Wake Living July/August 2022

Page 1

July/August 2022

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ISSUE THE ART OF SUSHI INSIDE VIDRIO CLAYTON FOOD TOUR

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contents

JULY/AUGUST 2022

28

THE ART OF SUSHI

44

CLAYTON: THE FOODIE’S TOUR

52

CHILL OUT 28

FIVE MUST TRY SUMMER TREATS

62

CELEBRATING LOCAL FOOD 52

RESTAURANT PROFILE: VIDRIO

44

62 10 WAKELIVING

70

70

Let’s Connect! wakelivingmagazine @wakelivingmagazine


Hang in there, kiddo. At WakeMed Children’s, we love what we do almost as much as who we do it for. That’s why, at the community’s only children’s hospital, you’ll find all sorts of pediatric specialties, all under one roof. Physicians, surgeons, nurses, techs and support specialists, all pediatric-trained. And inpatient care, outpatient care and emergency care designed just for kids. Delivered by hundreds of experts, all of them thoroughly dedicated to a happy, healthy childhood for every one of our kids. To learn more, visit us online today.

wakemed.org/childrens

Children’s Specialties: Anesthesiology • Behavioral Health • Cardiology • Critical Care Medicine • Ear, Nose and Throat • Emergency Medicine • Endocrinology • Gastroenterology • Hospital Medicine Neonatology • Neurology • Orthopaedics • Physical Rehabilitation • Primary Care • Pulmonology • Radiology • Surgery • Urgent Care • Urology • Weight Management • And More JULY/AUGUST 2022 11


departments 14

LETTER FROM THE EDITOR

18

10 THINGS TO DO

22

PAY IT FORWARD MEALS SHE EATS

68

ON TREND KOREAN CORN DOGS

78

SMALL BUSINESS SPOTLIGHT RALEIGH TEA COMPANY

wakeliving JULY/AUGUST 2022

GROUP PUBLISHER PUBLISHER SENIOR EDITOR CREATIVE DIRECTOR STAFF WRITER COPY EDITOR SOCIAL MEDIA

Bill Zadeits Kris Schultz Erica Hinton Lauren Earley Dena Daw Tara Shiver Arlem Mora

CONTRIBUTORS L.A. Jackson

Teri Saylor

Matthew Lardie

Emily Uhland

Dathan Kazsuk

PHOTOGRAPHY Jonathan Fredin, Chief Photographer

PRODUCTION Atiya Batts, Graphic Designer Katie Severa, Graphic Designer Jennifer Casey, Graphic Designer Dylan Gilroy, Web Designer Beth Harris, Graphic Designer Matt Rice, Webmaster/SEO Rachel Sheffield, Web Designer Lane Singletary, Graphic Designer

80

CELEBRATED SPIRITS ARISTOTLE SPIRITS

82

CELEBRATED SPIRITS CRÈME DE L’ORANGE CIDER FROM BULL CITY CIDERWORKS

90

HAPPENINGS

96

GARDEN ADVENTURER STRANGE BEAUTY: TURTLEHEADS

Kristin Black, Accounting Cherise Klug, Traffic Manager Lisa White, Circulation Coordinator Valerie Renard, Human Resources

98

WRITE LIGHT

PUBLISHER EMERITUS

PUBLIC RELATIONS S&A Communications, Chuck Norman, APR

ADMINISTRATIVE

Stuart Weiss

IN THE NEXT ISSUE HAUNTED WAKE Explore Wake County’s haunted history with a guide to our area’s spooktacular sights and sounds.

Wake Living © is published six times annually by Cherokee Media Group. Reproduction or use, without permission, of editorial or graphic content in any manner is prohibited. Subscriptions are $18/year. WAKE LIVING Westview at Weston 701 Cascade Pointe Lane, Suite 103 Cary, North Carolina 27513 (919) 674-6020 • (800) 608-7500

on the cover: SALMON, TUNA, AND CUCUMBER ROLL TOPPED WITH TUNA, AVOCADO, MASAGO, AND RADISH SPROUTS FROM WARAJI. SEE MORE ON PAGE 28. PHOTO BY JONATHAN FREDIN.

12 WAKELIVING

www.wakeliving.com This publication does not endorse, either directly or implicitly, the people, activities, products or advertising published herein. Information in the magazine is deemed credible to the best of our knowledge.


KIDS’ ACTIVITIES

Day Camps, Pool, & Lawn Games

WATERFRONT Ocean & Sound

ADVENTURES Cruises, Sailing, & More

8 8 8 . 7 8 1 . 3 0 5 3 • b l o c k a d e - r u n n e r. c o m


editor’s letter letter from the publisher Dear Reader,

WAKE LIVING SENIOR EDITOR ERICA HINTON WITH FORMER WARAJI CHEF MASATOSHI TSUJIMURA.

A FRESH LOOK, more articles, beautiful photography, and more! Welcome to the “new” Wake Living! As you can tell from the cover, we’re rolling out this issue by featuring one of my favorite foods: sushi. We talked with the chefs at O-Ku, Sono, and Waraji to learn all about the art of making sushi. The best part? After taking all the mouthwatering photos that will surely make you want to hit up a sushi restaurant tonight, we got to sample everything! Tough job, right? It was also an honor to meet the former owner and chef of Waraji, Masatoshi Tsujimura (pictured), who retired last year after nearly 25 years. Being a food issue, we couldn’t stop with sushi. We look at five must-try frozen treats you can find around town this summer, plus take a tour through the

Mediterranean, led by Chef Saif Rahman and his team at Vidrio. Have you tried a Korean corn dog yet? If not, you’re missing out! Read all about them in On Trend. We’ve got drinks covered, too. Tea lovers will want to learn about the organic and custom-made teas and tisanes from Raleigh Tea Company. We’ve even got spotlights on local beer and cocktail offerings. I hope all of our readers share in my excitement about this issue. Be sure to place one on your coffee table and share it with others. Look for our next issue in September, and, in the meantime, have a great summer!

Erica Hinton

WE WANT TO HEAR FROM YOU!

First and foremost, thank you for picking up a copy of Wake Living! When the opportunity presented itself to bring another publication into the Cherokee Media Group family with Cary Magazine and Main & Broad, I was thrilled. Our KRIS SCHULTZ publications thrive on being engrained in the community — from delivering interesting and compelling content to readers while showcasing local businesses, to hosting live events the whole family can enjoy. As a Raleigh resident, I am excited at the opportunity to expand our reach and be able to deliver the same experience in the rest of Wake County. With our coverage area growing and changing every day, we felt it was the right time to give Wake Living a fresh new look. As you read this issue, I hope you enjoy each page more than the last. We take a lot of pride in what we do, from content and photography to design and layout. And we always welcome compelling story ideas from our readers, so send us an email!

Sincerely,

Email letters to the editor to editor@wakeliving.com Submitted comments may be edited for length or clarity, and become the property of Wake Living.

14 WAKELIVING

Kris Schultz, Publisher


Best hike.

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out& about IN WAKE COUNTY

1

Celebrate Independence Day with the Wake Forest Fireworks Spectacular at Heritage High School on July 3, opt for an Olde Fashioned Fourth of July in downtown Apex on July 3–4, or hit up the largest celebration at PNC Arena on July 4.

Raleigh Night Market

2

Inside the park at NC Museum of Art, spread out a blanket under the moon and stars and enjoy the Outdoor Film Series featuring recent hits like SpiderMan: No Way Home, Encanto, Dune, West Side Story, and more. Tickets are $7 for nonmembers. ncartmuseum.org

3

Held at the Raleigh Convention Center on July 9–10, the LEGO Convention is the show where LEGO fans of all ages enjoy live builds, the Building Zone with thousands of bricks for attendees to build with, and select galleries of amazing and life-sized models. brickuniverse.com/raleigh

4

Enjoy all-you-caneat blue crabs at the Southeast Crab Feast on July 16 at Lake Wheeler Park. This event celebrates the Low Country coastal heritage of cooking fresh seafood outdoors against a backdrop of music and a family-friendly environment. Tickets are $29 adults; $15 kids. southeastcrabfeast.com

5 Lego Convention

18 WAKELIVING

Stroll through 28 acres filled with more than 30,000 native perennials, exotic plants, rare delights, and an array of incredible and unusual specimen trees and


JULY/AUGUST

and two people (Gloria and Emilio Estefan) who believed in their talent — and each other — enough to become an international sensation. nctheatre.com

10 Juniper Level Botanic Garden

shrubs you won’t see anywhere else in the world at the Juniper Level Botanic Garden Open Nursery and Garden Days on July 15–17 and 22–24. The garden is only open to the public eight weekends each year, so don’t miss out! jlbg.org

7

Through August 31, the City of Raleigh Museum is host to B’rukhim Haba’im: Stories of Welcome, which presents heartwarming videos featuring Jewish seniors from the Triangle area sharing their personal stories of welcome firsthand. Admission is free. cityofraleighmuseum.org

Head to Moore Square on August 18 for the Raleigh Night Market to find locally made goods and enjoy an evening filled with music and entertainment with Triangle area artisans, food, and drinks. raleighnightmarket.com

Olde Fashioned Fourth of July

8 6

Southeast Crab Feast

Grammy-nominated, multi-platinum singer/ songwriter Shawn Mendes takes the stage at PNC Arena on July 23 for his 2022 Wonder: The World Tour. On this stop, he will be joined by Dermot Kennedy. pncarena.com

A four-day festival for fans of pop culture, superheroes, science fiction, fantasy, anime, cartoons, and video games, this year’s GalaxyCon Raleigh from July 28–31 features fan favorites such as William Shatner, Kevin Smith, and Jason Mewes. People are encouraged to dress up! galaxycon.com/raleigh

9

The NC Theatre will get you On Your Feet! from August 9–14 to celebrate the inspiring true story about heart, heritage,

JULY/AUGUST 2022 19


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FOUNDERS TOM AND RACHAEL SULLIVAN


Meals She Eats WRITTEN BY TERI SAYLOR | PHOTOGRAPHED BY JONATHAN FREDIN

RALEIGH BREWING COMPANY on advertising the event. They had 900 RSVPs and esHillsborough Street was the scene of an epic gradutimated more than 800 students showed up. ation party to cap off a magical year of food, fun, They came on foot, on bikes, and on scooters. and friendship thanks to Tom and Rachael SulliThey came in cars, and those who live outside Ravan, who have built an entire career from making leigh carpooled. home-cooked meals for Triangle college students. Reagan Wayne and Atticus Sopp came all the The food line made way from Chapel Hill, a three loops as it snaked 40-minute commute each around the parking lot, way. Graduating seniors where hundreds of kids at UNC, they had met the waited politely for a plateSullivans shortly after they ful of steaming whole-hog began feeding students barbecue and fixings, hot off twice a month from their the grill. A food truck and Raleigh home. beer tent stood close by with “The meal program an ID checkpoint serving up they run feels like family,” handstamps and a beer ticket Reagan said. “Tom and Rafor guests 21 and older. The chael treat us like we are local band, Cosmic Superhetheir own kids.” roes, blasted tunes. How the throngs of On this blistering Sunstudents came together in day afternoon in April, they a scorching parking lot is came in droves, descending a story that is short and on the feast like, well, hunsweet, and one that moved gry college students, and across social and mainleaving little more than stream media like a fastSTUDENTS ENJOY AN END-OF-YEAR COOKcrumbs in their wake. moving wildfire. How it OUT FROM MEALS SHE EATS AT RALEIGH “They were scraping BREWING COMPANY. all started is up for debate. the bottom of the bowl on At first glance, it could the coleslaw,” Rachael said, have started when Tom belaughing in a Zoom call a few days after the event. gan cooking special meals for Rachael to ease the She and Tom had emailed 700 invitations to kids, symptoms of PCOS — polycystic ovary syndrome posted invitations on Facebook, Instagram, and Tik— from which she suffers, which throws hormones Tok, and even went old school, handing out flyers out of balance and often inhibits pregnancy. But

JULY/AUGUST 2022 23


TOM SULLIVAN SERVES UP WHOLE-HOG BARBECUE AND ALL THE FIXINGS. FAR RIGHT: A WHOLE HOG COOKS TO PERFECTION BEFORE BEING SHREDDED AND SERVED TO HUNGRY COLLEGE STUDENTS.

