Cary Magazine August 2024 by Cary Magazine

Subspecialties are our specialty.

At Wake Radiology, every one of our radiologists has undergone advanced fellowship training to become an expert in their field. When a precise diagnosis counts, we’re the outpatient imaging practice the Triangle calls on.

Every woman. Every life stage. Your babies. Your family. Your transitions. Your health. We’re here - for you.

From gynecological procedures, breast imaging, advanced diagnostics and delivering little bundles of joy to delivering care that is both comprehensive and compassionate, WakeMed Cary Hospital is here for you and those you love. With 24/7 emergency and OB emergency care. Outpatient specialty rehab services. Medical weight loss and bariatric surgery. Heart and vascular care. Orthopaedics and more. The highest quality, personalized care for women of all ages. Because when it comes to you, your health and the health of your family, you’re the decision maker. And the decision is clearly WakeMed Cary Hospital. To learn more, visit us at wakemed.org/cary-hospital.

WakeMed

We listed incorrect contact information for Incendiary Brewing Company in the Liquid Assets feature in our May/June issue. Visit incendiarybrewing.com or @incendiarybrew on Instagram for more information.

August 2024 • Volume 21, Number 6

EXECUTIVE

Bill Zadeits, Group Publisher

Kris Schultz, Publisher

EDITORIAL

Lauren Morris, Managing Editor and Creative Director

Erin McKnight, Staff Writer

Jaime Nolan, Staff Writer

Tara Shiver, Digital and Copy Editor

CONTRIBUTORS

Elliot Acosta

Erica DeLong

L.A. Jackson

David McCreary

PHOTOGRAPHY

Jonathan Fredin, Chief Photographer

PRODUCTION

Atiya Batts, Graphic Designer

Jennifer Casey, Graphic Designer

Dylan Gilroy, Web Designer

Beth Harris, Graphic Designer

Matt Rice, Webmaster/SEO

Rachel Sheffield, Web Designer

Lane Singletary, Graphic Designer

ADVERTISING

Cheryl Nelson, Senior Account Executive

Jill Newbold, Senior Account Executive

Maureen Powell, Senior Account Executive

Aleida Montufar, Account Executive

April White, Senior Account Executive

SOCIAL MEDIA

Arlem Mora, Social Media Coordinator

PUBLIC RELATIONS

S&A Communications, Chuck Norman, APR

ADMINISTRATIVE

Kristin Black, Accounting

Lisa White, Senior Event Coordinator and Distribution Manager

Valerie Renard, Human Resources

Corey Roberts, Distribution Technician

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

www.carymagazine.com

Media Group is a proud member of Cary Chamber of Commerce, Holly Springs Chamber of Commerce and FuquayVarina Chamber of Commerce.

Photo by Jonathan Fredin

Jean Guevarra You, DDS

Jean

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Jean Guevarra You, DDS

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In-Network with Most Insurance Carriers.

In-House Membership Plan Available

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Early Morning, Late Afternoon & Friday Appointments Available. In-Network with Most Insurance Carriers. In-House Membership Plan Available Video Games, T.V.s, Photo Booth, Wi-Fi, Phone Charging Station, Coffee Bar & More

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“...Dr. You was amazing. She was so kind, patient and down-to-earth, and that not only put my son at ease, but me as well. We’re thrilled to have found such a warm, welcoming practice and we look forward to being patients for many years to come!”

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919-303-2873 www.littletoothco.com info@littletoothco.com 504 W. Williams Street, Apex, NC 27502

...Dr. You was amazing. She was so kind, patient and down-to-earth, and that not only put my son at ease, but me as well. We’re thrilled to have found such a warm, welcoming place and we look forward to being patients for many years to come!

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loved by kids. trusted by parents

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“I can not say enough good things about Dr. Jean You! She and her staff were extremely welcoming to my son and me at our recent visit. Dr. Jean was amazing with my son - very calm and comforting. She explained everything she was going to do before doing anything. You can tell that Dr. Jean has a true passion for this profession and loves what she does. We had an awesome experience at Little Tooth Co. and are so appreciative of the care that we received. If you are looking for a wonderful dentist to take your child to, you definitely need to become a patient of this practice!”

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“I can not say enough good things about Dr. Jean You! She and her staff were extremely welcoming to my son and me at our recent visit. Dr. Jean was amazing with my son - very calm and comforting. She explained everything she was going to do before doing anything. You can tell that Dr. Jean has a true passion for this profession and loves what she does. We had an awesome experience at Little Tooth Co. and areso appreciative of the care that we received. If you are looking for a wonderful dentist to take your child to, you deﬁnitely need to become a patient of this practice!”

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“Dr. Kulkarni was so gentle, my kid looked at me with side eye when I asked if she was in pain and she said “That didn’t hurt at all, what are you talking about?”

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Jean Guevarra You

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editor’s letter

DUE TO THE HYBRID NATURE OF MY JOB, I’ve been fortunate to spend a good deal of time working from my parents’ home in rural eastern North Carolina this summer. That means witnessing the days through the eyes of family members spanning the ages of 4 to 94. I treasure being there for every T-ball game and lateafternoon swim, and spending evenings on the couch with my dad snapping green beans while watching bad TV (sorry, Dad). Then there are my two grandmothers I am blessed to still have, who patiently awaited the first ripened tomatoes to grace their kitchen counters.

Meanwhile, the younger generation — my nieces Maddie, almost 6, and Ryleigh, 4 — are barreling through their first “real” summer break, going from craft projects to playing outside to swimming ... and forget trying to get them to eat!

The older generation has a much slower approach to the season. My dad plans out his garden early in the year, mapping out which days to plant what crop, then carrying out the planting. He can be found meticulously combing over the plants and pulling weeds early in the day.

His garden is now in full production; first came the green beans (or snaps, if you’re country enough), then the squash and zucchini, and now the cucumbers and tomatoes are ripening by the hour. All the while, my mom and I are combing Pinterest pages trying to find new ways to prepare nature’s bounty. (Feel free to share any good recipes with me at editor@carymagazine.com.)

While my family has been filling my days with fun and fresh veggies, the team and I have been busy filling these pages with lots of yummy food content for you!

Speaking of Southern old souls, Chef Steven Greene welcomed our staff in for an exclusive look into the amazing culinary endeavors he undertakes at Herons in Cary with his team. Every dish was executed and plated with precision and attention to every fine detail, and it was an unforgettable experience.

When it comes to unforgettable experiences, there have been many in the past 20 years of David McCreary writing our food features. It has been a joy working — and eating — with David, and I invite you to learn about him in our Q&A feature celebrating his two decades with Cary Magazine.

I also encourage you to get out and try a cooking or cocktail class, have brunch at Asali, or visit the friendly faces at Howdy Homemade Ice Cream for a cool treat!

How lucky are we that ‘home’ is as bountiful as a summer garden?

Thanks for reading,

Lauren Morris, Managing Editor & Creative Director

Jonathan Fredin

LAUREN SAVORS TWO SCOOPS OF “CHOCOLATE AS ALL GET OUT” AT HOWDY HOMEMADE ICE CREAM IN CARY.

Straighten things out Sometimes you just need to

Antony Institute for Aesthetics and Plastic Surgery

DR. ANU ANTONY

MD, MPH, MBA, FACS

Board-Certified Plastic Surgeon

letters from readers

“WOW! I am so excited to learn about the park.”

— Aloma Lemasters, RE. “The Subtle Technology of the Downtown Cary Park,” May

“It turned out so great! Thank you so much for this honor.”

A Board-Certified, Harvard and Stanford trained Plastic Sergeon specializing in cosmetic surgery for over 15 years.

Dr. Antony is sought out for her artistic eye and meticulous surgical technigue in facial, breast, and body procedures.

Antony Institute for Aesthetics and Plastic Surgery Email letters to the editor to editor@carymagazine.com Editor’s note: Submitted comments may be edited for length or clarity and become the property of Cary Magazine

— Dr. Christopher McGowan, RE. “Introducing Cary Magazine’s 2024 Movers & Shakers,” June/July

A Cut Above

“The CAYC is such an amazing experience that I’d recommend to anybody. As a lyric singer, I have been singing with this choir for three years, and it’s been so helpful with developing my voice. Please sign your kids up for choir!”

— Katelin Wagner, RE. “Cary Apex Youth Choir Offers New Class, Growth, & Life Balance at 5-Year Mark,” February 2023

“Thank you for such a great article about Sofie’s Grill & Bar! I look forward to seeing all our fantastic guests during our special events.”

— Paul Rhoades, RE. “Restaurant Profile: Sophie’s Grill & Bar” May

“Our restaurant and guests love your article about their favorite restaurant. Best to you and your team.”

— Neli, RE. “Restaurant Profile: Sophie’s Grill & Bar,” May

“Thank you, David, for the wonderful article about Sophie’s!”

— Simeon, RE. “Restaurant Profile: Sophie’s Grill & Bar,” May

WE WANT TO HEAR FROM YOU!

“I am very proud of all of our Morrisville staff, including Lieutenant Joshua Almond and Planner Brittany Johnson, whose accomplishments and dedication to helping others as Movers & Shakers are highlighted. Great job.”

— Mayor T.J. Cawley, RE. “Introducing Cary Magazine’s 2024 Movers & Shakers,” June/July

“I am thrilled with how everything turned out. Thank you for all of the hard work you all put into it! We’ve already shared it, and my family and a number of clients have as well.”

— John Lugo, RE. “Introducing Cary Magazine’s 2024 Movers & Shakers,” June/July

“Excellent job, David! I enjoyed your great review. It’s Dampf Good BBQ over there in Carpenter. Pleasure meeting you and your photographer. I look forward to your next review and will remain on the lookout for the next great area BBQ!”

— Mark Zimmerman, RE. “Dampf Good BBQ,” June/July

5 THINGS TO DO August 2024

Pack the street at NC State’s 2024 Packapalooza! The all-day block party and street festival packs in the fun and festivities, as 85,000 attendees in 2023 can attest. Capping off Wolfpack Welcome Week, and kicking off the 2024–2025 school year, the tradition includes live music, entertainment, familyfriendly activities, and more than 300 vendor booths. So come on out and show your Wolfpack pride. Friday, August 24, 2–10 p.m. Hillsborough Street, Raleigh. packapalooza.ncsu.edu

Bark Bash is all about your best friend. So get set to get off leash in Downtown Cary Park, with popsicles and photos and interactive activities — and, of course, adventures with new furry friends. Humans are welcome, but pups are prime at this dropin event honoring canine pawsomeness. Sunday, August 11, 3–4 p.m.

It’s a feast for the senses at the Cary Night Market, with local artisans offering an assortment of diverse and delectable items. This free market features music and entertainment and an array of specialty goods for purchase from area artists … all under the evening sky. Friday, August 16, 5–9 p.m. Downtown Cary Park. thenightmarketcompany.com

The Lazy Daze Arts and Crafts Festival is a juried craft show that brings together almost 300 artists from across the country. With demonstrations from professional craftspeople, a kids’ world and play zone, and interactive art activities, crafts and culture meet community and celebration at this longstanding summer arts event. Saturday, August 24, and Sunday, August 25, 9 a.m. to 5 p.m. Cary Town Hall Campus. carync.gov/lazydaze

For the 15th year running, come out for one blast of a block party! The African American Cultural Festival of Raleigh and Wake County is a celebration of African American art, music, education, entertainment, and community. A vibrant African Marketplace, Family Village, and live music will all merge with fine foods and shared fun on the streets of Downtown Raleigh. Saturday, August 31, and Sunday, September 1. 11 a.m. to 8 p.m. 400 Block Fayetteville Street, Raleigh. aacfestival.org

Jonathan Fredin

NC State

Jonathan Fredin

LAZY DAZE ARTS AND CRAFTS FESTIVAL

Abundant Brunch Flavors Await

WRITTEN BY JAIME NOLAN | PHOTOGRAPHED BY JONATHAN FREDIN

Transport yourself to the Mediterranean with a visit to Asali Desserts & Café, where the aroma of freshly brewed coffee mingles with the scent of warm baked goods. The delightful array of flaky pastries and the delectable savory and sweet brunch fare will tempt your taste buds.

Owners Hanadi Asad and Jamaal Ali started their culinary journey making baked goods for friends and family using recipes passed down by Ali’s mother. As word spread beyond their inner circle, the couple decided to turn their hobby into a business. They created the moniker Asali by combining their last names, only later learning the serendipity of their choice: The portmanteau means “sweet” and “honey” in both Arabic and Persian.

The café opened in 2019 with a menu of Mediterranean baked goods. “We wanted to have savory fare from the beginning,” Asad says, “but covid came and we had to pause.”

Once the tumult of the pandemic subsided and the business returned to a state of normalcy, the owners decided to act on their

dreams of expanding into savory offerings — with some prodding. “The customers were constantly asking,” Asad recalls.

They opted to roll out the change quietly. “We didn’t advertise right away,” Asad says, “because we wanted to launch slowly to get our footing because of our space size.”

With their feet now on solid ground, Asali is ready to announce their expanded menu to the world. Notable brunch additions include culinary delights like Beef Kullaj and Kenafa French Toast, a treat that’s as pleasing to the eyes as it is to the palate.

