Coleman, the urban agriculture manager at Inter-Faith Food Shuttle. “We are trying to demonstrate sustainable agriculture by reusing what we can, and one of the major ways we do that is by composting. We also use rain water from the rooftop of the church next door, instead of using city water.”

Coleman believes the most powerful way the garden impacts the environment is through what it teaches to its visitors. “We want to demonstrate how to be good stewards of the land, and how to grow good gardens that won’t harm the environment,” she explains.

Find upcoming classes and volunteer opportunities at FoodShuttle.org.

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CARING for CREATURES Maybe they’re not warm and fuzzy,

but who doesn’t BY

love a turtle?

DON VAUGHAN

PHOTOS COURTESY OF N.C. STATE VETERINARY MEDICINE

CVM CLASS OF 2018 GRAD DR. SOPHIE AMIRSULTAN, (LEFT) CVM CLASS OF 2017 GRAD DR. REBECCA DRAPP, (CENTER) DR. GREG LEWBART, CVM PROFESSOR OF AQUATIC ANIMAL MEDICINE (RIGHT)

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Every year in North Carolina, thousands of turtles are injured as a result of encounters with automobiles, dogs, and other predators.

The lucky ones are found by good Samaritans and brought to the Turtle Rescue Team Program at N.C. State University’s College of Veterinary Medicine, where they are treated and, if possible, returned to the wild. midtownmag.com | 107

(LEFT) WENDY BRACKETT, CVM ANESTHESIA SUPPORT TECHNICIAN (RIGHT) SHAQUILLA HAMLETT, TURTLE TEAM RESCUE VOLUNTEER

One such patient is Honey Badger, a 17-pound snapping turtle that was struck by a car, resulting in a cracked shell and extrusion of part of his large intestine and liver. “We took Honey Badger to surgery, and I was able to treat him with the help of Dr. Jeffrey Applegate, a doctor in the exotic animal medicine service,” reports Mandy Womble, PhD, a third-year veterinary student and copresident, along with Chris Masterson, of the Turtle Rescue Team. “We repaired a little tear in his intestine and forced open the shell so we could put the intestine back in. His lungs had also collapsed, so we inserted a tube to pull out the air pressing on his lungs. He’s doing well, and we hope to release him back into the wild very soon.”

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Honey Badger is one of 475 injured turtles brought to the program so far this year, reports Dr. Greg Lewbart, an exotics specialist who started the Turtle Rescue Team program in 1996. “The first ten years, we were seeing between 150 and 250 turtles annually,” he says. “Our average now is around 500.”

The program also treats injured amphibians, lizards, and nonvenomous snakes, which account for approximately 5 percent of the program’s annual patient load.

The majority of cases are vehicle- or predator-related injuries, but there have been some atypical cases as well. They include a

snake that swallowed a mousetrap with the mouse still in it (the patient survived), a snake that swallowed a golf ball (perhaps thinking it was an egg; yet another success story), and a turtle that ingested ethylene glycol and had to be treated with tiny shots of vodka. The treatment worked, but the patient died from unrelated causes.

Holding the record for the most time at the clinic is a box turtle named Oliver Twist that contracted a resistant form of E. coli.

The team spent more than a year treating the infection, which finally responded to an older antibiotic known as meropenem. Oliver was

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Socially aware and sophisticated, with a commitment to authentic craftsmanship—that's our clientele. Think unbounded.

Free spirited. Naturally curious.

Curating goods that celebrate genuine and explore a studio driven atmosphere. Natural home decor, and lighting, botanicly inspired apothecary, natural precious and semiprecious stone jewelry, fine leather goods, and apparel.

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TURTLE TEAM 2017 INCLUDED TIA, CC, MEGAN, KRIS, MANDY, LIZ, AND ANTHONY. PHOTO COURTESY OF DR. LEWBART.

released near Harris Lake and followed for a year via a radio transmitter attached to his shell.

Treating injured turtles can be challenging, and occasionally requires innovation. Until around 2010, surgical screws were drilled into the shell and surgical wire was used to hold the shell together as it healed. It was an invasive procedure and uncomfortable for the patients, so the students perfected a safer alternative: tiny clothing hooks attached to the shell with epoxy. Also useful is a type of surgical mesh that becomes malleable when heated with a hair dryer. When wrapped tightly around a damaged shell, it creates a healing “turtle girdle,” Dr. Lewbart says.

Approximately 50 veterinary students participate in the Turtle Rescue Team program, which has an annual budget of around $10,000—all of which comes from private donations and student fundraisers. The program also works with local wildlife rehabilitators, who care for the patients as they mend.

The value of the Turtle Rescue Team to its patients is obvious. But the students who participate also benefit greatly. “The Turtle Rescue Team is one of the best ways for veterinary students to get clinical experience while they are in veterinary school,” explains third-year student Chris Masterson, whose focus is zoological medicine. “We oversee patient intake, create treatment plans, treat the patients, and get them out to rehab so they can finish the healing process.”

Participating students also get to perform surgery, something those not in the program don’t have an opportunity to do until much later. Womble, for example, has performed around 15 leg amputations on injured box turtles. Luckily, she says, box turtles usually do well in the wild with only three legs.

Occasionally, other veterinary specialists will lend their expertise to a difficult case. Lewbart recalls a box turtle that had already lost one back leg and was in jeopardy of losing another, which meant it could never be returned to the wild. Veterinary orthopedic surgeon Dr. Simon Roe managed to save the leg by placing two intramedullary pins in the femur. The patient recovered and was successfully released.

If you find an injured reptile or amphibian, call the Turtle Rescue Team hotline at 919.397.9675; priorities are manned daily from 8am to 8pm. The medical service is free, but donations are appreciated.

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raising thebar

Mediation Facilitates Agreements

BY JULIANNE B. ROTHERT Julianne B. Rothert focuses her practice on all aspects of North Carolina family law litigation and negotiations.

Wake Family Law Group WakeFamilyLawGroup.com

Family law mediation is a form of alternative dispute resolution.

Put simply, it is an attempt by the parties involved to stay out of court by selecting a neutral third party to help them resolve their issues by agreement, without having a judge make decisions on their behalf.

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What authority does a family law mediator have?

A family law mediator is not a judge and does not have authority to make decisions in a case. A family law mediator’s role is to facilitate discussions between the parties by helping them understand the value of making decisions for themselves instead of relying on a judge to make decisions. The family law mediator’s goal is to bring the parties and their respective positions closer together—until, hopefully, a settlement is reached.

What can I expect at a family law mediation?

Family law mediations are usually handled with the parties in separate rooms. Issues surrounding divorce are often very emotional for the people involved. The sensitive nature of these issues can often get in the way of reaching a settlement, even for parties who have been getting along. The family law mediator spends time with each person to understand their respective positions and continues to communicate between the parties until an agreement is reached.

What happens if an agreement is reached at a family law mediation?

The goal of family law mediation is finality. When an agreement is reached, a binding agreement or court order can be entered that allows the parties to leave with the knowledge that their issues have been resolved. Even if they do not agree on all of the issues, a binding agreement or court order can resolve some of the issues—and this will ultimately reduce the time and expense of your case.

Why should I mediate?

Family law mediation allows you to better control your own destiny. A judge has limited time to hear each case, and at the conclusion of a trial makes decisions that substantially affect the lives of the people involved. In most cases, it is better to come up with an agreement that works best for your family instead of relying on a judge to make these decisions.

Additionally, litigation in court is expensive and time-consuming.

Family law mediation allows people to handle their issues in an expeditious manner and on their own terms.

This is paid legal advertisement. The information contained in this article is for informational purposes only and is not legal advice. No attorney client relationship is created by the publication and reading of this article.

All domestic matters are different and all specific questions should be directed to an attorney who can answer those questions and provide legal advice based on your unique circumstances.

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Make a Fashion

STATEMENT for SUSTAINABILITY

BY

M I C K S C H U LT E

PHOTOGRAPHY BY ERNESTO SUE PHOTOGRAPHY

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REDRESS RALEIGH FASHION SHOW 2017

“The more that people connect with the fashion industry through their own sense of style, the more invested they’ll be in what they wear,” says Beth Stewart, the cofounder and executive director of Redress Raleigh, a nonprofit organization that aims to educate consumers about sustainable fashion and textiles.

After seeing portrayals of sustainable fashion as uninspired and unflattering, Stewart put together a small group of like-minded people to form Redress Raleigh; that was more than a decade ago. “I knew it could be fashion-forward and fun,” Stewart says. midtownmag.com | 115

"To us, Redress Raleigh is the foundation of sustainable fashion in the Raleigh area. They give designers like ourselves the opportunity to share our ideas, not only with like-minded supporters, but also with folks interested in and open to learning about sustainable fashion."

Zulay Smith and Stephanie Phipps, co-owners of Zass Design

REDRESS RALEIGH FASHION SHOW 2017

That initial excitement to reveal the captivating side of sustainable fashion led her team to organize their first fashion show in the spring of 2009.

Since then, thousands of people, both attendees and designers, have participated in the Redress Raleigh Fashion Shows. The group also holds other events—such as mixers, panel discussions, and documentary screenings—in an effort to inform the public about the fashion and textile industry.

“Each time we buy something, it’s like a vote for the type of world we want to live in.

Becoming educated about the fashion industry helps us make smarter choices as we shop, and ensures we’re voting for a healthy environment and a high quality of life for the people making our clothes,” says Carrie Misenheimer, the Redress Raleigh communications chair.

Recently the group has moved away from its initial focus on designers and fashion shows to more consumer advocacy and education. “Many people don’t know that the fashion industry is the 116 | midtownmag.com

second largest pollutant after the oil industry,” notes Redress Raleigh board member, Rosalinda Cruz.

According to the World Wildlife Fund, it can take up to 2,700 liters of water to make one single T-shirt, and that is the equivalent of three years worth of drinking water. Beyond the impact on water conservation, clothes require energy to create and transport, and they produce waste. And then there’s the sordid history associated with the fashion industry’s labor practices.

Stewart and her team believe that residents of Raleigh and the surrounding areas tend to be receptive to making changes, particularly in light of these issues. “Raleigh’s strong roots in the textile industry make it an ideal location to begin the conversation around sustainability.

