wakeliving
BRINGING
THE CAPITAL AND ITS COMMUNITIES TO LIFE
BRUNCH WITH ASALI
SCHOOL’S IN!
SAAP
LAOTIAN
HERONS
RIPE FOR REVIVAL
Flavor by the FlavorYard! by
the Yard!
At Wake Radiology, every one of our radiologists has undergone advanced fellowship training to become an expert in their field. When a precise diagnosis counts, we’re the outpatient imaging practice the Triangle calls on.
ncartmuseum.org/visit/dine/
Photo: Offline Raleigh
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
CORRECTION: WE LISTED INCORRECT CONTACT INFORMATION FOR INCENDIARY BREWING COMPANY IN THE LIQUID ASSETS FEATURE IN OUR MAY/JUNE ISSUE. VISIT INCENDIARYBREWING.COM OR @INCENDIARYBREW ON INSTAGRAM FOR MORE INFORMATION.
GROUP PUBLISHER Bill Zadeits
PUBLISHER Kris Schultz
MANAGING EDITOR Lauren Morris
& CREATIVE DIRECTOR
STAFF WRITER Erin McKnight
STAFF WRITER Jaime Nolan
DIGITAL & COPY EDITOR Tara Shiver
SOCIAL MEDIA Arlem Mora
CONTRIBUTORS
Elliot Acosta
Erica DeLong
L.A. Jackson Lea Hart
David McCreary
PHOTOGRAPHY
Jonathan Fredin, Chief Photographer
Cheryl Nelson
Jill Newbold
Becky Norris
ADVERTISING PRODUCTION
Aleida Montufar
Maureen Powell April White
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
PUBLIC RELATIONS
S&A Communications, Chuck Norman, APR
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.
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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.
editor’s letter
DUE TO THE HYBRID NATURE OF MY JOB, I’ve been fortunate to spend a good deal of time working from my parents’ home in rural eastern North Carolina this summer. That means witnessing the days through the eyes of family members spanning the ages of 4 to 94. I treasure being there for every T-ball game and late-afternoon swim, and spending evenings on the couch with my dad snapping green beans while watching bad TV (sorry, Dad). Then there are my two grandmothers I am blessed to still have, who patiently await the first ripened tomato to grace their kitchen counters.
Meanwhile, the younger generation — my nieces Maddie, almost 6, and Ryleigh, 4 — are barreling through their first “real” summer break, going from craft projects to playing outside to swimming ... and forget trying to get them to eat!
The older generation has a much slower approach to the season. My dad plans out his garden early in the year, mapping out which days to plant what crop, then carrying out the planting. He can be found meticulously combing over the plants and pulling weeds early in the day.
His garden is now in full production; first came the green beans (or snaps, if you’re country enough), then the squash and zucchini, and now the cucumbers and tomatoes are ripening by the hour. All the while, my mom and I are combing Pinterest pages trying to find new ways to prepare nature’s bounty. (Feel free to share any good recipes with me at editor@carymagazine.com!)
While my family has been filling my days with fun and fresh veggies, the team and I have been busy filling these pages with lots of yummy food content for you!
Speaking of Southern old souls, Chef Steven Greene welcomed our staff in for an exclusive look into the amazing culinary endeavors he undertakes at Herons in Cary with his team. Every dish was executed and plated with precision and attention to every fine detail, and it was an unforgettable experience.
We also paid a visit to Roger and Briana Kornegay over at The Yard Milkshake Bar for a delicious treat that stood at least a foot tall. They’re shaking it up over there, much like they have shaken up the local social media scene since 2020 @raleighfoodtrap.
I encourage you to get out and try a cooking or cocktail class, have brunch at Asali, or make a stop along Erica DeLong’s Triangle Ice Cream Tour!
How lucky are we that Wake County is as bountiful as a summer garden?
Thanks for reading,
Lauren Morris, Managing Editor & Creative Director
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4
Work up an appetite — it’s the annual Beer, Bourbon & BBQ Festival! Use the souvenir glass that comes with every ticket to sip and sample more than 60 beers and 40 bourbons and grab bites of pulled pork, ribs, brisket, chicken, sausages, and sides aplenty. When not sipping and savoring, pay homage at the Shrine of Swine and catch seminars in the Tasting Theater, check out the Cochon Carnival’s copious games and activities, or enjoy live entertainment and exhibits. Friday, August 2, 6–10 p.m. and Saturday, August 3, 2–6 p.m. $45 general, $65 VIP admission. Koka Booth Amphitheatre, Cary. boothamphitheatre.com/events/detail/beer-bourbonbbq-festival-2
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For sci-fi, fantasy, pop culture, gaming, comic books, anime, and cosplay devotees, GalaxyCon Raleigh is the four-day festival of fandom that brings the universe’s best entertainers, creators, celebrities, artists, writers, voice actors, wrestlers, cosplayers, and fan groups to you. With panels and workshops — plus competitions and after-dark programming — attendees have a galaxy of attractions to choose from. Thursday, July 25, 2 p.m. to midnight. Friday, July 26, and Saturday, July 27, 10–2 a.m. Sunday, July 28, 10 a.m. to 8 p.m. $40 and up. Raleigh Convention Center, Raleigh. galaxycon.com/pages/ galaxycon-raleigh
2
Head out to PNC Arena for some big family fun — Monster Jam is once again rolling into Raleigh. Get your engines revving for North Carolina’s own Grave Digger, along with Zombie, Megaladon, ThunderROARus, Monster Mutt, and more fan favorites at three hot shows. Saturday, July 27, 1 p.m. and 7 p.m. and Sunday, July 28, 1 p.m. $15 and up. PNC Arena, Raleigh. pncarena.com/ events/detail/monster-jam-11
3
Don’t miss your chance to see To Take Shape and Meaning: Form and Design in Contemporary American Indian Art, an exhibition that features 3D works by 75 Indigenous artists from throughout North America, including eight from North Carolina. Wednesday through Sunday, 10 a.m. to 5 p.m. Ends Sunday, July 28. $14 and up. North Carolina Museum of Art, Raleigh. ncartmuseum. org/to-take-shape-and-meaning
5
Dix Park’s outdoor summer movie nights are back by popular demand. And, with the event including a touch-a-truck experience for kids before the screening begins, Cars promises to be another pleasant Movie on the Lawn. Tickets are free but reservations provide event updates. So bring your own snacks or visit the onsite food trucks, drink responsibly, layer on the bug spray … and rev your engines. Saturday, August 3, 7–11 p.m. Dix Park, Raleigh. dorotheadixpark.org/event/ movie-lawn
6
Get your wristband and digital map and complete the August Ale Trail Bar Crawl at your own pace. Watering hole stops along the path promise exclusive food and drink specials and other surprises — so gather your friends or greet new ones on a tasty adventure through Raleigh’s streets and finest pubs. Saturday, August 17, 5–11 p.m. $10. Raleigh Times Bar. allevents.in/raleigh/augustale-trail-bar-crawl-raleigh-nc
7
At the CaribMask Caribbean Carnival, diversity, equality, and a deeper appreciation for Afro-Caribbean culture is celebrated with a festival and parade through downtown Raleigh’s streets. Live music and entertainment, food and festivities, and a parade of bands and flag ceremony all bring a Caribbeancool party with a guest count that last year numbered 15,000. Saturday, August 17, noon to 8 p.m. City Plaza, Raleigh. caribmaskcarnival.com
8
Pack the street at NC State’s 2024 Packapalooza! This all-day block party and street festival packs in the fun and festivities, as 85,000 attendees in 2023 can attest. Capping off Wolfpack Welcome Week, and kicking off the 2024–2025 school year, the tradition includes live music, entertainment, family-friendly activities, and more than 300 vendor booths. So come on out and show your Wolfpack pride. Saturday, August 24, 2–10 p.m. Hillsborough Street, Raleigh. packapalooza.ncsu.edu
9
The Lazy Daze Arts and Crafts Festival is a juried craft show that brings together almost 300 artists from across the country. With demonstrations from professional craftspeople, a kids’ world and play zone, and interactive art activities, crafts and culture meet community and celebration at this longstanding summer event. Saturday, August 24, and Sunday, August 25, 9 a.m. to 5 p.m. Cary Town Hall Campus, Cary. carync.gov/lazydaze
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For the 15th year running, come out for one blast of a block party! The African American Cultural Festival of Raleigh and Wake County is a celebration of African American art, music, education, entertainment, and community. A vibrant African Marketplace, Family Village, and live music will all merge with fine foods and shared fun on the streets of downtown Raleigh. Saturday, August 31, 11 a.m. to 8 p.m. 400 Block Fayetteville Street, Raleigh. aacfestival.org
Fourth of July Festivities
APEX – Fireworks Frenzy. Wednesday, July 3, 5 p.m. Hunter Street Park.