Every dish abounds with flavors and textures crafted with meticulous detail that reflects Asad and Ali’s upbringing. Tradition melds with innovation in the diverse menu that features indulgent treats alongside fresh ingredients.

KENAFA FRENCH TOAST: BRIOCHE STUFFED WITH SWEET CHEESE, TOPPED WITH SHREDDED FILO DOUGH, AND SERVED WITH ROSE WATER AND ORANGE BLOSSOM DESSERT SYRUP.

AVOCADO + SALMON TOAST: TOASTED SOURDOUGH, PAPRIKA CREAM CHEESE, SMOKED SALMON, AND SLICED AVOCADO, TOPPED WITH DILL AND SUMAC AND DRIZZLED WITH BALSAMIC GLAZE.

HANADI ASAD BREWS A POT OF COFFEE.

Beyond baked goods, brunch fare includes “everyday items such as hummus, labneh, za’atar pies, cheese pies, tabouli, fresh cucumbers, mint, et cetera,” Asad says. “These are staples at a Palestinian brunch table.”

The Avocado + Salmon Toast surprises the palate with its harmonious blend of toasted sourdough, paprika cream cheese, smoked salmon, and sliced avocado, all crowned with dill, sumac, and a drizzle of balsamic glaze. Meanwhile, the Turkey Cuban comprises toasted artisan ciabatta layered with fig jam, green apples, microgreens, creamy Brie, and succulent halal turkey. For a savory delight, the Labneh Toast beckons with toasted sourdough, cucumber, tomato, and Asali’s signature

homemade creamy yogurt spread sprinkled with fragrant za’atar — a savory Middle Eastern spice blend.

“We want people to feel like they’re on vacation, whether it’s the Middle East or North Africa, or maybe Europe,” Asad says. “A lot of people say Asali reminds them of travel. We want to maintain that feeling, and with our brunch menu we hope to introduce people to new flavors and keep that mindset of travel and at ease.”

The owners invite patrons to savor their selections at their own pace: “Sit down, take a minute, relax, and enjoy your food and drink.” t asalievents.com

Special thanks to Home for Entertaining for generously providing their stunning décor and place settings for our photo shoot. homeforentertaining.com

TOP: TURKEY CUBANO: TOASTED ARTISAN CIABATTA, FIG JAM, SLICED GREEN APPLES, MICROGREENS, BRIE, AND HALAL TURKEY.

BOTTOM: AVOCADO AND FRUIT TOAST: TOASTED SOURDOUGH, DILL CREAM CHEESE, AND AVOCADO, TOPPED WITH BLUEBERRIES, STRAWBERRIES, SLICED ALMONDS, CHIA SEEDS, AND A HONEY DRIZZLE.

Shop to support Cat Angels Pet Adoptions

SMOKED HAMACHI WITH KOHLRABI, HERB AIOLI, AND CRISPY

SWEET POTATO NOODLE

Herons

A PROPER FEATURE OF HERONS, the top-tier, AAA Five-Diamond restaurant situated inside Cary’s luxurious Umstead Hotel & Spa, simply must include the driving force in the kitchen. Indulge us for a bit here as we shine a well-deserved spotlight on Steven Devereaux Greene, the seasoned executive chef who has spent more than a decade helping to make lasting memories for the establishment’s guests.

“Just because Herons is a high-end restaurant doesn’t mean that you can’t enjoy yourself,” Greene said during a recent sit-down conversation. “We like to create food in an atmosphere that is whimsical and fun and loosens you up so you can relax and have a good time.”

WRITTEN BY DAVID MCCREARY

PHOTOGRAPHED BY JONATHAN FREDIN

If there’s a more approachable head chef than Greene, we’d sure like to meet them. Spend just five minutes with the guy, and you’ll be enriched by his refreshing humility and authenticity. A consummate Southern gentleman, his laid-back demeanor resembles actor Matthew McConaughey.

Greene has come a long way since his younger years when he was raised by a single mother in the small town of Ninety Six, South Carolina. He vividly

recalls making $6.25 an hour at his first job, struggling to make ends meet and even getting evicted from a roachinfested apartment. But through years of perseverance and hard work, he ultimately honed his skills at a resort and inn in the Palmetto State, then opened a namesake restaurant called Devereaux’s.

After moving to North Carolina, Greene’s tenure at Herons began in 2009 as chef de cuisine. Under the tutelage of acclaimed chef Scott Crawford, he helped guide the restaurant

to its first Forbes Five-Star rating. A brief stint as executive chef at Ăn New World Cuisine in Cary led to him returning to Herons in 2014 to helm the kitchen.

“I learned early on the importance of a strong worth ethic, and I don’t take anything for granted,” Greene says, adding that he also is blessed to have a loving wife and a charming young son.

Unpretentiousness aside, the chef’s culinary credentials cannot be ignored. He’s a four-time semifinalist for the James Beard

SUPERB SECOND-COURSE OPTION SEARED DIVER SCALLOP WITH CURED RADISH, WHITE AND RED SEAWEED, AND POACHED WHEATBERRIES

A FIRST-COURSE OFFERING FEATURES CUCUMBER PREPARED THREE WAYS: TART WITH KIMCHI YOGURT; GAZPACHO WITH BASIL SEEDS AND YUZU; AND SALAD COMPRISING BUTTERMILK, DILL PICKLE, GARLIC, AND DILL POLLEN.

Foundation’s Best Chef: Southeast award, and in addition to his executive chef role, he serves as director of food and beverage operations for the entire Umstead complex.

When it comes to the plaudits he’s received in recent years, Greene quickly redirects.

“It’s really not about me,” the chef says modestly. “My 4-foot-11-inch Southern belle grandmother used to tell me to stay humble and never forget where I came from. I always try to remember that.”

Greene also is quick to credit his capable team, especially his right-hand man, Chef de Cuisine Spencer Thompson, who has worked closely with him for more than 25 years.

“Spencer and I worked together in South Carolina, so he’s a loyal friend who has helped me so much along the way,” he

says. “He sources the ingredients and works closely with the farmers. He’s so talented that he could be the chef at any fine-dining restaurant, so we’re extremely fortunate to have him here at Herons.”

Nowadays Greene and a cadre of talented team members provide upscale dining in serene environs with impeccable service. Menus change with the seasons, but one thing remains constant: The cuisine consistently exceeds diners’ expectations.

“People don’t just come here for particular dishes,” Greene says. “They come here for an experience. They trust us to provide something special and memorable.”

Greene’s personal mantra entails creating memories.

One way he brings forth long-lasting

recollections at Herons is The Art Tour, a multicourse tasting menu that showcases The Umstead’s nearby sustainable culinary farm and draws from art and nature themes found around the property.

“The menu is based on curated pieces of art seen throughout the hotel,” Greene says. “I gain inspiration from the art and transform that onto the plate. Whenever a dish is served, it’s accompanied by a small easel along with a print. The server then explains what inspired me to create each dish.”

Also popular among guests is a fourcourse dinner that features well-balanced dishes that are visually stunning and pleasing to the palate. Be advised: Some of the items mentioned and photographed in this article may have rotated off the menu by summertime, but no matter what you order, you won’t be disappointed.

Many of the food selections feature finishing touches like freshly harvested microgreens and blossoming herbs that come from One Oak Farm, Umstead’s nearby sustainable acreage with three full-time growers.

“Having the farm so close by also allows us to access fresh fruit like strawberries and plums and pawpaws to vegetables like beets, kohlrabi, and John Haulk corn, an heirloom variety we grind in-house to make our grits,” Greene shares.

Stellar first-course options include smoked hamachi with kohlrabi, herb aioli,

CHEF STEVEN DEVEREAUX GREENE

CURED NORTH CAROLINA BLUEFIN TUNA SERVED ALONGSIDE A POTATO CROQUETTE, OSSETRA CAVIAR, PICKLED ONION, AND A BROWN BUTTER BROTH

POACHED HALIBUT ENROBED IN SPRING TRUFFLE AND SEAWEED GELEE IS SERVED WITH ONION SOUBISE, WHITE ASPARAGUS, BABY TURNIP, AND HORSERADISH SAUCE.

and crispy sweet potato noodle and a signature poached oyster dish served on a floating glass plate.

“Our relationship with Ryan Bethea at Oysters Carolina on Harkers Island has been a game-changer for us,” Greene reveals. “He harvests oysters at 9:30 in the morning and then delivers them to us the same day three or four times a week.”

Second-course offerings include a 62-degree egg with grits, shrimp, mushroom, and Iberico ham and a seared diver scallop with cured radish, white and red seaweed, and poached wheatberries.

Exquisite entrees range from bluefin tuna and truffle-enrobed halibut to pistachio-tinged duck, lamb with curry, and Japanese wagyu beef. Attention to detail is paramount, as each main course reveals the culinary team’s passion, precision, and creativity. And this probably goes without saying, but the stunning food photos you see throughout this profile far exceed what mere words can express here.

To further enhance the dining experience, you can complement your meal with the perfect match from Herons’ extensive wine library. The studious collection contains the classic varietals and appellations you would expect along with some nouveau eclectic gems that will delight the novice, enthusiast, and connoisseur alike. If you appreciate a little direction, consider the set pairings or just ask the adept staff for assistance.

“We have about 1,300 selections of wine and more than 5,000 bottles in our wine cellar,” says Hannah Barton, wine director and dinner manager at Herons. “We’re here to guide our guests to the perfect choice.”

Top off the evening meal with a nextlevel dessert. Consider the orange blossom honey panna cotta showcasing kataifi (shredded phyllo dough) that’s fashioned into a nest and then finished with frozen

yogurt rocks made with liquid nitrogen. Prefer chocolate instead? Choose the bliss-inducing concoction with a 64% dark chocolate ganache base and a cocoa veil prepared with a cocoa nib stock. This item comprises multiple raspberry components, including a sorbet, purée, and fresh golden raspberries from One Oak Farm.

Herons also serves breakfast and lunch on weekdays plus a superb weekend brunch. Service at the restaurant is refined but not stuffy. Knowledgeable, friendly waitstaff are keen to make recommendations and

provide a superior dining experience for each guest.

“We are committed to treating each other well in the front and the back of the house,” Greene says. “I tell the staff every day we all need to handle ourselves as utmost professionals.”

A secluded private dining room provides seating for up to 12 people (reserve well in advance to guarantee availability). Complimentary valet parking is available, and reservations are strongly recommended. t

theumstead.com/dining/herons

AN EXQUISITE STRAWBERRY PARFAIT DESSERT WITH COCONUT WHIPPED GANACHE AND COCONUT KOJI ICE CREAM WITH PINEBERRIES AND MINI STRAWBERRIES

WRISLEY

PERSONALIZED CARE

Tailored

SCIENCE-DRIVEN

Grounded

HOLISTIC APPROACH

Addresses body as a uniﬁed system, tackling nutrient, gut and hormone imbalances as well as hidden toxicities and sensitivites.

FONDUE

WRITTEN BY JAIME NOLAN

PHOTOGRAPHED BY JONATHAN FREDIN

SOME ’70S FOOD TRENDS should stay in the past (looking at you, Jell-O salads), but the customizable, social experience of fondue deserves a comeback! Embracing her passion for creating incredible “Cheeseperiences,” Aya Dorsey — owner of Meat & Graze charcuterie company in Boxyard RTP — provides a relaxed retro experience we can’t wait to dip into.

“For us, there’s nothing like a cool fall night at Boxyard, with the smell of nutty, aromatic cheese scents floating through the pavilion,” she says.

At cozy tables aglow with fondue burners, fondue nights at Meat & Graze offer more than just a meal — they provide a sensory journey.

“Like all of our offerings, our driving force behind fondue nights is community,” Dorsey says. “We pride ourselves on bringing people together to commune over delicious food and build lasting memories with each other.”

Whether you fancy sweet or savory flavors, each dip will delight your taste buds.

“Our savory fondue is a blend of handshredded Comte and Gruyère accompanied by baguette, Italian salami and prosciutto, cornichons, salted tomatoes, and an arugula salad tossed in our house-made antipasti dressing finished with Parmigiano-Reggiano.”

Is there anything better than melted cheese? Well, maybe melted chocolate.

“Our sweet fondue is a rich dark chocolate and vanilla blend topped with coarse sea salt. We provide fun dippers like rice crispy treats from our neighbors at BuzzyBakes, dried oranges, butter waffle cookie crumbles, strawberries, and aged cheddar (gotta stay true to the Cheeseperience).” Skeptical? “It’s a delicious combination,” Dorsey promises.

In addition to dedicated fondue nights in the fall and winter months, fondue is available for walk-ins Tuesday through Saturday until 6 p.m. Private fondue parties are available yearround, so assemble your squad for a memorable night of delicious food and conversation! t meatandgraze.com

SCHOOL’S IN!