With so many components of the supply chain—from local designers, to larger brands and mills in the Greensboro area, to institutions like N.C. State University’s College of Textiles— the Triangle already serves as a large hub for education in textile

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EXECUTIVE DIRECTOR OF REDRESS RALEIGH, BETH STEWART, WITH CINDY MCNAULL, GLOBAL BRAND AND MARKETING DIRECTOR AT INVISTA, ONE OF THE SPONSORS OF THE FASHION SHOW.

“The more that people connect with the fashion industry through their own sense of style, the more invested they’ll be in what they wear. ... We can make a difference if we are more aware of the impact of our choices.”

Beth Stewart, Co-founder and executive director of Redress Raleigh

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REDRESS RALEIGH FASHION SHOW 2017

and design. This means that we can join a conversation that’s happening naturally, and we can meet our audience where they already are,” says Morgan Lang, the logistics chair for Redress Raleigh.

Besides frequent events and social gatherings, Redress Raleigh offers online resources for consumers to engage in meaningful conversations about the sustainability of their clothing. The organization’s website features a resources page with suggestions for books and movies, along with a document highlighting “10 Ways to Green Your Closet.” With suggestions like “repair and repurpose” and “shop local, shop small,” the informative paper serves as a guide for anyone curious about changing their shopping habits.

“One of my favorite things about Redress Raleigh is the e-newsletters. Each newsletter features a local fashion designer who is using sustainable practices in the making of their clothing. This has introduced me to a lot of different brands that I would not have heard about otherwise,” says Laura Jasmine, a local blogger who writes about fair trade and eco-friendly choices at FairlySouthern.com.

Through mediums such as the newsletter and social media, Redress Raleigh highlights the designers and industry experts who are making a difference by cultivating a sustainable ecosystem around fashion.

However, Stewart is quick to note that the ubiquitous nature of clothing means the real differences are made by individual consumers. “Fashion and textiles are a huge part of our lives; we all wear clothing, and we’re surrounded by textiles in our home and workplaces. [In that] part of our lives, we can make a difference if we are more aware of the impact of our choices,” she says.

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KATE POPE PHOTOGRAPHY

Sharing Yourself

1

THE GIVE GALA November 16th 7:30 to 10:30pm Marbles Kids Museum GiveGala.org

10of

Ways Giving In this season of Thanksgiving and holiday celebrations, we want to highlight some of the outstanding ways that you can make a difference in the lives of neighbors and people living throughout our community. These are all local organizations dedicated to helping those close to our homes and hearts. People helping people—whether it’s an annual event or year-round opportunities to volunteer, it’s all about giving back in our local communities.

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THE GIVE GALA AT MARBLES KIDS MUSEUM. KATE POPE PHOTOGRAPHY.

The Give Gala is a unique charity event to benefit critically ill children and their families. Instead of raising money, the event invites supporters to make a big difference through small acts of kindness.

Gala attendees are asked to offer a service, gift, or talent to children with cancer and other lifethreatening conditions.

This offer is each person’s ticket into the gala, and the offers are distributed to patients and families who could benefit from them.

Attendees also have the option to fulfill a request directly from the patients, families, and staff in exchange for a gala ticket.

This will be the third annual Give Gala, which is a project of the missiondriven brand Headbands of Hope, known for its work to benefit children battling cancer, in partnership with the nonprofit organization The Monday Life.

“Give Gala is a way for us to give back to childhood cancer patients in our community, but also shake up the stereotype of giving,” explained Jess Ekstrom, founder of Headbands of Hope, in the organization’s announcement of this year’s gala. “Since we don’t accept cash donations, people get creative with how they give back and find a more personal connection to making an impact.”

At last year’s gala, more than 500 people came together to support patient families by offering little acts of kindness, each of which directly improved the lives of children who are sick.

& Soup 2 Chicken for the Soul

STONE SOUP SUPPER November 13th UrbanMin.org/stone-soup-supper TOUR D’COOP June 1st, 2019 TourDCoop.com

Don’t miss the chance to sample some 20 soups from top Triangle chefs, all competing to be named Soup-erior Chef. Slurp alongside celebrity judges, local foodies, and vote for your favorite chef. Shop pottery from the Triangle Potters Guild. All to benefit the work done by Urban Ministries of Wake County, which provides basic needs— food, shelter, and medicine—to people in our community who are living in crisis and poverty.

Then mark your calendar for Urban Ministries’ annual Tour D’Coop, another opportunity to give to a worthy cause while having a day of fun. You’ll visit the Triangle’s best backyard chicken coops, beehives, and gardens— right in your neighborhood! Travel by car or bike.

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THE LOVE LIGHT TREE December 3rd WakeMed.org/love-light The Love Light Tree tradition started in 1985 with the generosity of Dr. Bill and Colleen Lee, who donated the first Love Light Tree in memory of their son, Matthew William Lee (March 5, 1979–November 26, 1984). The tradition continues as Love Light Tree donations are made in honor or memory of someone special. Each year, the tree is lit by one of WakeMed’s former pediatric patients.

PHOTOS BY BRIAN STRICKLAND

3 Lighting the Way for Healthcare CHEERS 4 CHILDREN November 29th WakeMed.org/cheers-forchildren Cheers 4 Children is an evening reception hosted in the main lobby of the hospital, and all of the dollars raised directly benefit programs and services at WakeMed Children’s Hospital.

In addition to benefitting the children and families served by WakeMed, this is a great way to kick off the holiday season with a festive fundraiser that includes live music, hors d’oeuvres, and a chance to celebrate with members of the business community, WakeMed leadership, and WakeMed supporters.

TOP: WAKE MED’S CHEERS 4 CHILDREN BOTTOM: THE APPRECIATION GALA PHOTOS BY F8 PHOTO STUDIOS

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THE APPRECIATION GALA April 13th, 2019 WakeMed.org/love-light The Appreciation Gala is a “thank you” event that recognizes members in the Society of 1961. Named to commemorate the year that WakeMed was founded, the Society of 1961 honors donors who contribute $1,500 or more annually. The Appreciation Gala is one of the largest community-attended events in Wake County, and includes community leaders, grateful patients, corporate partners, volunteers, and physician practices who support the WakeMed Foundation at the Society of 1961 level. This is a passionate group of supporters who believe the health and wellbeing of our community is of the highest priority.

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4

Help Support Life-Changing Education TRIANGLE WINE EXPERIENCE January 31st, 2019 February 2nd, 2019 TriangleWineExperience.org The Triangle Wine Experience, now in its 26th year, is a world-class charity event that benefits the Frankie Lemmon School & Developmental Center, a special school that provides lifechanging education for young children. For the 2019 Triangle Wine Experience, more than 60 wineries from around the world will fly into RDU for the Triangle’s premier wine and food affair.

The event will feature winery dinners at the area’s finest restaurants on Thursday, January 31st. The Grand Gala and Auction, the signature event of Triangle Wine Experience, takes place on Saturday, February 2nd. Tickets go on sale December 1st.

CHEFS EMERIL LAGASSE AND ASHLEY CHRISTENSEN JOIN ELIZA KRAFT OLANDER TO HOST BENEFIT DINNER; PHOTOS COURTESY OF FRANKIE LEMMON SCHOOL & DEVELOPMENTAL CENTER.

5 The Road to Recovery VOLUNTEER YEAR-ROUND Healing-Transitions.org

Healing Transitions is a nonprofit offering peer-based recovery services to homeless and underserved individuals with alcoholism and other drug addictions. The organization does this through a recovery program—designed to rekindle a person’s desire and ability to return to a meaningful and productive life— that has proven results and is provided at no cost to participants. In addition, they provide much-needed services on demand, including non-medical detox, access to the Healing Transitions healthcare clinic, emergency shelter, a warm meal, and clothing.

Volunteers are needed in many capacities, including helping in the thrift store, serving food, and assisting with seasonal celebrations that make a happy holiday possible for participants and their children. Volunteers also provide the added benefit of serving as role models to participants who are working to put their lives back together.

A PEACEFUL COURTYARD ON THE MEN’S CAMPUS OF HEALING TRANSITIONS OFFERS RESPITE AND AN OPPORTUNITY FOR REFLECTION.

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Large selection of oriental, classic, and contemporary rugs.

We offer expert cleaning and repairs.

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BENDER LEFANTE LAW OFFICES, P.C. 313 E. Martin Street, Suite 100 | Raleigh, North Carolina 27601 info@benderlefante.com | (919)870-9600 midtownmag.com | 125

(TOP) TORRY HOLT AND (BOTTOM) BOTH TORRY AND TERRENCE HOLT, SURROUNDED BY CAMP KESEM ATTENDEES; PHOTOS COURTESY OF CAMP KESEM / N.C. STATE CHAPTER.

6 Helping Children Cope VOLUNTEER YEAR-ROUND HoltBrothersFoundation.com Torry Holt was 10 and his brother Terrence was 6 when their mom was diagnosed with lymphoma; she passed away 10 years later. To honor their mom, the brothers (former NFL and N.C. State University football stars) founded the Holt Brothers Foundation.

The organization supports children ages 4 to 16 who have a parent with cancer. This is done primarily through KidsCan, an educational and peer-empathy support group at area hospitals, and through Camp Kesem, a sleepaway camp run by college counselors.

7

Preserving Home Life When Mom is Sick

YEAR-ROUND OPPORTUNITIES HeleneFoundation.org The Helene Foundation provides support to mothers who are fighting cancer, and it does so in ways that will positively impact their families. The goal is for the family to maintain as much normalcy as possible during these adverse circumstances. The foundation works with each mother to determine what the family needs and how they can help take the stress off her shoulders. Services include routine home necessities like house cleaning, tutoring, childcare, meal delivery to the home, and assistance with transportation costs to medical appointments and treatments. In the past, the foundation has also covered the cost of a range of children’s activities. Assistance is typically provided for six months. The Helene Foundation receives referrals from social workers at area hospitals, but also accepts referrals from the community.

Since 2009, the Helene Foundation has assisted more than 180 families and 376 children, and has given back more than $500,000 in services to our community. Currently, the foundation has 16 active families.

