Cary Magazine August 2023

RUSTIC ROOTS

WORTH THE DRIVE: Peach-ure

FOODIE

Perfect

CELEBRATING NATURE’S SWEETEST GIFT

Jonathan Fredin

Experienced hands. Expert hands. Hands that have mastered minimally invasive techniques and robotic-assisted procedures that minimize discomfort and enhance recovery. The hands of talented surgeons, nurses and support teams in a variety of specialties and subspecialties. All as compassionate and caring as they are thoroughly professional. All accessible, convenient and close to home. To learn more about what sets us apart, visit wakemed.org/cary-hospital.

The technology and techniques are the very latest.

Putting them in the right hands, however, is what sets us apart.

August 2023 • Volume 20, Number 6

EXECUTIVE

Bill Zadeits, Group Publisher

Kris Schultz, Publisher

EDITORIAL

Lauren Morris, Managing Editor & Creative Director

Dena Daw, Staff Writer

Tara Shiver, Copy Editor

CONTRIBUTORS

Erica DeLong

Lea Hart

L.A. Jackson

David McCreary

PHOTOGRAPHY

Jonathan Fredin, Chief Photographer

Bryan Regan

PRODUCTION

Atiya Batts, Graphic Designer

Jennifer Casey, Graphic Designer

Dylan Gilroy, Web Designer

Beth Harris, Graphic Designer

Anna Porter, Graphic Design Intern

Matt Rice, Webmaster/SEO

Rachel Sheffield, Web Designer

Lane Singletary, Graphic Designer

ADVERTISING

Jill Newbold, Senior Account Manager

Maureen Powell, Senior Account Manager

Aleida Montufar, Account Executive

PUBLIC RELATIONS

S&A Communications

Chuck Norman, APR

ADMINISTRATIVE

Kristin Black, Accounting

Cherise Klug, Traffic Manager

Lisa White, Senior Event Coordinator and Distribution Manager

Valerie Renard, Human Resources

Arlem Mora, Social Media Coordinator

PUBLISHER EMERITUS

Ron Smith

Cary Magazine © is published nine 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.

CARY MAGAZINE

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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.

Cary Magazine is a proud member and supporter of all five chambers in Western Wake County: the Cary Chamber of Commerce, Apex Chamber of Commerce, Morrisville Chamber of Commerce, Holly Springs Chamber of Commerce and Garner Chamber of Commerce. All real estate advertised herein is subject to the Federal Fair Housing Act of 1968. We will not knowingly accept any advertising for real estate which is in violation of the law. All dwellings advertised are available on an equal-opportunity basis.

Photo by Jonathan Fredin

UP UNTIL I WAS ABOUT 25, the last week in July meant our annual family trip to White Lake, NC. For my grandfather, the trip wasn’t complete without a stop at Parker’s Barbecue in Wilson “before we got on I-95.” (Yes y’all, I’m from the country!) For me, the trip was never complete without stopping by a roadside peach stand for our week’s worth of peaches and some homemade peach ice cream, freshly churned in the NC heat.

When we decided peaches would be the theme of this food issue, I turned to my own Georgia peach, Dena Daw, for freshly picked ideas — and she delivered! We assembled our own bushel of peach-inspired content, full of juicy tips and recipes that just had to be shared. Peach cocktails and peach cobbler are always a hit, but my personal favorite was Chef Mitch Samples’ peach and feta salad — this fresh culmination of local ingredients is a MUST TRY this summer!

Peaches aren’t the only treats you’ll find in these pages. Not long ago, we packed up the team and headed out to Bunn, NC, (population 341) to experience Rustic Roots. 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-tofork meal that is 100% worth the drive.

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 @carymagazinenc.

Thanks for reading,

Lauren Morris Managing Editor & Creative Director

Jonathan Fredin

Avery Jackson from Chappell’s Peaches explains how to pick the perfect peach.

“We saw the article yesterday and we absolutely love it. Such a great piece on Shalimar. Thank you so much for taking the time to make it happen. We are grateful.”

Michael Meilstrup, re. “Shalimar Waffa: An Empathetic Art,” May

“We are so proud of our student Ryan Razon! Thank you, Cary Magazine!” @ caryballet, re. “Notable Teens 2023,” May

“Thank you so much for the opportunity!”

Colleen McDermott, re. “Notable Teens 2023,” May

“Thank you from the bottom of my heart for such a beautifully written article. My friends and family have commented on how perfectly it portrays my art journey. I truly appreciate the feature.”

— Shalimar Waffa, re. “Shalimar Waffa: An Empathetic Art,” May

WE WANT TO HEAR FROM YOU!

“Your article writeup on Ryan is excellent! Thank you for the opportunity to share our son’s story and achievements.”

Ricardo Razon, re. “Notable Teens 2023,” May

“So proud — every edition is a work of art, Lauren!”

Claudia Hall Morris

“The magazine is so beautiful, and the article about the park is awesome! Thank you so much!”

Alexia Gigante, re. “Adventure Awaits (Around the Corner),” June/July

“We have had a lot of positive feedback from the mention of Fit & Able in the Maggy Awards. Thank you so much for the recognition in Cary Magazine. As a Cary nonprofit, our mission is to make an impact on the health and fitness of our community. It is very rewarding to know we have made a difference. Our events host about 7,000 participants a year. Your recognition helps us reach out to more people. Sincerely, thank you. See you at the races!”

Alisa Wright, re. “Cary Magazine

Presents the 2023 Maggy Awards,” April

J. Alane’s Fine Lingerie has relocated from Raleigh’s Village District to The Shoppes of Kildaire in Cary

5 THINGS TO DO

3Come shop for your fur (or feathered) babies at the North Carolina Pet Expo! Main stage activities will include a pet costume contest, a daredevil dog show, an exotic bird show, and more. Grab a beer or lunch and bring the kids for the live animal walk-thru. Saturday, Aug. 5, 10 a.m. to 6 p.m. & Sunday, Aug. 6, 10 a.m. to 5 p.m. NC State Fairgrounds Exposition Building. ncpetexpo.com

1Enjoy 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.”

2Experience The Night Nation Run at Koka Booth Amphitheatre, the ultimate blend of a music festival and a fun run! This music-filled course features live DJs, bubble zones, light shows, and more. Cross the finish line and enjoy an epic main stage after-party! Saturday, Aug. 26, 8 p.m. Koka Booth Amphitheatre, Cary. boothamphitheatre.com

Beer, Bourbon & BBQ Festival

4

Surviving the dog days of summer is much easier at the Beer, Bourbon & BBQ Festival, featuring two days of 60+ beers, 40+ bourbons, and barbecue galore! Admission buys you a sampling glass so you can enjoy an all-you-careto-taste sampling of beer and bourbon, all while enjoying live bluegrass, games, and much more. Friday, Aug. 4, 6–10 p.m. & Saturday, Aug. 5, noon to 6 p.m. Koka Booth Amphitheatre, Cary. boothamphitheatre.com

5

Pack (or buy) a lunch and enjoy a relaxing Brew ’N’ Choo train ride through the woods of New Hill! Food and beer will be available to purchase courtesy of Fortnight Brewery. Saturday, Aug. 5, with rides scheduled from 1–5:30 p.m. New Hope Valley Railway. triangletrain.com

NC Pet Expo

Lazy Daze Arts & Crafts Festival

Jonathan Fredin

Jonathan Fredin

SPICE UP YOUR SUMMER

COLD SWEAT: SUNNI SKY’S HOMEMADE ICE CREAM

WRITTEN BY DENA DAW | PHOTOGRAPHED BY JONATHAN FREDIN

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!

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

The homemade Cold Sweat ice cream at Sunni Sky’s in Angier is sure to heat up summer.

AUGUST

MARCH

AUGUST 23 | 5-8PM

MARCH

Makers Market by Art-n-Soul

SEPTEMBER 16 | 12-4PM

MARCH

NOTE: Wine and beer will be available for purchase on-site. Coolers and outside alcohol are not permitted.

MARCH 18 | 12-4 PM

Are bladder leaks disrupting you from living a normal life?

Do you get sudden, strong urges to urinate and are unable to control it? Do you go to the restroom eight or more times a day? Do you have accidental leakage before you make it to the restroom? If you answered “Yes” to any of these questions, you may suffer from overactive bladder or urinary incontinence.

What causes bladder leaks and incontinence?

Bladder leakage, urinary incontinence or overactive bladder symptoms are not a normal part of aging. Millions of people worldwide suffer from these life-altering symptoms.1,2 These symptoms may occur because of abnormal communication between the brain and the bladder. This may lead to the feeling of an urgent need to urinate and an unwanted bladder contraction. You may also experience a need to rush to the restroom and leak or lose urine before you make it in time.

The good news: there are treatment options available to help regain control of your bladder. The doctors at Associated Urologists of North Carolina are now offering Axonics® Therapy, a long-lasting solution that is clinically proven to regain bladder control and deliver clinically meaningful improvements in quality of life*.

What is Axonics Therapy?

Axonics Therapy is an advanced treatment option that is clinically proven for treating symptoms of overactive bladder (including urinary urgency incontinence), fecal incontinence and urinary retention.1

Axonics Therapy works by providing gentle stimulation to the nerves that control the bladder and bowel, which can restore normal control and result in symptom improvement.

Important

If you and your doctor believe you are a candidate for Axonics Therapy, you will first try the therapy for a brief test period that allows you and your doctor to see if the therapy provides satisfactory reduction of your symptoms. If it is determined that the therapy is right for you, you will have an outpatient procedure where a miniaturized Axonics implant is placed just beneath the skin in the upper part of your buttock.

What are the benefits of Axonics Therapy?

Axonics Therapy provides the possibility of saying goodbye to bladder leaks! Long-lasting symptom relief: Designed to provide a long-term solution for your symptoms.

Clinically proven results:

• 93% of treated patients achieved clinically significant improvements* at 2 years3

• 94% of patients were satisfied with their therapy3

*50% or greater reduction in symptoms

References:

1. Coyne KS, Sexton CC, Thompson CL, et al. The prevalence of lower urinary tract symptoms (LUTS) in the USA, the UK and Sweden: results from the Epidemiology of LUTS (EpiLUTS) study. BJU Int. 2009;104(3):352-360.

2. Census Reporter website. https://censusreporter.org/ profiles/01000us-united-states/. Accessed July 19, 2019.

3. Pezzella A, et al. Neurourol and Urodyn. 2021

Dr. Frank Tortora (919) 459-5415

110 Kildaire Park Drive, Suite 500 Cary, NC

110 Kildaire Park Drive, Suite 500 Cary, NC

110 Kildaire Park Drive, Suite 500 Cary, NC

Safety Information: Implantation and use of the Axonics System incurs risk beyond those normally associated with surgery, some of which may necessitate surgical intervention. Results and experiences may vary and are unique to each patient. No promise or guarantee is made about specific results or experiences. For more information about safety and potential risks, go to: www.axonics.com/isi. Caution: Federal law (USA) restricts this device to sale and use by, or on the order of, a physician.

2021-2023 Axonics, Inc. All rights reserved. 110-0146-013rB

WRITTEN BY DENA DAW | PHOTOGRAPHED BY JONATHAN FREDIN

IT’S PEACH SEASON in the Carolinas, and you know what that means: It’s time to ap-peach-iate the sweet and juicy fruit that makes the perfect summer snack, whether it’s in ice cream, salad, salsa, pizza (I said what I said), or dangling from a tree, ripe for picking.

Before we get into it, it’s probably a good time to hit you with some stone fruit facts. According to the USDA, NC is the 7th top producer of peaches nationally, producing an average of 3.6 million pounds for the fresh market each year. It’s no surprise that NC grows

amazing peaches — our hot, humid summers are ideal for growing stellar peach trees. The average NC peach season lasts for four months, spanning from June to September, and common NC peach varieties include Biscoe, Candor, Carolina Belle, Derby, and Norman. Believe me, they’re all delicious.

This issue was not a fruitless endeavor.

In these pages we have covered all things peach, from a Q&A with a local peach farmer, endless peach puns that will make your dad proud, and fresh, seasonal recipes that will leave you speachless.