“The meal program they run feels like family. Tom and Rachael treat us like we are their own kids.”

BELOW: COLLEGE STUDENTS CHEERS TO THE END OF THE SCHOOL YEAR.

it goes back much further than that, all the way back to Rachael’s own college days at Appalachian State University. A native of Chicago, Rachael drove from Boone to Raleigh on weekends to enjoy time with friends. The ritual made North Carolina feel more like home. After graduating, she returned to Chicago, where Tom lived. The two eventually married and moved back to Raleigh, where they befriended college freshman Kevin Gallagher, whose family lived next door to the friends who had adopted Rachael. In June 2021, Rachael posted about adopting Kevin on TikTok and Instagram, dubbing him College Kid Kevin, and immediately students began flooding her social media asking to be adopted too. From there, the movement went viral. Both Tom and Rachael quit their jobs to help students full time, and the rest is history. Today, they provide nutritious meals twice a month for area college students. They can only speculate why it took off.

24 WAKELIVING

— Reagan wayne, UNC Student

“I guess maybe it was COVID-19 that made the kids decide they wanted to be adopted because they were feeling lonely,” Rachael said. “We really can’t put our finger on any one reason.” Raleigh Brewing Company (RBC) also played a key role in the graduation festivities by inviting a small group of seniors to learn how to brew beer. Alongside RBC brewers, the students made a tasty small batch dubbed “Class Dismissed.” College Kid Kevin, now a sophomore, was there. He stood in the middle of the RBC parking lot and surveyed the crowd with wide eyes. “This is wild,” he said, shouting over the band’s music. “I have learned a lot from

knowing Tom and Rachael, and mainly, I learned about the importance of community and helping others.” The best news of all is that Rachael is pregnant. Her baby is due on July 19. For Atticus and Reagan, the journey is bittersweet. After graduating, they’ll leave Chapel Hill, the Sullivans, and the friends they’ve made as they venture into their next chapter. Atticus reflected on how the Sullivans brought all these kids together on this spot on this day. And he marveled at how their simple act of kindness became a movement and changed lives, including their own. “They didn’t choose this life. Instead, this life chose them,” Atticus said. “This is a master class in how you can accomplish great things when you do something you are passionate about.” If passion brought Tom, Rachael, and 800 college students this far in 12 months, next year should be a doozy. You can follow their journey on Instagram at @mealssheeats, where they have more than 220,000 followers. Teri Saylor is a freelance writer in Raleigh. Find her at terisaylor.com. t


900 Hillsborough St. | Raleigh, N.C. | www.sms.edu/wakeliving

JULY/AUGUST 2022 25


Featured Artwork by Charlton Cole

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A SELECTION OF NIGIRI AT O-KU.

28 WAKELIVING


The Art of Sushi SUSHI IS FAR FROM the exotic food it once was considered, with everywhere from small-town grocery stores to airports usually offering some of the basics. And then there are the ubiquitous sushi restaurants with buy-one-get-one deals on things like salmon and cream cheese or spicy tuna rolls. But if we’re being honest, a lot of that is just OK sushi. The truly fabulous stuff, the nigiri and rolls featured in hit films like Jiro Dreams of Sushi or tracked like a celebrity’s wardrobe on online sushi forums (yes, they exist) — that kind of sushi can take years, even decades to master. Wake Living reached out to three renowned Raleigh sushi restaurants, O-Ku, Waraji, and Sono, to figure out the secret behind dreamy sushi, speaking with their chefs in an attempt to crack the code to serving supremely delicious sushi. On its face, the secret doesn’t seem too complicated. Each chef that we spoke with emphasized two key elements. First, use only fresh, high-quality ingredients. Second, train, train, train. And this is where the story gets a little more complicated, because while with good ingredients and the right amount of training it would seem that anyone could make sushi, what these chefs describe is far more complex than that.

WRITTEN BY MATTHEW LARDIE

PHOTOGRAPHED BY JONATHAN FREDIN

“It’s really important to focus on quality,” said Chef Hyun-Woo Kim of Sono. He notes that he orders his fish every single day in order to ensure that it is as fresh as can be, and he uses all of that fish that night if possible. One day it might be the tuna that is freshest, the next it might be a gorgeous salmon that his fishmonger has available.

WAGYU TOAST WITH SALMON CAVIAR AT O-KU.

JULY/AUGUST 2022 29


I do not believe I am a sushi master at all. I think I will always be a sushi student that is constantly learning to be a better sushi chef.

ABOVE: PREPARATION BEGINS ON A PLATE OF NIGIRI. BELOW: O-KU CHEF DY YOO

— Chef Dy Yoo, O-Ku

30 WAKELIVING

At O-Ku, Chef Dy Yoo and his team operate similarly, bringing in fresh fish daily to offer guests things like a recent nigiri of yellowtail belly with uni and Japanese chives. Chef Masatoshi Tsujimura started Waraji more than two decades ago, and his focus on quality has never wavered. Chef Masa, as his longtime customers and friends call him, just retired, and has passed the reins to Chef Masaru Setsuraku, who trained under him for three years and continues that dedication to quality. “Sushi seems very simple,” said Chef Setsuraku, noting that to the casual observer it would just seem to be fish and rice. “But simple is really, really hard.” No amount of skill and training can turn bad fish and subpar rice into great sushi. It’s in the training that these chefs have found their love for making sushi grow and evolve, for good ingredients must be treated with respect. It can take decades for a chef to be considered a sushi


OTORO WITH KALUGA CAVIAR, SPICY PONZU, CHIVES, AND ARARE (RICE PUFFS) AT O-KU.

JULY/AUGUST 2022 31


How each fish is broken down and each piece is sliced is very important. — Chef Dy Yoo, O-Ku

ANGRY SALMON ROLL AT O-KU.

32 WAKELIVING

master, and even then most of the chefs we spoke with are hesitant to use that term to describe themselves. “I’m not a sushi master yet,” Chef Setsuraku insisted. “I am always learning.” He got his start making sushi as a college student in Yokohama, Japan, in the late 1980s and has been working in Japanese restaurants since moving to the United States shortly afterward. “Every day I try to improve from the day before,” he continued. O-Ku’s Chef Yoo would agree. “I do not believe I am a sushi master at all,” he said. “I think I will always be a sushi student that is constantly learning to be a better sushi chef.” Chef Kim started working in sushi restaurants as an 18-year-old living in Seoul, South Korea. In his mind, what differentiates sushi masters from other


FRESHLY SHAVED AGED PARMESAN TOPS WAGYU TOAST AT O-KU.

JULY/AUGUST 2022 33


CHIRASHI BOWL PREPARATION AT SONO. FAR RIGHT: A BLOWTORCH LIGHTLY SEARS SONO'S YELLOWTAIL AND JALAPENO ROLL.

SONO CHEF HYUN-WOO KIM

chefs is the intensity of the training and focus on perfecting each part of a piece of sushi. “The training is longer,” he noted. “You start with rice, and it can take three to four years” of training before someone moves on to the next part of the process. That training and attention to detail touches on every part of a piece of sushi, from how the rice is made to how the fish is sliced. “How each fish is broken down and each piece is sliced is very important,” insisted Chef Yoo. “If the slice is too thin, it doesn’t do the fish justice. If the slice is too thick, it can be chewy and just too much for guests.” To achieve those paper-thin slices of a fresh-caught hamachi, sushi chefs use a CHEF KIM CREATES SONO'S CHIRASHI BOWL.

34 WAKELIVING


AN ARTFUL PRESENTATION OF SONO'S CHIRASHI BOWL, FILLED WITH BIG EYE TUNA, NORWEGIAN SALMON, JAPANESE YELLOWTAIL, SHRIMP, EGG, AND MORE OVER SUSHI RICE.

JULY/AUGUST 2022 35


CHEF KIM DISPLAYS MASTER KNIFE SKILLS WHILE SLICING A PERFECT PIECE OF SALMON SASHIMI AT SONO.

It’s really important to focus on quality. — Chef Hyun-Woo Kim, Sono CHEF KIM ADDS WASABI, FRESHLY MADE WITH A SHARK FIN GRINDER.

36 WAKELIVING

single-beveled Japanese-style knife, as opposed to a Western-style chef ’s knife with a double-beveled edge. “We don’t do like a saw,” said Chef Setsuraku, mimicking the back-and-forth sawing motion some might use to cut through meat. “If you do that, the meat’s fiber is broken, so a Japanese knife [allows] you to slice it at one time.” Chef Setsuraku also notes that most sushi chefs use more than one style of knife, while a more classically Europeantrained chef might just utilize a chef ’s knife for everything from deboning a chicken to mincing herbs. All of those elements, from sourcing the freshest, highest-quality ingredients to using the proper tools, join with those years, or even decades, of training to turn


Sushi and Sake Guide: A Rundown of Our Top spots If a night of sushi and sake is on the menu, this area has no shortage of restaurants. While this list doesn’t include every spot in Wake County, we pulled together the top 20 from our own tasty research, ratings, and reviews. Start perfecting those chopstick skills now! Ajisai Japanese Fusion 427 Woodburn Road, Raleigh | ajisai3.com Nestled in the Village District, this is a small, but very popular spot for those who live in the surrounding neighborhoods. Their social media regularly posts photos of the fresh fish that just arrived, which is a bonus for sushi aficionados. Asuka Sushi Bar and Asian Bistro 2101 S. Main St., Wake Forest asukajapanesenc.com At this veteran-owned restaurant in the heart of Wake Forest, get a boat full of sushi or a sushi tower, along with an exotic Asianinspired cocktail. City Market Sushi 315 Blake St., Raleigh | citymarketsushi.net Located along the quaint cobblestone streets of City Market, look for a nice selection of sushi, plus some special items like a panko scallop roll and green tea crème brûlée for dessert. Hako Sushi 2603 Glenwood Ave. #155, Raleigh hakosushinc.com This cozy spot in Glenwood Village in a popular neighborhood go-to, but also worth a drive across town if you want a good selection of quality fish, nice cuts, and great service. iPho Sushi Kitchen & Bar 4001 Widewaters Parkway, Knightdale iphosushikitchenandbar.com Pho, sushi, and cocktails combine here to make a delightful spot for those who live in the area and are looking for a regular local spot. Kai Sushi & Sake Bar 7713 Lead Mine Road #11, Raleigh kaisushisakebar.com A combination of classic, traditional Asian dishes weaves with sushi, sashimi, and chirashi creations at this Greystone Village gem.