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DAN AND TRACY DAVIDIAN, FOUNDERS OF THE HELENE FOUNDATION. PHOTOS BY DAVIES PHOTOGRAPHY.

e

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Enrichment 8 Through

the Arts YEAR-ROUND OPPORTUNITIES UnitedArts.org

BLACK BOX DANCE THEATRE VISITED MARTIN MIDDLE SCHOOL FOR A PERFORMANCE AND A FIVE-DAY RESIDENCY WITH THE MARTIN DANCE COMPANY AND DANCE ENSEMBLE CLASSES IN NOVEMBER 2017. THE RESIDENCY CULMINATED IN AN AFTER-SCHOOL PERFORMANCE TITLED #JOURNEYS, WHICH INCLUDED TWO PIECES FROM THE RESIDENCY: #DAY OF DEAD AND #GOODTOGO.

The United Arts Council of Raleigh and Wake County helps bring the arts into the lives of the people who live here. The organization supports programming for arts education in 150 Wake schools annually. It also offers grants to individual artists, arts nonprofits, and municipalities in Wake County, and it sponsors the Piedmont Laureate and Wake County Visiting Artist programs. United Arts is designated by the Wake County Commissioners and the N.C. Arts Council as the official local arts agency for the county. If you have a passion for the arts or children or both, contact United Arts about ways you can get involved.

9 Support for Survivors YEAR-ROUND OPPORTUNITIES InterActOfWake.org/HowToHelp Saving Lives. Rebuilding Lives.

Securing Safer Futures. That is the motto of Raleigh-based InterAct, an organization that serves an estimated 66,000 victims of domestic and sexual violence in Wake County each year. Their services include providing 24-hour crisis lines, court advocacy and filing of protective orders, emergency shelter, counseling, youth education, and sexual assault forensic examination services, which are performed at their communitybased Solace Center.

InterAct also operates the Pass It On Thrift Store, a resale shop offering upscale, new and gently used women’s clothing. Survivors of

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domestic or sexual violence and their families can shop from the store for free, but it is also open to the public, with profits from the low-priced merchandise going back into InterAct’s operating budget.

Volunteer opportunities within the organization are abundant and include administrative support, serving as a crisis line counselor or shelter advocate, and helping in the thrift store. InterAct also relies on monetary support and donations to the thrift store to keep operating costs down.

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RALPHIE, ONE OF RY-CON’S TRAINED BRIARD SERVICE DOGS, ACCOMPANIES HIS CHARGE ON THE PLAYGROUND.

10

Service Dogs for Those on the Autism Spectrum

VOLUNTEER YEAR-ROUND Ry-Con.com Mark Mathis, the founder of RY-Con Service Dogs, saw the benefits service dogs could provide to individuals on the autism spectrum, and went to work training and matching dogs to clients.

The organization works exclusively with the Briard breed because of its gentle, protective temperament. Briards also have long, thick fur, which can be soothing—on both visual and tactile levels—to those with sensory issues. The dogs work as a gateway to social interaction, and can reduce up to 70 percent of the stress that their clients feel in public scenarios.

Monetary donations are always welcome, but Mathis says the biggest way to help the organization is to come in and work with the puppies. Yes, you read that right—you can help out in the community by playing with puppies.

It really doesn’t get any better than that!

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SPECIAL ADVERTISING SECTION

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Expert advice from professionals around the Triangle is yours for the asking, and you can easily spruce your look with a variety of cosmetic enhancements, medical aesthetics, and spa treatments.

Refresh. Revitalize. Rejuvenate.

When it comes to beauty and skincare, those are the three Rs to whisper in Santa’s ear.

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BEAUTY EXPERTS

Safety and consistent results: That is what you will find at Blue Water Spa. The aesthetic medical professionals at Blue Water Spa are experienced in treating all of your skin care concerns. Consultations are informative, complementary, and at your own pace. There is no pressure to make an immediate decision.

All of the “before and after” photos that we share are the results we’ve produced for our actual clients; we don’t use stock photos to suggest what might be done.

The laser and technology used at Blue Water Spa have been evaluated to be the most effective in the industry, and this is substantiated by reports in medical journals. We never employ gimmicks or “fad” treatments—only safe and proven technology.

In our pristine and contemporary 9,000-square-foot facility, you’ll find private waiting areas, caring professional staff, and private parking. We are respectful of your schedule and are committed to making sure appointments are conducted on time.

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Blue Water Spa is owned and operated by boardcertified plastic surgeon Michael Law, MD, and is staffed with multiple physician extenders and nurses. Please schedule a complementary consultation and allow us to explore how we can help you achieve your goals. We will share photos of the magnificent results we’ve achieved for other clients so you can easily envision what you can expect. It is our pleasure to serve you.

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At Amazing Lash Studio, we have perfected the art of eyelash extensions. Our patented process entails a comprehensive training program for our stylists so we can give you the eyelashes of your dreams. We offer four styles, and our specially designed eyelash extensions are lightweight and comfortable— two factors crucial to maintaining your eyelash health. Our patented process also results

in a safer application, as the adhesive never comes in contact with your skin and the extensions simply grow out with your natural lash cycle.

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The team of expert nurse injectors at Blue Water Spa—led

by Melissa, Mari, and BJ—do one thing and one thing only: Aesthetic Injections. (They leave laser procedures to expert technicians and skin care to medical aestheticians—all professionals within the practice of Michael Law, MD, Aesthetic Plastic Surgery | Blue Water Spa.) Aesthetic injections from our team produce results that look natural. We have loyal clients who keep coming back because our treatments leave them looking natural and beautiful—in photos, when they’re speaking, and in animated expressions.

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Consultations are complementary, and without pressure. We look forward to serving you. midtownmag.com | 137

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6325 Falls of Neuse Road #27 919.876.5411 DouglasCarrollSalon.com

At Douglas Carroll Salon, you’re greeted by warm hospitality, modern architecture, and a relaxing atmosphere. Our team of experts can share everything about what we use, why we use it, and, most importantly, how to use it, so you will love the outcome of any service we provide. We have experts in hair extensions and makeup who can complete your look—even enhance the thickness of your hair—for a special event, wedding, or an evening out. Perfect consultations are detailed and comprehensive, so we can understand how to bring your inner sense of style to light. Your shampoo service includes massage, and steam treatments are available for deeper penetration into the cuticle layer of your hair.

Our stylists are expertly trained in coloring and cutting and can consult with you on emerging trends as well as the classics. We invite you to visit JBAT, our in-house boutique named for our four sons, to peruse fashion from European and North American designers.

Photos By Jordan Maunder

Come celebrate life, and the holidays, with our families.

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4040 Ed Drive #117 Raleigh 919.787.7797 E AWe l l s H a i r. c o m

Melissa Flowers founded E.A. Wells Hair Design in 2012, creating an upscale, full-service beauty and hair salon based in Raleigh. We offer a wide range of beauty services and products including the exclusive Organic Pure Care products and Kripa Venezia cosmetic lines. All products used and sold at E.A. Wells Hair Design are organic and free of paraben, sulfate, and formaldehyde. Our passion for beauty, style, and family flows through all of our services, and is ingrained in our team members. Our salon is dedicated to providing you with the highest quality services and amazing results by using the best products the industry has to offer.

Our team members stay current through continuing education and training, both locally and internationally. We are eager to change the hair industry, one appointment at a time. Meet our team and attend our Charity Fashion Show on Friday, November 9th.

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The Lash Lounge, located in Glenwood Village Shopping Center, offers a luxury, client-focused experience with a commitment to providing safe, sanitary, and truly customized lash applications.

Owners Greg and Sara Pittenger, along with manager Katy Heying, lead a team who are passionate about helping clients gain confidence and feel empowered through beautiful lashes.

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Mark Christopher Salon is consistently rated a top salon for both color and cut services in the Triangle. We provide a welcoming, upscale environment in the heart of Raleigh’s Five Points district.

We offer products that deliver results—products that are versatile and unique; weightless, yet reparative; ultraconcentrated, yet gentle. Like the Oribe collection, which combines more than 30 years of styling heritage with centuries-old craftsmanship and cutting-edge innovation.

This line delivers the highest levels of performance and luxury.

For instance, the new Power Drops Boosters by Oribe will supercharge your hair for the holidays. Inspired by skincare customization, the Power Drops Boosters provide an intense dose of essential nutrients to deeply hydrate, protect, and restore. All of the revolutionary, highly concentrated hair serums can be mixed with any Oribe hair product, or used alone on damp hair. To combine, simply mix three to five drops with any Oribe product in the palm of your hand and apply to your hair to give your regular routine a boost. midtownmag.com | 141

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The MedSpa believes that beautiful skin is for everyone.

Skincare doesn’t have to be complicated, or expensive and out of reach—it just needs to work for you and your lifestyle.

We are one of the top-rated medical spas in Raleigh, and we pride ourselves on providing our clients with the most current technology in the industry. Our staff, who bring a combined 25 years of experience in the esthetic industry, are dedicated professionals who are responsive to your needs. We will take the time to listen to you about your skin concerns, and educate you on the best protocol and products for your lifestyle and skincare goals to enhance your overall appearance. We focus on realistic solutions with proven success. The MedSpa offers a full menu of state-of-the-art cosmetic and body procedures that build healthy, revitalized skin. Discover The MedSpa. Discover You. 1112 Dresser Court 919.333.4418 TheMedSpaRaleigh.com

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CHARLIE IBARRA, CO-OWNER OF THE CORTEZ SEAFOOD + COCKTAIL, WHICH OPENED LAST YEAR AT 413 GLENWOOD AVENUE.

Two Raleigh restaurants—Jose and Sons and The Cortez Seafood and Cocktail—are pioneering a cuisine that doesn’t fit traditional expectations.

FOOD Without

A

Border BY

ALEX DIXON

PHOTOGRAPHY BY THE CORTEZ SEAFOOD + COCKTAIL

For Oscar Diaz and Charlie Ibarra, creators of the downtown Raleigh restaurant Jose and Sons, the food is an extension of their identity. Both Diaz and Ibarra are first-generation Americans, and both have parents who immigrated to the U.S. from Mexico. “Whatever hardships come with being in that situation, as a firstgeneration American, you’re neither fully American nor fully Mexican. I flip it and it’s easy to pick and choose the things I like from both,” says Diaz, who is the executive chef. “That’s what we did with food. We just picked what we really like from both [identities] and we represent it authentically to how we view food.