Chappell Peaches brings their fresh picks to the Cary Downtown Farmers Market.

Spreadable Delights

Looking for delicious, local products to satisfy your sweet tooth? Adilah Shabazz, owner of Spreadable Delights, is a purveyor of preserves, jams, salsa, sweets, treats, and more! This year, Shabazz’s peach offerings include peach jam, peach preserves, peach salsa, and peach syrup.

Peach Salsa

1 pound tomatoes

1 medium onion

1 bell pepper (4 ounces)

Chop tomatoes and finely chop onion. Remove seeds and chop the bell pepper and jalapenos (reserve some seeds from the jalapenos for a spicier salsa).Transfer all veggies to a bowl.

“I like to eat my preserves with biscuits, different breads, ice cream, or simply by themselves when I have a taste for something sweet,” said Shabazz. “I vacuum seal the jars so you can keep them on the shelf for up to two years — to get that summery peach taste in the winter time, for example. Most

2 jalapenos

1 ½ pounds peaches

½ bunch cilantro

2 tablespoons lime juice

Wash the peaches well and dice (no need to remove the skins). Chop cilantro, and add peaches and cilantro to the bowl, along with lime juice, salt, and pepper. Fold everything together.

of my preserves can also be used over meats as marinades.”

At the moment, Shabazz’s peach salsa is only available to friends or by special order, but lucky for all of us, Shabazz understands that sharing is caring.

spreadabledelights.com

1 ½ teaspoon salt (I prefer sea salt)

¼ teaspoon black pepper (to your taste)

Mix well. Enjoy with tortilla chips, crackers, pita chips, or whatever you prefer. Feel free to add a dash of chili pepper or powder if you want the salsa hotter!

Adilah Shabazz, owner of Spreadable Delights, sets up a scrumptious display of peach and pear preserves.

The perfect topping for a warm biscuit or a bowl of cold ice cream, these summery preserves have a shelf life that will get you through the colder months!

Skipper’s Homemade Peach Cobbler

CELEBRATE SUMMER with a mouthwatering plate of peach cobbler from the family-owned Skipper’s Seafood & Smokehouse in Apex!

“The peaches are topped with a buttery crumble, creating a delightful treat

Peach, Please

that will have you coming back for seconds,” said owner A.J. Dalola. “It’s the perfect way to enjoy summer’s best taste of peaches. It’s best served warm with a scoop of vanilla ice cream.”

It might seem counterintuitive to hit

Peach-Inspired Treats

Chatham Hill Winery’s Sweet Carolina Peach

Perfect out of the bottle or mixed with sparkling wine and frozen fruit for a summery peach sangria.

Peach-Inspired Floral Arrangements at Preston Flowers

“When I think of summer, I think of peaches. At our shop we take inspiration from memories and feelings about anything from travel to food.” —Barbara McKinnon, owner

SweeTea Boba & Ice

Try the Peach Green Tea with Crystal Boba and Mango Star Jelly or the Peach Slush with Mango Popping Boba and Sea Salt Milk Cap.

up a seafood place for dessert, but trust us, this cobbler is a game changer — plus, you can always pick up a giant fish sandwich and a barbecue plate while you’re there. skippersfish.com

Peach Black Tea

Described by Tin Roof Teas as a “delicate fusion of sweet, sun-ripened peaches and crisp afternotes of our classic black tea.”

BE Bakery’s

Peaches and Cream Roll

Visit their stand at the Cary Downtown Farmers Market for a sweet treat or order online at thebebakery.com.

Howdy Homemade Ice Cream

Try their peach flavored ice cream in downtown Cary for a sweet summer treat!

BE B akery’s Peaches and Cream Roll

SweeTea Boba & Ice Peach Slush

(Pictured on page 29)

Topped with a buttery crumble, Skipper's homemade peach cobbler is as good as it looks!

La PeachFarm’sChallah & Peach Tea

Did you know?

• August is National Peach Month!

• The peach originated in China and has been cultivated since at least 1000 BC.

• In China, the peach is a symbol of good luck, protection, and longevity.

NEWSFLASH: Carbs don’t count during peach season! La Farm’s incredible challah bread is filled with peach-infused pastry cream and topped with an oat strudel made with Carolina Ground’s whole wheat bread flour. This sweet treat can (and should) be paired with a refreshing glass of peach tea, the perfect complement to everything from berry scones and peach challah to a peach-chipotle barbecue sandwich or flatbread.

lafarmbakery.com

• Peach fuzz acts as a defense mechanism.

• Peach cobbler is a uniquely American dessert, invented in the 1800s.

• Peach trees produce fruit for about 12 years.

Fill up on peach challah and cool down with a glass of peach tea, courtesy of La Farm Bakery.

Richard Daw doesn’t waste any time before sampling a juicy peach at the Cary Downtown Farmers Market.

11-month-old Juniper LeBlanc enjoys a fresh peach with mom Chloe at the Cary Downtown Farmers Market.

Chappell Peaches: Just Off the Peach-en Path

AS MUCH AS WE LOVE to eat them, we defer to the experts when it comes to growing and picking the perfect peach. Meet the family behind Chappell Peaches, a fourth-generation peach farm located in the Sandhills of NC.

Introduce yourself!

My name is Ken Chappell, and I am a fourth-generation peach farmer. My

family and I operate Chappell Peaches, an orchard and roadside stand in the Sandhills.

What do you love about peaches?

Peaches are a perfect summer delicacy. With their fragrant aroma and sweet, juicy flavor, they are an ideal treat for warmweather months.

Fresh and flavorful peaches, straight from the orchard

How long have you been growing peaches?

I have been growing peaches for over 45 years. I grew up on my father’s peach farm and started managing it for him after I completed my education.

Where can our readers purchase your peaches?

This season, our peaches are available at Cary Downtown Farmers Market, Chapel Hill Farmers Market, South Durham Farmers Market, State Farmers Market (with McLamb Family Farms), and our roadside stand in Eagle Springs.

What are some tips for growing and/or finding the perfect peach?

We like to pick a firm, fairly ripe peach that has lots of color. When shopping for peaches, it’s best to choose one that’s neither green nor too soft, as those are indications of under- or over-ripeness.

What is your favorite peach-based recipe?

My wife, Rhonda, loves to make this peach and blueberry cobbler!

4 cups peaches

½ cup blueberries

1 ½ cups sugar (divided)

½ cup butter (divided)

¾ cup plain flour

2 teaspoons baking powder

pinch of salt

¾ cup milk

Mix sliced peaches and blueberries with 1 cup sugar; set aside. Heat oven to 350. Melt butter in a 2-quart baking dish. Combine ½ cup sugar, flour, baking powder, salt, and milk. Pour over melted butter. Put sugared fruit on top. Bake for 1 hour.

chappellpeaches.com

Ken Chappell's nephew, Avery Jackson, displays the farm's fresh pickings at the Cary Downtown Farmers Market.

Chef Corner with Mitch Samples ’s

AFTER YEARS OF working in the restaurant industry, Chef Mitch Samples, board vice president of the Cary Downtown Farmers Market (CDFM), relies on the market’s season-sensitive offerings to provide accessible recipes to the community every other week via CDFM’s Chef’s Corner. At the market, patrons are encouraged to stop by his table and taste his creations in person — but in case you missed it, Chef Samples shares his tasty and innovative peach-inspired menu below.

caryfarmersmarket.com/chefscorner

Farmers Market

1 ½ ounces golden rum

1 ounce Krupnikas

3 ounces fresh peach puree*

3 ounces (approx.) ginger ale

cinnamon stick

Fill shaker halfway with ice and add the first 3 ingredients. Shake well, about 10 seconds. Strain over ice into Collins glass and top with ginger ale. Garnish with cinnamon stick.

Notes: I prefer Reed’s Real Ginger Ale, but use what you like.

I’m using Kill Devil Pecan and Honey Rum.

Krupnikas is a spiced honey liqueur popular in Poland and Lithuania. I’m using a spirit from The Brothers Vilgalys, produced in Durham.

Easy Peachy Custard Pie

Crust:

2 sheets honey graham crackers (about 1 ½ cups once finely ground)

6 tablespoons unsalted butter, melted

¼ cup sugar

Preheat oven to 350.

In a food processor, blend graham crackers until the consistency of fine sand. Add sugar and pulse to combine. Empty into a mixing bowl, and pour in melted butter. Mix with a fork to blend well, or until the texture of wet sand. Empty the crumb mixture into an ungreased 9-inch pie pan, and spread evenly. Press the mixture across the bottom of the pie plate and up the sides. When it is evenly distributed, pack it tight with a spoon or a cup. Using your fingers, gently press sides into the pie plate until the crumb holds together uniformly. Bake for 10 minutes. Allow to cool before adding any filling.

Filling:

3 egg yolks

½ teaspoon kosher salt

1 can (14 ounces) sweetened

condensed milk

6 ounces peach puree*

2 tablespoons lemon juice

Preheat oven to 350. Whip yolks and salt together in a mixing bowl until pale and slightly thickened, approximately 3–5 minutes. Add condensed milk and whip on high for about 3 minutes. The mixture will aerate and thicken. Thoroughly mix in the peach puree and lemon juice. Pour into the crust and bake for 25 minutes. Cool to room temperature, then refrigerate at least 4 hours before glazing.

Glaze:

1 cup peach puree

½ cup water

1 tablespoon lemon juice

1 cup sugar

3 tablespoons cornstarch, mixed with 2 tablespoons water

Bring peach puree, water, and lemon juice to a simmer. Mix in the sugar until it dissolves. Add the cornstarch slurry and simmer until it thickens a bit and is no longer cloudy. Cool to room temperature before using. It should be thick but spreadable.

Note: Feel free to use a store-bought graham cracker crust. They are perfectly acceptable, and it will save you time and effort for this otherwise very simple pie.

Peach Buzz

Chef Mitch Samples hands out free samples of his peach-inspired cocktail to farmers market patrons.

Peach and Feta Salad

3 peaches, diced

1 cup blueberries

1 English cucumber, cut into half moons

½ cup crumbled feta

3 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon olive oil

1 tablespoon finely chopped shiso

kosher salt and fresh

ground black pepper to taste

In a large serving bowl, combine the peaches, blueberries, cucumbers, and feta.

In a jar with a lid, combine the lemon juice, Dijon, honey, olive oil, shiso, salt and pepper. Shake the vinaigrette until well combined. Pour the vinaigrette over the salad and gently mix everything together. Taste for seasoning and garnish with extra shiso. Serve at room temperature or chilled.

Peach Puree

Note: This recipe is used for the Farmers Market Peach Buzz and the Easy Peach Custard Pie on page 34. Each large peach will make roughly 8 ounces of puree. Drop whole fresh peaches into boiling water for about 45 seconds. Remove peaches to an ice water bath. Peel the skin off the peaches with your hands. Remove and discard the pit. Place the peach flesh in a blender or food processor and add 1 teaspoon lemon juice per peach. Blend until smooth.

Chef Mitch demonstrates how to slice the perfect peach.

Chef Samples' peach and feta salad is the perfect complement to any summertime spread.

LEGACIES MEMORIES

BOUNSANGA BUILDS

BOTH AT SAAP

WRITTEN BY LEA HART PHOTOGRAPHED BY JONATHAN FREDIN

WHEN HE WAS FIVE YEARS OLD, Lon Bounsanga fled communism in Laos.

Bounsanga, his parents, and his younger brother crossed the Mekong River in a canoe to Thailand under the cover of night to avoid government snipers positioned to keep citizens from fleeing the country.

The risk was high, but the decision was simple: “Either we stay and live our lives the way they wanted us to live, or we come to America and see what America had to offer us,” he said.

As it turned out, America had a lot to offer Bounsanga and he, much to offer in return.

After making a name for himself as executive chef at Raleigh’s Bida Manda and Brewery Bhavana over the last decade, Bounsanga will open his own restaurant, SAAP, later this year at The Walker, a luxury apartment building near the new Downtown Cary Park.

It’s a long way from where he started, but right where Bounsanga believes he’s meant to be.

The early years

Upon arriving in Thailand years ago, the family lived in a refugee camp before receiving sponsorship to come to the United States in 1979. Back then, the only way to come over was through a sponsor, Bounsanga said.

