Wake Living July/August 2023

wakeliving

BRINGING THE CAPITAL AND ITS COMMUNITIES TO LIFE

The Heat is On

SPICE UP YOUR SUMMER

WORTH THE DRIVE: RUSTIC ROOTS

LECHON LATIN BBQ & BAR

RECIPES FROM THE GARDEN

Since 1953, Wake Radiology UNC REX has been the Triangle leader in outpatient medical imaging. Our legacy of leadership stems from an unwavering commitment to image quality, patient safety, advanced technology and compassionate care. That’s how we’ve earned and maintained the trust of area healthcare professionals and patients.

FOOD HAS A WAY OF BRINGING PEOPLE TOGETHER. That’s why thousands of visitors follow the rumblings in their stomach to Kinston each year. Here, food isn’t just prepared and served, it’s crafted. Your farm to table meal happens at the place that invented farm to table meals. Your plate of barbecue isn’t just good, it’s best-in-the-nation good. And, that last homemade biscuit on the breakfast table, won’t be there for long. So, put your bathroom scales away, and head over to Kinston. One of the culinary capitals of the South awaits.

JULY/AUGUST 2023

HEY THERE, HOT STUFF

WORTH THE DRIVE: RUSTIC ROOTS

SUMMER RECIPES FROM THE GARDEN

FOODIE FAVORITES SPECIAL ADVERTISING SECTION

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on the cover:

SERVING MORE THAN JUST PORK, LECHON LATIN BBQ & BAR’S RANCHERA BURGER IS TOPPED WITH BACON, GUACAMOLE, JALAPENO, LETTUCE, TOMATO, AND ONION. PHOTO BY JONATHAN FREDIN.

GROUP PUBLISHER Bill Zadeits

PUBLISHER Kris Schultz

MANAGING EDITOR Lauren Morris

& CREATIVE DIRECTOR

STAFF WRITER Dena Daw

COPY EDITOR Tara Shiver

SOCIAL MEDIA Arlem Mora

CONTRIBUTORS

Lea Hart

L.A. Jackson

Matthew Lardie

PHOTOGRAPHY

David McCreary

Jonathan Fredin, Chief Photographer

Bryan Regan, Photographer

PRODUCTION

Atiya Batts, 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

ADVERTISING

Aleida Montufar, Account Executive

Maureen Powell, Senior Account Executive

ADMINISTRATIVE

Kristin Black, Accounting

Lisa White, Senior Event Coordinator & Distribution Manager

Valerie Renard, Human Resources

PUBLISHER EMERITUS

Stuart Weiss

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

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.

Jonathan Fredin

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 nd 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

editor’s letter

THE HEAT IS ON!

In the words of Glenn Frey’s 1984 hit song: “You can make a break, you can win or lose; That’s a chance you take, when the heat’s on you.”

In this issue we are proud to introduce food entrepreneurs and dreamers who have taken chances and come up on top. PSA: If you are old enough to get the song reference, you should be incorporating retinol into your nightly routine.

A few weeks ago, I hopped in the car with our food writer, social media director, and photographer, and we headed out to Bunn (population 341) to experience Rustic Roots — a farm-totable gem tucked away in rural Franklin County. After seeing posts from friends and coworkers, I had to know what all the hype was about.

Let me tell you, it did not disappoint! We had the pleasure of meeting Russ Vollmer, the co-owner of Rustic Roots, who treated us with the utmost hospitality. I could have listened to Russ tell stories all day. It was clear from our conversation just how serious Russ and his wife, Vanessa, take the farm-to-table concept. Coming from a small farm myself, I understand how important it is to support local agriculture. If you take one food pilgrimage this summer, visit Russ and Vanessa in Bunn — you will be treated like family and have a locally sourced, farm-to-fork meal that is 100% worth the drive.

Next, we set off to experience Lechon Latin BBQ & Bar, where owner Jorge Thorne welcomed us in with a smile. If you are looking for some flavor in your life, don’t miss the fork-tender ribs and the pulled pork with crispy skin. My favorite was the Cuban sandwich, accompanied by a traditional Peruvian soda.

If you are looking to spice up your life, enjoy our roundup of some of the spiciest foods in and around Raleigh. Beware: Some of these fiery flavors will require a signed waiver — including the Cold Sweat ice cream at Sunni Sky’s in Angier. Proceed with caution because it will make your eyes water just by holding it (just ask our social media director)!

This issue is packed with food, but don’t forget — “the phone eats first!” If you try something you see within these pages, let us know by tagging us @wakelivingmagazine.

Thanks for reading,

Lauren Morris, Managing Editor & Creative Director

Birthday savings!

Celebrate Ella all month long with 20% savings on our entire website! Try our new snack-sensational Ella’s 2 cup snack box! Packed with 5 of our favorite flavors in the perfect snack size bags.

Ella’s is a superior collection of artisan popcorn. The mix-ins are real indulgent ingredients, and each layer is folded in by hand in custom small batches. Ella’s Popcorn is popped fresh daily.

Use code “Birthday20” to save 20% on all products on the website for July & August.

Order now at ellaspopcorn.com for local pickup and nationwide shipping.

1Celebrate 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 celebration at Dix Park on July 4.

2Held at the Raleigh Convention Center on June 24–25, the BrickUniverse Raleigh LEGO Fan Expo 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. brickuniverseusa.com

3 Enjoy all-you-can-eat blue crabs at the Southeast Crab Feast on Saturday, July 1, 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 $38 for adults, $17.50 for kids. southeastcrabfeast.com 4

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 shrubs you won’t see anywhere else in the world at the Juniper Level Botanic Garden Open Nursery and Garden Days on July 14–16 and 21–23. The garden is only open to the public eight weekends each year, so don’t miss out! jlbg.org

Wake Forest Fireworks Spectacular

BrickUniverse

Juniper Level Botanic Garden

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7Head to Moore Square on August 2 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

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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 27–30 features fan favorites such as William Shatner, Danielle Fishel, Joey Fatone, and many more! Fans are encouraged to dress up! galaxycon.com/raleigh 10

A Raleigh tradition since 2002, the Kirby Derby is coming back to Dorothea Dix Park on August 19. With Holidazed & Confused as this year’s theme, this quirky, fun, and completely free event features costumes, an offbeat parade, a kids’ competition of pinebox cars, a soapbox derby, and much more!

Saturday, Aug. 19. Dorothea Dix Park, Raleigh. kdd.gamil.com

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Enjoy live local music, food trucks, a beer garden, and more than 300 artists from 16 states at the Town of Cary’s Annual Lazy Daze Arts & Crafts Festival! This popular two-day event has something for the whole family, so don’t miss it! Saturday, Aug. 26, 9 a.m. to 6 p.m. & Sunday, Aug. 27, 9 a.m. to 5 p.m. Downtown Cary. townofcary.org, search “Lazy Daze Arts & Crafts Festival.” 6

The NC Theatre presents Disney and Cameron Mackintosh’s Mary Poppins, the must-see musical of the season, from July 25–30. Believe in the magic of Mary Poppins and discover a world where anything can happen if you let it! nctheatre.com

Last but not least, the Beer, Bourbon and BBQ Festival is set for the beginning of August, so mark your calendars! The event includes two big days with 60+ beers, 40+ bourbons, and LOTS of BBQ! Friday, Aug. 4, 6–10 p.m. Saturday, Aug. 5, noon to 6 p.m. $39 and up. Koka Booth Amphitheatre, Cary. cary.beerandbourbon.com

Galaxycon

Mary Poppins

Laze Daze Arts & Crafts Festival

Jonathan Fredin

Embrace SUMMER

ANYONE ELSE OBSESSED WITH SUMMER?

I love all seasons, but the warm weather, longer days, cute sun dresses, and trips to the beach or lake put summer at the top of my list.

I know the heat and humidity are unbearable at times (my husband agrees), but summertime memories — sunset dinner on a rooftop patio, fresh-churned ice cream from a festival, hunting for shells along the Carolina coastline — are worth a little sweat.

Still not sold? Consider these health benefits:

IMPROVED MENTAL HEALTH: Summer is the perfect time to reconnect with family and friends, step away from work, and embrace a slower pace of life. Research shows that people who spend more time outside during the summer months experience less anxiety and depression.

INCREASED PHYSICAL ACTIVITY: With longer days and warmer weather, it’s easier to stay active during the summer. From hiking and biking to swimming and boating, there are endless opportunities to get moving and enjoy nature.

VITAMIN D: Sun exposure is a natural way to boost vitamin D levels — essential for bone strength, immune function, and overall health.

Ready to dive in? Here are a few of my summer essentials:

3 1 2

GIANT INFLATABLE: I’m talking the kind that can hold six adults for a day at the lake. We got the speedboat, and my girlfriend grabbed the flamingo. The great photo ops and laughter that will undoubtedly ensue are well worth the hassle of blowing it up.

SUMMER KIMONO: This simple accessory can instantly elevate your look from simple to boho, and it also works great as a pool coverup. Their versatility makes them perfect for summer travel. Look online for an endless selection of colors, patterns, and prices.

SUNSCREEN: Stock up on the SPF, and be sure to get separate products for face and body coverage to avoid the lobster look and protect your skin. Plus, it’s a great habit to get into year-round, since evidence shows daily sunscreen use helps slow down the skin’s aging process. My pick: EltaMD

ERICA ENJOYS SNOW CONES WITH HER SON, EASTON, AND DAUGHTER, ELLA, AT HILLS OF SNOW IN SMITHFIELD.

WRITTEN & PHOTOS CONTRIBUTED BY ERICA DELONG

SPF 36 Tinted Sunscreen.

MOSQUITO REPELLENT PATCHES: North Carolina mosquitos are no joke. Stickon patches last up to 72 hours and smell way better than DEET. And they’re cute little stickers, so your kids will actually WANT to use them! I vouch for BuzzPatch Mosquito Patch Stickers for Kids.

SNOW CONES: Add this iconic treat to your summer bucket list. We frequent Pelican’s SnoBalls and also love a visit to Hills of Snow in Smithfield.

KABOB GRILLING BASKETS: Spend more time enjoying the outdoors and less time on the prep work during grilling season.

ERICA’S FAMILY TAKES THEIR GIANT INFLATABLE SPEEDBOAT FOR A DAY AT THE LAKE!

FLOATING BEER PONG

TABLE: Have fun while you day drink! The kids love to play, too (just make sure you sub out their drinks).

WATERPROOF PHONE

POUCH: Throw your phone around your neck to keep your hands free for all your beach gear — and make sure it’s handy for documenting all those summer memories. You can even take underwater photos!