WARAJI

Kanki Japanese House of Steak and Sushi 1603 N. Market Drive, Raleigh and Crabtree Valley Mall | kanki.com Known primarily for its teppanyaki grill style of cooking, Kanki boasts a solid sushi menu at both Raleigh locations, plus they were once home to the former and current owners of Waraji, which says a lot about their dedication to quality. Oiso Sushi & Korean 1305 NW Maynard Road, Cary | oisosushi.com This Cary spot gets rave reviews for its sushi and Korean bibimbap menu, plus they have bento boxes for those who like to try a little bit of everything. O-Ku 411 W. Hargett St., Raleigh | o-kusushi.com A beautiful restaurant in Raleigh’s Warehouse District, O-Ku is a sought-after spot for business dinners and for sushi lovers who want to step it up for the night. Super-fresh ingredients and a large sake selection will make for a special night out. Sono 219 Fayetteville St. #101, Raleigh sonoraleigh.com With a hip downtown location and a topnotch chef with more than 20 years of experience, you can’t go wrong with anything at Sono. Sit at the sushi bar and have a chat with Chef Kim as he prepares some of the biggest and freshest cuts you’ll find in the Triangle. The Raw Raw with tuna, salmon, hamachi, jalapeño, cilantro, tobiko, daikon radish sprouts, cucumber, mustard ponzu, and Sriracha in a pickled daikon wrap is just the refreshing bite you’re looking for this summer. Sushi Blues Café 301 Glenwood Ave., Raleigh | sushibluescafe.com In the heart of Glenwood South, Sushi Blues has been a popular spot since it opened in 1999. As the name would suggest, there’s a nod both on their menu and their music selection to jazz, blues, and other music greats, plus there are drink specials every night of the week. Sushi Mon 3800 Glenwood Ave. #100, Raleigh sushimonraleigh.com A small, intimate, and modern space many consider a hidden gem, they take an elevated approach to sushi with items like the Tuna Truffle Roll or the Lion King, a baked roll with pickled jalapeno, pickled raisins, crab, parmesan, cream cheese, mozzarella, Brussels sprouts, and rice crackers.

Sushi Nine 3812 Western Blvd., Raleigh sushinine.com Some may remember when Sushi Nine was completely lost to a fire in 2015, but they came back strong with quality sushi and more than 40 rolls, plus things like pho and a wide selection of curry dishes. Sushi O Bistro & Sushi Bar 222 Glenwood Ave., #117, Raleigh sushioraleighnc.com When you not only have an appetite for sushi, but also other Asian cuisines like Chinese and Thai, this Glenwood South spot fits the bills. Look for their regular sushi and sake specials on social media.

SONO

Tanbo Ramen 211 S. Wilmington St., Raleigh tonboramen.com While there is no sushi on the menu, there is one heck of a selection of sake (about 35 choices), and you can even try them in flights if you have a hard time choosing just one. The Cowfish Sushi Burger Bar 4208 Six Forks Road #100, Raleigh thecowfish.com “Burgushi” is a thing at Cowfish, where you can find burgers and sushi on the menu … or a combination of both, like the All-American Bacon Double CheeseBurgushi. It’s seasoned all-natural beef, yellow and white cheddar cheeses, applewood bacon, and red onion wrapped in soy paper and potato strings then flash fried. It’s topped with ketchup, mustard, dill pickle, and Roma tomato. Odd and delicious? You decide! Waraji Japanese Restaurant 5910 Duraleigh Road, Raleigh warajijapaneserestaurant.com Waraji not only is a premier spot for some of the best sushi and freshest ingredients around, but they also have the largest sake selection in the Southeast. Visit and you’ll understand what all the fuss is about. Sit on mats at one of the tatami tables for a more authentic experience, and be sure to head next door to their new izakaya, a casual bar that has a menu of small plates and Japanese-inspired cocktails.

JULY/AUGUST 2022 37


A SIMPLY, YET BEAUTIFUL, PLATE OF NIGIRI AT WARAJI.

out the picture-perfect pieces of nigiri and sushi rolls that these three restaurants serve their guests each night. And it's perhaps that part — the focus on the guests, the experience, the hospitality — that all of the chefs we spoke with would say is the true mark of a sushi master. “Our hope is [that the] guest feels happy from beginning to end and

Sushi seems very simple. But simple is really, really hard.

walks away feeling it was amazing,” said Chef Yoo. He points to his staff as being a key component of the guest experience. “I think what makes our sushi bar stand out is definitely our staff,” he said. “They are not order takers, but more moment makers. We always want to make sure that each and every guest has an amazing experience with us.”

— Chef Setsuraku, Waraji

A Fond Farewell: Waraji’s Chef Masa AFTER 24 YEARS as the owner and chef at Waraji, Masatoshi Tsujimura has stepped down to enjoy retirement. He never publicly announced this change, and in our interview with him, his voice cracked and he teared up as he spoke of what the restaurant, and more importantly what his co-workers and guests have meant to him. We thought it only fair to give him the chance to say goodbye, so here, in his own words, is Chef Masa.

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“I wanted to say thank you. All my career has not been built by me. [You] are the ones who made me who I am, with my wife’s support and my family’s support. My regular customers became my friends. My career was great, and that chapter is now done.” Thank you, Chef Masa, and we hope you enjoy your well-earned retirement and some quality time at home with your family. t


That dedication to the guest experiences means sometimes hewing away from traditional sushi to incorporate new trends, flavors, and ingredients. “In the United States, there's … a lot of different cultures,” pointed out Chef Setsuraku, noting that here, sushi chefs have the freedom to incorporate different flavor profiles or techniques, like adding a sauce to a sushi roll, something that would be unheard of in Japan. He points to the Hinata roll on Waraji’s menu as an example of one of those fusion rolls. Bluefin tuna, salmon, cucumber, and cream cheese are formed into a sort of reverse roll and then topped with more bluefin, masago roe, avocado, a spicy mayonnaise, sprouts, and eel sauce. Or there are the various fried rolls, popular especially in a state known for Calabash-style fried seafood, fried shrimp rolls, and crispy-fried soft shell crab. “Fried rolls are not sushi,” noted Chef Kim, laughing. “But if a guest loves that, I want to give them the best.”

Waraji owner Reuben Rodillas, who purchased the restaurant from Chef Masa last year and says the focus on top-tier food and hospitality that Chef Masa and his team became known for will not be changing, also touches on the importance of a standout dining experience for those who come through the doors. “We want [guests] to be wowed,” Rodillas said, “not just with the quality of the fish that we use, but how it’s cut, how it’s presented, and the [whole] experience.” Decades of training. The best ingredients that can be found. Laser-like focus on technique and a willingness to constantly learn and improve. These are the qualities a sushi master musters in the quest to provide guests with some of those unforgettable moments. At O-Ku, Waraji, and Sono, the chefs continue to hone their skills, and with a few nods to modernity, continue to put some of the best sushi in North Carolina onto plates night after night. t

A SIMPLE, YET BEAUTIFUL, PLATE OF NIGIRI AT WARAJI. BELOW: NINE TAIL FOX COCKTAIL AT WARAJI, WITH HAKU JAPANESE VODKA, CHOYA SAKE, GINGER, AND LYCHEE JUICE.

WARAJI CHEF MASARU SETSURAKU

JULY/AUGUST 2022 39


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O-KU'S IMPRESSIVE SELECTION OF SAKE.


Embrace Sake Alongside Your Sushi Adventure WRITTEN BY MATTHEW LARDIE | PHOTOGRAPHED BY JONATHAN FREDIN

SAKE, the rice wine popular across Japan, still isn’t as well known here in the United States. Two of the restaurants we’ve featured have placed a special emphasis on educating their guests about sake and other Japanese spirits. Waraji claims to have the largest selection of sake in the Southeast (barring any current supply chain issues), along with a carefully curated list of Japanese whiskies. Those sakes and spirits can be enjoyed as-is, but the restaurant also uses them in innovative cocktails like the Nine Tail Fox, made with Haku vodka, Hoya sake, ginger, and lychee juice. The selection of libations can now be enjoyed in their newly opened full bar adjacent to the restaurant. O-Ku manager and beverage director James Yang helps guide guests through the world of sake. “At O-Ku, we try to provide a sake experience that is made to be relatable to our guests,” he explained. “Instead of just selling it to them, we want to educate them on the different varieties and how it pairs with their food so they can find the best match for them. “For instance, we would compare a Junmai Daiginjo, with high polish on

the rice grain, to a highly distilled vodka — very smooth, crisp, and sweet. Whereas, to me, a Honjozo, with the lowest amount of polish on the rice grain, would have very complex flavors, which is more similar to a whiskey or bourbon.” O-Ku has even curated a list of boilermakers for guests, modeled after the bar program at the much-lauded Katana Kitten bar in New York City. These beer and sake combinations introduce guests to sake in a time-honored American way. Lastly, for those looking to really dive into sake, Yang has some recommendations. “I would definitely suggest drinking a Daiginjo or a Jumani Daiginjo. These sakes tend to be smooth and easy to drink.” “At O-Ku, we have two versions of a sake flight,” he continued. “Each of the flights has four different sakes that are distinctively different, which allows for the guest to get the most bang for their buck as a sake rookie.” So if you’re already out on a sushi adventure, why not embrace sake as well? At both Waraji and O-Ku, you’ll have plenty to choose from and lots of experienced staff to guide you toward the sake that is right for you. t

JULY/AUGUST 2022 41


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SHOWCASING LOCAL PRODUCE IS CENTRAL TO MANY DISHES AT CRAWFORD COOKSHOP, INCLUDING CHICKADEE FARMS GREENS ATOP THE COUNTRY FRIED STEAK AND CRUDITES ACCOMPANYING PIMENTO CHEESE (SEEN OPPOSITE).