That’s Jose and Sons.”

midtownmag.com | 153

Following the successes of the five-yearold Jose and Sons, the pair launched a seafood-centric concept on Glenwood Avenue in 2017. The Cortez Seafood + Cocktail continues the theme of drawing inspiration from their MexicanAmerican heritage and their travels to other regions of the world. Traditional Southern staples like butterbeans prepared with garlic, Parmesan butter, roasted cherry tomatoes, bacon, and a poached egg sit alongside menu items such as gambas al ajillo, a hands-on Spanish dish with shrimp sautĂŠed in garlic-butter-lemon-thyme oil and plated with a toasted baguette for dipping.

Hamachi collar marinated in soy is served with avocado salsa, aji amarillo, togarashi, and a lemon vinaigrette.

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OSCAR DIAZ, EXECUTIVE CHEF OF THE CORTEZ SEAFOOD + COCKTAIL, WHICH OPENED LAST YEAR AT 413 GLENWOOD AVENUE.

“It’s funny because a lot of people, like true Southerners, they’ll come up to me and say, ‘Hey, I just wanted to let you know we couldn’t even understand why you had butterbeans on the menu, that’s some real homey food, but we ordered them and I swear I’ve never had butterbeans like that,’” Diaz says. “I’ve always been traveling like a nomad, just trying to find a home, and now I feel like this is home. It’s in the South; I feel Southern. And to hear that from Southern people, like, ‘Man, butterbeans are delicious, but we’ve never had them prepared like this,’ that kind of stuff makes me feel good.”

Diaz’ career and life have led him to multiple parts of the country. He was born and raised in Chicago, and worked in Los Angeles and Las Vegas. In Vegas, he worked at the fine-dining French restaurant Alizé, which furthered his culinary prowess, although he always felt something was missing. Throwing a chili in a dish or adding some acidity or color to classical French preparations was discouraged, and Diaz wanted to find an outlet where he could showcase his creativity and identity. Diaz came to Raleigh eight years ago and linked up with Ibarra. Ibarra wasn’t new to the area’s restaurant scene; his family opened El Rodeo on Hillsborough Street in 1993.

“The movement of thinking local ... we knew that was going to be a principal thing that we wanted to do with our menus,” Ibarra says. “It just didn’t make sense for us to do Southwest Tex-Mex, which is essentially what El Rodeo is.

Those restaurants definitely have a place, but we figured our place would be something more driven by local things and local sourcing. That’s when we decided if we’re going to do it that way, we have to go to more of a Raleigh-Mexican, North Carolina–Mexican cooking; it just makes sense for the terroir of the place we’re in.”

Jose and Sons blends more components between the cultures than just the food. Ibarra grew up on a ranch

and Diaz’ family came from a rural area of Mexico, so the pair found commonalities between farmhouse elements in both America and Mexico for restaurant décor. Jose and Sons, which has the tagline “Hola, Y’all,” effortlessly blends cuisines to create dishes without borders, like The Cortez. Tamales made with steamed masa patties are filled with braised collard greens, caramelized onions, sautéed mushrooms, and a green pumpkin seed salsa. Instead of chicken and waffles, the restaurant serves “Chicharron and Waffles,” and the marinated skirt steak is paired with stewed chorizo-pepper-bacon-beer black eyed peas, Brussels sprouts, salsa ahogada, and scallions. At The Cortez, an oyster bar serves North Carolina–sourced oysters, while a “MexRib” sandwich—a play on the McRib—is topped with mustard-based Carolina Gold barbecue sauce.

“I finally feel that I have a canvas which I can paint on and [use] all of the proper techniques, the discipline, and everything I’ve learned—but now I can add in my own flavors, because they’re flavors I grew up with. And whether you respect them or not, at the end of the day, it’s flavor,” Diaz says. “There’s a lot of flavors around the world that aren’t governed by any border whatsoever. That’s the idea ... and this is my style.”

midtownmag.com | 155

F O O D for the H O L I D A Y S

PHOTOGRAPHY BY THE CORTEZ SEAFOOD + COCKTAIL

INSTRUCTIONS: 1. Peel sweet potato, cut into eighths, place sweet potato into pot, and cover with water. Add salt and boil until fork tender.

Strain and set aside.

2. Heat pan; add cooking oil and minced garlic until golden and aromatic.

Add sweet potatoes, season with salt and pepper, and toss.

3. For salsa, add 4 tomatoes and chile de arbol in pot with water.

Simmer until tomatoes are soft (but not exploded).

Place in blender; add oregano and a half cup of cooking water. Blend until smooth. Season with salt.

A holiday favorite from Oscar Diaz and Charlie Ibarra.

Sweet POTATO TAQUITOS

Dorados 156 | midtownmag.com

INGREDIENTS: 8 to 12 corn tortillas 2 sweet potatoes 4 cloves minced garlic 2 sliced tomatoes 5 chile de รกrbol 2 tsp oregano 2 cups shredded lettuce 1 avocado 1 cup queso fresco 1 cup sour cream 1 lime Salt and pepper, to taste

4. Heat tortillas until pliable. Wrap in towel to maintain warmth. Place sweet potato in tortilla and fold in half while lightly putting pressure to further smash the sweet potato between the tortilla. Repeat until all are assembled.

5. Pan-fry the assembled tacos, turning them over until the tortilla is crisp on both sides.

TO ASSEMBLE THE DISH: Place the taquitos on a plate and top with chopped lettuce. Bathe the lettuce and tacos with salsa; add avocado, tomato slices, queso fresco, and sour cream. Squeeze a lime over the entire dish.

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www.thebrapatch.com midtownmag.com | 157

F O O D for the H O L I D A Y S

Whiskey Kitchen

Shoo Fly Pie “I like to sprinkle Maldon salt on it and serve it with a side of soft whipped cream. Enjoy!”

CHEF’S NOTE: LEFTOVER PIE DOUGH CAN BE STORED FOR UP TO A WEEK IN THE COOLER OR ONE MONTH IN THE FREEZER.

INGREDIENTS

for Pie Crust: 12 oz butter (cold, diced small) ¼ cup sugar 3 cups flour ¼ tsp salt ¼ cup milk, cold

—Chef Marco Zapata

INSTRUCTIONS

for Pie Crust: 1.

Combine sugar, flour, salt, and butter in an electric mixing bowl and—using the paddle attachment—mix at medium speed for about 5 minutes, just until you see small crumbs resembling hazelnuts at the bottom of the bowl. If you do not have an electric mixer, you can use a food processer to make the dough.

2.

As soon as hazelnut-size crumbs start to form, gradually stream in the cold milk while the mixer or food processer is still operating. Continue to mix for an additional 1 minute, or until the dough starts to form. Once the pie dough comes together make sure to stop mixing or the pie dough will be tough and chewy.

3. Portion your pie dough at 16 oz

each, depending on the pie pan being

used. I use a 12-inch pie pan.

STACEY SPRENZ, TABLETOP MEDIA GROUP

158 | midtownmag.com

4.

After portioning your dough, shape it into a ball and press it down with the palm of your hand into a 1-inch thick round piece.

5.

Wrap it tightly in plastic wrap and chill for one hour or overnight. This allows the dough to set so that it is easier to handle when rolling and shaping.

“Think elevated pecan pie! Pecans, molasses, and bourbon caramel are combined on a flaky pastry crust; this dessert pairs perfectly with your favorite whiskey drink or coffee. And it’s perfect for the holidays.”

Chef Marco Zapata

of Whiskey Kitchen

6.

After the pie dough is set, allow it to thaw to where it is soft enough to roll out—but do not allow it to become too soft to where it will fall apart when rolling.

INGREDIENTS

for Pie Filling:

overcooking and scrambling of the eggs.

7.

Before rolling, turn the dough on its side where it is 1 inch thick and beat the edges of the dough with the rolling pin; this will prevent the dough from cracking on the edges and will help soften for an easier roll.

1 cup honey 1 cup maple syrup 1 cup molasses 1 cup brown sugar 8 eggs ¼ tsp vanilla extract Pinch salt 4 oz butter (cold) 1 ½ cups pecans

4.

Add in the cold butter after all the liquid has been tempered and lightly whisk to help it dissolve into the pie filling.

5.

Use a fine mesh strainer or colander to prevent any solid particles that might have collected in your pie filling from building up.

8.

Lightly dust work surface and pie dough with flour and roll out into a ¼–inch thick round.

6.

Cool for one hour or overnight before using. This recipe will yield 5 to 6 cups of pie filling, enough for two 12-inch pies.

7.

Pour 2 ½ cups of pie filling into the baked crust and arrange pecans on top. If the pie looks a little low, you can gently pour more filling on top of the pecans until you get the desired height.

This will also give the pecans a glossy look.

8.

Bake at 350°F for 30 minutes.

If the pie feels a bit soft in the center, bake for an additional 5 minutes.

9. Shape into pie pan and chill

for 10 minutes.

10. Once cooled, cover unbaked

pie shell with a piece of wax

paper, cut to shape of

pan—making sure it covers

every inch, and use pie

weights for a blind baking

method. I usually use

dry black beans since they

are less flaky. If wax paper

is not available, coffee filters

are good to use, too. The

blind baking method just

ensures that the dough will

not rise and that it maintains

an even, flat surface when

baked. Since the pie

filling is pretty thin and

runny, skewering the

unbaked pie shell with a fork

isn’t a good idea because

the filling will leak through.

11. Bake at 350°F for 35

minutes. Cool completely

before removing the pie

weights and adding

pie filling.

INSTRUCTIONS

for Pie Filling: 1.

Using a medium-sized saucepot, combine honey, maple syrup, and molasses and bring to a boil. Use a whisk to help dissolve the sugar and prevent burning.

2.

While the syrup is heating, crack the eggs into a mixing bowl, add the salt and vanilla, and lightly whisk together.

3.

Temper the syrup into the eggs one cup at a time by whisking and pouring at the same time.

Continue this process until all the syrup has been tempered into the eggs; this will prevent

9. Cool for one to two hours, or

overnight, before cutting

and serving.

“You can always skip half the work and just buy a pre-baked pie shell if this is too much for you. I won’t judge.” midtownmag.com | 159

F O O D for the H O L I D A Y S

“This is How We Brew It”

From The Haymaker in downtown Raleigh.