Olde Fashioned Fourth of July. Thursday, July 4, 9 a.m. Downtown Apex.
CARY – Independence Day Celebration. Thursday, July 4, 3:30 p.m. Koka Booth Amphitheatre.
CLAYTON – 4th of July Parade. Thursday, July 4, 10 a.m. Downtown Clayton.
FUQUAY-VARINA – Independence Day Celebration. Monday, July 1, 6 p.m. South Park.
GARNER – Independence Day Celebration. Wednesday, July 3, 5 p.m. Lake Benson Park.
HOLLY SPRINGS – July 5th Independence Day Celebration. Friday, July 5, 6 p.m. Sugg Farm.
KNIGHTDALE – July 4th Celebration (without fireworks). Thursday, July 4, 9 a.m. Knightdale Station Park.
MORRISVILLE – July 3rd Red, White & BOOM. Wednesday, July 3, 5 p.m. Cedar Fork District Park.
RALEIGH – 4th of July Fireworks Celebration. Thursday, July 4, 6 p.m. Dix Park.
ROLESVILLE – Rolesville 4th Celebration. Thursday, July 4, 5 p.m. Redford Place Park.
WAKE FOREST – Wake Forest Fireworks Spectacular. Wednesday, July 3, 6:15 p.m. Heritage High School.
Jonathan Fredin
Abundant Brunch Flavors Await
WRITTEN BY JAIME NOLAN | PHOTOGRAPHED BY JONATHAN FREDIN
Transport yourself to the Mediterranean with a visit to Asali Desserts & Café, where the aroma of freshly brewed coffee mingles with the scent of warm baked goods. The delightful array of flaky pastries and the delectable savory and sweet brunch fare will tempt your taste buds.
Owners Hanadi Asad and Jamaal Ali started their culinary journey making baked goods for friends and family using recipes passed down by Ali’s mother. As word spread beyond their inner circle, the couple decided to turn their hobby into a business. They created the moniker Asali by combining their last names, only later learning the serendipity of their choice: The portmanteau means “sweet” and “honey” in both Arabic and Persian.
The café opened in 2019 with a menu of Mediterranean baked goods. “We wanted to have savory fare from the beginning,” Asad says, “but covid came and we had to pause.”
Once the tumult of the pandemic subsided and the business returned to a state of normalcy, the owners decided to act on their
dreams of expanding into savory offerings — with some prodding. “The customers were constantly asking,” Asad recalls.
They opted to roll out the change quietly. “We didn’t advertise right away,” Asad says, “because we wanted to launch slowly to get our footing because of our space size.”
With their feet now on solid ground, Asali is ready to announce their expanded menu to the world. Notable brunch additions include culinary delights like Beef Kullaj and Kenafa French Toast, a treat that’s as pleasing to the eyes as it is to the palate.
Every dish abounds with flavors and textures crafted with meticulous detail that reflects Asad and Ali’s upbringing. Tradition melds with innovation in the diverse menu that features indulgent treats alongside fresh ingredients.
KENAFA FRENCH TOAST: BRIOCHE STUFFED WITH SWEET CHEESE, TOPPED WITH SHREDDED FILO DOUGH, AND SERVED WITH ROSE WATER AND ORANGE BLOSSOM DESSERT SYRUP.
AVOCADO + SALMON TOAST: TOASTED SOURDOUGH, PAPRIKA CREAM CHEESE, SMOKED SALMON, AND SLICED AVOCADO, TOPPED WITH DILL AND SUMAC AND DRIZZLED WITH BALSAMIC GLAZE.
Beyond baked goods, brunch fare includes “everyday items such as hummus, labneh, za’atar pies, cheese pies, tabouli, fresh cucumbers, mint, et cetera,” Asad says. “These are staples at a Palestinian brunch table.”
The Avocado + Salmon Toast surprises the palate with its harmonious blend of toasted sourdough, paprika cream cheese, smoked salmon, and sliced avocado, all crowned with dill, sumac, and a drizzle of balsamic glaze. Meanwhile, the Turkey Cuban comprises toasted artisan ciabatta layered with fig jam, green apples, microgreens, creamy Brie, and succulent halal turkey. For a savory delight, the Labneh Toast beckons with toasted sourdough, cucumber, tomato, and Asali’s signature
homemade creamy yogurt spread sprinkled with fragrant za’atar — a savory Middle Eastern spice blend.
“We want people to feel like they’re on vacation, whether it’s the Middle East or North Africa, or maybe Europe,” Asad says. “A lot of people say Asali reminds them of travel. We want to maintain that feeling, and with our brunch menu we hope to introduce people to new flavors and keep that mindset of travel and at ease.”
The owners invite patrons to savor their selections at their own pace: “Sit down, take a minute, relax, and enjoy your food and drink.” t
asalievents.com
Special thanks to Home for Entertaining for generously providing their stunning décor and place settings for our photo shoot. homeforentertaining.com
TOP: TURKEY CUBANO: TOASTED ARTISAN CIABATTA, FIG JAM, SLICED GREEN APPLES, MICROGREENS, BRIE, AND HALAL TURKEY.
BOTTOM: AVOCADO AND FRUIT TOAST: TOASTED SOURDOUGH, DILL CREAM CHEESE, AND AVOCADO, TOPPED WITH BLUEBERRIES, STRAWBERRIES, SLICED ALMONDS, CHIA SEEDS, AND A HONEY DRIZZLE.
Expanding by
WRITTEN BY ELLIOT ACOSTA
PHOTOGRAPHED BY JONATHAN FREDIN
WHEN BRIANA AND ROGER KORNEGAY met at church in 2012, they weren’t expecting that they’d eventually run one of the most popular Wake County-based social media accounts, which would lead them to opening a viral dessertery. But when Roger’s marketing job became a victim of pandemic layoffs, Briana convinced him that they could forge on by creating their own path.
They named their social media project Raleigh FoodTrap. “We wanted to highlight local businesses that were losing their business due to the pandemic,” Roger recalls about the account’s early days. Raleigh FoodTrap’s initial content was focused on giveaways, but the couple felt their visibility dramatically expanded once they took a broader approach.
Compilation videos like a two-part series of must-visit Raleigh restaurants and highlights of driveworthy dining destinations put them on the map. “That’s when we really expanded beyond our core community,” mentions Briana.
The couple’s infectious videos about food and local businesses connected with viewers resulting in over 125,000 followers on both TikTok and Instagram. However, after years of generating buzz for numerous other establishments, the couple felt pulled to start a business of their own. To bring their entrepreneurial dreams to life, the duo partnered with the premium dessertery The Yard Milkshake Bar.
The Yard originated in Gulf Shores, Alabama, when Logan and Chelsea Green decided to open a business that featured outrageous towering milkshakes with viral appeal. After the success of the original stores, the Greens turned to franchising The Yard concept, which eventually landed them a deal during an episode of the popular entrepreneur investment television series Shark Tank.
“The response has been like a wedding story, like a dream. People are coming from every inch of North Carolina, coming from out of the state.” roger kornegay
“The reason we wanted to bring The Yard back home is that we had experienced it in Atlanta and Virginia. We both noticed as marketers that the minute they received their treat, the first thing they did was take pictures of it. Their phone ate first,” Roger says. “It was a product that marketed itself.”
Cream of the Crop
Each shake begins with four scoops of Blue Bell ice cream, but the extravagant toppings add the viral photogenic appeal. They are served with “everything you can think of on top,” according to Roger, including pies, cakes, donuts, brownies, cookies, and other sweet accents. “Some of these treats stand about a foot tall.”
Exclusive to their shop, the Raleigh FoodTrap shake features red velvet and chocolate ice cream topped with a slice of red velvet cake from Durham bakery Favor Desserts. “Having that milkshake is like a moment with God,” jokes Roger.
THE YARD CREATES OVER-THE-TOP FROZEN TREATS WITH A WILD ASSORTMENT OF TOPPINGS — EVERYTHING FROM PIE TO CEREAL.
The Yard even has certain ice cream flavors, such as white chocolate marshmallow, that are exclusive to their stores. Oat milk-based ice cream churned in-house is available for those looking for a vegan option. Roger stresses that the menu offers something for everyone, including lactose-free and gluten-free selections.
In all, Roger says, “It’s a fun experience. And you get to keep the jar.”
Past, Present, Future
“The response has been like a wedding story, like a dream,” Roger says, reflecting on the transition from content creator to business owner. “People are coming from every inch of North Carolina, coming from out of the state.”
More than just a dream, opening The Yard has been a homecoming for Roger. “I grew up on those same streets,” he recalls. “I went to school at Broughton High School, so I’m really happy to be connected to that land.”