COOKING

CLASSES

TO SPICE UP YOUR KITCHEN 20 24

PHOTOGRAPHED BY JONATHAN FREDIN

THE ULTIMATE SCHOOL OF BARBECUE

COCKTAILS & CUISINE

HOME FOR ENTERTAINING

COOKING WITH KIDS

WYNTON’S WORLD COOKING SCHOOL

The Ultimate School of Barbecue

A CALLBACK TO HIS WORK on the Southern Living Ultimate Book of BBQ cookbook published in 2015, Pitmaster Chris Prieto offers students an allencompassing barbecue education with the Ultimate School of Barbecue. Once a quarter, the grand champion pitmaster hosts this 12-hour class at his restaurant, Prime Barbecue in Knightdale. Designed for students with any level of skill, the all-day event goes through every meticulous aspect of the cooking style.

“We shut the restaurant down, and it’s all live fire cooking, and we cook on all styles of pits. We cook all the different varieties of meats. We teach about pellet cooking, cooking on a Big Green Egg, vertical water cooking, indirect heat cooking. We do a multitude of meats that demonstrate how you can stretch your thinking. So someone gets a lot of value in one class,” Prieto mentions. “If you spend the next month straight watching YouTube videos about barbecue, you will still not learn as much as 8 hours of my class.”

In the restaurant-turnedclassroom, students are privy to all the finer details Pitmaster Prieto has gathered over his vast professional barbecue career.

“I want every person to see the cooking process but (more so) the hands-on details of what I look for in that meat,” he says. “A lot of people just teach the cooking process. But I have everyone come outside and push (the meat) where I push, and (have them learn) this is what I feel and know. I want to get (the meat) to this color and feel. All these things have to align.”

Pitmaster Prieto also makes a point to learn about the students enrolled in each class so he can tailor the lessons to their specific needs. Ultimately, Prieto hopes every student leaves with the understanding “that barbecue is more than they assumed it would be. I want them to know that they have the foundational knowledge to be successful. I’m trying to give them the confidence.”

ultimatebbq-school.square.site

Elliot Acosta

CHRIS PRIETO, A FORMER PROFESSIONAL BARBECUE GRAND CHAMPION, LEADS SEPTEMBER'S ULTIMATE SCHOOL OF BARBECUE AT HIS RESTAURANT, PRIME BARBECUE.

SCHOOL OF BARBECUE, CHRIS PRIETO PASSES ON THE FINER

cocktails & cuisine

PERCHED ON THE ROOFTOP

of Glenwood South’s AC Hotel, The Willard gives diners a sky-high lookout over the ever-evolving landscape of downtown Raleigh.

According to Nate Webb, the director of food and beverage at The Willard, “There’s not a design exactly like (The Willard) in any of the AC Hotels in the world. It’s very unique.”

A collaboration with Early Bird Night Owl — the creative team behind other acclaimed eateries such as Peck & Plume at The Mayton in Cary and The Restaurant at The Durham Hotel — The Willard’s concept focuses on skillfully crafted cocktails and chef-driven cuisine.

As the popularity of their panoramic perch grew, guests were looking for more ways to spend time on the captivating rooftop. Heeding the calls from their clientele, The Willard introduced Cocktails & Cuisine classes. Twice a month, the Glenwood South restaurant invites diners to experience a three-course cocktail and food menu focusing on a theme, such as a specific spirit or amore, the Italian word for love. Recipe cards accompany each course with an overview of both the cocktails and the dish.

“The lead mixologist and the executive chef will make themselves available for the attendees of the class. Each course, the chef and mixologist will literally showcase how they are making those courses. It’s kind of like a Q&A session,” mentions Webb.

Ultimately, by augmenting recipe cards with a show-and-tell, the class aims to equip guests with the confidence to recreate the courses at home.

thewillardraleigh.com/happenings/ Elliot Acosta

Cooking with Kids

IN 2005, Susan Caldwell turned the experience of cooking at home with her children into Flour Power Cooking Studio. The family-focused business grew into a franchise and opened locations in eight states, including four in Wake County.

Flour Power’s programming offers a chance for children to tap into their natural inclinations to learn and explore.

“Some children have a natural want to cook and bake. Some kids want to try new things,” says Morgan Lehman, manager of Flour Power Holly Springs. “When the kids do things for themselves, it encourages them to try new things and still be interested in cooking.”

Flour Power offers a mellow environment for kids to meet each other, Lehman says. “Weeknight and Saturday classes, as well as our Kid’s Night Out, are also in

more relaxed environments, so often, they are socializing while cooking, and it’s just fun for them.”

The cooking studio doesn’t just focus on little ones. Adult Sip & Stir classes cover various themes like curry or lemon treats. Flour emPOWER camps focus on providing teenagers with not just culinary skills but leadership and confidence as well.

“Cooking is a necessary skill, and it’s one that will last a lifetime,” Lehman emphasizes. “Starting young, with classes for kids starting as young as 2 ½, will become fun when you’re an adult with your friends or on a date. And the best part here is we clean up the mess!”

flourpowerstudios.com

Elliot Acosta

FLOUR POWER HOLLY SPRINGS MANAGER MORGAN LEHMAN INTRODUCES STUDENTS TO UTENSILS THEY WILL USE.

AUBRIE HEART, 10, MEASURES FLOUR TO MAKE PANCAKES.

wynton's world cooking school

AT THE LARGEST HANDS-ON COOKING SCHOOL in the Triangle, the month of August offers the home cook an explosion of Asian cuisine. From You Dim Sum You Lose Sum to date-night classes with clever names like THAI and Jacket Not Required or Something to Wine About — and with no stress or pressure to perform like a professional chef — fun is the first ingredient on all of Wynton’s World Cooking School classes.

And Wynton’s World has something for every palate, with an impressive variety of classes that attract novice, beginner, seasoned, and even seasonal students. It comes as no surprise, then, that 35% of customers return for new experiences. From instructional basics of cooking to Sushi, Tapas & Sangria; Dim Sum; Delicious Pastries; Cake Decorating; and Senior Cooking … the list goes on, including classes based on seasonal availability and monthly themes. Valentine’s Day, kids’ Summer camps, and even Arbor Day all offer unlimited opportunities for the home cook to practice their skills with professionals in a warm and fun environment.

According to owner and lead chef Wynton Mann, “We want our students to learn new skills, have fun in the process, and to go home excited about cooking!” When considering its five-star rating, and the fact that Wynton’s World has been offering culinary education and experiences since 2012, their affordable and completely hands-on classes are cooking with heat.

Utilizing a competency-based approach, Wynton’s World employs first-rate area instructors — who all follow the 3 C’s of teaching: character, competence, and connection — and selects from the best materials and methods available, while making use of innovative technology where appropriate. As Mann explains: “We are dedicated to the premise that without real competency in education there can be little true understanding, and that to be truly effective, education must provide meaningful insight and access into other areas of growth.”

And while the mission of Wynton’s World is to provide excellent instruction in all educational programs — which include parent and teen classes, summer camps for kids, and a teen culinary program — Mann promises “an amazing experience with food and a lot of fun!”

Like in Shiitake Happens, a lesson in the art of building bento boxes, where students create an authentic Japanese meal complete with shrimp and shiitake tempura, miso soup with tofu, filled and rolled sushi with amazing sauces, chicken teriyaki yakitori over rice, and chocolate hazelnut wontons.

Or the popular Date Night for Couples on Friday and Saturday evenings, limited to just six couples per session. During these events, Mann and his team get to witness first dates and marriage proposals, and — as with all of Wynton’s World offerings — participants can look forward to “meeting new friends and having a great time in an intimate setting.”

wyntonsworld.com

— Erin McKnight

ALEC FEDINK AND MELANIE D’ANGELO OF RALEIGH ATTEND THEIR FIRST COOKING CLASS AT WYNTON’S WORLD COOKING SCHOOL IN CARY.

CHEF WYNTON MANN, CENTER, TEACHES AN ASIAN-INSIPRED CLASS CALLED "SHIITAKE HAPPENS."

home for entertaining

IN THE HEART OF DOWNTOWN

CARY is a place where people gather to learn and share experiences. The motto of Home for Entertaining is “Enjoy Your Own Party” — and the goal is to encourage others to do just that.

Complementing the retail shop, where you’ll discover unique finds to enhance athome entertaining, are the curated experiences hosted in the intimate kitchen and sunroom dining areas.

Partner chefs and instructors — who share a passion for teaching and cultivating joy around the art of cooking and who all have immense culinary experience — work to create immersive and authentic experiences designed to reach all five senses. A playlist is created for each event, and guests are welcomed with warm towels and cold beverages and the fragrance of fresh herbs and blooming roses from the garden.

“We want all classes to be elevated while still being hands on and approachable,” says Director of Experiences Megan Bradley.

“Participants should leave excited about their new skills and can share them with others in their own home.”

Guests get to taste delicious dishes and receive recipes for the included foods after the class. “We have found that guests have loved learning about cuisines that they feel a little nervous to make on their own,” Bradley says. “Our handmade pasta, dim sum, and macaron classes consistently fill up with guests interested in trying these more technical cuisines.”

While many guests consider themselves foodies and are thrilled to learn how to make a new or favorite dish, a wide range of ages and levels of experience are represented. Many people even choose to celebrate their birthday with a class!

Menus constantly change and new classes are regularly posted, so no two evenings are the same. Class suggestions are encouraged, and the chefs and instructors are always thinking of ways to incorporate fresh ingredients and showcase the skills that can make cooking more enjoyable.

Wonderful experiences pepper the calendar leading into the fall: In August, Home for Entertaining will partner with Daniela Waterhouse of Moon Angel Sweets and Cellar Wine Distributing to pair a collection of fine wines with hand-rolled Brazilian Brigadeiros. Guest instructor Coco Pannell will lead a culinary chemistry workshop designed to pay homage to a favorite book, Lessons in Chemistry. After an initial Mahjong at Sunset series with Dana Lange, there will be another Beginner series in October, along with a monthly social night where guests can bring their own game to play with friends while savoring a catered dinner. The Passport Series with Wake Tech culinary instructor Chef Jay is also about to embark on its third stop.

“My hope is that by elevating the art of entertaining and providing an immersive experience, each guest will feel the joy of gathering firsthand.”

homeforentertaining.com/collections/classes — Erin McKnight

PHOTOS

to learn about

Your local welcome team is ready to visit you with a basket full of maps, civic information, gifts, and gift certi cates from local businesses. From doctors to dentists and restaurants to repairmen...we help newcomers feel right at home in their new community!

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

Upcoming Events

Wednesday Night Flicks

Join us August 7 for a FREE movie geared for teens and adults! 7:30pm

Senior Showcase

August 3 & 4 / 3pm

Audiences of all ages will enjoy a variety of scenes and songs, showcasing skills and passion for the performing arts of our local 55+ students Tickets are FREE from The Halle front desk!

(919)249-1120

SuperFun

Saturday!

Join us every 1st and 3rd Saturday of the month for "super" fun with FREE arts and crafts! Ages 4-12 10:30am-12:30pm

Apex Youth Art Expo

Aug 10 / 2pm

Join the Apex Youth Art Expo; a creative showcase for young artists – hosted by young artists To learn more about or to become a part of the event, visit our website No tickets needed!

Wednesday AM Movie

Join us August 21 for a FREE and amusing family movie! 10am

Rhythm & reels

Apex Nature Park Amphitheatre

Aug 10, 17, and 24

Join us for a free night of music or a movie under the stars. Including the new “Kung Fu Panda 4” and NC bluegrass favorites, The Carolina Cutups!

237 N Salem Street Historic Downtown Apex

worth the drive

Nightingale Rooftop Restaurant & Bar

WRITTEN

DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN

IF YOU’RE LIKE MANY PEOPLE who visit Nightingale Rooftop Restaurant & Bar for the first time, you’ll likely encounter the same reaction: It doesn’t feel like you’re in Holly Springs. Instead, it seems like you’ve been transported to an elevated hideaway in a major city.

“We’re trying to provide a unique experience people can’t find elsewhere in town by offering shareable small-plate dining and modern cocktails,” says Chris Harol, co-owner of Nightingale as well as The Block on Main, where the spot is situated. “We look forward to long summer nights where people are enjoying themselves. Our goal is to bring more vibrant nightlife to Holly Springs.”

Chris joined forces with Matt and Christy

Griffith, husband-and-wife proprietors of nearby eatery Pimiento Tea Room, to open Nightingale in November 2023.

“When I decided to open a restaurant in this space, Matt and Christy were at the top of my list,” Chris reveals. “They both bring a lot of creativity, knowledge, and personality.”

When it came to Nightingale’s décor, the owners tapped award-winning architectural and interior design firm West Workshop to help develop the layout. Half a dozen different seating areas ranging from a main dining room and private event space to a bar and patio provide plenty of leeway for guests to relax and savor their food and drinks.

PERCHED ATOP THE BLOCK ON MAIN BUILDING, NIGHTINGALE ROOFTOP COMBINES VIBRANT MAXIMALIST DECOR, SEASONAL SMALL PLATES, AND CRAFT COCKTAILS IN AN EXPERIENCE MEANT TO BE SHARED.

“It definitely has a top-floor speakeasy vibe.

Christy Griffith

”

Funky wallpaper, modern light fixtures, and live greenery help deliver classy-casual ambience with loads of personality. Local artist Lacey Crime painted a striking nightingale bird at the entrance and the restaurant’s name on the back wall of the patio.