INGREDIENTS: 2 oz Bumbu rum ½ oz cold brew coffee (unsweetened,

if sweetened then omit sugar) ¼ oz demerara sugar

(Sugar In The Raw) 2 dashes Fee Brothers

Black Walnut Bitters ¼ oz heavy cream, 1 whole egg

INSTRUCTIONS: 1. Combine all ingredients in shaker

and shake for about 15 seconds.

2. Strain back into shaker without ice.

3. Continue to shake for another

20 to 30 seconds.

4. Pour over ice in a double

rocks glass.

5. Top with coffee beans, or lightly

sprinkle coffee grounds for a more

aromatic garnish.

PHOTO COURTESY OF ESCHELON EXPERIENCES

160 | midtownmag.com

midtownmag.com | 161

STACEY SPRENZ, TABLETOP MEDIA GROUP

162 | midtownmag.com

F O O D for the H O L I D A Y S

From Chef/Owner Nunzio Scordo of Driftwood Southern Kitchen, a signature specialty from his new fall menu.

Braised Pork Shank (with Cauliflower-Potato Purée and Apple Mostarda)

INGREDIENTS: 4 pork shanks (about 1 pound each) 1 large carrot, peeled and diced 1 onion, peeled and diced 2 pieces celery, diced 2 Tbsp Worchestershire sauce 1 Tbsp Dijon mustard Sprig of fresh thyme 1.5 quarts chicken stock Kosher salt and black pepper

CauliflowerPotato Purée INGREDIENTS: 2 heads cauliflower florets 4 Yukon gold potatoes, peeled and diced large 1 pint heavy cream ½ gallon milk ½ stick butter 1 small yellow onion, diced 1 clove garlic, peeled 1 Tbsp kosher salt

INSTRUCTIONS: 1. In a medium pot, simmer all ingredients together until potatoes are fork tender.

2. Strain, reserving liquid.

3. Carefully purée the potato mixture, adding a little of the hot milk until the consistency is smooth, but not loose.

4. Taste and add more salt if needed.

INSTRUCTIONS: 1. Season and brown pork shanks in a hot skillet, then place in a deep casserole dish or dutch oven.

2. In another pot, sauté onion, carrot, and celery until golden brown.

3. Add thyme, chicken stock, Dijon, and Worcestershire sauce.

4. When it comes to a boil, pour over pork shanks and cover with foil.

5. Bake at 275°F for about 2½ to 3 hours, until tender.

Apple Mostarda INGREDIENTS: 1 cup golden raisins ½ cup dried cherries ⅓ cup sugar ⅓ cup honey 1 Tbsp+1 tsp Dijon mustard 1 Tbsp mustard seeds 1 Tbsp fresh ginger (peeled and chopped fine) 2 Tbsp cider vinegar ⅔ cup water Pinch Allepo chile flakes or red pepper flakes 2 green apples, diced

INSTRUCTIONS: 1. In a saucepan, bring all ingredients except apples to a boil and simmer for about 5 minutes.

2. Add apples and cook on low until thick and syrupy, and the apples are cooked through but not mushy. (about 15 minutes)

TO ASSEMBLE: Put potato purée in a shallow bowl and place the pork shank on top. Spoon the mostarda on the shank. midtownmag.com | 163

F O O D for the H O L I D A Y S

“The holidays are a great time for friends and family to gather around the kitchen and make food together—cocktails can serve the same purpose.

So this is the one time of year when a cocktail that requires a little more prep is almost encouraged, and it can be fun for everyone involved.”

Josh Gagne,

bar manager at Eschelon Experiences

owner of Social House Vodka and The Haymaker

GingerBread House From Social House Vodka

INGREDIENTS: 2 oz Social House Vodka 1 oz Holiday Syrup* 1 Tbsp Greek yogurt

INSTRUCTIONS: 1. Combine all ingredients in shaker with ice and shake for 10 to 15 seconds.

2. Double strain, using a mesh strainer, into a glass that is lightly rimmed with kosher sea salt. Use a martini, coupe, or wine glass (something with a stem). The salt is a great combination with the sweeter flavor, but go lightly as it can be overwhelming.

3. Serve with a gingerbread treat or Christmas cookie.

PHOTO COURTESY OF ESCHELON EXPERIENCES

164 | midtownmag.com

*Holiday

Syrup INGREDIENTS:

2 cups water ¼ cup ginger, peeled and diced ½ cup molasses 1 cup marshmallow fluff ¼ tsp ground nutmeg ¼ tsp pumpkin pie spice ¼ tsp ground cinnamon Pinch of cayenne

INSTRUCTIONS: 1.

Bring water and diced ginger to a simmer and heat for 5 minutes.

Take down heat to low, and add the rest of the ingredients.

2. Use whisk to mix ingredients

together until the marshmallow

fluff has turned to liquid.

3. Turn off heat.

4.

Strain into separate container and let cool. Syrup should be similar to consistency of maple syrup, and pourable.

BARTENDER NOTE: IF SYRUP IS TOO THICK, ADD WATER UNTIL IT THINS OUT. IF SYRUP IS TOO THIN, ADD MOLASSES. THIS SYRUP CAN BE USED THROUGHOUT THE HOLIDAYS TO MAKE CHILDREN’S DRINKS WITH MILK, OR IT CAN BE ADDED TO YOUR MORNING COFFEE.

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midtownmag.com | 165

F O O D for the H O L I D A Y S PHOTO COURTESY OF VINNIE’S STEAK HOUSE AND TAVERN

Smoked Trout Paté From Vinnie’s Steak House and Tavern EQUIPMENT NEEDED:

Oven, electric mixer, a non-reactive sauce pot, and an 8-inch, round casserole dish or four 6-ounce ramekins.

166 | midtownmag.com

INGREDIENTS FOR PATÉ: 1 tsp unsalted butter 1 tsp Dijon mustard ¼ cup leeks, chopped ½ tsp lemon juice 2 Tbsp dry sherry ½ tsp sherry vinegar 8 oz cream cheese, softened ¼ tsp Worcestershire sauce 1 egg ¼ tsp hot sauce 2 Tbsp heavy cream Sea salt and white pepper, to taste 8 oz hot-smoked trout ¼ cup sour cream (for garnish)

INSTRUCTIONS FOR PATÉ: 1. Preheat oven to 350°F. 2. Melt butter and sauté leeks on medium heat

until soft, 3 to 4 minutes.

“This recipe for Smoked Trout Paté is a variation of a dish I learned to make in my early years as a cook. My mom is an

3. Add dry sherry and reduce until almost dry.

excellent cook in her own right, but she

4. Season lightly with salt and pepper.

was a busy real estate agent, so she would

5. Set aside leek mixture and allow to cool.

ask me to make this for her office holiday

6. With an electric mixer, combine cream cheese,

egg, and heavy cream and mix until smooth.

party. I serve this slightly more refined version at Vinnie’s during the holidays.”

7. Break apart smoked trout into bite-sized pieces.

8. Add trout, leeks, Dijon mustard, lemon juice,

sherry vinegar, Worcestershire sauce, and

hot sauce and mix well.

Chef/Owner Tom Armstrong

9. Season to taste with salt and pepper.

10. Add trout batter to greased 8-inch round

casserole dish or four 6 oz ramekins.

11. Place casserole dish or ramekins in a larger

oven-safe dish with ¼" warm water.

12. Bake at 350°F until paté is set in the center

and slightly browned on top (approximately 30

to 35 minutes for casserole dish or 12 to

14 minutes for ramekins).

CHEF NOTES: YOU MAY SUBSTITUTE OTHER TYPES OF SMOKED FISH, SUCH AS BLUEFISH. MAKE SURE TO USE HOT-SMOKED AS OPPOSED TO COLD-SMOKED SO THE TEXTURE OF THE FISH WILL BE FIRM AND CRUMBLY. (I PREFER TO USE HOT-SMOKED SUNBURST TROUT FROM THE NORTH CAROLINA MOUNTAINS.) A GOOD QUALITY PICKLE RELISH OR A MIXTURE OF GOOD QUALITY PICKLES FROM THE STORE WILL WORK IF YOU DO NOT HAVE THE TIME AND SPACE TO MAKE YOUR OWN PICKLES.

13. Once paté is set, remove from oven and

allow to cool to room temperature in water bath.

14. Remove paté from water bath and cool completely

in the refrigerator.

INGREDIENTS

for Pickle Relish: 4 cups rice wine vinegar 2 cups water 1 cup sugar ¼ cup sea salt 1 Tbsp pickling spice (in cheesecloth) 1 carrot, thinly sliced 1 red onion, thinly sliced ¼ pound shishito peppers, thinly sliced

INSTRUCTIONS for Pickle Relish: 1. In a non-reactive saucepot: combine vinegar, water, sugar, salt,

and pickling spice.

2. Bring to a boil and pour some of the hot liquid over each of the

vegetables, separately.

3. Cover each of the vegetables and allow to sit out and cool overnight.

4. Refrigerate the pickles the next day and reserve. (Allowing them to

pickle for several more days to several weeks is ideal.)

5. Before using, finely dice each vegetable and mix all together into

a colorful pickle relish.

TO GARNISH AND SERVE: 1) Spread the top of the paté with sour cream. 2) Sprinkle with pickle relish. 3) Serve with toasted baguette or crackers. midtownmag.com | 167

F O O D for the H O L I D A Y S

STACEY SPRENZ, TABLETOP MEDIA GROUP

168 | midtownmag.com

Sweet Potato

Casserole from Seaboard 18

This is Chef Jake Wood’s recipe for his Granny Helen’s Sweet Potato Casserole.

STACEY SPRENZ, TABLETOP MEDIA GROUP

INGREDIENTS: 2 large sweet potatoes 1 Tbsp salted butter 2 Tbsp brown sugar 1½ cups chopped pecans

INSTRUCTIONS: 1. Preheat oven to 350°F. 2. Cook sweet potatoes for 45 minutes, or until skin separates from the potato.

Let cool.

3. Peel, skin, and mash with hands in a mixing bowl until smooth.

4. Fill a 10-inch glass pie pan with the mashed sweet potatoes.

5. Flash pecans in hot butter with 1 Tbsp of brown sugar until melted.

Pour over top of sweet potatoes and spread evenly.

6. Top with 1 Tbsp of brown sugar and bake at 350°F until sugar starts to melt (about 25 minutes).

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F O O D for the H O L I D A Y S

PHOTO BY SIMONE SALEH LAWSON, SASSOOL.