The success of their brick-and-mortar business isn’t the end of the story for the Kornegays. The social media darlings have grand plans to bring more viral eateries to Raleigh.
“My vision ultimately is to bring nine more over-the-top food experiences to the Raleigh area, all being powered by Raleigh FoodTrap,” Roger says. “Nine more food experiences that we all see on social media and send to our friends but don’t have here in the area.” t
theyardmilkshakebar.com/raleigh-nc
TOP: THE KORNEGAYS LEVERAGED THEIR POPULAR SOCIAL MEDIA PRESENCE TO LAUNCH THEIR ENTREPRENEURIAL DREAMS.
BOTTOM: BEYOND ICE CREAM, THE YARD ALSO OFFERS EDIBLE COOKIE DOUGH.
If this looks like your happy place, come get happy.
The gentle murmur of the surf on wide, pristine beaches. Sea oats swaying in a calming ocean breeze. Dazzling sunrises and breathtaking sunsets. North Carolina’s Brunswick Islands is a beach lover’s beach destination—a pure experience where you’ll find all you want and nothing more.
Come find your new happy place.
Scan to download or request your printed Vacation Guide.
on trend
Fondue
WRITTEN BY JAIME NOLAN
PHOTOGRAPHED BY JONATHAN FREDIN
SOME ’70S FOOD TRENDS should stay in the past (looking at you, Jell-O salads), but the customizable, social experience of fondue deserves a comeback! Embracing her passion for creating incredible “Cheeseperiences,” Aya Dorsey — owner of Meat & Graze charcuterie company in Boxyard RTP — provides a relaxed retro experience we can’t wait to dip into.
“For us, there’s nothing like a cool fall night at Boxyard, with the smell of nutty, aromatic cheese scents floating through the pavilion,” she says.
At cozy tables aglow with fondue burners, fondue nights at Meat & Graze offer more than just a meal — they provide a sensory journey.
“Like all of our offerings, our driving force behind fondue nights is community,” Dorsey says. “We pride ourselves on bringing people together to commune over delicious food and build lasting memories with each other.”
Whether you fancy sweet or savory flavors, each dip will delight your taste buds.
“Our savory fondue is a blend of handshredded Comte and Gruyère accompanied by baguette, Italian salami and prosciutto, cornichons, salted tomatoes, and an arugula salad tossed in our house-made antipasti dressing finished with Parmigiano-Reggiano.”
Is there anything better than melted cheese? Well, maybe melted chocolate.
“Our sweet fondue is a rich dark chocolate and vanilla blend topped with coarse sea salt. We provide fun dippers like rice crispy treats from our neighbors at BuzzyBakes, dried oranges, butter waffle cookie crumbles, strawberries, and aged cheddar (gotta stay true to the Cheeseperience).” Skeptical? “It’s a delicious combination,” Dorsey promises.
In addition to dedicated fondue nights in the fall and winter months, fondue is available for walk-ins Tuesday through Saturday until 6 p.m. Private fondue parties are available yearround, so assemble your squad for a memorable night of delicious food and conversation! t meatandgraze.com
SCHOOL’S IN!
COOKING CLASSES TO SPICE UP YOUR KITCHEN 20 24
BY
BY
WRITTEN
ELLIOT ACOSTA
PHOTOGRAPHED
JONATHAN FREDIN
THE ULTIMATE SCHOOL OF BARBECUE
COCKTAILS AND CUISINE
COOKING WITH KIDS
The Ultimate School of Barbecue
A CALLBACK TO HIS WORK on the Southern Living Ultimate Book of BBQ cookbook published in 2015, Pitmaster Chris Prieto offers students an allencompassing barbecue education with the Ultimate School of Barbecue. Once a quarter, the grand champion pitmaster hosts this 12-hour class at his restaurant, Prime Barbecue in Knightdale. Designed for students with any level of skill, the all-day event goes through every meticulous aspect of the cooking style.
“We shut the restaurant down, and it’s all live fire cooking, and we cook on all styles of pits. We cook all the different varieties of meats. We teach about pellet cooking, cooking on a Big Green Egg, vertical water cooking, indirect heat cooking. We do a multitude of meats that demonstrate how you can stretch your thinking. So someone gets a lot of value in one class,” Prieto mentions. “If you spend the next month straight watching YouTube videos about barbecue, you will still not learn as much as 8 hours of my class.”
In the restaurantturned-classroom, students are privy to all the finer details Pitmaster Prieto has gathered over his vast professional barbecue career.
“I want every person to see the cooking process but (more so) the hands-on details of what I look for in that meat,” he says. “A lot of people just teach the cooking process. But I have everyone come outside and push (the meat) where I push, and (have them learn) this is what I feel and know. I want to get (the meat) to this color and feel. All these things have to align.”
Pitmaster Prieto also makes a point to learn about the students enrolled in each class so he can tailor the lessons to their specific needs. Ultimately, Prieto hopes every student leaves with the understanding “that barbecue is more than they assumed it would be. I want them to know that they have the foundational knowledge to be successful. I’m trying to give them the confidence.”
ultimatebbq-school.square.site
CHRIS PRIETO, A FORMER PROFESSIONAL BARBECUE GRAND CHAMPION, LEADS SEPTEMBER'S ULTIMATE SCHOOL OF BARBECUE AT HIS RESTAURANT, PRIME BARBECUE.
cocktails & cuisine
PERCHED on the rooftop of Glenwood South’s AC Hotel, The Willard gives diners a sky-high lookout over the ever-evolving landscape of downtown Raleigh.
According to Nate Webb, the director of food and beverage at The Willard, “There’s not a design exactly like (The Willard) in any of the AC Hotels in the world. It’s very unique.”
A collaboration with Early Bird Night Owl — the creative team behind other acclaimed eateries such as Peck & Plume at The Mayton in Cary and The Restaurant at The Durham Hotel — The Willard’s concept focuses on skillfully crafted cocktails and chef-driven cuisine.
As the popularity of their panoramic perch grew, guests were looking for more ways to spend time on the captivating rooftop. Heeding the calls from their clientele, The Willard introduced Cocktails and Cuisine classes. Twice a month, the Glenwood South restaurant invites diners to experience a three-course cocktail and food menu focusing on a theme, such as a specific spirit or amore, the Italian word for love. Recipe cards accompany each course with an overview of both the cocktails and the dish.
“The lead mixologist and the executive chef will make themselves available for the attendees of the class. Each course, the chef and mixologist will literally showcase how they are making those courses. It’s kind of like a Q&A session,” mentions Webb.
Ultimately, by augmenting recipe cards with a show-and-tell, the class aims to equip guests with the confidence to recreate the courses at home.
thewillardraleigh.com/happenings/
Cooking with Kids
IN 2005, Susan Caldwell turned the experience of cooking at home with her children into Flour Power Cooking Studio. The family-focused business grew into a franchise and opened locations in eight states, including four in Wake County.
Flour Power’s programming offers a chance for children to tap into their natural inclinations to learn and explore.
“Some children have a natural want to cook and bake. Some kids want to try new things,” says Morgan Lehman, manager of Flour Power Holly Springs. “When the kids do things for themselves, it encourages them to try new things and still be interested in cooking.”
Flour Power offers a mellow environment for kids to meet each other, Lehman says. “Weeknight and Saturday classes, as well as our Kid’s Night Out, are also in
more relaxed environments, so often, they are socializing while cooking, and it’s just fun for them.”
The cooking studio doesn’t just focus on little ones. Adult Sip & Stir classes cover various themes like curry or lemon treats. Flour emPOWER camps focus on providing teenagers with not just culinary skills but leadership and confidence as well.
“Cooking is a necessary skill, and it’s one that will last a lifetime,” Lehman emphasizes. “Starting young, with classes for kids starting as young as 2 ½, will become fun when you’re an adult with your friends or on a date. And the best part here is we clean up the mess!”
flourpowerstudios.com
FLOUR POWER HOLLY SPRINGS MANAGER MORGAN LEHMAN INTRODUCES STUDENTS TO UTENSILS THEY WILL USE.
AUBRIE HEART, 10, MEASURES FLOUR TO MAKE PANCAKES.
Herons
WRITTEN BY DAVID MCCREARY
PHOTOGRAPHED BY JONATHAN FREDIN
A PROPER FEATURE of Herons, the top-tier, AAA Five-Diamond restaurant situated inside Cary’s luxurious Umstead Hotel & Spa, simply must include the driving force in the kitchen. Indulge us for a bit here as we shine a well-deserved spotlight on Steven Devereaux Greene, the seasoned executive chef who has spent more than a decade helping to make lasting memories for the establishment’s guests.
“Just because Herons is a highend restaurant doesn’t mean that you can’t enjoy yourself,” Greene said during a recent sit-down conversation. “We like to create food in an atmosphere that is whimsical and fun and loosens you up so you can relax and have a good time.”