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YARD SPRINKLER: Everyone turns into a carefree kid when the sprinkler’s in the yard. A simple hardware store model will suffice, or go all out with a fancy one designed for play. My daughter, Ella, loves our 6-foot inflatable unicorn sprinkler.

WATERPROOF PHONE POUCHES ARE A MUST FOR POOL/BEACH DAYS!

BREEZY WHITE DRESS: Feel cute and comfortable while you show off your tan with a summer wardrobe staple that works with flip-flops, heels, and everything in between.

Now get out there and have some fun! Tag me on your adventures @EricaDeLong t

themixx

WRITTEN BY DENA DAW PHOTOGRAPHED BY BRYAN REGAN

IT’S NEVER TOO LATE to start a new career and follow your dreams — just ask Russ Broome, owner of TheMixx (formerly BottleMixx), Wake Living’s 2023 Readers’ Choice Award winner for Best Bottle Shop.

The proud father of two college graduates, Broome had always wanted to own a neighborhood bar after getting his kids off the payroll. Following the pandemic, Broome adjusted his plans and began looking into the franchise model. Just before he could bite the bullet, he came across a broker’s email saying that BottleMixx was up for sale. Russ met the owners in March 2021 and inked the deal in June, just in time for his 50th birthday.

“Life is too short,” said Broome, who decided to take the leap a little early after

losing his father and then career mentor to cancer over the course of two years.

At its new location in Duraleigh Corners, TheMixx now provides “exquisite prepared food and top-shelf liquor pours” in addition to a carefully curated inventory. Read on to learn more about what makes this award-winning bottle shop special — and for an introduction to Broome’s furry coowner, Sylver!

When was TheMixx founded, and what is the story behind it?

BottleMixx was founded in October 2012 at Brennan Station as one of the first bottle shops in the Triangle. While it started out as a beer store, it quickly grew to add wine retail and a small tasting bar. Recently, after the 10-year anni -

versary, investments were made to rebrand it to TheMixx and move to a new location with much better amenities, including an outside destination (which is still under design/construction), a liquor license for craft cocktails, whiskey flights, and the introduction of a food partner, Che Empanadas, which will be opening the on-site kitchen very soon.

What were you doing prior to opening TheMixx?

Previous to this post-retirement endeavor, I had a 27-year career in the manufacturing industry, working up and down the supply chain, culminating with working for the trade association in DC that supported the industry.

WINE SELECTIONS AT THEMIXX ARE CAREFULLY CURATED BY THEIR LEVEL 3 WSET SOMMELIER AND WINE DIRECTOR, NINA ESCOBAR.

“I like to think of TheMixx as a bottle shop and bar with a Sylver lining!”

Russ Broome, owner and “chief entertainment officer” of TheMixx

TOP: RED OR WHITE? EITHER WAY, CAIT — ONE OF THEMIXX'S BARTENDERS — HAS GOT YOU COVERED.

ABOVE: OWNER RUSS BROOME ENJOYS A COLD ONE, IN-HOUSE. “WE HAVE THE BEST AVAILABLE BEER AND WINE, UP AND DOWN THE PRICE SPECTRUM,” SAID BROOME.

Tell us about your new location!

Our new location is the result of my persistent pursuit of a vision I had when I planned to open my own shop before finding BottleMixx for sale. I continue to live by the words of my old CEO, Jack Welch, who believes if you can’t be the best at what you do, then why do it? My dad also loved that sentiment. TheMixx now has a private wine room full of appropriate ambience for upscale tastings, while still providing an awe-

some bar/lounge area for patrons to imbibe and enjoy the game of the day. We have an awesome space for live music outside, in addition to a great sound system installed by the local Audio Advice team.

What sets TheMixx apart from other bottle shops in the area?

I like to think we have the best ambience in combination with the best available beer and wine, up and down the price spec-

trum. We only have so much shelf and rack space, so if it’s not considered to be the best, you may not find it here. The wine selections are carefully curated by our Level 3 WSET Sommelier and Wine Director, Nina Escobar. On the beer side of the house, while we do prioritize NC breweries, especially ones in the Triangle area, we do go beyond state lines for the very best beer along with cider, kombucha, hard and high seltzers, gluten free, and nonalcoholic options as well.

THEMIXX PRIDES ITSELF ON ITS HIGH-QUALITY WINE OFFERINGS.

OWNER RUSS BROOME AND HIS FURRY COOWNER, SYLVER, POSE IN FRONT OF THEIR NEW LOCATION AT DURALEIGH CORNERS.

Tell us all about your offerings. We offer the best craft beer, fine wine with a few special craft cocktails, and flights of all the above. Great music and terrific ambience is included!

What is your favorite drink?

I have always preferred big, bold red wines, imperial stouts, and bourbon — but my staff is opening me up to all the other great options out there, as well.

What are the best (and the most challenging) aspects of owning your own business?

The best aspect of owning your own business is the satisfaction of watching something you created grow and prosper over time. You can’t be one for instant gratification, as anything worthwhile takes time! The most challenging aspect of owning your own business is knowing you can’t bring in absolutely everything, so making

those tough buying decisions every week is very difficult.

Introduce us to Sylver!

Sylver is my German Shepherd co-owner who I rescued at 3 months old. Her name stems from the Lone Ranger being my childhood hero, and the lady who helped me rescue her was named Sylvia. She joined TheMixx at 2 ½, and hopefully you’ll get to meet her soon! t bottlemixx.com

PATRONS ARE INVITED TO ENJOY A GAME OF CHESS OVER A GLASS OF WINE.

HEY HOT THERE, STUFF

WRITTEN BY DENA DAW | PHOTOGRAPHED BY JONATHAN FREDIN

NUCLEAR BURGER, COWBAR

IT

NUCLEAR BURGER: COWBAR

Spice up your life with the Nuclear Burger from CowBar! A mixture of short rib, chuck, and brisket, this 8 oz. hand pattied signature blend of ground beef is topped with CowBar’s homemade nuclear habanero hot sauce, pickled red onions, sriracha ketchup, and fresh jalapeños. When it comes to fiery food, it’s a job well done.

“It’s 9 out of 10 hot,” said Dan Yeager, CowBar’s chef and owner. “Most of our customers are able to finish the burger, but every now and again we have a customer that thinks it is too hot. The hottest part of the nuclear burger is the hot sauce, not the raw jalapeños. It is a sinus clearer for sure, but it's not too hot to handle.”

WHEN

COMES TO SPICY FOODS, MANY RESTAURANTS IN RALEIGH AND ITS SURROUNDING AREAS OFFER AN EXPLOSION OF FIERY FLAVORS

— SO IF YOU CAN’T TAKE THE HEAT, STAY OUT OF THE KITCHEN! FOR THE BRAVE SOULS WHO ARE WILLING TO SEASON THE MOMENT, WE HAVE ROUNDED UP SOME LOCAL DISHES FOR A BITE TO HEAT THAT YOU WON’T SOON FORGET.

COLD SWEAT: SUNNI SKY’S HOMEMADE ICE CREAM

If you’ve never heard of “hot” ice cream, then you’re in for a (spicy) treat! Cold Sweat, offered at Sunni Sky’s in Angier , is made from a combination of four hot sauces, with three different peppers mixed into the ice cream. Feeling up to it? You’ll have to sign a waiver!

“Cold Sweat truly lives up to its name,” said owner Scott Wilson. “The cold ice cream initially masks the heat, lulling firsttime samplers into a false sense of security.

A few seconds after the first bite you start to feel the animal coming through. Most customers end up red faced and tear eyed around the 30-second mark!”

Luckily, this small-town ice cream shop has more than 125 amazing flavors to soothe the burn, from blueberry dump cake to fruity pebbles. Be warned, this place is a local icon — so don’t be surprised if you have to wait in line for a bit. Pro Tip: Bring cash; they do not accept cards!

PREPARE TO SIGN A WAIVER TO TRY THIS SPICY ICE CREAM.

THIS ICE CREAM IS NO JOKE JUST HOLDING IT MADE OUR EYES WATER!

GREEN PAPAYA SALAD: BIDA MANDA

When you think of spicy foods, a salad might not be the first thing that comes to mind — but be-leaf me, Bida Manda’s Green Papaya Salad can compete with the spiciest of hot wings.

“Green papaya salad is a quintessential part of Laotian cuisine,” said owner Vanvisa Nolintha. “It is a vibrant dish usually eaten in Laos on a hot summer afternoon.”

This Green Papaya Salad combines unripe handjulienned papaya, tomatoes, peanuts, fish sauce, lime, and a house-made tamarind sauce. “Fresh Thai chili is added to your heat preference and paired with one of our staff’s favorite proteins: grilled ginger and garlic pork neck, grilled soy glazed duck breast, or panseared dill and lime leaf sea bass,” Nolintha said. Make it “Lao spicy” for an authentic Laotian experience — but don’t say we didn’t warn you!

HOT POT: SO HOT

If you like spicy food AND unique international dining experiences, then So Hot in Cary is the perfect place to test your heat tolerance.

“More and more people in this area are discovering hot pot,” said Lisa Liu, a native of China and the vivacious guest relations manager at So Hot. “It appeals to people who like to try a variety of spicy and not-so-spicy foods.”

After being led to a table by an actual robot host named Alice, guests are presented with a flavorful broth served inside a large metal pot, akin to fondue.

“The general idea is that while the hot pot brew is kept boiling, fresh ingredients are placed into the pot and are cooked at the table,” said Liu. “A big pot filled with simmering broth is placed at the middle of the table, accompanied by plates of various meats, vegetables, noodles, condiments, and dipping sauces. The ingredients are to be placed in the broth, cooked, and then taken out and dipped into the chosen sauce before eating.”

The pot in the center of the table accommodates up to four types of broth, including options like spicy beef tallow, fresh tomato, Cajun, and original bone broth. Spice levels are adjustable based on each person’s heat tolerance, but hey — go big or go home!

If you want an extra kick beyond the broth, be sure to visit the self-serve sauce bar for some spicy Szechuan (or sweet Cantonese and salty Beijing variants, if you prefer).

Editor’s note: David McCreary contributed to this piece.

SPICE, SPICE, BABY

Reach new heats with the GHOST PEPPER SALAMI SANDWICH, available at STATE OF BEER in downtown Raleigh. Featuring ghost pepper salami, chipotle mayo, spicy habanero slaw, pickled jalapenos, and pepperjack cheese, all served on a La Farm hoagie roll.

