Midtown Magazine – May/June 2025

EDITOR’S

LETTER

Spring is always a reminder of renewal. The trees are in bloom (and hopefully by the time you read this, the pollen will have cleared), the birds are singing and the temperatures aren’t yet scorching. This May/June issue of Midtown is also a type of renewal for us. You may have seen my name in the masthead over the past year as both writer and associate editor, but in March, I stepped into the role of editor. I hope to bring fresh perspectives and narratives to you, finding deeper stories buried under the surface and highlighting the people that make the Triangle such a wonderful place. This includes the small, amazing team we have here—so make sure you check out our new Behind the Scenes pictures at the back!

Kurt Dusterberg’s exclusive interview with Chef Scott Crawford is the perfect example of renewal within ourselves. Scott candidly shares details of his rough upbringing, struggle with addiction and his brother’s role in both—but also in his sobriety. It’s a hard-hitting yet motivating piece.

Spring also brings to mind travel, and in this issue, we travel all over the great state of North Carolina. Marilyn Jones takes us to several key areas around the Outer Banks that played a role in our state’s pirate history, many of which offer interactive experiences that make learning history fun. North Carolina wine has typically been associated with muscadine, but Jennifer Primrose (one of our resident wine experts) showcases just how much the region has evolved by speaking with six industry professionals. You’ll be surprised at some of the processes the winemakers use to produce high-quality wine right here in North Carolina. And who would have guessed, it’s not the heat that makes it complicated— it’s the humidity! Closer to home, Jennifer also visits North Hills’ Foxcroft Wine Co. to speak with owner Shawn Paul, who sought to create a wine experience everyone could enjoy. Finally, Jennifer and our other wine expert, Dathan Kazsuk, round out N.C. Wine Month with a review of five different wines you can find at local shops. Whether you’re new to wine or a sommelier, take your taste buds on a trip around the state.

With the continued success of the Carolina Hurricanes (who are hopefully still in the playoffs when you read this), it’s no surprise how quickly the love of the game of hockey has grown in our area. Ice time is hard to come by, so after over two years in the making, we finally get some relief with the opening of two ball hockey rinks in Apex. Kurt Dusterberg attended the ribbon-cutting ceremony and spoke with those in the organization about what it means for both the sport and the community.

The Triangle lost a beloved figure at the start of the new year with the passing of Ripken the bat dog, who worked as a retriever for the Durham Bulls, N.C. State, and more. It was sudden and heartbreaking for fans around the world. I was honored to speak with the O’Donnell family about this beloved Labrador, and to get to share a little bit about him and his brother Champ from behind the scenes rather than just on the field. And Katelyn Rutt’s article about the rise of veterinary urgent care centers pairs well with this story as another resource when it comes to taking care of our beloved pets.

Rounding out this jam-packed issue are several articles that focus on key staples in the community. Sofia Lujan speaks with Jayson Moore at the Models for Charity organization, which helps charities by hosting fashion shows as fundraisers. Dathan Kazsuk spoke with the team opening Boatman Spirits Co., a distillery and restaurant opening in Seaboard Station, which includes sober beverage master Zach Thomas. Dathan also sat down with the owners of Chapel of Bones, who provide their patrons with caffeine by day and fill their souls with heavy metal by night.

Speaking of music, Jessica Bratton and I attended the fifth and final Dreamville Festival. It was our second year and a bit chaotic, but the experience brought us closer together! Make sure to check out our new Snapshots section to view some of the beautiful images she captured and read our full story online.

I look forward to going on this adventure with you, and I hope you’ll reach out with any comments, questions or feedback at kylemarie@midtownmag.com

With photographer Jessica Bratton (in the foreground) at the Dreamville Festival.

Kyle Marie McMahon, Editor

PUBLISHER

Ronny Stephens

EXECUTIVE EDITOR

Kyle Marie McMahon

ART AND WEB DIRECTOR

Sean Byrne

SENIOR GRAPHIC DESIGNER AND WEB DESIGNER

Dathan Kazsuk

COPY EDITOR

Cindy Huntley

SOCIAL MEDIA AND COMMUNITY ENGAGEMENT MANAGER

Crystal Watts

ACCOUNT EXECUTIVES

Paige Gunter

Sophie Lapierre

DISTRIBUTION

Joe Lizana, Manager DistribuTech.net

CONTRIBUTING WRITERS

Kurt Dusterberg, Marilyn Jones, Dathan Kazsuk, Sofia Lujan, Kyle Marie McMahon, Jennifer Primrose, Crystal Watts

CONTRIBUTING PHOTOGRAPHERS

Jessica Bratton

Josh Manning New Depth Creations

Midtown magazine is published six times annually. Any reproduction in part or in whole of any part of this publication is prohibited without the express written consent of the publisher. Copyright 2025. All rights reserved.

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

Midtown magazine will not knowingly accept any real estate advertising in violation of U.S. equal opportunity law.

SUBSCRIPTIONS

6 print issues (1 year) Available online at midtownmag.com

4818-204 Six Forks Road

Raleigh, NC 27609

Phone: 919.782.4710 Fax: 919.782.4763

The

Foxcroft’s

Remembering

Apex

Scott Crawford inside his new restaurant in Fenton, Crawford Brothers Steakhouse.

Photo by Jessica Bratton.

The North Carolina Museum of Art hosted its annual five-day floral festival, Art in Bloom, presented by PNC. The highly anticipated event was a sold-out experience featuring floral designers’ interpretation of art from the museum’s collection. Photo courtesy of the North Carolina Museum of Art.

The eagerly awaited Peregrine restaurant in Raleigh opened its doors on April 9. Artist, filmmaker and first-time restaurateur Patrick Shanahan partners with Chef Saif Rahman to bring the culinary experience to The Exchange Raleigh. Photo by Patrick Shanahan.

The inaugural BBQ & Bubbly event, hosted by The Wine Centric Show, is set to take place May 31 in Fenton. The newest Cary culinary experience is one for the whole family, with activities for kids, sparkling sips for adults and savory barbecue for all. Photo courtesy of Fenton.

It’s the end of an era for 42nd Street Oyster Bar after over 37 years of successfully serving the community. The Jones Street icon served its final guests on Sunday, March 30, with patrons lining up as early as 9:30 a.m. to be among those to dine. Photo courtesy of 42nd Street Oyster Bar.

The annual Dreamville Festival held its fifth and final year at Dorothea Dix Park. The two-day music festival by North Carolina native J. Cole brought locals and tourists alike to see internationally acclaimed artists here in Raleigh, including Ludacris and Raleigh-based rapper Shame Gang (pictured left). Photos by Jessica Bratton.

Makers Alley celebrates its one-year anniversary. The retail space is home to hyperlocal purveyors and artisans on the ground level of the North Hills Innovation District.

Level 7 Rooftop Bar announces a one-of-a-kind mural, covering a 30-by-16-foot exterior wall within the lounge. Artist Sean Kernick began work on the piece in April. Photo courtesy of Level 7.

News for Raleigh foodies compiled by the Midtown staff, with contributions from Triangle Food Guy Sean Lennard, who blogs at trianglefoodblog.com

Beautifully crafted and colorful dishes, along with award-winning wines from around the globe, will be featured at Napa Bistro & Wine Bar. Photo courtesy of Napa Bistro & Wine Bar.

Napa Bistro & Wine Bar has made plans to open its first Triangle location in Raleigh’s Glenwood Place. This fourth North Carolina location will offer wine country cuisine, cocktails, and a wine list suited for brunches, happy hours and date nights.

Durham’s Aaktun Coffee + Bar has opened a new location at 401 E. Main Street in Clayton. It is modeled after the flagship location in Durham with the same Tuluminspired atmosphere, culturally remixed cuisine and Tiki-inspired beverage program.

In March, the owners of Cilantro Indian Cafe in Cary opened Ammi’s in Raleigh at 111 Seaboard Avenue, Suite 118. The sweet boutique features desserts, drinks and Indian street food.

Basil ‘n Spice has opened at 8753 Holly Springs Road in Apex in the Food Lion shopping center. The menu features a fusion of flavors from India, Thailand and China.

Slice Pie Company has moved to 606 N. Person Street in Raleigh to share space with cake bakery Sugar Euphoria. In addition to pies (apple, pecan, key lime and lemon), they will also serve coffee and host

events and classes. Crofton’s Pretzels of Wilmington has opened in the former Slice location at 1400 S. Saunders Street.

Cortado Specialty Coffee has opened at 602 Glenwood Avenue in the former Wine Feed spot.

Pizzeria Faulisi, located at 215 E. Chatham Street, Suite 101 in Cary has transitioned into Faulisi Caffè & Enoteca, a cafe offering breakfast and lunch with pastries, sandwiches and salads. The restaurant will serve limited pizzas on weekends.

Mây Bakery and Café plans to take over the space formerly occupied by Your Pie Pizza at 6320 Capital Boulevard in Raleigh. The restaurant will be a cozy space where French elegance meets Vietnamese tradition.

Tonya Council, one of the granddaughters of Mildred “Mama Dip” Council, has opened Tonya’s Café at 400 S. Elliott Road in Chapel Hill. The business aims to be a casual Southern cooking spot, starting with lunches and brunches five days a week.

Bru’s Public House, located in Carrboro at 370 E. Main Street, now offers Saturday and Sunday brunch service from 11 a.m.–2 p.m.

The menu features five brunch offerings: French toast, huevos rancheros, biscuits and gravy, burnt-end biscuits and Bru’s BLT.

The Raleigh Food Truck Rodeo returns to downtown Raleigh on Saturday, June 28 from noon–6 p.m. The event takes place along Fayetteville Street and offers savory flavors and sweet treats from 50 locally owned food trucks. Enjoy everything from burgers and tacos to desserts and adult beverages.

Durham ice cream shop Simons Says Dip This has opened at 621 Hillsborough Street in Raleigh. The new location features soft-serve vanilla ice cream, 24 dipping sauces and 30 toppings, including hand-spun cotton candy, pistachios and fruit.

Oma’s Café + Wine Bar, an all-day cafe, is open on the ground floor of the Residence Inn Raleigh Downtown (616 S. Salisbury Street). The establishment serves breakfast, lunch and dinner. Coffee selections come from Five Star Coffee Roasters in Holly Springs.

Tifa Chocolate & Gelato, a dessert shop, is opening soon near the Yard House restaurant in North Hills. The shop will serve handcrafted gelato, coffee, hot chocolate, artisan chocolates and pastries. Tifa has an existing location in Charlotte.

Poke Loong has opened at 6106 Falls of Neuse Road in Raleigh (the former Papa Murphy’s spot in North Ridge Shopping Center). The restaurant is open for lunch and dinner every day, serving poke bowls, authentic ramen and refreshing bubble tea.

Farmside Kitchen is open at 316 Colonades Way, Suite 212 in Cary’s Waverly Place. Enjoy grain bowls, salads and sides with American-style flavors.

Jeni’s Splendid Ice Creams has opened at 223 S. Estes Drive in Chapel Hill at University Place mall. The former Southern Season spot is the third Jeni’s location in the Triangle, following the Village District location in Raleigh and the Brightleaf Square location in Durham.

Raleigh Beer Garden has made USA Today’s list of the 10 Best Beer Gardens in the United States. The recognition notes the 350 beers on tap at the Glenwood South location (614 Glenwood Avenue), where the first floor is dedicated to North Carolina beers and an “international floor” features hundreds of brews from the rest of the country and around the world.

3 1 2 4

Peking Duck. Barbecued, free-range duck served with bao buns, cucumber, scallions and hoisin-honey suace. Photo courtesy of Brewery Bhavana.