“The décor inside is maximalist, and there’s a lot to entertain the eyes,” Matt explains. “We deliberately tried to create an atmosphere that can’t be tied to one specific era, so there are elements that evoke nostalgia and create a storybook escape.”

“It definitely has a top-floor speakeasy vibe,” Christy adds. “It’s not as obvious as

you would think to get up here, but if people seek us out, they will find us.”

Guests who manage to find Nightingale will be pleased to see Christy’s ever-inventive culinary creations deftly executed by Chef de Cuisine Josiah Halbohm. Popular dishes include a hearty smoked chicken risotto, ostrich sliders on scratch-made yeast rolls, and sweet potato gnocchi.

A seasonally rotating menu features small plates designed for sharing. Prefer vegetarian? Pick the splendid whipped feta or the croquettes crowned with green goddess dressing. Vegan? Try the black bean-imbued fried grit cake. Gluten free? Order the pork belly with apricot chutney.

“Some ingredients will change depending on the season,” Christy says, “but there’s something on the menu for everyone.”

Matt agrees, adding, “If you come here on a date or with some friends, this is the perfect place to have a communal experience.”

In fact, an entire segment of the menu — Things With Crackers — offers tempting appetizer selections to order for the table: charcuterie spreads, port wine cheese, or Boursin, each served with house-made crackers and fried saltines.

We highly recommend the rave-worthy crab cakes made from lump crab meat and served with remoulade. Christy hails from

WHIPPED FETA WITH GOLDEN BEETS

CHEF DE CUISINE JOSIAH HALBOHM

BEVERAGE AND SERVICE

DIRECTOR ZACK THOMAS

“ ”

The perfect place to have a communal experience.

Matt Griffith

Maryland, after all, famously known for its crab cakes.

“When it’s available, we source the crab from Quality Seafood in Elizabeth City,” Christy says.

Nightingale utilizes other North Carolina purveyors like Misty Morning Ranch in Moore County for ostrich, Goat Lady Dairy in Climax for cheese, and Visionary Microgreens in Fuquay-Varina. Christy also makes frequent visits to the local farmers market.

Don’t skip the after-dinner options. Whether you choose the dessert cheese plate with chocolate olive oil crackers or the sublime olive oil cake with orange blossom and almond, you won’t misstep.

“The cake isn’t super sweet,” says Matt. “Christy infuses it with some Southern flair. That’s why she included cornmeal in the recipe to give it a unique flavor.”

The full food menu is available until 9 p.m. on Wednesday and Thursday and until 10 p.m. on Friday and Saturday.

Nightingale’s robust beverage program includes well-balanced cocktails and other evolving libations that pair well with the food. It’s all masterminded by Zack Thomas, beverage and service director.

“We have 14 cocktails on our menu,” Matt says. “Six are standards, six are seasonal, and two are zero-proof offerings. We also have an outstanding spirits list with lots of whiskeys,

cordials, aperitifs, and brandies, so we’re building a bottle collection that’s unrivaled in the area.”

Imaginative craft cocktails include Queen’s Park Swizzle, a rum-based sipper with lime, mint, and house-made bitters; the cachaça- and vermouth-charged Green Door; and the West Side Garden featuring a blend of scotch, apricot, sesame, and cucumbers.

Even standard offerings are elevated, such as the refreshing Aperol Spritz made with Nightingale’s trademark clarified citrus soda.

“Our Gimlet is killer,” Matt says. “We use our optimized house gin blend, and we make our own lime cordial.”

“We look forward to long summer nights where people are enjoying themselves. Our goal is to bring more vibrant nightlife to Holly Springs.”

Chris Harol, co-owner

Looking for a good reason to venture out midweek? Consider Nightingale’s Breakeven Bottle Wednesday, which allows guests a sample from a pricey bottle of interesting spirits at cost.

Future plans call for starting a cocktail club and providing a chef’s table experience.

“We haven’t completely landed on these ideas, but we’re giving them a lot of consideration,” Chris says.

A private event space seats about 40 people and is available for a fee.

“It’s a great space for all types of gatherings and special occasions,” Christy says.

Reservations at Nightingale are recommended, but walk-ins are welcome. Check the website for hours of operation.

nightingalerooftop.com

PORK BELLY WITH APRICOT CHUTNEY AND BRAISED COLLARDS

COLORFUL WALLPAPER, STATEMENT LIGHTING, AND TROPICAL PLANTS DEFINE THE DINING AREAS.

FOOD

Howdy Homemade Ice Cream nonprofit spotlight

WRITTEN

ERIN MCKNIGHT

JONATHAN FREDIN

AT HOWDY HOMEMADE ICE CREAM in Cary, success has never tasted so sweet. And it’s not just thanks to fresh ingredients and fun flavors. At Howdy Homemade, it’s all about the person serving the ice cream and putting joy on the menu.

Founded with a mission to offer inclusive employment to individuals with special needs, Howdy Homemade Ice Cream offers its team-member “heroes” a safe environment in which to develop their individual talents and share their passion — and, of course, some very tasty treats — with the public.

PHOTOGRAPHED

HOWDY HOMEMADE IS ABOUT TWO THINGS: AMAZING ICE CREAM SERVED BY AMAZING PEOPLE, LIKE LANNON PIAS.

Read on as store manager Nikki Williams gives us the scoop on this special shop.

Tell us what makes your ice cream so tasty!

Howdy Homemade Ice Cream is the best because we have amazing people serving amazing ice cream.

Can you share some popular flavors? Anything unique or unusual?

We do have some flavors that cannot be found in other ice cream shops. We offer Dr Pepper Chocolate Chip and unique Flavors of the Week. In the past, our Flavor of the Week has included Toffee DeLite (toffeebased ice cream with Girl Scout Caramel deLite® cookies, which we purchased from local Scouts and were mixed in), Peach, Espresso Yourself (cookies and cream ice cream with cold brew coffee from Esteamed Coffee in Cary, which supports a mission similar to ours), and many others. Our most popular flavors would probably be Dairy-Free Salted Carmel and our unique twist on Mint Chocolate Chip, made with real Andes mints.

Described as a “business with purpose,” Howdy Homemade creates jobs for individuals with Intellectual and Developmental Disabilities (IDDs). Please share the roles available and how employment at Howdy helps to shape individual lives.

At Howdy Homemade Ice Cream, we strive to help everyone achieve their full potential. Our heroes have an opportunity to participate in a variety of tasks that are tailored to their abilities. These may include greeting customers, scooping ice cream, keeping inventory, and making ice cream. By empowering individuals, we are not only impacting their physical life but also their mental well-being.

ANDREW KOSTOPOULOS MIXES UP A FRESH BATCH OF ICE CREAM.

ON THE MENU ARE CLASSICS LIKE COOKIES AND CREAM ALONG WITH CREATIVE VARIETIES SUCH AS COOKIE NOM’STER.

JACKSON WILLIAMS, LEFT, HAS WORKED HIS WAY UP TO A SHIFT MANAGER POSITION.

How is Howdy Homemade’s leadership rewarded for helping employees reach their full potential?

I believe every Howdy shift manager comes into our shop knowing that they will not only be serving ice cream; they will be serving a greater purpose within the community. For many of them, this is more than just a job: It is a way to give back.

In what ways is the employment environment different for those with IDDs, and how does Howdy Homemade support its heroes’ needs?

Approximately 20% of working-age individuals with IDDs are unemployed, which is significantly higher than in the typical working-age population. With accommodations and outside-the-box thinking, we believe everyone is capable of employment, and we hope to set an example for other industries. As the number of children with IDDs continues

to rise, the number of working-age adults with IDDs will also continue to rise, and these individuals will need employment. Our goal is that other workplaces will see that with the right tools, employees with IDDs can be an asset to companies.

How can the community support Howdy Homemade?

There are many ways for the public to help support Howdy and its mission. The first step is to visit our Cary location on Walker Street, just down the sidewalk from Downtown Cary Park. We also offer catering services for events big and small, and we have a unique program called our Hero Club. Participants can sign up to give a onetime gift or a recurring monthly donation, which comes with benefits that go beyond just helping the community. Catering and Hero Club information can be found on our website. Howdy is sure to have treats for everyone in your family, including your furry best friend. t

small business spotlight Boba Baba Café

WRITTEN BY ERIN MCKNIGHT | PHOTOGRAPHED BY JONATHAN FREDIN

WHEN BOBA BABA co-founder

Justin Lo says “We are very passionate about what we do, and that is why we focus on the big picture down to the smallest details in everything we serve,” he isn’t exaggerating a desire to create products that exceed expectations. Take Brown Sugar Boba — a recipe that was tweaked for years to balance the sweetness and smoky flavor. With a mission to “elevate the standard for boba by tailoring a holistic customer experience,” Boba Baba offers craft beverages like the Butterfly Fresca: a vibrant, layered drink crafted with house-made strawberry jasmine tea, freshly squeezed lemonade, and butterfly pea flower tea.

There’s also the popular Strawberry Matcha Latte, which features a luscious strawberry purée base paired with milk and topped off with hand-whisked matcha sourced from Nishio, Japan. Mango Pomelo Sago is a traditional dessert from Hong Kong that boasts a sweet and creamy mango base infused with coconut milk and sago. At Boba Baba, it’s complemented with refreshing citrus notes of pomelo.

Read on as Lo spills all the tea on Boba Baba …

What is boba?

Boba is a chewy tapioca pearl made from the roots of the cassava plant. Used in Taiwan as a topping for milk tea and fruit teas since the 1980s, it has since evolved into a staple that can be added to a variety of craft drinks. Our boba takes over an hour to prepare, as we must precisely control the temperature and cooking process to achieve the perfect texture. Then, to give it a sweet and smoky caramel flavor, we marinate it in our housemade syrup made from raw cane sugar and demerara sugar.

Tell us the story of Boba Baba Café. My co-founder and I opened Boba Baba in August 2019. Our vision was to build a brand that people can trust.

BOBA BABA’S CRAFT CONCOCTIONS INCLUDE DRINKS LIKE HOJICHA LATTE, YUZU OOLONG FRUIT TEA, STRAWBERRY MATCHA, AND BUTTERFLY FRESCA, AND DONUT FLAVORS SUCH AS STRAWBERRY LEMON, COOKIES AND CREAM, AND UBE MOCHI.

Whether customer service, team training, or recipe creation, we have always invested our efforts in doing things the right way. From finding reliable ingredients to staying up until early morning to test different tea leaves, we were involved in every step of the process.

How does Boba Baba set itself apart?

We emphasize customer service, product quality, and atmosphere.

To ensure our guests receive excellent service, our staff are equipped with the proper training and knowledge to answer any question. Each team member undergoes comprehensive training by learning to make various drinks from scratch; our front-of-house team can communicate the details of our craft drinks because they have experienced the process from start to finish.

Craftsmanship is also integral to the foundation of Boba Baba. We are committed to never compromising on quality and to using only fresh and high-quality ingredients. If we cannot secure a reliable supply of high-quality ingredients that meet our standards, we will not introduce the drink to our menu.

Lastly, we aimed to design — and renovated a large portion of ourselves — a clean and welcoming environment for all guests. During the week, our café offers a peaceful atmosphere ideal for study and work. On weekends and holidays, our store transforms into a lively hub where friends and families come together to socialize and enjoy our crafts.

What do you recommend for a firsttime boba drinker? How about the afficionado?

For first-time boba drinkers, we recommend starting with our staple drinks: the Classic Milk Tea, Jasmine Milk Tea, and Oolong Milk Tea. The Classic Milk Tea is crafted using our house blend black tea leaves to achieve a bold initial flavor and lingering malty aftertaste. The Jasmine Milk Tea features a lighter

CARY FRIENDS YEYOUNG PARK, QUINN OVSIEVSKY, AND TANYA DIXIT HANG OUT.

MATCHA IS STRAINED INTO A STRAWBERRY MATCHA LATTE.

green tea infused with prominent floral notes of jasmine. Lastly, the Oolong Milk Tea is heavily roasted, which imparts a rich and toasty flavor profile. Each of these teas can be prepared with the guest’s choice of milk, sweetness, and ice level.

For the guest who has already tried our staples and fan favorites, I recommend the Iron Goddess Milk Tea, Hojicha Latte, and Yuzu Oolong Fruit Tea. The Iron Goddess is a traditional partially fermented and lightly roasted oolong that originates from Anxi, Fujian, China. It boasts a smooth, fragrant aroma, complex fruit-like body, and lingering sweet, toasty aftertaste.

The Hojicha Latte is prepared with finely grounded premium hojicha tea leaves, a heavily roasted Japanese green tea. It is delicately hand whisked and poured over our guest’s choice of milk and sweetened with clover honey. Our Yuzu Oolong combines yuzu purée imported directly from Japan with our floral Osmanthus Oolong and honey-infused lemon slices, which creates a harmonious balance of prominent refreshing citrus notes and floral aroma.

Can you tell us about your catering?

We have catered events ranging from intimate college socials to weddings to office parties exceeding 1,000 people. For smaller events, we offer convenient pick-up and delivery services. For larger gatherings, we highly recommend our onsite catering service to ensure our drinks

HOJICHA LATTE AND LAVENDER

EARL GREY CREME PUFFS

are freshly crafted for each guest. This past year, we have been increasing our presence at cultural and music festivals, serving thousands of attendees over several days.