AVIATOR’S IMPERIAL MOCOLOCO CHALLENGE is not for the faint of heart. Made with a strong blend of ghost chili peppers, whoever eats 12 wings in 15 minutes or less will win an Aviator T-shirt (and bragging rights, paired with a muchneeded dose of Mylanta). These wings are so serious, you’ll have to sign a waiver (seriously).

Speaking of waivers, you’ll also need to sign one for #THEHOTMACCHALLENGE at MON MACARON. Available during the summer months, these spicy macarons are flavored with Carolina Reaper pepper, cayenne, and a blend of spices. Eat one and post a video, and be sure to tag Mon Macaron on social media!

Break a sweat with BLAZING BUFFALO WINGS from WOODY’S AT CITY MARKET in downtown Raleigh! Heat our warning — these are made with the hottest sauce on the menu!

Looking for that perfect combination of spicy and sweet? ESCAZU CHOCOLATES has several unique items to choose from! Try the 74% Morita Chili and Vanilla Bar, Spicy Hot Chocolate, or the Spicy Chocolate Ice Cream Push Pop.

If you’re looking for a savory, rich, and SUPER spicy sauce, look no further than REAPER MADNESS by OAK CITY HOT SAUCE. This sauce is perfect on beef, in chili, or on tacos needing a little something extra.

MEET ALICE, THE CUTEST ROBOT HOST

REAPER MADNESS BY OAK CITY HOT SAUCE

contributed photo

Rustic Roots

WRITTEN BY DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN

THERE’S SOMETHING EXCITING about traveling beyond familiar territory to visit a destination restaurant. In the case of Rustic Roots, a bona fide farmto-table eatery in rural Franklin County — Bunn, North Carolina, to be exact — you’ll discover culinary joy paired with extraordinary hospitality.

Founded by husband-and-wife proprietors Russ and Vanessa Vollmer, the restaurant has a longstanding family connection. Turns out Russ’s grandfather constructed the building in 1952. For years, it stored tractors and other farm equipment.

“There’s a lot of history in this space,” said Russ, a Bunn native and erstwhile farmer who comes from four generations of local growers. “We have vintage agricultural signs on the walls and repurposed tin from an old tobacco barn on our family farm.”

Though Russ sold the farm to his cousin several years ago, Vollmer Farm remains one of the restaurant’s go-to suppliers for local provisions.

Spend just five minutes with Russ, a bighearted soul who makes everyone feel at ease, and you’ll find out what matters most at Rustic Roots: hospitality and authenticity. (Editor’s note: Vanessa was out of town the day we visited.)

“We want people to come in here, feel welcomed, and let us take care of them,” he said with a broad smile. “A British food critic once said people go to restaurants because they have an appetite, but that appetite doesn’t just define their hunger. They also have an appetite for hospitality.”

As for authenticity, you’d be hard pressed to find a farm-to-fork establishment dishing up food fresher than what’s served at Rustic Roots. Microgreens are sourced from JJ’s Greens in Louisburg. Sweet potatoes come from Barnes Farming in Spring Hope. Joyce Farms in WinstonSalem supplies the chicken, while pork is purveyed by Goldsboro’s Heritage Farms Cheshire Pork.

“ We want people to come in here, feel welcomed, and let us take care of them.”

— Russ Vollmer. owner, Rustic Roots

WHETHER YOU CHOOSE A SMALL-PLATE OFFERING OR AN ENTRÉE, YOU’LL GET YOUR FILL OF SCRATCH-MADE GOODNESS.

ABOVE: REPURPOSED TIN CAME FROM AN OLD VOLLMER FARM TOBACCO BARN.

ABOVE RIGHT: POLLO POW POW IS A DISTINCTIVE SWEET-ANDSPICY DISH WORTH SAVORING.

RIGHT: THE FRONT OF THE BUILDING BECKONS GUESTS TO COME IN AND ENJOY AUTHENTIC FARM-TO-TABLE CUISINE.

“The connection between source and plate is important,” Russ emphasized. “Guests come in believing they are supporting local farmers, so we want to be sure to do farm-to-table authentically.”

On any given evening that Rustic Roots is open, Vanessa, who learned how to cook from her mother, can be found shepherding the kitchen crew, while Russ handles front-of-house duties. It’s a system that’s worked well ever since the couple opened the 68-person-capacity restaurant in 2020.

Also notable is the duo’s commitment to nurturing their staff.

“A lot of restaurants haven’t done right by their employees, and they have created an unpleasant environment for people to come in and work,” Russ said. “We take a completely different approach with our staff. It’s much more family oriented. We care for each other inside and outside this place.”

The Vollmers take pride in developing staff from within their own ranks. Consider assistant line cook Alli Strickland, a Rocky Mount native who has worked at the restaurant since the beginning, starting out as a hostess.

“They really do treat us like family,” Strickland said without prompting.

Then there’s primary line cook Nancy Cordero, from Mexico, who has 14 years of experience in the restaurant industry.

NANCY’S TACOS

FEATURE RIBEYE TRIM, HANDMADE CORN TORTILLAS, AND TWO TYPES OF SALSA.

“This place is amazing because they give us opportunities to grow and be creative,” she said.

One tangible way the Vollmers have empowered Cordero is by putting her eponymous

tacos on the menu. Four homemade corn tortillas are filled with tender ribeye trim, cilantro, and grilled scallions served with zesty red and green salsa.

While the menu changes seasonally

(“about every two months,” according to Russ), popular items like hot honey chicken, black Angus ribeye, and the farmhouse burger tend to remain readily accessible.

“The burger is a special custom blend of brisket, chuck, and short rib,” Russ revealed. The day we were there, it was crowned with a thick, juicy slice of tomato that tasted like it was picked from the vine that morning.

Assuming they are available when you go, don’t miss the heavenly deviled eggs. They’re made with just the right amount of Duke’s mayo and topped with crispy bacon pieces and fresh microgreens.

Another remarkable small plate option, Pollo Pow Pow, should not be ignored. Chunks of chicken are tossed in Thai chili, teriyaki, and a secret fire sauce and then garnished with scallions. Let’s just say one Wake Living crew member had a hard time sharing this sweet-and-spicy dish with his companions.

Be sure to order the intriguingly named Juicy Bread, which involves large pieces of grilled ciabatta slathered with garlic and herb butter.

NANCY CORDERO AND ALLI STRICKLAND SERVE AS A DYNAMIC DUO IN THE KITCHEN.

SUBLIME DEVILED EGGS ARE MADE WITH GOLD-STANDARD DUKE’S MAYO.

“ People ask what the secret ingredient is, and I tell them it’s made with love.”

Russ Vollmer. owner, Rustic Roots

THE FARMHOUSE

BURGER CONTAINS

A BLEND OF BRISKET, CHUCK, AND SHORT RIB.

Entrees like the bacon-wrapped Certified Angus filet mignon and the sustainably farmed Antarctic salmon will not disappoint.

“Our food isn’t overly sophisticated,” Russ said, “but it is fresh, made with quality ingredients, and it has some nice flair to it.”

Save room for dessert. House favorite Brown Butter Cake, with its distinctive caramel-meets-cinnamon flavor profile, is totally worth the caloric binge.

“People ask what the secret ingredient is, and I tell them it’s made with love,” Russ said beamingly, adding that the dessert menu doesn’t have prices on it — but nobody has ever asked the cost of an after-dinner treat.

When it comes to libations, Naomi Boykin deftly manages the cozy, corner-situated bar. Wine and beer are readily accessible, but it’s the inventive signature cocktails that set the beverage program apart. Consider the Blackberry Bramble with muddled lemon, blackberries, house-made lemon simple syrup, Tanqueray gin, and ginger ale. There’s also the Bunn Mule with Tito’s vodka, ginger beer, and fresh lime juice.

“Naomi does an amazing job making creative, next-level drinks,” Russ said.

The décor at Rustic Roots is warm and relaxed. Tables topped with brown butcher paper and fresh flowers are flanked by cedarplanked walls and an earth-toned cement floor. Wooden banquettes feature antique shutters positioned atop the back of the seats.

Russ was quick to credit Vanessa for the restaurant’s unpretentious vibe.

“She envisioned everything,” he said. “She said if we take care of the little things, the big things will take care of themselves.”

Future plans call for a spacious outdoor courtyard with a fire pit and plenty of al fresco seating.

“This restaurant has been a faith journey for us,” Russ said, “but the Lord has blessed us with his favor, and we are thankful.”

Rustic Roots is open for dinner Wednesday through Saturday from 5 to 9 p.m. Reservations are strongly encouraged. t

Rustic Roots

20 Cheves Road, Bunn

(919) 729-0007 | rusticrootsbunn.com

ABOVE: DON’T MISS THE DELECTABLE BROWN BUTTER CAKE.

LEFT: CO-OWNER RUSS VOLLMER ALONG WITH STAFFERS NANCY CORDERO AND ALLI STRICKLAND.

Summer Recipes FROM THE GARDEN

Strawberry Beet Salsa

From Denise Gee

Makes about 2 cups

8 ounces red baby beets

8 ounces hulled fresh strawberries

3 tablespoons finely chopped red onion

3 tablespoons finely chopped fresh cilantro

1½ teaspoons honey

2 teaspoons freshly squeezed lime juice

¼ to ½ teaspoon hot sauce (optional) Salt to taste

1. Trim and peel baby beets; place in a steamer rack resting in a pot, with 2 or 3 inches of boiling water. Cover pot and steam beets for 7 to 10 minutes, until they are fork tender. Remove the beets, and allow them to cool.

2. Finely chop the beets and strawberries, and add them to a large bowl.

3. Stir in the onion, cilantro, honey, and lime juice. Add the hot sauce, if using, and salt, if necessary. Cover and refrigerate for about 2 hours before serving.

4. Serve with sweet potato chips, tortilla chips, or any sturdy thick-cut potato chip.

Note: Cooked and packaged baby beets are available at specialty supermarkets. Well-drained canned beets will also work.

Summer Fresh Tomato Jam

Makes 1 pint of jam

2 pounds Roma tomatoes, cored and chopped

¾ cup brown sugar

Zest of one lemon

2 tablespoons fresh lemon juice

1 tablespoon freshly grated ginger

¼ teaspoon cayenne pepper

¼ teaspoon cinnamon

1/8 teaspoon cloves

½ teaspoon kosher salt

1. In a large Dutch oven on the stove top, bring all the ingredients to a boil over medium heat. Stir the mixture often.

2. Reduce the heat, and simmer for about one hour, or until the consistency of the tomatoes is thick and jam-like.

3. Cool completely in the refrigerator before serving with crackers and soft cheese.

Grilled Stone Fruit Bruschetta

Makes 6 to 8 servings

1 baguette, cut into ½-inch slices

3 tablespoons olive oil

2 nectarines, cut into quarters

2 apricots, cut into quarters

8 ounces mascarpone cheese

Handful of fresh mint leaves

Honey for drizzling

Maldon sea salt

1. Slice the baguette, and brush with olive oil on both sides.

2. Fire up the grill! Grill the bread until barely charred on both sides. Then carefully grill the nectarines and apricots.