Turkey Avocado Melt. Smoked turkey, crumbled bacon, swiss cheese, sundried tomatoes, avocado spread, fresh cilantro and chipotle mayonnaise on grilled panini bread.

Caviar Service. Royal Osetra caviar served with buckwheat blinis, capers, créme fraîche, fresh chives, egg and red onion. Photo courtesy of Sullivan’s Steakhouse.

4. FARINA, RALEIGH

Braised Short Ribs. Served with garlic mashed potatoes, steamed broccoli and au jus gorgonzola gravy.

1. BREWERY BHAVANA, RALEIGH

3. CAFE CAROLINA, RALEIGH

2. SULLIVAN’S STEAKHOUSE, RALEIGH

SPRING REFRESH

Has your spring cleaning opened up room for new, decorative pieces in your home? Spruce up your kitchen or living space with these finds. Want to freshen up your wardrobe while you’re at it? Reward yourself with a new look to head out into the warm weather.

4 1 2 3 5 6

1. Decorative books, $45 each | Swagger

2. Snake plant in papier maché container, $95 | City Garden Design

3. Lorna Murray Fiji capri hat, $145–$165 | NOFO @ the Pig

4. Lacquered bamboo bowl, $49 | La Maison

5. Lacquered bamboo salad servers, $30 | La Maison

6. Blissful hand-painted canvas wall art by Uttermost, $299 | Inspirations

BROTHERS and SURVIVORS

Crawford Brothers Steakhouse owner learned tough life lessons with sibling

BY KURT DUSTERBERG

PHOTOS BY JESSICA BRATTON

It i s late morning at Crawford Brothers Steakhouse in Cary, and Scott Crawford is already in motion.

W hile the kitchen staff tends to food prep and deliveries, the acclaimed chef and entrepreneur chats with his chef de cuisine in the dining room. The front of the house is immaculate, each table set for the evening’s dinner service. Natural light fills the room. Moments later, he walks past a sous chef at a workstation and pats him on the arm. Each greets the other with a friendly, “Hello, chef.”

On this day, Crawford is showing a guest to a special attraction in the restaurant, which adorns the wall across from the restrooms. The placement is unmistakably amusing, so he says with a smile, “Everyone is going to use the restroom. Give them something nice to look at.”

T he installation of art features photos of Crawford and his older brother, Steve. One picture shows them together as children. Two other images are mug shots, one of each brother, all made abstract by Raleigh sculptor and painter Thomas Sayre. In between are American flags, produced by Raleigh Denim. Crawford calls the exhibit “American Made.”

It is along this wall that guests can glean a bit about Crawford’s past, a story that is acutely distressing. His childhood was upended by a volatile family life that led to two decades of drug abuse and criminal behavior. Through it all, he somehow held onto the notion of the American dream.

“ This is something we truly were taught and believed in as kids,” he says. “That dream has happened, but the journey was very different—very flawed, very tattered, very scarred. We wanted to portray that in the artwork. It’s not at all clean and shiny.”

Crawford, a 2025 James Beard Award semifinalist for Outstanding Restaurateur, had a banner year in 2024, opening Brodeto, Sous Terre, Crawford’s Genuine and Crawford Brothers Steakhouse, joining the flagship Crawford and Son in his restaurant portfolio.

A s he sits at a table in the dining room, Crawford is at peace sharing the details of an unruly young life, one he left behind two decades ago. His words are gentle and assured. “I wanted to release that shame and say, hey, this is what happened, this is my life. And it’s OK,” he says. “I’m trying to help others get rid of that shame if they’re suffering.”

Crawford’s difficulties began just before his teen years, growing up in Pittsburgh while his parents were going through a divorce. “It was very bad—throwing things, screaming, breaking things,” he says. “We were unsupervised a lot. I don’t know where they were when we were doing a lot of the things we were doing.”

T he upheaval crowded out more pleasant memories. “I remember quite a lot of happiness,” Crawford says. “I remember a garden and eating Swiss chard and turnips and things other kids didn’t like that I thought were delicious and fascinating.”

I n those early years, Scott had a traditional relationship with his older brother. They were two years apart and enjoyed riding dirt bikes, hunting and fishing. But things changed when their parents’ relationship soured. “We were mischievous at first,” Crawford says. “Then it turned into more rebellion when things changed in our family dynamic. He was in a lot more trouble than I was most of the time. I just followed. I took my first drink at age 11. He gave it to me. He was drinking at 13. That same year, I remember trying marijuana the first time, at 11.”

D uring Scott’s junior year in high school, Steve was arrested for what Scott calls “a careless spree of

drunken crimes.” Felony charges for car theft, burglary, vandalism and property destruction left Steve facing years in prison. But their grandparents put up their house to secure a bail bond and get Steve out of prison and into a rehab facility. A year later, he received a 10-year suspended sentence.

Meanwhile, Scott had been arrested twice for underage drinking. He was kicked out of the house and spent most of his senior year living in a friend’s basement. When he graduated, he headed to Florida and found a job bussing tables and washing dishes. But when a kitchen worker missed a shift, Crawford was told to grab an apron. He remembers breading shrimp—but with a purpose. “I didn’t do it sloppily,” he says. “The very first time I was in the kitchen, it was obvious. I certainly have OCD to a point that sometimes it’s even a little bit hard for me to manage, but it came through in how I cooked. People noticed the way I preferred to keep my station, the way that I chose the sharpest knife so that I could make a cleaner cut on the lemons and make them look nicer. I enjoyed the mechanics of cooking, working with my hands.”

But restaurant culture proved a bad fit. “Shift drinks”—the free alcohol often served to restaurant employees at the end of an evening—were just the start. “Most days I had a moderate to severe hangover from the night before, but you’d have a few hours before you had to be there. You’d go in at 4 p.m., and you’d leave with a pocketful of cash.”

Soon he began selling weed to the staff. “I think that’s why they liked me,” he says flatly.

OPPOSITE

THIS

PAGE 20: Chef Scott Crawford oversees Crawford Brothers Steakhouse in Fenton, his fifth restaurant in the Triangle. PAGE 21, TOP TO BOTTOM: Thomas Sayre paintings of Steve Crawford’s mug shot, Scott Crawford’s mug shot, and the two brothers as children.

PAGE: The Sayre paintings in Crawford Brothers Steakhouse are hung next to American flag pieces created by Raleigh Denim.

PAGE: Scott Crawford sits in the dining room of Crawford Brothers Steakhouse as he shares his story with writer Kurt Dusterberg.

I n one restaurant job, Crawford stumbled into another temptation. “In the early days as a server, I would receive a cash bank to make change so you didn’t have to go to the register every time,” he says. “The cash bank consisted of enough money to buy a gram of cocaine. So I would use the bank to go buy a gram (from an employee) and use it throughout the shift—just hoping I didn’t have to make any change until I got some more cash.”

T he work and the drugs synched up easily. “It was more of a nice, smooth buzz. Everyone knew not to cross the line at work. That was for after work.” And for a time, it was manageable. “It starts out as, ‘This is great.’ I’m 19 years old, I have a fake ID, I get my drugs for free, and I have a gig with a bunch of fun people. It’s fun until it’s not.”

E ventually, Crawford put himself through culinary school in Tampa, but his drug habit still had a grip on his life. In 2003, Crawford was working at a RitzCarlton restaurant in Amelia Island, Florida. “That was hard living, working extremely hard. Six or seven days a week, garbage salaries and really hard partyin’ and hard druggin’. It took its toll on my body and my mind. It was wrecking me.”

He ended up in the hospital after an autoimmune episode. “My pancreas was no longer working. My blood sugar was 800. I was literally walking around dying.”

Despite being promoted to executive chef at the restaurant, his drug use continued. After a weeklong bender, he saw Steve, who warned his brother he appeared on the verge of dying. Scott went to his first AA meeting the next day. Last October, he celebrated 20 years of sobriety.

Crawford’s Raleigh era began at The Umstead Hotel and Spa in 2009, where he served as executive chef at Herons for five years. That stint began the path to today’s success. He employs close to 200 people at the Crawford Hospitality properties. By design, the restaurants steer clear of the culture that played a role in his downfall.

“ The number one thing we do is eliminate alcohol consumption by our staff within the four walls of any restaurant,” he says. “We do not reward people with alcohol for good work. We reward them with compensation, and on Saturdays we will do a family meal.”

CLOCKWISE FROM TOP LEFT:

Scott Crawford (right) prepares for service at Crawford Brothers Steakhouse alongside cook Venancio Samano (left) and Chef Conor Delaney, who is also Crawford Hospitality’s culinary director. Crawford Brothers serves an extensive selection of black Angus steaks and wagyu beef, including this 40-ounce prime porterhouse served with creamed spinach, tallow fries and truffle aioli. Chef Crawford’s menus are inspired by ingredients and flavor profiles. The steakhouse focuses on classic recipes using high-quality cuts. The steak tartare appetizer is topped with egg and served with house-made potato chips.

THIS PAGE: The artwork is on display across from the restrooms at Crawford Brothers Steakhouse. Scott calls the exhibit “American Made” and a tribute to brotherhood.

OPPOSITE PAGE, TOP: Kurt and Scott in the midst of an intense conversation at Crawford Brothers Steakhouse.

OPPOSITE PAGE, BOTTOM: Chef Crawford puts the finishing touches on the steak tartare appetizer.

A t the same time, the chef emphasizes what brings many restaurant workers to the industry in the first place. “It literally attracts anyone who is willing to do hard work and care about someone else,” Crawford says. “I think it’s a beautiful thing that we can spend those hours during service being concerned about others and their experience. You can get a great adrenaline rush from an awesome service. It’s magical.”

Crawford is a board member with Raleigh’s Healing Transitions and Ben’s Friends, nonprofits that support those seeking sobriety. The latter organization works specifically with hospitality workers. “I have started to think about that even more as I age and mature—my impact on a community, more than just earning a living,” he says.

Back in the restaurant’s hallway, Crawford is sizing up the artwork, searching for the words to describe its significance. He recalls that Steve was 18 years old in his mug shot, while Scott’s came at age 22, along with charges of disorderly conduct and driving under the influence.

“ This is a tribute to brotherhood and renewal and rebirth,” he says. “I guess it’s almost a second life of doing good, living right and being sober.”

T hose sentiments apply to Steve, too. Scott’s brother lives in Florida, where he is a regional manager for an emergency services company that rebuilds communities after disasters. The brothers get together every few months. Most recently they met in Georgia to ride motorcycles.

“I’m happy and grateful,” Crawford says. “Part of being in recovery is having gratitude for the things you have each day. It is a privilege to be alive right now, considering the things I did in my life. Everything in life is very fragile. Nothing is guaranteed. I think of that every day of my life.”

For more on Scott Crawford, read our online article about his professional journey from bussing tables to decorated chef and entrepreneur.

ABOVE: Edward Teach, better known as Blackbeard (c. 1736 engraving used to illustrate Johnson’s General History). Joseph Nicholls (fl. 1726–55). Public domain

SHIVER ME TIMBERS

The Legacy of North Carolina’s Pirates

BY MA R ILYN JONES

Sh allow inlets along North Carolina’s coast became a haven for many pirates during the 17th and 18th centuries. Blackbeard (Edward Teach) first gained notoriety in late 1717 with his converted French merchantman, Queen Anne’s Revenge. In 1718, he established his base in a North Carolina inlet, forcibly collected tolls from shipping in the Pamlico Sound and made a prize-sharing agreement with Colonial North Carolina Governor Charles Eden. For about two years, the ruthless Blackbeard and his crew plundered every ship near the West Indies and Colonial America.