If there’s a more approachable head chef than Greene, we’d sure like to meet him. Spend just five minutes with the guy, and you’ll be enriched by his refreshing humility and authenticity. A consummate Southern gentleman, his laid-back demeanor resembles actor Matthew McConaughey.
and even getting evicted from a roach-infested apartment. But through years of perseverance and hard work, he ultimately honed his skills at a resort and inn in the Palmetto State, then opened a namesake restaurant called Devereaux’s.
“
We like to create food in an atmosphere that is whimsical and fun and loosens you up so you can relax and have a good time.
Chef Steven Greene
Greene has come a long way since his younger years when he was raised by a single mother in the small town of Ninety Six, South Carolina. He vividly recalls making $6.25 an hour at his first job, struggling to make ends meet
After moving to North Carolina, Greene’s tenure at Herons began in 2009 as chef de cuisine. Under the tutelage of acclaimed chef Scott Crawford, he helped guide the restaurant to its first Forbes Five-Star rating. A brief stint as executive chef at Ăn New World Cuisine in Cary led to him returning to Herons in 2014 to helm the kitchen.
“I learned early on the importance of a strong worth ethic, and I don’t take anything for granted,” Greene says, adding that he also is blessed to have a loving wife and a charming young son.
Unpretentiousness aside, the chef’s culinary credentials cannot be ignored. He’s a four-time semifinalist for the James Beard Foundation’s Best Chef: Southeast award, and in addition to his executive chef role, he serves as director of food and beverage operations for the entire Umstead complex.
When it comes to the plaudits he’s received in recent years, Greene quickly redirects.
“It’s really not about me,” the chef says modestly. “My 4-foot-11-inch Southern belle grandmother used to tell me to stay humble and never forget where I came from. I always try to remember that.”
Greene also is quick to credit his capable team, especially his right-hand man, Chef de Cuisine Spencer Thompson, who has worked closely with him for more than 25 years.
“Spencer and I worked together in South Carolina, so he’s a loyal friend who has helped me so much along the way,” he says. “He sources the ingredients and works closely with the farmers. He’s so talented that he could be the chef at any fine-dining restaurant, so we’re extremely fortunate to have him here at Herons.”
Nowadays Greene and a cadre of talented team members provide upscale, multi-course dining in serene environs with impeccable service. Menus change with the seasons, but one thing remains constant: The cuisine consistently exceeds diners’ expectations.
“People don’t just come here for particular dishes,” Greene says. “They come here for an experience. They trust us to provide something special and memorable.”
Greene’s personal mantra entails creating memories.
One way he brings forth long-lasting recollections at Herons is The Art Tour, a multicourse tasting menu that showcases The Umstead’s nearby sustainable culinary farm and draws from art and nature themes found around the property.
“The menu is based on curated pieces of art seen throughout the hotel,” Greene says. “I gain inspiration from the art and transform that onto the plate. Whenever a dish is served, it’s accompanied by a small easel along with a print. The server then explains what inspired me to create each dish.”
Also popular among guests is a fourcourse dinner that features well-balanced dishes that are visually stunning and pleasing to the palate. Be advised: Some of the items mentioned and photographed in this article may have rotated off the menu by summertime, but no matter what you order, you won’t be disappointed.
Many of the food selections feature finishing touches like freshly harvested microgreens and blossoming herbs that come from One Oak Farm, Umstead’s nearby sustainable acreage with three fulltime growers.
“Having the farm so close by also allows us to access fresh fruit like strawberries and plums and pawpaws to vegetables like beets, kohlrabi, and John Haulk corn, an heirloom variety we grind in-house to make our grits,” Greene shares.
Stellar first-course options include smoked hamachi with kohlrabi, herb aioli, and crispy sweet potato noodle and a
A FIRST-COURSE OFFERING FEATURES CUCUMBER PREPARED THREE WAYS: TART WITH KIMCHI YOGURT; GAZPACHO WITH BASIL SEEDS AND YUZU; AND SALAD COMPRISING BUTTERMILK, DILL PICKLE, GARLIC, AND DILL POLLEN.
CHEF STEVEN DEVEREAUX GREENE
signature poached oyster dish served on a floating glass plate.
“Our relationship with Ryan Bethea at Oysters Carolina on Harkers Island has been a game-changer for us,” Greene reveals. “He harvests oysters at 9:30 in the morning and then delivers them to us the same day three or four times a week.”
Second-course offerings include a 62-degree egg with grits, shrimp, mushroom, and Iberico ham and a seared diver scallop with cured radish, white and red seaweed, and poached wheatberries.
Exquisite entrees range from bluefin tuna and truffle-enrobed halibut to pistachio-tinged duck, lamb with curry, and Japanese wagyu beef. Attention to detail is paramount, as each main course reveals the culinary team’s passion, precision, and creativity. And this probably goes without saying, but the stunning food photos you see throughout this profile far exceed what mere words can express here.
To further enhance the dining experience, you can complement your meal with the perfect match from Herons’ extensive wine library. The
SUPERB SECOND-COURSE OPTION SEARED DIVER SCALLOP WITH CURED RADISH, WHITE AND RED SEAWEED, AND POACHED WHEATBERRIES
SMOKED HAMACHI WITH KOHLRABI, HERB AIOLI, AND CRISPY
SWEET POTATO NOODLE
“ People don’t just come here for particular dishes. They come here for an experience. They trust us to provide something special and memorable.
Chef Steven Greene
studious collection contains the classic varietals and appellations you would expect along with some nouveau eclectic gems that will delight the novice, enthusiast, and connoisseur alike. If you appreciate a little direction, consider the set pairings or just ask the adept staff for assistance.
“We have about 1,300 selections of wine and more than 5,000 bottles in our wine cellar,” said Hannah Barton, wine director and dinner manager at Herons. “We’re here to guide our guests to the perfect choice.”
Top off the evening meal with a nextlevel dessert. Consider the orange blossom honey panna cotta showcasing kataifi (shredded phyllo dough) that’s fashioned into a nest and then finished with frozen yogurt rocks made with liquid nitrogen. Prefer chocolate instead? Choose the bliss-inducing concoction with a 64% dark chocolate ganache base and a cocoa veil prepared with a cocoa nib stock. This item comprises multiple raspberry components, including a sorbet, purée, and fresh golden raspberries from One Oak Farm.
POACHED HALIBUT ENROBED IN SPRING TRUFFLE AND SEAWEED GELEE IS SERVED WITH ONION SOUBISE, WHITE ASPARAGUS, BABY TURNIP, AND HORSERADISH SAUCE.
Herons also serves breakfast and lunch on weekdays plus a superb weekend brunch.
Service at the restaurant is refined but not stuffy. Knowledgeable, friendly waitstaff are keen to make recommendations and provide a superior dining experience for each guest.
“We are committed to treating each other well in the front and the back of the house,” Greene says. “I tell the staff every day we all need to handle ourselves as utmost professionals.”
A secluded private dining room provides seating for up to 12 people (reserve well in advance to guarantee availability). Complimentary valet parking is available, and reservations are strongly recommended. t
theumstead.com/dining/herons
ABOVE: CURED NORTH CAROLINA BLUEFIN TUNA SERVED ALONGSIDE A POTATO CROQUETTE, OSSETRA CAVIAR, PICKLED ONION, AND A BROWN BUTTER BROTH
LEFT: AN EXQUISITE STRAWBERRY PARFAIT DESSERT WITH COCONUT WHIPPED GANACHE AND COCONUT KOJI ICE CREAM WITH PINEBERRIES AND MINI STRAWBERRIES
The Triangle Ice Cream Tour
IS YOUR FAMILY as crazy about ice cream as mine is? The Triangle area is filled with ice cream spots that have gained national recognition while delighting the palates of locals. Here are some of my top picks from all around the Triangle. And if you can’t indulge in ice cream, don’t worry. We’ve got something for you, too.
HOWLING COW: Offering a one-of-akind experience, Howling Cow produces its ice cream at North Carolina State University using milk from their dairy cows. You can find their ice cream sold at locations
across Raleigh, including their on-campus store. It’s not just about enjoying treats; it also gives you insight into the local dairy production process. Plus, it makes a great spot for family photos with an ice cream in hand and cows as your backdrop.
THE PARLOUR: Situated in downtown Durham, The Parlour offers handcrafted ice cream made from local ingredients. They’re famous for their mix of creative flavors. You could even grab dinner at Counting House nearby, explore art at the 21c Museum Hotel, and finish off with an ice cream treat.
MAPLE VIEW FARM: Nestled in the countryside near Chapel Hill, Maple View Farm boasts views that make the drive worthwhile. Stepping into the country store feels like traveling back in time. This farm holds a special place in the hearts of Chapel Hill and Hillsborough residents.
