Cary Magazine October 2022

Here When You Need Us.

At TowneBank, we know we make a genuine difference in people’s lives. That’s really the essence of our job and that’s why we love what we do. We are here for you when you need us.

Patsy Johnson • 919-534-7444

President, TowneBank Cary

Good Things Grow Here

simple things, come see what’s

Jonathan Fredin

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.

17 Things to Do

18 Erica Chats: Quick and Easy DIY Projects for Fall

66 Small Business Spotlight: Raleigh Cheesy

73

On Trend: Hibiscus

97 Liquid Assets: An Old Fashioned Fall Day

99 Liquid Assets: Blood Moon IPA from bmc brewing

118 Nonprofit Spotlight: Pretty In Pink Foundation

120 Garden Adventurer: Conversation Piece - The Ginkgo Tree

departments in every

12

14

Letter

from Readers

100 Dining Guide

122

ON THE COVER: B’s Barbecue’s gold-standard chopped barbecue pork sandwich with coleslaw is worth the drive to Greenville, as is the food at several other whole-inthe-wall establishments East of Cary. See more on page 28.

Photo by Jonathan Fredin

October 2022 • Volume 19, Number

EXECUTIVE

Bill Zadeits, Group Publisher

Kris Schultz, Publisher

EDITORIAL

Lauren Earley, Managing Editor & Creative Director

Erica Hinton, Associate Editor Dena Daw, Staff Writer

Tara Shiver, Copy Editor

CONTRIBUTORS

Erica DeLong L.A. Jackson David McCreary

PHOTOGRAPHY

Jonathan Fredin, Chief Photographer Bryan Regan

PRODUCTION

Atiya Batts, Graphic Designer

Jennifer Casey, Graphic Designer

Dylan Gilroy, Web Designer

Beth Harris, Graphic Designer

Matt Rice, Webmaster/SEO

Rachel Sheffield, Web Designer

Lane Singletary, Graphic Designer

ADVERTISING

Jill Newbold, Senior Account Manager

Maureen Powell, Senior Account Manager

PUBLIC RELATIONS

S&A Communications Chuck Norman, APR

ADMINISTRATIVE

Kristin Black, Accounting Cherise Klug, Traffic Manager

Lisa White, Circulation Coordinator

Valerie Renard, Human Resources

Arlem Mora, Social Media Coordinator

PUBLISHER EMERITUS Ron Smith

Cary Magazine © is published nine times annually by Cherokee Media Group. Reproduction or use, without permission, of editorial or graphic content in any manner is prohibited. Subscriptions are $18/year.

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

Cary Magazine is a proud member and supporter of all five chambers in Western Wake County: the Cary Chamber of Commerce, Apex Chamber of Commerce, Morrisville Chamber of Commerce, Holly Springs Chamber of Commerce and Garner Chamber of Commerce.

All real estate advertised herein is subject to the Federal Fair Housing Act of 1968. We will not knowingly accept any advertising for real estate which is in violation of the law. All dwellings advertised are available on an equal-opportunity basis.

editor’s letter

WHAT DEFINES A HOLE-INTHE-WALL EATERY? A dark, abandoned place may come to mind, but I assure you, the ones we visited for this issue are anything but! What you will find in these “hometown dives” are delicious dishes and enthusiastic, loyal patrons with a story to tell. Our journey through eastern NC was seasoned with tales of love and loss, customers with years of patronage under their belts, and a description of how Wilson is divided by a “fluffy versus flat” biscuit debate. Yes, they take this division seriously!

As an eastern NC native (born and raised) who has had countless vacations at Atlantic Beach or Emerald Isle, I felt it was time to shed some light on these hidden gems for those who have never had the pleasure of visiting (and for foodies looking for an excuse to go back)!

Some of the stops on our trip were new to me, like Flo’s Kitchen in Wilson and Bill’s Hot Dogs in Washington. Others held a special place in my heart (and stomach). B’s Barbecue was a staple when I attended ECU, and I can’t remember a vacation on the Crystal Coast without a visit to 4-Corners Diner and Big Oak Drive-In. If you’ve never been to the coast in the fall, it’s a beautiful season to go!

Equally as good as the food on this trip was the company (and a night at the beach didn’t hurt). With photographer Jonathan Fredin behind the lens, writer David McCreary capturing every tale, and social media manager Arlem Mora grabbing behind-the-scenes goodness, I couldn’t have asked for a better team to travel with!

We didn’t stop with the dives. This issue is packed with lots more appetizing articles, from the newly opened Colletta at Fenton, to fall soup and salad pairings with Jimmy Eskridge, owner of TasteBuds Personal Chef Services. Grab some napkins and prepare to drool!

Thanks for reading!

Lauren Morris Earley, Managing Editor & Creative Director

PS: Take the trip, eat local, and whatever you choose to do this fall, I wish you happy meals!

Jonathan Fredin

Lauren Earley snags a quick hug from her dad, Gary Morris, at B’s Barbecue in Greenville. Morris met the team at the site of our photo shoot and picked up his grand-dog, Bella, for a sleepover while mom was away.

Social Media Manager Arlem Mora and Lauren Earley pose for a quick selfie at Atlantic Beach.

Jonathan Fredin

Jean Guevarra You, DDS Board Certified Pediatric Dentist

Jean Guevarra You, DDS Board Certified Pediatric Dentist

Board Certified Pediatric Dentists

Now Accepting New Patients

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Early Morning, Late Afternoon & Friday Appointments Available. In-Network with Most Insurance Carriers. In-House Membership Plan Available

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Video Games, T.V.s, Photo Booth, Wi-Fi, Phone Charging Station, Coffee Bar & More

Now Accepting New Patients

“...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!”

“...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!”

“Dr. You is so knowledgeable, kind and patient...Highly recommend!”

“Dr. You is so knowledgeable, kind and patient...Highly recommend!”

“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

“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

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

“...Dr. You was amazing.

“Dr. You

Tel 919-303-2873

and we look forward to being patients for many years to come!”

-Brendan S.

-Erin D.

-Erin D.

-Ayub A.

Dr. Cyelee comes to us with a strong background in academia and plenty of experience both as a specialty clinician and as a mother of two. She is Board Certified, has years of private practice experience and a vast knowledge of pediatric dentistry. Most importantly, Dr. Cyelee is approachable, has a gentle calming demeanor and believes in working hand-in-hand with parents to achieve optimal dental health for their kids. She values putting the patient first and becoming an integral part of the community. Her compassion and dedication to her profession compliment our practice’s guiding philosophy to provide a nurturing dental home for children of all ages. We hope that you will help us welcome Dr. Cyelee and allow her the opportunity to win over the hearts of your little ones!

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

2022

W. Williams Street, Apex, NC 27502

-Erin D.

loved by kids. trusted by parents

loved by kids. trusted by parents

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

loved by kids. trusted by parents

Dr. Jean You with the team at Little Tooth Co. are pleased to announce that Dr. Cyelee Kulkarni is joining our practice

letters from readers

determined to rise

the positive article on GHE and the future of outdoor education.”

— Andrea Gatt, Green Hope Elementary PTA, re. “Soaring Into Success,” September

“I love it!!! I appreciate you all at Cary Magazine featuring my studio. Thank you so much!”

— Alicia Calderwood, Owner of Pura Vida Studio, re. “Small Business Spotlight: Pura Vida Studio,” September

“Dena, thank you so much for doing such a beautiful job with written words. I love the article — I think you have captured the most important things for me so well and told it in a story. Thank you!”

— Irena Krstanovic, 2022 Woman of Western Wake, re. “Women of Western Wake: Irena Krstanovic,” September

“I love it!! I grabbed a few copies over the weekend. The photos are gorgeous, too. Thank you so much for

“This is fantastic. I have posted it on our Facebook page. It will be up tomorrow. Thank you so much for all of your hard work to make this happen and for thinking of us. We are so grateful.”

— Karen Johnson, Director of Development at DFS Triangle, re. “Nonprofit Spotlight: Dress For Success Triangle,” September

“So excited and honored to be part of this! Thank you to Cary Magazine for this honor.”

— @thejackieferg, re. “Women of Western Wake: Jackie Ferguson,” September

“Such an honor, and wow, the cover! Such a generous feature of our Glam Soldier boutique and girls! We can’t thank y’all enough! It is gorgeous.”

— @glamsoldier, re. “Glam Soldier,” September

WE WANT TO HEAR FROM YOU!

Email letters to the editor to editor@carymagazine.com Submitted comments may be edited for length or clarity, and become the property of Cary Magazine

Glam Soldier, Apex

5 THINGS TO DO October 2022

1The Diwali Celebration, India’s most widely celebrated religious and cultural event, is returning to Cary, featuring music, dance, performances, a handicraft bazaar, Indian food vendors, art and cultural exhibits, children’s activities, and much more!

Saturday, Oct. 8, 10 a.m.–10 p.m.; Koka Booth Amphitheatre. townofcary.org

2The NC State Fair (and all of its fried deliciousness) is coming back to town! This 11-day event has it all — rides and games, livestock shows, blue ribbon competitions, grandstand shows, live music, fair food, and many other family-friendly attractions. Oct. 13–23; NC State Fairgrounds. ncstatefair.org

3Don’t miss Falling for Local at Dorothea Dix Park, presented in partnership by The City of Raleigh, Dix Park Conservancy, and Shop Local Raleigh. This fall-themed festival has a bit of everything — live music, local makers and vendors, beer tents, food trucks, activities, inflatables, hayrides, and a free pumpkin patch with 1,000 pumpkins! Saturday, Oct. 15, 11 a.m.–6 p.m.; The Big Field at Dix Park. shoplocalraleigh.org

4It’s wine o’clock at the North Carolina Wine Festival, where the grape tour continues! Taste more than 100 different varieties of NC wines from sweet to dry while enjoying food vendors, live music, and treasure-filled exhibitor tents. Saturday, Oct. 15; Koka Booth Amphitheatre. ncwinefestival.org

5

Celebrate spooky season at Cary Theater’s Seventh Annual Zombiepalooza, a free outdoor screening party featuring zombie films made by the community with all types of cameras, including smartphones! Costumes are encouraged. Friday, Oct. 28; The Cary Theater. thecarytheater.com

Cary Diwali Celebration

NC State Fair

Shutterstock

Jonathan Fredin

Jonathan Fredin

CAN YOU BELIEVE FALL IS HERE

ALREADY? Pumpkin spice and snuggled in our favorite sweaters. Many of you get very busy during this time of year with gather ings, holiday prepping, Halloween, and more, so I want to start by sending love and positive vibes as you navigate this busy sea son. I also want to share a few DIY adds for your fall gatherings. These are quick and easy to help you add that fall touch, without tak ing much time or money.

Pumpkin Flowerpots

This can get a little messy. You need your carving tool. Grab a flowerpot or can. Cut a hole in your pumpkin, slightly smaller than the diameter of the pot, and position the pot inside the pumpkin. If this is for

a larger pumpkin for the front steps, use a large pot. I use a can for table centerpieces. Bonus: Use those seeds to roast for a crunchy salty snack later.

Apple Tealights

Place a tealight candle on top of an apple and trace around it with your carving tool. Remove the candle and cut the out line, then use your carving tool to remove the inside of the apple so that the tealight fits inside.

Candy Corn Candles

Pick up candy corn or dried corn ker nels from a dollar store. Use them to fill up clear glass cylinders about halfway, and then work a candle into the middle.

Lollipop Pumpkin

Not sure if this counts as carving a pumpkin, but you do put holes in the pumpkin. It can be used to hold lolli pops, cake pops, skewers with fruits or cheese, or anything else you can put on a stick! If you’re planning to be away for Halloween and still want to hand out candy, stick this on the porch with suck ers! Drill holes about 1/2 inch deep into the pumpkin if you’re using lollipops or 1 inch if using skewers. You can always use the skewers to punch holes in the pump kin if you don’t have a drill, but a drill is much easier and quicker.

Pumpkin Checkerboard

Craft stores have plenty of small artifi cial pumpkins, or you can buy the real thing from one of our local pumpkin patches and send them home with your guests. I also love tic-tac-toe with the kids. You can use tape, sticks, and a wood platform to create a more permanent board. A local craft store will have everything you need. Or just grab the sticks from outside!