LEFT TO RIGHT: NOELLE SCOTT, MOUNIR SALEH, AND SIMONE SALEH LAWSON. PHOTO BY STACEY SPRENZ, TABLETOP MEDIA GROUP.

Sweet Potato Kale Stew from Sassool

YIELD: 10 SERVINGS | VEGAN AND GLUTEN FREE

INGREDIENTS: 2 pounds sweet potatoes 2 cups kale, washed, dried, and chopped 1 red onion 2 zucchinis 2 tomatoes 2 cups chickpeas, boiled 1 cup water 1 Tbsp olive oil Salt, to taste 1 tsp dried thyme A sprinkle of crushed red pepper

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INSTRUCTIONS: 1. Cut sweet potatoes into ½" cubes.

2. Wash and dry the kale; chop the leaves into ½" pieces.

3. Chop zucchini in 1" cubes.

4. In a large sauté pan, add the olive oil. Turn on high heat and add

the sweet potato to create a nice sear on the root.

5. Transfer to a baking sheet and cook for 7 minutes, uncovered, on 400°F. 6. In the same sauté pan, cook the zucchini cubes on high heat for 5 minutes.

7. Add the sliced onion to the pan, then add the thyme, salt, and red pepper flakes.

Cook for 5 more minutes.

8. After the onion becomes translucent, add the chopped tomato.

Lower the heat and cook the onion and tomato for 10 more minutes.

9. Add the chickpeas and cook for 5 more minutes.

10. Add 4 cups water to the vegetable mixture and let simmer.

11. To finish the dish, add in the kale and the cooked sweet potato.

Stir to mix flavors well.

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M Dining Guide Our directory of where to eat in Raleigh.

AFRICAN Abyssinia Ethopian Restaurant 2109-146 Avent Ferry Rd. 919.664.8151 abyssiniarestaurant.net

Capital Club 16 16 W. Martin St. 919.747.9345 capitalclub16.com

AMERICAN

Carroll’s Kitchen 19 E. Martin St. 919.670.3622 carrollskitchen.org

18 Seaboard 18 Seaboard Ave. 919.861.4318 18restaurantgroup.com

Clockwork 519 W. North St. 919.307.3215 clockworkraleigh.com Crawford and Son 618 N. Person St. 919.307.4647 crawfordandson restaurant.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 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

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

Trophy Tap + Table 225 S. Wilmington St. 919.424.7817 trophybrewing.com

Hayes Barton Cafe 2000 Fairview Rd. 919.856.8551 imaginarystudioonline.com/ hayes

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

Kings 141 Park at North Hills St. 919.600.5700 kingsbowlamerica.com Lynnwood Grill & Brewing Concern 4821 Grove Barton Rd. 919.785.0043 lynnwoodgrill.com

Midtown Grille 4421 Six Forks Rd. 919.782.9463 themidtowngrille.com

North Ridge 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

Taste 3048 Medlin Dr. 919.322.0568 1912 Bernard St. 919.948.7815 jmrkitchens.com/taste

Bida Manda 222 S. Blount St. 919.829.9999 bidamanda.com

the Oak 4035 Lake Boone Tr. 919.787.9100 jmrkitchens.com/oak

Brewery Bhavana 218 S. Blount St. 919.829.9998 brewerybhavana.com

The Players’ Retreat 105 Oberlin Rd. 919.755.9589 playersretreat.net

bu•ku 110 E. Davie St. 919.834.6963 bukuraleigh.com

The Raleigh Times Bar 14 E. Hargett St. 919.833.0999 raleightimesbar.com

Chai’s Asian Bistro 8347 Creedmoor Rd. 919.341.3715 chaisasianbistro.com

The Rockford 320 ½ Glenwood Ave. 919.821.9020 therockfordrestaurant.com

Champa Thai & Sushi 8521 Brier Creek Pkwy.

919.806.0078 champathaisushi.com

The Station 701 N. Person St. 919.977.1567 stationraleigh.com

Chopstix 5607 Creedmoor Rd. 919.781.6268 chopstix.com

The Twisted Fork 3751 Sumner Blvd.

919.792.2535 thetwistedfork.com Village Grill 8470 Honeycut Rd. 919.890.5340 villagegrillraleigh.com

Second Empire Restaurant and Tavern 330 Hillsborough St. 919.829.3663 second-empire.com

Winston’s Grille 6401 Falls of Neuse Rd. 919.790.0700 winstonsgrille.com

Stanbury 938 N. Blount St. 919.977.4321 stanburyrestaurant.com

Zest Cafe & Home Art 8831 Six Forks Rd. 919.848.4792 zestcafehomeart.com

Standard Foods 205 E. Franklin St. 919.307.4652 standard-foods.com

ASIAN

CO Inside AC Hotel Raleigh North Hills eatatco.com David’s Dumpling & Noodle Bar 1900 Hillsborough St. 919.239.4536 ddandnb.com Five Star Restaurant 511 W. Hargett St. 919.833.3311 fivestarraleigh.com Hako Sushi 2603-155 Glenwood Ave. 919.235.0589 hakosushinc.com

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Imperial Garden 7713 Lead Mine Rd. 919.846.1988 imperialgardenrestaurant.com

ShabaShabu 3080 Wake Forest Rd. 919.501.7755 shabashabu.net

Kimbap Cafe 111 Seaboard Station #118 919.900.8053 kimbapcafe.com

Sono 319 Fayetteville St. 919.521.5328 sonoraleigh.com

Lemongrass Thai Restaurant 8320 Litchford Rd. #142 919.954.0377 lemongrassthairestaurant.net

Sushi Blues Cafe 301 Glenwood Ave. 919.664.8061 sushibluescafe.com

Mura 4121 Main at North Hills 919.781.7887 muranorthhills.com Neo-Asia 6602 Glenwood Ave. 919.783.8383 neo-china.com Ni Asian Kitchen 8817 Six Forks Rd. 919.916.5106 niasiankitchen.com Orchid Japanese Restaurant 7432 Creedmoor Rd. 919.890.5345 orchidjapanesebuffet.com Pho Pho Pho 510 Glenwood Ave. #103 phophophonc.com Pho Far East 4011 Capital Blvd. #133 919.876.8621 Pearl Chinese Restaurant 3215 Avent Ferry Rd. 919.233.8776 pearlchinesenc.com Red Dragon Chinese Restaurant 2513 Fairview Rd. 919.782.1102 reddragonraleigh.com Red Pepper Asian 4121-109 New Bern Ave. 919.594.1006 redpepperasiannc.com Seoul Garden 4701 Atlantic Ave. 919.850.9984 raleighseoulgarden.com

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Sugarland 2031 Cameron St. 919.835.2100 facebook.com/ sugarlandraleigh Duck Donuts 8323 Creedmoor Rd. 919.847.3800 duckdonuts.com

Sushi O Bistro + Sushi Bar 222 Glenwood Ave. 919.838.8868 sushioraleighnc.com Thaiphoon Bistro 301 Glenwood Ave. #190 919.720.4034 thaiphoonbistro.com Waraji Japanese Restaurant 5910 Duraleigh Rd. 919.783.1883 warajijapaneserestaurant.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

New World Cafe 4112 Pleasant Valley Rd. 919.786.0091 newworldcoffeehouse.com

BURGER & HOT DOG

Videri Chocolate Factory 327 W. Davie St. 919.755.5053 viderichocolatefactory.com

Spring Rolls Restaurant 4361 Lassiter at North Hills 919.783.8180 5433 Wade Park Blvd.

919.803.1118 springrollsrestaurant.com

Yellow Dog Bread Company 219 E. Franklin St. 984.232.0291 facebook.com/ yellowdogbread

The Morning Times 10 E. Hargett St. 919.836.1204 morningtimes-raleigh.com

BBQ 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

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

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 https://goo.gl/2aXSqM

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 Pharaoh’s Grill at North Hills 4421 Six Forks Rd. 919.420.0840

The Q Shack 4120 Main at North Hills 919.786.4381 theqshack.com

Snoopy’s Hot Dogs 600 Hillsborough St. 919.839.2176 snoopys.com

BREAKFAST SPECIALTY

CAFÉ Benelux Coffee 402 Oberlin Rd. 919.900.8294 beneluxcoffee.com

Bittersweet 16 E. Martin St. 919.977.3829 bittersweetraleigh.com

lucettegrace 235 S. Salisbury St. 919.307.4950 lucettegrace.com

Another Broken Egg Cafe 160 Park at North Hills St. 919.307.8195 anotherbrokenegg.com

Boulted Bread 614 W. South St. 919.999.3984 boultedbread.com

Premier Cakes 6617 Falls of Neuse Rd. #105 919.703.0095 premier-cakes.com

Brigs 8111 Creedmoor Rd. 919.870.0994 brigs.com Jubala Coffee 8450 Honeycutt Rd. 919.758.8330 jubalacoffee.com

Despina’s Café 8369 Creedmoor Rd. 919.848.5007 despinascafe.com Manhattan Cafe 320 S. Wilmington St. 919.833.6105 manhattancafenc.com

Sola Coffee 7705 Lead Mine Rd. 919.803.8983 solacoffee.com Sosta Cafe 130 E. Davie St. 919.833.1006 sostacafe.com

Sunflowers Cafe 8 W. Peace St. 919.833.4676 sunflowersraleigh.com

CARIBBEAN Caribbean Café 2645 E. Millbrook Rd. 919.872.4858 caribbeancafenc.com Jamaican Grille 5500 Atlantic Springs Rd. 919.873.0200

The Daily Planet Cafe 121 W. Jones St. 919.707.8060 thedailyplanetcafe.com Devolve Moto 304 Glenwood Ave. 919.803.3257 devolvemoto.com The Pharmacy Cafe 702 N. Person St. 919.832.6432 personstreetrx.com

CATERING

Lee’s Kitchen 4638 Capital Blvd.

919.872.7422 leeskitchenjamaican.com

Catering Works 2319 Laurelbrook St. 919.828.5932 cateringworks.com

Donovan’s Dish 800 W. Williams St. #112 Apex | 919.651.8309 10251 Little Brier Creek Ln. #107 | Raleigh donovansdish.com

Mum’s Jamaican Restaurant 3901 Capital Blvd.