HANDEL’S HOMEMADE ICE CREAM: Located in Morrisville, Handel’s continues the legacy of Alice Handel, who began crafting treats in her backyard in 1945. Their made-in-store ice cream is top notch. They even offer delivery services!
WRITTEN AND PHOTOGRAPHED BY ERICA DELONG
FAMILY TIME AT THE PARLOUR IN DOWNTOWN DURHAM
They are dedicated to fundraising initiatives and supporting their community.
LUMPY’S ICE CREAM: Situated in Wake Forest, Lumpy’s serves up ice cream made from natural, locally sourced ingredients. Their trademark, “Just a Scoop Away from a Smile,” captures their commitment to delighting customers. Keep an eye out for the ice cream man, sporting his infamous mustache.
TWO ROOSTERS ICE CREAM: With spots in Raleigh and Durham, Two Roosters features a changing menu of handmade flavors. They frequently team up with businesses to source ingredients, resulting in flavors that truly reflect the essence of the area. I agree with their motto: “Ice cream makes a bad day better and a good day great.” It all started on their grandmother’s farm in Piedmont, North Carolina. Find them helping with local charities like the Walk for Hope, which supports mental health research.
ANDIA’S HOMEMADE ICE CREAM: With multiple locations serving Cary and Raleigh, Andia’s offers deservedly award-
winning ice cream. They have been featured on Good Morning America and USA Today. They ship nationwide. The Ube flavor is beautiful — and vegan! Additionally, they have treats for your pets.
FRESH. LOCAL ICE CREAM: As the name suggests, FRESH. focuses on local ingredients. With several locations in the Triangle, it’s a great spot for traditional flavors and seasonal specials. They have a catering truck too if you want to add a memorable touch to your next event.
GOODBERRY’S FROZEN CUSTARD:
Known for their creamy frozen custard made fresh throughout the day, Goodberry’s is a Raleigh staple. They are very big on giving back to the community and participating in school spirit nights. Custard is made with egg yolks, making it even richer than regular ice cream.
KILWINS: A family favorite because they have ice cream, fudge, caramel apples, and more, Kilwins is a national chain with over 150 franchise locations, including several in
the Triangle. If you’re heading to the beach, stop by the downtown Wilmington location to grab a cone and stroll through the city.
For those who prefer a dairy-free treat ...
PELICAN’S SNOBALLS: Pelican’s SnoBalls offers a colorful twist on traditional snow cones with over 100 flavors of icy treats to choose from, including unique selections like Dill Pickle or Tamarind.
HILLS OF SNOW: Easily recognizable by its snowball-shaped building with two straws poking out of the top — a prominent sight in downtown Smithfield — they offer more than 101 flavors to choose from. I love the peachy delight of Fuzzy Navel! Their homemade syrups are made in 30-gallon batches because they are so popular at this Johnston County spot.
Each of these shops offers something unique, whether it’s farm-fresh ingredients, innovative flavors, or the charm of the local scenery. Enjoy your Triangle ice cream tour and stay connected @EricaDeLong t
VEGAN UBE ICE CREAM AT ANDIA’S
EASTON ENJOYS A CUP AT KILWINS IN DOWNTOWN APEX.
TWO ROOSTERS WALK FOR HOPE CHARITY EVENT AT ANGUS BARN
foodie FAVORITES
BREWERY BHAVANA • CHIDO TACO • MASON’S FAMOUS LOBSTER ROLLS
WOODY’S SPORTS TAVERN & GRILL • KAZE JAPANESE STEAKHOUSE
MIA BISTRO • VINNIE’S STEAKHOUSE & TAVERN
LA BUENA VIDA • LUGANO RISTORANTE
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, experiences, and most importantly, celebration.
CHIDO TACO
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.
MASON’S FAMOUS LOBSTER ROLLS
4121 MAIN AT NORTH HILLS ST. #100, RALEIGH
(984) 200-1845
We believe everyone deserves to experience the luxury of lobster. And the sweetest, most decadent lobster comes from Maine. That’s why Mason’s only buys directly from our Maine lobstermen friends and brings the luxury to you without pretention. We prepare our rolls according to East Coast tradition: simple recipes with no distractions.
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
1251 TIMBER DRIVE EAST, GARNER (984) 200-4568 KAZE-JAPANESE.COM
KAZE JAPANESE STEAKHOUSE Kaze Japanese Steakhouse specializes in Japanese teppanyaki-style food and sushi. At the lively hibachi grills and our full sushi bar and lounge, our skilled chefs create innovative and beautiful dishes. We can accommodate large parties and are the perfect venue for special occasions.
VINNIE’S STEAKHOUSE & TAVERN
7440 SIX FORKS RD., RALEIGH (919) 847-7319 VINNIESSTEAKHOUSE.COM
Vinnie’s Steakhouse & Tavern proudly serves Certified Angus Beef, the freshest seafood and produce available, and an extensive selection of wines from around the world. Visit our intimate and elegant dining room and find out why we’ve been the premier destination for fine dining in the Triangle since 1987.
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
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.
SAAP Laotian Restaurant
BY
PAD LAO WITH SHRIMP
WRITTEN
DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN
Itdidn’t take long for locals to wholeheartedly embrace SAAP, Chef Lon Bounsanga’s bustling new Laotian restaurant in downtown Cary. Perhaps to no one’s surprise, the readers of our sister publication, Cary Magazine, voted it Best New Restaurant in Western Wake for 2024.
“We’re so grateful and honored to be selected to receive this award,” said Bounsanga recently during an afternoon conversation at SAAP, which means “delicious” or “yummy” in Laotian.
Located on the ground floor of The Walker upscale apartment community near the Downtown Cary Park, the 70-seat eatery has quickly become a sought-out dining destination. Bounsanga, a native of Laos and the erstwhile executive chef at Raleigh’s popular Bida Manda and Brewery Bhavana, opened SAAP in November 2023.
For his latest venture, Bounsanga encouraged immediate family members to join him — from his wife and co-owner Annmarie Bounsanga to the couple’s four adult daughters, several of whom work as servers while one helps bartend and another handles general manager duties.
“The reason my family is here is because they want to be here,” the chef-owner says. “We are all family oriented, and we love being together.”
Annmarie agrees but adds that her husband isn’t the only family member with extensive experience in professional food service.
“All the girls grew up in the restaurant industry, so it comes second nature to them,” she says. “I work in the medical field, so this is new to me.”
Inside SAAP, a modern 2,600-square-foot space features sage-colored walls, natural wooden tables, stylish light fixtures, and copious windows that span from floor to ceiling.
Chef Bounsanga indicates that Laotian cuisine is influenced by Chinese, Indian, Vietnamese, and Thai cultures.
“It’s all about using fresh ingredients and spices,” he explains. “Laotian food is very savory, and we’re serving a lot of street food like I grew up eating.”
Elements like fish sauce, Thai chilis, and galanga — a root similar to ginger — are primary components in many of the eatery’s dishes.
While SAAP sources its provisions from various Asian markets, the restaurant also will receive some donated produce from sustainability-minded Burkett Farm in Cary and will in turn give back to a local charity.
CHARGRILLED BBQ PORK SKEWERS
LAO HERB SAUSAGE WITH JEOW BONG CHILI PASTE SAUCE
The menu at SAAP features an equally tempting assortment of small and large plates. Chef Bounsanga suggests ordering a variety of dishes to share with others at the table.
Popular lunchtime options include Green Papaya Salad with charred pork chop or the Crying Tiger version involving grilled beef steak. SAAP’s Banh Mi sandwich comes piled with pickled daikon and carrot, pate, cilantro, cucumbers, jalapenos, and either lemongrass chicken, grilled pork belly, or tofu.
When it comes to small plates, order the irresistible Ginger Chicken
Satay served with sweet peanut chili sauce or the perfectly chargrilled BBQ Pork Skewers. Or, for a decidedly different umami experience, try the lemongrass-infused Lao Herb Sausage accompanied with an earthy Jeow Bong chili paste sauce and staple side item sticky rice.
Best-selling large plate selection Pad Lao features caramelized fried noodles brimming with shallots, bean sprouts, peanuts, cilantro, egg crepe, garlic, and soy sauce. Protein options for the dish include pork belly, tofu, chicken, and plump tiger shrimp.
Don’t ignore the onion-tinged Basil and Garlic Stir Fry with sweet Thai basil sauce and diner’s choice of shrimp, pork loin, tofu, or crispy chicken breast.
“This dish is my absolute favorite,” Philadelphia native Annmarie reveals.
FROM LEFT TO RIGHT, THE FAMILY INCLUDES NOËL, A SERVER; LON; ANNMARIE; MIRANDA, A PART-TIME SERVER; GRACE, A BARTENDER; AND HERA, THE GENERAL MANAGER.