Stede Bonnet, known as the Gentleman Pirate, docked in the Cape Fear Inlet near Wilmington more than once. He purchased his vessel, the Revenge, and six cannons to arm it. He then recruited and employed a crew and paid them a salary, which was unusual for the pirate trade.

ABOVE: Model of the pirate ship Queen Anne’s Revenge in the NC Museum of History. Photo courtesy of Qualiesin, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons. OPPOSITE PAGE: Antique map by stock.adobe.com/PicturePast

T he historian Angus Konstam, author of Blackbeard, estimates 2,000 active pirates lived around the Outer Banks during the Golden Age of Piracy. Given Blackbeard’s prize-sharing agreement with Eden, the local economy welcomed the pirates and held them as heroes in North Carolina. Tales of their exploits live on in museums, festivals and tours along the coastline.

HISTORY TOUR

I n the 18th century, Beaufort was a significant port for trade, and, consequently a hotspot for pirate activity. Blackbeard’s ship, the Queen Anne’s Revenge, sank off the coast of Beaufort in 1718.

W ith Beaufort’s ties to Blackbeard and other maritime figures, pirates have become symbols of the area’s past. That history is preserved and shared with visitors who take a tour of the town with Beaufort Ghost Walk. The tours are led by pirate guides, who bring that history to life with engaging storytelling. “It becomes more than just a ghost walk; it’s an interactive performance that transports visitors back in time and [is] grounded in local lore,” says owner and tour pirate Jonathan Edwards. “A pirate guide is more than a character—[they’re representing] an era when piracy and maritime danger were real parts of life in Beaufort, adding depth to the shared ghost stories and legends.”

A fter the walking tour, pirate-seekers in Beaufort can climb aboard the Revenge, a 40-foot pirate replica ship, to take part in singing and sword fights, and vie for treasure with water cannon battles as they cruise the high seas.

ON THE LOOKOUT FOR PIRATES

On a large pontoon boat off the coast of Carolina Beach, the assembled listen to Captain Tony Newberry as he weaves tales of the pirates who sailed along the North Carolina coast, including Bonnet and Blackbeard. Twenty or so children sit rapt with attention.

T he Pleasure Island Pirate Cruise captain points to their treasure—kept safe in a wooden box—when suddenly, another pirate known as Ricky McJames bounds down the dock, snatches the box off the boat and races down the beach.

C aptain Newberry tasks the children with returning the treasure. They pursue McJames along a lonely stretch of beach before finding him and fighting for the treasure with water cannons. They return to the boat victorious.

Beaufort

McJames greets the children after the Pleasure Island Cruise where he is later blasted with water gun fire in his escape with their treasure. Photos courtesy of Marilyn Jones. PirateFest in Greenville brings swordfights and showmanship to the streets. Photo courtesy of PirateFest. Mary Read (played by Bonnie Joyce), the legendary pirate with a fate shrouded in mystery, returns to share her experiences. Photo courtesy of Beaufort Ghost Walk.

PAGE 34, TOP TO BOTTOM: A painting of Stede Bonnet, better known as the Gentleman Pirate, who bought rather than stole his ship and paid his crew a salary. Photo courtesy of Thomas Kelly Pauley. A young pirate (and the author’s grandaughter) enjoys the Pleasure Island Pirate Cruise. Photo courtesy of Marilyn Jones.

CLOCKWISE FROM TOP LEFT: Zelda, played by Emily Joyce, is a mysterious storyteller who channels the fierce spirit of Anne Bonny. Photo courtesy of

Ghost Walk. Ricky

SOUTHPORT

T he North Carolina Maritime Museum at Southport has many artifacts on display within a special pirate exhibit, including Blackbeard’s sunken flagship. “The museum showcases the vast nautical history of the Lower Cape Fear,” says Cyndi Brown, information and communications specialist. The area was of great importance to the region’s people, including Bonnet, the planter turned pirate. During Bonnet’s short career in piracy, he joined forces with the notorious Blackbeard. “Stede Bonnet was eventually captured here near the mouth of the Cape Fear River and later executed in Charleston,” says Brown.

GREENVILLE’S PIRATEFEST

P irate culture runs deep in Pitt County. During the Golden Age of Piracy, pirates hid in the Inner and Outer Banks and secluded waterways. PirateFest is Greenville’s signature festival to celebrate this rich history. Held on the banks of the Tar River in April, the event draws over 35,000 swashbucklers to downtown Greenville for some tomfoolery, food and live music.

BATH

Blackbeard arrived here in Bath in June of 1718 and immediately received Gov. Eden’s “gracious pardon” of the Royal Proclamation. As the legend goes, Blackbeard took up residence in a home on Plum Point. This house was visible across the bay from the Bonner House—now a North Carolina Historic Site—where members of the Bonner family told of a ghostly phenomenon called “Blackbeard’s Lights.” During violent storms, they would see a ball of fire floating back and forth from Plum Point to Archbell Point throughout the night.

T he Van Der Veer House in Historic Bath also has a room devoted to Blackbeard that includes a graphite vase rumored to be the famous pirate’s money pot. Accounts say the people of Colonial Bath treated their infamous pardoned pirate as somewhat of a celebrity. When Blackbeard and his crew were in town, they threw lavish dinners and wild parties.

North Carolina’s coastal region echoes with the stories and lore of pirates and their reign of terror. Today, we can learn about them and explore their history through the museums and organizations that showcase their legends.

A HIDDEN GEM IN RALEIGH’S NORTH HILLS

BY JENNIFER PRIMROSE | PHOTOS COURTESY OF FOXCROFT WINE CO.

As a wine lover, I enjoy places where wine is friendly and easy to understand. These settings help build real connections with others and create lasting memories. Within the heart of Raleigh’s North Hills is a hidden gem for wine lovers and enthusiasts. When you walk into Foxcroft Wine Co. you feel wine is respected here, but the atmosphere isn’t trying too hard to impress. There is a genuine quality that stands out. Foxcroft blends a neighborhood wine shop with the ambience of a cozy wine bar, which is perfect for discovering a new favorite wine paired with a carefully curated dinner menu.

SHAWN PAUL’S JOURNEY INTO THE WINE WORLD

I arrived just before 10 a.m. on a Wednesday for my interview with Foxcroft’s wine operations director,

Shawn Paul. The space was calm with quiet energy as the staff prepared for the lunch crowd. Paul meets me by the bar with a firm handshake and an easy smile, clearly comfortable in his element. It’s evident we’re about to talk about more than just Foxcroft’s wine menu—this conversation will be about wine, hospitality, and what makes Foxcroft stand out from the typical wine bar experience.

But first, how does someone with no formal wine background end up running a top-tier wine program in the Carolinas? Paul’s journey into the wine world started far from the vineyards of California or the cellars of France. Originally from central Maine, he attended college in Massachusetts and spent an academic year in France before settling in New York City for several years.

T here, he began to explore wine. “I had no acquired knowledge and no experience with wine before, so I just started learning as much as I possibly could, learning from a lot of really great teachers in New York and then gradually got specialized in it and said that this is what I’m going to do,” Paul shares. His previous experience in France enhanced his wine education geographically and linguistically when he eventually started running wine programs in New York City and working as a sommelier. But his path didn’t stop there. Paul’s role evolved into a wine auction position with Christie’s in New York. In 2014, he eventually moved to Charlotte.

FOXCROFT’S APPROACH: WINE FOR EVERYONE

B y 2017, he was fortunate to join Conrad Hunter, Foxcroft’s CEO, as the company expanded across the Carolinas. For Paul, this was the perfect opportunity to focus on wine differently. It was no longer just about the restaurants, but about creating an experience— precisely what Foxcroft does so well. “We wanted to create a space where wine was approachable, whether you’re a seasoned expert or someone new to wine.”

Foxcroft Wine Company began in 2004 as The Wine Shop in Charlotte’s Foxcroft neighborhood. This retail wine store has since evolved into a full dining and wine experience. “The original store, still open today, started as a simple retail space,” Paul explains. “Now, we have six locations—one in Greenville, South Carolina, and five in North Carolina.” Early on, the owner recognized that food was essential to the wine experience. Hunter eventually bought out his partner, and has been the driving force behind Foxcroft’s growth ever since.

T his new vision led to the company’s first significant expansion in 2016, with a second Charlotte location in Dilworth featuring an extensive patio and wine selection, much like the original. Foxcroft continued to grow steadily, adding locations in Greenville, South Carolina, south Charlotte, Huntersville, and most recently, Raleigh’s North Hills.

OPPOSITE PAGE: Foxcroft Wine Co., located inside Raleigh’s North Hills, features over 42 red, white and sparkling wines to choose from. Each wine is available in a 2-ounce taste or 6-ounce pour.

RIGHT: Foxcroft features both indoor and outdoor seating as well as a private room available for small parties. This summer, it is the perfect place to sit outside with friends, sipping on high-quality wines while enjoying lunch classics such as the pear and serrano ham flatbread topped with mozzarella and rosemary honey.

But expansion isn’t just about adding new locations— it’s about finding the right fit. “This location in North Hills checked all the boxes for us—who lives here, who shops here, the rhythm of people’s commutes and work life,” Paul explains. “Since it’s always an outgrowth of the neighborhood it’s in, people bring their curiosity and energy to everything we do,” he adds. “We want to provide a venue where no matter your experience with wine, you can come here, expand on it and not feel intimidated by what you don’t know.”

EXCLUSIVE WINES AND UNFORGETTABLE CONNECTIONS

One of Foxcroft’s core values is openness. “There are no bottles behind locked doors. There is no reserved wine list. There is no different glassware for different kinds of wine,” Paul says. Wine already comes with enough challenges—foreign languages, strict regulations, fragility and perishability. “For us, the vibe is about discovery. It’s about enjoying and removing any barriers to having just pure enjoyment of wine.” That philosophy extends to pricing, too—no corkage fees, upcharges or minimums. The price you see is the price you pay.

Foxcroft also curates a selection of exclusive labels featuring about seven wines unavailable elsewhere in North Carolina or created specifically for them. “Going back to the first year I started with Foxcroft, in 2017, we started creating a Willamette Valley Pinot Noir and Rosé. That was the Correspondence Wine Co.”

T he label’s origin is deeply personal to Paul and Hunter. “I came up with the name. Conrad took the picture on a trip to Scotland with his son,” Paul says. “It’s a valley in the Scottish Highlands called Glencoe, with a famous formation of three large hills called the Three Sisters. He was proud of the shot, and while researching for the wine we discovered a ghost town in Oregon called Glencoe.”

Foxcroft’s latest exclusive, Mulray Pinot Noir, comes from Gold Coast Vineyard in Santa Barbara’s Santa Maria Valley, crafted by winemaker Joshua Klapper of Timbre Winery. Beyond the wine itself, its label is a work of art designed by Celine DeMaesschalck of Modern Hobbyist. “She did an amazing job,” Paul says of the talented artist, known for blending watercolor and design to create custom wine maps. The label captures Santa Barbara’s coastline, pinpoints the vineyard’s exact location, and features contour lines marking the AVA, with shading based on the harvest date.

OPPOSITE PAGE: Foxcroft is the perfect place to try a new wine off the shelf. Unlike many restaurants, there is no corkage fee when trying a bottle from Foxcroft Wine Co.

THIS PAGE, CLOCKWISE FROM TOP: Wine Operations Director Shawn Paul is a huge fan of sparkling wines. Executive Chef Stephanie Klos brings her expertise to Foxcroft, preparing the perfect seasonal dish to pair with any type of wine you desire, such as the roasted salmon, served with squash and pearl barley or over salad.