3. Assemble the bruschetta by spreading the mascarpone cheese on the grilled bread. Layer with grilled stone fruit pieces and fresh mint leaves. Drizzle with honey and a sprinkle of sea salt.

Smoky Corn and Basil Salad

From Kayte Fry, Boards & Bites

6 ears sweet corn, shucked and cut off the cob

1 tablespoon olive oil

1 medium tomato, chopped

¼ cup red bell pepper, finely chopped

1 medium jalapeno pepper. seeded and finely chopped

¼ cup scallions, finely sliced

1 small avocado, chopped

Juice from 1 large lime

2 tablespoons mayonnaise (Duke’s is recommended)

1 teaspoon smoked paprika

½ teaspoon each coarse sea salt and freshly ground black pepper

3 tablespoons freshly chopped basil

1. To enhance its sweet flavor, saute corn kernels in olive oil for about 5 minutes over medium-high heat. –for about five minutes. Be careful not to overcook; corn should still have a nice crunch. Set aside, and let cool for 10-15 minutes.

2. In a large bowl, combine sauteed corn, tomato, red and jalapeno peppers, scallions, avocado, lime juice, mayonnaise, and spices. Cover, and refrigerate until ready to serve.

3. Just before serving, toss in fresh basil.

courtesy of Whisk Carolina

courtesy of Whisk Carolina

Melon Salad with Mint

From Amber Keister

Makes 6 servings

3 cups cantaloupe chunks or balls

3 cups honeydew melon chunks or balls

1 red bell pepper, diced

½ medium red onion, diced

2-3 tablespoons honey (adjust depending on sweetness of melon)

2 tablespoons rice wine vinegar or fresh lemon juice

Pinch of salt

¼ cup fresh mint leaves, minced Mint sprigs for garnish

1. In large bowl, mix together cantaloupe, honeydew, bell pepper, and onion.

2. Combine honey, vinegar or lemon juice, and a pinch of salt. Pour over melon mixture, and toss to combine. Sprinkle with minced mint and toss again.

3. Refrigerate for at least an hour. Garnish with fresh mint sprigs before serving.

Black Bean and Corn Salad

From Amber Keister

Makes 4 servings

Liven up lunch with a versatile bean salad that can be eaten with tortilla chips, slipped into a cheese quesadilla, or spooned over salad greens. The salad can be made ahead of time and lasts several days in the fridge.

1 15-ounce can black beans, rinsed and drained

2 cups frozen or fresh corn kernels

1 red bell pepper, chopped

1 cup cherry tomatoes, halved

¼ cup fresh cilantro, chopped

¼ cup red onion, diced

2 tablespoons extra virgin olive oil

Juice from one lime

½ teaspoon ground cumin 1-2 teaspoons chipotle Tabasco sauce, or other hot sauce

Combine all ingredients, and let stand for one hour for flavors to combine. Toss again and serve.

Variation: Omit cilantro, lime, cumin, and hot sauce. Add 1/4 cup chopped fresh parsley. For dressing, combine 1/4 cup apple cider vinegar, 2 tablespoons sugar, and 1/2 teaspoon salt. Stir until sugar is dissolved, and whisk in the 2 tablespoons olive oil. Add 1/2 teaspoon Italian seasoning, if desired. Pour over other ingredients (beans, corn, bell pepper, tomatoes, parsley, and onion). Let stand one hour before serving.

Green Bean and Sesame Noodle Salad

From The Produce Box

Makes 6 servings

Sesame dressing:

3 tablespoons canola oil

3 tablespoons dark sesame oil

¼ cup soy sauce

3 tablespoons rice wine vinegar

2-3 tablespoons brown sugar

1 teaspoon Sriracha, or similar chili sauce

1 tablespoon minced ginger

1 clove garlic, minced

¼ cup chopped cilantro

Whisk all ingredients in a medium bowl to blend. Season dressing with salt and pepper. Let stand 30 minutes to blend flavors.

1 pound green beans, tips cut off and sliced in thirds 14-ounce package Chinese egg noodles or spaghetti

10 scallions, thinly sliced ½ cup shredded carrots Sesame dressing

1. Bring a large pot of salted water to boil. Add green beans to boiling water, and cook for 3-4 minutes. Drain the beans and plunge into a bowl of ice water; strain and dry.

2. Cook the pasta in boiling water, until noodles are cooked through but still al dente. Drain well.

3. Toss pasta with the scallions, beans, and carrots. Pour the dressing over the top. Serve warm, or cover and refrigerate for a cold salad.

Jonathan Fredin

Watermelon, Roasted Corn and Mint Salad

From Chef Joseph V. Fasy, Fuquay-Varina

Makes 2 to 4 servings

3 ears fresh sweet corn, shucked

2 tablespoons canola oil (more for corn)

1 tablespoon rice wine vinegar

Freshly ground black pepper, to taste

Sea salt, to taste

4 cups watermelon chunks, seeded

¼ cup red onion, sliced into rings

2 tablespoons fresh mint ribbons

¼ cup feta cheese, crumbled

1. Drizzle corn with oil, and season with salt and pepper. Grill, turning on occasion, until slightly charred; about 8 minutes. Remove and cool, then slice kernels off the cob. When slicing, try to leave sections of corn still joined.

2. Whisk 2 tablespoons oil, vinegar, salt, and pepper in a medium bowl.

3. Add corn, watermelon, onion and mint, and gently toss all ingredients

4. Sprinkle with feta cheese. Serve immediately or chill.

Jonathan Fredin

Easy Layered Taco Dip

Makes 12 servings

8 ounces sour cream

8 ounces cream cheese, softened

1 packet taco seasoning

Toppings:

Canned black beans, rinsed and drained

Shredded iceberg lettuce

Chopped tomatoes

Shredded cheese

Sliced green onions

Black olives

Pickled jalapeno slices

Diced sweet onion

Mix sour cream, cream cheese and taco seasoning thoroughly. Spread in an even layer in the bottom of a 10-inch serving dish. Pile on your favorite toppings, and eat with tortilla chips.

Eggplant Caponata

From Guiseppe Cataldo

Makes 6 to 8 servings

Eggplant, zucchini, squash, tomatoes and olives marry in a hearty dip that is delicious spread on toasted bread as an appetizer, or spooned over quinoa for a quick lunch.

1 large eggplant, cut into 1-inch cubes

1 yellow onion, diced

2 celery stalks, diced

5 whole olives, pitted and diced (Cataldo uses a mix of black and green olives)

1 tablespoon minced garlic

1 tablespoon tomato paste

1 tablespoon sugar

5 tablespoons red wine vinegar

1. Lightly salt the eggplant, and put in a strainer; set aside for 30 minutes.

2. Heat saute pan over medium heat; add oil to coat the bottom of the pan. Cook onions and celery until soft and onions are translucent; add garlic and olives. Saute for 30 seconds, or until garlic gives off a nutty aroma. Add the tomato paste, and cook for 1 to 2 minutes. Add sugar and vinegar to the pan, and cook for 3 more minutes.

3 plum tomatoes, peeled and crushed by hand

1 cup fresh basil, torn into small pieces

½ cup fresh mint, torn into small pieces

1 zucchini, cut into 1-inch cubes

1 yellow squash, cut into 1-inch cubes

Oil for frying

Salt and pepper to taste

Place in a medium bowl, and add tomatoes, basil and mint. Set aside.

3. Rinse eggplant to remove salt. Heat oil in a large skillet; add eggplant, zucchini and squash and cook until soft.

4. Add eggplant mixture to tomato mixture and mix thoroughly. Season with salt and pepper to taste. Allow to cool for 30 minutes at room temperature before serving with toasted bread.

Sweet Potato Tacos with Grilled Corn and Avocado

Makes 12 small tacos

Roasted sweet potatoes:

2 sweet potatoes, peeled and cubed into 1-inch pieces

1 tablespoon olive oil

¼ teaspoon cumin

¼ teaspoon cayenne pepper

¼ teaspoon kosher salt

Guacamole:

2 avocados

1 clove garlic

1 jalapeño pepper, seeded and finely chopped

½ small yellow onion, finely chopped

1 small lime, juiced

1 tablespoon olive oil

¼ teaspoon kosher salt

¼ teaspoon pepper

Black beans:

½ small yellow onion, chopped

1 tablespoon olive oil

1 15-ounce can black beans, rinsed and drained

¼ teaspoon cumin

¼ teaspoon chili powder

¼ teaspoon kosher salt

¼ teaspoon pepper

Grilled corn:

1 tablespoon olive oil

2 ears of fresh corn, shucked

¼ teaspoon kosher salt

¼ teaspoon pepper

To assemble the tacos:

12 small flour tortillas

Cotija cheese, sliced green onions and fresh lime wedges for serving.

1. Preheat the oven to 425 degrees F. Toss the cubed sweet potatoes with olive oil, cumin, cayenne, and salt. Roast the sweet potato cubes in a large roasting dish for 30-40 minutes until tender and the edges begin to brown.

2. Prepare the guacamole by combining all of the guacamole ingredients in a medium bowl, and mash with a fork until creamy. Transfer the guacamole to a serving bowl, and set aside.

3. In a medium pan over medium heat, cook the onion in the olive oil until the onion is soft and translucent, about 3-5 minutes. Add the black beans, cumin, chili powder, salt and pepper, and cook

over low heat, stirring occasionally so the beans don’t scorch.

4. Oil and preheat grill. Drizzle the corn with olive oil, and sprinkle with salt and pepper. Grill the corn over direct heat for about 10 minutes, turning often, until charred all over. Remove from the grill, and let the corn cool slightly. Cut corn from the cob.

5. While the corn cools, grill the flour tortillas until grill marks appear.

6. Remove the potatoes from the oven and assemble the tacos, first layering the beans, then the sweet potatoes, then the corn, and finally the guacamole. Top with crumbled cotija cheese, sliced green onions, and a squeeze of lime.

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Signature luxury is achieved with careful procurement, an art that has earned us recognizable distinction.

We believe your desired home is deeply personal and your experience in achieving it should be too.