Baba’s Tea Co. was founded in 2022. Tell us about your loose-leaf tea offerings.

Baba’s Tea Co. was founded because many of our patrons at Boba Baba have asked if they can purchase our tea leaves directly. In addition to the tea leaves used in our craft drinks at our café, we also offer naturally flavored tea blends made with real dried fruits. Some of our most popular teas include Lychee Oolong, Lavender Earl Grey, and Queen Muscat Oolong.

For the purists, we also offer traditional unscented teas sourced directly from farmers and crafters from various Southeast Asian countries. Some of our favorites are the Iron Goddess, Milky Oolong, Mi Lang Xiang, and Da Hong Pao.

What’s next for Boba Baba Café?

We have just finished building our first food truck! We are thrilled to enhance the accessibility of our products for the Triangle community to enjoy our offerings, and we plan to expand our presence at local events and festivals.

Our near-future goal is to open locations in Raleigh, Durham, and Chapel Hill. We will continue to deliver the brand you know and love as we expand and remain faithful to the quality of our products and to our mission.

Anything else you would like to share?

Mark your calendars as we prepare to celebrate our fiveyear anniversary on August 24. This milestone wouldn’t have been possible without the incredible support from our community. To show our gratitude, we will be offering free drinks all day long. Everyone is welcome, so bring your friends and family to join us in enjoying some delicious craft drinks on the house! t

bobababacafe.com

TOP LEFT: IRON GODDESS, JASMINE PEARLS, AND HOUSE BLACK TEA BLEND TEAS

TOP RIGHT: MATCHA IS WHISKED FOR A MATCHA LATTE.

ABOVE: JUSTIN LO, CO-FOUNDER, BOBA BABA

ncartmuseum.org/visit/dine/

Photo: Offline Raleigh

foodie FAVORITES

A'VERDE COCINA + TEQUILA LIBRARY

LUGANO RISTORANTE

MELLOW MUSHROOM

BOND BROTHERS BEER CO.

BRECOTEA

CHIDO TACO

DI FARA PIZZA TAVERN

DRAM & DRAUGHT

HANK'S DOWNTOWN DIVE

KABUKI JAPANESE STEAKHOUSE & SUSHI

LA BUENA VIDA

LA GRASSA

LA VICTORIA

MAMACITA

MASON’S FAMOUS LOBSTER ROLLS

MIXED DESSERTS

RUCKUS PIZZA, PASTA AND SPIRITS

SAFFRON INDIAN CUISINE

SUGARKOI

THE BIG EASY OVEN + TAP

WOODY’S SPORTS TAVERN & GRILL

a’Verde is a modern Mexican restaurant with a vision to bring an exciting dining experience to every occasion. With a dedication to providing neighborly hospitality and high standards for quality through fresh, delicious offerings, a’Verde makes every visit a celebration.

Visit us for date night or a night out with friends, or pick up a Lugano Family Pack for a cozy night in. Our 2024 Maggy Award-winning restaurant has something for everyone, from traditional favorites such as our Parmesan Lugano and Chicken Marsala to weekly Chef Features with locally sourced seafood and meats.

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.

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 22 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.

BRECOTEA

1144 KILDAIRE FARM RD., CARY (919) 234-1555 CARY.BRECOTEA.COM

BRECOTEA offers Bread, Coffee, Tea, and other items crafted from top-notch ingredients. We have curated unique offerings that are guaranteed to satisfy all your senses. The simple pleasure of pairing fresh, delicious beverages with baked treats leads to happy customers. Our utmost priority lies in our products, way of life, and building relationships.

CHIDO TACO

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

DI FARA PIZZA TAVERN

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! Maggy Award winner for Best Pizza three years in a row!

DRAM & DRAUGHT

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.

STEAKHOUSE & SUSHI

220 NOTTINGHAM DR., CARY (919) 380-8081 KABUKI-JAPANESE.COM

Kabuki Japanese Steakhouse & Sushi specializes in teppanyaki-style food and sushi. Dine at one of our lively hibachi grills, or order pickup or delivery to enjoy your favorite dishes in the comfort of your home. We can accommodate large parties and are the perfect venue for special occasions.

KABUKI JAPANESE

LA BUENA VIDA

1388 KILDAIRE FARM RD., CARY (919) 678-3449

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

LA GRASSA

The Triangle’s best-kept secret is in Cary! We welcome you to come to La Grassa and experience Chef Robert Reynaud and team’s soulful Italian food and warm hospitality. Homemade breads, pastas, anddesserts complement our charming dining room and patio.

MASON’S FAMOUS LOBSTER ROLLS

(984) 230-9664

We believe everyone deserves to experience the luxury of lobster. And the sweetest, most decadent lobster comes from Maine. That’s why Mason’s only buys directly from our Maine lobstermen friends and brings the luxury to you without pretention. We prepare our rolls according to East Coast tradition: simple recipes with no distractions. 302 COLONADES

MIXED DESSERTS

Why settle for one dessert when you can mix them together? Combine our indulgent edible cookie dough and delicious cookies (both made in-house) with a selection of hand-dipped ice cream or soft serve. Mix them all in a sundae! Make a cookie dough milkshake! Dessert dreams are made here!

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!

SAFFRON INDIAN CUISINE

2048 KILDAIRE FARM RD., CARY (919) 917-7568 SAFFRONCARY.COM

Indulge in a sensory voyage at Saffron Indian Cuisine, where Executive Chef Chandrachur Chamoli’s culinary odyssey takes center stage. Through his innovative recipes, Saffron has blossomed into a culinary gem in the Triangle, enchanting guests with a harmonious blend of flavors and a vibrant atmosphere that promises an unforgettable dining experience.

SUGARKOI

At Asian-inspired ice cream shop SugarKoi, we custom-craft bestselling ice cream flavors like Ube, Coconut, Thai Tea, and Matcha. Over the last five years, we have perfected our famous Belgian waffle cone. Its flavor, texture, and koi fish shape will delight your taste buds AND your Instagram! 116 KILMAYNE DR., CARY (919) 757-2339 SUGARKOI.COM

THE BIG EASY OVEN + TAP

The Big Easy Oven + Tap is a modern, southern kitchen with New Orleans roots. We believe in true Southern hospitality. From our warm and friendly staff to an excellent selection of scratch-made food and local drinks, we want you to feel right at home! We’re serving up locally sourced Southern fare crafted to satisfy any craving. 231 GRANDE HEIGHTS DR., CARY (919) 468-6007

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. 8322 CHAPEL

The Triangle Ice Cream Tour

AND PHOTOGRAPHED BY ERICA

IS YOUR FAMILY as crazy about ice cream as mine is? The Triangle area is filled with ice cream spots that have gained national recognition while delighting the palates of locals. Here are some of my top picks from all around the Triangle. And if you can’t indulge in ice cream, don’t worry. We’ve got something for you, too.

HOWLING COW: Offering a one-of-akind experience, Howling Cow produces its ice cream at North Carolina State University using milk from their dairy cows. You can find their ice cream sold at locations

across Raleigh, including their on-campus store. It’s not just about enjoying treats; it also gives you insight into the local dairy production process. Plus, it makes a great spot for family photos with an ice cream in hand and cows as your backdrop.

THE PARLOUR: Situated in downtown Durham, The Parlour offers handcrafted ice cream made from local ingredients. They’re famous for their mix of creative flavors. You could even grab dinner at Counting House nearby, explore art at the 21c Museum Hotel, and finish off with an ice cream treat.

MAPLE VIEW FARM: Nestled in the countryside near Chapel Hill, Maple View Farm boasts views that make the drive worthwhile. Stepping into the country store feels like traveling back in time. This farm holds a special place in the hearts of Chapel Hill and Hillsborough residents.

HANDEL’S HOMEMADE ICE CREAM: Located in Morrisville, Handel’s continues the legacy of Alice Handel, who began crafting treats in her backyard in 1945. Their made-in-store ice cream is top notch. They even offer delivery services!

WRITTEN

DELONG

FAMILY TIME AT THE PARLOUR IN DOWNTOWN DURHAM

They are dedicated to fundraising initiatives and supporting their community.

LUMPY’S ICE CREAM: Situated in Wake Forest, Lumpy’s serves up ice cream made from natural, locally sourced ingredients. Their trademark, “Just a Scoop Away from a Smile,” captures their commitment to delighting customers. Keep an eye out for the ice cream man, sporting his infamous mustache.

TWO ROOSTERS ICE CREAM: With spots in Raleigh and Durham, Two Roosters features a changing menu of handmade flavors. They frequently team up with businesses to source ingredients, resulting in flavors that truly reflect the essence of the area. I agree with their motto: “Ice cream makes a bad day better and a good day great.” It all started on their grandmother’s farm in Piedmont, North Carolina. Find them helping with local charities like the Walk for Hope, which supports mental health research.

ANDIA’S HOMEMADE ICE CREAM: With multiple locations serving Cary and Raleigh, Andia’s offers deservedly award-

winning ice cream. They have been featured on Good Morning America and USA Today. They ship nationwide. The Ube flavor is beautiful — and vegan! Additionally, they have treats for your pets.

FRESH. LOCAL ICE CREAM: As the name suggests, FRESH. focuses on local ingredients. With several locations in the Triangle, it’s a great spot for traditional flavors and seasonal specials. They have a catering truck too if you want to add a memorable touch to your next event.

GOODBERRY’S FROZEN CUSTARD:

Known for their creamy frozen custard made fresh throughout the day, Goodberry’s is a Raleigh staple. They are very big on giving back to the community and participating in school spirit nights. Custard is made with egg yolks, making it even richer than regular ice cream.

KILWINS: A family favorite because they have ice cream, fudge, caramel apples, and more, Kilwins is a national chain with over 150 franchise locations, including several in

the Triangle. If you’re heading to the beach, stop by the downtown Wilmington location to grab a cone and stroll through the city.

For those who prefer a dairy-free treat ...

PELICAN’S SNOBALLS: Pelican’s SnoBalls offers a colorful twist on traditional snow cones with over 100 flavors of icy treats to choose from, including unique selections like Dill Pickle or Tamarind.

HILLS OF SNOW: Easily recognizable by its snowball-shaped building with two straws poking out of the top — a prominent sight in downtown Smithfield — they offer more than 101 flavors to choose from. I love the peachy delight of Fuzzy Navel! Their homemade syrups are made in 30-gallon batches because they are so popular at this Johnston County spot.

Each of these shops offers something unique, whether it’s farm-fresh ingredients, innovative flavors, or the charm of the local scenery. Enjoy your Triangle ice cream tour and stay connected @EricaDeLong t

VEGAN UBE ICE CREAM AT ANDIA’S

EASTON ENJOYS A CUP AT KILWINS IN DOWNTOWN APEX.

TWO ROOSTERS WALK FOR HOPE CHARITY EVENT AT ANGUS BARN

The Art of Pickling

WRITTEN BY ERIN MCKNIGHT | PHOTOGRAPHED BY JONATHAN FREDIN

“IF IT LOOKS BAD OR SMELLS,” SAYS CHEF MITCH

SAMPLES about a pickled food, “don’t eat it!” Though he’s being (mostly) wry, Samples is here to reassure that pickling — which involves seasoning foods with salt, sugar, and other aromatics and submerging them in a vinegar and water brine that infuses them with a tangy flavor — is easier than we assume.

Although Samples considers some of what people choose to pickle (think pizza and ramen pickles, or meat in a gourd left out on a porch) “truly frightening,” the items, ingredients, and interval of time required for a truly dill-icious outcome are minimal.

Whether as a crunchy addition to a burger or a sandwich, or as a snack or side or even the main meal, if pickling pickles your fancy, read on and relish.

The Short and Sweet … and Sometimes Sour of It

What did we do before refrigeration? Pickling emerged thousands of years ago as a method of food preservation. The process involves immersing foods in a solution of vinegar, salt, and sometimes sugar and other spices.

The result — after even a few hours of refrigeration — is tasty goodness and a whole host of health and environmental benefits.

But we don’t continue to pickle foods purely for combatting blood sugar spikes, reducing food spoilage, or even because we want to DIY. “Flavor is the biggest benefit,” says Samples of tastes that our palates have evolved to enjoy. “There is nothing as pristine as a perfect cucumber, but change its texture and it adds depth and dimension to what we eat.”

Luckily, transforming that pristine cucumber into the perfect pickle is easily achieved. Chef Samples’ Quick Pickles take just water, vinegar, salt, and sugar — plus boiling on the stove and immersing in the brine — followed by a few hours in the fridge to produce pickles safe to consume for 5–7 days.

And although he has made sauerkraut using nothing more than a head of lettuce, coarse salt, and a plastic bag, Samples assures that all levels of pickling rely on the same few essential pantry products and a foolproof process.

Pickling at Its Peak

There’s a good reason #pickledgarlic has amassed over 300 million videos on TikTok, a platform known for its entertaining and irreverent approaches to recipes.

> Allowing your boiling brine and contents to reach room temperature before you refrigerate is good practice.