Pumpkin Toilet Paper Rolls

You can use some fabric and get very crafty with this. I like to just pick up tissue paper, grab a few small sticks from outside, and snag an artificial leaf from one of my plants inside.

WRITTEN & PHOTOGRAHED BY ERICA DELONG

Pumpkin Toilet Paper Rolls

Pumpkin Flowerpots

Gratitude Pumpkin

My family has recently started a No vember tradition that’s quickly become my FAVORITE. Put a pumpkin in the kitch en. Every evening, write, “We are grateful or thankful for …” on the pumpkin with a Sharpie. When Thanksgiving arrives, use the pumpkin as your table’s centerpiece.

Caramel Apple Kits

Great to hand out to your guests or have placed on your table. You can get su per creative, or if you’re in a hurry like I typically am, grab an apple and an indi vidual caramel. Place in a bag and add a pretty bow!

Turkey Treat Bags

Great for the kids (and us adults). You need clear gloves, popcorn, and candy of your choice.

Bonus: Pumpkin Pie Cheese Crackers

These are great for all ages, and every one will be talking about how cute they are.

What you need: Triscuit Thin Crisps, Chicken in a Biskit, light cream cheese, and blocks of cheddar cheese. t

I love hearing from you, so please reach out and share your ideas on social @EricaDeLong. Happy fall, y’all!

Caramel Apple Kits

Lollipop Pumpkin

Turkey Treat Bags

Pumpkin Pie Cheese Crackers Apple Tealights

Gratitude Pumpkin

SAVORY SOUP AND SALAD COMBOS FOR FALL Soup-er Salads

WRITTEN BY ERICA HINTON PHOTOGRAPHED BY JONATHAN FREDIN

WHEN THE temperature begins to drop and the leaves slowly start to change color and fall to the ground, nothing beats a steaming bowl of soup and a fresh, crunchy salad — a flavorful combo that’s both light and satisfying.

We asked Jimmy Eskridge, an Apex-based personal chef and owner of TasteBuds Innovative In-Home Dining, to create three soup and salad pairings that are easy to make, but taste like you’ve been cooking all day. Eskridge has been in business for more than a decade making meal planning easy for individuals, families, and small groups. He really knows his stuff, and we know you’ll love these recipes!

tastebudsnc.com

JERK CHICKEN AND RICE SOUP

1 whole chicken

1 tablespoon jerk seasoning

3 chicken bouillon cubes

1 large onion, diced

4 carrots, diced

4 celery stalks, diced

3 bay leaves

1 ½ cups wild rice

2 tablespoons sherry

• Clean the chicken, being sure to clear the cavity. Rub with jerk seasoning and cover with water in a stock pot. Add bouillon cubes, onions, carrots, celery, and bay leaves. Bring to a boil, then reduce to a simmer for 35-45 minutes.

Remove chicken from the pot to cool. Remove bay leaves.

• Pick chicken off the bone and dice into small pieces. Return to the pot.

• Bring stock to a boil and add rice and sherry. Reduce to a simmer and cook for 15 minutes.

GINGER, KALE, CUCUMBER, AND BROCCOLI SALAD

1 tablespoon olive oil

1 bunch kale

1 cucumber

1 head broccoli

1 tablespoon sesame oil

1 package ramen noodles

1 can chickpeas

2 teaspoons curry powder

Cherry tomatoes

Ginger dressing

• Massage kale and then chop.

• Thinly slice cucumber.

• Cut broccoli into small pieces.

• Add sesame oil to a pan on medium heat and add chopped up ramen noodles. Shake around in the pan until brown. Let cool.

• In a pan heated to medium, add olive oil and drained chickpeas. Shake around in the pan for 5 minutes and add curry powder. Let cool.

• Combine all ingredients in a bowl and dress with ginger dressing.

COCONUT BUTTERNUT SQUASH SOUP

2 tablespoons olive oil

3 medium carrots, diced

1 medium onion, diced

2 cloves garlic, minced

2 pounds butternut squash, cubed

2 tablespoons garlic chili sauce

2 teaspoons cumin

1 teaspoon coriander

64 ounces vegetable broth

1 can coconut milk

Salt and pepper to taste

GOAT CHEESE BEET SALAD

Arugula

Crumbled goat cheese

2 raw beets, peeled and grated

Toasted slivered almonds

Balsamic vinaigrette dressing

• Heat olive oil on medium-high heat in Dutch oven.

• Add carrots, onion, and garlic.

Cook until onions are translucent (about 4 minutes).

• Add butternut squash, chili sauce, cumin, coriander, and vegetable

broth. Bring to a boil. Reduce to a simmer and cook for 25 minutes, until squash is tender.

• Let cool.

• Blend until smooth.

• Stir in coconut milk; add salt and pepper to taste.

CREAMY ANDOUILLE SOUP

1 tablespoon olive oil

4 cups andouille sausage, diced

1 large onion, chopped

3 carrots, chopped

8 ounces baby bella mushrooms, sliced

1 red pepper, finely diced

2 cloves garlic, diced

2 teaspoons paprika

5 cups chicken stock

1 small russet potato, diced

1 cup heavy cream

Salt and pepper to taste

• Put arugula in a bowl and spread beets on top.

• Cover with goat cheese and almonds.

• Dress the salad with vinaigrette.

• Cook sausage in olive oil over medium-high heat. Remove and set aside.

• Reserve 2 tablespoons of oil in your pot and cook onions, carrots, mushrooms, and red pepper for 3 minutes.

• Add garlic and paprika and cook for 1 minute.

• Add potatoes and chicken stock and bring to a boil. Reduce to a simmer and cook for 20 minutes.

• Stir in heavy cream; add salt and pepper to taste.

GRANNY SMITH SALAD

6 slices bacon

5 ounces spring mix

3 Roma tomatoes, chopped

2 Granny Smith apples, chopped into

1-inch pieces

8 ounces crumbled gorgonzola

Walnut pieces

Blue cheese dressing

• Cook bacon until crispy and chop into small pieces.

• Toast walnut pieces in 350 degree oven on a sheet pan for 5 minutes.

• Add spring mix to a bowl.

• Cover with apples, bacon, tomatoes, walnuts, and gorgonzola.

• Dress with blue cheese dressing to taste and toss.

PEACE, LOVE & JOY

Otherwise known as Gingerbread, Hot Cocoa & Peppermint Cookies! Give the gift of happiness this holiday season. Ella’s Popcorn Holiday Trio Gift Box includes three comfort flavors. Hot Cocoa is brimming with homemade Dutch Cocoa and toasted marshmallow caramel then studded with nuggets of joy; teeny-tiny marshmallows. Gingerbread proudly boasts of the classic holiday flavors, with a snappy crunch and a warm ginger finish. Peppermint Cookie-O takes your taste buds on a magical sleigh ride through snowy pepper minty mountaintops.

Pre-order now through December 8th and Gift Boxes ship on December 12th. Use code: PEACELOVEJOY and SAVE 15%

WRITTEN BY DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN

Cary Wilson

Salter Path

Beach Morehead

Washington

Greenville

A BREAKFAST MAINSTAY for more than 30 years, Flo’s Kitchen in Wilson opens five days a week before roosters even think about crowing.

“Cars are lined up around the building when we start serving at 4 a.m.,” said manager Terri Raper, a spunky straight shooter who oversees a hardworking all-female crew.

People come for the scratch-made biscuits — each as big as a cat’s head

— filled with protein like pork tender loin, bacon, link sausage, and chicken. Order a hobo biscuit, and you’ll get eggs, sausage, and cheese scrambled together and stuffed inside fluffy but termilk goodness.

“We’re also known for our cheese biscuits with sharp cheddar mixed into the dough before they are baked,” Raper revealed.

Visit on Wednesday for the local favorite sweet potato biscuits.

Fresh biscuits are created through out the day by dedicated ladies like Di anne Lamm, who for more than three decades has arrived at 12:30 a.m. and stays until closing.

“I cook ham and fatback and get the water going for grits,” Lamm said during a smoke break around 8 a.m.

Prefer a breakfast plate instead? Omelets, pancakes, and French toast also are available.

Flo’s is a takeout- and cash-only eat ery open Tuesday through Saturday until noon. Friendly staffers take orders near the front of the building or at your car win dow. Be prepared to hear a term of endear ment like “honey,” “shug,” or “baby” dur ing your visit. It’s a great way to start the day — even if it’s at an ungodly hour. t

1015 Goldsboro St. S., Wilson (252) 237-9146

The drive-thru line at Flo’s moves fast thanks to a skilled staff providing efficient service.

The hobo biscuit involves eggs, sausage, and cheese all scrambled together.

LEFT: Behold a colossal pan of cathead biscuits.

BELOW: The popular pork tenderloin and cheese biscuit.

BOTTOM: Fresh cheese-filled biscuits are made throughout the day by Diane Lamm (left), who has worked at Flo’s Kitchen 31 years, and Mary Taylor.

HOW DO YOU KNOW

when a barbecue outpost is the real deal? When it sits on a road named after it.

If you’re looking for gold-stan dard pit-cooked pork and chicken, you’ve arrived at the Promised Land in Pitt County. B’s is listed among just 20 swine-centric institutions on the North Carolina Barbecue Society’s “Historic Barbecue Trail.” The restaurant began in 1978 when longtime farmer Bill McLawhorn hung out a shingle.

Starting around 9 a.m., a mixture of blue- and white-collar clientele pull into the gravel parking lot and begin queuing up outside a window where orders are taken. Ever since the recent pandemic, B’s has shifted to takeout only.

“We average selling anywhere from five to six hogs a day,” said Tammy Godley, a good-natured woman who runs the operation along with her sisters Judy Drach and Donna McLawhorn — all daughters of the founder.

Many customers come for an Eastern-style chopped pork sandwich topped with creamy coleslaw. Others opt for a pork or barbecued chicken plate with side items like boiled pota toes, green beans, and corn sticks.

The meat is smoked over Kings ford charcoal in a pit situated just a few

steps behind the restaurant. The day we visited, it was so hot the devil himself would have asked for a cup of sweet tea.

“I get here at 6 o’clock every morn ing to cook the chickens,” said gregari ous Greenville native Arthur House, who has worked at B’s for over 17 years.

Take a seat at one of the tree-shad ed picnic benches, open the Styrofoam clamshell, and enjoy the food while it’s still hot. Chances are good you’ll strike up conversation with other barbecue enthusiasts while you eat.

A cash-only spot, B’s is open Tues day through Saturday from 9 a.m. to 2:30 p.m. (or sooner if the food runs out). t

751 B’s Barbecue Road, Greenville (252) 758-7126

A gold-standard chopped barbecue pork sandwich with coleslaw.

B’s fans come early and often to get their fill of pit-cooked goodness.

A transcendent barbecue pork and chicken plate with boiled potatoes and corn sticks.

FOLKS IN AND AROUND

THE historic waterfront town of Washington have made a ritual of vis iting this legendary hot dog joint ever since it opened back in 1928.

Almost everything about the Bill’s experience is vintage, from the screen door that slams shut upon entry and exit to the assembly line of workers serving up each dog with precision.

Order your hot dog all the way

(trust us). This involves a deep-fried pork frankfurter and a steamed bun with Sau er’s mustard, onions, and an in imitable white bean chili made from a top-secret recipe.

“We can sell up to 800 hot dogs on any given day,” said proprietor Jay Boyd while taking a break from mak ing chili. “Most people get two or three hot dogs each when they order.”

One gentleman standing in line said he drove all the way from Nash ville, NC, more than 60 miles away.

Regular patron Teresa Grooms in dicated she has been coming to Bill’s for nearly 60 years.

“I usually get two hot dogs all the way with extra onions,” she said with a smile while clutching her brown paper bag like it was filled with gold.

Bill’s is takeout-only and open 8:30 a.m. to 5 p.m. Monday through Saturday. It does accept credit cards. Grab a bag of potato chips, a Moon Pie, and glass-bottled Pepsi before you go.

Word to the wise: Don’t just eat in your car. Step across the road, find a bench, and enjoy the serenity of the Pamlico River while you try not to spill chili on your shirt. t

109 Gladden St., Washington (252) 946-3343

Folks start coming in for their hot dog fix well before lunchtime.