They landed in Philadelphia, where he and his younger brothers — two of them now — went to school and his parents worked.

Following a decade at the helm of Bida Manda and Brewery Bhavana's kitchens, Bounsanga will open his own restaurant, SAAP, at The Walker in Cary this fall.

“As soon as I graduated high school, as the oldest sibling, I had to help my parents out for income,” he said.

His uncle was an executive sous chef at a Sheraton. He started working there simply to earn money, but found it ignited a lifelong passion.

“It got to a point where I fell in love with cooking,” Bounsanga said.

When he married and had children — four daughters and two sons — the family decided to move to North Carolina.

“We didn’t want our children to grow up in the inner city,” he said. “We had vacationed at the Outer Banks and fell in love with North Carolina, and that was all she wrote.”

The family lived in Garner while Bounsanga served as executive banquet chef at the Carolina Country Club. Even then, he dreamed of opening a restaurant one day.

Building a name for himself

When he saw an ad on Craigslist seeking a chef for a Laotian restaurant, Bida Manda, set to open in 2012, Bounsanga said he thought the ad was a hoax.

“A decade ago, Laotian cuisine was never heard of in the United States,” he said.

He met with the owners, also Laotian, and instantly connected. Boosted by his family, Bounsanga made a name for himself and his cuisine at Bida Manda.

“Not everybody is built to be a chef with the hours,” he said. “Luckily I have a very good support team — my wife and my kids are my biggest cheerleaders.

“You’re as good as who you’re with, and we did it together even though they weren’t in the kitchen with me.”

Bida Manda went on to become wildly popular, and Brewery Bhavana opened about five years later. His role brought some exciting encounters, as the avid sports fan met members of the Carolina Panthers and Carolina Hurricanes who dined there.

Singer Billy Joel stopped in, enjoying his pork belly soup so much that he asked Bounsanga if 55 servings could be delivered to Joel’s staff at his Raleigh concert. Bounsanga obliged and brought his entire kitchen staff to the delivery.

Laotian cuisine grew in popularity, and the dream of

having his own restaurant still lingered. When developer Bill Zahn approached him about opening a restaurant in The Walker, Bounsanga said the timing felt right.

“I was ready to branch out and do my own thing,” he said. “Cary is growing so fast, and with this offer and Bill’s help, I couldn’t refuse.”

Though his title was executive chef, Bounsanga did a little of everything over the years, from financing to washing dishes. So he doesn’t expect a lot of surprises as owner. In his kitchen, trust and respect are his keys to success.

“Whatever promises I make to my staff, front of house or back of house, those promises are kept — it might not happen tomorrow or next week, but it will definitely happen,” Bounsanga said. “People like to be seen and like to be heard; just listen to their stories.”

He looks forward to making a new set of memories at SAAP. Simple things, like making meatloaf once for a 78-yearold woman who teared up while telling him it was the best she’d ever had, are the reward for him.

Chef Lon Bounsanga

“Even if I cooked for 150 people, if just two came and said this is the best dish they’ve ever had, that is the reward for me,” he said.

Bounsanga calls SAAP his legacy to his six children and, currently, five grandchildren — a place to gather and share meals.

“Coming from where I came from, my parents did what they could,” he said. “That is part of parenting: making sure your children have a place to be happy.” t

Even if I cooked for 150 people, if just two came and said this is the best dish they’ve ever had, that is the reward for me.”

LEFT: Crispy pork belly, rice noodles, vegetables, and fresh herbs accent an egg drop, red curry, and coconut milk broth in Bounsanga's legendary Ma Ka Tee (Pork Belly Soup). Scallops, shrimp, and calamari marry with a chili garlic vinaigrette in his eye-catching Yum Talay.

FOR HISTORIC BATTLES including this morning’s

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.

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

RUSTIC ROOTS

WRITTEN BY DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN

Whether you choose a small-plate offering or an entrée, you’ll get your fill of scratch-made goodness.

THERE’S SOMETHING EXCITING about traveling beyond familiar territory to visit a destination restaurant. In the case of Rustic Roots, a bona fide farm-to-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.)

Repurposed tin came from an old Vollmer Farm tobacco barn.

From large to small details, the aesthetic of the restaurant has been carried throughout.

The front of the building beckons guests to come in and enjoy authentic farm-to-table cuisine.

Nancy’s tacos feature ribeye trim, handmade corn tortillas, and two types of salsa.

“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.

“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 moth -

er, 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-personcapacity 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.

Sublime deviled eggs are made with gold-standard Duke’s mayo.

Russ Vollmer, co-owner of Rustic Roots

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

Russ Vollmer, owner, Rustic Roots

Pollo Pow Pow is a distinctive sweet-and-spicy dish worth savoring.

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.

Décor at Rustic Roots is warm and inviting.

“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 Cary Magazine 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.

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,

Nancy Cordero and Alli Strickland serve as a dynamic duo in the kitchen.

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.

Flavor at Your Fingertips: Viv’s Fridge

WRITTEN BY DENA DAW | PHOTOGRAPHED BY JONATHAN FREDIN

ATTENTION, Cary 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 the

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.

The Moving Truck is Leaving!

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For your complimentary welcome visit, or to include a gift for newcomers, call 919.809.0220 or visit our website, www.nnws.org.

Bringing it home since 1960

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

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

foodie FAVORITES

A'VERDE COCINA + TEQUILA LIBRARY

LUGANO RISTORANTE

MELLOW MUSHROOM

ANDIA’S HOMEMADE ICE CREAM

ASHWORTH DRUGS SODA FOUNTAIN

BOND BROTHERS BEER CO.

CHIDO TACO

DI FARA PIZZA TAVERN

DRAM & DRAUGHT

FAMOUS TOASTERY

GELUNA GELATO

HANK'S DOWNTOWN DIVE

LA VICTORIA

MAMACITA MODERN MEXICAN & COCKTAILS

MON MACARON

Q NOODLES

RUCKUS PIZZA, PASTA AND SPIRITS

SWEET FARE

WOODY’S SPORTS TAVERN & GRILL

PHOTOGRAPHED BY JONATHAN FREDIN

a’Verde’s menu is inspired by “Top Chef” Katsuji Tanabe’s desire to bring a variety of fresh, vibrant, exciting flavors to a dining experience found nowhere else in the Triangle. The menu draws on his Mexican heritage and is inspired by family recipes and experiences. While dishes are familiar and enjoyable for the entire family, flavors include local and seasonal ingredients with a focus on the latest culinary trends. Viva a’Verde!

From bruschetta at brunch to capellini di mare for dinner, we use the finest local meats, seafood, and produce in each recipe. Whether you’re planning a relaxing lunch, a date night out, or a family dinner at home, our 2023 Maggy Award-winning restaurant has something for everyone. Available for dine in, carry out, or curbside pickup.

Come Mellow out with great food and Mellow vibes! We are here to provide a quality experience based on great customer service and amazing food. Whether you come by just to say hi and have a drink, bring the family for a chill Mellow experience, or want to come celebrate with a big group, we are here to serve you. Stay Mellow!

ANDIA’S ICE CREAM

2201 IRON WORKS DR., SUITE 129, RALEIGH

10120 GREEN LEVEL CHURCH RD., #208, CARY

1008 RYAN RD., CARY | ANDIASICECREAM.COM

Andia’s is a local, family-run ice cream business with locations in Cary and Raleigh, and was recently voted 4th Best Ice Cream Shop in the Country by USA Today! Whether you want a simple scoop of super-premium ice cream or a decadent monster shake, we have it.

ASHWORTH DRUGS SODA FOUNTAIN

105 W. CHATHAM ST., CARY

(919) 467-1834

ASHWORTHDRUGS.COM

Voted Best Hotdogs in the Triangle, we have served Jesse Jones classic red dogs for more than 65 years. Nowadays, we serve all-beef and all-veggie dogs, too. Standard toppings include: mustard, chili, onions, and slaw. Or spice it up with ketchup, cheese, relish, sauerkraut, or jalapeno peppers. Yum!

BOND BROTHERS BEER COMPANY

202 E. CEDAR ST., CARY

(919) 459-2670

BONDBROTHERSBEER.COM

Bond Brothers Beer Company, located in the heart of Cary, is Cary’s first downtown brewery. With over 18 taps of beer, cider, and wine, as well as a variety of specialty bottles and cans, there is always something to choose from. Whether you’re relaxing in the beautiful outdoor beer garden or enjoying the spacious taproom, Bond Brothers is a welcoming must-see destination.

CHIDO TACO

151 SE CARY PKWY., CARY

2330 BALE ST. #100, RALEIGH 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.

DI FARA PIZZA

111

(919) 678-5300 DIFARAPIZZATAVERN.COM

Established in 1965 in Brooklyn, Di Fara is proud to serve our family pizza recipe in Downtown Cary! We use the best ingredients, including New York water in our dough. Watch the game at the bar, catch live music on the patio, or reserve a private igloo during the winter! Winner of the 2022 and 2023 Best Pizza Maggy Award!

DRAM & DRAUGHT

3 FENTON MAIN ST., CARY

DRAMANDDRAUGHT.COM

Dram & Draught is, at its core, a neighborhood bar with an upscale feel. Their shelves are home to over 300 whiskeys, hand-crafted cocktails, and a selection of beer and wine from North Carolina and beyond. Located in the Fenton development, Dram & Draught recently released a curated food menu that pairs perfectly with an afternoon beer or weekend cocktail.

FAMOUS TOASTERY

316 COLONADES WAY #201C, CARY

(919) 655-1971

FAMOUSTOASTERY.COM/ORDER

At Famous Toastery, we believe in using only the highest quality ingredients when serving our guests. Every day our chefs cut, cook, grill, and whisk our ingredients to create your Famously Fresh favorites. Enjoy your favorite breakfast, brunch, and lunch paired with a refreshing cocktail, or order your Famous favorites for catering or to-go!

GELUNA GELATO

111 E. CHATHAM ST., SUITE C, CARY | (919) 234-1216

GELUNAGELATO.COM

Geluna Gelato is a small-batch producer of authentic gelato. Trained in Italy, our mission is to serve the freshest gelato made with real ingredients, like fresh milk and cream from Homeland Creamery, and fruit from the State Farmers Market. With vegan flavors always available, we offer something sweet for everyone.

111 E. CHATHAM ST., SUITE A

(984) 464-2524

HANKSDOWNTOWNDIVE.COM

HANK’S DOWNTOWN DIVE Hank’s Downtown Dive, your neighborhood spot for great cocktails, seasonal ingredients, local seafood, and a great ambience. A beautiful patio and long bar complement the dining room. We’d love to see you!

Come

MAMACITA

9928 CHAPEL HILL RD., MORRISVILLE

(919) 234-1031

MAMACITANC.COM

Morrisville’s newly opened Mamacita offers modern Mexican cuisine and handcrafted cocktails seven days a week with brunch available Saturday and Sunday. Stop by today for lunch, brunch, dinner, or drinks crafted from fresh, premium ingredients. Follow us online for news on our new Apex location opening soon!

MON MACARON

312 W. CHATHAM ST. #104 CARY 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 in downtown Cary for a sweet treat.

Q NOODLES

1026 RYAN RD., CARY

(919) 468-9958

QNOODLENC.KWICKMENU.COM

Just opened! Savor freshly made Chongqing noodles and time-honored dishes at our family-run eatery. Experience the love we pour into every bite. Come savor the irresistible flavors of China today!

RUCKUS PIZZA, PASTA & SPIRITS

APEX,

RALEIGH, CARY AND MORRISVILLE

Ruckus Pizza, Pasta & Spirits, the most award-winning Triangle restaurant, delights all with its extensive menu, featuring fresh, made-to-order dishes like pizza, pasta, and sushi. With eight consecutive wins as the most kid-friendly restaurant, Ruckus guarantees a fun-filled experience. Enjoy lively music bingo, trivia nights, and catch games on 20+ large-screen TVs. Discover the Ruckus today!