Inter-Faith Food Shuttle

WRITTEN BY LEA HART | PHOTOGRAPHED BY BRYAN REGAN

IN 1989, friends Jill Staton Bullard and Maxine Solomon saw a local fast food restaurant throwing away its leftover breakfast sandwiches at the end of the breakfast hour and thought there must be a use for that food.

Bullard and Solomon rescued 11 sandwiches and took them a local soup kitchen, where the components of those sandwiches became part of 44 meals that day.

From there, the Inter-Faith Food Shuttle was born — named not for its affiliation with any faith-based organization, but for their own inter-faith alliance: Bullard was Episcopal and Solomon was Jewish.

As Bullard said in those early days, “We serve all faiths and people with no faith.”

In its first year, the Inter-Faith Food Shuttle rescued 600 pounds of food from a landfill. By 2022, that number had grown to 9 million pounds, said Laura Rice, com-

munications manager for the Food Shuttle.

The Inter-Faith Food Shuttle has grown not just in size, but in scope. Today it serves people in Wake, Durham, Johnston, Orange, Chatham, Nash, and Edgecombe counties.

“We term ourselves a non-traditional food bank,” Rice said. “We give away food to those in need, but we also do so much more in the way of programs to help build self-sufficiency for people.”

The Food Shuttle now grows produce on a 14-acre farm, which goes to its mobile markets — refrigerated food trucks that bring free groceries, produce, and baked goods to communities in need. Produce is

INTER-FAITH FOOD SHUTTLE'S GEER STREET LEARNING GARDEN ENGAGES PEOPLE OF ALL AGES IN THE POWERFUL ACT OF GROWING FOOD.

distributed as well to programs for seniors, school children, soup kitchens, and rehabilitation centers.

The organization also educates the community, teaching culinary job skills, how to shop and cook healthy food on a budget, and how to grow food, Rice said. Two community gardens, one in Raleigh and one in Durham, complement these efforts by offering community members a place to grow and access fresh food, she said.

The Food Shuttle has faced unique challenges in recent years. The pandemic and rising food costs have left more people in need, and the organization tries to adapt to meet the needs of its varied population, Rice said.

For example, they focus on growing food to meet particular cultural needs.

“If you give someone food they’re unfamiliar with or can’t prepare, they’re not going to use it,” Rice said.

Requests for collards are high, so collards are grown on their farm. The Latino community uses peppers in many dishes, so peppers are grown as well, she said.

“We know to plan those crops, and we know they’re going to be used,” she said. “We are growing for specific audiences.”

The same is true in so many of the programs they offer. The Food Shuttle provides about 2,000 bags of groceries each month to seniors in low-income communities.

MIKEY CRISTIANO, DURHAM COMMUNITY GARDEN MANAGER

THE PRODUCE GROWN AT THE GEER STREET LEARNING GARDEN IS DELIVERED TO TWO LOCAL FOOD PANTRIES: EMANUEL TABERNACLE HOLINESS CHURCH AND IGLESIA PRESBITERIANA EMANUEL.

TOP: DIETETIC INTERNS AVERY ANDERSON, JOHN FRAVEL, AND LAUREN TIMMS

ABOVE CENTER: FREE GARDENING CLASSES AND WORKSHOPS ARE OFFERED TO NEIGHBORS AND COMMUNITY PARTNERS.

The Inter-Faith Food Shuttle currently has a staff of just over 50 people but logged more than 20,000 volunteer hours last fiscal year as well.

In addition to volunteers, support comes from individual and corporate donors, as well as foundations including Feeding America, Rice said. Corporations such as Walmart, Harris Teeter, Sam’s Club, and

Their BackPack Buddies program sends food home on the weekends to children in low-income families. The organization stocks food pantries within schools as well that families can visit.

Laura Rice, Communications Manager,

Inter-Faith

Food Shuttle

We term ourselves a non-traditional food bank. We give away food to those in need, but we also do so much more in the way of programs to help build self-sufficiency for people.

others donate usable food that might otherwise go to a landfill, and the organization holds food drives as well. Rice is proud to say that 95 cents of every dollar Inter-Faith Food Shuttle brings in goes directly to support its food programs.

As the Inter-Faith Food Shuttle looks to the future, its focus is on listening to community members to meet their needs, and on bringing increased awareness to the overall population about the number of people who go hungry each day. Nine percent of North Carolina seniors face hunger on a regular basis, Rice said, while one in six school children faces the same threat.

“We live in one of the wealthiest countries in the world, but also a country where poverty and systemic barriers are rampant,” Rice said. “We see this on the front lines.”

It’s an issue the organization’s CEO, Ron Pringle, spends a lot of time thinking about.

“There are still people who don’t believe this is a real issue, or their perception of the issue isn’t realistic or holistic,” Pringle said.

“They think hunger is in the homeless population or the shelters, but no, hunger is in the classroom sitting next to your child.”

When supply chain issues affected the United States, for example, it highlighted needs in communities with food deserts — a lack of access to grocery stores or other sources of food and produce.

So the Inter-Faith Food Shuttle now works with small local farms, which may

also be struggling to make ends meet, funding those farms to supply produce to people facing hunger in the local community.

“This model builds the relationship between a farmer and the local community,” Pringle said. “We’re looking at long-term, impactful solutions.”

Anyone interested in donating, volunteering, or learning more about Inter-Faith Food Shuttle can visit foodshuttle.org. t

INTER-FAITH FOOD SHUTTLE PROVIDES LOCALLY GROWN, CHEMICAL-FREE PRODUCE FROM BOTH THEIR FOOD SHUTTLE FARM AND LEARNING GARDENS.

THE INTER-FAITH FOOD SHUTTLE CURRENTLY HAS A STAFF OF JUST OVER 50 PEOPLE BUT LOGGED MORE THAN 20,000 VOLUNTEER HOURS LAST FISCAL YEAR.

with

NC SHRIMP

Whether it’s wild-caught or farm-rasied, there’s nothing quite like North Carolina seafood.

Greek Panzanella Salad w shrimp

1 piece Ciabatta bread, halved

1 whole garlic clove, peeled

1 lb. large shrimp, peeled and deveined

¼ cup olive oil, divided plus 2 tsp.

1 tsp. salt, divided

½ tsp. freshly ground black pepper, divided

1 Tbsp. fresh oregano, chopped

1 cup cucumber, chopped

1 cup grape tomatoes, halved ½ cup flat leaf parsley, chopped

½ cup Kalamata olives, halved

1/3 cup red onion, finely chopped

¼ cup lemon juice

2 Tbsp. balsamic vinegar

Heat 2 tsp. olive oil in a medium pan until hot. Add the bread, cut side down. Press down on bread with spatula occasionally while cooking. Cook for 3 to 4 minutes on cut side, flip and cook an additional 2 to 3 minutes or until lightly browned. Once bread has cooled, carefully rub cut side of bread with garlic clove. Season bread with salt and pepper and cut the bread into medium pieces.

In a bowl, combine shrimp, 1 Tbsp. oil, ¼ tsp. salt and pepper; toss to coat. Heat same pan as before to high heat and cook shrimp 2 ½ minutes on each side or until done; let cool slightly.

Whisk together lemon juice, vinegar, oregano, remaining 3 Tbsp. oil, remaining ¾ tsp. salt and remaining ¼ tsp. pepper in a large bowl. Add shrimp, cucumber, tomatoes, parsley, olives, onion and bread; toss to combine. Let stand 15 minutes. Top with cheese.

This salad is a one dish meal that is perfect for the summer months. It is full of flavor and a great way to enjoy NC shrimp.

2 oz. pecorino Romano cheese, shaved (about ½ cup) As

FAVORITES Foodie

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BREWERY BHAVANA

218 S. BLOUNT ST., RALEIGH

(919) 829-9998

BREWERYBHAVANA.COM

Brewery Bhavana is many things: a brewery, a taproom, a flower shop, a bookstore, a dim sum house, and a Chinese restaurant. At its core, though, it is a gathering place. It is a living room for the city. It’s a place for new encounters, experience, and most importantly, celebration.

CATERING WORKS

2319 LAURELBROOK ST., RALEIGH

(919) 828-5932

CATERINGWORKS.COM

For over 3 decades, Catering Works has created award winning and delicious food and beverage. We produce show stopping special events and weddings that continue to surprise and delight. Our team is ready to help you plan and produce the most delicious event you’ve ever tasted!

CHIDO TACO

2330 BALE ST. #100, RALEIGH (919) 594-1930 CHIDOTACO.COM

Chido Taco is centered on our universal love for tacos and their power to unite the world, one bite at a time. Inspired by the bold and colorful culture around Mexican markets, our menu offers street-style taco classics as well as beloved modern favorites such as the world-famous quesabirrias. Cool. funky, and always vibrant, Chido Taco is also a great place to savor fresh citrus margaritas and tasty michelada beers.

DRAM & DRAUGHT

3 FENTON MAIN ST., CARY

DRAMANDDRAUGHT.COM

Dram & Draught is a neighborhood bar with an upscale feel. Our shelves are home to over 300 whiskeys, hand-crafted cocktails, draught beer from North Carolina and beyond, and wines from the old world and new. We have recently released a curated food menu that complements our drinks perfectly.

LA BUENA VIDA

4516 FALLS OF NEUSE RD., RALEIGH

(919) 301-8014

Raleigh’s favorite local Latin spot: La Buena Vida. Whether you come for the top-notch food, delicious drinks, or the party atmosphere, you’ll feel like you’re vacationing in Mexico! The key to a good life is sharing good food, good drinks, and good music. La Buena Vida serves up nothing but good times, seven days a week.

LUGANO RISTORANTE

1060 DARRINGTON DR., CARY

(919) 468-7229

LUGANOCARY.COM

From bruschetta at brunch to capellini di mare for dinner, we use the finest local meats, seafoods and produce in each recipe. Whether you’re planning a relaxing lunch, a date night out or a family dinner at home, Lugano Ristorante has something for everyone available for dine in, carry out or curbside pickup.

MON MACARON

111 SEABOARD AVE. #118, RALEIGH

(984) 200-1387

MONMACARON.US

Mon Macaron tempts taste buds with our delightful American-style macarons. Indulge in over 75 flavors and savor the perfect pairing with specialty lattes. Elevate your experience with our curated wine and macaron flights. Visit our flagship location in downtown Raleigh or our new spot coming to downtown Cary for a sweet treat.