Hot dogs all the way include mustard, onions, and a top-secret chili and pair well with a glass-bottled Pepsi.

Frankfurters are deep-fried throughout the day.

Kent Ridgewell and Jennifer McClure are on the assembly line churning out hot dogs.

STARTED IN 1959 by El Franks, this family-owned and operated land mark is beloved for its simple, consis tently delicious hamburgers, hot dogs, and shrimpburgers.

Cars and trucks start lining up in the parking lot by 10:15 a.m. Seasoned waitresses emerge from the modest brick building, briskly walking to each vehicle and jotting down orders.

Don’t miss the signature El’s Superburger featuring 5 ounces of perfectly seasoned beef with mustard,

chili, coleslaw, and onions. The cheeseburger version includes a slice of American cheese.

“We use top ground Braveheart beef, and we hand-patty the burgers each day,” said owner Mark Franks, the founder’s son, while cooking on a Friday at lunchtime alongside his son, Shelton Franks.

Another surefire winning option is the shrimpburger brimming with lightly fried shrimp along with home made slaw and Hunt’s ketchup.

“People think we use some kind of special sauce, but it’s just the way the ketchup and the slaw mix together,” Franks explained.

Loyal patrons come early and often.

“My husband and I were married for 41 years before he died, but we came here to El’s on our first date,” said Gail Parish of Newport, NC, as she waited for her Superburger to arrive. “This is a special place.”

Savor your meal at a wooden picnic table shaded by mammoth oak trees. While you’re there, watch seagulls flock to the parking lot or perch atop the restaurant building’s sign. It’s all part of the magical El’s experience. t

3706 Arendell St., Morehead City (252) 726-3002 elsdrivein.com

The El’s shrimpburger encompasses ketchup, slaw, and golden fried shrimp.

Destiny Marsh delivers food to a hungry customer.

TOP: Owner Mark Franks deftly assembles a shrimpburger.

BOTTOM: Milkshakes make the El’s experience even richer. Gail Parish of Newport, NC, receives her order at El’s, where she and her husband of 41 years came for their first date.

IF YOU’RE LOOKING FOR a solid breakfast-served-all-day option at the beach, 4 Corners Diner covers all the bases.

Appropriately casual and family friendly, the no-frills, full-service café has Formica tables, fluorescent lights, and a black chalkboard menu. But it’s the reli able comfort food that draws a crowd.

Co-owner Anita Young runs the business along with her friend Jess Wat kins. Several of Young’s family members also work alongside her, including sis ters Ruby and Rita and daughter Amy.

“I worked here as a cook before becoming part owner, and I still spend lots of my time in the kitchen,” the softspoken Young said with a smile.

Popular “eggs n’ omelettes” selec tions are served with proper (trans lated: not runny) grits or home fries and toast or a biscuit. Whether you choose scrambled eggs with bacon or a Western omelet stuffed with ham, cheese, peppers, onions, and tomatoes, you can’t go wrong. Be sure to try the scratch-made hot sauce.

4 Corners is easily accessible and offers breakfast food all day.

Order a waffle and crown it with chocolate chips, pecans, or a fruit topping.

If you’re exceptionally hungry, go with the 4 Corners Special, which involves two eggs any style; three pan cakes or three slices of French toast or a waffle; and bacon, sausage, or ham.

“I come here every day, and the people are really nice,” said longtime customer John Hughes as he looked up from his morning newspaper. “My fa vorite breakfast is the corned beef hash and scrambled eggs.”

Lunch items are served after 11 a.m. daily. Choices abound including soup, salad, a Reuben sandwich on rye, a hot roast beef plate, and a fried fisher man’s platter with vegetables.

4 Corners Diner is open daily from 6 a.m. to 3 p.m. t

100 E. Fort Macon Road, Atlantic Beach (252) 240-8855 4cornersdiner.com

TOP: Co-owner Anita Young (left) enjoys working with friends and family members.

BOTTOM: The diner draws a large crowd, especially in the morning.

Crowd-pleasing breakfast selections include waffles, biscuits and sausage gravy, omelets, and much more.

LOCATED IN THE Bogue Banks hamlet of Salter Path between Atlantic Beach and Emerald Isle, Big Oak is known for its walk-up window and its mouthwatering-good burgers, barbecue, and seafood offerings.

Tempting ocean-centric choices include the crabcake, oysterburger, scallopburger, clamburger, flounder, and even a softshell crab sandwich.

But it’s the showstopper shrimp burger that has won legions of devo tees. The quintessential sandwich fea

tures superb fried shrimp, tartar sauce, coleslaw, and ketchup.

“I’ve been coming here for more than 20 years, and it’s the first place I visit when at the beach,” said Wanda Harrelson, from Raleigh. “I’m telling you, the shrimpburger — there is none other any better.”

Smoked chopped pork barbecue is also first-rate. Consider a barbe cue take-home pack with a pound of pork, a pint of slaw, and a dozen golden hushpuppies.

Be sure to order a side of delec table beer-battered onion rings.

“People really like the fried dill pickle chips as well,” said manager Jamie Godfrey. “We also make home made ranch dressing.”

Closed Mondays, Big Oak opens Tuesday through Sunday at 11 a.m. (closing hours vary). To save time and avoid waiting in line, call ahead and place your order by phone. t

1167 Salter Path Road, Salter Path (252) 247-2588 bigoakdrivein.com

People flock to Big Oak, whether it’s for seafood, burgers, or chopped pork.

Whether you’ve moved across the country, across the state, or across town, we want to meet you to say hello & to help you with tips as you get settled.

Our basket is loaded with useful gifts, information & cards you can redeem for more gifts at local businesses.

HOPPMANN 919-302-6111

Fountainhead of Flavors

JUST WHEN YOU THOUGHT you had seen every type of soft drink, a cool new concept has arrived aimed at amping up the offerings.

Welcome to Sodabox, a purveyor of craft fountain drinks and treats located in Apex. You’ll find more than a dozen types of familiar soda, but it’s the customization factor that makes things exciting. Think of it like the Coke Freestyle machine on steroids — but a mixologist creates it for you.

Here’s how it works: Select from among well-known carbonated choices like CocaCola, Mountain Dew, and Dr Pepper and then add syrups such as blackberry, pome granate, or even a fruit puree. Or opt for a creatively curated concoction from the menu’s “Soda Love” section.

Beverages are made using fountainpoured soda along with primarily Toranibrand syrups and purees lined up on an im pressive “flavor island.” Every drink is served over pebble ice.

“Our recipes are unique combinations that you wouldn’t normally think of,” said co-owner Scott Sorensen, 37, who runs the business along with his 34-yearold brother, Brent Sorensen. “This isn’t like going to the gas station and getting a 44-ounce Mountain Dew; this is a real treat.”

Scott said he formerly worked as a bartender, so he became proficient in mixing

various types of drinks. After considerable thought, planning, and experimentation, he and Brent launched Sodabox.

“The South is the home of soda, be cause we’re in Pepsi’s backyard, and CocaCola is next door,” Scott said. “Soda has been

The shop features a convenient drive-thru window.

Brothers Scott (right) and Brent Sorensen founded Sodabox, a craft fountain drinks concept in Apex.

around for the last hundred years, but there really hasn’t been that much innovation.”

Among the most popular menu items at Sodabox is Sprite-based crowd pleaser Pretty & Pink, which includes cherry, straw berry, raspberry, and passionfruit syrups. Then there’s Spin It Like a Helicopter with Cheerwine, cherry syrup, and peach and mixed berry purees.

“The one drink every single kid should always try is the Dirty Floater, which is root beer, vanilla, and cream,” Scott said. “It tastes just like a root beer float.”

Playfully named infusions like Mango McMango Face and Life Gave Me Lemons keep things upbeat.

“Seatown Pops is a nod to Seattle, where we are from, and we named it as a tribute to our late father,” Scott said.

Monster energy drinks are also acces sible, including a sugar-free version. Lemon ade, seltzer water, and organic tea round out the copious options.

Try the delectable whoopie cookies made by a local baker.

“We really want to make this about the experience for our guests,” said Brent. “That’s why the front of the house is designed for people to take self ies and to have fun.”

“We’re selling happiness,” Scott added. “Life is hard sometimes, so it’s nice to offer an affordable treat.”

Sodabox is open Sunday through Thursday from 9 a.m. to 9 p.m. and Friday and Saturday from 9 a.m. to 10 p.m. A convenient drive-thru window is available. Be sure to ask about the shop’s loyalty program. t

Sodabox

817 E. Williams St. (Plaza 55), Apex (919) 267-6914 sodabox.love

LEFT: Flavored syrup is poured over pebble ice.

BELOW: Custom drinks are made to order and poured from a soda fountain.

A “flavor island” features an array of syrups and purees.

FedEx driver Terrence Jordan, a regular patron, places his order.

restaurant profile colletta

A NEW MODERN Italian American restaurant repre sents the first full-service eatery to open at Cary’s upscale Fen ton development. Colletta, which means “collection” in Italian, opened in early September and offers an elevated dining experi ence in a comfortable, warm environment.

An airy dining room provides seating for 120 guests, many of whom will have a prime view of the space’s open kitchen and its striking wood-fired oven. Abundant windows provide natural light throughout, particularly in the corner-situated bar area.

Upon entering the restaurant, you’ll be drawn in by the wonderful aromas wafting from the kitchen.

“We have an amazing variety of Italian cuisine that’s all made from scratch,” said Executive Chef Oscar Gnapi, who hails from Paris and spent time honing his craft in Italy and across some of the finest restaurants in Europe. “I think when people come here, their minds will be blown by the quality of the food.”

Gnapi finesses tra ditional Italian fare with aplomb and flair. After moving to North Caro lina in 2007, he served as executive sous chef at Cary’s erstwhile An: New World Cuisine, followed by a stint as ex ecutive chef at La Resi dence in Chapel Hill.

WRITTEN BY DAVID MCCREARY PHOTOGRAPHED BY JONATHAN FREDIN

The menu at Colletta features a well-balanced assemblage of antipasti, pasta, pizza, seafood, and more. What’s more, friendly, knowledgeable servers provide guests helpful guidance regarding what to order.

Start your meal with some house-made focaccia bread and a dish of assorted marinated olives such as Castelvetrano, Cerignola, Arbequina, and Coquillo. Or consider a charcute rie and cheese plate with cured meats, rotating cheeses, and pickled vegetables.

Enticing main course pasta selections include black-pepperinflected tagliatelle with pork tesa, carbonara, egg yolk, and fresh herbs; ravioli brimming with Italian sausage, garlic, red onion,

A semi-covered patio provides a relaxing space for al fresco dining.

Colletta’s signature 15-layer lasagna is fashioned with precision.

“We have an amazing variety of Italian cuisine that’s all made from scratch.I think when people come here their minds will be blown by the quality of the food .”

—Oscar Gnapi, Executive Chef

BOTTOM: Executive Chef Oscar Gnapi showcases a whole branzino fish entrée.

and parmesan; and agnolotti amid braised short rib, roasted mushrooms, pecorino, and herb gremolata.

Gluten-free pasta is available upon request. “You can let us know if you have a particular allergy, and we can accommodate,” Gnapi said.

Signature dish Lasagna Bolognese incorporates a per fect blend of bechamel, Angus beef, whipped ricotta cheese, and basil.

“Our lasagna contains 15 layers,” Gnapi revealed with a broad smile. “We make the pasta sheets and carefully assemble them one layer at a time.”

Side items like balsamic-imbued roasted mushrooms, egg plant rollatini, and crispy potatoes with verde aioli are all worth serious consideration.

Among the half dozen available made-to-order pizzas, the sublime Spicy Soppressata is a soul-satisfying delicacy. The pie showcases piquant, thinly sliced pieces of salami, San Marzano tomatoes, mozzarella, fresh basil, and drizzled local honey.

TOP: Antipasti menu items like the tomato caprese are sure to satisfy.

Diners enjoy a freshly made gourmet pizza and a dish of tasty ravioli.

The distinctive Spumoni Semifreddo Alaska dessert is worth the caloric splurge.

“This is a place where there is some thing for everyone,” said Gnapi, who lives in Fuquay-Varina with his wife and two young sons. “We want to use as many local ingre dients as possible, such as local honey and heirloom cherry tomatoes.”