SWEET FARE

1022 RYAN RD., CARY

(919) 518-7856

SWEETFARESHOP.COM

Need to satisfy your sweet tooth? Sweet Fare has something for everyone! Our unique and whimsical dessert shop has an ever-changing menu of cakes, tarts, cookies, chocolates, and candies. Stop by and grab something for dessert tonight, or place a custom order for a cake or dessert buffet!

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.

Savor Summertime

IF YOU’RE LIKE ME, you’re trying to pack this summer as full as possible, celebrating the warm weather with swimming, cookouts, and road trips. My favorite season is zooming by!

I know it gets sticky around here during a North Carolina summer, but lots of places offer comfortable patio dining that you should experience before the weather turns cold.

WRITTEN & PHOTOGRAHED BY ERICA DELONG

Did you know eating outdoors and listening to nature can make you feel more relaxed? It helps to keep your heart healthy, decreases levels of stress hormones, and eases muscle tension. Plus, that vitamin D helps combat diseases. Fabulous food and cocktails with a side of health benefits? Yes, please. We are frequent flyers when it comes to outdoor dining. Here are a few of our local favorites:

Ruckus Pizza

They are repeatedly voted the best restaurant for kids and best outdoor dining! All their locations are wonderful, but we frequent the Morrisville location and bring our dog, Lucy Lou. The kids enjoy cornhole, and they often have live music. It’s always packed for a reason!

Scratch Kitchen & Taproom

Both its Cary and Apex locations are conveniently nestled in the downtown area — great for a nice after-dinner stroll. The cast iron chicken is outstanding, and it’s one of the only places I know that has black-eyed peas (a personal favorite) year-round!

Serendipity Gourmet Deli

This quaint deli on Academy Street in downtown Cary is a local gem with history dating back to the ’40s. It was once a doctor’s office, then the library, and now it‘s the perfect place to grab a delicious lunch (they close at 3 p.m.). I love to enjoy a chicken salad sandwich on the patio and people watch the busy downtown area.

Gonza Tacos y Tequila

Everyone loves tacos, but my favorite dish here is the mole enchiladas! The kids get a kick out of the jeep parked out front, and there’s even a playground steps away for another way to enjoy a nice summer night.

Leo’s Italian Social

One of my newer recommendations, Leo’s is located in Park West Village in Morrisville. I can’t resist their lasagna, and it’s so filling that there’s always some to take home. We enjoy the indoor/ outdoor bar, which has a cozy fire pit for chilly nights.

AVA Rooftop Bar makes a great date night spot.

Herons and the Bar & Lounge at The Umstead Hotel and Spa

For a special occasion or girls’ gathering, the Umstead has you covered. It has a Forbes Five-Star rating and is frequently named one of the best restaurants in Raleigh. Make reservations early if you’re heading to Herons because it fills up quick, or you can visit the Bar & Lounge with no reservation required. Of course, dining in is always a special treat, but I like to request outdoor because Umstead’s grounds are beautiful. The Umstead Burger elevates a summertime favorite to a new level.

Peck & Plume at The Mayton Inn

Peck & Plume’s beautiful location and modern American menu are the perfect setting for a special occasion dinner or a celebratory brunch. It’s beautiful, and their outside terrace puts you in the heart of Cary’s downtown, which our family loves. Be sure to make reservation in advance online.

Abbey Road Tavern and Grill

Another spot we always bring our dog with us! This family-friendly, family-owned restaurant has three delicious locations: Cary, Apex, and Fuquay Varina. And they have a super affordable kids’ menu.

AVA Rooftop Bar

A rooftop experience truly highlights the best of summer evenings! The craft cocktails, wine, and Mediterranean-inspired small plates are excellent for a date night or a girls’ night out. They have entertainment throughout the week with local DJs. Alternately, you can grab a bite at Sports & Social, which also has a great patio area, then enjoy AVA and swing by the PBR Cowboy Bar on the way out. Reserve a booth at AVA in advance.

TapStation

With two levels of al fresco seating options, TapStation has a great outdoor atmosphere. Downstairs features an area for the kids to play and a covered rooftop bar with an old car that’s fun for both kids and adults. They don’t have a kids’ menu, but the burgers and hotdogs come with plenty for the kiddos to split one. Great beer options for the parentals! I adore the pimento cheese egg rolls.

If you have a must-visit outdoor spot in the Triangle, please share with me @EricaDeLong. Summer will be over before we know it, so enjoy it while you can! t

Erica’s children, Ella and Easton, pose with the jeep outside of Gonza Tacos y Tequila at Waverly Place.

Erica and Diane Wilson from ABC11 dine outside at Herons at the Umstead Hotel and Spa.

TapStation, Apex

Sugar Koi

WRITTEN BY DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN

OPEN SINCE SEPTEMBER 2022, Asianinspired ice cream shop Sugar Koi in Cary features intriguing flavors and an inspiring backstory.

If Thailand native and upbeat owner Nat Jirasawad looks familiar, it’s because for two decades he was positioned front and center as a sushi chef at Sushi Thai Cary. But a diagnosis of Parkinson’s disease seven years ago ultimately forced him to put down his knives for good and pivot to another passion.

“I knew there had to be a career change, so I decided to try something totally different,” Jirasawad said with a broad smile.

Nat grew up making homemade ice cream

with his mother and sister. Nowadays he fashions ice cream derived from family recipes. Vintage ice cream scoops, a dozen of which belonged to his mother, hang on the shop’s walls.

At Sugar Koi, scratch-made ice cream creations like matcha green tea, ube (concocted from a purple yam originally from the Philippines), and glutenfree lychee sorbet offer distinctive choices for guests.

“The toasted coconut ice cream is a staple item, and it’s made from my mother’s recipe,” Jirasawad revealed.

Additional popular flavors include cotton candy, Thai tea, cappuccino crunch, mint chocolate chip, and brown butter bourbon truffle.

Sugar Koi's specialty koiyaki waffle cones are worth the price of admission.

“I love making people happy with all the different options.”

Nat Jirasawad, owner, Sugar Koi

Asian-inspired flavors like Thai tea and ube keep things interesting.

Colorful and creative toppings abound.

Owner Nat Jirasawad offers service with a smile.

Jirasawad rotates new, unconventional flavors into the case each month.

“I’m always experimenting with flavors like tamarind, chili lime, and even wasabi,” he said.

Extraordinary, Instagram-worthy koiyaki waffle cones are made from a special batter Jirasawad created through a meticulous trialand-error process.

“The cone is crunchy on the outside and cakelike on the inside,” he explained.

Ice cream toppings range from mini chocolate chips and M&Ms to rainbow sprinkles and Fruity Pebbles cereal.

Sugar Koi also offers a variety of hot and cold beverages, including lattes, mochas, and other java-centric offerings sourced from Raleigh Coffee Company.

For something entirely different, try a Ramune Japanese soda or — our favorite drink from a recent visit — a Moshi sparkling yuzu. There are also Japanese Pocky stick snacks, bags of Carada rice balls, and whimsical toys for children.

“I love making people happy with all the different options,” Jirasawad said.

Sugar Koi is open Monday through Saturday from noon to 9 p.m., and Sunday from 3 to 9 p.m. Fittingly, the shop is located just a few doors down from Sushi Thai Cary. t

Sugar Koi

116 Kilmayne Drive, Cary (919) 757-2399

sugarkoi.com

Refreshing drinks like Moshi sparkling yuzu pair nicely with ice cream.

A collection of vintage ice cream scoops adorn the walls many of which belonged to the owner's mother.

Mochinut

WRITTEN BY DENA DAW | PHOTOGRAPHED BY JONATHAN FREDIN

IT’S NOT EVERY DAY that two computer science graduates from UNC walk away from successful corporate careers to open up a novelty dessert shop, but that is exactly what cousins Peter Zheng and Jacky Zhao did when they opened Mochinut this past spring.

“I worked at my corporate job for a year. During that time, entrepreneurship was always at the back of my mind,” said Zheng. “Becoming an entrepreneur was a goal of mine because I wanted to build something that resonated with

me and consisted of my vision. My partner is Jacky, and he was also a computer science graduate from UNC. At the time, he was a software engineer, but he was also open to the idea of starting Mochinut.”

Zheng and Zhao’s taste for something new has definitely hit the mark. During their grand opening in March, they were completely sold out by 5 p.m., as people couldn’t seem to get enough of this unique twist on traditional donuts. We recently spoke with Zheng to learn more about their unique and flavorful offerings.

What is a mochi donut, and what makes them so unique?

A mochi donut is a combination of Japanese mochi and an American donut. They have a chewier texture compared to a normal donut. The unique eight-balled shape makes it easier to pull apart and share with friends. As for the flavoring, it’s limited only by your creativity. The mochi donut can be dipped in icing, chocolates, sugars, or custards, and designed with different toppings.

A combination of American donuts and Japanese mochi, mochi donuts have a unique shape, taste, and texture that has taken the world (and the Triangle) by storm.

Mochi donuts have a unique shape with eight dough balls, perfect for breaking apart and sharing.

When did Mochinut Cary first open, and what was the inspiration behind its opening?

Down in Atlanta, I got my first taste of mochi donuts and Korean corn dogs. The concept was unique, so I knew Cary would be the perfect spot to introduce it. We officially opened on March 18.

Why do you think mochi donuts have gotten so popular?

Mochi donuts have gained popularity the past couple of years due to its trendiness on social media. The designs on the donuts are often vibrant and very photogenic. Mochi donuts tend to not be as sweet as normal donuts, which also contributes to its popularity.

Describe your other menu offerings and what makes them special!

Other products offered at Mochinut are Korean corn dogs and bubble tea. Our corn dogs have a wide variety of toppings such as potato, ramen, cereal, and Hot Cheetos. Our drink menu currently includes 12 bubble teas, but we will expand the menu to fruit teas and layered drinks soon! Mochinut is the perfect spot to grab a quick snack or indulge in a guilty pleasure after a long week.

What is the most popular mochinut flavor? What is your personal favorite?

Based on the past month we’ve been open, the most popular flavor is surprisingly churro. My personal favorite is the strawberry shortcake.

Potato mozzarella or Hot Cheeto Dust? Take your pick!

A touch pad menu makes ordering sweet and simple.

Mochinut offers dine-in or takeout.

Mochinut is the perfect spot to grab a quick snack or indulge in a guilty pleasure after a long week.

Mochinut’s living wall and airy, open space encourages customers to stay awhile.

Mochinut serves a rotating selection of rice donuts.

Feeling thirsty? Mochinut serves not one, not two, but 12 bubble teas!

Shane Smith enjoys an original rice hotdog.

Describe your experience as a business owner!

Being a business owner has been a very rewarding journey. As an avid learner, the amount of insight that I gained in the different fields is priceless. From construction to marketing to accounting, I am privileged to have learned so much along the way. Now that we are open, I love seeing the enjoyment people get when trying our products. This motivates our team to brainstorm new designs and unique flavors for the community to try.

The hardest part of being a business owner is juggling multiple things at once. Whether it is inventory, management, or other issues, we strive to be on top of everything. Many mistakes have been made, but our team has constantly worked to improve the business in any way that we can.

Anything else you’d like to add?

I want to thank the Mochinut team members. Every single member is incredible, and they have constantly made Mochinut better! t

@mochinut_cary

The Morrisville store is the only operating location in North Carolina.

Grab and go! Vicky Tang boxes mochi donuts for hungry customers.

Made with rice flour, mochi donuts are crispy on the outside and chewy on the inside.

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SLICE 325

WRITTEN BY DENA DAW | PHOTOGRAPHED BY BRYAN REGAN

IT DOESN’T TAKE LONG to figure out what Slice 325 is all about — a visit to their website hits you with some staggering facts.

In the last 30 years, obesity rates have doubled in adults, tripled in children, and quadrupled in adolescents. 34% of adults in the US have hypertension, a major risk factor for stroke and heart disease. More than 23 million Americans live in “food deserts,” or areas that are more than a mile away from a supermarket.

Just below this information, written in bold print, Slice 325 states their case: Healthy food is a social justice matter.

Driven by a need to lend a helping hand to low-income individuals and families faced with stagnant wages and increased food prices, Shemecka McNeil founded Slice 325 in 2017 after years of working in the health sector.