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CRAWFORD COOKSHOP PATIO DINING

Clayton

You

The Foodie’s Tour

may not think of Clayton as an epicurean destination, but passionate local business owners are out to change your mind with their energy, creativity, and Clayton’s downtown charm.

CRAWFORD COOKSHOP Fans of Raleigh restaurants Crawford & Son and Jolie will delight in exploring a new establishment by

award-winning chef Scott Crawford, but might also ask, “Why Clayton?” To which he answers, “Why not?” “Crawford Cookshop is an opportunity to explore classic Southern influences and bring something new and fresh and exciting,” says Crawford. A beautiful space and the charming energy of Main Street Clayton aligned to create the perfect fit for Crawford’s most casual concept yet. “The Americana idea came about during the Covid shutdown. We created casual versions of Crawford & Son recipes for curbside takeout, and we really liked it,” he says. At Crawford Cookshop, you’ll find traditional and humble Southern classics, such as chicken wings and country fried steak, but prepared with Scott Crawfordlevel refinement and local collaborations. For example, pimento cheese — an overwhelmingly popular snack on the menu — is served with farm-fresh vegetables from nearby Chickadee Farms and grilled toast from Raleigh’s Boulted Bread. JULY/AUGUST 2022 45


The recipes are heavily influenced by the seasons, featuring greens, radishes, and peas in spring, transitioning to corn, tomatoes, and peppers in summer. “We love having families in all the restaurants, but we want to especially make it known that we want families in Crawford Cookshop,” says Crawford. “A lot of people from Raleigh have come to have a different experience. We should do more of that,” he says. “Go explore. There’s a lot happening.” CRAWFORD COOKSHOP 401 E. Main St., Clayton (919) 585-6055 crawfordcookshop.com

CLAYTON GENERAL STORE It’s hard to know what to explore first inside Clayton General Store. There’s the wall of handpoured jams, jellies, relishes, and sauces made by NC artisans. Or racks of cheerful home and garden decor and handmade gifts. Or one could head straight to the extreme milkshakes that attract customers from hours away. Served in a personalized Mason jar, with seven (yep, seven) scoops of ice cream, a decorated rim, whipped cream, plus even more toppings, the milkshake bar at the Clayton General Store has exploded in popularity since its beginnings in September 2021. “The record in one day was 313 milkshakes. People were waiting 2 1/2 hours for a milkshake,” says Scott Eason, Clayton General Store owner and Clayton native. A two-person team works together to create each of the 35 different flavors, including Peanut Butter Cup Explosion, Magical Unicorn, and Oreo Overload. Milkshakes are best enjoyed on-site in the “backyard,” set with picnic tables and cornhole boards. The cozy setting hosts outdoor family movie nights during the summer months. CLAYTON GENERAL STORE 10522 Highway 70 Business, Clayton claytongeneralstore.com

CLAYTON GENERAL STORE OWNER SCOTT EASON WITH THE PEANUT BUTTER CUP EXPLOSION MILKSHAKE. BELOW: SHOP THE COLLECTION OF ARTISAN FOOD PRODUCTS.

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COMING SOON

Craften Building on the success of the premier Craften, located in Knightdale, Clayton’s own food hall experience will have space for four craft kitchens and the Craften bar, but will operate with a waitstaff like a traditional restaurant instead of a typical self-service food hall. Food-hall-style kitchens allow up-and-coming chefs the chance to test a brick-and-mortar location without sky-high startup costs. “We truly believe this is a national need and opportunity to celebrate local, brilliant chefs, brilliant concepts in a non-downtown environment,” co-founder Kip Downer said in an interview with WRAL. “It is our plan to go into local markets and celebrate what makes them unique.” The Clayton location will be on Briarcliff Drive.

grandma, of course, being Nancy Jo Stone herself. Five North Carolina locations are run by Nancy Jo’s extended family, including her son David Townsend, who LAYER CAKES ARE TOP SELLERS AT NANCY JO’S HOMEMADE, INCLUDING NOSTALGIC 12 LAYER CAKE. PURCHASE CAKES WHOLE OR BY THE SLICE. oversees the cafe in downtown Clayton. Clayton’s eatery is the only one of the five that offers lunch service, offering sell-outgood chicken salad, pimento cheese, burgers, hot dogs, club sandwiches, and Hershey’s ice cream. “Twelve layer cake is the top seller currently,” says Townsend. “The layers are individually baked, and the cooked fudge icing is made on the stove. It looks great and brings lots of Southern nostalgia.” Pig pickin’ cake is a close second though, with Mandarin oranges and pineapple, and may outpace the 12 layer cake before long, Townsend thinks. Refrigerator cases inside the cafe offer easy grab-and-go sampling of all Nancy Jo’s offerings, including some prepared meals, like chicken pot pie and baked spaghetti. “We started offering those during the pandemic. People would come in and pick one up for themselves and pick one up for a neighbor. It opened up the community to look after each other,” says Townsend. NANCY JO’S HOMEMADE 200 E. Main St. #103, Clayton nancyjoshomemade.com

MORE TO EXPLORE: JONES CAFE A local landmark since 1958, serving breakfast and lunch. 415 E. Main St., Clayton (919) 553-7528 CLAYTON STEAKHOUSE Friendly neighborhood steakhouse serving lunch and dinner. 307 E. Main St., Clayton theclaytonsteakhouse.com MANNINGS RESTAURANT Upscale, casual classics with a twist. 406 E. Main St., Clayton manningsonmain.com

PHOTOS COURTESY OF CRAFTEN KNIGHTDALE

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REVIVAL 1869 Inventive craft cocktails, small plates, and live jazz. Also check out Relevant Goods & Provisions boutique grocery and cocktail shop inside. 222 E. Main St., Clayton revival1869.com


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The scoop on five must-try treats for this summer WRITTEN BY ERICA HINTON

PHOTOGRAPHED BY JONATHAN FREDIN

AT WAVES SHAVE ICE FOOD TRUCK, FLUFFY SHAVE ICE IS MOLDED AROUND A SCOOP OF ICE CREAM, THEN TOPPED WITH FRUIT SYRUPS AND CREAMY DRIZZLES.

52 WAKELIVING


There’s nothing better on a hot summer day than a heaping scoop of ice cream, a fruity popsicle, or a loaded milkshake. In Wake County, we are fortunate to have a wide range of frozen delicacies to tempt your sweet tooth. Check out these five frozen treats to beat the heat.

Howling Cow Ice Cream It doesn’t get much more local than a visit to the Howling Cow Dairy Education Center and Creamery. Located on NC State’s 329-acre dairy farm off Lake Wheeler Road, this is a true cowto-cone operation. “At the dairy farm, dairy processing plant, and sales store, the students, faculty, and staff all participate,” said Carl Hollifield, director of NC State’s Dairy Enterprise System. The process starts by feeding, caring for, and milking the farm’s 150 cows, after which the fresh milk is taken to the processing plant to make a variety of flavors, which they sell in the creamery — everything from a single $4 scoop to an ice cream sandwich or sundae. Howling Cow's most popular flavor is Wolf Tracks, a vanilla and fudge-swirled ice cream with mini peanut butter cups. Another fan favorite is Campfire Delight, which is like a s’more with marshmallows, chocolate, and graham crackers. When asked what the secret is to their delicious offerings, Hollifield simply said, “No secret, just fresh local milk from NC State cows.” Ice cream lovers of all ages began enjoy Howling Cow when it debuted at the North Carolina State Fair in 1978 (and fairgoers today still wait in long lines to get a scoop), but you can now purchase it at the creamery seven days a week or by the pint at Harris Teeter.

LEFT: HOWLING COW’S MOST POPULAR FLAVOR, WOLF TRACKS, COMBINES VANILLA AND FUDGE-SWIRLED ICE CREAM WITH MINI PEANUT BUTTER CUPS. BELOW: SEVEN-YEAR-OLD JOE FINK OF BENSON ENJOYS CHERRY VANILLA AT HOWLING COW DAIRY EDUCATION CENTER AND CREAMERY.

JULY/AUGUST 2022 53


Try Your Hand at Churning! Get out your ice cream maker. Hollifield shares a simple recipe you can make at home. Ingredients: 1 ½ cups heavy cream 1 cup whole milk 1 cup granulated sugar 2 egg yolks

Mix the ingredients well in a double boiler just until the temperature reaches 175 F, then chill the mixture overnight. Add flavor, such as vanilla, just before churning in your favorite ice cream churn.

THE UNION SPECIAL COOKIE AT HOWLING COW DAIRY EDUCATION CENTER AND CREAMERY FEATURES CHOCOLATE CHIP COOKIES AROUND MINT CHOCOLATE CHIP AND STRAWBERRY ICE CREAM

54 WAKELIVING


Geluna Gelato From their travels throughout Italy, Geluna Gelato owners Diana and her husband, Warwick, have had access to plenty of gelato. It was during a trip to Warwick’s hometown of Brisbane, Australia — when the heat had them seeking out a cool scoop of gelato — that they were inspired to open their own shop. As an avid at-home cook and baker, Diana was comfortable with the idea, but the pair wanted hands-on training and education, so they enlisted in a three-week course at Carpigiani Gelato University outside of Bologna, Italy. They trained in Australia, as well. At their shop in downtown Cary, which opened this April, the focus is on gelato made the artisanal Italian way — fresh and in small batches with local milk and cream, and no artificial colors. “We rewrite our own recipes and don’t buy a prepared base,” said Diana. “Our milk and cream comes from NC State, and when we call to order some, the students actually go out and milks the cows. It all makes for a very different offering.” So what exactly is the difference between gelato and ice cream? “The main difference is that they use the same ingredients, but in different ratios,” explains Diana. First, authentic gelato is made with more milk and less cream than ice cream, so it has less fat. Second, gelato is churned more slowly, so it incorporates less air. Lastly, gelato is served at a temperature of about 10 to 15 degrees warmer than ice cream. With less fat, less air, and a warmer serving temperature, the result is smoother on the tongue with a more intense flavor sensation.

ALL LOCAL INGREDIENTS GO INTO GELUNA GELATO’S OFFERINGS, LIKE THIS LABNEH AND SOUR CHERRY.

A BATCH FREEZER MIXES CHOCOLATE BROWNIE AT GELUNA GELATO.

This summer, look for Geluna Gelato to be scooping between 10 to 12 rotating flavors that may include fresh, local blueberries, raspberries, and peaches. “We’ll be very fruit-driven this summer,” said Diana.

DIANA AT GELUNA GELATO SCOOPS A CONE.