For the popular crispy chicken parme san, Gnapi uses protein sourced from Win ston-Salem-based Joyce Farms. Salads, side dishes, and other specialty offerings will be seasonally driven throughout the year.

“A lot depends on what fruits and veg etables are available at the time,” Gnapi said.

In the mood for seafood? Order the vin aigrette-tinged whole branzino or the sword fish with lemon, capers, and olive oil polenta.

For a rewarding communal din ing experience, choose the chef-curated three-course meal served family style. An “a Tavola” (“hearty helpings for the table”) menu features selections like a tender Veal Chop Pizzaiola and a hearty 18-ounce Ribeye Florentine.

When it comes to dessert, there’s always classic tiramisu, but don’t overlook the ex quisite Spumoni Semifreddo Alaska lavished with cherry coulis and chocolate shavings. It’s flambéed tableside. If you prefer gelato instead, you can’t go wrong with vanilla bean, hazelnut-infused black truffle, or salt ed caramel with pine nuts.

Topnotch libations involve red and white wine by the glass or bottle, draft beer, and craft cocktails like the Classic Negroni and the How Deep is Your Love sangria. Among the spirit-free drinks, try a housemade vanilla soda, a sparkling Limonata, or the Arancione, an Italian orange cream soda.

Colletta is open Tuesday through Thurs day from 5–10 p.m. and Friday and Saturday from 5–11 p.m. Reservations are accepted and encouraged. An intimate private dining room and semi-covered patio are available. t

Colletta

1 Fenton Main St., Suite 170 Fenton in Cary collettarestaurant.com (919) 766-0062

Handcrafted cocktails pair nicely with the Italian American cuisine.

Colletta’s open kitchen is the busiest part of the restaurant.

with

NC SHRIMP

Greek Panzanella Salad w shrimp

1 piece Ciabatta bread, halved

1 whole garlic clove, peeled

1 lb. large shrimp, peeled and deveined ¼ cup olive oil, divided plus 2 tsp.

1 tsp. salt, divided

½ tsp. freshly ground black pepper, divided ¼ cup lemon juice

2 Tbsp. balsamic vinegar

1 Tbsp. fresh oregano, chopped

1 cup cucumber, chopped

1 cup grape tomatoes, halved

½ cup flat leaf parsley, chopped

½ cup Kalamata olives, halved

1/3 cup red onion, finely chopped

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

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

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

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

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

As seen

Local Dish

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

THE

where dreams come true and cherished memories made

A beautiful new spacious venue with stunning courtyard overlooking lush green horse pastures and scenic pond.

Always and Forever

280 CLUBHOUSE LANE, APEX NC 27523 919-646-4020

Cameron ompson Photography

est. 1937

85 years of serving you and your family

210 S. Main St. | downtown Fuquay-Varina 919-552-5201 | ashworthsclothing.com

Rescued WOOD Rehab

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

Rescued WOOD Rehab “Guaranteed Imperfect”

718 N. Main St., Fuquay-Varina (919) 285–2653 www.rwrnc.com Be Safe – Keep Building – Stay Positive

SLICED MEATS, creamy cheeses, scat terings of fresh fruit, nuts, olives, and artisanal crackers purposefully placed on a wooden platter — it’s the intersection of food and art called charcuterie. Courtney Bowman knows this art form well. As the owner of Raleigh Cheesy, she loves creating delicious celebra tory food experiences for her customers. And we just had to learn more …

When did Raleigh Cheesy open, and what was the inspiration behind starting your business?

Raleigh Cheesy started in October 2019 as a creative outlet for me while I was teaching middle school. Our first store in Apex opened in February 2021 and our Ra leigh store opened in July 2022.

What were you doing prior to opening Raleigh Cheesy?

Prior to Raleigh Cheesy, I was a middle

school Latin teacher for seven years. In 2019, I started making cheeseboards as a stress re liever, and before I knew it, orders were pour ing in and this side hustle was growing faster than I could ever imagine. I was able to quit my teaching job and pursue making cheese boards full time. Art became my career.

Why do you think charcuterie boards have become so popular?

Charcuterie boards have been around for such a long time, but during the pan demic, they’ve seemed to take on a life of their own. People have developed really unique and beautiful ways of styling them, and I think we all were channeling a lot of our creativity during the early days of Covid. I think that creativity ended up producing beautiful charcuterie boards and people tak ing a lot of pride in creating their own meals and food at home, as well as finding ways to make at-home events feel more special.

small business spotlight Raleigh Cheesy

WRITTEN BY ERICA HINTON PHOTOGRAPHED BY BRYAN REGAN

What are your different offerings?

We offer everything from tiny bite boxes and jarcuterie (charcuterie in a cup!) that are great lunch-sized snacks all the way to 175-person grazing tables that are 20 feet long! We have two different jar cuterie sizes, three different box sizes, and four different board sizes. There’s a perfect size for every occasion.

What is your most popular board?

Our most popular size is the small board that feeds four to six people, in cludes four different cheeses, various charcuterie meats, and is packed with ac companiments.

What are some of your favorite items to include in a board?

I love incorporating seasonal fruits! When fig season comes around, they are so beautiful to add to boards!

Raleigh Cheesy has plenty of space for their Cheeseboard 101 classes, which can be taken with a group or booked privately.

Date, snack, and bite boxes are available for pickup at both the Raleigh and Apex locations.

Where do you source your meats, cheeses, and other accompaniments?

We source our meats and cheeses from a specialty foods wholesaler, and most of our produce actually comes from Costco.

Do you accommodate special dietary needs?

We accommodate all dietary requests! While we aren’t an allergen-free kitchen, we do make gluten-free, dairy-free, vegan, nut-free, pork-free, and vegetarian boards to accommo date as many dietary requests as we can.

What can you pick up at the retail locations, and what needs to be ordered in advance?

We always have date, snack, and bite boxes available for pickup in the fridge at both of our stores. All boards need to be pre ordered, and boxes can be preordered as well,

especially if you know you will need a lot of them or if you have a specialty dietary re quest. We also have various accompaniments to help you create your own boards: jams, honeys, nuts, crackers, cheeses, charcuterie, olives, and more!

What types of classes do you offer?

We offer Cheeseboard 101 classes where you will learn the four Cs of a cheeseboard and all the ins and outs of creating your own. Classes are 90 minutes long, and people can either take public ones if they would like to attend the class solo or on a date, or they can reserve a private class for five to 20 people at either of our locations and have the en tire store to themselves. Classes start at $70 a person, but vary slightly depending on if we are partnering with any other companies and hosting the class at their locations. (We have partnered with breweries, local stores, Joy Worthy Co., and more!). We provide a

10-inch platter you will style on, plus all the ingredients needed for making a beautiful two-person cheeseboard.

What else should we know?

We have just started something called Wine Down Wednesdays, where from 5–7 p.m. any box in our front fridge is 10% off if you BYOB into the store. We also offer corporate lunches and catering options for corporate events, all the way from small in dividual lunch boxes to grazing tables that provide the “wow” factor for your event! t

Apex: 1460 Chapel Ridge Road, Suite #170

Raleigh: 3075 Medlin Drive raleighcheesy.com

Cheeseboards are served on a wooden platter with several types of cheese, crackers, and charcuterie meats, dip, and various accompaniments.

ABOVE: Owner Courtney Bowman outside of her Raleigh location, which opened in July 2022.

LEFT: Various accompaniments, like jams, honeys, nuts, crackers, cheeses, olives, and more are available to purchase if you’d like to create your own board.

on trend

Hibiscus

WRITTEN BY DENA DAW | PHOTOGRAPHED BY JONATHAN FREDIN

IT’S SAFE TO SAY that most of us have heard of hibiscus — a type of flowering plant native to warm, tropical and subtropi cal regions around the world — and maybe even grown it in our gardens. While there are over 200 varieties of hibiscus flower in the world, the most commonly cultivated type is Hibiscus sabdariffa, marked by its red stems and pink and red flowers.

In addition to being a great source of vitamin C, hibiscus flowers have a mul titude of health benefits. They have been used to remedy various ailments over the years, from toothaches and urinary tract infections to lowering blood pressure,

cholesterol, and triglyceride levels.

In addition to its medicinal uses, the tart, earthy flavor and vibrant color of hibiscus have put it center stage in the culinary world. According to the 2022 Food and Beverage Flavor Trends report, hibiscus increased 24% on menu listings from the second fiscal quarter in 2018 to the same time in 2021 — with no signs of stopping! Hibiscus-flavored menu items are on the rise, including teas, ciders, ice cream, popcorn, and more.

Ruth Taylor, the owner and chief jammer of Mrs. Ruth’s Jams in Apex, re cently explored the trend herself as part

of the Art in Bloom exhibit at the North Carolina Museum of Art.

“They approached me about creating a floral flavor for their 2021 and 2022 shows to sell in their gift shop,” said Taylor. “We selected hibiscus in 2021 as a way to enhance strawberries, as the slightly earthy flavor balances the sweetness of strawberries.”

Mrs. Ruth’s strawberry hibiscus jam can be used on toast, PB&Js, or whatever your hungry heart desires. All of her products can be found locally at La Farm Bakery, Peak Ol ive Oil, Bonafide Cafe, Donavan’s Dish, ELK Local Foods, or online at mrsruthsjams.com.

“We believe that no one should go hungry, and as a result we donate 10% of sales to local hunger relief,” said Taylor. “Our desire is to continue to spread more happiness and feed people, either directly through our jams or our donations.” t mrsruthsjams.com

Local Hibiscus Highlights:

• Strawberry Hibiscus Popcorn, ellaspopcorn.com

• Make some tea with dried hibiscus flowers, also known as Jamaica flower in markets. Find at Sassool and La Bonita in Cary, Compare Foods in Apex

• Orange Peel & Hibiscus Dry Cider and Mango Hibiscus Cider, available at Bull City Ciderworks, Cary

• Hibiscus Lemonade, LemonShark Poke in Cary

Ruth Taylor's Strawberry Hibiscus Jam are available locally. Above left, Mrs. Ruth makes award-winning jam in her Apex kitchen.

pain?

pain?

SOUTHERN PINES, ASHEBORO, FAYETTEVILLE, ROCKINGHAM, LAURINBURG, JACKSONVILLE, WILMINGTON, AND

SOUTHERN PINES, ASHEBORO, FAYETTEVILLE, ROCKINGHAM, LAURINBURG, JACKSONVILLE, WILMINGTON, AND WHITEVILLE

695 S. Bennett Street Southern Pines, NC 28387 www.ips.md

695 S. Bennett Street Southern Pines, NC 28387 www.ips.md

The Moving Truck is Leaving!

ready to

about

new community?

Your local welcome team is ready to visit you with a basket full of maps, civic information, gifts, and gift certificates 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 call 919.809.0220. Or, visit our website, www.nnws.org

welcome visit, or to include a gift for newcomers,

MOONFLOWER PINOT NOIR & AUTUMN SALMON SQUASH BOWL

INGREDIENTS:

For the salad:

1 cup Quinoa cooked

3 cups Lacinato kale, washed and de-stemmed, roughly 2 bunches

2 tsp. Olive oil

1 tsp. Garlic powder

1 1/2 cup Roasted bu ernut squash

1 1/2 cup Roasted cauli ower

2 tbsp. Avocado oil

1 Apple chopped

1/3 cup Crumbled feta cheese

1/3 Pomegranate seeds

1/4 cup Pumpkin seeds

1/4 cup Pecan pieces

2 Salmon llets

Salt and pepper to taste

INSTRUCTIONS:

1. Preheat the oven to 400 degrees F.

For the dressing & marinade:

1/2 cup Olive oil

2 tbsp. Apple cider vinegar

1 Lemon juiced

4 tsp. Dijon mustard

Salt and pepper to taste

2. Cook quinoa according to package directions.

3. Toss cubed bu ernut squash and cauli ower orets with avocado oil and season with salt and pepper. Roast on a baking sheet for approximately 15 minutes until the squash is fork tender. Let cool.

4. In a small bowl combine all of the ingredients for the dressing/marinade and whisk together. Use half as a marinade for the salmon and the rest as salad dressing.

5. Pour the marinade on the salmon and let it rest for 10 minutes.

6. Bake at 400 degrees in the oven for about 10-12 minutes or until desired temperature. A cast iron or grill may also be used during this step.