Paul’s approach to wine is as much about the experience as it is about the bottle in front of you. He doesn’t have a single favorite—how could he? With so many regions, varietals and expressions of a grape, narrowing it down seems impossible. That said, he does have a deep appreciation for the world of champagne. “It’s a style that’s ever-evolving,” he says with a thoughtful smile, “and it’s going through a whole new version of itself in the 21st century. What I love most is how it’s more deeply connected to a place than most people realize.” Beyond champagne, Paul’s wine tastes take him worldwide, but Burgundy always feels like home. He’s drawn to its timeless elegance, but recently he’s found a new passion for the regions of Oregon and Washington.

“Oregon isn’t just Willamette Valley anymore,” he says. “There are other areas now that are exciting to drink from—places you wouldn’t expect.” And then there’s southern Italy, with wines from places like Sicily and Basilicata. “There’s so much to explore there,” he adds, his enthusiasm palpable. But then he stops, chuckling at himself. “Sorry, I’m rambling. It’s hard to pick just one. It’s like asking someone to choose their favorite painting.”

He also sees this love for diversity and discovery in how people enjoy wine at Foxcroft. When asked what wine represents the Foxcroft name, Paul doesn’t hesitate. “I think it would probably be Pinot Noir in the sense that it is a lot of different things at the same time. It appears one way, but it can have a lot more depth behind it,” he says. “It’s very open, very generous and a grape that is open to all. It’s very easy and accessible, yet it has great nuance and a great story the deeper you get into it.”

Paul doesn’t just love drinking wine; he loves the way it brings people together, which defines his approach to wine at Foxcroft. He remembers a particular evening recently when he had the chance to cohost a dinner with Michael Honig, the winemaker and owner of Honig Vineyard & Winery in Napa Valley. “It was funny, actually,” he recalls with a smile. “As I was preparing to introduce Michael, I looked back at one of the photos I had from our last tasting together. I checked the date—it was March 16, exactly nine years to the day from when we’d tasted together before.” He pauses, almost as if still marveling at the coincidence. “It was the same wines, too. Different vintages, of course, but the same wines. It

was like a full circle moment, and I hadn’t even realized it until that very second. I mean, it’s a small thing, but it’s funny how wine brings people back together when you least expect it.”

H is eyes light up as he continues his story. “It’s not just about the wine … It’s about the connections. You meet people through wine in the most unexpected ways. I’ve run into people years later who I’d met a decade ago in the most random places. And that’s what I love about this whole business.”

F rom creating exclusive wines for Correspondence Wine Co. to crafting flights that let you explore grapes from around the globe, Foxcroft is where discovery never stops. It’s about finding something new, connecting over a glass, and enjoying the journey.

BELOW, LEFT TO RIGHT: The fried chicken sandwich with house pickles, arugula and Duke’s mayonnaise is a huge hit on Foxcroft’s lunch menu. The roasted salmon with seasonal squash, the burrata with marinated roasted red peppers and capers, and the steak frites made using New York strip steak, served with house-cut fries and garlic herb butter, are just a few of the items on the dinner menu at Foxcroft Wine Co.

Executive Chef Stephanie Klos brings over 30 years of culinary experience to Foxcroft Wine Co. Hailing from Florida, she moved to the Tar Heel State two years ago, leaving behind the hotel restaurant scene to embrace a more innovative and independent position with Foxcroft. “When this opportunity came up, I jumped on it,” she says. “They let me go crazy and have free rein, and I love that.”

Klos takes inspiration from wine pairings and the broader cultural influences of winemaking regions. “For our Burgundy dinner, I pulled from France’s colonial history, incorporating Vietnamese and Moroccan elements,” she explains. This innovative approach is reflected throughout Foxcroft’s menu, where char-grilled oysters, duck confit spring rolls and housemade pappardelle with braised short rib pair beautifully with an extensive wine selection.

One of the restaurant’s most exciting features is its Spanish charcoal oven, imported from Barcelona. “It’s amazing—the chargrilled oysters on that thing are incredible,” Klos says. Her passion for fierce flavors extends to seafood and tropical dishes, a nod to her time in the Sunshine State. “I love working with seafood, spices and unexpected pairings,” she says, adding that she isn’t afraid to break traditional wine rules. “Why not try a red wine with sea bass?”

Foxcroft, which now serves lunch, continues to thrive, and Klos is eager to introduce more guests to the kitchen’s range. Whether it’s a casual wine pairing or an elaborate chef’s dinner, one thing is clear: She’s making her mark on Raleigh’s culinary scene, one plate at a time.

Head over to Foxcroft Wine Co. in North Hills and experience it for yourself.

— Dathan Kazsuk

THIS PAGE, CLOCKWISE FROM LEFT: Ripken on the sidelines at Bank of America Stadium in September 2024 for the Duke’s Mayo Classic. Ripken’s trademark chain. Puppy Champ being cradled by Michael.

OPPOSITE PAGE: Ripken standing proud over his new little brother, Champ, at the O’Donnell family home.

RIPKEN & CHAMP: Big Paws to Fill

BY KYLE MA R IE M C MAHON | PHOTOS COU R TESY OF THE O’DONNELLS

Im agine a Saturday night under the lights in a packed Carter-Finley Stadium.

N.C. State has just kicked off, and the crowd is energized, their frenzied cheers filled with anticipation. But their roars quickly turn to boos as a man rushes onto the field to retrieve the tee. Not because of the man himself—he’s in full Wolfpack gear—but because he’s not on four legs. Murmurs ripple through the crowd. “Where’s Ripken?!”

For years, the talented black Labrador retriever was a fixture at N.C. State games, barking in excitement before bounding confidently onto the field to collect the tee. That bark, rare in his early years, only happened at Carter-Finley with its energized fan base of 90,000. Players would join in and shout, “Get amped like Ripken!” The high energy meant he needed a little reprieve, only chasing down the tee during the half where N.C. State led the kick off, hence the boos.

But Ripken’s story didn’t begin under stadium lights. It began—as all the best dog stories do—at home.

M ichael and Melissa O’Donnell adopted Ripken in 2016, carefully researching the right breed to be a working dog and ambassador for their dog training business, now called All-Star Dog Training. They knew a trainer in Idaho and flew out to get the last puppy in a litter from Cowboy Kohl, Boise State University’s tee retriever. But Ripken quickly became more than a business partner. He was a beloved family member—gentle, quiet, patient. “He was very lovey. The kids would lay all over him, and he would just relax,” says Melissa.

R ipken’s calm demeanor served him well when he began retrieving bats for the Holly Springs Salamanders in 2019. Trained by Michael, a former college baseball player, Ripken waited patiently for his cue before dashing onto the field to retrieve bats with a soft bite—carefully

learned through hours of training with aluminum bats and bumpers.

T he novelty quickly became legend. Ripken was a natural, and his fame took off—helped along by his trademark gold chain and a GoPro harness that let fans see his retrieves from his perspective. By 2021, he was working with the Durham Bulls and taking on kickoff duties at N.C. State. He appeared at the NHL Stadium Series, dropped the puck for the Carolina Hurricanes, and even had his name worked into a Jake Owen concert lyric. On nights when they got to be in a suite, he’d scoop up dropped popcorn to his heart’s content, and maybe sneak into other suites for a hot dog or two.

But the best part of Ripken’s journey happened off the field. “Ripken was my sidekick,” Michael says. “Everywhere I went, he went. And at the end of the day, he’d curl

up on the couch or in front of the fireplace with the kids. He taught stronger love.” Melissa adds, “They drove all over town and trained, sitting on fire hydrants or a wall, so he would come home and just want to chill and snuggle and be loved on.” At home, Ripken was just a dog. He wrestled with his canine siblings, soaked up snuggles, and enjoyed family trips to their vacation spot in Topsail Beach—affectionately called “Ripken’s Retreat.”

R ipken’s success and work commitments made Melissa worry. In 2022, they brought home Rivers— genetically Ripken’s nephew—who was an incredible working dog, yet skittish. Rivers shadowed Ripken, but wasn’t born to be in the spotlight. So in June of 2023, the O’Donnells welcomed a new pup into the family: Champ, Ripken’s blood brother and heir to the legacy.

THIS PAGE, LEFT TO RIGHT: A young Champ working on his retreiving skills and soft bite. A typical evening at home for Ripken, with snuggles and kisses from Faith and Owen.

OPPOSITE PAGE: Michael, Melissa and Ripken on the sidelines at Carter-Finley Stadium during an N.C. State football game.

THIS PAGE, CLOCKWISE FROM LEFT: Ripken in the middle of the Durham Bulls team picture in 2023. Ripken at one of his favorite places, Topsail beach. Ripken, Rivers and Champ snuggling at home. Michael and Champ dozing after a hard day’s work. A content and sleepy Champ.

OPPOSITE PAGE: The O’Donnell family in 2019, from left, Faith, Owen, Melissa, Bruschi, Michael and Ripken. Bruschi, Melissa’s college dog, was a big part of Ripken’s life until his passing in 2022. The family’s previous dog, Taylor (not pictured), was the inspiration for Michael’s dog training due to his skittish nature. He is thriving at age 14 under the care of Melissa’s parents.

E nergetic and affectionate, Champ is everything his name suggests—a little goofier, a little louder, but with the same love for people and passion for play. He’s very affectionate, and would tug on Ripken’s jowls to play when Ripken just wanted to chill. “Champ has that goofy run, and so much energy,” Melissa says. “But he’s so sweet and eager to learn. That dog has never met a face he didn’t want to kiss,” she adds with a laugh.

T hough still young, Champ began shadowing Ripken last year. The plan had been to split the 2025 season before Ripken retired at age 10. But Ripken’s health suddenly declined, and he passed away in January 2024. “He waited until the offseason,” Michael says quietly. “He gave everything he had.” The outpouring of support was overwhelming. Fans from all over the world reached out

with condolences. “He wasn’t just our dog—he was everyone’s dog,” he says. “We knew how much Ripken meant to everyone, and it is awesome to see continued support and love for him, and that he was able to share his love with everyone.”

Grieving Ripken hasn’t been easy—for the O’Donnells or their dogs. “Rivers laid in Ripken’s bed and cried for days,” Melissa shares. “Champ did the same. It was heartbreaking.”

Still, there’s hope and joy in watching Champ step up, slowly filling the giant paw prints left behind. “We hope people will give him time,” Melissa says. “He’s learning. It’s a big job, and those are big paws to fill. But we think he’s up for it.” Michael agrees. “Champ’s already showing signs that he might be even stronger at the job. He learned from Ripken. He’s faster, more confident.”

But more than anything, he’s carrying on Ripken’s spirit. Champ is working Salamanders and Bulls games, and will likely return to Carter-Finley in the fall. Like Ripken, he rides shotgun with Michael during the day and plays with the kids when they’re home. Michael will lie on the floor and try to spend time with Rivers, too, but Champ will butt in for attention.

W ith the O’Donnels ramping up business to train and share the skills they developed with Ripken, the future is filled with possibility. And while statues and plaques might be in the works to honor Ripken’s impact on North Carolina sports, the real legacy lives on in Champ—and in the hearts of every fan who cheered a little louder for a dog in a gold chain, racing toward a bat or a tee with joy in his eyes

Apex mayor Jacques Gilbert celebrates with the Carolina Hurricanes’ mascot, Stormy, at the ribboncutting ceremony for the first outdoor roller hockey rink in all of the Triangle, which was over two years in the making.