THE POPULAR CHICKEN SATAY
RICH DARK CHOCOLATE MOUSSE WILL NOT DISAPPOINT.
The superb Green Curry Seafood entrée encompasses purple eggplant, sweet bell peppers, basil, and coconut along with scallops, shrimp, and mussels sourced from Locals Seafood.
When asked if off-menu specials are available, the chef quips, “Right now every dish is special, as we’re still trying to introduce our guests to Laotian cuisine.”
Save room for dessert. Choose between a decadent dark chocolate mousse, matcha cream puffs, or a coffee cream caramel concoction.
We highly recommend the distinctive baked kabocha squash with ginger- and coconut-imbued custard.
“This dessert is like an Asian version of pumpkin pie,” Chef Bounsanga says with a winsome smile. “Every part of it is edible, even the skin of the kabocha squash.”
Consider pairing your meal with a Southeast Asian-inspired specialty cocktail like the rum-based Ube Colada, the Mekong River Rush with habanero-pervaded mezcal, or The Mantra with vodka, lychee, elderberry liqueur, and lemon juice. Zero-proof offerings include Hibiscus Spritz, Sparkling Rose Tea, and Laos in Chai, which comprises chai with fresh pineapple, coconut cream, and lime.
White and red wine is offered by the glass or bottle. The restaurant’s bar also dispenses local craft beer on draft or from cans.
Lunch service runs from 11 a.m. to 2 p.m. Wednesday through Sunday. Dinner is dished up Tuesday through Sunday from 4:30–9:30 p.m. Reservations are strongly encouraged. Bar seating functions on a first-come, first-served basis. t saapcary.com
ABOVE: PAIR YOUR MEAL WITH A REFRESHING AND INVENTIVE SPECIALTY COCKTAIL.
TOP: BAKED KABOCHA SQUASH DESSERT WITH GINGER AND COCONUT CUSTARD
LOCAL 919
WRITTEN BY ERIN MCKNIGHT | PHOTOGRAPHED BY JONATHAN FREDIN
IT’S NOT EVERY FINE WINE shop that will uncork your bottle and invite you to enjoy it at the bar. And few, if any, curators of craft beer will welcome your dog in while you peruse what’s new and notable. But North Raleigh’s Local 919 isn’t your average beer and wine shop — it’s local, and proud of it.
Founded by a group of friends who wanted to open the kind of place where they would hang out, Local 919 has quickly established itself as the place to gather with your crew … or to get to know new company.
Read on as co-owner and general manager Dana Clark gives us the buzz on Local 919.
Local 919 has multiple owners. How do you make it work?
We all saw the potential for this area and knew that locals were looking for a place to hang out. We are a group with varied careers and interests; because several stay behind the scenes, the only difficulty we encounter is when we don’t see eye to eye on business decisions. Compromise and voting ownership usually resolve any differences, but the shared vision — to give the community a place to come together — has never changed.
What does Local 919’s shared ownership offer to the local community?
Because we are also a part of the community, we are naturally engaged and like to be involved. We support the local swim team and the animal rescue organization; we provide gift baskets for local organizations that are also a part of the community. We recognized the potential for community in this area because we all live here, and it’s important that we give customers what they’re looking for and show support for the causes that are important to them — and us.
LOCAL 919 IS A COMMUNITY HANGOUT FOR CRAFT BEER AND FINE WINE LOVERS ... AND WELLBEHAVED DOGS.
Do you have regulars, and what is the typical regular experience?
There are people who come in every Friday with a group of friends. This is “their place” before the weekend gets started. We have 20-somethings and a group of friends that spend their monthly game nights with us. Our trivia nights bring in big groups, and music on Saturdays gives exposure to local emerging artists. We have noticed that the ages for our events are trending younger, as trivia used to predominantly attract the over-50 crowd but now brings in many in their 20s — and we’re happy to see people of all ages making 919 their local hangout.
Do you host special events?
In addition to unique events like Friendsgiving and casual gatherings to watch the big game (that we’ve been known to open specially for), we also host Trivia with Sopo on Thursdays and Saturday Live Music! nights. We offer many free wine tastings each month and have started a wine education series that allows
people to learn about specific regions and types of wine. As the wine manager, it’s exciting for me to help expose people to something they haven’t tried before.
Have you won any awards or accolades?
In the News & Observer’s Raleigh’s Best 2023, we won gold for Best Beer Selection and Best Wine Selection, silver for Best Bar/ Tavern, and bronze for Best Date Night Spot. Also, Best New Bar in Raleigh Magazine’s Best Bars 2022 and Wake Living’s 2024 Readers’ Choice Award for Best Wine Shop.
Tell us about your beer and wine selection and why local is important.
We want to offer the beer North Raleigh is looking and asking for — whether local craft brews or hard-to-find and exclusive options. When it comes to wine, we’re able to provide some collector bottles that only small bottle stores can get, and we sell everything from a $5 can to a $900 bottle.
Co-owner and beer manager Wick Bajwa has an extensive knowledge of
beers and access to taps that customers can order and pick up directly from (and return to) Local 919. For both beer and wine purchases, our staff can help with selection from our extensive inventory or the 15 beers on tap, 12 constantly changing wines, or spirits and cocktails served at the bar. We are also one of the only bottle shops that doesn’t have a corkage fee, so for the approximate 50% of people who buy and stay to imbibe versus those who buy and take home, this is a definite benefit.
What’s next for Local 919?
We recently introduced a monthly wine club, which will offer access to exclusive bottles that are not available in stores. As with any business, there is always room for improvement, but the community’s embrace of Local 919 has exceeded our expectations. Continuing to offer a great place to hang out, and hopefully to increase our reach to other neighborhoods, is where we remain focused. t thelocal919.com
JESSICA JONES (LEFT) AND DIANA WEINSTOCK SHARE A LAUGH OVER WINE.
PERSONALIZED CARE
Tailored
SCIENCE-DRIVEN
Grounded
HOLISTIC APPROACH
Addresses
THE IMPORTANCE OF FUNCTIONAL MEDICINE
CONTRIBUTED BY SUSAN D. DENNY, MD, MPH
WHAT IS FUNCTIONAL MEDICINE?
Functional medicine is a new model of medicine that evaluates the body as a whole with special attention to the relationship of one body system to another. Specific dysfunctions in body systems are, for each of us, the result of lifelong interactions among our environment, our lifestyle, and our genetic predispositions. Nutrient, hormone, or microbiome imbalances, environmental toxicities, stress, and food sensitivities can adversely affect the relationships between body systems.
With a functional medicine approach, illness is evaluated through detailed, indepth evaluation and cutting-edge scientific testing, allowing physicians to better assess, prevent, and treat complex chronic disease.
WHY DO WE NEED FUNCTIONAL MEDICINE?
The vast majority of modern-day illness is not from acute factors that can be easily diagnosed and treated. Most illness is chronic and almost always preceded by a lengthy period of declining function in one or more of the body’s systems. Mainstream medical practice does not focus on finding the root cause of illness. The usual medical tests do not look for food sensitivities, hidden infections, environmental toxins, mold exposures, nutritional deficiencies, or metabolic imbalances.
Functional medicine replaces outdated and ineffective acute-care models of health care and attempts to return patients to wellness.
IS FUNCTIONAL MEDICINE RIGHT FOR YOU?
If you suffer from a chronic medical condition; if you are frequently ill, tired, or in chronic pain; or if you simply seek to optimize your health, functional medicine may be able to help.
At Carolina Total Wellness, functional medicine physicians are highly skilled in evaluating, assessing, and treating chronic problems such as autoimmune diseases, gastrointestinal illness, inflammatory disorders, mood disorders, chronic fatigue, pain disorders, memory problems, and other chronic, complex conditions. They also focus on the prevention and treatment of heart disease, diabetes, cognitive impairment, hormonal imbalances, and digestive disorders.
Susan D. Denny, MD, MPH is the founder and medical director of Carolina Total Wellness in Raleigh. She is a board-certified internist with certification in Functional Medicine through the Institute for Functional Medicine. For over 12 years she has led a team of highly trained and dedicated physicians and health coaches in serving the functional medicine needs of people in the Triangle.. For more information on functional medicine , call (919) 999-0831 or visit carolinatotalwellness.com
Queen’s Necklace
from Tamasha
ALLOW YOURSELF TO BE transported to Mumbai by botanical flavors that evoke the cultural tapestry of the city. Color-changing Conniption Kinship Gin intertwines with blueberries, hints of lavender, and citrus to mimic the beauty of Marine Drive — a road nicknamed the Queen’s Necklace because when the sun goes down, it resembles a string of pearls.