7. Next, massage the washed and dried kale with olive oil and garlic powder for a few seconds.

8. Toss roasted veggies with kale, and add chopped apple, pomegranate seeds, pumpkin seeds, feta and pecans. Top your bowl with the salmon, drizzle with remaining dressing and enjoy!

VISIT OUR STORES

Cary Holly Springs Southern Pines

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

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

Bond Brothers Beer Co. has become a staple within the Downtown Cary scene. They offer a unique variety of beers on draft, plus specialty bottles, available for on-site consumption or to-go. Specialty bottles range in style from Brett IPAs to Blended Barrel Aged Sours, Fruited Sours, and Bourbon Barrel Aged Stouts. There’s always something for everyone at Bond Brothers.

Andia’s is a local, family-run ice cream business with two locations in Cary. Whether you want a simple scoop of super-premium ice cream or a decadent monster shake topped with more than you could imagine, we have something for you. We offer vegan and gluten- and nut-free selections. Come taste for yourself. We Scoop With Love ™ every Tuesday–Sunday!

ko•än seeks to bring stories, food, and people together in an elegant yet lively atmosphere. With a focus on humble, shareable food for thought, it strives to emphasize seasonality and locally sourced ingredients.

ko•än’s menu is focused on food that pays respect to the unsung heroes of Southeast Asian cuisine, while telling a story about the cultures that influence our dishes.

Organic! Did you know the average person consumes over nine pounds of pesticides a year by eating nonorganic produce? Yikes! Don’t miss out on our variety of wraps and sandwiches, acai bowls, smoothies, and fresh juices! Everything we make is certified organic, so your body and taste buds will enjoy.

CATERING WORKS

For over three decades, Catering Works has created award-winning and delicious food and beverage. We produce show-stopping special events and weddings that continue to surprise and delight. Enjoy our artistic and sumptuous fare, now available at the North Carolina Museum of Art Cafés.

With dishes made from scratch, careful attention to details, and a focus on Southern hospitality, Scratch Kitchen and Taproom welcomes you to enjoy a great meal with your friends and family. Our Downtown Cary location is now open for lunch and dinner seven days a week!

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

919.467.1834

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

WELCOME TO A’VERDE, THE HOTTEST NEW FRESH + VIBRANT MEXICAN EXPERIENCE.

The vision of “Top Chef” alum Katsuji Tanabe, he brings his Mexican heritage and adds a plethora of tequila, mescal, and edgy cocktails, giving an exciting “downtown dining” feel to a great Cary Crossroads location.

Delivering thoughtful and familiar Mexican fare, however the dishes and flavors are next level. The menu intentionally emphasizes the goodness of North Carolina’s best seasonal ingredients or the lastest culinary movement, all with gluten-friendly, dairy-free, vegetarian, and vegan options. Bienvenidos amigos!

photo: FMason

photos: Nancy Granados photo: FMason

liquid assets

An Old Fashioned Fall Day

2 ounces Elijah Craig Bourbon

1 turbinado sugar cube

2 dashes black walnut bitters

3 Granny Smith apple slices

1 dash cinnamon

Muddle sugar cube and bitters. Add Elijah Craig Bourbon, stir, and strain over a large ice cube. Garnish with apples slices and a sprinkle of cinnamon.

The Old Fashioned is a versatile cocktail to feature the whiskey with fresh ingredients that highlight the season. This variation speaks to the flavors of the fall: cinnamon, brown sugar, black walnuts, and Granny Smith apples, all coming together for a crisp, refreshing cocktail to be enjoyed at the bar, by a fire, or at the tailgate. tribecatavernnc.com

CONTRIBUTED BY TRIBECA TAVERN | PHOTOGRAPHED BY JONATHAN FREDIN

FREDINliquid assets

Blood Moon India Pale Ale by bmc brewing

BREWED WITH MORE THAN 12.5 pounds of blood orange puree per bar rel, the bitterness of this beer (63 IBU) is balanced by smooth citrus flavors and the aroma of earthy Idaho #7 hops, which im part notes of tangerine and Earl Gray tea. This beer balances sweet and tart blood orange with the added bitterness of Pacific Northwest hops to create a truly unique beer that any appreciator of IPAs will love. 7.5% ABV.

About bmc brewing: When a couple of scientists with back grounds in biology and fermentation start a nanobrewery, you get delicious craft beer!

John Rice, who founded the brewery with his wife, Carmen, had more than 30 years of home brewing experience before open ing the Pittsboro spot in 2021. The name bmc, which stands for “bite my cookies,” is a fun story — they make cookies from

spent grain and share them with custom ers. With a mission of serving Chatham County one pint at a time, bmc brewing supports local businesses throughout the county and Piedmont as much as possible by purchasing supplies locally whenever available. Visit their brewery and taproom seven days a week.

bmcbrewing.com

PHOTOGRAPHED

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., Cary; (919) 481-4434; abbeyroadnc.com

Academy Street Bistro

“A fresh take on eclectic cuisine in the heart of Cary.” 200 S. Academy St., Cary; (919) 377-0509; academystreetbistro.com

Alex & Teresa’s Italian Pizzeria & Trattoria

“Authentic Italian recipes and homemade pasta.” 941 N. Harrison Ave., Cary; (919) 377-0742; alexandteresastrattoria.com

Andia’s Homemade Ice Cream

“Premium quality ice cream and sorbet.”

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

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

Annelore’s German Bakery

“Authentic German pastries, breads and pretzels”

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

Asali Desserts & Café

A gourmet sweet shop crossed with a refined coffeehouse.

107 Edinburgh Dr., Suite 106-A, Cary (919) 362-7882 asalicafe.com

Ashworth Drugs

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

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

A Taste of Jamaica

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

600 East Chatham St., Cary; (919) 461-0045; tasteofjamaicanc.com

Awaze Ethiopian Cuisine

“East African eatery showcasing vegetarian and vegan options.”

904 Northeast Maynard Road, Cary (919) 377-2599 awazecuisine.com

Baked Cookies & Dough

“Edible cookie dough, soft serve ice cream and family-friendly treats.”

107 Edinburgh South Dr., Cary (919) 377-0058; bakedcary.com

Big Dom’s Bagel Shop

“Serving bagels, B’donuts and sandwiches”

203 E Chatham St., Cary; (919) 377-1143; bigdomsbagelshop.com

The Big Easy Oven & Tap

“Modern, Southern kitchen with New Orleans roots.”

231 Grande Heights Drive, Cary; (919) 468-6007; thebigeasyovenandtap.com

Big Mike’s BBQ

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

Bonefish Grill

“Fresh is our signature.”

2060 Renaissance Park Place, Cary; (919) 677-1347; bonefishgrill.com

Bosphorus Restaurant

“Traditional Turkish and Mediterranean cuisine in an elegant atmosphere.”

329-A N. Harrison Ave., Cary; (919) 460-1300; bosphorus-nc.com

BottleDog Bites & Brews

“A casual place to relax and enjoy unconventional food and craft beer” 8306 Chapel Hill Road, Cary; (919) 390-1617; bottledogcary.com

Bravo’s Mexican Grill

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

Brecotea Baking Studio

“Abundant sweet and savory selections.”

1144 Kildaire Farm Road, Cary; (919) 234-1555; brecotea.com

Brewster’s Pub

“Open late, serving a full food and drink menu.”

1885 Lake Pine Drive, Cary (919) 650-1270; brewsterspubcary.com

Brig’s

“Breakfast creations, cool salads and hot sandwich platters.”

1225 NW Maynard Road, Cary; (919) 481-9300;

1040 Tryon Village Drive, Suite 604, Cary; (919) 859-2151; brigs.com

Buldaegi BBQ House

“Contemporary Korean BBQ.”

2470 Walnut St., Cary; (919) 703-0400; buldaegi.com

Burrito Shak

“Quality fresh-Mex cuisine, featuring slowroasted pulled pork, house-rubbed chicken breast, carne asada and battered Atlantic cod.”

2982 Kildaire Farm Road, Cary (919) 267-6772; Burritoshak.com

Cha House

“A relaxing place to sip quality tea and enjoy good conversation”

1319 Kildaire Farm Road, Cary (984) 465-0498; chahouseusa.com

Chanticleer Café & Bakery

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

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

Chef’s Palette

“Creative flair and originality in every aspect of our service.”

3460 Ten Ten Road, Cary; (919) 267-6011; chefspalette.net

Chicken Salad Chick

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

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

Cilantro Indian Café

“Northeast Indian cuisine with fresh ingredients and halal meats.”

107 Edinburgh S. Drive , Suite 107, Cary; (919) 234-1264; cilantroindia.com

CinéBistro

“Ultimate dinner-and-a-movie experience.” 525 New Waverly Place, Cary; (919) 987-3500; cinebistro.com/waverly

Cinnaholic

“Over-the-top, decadent cinnamon rolls.” 1209 Parkside Main St., Cary; (919) 650-1407; cinnaholiccary.com

City Barbeque

“Barbeque in its truest form.”

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

Coffee & Crepes

“Freshly prepared sweet and savory crepes.” 315 Crossroads Blvd., Cary; (919) 233-0288; coffeeandcrepes.com

Corbett’s Burgers & Soda Bar

“Good old-fashioned burgers and bottled soda.”

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

Craft Public House

“Casual family restaurant.”

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

Crema Coffee Roaster & Bakery

“Family-owned and operated.”

1983 High House Road, Cary; (919) 380-1840; cremacoffeebakery.com

Crosstown Pub & Grill

“A straight-forward menu covers all the bases.”

140 E. Chatham St., Cary; (919) 650-2853; crosstowndowntown.com

Crumbl Cookies

“Cookies baked fresh all day, every day.”

1105 Market Center Drive, Morrisville; (919) 364-1100 crumblcookies.com

Custom Confections

“Custom cheesecakes made locally.”

1187 West Chatham St., Cary; customconfections.net; instagram.com/cary_confections

Dining Guide

Danny’s Bar-B-Que

“All slow-cooked on an open pit with hickory wood.”

311 Ashville Ave. G, Cary; (919) 851-5541; dannysbarbque.com

Di Fara Pizza Tavern

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

111 East Chatham St., Cary; (919) 678-5300; difarapizzatavern.com

Doherty’s Irish Pub

“Catch the game or listen to live music.”

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

Duck Donuts

“Warm, delicious and just the way you like them.”

100 Wrenn Drive #10, Cary; (919) 468-8722; duckdonuts.com/location/cary-nc

Enrigo Italian Bistro

“Fresh food made from pure ingredients.”

575 New Waverly, Suite 106, Cary; (919) 854-7731; dineenrigo.com

Ashworth Drugs Soda Fountain in Downtown Cary has served Jesse Jones classic red hot dogs for over 65 years.

Jonathan Fredin

Dining Guide

Famous Toastery

“Top-notch service for breakfast, brunch and lunch.”

Waverly Place Shopping Center, 316 Colonades Way, Suite 201C, Cary; (919) 655-1971; famoustoastery.com

Five Guys Burgers and Fries

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

Goodberry’s Frozen Custard

1146 Kildaire Farm Road, Cary; (919) 467-2386

2325 Davis Drive, Cary; (919) 469-3350; goodberrys.com

Great Harvest Bread Co.

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

Gonza Tacos y Tequila

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

Hank’s Downtown Dive

“Relaxed restaurant serving local and Mexican eats.”

111 East Chatham St., Cary; (984) 464-2524; hanksdowntowndive.com

Herons

“The signature restaurant of The Umstead Hotel and Spa.” 100 Woodland Pond Drive, Cary; (919) 447-4200; theumstead.com/dining/restaurants-raleigh-nc

Honey Pig

“Count on generous portions and friendly service at this expansive Korean restaurant.” 1065 Darrington Drive, Cary; (919) 234-0088 honeypignc.com

J&S Pizza

Authentic Italian cuisine and New York-style pizza since 1995. Locations in Apex, Cary and Fuquay-Varina. jandsnypizza.com

JuiceVibes

“Made-to-order juices from locally sourced produce.”

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

Kababish Café

“A celebration of deliciousness and creativity.”

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

ko•än

“Upscale, contemporary Southeast Asian dishes.”