TAKIN’ IT TO THE STREETS

Carolina Hurricanes expand hockey’s reach with the Triangle’s first outdoor ball hockey rinks

BY KURT DUSTERBERG PHOTOS COURTESY OF JOSH LAVALEE/CAROLINA HURRICANES

On a warm, sunny afternoon in late March, more than 200 kids spread out across two street hockey rinks in Apex. Some of the teenagers knew how to stickhandle and put a shot in the net, while the younger kids mostly pushed the ball around with their plastic sticks. But taken together, the scene was a promising next step in hockey’s remarkable rise in the Triangle over the past three decades.

T he event marked the grand opening of a two-and-a-half-year build at Apex Community Park, with two outdoor rinks that are the first of their kind in the Triangle. The project is a partnership between the Carolina Hurricanes, the National Hockey League’s Industry Growth Fund and the Town of Apex. The NHL fund contributed $550,000 to bring the new amenity to life on a former parks and recreation soccer field.

T he rinks are part of the Hurricanes’ efforts to grow the game. While the Junior Hurricanes program has taken hold across all age groups in recent years, access to the on-ice sport can be limited for many people given the cost of equipment, ice time and travel.

“ We’ve always wanted to eliminate barriers to get more kids and adults into the sport of hockey, but also into our brand,” says Shane Willis, the Hurricanes’ manager of youth and amateur hockey. “When you eliminate the skating portion or having to go to a rink, and you have this facility in a community park, it makes it that much easier for kids and parents to come and play.”

T he two rinks are 160-by-75 feet and are equipped with prefabricated aluminum dasher board systems, player benches, penalty boxes, scorekeeper boxes, chain-link fencing, Matéflex sport court tile and scoreboards. One rink will be used exclusively for ball hockey (or “street hockey”), while the other is outfitted as a multipurpose court, offering hockey, basketball and futsal—a 5-on-5 hardcourt version of soccer. Both rinks will be available for roller hockey, too.

I n addition to providing the land, the Town of Apex laid the concrete and supplied the landscaping. “There’s nothing like this around,” Apex mayor Jacques Gilbert says. “So many people from different regions have said they’re going to come use it.”

T he first outdoor rinks in the Triangle will likely be a big draw. In partnership with the Hurricanes, the Town of Apex will offer youth and adult programming, including try-hockey-for-free events, tournaments, camps, clinics and pick-up hockey. One established hockey organization is already making plans to play at the new facilities. The Raleigh Ball Hockey League, which plays at XL Sports World in Apex, has 16 teams and 225 players who welcome the chance to grow the game.

“ These are world class, two of the nicest rinks I’ve seen,” says Tim Corrigan, the RBHL’s director of marketing. “We’re an adult-only league, but we’re looking to expand into youth programming and skills programs. We want to grow the game, get more people involved and start the pipeline to add to our league.”

CLOCKWISE FROM TOP LEFT: Carolina Hurricanes rookie defenseman Scott Morrow showcases the inclusiveness of the outdoor rinks, allowing anyone to play on the surface. Scott Morrow, Mayor Gilbert and company celebrate after cutting the ribbon, officially opening the rinks to the community. The two rinks are large and accomodating to all levels but are still nestled in nature.

R BHL’s interest could fit easily with the town’s goals. “We will start with some of our own clinics,” says Craig Setzer, Apex’s director for parks, recreation and cultural resources. “Typically with our programming, we try to do clinics first to build up the interest. Then we will get into league play after that. We are having conversations with RBHL to run some of our open play.”

T he Hurricanes already have years of experience bringing the game to Triangle-area kids. The Canes In-School program provides equipment and instruction for physical education programs at schools around the Triangle, along with Boys & Girls Clubs and YMCA programs.

“ The number one thing we want to do is market the brand,” says Thomas Whitmeyer-Weathers, the Hurricanes’ youth and amateur hockey specialist. “Our brand is all over this. People drive into this park maybe to play pickleball or baseball, and they’re going to interact with us. They’ll be able to see people playing.”

T he combination of the Hurricanes’ work in local schools and the enthusiasm for the new rinks bodes well for the future of street hockey in the Triangle. Sean Whyte, senior director of the NHL’s Industry Growth Fund, believes the new facility is just the first step. “Our NHL Street program is something we want to get into all of our markets,” Whyte says. “Carolina is actually going to be one of our pilot markets. We want to run a program like that in this next fiscal year. The way the Hurricanes have embraced the community and ball hockey is proof that this is going to be an amazing market to establish ball hockey in.”

W illis, who grew up playing street hockey in Edmonton, Alberta, also believes the street version is ripe for growth. “We’re at the tip of the iceberg,” he says. “This could explode. If we put another one of these in Raleigh and another one in Wake Forest, the sky’s the limit right now.”

T he Town of Apex and Carolina Hurricanes Youth and Amateur Hockey will partner for the free clinics in the coming months. Participants are encouraged to wear a helmet, gloves and shin guards, along with comfortable clothing and shoes. Sticks and balls will be provided by the Hurricanes. “We know there are people in our community who don’t have the access, who don’t have the funds, so we believe this will be a gamechanger,” Gilbert says.

For the Hurricanes, now in their 28th year in the Triangle, the new space is another sign of hockey’s influence on the sports landscape. “You’re going to have folks driving from all over the Triangle to play here,” says Hurricanes’ president Doug Warf. “It’s a great way to make sure the game is growing correctly. This is a start today. It shows us what’s possible.”

F uture plans could include adding lights for nighttime use and covering the rinks to provide some protection from the elements. Until then, hockey lovers and the hockey-curious will have a place to play a popular version of the game.

“It’s so easy to get into,” says Corrigan, who began playing street hockey at age 6. “You don’t need to skate, you don’t need all that much equipment. You just show up and play.”

LEFT: Doug Warf, Carolina Hurricanes president, speaks to the crowd at the ceremony. The outdoor rinks are another step in the growth of hockey in the Triangle.

2025 FACES OF RALEIGH

Welcome to our annual Faces of Raleigh, a portfolio of inspiring leaders and community influencers who want to personally introduce themselves to you. We can’t begin to share all the stories that deserve to be told, so once a year we invite our key business partners to participate in this special section—and to help you put a face with the name of their business, practice or nonprofit organization.

TABLE OF CONTENTS

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THE FACE OF WEALTH MANAGEMENT ABSHER

WEALTH MANAGEMENT

Mike Absher has spent the past 29 years implementing Warren Buffett’s wisdom for the benefit of his clients. With a focus on fundamentals, his firm invests in businesses that demonstrate pricing power against inflation and where he perceives a margin of safety for long-term capital. The philosophy of his firm is evident in their investment approach, which is centered around prudent stewardship as they seek to protect their clients’ purchasing power from inflation by avoiding permanent losses of capital. Following Mr. Buffett’s advice (which Mike quotes often), they seek to do so by “being fearful when others are greedy and greedy when others are fearful.”

Absher Wealth Management is a fee-only registered investment advisor and is a fiduciary. They provide asset management, financial planning and investor education. As of March 2025, the firm held client assets of $1.093 billion and actively managed $1.022 billion on a discretionary basis.

3605 Glenwood Avenue, Suite 201, Glenwood Plaza, Raleigh 450 Raleigh Road, Suite 105, Chapel Hill

919.283.2340 | absherwealth.com

THE FACE OF NC REAL ESTATE ANGELA DRUM TEAM REALTORS

With a passion for helping others and a deep commitment to making a positive impact, Angela Drum has built a real estate career defined by excellence and success.

In 2009, she founded Angela Drum Team Realtors, assembling a handpicked team of industry experts. Through dedication, innovation and an unwavering focus on client care, the team earned its rightful spot among North Carolina’s top 1% of realtors.

With the expansion of offices in Raleigh and Wilmington, Angela Drum Team Realtors continues to lead the way in North Carolina real estate, including the Triangle and the coast!

Angela’s team has gained national recognition, including accolades such as being named one of the Best Real Estate Teams in America by RealTrends Verified, one of the Top 10 Real Estate Teams in the area by Triangle Business Journal and the Best Female-Led Real Estate Team in North Carolina by Women in BUILD.

4509 Creedmoor Road, Suite 201, Raleigh | 919.848.9500 | angeladrum.com

Photo by Neil Boyd Photography

FACE OF

Meet some exceptional women leading Lane & Associates Family Dentistry (LAA), the Official Team Dentists of the Carolina Hurricanes. Women are redefining the future of dentistry and making a lasting impact in professional sports.

“Being a woman in leadership means balancing precision and care, just like in hockey—where strength meets strategy. Supporting the game isn’t just about cheering from the stands; it’s about proving that skill, passion and resilience belong in every arena of life,” says Senior Regional Director Brandy Pearce. As integral members of LAA’s leadership team, these women exemplify excellence, break barriers and inspire the next generation of female professionals in dentistry.

On and off the ice, Lane & Associates loves to make you smile!

Multiple Triangle Locations | 877.LANE.DDS | lanedds.com

THE FACE OF LUXURY REAL ESTATE LUXURY HOME MARKETING GROUP

Front Row: Leslie Young, Coldwell Banker HPW Global Luxury; Cara Pierce, Compass; Kimberly Conroy, Coldwell Banker HPW Global Luxury; Jill Rekuc, Olde Raleigh Real Estate; Ann Matteson, Berkshire Hathaway HomeServices YSU.

Back Row: Shawn Britt, Realty World Carolina Properties; Sheri Hagerty, Hodge & Kittrell Sotheby’s International Realty; Mollie Owen, Hodge & Kittrell Sotheby’s International Realty; Debbie Van Horn, Compass; Margaret Sophie, Coldwell Banker HPW Global Luxury; Kathy Beacham, Coldwell Banker HPW Global Luxury; Margaret Struble, Compass; Jonay Zies, Compass; Linda Trevor, Compass.

The Luxury Home Marketing Group is a coalition of REALTORS ® from highly respected real estate firms with unsurpassed knowledge of the luxury housing market. For over 21 years, this network of professionals has provided expert guidance and market exposure for their respective clients. Contact a member to successfully guide you through the luxury home buying and selling experience.

luxuryhomemarketinggroup.com

THE FACE OF

New Life Aesthetics is Raleigh-owned and operated by nurse practitioner Meredith Harris. Alongside Meredith are Heather Roberts, RN, and Amanda Tattersall, MS, NP. This dynamic trio of nurses provides a uniquely intimate and customized experience for each guest with a focus on comprehensive anti-aging solutions. In-depth consultations offer skin analysis, education and treatment options that range from medical-grade skin care, laser skin rejuvenation, wrinkle relaxers and soft tissue fillers to PDO threads, hair restoration, body contouring and feminine rejuvenation. Meredith has dedicated her career t o educating her peers, serving as a highly sought-after national trainer, speaker and key opinion leader. Together, the New Life nurses have over 25 years of experience in aesthetic medicine. 5816 Creedmoor Road #209, Raleigh | 919.521.8282 | newlifeaesthetics.com

GO 2 GIRLS

With a passion for making a difference, Go 2 Girls strives to go above and beyond by providing exceptional service to each and every client. Our award-winning team is professionally trained, background-checked and fully insured and bonded. Clients throughout W ake County enjoy having the same trusted Go 2 Girl for each cleaning, as well as peace of mind with a satisfaction guarantee. Cleaning services include recurring maintenance, one-time cleans, move-in/outs, spring/deep cleans, special occasion cleans and in-home laundry. If you are looking for an

locally owned and operated cleaning service for your home, please conta ct us for a free estimate.

THE FACE OF GLOBAL EDUCATION

THE MONTESSORI SCHOOL OF RALEIGH & CAROLINA PREPARATORY ACADEMY

Head of School Monica Rodriguez has led The Montessori School of Raleigh (MSR) since 2020. Her leadership and vision, centered around excellence in academics, safety and security, community engagement and international-mindedness, have expanded ages 15 months to grade 12 programming and increased enrollment by 64%.