> For softer produce, allow the brine to cool down before submerging to avoid overcooking.

> Salt should be between 2–5% of the brine, or roughly a tablespoon of salt for every cup of liquid.

> Measure water by weight and not volume to get the 3-2-1 ratio right.

> Feel free to mix veggies in a single batch, but be sure that textures are similar and be prepared for color changes.

Pickling Pointers

> Taste while you wait. Since the container doesn’t need to remain airtight, making note of how the flavor changes over time is a good way to explore preference and possibilities for seasonings.

> Any good cookbook (like Chef Samples’ beloved Joy of Cooking) should contain a robust section on pickling that will contain relevant information, recommendations, and recipes. If you want to take things further, invest in The Complete Book of Pickling or The Joy of Pickling.

> Download a brine calculator if you’re concerned that your math isn’t mathing. We like preserveandpickle.com/pickling-brine-calculator/, madecalculators.com/brine-calculator/, and myfermentedfoods.com/tools/ brine-calculator/.

> Consider a step up from quick pickling to small-batch fermenting (rough cutting produce to release juices and increase surface area for dry salt or brine to draw out moisture in an oxygen- and refrigeration-free environment) and even canning (a method of preserving fresh food in jars using high temperatures and a vacuum seal).

Pining for Pickles

SUCH IS THE POWER OF PICKLING that a casual interview in Cary’s Esteamed Coffee on a Tuesday morning can expand to include other people’s personal recollections of pickling.

Cary resident Monica Bond feels what she describes as a “nostalgia” for pickling. Although she grew up in New York, Bond’s grandmother lived — and pickled — in North Carolina. Although the beloved pickled watermelon rinds required minimal ingredients, Bond fondly recalls taking them back to New York to enjoy after visits at her grandmother’s.

To this day, Bond can almost evoke the scent of allspice, sugar, and pickling salt on watermelon rinds cut “a little thick” and taste her childhood.

Comprising store-bought pickled garlic cloves, thyme, sriracha sauce, and chili powder, spicy pickled garlic makes a flavorful addition to a multitude of recipes or can be enjoyed as a standalone savory snack. Whether you simply add all the ingredients to a jar and give it a good shake to combine before consuming, or prepare spicy pickled garlic from scratch by peeling the cloves, boiling the brine, and letting the mixture marinate in the fridge for a week, adding spices and sriracha before you dig in, the technique may differ, but the tools remain the same.

According to Chef Samples, you don’t even need a jar to pickle. As long as the container closes — and we’re not talking airtight — and the items are completely submerged in the brine, the process will work, and the product will be safe for consumption.

The Refrigerator Is Your Friend

So, when it comes to what you will need, here’s the dill:

• A container: A clean jar, Pyrex, or sealable Tupperware.

• Any type of 5% vinegar: White wine, champagne, rice, apple cider … even red wine, though be prepared for your brine (and pickled item) to take on a pinkish hue.

• Water: Since the solution will be boiled on the stove, purified water isn’t a necessity — though distilled is preferable.

• Table sugar: Any kind will do, but brown, maple, and honey sugar will all imbue different flavors.

• Salt: Although for many people pickling salt seems prescriptive, any non-ionized salt will work. The key is to not use table salt and remember that larger salt rocks will take longer to dissolve.

• Spices: This is where you can flex your flavor muscles by experimenting with different seasonings, though it’s also entirely possible — and preferred by some pickling purists — to let the simple salt, vinegar, and smattering of sugar brine do all the flavor enhancing. Seasonings and aromatics to consider include bay leaves, coriander seeds, mustard seed, caraway seed, dill weed, turmeric, horseradish, allspice, cinnamon, and cloves and whole is typically preferred over ground.

PRISTINE CUCUMBERS READY FOR PICKLING

RECIPES

Spicy Skyttles

(yield: about 1 ½ quarts)

Note: This recipe is often made using solely green jalapenos and referred to as cowboy candy. It’s more fun to use an assortment of different colored peppers, allowing you to adjust the heat level to your taste. It’s best to use medium-flesh peppers, as thin-walled peppers can get leathery and thick-walled peppers may not absorb as much “pickle” flavor. Red and green jalapeno, multicolored cayenne, aji amarillo, piquillo, Peruvian purple, pastilla, biquinho, Fresno, etc. all work well. The more color the better.

1 pound assorted fresh medium-flesh peppers

1 cup white or apple cider vinegar

2 cups white granulated sugar

¼ teaspoon celery seed

½ teaspoon cardamon, or 3 whole pods

1 teaspoon mustard seed

1 teaspoon granulated garlic

1 teaspoon kosher salt

Clean and cut your peppers into ¼ inch rings and set aside.

Place the remaining ingredients into a saucepan. Bring to a boil, stirring to dissolve the sugar completely. Make sure the pan is large enough to hold the peppers.

When the sugar is dissolved, stir in the peppers and return to a boil.

Remove from heat and allow to cool for about 5 minutes.

Using a slotted spoon, transfer the peppers into jars.

Top the jars with the liquid from the pan, making sure to cover the peppers by about ½ inch.

Wipe the rims of the jars with a damp towel, cover, cool to room temperature, and refrigerate for at least a week. Flavor will improve over the next 3 to 4 weeks. You can keep these in the refrigerator for up to 3 months.

Pickled Watermelon Rind

(yield: about 2 quarts)

2 pounds watermelon

1 cup apple cider vinegar

1 cup water

¾ cup sugar

1 tablespoon grated ginger

4 teaspoons kosher salt

1 teaspoon allspice berries

Using a sharp peeler or knife, remove the skin from the rind and discard the skin. You should have mostly white rind and maybe a little pink. Cut it into 1-inch cubes and reserve.

Bring the remaining ingredients to a boil in a sauce pan large enough to

hold them and the rind. Stir until the sugar dissolves.

Add the watermelon rind into the pan and return to a boil.

Remove the pan from the heat and allow to cool for half an hour.

Transfer the rind and liquid into two 1-quart jars. Cover and allow to cool for another hour.

Refrigerate overnight for flavor to develop. These pickles will last a month in the refrigerator.

If there is just one element of the process that will make or break your pickled goods, it’s the 3-2-1 ratio of three parts vinegar, two parts water, one part sugar. Salt is necessary, and spices are always optional, but the 3-2-1 ratio remains a dill-breaker.

Produce Ripe for Pickling

As with any recipe, the better the quality of the starting ingredients, the better the result. While organic isn’t required, seasonality is a factor in pickling that shouldn’t just be accepted — it should be adopted and appreciated.

Visit a farmers market and procure the freshest produce. Some of Chef Samples’ suggestions include:

Cucumbers

Green beans

Beets

Cauliflower

Carrots (cut into small pieces to better absorb brine)

Onions

Garlic (expect the brine to take on a greenish color, due to the sulfur present)

Okra

Jalapenos

Beets

Grapes

Peaches

Berries

Apples

Mangoes

Be sure to check for mushiness prior to pickling. The last thing you want is soft, slimy, or smelly pickled goods. The goal is crisp and crunchy!

Start Sousing!

Don’t fret if it seems the best of the season’s produce is behind us, or summer fruits and vegetables have worn out their welcome in your recipes. It’s prime time to try pickling for yourself. t

Get to Know Chef Mitch Samples

MITCH HAS BEEN WORKING IN KITCHENS for as long as he can remember. He started casually cooking at home with apple pies and egg sandwiches at the age of 9 or 10. His first paid gig was as a dishwasher in a retirement home at 14.

Since then, he has worked in various sectors of the industry, from fast food to fine dining and just about everything in between. After graduating college, he realized his degrees in English and Classical Languages were neither going to be as lucrative nor as fun as his 18-year-old self had imagined; he turned pro chef, got married, and had a daughter.

Many years later a new restaurant opening brought him to North Carolina. After nearly a decade there, he finally found his way into culinary school as an instructor and facilities manager.

Some of his earlier “in between” experience involved a few years as an artisan bread baker, which is where he supposes he first became fascinated with the world of fermentation, pickling, and preserving. Combine that with his love of pre-industrial civilizations, an explorer’s heart, a self-described foolish amount of confidence, and the facilities available to him at the culinary school, and he was off and experimenting in the school storeroom.

One of Mitch’s favorite fermentation memories involves making tepache, which is a refreshing, slightly alcoholic soda made from pineapple and brown sugar. After fermenting the initial mash in a 5-gallon bucket, the contents were strained into 1-gallon plastic jugs and placed in the cooler to carbonate. One jug of the subtle hooch got a little too excited and inflated like a ballon. When Mitch removed it to discard, he dropped it, causing the cap to pop off — and the jug to blast off, spewing its contents as it cruised about 50 feet across the floor like a children’s waterpressurized rocket toy.

His experiments have mellowed with age. These days he enjoys making quick pickles with okra, cucumbers, and eggs, though he did recently have a dream about pickling sausages. Much to his wife’s dismay, vats and jars of kimchi, sauerkraut, and koji are frequent house guests.

RADISHES RENDER SWEET AND TANGY WHEN PICKLED.

The Food Guy Perspectives from 20 years of food writing

OUR READERS LOVE FOOD.

Restaurant profiles and other culinary features top the popularity charts across the board.

If you’ve ever hit up a local spot after reading about it in Cary Magazine, odds are you have one guy to thank: David McCreary. He’s been doing the grueling job of sampling fare from area restaurants as our resident food writer since the publication was founded in 2004.

For the Food Issue, we decided to turn the tables and ask him the questions. So read on as David dishes on his life, favorite foods, and what restaurant he would add to the Triangle dining scene.

Tell us who you are in a nutshell!

I’m a North Carolina native and an East Carolina University alumnus (1990) who lives in Fuquay-Varina with Jenny, my wife of 31 years. We have two adult children, Noah and Joy.

How did you get into food writing?

Is this your day job?

One day a former colleague called me. At the time, he was working for Cary Magazine, and he said the publication needed a freelance food writer. I asked him what was involved. His answer: “Writing about food and getting paid for it.” Without hesitation, I replied, “Sign me up!”

My day job is a marketing and communications role at Cary-based Christian nonprofit media organization TWR, also known as Trans World Radio.

What is your all-time favorite food?

Anything you don’t like?

Probably pad thai with chicken. Or barbecue chicken pizza. Or maybe fish tacos. It depends on the day and/or hankering. As for things I don’t enjoy, I’m not a fan of liver, escargot, or olives.

Do you have, say, a top five local restaurants you visit often?

When it comes to full-service eateries, a few go-to haunts are Yuri Japanese and Cilantro Indian Café in Cary and Osha Thai Kitchen & Sushi in Holly Springs. Fast-casual spots I visit often include Nil’s Mediterranean Café in Fuquay-Varina as well as Chicken Salad Chick in Cary.

What changes have you observed in the food and restaurant industry over the last 20 years?

Most of the major changes I’ve seen have occurred within the past five years. Since 2020, a lot of people have fled from working in the industry. I recently saw one longtime

INTERVIEW BY TARA SHIVER | PHOTOGRAPHED BY JONATHAN FREDIN

chef who said, “I left the grind behind.” I’ve also talked to several restaurateurs who practically cried on my shoulder because they had to shut down or significantly pivot toward a different way of operating. Even now, it’s tough for owners of small momand-pop shops to keep the lights on and meet payroll. That’s why I urge everyone to mindfully support small, local businesses.

What do you do if you are writing about a place and find the food is less than stellar?

This rarely happens, since I typically do a “scouting visit” prior to featuring a place. It’s important to determine if the quality of the food is up to our readers’ standards.

What goes into choosing the restaurants you profile?

Personal research, recommendations from trusted friends, and suggestions from the Cary Magazine staff.

Describe the best restaurant experience/meal you’ve ever had.

Please allow me to hedge a bit here. I’ve enjoyed some exceptional and elaborate chef’s table experiences over the years, but I want to share about the best restaurant outing I’ve savored recently. My wife and I had dinner at Spazio Vino & Cucina, a cozy Italian bistro in Holly Springs. We started our meal with the tagliere, an antipasti selection that involved a chef’s choice mixture of excellent charcuterie and cheeses. We then relished a sausage-infused risotto brimming with fresh mushrooms, capping off the meal with classic tiramisu and a panna cotta made with vanilla beans and homemade

WHEN

raspberry coulis. Service was impeccable, and the restaurant’s warm and inviting décor provided a romantic, intimate vibe.

What would you love to see more of in the Triangle restaurant scene?

Anything you think we could use less of?

I would love to see a soup-centric café that serves amazing goodness in a bowl. Last year when my wife and I traveled to New York, we visited The Original Soup Kitchen in Midtown Manhattan, the place that inspired “The Soup Nazi” episode of the sitcom Seinfeld. It was fantastic! Why not have something similar in the Triangle area?

As for what we could use less of, it wouldn’t hurt my feelings if fast-food restaurants not named Chick-fil-A or Cook Out totally disappeared.

How do you keep food writing fresh and fun after writing so many profiles?

Great question! Writing the lede (introduction) for a piece is often tough, but once I get that behind me, I can relax and have fun writing the rest. As for keeping content fresh, I try to read a variety of food articles and listen to food podcasts (shout out to the NC Food & Beverage Podcast), so those things help me gain inspiration.