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

La Farm Bakery

“Handcrafted daily … only the freshest ingredients.”

4248 N.W. Cary Parkway, Cary; 220 W. Chatham St., Cary; 5055 Arco St., Cary; (919) 657-0657; lafarmbakery.com

La Grassa Pastificio

“Hand-crafted Italian cuisine”

908 NE Maynard Road, Cary (984) 465-0594 lagrassaitaliano.com

LemonShark Poke

“The finest poke ingredients and local brews on tap.”

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

Los Tres Magueyes

“We prepare our food fresh daily.”

110 S.W. Maynard Road, Cary; (919) 460-8757; lostresmagueyescary.com

Lucky 32 Southern Kitchen

“Exceptional renderings of classic Southern dishes.”

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

Lucky Chicken

“All of our beautiful Peru, with every dish.” 1851 N. Harrison Ave., Cary; (919) 338-4325; luckychickennc.net

Lugano Ristorante

“Italian dining in a comfortable and casual atmosphere.”

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

Marco Pollo

“Peruvian rotisserie chicken.”

1871 Lake Pine Drive, Cary; (919) 694-5524; marcopollocary.com

Maximillians Grill & Wine Bar

“Global cuisine using locally sourced, seasonal ingredients.”

8314 Chapel Hill Road, Cary; (919) 465-2455; maximilliansgrill.com

MC Modern Asian Cuisine

“Bringing upscale Asian flair to downtown Cary.”

324 South Academy St., Cary; (919) 650-1738; mccuisines.com

Mellow Mushroom

“Beer, calzones and creative stone-baked pizzas.”

4300 N.W. Cary Parkway, Cary; (919) 463-7779; mellowmushroom.com

Dining Guide

Mithai Indian Café

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

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

MOD Pizza

“Serving artisan style pizzas, superfast.”

316 Colonades Way Suite 206-C, Cary (919) 241-72001; modpizza.com/locations/waverly

Mookie’s New York Deli

“A bona fide, no-frills sandwich spot”

1010 Tryon Village Drive, Cary (919) 900-7770; mookiesnydeli.com

Noodle Boulevard

“Ten variations on the ramen theme, covering a pan-Asian spectrum.”

1718 Walnut St., Cary; (984) 222-3003; noodleblvd.com

Once in a Blue Moon Bakery & Café

“The fast track to sweet tooth satisfaction.”

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

Dining Guide

The Original N.Y. Pizza

“Consistent every visit.”

831 Bass Pro Lane, Cary; (919) 677-8484

6458 Tryon Road, Cary; (919) 852-2242 theoriginalnypizza.com

Peck and Plume

“Modern American dining in downtown Cary.”

301 S Academy St, Cary ; (919) 804-1400; peckandplume.com

Pizzeria Faulisi

“Simple foods from a simple way of cooking: a wood-burning oven.”

215 E. Chatham St., Suite 101, Cary; pizzeriafaulisi.com

Pro’s Epicurean Market & Café

“Gourmet market, café and wine bar.”

211 E. Chatham St., Cary; (919) 377-1788; prosepicurean.com

Pure Juicery Bar

“The Triangle’s only all-vegan juice bar.”

716 Slash Pine Drive, Cary; (919) 234-1572; purejuicerybar.com

Rally Point Sport Grill

“Lunch and dinner food in a pub atmosphere.”

837 Bass Pro Lane, Cary; (919) 678-1088; rallypointsportgrill.com

Red Bowl Asian Bistro

“Each distinctive dish is handcrafted.”

2020 Boulderstone Way, Cary; (919) 388-9977; redbowlcary.com

Ricci’s Trattoria

“Keeping true to tradition.”

10110 Green Level Church Road, Cary; (919) 380-8410; riccistrattoria.com

Ruckus Pizza, Pasta & Spirits

“Great food always, with a side of good times.”

8111-208 Tryon Woods Drive, Cary; (919) 851-3999; ruckuspizza.com

Ruth’s Chris Steak House

“Cooked to perfection.”

2010 Renaissance Park Place, Cary; (919) 677-0033; ruthschris.com/restaurant-locations/cary

Sassool

“Serving authentic Lebanese and Mediterranean cuisine.”

1347 Kildaire Farm Road, Cary; (919) 300-5586; sassool.com

Seoul Garden

“A wide-ranging menu provides plenty of bona fide Korean options.”

815 W. Chatham St., Cary; (919) 234-6002; seoulgardennc.com

Serendipity Gourmet Deli

“Discovering the unusual, valuable or pleasantly surprising.”

118 S. Academy St., Cary; (919) 469-1655; serendipitygourmetdelinc.com

Seol Grille

“Scratch-made steamed beef and pork dumplings practically melt in your mouth.”

2310 Walnut St. (Centrum at Crossroads), Cary (984) 241-9112; seolgrille.com

Sophie’s Grill & Bar

“Traditional pub fare along with Old-World cuisine.” 2734 NC-55, Cary; (919) 355-2377; sophiesgrillandbar.com

Spirits Pub & Grub

“Wide variety of menu items, all prepared in a scratch kitchen.”

701 E. Chatham St., Cary (919) 462-7001; spiritscary.com

Sugar Buzz Bakery

“Custom cakes … and more.”

1231 Kildaire Farm Road, Cary; (919) 238-7224; sugarbuzzbakery.com

Szechuan Mansion Hotpot

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

1353 Kildaire Farm Road (Shoppes at Kildaire), Cary (919) 800-1802; szechuanmansion.com

Taco Addicts

“West-coast inspired tacos.”

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

Taipei 101

“Chinese and Taiwanese. Serves lunch and dinner.” 121 E. Chatham St., Cary; (919) 388-5885; facebook.com/carytaipei101

Tangerine Café

“From Thai to Vietnamese to Korean to Indonesian.”

2422 S.W. Cary Parkway, Cary; (919) 468-8688; tangerinecafecary.com

A Taste of Jamaica

“A Jamaican food outpost”

600 E. Chatham St., Suite B, Cary (919) 461-0045

Tazza Kitchen

“Wood-fired cooking and craft beverages.”

600 Ledgestone Way, Cary; (919) 651-8281; tazzakitchen.com/location/stonecreekvillage

Terra Bonum Salad Cafe & Coffee

“Salads, wraps and other healthy lunch options.”

821 Bass Pro Lane, Cary; (984) 664-3030

Dining Guide

Thai Spices & Sushi

“Freshest, most-authentic Thai cuisine and sushi.” 986 High House Road, Cary; (919) 319-1818; thaispicesandsushi.com

Totopos Street Food & Tequila

“A walk through Mexico City.”

1388 Kildaire Farm Road, Cary; (919) 678-3449; totoposfoodandtequila.com/cary

Tribeca Tavern

“Handcrafted burgers, homegrown beer.”

500 Ledgestone Way, Cary; (919) 465-3055; facebook.com/TribecaTavern’

Udupi Café

“Authentic south Indian vegetarian cuisine.” 590 E. Chatham St., Cary; (919) 465-0898; sriudupicafe.com

V Pizza

“True Neapolitan pizza, made with the absolute best ingredients.”

1389 Kildaire Farm Road, Cary (919) 650-1821; vpizza.com

Dining Guide

VomFass Vinegar, Oil & Spice Shop

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

302 Colonades Way Suite 203, Cary; (919) 977-6745; vomfassusa.com

Yuri Japanese Restaurant

“For sushi fans and connoisseurs of Japanese cuisine.”

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

APEX

Abbey Road Tavern & Grill

1700 Center St., Apex; (919) 372-5383; abbeyroadnc.com

Anna’s Pizzeria

“Piping hot pizzas and mouth watering Italian food.”

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

Apex Wings Restaurant & Pub

“Time-tested eatery serving up chicken wings and craft beers.”

518 E. Williams St., Apex; (919) 387-0082; apexwings.com

A Taste of Brooklyn

“Petite bakery with a cheery vibe.”

101 N. Salem St., Apex; (919) 362-8408; atasteofbrooklynnc.com

Bonafide Bakeshop & Cafe

“A blend of Northern classics and Southern comforts.”

1232 W. Williams St., Apex 919-372-5000; BonafideBakeshop.com

Big Mike’s BBQ

“Beers on tap to compliment locally sourced, farm-to-table BBQ.”

2045 Creekside Landing Drive, Apex; (919) 338-2591; brewnquenc.com

Common Grounds

Coffee House & Desserts

“The highest-quality, locally roasted coffee.”

219 N. Salem St., Suite 101, Apex; (919) 387-0873; commongroundsapex.com

Daniel’s Restaurant & Catering

“Pasta dishes, hand-stretched pizzas and scratch-made desserts.”

1430 W. Williams St., Apex; (919) 303-1006; danielsapex.com

Doherty’s Irish Pub

“Catch the game or listen to live music.”

5490 Apex Peakway, Apex; (919) 387-4100; dohertysirishpubnc.com

Five Guys Burgers & Fries

1075 Pine Plaza Drive, Apex; (919) 616-0011; fiveguys.com

Mamma Mia Italian Bistro

“A taste of Italy in every bite”

708 Laura Duncan Road, Apex; (919) 363-2228; mammamianc.com

The Mission Market

“A casual hangout to drink, eat and shop.”

124 N. Salem St., Apex; (919) 629-4064; shopthemission.com

Monifa’s Southern Food

“Take-out restaurant serving traditional fare.”

841 Perry Road, Apex; (919) 372-5072; monifassouthernfood.com

Osteria G

“Traditional italian fare featuring housemade pasta.”

5160 Sunset Lake Road, Apex; (984) 229-7480; osteriag.com

The Peak on Salem

“Seasonal contemporary Southern cuisine”

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

The Provincial

“Fresh. Simple.”

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

Rudy’s Pub & Grill

“Comfortable and familiar, just like home.”

780 W. Williams St., Apex; (919) 303-5061; rudysofapex.com

Salem Street Pub

“Friendly faces and extensive menu.”

113 N. Salem St., Apex; (919) 387-9992; salemstreetpub.com

Scratch Kitchen and Taproom

“Asian-influenced American cuisine”

225 N. Salem St., Apex; (919) 372-5370; scratchkitchenandtaproom.com

Skipper’s Fish Fry

“Homemade from our own special recipes.”

1001 E. Williams St., Apex; (919) 303-2400;

Dining Guide

Utica Bakery

“Offering hand-crafted European/Italian pastries and baked goods.”

430 Upchurch St., Apex; (919) 267-5716; uticabakery.com

Vegan Community Kitchen

“Meatless with a Turkish spin.”

803 E. Williams St., Apex; (919) 372-5027; vegancommunitykitchen.com

FUQUAY-VARINA

Anna’s Pizzeria

“Piping hot pizzas and mouth watering Italian food.”

138 S. Main St., Fuquay-Varina; (919) 285-2497; annaspizzeria.com

Aviator SmokeHouse BBQ Restaurant

“All of our food is made in-house.”

525 E. Broad St., Fuquay-Varina;

Dining Guide

Cultivate Coffee Roasters

“Modern industrial twist on a small town coffee shop.”

128 S. Fuquay Ave., Fuquay Varina (919) 285-4067; cultivate.coffe

Juicehaus

“Made-to-order fresh, raw juice.”

509 North Broad St, Fuquay Varina (919) 396-5588; juicehaus.or

Los Tres Magueyes

“We prepare our food fresh daily.”

401 Wake Chapel Road, Fuquay-Varina; (919) 552-3957; lostresmagueyes.com

Stick Boy Bread Co.

“Handcrafted baked goods from scratch … all natural ingredients.”

127 S. Main St., Fuquay-Varina; (919) 557-2237; stickboyfuquay.com

The Mason Jar Tavern

“All the comforts of Southern hospitality with a modern twist.”

305 S. Main St., Fuquay-Varina; (919) 762-5555; themasonjartavern.com

Wingin’ It Bar and Grille

“Serves lunch, dinner and drinks.”

1625 N. Main St., Suite 109, Fuquay-Varina; (919) 762-0962; facebook.com/winginitbarandgrille

HOLLY SPRINGS

Acme Pizza Co.

“Chicago-style deep dish pizza.”

204 Village Walk Drive, Holly Springs (919) 552-8800; acmepizzaco.com

The Blind Pelican

“First-rate fish, shrimp, lobster, crab, oysters and other ocean-centric delights.”