In Spring 2025, MSR launched Carolina Preparatory Academy (Carolina Prep), the first independent school in North Carolina to offer the International Baccalaureate (IB) continuum for grades 6–12 students. Through rigorous, interdisciplinary academics, college preparedness, and service locally and abroad, Carolina Prep students become responsible, knowledgeable, kind citizens leading fulfilling lives in college and beyond.

7005 Lead Mine Road, Raleigh (Montessori program, ages 15 months—grade 6)

408 Andrews Chapel Road, Durham (1B program, grades 6—12) | 919.848.1545 | msr.org

THE FACE OF BODY CONTOURING

GLENN LYLE, MD, LYLE PLASTIC SURGERY & AESTHETICS CENTER

Dr. Glenn Lyle is a board-certified plastic surgeon who has been serving the Triangle area since 2000. His practice, Lyle Plastic Surgery & Aesthetics Center, not only offers traditional plastic surgery but also many noninvasive aesthetic procedures to help rejuvenate the skin and improve your appearance.

Dr. Lyle performs the full gamut of cosmetic procedures in fully accredited surgical facilities. His passion is for body contouring, and he enjoys the challenge of transformative surgeries such as tummy tucks, breast surgeries, liposuction, mommy makeovers and post–weight loss body contouring. He utilizes the latest technologies and techniques, such as Vaser liposuction, fat transfer and radiofrequency skin tightening, to achieve optimal results.

Dr. Lyle earned the 2025 Silver Diamond Award for “Best Cosmetic Surgeon” in Midtown Magazine. 3909 Sunset Ridge Road, Suite 201, Raleigh | 919.307.8585 | drglennlyle.com

4EVERYOUNG NORTH RALEIGH

At 4EverYoung, a passion for wellness and beauty drives a team with years of clinical knowledge and experience. Kim Greer, a dedicated Holistic Nurse Practitioner, provides personalized hormone replacement, IV therapy and medical weight loss treatment plans to help patients reach their health goals. Nadine Wells, a seasoned medical aesthetician and manager, brings a wealth of knowledge in skin health and aesthetics. Susie White, an experienced nurse injector, provides precision and expert results to aesthetic injections and dermal fillers. What sets this antiaging wellness center apart is a deep commitment to transformative, results-driven care in a welcoming environment—because true beauty is empowerment and renewal that goes beyond skin deep.

7431 Six Forks Road, Raleigh | 919.500.7439 | 4everyoungantiaging.com/north-raleigh

Nadine Wells, manager, licensed esthetician; Kim Greer, MSN, APRN, FNP-BC; Susie White, MSN, OCN

Since founding Mega in 2019, Alicia Belle has been on a mission to redefine boutique fitness. Her vision? A bold, vibrant space where workouts are as fun as they are effective.

Mega is more than just a studio. It’s a vibe. It’s a community. It’s a lifestyle. With a signature blend of Lagree Megaformer classes, mat Pilates and trampoline cardio classes, Mega offers low-impact, high-intensity workouts that challenge your body, boost your endorphins and help you feel your absolute best.

From the music to the movement, Alicia’s teaching is infused with energy, intention and commitment to YOU. With certifications in Pilates and Lagree, she’s trained a rock-star team to bring the best to every class. At Mega, fitness isn’t just a routine. It’s the highlight of your day!

2330 Bale Street, Suite 104, Raleigh | themegaworkout.com 229 E. Chatham Street, Suite 108, Cary (coming late summer 2025) welcome@themegaworkout.com

THE FACE OF SPECIALIZED DENTISTRY PREMIER PROSTHODONTICS

Dr. Hugh Murphy is a board-certified prosthodontist who is known for treating each patient with equal parts precision and artistry, resulting in brilliant, natural-looking smiles. He prides himself on treating patients with complex requirements backed by his state-of-the-art practice, Premier Prosthodontics.

Dr. Murphy is also a professional artist, published author and illustrator, but it is his expertise as a dental specialist that solidifies his reputation as the premier dental specialist in Raleigh for nearly a decade.

“Whether you are seeking to restore your smile and look your best or are seeking complex treatment to restore your quality of life, we have the compassion and character to treat your needs as well as the talent and expertise to surpass your expectations.” 3820 Ed Drive, Raleigh  |  919.510.8886  |  premierprosthodontics.com Instagram: @premierprosthoraleigh

THE FACE OF ANTIAGING SPECIALISTS IN PLASTIC SURGERY

At Specialists in Plastic Surgery, rejuvenation is more than just a service—it’s an art. Board-certified plastic surgeons Dr. Matthew Blanton and Dr. Sanjay Daluvoy specialize in cosmetic surgery for the body, breast and face. Each procedure is meticulously tailored to help patients look and feel like the best version of themselves— renewed, rejuvenated and radiantly confident. Aesthetic providers Amanda Olsen, PA-C, and Anna Catherine Stewart, RN, BSN, CPSN, complement this expertise with injectable treatments of Botox/Xeomin/Dysport, fillers, laser treatments and medical-grade skin care. The team offers a comprehensive approach to age-defying results, making Specialists in Plastic Surgery Raleigh’s trusted destination for both surgical and nonsurgical transformations.

3633 Harden Road #200, Raleigh | 919.785.0505 | specialistsinplasticsurgery.com

“When

Model Shaun Smith with Models for Charity founder Michelle Smith and vice president Jayson Moore.

PHILANTHROPY FASHION MEETS WHERE

How one Triangle-based nonprofit is turning the runway into a force for good

By Sofia Lujan Styling

Photos courtesy of Models for Charity

Fashion with a mission—that’s the heart of Models for Charity, a Triangle nonprofit that’s been strutting the line between style and service for over 16 years. Founded by Michelle Smith, the organization is powered by a dedicated group of professional and aspiring models who volunteer their time and talent to support local charities. From high-energy runway shows to hands-on community service, they use the glamour of the fashion world to make a meaningful difference. In this Q&A, longtime member and current vice president Jayson Moore shares what keeps the mission fresh—and the impact real—nearly a decade into his journey with the organization

H ow does Models for Charity give back to the community?

At our core, we’re a modeling agency with a mission—using fashion and creativity to support meaningful causes. We organize and participate in fashion shows that raise money for local nonprofit charities in the

Triangle area. In addition, we offer paid photo shoots and donate a portion of the proceeds to support charitable causes. We also host pop-up events that spotlight local nonprofits and help raise funds for their missions. Beyond fundraising, we actively volunteer our time through community service.

What inspired you to join the organization?

I ’ve always had a passion for giving back to the community, and joining this organization was a natural way to combine that with one of my creative outlets—modeling. It’s been incredibly rewarding to use something I love as a platform to make a positive impact. The best part of being in Models for Charity is connecting with big-hearted people who truly care about making a difference. From delivering donations to rocking the runway, every moment is filled with purpose, passion and creativity. I’m genuinely grateful to be part of something so meaningful.

What are some of the charities you have worked with?

N ote in the Pocket, Friends of Wake County Animal Center, Ronald McDonald House, SafeChild, Triangle Family Services, The Women’s Center, A Place at the Table and many more.

H ow could a charity seek to work with you?

T he best way to connect and work with us is through our social media. We’re always excited to collaborate!

H ow can others get involved?

F ollow us on social media to stay in the loop with our latest events. When we’ve got something coming up, come out, have a great time, make a difference and get involved. Your support means everything!

Visit Models for Charity on Instagram: @models.for.charity

ABOVE: The Models for Charity team celebrated their 15th anniversary with a Monaco-inspired fashion show benefitting Friends of Wake County Animal Center.

DEPARTMENT PET CARE

VETERINARY URGENT CARE

Faster and affordable treatment for your dog or cat's urgent care needs

BY KATELYN RUTT

Pet owners work hard to keep their four-legged companions happy and healthy. When injuries or illnesses arise—whether it’s a minor wound or an upset stomach—it’s often a stressful situation. The challenge? Knowing where to turn. General practice (GP) veterinarians may not handle afterhour needs, and ERs often mean long, frustrating waits. Enter the veterinary urgent care model. In this guide, we’re breaking down everything you need to know about this growing resource in Wake County!

What is Veterinary Urgent Care, and How Does it Differ from Other Veterinary Services?

These walk-in clinics offer timely, expert treatment for non-life-threatening pet needs. They bridge the gap between GP veterinarians and emergency animal hospitals, supporting the overall veterinary industry by focusing exclusively on urgent care situations— which means they don’t handle vaccinations, dentistry, spaying, neutering, long-term wellness plans or overnight stays. Much like human urgent

cares, veterinary urgent care clinics are open most days of the year and focus on delivering prompt medical attention when it matters most.

What Services Are Offered by a Veterinary Urgent Care?

Veterinary urgent care clinics handle most non-life-threatening issues, from bites (whether from an unfriendly animal, snake or bug) to urinary, gastrointestinal and respiratory problems. An allergic reaction? A sudden limp? Ingested something they shouldn’t have? Check, check and check! Just remember, if you think your pet’s urgent-care condition will require overnight care, it’s time to head to the ER instead. Some veterinary urgent cares even offer end-of-life services, providing compassionate support to pet owners.

What Can I Expect at My Veterinary Urgent Care Visit?

The moment you decide your pet needs urgent care, you can join a waitlist online or head straight over—no appointment needed. Upon arrival, you’ll breeze from check-in to admission. A dedicated care team will review your pet’s history, take vitals and perform a physical exam using top-tier diagnostic tools like X-rays, ultrasounds and labs. Your pet will get expert treatment (and treats!), and you’ll leave with peace of mind. If further care is needed, the team will provide a trusted referral to ensure a smooth path to recovery.

What Should I Budget for My Vet Urgent Care

Visit?

UrgentVet, the first true urgent care model in veterinary medicine, launched in 2015 and offers three dedicated locations in Wake County. They list their pricing as 40% less than emergency vets. Truss Vet, another pioneer of the model, lists an office visit average of $125—twice the cost of primary care but half that of a pet ER—due to same-day and after-hours convenience. Veterinary urgent cares prioritize transparency, providing upfront estimates and flexible payment options for most services.

WAKE COUNTY SPOTLIGHT: TRUSS VET

From calming pheromone diffusers to a restaurant-like queue system for waitlist management, Truss Vet leaves no detail overlooked—advocating for pets, empowering owners and supporting the local veterinary community. With operating hours of 10 a.m.–10 p.m. Sunday through Friday and locations in Cary and Durham, the veterinary urgent care balances community coverage with essential team rest. Truss Vet has also invested heavily in point-of-care diagnostic technology, from on-site radiographs and ultrasounds to in-house lab work that delivers fast results and adds value for pet owners.

“Like a truss bridge, our name comes from the idea that we’re bridging a gap in care and supporting the community,” Truss Vet cofounder and chief medical officer Brad Waffa says. “We like that

a truss is also a triangle, a hat tip to where we got our start. For me and my cofounder, CJ, Truss Vet is intensely personal. We’ve always believed that business can and should be a force for good.”

With an extensive background in Wake County veterinary care, Waffa recognized the growing mental health crisis and veterinary shortage long before the pandemic. He found himself and his colleagues overbooked and overworked, often forced to condemn clients to ERs with long waits and steep bills. When the pandemic hit and adoption rates surged to nearly 23 million cats and dogs across the U.S., he knew it was time for change.

“ We felt that by building something completely from scratch, we had the unique opportunity to … reimagine the way a veterinary clinic could run,” Waffa adds. “As a member and steward of the veterinary profession, I’ve seen Truss Vet as my opportunity to help expand the industry in an important new direction and leave a positive, lasting legacy for my colleagues and community.”