JULY/AUGUST 2022 55


Andia’s Monster Milkshakes

photo courtesy of Andia’s Ice Cream

WHETHER IT’S A BIRTHDAY, GRADUATION, OR OTHER CELEBRATION, ANDIA’S HAS A MILKSHAKE TO SUIT THE EVENT.

Don’t Forget About Fido! 56 WAKELIVING

Andia and George Xouris, owners of Andia’s Ice Cream (with two Cary locations) really know their stuff. Last November, Andia’s took home the Grand Master Ice Cream Maker Award, which rewards excellence in manufacturing practices, food safety practices, and product quality demonstrated consistently over time. In order to qualify for this prestigious award, they had to have won blue ribbons at three different North American Ice Cream Association conventions within a five-year period. Their French Vanilla was the third blue ribbon winner in 2020, allowing them to take home the Grand Master title. They are only one of 10 companies in the entire country to have this title — and the first in North Carolina. With this base of ice cream excellence, they started making their Monster Milkshakes when they opened their first retail store five years ago. “I saw it at other places and wanted to create my own version because I saw no one was doing it locally,” said Andia. When they rebranded in April 2021, they added four flavors to their permanent menu, and rotate in monthly specials four to eight times a year. Served in a quart-size souvenir Mason jar, Monster Milkshakes are certainly

Frozen treats aren’t just for people — dogs love them, too! While a lot of dairy may upset their tummy, a few licks should be all right. At Bruster’s Real Ice Cream (with locations in North Raleigh and Apex), your pup can enjoy a free small scoop of vanilla topped with a dog biscuit. At pet supply shop Phydeaux (with locations in Raleigh and Cary), opt for goat milk frozen yogurt (plain or with coconut — and good for cats,

not for the calorie conscious, but boy are they big, beautiful, and delicious. And according to Andia, the size does not intimidate most from getting one just for themselves. “Most people get their own as a splurge,” she said, adding that folks often order the milkshake for a celebratory purpose, like a birthday or graduation. Using “super-premium” ingredients, Andia’s always offers Batter Up (a cake batter shake with three mini cupcakes, a rainbow sprinkle rim, whipped topping, and caramel drizzle), Double Stuff (an Oreo milkshake, with three Oreos, Oreo rim, whipped topping, and a Hershey’s syrup drizzle), Just Dough It (a cookie dough shake with cookie dough bites, a chocolate sprinkle rim, two waffle edges, whipped topping, and Hershey’s drizzle), and Torched S’more (a double dark chocolate shake with three torched marshmallows, a graham crumb rim, whipped topping, and Hershey’s drizzle). This summer, look for a Shirley Temple float for June and a Butter Beer in July to honor Harry Potter’s birthday. So what’s next for these awardwinning ice cream inventors? Through continuing education and a concerted effort to stay up on the trends, “We always have something brewing,” says Andia. “That’s part of the fun.”

as well) or frozen yogurt cups in the flavors of apple juice and cheddar or banana and peanut butter. These also offer digestive enzymes. Whatever you choose, just make sure to pace your pup so they don’t get brain freeze!


you

don’t

have to

share!

“Most people get their own as a splurge.” — ANDIA Xouris

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RALEIGH POPSICLE COMPANY EMPLOYEE SHAY TROWBRIDGE OFFERS THREE FLAVORS: KIWISTRAWBERRY, STRAWBERRY, AND COOKIE MONSTER, WHICH HAS VANILLA ICE CREAM AND OREO AND CHOCOLATE CHIP CRUMBLES, AT A STAND AT PHILLIPS FARMS IN CARY.

Easy Peasy Popsicles at Home! A simple recipe to try yourself, says Jones, is a nondairy strawberry popsicle. Just grab some plastic molds from an online retailer or big-box store (don’t forget the sticks), cut up some fresh strawberries from the farmers market, and blend them with water and a sweetener of your choice. While cane sugar syrup is preferred, any liquid sweetener will work. Taste test before pouring into molds, add the stick, and freeze overnight. This healthy frozen treat will be worth the wait!

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Raleigh Popsicle Company Eating a popsicle requires a delicate balance — you have to go fast enough so it doesn’t drip down your fingers, and slow enough to avoid brain freeze. But that’s the fun of it! It’s even more fun when you get to enjoy the creations of Nikki Jones and Cristhian Rocuts, the owners of Raleigh Popsicle Company. The husband and wife team began their business in April 2021 with a vintage bicycle cart at the Raleigh Flea Market, and one month later saw an opportunity to open a brick and mortar store at Crabtree Valley Mall (they can also be found at the Streets at Southpoint food court, Morgan Street Food Hall, and during the spring and summer at Phillips Farms in Cary on Saturdays). Although both have other day jobs, they enjoy the freedom of running their own business and bringing special treats to their customers. “For me, there is nothing like biting into a cold, tart passion fruit

popsicle on a hot summer day,” said Jones. “It’s so refreshing! People love the taste of the fresh fruit chunks in many of our nondairy pops, or the creamy mix of frozen fruit slices and ice cream in our peaches ’n’ cream or strawberry cream popsicles. Kids, of course, love the colorful tie-dye look of our cotton candy and the whole Oreos in our cookies ’n’ cream. Everyone has their favorites!” Nineteen year-round flavors give the menu plenty of variety, but there are customer favorites. “The number one most unique flavor is blackberry cheesecake,” said Jones. “Next up is probably passion fruit, peaches ’n’ cream, cookie monster, watermelon, and mixed fruit, which has chunks of pineapple, mango, watermelon, and cucumber in an orange juice base.” In July, look for the American Dreamsicle, with alternating stripes of nondairy strawberry and dairy vanilla ice cream with a section of nondairy blueberry at the top, similar to the American flag.


Waves Shave Ice You can usually count on a food truck to provide a break from the norm. Case in point: Waves Shave Ice. Not to be confused with a snow cone, which is finely crushed ice, shave ice is shaved across a sharp blade creating a smooth, melt-inyour-mouth texture, like fluffy snow. It also absorbs the flavors better — in this case, real fruit syrups made in Hawaii with no dyes or artificial flavors. If you really want a true island-style experience, add a scoop of ice cream to the center, and then drizzle with sweet cream or coconut cream. For a refreshing treat this summer, try the Lime Pitaya (dragon fruit). Fresh squeezed limes and real red pitaya make for a colorful and lime-flavored experience. Add a scoop of lemon or coconut ice cream and drizzle

with coconut cream. Is your mouth watering yet? Visit them on Facebook to learn of their upcoming schedule, which takes them all over Wake County.

THE BOYLE FAMILY SIBLINGS OF HOLLY SPRINGS HELP THEIR PARENTS AT WAVES SHAVE ICE FOOD TRUCK. FROM LEFT, DANIEL, EMMA, PRESTON, LUKE, AND EVAN.

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“Beautiful and unspoiled ... a world away from home.” – Connie M., Brunswick Islands Vacationer

A vacation in NC’s Brunswick Islands is so much more than a stretch of days on the calendar. It’s that feeling of having vanished to a place where the world can’t reach you. Where every day unfolds with a thousand possibilities. Spread out on 45 miles of sprawling shoreline. Explore meandering waterways and marshes. Relax in the comfort and privacy of your own beach vacation rental home. Rejuvenate and reconnect where memorable moments arrive on the tide of each new day.

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Get ready for the dog days of summer!

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CHEF’S PALETTE

LOCAL FOOD!

PHOTOGRAPHED BY JONATHAN FREDIN

We are fortunate to live amongst a melting pot of cultures, and our thriving culinary scene certainly reflects it. Enjoy this roundup of good eats! 62 WAKELIVING


JOHNNY’S PIZZA

G.58 CUISINE

HANK’S DOWNTOWN DIVE

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THIS PAGE: MORGAN STREET FOOD HALL

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GONZA TACOS Y TEQUILA

IRREGARDLESS CAFE

SCRATCH KITCHEN

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ASALI

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JOSE AND SONS

RISE

DOHERTY’S IRISH PUB

POOLE’S DOWNTOWN DINER

FIVE GUYS

PRIME BARBECUE

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Recognized by CaryReaders Magazine Readers as Bestand Steak House and Date-Night Restaurant! Recognized by Cary Magazine as Best Steak House Date-Night Restaurant! THE MAGGY AWARDS

WINNER 2006

HONORABLE MENTION 2007

Hours: Hours: Mon-Thurs: 5-10pm Mon-Thurs: 4-10pm Fri-Sat: 5-11pmFri-Sat: 4-11pm Sun: 4-9 pm Sun: 4-9 pm

HONORABLE MENTION 201 20 13

HON HO NORABLE MENTION 2015 20 15

HON HO NORABLE MENTION 2016 20 16

THE MAGGY AWARDS

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1130 Buck Jones1130 Rd.,Buck Raleigh, 27606 JonesNC, Rd., Raleigh, NC, 27606 919.380.0122 \919.380.0122 ReysRestaurant.com \ ReysRestaurant.com

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5 private rooms 5 private rooms seating 6-200 guests! seating 6-200 guests! Contact: Christina Reeves Contact: Christina Reeves at Christina@ReysRestaurant.com at Christina@ReysRestaurant.com

Rescued WOOD Rehab Your local shop for all things WOOD! We specialize in custom woodworking of all shapes and sizes. Our team can provide DIY Support and Custom Ideas for FUN one-of-a-kind projects. Check out our unique creations, live-edge slabs, barnwood, lumber, reclaimed wood, and hand-crafted items by local woodworkers. Follow us on social media for ideas, classes, specials, and seasonal items.

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on trend

A KOREAN-STYLE CORN DOG IS ROLLED IN SWEET POTATO CUBES, DEEP-FRIED TO A GOLDEN BROWN, AND TOPPED WITH KETCHUP AND MUSTARD.

The Year of the Korean Corn Dog WRITTEN BY DENA DAW | PHOTOGRAPHED BY JONATHAN FREDIN

WHILE MOST AMERICANS enjoy a traditional corn dog from time to time, a new corn dog trend is on the rise — Korean-style corn dogs! Over the past five years, this international twist on classic fair food has gained traction on social media and sent the world into a tizzy (NC included)! Esther Hicks, a Korean American, seized the opportunity to ride the latest K-food wave after being laid off from her corporate job during Covid. “I was always kind of a foodie, a home cook, but not a commercial cook or a chef by any stretch of the imagination,” said Hicks. “I noticed that Korean corn dogs were the latest K-food hit and were making waves among the foodies across the States, but the trend was still untapped in Raleigh. That’s when I decided to bring the trend to Raleigh and open a food truck.”

Hicks’ food truck, goldenKdog, offers Korean-style corn dogs made from beef or chicken, mozzarella cheese, or a combination of both — all rolled in yeasted batter and coated with a variety of toppings before being deep-fried to a golden brown. For a flavorpacked meal, customers can take things up a notch by ordering fiery Korean or Firecracker Tots. “We have been open for two months now, and it has truly been nothing but an amazing and rewarding experience,” said Hicks. Curious foodies can find goldenKdog’s weekly schedule on their Instagram, @goldenKdog.