120 Bass Lake Road, Holly Springs;

Los Tres Magueyes

325 North Main St., Holly Springs; (919) 552-6272; lostresmagueyes.com

Mama Bird’s Cookies + Cream

“A unique spin on a timeless dessert.”

304 N. Main St., Holly Springs; (919) 762-7808; mamabirdsicecream.com

My Way Tavern

“Freshly made all-American foods.”

301 W. Center St., Holly Springs; (919) 285-2412; mywaytavern.com

Osha Thai Kitchen & Sushi

“Serving authentic Thai cuisine, fresh sushi and crafted cocktails.”

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

Rise Biscuits & Donuts

169 Grand Hill Place, Holly Springs; (919) 586-7343; risebiscuitsdonuts.com

Dining Guide

Thai Thai Cuisine

“Fresh authentic Thai food.”

108 Osterville Drive, Holly Springs; (919) 303-5700; thaithaicuisinenc.com

The Butcher’s Market

“Premium meats and specialty grocery.”

4200 Lassiter Road, Holly Springs; (919) 267-919); thebutchersmarkets.com

The Mason Jar Tavern

“All the comforts of Southern hospitality with a modern twist.”

114 Grand Hill Place, Holly Springs; (919) 964-5060; themasonjartavern.com

The Original N.Y. Pizza

634 Holly Springs Road, Holly Springs; (919) 567-0505;theoriginalnypizza.com

Vieni Ristobar

“Laid-back Italian fare.”

242 South Main St., Holly Springs; (984) 225-1134; vieniristobar.com

MORRISVILLE

Alpaca Peruvian Charcoal Chicken

“Unforgettable rotisserie chicken.”

9575 Chapel Hill Road, Morrisville; (919) 378-9259; alpacachicken.com

Another Broken Egg Café

“A totally egg-ceptional experience.”

1121 Market Center Drive, Morrisville; (919) 465-1079; anotherbrokenegg.com

Babymoon Café

“Pizzas, pastas, seafood, veal, steaks, sandwiches and gourmet salads.”

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

Bad Daddy’s Burger Bar

“The quality of the beef and the toppings make our burgers stand apart.”

3300 Village Market Place, Morrisville; (919) 297-0953; baddaddysburgerbar.com

Capital City Chop House

“Perfect place for a business lunch or dinner or a quick bite before catching a flight.”

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

Clean Juice

“Organic juices, smoothies and acai bowls.”

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

Crumbl Cookies

Super-sized treats with a rotating menu of classic and unusual flavors.

1105 Market Center Drive, Morrisville (919) 364-1100; crumblcookies.com

Desy’s Grill & Bar

“Straightforward pub grub at a relaxed sports bar.”

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

Dining Guide

Firebirds Wood Fired Grill

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

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

Flip Side Donuts

“Fun options that you can’t find anywhere else!”

9958 Chapel Hill Road, Morrisville; (919) 234-0121; flipsidedonuts.com

Fount Coffee + Kitchen

“Coffee and a menu that is 100 percent gluten-free.”

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

The Full Moon Oyster Bar & Seafood Kitchen

“Homemade recipes handed down over the years.”

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

G. 58 Modern Chinese Cuisine

“Master chefs from China create an unforgettable fine dining experience.”

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

Georgina’s Pizzeria & Restaurant

“Mouthwatering homemade Italian dishes.”

3536 Davis Drive, Morrisville; (919) 388-3820; georginascary.com

HiPoke

“Fresh Fun Poke.”

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

Mi Cancun Mexican Restaurant

9605 Chapel Hill Road, Morrisville (919) 481-9002; micancunmx.com

Neomonde

“A wonderful mix of traditional and contemporary Mediterranean menu items.”

10235 Chapel Hill Road, Morrisville; (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, Morrisville; (919) 694-5300; nothingbundtcakes.com

Rise Biscuits & Donuts

“Old school, new school, and specialty donuts.”

1100 Market Center Drive, Morrisville; (919) 377-0385; risebiscuitsdonuts.com

Ruckus Pizza, Pasta & Spirits

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

Smokey’s BBQ Shack

“Meats are dry rubbed with love and slow smoked with hickory wood.”

10800 Chapel Hill Road, Morrisville; (919) 469-1724; smokeysshack.com

Taste Vietnamese

“Prepared with passion and perfected through generations.”

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

Village Deli & Grill

“Wholesome homemade foods.”

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

ZenFish Poké Bar

“Guilt-free, healthy, fast-casual dining.”

9924 Chapel Hill Road, Morrisville (919) 234-0914; zenfishpokebar.com

RALEIGH

Angus Barn

“World-renowned for its service.”

9401 Glenwood Ave., Raleigh; (919) 781-2444; angusbarn.com

Annelore’s German Bakery

“Pastries using the finest local ingredients.”

1249 Farmers Market Drive, Raleigh (919) 294-8040; facebook.com/AnneloresGermanBakery

Flying Biscuit Café

“Southern-inspired menu of comfort food made with fresh ingredients.”

2016 Clark Ave., Raleigh; (919) 833-6924, flyingbiscuit.com/locations-2/Raleigh

Garland

“Indian and Asian cuisine with a Southern twist.”

14 W Martin St, Raleigh; (919) 833-6886; garlandraleigh.com

Rey’s

“Fine dining with a French Quarter flair.”

1130 Buck Jones Road, Raleigh (919) 380-0122; reysrestaurant.com

The Big Easy Oven & Tap

“Modern, Southern kitchen with New Orleans roots.”

222 Fayetteville St., Raleigh (919) 832-6082; thebigeasyovenandtap.com

The Pit

“Authentic whole-hog, pit-cooked barbecue.”

328 W. Davie St., Raleigh; (919) 890-4500; thepit-raleigh.com

Kinston is known FOR HISTORIC BATTLES including this morning’s

THROW DOWN FOR THE last cheese biscuit.

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

Naked and Afraid’s Wes Harper

Conquering Adversity One Landscape at a Time

WRITTEN BY DENA DAW | PHOTOGRAPHED BY JONATHAN FREDIN

AT FIRST GLANCE, Wes Harper seems like a typical Cary resident. When he’s not enjoying a slice of pizza from Ruckus, Harp er can usually be found working at his IT company, Lightwire, Inc., or spending time with his wife, Molly, a full-time real estate agent at Heaton Real Estate. The Virginia native and father of five has his quirks, however. If you see him walking around town barefoot for a month or so, or setting traps and building a tinder nest in his backyard, mind your business. If his signature string necklace with a large bead at the front looks strangely familiar, you might want to check your viewing history on Hulu — because chances are, you’ve seen him before.

“I decided I wanted to be a runner when I was 30,” said Harper. “I was a little heavy and decided I wanted to get in shape. Before long I signed up for a 5K, 10K, a half-marathon, and eventually a marathon. It culminated with me doing the Raleigh Half Ironman. I didn’t even own a bike, but I signed up for it. Once I completed that, I was kind of looking for my next thing. I’d been watching Naked and Afraid for years when all of the sud den it clicked that that’s what I wanted to do.”

For those who haven’t seen it, Discovery Channel’s reality series Naked and Afraid is ex actly what it sounds like: Each episode pairs up two survivalists, sans clothes, who then attempt to survive in the wilderness for 21 days. Each par ticipant is allowed to bring one helpful item, such as a pot for boiling water or a machete, and their journey is documented from beginning to end.

“My wife signed me up,” said Harper, with a laugh. “She put in an application be cause I was yelling at the TV, telling people what they were doing wrong and what they

were doing right. I got a call from LA the next day. I was in the right place at the right time and they saw something they liked.”

After a yearlong interview process, Harper eventually found himself in a two-part series titled “Stalked on the Savannah” in To cantins, Brazil (season 10, episodes 19 and 20). After surviving 21 sun-scorched days in jaguar territory, Harper was hooked.

“Wes has always been an outdoorsy person,” said his wife, Molly Harper. “He loves to challenge himself on things that are just outside of his comfort zone. Marathoner, triathlete, Ironman — he accomplished all of these, so it was only logical that he do something that combined his ability to prepare for anything with his mental toughness. Being a survivalist requires all of these attributes, which is why I knew he would be great at it. He does not give up!”

Harper credits his resilience to a childhood spent running through the woods and creeks of northern Virginia, where he learned how to handle himself in the wild from a young age.

“I grew up in a family where my par ents took my brother and I hunting, fishing, camping, hiking, just anything outdoors,” said Harper. “I’m also 52, so when I was a kid you got kicked out of the house when the sun broke and you weren’t allowed back in until dinner. So you spent all day every day outside, walking through the woods or creeks or just playing. And so I think that really prepared me for the physical aspect of knowing how to handle myself.”

After Brazil, Harper was ready to take on an even bigger challenge — a 40-day XL survival season featuring 12 veteran survival ists in Limpopo Province, South Africa (sea son 6, episodes 1–9).

contributed photo In his most recent challenge, Naked and Afraid XL: Frozen, Harper endured freezing temperatures in the Montana wilderness.

"People climb Everest because they don’t know if they can quite do it. They might die trying, but they’re going to give it a shot. Setting a goal that you might not be able to accomplish — there’s a lot of personal growth involved with that," said Harper.

“I was definitely the most afraid in Africa. It’s not like you run across something that might hurt you — there are things out there that are trying to kill you and eat you. It’s terrifying,” said Harper.

Unfortunately, Harper was medically tapped out of the show on day 28 due to a bowel obstruction.

“Physically, Africa was terrible. I was really sick. If it had gone on much longer, I might not have made it. Like, big picture not made it,” said Harper.

Despite his health scare, Harper wasn’t ready to call it quits just yet. He appeared yet again on a 21-day all-star challenge in

Cotopaxi Province, Ecuador (season 12, episode 5). Harper made it 18 days before the show wrapped early due to Covid.

“The Covid tap in Ecuador, that was an emotional breakdown,” said Harper. “I had decided that I was basically going to retire from being a survivalist after finishing the 21 days. I had tears in my eyes; I just didn’t know how to react. That was crushing.”

As it turns out, everything happens for a reason. Following that challenge, Harper no longer has any plans to retire. “I’m just a sur vivalist now. It’s what I do,” he said.

Harper really is a survivor, in the truest sense of the word. After undergoing a catheter ablation for atrial fibrillation (abnormal heart rhythm) in 2019, he was diagnosed with prostate cancer in 2021 — but is happy to report that he is now 100% cancer free.

“The biggest deal about Wes is he’s a conqueror,” said Jermaine Jackson, Harper’s most recent partner on Naked and Afraid XL: Fro zen (season 9), filmed in Montana this past March. “There are cer tain times where you really just want to sit because it’s too hot, or too cold, or you’re too tired or in too much pain. Wes would literally go, ‘We’ve got to move now.’ So what impressed me the most was his ability to overcome the mental stresses and continue to operate.”

Like Harper, Jackson is a veteran survivalist who continues to challenge himself on the show for the sheer satisfaction of saying that he made it. Despite what most people think, there is no pot of gold at the end of the survivalist rainbow.

“It’s an internal struggle more than it is for some shiny object,” said Harper. “The best part of the show is that there is not a big cash prize. It eliminates a lot of the fake people.”

One of the true prizes from the show seems to be the lasting relationships formed be tween partners during a challenge.

“We’re in this bubble of an environment, sharing the same experiences of just being miser able, suffering, having victories and failures, and so very few people can really relate to that on the level that we’re playing on. When you make those connections, you keep them,” said Harper.

Harper continues to speak with Jackson almost every day, and he catches up with Gwen Grimes, his partner from Africa, at least once a week. Following his last challenge in Montana, Jackson even penned a letter to Harper’s wife, thanking her for letting him borrow her hus band for a while.

“With Wes, what you see is what you get,” said Jackson. “He’s super genuine, and I would also say that he’s very driven. He’s the best part ner I’ve ever had.”

“Naked and Afraid helps you figure out what’s a want and what’s a need. It gives you some perspective, and that’s definitely good for me.”

- wes harper,●Survivalist

Viewers

When it comes to perseverance and drive, it seems that the apple doesn’t fall far from the tree. Waylon, one of Harper’s sons, followed in his father’s footsteps and finished a 14-day Naked and Afraid challenge of his own, titled “Next Gen Survival” (season 14, episode 6).