“I worked in medical first, in various labs and research centers, but I felt like I still wasn’t helping people,” said McNeil. “So I went back to school for health promotions with a minor in culinary so I could be able

to teach people how to eat healthy and show them how to cook it as well. I always loved to cook, but it hit home more when I started realizing how just about everyone in my family has diabetes, hypertension, and those illnesses that you can reverse with diet and exercise. Instead of just getting pill after pill, I decided to show people how simple life changes can get you off of medication.”

Slice 325 helps low-income participants maximize their resources so they can prepare delicious, healthy meals via a five-week program called Creative Sustainability — offering classes on grocery budgeting, couponing, food safety and handling, canning and preserving food, nutrition assistance, meal prep, and more. Provided they have a grant, the classes are free of charge. Without a grant, the cost usually ranges from $15-20 per person, depending on the class.

“We call the Creative Sustainability Program a pillar program because you can take those different concentrations and break

them up into what you need them to be,” said McNeil. “So someone might say, hey, we want to teach our residents about nutrition that’s part of the pillar program. With couponing we turn it into kind of like a project for kids, too, to teach them math. Meal prepping teaches people that it’s not really that hard to meal prep; we show them what to do and how to do it. We’ll tailor the program to what they want or need. We work with kids, adults, and 65+ — which I call my seasoned group!”

Although presented as a five-week program, participants can pick and choose the classes that they are interested in and join at any time. While some courses are offered online, Slice 325 enjoys going out into the community, meeting at libraries, grocery stores, senior centers, farms, farmers markets — you name it.

During the first year of the pandemic, Slice 325 was focused on providing food assistance to the community. David Regan,

Slice 325 provides culinary education to people of all ages, helping participants maximize their resources in order to create delicious, healthy, and affordable meals.

At SEEDS Durham, Shemecka McNeil teaches youth about gardening, nutrition, and cooking healthy, farm-to-table meals.

Slice 325 meets in locations across the Triangle, including SEEDS Durham — a 2–acre urban garden and kitchen classroom.

An on–site greenhouse at SEEDS Durham provides year–round education opportunities for Slice 325.

Slice 325 Founder and Executive Director Shemecka McNeil

senior program coordinator with Duke’s Division of Community Health, first heard about Shemecka’s organization via a community health worker.

“She told me we had to check them out because all of the clients were raving about how wonderful the meals were that were being provided,” said Regan. “Before long I was working on a project with the Duke Health Social Support Program, which was providing assistance to families quarantining due to COVID-19 in late 2020, early 2021. Slice 325 was providing not only meals and food boxes, but personal protective equipment as well. Shemecka and I would meet regularly over Zoom to go over things like client records, delivery logs, and invoices. One day I asked her for some pictures of her and her team in action to use for our outreach. One of the photos she sent me was from a recent shopping excursion to get food for the meals, and piled high on one of the carts was a bunch of flowers! I asked her about it and she told me she just wanted to share some joy with the recipients, and would include flower arrangements with the delivery of food or meals. Her kindness is so natural to her; you have to be sure not to take it for granted!”

Slice 325 also works with SEEDS Durham, helping students with basic life skills.

“We’ll go in there and teach them about nutrition and how to cook,” said McNeil. “They also have a garden area, so we’ll teach them about gardening and how to do a farmto-table.”

Eva Kang, a senior banking officer at First Carolina Bank, first heard of Slice 325 at a Durham refugee event. Since then, Kang has had the pleasure of attending many events involving Slice 325 — including one at SEEDS Durham.

“I heard the testimonies from the children about how they went from being shy to outspoken because they want to share what they have learned with more people,” said Kang. “I’ve seen the confidence in their eyes when they were teaching other kids how to prepare/cook with healthier methods, yet the food still tastes amazing. I love to see how Slice 325 can help children from the inside out.”

Create your own signature rub at a Slice 325 spice making class — the perfect blend for your taste buds AND your health.

Slice 325 encourages participants to try vegetables in new (and delicious) ways!

“Pay the farmer,not the doctor.”

— Shemecka McNeil , Founder

While many organizations are willing to touch on the importance of healthy eating, Slice 325 provides the perfect marriage of McNeil’s medical and culinary backgrounds.

“A lot of places will teach you things, but they don’t go in depth to show you exactly how to do it or talk about the science behind it,” said McNeil. “With me having a medical background, I can help. If you are taking certain medications, even if you’re trying to lose weight, you don’t need to eat grapefruit, because that can interfere with your medicine. If you’re on the blood-thinning drug warfarin, you don’t need to eat too many greens. We help people understand the science behind why. And we do all the reading and research so people don’t have to, because sometimes people don’t understand those 17- to 28-letter words.”

Slice 325 covers many areas, from dining etiquette to classes on managing hypertension, diabetes, and falls. Two of McNeil’s most popular classes focus on bread making and spice making.

“Spice making is my personal favorite,” said McNeil. “The purpose of spice making is to show that you can have seasonings that taste good without a lot of salt, and to use salt as a binding. We put all of these spices together, then we just add salt until we can taste everything, and that’s all the salt that you need (and/or sugar). So if you’re on a diet and you’re trying to lose weight or get off medication, you have your own seasoning that tastes good to you that you can put on just about everything with no MSG and very low salt or sugar. People get to come up with their own stuff, and the guys in particular like to come up with their own rub.”

Whether she’s showing older folks what a whole nutmeg looks like for the first time, or teaching kids how to build spices “like a Build-A-Bear,” McNeil’s love for people is beautifully translated into action through Slice 325.

“I feel like I’m teaching people how to sustain themselves in a creative, fun way,” said McNeil. “That’s why I call it creative sustainability. I believe families are unique, and I’m passionately committed to meet -

ing the challenge one appetite at a time meaning I want people to be healthy, I want people to be able to sustain themselves, and I want them to understand that there are skills that you can learn to make your life easier and healthier.”

In McNeil’s world, success stories abound — from the gentleman who developed a taste for beans after 82 years, to the older woman who now grows vegetables on one side of her driveway and flowers on the other — but McNeil says that the true measurement of success is when participants don’t need her anymore.

“I know some organizations have the same community come over and over again, but to me it doesn’t feel like they’re learning anything,” said McNeil. “When you tell me you’ve got it, and you just come back for maintenance, that makes me happy. How many didn’t come back,

and how many sustained themselves — that’s our success.”

For the future of Slice 325, McNeil envisions a retreat area with a designated space for teaching, growing, and an “overall space where people can come to breathe and learn about food and education.” In the meantime, they are always looking for monetary donations or volunteers to host food and equipment drives, serve meals, provide professional in-kind services, and more.

“I love that Slice 325 provides accessibility to healthy food choices and teaches you how to make delicious food at a fraction of the cost,” said Kang. “Shemecka is one of the most altruistic people I know. I have witnessed how she tries her best to build up other less established nonprofits by donating items, volunteering, or mentoring others. There’s no ‘me’ in her world, always ‘we.’” slice325.org. t

Like this cute plant library at SEEDS, Shemecka McNeil teaches people how to sustain themselves in a creative and fun way.

COROLLA

This fall, spend quality time together relaxing on the awe-inspiring beaches of Corolla Outer Banks. Visit CorollaNC.com

liquid assets

Peachy Keen

CONTRIBUTED BY BULL CITY CIDERWORKS | PHOTOGRAPHED BY JONATHAN FREDIN

PEACHY KEEN uses Midnight Moon moonshine, based on the original moonshine recipe of NASCAR (and moonshining) legend Junior Johnson. The idea of the cocktail is based on the flavors of peach moonshine, which is made using whole peaches and white lightning (moonshine made from corn or typically white sugar).

INGREDIENTS

1 1/2 ounces Midnight Moon

1 1/4 ounces Jumex peach nectar

1/2 ounce fresh orange juice

Bull City Ciderworks Resting Peach Face cider*

INSTRUCTIONS

Fill a mason jar with ice to the very top. Combine the first three ingredients, stir well, and top off with Resting Peach Face.

*A seasonal peach cider, Resting Peach Face gives you a burst of fruity flavor. Made from peaches and apples, you’ll first get strong apple notes up front, followed by an incredible stone-fruit finish

About Bull City Ciderworks:

Bull City Ciderworks takes pride in crafting gluten-free ciders that are made with 100% apple juice and no added sweeteners. It’s Great Cider, No Bull. Visit their taproom in Downtown Cary for an incredible experience full of ciders, specialty craft cocktails, trivia nights, live music, and much more!

Wunderbar Peach Cobbler liquid assets

BY ALTERED STATE BREWING COMPANY | PHOTOGRAPHED BY JONATHAN FREDIN

THE WUNDERBAR series begins with our kettle sour base, amped up with fruit purees and other flavors inspired by our favorite desserts. Wunderbar Peach Cobbler is our take on the Southern summer classic. With additions of peach puree, brown sugar, cinnamon, and a hint of milk sugar, it is meant to take you back to the peach cobbler your grandmother used to make.

About Altered State Brewing Company: Altered State Brewing Company is a family- and dog-friendly nanobrewery in North Raleigh with an ever-changing array of beers. Releasing new beers on a regular basis allows us to always experiment with flavors and styles, including IPAs, heavily fruited kettle sours, decadent stouts, classic lagers, and beyond.

CONTRIBUTED

Dining Guide

A SELECTION OF RESTAURANTS, BAKERIES, BISTROS, AND CAF E S IN CARY, APEX, FUQUAY-VARINA, HOLLY SPRINGS, MORRISVILLE, AND RALEIGH

CARY

Abbey Road Tavern & Grill

Great food. Outstanding live music.

1195 W. Chatham St.; (919) 481-4434 abbeyroadnc.com

Academy Street Bistro

New American cuisine with a French flair. 200 S. Academy St.; (919) 377-0509 academystreetbistro.com

Andia’s Homemade Ice Cream

Premium quality ice cream and sorbet.

10120 Green Level Church Road #208; (919) 901-8560

1008 Ryan Road; (919) 234-0037 andiasicecream.com

Annelore’s German Bakery

Authentic German pastries, breads, and pretzels.

308 W. Chatham St.; (919) 267-6846 anneloresbakery.com

Asali Desserts & Café

Gourmet sweet shop crossed with a refined coffeehouse.

107 Edinburgh Drive, Suite 106-A (919) 362-7882

asalicafe.com

Ashworth Drugs

Quintessential place for fresh-squeezed lemonade, old-fashioned milkshakes, and hot dogs.

105 W. Chatham St. (919) 467-1877 ashworthdrugs.com

Awaze Ethiopian Cuisine

East African eatery showcasing vegetarian and vegan options. 904 NE Maynard Road (919) 377-2599 awazecuisine.com

A’Verde Cocina and Tequila Library

Not your traditional Mexican food. 2300 Walnut St.; (984) 200-3469 averdecary.com

BB’s Crispy Chicken

Shatteringly crispy chicken. 1147 Parkside Main St.; (984) 272-3500 bbscrispychicken.com

Big Dom’s Bagel Shop

Serving bagels, B’donuts, and sandwiches. 203 E Chatham St.; (919) 377-1143 bigdomsbagelshop.com

The Big Easy Oven + Tap

Modern Southern-inspired kitchen with New Orleans roots. 231 Grande Heights Drive; (919) 468-6007 thebigeasyovenandtap.com

Big Mikes BBQ

Beers on tap to complement locally sourced, farm-to-table BBQ. 1222 NW Maynard Road; (919) 799-2023 brewnquenc.com

Bonefish Grill

Fresh is our signature. 2060 Renaissance Park Place (919) 677-1347 bonefishgrill.com

Bosphorus Restaurant

Traditional Turkish and Mediterranean cuisine in an elegant atmosphere. 329-A N. Harrison Ave. (919) 460-1300 bosphorus-nc.com

BottleDog Bites & Brews

A casual place for unconventional food and craft beer.