WOODY’S SPORTS TAVERN

& GRILL

8322 CHAPEL HILL RD., CARY | (919) 380-7737

205 WOLFE ST., RALEIGH | (919) 833-3000

3107 GRACE PARK DR.,, MORRISVILLE

(919) 650-3177 | WOODYSPORTSTAVERN.COM

In the three decades since the inception of Woody’s Sports Tavern & Grill, its three locations have become Raleigh-area institutions, each with a diverse, friendly staff and an exceptionally loyal clientele. Woody’s awardwinning food, extensive selection of craft beer and spirits, and lively, non-conformist atmosphere and attitude keep our loyal patrons coming back year after year.

Flavor at Your Fingertips: Viv’s Fridge

WRITTEN BY DENA DAW | PHOTOGRAPHED BY JONATHAN FREDIN

ATTENTION, Raleigh residents!

Vivian Howard — the award-winning cookbook author, PBS star, and legendary restaurateur — has officially brought her fabulous fare to the Triangle.

Howard’s newest retail venture, Viv’s Fridge, offers prepared entrees, appetizers, sides, snacks, and desserts in standalone refrigerator extensions of Chef & the Farmer, her restaurant in Kinston.

“I came up with the idea of Viv’s Fridge during the pandemic, when the restaurants were closed and I was at home cooking and cleaning and just figuring out a way to get my food in front of people,” said Howard. “I had also seen something called Farmer’s Fridge, which I think is more prevalent now, in an airport about 6 or 7 years ago. They are like standalone vending machines that have healthy food in them, and I thought, wow, what a neat idea. I always had this fear of being trapped in an airport with no food, and I thought, oh, this would be open all night! So the idea for Viv’s Fridge was a combination of that and watching all this interest in tenantless retail.”

Viv’s Fridge is the perfect solution for fans who have been eagerly waiting for

Chef & the Farmer to reopen later this year, following a year’s worth of renovations. Until then, foodies can get their fix by heading to a Viv’s Fridge location, swiping their card on the side of the machine, and opening the door to a variety of seasonally prepared dishes.

“All of the food is prepared in the Chef & the Farmer kitchen by the Chef & the Farmer staff, and we make deliveries twice a week,” said Howard. “The menu changes every two weeks.”

Summer favorites include a tomato pie takeover, tres leches cakes, and blueberry cobbler.

“The summer is such a great time of year because we can make use of a lot of summer ingredients,” said Howard. “We’ve also got a lot of the things that the Chef & the Farmer is kind of famous for.”

Viv’s Fridges are typically found in front of wine shops throughout the Triangle, and for good reason.

“We wanted to have them in front of businesses where there was like a natural synergy,” said Howard. “You’re often going to the wine shop to get a bottle of wine for dinner, and these are really meals intended to be enjoyed at home. So we pair everything with a wine from the property, and they work well together.”

Fans can follow @vivs_fridge on Instagram for a schedule of local fridge and wine tastings at different locations throughout the Triangle — no registration required!

For more information on Viv’s Fridge, and to see what’s currently in the fridge, visit vivsfridge.com.

VIV’S FRIDGE IN FRONT OF THE WINE MERCHANT IN CARY

on trend

edible flowers

AS IT TURNS OUT, flowers aren’t just a one-trick peony — they can be enjoyed both on and off the stem, especially in food and drinks.

While the concept of edible flowers is certainly trending, the practice is by no means new and has deep roots throughout history. Consumed by ancient herbalists and used by many civilizations during religious rituals, edible flowers have both a fascinating backstory and many practical (and yummy) uses to this day.

Amanda and Steven Harrell, the owners of Zephyr Family Farm in Apex, grow edible flowers as pollinators, pest deterrents, and to simply eat, sell, and enjoy.

“Roses, lavender, chamomile, and hibiscus are all flowers you might be familiar with in teas, but they are also super yummy fresh,”

WRITTEN BY DENA DAW

said Amanda Harrell. “Typically, a flower is going to taste a bit like it smells — so roses are sweet, whereas something like a marigold has more of a kick to it. And flowers don’t just have to be eaten raw; they can be smoked, fried, stuffed, or boiled into all sorts of tasty dishes. Plus, they’re good for you!”

According to Harrell, many traditional crops (collards and broccoli, for example) produce edible flowers as well, with unique flavors that are “reminiscent of their vegetable form, but a little softer and sweeter.”

“Right now we're just about to start harvesting squash blossoms!” said Harrell. “These are amazing stuffed with cheese, or breaded and fried. There are a ton of ways to enjoy them.”

Harrell also recommends borage, an herb that produces small, bluish-purple

flowers with a light cucumberish flavor that’s perfect for drinks, fruit salads, and desserts.

“Flowers from your grocery store floral section are not intended for consumption and are sprayed with pesticides that make them dangerous to eat,” advised Harrell. “So, when looking to eat flowers, make sure you're sourcing them carefully. Since local farmers are your best chance of finding fresh, edible flowers, you should absolutely check out some of the area’s farmers markets! We sell at the Western Wake Farmers Market in Morrisville and the Moore Square Market in downtown Raleigh. The Cary Downtown Farmers Market is also lovely.”

To purchase edible flowers and other produce online from the Zephyr Family Farm, visit zf.farm. t

Ingredients for Financial Wellness

WHY TRY TO CREATE SOMETHING NEW WHEN THERE ARE RECIPES YOU CAN FOLLOW?

CONTRIBUTED BY WARREN MURRAY, COASTAL FEDERAL CREDIT UNION

Financial planning can be overwhelming. Trusted advisors and good advice help! They’re part of the tools in your toolbox for a healthy financial plan.

Here’s a basic recipe to build off of to make your bank accounts work for you.

Level: Beginner

Prep Time: 30 Minutes

Cook Time: 1 Hour

Servings: 1 Household

INGREDIENTS NEEDED:

Bank and credit card statements

Budgeting tool

List of expenses

List of existing debt

A trusted advisor

Dreams for your future

PREP YOUR INGREDIENTS.

Every chef knows good prep work is crucial for a smooth cooking process.

Before you sit down to look through your statements or chat with an advisor, bring all your ingredients together. Pull together three months of statements for your checking accounts, savings, and credit cards. Sort through your transactions to get a clear idea of your income and know exactly where every dollar is going. You’ll need this for step 2.

COOK THE ENTRÉE.

Grab a pen and paper, or sign up for an app such as Mint, EveryDollar, Honeydue, or a whole host of others. Choose the tool that fits your budgeting needs and style, considering factors like monthly subscription fees and bank account access requirements.

Once you’ve chosen your budgeting method, this is where your prep work comes in handy. You’ve already categorized and written down these costs during step 1, so now you can plug and play.

If budgeting on your own, this is when you’ll look at your discretionary spending and cut purchases where necessary in order to hit those savings or investment goals.

If you’re cooking things up with a financial advisor, you’ll look at that later.

HIRE A SOUS CHEF.

Working with an advisor can prevent a lot of headaches. To find a financial partner you can trust, a good place to start is your primary financial institution. Your advisor will help you lay out a plan for hitting your immediate goals, future goals, and suggest ways to save or invest.

At Coastal Credit Union, we have a suite of services dedicated to helping our members achieve their goals. From setting up your first budget to preparing for retirement, our knowledgeable staff is dedicated to helping people carve out a tailored path to their aspirations.

A great example is GreenPath, our partner that provides free, oneon-one financial counseling and education tools for all of our members. We care about our members and know that tackling debt can be incredibly difficult and overwhelming.

We make it a priority to provide access to the experts, so you don’t feel alone in the process.

THINK ABOUT DESSERT.

Once you’ve created your budget, and are confident about your dayto-day spending, then you’re ready to start thinking about goalsetting.

A budget without plans for the future is like a great meal without dessert.

Budgeting allows you to plan for the future. None of us know what will change in our lives tomorrow or in 10 years. Putting together a plan to cover the “what ifs” can make the future less intimidating. From making sure a family emergency won’t get in the way of paying bills to building a nest egg for retirement, every dream is easier with a financial plan behind it.

Our job at Coastal is to make sure you have the products, services, and support you need to make those plans, to pursue those dreams. Hopefully, you dream big.

lechon latin bbq & bar

WRITTEN BY MATTHEW LARDIE | PHOTOGRAPHED BY JONATHAN FREDIN

WHEN IT COMES TO

BARBECUE in North Carolina, whole hog is canon. At restaurants across the state, giant smokers are loaded with pigs to be slowly cooked over real wood smoke for hours, resulting in that shreddable, juicy, tender pulled meat the state is famous for. Until recently, very few dared to experiment outside of those strict parameters. The religion of Carolina barbecue left little room for expression.

Enter Jorge Thorne and Lechon

Latin BBQ. Thorne opened the pan-Latin restaurant in Triangle Town Center last year, alongside Richard Camos and Randy Hernandez. From the outset, Lechon

Latin BBQ took the barbecue script and threw it out the window, joining a handful of other North Carolina restaurants in declaring a new era of ’cue.

At Lechon, Thorne and his team take diners on a culinary tour of the Americas, marrying the traditional idea of a meatand-three barbecue joint with flavors from Puerto Rico, Argentina, Thorne’s native Peru, and more. After moving to North Carolina from Florida seven years ago, Thorne looked around and realized that aside from Mexican food, he couldn’t find many of the foods he had grown up with. So Thorne ditched a nearly 15-year career in pharmaceuticals and set about opening a restaurant serving the cuisines he couldn’t find in the Triangle.

Opening a restaurant is no easy task, but luckily Thorne had a history in hospitality. His family was in the restaurant business back in Peru. “I grew up watching them,” he remembers, “helping them, and playing in restaurants.” His mother

was an accomplished cook, at one point running the kitchen for the Peruvian embassy in Quito, Ecuador.

“The idea of owning your own business was sort of built into me,” Thorne said. With a sort of familial institutional knowledge and a determination to succeed, he worked to bring his dream to reality. He got his first break when he found the space in Triangle Town Center. A former California Pizza Kitchen, it was already outfitted with a wood-fired oven.

“When I came here and saw the space, I was really excited about it,” he recalled.

That oven has become the heart of the menu at Lechon Latin BBQ. It’s used for Argentinian sausages, Peruvian roast chicken, and of course the restaurant’s namesake dish, lechon. A staple in Puerto Rican cuisine, the slow-cooked young pig

LECHON BRINGS LATIN FLAVORS TO THEIR COCKTAIL MENU WITH MOJITOS, MARGARITAS, AND MORE.

A DEFUNCT CALIFORNIA PIZZA KITCHEN AT TRIANGLE TOWN CENTER WAS TRANSFORMED INTO A PAN-LATIN PARADISE.