919.615.2332 mumsjamaicanfood.com Rocky Top Catering 1705 E. Millbrook Rd. 919.850.2340 rockytopcatering.com

Southland BBQ Catering 5000 Departure Dr. 919.757.4972 southlandbbqcatering.com

The Glenwood 3300 Woman’s Club Dr. 919.610.0872 theglenwoodvenue.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 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

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Plates Neighborhood Kitchen 301 Glenwood Ave. 919.828.0018 plateskitchen.com

Kabab and Curry 2418 Hillsborough St. 919.977.6974 kababcurryraleigh.com

FRENCH

Kadhai the Indian Wok 6260-112 Glenwood Ave. 919.785.2864 theindianexpresskadhai.com

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

GERMAN J. Betski’s 10 W. Franklin St. 919.833.7999 jbetskis.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 Indio Restaurant & Lounge 222 Glenwood Ave. 919.322.2760 indioraleigh.com

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Royal India 3901 Capital Blvd.

919.981.0849 royalindiannc.com Taj Mahal Indian Cuisine 6611 Falls of Neuse Rd. 919.848.2262 tajmahalindianraleigh.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

Cafe Tiramisu 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

Vic’s Italian Restaurant & Pizzeria 331 Blake St. 919.829.7090

Tarbouch 5645 Creedmoor Rd. 919.239.4408 tarbouch-nc.com

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

Piccola Italia 423 Woodburn Rd. 919.833.6888 piccolaitalianc.com

Jasmin Mediterranean Bistro 424 E. Six Forks Rd. 919.743.3336 jasminbistro.com

Gravy 135 S. Wilmington St. 919.896.8513 gravyraleigh.com

ITALIAN

Jimmy V’s Osteria + Bar 420 Fayetteville St. 919.256.1451 jimmyvsraleigh.com

Assaggio Italian Restuarant 3501 W. Millbrook Rd. 919.785.2088 assaggios-nc.com

Sitti 137 S. Wilmington St. 919.239.4070 sitti-raleigh.com

Mulino Italian Kitchen & Bar 309 N. Dawson St. 919.838.8595 mulinoraleigh.com

8021 Falls Of Neuse Rd. 919.803.0290 hibernianpub.com

Amedeo’s Italian Restaurant 3905 Western Blvd.

919.851.0473 amedeosrestaurant.com

Tuscan Blu 327 W. Davie St. 919.834.5707 tuscanblu.com

Nina’s Ristorante 8801 Lead Mine Rd. 919.845.1122 ninasrestaurant.com

Bella Monica 3121 Edwards Mill Rd. 919.881.9778 bellamonica.com

Pulcinella’s Italian Restaurant 4711 Hope Valley Rd. 919.490.1172 pulcinellasitalianrestaurant.com

Bruno Seafood & Steaks 11211 Galleria Ave. 919.435.6640 brunoraleigh.com

Roma Pizzeria & Italian Restaurant 3805 Brentwood Rd. 919.876.2818

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

Taverna Agora 326 Hillsborough St. 919.881.8333 tavernaagora.com Taza Grill 6325 Falls of Neuse Rd. 919.872.7161 tazagrill.com Vidrio 500 Glenwood Ave. #100 919.803.6033 vidrioraleigh.com

MEXICAN Baja Burrito 2109 Avent Ferry Rd. #108 919.834.3431 bajaburrito.net Cafe Capistrano 8471 Garvey Dr. 919.872.1127 cafecapistrano.com Calavera Empanada & Tequila Bar 444 S. Blount St. 919.617.1661 calaveraempanadas.com Cantina 18 433 Daniels St. 919.835.9911 18restaurantgroup.com Centro 106 S. Wilmington St. 919.835.3593 centroraleigh.com Dos Taquitos 410 Glenwood Ave. 919.835.9010 dostaquitosnorth.com El Dorado 2811 Brentwood Rd. 919.872.8440 8111 Creedmoor Rd. 919.848.0788 eldoradomexicanrestaurant.com

El Rodeo 4112 Pleasant Valley Rd. 919.571.1188 elrodeoraleigh.com

Jose and Sons 327 W. Davie St. 919.755.0556 joseandsons.com

The Original Flying Burrito 4800 Grove Barton Rd. 919.785.2734 originalflyingburrito.com

El Tapatio 4511 New Bern Ave. 919.255.9161

La Carreta 1028 Oberlin Rd. 919.977.3271 lacarretaavl.com

Torero’s 4721 Atlantic Ave. 919.873.9116 torerosmexicanrestaurants.com

La Rancherita 2400 Hillsborough St. 919.755.9697 rancheritamex.com

Virgil’s Original Taqueria 126 S. Salisbury St. 919.833.3866 facebook.com/virgilstacos

Fogata Brava Grill & Tequila 3351 Cypress Plantation Tr. 919.977.0168 fogatabrava.com Gallo Pelón Mezcaleria 106 S. Wilmington St. 919.835.3593 gallopelon.com Gonza Tacos y Tequila 7713 Lead Mine Rd. 919.846.5478 2100 Hillsborough St. 919.268.8965 gonzatacosytequila.com Gringo A Go Go 100 N. Person St. 919.977.1438 gringoraleigh.com

Los Cuates 4524 Old Wake Forest Rd. 919.872.6012 goo.gl/KHvrQe Los Tres Magueyes 10410 Moncreiffe Rd. 919.484.9258 lostresnc.com San Jose Mexican Restaurant 5811 Poyner Village Pkwy.

919.790.1919

PIZZERIA Cristo’s NY Style Pizza 1302 E. Milbrook Rd. 919.872.6797 cristospizza.com DeMo’s Pizzeria & Deli 222 Glenwood Ave. 919.754.1050 demospizzeriadeli.com Donatos 111 Seaboard Ave. 919.828.5111 donatos.com

Lilly’s Pizza 1813 Glenwood Ave. 919.833.0226 lillyspizza.com

Moonlight Pizza Company 615 W. Morgan St. 919.755.9133 moonlightpizza.com

Pizza La Stella 219 Fayetteville St. 984.200.2441 pizzalastella.com

food + juice

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Stromboli’s Express 2900 Spring Forest Rd. 919.876.4222 strombolisexpress.com

Trophy Brewing + Pizza 827 W. Morgan St. 919.803.4849 trophybrewing.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 Dean’s Kitchen + Bar 1080 Darrington Dr. | Cary 919.459.5875 deanskitchenandbar.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

Mami Nora’s 2401 Wake Forest Rd. 919.834.8572 maminoras.com

Poole’s Diner 426 S. McDowell St. 919.832.4477 ac-restaurants.com/pooles

Oakwood Cafe 300 E. Edenton St. 919.828.5994 oakwoodcaferaleigh.com

Provenance 120 E. Martin St. 984.269.5211 provenanceraleigh.com

Vinos Finos Tapas and Wine Bar 8450 Honeycutt Rd. 919.747.9233 vinosfinosypicadas.com

Relish Café & Bar 5625 Creedmoor Rd. 919.787.1855 relishraleigh.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 Humble Pie 317 S. Harrington St. 919.829.9222 humblepierestaurant.com Mandolin 2519 Fairview Rd. 919.322.0365 mandolinraleigh.com

The Cowfish Sushi Burger Bar 4208 Six Forks Rd. 919.784.0400 thecowfish.com

SOUTH AMERICAN Alpaca Peruvian Charcoal Chicken 4614 Capital Blvd.

919.713.0000 alpacachicken.com Guasaca Arepa & Salsa Grill 4025 Lake Boone Tr. 919.322.4928 guasaca.com

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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 Tupelo Honey Cafe 425 Oberlin Rd. 919.723.9353 tupelohoneycafe.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

SPANISH NOFO @ the Pig 2014 Fairview Rd. 919.821.1240 nofo.com Pam’s Farmhouse 5111 Western Blvd.

919.859.9990 facebook.com/pamsfarmhouse

Tasca Brava 607 Glenwood Ave. 919.828.0840 tascabrava.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 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 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

Portraits, Wedding, Commercial & Lifestyle

PHOTOGRAPHY 919.389.5757 | f8photostudios.com

Let me help you reach your real estate goals for 2018.

Call me for a FREE

market analysis of your home.

Valerie Troupe

REALTOR | RCA | SPS 919.607.6118 | vtroupe@fmrealty.com

midtownmag.com | 179

ANNUAL HOLIDAY

MEMBER CELEBRATION DECEMBER 13th 8-10PM RALEIGH HILTON NORTH HILLS

JOIN US! Celebrate Midtown’s continued success, with a hot breakfast, networking and presentations of the 2018 Midtown Hero Award and Pumpkin Palooza Fundraiser Check.

MRA Members Reconnect at the 2017 Holiday Celebration

IF YOU LOVE MIDTOWN...

COME JOIN THE CONVERSATION 2017

MidtownRaleighAlliance

Midtown Hero Recipient Pastor Jeff Roberts

Sponsorship opportunities available!

Interested? Email eholton@midtownraleighalliance.org

MidtownRal MidtownAlliance

OUT ABOUT &

NOVEMBER / DECEMBER TOP EVENTS | MIDTOWN MINGLES | NEW AROUND TOWN

74th Annual Raleigh Christmas Parade November 17, 9:40am–12pm Downtown Raleigh The 2018 Raleigh Christmas Parade, presented by Shop Local Raleigh and the Greater Raleigh Merchants Association, is the largest Christmas parade between Washington, DC and Atlanta. Watch as balloons, floats, marching bands, and Santa take over the streets of downtown Raleigh. (GRMA.org) PHOTO BY INBETWEEN THE BLINKS

midtownmag.com| 181

CAROLINA ARTISAN CRAFT MARKET November 2–4 500 S. Salisbury Street Come out to the Carolina Artisan Craft Market for handcrafted jewelry, furniture, pottery, photography, and more. While attendees browse the finest collection of craft and handmade art in Raleigh, they’ll also enjoy live music and artist demonstrations.

CarolinaDesignerCraftsmen.com THE BEYOND: GEORGIA O’KEEFFE AND CONTEMPORARY ART EXHIBITION Recurring weekly through January 20, 2019 2110 Blue Ridge Road This innovative exhibition brings together a significant group of O’Keeffe’s works. Explore more than 30 of her most important works of art alongside works by emerging artists that evoke and expand upon O’Keeffe’s enchanting artistic language.