THE GOLDENKDOG FOOD TRUCK CAN BE FOUND ALL AROUND WAKE COUNTY.

A PERFECTLY CRISP KOREAN CORN DOG IS READY FOR TOPPINGS OR TO BE EATEN AS IS.

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restaurant profile

A TWO-STORY WALL OF HANDBLOWN GLASS SERVES AS THE BACKDROP FOR VIDRIO DINERS. VIDRIO MEANS GLASS IN SPANISH.

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Vidrio WRITTEN BY MATTHEW LARDIE

PHOTOGRAPHED BY JONATHAN FREDIN

RALEIGH’S Glenwood South neighborhood might have a reputation as more of a bar scene, but it only takes a moment upon stepping inside Vidrio to realize that this space transcends stereotypes. The soaring ceilings and multilevel dining room invite guests to sit down and enjoy a culinary tour through the Mediterranean region, led by Chef Saif Rahman and his team. Chef Rahman was the original chef when Vidrio opened in 2017. He stepped away from the kitchen for a bit to tend to family matters, but returned in 2020 with a bang, churning out dishes that draw their inspiration from the storied spices and culinary traditions of the many countries that border the Mediterranean sea. “I grew up in a family where in the kitchen we had a mortar and pestle, about 50 different spices and dried herbs, and abundant access to fresh produce, fish, and meat,” Rahman recalled. “I love cooking with spices. When I started my career as a young cook, I realized that there were 21 countries around the Mediterranean Sea. Countries like Morocco, Tunisia, Egypt, Libya, Turkey, Israel, Spain, and Syria use similar spices and techniques even though they are far from Bangladesh, where I come from.”

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WOOD-GRILLED NY STRIP IS SERVED WITH WHISKEY MUSTARD, BRAISED SHALLOTS, AND CRISPY LEEKS.

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FROM LEFT: PARADISI (HENDRICK'S GIN, HOUSE-MADE GRAPEFRUITCELLO, LEMON, AND PEYCHAUD'S), JALISCO'S REVENGE (HIBISCUSTINTED LUNAZUL TEQUILA, GENEPY DES ALPES, GRAPEFRUIT, LEMON, AND FRESNO CHILI), AND RARE BIRD (RUM, LIME, CAMPARI, AND PINEAPPLE JUICE).

Rahman poured his love for spices into the menu at Vidrio, where a number of the dishes are cooked in a woodfired hearth in the open kitchen that looks out over the dining room. The NY strip steak gets the wood-grilled treatment and comes with a whiskey mustard, braised shallots, and crispy leeks. Spices also play a role in the Joyce Farms Roast Chicken, which gets a generous coating of Vidrio’s own harissa spice blend (common in North African cooking) and is served alongside a zippy herb salad and punctuated with fragrant rose petals. Chef Rahman’s inventive play on baklava, a familiar and much-loved dessert around the world, is another popular dish on Vidrio’s menu. Rather than the traditional diamond slice of baklava, the puff pastry and nutty pistachio filling have been deconstructed and strewn atop a scoop of vanilla ice cream before being drizzled with honey. It’s these unique plays on tradition and spice that allow Chef Rahman to take his guests on a culinary journey through a region that most may only associate with France, Italy, or Greece. Rahman and his

team have truly delved into the culinary traditions and foodways of the entirety of the Mediterranean region, meaning that a diner is just as likely to find something familiar on the menu as they are to discover a new-to-them dish. And as is befitting a restaurant of Vidrio’s caliber, there is an extensive wine list and innovative cocktail program to complement the food. The Paradisi is a nod to the ubiquitous Gin Tonics that adorn cafe tables across sunny seaside towns from Spain to Croatia, and is made with Hendrick’s gin, a house-made Grapefruitcello (as opposed to Limoncello), fresh lemon juice, and Peychaud’s bitters. There’s also the spicy Jalisco’s Revenge, with hibiscus-tinted tequila, the Rare Bird, with rum and Campari, and a clever play on a French 75 called the Saint 75. This sparkling sipper comes with London dry gin, pomegranate, lemon juice, lavender syrup, and is topped with bubbly rosé wine. Recently, Chef Rahman has also launched a series of country-specific dining events, where guests are treated to a tasting menu drawn from the culi-

JALISCO'S REVENGE IS STRAINED INTO A COCKTAIL GLASS GARNISHED WITH A LEMON TWIST.

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ABOVE: A LOCAL CHICKEN FROM JOYCE FARMS IN WINSTONSALEM IS COATED IN VIDRIO'S OWN HARISSA SPICE BLEND AND ROASTED, THEN TOPPED WITH AN HERB SALAD AND ROSE PETALS. RIGHT: A DECONSTRUCTED BAKLAVA IS SERVED WITH VANILLA ICE CREAM AND A LARGE CHUCK OF HONEYCOMB.

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nary traditions of a particular country. The dinner series kicked off with the food of Portugal, and upcoming events will whisk diners to Egypt, Lebanon, Turkey, and even Ukraine. For his part, being able to draw from such a wide range of foodways has allowed Chef Rahman to continue to find the joy in cooking day after day, rather than churning out the same menu each night, week, or month. “I do not have a favorite dish,” he admitted, “or I have yet to cook my favorite dish. When I cook, I feel like, ‘Wow, that was delicious,’ until I meet another ingredient and I say that same thing again,” he added, laughing. It’s that creativity and commitment to showcasing beloved spices and food traditions in a new, unique way that makes Vidrio such an exciting place to eat. Chef Rahman’s love for the cuisine of the Mediterranean region flows from the kitchen right onto the plates that are whisked to hungry diners throughout the bright, airy space. A meal at Vidrio is a bit like taking a vacation without ever having to leave Raleigh — one in which your tour guide is as excited to show you the sights as you are to see them. “My only hope and dream is to cook well and cook with the intention of connecting with our guests emotionally through food,” Rahman insisted. “I want to make our guests feel what my grandmother and mother made me feel when I would sit around the kitchen while they cooked.” At Vidrio, he seems to have accomplished just that, creating a dining experience that transports diners to the kitchens and tables of the Mediterranean the moment they step through the doors. t

CHEF SAIF RAHMAN

A LOUNGE AREA DISPLAYS A ROBUST COLLECTION OF DOMESTIC AND INTERNATIONAL WINES. VIDRIO ALSO OFFERS NEARLY 50 WINES ON TAP.

COLOR AND ECLECTIC DESIGN CREATE AN EYE-PLEASING AND COMFORTABLE DINING ROOM EXPERIENCE.

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small business spotlight

Raleigh Tea Company WRITTEN BY DENA DAW

PHOTOGRAPHED BY JONATHAN FREDIN

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Owner Anthony Garcia, who is also an artist and playwright, brings a distinctly artistic flair to his product line, offering themed collections that can suit any occasion. Due to the ever-growing demand of local, organic tea in the area, we got chat-tea with the busy tea expert to discuss the business and his love of brewing.

Everything that I’ve done in my life has prepared me for this moment where I own my own business, and I love doing it. WHAT TEAS DO YOU SPECIALIZE IN? We’ve been creating organic blends for six years in Raleigh, the way a chef prepares an exquisite dish made to order. Every time an order comes in, I blend it, and off it goes.

HOW DID THE RALEIGH TEA COMPANY COME TO BE?

The journey has been like a NASA funhouse. I was working for a nonprofit, but after 12 years the funding ran out. I started thinking about working in another office, but it depressed me to think that I would have to sit at a desk for eight hours doing something that wasn’t fulfilling. I love cooking and I have done catering, but with food there are too many hoops. So I thought, why not tea? The shelf life is long, and people love it. I took money that I had set aside and started doing research on health and tea. I started creating blends, and I wanted to have fun and let people have fun with it. The first thing I created was a sleep tea that I call Dragon Sleeps Tonight, with cinnamon apples and Egyptian chamomile — simple, with a taste that lulls you to sleep. I also wanted to inspire young people to drink more tea, so I came up with my Anime Collection: Dragon Ball G (ginger green tea), Moon Sailor Tea, and Dragon of Zelda. Then came Tea 4 the Soul, which are comforting teas, and my time travel teas. My Royal Collection includes teas inspired by the House of Royals, like Queen of Scots and the Tsar’s Tea. Once I had all of this, I set out to see who would want to sell it and where. I found a few stores that were eager to sell local teas, and a few did well and others didn’t. But you keep going. I am used to this sort of struggle. As a playwright, I had a lot of scripts rejected, and as an artist (acrylic on canvas), I’m used to knocking on doors and being a door-to-door salesman.

ANTHONY GARCIA

We specialize in magnificent blends, especially custom blends with organic herbs and true teas. I didn’t want to pre-blend things and have them sitting around in some jar. I love creating a blend and adding color to it. As an artist, I see everything as an opportunity to create art. WHO TAUGHT YOU THE ART OF TEA-MAKING? When we were children, my mother would make infusions for us when we had a cold, or she would give us chamomile and mint teas to calm us. I did meet a Baron in Miami, and I would have tea at his house every so often. He taught me about more serious teas, like oolongs and pu-erh. He would always ask me what tea I wanted by saying, “India or China?”

difficulty working for other people in something that is not the arts. I am not the sort to follow rules and regulations or to wear a tie and a pair of beige Dockers — to me that’s a slow death to the soul. I’m also a playwright, and that is the only time I love collaborating. WHAT IS YOUR MOST POPULAR TEA? We have an herbal tea called Nags Head Cooler, which is a blood orange red South African tea blended with hibiscus and Pakistani red rose petals. For a true tea (caffeinated), people like Savannah 1990, a dark tea with in-house roasted bourbon pecans. The Tea for the Soul collection is my favorite because I blend true teas with herbs and other good earth gifts and adaptogens. It’s the collection that has more variety. WHAT VARIETIES WOULD YOU SUGGEST FOR NEW TEA DRINKERS? I love the benefits of green tea, but I dislike the taste, so I blended a green tea and a dark tea together called Queen Victorious. This makes the green tea more palatable and adds a deeper layer of flavor. I also made one called Dragon of Zelda, which is a green tea blended with Pacific Northwest ginger and spearmint, again to make the green tea tastier. I would say begin with blends and teas that are not too smoky, like a Lapsang. But more importantly, when brewing the tea, make sure you don’t steep it for more than two to three minutes. raleighteacompany.com

WHY DID YOU WANT TO WORK FOR YOURSELF? Because I’m an artist. I’ve always had JULY/AUGUST 2022 79