OPPOSITE PAGE: Truss Vet offers a safe and more affordable place to take your furry ones in an emergency. ABOVE: A patient at Truss Vet's Durham location waits to see a doctor. Photos by Truss Vet.

LOCAL FLAVOR SIP & SAVOR

CRAFTING COCKTAILS, COMMUNITY AND A NEW ERA FOR RALEIGH SPIRITS

BY DATHAN KAZSUK

The art of cocktail making has always been about more than just the drink—it’s about the experience, the storytelling and the connection. Boatman Spirits Co., set to open its doors this spring at Seaboard Station, is embracing that philosophy in a big way, merging distillation, cocktails and cuisine into one immersive destination. And at the heart of it all? A name Triangle bar enthusiasts know well: Zack Thomas. Thomas has been a fixture behind some of the Triangle’s most

celebrated bars—The Crunkleton, Foundation, Killjoy and Crawford and Son, to name a few. His journey through Raleigh’s vibrant cocktail scene has been shaped by ingenuity, necessity, and perhaps surprisingly, sobriety.

“Everywhere I’ve worked, I’ve tried to learn something new,” Thomas says. “Foundation taught me to get comfortable with my own creativity, because if you can’t get certain products in North Carolina, you just have to make something close to it. S ometimes that leads to even better flavor combinations."

At Boatman Spirits, Thomas is bringing that creative ethos to life. The distillery’s spirits program will focus on local sourcing and precision fermentation, producing vodka, gin, single malt whiskey, rye whiskey, and an unexpected yet deeply personal addition—an acorn amaro.

“It’s something I’ve been working on for a long time,” Thomas explains. “When I was a kid, we’d dare each other to eat acorns, and the tannins would just dry out your mouth instantly. It turns out that acorns have a history of being stripped of their bitterness and roasted into something akin to coffee. So why not turn them into an amaro that truly represents Raleigh, the City of Oaks?”

The introduction of an acorn-based amaro is just one example of the distillery’s commitment to innovation. Another standout? A riff on arak, a traditional Mediterranean spirit, inspired by co-founder George Ghneim’s Palestinian heritage. By integrating these unique offerings into the program, Boatman Spirits aims to provide guests with flavors they won’t find anywhere else.

BUILDING MORE THAN A BAR

Boatman Spirits Co. is more than a distillery—it’s an experience. The 240-gallon copper still, housed in full view of the bar, serves as a visual reminder that everything poured into a glass is made with intention.

The bar itself, overseen by Thomas, will offer housedistilled spirits alongside historically inspired craft cocktails. “The whole point of this space is to create an environment where spirits, cocktails and food all feel like part of the same conversation,” he says. “We want to make something that feels both elevated and deeply welcoming.”That philosophy extends to the menu, a Mediterranean-inspired take on street food featuring lamb kebab burgers, shawarma and za’atar-spiced chicken wings.

The concept pairs effortlessly with the spirits program. “There’s something exciting about finding those perfect combinations,” Thomas says. “It’s like storytelling through flavor.” With seating for 100 guests, including a 12-seat bar and a dedicated tasting room for private events and cocktail classes, the space is designed for both casual patrons and those seeking a deep dive into the world of spirits.

“ We’re aiming to create an environment where people feel comfortable exploring new flavors,” Thomas adds. “Whether [they’re] a craft cocktail lover or someone just getting into spirits, we want to make sure there’s something for everyone.”

Perhaps the most intriguing part of Thomas’ story is that he’s seven years sober. In an industry built around alcohol, that might seem like a contradiction—but for Thomas, it’s a strength. “People always ask how I can develop cocktails

without drinking them, but it’s like cooking—you know the structure, the balance, the way flavors work together,” he says. “I’ll take a taste, but I spit it out. It’s really about understanding the craft.”That craftsmanship is reflected in his credentials.

Thomas is one of only five people in North Carolina who have completed the prestigious BAR 5-Day Program, a rigorous spirits and mixology certification often compared to the Master Sommelier program. “It’s an insane experience,” he says. “I once sat in front of 12 different vodkas and had to learn how to taste the difference. It sounds impossible, but it’s all about training your palate.”

Thomas’ expertise extends beyond spirits to the guest experience itself. “One of the biggest lessons I’ve learned is that bartending isn’t just about making drinks—it’s about making people feel good,” he explains. “You can have the best cocktail program in the world, but if the atmosphere isn’t welcoming, it doesn’t matter.”

A VISION FOR THE FUTURE

Boatman Spirits Co. is stepping into a Raleigh that’s rapidly evolving. Located at the newly redeveloped Seaboard Station, the distillery will be in good company alongside new restaurants, retail and entertainment spaces.

“Seaboard holds a special place in my heart,” Thomas says. “I went to high school just around the corner; my brother’s first job was in this very space when it was Capital City Grocery. To be opening a business here now— it’s surreal.”

As opening day approaches, Thomas and his team are preparing to introduce a concept that blends the precision of distillation with the warmth of hospitality. “At the end of the day, bartending isn’t just about drinks,” he says. “It’s about making people feel good, giving them an experience they’ll remember. And that’s what Boatman Spirits Co. is all about.”

With its unique spirits, bold culinary pairings and a team deeply embedded in Raleigh’s bar scene, Boatman Spirits Co. is shaping up to be more than just another cocktail bar—it’s a new landmark in the city’s everexpanding drinks culture. And if Thomas has his way, it’s just the beginning.

PAGE 88: The Boatman Spirits Co. team from left to right: Geramy Prichard, Zach Thomas, George Ghneim and Aaron Lambert. The group plans to open the distillery/restaurant in mid-May in Raleigh. Photo courtesy of Andrea Weigl. PAGE 89: Rendering of the inside of Boatman Spirits Co. Rendering courtesy of Maurer Architecture. THIS PAGE: Zach Thomas at Holly Springs' Nightingale, where he assisted with beverage direction. Photo by Jessica Bratton.

RAISING THE BAR

HOW NORTH CAROLINA IS BECOMING A WINE DESTINATION

BY JENNIFER PRIMROSE

As a wine lover who spends countless weekends exploring North Carolina’s wineries, I’ve seen firsthand how the state’s wine scene has evolved.

From hidden gems to renowned wineries, the growth is undeniable. North Carolina may not be the first place that comes to mind when considering world-class wine regions, but its industry is quickly gaining national and international recognition.

Much of this growth stems from local wineries earning top honors in prestigious competitions, proving North Carolina wines can stand alongside those from more established regions, such as Napa Valley, Willamette Valley, New York’s Finger Lakes and Virginia. The state is building a reputation for excellence with its diverse terroirs (growing conditions), from the mountains to the coast, and its commitment to quality and innovation. North Carolina’s wine industry has faced its challenges, but it’s also found creative ways to overcome them. To

gain deeper insight into this growth, I contacted six professionals—from winery owners to winemakers—to share their perspectives on the state’s wine industry.

Wineries such as JOLO Winery & Vineyards and its sister winery, Rayson Winery & Vineyards, have garnered significant accolades in the industry, enhancing North Carolina’s reputation. JW Ray, owner and winemaker of JOLO and Rayson, emphasizes the importance of these awards to both his brand and the state as a whole. “They validate our efforts, not only in the eyes of our cherished wine club members and guests here in North Carolina, but also among highly trained and discerning wine judges from around the world,” he says. “Winning at prestigious competitions affirms that our wines can stand shoulder to shoulder with those from globally recognized wine regions. Beyond personal satisfaction, these accolades enhance our brand’s credibility and visibility.”

Jay Raffaldini, whose winery, Raffaldini Vineyards, is known for its Italian-style wines, believes the North Carolina winery community plays a crucial role in the industry’s ongoing development. “We are only as strong as our weakest member, so we must support one another in improving every day,” he says.

For Raffaldini, one of the biggest challenges of winemaking in North Carolina isn’t necessarily the rainfall, but the constant moisture in the air. “It is brutal to grow grapes east of the Rocky Mountains, largely due to unrelenting humidity,” he explains. “Grapes are sponges and easily get waterlogged, which dilutes color and flavor. We solve that problem through the use of the Appassimento drying process, which is famously used to make amarone.”

While Raffaldini tends to lose 25% of its entire red production annually from the elimination of water during the drying process, the resultant wine is intensely powerful, with dark, brooding fruit and tannins. You can taste the devotion to this process in wines such as Raffaldini’s Grande Riserva—an instant classic with its loyal wine club members.

Beyond accolades, North Carolina wineries define the unique characteristics of their locations. Sanctuary Vineyards, hailing from Jarvisburg, has gained recognition for producing award-winning vinifera in the challenging coastal climate of the Outer Banks, proving that quality wine can thrive even in unexpected regions. General manager John Wright attributes their success to the area’s longer growing season, the influence of the salt air and well-draining sandy soil, all of which contribute to producing high-quality vinifera grapes.

Dynamis Estate Wines, located in Jonesville inside the Yadkin Valley, is a rising newcomer that crafts small-batch releases from its estate, which rises 1,640 feet above sea level. This elevation allows the grapes to ripen slowly and evenly, producing outstanding wines that can rival those from any other wine region.

The winery emphasizes a minimalist approach, allowing the vineyard to shine in its wines. “A strong thing for us is really using the property to our advantage,” says winemaker Katy Kidd, who shares the duties with co-winemaker Matheson Worrell. “We’re not trying to add a bunch of stuff into our wines. We’re adding yeast—and that’s pretty much it. Yeast, new French oak barrels, and being as hands- off as we possibly can.”

OPPOSITE PAGE: The wine cave at Shelton Vineyards in Dobson. Photo by Shelton Vineyards. ABOVE: Raffaldini Vineyards' tasting room is housed inside an Italian-style villa.

Photo by Dathan Kazsuk. JOLO Winery's JW Ray hit the industry like a hurricane, racking up awards for his wines from competitions around the world. Photo by Dathan Kazsuk. LEFT: Harvest Grill at Shelton Vineyards serves a rotating seasonal farm-to-table menu along with an extensive wine list. Photo courtesy of Shelton Vineyards.

For Dynamis, gaining recognition beyond North Carolina is key, but at its core, the winery is driven by a deep passion for winemaking. “The reason we got into the wine industry and opened the winery was because we love wine—it’s our passion, and that’s why it’s all estate, all done here, and it’s all authentic,” says Worrell.

In the Yadkin Valley, one of North Carolina’s premier wine regions, Shelton Vineyards was instrumental in establishing the region’s first American Viticultural Area (a federally designated grape-growing region) in 2003. This milestone helped set the foundation for the state’s wine industry growth, and today, North Carolina is home to six American Viticultural Areas, with a seventh on the way.

Ethan Brown, winemaker at Shelton Vineyards, explains that generational changes within the vineyard have been crucial in combining tradition with innovation. “These generational shifts have enabled us to introduce new ideas while respecting the legacy of those who came before us,” he says.

Although the industry continues to thrive, it still faces several challenges. JOLO’s Ray believes that while awards have helped validate North Carolina wines, there is still work to do. “The success we’ve had in headto-head competitions against renowned West Coast producers has piqued the interest of judges and industry professionals, encouraging them to explore North Carolina wine more deeply. Each award we win helps to dismantle outdated perceptions and establish our region as a serious player in the wine industry,” he says. “However, wine is an industry that thrives on time and tradition, and as a relatively young winemaking region, we need to continue learning—refining our craft and pursuing excellence with every vintage.”

At Sanctuary Vineyards, Wright echoes this sentiment, noting that growth often comes with constructive criticism. “We’ve learned to embrace criticism as a tool to refine our craft,” he says. “Awards are still important, but at this point, we know what we can do.” Sanctuary’s evolution to an award-winning

player in the industry reflects a broader trend seen across North Carolina’s wine scene—a commitment to excellence that is paying off, one award at a time.