2 ounces Conniption kinship gin
½ ounce lemon juice
1 ounce lavender simple syrup
⅔ ounce blueberry syrup
Combine ingredients in a shaker with ice. Shake and pour into your favorite martini or coupe glass.
Garnish with a dehydrated lemon wheel and two blueberries.
About Tamasha
Since opening the doors of its Raleigh eatery in February, Tamasha has become a destination for modern Indian dining. With an array of curated craft cocktails, beers, and an impressive wine selection, every visit promises an elevated experience. tamashanc.com
Ripe for Revival Ripe for Revival
WRITTEN BY LEA HART
PHOTOGRAPHED BY JONATHAN FREDIN
IMAGINE LIVING in a community without basic access to fresh, wholesome food, or being unable to afford the groceries stocked in your local store.
Residents across North Carolina face these unfortunate circumstances, but the nonprofit Ripe for Revival is working to change that.
The Rocky Mount-based nonprofit converted a fleet of buses, trucks, and trailers into mobile markets that travel to communities — usually rural — struggling with food access. The markets currently serve 16 counties, including Wake, with plans to expand to 26 counties by the end of 2024, says Kara Cox, executive community director of Ripe for Revival.
“It’s a unique, pay-what-you-can market that allows everyone in the community to shop,” she says. “Everyone has the same choices, and everyone is treated the same, no matter what you choose to buy and what you decide to pay that day.”
The markets are open to all, not just those facing food insecurity. Suggested
prices are about 30 percent below regular grocery store prices.
“This gives shoppers the opportunity to pay it forward, pay suggested retail, or pay what they can that day — and some days that is zero depending on their situation,” Cox says.
Beyond providing access to groceries,
Ripe for Revival focuses on education in the communities it serves. For example, each mobile unit has a cooking cart that can be rolled outside, Cox says. It’s used to teach people how to prepare the food they purchase while also providing nutrition education.
Ripe for Revival was born out of founder Will Kornegay’s for-profit business,
MELINDA ROGERS OF WAKE FOREST IS A REGULAR SHOPPER AT RIPE FOR REVIVAL. “IT HELPS ME BECAUSE I’M RAISING GRANDSONS, AND I NEED A SUPPLEMENT,” ROGERS SAYS. SHE IS CURRENTLY UNEMPLOYED AND RECEIVES MILK, EGGS, AND VEGETABLES FROM THE MARKET.
ABOVE: VOLUNTEER JANET CHADWICK SLICES APPLES AT ONE OF THE DEMO STATIONS THAT PROVIDE RECIPES AND EDUCATION ABOUT FRESH PRODUCE.
Ripe Revival Market, which he launched during the covid pandemic. Seeing the profits lost by farmers when restaurants and other businesses who purchased their crops shut down during covid, Kornegay created a home delivery service that served more than 500 homes within its first week.
During that time, he also developed relationships with nonprofits who were distributing food.
“That opened my eyes to the need,” Kornegay says.
He saw a way to help both farmers — giving them another outlet to distribute their crops while minimizing food waste — and individuals facing food insecurity.
Many people may not know that 40 percent of farm crops are left in the field each year, Kornegay says. Crop yields often need to look a certain way to make it to grocery store shelves. A malformed butternut squash
might be completely edible, for example, but not acceptable by grocery store standards. Ripe for Revival purchases that type of produce to put in the hands of the one in eight North Carolinians who Kornegay says are food insecure.
“It’s a paradox; there’s so much food going to waste in the field, and then people are starving,” he says. “Our model works.”
In addition to produce, the mobile markets offer dairy, meats, and other products. They try as much as possible to source all products from North Carolina.
It’s not a food bank, Cox points out, but rather a hand up. People’s circumstances change, and she notes that one week someone may need help to afford their groceries, then later be able to pay it forward.
“Maybe you need the hand up, and next time you’re doing the handout,” she says.
TOP:
“It’s a unique, pay-what-you-can market that allows everyone in the community to shop.”
Kara cox, executive community director, Ripe for Revival
Melinda Rogers of Wake Forest shops a Ripe for Revival market when it visits the Wake County Northern Regional Center twice a month. She is currently unemployed and says she is grateful that she can get milk, eggs, and fresh vegetables for her family.
“It helps me because I’m raising two grandsons and I need a food supplement,” Rogers says. “The program is open to the whole community. It helps provide food for people who might not want to admit what they’re going there for.”
Ripe Revival Market donates a portion of its profits to Ripe for Revival. The nonprofit has formed other partnerships and receives private donations as well. A partnership with Coastal Credit Union will help Ripe for Revival expand to serve more counties this summer, Cox says.
“Operating a for-profit alongside a nonprofit is hard, and it requires extra attention to detail,” Kornegay says. “But I think this model will change the agriculture industry and change statistics on food insecurity and education.”
Ripe for Revival is always seeking business and private partnerships to support the nonprofit through donations, volunteering, and other avenues. Find more details at riperevivalmarket.com/pages/ripe-for-revival or by emailing inquiries to info@ripeforrevival.com. t
WAKE FOREST RESIDENT MELINDA ROGERS SHOPS WITH HER 4-YEAR-OLD GRANDDAUGHTER, KARLY, SELECTING APPLE WEDGES AND OTHER FRESH PRODUCE.
Making Memories 60years
Since 1964, the Blockade Runner Beach Resort has been Wrightsville Beach’s cornerstone for cherished memories. Join us to celebrate our diamond anniversary amid modern amenities, oceanfront dining, family activities, and pristine gardens in a stunning location that offers beach access to both ocean and sound. Experience a legacy of hospitality and craft your own unforgettable stay.
Do You Have Dentophobia?
NEVER FEAR! EASING ANXIETY IS AS SIMPLE AS TALKING WITH YOUR DENTIST.
According to studies published by the National Institutes of Health, as many as 80% of people experience anxiety when they visit the dentist. Known as dentophobia, this anxiety can be so overwhelming for some individuals that they avoid necessary dental treatments altogether. This can lead to serious oral health issues and even impact one's overall well-being. Fortunately, there is a solution that can help ease dental anxiety and make dental visits more comfortable: sedation dentistry.
Sedation dentistry is a practice that involves using medication to help patients relax during dental procedures. There are different levels of sedation available, ranging from mild sedation that simply relaxes the patient to deeper sedation that may render the patient unconscious. The type of sedation used will depend on the patient’s level of anxiety and the complexity of the procedure being performed.
At Supremia Dentistry in Wake Forest, their team uses conscious oral sedation. This involves taking a prescription medication before the dental appointment to induce a relaxed and drowsy state. Oral sedatives can range from mild to moderate, depending on the patient’s needs. Patients who undergo oral sedation may fall asleep during the procedure, but can still be easily awakened if necessary. To lessen anxiety even further, patients can choose to bring in music or movies with earphones that can help drown out any noises. Note that it will be necessary to have someone drive you to and from the office, and after your appointment, you will need to take the rest of the day off work to rest and recuperate.
Sedation dentistry has many benefits for both patients and dentists. For patients with dental anxiety, sedation can help them overcome their fears and receive the
dental care they need to maintain good oral health. It can also make lengthy or invasive procedures more tolerable and reduce the need for multiple appointments. Additionally, sedation can help patients with physical disabilities or medical conditions that make it difficult to sit still for long periods of time.
For dentists, sedation dentistry can make their job easier by allowing them to work more efficiently and comfortably on anxious patients. It can also increase the number of patients willing to seek treatment.
If you suffer from dental anxiety or fear visiting the dentist, sedation dentistry
CONTRIBUTED BY DR. EDMOND SUH, D.D.S.
may be the solution for you. At Supremia, their friendly and caring team will take the time to talk with you about whether sedation is a good option. With sedation dentistry, you can say goodbye to dental anxiety and hello to a healthier, brighter smile.
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 awardwinning 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 issues, call (919) 556-6200 or visit supremiadentistry.com.
Grow a Joe
PLANTING WEEDS MIGHT
NOT seem like the best way to create a visually inspiring garden, but I do heartily endorse one snappy exception: Joe Pye weed (Eutrochium sp. aka Eupatorium sp.). This herbaceous perennial named after Joe Pye, a Colonialera Native American medicine man, can make an impressive splash in the landscape with its size — it can stretch upwards to 8 feet tall — and equally impressive swaths of pinkish-purple flower fans that come out to party in the summer heat.
Like Joe Pye the man, Joe Pye the plant is a native, and it is normally found in Southeastern marshes, ditches, and damp meadows. However, it can readily put on a show in any cultivated landscape. Heck, I have even seen this “weed” flaunting flowers in some of Europe’s finest gardens!
Joe Pye weed prefers full to partial sun in an open, airy spot. Its growing ground should be well worked and liberally enriched with compost or other soil conditioners. And since it is not a stranger to soggy conditions in the wild, this impressive plant is also a prime candidate for a rain garden or low-lying, poorly draining areas. Rated for USDA Zones 4 through 9, it is certainly hardy enough for area gardens, and, as a bonus, is deer resistant.