Do you have any tips for choosing a restaurant to visit?

Support local. If you can make a personal connection with a chef, owner, or chef/owner, that always makes you want to continue visiting and supporting a restaurant.

I also recommend trying places that you normally wouldn’t consider visiting. You never know when you may find a dish that surprises you in a good way.

What does good food mean to you?

Fresh, locally sourced, and properly prepared. I appreciate restaurants like Poole’s Diner, NoFo @ the Pig, and Lucky 32 Southern Kitchen that have seasonal menus. I also love going to the State Farmers Market Restaurant and savoring fresh vegetables. Never mind the gold-standard biscuits!

Is there a particular food by which you judge a restaurant’s prowess?

Grits. If they are well cooked (thick, not runny) and well seasoned (plenty of salt, pepper, and butter), I’m impressed.

Do you cook? What’s your favorite dish to make?

I don’t cook often, but whenever I do my favorite dish to make is chicken stir-fry and veggies in the carbon steel wok I received as a gift last Christmas.

Any thoughts on ‘for the ‘Gram’ food trends?

I’m not a social media guru (or digital native, for that matter), but I think if people want to share mouthwatering photos of

restaurant food items on their Instagram timelines, that’s a good thing for all concerned. I’m also fine with seeing recipes for butter chicken, new ideas for charcuterie boards, and healthy snack alternatives.

What makes a restaurant a no-go for you?

A filthy restroom. I’m serious.

Whenever I visit a restaurant for the first time, I always go into the restroom to check out the level of cleanliness. The way I figure it, if the restroom is well sanitized, there’s a good chance the kitchen will be clean as well.

Any other insights you’d like to share?

I want to take this opportunity to say that it’s such a privilege to work with the fine folks at Cherokee Media Group, the parent company for Cary Magazine . They’ve always treated me with kindness, compassion, and professionalism, making my side hustle immensely joyful.

Readers tossed some questions David’s way via social media:

If you could bring back a restaurant

that is no longer in business, which would it be and why? Regina Alberici Kaiser

Tangerine Café, a tiny hidden gem in Cary. Back in 2013, I wrote a short feature where I called it one of the area’s best-kept gastronomic secrets. The humble chef/ owner served up amazing pan-Asian cuisine including Indian, Thai, Korean, Indonesian, and Singaporean. The restaurant closed shortly after the pandemic, and I’ve especially missed the transcendent Thai coconut soup ever since.

Which food did you think looked unappealing and were convinced you wouldn’t like, then turned out you love it? Jennifer Wills Phelps

Sushi. I was late joining the party because I always thought it looked strange. But once I tried it, I was hooked. Plus, there’s eel sauce, which I use liberally for drizzling purposes.

Is there a downside to your job? If so, what is it? Brittany Cross

Yes, there’s one downside: Sometimes so much good cuisine gets put in front of me that I tend to overindulge and threaten to negatively impact my cholesterol numbers. t

worth the drive

The Hackney

WRITTEN BY ELLIOT ACOSTA | PHOTOGRAPHED BY JONATHAN FREDIN

DRIVE ABOUT A HUNDRED MILES EAST from the Capital City cruising down US-264, and when you reach where the Tar River becomes the Pamilco, you’ll find yourself in Washington, North Carolina. Proudly declaring itself the Original Washington — the town was founded in 1776 and the first town to bear George Washington’s name — the once sleepy town has been re-energized in the past few years with a flurry of businesses, hotels, and restaurants taking root. Endowed with a picturesque waterfront, historic buildings, and friendly locals, the idyllic town is close enough to Wake County for a day trip but far enough away to feel like a getaway.

The Hackney, a passion project from first-time restaurateurs Susanne Hackney and Nick Sanders, became a key element of Downtown Washington’s revitalization. The restaurant and distillery embodies the duo’s uncompromising vision to deliver the pinnacle of dining experiences.

“If we were going to put our heart and soul and our life savings into something, we wanted it to be the perfect dining experience,” Hackney says.

Spurred by a distillery course that Susanne bought Nick for his 50th birthday, the two decided to leave their corporate jobs in pursuit of creating a distillery and restaurant.

Inspired by other Eastern North Carolina towns with destination restaurants like Tarboro’s On the Square and Kinston’s Chef & the Farmer, Susanne Hackney believed that her hometown of Washington could become a gourmet retreat. During a visit to Washington’s downtown in 2016, a vacant former bank building caught her eye.

“As soon as I walked into the building that now houses The Hackney, I fell in love! It couldn’t be built today. It is beautiful with amazing features,” she says. “The beauty was under lots of horrible decades of bad decor, but it was there. I was hooked.”

GRILLED SWORDFISH WITH CONFIT POTATOES, ROAST CHICKEN JUS, AND HERB OIL

“AS SOON AS I WALKED INTO THE BUILDING THAT NOW HOUSES THE HACKNEY, I FELL IN LOVE! IT COULDN'T BE BUILT TODAY. IT IS BEAUTIFUL WITH AMAZING FEATURES. THE BEAUTY WAS UNDER LOTS OF HORRIBLE DECADES OF BAD DECOR, BUT IT WAS THERE. I WAS HOOKED.”

SUSANNE HACKNEY, CO-OWNER

Opened in 1922, the building at 192 W. Main Street lived many former lives, housing banks, office spaces, and radio stations over the decades. The building sat dormant for 11 years until The Hackney team purchased it in 2017.

Transforming the vacant space into The Hackey encompassed a year of planning and six months of renovation, but the endeavor yielded a grand setting with elegant features such as wall-length windows, sky-high ceilings, and crystal chandeliers. Original fixtures such as the flooring, ceiling moulding, and Tennessee marble provide a glimpse into the building’s history.

“We knew finding a great chef was critical for the restaurant, but we weren’t sure how that was going to happen in Washington,” Hackney says. The budding restaurateurs were steadfast on the notion of hiring a chef who saw The Hackney as something more than a notch in their résumé.

TOP: EXECUTIVE CHEF JAMIE DAVIS SKILLFULLY HIGHLIGHTS

IN DISHES LIKE SEARED SCALLOPS.

THE HACKNEY’S FISH AND CHIPS FEATURING THEIR POPULAR CATFISH

THE HACKNEY FEATURES SEASONAL COCKTAILS LIKE THE WINTER WEATHER, WHICH INCLUDES THE DISTILLERY’S AWARD-WINNING GIN AND BLUE CURACAO.

“We wanted (a chef) that’s in it for the long term too and felt connected to the vision (for the restaurant), plus (the town of) Washington — to really have that same aspiration for James Beard or Michelin.”

“Magically, that (chef) seemed to have landed in our lap,” Hackney says. They received Jamie Davis’ résumé from an acquaintance and hired him as executive chef when The Hackney opened its doors in 2019. This January, Davis was named a James Beard Award semifinalist for Best Chef: Southeast.

A restaurant lifer, Davis started as a dishwasher at 16. He worked his way up through kitchen jobs, eventually joining the Army as a cook and attending culinary school after his military service.

CO-OWNER NICK SANDERS WITH HIS DOG, AN ENGLISH HUNTING LAB NAMED MAPLE.

Finding inspiration from the neighboring coastal waters, Chef Davis showcases his passion for seafood within The Hackney’s menu, which changes daily based upon availability of locally sourced ingredients. He breaks down the fish in-house, serving up exceptional dishes like grilled swordfish with chicken jus and herb oil.

“Our catfish is really something that people absolutely love,” Hackney notes, referring to filets dredged in local Tidewater Grain Co. rice flour and perfectly fried.

Elevating a comfort food classic, Davis pairs fried catfish or local shrimp with NC stone-ground grits and complex flavors from lobster broth, smoked trout roe, and more.

The distillery side of The Hackney was in the works long before the restaurant. After completing his distilling course, Sanders purchased a still, and he and Hackney set out to develop the recipe and branding for their craft gin brand.

“We focused on gin because it was a combination of botanicals,” Hackney says. “We worked on figuring out what botanicals to use, going from batch one to 100 and doing focus groups.”

Through trial and error, they developed their flagship spirit, 1000 Piers Coastal Carolina Gin, with botanicals from fresh citrus, lemongrass, kaffir lime, and more. The distillery offers tours, tastings, and bottle sales.

Restaurant patrons can opt for a tasting or select a gin-based cocktail like the Salt of the Earth with salt, lime, and cucumber. The Washington Sunset introduces homemade cherry cordial for a fruity option named after the golden hour splendor of the surrounding town.

The next time the road calls you to explore beyond the confines of Wake County, follow the river east to Washington for a stop at The Hackney. It’s worth the drive. t thehackneywashingtonnc.com

THE HACKNEY’S EXECUTIVE CHEF JAMIE DAVIS

THE HACKNEY’S ONSITE DISTILLERY FOCUSES ON GIN AND OFFERS TOURS AND TASTINGS.

If this looks like your happy place, come get happy.

The gentle murmur of the surf on wide, pristine beaches. Sea oats swaying in a calming ocean breeze. Dazzling sunrises and breathtaking sunsets. North Carolina’s Brunswick Islands is a beach lover’s beach destination—a pure experience where you’ll find all you want and nothing more.

Come find your new happy place.

Scan to download or request your printed Vacation Guide.

liquid assets

That CP Espresso

FROM CHEF’S PALETTE PHOTOGRAPHED BY JONATHAN FREDIN

THIS DRINK BLENDS the sweet flavors of a Sunday morning cinnamon roll with the rich notes of an afternoon latte, offering a perfect pick-me-up any time of day. Brown sugar cinnamon syrup invigorates the taste buds while espresso wakes up the mind.

INGREDIENTS

1½ ounces Tito’s Vodka

½ ounce Caffè Borghetti Espresso Liquor

½ ounce brown sugar cinnamon simple syrup (recipe follows)

1 ounce espresso

Garnish: cinnamon, espresso beans, cold foam (recipe follows)

INSTRUCTIONS

Combine ingredients in a shaker over ice. Shake and strain into your favorite glass. Top with a dollop of cold foam, a sprinkle of cinnamon, and espresso beans.

For simple syrup: Heat equal parts brown sugar and water, stirring, until sugar dissolves. Add a dash or two of cinnamon.

For cold foam: Combine 2 ounces heavy whipping cream and 1 ounce brown sugar cinnamon simple syrup in a glass. Froth with a milk frother until it turns into a smooth foam.

About Chef’s Palette

Located in Cary at the intersection of Kildaire Farm Road and Ten Ten Road, Chef’s Palette combines culinary excellence with local charm. Their award-winning staff serves up exceptional cuisine in a cozy atmosphere. Chef’s Palette is where community, conversation, and unforgettable meals come together. chefspalette.net

It never gets old. Even if you’ve been here before, you haven’t. No matter how many times you’ve climbed our lighthouse, lived our history, or marveled at the wildlife, you’ll feel like it’s the first.

CorollaNC.com

Chicken Yard Pilsner from bmc brewing liquid assets

PHOTOGRAPHED BY JONATHAN FREDIN

THIS REFRESHING GERMAN PILSNER combines a complex maltiness with just enough bitterness from German noble hops varieties. Coming in at around 40 IBUs, Chicken Yard finishes dry and lets the hop bite shine a bit more than its big brother, Crooked Fence Imperial Pilsner.

About bmc brewing: bmc brews a wide array of beer styles onsite and hosts community events at its familyowned brewery and taproom in Pittsboro. Its full name, Bite My Cookies Brewing Company, stems from the crumbly baked goods they produce from spent brewing grain to share with customers.

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

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 Bakery & Café

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

Upscale casual American dining. 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

Dining Guide

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

JuiceVibes

Made-to-order juices from locally sourced produce. 1369 Kildaire Farm Road (919) 377-8923 juicevibes.com

Dining Guide

Kababish Café

A celebration of deliciousness and creativity.

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

kababishcafe.com

Kabuki Japanese Steak House & Sushi Contemporary teppanyaki.

220 Nottingham Drive (919)-380-8081 kabuki-japanese.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 Mexican Food

Celebrating Mexican heritage.

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

Mason’s Famous Lobster Rolls

As real as it gets.

302 Colonades Way, Suite 210 (984) 230-9664 masonslobster.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

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

Dining Guide

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

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

Q Noodles

Noodle shop with famous soup dumplings. 1026 Ryan Road (919) 468-9958 qnoodlenc.kwickmenu.com

RallyPoint Sport Grill

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

Dining Guide

Red Bowl Asian Bistro

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

SAAP

Laotian street food.

370 S. Walker St., Suite 100 (919) 377-0160 saapcary.com

Saffron Indian Cuisine

Indian flavors like never before. 2048 Kildaire Farm Road (919) 917-7473 saffroncary.com

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

Discover 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

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

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

Urban Angeethi

Authentic Indian tastes and experiences. 5033 Arco St. (919) 234-5555 urbanangeethi.com

SMART PEOPLE SIP LOCAL

Support small businesses

We source craft breweries, independent wineries, and family-run food trucks.

Sips for every taste

A variety of non-alcoholic options, N/A beer, CBD/THC drinks, and coffee.

Dog and family-friendly

Check out our calendar of events, food trucks, tastings, and other happenings.