May is North Carolina Wine Month, a time to celebrate the transformation of the state’s wine culture. The month highlights the achievements of local wineries, which are winning awards, attracting wine enthusiasts, creating new destinations and paving the way for the future.

So do yourself a favor and explore what North Carolina’s got in the glass. I live by the “drink local, eat local” gospel—so why not hit up a nearby winery the next time you’re out in wine country? Sip, swirl, snag a bottle or two and bring home something luscious to pair with dinner. Trust me, your taste buds will thank you.

OPPOSITE PAGE: Matheson Worrell is part of the duo that makes up the winemakers at Dynamis Estate Wines in Jonesville. ABOVE: Katy Kidd is the other half that helps produce the wines at Dynamis Estate Wines. Photos by Dynamis Estate Wines. RIGHT: Visit Sanctuary Vineyards, located along the Outer Banks in Jarvisburg, to sample everything from sweet muscadine to award-winning vinifera wines such as tannat, petit verdot and viognier. Photo by Sanctuary Vineyards. Explore the picturesque grounds at Mountain Brook Vineyards in Tryon. Photo by Mountain Brook Vineyards.

WINE REVIEWS

BY JENNIFER PRIMROSE and DATHAN KAZSUK

We selected these wines at local bottle shops around the Raleigh area. Be sure to visit these shops to find great deals—and check the more than 150 wineries the state of North Carolina has to offer. #NCWine

2020

New Zealand

Hailing from Hawke’s Bay, one of the finest places outside the U.S. West Coast to grow delicious pinot noir, this Sileni is ripe and deeply colored with a black cherry aroma and a palate of dark berries and soft tannins. It sells for $25–$30 around the world, but we found this steal at Westgate Wine for $16.99! – JP

$16.99/bottle

Westgate Wine Raleigh

919.787.4290

westgatewinestore.com

South Africa

From the Western Cape of South Africa, this wine is a unique blend of touriga nacional, tinta roriz and tinta barroca. The mouthful leaves lasting flavors of clove, dark berries and violet. It paired well with lamb chops during a South African wine tasting at Foxcroft Wine Co. in Raleigh. – DK

$44.00/bottle Foxcroft Wine Co.

Raleigh 919.335.9292 foxcroftwine.com

2019 BACKSBERG FOUR PILLARS CABERNET SAUVIGNON

South Africa

This cabernet sauvignon has hints of black currants, blackberries, vanilla and oak on the nose— while the taste buds get hit with red and dark, ripe fruits and black peppercorns. The wine is mediumplus in both acidity and body and high in tannins. It would go well with roasted pork tenderloin. – JP

$19.99/bottle

Taylor’s Wine Shop Raleigh 919.847.3069

taylorswineshop.com

North Carolina

Rayson Winery's rosé has elegant aromatics of cranberry and ripe strawberries, with a delightful taste of a bouquet of red fruit, tangy citrus and lasting acidity. This wine is a blend of petit verdot, vidal blanc and pinot grigio—a perfect wine for sipping on the porch this summer. – JP

$29.00/bottle Rayson Winery Mocksville 336.998.3100 raysonwine.com

North Carolina

JvD’s Blanc de Blanc from Thurmond is made in the méthode champenoise–style using estate-grown chardonnay—and it’s bone dry, just how I like it. Notes of pear, crisp apple and a splash of citrus makes it perfect for celebrations, holidays or if you’re feeling fancy. – DK

$38.00/bottle

Jones von Drehle Thurmond 336.874.2800

jonesvondrehle.com

SILENI ESTATES CELLAR SELECTION PINOT NOIR

2022 DE KRANS TRITONIA RED BLEND

2024 RAYSON WINERY & VINEYARDS ROSÉ

2022 JONES VON DREHLE BLANC DE BLANC

GOING TO THE CHAPEL ...

OF BONES

STORY BY DATHAN KAZSUK | PHOTOS BY JOSH MANNING

Welcome to Chapel of Bones—where the coffee is as black as your soul and the riffs are heavier than your last existential crisis. Tucked into Raleigh’s shadowy underbelly, this isn’t just a music venue—it’s a cathedral for the damned by night and a caffeine cult by day. If you like your lattes with a side of beats, you’ve found your church.

At the helm of this glorious madness is Steve Sommerville—metalhead, musician, and now, high priest of the Triangle’s underground scene. His mission? To resurrect the spirit of The Maywood, the beloved metal venue that met its untimely demise in 2020.

“Maywood was my place,” Sommerville says, his voice soaked in nostalgia. “Both of my bands played their first gigs there. Hell, I lost my front teeth in a D.R.I. pit at that place.” When The Maywood shuttered its doors, the void wasn’t just felt—it echoed.

But Sommerville didn’t wallow in the silence. Fueled by distorted chords and an unhealthy amount of coffee, he vowed to raise a new temple of metal. With his brothers

Timmy and Andy, Steve found his chance when the old Maywood spot—gutted and ghostly, being used as Trophy Brewing’s storage—came back on the market. “I hit up the owner, gave him my pitch, and here we are,” Sommerville says, grinning like a man who’s seen the abyss and decided to build a bar there.

The name Chapel of Bones wasn’t plucked from a metal lyric—though it could’ve been. Sommerville’s inspiration came from a visit to Evora, Portugal, where he stood inside the Capela dos Ossos—a chapel lined with human skulls and bones, a not-so-subtle reminder that death comes for us all. “It hit me hard,” he recalls. “I wanted the venue to feel the same—a place where none of the outside world’s [stuff] matters. Inside, we’re all just here for the music. Equal in death. United in distortion.”

But Chapel of Bones isn’t just a haven for headbangers. By daylight, it morphs into a coffee sanctuary, brewing organic, custom-roasted magic thanks to a partnership with Fortuna Coffee out of Greensboro. “We tried 20 different coffees until we found the right roast,”

OPPOSITE PAGE: From left to right, Chapel of Bones owner Steve Sommerville, operations manager Dante Gaeta and head barista Andy McGirr make Chapel of Bones a go-to coffee shop by day and metal music venue by night. ABOVE: McGirr whips up a caffeinated beverage for a customer.

Sommerville says. The coffee bar runs Tuesday through Friday from 7 a.m. to 4 p.m. and weekends from 8 a.m. to 4 p.m.— because metalheads need caffeine, too.

True to form, the drink menu reads like a death metal setlist. “The first one I named was Scream Bloody S’more, after Death’s classic album,” Sommerville laughs. “Then there’s Chai by the Sword—a Slayer shoutout."

Behind the espresso machine is head barista Andy McGirr— part coffee alchemist, part musician. “The guy’s a mad scientist with pour-overs,” Sommerville says. McGirr is no stranger to the Triangle’s music scene, either, juggling shifts at Chapel of Bones while playing in local bands like Antiquity and Hubris.

As the sun sets, the venue unleashes its true form—a fullblown music hall complete with a bar serving beer, cocktails and THC seltzers. “I partnered with New River Distilling Co. in Boone for the THC drinks,” Sommerville explains. “It’s organic cane sugar, clean mountain spring water and capped at 5 milligrams of THC. We treat it like alcohol—21 and up.”

And the music? Loud. Fast. Unrelenting. Chapel of Bones has already gained a reputation for booking national, regional and local acts with a heavy metal slant. “Our first big show was a full day of death metal with Incantation, Exhumed, Skeletal Remains and Ringworm,” he says. “It sold out. That’s when I knew this place had a pulse.”

Dante Gaeta, Sommerville’s operations manager and a seasoned veteran from Revere, Massachusetts, is helping

keep the blood flowing with a black belt in booking bands and breaking down barriers. “It was a struggle at first,” he admits. “Bands book a year in advance, but we’re finally pulling in bigger names.” Bands like Tribulation from Sweden, New York City’s Castle Rat and Florida’s Genitorturers have already graced the stage at Chapel of Bones.

Still, it’s not all blast beats and growls. Sommerville knows Chapel of Bones needs variety to thrive. “We can’t do metal every night,” he concedes. “We host goth-industrial dance parties, burlesque shows and yeah … even Taylor Swift dance nights. The Raleigh burlesque community is wild—they’re like the metal scene, tight-knit and unrelenting.”

For all its dark decor and guttural screams, Chapel of Bones welcomes everyone. “Sure, the name might make some people clutch their pearls,” he smirks. “But we hire friendly staff. If someone walks in not knowing a thing about metal, I want them leaving saying, ‘The people were cool and the coffee was killer.’”

Chapel of Bones is more than a venue. It’s a battle cry. A sanctuary for the misfits. A place where death metal meets dark roast and outsiders become family. Whether you’re banging your head to blast beats or sipping a Scream Bloody S’more, one thing’s clear: At Chapel of Bones, the music always comes first.

Because in the end—as the Capela dos Ossos reminds us— we’re all just bones.

Chapel of Bones sells coffee blends to go, such as the Brewjeria and Black Cauldron, as well as a new 5mg TCH hemp seltzer made using real blood orange juice.

KALEIDOSCOPE SNAPSHOTS

CLOCKWISE FROM LEFT:

Crochet bucket hats were all the rage. This large version fit this attendee’s boisterous personality! Charlotte’s own Lute performed on Saturday. We spoke with him about the event and his dedication to the state of North Carolina. Gold teeth and flowers were common fashion themes, but no one paired them quite as well as this festivalgoer. Small details, like this attendee’s nails, were amazing to see.

OPPOSITE PAGE, CLOCKWISE FROM LEFT:

Rapper Omen performed Saturday and spent some time speaking with us about his thoughts on this being the final year for the festival. Fashion is always on display at the festival. See more fits in our online article.

MOMENTS & MEMORIES from around the Triangle

PHOTOS BY JESSICA BRATTON

This issue, we kick off our new recurring section with scenes from one of Raleigh’s biggest events—Dreamville Festival 2025. From bold fashion statements to candid smiles, Jessica Bratton’s photos captured the vibrant energy, creativity and community spirit that define the Dreamville experience. Go to our website for performer interviews and more amazing images by Jessica.

Want to see yourself in our next issue? Whether it’s a neighborhood block party, live concert, pop-up market or just a great day out with friends, send us your best shots for a chance to be featured in print: editor@midtownmag. com

LEFT, TOP TO BOTTOM: Photographer Josh Manning works the Chapel of Bones shoot with the lighting assistance of Midtown’s art director Sean Byrne. T he new Chanel boutique in North Hills invited us to preview the launch of the ir newest fragrance in the Chance line, Eau Splendide. Midtown’s art director Sean Byrne, editor Kyle Marie McMahon and fashion stylist Sofia Lujan (Chanel mega-fan) enjoyed the experience. Photographer Jessica Bratton snaps photos of Chef Scott Crawford for our feature story.

ABOVE: The Midtown/5 West team was out in full force at Holly Springs’s Nightingale for headshots and a photo shoot with Jessica Bratton for Dathan Kazsuk’s 5 West cover story on rooftop date nights. The beautiful Marissa Landis and her boyfriend modeled for us. Here we take a break from the hard job of taste-testing cocktails (someone has to do it). From left to right: marketing advisor Sophie Lapierre, photographer Jessica Bratton, editor Kyle Marie McMahon, art director Sean Byrne, food stylist Rachel Danielle, Nightingale owner Chris Harol and marketing advisor Paige Gunter. Kyle Marie and Sean pose with graphic designer and writer Dathan Kazsuk (middle), who had to head out before the group shot Pick up the May/June issue of 5 West to see more.