8306 Chapel Hill Road (919) 390-1617

bottledogcary.com

Bravo’s Mexican Grill

Extensive menu raises the ante considerably above the typical Tex-Mex. 208 Grande Heights Drive; (919) 481-3811 bravosmexicangrill.net

Brecotea Baking Studio

Abundant sweet and savory selections. 1144 Kildaire Farm Road; (919) 234-1555

brecotea.com

Brewster’s Pub

Open late, serving a full food and drink menu. 1885 Lake Pine Drive; (919) 650-1270

brewsterspubcary.com

Brigs

Breakfast creations, cool salads, and hot sandwich platters. 1225 NW Maynard Road (919) 481-9300

brigs.com

Buldaegi BBQ House

Contemporary Korean BBQ. 2470 Walnut St.; (919) 703-0400

buldaegi.com

Bumble Brews

Play space for kids with a café serving coffee, beer, wine, and more. 2464 SW Cary Parkway (984) 465-0537

bumblebrews.fun

Burrito Shak

Quality fresh-Mex cuisine. 2982 Kildaire Farm Road (919) 267-6772

burritoshak.com

Cha House

Asian-inspired craft tea house. 1319 Kildaire Farm Road (984) 465-0498

chahouseusa.com

Chanticleer Café & Bakery

Family-owned restaurant serving breakfast, lunch, and specialty coffees.

6490 Tryon Road; (919) 781-4810 chanticleercafe.com

Chef’s Palette

Creative flair and originality in every aspect of our service.

3460 Ten Ten Road, Suite 118 (919) 267-6011

chefspalette.net

Chelsea Café

Fresh, local American fare for breakfast and lunch (inside Raleigh Brewing).

2036 Renaissance Park Place; (919) 474-8698 chelseacafe-rtp.com

Chicken Salad Chick

Gourmet chicken salad, called “the best in America.”

302 Colonades Way, Suite 202 (984) 207-5516 chickensaladchick.com/cary-nc/

Cilantro Indian Café

Northeast Indian cuisine with fresh ingredients. 107 Edinburgh S. Drive, Suite 107 (919) 234-1264

cilantroindia.com

CinéBistro

Ultimate dinner-and-a-movie experience.

525 New Waverly Place, Suite 203 (919) 987-3500

cmxcinemas.com/locationdetail/ cinebistro-waverly

Cinnaholic

Plant-based bakery with create-your-own cinnamon rolls.

1209 Parkside Main St.; (919) 650-1407 cinnaholiccary.com

City Barbeque

Barbeque in its truest form.

1305 Kildaire Farm Road; (919) 439-5191 citybbq.com

Coffee & Crepes

Freshly prepared sweet and savory crepes. 315 Crossroads Boulevard; (919) 233-0288 coffeeandcrepes.com

Colletta Italian Food & Wine

Celebrating the best Italian American dishes. 1 Fenton Main St., Suite 170 (919) 766-0062

collettarestaurant.com/cary1/

Corbett’s Burgers & Soda Bar

Creative burgers and hot dogs with diverse bottled soda selection.

126 Kilmayne Drive; (919) 466-0055 corbettsburgers.com

Craft Public House

Sociable neighborhood public house.

1040 Tryon Village Drive, Suite 601 (919) 851-9173 craftpublichouse.com

Crema Coffee Roaster & Bakery

Family-owned and operated bakery and espresso bar.

1983 High House Road; (919) 380-1840 cremacoffeeroaster.com

Crosstown Pub & Grill

A straightforward menu covers all the bases. 154 E. Chatham St.; (919) 650-2853 crosstowndowntown.com

Custom Confections

Custom cheesecakes made locally. 1187 W. Chatham St. customconfections.net

Danny’s Bar-B-Que

Slow-cooked on an open pit with hickory wood. 311 Ashville Ave. G; (919) 851-5541 dannysbarbque.com

Di Fara Pizza Tavern

We don’t cut any corners when it comes to ingredients.

111 E. Chatham St.; (919) 678-5300 difarapizzatavern.com

Doherty’s Irish Pub

Catch the game or listen to live music.

1979 High House Road; (919) 388-9930 dohertysirishpubnc.com

Duck Donuts

Warm, delicious, and just the way you like them. 100 Wrenn Drive, Suite 101; (919) 468-8722 duckdonuts.com/cary/

Enrigo Italian Bistro

Fresh food made from pure ingredients. 575 New Waverly, Suite 106 (919) 854-7731 dineenrigo.com

Esteamed Coffee

Building esteem and employment for adults with differing abilities.

114 S. Academy St. (919) 650-3470 esteamedcoffee.com

Famous Toastery

Top-notch service for breakfast, brunch, and lunch. 316 Colonades Way, Suite 201C (919) 655-1971 famoustoastery.com

Five Guys Burgers and Fries

Made-to-order burgers and more.

1121 Parkside Main St.; (919) 380-0450 fiveguys.com

Gamers Geekery & Tavern

Cary’s first board game café.

107 Edinburgh S. Drive #213; (919) 650-2366 carygametavern.com

Geluna Gelato

Traditional methods, modern flavors. 111 E. Chatham St.; (919) 234-1216 gelunagelato.com

Goodberry’s Frozen Custard

Made fresh hourly since 1988. 1146 Kildaire Farm Road; (919) 467-2386 2325 Davis Drive; (919) 469-3350 goodberrys.com

Great Harvest Bread Co.

Real food that tastes great. 1220 NW Maynard Road; (919) 460-8158 greatharvestcary.com

Gonza Tacos y Tequila

Award-winning Colombian-Mexican cuisine. 525-105 New Waverly Place; (919) 653-7310 cary.gonzatacosytequila.com

Hank’s Downtown Dive Your neighborhood bohemian dive. 111 E. Chatham St.; (984) 464-2524 hanksdowntowndive.com

Herons

The signature restaurant of The Umstead Hotel and Spa. 100 Woodland Pond Drive; (919) 447-4200 theumstead.com/dining/herons

Honey Pig

Authentic Korean BBQ. 1065 Darrington Drive (919) 234-0088 honeypignc.com

Honeysuckle Gelato

Creating delicious gelato and joyful experiences. 7 Fenton Main St. (919) 377-2029 honeysucklegelato.com

Dining Guide

JuiceVibes

Made-to-order juices from locally sourced produce.

1369 Kildaire Farm Road; (919) 377-8923 juicevibes.com

Kababish Café

A celebration of deliciousness and creativity.

201 W. Chatham St., Suite 103 (919) 377-8794 kababishcafe.com

ko•än

Upscale, contemporary Southeast Asian dishes.

2800 Renaissance Park Place; (919) 677-9229 koancary.com

La Farm Bakery

Handcrafted daily with only the freshest ingredients. 4248 NW Cary Parkway (919) 657-0657

220 W. Chatham St. (919) 650-3117

5055 Arco St. (in Whole Foods) (984) 228-0300 lafarmbakery.com

La Grassa Pastificio

Hand-crafted Italian cuisine. 908 NE Maynard Road; (984) 465-0594 lagrassaitaliano.com

La Victoria

Celebrating Mexican heritage.

2025 Renaissance Park Place; (919) 234-1276 lavictoriamex.com

LemonShark Poke

The finest poke ingredients and local brews on tap.

2000 Boulderstone Way; (919) 333-0066 lemonsharkpoke.com

Los Tres Magueyes

We prepare our food fresh daily.

110 SW Maynard Road; (919) 460-8757 lostresmagueyescary.com 10120 Green Level Church Road, Suite 202 lostresmagueyesgreenlevel.com

Lucky 32 Southern Kitchen

Exceptional renderings of classic Southern dishes.

7307 Tryon Road; (919) 233-1632 lucky32.com/cary

Lucky Chicken

All of our beautiful Peru, with every dish. 1851 N. Harrison Ave.; (919) 678-3153

Lugano Ristorante

Italian dining in a comfortable and casual atmosphere.

1060 Darrington Drive (919) 468-7229

luganocary.com

Maximillians Grill & Wine Bar

Global cuisine using locally sourced, seasonal ingredients.

8314 Chapel Hill Road; (919) 465-2455

maximilliansgrill.com

MC Modern Asian Cuisine

Bringing upscale Asian flair to downtown Cary. 324 S. Academy St. (919) 650-1738

mccuisines.com

Meeple’s Brew

850+ board games between two locations. 821 Bass Pro Lane meeplesbrew.com

Mellow Mushroom

Beer, calzones, and creative stone-baked pizzas.

4300 NW Cary Parkway; (919) 463-7779 mellowmushroom.com

Mithai Indian Café

Bengali-style sweet and savory selections free of preservatives and artificial flavors.

744-F E. Chatham St. (919) 469-9651 mithaius.com

Mixed Desserts

Edible cookie dough, cookies, soft serve ice cream, and family-friendly treats. 107 Edinburgh S. Drive, Suite 115 (919) 377-0058 mixeddesserts.com

MOD Pizza

Serving artisan style pizzas, superfast. 316 Colonades Way, Suite 206-C (919) 241-7200

336 Sembler Lane, Suite 4001 (984) 208-7015 modpizza.com

Mon Macaron

75+ flavors of American-style macarons. 312 W. Chatham St. #104 (919) 377-0079 monmacaron.us

Mookie’s New York Deli

A bona fide, no-frills sandwich spot. 1010 Tryon Village Drive; (919) 900-7770 mookiesnydeli.com

M Sushi

Purposeful seasonal seafood. 4 Fenton Main St., Suite 120; (919) 729-5662 m-restaurants.com

Noodle Boulevard

Ten variations on the ramen theme, covering a pan-Asian spectrum. 1718 Walnut St.; (984) 222-3003 noodleblvd.com

Once in a Blue Moon Bakery & Café

The fast track to sweet tooth satisfaction.

115-G W. Chatham St.; (919) 319-6554 bluemoonbakery.com

Dining Guide

The Original N.Y. Pizza

Consistent every visit.

831 Bass Pro Lane; (919) 677-8484 6458 Tryon Road; (919) 852-2242

theoriginalnypizza.com

Peck & Plume

Modern American dining in downtown Cary. 301 S. Academy St.; (919) 804-1400 peckandplume.com

Pineapple Sol

Offering picnics, charcuterie, high tea, and more. 302 Colonades Way, Suite 109 (919) 803-8533

pineapplesol.com

Pizzeria Faulisi

Simple foods from a simple way of cooking: a wood-burning oven. 215 E. Chatham St., Suite 101 (919) 377-8244

pizzeriafaulisi.com

Prohibitive

Weekday hideaway cocktail bar. 317 W Chatham St.; (919) 808-1788

prohibitivecary.com

Dining Guide

Pro’s Epicurean Market & Café

Gourmet market, café, and wine bar. 211 E. Chatham St. (919) 377-1788 prosepicurean.com

Pure Juicery Bar

Vegan eatery and juice bar. 716 Slash Pine Drive; (919) 234-1572 purejuicerybar.com

RallyPoint Sport Grill

Lunch and dinner food in a pub atmosphere. 837 Bass Pro Lane; (919) 678-1088 rallypointsportgrill.com

Red Bowl Asian Bistro

Each distinctive dish is handcrafted. 2020 Boulderstone Way (919) 388-9977 redbowlcary.com

Ricci’s Trattoria

Keeping true to tradition. 10110 Green Level Church Road (919) 380-8410 riccistrattoria.com

Ruckus Pizza, Pasta & Spirits

Great food always, with a side of good times. 8111-208 Tryon Woods Drive (919) 851-3999 ruckuspizza.com

Ruth’s Chris Steak House

Cooked to perfection. 2010 Renaissance Park Place; (919) 677-0033 ruthschris.com/restaurant-locations/cary

Sassool

Homemade Lebanese and Mediterranean cuisine. 1347 Kildaire Farm Road; (919) 300-5586 sassool.com

Seoul Garden

A wide-ranging menu provides plenty of bona fide Korean options. 815 W. Chatham St.; (919) 234-6002 seoulgardennc.com

Serendipity Gourmet Deli

Discovering the unusual, valuable, or pleasantly surprising. 118 S. Academy St., Cary (919) 469-1655

Seol Grille

Scratch-made steamed beef and pork dumplings practically melt in your mouth. 2310 Walnut St. (984) 241-9112 seolgrille.com

So Hot

All-you-can-eat hot pot cooked at your table. 937 High House Road; (919) 694-5510 sohotcary.com

Sophie’s Grill & Bar

Traditional pub fare along with Old-World cuisine. 2734 NC-55; (919) 355-2377

sophiesgrillandbar.com

Spirits Pub & Grub

Wide variety of menu items, all prepared in a scratch kitchen. 701 E. Chatham St.; (919) 462-7001 spiritscary.com

Sports & Social

Big eats, even bigger screens. 301 Fenton Gateway Drive (919) 363-8888

sportsandsocial.com/cary Ashworth

Cookies  Specialty Cakes

Cheesecakes  Tortes  Pies

Superica

Tex-Mex, straight from Texas.