(919) 267-6227

BottleTheory.Bar

3675 Green Level W. Road

@BottleTheory

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

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

Dining Guide

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

Mamacita

Modern Mexican and cocktails. 2045 Creekside Landing Drive (919) 446-6004 mamacitanc.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

Dining Guide

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

We are an Italian dining ristorante with a comfortable and casual atmosphere. We strive to provide each guest with an experience they will remember.

Voted

1060 Darrington Drive, Cary (919) 468-7229 www.luganocary.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

The Library Steakhouse

Historic charm, modern cuisine. 133 S. Fuquay Ave. (919) 642-2030 thelibrarysteakhouse.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

Nightingale Rooftop

Globally inspired small plates.

300 S. Main St., Suite 312 (919) 299-2004 nightingalerooftop.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 (919) 586-7343 risebiscuitschicken.com

Dining Guide

Smashed Burgers & Cocktails

Global flavors.

232 S. Main St. Suite 118 (919) 390-2274 smashednc.com

Spazio Vino & Cucina

Traditional Italian with a contemporary twist. 128 Bass Lake Road (919) 285-3596 spazioromana.com

Thai Thai Cuisine

Fresh authentic Thai food. 108 Osterville Drive (919) 303-5700 thaithaicuisinenc.com

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

Dining Guide

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. 100 Jerusalem Drive, Suite 106 (919) 465-9006 babymooncafe.com

Bad Daddy’s Burger Bar

Outrageous burgers and beers. 3300 Village Market Place (919) 297-0953 baddaddysburgerbar.com

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

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

Mamacita

Modern Mexican and cocktails. 9928 Chapel Hill Road (919) 234-1031 mamacitanc.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 nonconformist 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

Bida Manda

Laotian fare and exotic cocktails. 222 S. Blount St.; (919) 829-9999 bidamanda.com

David’s Dumpling and Noodle Bar Pan-Asian dishes with flair. 1900 Hillsbourgh St. (919) 239-4536; ddandnb.com

Lechon Latin BBQ & Bar

Upscale street food with a Latin vibe. 5959 Triangle Town Blvd. (919) 793-9913 lechonlatinbbq.com

Mamacita

Modern Mexican and cocktails. 1540 Dunn Road, Suite 150 (919) 977-0096 mamacitanc.com

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

garden adventurer

WRITTEN AND PHOTOGRAPHED BY L.A. JACKSON

Grow a Joe

PLANTING WEEDS MIGHT NOT seem like the best way to create a visually inspiring garden, but I do heartily endorse one snappy exception: Joe Pye weed (Eutrochium sp. aka Eupatorium sp.). This herbaceous perennial named after Joe Pye, a Colonial-era Native American medicine man, can make an impressive splash in the landscape with its size — it can stretch upwards to 8 feet tall — and equally impressive swaths of pinkish-purple flower fans that come out to party in the summer heat.

Like Joe Pye the man, Joe Pye the plant is a native, and it is normally found in Southeastern marshes, ditches, and damp meadows. However, it can readily put on a show in any cultivated landscape. Heck, I have even seen this “weed” flaunting flowers in some of Europe’s finest gardens!

Joe Pye weed prefers full to partial sun in an open, airy spot. Its growing ground should be well worked and liberally enriched with compost or other soil conditioners. And since it is not a stranger to soggy conditions in the wild, this impressive plant is also a prime candidate for a rain garden or low-lying, poorly draining areas. Rated for USDA Zones 4 through 9, it is certainly hardy enough for area gardens, and, as a bonus, is deer resistant.

Local nurseries stocking native plants will often have flowering Joe Pye weeds at this time of year, but gardeners can also opt for freebies from fellow growers in the fall when this indigenous pretty can be easily propagated and passed along by way of root divisions. And if you are looking for a particular selection, online e-searching is always a good option.

Because of its size, Joe Pye weed works best visually if left to tower in the back of a flower border. Even in such a tucked-away

THE FLOWER POWER OF JOE PYE WEED

To Do in the GARDEN August

• While the August heat might be stifling to you, it’s great weather for garden beasties such as spider mites, thrips, aphids, white flies, and flea beetles to come out and “play” on your plants, so step up your pest patrols.

• The summer veggie patch should be in full production mode this month, but for even more yields of garden-grown goodies from okra, indeterminate tomatoes, green beans, squash, and cucumbers, harvest the maturing crops once or twice a week now.

• Didn’t crank up a summer vegetable garden this spring? There is still time to join in on the fun if you start such warm-season favorites as squash, okra, green beans, or cucumbers at the beginning of this month.

• And no, it’s not too soon to start a fall vegetable garden, since many cool-season delectables need warm soil to develop properly. This month is a good time to begin planting cabbage, broccoli, carrots, Swiss chard, cauliflower, collards, lettuce, kale, radishes, mustard greens, parsnips, and onions.

TIMELY TIP

Because most are made of glass, gazing globes are such fragile things — so much so that it is sometimes tough to enjoy their shiny presence in the garden because the potential for breakage is obvious. So get tough — or in this case, get a tough gazing globe. Have an old bowling ball stuffed away in a closet? If it isn’t already a fancy, sparkly orb, spray on a few coats of metal-flake, pearl, chrome, or neon paint. Or if you enjoy mixing whimsy with your painting or crafting skills, transform that unused bowling ball into a one-of-a-kind fun work of virtually indestructible garden art.

spot, it won’t be lonely, because, if you plant it, butterflies and bees will certainly come.

Have limited space in your garden? Grow a Joe cultivar more restrained in stature. ‘Gateway’ has been a popular pick for years because it levels out at around 5 to 6 feet tall but still has the flower power of its full-size cousin. Want smaller? Consider, in descending order, newer introductions such as ‘Little Joe’ (4 feet tall), ‘Baby Joe’ (3 feet tall), or ‘Ruby’ (2 to 3 feet tall). And for a bit of dusky coloring, the compact ‘Chocolate’ (3 to 4 feet tall) shows off foliage tinged in purplish-bronze shadows. t

L.A. Jackson is the former editor of Carolina Gardener Magazine Want to ask L.A. a question about your garden? Contact him by email at lajackson1@gmail.com.

A CREATIVE, VIRTUALLY INDESTRUCTIBLE “GAZING GLOBE”

The Buzz happenings

WRITTEN BY TARA SHIVER

PHOTOGRAPHED BY JONATHAN FREDIN

THIS SPRING, CACOPHONOUS hordes of pint-sized Pavarottis regaled many parts of the Triangle with their seasonal serenades. Yep, cicadas. If you’re reading this, you’re likely familiar with their call — which can sometimes exceed 90 decibels — and perhaps their ghostly shed skins (technical term: exuviae ).

Chief Photographer Jonathan Fredin got up close and personal with this year’s vocal visitors, capturing images of them in all their flying, feeding, fleeting glory.

The ones making headlines this year were periodical cicadas, which emerge on a prime-number cycle every 13 or 17 years. Their annual brethren have different coloration (black and green) and, as their name implies, show up every summer.

Periodical cicadas alone comprise seven different species: three 17-year and four 13-year. One emerging group, or brood, can contain multiple species.

“Each species has its own call,” says Dr. Matt Bertone, an entomologist at NC State. “And males will even have a variety of calls for different stages of the courting and mating process.”

So what’s the deal with their bizarre life cycle?

“Unfortunately, we don’t know exactly why they are on this long, prime-number cycle,” Dr. Bertone says. “The thought is that they can avoid predators by being unpredictable, but who knows?”

Dr. Bertone is quick to remind us that they don’t disappear in the intervening years, just recede from our view. They spend the majority of their time as “subterranean, root-sucking nymphs.”

Ones that taste like shrimp, according to results of a curious Google search.

(Unfortunately, we could not locate anyone with a firsthand account.)

Another fun fact: Cicadas feed on sap, or xylem fluid. Because it’s mostly water, they have to eat a lot — up to 300 times their bodyweight each day — which leads to copious amounts of liquid waste. Instead of peeing in droplets like most other insects, cicadas relieve themselves in streams more powerful than even some mammals.

If that was way more than you wanted to know about cicadas, you’re in luck: They won’t be crawling back into town anytime soon. t

happenings

OHM Fitness opened a Cary studio in March as part of a plan to open 20 EMS studios across the state. Franchisees Luis and Liz Arcos secured representative rights for North Carolina and are searching for retail spaces, starting in Raleigh. OHM Fitness offers a high-tech fitness experience that “packs the benefits of an intense two-hour workout into a lowimpact, 25-minute session” with the help of electro-stimulation.

“The atmosphere of group training at OHM Fitness is unmatched,” says Liz Arcos. “We are not newcomers to strength training, so it was mind-blowing that we would have the same feeling after a 25-minute low-impact workout with the OHM emPower suit that we typically have after a long gym session with heavy weights. We are confident this is going to take off in a big way in North Carolina.” ohmfitness.com

Morrisville was one of two national hosts for COGNIZANT MAJOR LEAGUE CRICKET, the professional T20 league of the United States, in early July. Reigning Champions MI New York faced off with 2023 runnersup Seattle Orcas at Church Street Park on July 5, followed by matches between the Washington Freedom, Texas Super Kings, San Francisco Unicorns, and Los Angeles Knight Riders through July 17.

For the second year in a row, Andia’s Ice Cream earned a spot on USA Today’s Top 10 Best Ice Cream Shops. A panel of experts selects the candidates on quality and creativity, and readers vote to select the winners. Andia’s was the only shop from the Carolinas to make the list this year. Co-founder and CEO Andia Xouris is the only female Grand Master Ice Cream Chef of the South.

“It is such an honor to have been nominated for Top 10 shops in the country for the second year in a row, let alone to officially make the list both times,” Xouris says. “It means so much to me and my entire team that our guests valued us enough to vote for us. We’re so grateful for the loyalty and love we feel from our community!” andiasicecream.com

MORRISVILLE COUNCIL MEMBER

STEVE RAO was named a member of the fourth cohort of the North Carolina Hunt State Policy Fellows program in May. The Hunt Institute recruited bipartisan leaders from across the state for the program, including county commissioners, school board members, mayors, and city councilors. The program aims to provide future education policymakers and aspiring state and local elected officials with the resources, space, and expertise needed to develop thoughtful positions on a variety of education policy issues. Between May and September, the participants meet for three two-day sessions focused on different education sectors: early childhood, K–12, and higher education.

“The Hunt State Policy Fellows program provides local policymakers and community leaders with an introduction to current policy challenges and opportunities across the education continuum,” says Dr. Javaid Siddiqi, CEO & President of The Hunt Institute. “I’m looking forward to meeting our newest cohort and am excited to follow their journeys as policymakers in the years to come.”

“Council Member Rao is an excellent choice to join the Hunt State Policy Fellows program,” says Morrisville Mayor TJ Cawley. “As a father of two children who attended public schools and acting as a public servant representing Morrisville — where education is a priority — he is well equipped to lead.” hunt-institute.org

Artistic talent from local students was on display in mid-May at the WAKE COUNTY TEEN ART EXHIBIT, held in the Frankie Weems Art Gallery of the Meredith College Gaddy-Hamrick Art Center. A collaboration between the Fine Arts League of Cary and Meredith College, the annual exhibit offers vital support and encouragement to budding artists in a variety of media, including photography, painting, sculpture, digital art, and more. The exhibition was open to Wake County students in grades 9–12 from both public and private schools.

The Fine Arts League of Cary awarded nearly $10,000 in prize money and Meredith College awarded three $1,000 scholarships to participants at a reception May 21. Jerry’s Artarama of Raleigh gave gift certificates for art supplies, and winning students’ schools also received funds for their art departments. fineartsleagueofcary.org

Apex Friendship High

School graduate KATHRYN HAYCRAFT

received a $1,000 Fuller Blunt Memorial Scholarship from the Concert Singers of Cary. The annual award goes to a graduating North Carolina high school senior who is entering a college or university as a Music major. An accomplished classical vocalist, performer, choral member, and musician who plays seven instruments, Haycraft will study Music Education at Appalachian State University. “There is nothing more connecting and intimate than singing with or for another,” she wrote in her application.

“She is one of the most dedicated students I have had the pleasure of teaching,” says choral director Sam Wanamaker. “She loves to teach and sing and does both with ease.” concertsingers.org

In May, Sales Pros Raj Ghimire and Rabin Karki opened a Brightway Insurance Agency, THE R&R AGENCY, in Cary. Brightway’s independent model combines consultative advice with curated choices based on clients’ insurance needs. Karki — an insurance sales professional licensed in Health, Life, Property, and Casualty insurance — has more than 15 years of customer service experience. Ghimire has over 24 years of sales experience. brightwayrragency.com

BY JONATHAN FREDIN

Summer smiles

Friends Yeyoung Park, Quinn Ovsievsky, and Tanya Dixit share a lighthearted moment while paging through their Highcroft Drive Elementary School yearbook. The rising sixth-graders were celebrating the beginning of summer break nibbling on mochi donuts and sipping boba teas at Boba Baba Café in Cary.

Michael Law MD, Voted Best Plastic Surgeon in the Triangle every year since 2018, owns and operates Blue Water Spa.