Local nurseries stocking native plants will often have flowering Joe Pye weeds at this time of year, but gardeners can also opt for freebies from fellow growers in the fall when this indigenous
pretty can be easily propagated and passed along by way of root divisions. And if you are looking for a particular selection, online e-searching is always a good option.
Because of its size, Joe Pye weed works best visually if left to tower in the back of a flower border. Even in such a tucked-away spot, it won’t be lonely, because, if you plant it, butterflies and bees will certainly come.
Have limited space in your garden? Grow a Joe cultivar more restrained in stature. ‘Gateway’ has been a popular pick for years because it levels out at
around 5 to 6 feet tall but still has the flower power of its full-size cousin. Want smaller? Consider, in descending order, newer introductions such as ‘Little Joe’ (4 feet tall), ‘Baby Joe’ (3 feet tall), or ‘Ruby’ (2 to 3 feet tall). And for a bit of dusky coloring, the compact ‘Chocolate’ (3 to 4 feet tall) shows off foliage tinged in purplishbronze shadows. 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.
THE FLOWER POWER OF JOE PYE WEED
To Do in the Garden
JULY
• The herb garden should be maturing nicely now, but if plants such as savory, oregano, mint, thyme, or basil are starting to bully beyond their allotted space, cut them back. This early summer pruning will also help any lanky plants develop a bushier appearance.
• Continue filling the bird bath with water at least once or twice a week. To keep this fly-in refreshment stand clean, also give it a good wiping every two weeks. In addition, check the bird feeder after hard rains, and if
Written and
photographed
by L.A. Jackson
Timely Tip
BECAUSE MOST ARE MADE OF GLASS, GAZING GLOBES ARE SUCH FRAGILE THINGS — SO MUCH SO THAT IT IS SOMETIMES TOUGH TO ENJOY THEIR SHINY PRESENCE IN THE GARDEN BECAUSE THE POTENTIAL FOR BREAKAGE IS OBVIOUS. SO GET TOUGH — OR IN THIS CASE, GET A TOUGH GAZING GLOBE. HAVE AN OLD BOWLING BALL STUFFED AWAY IN A CLOSET? IF IT ISN’T ALREADY A FANCY, SPARKLY ORB, SPRAY ON A FEW COATS OF METAL-FLAKE, PEARL, CHROME, OR NEON PAINT. OR IF YOU ENJOY MIXING WHIMSY WITH YOUR PAINTING OR CRAFTING SKILLS, TRANSFORM THAT UNUSED BOWLING BALL INTO A ONE-OF-A-KIND FUN WORK OF VIRTUALLY INDESTRUCTIBLE GARDEN ART.
any soggy yuck has accumulated in the basin, clean it out and refill with fresh, dry seed.
AUGUST
• While the August heat might be stifling to you, it’s great weather for garden beasties such as spider mites, thrips, aphids, white flies, and flea beetles to come out and “play” on your plants, so step up your pest patrols.
• The summer veggie patch should be in full production mode this month, but for even more yields of garden-grown goodies from okra, indeterminate tomatoes, green beans, squash, and cucumbers, har -
vest the maturing crops once or twice a week now.
• Didn’t crank up a summer vegetable garden this spring? There is still time to join in on the fun if you start such warm-season favorites as squash, okra, green beans, or cucumbers at the beginning of this month.
• And no, it’s not too soon to start a fall vegetable garden, since many cool-season delectables need warm soil to develop properly. This month is a good time to begin planting cabbage, broccoli, carrots, Swiss chard, cauliflower, collards, lettuce, kale, radishes, mustard greens, parsnips, and onions.
happenings
The Woman’s Club of Raleigh hosted its inaugural Garden Tea Party at the Executive Mansion in May, benefiting the organization’s grant and scholarship programs. The Woman’s Club supports other charitable, educational, and cultural organizations, programs, and individuals through fundraising and volunteering. Anna McLeod and Jonathan Ross, two music scholarship recipients, entertained 125 attendees with musical performances.
Sharyn Alvarez, who won the Nell Barker Scholarship in 1993, presented a donation to club President Penny Lauricella. After winning the scholarship as a young single mother, she completed a degree program and had a successful 30-year career in government. womansclubofraleigh.org
The Raleigh Chamber’s Marketing and Communications team received two Awards for Communication Excellence from the Association of Chamber of Commerce Executives.
Its “Late Afternoon with the Raleigh Chamber” ad won in the Audio/Video category, advertising the Chamber’s 135th annual meeting using a late-night talk show theme. Its momentum-themed Impact Report won in the Print & Electronic Publications category, detailing the accomplishments of the 2022–23 fiscal year using graphics and photos.
In June, senior living community Magnolia Glen launched a partnership with 321 Coffee, a coffee shop and roaster built on inclusion. 321 Coffee employs more than 50 adults with intellectual and developmental disabilities. The baristas’ motto is “I am not someone with a disability but someone with an ability that makes me different.”
“We are inspired by 321 Coffee’s values because they mirror our own. We are thrilled to embark on this partnership together to reaffirm our dedication to creating a more inclusive community,” says Magnolia Glen Executive Director Mary Casey.
“This collaboration not only brings exceptional coffee to the heart of Magnolia Glen, but also reminds us that inclusivity isn’t merely a concept but a daily practice that enriches lives and shapes our purpose. With each cup enjoyed, we contribute to a kinder, more compassionate world.” 321coffee.com
Congratulations to Chef Alejandro Uribe of the University Club for winning the 2024 Cooking for the Kids competition! The annual event benefits two local organizations fighting food insecurity: Overflowing Hands and A Place at the Table. Chefs are presented with a secret ingredient at 9 a.m. on competition day and must submit a menu of an appetizer, main, and dessert by 10 a.m. Guests and culinary judges vote to determine the winner of each matchup. Eight local chefs competed in three rounds of the competition in February and March. overflowinghands.org | tableraleigh.org
Perfectly Imperfect Pups (PIPs), a nonprofit that supports at-risk dogs through advocacy, education, fostering, and adoption, launched its “Never Pee Alone” campaign in early June. The organization has seen a 162% increase in intake requests this year.
“It’s hard at the end of the day, when we know we just can’t help as many as we want because we don’t have the fosters or donations we need to be able to save more dogs in our community. Our donations are down, people are not fostering, and adoptions are at an all-time low, but the amount of dogs in the community that need help is at an all-time high,” said PIPs Founder and Director Nicole Kincaid.
Consider fostering, adopting, or donating to support PIPs and other local organizations affected by increased demand for services. “We can help you find a dog that best fits your lifestyle, either for adoption or fostering,” the organization says. pipsrescue.org/neverpeealone
In April, a group of students from the North Carolina School of Science and Mathematics won The Earth Prize competition, the world’s largest environmental sustainability competition for teenagers. Inspired by the increased incidence of flooding in North Carolina, the FloodGate team created a flood prediction and warning technology to address the flooding that threatens 240 million people across the globe each year. Their interactive 3D flood model helps governments and individuals plan with advanced warning to reduce damages and increase efficiency of rescue operations.
The FloodGate team consisted of Sumedh Kotrannavar from Raleigh, George Cheng from Cary, Shubhan Bhattacharya from Apex, and Reichen Schaller from Sanford.
“For me, this win symbolizes how through effective collaboration and drive we can achieve real and lasting results,” Schaller says. “It also serves as an excellent springboard into the field of climate change and provides us a clear path to bettering the world.”
Runners-up included team CocoMellow from Vietnam, who created banana-based diapers to fight single-use product waste; team Ceres from Türkiye, working to protect crops from climate events; and team Pebble from the UK, pooling computer power to reduce energy use. More than 10,000 students from 154 countries have competed in The Earth Prize in its first three years. theearthprize.org
The Western Wake Crisis Ministry — a nonprofit that supports community members in crisis with food, financial/ housing assistance, education, and opportunity — appointed Dr. Atoya Hodges as Interim Executive Director. She brings more than 25 years of experience in diverse sectors, including a master’s in health service administration, a master’s of education with a counseling focus, an MBA, and a PhD in religious counseling and hypnotherapy.
“I am honored to have the opportunity to join Western Wake Crisis Ministry,” says Dr. Hodges. “My goal is to continue to support our steadfast commitment to aiding individuals and families in crisis. I look forward to continuing our important work and making a meaningful difference in the lives of those we serve.” wwcm.org
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BY JONATHAN FREDIN
Applying the brakes
A great blue heron drags its toes across the water while gliding in for a landing at a creek.
Michael Law MD, Voted Best Plastic Surgeon in the Triangle every year since 2018, owns and operates Blue Water Spa.