25 Fenton Main St., Suite 110 (919) 443-0746 superica.com/cary/

Sugar Koi

Koiyaki fish waffle cones with Asian-inspired ice cream.

116 Kilmayne Drive; (919) 757-2399 sugarkoi.com

Szechuan Mansion Hotpot

A cook-it-yourself meal using a cauldron of flavored broth and fresh ingredients.

1353 Kildaire Farm Road; (919) 800-1802 szechuanmansion.com

Taco Addicts

West Coast-inspired tacos.

131 Crossroads Boulevard; (919) 896-8043 taco-addicts.com

Taipei 101

Specializing in Szechuan, Zhejiang, and Taiwanese styles of cooking.

121 E. Chatham St.; (919) 388-5885 carytaipei101nc.com

Taste of Jamaica

Family-owned, authentic dine-in and take-out Jamaican restaurant.

600 E. Chatham St.; (919) 461-0045 tasteofjamaicanc.com

Tazza Kitchen

Wood-fired cooking and craft beverages. 600 Ledgestone Way; (919) 651-8281 tazzakitchen.com/location/stonecreekvillage

Thai Spices & Sushi

Freshest, most-authentic Thai cuisine and sushi.

986 High House Road; (919) 319-1818 thaispicesandsushi.com

The Agency Bar and Social

Modern, rustic NC cuisine and cocktails. 21 Fenton Main St.; (919) 473-9676 agencybarandsocial.com

Totopos Street Food & Tequila

A walk through Mexico City.

1388 Kildaire Farm Road (919) 678-3449

totoposfoodandtequila.com/cary

Tribeca Tavern

Handcrafted burgers, homegrown beer. 500 Ledgestone Way

(919) 465-3055

tribecatavernnc.com

Udupi Café

Authentic South Indian vegetarian cuisine. 590 E. Chatham St. (919) 465-0898

udupicafenc.com

V Pizza

True Neapolitan pizza, made with the absolute best ingredients. 1389 Kildaire Farm Road (919) 650-1821

vpizza.com

vomFASS Vinegar, Oil & Spice Shop

Taste our premium olive oils and specialty vinegars before you buy.

302 Colonades Way, Suite 203 (919) 977-6745

vomfassusa.com

Dining Guide

Woody’s Sports Tavern & Grill

Award-winning food in a non-conformist atmosphere.

8322 Chapel Hill Road; (919) 380-7737 woodysportstavern.com

Yuri Japanese Restaurant

For sushi fans and connoisseurs of Japanese cuisine.

1361 Kildaire Farm Road; (919) 481-0068 yurijapaneserestaurant.com

APEX

Abbey Road Tavern & Grill

Great food. Outstanding live music. 1700 Center St.; (919) 372-5383 abbeyroadnc.com

Anna’s Pizzeria

Piping hot pizzas and mouthwatering Italian food.

100 N. Salem St.; (919) 267-6237 annaspizzeria.com

Apex Wings Restaurant & Pub

Fresh, crisp wings with sauces made in house. 518 E. Williams St.; (919) 387-0082 apexwings.com

A Taste of Brooklyn

Petite bakery with a cheery vibe. 101 N. Salem St. (919) 362-8408 atasteofbrooklynnc.com

Bonafide Bakeshop & Cafe

Scratch-made Northern classics and Southern comforts.

1232 W. Williams St.; (919) 372-5000 bonafidebakeshop.com

Common Grounds Coffee House & Desserts

The highest-quality locally roasted coffee. 219 N. Salem St., Suite 101; (919) 387-0873 commongroundsapex.com

Daniel’s Restaurant & Catering

Pasta dishes, hand-stretched pizzas, and scratch-made desserts. 1430 W. Williams St.; (919) 303-1006 danielsapex.com

Doherty’s Irish Pub

Catch the game or listen to live music. 5490 Apex Peakway; (919) 387-4100 dohertysirishpubnc.com

Five Guys Burgers & Fries

Made-to-order burgers and more. 1075 Pine Plaza Drive (919) 616-0011 fiveguys.com

J&S Pizza

Authentic Italian cuisine and New York-style pizza since 1995. 804 Perry Road; (919) 363-0071 jandsnypizza.com

Mamma Mia Italian Bistro

A taste of Italy in every bite. 708 Laura Duncan Road; (919) 363-2228 mammamianc.com

The Mission Market

A casual hangout to drink, eat, and shop. 124 N. Salem St. (919) 629-4064 shopthemission.com

Osteria G

Traditional Italian fare featuring housemade pasta. 5160 Sunset Lake Road; (984) 229-7480 osteriag.com

The Peak on Salem

Seasonal contemporary Southern cuisine.

126 N. Salem St. (919) 446-6060 thepeakonsalem.com

The Provincial Fresh. Simple.

119 Salem St.; (919) 372-5921 theprovincialapex.com

Ruckus Pizza, Pasta & Spirits

Great food always, with a side of good times. 1055 Pine Plaza Drive; (919) 446-6333 ruckuspizza.com

Rudy’s Pub & Grill

Comfortable and familiar, just like home. 780 W. Williams St.; (919) 303-5061 rudysofapex.com

Salem Street Pub

Burgers, brews, and moonshine. 113 N. Salem St.; (919) 387-9992 salemstreetpub.com

Scratch Kitchen and Taproom

It’s better from scratch. 225 N. Salem St.; (919) 372-5370 scratchkitchenandtaproom.com

Skippers Seafood & Smokehouse

The freshest seafood and BBQ available.

1001 E. Williams St.; (919) 303-2400 skippersfish.com

SodaBox

Craft fountain drinks and tasty treats.

817 E. Williams St.; (919) 267-6914 sodabox.love

Sushi SUYU

Japanese cuisine with Korean-inspired flair. 301 N. Salem St.; (919) 367-6419 sushisuyu.com

TapStation

Service station turned brewpub with an elevated menu. 320 S. Salem St. tapstationapex.com

Vegan Community Kitchen

Wholesome multicultural vegan food. 803 E. Williams St. (919) 372-5027 vegancommunitykitchen.com

Wake Oasis Coffee

Delivering cups of joy. 6108 Old Jenks Road (919) 267-4622 wakeoasiscoffee.com

FUQUAY-VARINA

Anna’s Pizzeria

Piping hot pizzas and mouthwatering Italian food. 138 S. Main St.; (919) 285-2497 annaspizzeria.com

Aviator SmokeHouse

Wood-smoked food and local beer. 525 E. Broad St.; (919) 557-7675 aviatorbrew.com/smokehouse

Cultivate Coffee Roasters

Roastery supporting addiction recovery. 128 S. Fuquay Ave.; (919) 285-4067 cultivate.coffee

El Cantarito Bar & Grill

The full spectrum of Mexican cuisine. 155 S. Main St. (919) 285-3781

elcantaritobarandgrill.com

Dining Guide

Garibaldi Trattoria Pizza Pasta

French-inspired Italian cuisine.

900 N. Main St. (919) 552-8868 garbalditrattoria.com

The Gyro Spot

Authentic Greek food. 1005 E. Broad St. (919) 285-3608 thegyrospotnc.com

J&S New York Pizza

Authentic Italian cuisine and New York-style pizza since 1995. 500 Broad St.; (919) 557-6921 jandsnypizza.com

Little Portugal

Authentic Portuguese cuisine including churrasco char-grilled chicken. 736 N. Main St.; (919) 586-7144 littleportugalnc.com

Los Tres Magueyes

A little taste of Mexico. 401 Wake Chapel Road (919) 552-3957 lostresmagueyes.com

The Mason Jar Tavern

All the comforts of Southern hospitality with a modern twist. 305 S. Main St. (919) 762-5555 themasonjartavern.com

Nil’s Mediterranean Cuisine

Creative Mediterranean delights. 513 E. Broad St. (919) 762-6609 nilscafefuquayvarina.com

Stick Boy Bread Co.

Handcrafted baked goods from scratch with all-natural ingredients. 127 S. Main St. (919) 557-2237 stickboyfuquay.com

Wingin’ It Bar and Grille Hearty fare and tasty treats. 1625 N. Main St., Suite 109 (919) 762-0962 winginitbarandgrille.com

Zaxby’s Indescribably good chicken. 1341 N. Main St.; (919) 552-3981 zaxbys.com

Zeera Indian

Traditional Indian cuisine adapted to the local palate.

1311 E. Broad St. (919) 762-6215 zeeranc.com

HOLLY SPRINGS

ACME Pizza Co.

Chicago-style deep dish pizza. 204 Village Walk Drive; (919) 552-8800 acmepizzaco.com

Bellini Italian Cuisine

Handcrafted food and specialty drinks. 7256 GB Alford Highway; (919) 552-0303 bellinitaliancuisinehollysprings.com

The Blind Pelican

First-rate fish, shrimp, lobster, crab, oysters, and other ocean-centric delights. 120 Bass Lake Road; (984) 225-2471 blindpelicanseafood.com

JT’s Creamery

Ice cream handcrafted daily. 300 S. Main St. Suite 112; (984) 268-6321 jtscreamery.com

Los Tres Magueyes

A little taste of Mexico.

325 N. Main St.; (919) 552-6272

lostresmagueyes.com

Lovegrass Kitchen

Gluten-free whole foods and packaged mixes.

300 S. Main St., Suite 108 (919) 205-8426

lovegrasskitchen.com

Mama Bird’s Cookies + Cream

A unique spin on a timeless dessert. 304 N. Main St. (919) 762-7808

mamabirdsicecream.com

Mamma Mia Italian Bistro

A taste of Italy in every bite. 300 S. Main St. Suite 200 (919) 766-8000

mammamianc.com

The Mason Jar Tavern

All the comforts of Southern hospitality with a modern twist.

114 Grand Hill Place (919) 964-5060

themasonjartavern.com

My Way Tavern

Freshly made all-American foods. 301 W. Center St. (919) 285-2412 mywaytavern.com

Osha Thai Kitchen & Sushi

Authentic Thai cuisine, fresh sushi, and crafted cocktails.

242 S. Main St., Suite 100; (984) 538-6742 oshathaikitchennc.com

Pimiento Tea Room

Eclectic café with a rotating menu of small plates. 200 N. Main St.; (984) 225-4213 pimientotearoom.com

Rise

Southern biscuits, righteous chicken, and donuts. 169 Grand Hill Place

Vieni Ristobar

Laid-back Italian fare. 242 S. Main St. (984) 225-1134

vieniristobar.com

MORRISVILLE

Alpaca Peruvian Charcoal Chicken

Unforgettable rotisserie chicken. 9575 Chapel Hill Road; (919) 378-9259

alpacachicken.com

Another Broken Egg Café

A totally egg-ceptional experience. 1121 Market Center Drive; (919) 465-1079

anotherbrokenegg.com

Babymoon Café

Pizzas, pastas, seafood, steaks, salads, and more.

Dining Guide

Capital City Chop House

The best steaks, seafood, and chops we can find.

151 Airgate Drive; (919) 484-7721 chophousesofnc.com

Clean Juice

Organic juices, smoothies, and more.

3035 Village Market Place; (919) 468-8286 cleanjuice.com

Crumbl Cookies

Super-sized treats with a rotating menu of classic and unusual flavors. 1105 Market Center Drive; (919) 364-1100 crumblcookies.com

Desy’s Grill & Bar

Straightforward pub grub at a relaxed sports bar.

10255 Chapel Hill Road, Suite 200 (919) 380-1617 desysbar.com

Firebirds Wood Fired Grill

Steaks, seafood, chicken, and ribs seared over local hickory, oak, and pecan wood.

3200 Village Market Place; (919) 653-0111 firebirdsrestaurants.com/morrisville/

Fount Coffee + Kitchen

Coffee bar with 100% gluten-free food.