NEW

Large Selection of Local Craft Beers

80 WAKELIVING Available at participating locations.


celebrated spirits

PHOTOGRAPHED BY JONATHAN FREDIN

Up in Smoke 2 oz. Aristotle Habanero Vodka 1 oz. House-made pineapple syrup Fresh basil Hickory chips Fresh pineapple Tajin seasoning Muddle the basil in a mixing glass. Add the vodka, pineapple syrup, and ice. Stir for 30 seconds. Strain into a lowball glass without ice (neat). If you have a cocktail smoker, place it on top of the glass and light some hickory chips, allowing the smoke to mingle with the drink; otherwise, place the lit chips under a dome with the drink. Garnish with a Tajin-dusted pineapple wheel and a basil sprig. About Aristotle Spirits: After spending years as a chemist in the pharmaceutical industry, founder Jake Howland decided to step away from the corporate environment and open his own distillery. In 2019, he founded Aristotle Spirits with a focus on the process and character of the spirits he enjoys. In the summer of 2021, it opened to the public in Garner — a drinking experience founded in precision and classical distilling processes and made with the highest quality North Carolina ingredients. Visit the distillery and tasting room at 105 Rand Road. aristotlespirits.com

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coming soon to fenton

our Award-winning cocktails are heading to Cary

Craft cocktails 300+ whiskeys curated beer & wine dramanddraught.com

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celebrated spirits

Crème de l’Orange Cider from Bull City Ciderworks

WRITTEN BY DATHAN KAZSUK | PHOTOGRAPHED BY JONATHAN FREDIN

WE ALL HAVE those childhood memories we’ll never forget, like popping wheelies outside on a nice summer day with your brand-new Huffy BMX bike. Or playing football with the gang at school, trying to avoid the large, above-ground steel pipes used for watering the grass. One such memory for me was chasing down the ice cream truck that would come down Mulberry Avenue and make its way down Fourth Street in my hometown of Atwater, California. After catching up to the truck, I would either order a multicolored Bomb Pop or an Orange Creamsicle. I had to eat the Creamsicle as fast as possible because the

frozen treat would soon melt in the Central Valley heat, leaving a sticky mess behind. But that taste — it lasts with you forever. And that's precisely the nostalgic memory that came back to me when I tried Bull City Ciderworks Crème de l'Orange. Bull City Ciderworks, which opened its Cary taproom at 210 E. Chatham Street in March, is a great new addition to the growing downtown vibe. And according to Taproom Manager Aiden Sisson, the Crème de l'Orange was dreamed up during an annual staff cider competition. The cider, which originated at its Lexing-

ton taproom back in 2021, has received enough attention that Bull City Ciderworks has added Crème de l'Orange to its core lineup. What does that mean for you? It means you should be able to find this take on a classic Orange Creamsicle at any Bull City Ciderworks location. “We decided to give it a French name to make it sound fancy,” Sisson said. “It's got a solid, sweet flavor that is usable in many of our cocktails.” With Crème de l'Orange joining the list of core ciders such as Cherry Tart, Rhize Up, Upcide Down, and Bludacris, finding something at the taproom to quench your thirst shouldn't be a problem. Bull City Ciderworks has locations in Durham, Lexington, Greensboro, and Cary. A Wilmington location is coming soon. t

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C H EC K IN & G E T AWAY

There’s a place in downtown Cary where you’ll always feel welcome. Join us at Peck & Plume for breakfast, lunch, dinner, and weekend brunch. Explore downtown by day and stay in one of our comfortable guest rooms by night. We look forward to seeing you soon. 301 S . ACADEMY ST. · DOWNTOWN CARY · THEMAYTON.COM

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PLANT YOUR ROOTS CHATHAMPARK.COM

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R A L E I G H ’ S N E W E V E N T S PA C E F O R W E D D I N G S | R E C E P T I O N S | C O R P O R AT E E V E N T S Beautifully renovated building in Five Points area Covered terrace with skyline view • Arched wood barrel ceiling • Intimate to 500+ guests 1125 Capital Blvd. • 919-833-7900 • thefairviewraleigh.com • Follow us @thefairviewraleigh.com • Managed by THEMEWORKS 86 WAKELIVING


Fun in the Sun

WRITTEN BY TAYLOR SCHINDLER

BUDGET-FRIENDLY ACTIVITIES IN THE TRIANGLE walking and biking trails. Inside, the museum offers lavish art exhibits, from European Renaissance to African American history, for the perfect rainy-day activity. Next, in the North Carolina Museum of Natural Sciences in Raleigh, wonders abound for kids and adults alike, including a brand-new “Life Before Dinosaurs” exhibit unveiled in May and popular permanent exhibits like “Wonders of North Carolina.” In Durham, the Museum of Life and Science touts “84 acres of open-ended science and nature experiences designed to spark imagination, creativity, and new ways of thinking about our world.” Looking for a scenic summertime picnic? Visit the Raleigh Rose Garden or the JC Raulston Arboretum at NC State University, home to one of the most diverse and largest collections of plants adapted for landscaping in the Southeast. Other free park options include Dorothea Dix Park, Pullen Park, Neuse River Trail, and the Historic Yates Mill County Park, to name a few. The Pullen Park train, carousel, and boating activities are always a big hit with kids, and tickets start as low as $1.50! After a day in the sun, cool off at one of the many city pools and splash parks in the Triangle. Consider the

spraygrounds at Jack Smith Park in Cary or Taylor Street Park in Wake Forest. Raining outside? Visit the indoor pools at Pullen Park and Buffaloe Road Aquatic Center in Raleigh. Concertgoers should also make plans to check out the biggest outdoor music venue in the Triangle at Coastal Credit Union Music Park at Walnut Creek. Coastal members have exclusive access to enjoy more savings and perks, including early entry into the park by showing their Coastal debit or credit card to use the Coastal Fast Lane, exclusive presale ticket opportunities, and a 10% discount off concession food and beverages when you use your Coastal card. With all of these amazing activities available in our area, give yourself permission to budget for a little fun this summer. You deserve it!

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armer temps and longer days mean one thing in the Triangle — it’s time to plan some fun outdoor activities! While it’s always important to keep your budget in check, we also believe that your spending plan should allow for some for spring and summer fun. Luckily, the warmer months offer countless budgetfriendly and free activities to enjoy the outdoors with your fellow Triangle friends and visitors. Since 2007, there’s been a lot of buzz in Raleigh around the annual Beach Music Concert Series at Coastal Credit Union Midtown Park in the North Hills shopping center. These concerts draw crowds from all over the Triangle. They have become a summer staple thanks to the wide range of genres played throughout the series, offering something for all ages. Motown, oldies, R&B, and, of course, beach music (a classic Carolina favorite) are all part of the lineup. The best part? Attendees can pre-purchase tickets for only $5, or $10 on event day. The Triangle also offers a toprated museum scene. The North Carolina Museum of Art in Raleigh incorporates outdoor events for visitors to take full advantage of the nice weather. Check out the outdoor amphitheater for concerts featuring both local and touring artists. On Saturday evenings, you can view outdoor screenings of box office hit films, too. For a free activity, enjoy the museum’s park with a picnic, or roam the many

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YOUR CAREER IN DENTAL ASSISTING STARTS TODAY.

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Learn more at triangledentalassisting.com 88 WAKELIVING


Are You Getting the Good Night’s Sleep You Deserve? WRITTEN BY DR. EDMOND SUH, D.D.S.

SYMPTOMS While chronic snoring is often thought of as the most common symptom, others include: • Daytime sleepiness or feeling tired • Gasping for breath during the night • Dry mouth or sore throat upon waking • Morning headaches • Temporarily not breathing • Waking with shortness of breath • Insomnia

DIAGNOSIS For an accurate diagnosis of sleep apnea, a sleep study should be conducted. At Supremia Dentistry in Wake Forest, state-of-the-art technology means they can conduct an ambulatory sleep study from the comfort of your own home. It’s also more costeffective than an overnight study at a sleep clinic. A home test uses a simple, lightweight, and portable monitor, along with sensors and a mask, to track your breathing, oxygen levels, and breathing effort. The results are then analyzed by a sleep specialist.

TREATMENT OSA is often treated by wearing a sleep machine. The Continuous Positive Airway Pressure (CPAP) machine forces air through the nose and mouth to keep the throat from collapsing during sleep. While many advances have been made in the design of face masks and the noise made by the CPAP machine, about 60% of those diagnosed with sleep apnea don’t use their machine due to complaints that it’s uncomfortable, bulky, and loud. However, you may not need a CPAP at all. Depending on the findings of your sleep study, improvement could be as simple as orthodontic treatment or oral appliance therapy. An oral appliance looks similar to a mouthguard and is customized to keep your throat open by repositioning your jaw or tongue to prevent airway obstruction. This therapy is considered the

gold standard for the treatment of mild to moderate OSA and produces phenomenal results. The vast majority of patients no longer have any need for a CPAP and feel rested when they wake up! If you aren’t getting a solid night’s rest and feel like you could benefit from an at-home sleep study, contact the award-winning team at Supremia. Their friendly and compassionate staff will help you get to the root of the problem. Edmond W. Suh, D.D.S., is the owner of Supremia Dentistry in Wake Forest, and is one of the leading TMD clinicians in the state. He is an international lecturer on advanced esthetic dental procedures and leads an award-winning team that has completed extensive training and continuing education to implement the latest technologies and techniques. For more information on TMD or other dental concerns, call (919) 556-6200 or visit supremiadentistry.com.

SPONSORED CONTENT

SLEEP APNEA CAN GREATLY AFFECT YOUR OVERALL HEALTH.

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I

f you find yourself feeling sleepy during the day to the point to where it impacts your mood, mental sharpness, and productivity, you are not alone. According to the National Sleep Foundation (NSF), more than one-third of adults are not getting the recommended amount of sleep, which is seven to nine hours for adults aged 18 to 64. While sleep issues can stem from a variety of disorders, one thing you can easily check for is whether you suffer from sleep apnea, with the most common type being obstructive sleep apnea (OSA). This is caused when the airway at the back of the throat becomes physically blocked, and that obstruction causes temporary lapses in breath. While it’s estimated that anywhere from 2% to 9% of adults have OSA, the majority of cases go undiagnosed. This alarming fact triggered the NSF to declare sleep apnea as a significant public health burden in 2021. Let’s take a look at the symptoms, diagnosis, and treatment.

JULY/AUGUST 2022 89


Jonathan Fredin

happenings

American Home Shield ranked the City as No.

of Oaks

7 on its list of the 10 Best Cities to Raise a

Family. Raleigh was noted for its affordability, culinary options, and outdoor recreational activities. 90 WAKE LIVING


The widening of SIX

FORKS ROAD has been delayed by a year

due to rising project costs. Designed to improve safety and reduce congestion, the project was expected to cost $31.3 million but will now cost $22 million more. The city has planned for the cost of all upcoming road projects to increase by 25%.