NCArtMuseum.org

STONE SOUP SUPPER

MOONLIGHT IN THE GARDEN November 8–10 & 15–17, 6–9pm 4415 Beryl Road Moonlight in the Garden is a magical lighting exhibition for the entire family at the JC Raulston Arboretum. Each crisp November evening is perfectly paired with live music, food trucks, hot apple cider, fire pits, and marshmallows to roast.

Tickets are limited.

JCRA.NCSU.edu

NOVEMBER 13

Top Events in RALEIGH MARBLES EVENING WITH ELVES December 7, 6–8:30pm 201 E. Hargett Street The twilight, twinkle, and tradition of Marbles Evening with Elves bring families and friends to Marbles year after year. Museum play, holiday activities, s’mores outdoors, and festive food! Celebrate with Marbelous Elves and visit with the Snowflake Fairy.

MarblesKidsMuseum.org

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MARBLES EVENING WITH ELVES. PHOTO COURTESY OF MARBLES KIDS MUSEUM.

CAROLINA ARTISAN CRAFT MARKET NOVEMBER 2–4

STONE SOUP SUPPER November 13, 6:15–8:30pm 1101 Gorman Street The Stone Soup Supper is back for its fourteenth year in a row, with more chefs than ever before! Enjoy soups from 20 local chefs while shopping unique pottery pieces from The Triangle Potters Guild. Watch as celebrity judges sip and slurp their way to picking the “soup-erior” chef. Join in on the competition by voting on your favorite chef, too.

UrbanMin.org ALADDIN AND HIS WINTER WISH November 29–December 2 2 E. South Street Based on the Aladdin fairytale of a street rat with a dream, this special holiday-themed production follows the style of the traditional British pantomime with singing, swinging, and soaring adventure that features family-friendly music, comedic twists, contemporary music, and more.

NCTheatre.com

MOONLIGHT IN THE GARDEN NOVEMBER 8–10 & 15–17

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nts THE NUTCRACKER DECEMBER 14–15 PHOTO BY CITY BALLET

FIRST NIGHT RALEIGH DECEMBER 31

PHOTO COURTESY OF FIRST NIGHT RALEIGH

CITY BALLET PRESENTS THE NUTCRACKER December 14–15 2610 Cates Avenue This full length, richly costumed and staged version features guest artists from Carolina Ballet dancing alongside nearly 100 City Ballet student dancers to bring the story of Clara and her nutcracker to life.

Audiences will be mesmerized by the Snow Queen and her snowflakes dancing amid real falling snow, a magical Christmas tree that grows 20 feet tall, and toy soldiers that come to life to battle the evil mice.

City-Ballet.com FIRST NIGHT RALEIGH December 31 Downtown Raleigh Ring in the new year at the 27th Annual First Night Raleigh. This all-day event features over 100 performances (music, dance, theatre, comedy, and more) across 35 venues. There will also be kids’ activities, a Ferris wheel, a countdown to midnight, and fireworks.

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AESTHETIC IMAGE PHOTOGRAPHY

COME TOGETHER FOR THE COAST

The Sunday Supper and Chef Scott Crawford of Crawford and Son hosted “Come Together for the Coast,” a chef’s dinner and live auction fundraiser for Hurricane Florence recovery efforts.

More than 550 attendees enjoyed dishes from 15 of North Carolina’s top chefs, served on the 18th floor of The Dillon.

The menu included Smoked Mackerel Escabeche and Char Siu Bao, Duck Tostados, and Mint Chocolate Cotton Candy, along with signature cocktails, beer, and wine from local distilleries, breweries, and distributors. The event was a resounding success, raising more than $400,000.

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PICTURED LEFT TO RIGHT: COUNTY COMMISSIONER CHAIR JESSICA HOLMES, POE CENTER EXECUTIVE DIRECTOR ANN ROLLINS, AND FAYE L. MILLER DISTINGUISHED SERVICE AWARD HONOREE BARB SAVAGE.

RIBBON-CUTTING FOR COOKWELL KITCHEN

The Alice Aycock Poe Center for Health Education, an organization dedicated to empowering children to make healthy food choices, held a ribbon-cutting ceremony for its new learning theater, the CookWELL Kitchen. The Wake County Medical Society Alliance is a nonprofit organization dedicated to improving the health and quality of life of the local community, through educational workshops and fundraising for philanthropic organizations. WCMS Alliance is one of the financial sponsors for the CookWELL Kitchen at The Poe Center. The interactive CookWELL Kitchen is designed with the family and community in mind, teaching children to make healthy choices.

TRIANGLE WINE EXPERIENCE

Triangle Wine Experience hosted an evening with Chefs Emeril Lagasse and Ashley Christensen, and winemaker Jim Clendenen of Au Bon Climat. It was a foodie’s dream evening at the home of Eliza Kraft Olander and Brian McHenry, with a multi-course meal and wine pairings. All proceeds from the evening benefit the Frankie Lemmon School & Developmental Center. midtownmag.com| 187

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PHOTOS BY JAMES CADY

WHOLE HOG BARBECUE CHAMPIONSHIP

On Saturday, September 29th, the North Carolina Pork Council and the farm families that make up our state’s pork industry were proud to host this year’s Whole Hog Barbecue Championship in the heart of the Wide Open Bluegrass festival in downtown Raleigh.

THE EYE INSTITUTE’S GRAND REOPENING OF KNIGHTDALE LOCATION

The Eye Institute celebrates the grand reopening of its newly renovated Knightdale location. Area residents are invited to see the new space during a frame show event from 9am to 5pm November 3rd—with 40 percent off all prescription eyewear.

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PHOTOS BY JOSH MANNING / JERICHO7FILMS

WOMEN, WEALTH & WELLNESS

On September 20th, nearly 100 women came together for Capital Bank and UNC REX Healthcare Foundation’s “Women, Wealth & Wellness event.” The authors of Remember Who You Are led a great discussion on women maintaining balance, achieving success, and creating fulfillment in their careers.

HERITAGE URGENT & PRIMARY CARE GRAND OPENING AND RIBBONCUTTING CEREMONY

On September 20th, Heritage Urgent & Primary Care held their official grand opening and ribbon-cutting ceremony on Strickland Road. Friends, family, local Triangle businesses, and community supporters celebrated this joyous event with cake, giveaways, and raffle items.

Guests had the opportunity to tour the modern, upscale facility while learning about the extensive array of services available seven days a week. They are quite elated to bring high-quality, personalized healthcare to the Triangle.

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KATHLEEN NOLIS PHOTOGRAPHY

CHARITY FALL FASHION SHOW

PLUM Hair Atelier and Autumn & Avery partnered up for their charity fall fashion show. They showcased the latest fall trends to a packed house, to raise money for Habitat for Humanity.

MICHELLE & PATRICK HARDY, OWNERS, FURNISH

FURNISH HOSTS EXCLUSIVE REALTOR EVENT, Sponsored by Terramor Homes

Realtors gathered at Furnish for Furnish + You, an exclusive Realtor event hosted by Terramor Homes. Guests enjoyed hors d’ouvres, cocktails, and giveaways, while leading expert, Caroline Hippie, president of Norwalk Furniture, presented on space planning and upcoming color trends in fabric.

CAROLINE HIPPLE, PRESIDENT, NORWALK FURNITURE

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new aroundtown VITA VITE MIDTOWN Now open in North Hills Vita Vite, Raleigh’s wine bar and Southern art gallery, has opened its second location nestled in North Hills.

Couched in a traditionalmeets-rustic aesthetic, Vita Vite Midtown features a selection of international wines and local craft beers complemented by a menu of locally-sourced small plates and desserts. Approximately 6,000 square feet, the space showcases found materials and a mezzanine level with outdoor seating and bars on both levels. Plush couches and fireplaces invite guests to relax, unwind, and enjoy a good glass of wine in a cozy atmosphere. Vita Vite Midtown also displays a curated collection of Southern art, along with goods from local artisans and vendors. Visit Vita Vite Midtown in North Hills or Vita Vite Downtown in the Warehouse District.

VitaViteRaleigh.com

KATHERINE CAMPBELL, KEITH CARLSON, ANDREA SMITH, LAUREN RIVENBARK, LINDSAY RICE, BREA FISHER, CHRISTIAN COLEY, MINDY SOUCY

AILLEA changes the way that we approach our beauty regimes by offering clean, non-toxic beauty products, including skincare, makeup, bath and body, and more. Every product that AILLEA offers has been tested by the owner personally and is free of parabens, sulfates, petrochemicals, and endocrine disrupters.

2032 Cameron Street 919.747.9030 | AILLEA.com

THE DEVILISH EGG Opens new location downtown The Devilish Egg is a BYOB craft and sip studio that offers easy craft workshops in a fun and energetic environment. They walk you step by step through each craft project and provide all the materials you need, so all you have to bring is a sense of adventure (and maybe a bottle of wine) and they will take care of the rest! They specifically tailor their crafts to be easy to understand so you can relax and enjoy a fun night out. Sign up for a craft class today and become Raleigh’s newest Crafty Devil!

300 Blake Street | 919.626.8585 | TheDevilishEgg.com

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C O M I N G I N T H E 2 0 1 9 J A N U A RY / F E B R U A RY I S S U E O F

In addition to editorial on the top trends for healthful living, the Wellness Report will include columns from health and wellness professionals.

Winter Wellness S P E C I A L A D V E RT I S I N G

MIDTOWNMAG.COM | 919.782.4710

DEADLINE TO RESERVE SPACE:

November 20th DEADLINE TO SUBMIT MATERIALS:

November 27th

kaleidoscope living “My work is focused on social dynamics, incentives, and identity, along with notions of beauty and artifice. Through the intersection of text, image, lowbrow aesthetics, and repetition, my work questions our complicity in and responsibility for the world.”

—SHAUN RICHARDS

A RT I S T: S H A U N R I C H A R D S LONG DIVISION, OIL AND MIXED MEDIA ON CANVAS, 46" X 36"

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Attend the Artspace Gala on November 17th to enjoy art, fine food, and specialty cocktails. The gala is a celebration of the Triangle’s creative community and features live and silent auctions where you can bid on more than 80 works of art, including Long Division.

Event proceeds support Artspace and its mission to inspire creativity through opportunities to experience the creative process and engage with artists. For tickets, go to ArtspaceNC.org.