THE SIGNATURE LECHON SERVED IN CLASSIC CAROLINA MEAT-AND-THREE STYLE, WITH ELOTE CORN SALAD, ARGENTINIAN SAUSAGES, TOSTONES, AND LOTS OF CONDIMENTS.

with crispy skin and meltingly tender meat is far and away the most popular item at the restaurant.

Lechon Latin BBQ prepares each day’s lechon the night before. The pigs are loaded into the oven at the end of the night, and the oven is sealed up tight. The pigs cook in the residual heat of the oven overnight, ready to be served the next morning.

In true Carolina style, you can get the lechon as part of a barbecue platter or as a sandwich, served on Cuban bread with sauteed onions and garlic mayonnaise. You can also have it served carnitas style; as part of a Cuban sandwich with ham, Swiss cheese, pickles, and mustard; or double down on meatiness with the Lechon Burger. Thorne estimates they go through 125 pigs each month to satisfy the demand for lechon. It’s especially popular with Puerto Rican and Filipino customers who crave a taste of home. “It’s a challenge, because their expectations are high,” Thorne laughed, noting that a customer once told him that his lechon was better than their grandmother’s. High praise indeed!

Also popular at Lechon Latin BBQ are the Peruvianstyle roast chickens. Thorne sources Peruvian Panca peppers in order to emulate the flavors he was used to back home. He estimates they go through about 350 chickens a month served as part of a platter with sides, on top of flatbreads, or to-go as a family-style meal.

CO-OWNER JORGE THORNE SHOWS OFF SOME RIBS, PERUVIAN ROTISSERIE CHICKEN, FRIED YUCA, AND LECHON RICE.

WOOD-FIRED LECHON, FRESH OUT OF THE OVEN

LECHON LATIN BBQ’S TAKE ON A CLASSIC CUBAN SANDWICH FEATURES THEIR SIGNATURE PULLED LECHON PORK AND PAIRS PERFECTLY WITH A SIDE OF PLANTAINS.

THERE IS SOMETHING FOR EVERYONE AT LECHON LATIN BBQ, LIKE PERUVIAN-STYLE ROTISSERIE CHICKEN, BARBECUED RIBS WITH JERK SAUCE, AND PLENTY OF SIDES.

The menu expands from there, truly living up to its pan-Latin roots. Thorne and his team created the various offerings as part of a conscious effort to stand out from the crowd. “We don’t compete with traditional barbecue, and we don’t really compete with Mexican restaurants either,” he said. Sure, you can get tacos (jerk chicken, queso lechon, carnitas, and more) but the menu also features wings, burgers, flatbreads, and rice bowls. The Ranchera Burger comes with Adobo-seasoned fries and homemade hot sauce for dipping, along with an entire jalapeno for those who like it hot.

Several dishes incorporate salchipapas, a hotdog-like fast food common across South

America. A wide selection of Argentinian empanadas are also on offer. Sides span from Cuban black beans to Mexican elote salad to fried yuca. All of this can be washed down with margaritas, mojitos, and cult favorite Latin American drinks like Inca Kola, Malta Goya, maracuya (passionfruit) juice, and more.

By casting a wide net, Lechon Latin BBQ has garnered a loyal following of customers from across the Triangle and beyond. It’s not uncommon to find families that have driven in from an hour away, Thorne says. “They come here and they eat the food that they grew up with,” he said. “You can bring these people closer to home with the food.”

All that praise has led to glowing online

reviews and accolades. Whereas a lot of restaurants struggle to survive their first year in business, Lechon Latin BBQ thrived, being named one of the best barbecue restaurants in the state by Eater and one of the best new restaurants of 2022 by The News & Observer. The restaurant has even garnered the attention of Univision and will be featured on an undisclosed upcoming television series (shhh, it’s still a secret).

Through it all, Thorne has leaned on his familial roots as an entrepreneur and cook. His mother came up from Florida during the restaurant’s first weeks to help him tweak some recipes, and he says he regularly hears from his father about how proud he is that his son is creating his own legacy and working for himself.

Right now, Thorne and his team are focused on maximizing the potential of their space at Triangle Town Center, although he fields regular requests from customers for new locations. “People are asking us to open in Chapel Hill and in Durham,” he said, “but we’re still making baby steps here.” New locations might be in the cards for Lechon Latin BBQ down the road, but for now you’ll have to pop in to the original spot to get some perfectly roasted Peruvian chicken, juicy burgers, and of course a platter of that meltingly tender lechon. This culinary adventure across Latin America doesn’t require a passport, but be sure to pack your appetite! t

lechonlatinbbq.com

THE WOOD-FIRED OVEN, A LEFTOVER FROM THE SPACE’S CALIFORNIA PIZZA KITCHEN DAYS, IS AT THE HEART OF THE MENU AT LECHON LATIN BBQ.

TENDER PORK RIBS WITH JERK SAUCE PAIR PERFECTLY WITH THE KM DIPPING SAUCE, A GARLICKY MIX OF KETCHUP, MAYONNAISE, AND SPICES.

Roman Holiday

by Colletta Italian Food & Wine

A lower-proof summer refresher that is bright and fresh with hidden flavors of botanicals, bitter orange, cherry, and vanilla.

Fresh mint

1 oz. Amaro Montenegro

1 oz. Cinzano Sweet

Vermouth

¾ oz. Lemon juice

½ oz. Honey syrup

Muddle fresh mint in the bottom of a shaker. Add ice and liquid ingredients, shake, and strain over fresh ice. Garnish with mint and lemon.

About Colletta:

Colletta in Cary’s Fenton celebrates the best of Italian American dishes with welcoming hospitality and service. Seasonal changes guide the menu of scratch-made pasta made in-house daily, cheeses, antipastis, pizzas, and more. Staying true to Italian dining traditions, Colletta also offers a “For the Table” dining option curated for a family-style experience, offered nightly alongside the full à la carte menu. Colletta is now open for dinner nightly and for lunch Thursday-Sunday, and offers seating indoors and out on the patio. In its first year, Colletta was recognized by Eater as a Best New Restaurant and the News & Observer among the Best New Triangle Restaurants of 2022.

PHOTOGRAPHED BY JONATHAN FREDIN

La Surfeza from Salty Turtle Beer Company

LA SURFEZA is clean, crisp, and refreshing. With a touch of lime zest added for citrusy brightness, this zippy Mexican lager is the perfect boat beer. Relax on the beach or poolside with a taco in one hand and a La Surfeza in the other!

About Salty Turtle Beer Company: Surf City-based Salty Turtle Beer Company got its start in 2016 when Dean Kelley fortuitously attended a neighborhood garage sale where Daniel Callender was serving homebrew. Both former Marines, the two hit it off.

Since then, they’ve added North Carolina-native business partner Zack White, shared many pints of Coastline Kölsch, and expanded with the addition of a Raleigh taproom — the Carolina Coast meets the City of Oaks!

Offering beer styles both bold and classic, STBC caters to the creativity that the brewing process inherently encourages. (Betio Blonde Ale, anyone?) They also give back to the community through donations to the Karen Beasley Turtle Rescue & Rehabilitation Center and hosting fundraising events benefiting causes ranging from vets to pets.

The Raleigh taproom features 14 beers on draft, plus plenty of wine, cider, and nonalcoholic beverages. They host weekly run and cycling clubs, with many more events in the works, and neighboring restaurants offer delicious options for folks to enjoy while they sip. Find their brews at bottle shops and grocery stores throughout the area.

Fall for Loose-Leaf Lettuce

LOOK UP “JULY” in the dictionary, and the synonym “hot” will pop up — or, at least, it should. But even as summer reaches its full scorch, believe it or not, this month is a good time to start planting many cool-season vegetables.

One of my favorite hot-planted cool-season veggies to get crankin’ now is loose-leaf lettuce because it is easy to grow from either seeds or starter plants and matures quickly. It is also quite tasty and very nutritious. As a big bonus, many cultivars are good looking, too.

Although they take longer to fully mature, lettuce seeds have the advantage of being easy to find now. In addition, you will have more cultivar choices to pick from if you go with seeds rather than plants.

Lettuce seeds germinate better when kissed by the sun, so, in an open, wellworked, heavily amended spot in the veggie garden, scatter the seeds on the ground and then lightly press them into the soil. Keep the seeds evenly watered, and when plantlets sprout, thin them out to about 5 inches apart. If you want a steady supply of garden-grown crunchies deep into the autumn season, make additional plantings every two weeks until the middle to end of September.

The vegetable garden is an obvious place to grow loose-leaf lettuce, but, as I mentioned, it can be a rather attractive plant. So why not see how it shows off accenting autumn ornamental border plantings where you would typically

place fancy foliage flashes such as coleus, polka dot plant, or dusty miller? Just remember to avoid using pesticides not designed for use on edibles when combining lettuce with any ornamentals.

And since loose-leaf lettuce likes good drainage, it also makes a no-brainer choice for adding extra interest to fall planters. For many years, I have been having fun turning these everyday edibles into potted pleasures. Even common varieties such as ‘Black Seeded Simpson’ and ‘Green Oak’ are pretty little things, so adding them to containers 6 inches in diameter or larger on decks, porches, or

patios creates a feast for the eyes as well as the tummy.

Want even more visual zing? Try ‘Red Oak,’ a crimson-tinged doppelganger of ‘Green Oak.’ Even more frilly can be enjoyed with such dillies as ‘Red Sails’ and ‘Lollo Rossa’ — both easyto-find cultivars that sport wavy foliage dipped in pleasing shades of deep red. t

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.

‘RED SAILS’ AND ‘GREEN OAK’ LETTUCE MIXING IT UP IN AN AUTUMN PLANTER

To Do in the Garden

Timely Tip

HAVE YOUR HOUSEPLANTS BEEN ENJOYING THE GREAT OUTDOORS THIS SUMMER? WELL, THEY CAN CONTINUE TO BENEFIT FROM THE BALMY WEATHER UNTIL THEY ARE BROUGHT BACK INSIDE IN THE EARLY FALL BEFORE NIGHTTIME TEMPS DIP INTO THE LOW 50S. BUT NOW IS A GOOD TIME TO START POLICING FOR PESTS SO THEY WON’T CAUSE PROBLEMS THIS WINTER. CHECK CLOSELY FOR ANY ACTIVITY FROM SUCH BAD BUGS AS APHIDS, SPIDER MITES, WHITEFLIES, OR MEALY BUGS, AND USE INSECTICIDAL SOAP SPRAY TO DISPATCH ACCORDINGLY. ALSO, IF YOU SEE ANY SUSPICIOUS CLUSTERS OF BUMPY DOTS ON LEAVES, THEY ARE PROBABLY INSECT EGGS WAITING TO HATCH, SO SCRAPE THEM OFF WITH A DULL KNIFE.