With increasing gas prices and more electric cars and buses hitting the road,

GoRaleigh is making transportation more environmentally friendly this year. They are more than doubling the number of charging stations to a total of 14 over the summer. The goal is to have 25% of the bus fleet electric and 75% compressed natural gas, both of which are cleaner and quieter to run. GoRaleigh no longer purchases diesel buses and is transitioning away from the use of diesel altogether. In the first quarter of 2022, GoRaleigh has saved $140,000 by using compressed gas and cut greenhouse emissions by 1,500 tons. This fall, look for a new park-and-ride lot on Poole Road with 230 spaces and 10 electric charging stations for cars.

After more than 45 years, a beloved Raleigh eatery, the Circus

Family

Restaurant, closed at the end of May. Known as a place to get a great burger, hot dog, cheesesteak, and especially a milkshake, the iconic restaurant also dished out free Thanksgiving meals every year to anyone who stopped in. Staffing shortages from Covid led to the decision to close. JULY/AUGUST 2022 91


Coastal Credit Union has hired Charlene

Foley as VP, Brand and Member Experience, a new role. Bringing 25 years of experience, she will be responsible for planning and executing strategies for achieving excellence in member experience and promoting a culture of member-centric excellence across all member touchpoints, A $2 million gift will help Dix

Park continue to build and provide free community

programs. The donation by Truist Financial Corporation will help build the Picnic

including Coastal’s branches, contact centers, and remote and digital delivery channels.

Grove, which will be part of the 18.5-acre Gipson Play Plaza. The Picnic Grove is an open, spacious area with grills and picnic tables where families and groups of friends can connect, share a meal, and make memories. The groundbreaking is scheduled for summer of 2022. Also, Dix Conservancy named Rob Maddery as its new Vice President of Development. Bringing 30 years of fundraising and nonprofit leadership experience to the organization, he will oversee the park’s philanthropy campaign, which includes community giving, grant writing, and stewardship.

Tidal Real Estate Partners, a New York firm that already has plans to redevelop two downtown buildings, announced it has bought a part of Raleigh’s Warehouse District for $21 In its first update since 1989, the Capital

Area Greenway is adding 163 miles

million, one of the most expensive purchases in the

of new trails. Maintenance improvements, safety upgrades, and better access will also

city’s history. The 1.3 acres on

be addressed in the master plan. This fall, also look for the groundbreaking of a new

South Harrington Street is

Greenway connection. A 2-acre purchase by the City of Raleigh will connect the southern

zoned for up to 40 stories and

end of Industrial Drive to the Capital Area Greenway via the Crabtree Creek Trail. The

is a block away from Raleigh

property will also form part of a new waterfront park.

Union Station.

92 WAKE LIVING


At the new

Brookside Bodega, replacing Falafel & Co. in the Shoppes at Brookside, look for a New York–style bodega menu, while the convenience side will offer enough staples so you can avoid a big trip to the grocery store.

Cary resident Taborah

Adams was named as

The City

of Raleigh’s Summer Concert Series

the first Hallmark Channel Chief Fan Officer. Adams

is back! Bring a blanket or your chairs to either Pullen Park or

was chosen out of 10,000 other applicants and

Fred Fletcher Park for some musical family fun. Concerts begin at

received a $10,000 prize by creating videos and essays to

6 p.m. on select Sundays this summer. Visit raleighnc.gov for the

convince the Hallmark Channel she is their top fan.

schedule of performers, dates, and locations.

With a goal of increasing global food supply, the agricultural research center Syngenta broke ground on a new $18 million facility in RTP. The insectary will help researchers learn more about pests and how they destroy crops. Scheduled for a July opening, Miso

Ramen Bar

is coming to Raleigh’s Gateway Plaza. The original location is on High House Road in Cary’s Preston Corners shopping center. The menu features several types of ramen and rice bowls, along with things like pork belly fries, seaweed salad, and mochi.

The NORTH CAROLINA THEATRE announced

Goodnight’s Comedy Club is moving temporarily

its 2022-23 season lineup, with shows beginning in

to the former K&W Cafeteria spot in the Village District before

November. Look for five shows with female leads:

making its permanent home underneath the former Bargain Box

Steel Magnolias, Dreamgirls, The Color Purple, Mary Poppins, and Sunset Boulevard.

spot, which is now going to be a Shake Shack. The 11,000-squarefoot space will bring some much-needed nightlife to the area. JULY/AUGUST 2022 93


Bringing it home since 1960 Harris Teeter is proud to support more than 500 local businesses with 1,500 plus products in our stores from Charleston, South Carolina to Bethesda, Maryland. We share in your passion to buy local, and when you do, you’re not only buying from them but supporting your community as well. After all, that’s what Home Town spirit is all about!

Find these and many more Home Town brands at your local Harris Teeter

94 WAKELIVING

Learn more at HTHomeTown.com


Timeless design is reflected in a collection of treasures from a life well lived. southernstudio.com 919.362.5143 JULY/AUGUST 2022 95


garden adventurer PINK TURTLEHEAD IS A TOUGH NATIVE PERENNIAL THAT WILL THRIVE EVEN IN SOGGY SOIL.

Strange Beauty: Turtleheads SOMETIMES a weird name is the best way to describe an unusual flower. Take turtlehead (Chelone sp.), for example. Its hooded blossoms do — with some imagination on your part — look like a turtle poking its head out from a shell. Aside from this plant’s odd name and strange-looking blooms, turtlehead is a rather pretty plant. And it’s pretty tough, too. An herbaceous perennial, it is native to the Southeast and has typical wildflower durability baked into its genes, including being deer resistant. Turtlehead performs best in sunny to semi-shady gardens, but unlike many plants destined for your personal Ponderosa, it will thrive in soggy soil, making it a great addition to a rain garden or low spot in the landscape that turns to muck when the rains come. And it is an obvious option as a marginal plant in a water garden. Turtlehead does provide visual satisfaction, but you have to be patient because it waits until the high summer to begin showing off its peculiar blossoms. By then, flower towers arise on sturdy, 2- to 3-foot stems with the lower clusters opening first, and then the bloom show steadily parades upward. This pleasant progression can last over a month. If the flowers are left to go to seed, your turtlehead patch will continue to grow, just as long as the soil is kept moist to encourage new sprouts. In addition, a turtlehead will slowly expand its clump by way of underground rhizomes. And

96 WAKELIVING

if you want extra turtleheads for other parts of your landscape or to give away to friends, it can also be propagated by divisions taken in the early spring, just as new growth begins to appear. There are three turtleheads typically available for sale. Pink turtlehead (Chelone lyonii) is the most common — meaning easiest to find — and in particular, the cultivar ‘Hot Lips,’ which is quite a cutie with light rose flowers on red stems hovering over rich green foliage. Prefer white blooms? Chelone glabra will deliver with its pale, snapdragon-like

blossoms. There is even a red turtlehead (Chelone obliqua), but the ones I have seen had flowers that were more a deep pink rather than a flashy red. Since now into September is turtlehead’s prime blooming time, if available, it won’t be hard to spot at local nurseries, but if your search comes up short, this strange beauty is an easy find online. L.A. Jackson is the former editor of Carolina Gardener Magazine. Want to ask L.A. a question about your garden? Contact him by email at lajackson1@gmail.com.


Written and photographed by L.A. Jackson

Timely Tip CRAPE MYRTLES CAN BE PURCHASED ANYTIME DURING THE YEAR, BUT BUYING THEM IN MIDSUMMER ADDS THE ADVANTAGE OF SEEING THESE BEAUTIES IN BLOOM — AND THE TRUE COLORS OF THEIR FLOWERS. PLANT TAG IMAGES CAN FADE, AND THEY AREN’T ALWAYS ACCURATE, SO EYEBALLING THE ACTUAL BLOSSOMS IS THE WAY TO GO. ANY CRAPES PLANTED DURING THE SCORCH OF THE SUMMER SHOULD BE GIVEN WELL-PREPARED PLANTING HOLES, PLENTY OF MULCH, AND REGULAR WATERINGS. A GOOD ALTERNATIVE IS TO SIMPLY TEMPORARILY TUCK AWAY THE LATESEASON BEAUTY OF A RUDBECKIA KNOWN AS ‘AUTUMN COLORS.’

YOUR NEW CRAPE CUTIES WITH THEIR POTS IN A SEMI-SHADY SPOT, WATER THEM WEEKLY, AND WAIT UNTIL THE FALL, WHICH IS A PRIME PLANTING TIME FOR WOODY ORNAMENTALS.

To Do in the Garden JULY

• If your home is adorned with tropical houseplants such as rubber tree, fiddle leaf fig, dracaena, or peace lily, be kind to these pretties and water them right. Instead of using chilly water straight from the faucet, fill a jug and let it warm to room temperature before giving your plants a drink. • For best flavors and fragrances, harvest herbs early after the morning dew dries off of the foliage. This is when essential oils are more concentrated in their leaves.

AUGUST

• Although the temperatures are scorching, believe it or not, now is the time to crank up the cool-season veggie patch. Cabbage, Brussels sprouts, cauliflower, carrots, Swiss chard, collards, kale, lettuce, mustard greens, onions, radishes, spinach, and turnips can all be started this month. • If you have houseplants vacationing outdoors this summer, check them carefully this month for any insect activity and dispatch accordingly to prevent any bad bugs or, in par-

ticular, their eggs from being brought inside this fall. • It’s a good time to plant bulbs — no, not daffodils, hyacinths, tulips, and the like, but rather unusual fall-flowering beauties such as sternbergia, colchicum, and autumnblooming crocus. • Adding fresh water to the birdbath weekly is beneficial to birds, of course, but this chore will also help make your outside activities a little more pleasant because a neglected birdbath is a sure-fire skeeter breeder. JULY/AUGUST 2022 97


BY JONATHAN FREDIN

write light

Big, beautiful bubbles A LARGER-THAN-LIFE iridescent art exhibit reflects a rainbow of colors at City Plaza on May 21 during Artsplosure in downtown Raleigh. ‘Evanescent Bubbles,’ an exhibit originally from Australia, made its American debut in Raleigh, after visits to Lithuania, Greece, and Taiwan. The reflective forms are created from the use of dichroic film, which emulates the magic of bubbles we all experienced in childhood. But just like real bubbles, these also disappeared quickly, leaving those who saw them with memories and lots of selfies.

98 WAKELIVING


Summer never tasted

SO FRESH!

Brier Creek Kitchen 4203 Corners Pkwy Raleigh, NC 27617

Wake Forest Kitchen 1009 Stadium Dr Wake Forest, NC 27587

TAKEOUT CURBSIDE PICKUP DELIVERY CATERING SCAN, DOWNLOAD APP & earn rewards!

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WAKE RADIOLOGY UNC REX HEALTHCARE 100 WAKELIVING