10954 Chapel Hill Road; (984) 888-5454 fountcoffee.com

Full Moon Oyster Bar and Seafood Kitchen

Fresh seafood raw, steamed, grilled, baked, or fried.

1600 Village Market Place; (919) 378-9524 fullmoonoysterbar.com

G. 58 Modern Chinese Cuisine

A contemporary approach to traditional Chinese cuisine.

10958 Chapel Hill Road; (919) 466-8858 g58cuisine.com

Georgina’s Pizzeria & Restaurant

Mouthwatering homemade Italian dishes. 3536 Davis Drive; (919) 388-3820 georginasrestaurantnc.com

HiPoke

Fresh fun poké.

9573 Chapel Hill Road; (919) 650-3398 hipokes.com

Meeple’s Brew

850+ board games between two locations. 9545 Chapel Hill Road meeplesbrew.com

Mi Cancun Mexican Restaurant

Mexican with a modern twist.

9605 Chapel Hill Road; (919) 481-9002

1106 Grace Park Drive; (919) 650-1718 micancunmx.com

Neomonde

Contemporary and traditional Lebanese and Middle Eastern dishes.

10235 Chapel Hill Road #400; (919) 466-8100 neomonde.com

Nothing Bundt Cakes

Cakes are baked fresh daily in a variety of flavors and sizes.

2008 Market Center Drive, Unit 17130 (919) 694-5300 nothingbundtcakes.com

Piada Italian Street Food

Fast-casual Italian.

2016 Market Center Drive; (919) 371-0787 mypiada.com

Rise

Southern biscuits, righteous chicken, and donuts.

1100 Market Center Drive; (919) 377-0385 risebiscuitschicken.com

Ruckus Pizza, Pasta & Spirits

Great food always, with a side of good times.

1101 Market Center Drive; (919) 388-3500 ruckuspizza.com

Taste Vietnamese Cuisine

Authentic noodles and more.

152 Morrisville Square Way; (919) 234-6385 tastevietnamesetogo.com

Village Deli & Grill

Hearty homemade foods.

909 Aviation Parkway, #100; (919) 462-6191 villagedeli.net

Woody’s Sports Tavern & Grill

Award-winning food in a non-conformist atmosphere.

3107 Grace Park Drive (919) 650-3177 woodysportstavern.com

RALEIGH

Angus Barn Steakhouse with world-renowned service. 9401 Glenwood Ave. (919) 781-2444 angusbarn.com

Annelore’s German Bakery Authentic. Traditional. Exceptional. 1249 Farmers Market Drive (919) 267-6846 xiy.bwf.mybluehost.me

The Big Easy Restaurant & Bar Southern favorites. Cajun inspiration. 222 Fayetteville St. (919) 832-6082 bigeasync.com

Flying Biscuit Café Southern-inspired menu of comfort food made with fresh ingredients. 2016 Clark Ave. (919) 833-6924 flyingbiscuit.com/locations-2/raleigh

Mon Macaron

75+ flavors of American-style macarons. 111 Seaboard Ave. #118 (984) 200-1387

monmacaron.us

The Pit

Authentic whole-hog, pit-cooked barbecue. 328 W. Davie St. (919) 890-4500

thepit-raleigh.com

Rey’s

Fine dining with a French Quarter flair. 1130 Buck Jones Road (919) 380-0122

reysrestaurant.com

Slice Pie Company

State Fair blue ribbon pie, whole or by the slice. 1400 S. Saunders St. (919) 349-8499 slicepiecompany.com

garden adventurer

WRITTEN AND PHOTOGRAPHED BY L.A. JACKSON

Fall for Loose-Leaf Lettuce

LOOK UP “AUGUST” 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 coolseason 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

‘Red Sails’ and ‘Green Oak’ lettuce mixing it up in an autumn planter

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 easy-to-find cultivars that sport wavy foliage dipped in pleasing shades of deep red.

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.

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.

To Do in the GARDEN

• 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.

August

• 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.

Check for pests on houseplants vacationing outdoors such as this snake plant.

COASTAL

CREDIT

UNION installed a new interactive teller machine (ITM) in Morrisville, the first one not located at a Coastal branch. The standalone drive-up ITM is located in the parking lot of Walmart at 1001 Shiloh Glenn Drive. In addition to 24-hour ATM service, the ITM offers live video teller service from 7 a.m. to 7 p.m.

“We’re excited about the opportunities this type of installation can open up for our members, and for communities that are lacking access to financial services,” said Coastal President and CEO Tyler Grodi. “We now have the ability to fill gaps in branch coverage by adding drive-up locations that are convenient for members.”

The Apex Gateway

project — an industrial and life sciences business park at the intersection of Highway 64 and NC Highway 751 — broke ground in June. The first phase of the project consists of three light industrial buildings totaling 480,000 square feet, including a headquarters for Durham Coca Cola Bottling Company with more than 170,000 square feet. Phase I is expected to be complete in late 2024. Details for the later phases are in development, with the campus expected to house medical office space, dining, and retail.

As part of its 150th anniversary celebration, THE TOWN OF APEX asked residents to share their favorite memories, why they call Apex home, and their hopes for the town’s future in the What Makes Apex Home video series. The project aims to archive responses from residents of all ages, backgrounds, and experience. apex150.com/video-vault/

THE CARY IMPS were named the best high school mascot in the country in a tournament-style competition on SBLive Sports. The Cary High School Imps faced the Rhinelander Hodags in the final phase, garnering 62.821 votes to the Wisconsin-based school’s 39,768. 66 teams competed in the contest. Congrats, Imps!

Morrisville Town Manager MARTHA PAIGE will retire Sept. 29 after 10 years in the position. Her tenure marks the longest Town Manager position in Morrisville history. Morrisville swelled from 20,000 to 32,000 residents during her time in the post, and it received an AllAmerica City designation in 2021.

Terri McLeod, of Cary, was named the Environmental Educator of the Year in the North Carolina Wildlife Federation’s annual Governor’s Conservation Achievement Awards, which highlight wildlife conservation efforts across the state. The recipients will be honored at a banquet at Embassy Suites in Cary Sept. 9.

McLeod, nicknamed “The Native Plant Lady,” incorporates environmental education into her curriculum at Kingswood Elementary. Her mantra of “science is everywhere” spreads beyond her classroom into the community, and she strives to spread appreciation for sustainability and the natural world.

“Each year, we’re amazed by the commitment and creativity of North Carolinians working to protect the wildlife, air, water, and land we all depend on,” said T. Edward Nickens, NCWF awards committee chair. “This year’s conservation heroes are land stewardship champions, water advocates and leaders in the preservation of unique ecosystems — and we’re thrilled to be able to honor them in person at our banquet this year.” ncwf.org/governors-conservation-achievement-awards/

“I want to congratulate, and thank, Town Manager Martha Paige on her amazing and successful career in public service,” said Mayor Pro Tem Liz Johnson. “I am grateful for her commitment to Morrisville these last 10 years. Martha Paige was the right person at the right time in Morrisville’s history. She provided innovative, professional leadership for Morrisville that will shape the future of our great town for years to come.”

“I have been fortunate to have found the perfect place to call home for the past 10 years in Morrisville, and I will be forever grateful and appreciative of the opportunities I have received as town manager here,” Paige said.

Waltonwood Senior Living resident Pat Graybeal visited the historic USS North Carolina June 26 as part of the Adventures by Waltonwood program, which aims to connect residents with experiences that reflect their pasts, passions, and dreams. Graybeal, 90, is a Navy veteran, former judge, and author. He served 20 years in the Naval Reserves, including assignments in Korea, San Diego, and aboard the USS Jennings County LST-846 during the Vietnam War.

Graybeal lost his hands in a home bombing committed by a convict he sentenced during his time as a judge. He tells his story in his memoir, Justice and Luck. Waltonwood and Battleship North Carolina museum representatives presented Graybeal with a letter from NC State Senator Gale Adcock honoring his service during his tour of the most decorated American battleship from WWII.

GENERATIONS FAMILY PRACTICE, the flagship primary care clinic of Cary Medical Management (CMM), achieved a 32% below-target spending for its UnitedHealthcare commercially insured population for the last plan year. CMM credits the savings to its innovative technologies that use North Carolina’s state Health Information Exchange (HIE) data to improve availability of specialist information within patients’ electronic health records (EHR); reduce readmissions through patient-engagement protocols; and provide guidance regarding interacting conditions among patient HIE and EHR data.

“It’s exciting to see confirmation that our clinics are providing better patient care at significantly lower cost and being rewarded for their hard work and commitment to value,” said CMM CEO Siu Tong. CMM serves 40,000 patients at 48 clinics. carymso.com

PECK & PLUME, located in The Mayton hotel in downtown Cary, debuted its No. 1 Private Select bourbon at a tasting event in mid-June. Peck & Plume staff traveled to the Maker’s Mark distillery in Kentucky to create the unique blend. They selected staves, including virgin American oak and seared French cuvée, used to age matured cask-strength bourbon for an additional nine weeks to impart their own blend of flavors.

Men’s grooming destination Boardroom Styling Lounge

held a ribbon cutting at its location in Cary’s Fenton development on June 26. Boardroom offers hairstyles, shaves, and a variety of spa services in an upscale environment with an experiential atmosphere. Its lounge features leather chairs, flat-screen TVs, and complimentary beverages. Three patrons received sixmonth exclusive memberships, good for unlimited haircuts, and the first 46 people in line at the ribbon cutting received haircut vouchers. The location is the 46th Boardroom nationwide and the second in the Triangle. boardroomstylinglounge.com

HHave you recently made a move?

Whether you’ve moved across the country, across the state, or across town, we want to meet you to say hello & to help you with tips as you get settled. Our basket is loaded with useful gifts, information & cards you can redeem for more gifts at local businesses.

THE V FOUNDATION’S 30TH ANNIVERSARY GALA raised $2.8 million to support local cancer research in early June. The evening featured dinner, auctions, speakers, and a musical performance by 1983 NC State men’s basketball team member and singer-songwriter Thurl Bailey. The funds will be granted to therapeutic resistance research at NC State University, Duke University, UNC-Chapel Hill, and Wake Forest University.

“When people ask me, what would Coach Valvano think about the V Foundation now? He would gladly say ‘well done,’” said 30th Anniversary Gala Chairman Dereck Whittenburg. “While we’ve helped many people, we must do more! Victory Over Cancer® is our goal, and when we achieve that goal, then we’ve won the greatest championship of all.”

ANN BATCHELOR

919-414-8820

BETH HOPPMANN

919-302-6111

Three members of North Carolina FC played in the 2023 CONCACAF Gold Cup this summer. Nelson Flores Blanco represented El Salvador, Jaden Servania represented Puerto Rico, and Raheem Somersall represented St. Kitts and Nevis. 16 national teams compete in the biennial championship.

“I am excited for these three players to have another opportunity to represent their national teams and play in high-quality international competition,” said North Carolina FC head coach John Bradford. “This will help them grow as individual players and speaks to the quality in our club and across USL League One.”

FUQUAY-VARINA ARTS CENTER

Music

It’s a new season with new shows at the Fuquay Varina Arts Center! You can find it all at the Arts Center—jazz, classical, tributes and more— check out the list of upcoming performances at FVarts.org

Theatre

TheWorld Goes‘Round, the first of three community theatre productions, is a stunning revue of the songbook from the multi-Tony award-winning team of Kander & Ebb. Filled with humor, romance, drama and nonstop melody, the show is a thrilling celebration of life and the fighting spirit that keeps us all going. Featuring songs from Cabaret,Chicago,Funny Lady,Woman of theYear and more.

For more info, call the Arts Center at 919-567-3920

fvarts.org

BY JONATHAN FREDIN

Pigging out

Lexington, NC, is known for its signature-style barbecue, but one of the town’s best-known barbecue joints began as an ice cream shop. The Bar-B-Q Center’s massive 4-pound banana split continues that heritage, much to the delight of local brothers Maverick and Pierce Clark, 4 and 7, who tackle the treat on Maverick’s birthday.

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?

• Make crystal-clear video calls

$89/mo