JULY

• To help prevent the proliferation of diseases and insects that thrive on the spent remnants of roses, rake up and trash any fallen flowers and foliage every week or two. Do not compost.

• Brown patches of grass in the yard aren’t necessarily the result of summer drought. Push a shovel into the top few inches of an afflicted area and turn the soil over. If there are any short, white “worms” present, it means that lawn grubs have been gorging themselves on grass roots. For the best way to eradicate these little nasties, check with your local friendly garden center.

AUGUST

• Looking to add more visible snap-crackle-pop to your midsummer garden? Grab some sunscreen along with a big, floppy shade hat and check out local botanical gardens, arboretums, and even garden centers to see what kinds of plants show off best for them during these hazy, lazy days of August.

• Continue harvesting mature cucumbers, squash, green beans, indeterminate tomatoes, and okra plants at least once or twice a week to encourage maximum production from these summer veggies.

• Before the big leaf drop this autumn, prune off any dead, diseased, or damaged limbs on your woody ornamentals.

• Since they are in regular use now, check your garden hoses for loose connections or signs of leaking splits. Tighten, repair, or replace, if necessary, to help conserve community water this summer.

Written and photographed by L.A. Jackson

CHECK FOR PESTS ON HOUSEPLANTS VACATIONING OUTDOORS SUCH AS THIS SNAKE PLANT.

Let Sedation Dentistry Ease Your Dental Anxiety

CONTRIBUTED BY DR. EDMOND SUH, D.D.S.

If you face a fear of going to the dentist, you are not alone. In fact, fear and anxiety top the list of reasons adults avoid getting the dental care they need. Patients point to things like pain, drilling noises, long procedures, and past bad experiences to explain these fears.

But there is good news! Fear, anxiety — and even phobias — don’t need to keep you from getting and maintaining the happy and healthy smile you deserve. Sedation dentistry can be used during minor or major work to keep you in a state of relaxation and reduced awareness without actually putting you to sleep.

HOW DOES SEDATION DENTISTRY WORK?

At Supremia Dentistry in Wake Forest, their team uses conscious oral sedation. With this method, you will be given a prescription for a gentle, yet effective sedative you can pick up at your pharmacy of choice. As it takes some time for the sedation to take effect, the doctor will give you instructions as to the exact time the sedative should be taken. It will also be necessary to have someone drive you to and from the office.

When you arrive at your appointment, you will be relaxed and possibly drowsy. Depending on the circumstances, the doctor may provide an additional sedative. You may even choose to bring in music or movies with earphones that can help drown out any noises that may cause anxiety. After your appointment, the effects of sedation will gradually wear off, and you will

need to take the rest of the day off of work to rest and recuperate.

WHAT ARE THE BENEFITS?

Fear of the dentist should not keep you from achieving optimal oral health. With sedation dentistry, you can enjoy quality care while also eliminating stress and discomfort. While sedated you will:

Have full control of your body, be able to walk, communicate, swallow, and breathe naturally.

Be able to respond to questions or instructions.

Feel relaxed and uninvolved in the procedure.

Feel that time passes quickly. Have reduced pain sensitivity and feel a greater effectiveness from local anesthetics.

Experience little to no gag reflex.

Be able to have more treatments done in a single appointment, if needed.

Feel comfortable and free of anxiety, impatience, or restlessness.

At Supremia, their friendly and caring team will take the time to talk with you and make sure your fear and anxiety stays at bay — and it’ll all be over before you know it! Schedule your appointment today for the comfortable, convenient, and compassionate dentistry you deserve.

Edmond

W. Suh, D.D.S., is the owner of Supremia Dentistry in Wake Forest. 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 sedation dentistry or other dental concerns, call (919) 556-6200 or visit supremiadentistry.com.

happenings

Four undergraduate students are participating in the United Arts Council of Raleigh and Wake County’s 10-week Internship for Diverse and Emerging Arts Leaders (IDEAL) program through Aug. 11. IDEAL pairs students from backgrounds historically underrepresented in arts leadership with local arts organizations and mentors of color across Wake County. Mona Abraham will work with Artspace, Sophia Foster with the National Women’s Theatre Festival, Anna Hansen with Arts Access, and Maya McCall with The Justice Theater Project. unitedarts.org

Element Service Group

Mechanical installed a new HVAC unit for a local veteran in late May as part of its Second Annual Comfort for Freedom Campaign. Element partnered with Military Missions in Action to select a deserving local veteran, who received the unit at no cost. The unit was donated by Virginia Air with supplies donated by Ferguson.

Soroptimist International of Raleigh (SIR) named its five 2023 recipients of the Live Your Dream Education and Training Awards for Women. Tiffany, Amy, Tara, Margaret, and Krystal (last names withheld by the organization) each received a $2,000 cash grant toward the costs of higher education, including books, child care, tuition, and transportation. The Soroptimist Live Your Dream Education & Training Awards go to financial heads of household who are enrolled in an educational or training program intended to further their career aspirations. Since 1989, Soroptimist Raleigh has granted over $93,000 to local women. soroptimistraleigh.org

The Triangle Community Foundation received a $250,000 grant from Google.org, Google’s philanthropy arm, in support of its campaign to raise $1 million for Fund for the Triangle, a flexible fund that dedicates resources to organizations and issues that are most pressing in the Triangle. “We are grateful to call Google.org a partner in this campaign and in this work,” said Lori O’Keefe, President & CEO of the Foundation. “Fund for the Triangle was created to quickly deploy resources to challenges and opportunities in the region, and this $250,000 gift will help us make substantial gains in our ability to respond quickly, directing funding to nonprofits poised to make a difference, whatever the situation.”

Mona Abraham

Sophia Foster

Anna Hansen

Maya McCall

The SECU Foundation will serve as the sole presenting sponsor for PBS North Carolina’s 2023 NC Year of the Trail series. The grant will help PBS North Carolina share the recreational and environmental benefits of North Carolina’s extensive trail system while promoting economic development, healthier lifestyles for North Carolinians, and transportation byways via the Ten to Try: NC Trails and NC State Trail Profiles series. “This is a phenomenal effort to educate our fellow neighbors and friends about our impressive trail system, greenways, parks, and recreation areas all over the state,” said Bob Brinson, SECU Foundation board chair.

Local lender Movement Mortgage presented a $10,000 GraceWorks grant to Healing

Transitions to aid in its mission to provide support services to men and women struggling with addiction or homelessness in late May. Movement employees nominate local nonprofits to receive the grants from the KM Foundation of the Karis Appraisal Management Group. In 2023, Movement Mortgage and Karis AMC gave away $1,000,000 in GraceWorks grants to nonprofits across the country. Healing Transitions provides long-term recovery, overnight shelter, non-medical detox, and family services at no cost to men and women across its two campuses, seeing a combined average of over 300 people each night. The program is designed to rekindle a person’s desire and ability to return to a meaningful, productive life.

Hillsborough-based Big Spoon Roasters won a 2023 Good Food

Award for its Pistachio Crunch Almond Butter. The nut butter and snack bar company was among 289 winners announced in late April. The Good Food Awards honor superior tasting products made by companies that demonstrate social and environmental responsibility.

“Pistachio Crunch Almond Butter started as a passion project to combine two of our favorite nuts in a way that had never been tried before, with whole roasted pistachios bringing notable crunch to a smooth almond butter base,” said Mark Overbay, co-founder of Big Spoon Roasters. “It’s a tremendous honor for our whole team to win a Good Food Award, because these awards not only recognize quality, but also the values-based social and environmental practices of each brand.” bigspoonroasters.com

Umbrella Dry Bar opened its first permanent pop-up location at Norwood Gardens in late April. The bar offers a full menu of inventive zero-proof cocktails and nonalcoholic wine, beer, and other beverages in a welcoming, social environment.

“We’re excited to bring a new concept to the Raleigh bar scene and provide a space for those looking for a different kind of social gathering,” said Meg Paradise, founder of Umbrella Dry Bar. “At Umbrella, we’re passionate about creating a community where people can come together and enjoy great drinks and great company without feeling pressured to drink alcohol. We can’t wait to welcome our new patrons and provide them with a fun, safe, and inclusive space.” Umbrella Dry Bar’s pop-up location is open Tuesday through Saturday from 10 a.m. to 4 p.m. It is also raising funds to open its main location in downtown Raleigh. umbrelladrybar.com

Vieni Ristobar, owned by Raleigh restaurateur David Harris, has launched the 100 HELPINGS charitable giving program. Each month, the downtown Holly Springs restaurant will partner with a local charity. On the third Tuesday of each month, Vieni will donate 100 helpings of a dish for the organization to sell, as well as donating 15% of the restaurant’s proceeds from the day to the organization. The restaurant will also accept donations from patrons throughout the month.

The Meg’s Smile Foundation, which grants wishes to seriously ill children in NC hospitals, was the inaugural partner in June. “We’re focused on doing good things for our customers, our team, and the places we call home,” Harris said.

The SECU Foundation awarded a $1.5 million grant to the Tammy Lynn Memorial Foundation to aid in its Tammy Lynn Center campus expansion project. TLC provides diverse on-site and communitybased programs for children and adults with intellectual and developmental disabilities, including medical, residential, therapy, education, community living, and supportive services.

“The Foundation’s grant to the Tammy Lynn Memorial Foundation signifies the funding support of SECU members who are truly committed to helping others and uplifting our communities through the incredible work of this organization,” said Bob Brinson, SECU Foundation board chair. “With their strong board and staff leadership, TLC has demonstrated great agility in navigating over 50 years of organizational growth to continue providing families with access to their valuable programs and services. We are so pleased to further this organization’s vision of expanding its campus and reach in other areas of our state.”

write light

BY JONATHAN FREDIN

WOW Air Show!

An F-22 Raptor pulls a high-speed, cloud-forming turn, US Navy Blue Angels F/A-18 Super Hornets appear headed for each other, and replica Japanese Zero fights reenact the 1941 attack on Pearl Harbor during the Wings Over Wayne Air Show In Goldsboro. The celebration of aviation heritage and history returned for the first time in four years May 20 21 at Seymour Johnson Air Force Base and featured many crowd-pleasing demonstrations of air power.

Warm up to incredible internet

An upgrade in weather calls for upgraded internet

Whether you’re planning your next summer excursion or cooling down indoors, it helps to have lightning-fast Ting Internet. As local residents, we’re committed to giving back to our local communities. We’ve been in Wake County since 2015 and look forward to continuing to grow along with you!

Why Ting Internet?

$89/mo