“My kids enjoy watching it now,” said Harper. “When I did the first challenge, they didn’t want to see their old dad’s butt on TV, and they didn’t want their friends to see dad’s butt on TV. But now that I’m in the upper echelon of the Naked and Afraid franchise, they’re very proud of it. They have watch parties and their friends come over.”

When it comes to future Naked and Afraid episodes, Harper is ready and willing to go wherever they send him — but he has a bone to pick with Africa.

“I want to go back to Africa,” said Harper. “I’m not done with Africa yet. It got the best of me on the last challenge, and there’s pentup demand from viewers to get me back out there. We will see.” t

For more information about Wes Harper and upcoming episodes, visit wesharper.com.

Fun Facts about Naked and Afraid:

• There is no cash prize.

• The production team is only on set from 8 a.m. to 5 p.m., and no interaction with survivalists is allowed.

• The necklace worn on the show houses a microphone, and the bag they carry holds the battery pack (among other things).

• Participants know where they’re going approximately 30 days in advance

• Preparation includes walking barefoot and practicing with traps, fires, and shelter building

• Survivalists have a walkie-talkie in the event of an emergency

Wes Harper turns heads while walking at Fred G. Bond Metro Park in Cary. "Wes loves this. Having fans, being recognized, being asked to speak at various organizations’ meetings — it's notoriety that he just has never gotten before," said Molly Harper, Wes' wife. "The feeling he gets from the shoutouts from fans is really hard to put into words."

nonprofit spotlight

Pretty In Pink Foundation

BREAST CANCER PATIENTS who are eligible to receive help from the Pretty In Pink Foundation are not called clients, or re cipients — at Pretty In Pink, they are called champions.

“These are women that are marching through a very difficult time, and it’s our job to honor them by giving them a label that they deserve,” said Becky Horn, Pretty In Pink’s executive director and breast cancer survivor.

Founded in 2006 by Dr. Lisa Tolnitch, the world-class breast cancer surgeon who treated Horn back in the ’90s, Pretty In Pink has funded medi cal treatment for underinsured and uninsured women with breast cancer in 97 of the state’s 100 counties.

WRITTEN BY DENA DAW | PHOTOGRAPHED BY BRYAN REGAN

Pretty In Pink Executive Director Becky Horn, left, with founder Dr. Lisa Tolnitch

“I had a very good corporate career and great insurance, and it was still stressful,” said Horn. “I can’t imagine receiving the diagnosis and not having the money for treatment.”

“Half of the women we serve have kids at home, and the vast majority of them have jobs. These are women who wake up every day and go to their jobs and take care of business, but they are not financially pre pared for this crisis. They range in age from 25 to 85. They’re fighters, and it’s extremely important that we help them.”

Financial assistance can cover every thing from copays and health insurance deductibles/premiums to surgery expenses, chemotherapy administration, radiation therapy, and other expenses.

“Pretty In Pink is a necessity in our community because we are the only organi zation in NC whose primary mission is to pay for the medical treatment for breast can cer,” said Anna Snyder, patient services su pervisor. “We are many patients' last resort to be able to receive the necessary, life-saving treatments needed to stop the spread of can cer and to live longer. With the ability to pay for the needed treatments and care, our champions can return to their daily routines, their families, and their jobs.”

Pretty In Pink works closely with so cial workers, nurse navigators, and financial counselors across the state to make sure pa tients are aware of them and are able to access financial assistance. Champions are typically referred by the health care facility in which they are receiving treatment, but if women are looking for help on their own, Pretty In Pink’s website has a list of eligibility require ments as well as an online application to re ceive assistance. Applications go through the medical advisory committee (the doctors on the board), and eligible applicants must be NC residents, US citizens, have an income at or below 250% of the federal poverty level, and be in active treatment for breast cancer.

“They review the pathology report and ensure that this person qualifies for service, and then we ask the medical system to start sending us the bills,” said Horn. “We take the patient out of the middle of the bill process because these women are in a fight for their

lives. There’s so much on their mind, and they need to focus on their health journey. We take all of that off of their shoulders and we work directly with the physicians so that we can be sure that these women are getting the treat ment that they need for survival.”

In addition to financially easing the bur den of a breast cancer diagnosis, Pretty In Pink also has a peripheral program called Beyond the Ribbon, which offers support in the form of special care bags, pre- and post-surgery bras, breast prostheses, wigs, caps, throws, and other comfort items. Pretty In Pink partners with Survivor Friendly to help distribute donated items to any woman who is battling breast can cer (not just eligible champions).

“Our organization is unique in that we are local and personal,” said Horn. “This isn’t about research — it doesn’t go into some big pot somewhere and you wonder what hap pened to your money. It’s going to a woman with a face, a name, a street address in NC. It’s personal and it’s very impactful. It makes a difference whether she gets life-saving medical treatment or not. That’s the best part of the job, knowing that you’re playing a role in giving someone a chance of survival that they didn’t have.”

Pretty In Pink champion Priscilla Hicks was diagnosed with cancer on Good Friday in 2020 — right in the midst of Covid.

“I was a single mom of a 3-year-old boy, I was a teacher, and we were in the middle of a nation wide lockdown,” said Hicks. “I thought, ‘How can this be happen ing to me?’”

Hicks received money from Pretty In Pink to put toward the cost of “cold capping,” a drug-free way of reducing hair loss after chemotherapy by cooling the scalp during treatment.

“Pretty In Pink gave me the gift of normalcy,” said Hicks. “I could walk into a grocery store or go out on date night with my now-husband and not feel like I was a cancer patient. No one stared at me, and my medical condition was not on display for all to see. Normalcy helped me fight and kept me strong for my son.”

Pretty In Pink is made possible by fi nancial commitments through sponsorships, fundraising, donations, and pledge drives. Their largest fundraising event of the year — the Pink Pumps & Bow Ties Gala — is scheduled for Oct. 22.

“Every year we have our annual gala. It’s a signature event and a big portion of our income,” said Horn. “We always need volun teers for that. We could also use volunteers to help us with care packages by finding items, donating them, helping us load the tote bags, and getting them to the post office.”

In addition to encouraging everyone to donate and volunteer, Horn urges women all across NC to perform self-examinations and schedule their annual breast screenings.

“It’s important to say that 85% of the people we serve don’t have any family history. Most of the people we serve are stunned that it’s happened to them. They start their family history,” said Horn. “One in eight women will get breast cancer. In NC, a woman has a 94% chance of survival with early detection and treatment. Go get your mammogram and give yourself that 94% chance.” t

Interested volunteers or donors can visit prettyinpinkfoundation.org for more information.

Pretty In Pink volunteers help spread awareness at a Holly Springs Salamanders game.

garden adventurer

WRITTEN AND PHOTOGRAPHED BY L.A. JACKSON

Conversation Piece: The Ginkgo Tree

AUTUMN IS THE PERFECT TIME TO PLANT woody ornamentals, and if you are looking for a real conversation piece, grab a ginkgo tree (Ginkgo biloba). What’s so special about ginkgo? For starters, it is very old — set your time machine back to 200 million years ago, and you will find ginkgo in full flaunt. Also, with apologies to Charles Darwin, it for got to evolve and has remained relatively the same over the eons. Call ginkgo a living fossil, if you will.

So, the ginkgo is ancient — now add otherworldly. During the spring and summer, a typical ginkgo exhibits the same green-ness of many other shrubs and trees, which, from a distance, appears rather ho-hum. But closer inspection reveals weird, fan-shaped leaves that look like they would fit perfectly in an Avatar sequel.

Ginkgo got your attention yet?

Ginkgo trees are tough, too. I’ve seen them doing quite well on local mall park ing lot berms and traffic islands in full sun, so in a pampered backyard, they will cer tainly thrive.

A species ginkgo will stretch to more than 60 feet tall with a 35-foot-plus spread, so give it room. As an alternative, consider a dwarf ginkgo. There are many mini-cultivars available, with examples be ing ‘Thelma,’ which tops out at around 10 feet, ‘Troll’ (4-5 feet), and the uber-short ‘Mariken’ (2-3 feet).

If you fancy more flash, variegated ginkgo trees are also available. I have enjoyed a ‘White Lightning’ with its leaves scratched by pale yellow for several years. It is another shorty, only stretching to about 12 feet high.

Ginkgo trees are dioecious, meaning there are female and male trees. Many new cultivars are ginkgo guys, and this is on

Autumn Ginkgo Leaves

purpose. Female ginkgo trees produce nuts, which, after falling to the ground, begin to smell worse than nasty. So, unless you enjoy stink, skip female ginkgo selections.

Ginkgo trees won’t be found at every garden cen ter, but it is still worth asking the staff if they can or der a particular cultivar. Online shopping is always an option, and MrMaple Nursery (mrmaple.com) in East Flat Rock, NC, offers a large ginkgo selection.

Finally, an additional ginkgo plus: In the fall, when colder temperatures arrive, its foliage will turn a handsome yellow. This show will linger but a few days, and then, almost in unison, all the leaves desert their branches, forming a carpet of chilled gold under a bare tree. Quite a sight — one worth talking about.

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

TIMELY TIP

If you see what looks like dull brown, oblong ornaments hanging in needled evergreens such as pines, juniper, and arborvitae, it’s not Christmas coming early — they are the winter homes of bagworm eggs, which can range from 500 to 1,000 per bag. In the spring, the eggs will hatch into small, pesky caterpillars that crawl from their dangling domiciles and start munching on the host foliage. While insecticides will be effective in the spring, they won’t be of much use now, but you can still help curb bagworms’ springtime garden party this month by snipping off the silk bands they droop from and trashing the casings.

To Do in the GARDEN

• If you are still mowing your yard when autumn leaves start to drop, think about bagging the results. This combination of dry fallen foliage and fresh grass clippings makes an excellent starter for a compost pile.

• Tomatoes that are still green on the vine can be harvested before the first frosts bite and brought inside to ripen. Wrap each fruit lightly in a piece of tissue paper and place in an area out of direct sunlight. Check on the tomatoes weekly and use them as they turn red.

•

If you are an impatient gardener, pick some of your green tomatoes and enjoy an ol’ kitchen tradition by looking up online any of the many recipes for fried green tomatoes.

•

Thinking about hanging onto your Halloween pumpkin for Thanksgiving festivities? Carved jack-o’-lanterns won’t last long, of course, but whole pumpkins will store nicely in a dry, cool place out of direct sunlight. If you spot any mold on the rind, it can be wiped off with a cloth lightly dipped in vegetable oil.

Ginkgo Leaves

Ginkgo White Lightning

happenings

Lazy Daze Arts & Crafts Festival

PHOTOGRAPHED BY JONATHAN FREDIN

IN CASE YOU MISSED IT, the Lazy Daze Arts & Crafts Festival brought together nearly 300 artists from 16 states for two days of art, entertainment, food, and more in late August. Lazy Daze remains one of the best contemporary crafts festivals in the nation, and photographer Jonathan Fredin was there to capture every special moment — from beautiful artwork to unusual attractions. See more photos at carymagazine.com/galleries.

happenings

happenings

THE NATIONAL WILDLIFE FEDERATION announced that Karen DiDonato, a member of the Preston community, has successfully created a Certified Wildlife Habitat through its Garden for Wildlife program — providing a garden that supports birds, butterflies, bees, frogs, and other local wildlife.

The Town of Cary will receive over $11.7 million from the US Department of Transportation’s Federal Transit Administration to support the construction of a new GoCary Bus Operations and Maintenance Facility. The facility will accommodate operations and maintenance, allow room for expansion, and plan for a future of alternative fueling and energy sources.

THE LUNE SPARK CENTER FOR CREATIVITY, a place for high-quality art education for children and adults, celebrated a ribbon cutting and launch event at the end of August. The center will run track-out and summer camps, day camps, art classes, and drop-ins. lunespark.com

URGENTVET, an urgent care clinic for pets, recently opened its doors in Cary — filling the gap between primary care and emergency care. UrgentVet will be open 365 days a year to provide affordable, round-the-clock care to our furry friends. urgentvet.com

TEAGAN SEVIO, a 14-year-old scoliosis patient from Apex, raised $2,205 to purchase 97 Higgy Bears — stuffed animals with rods, curves, and braces that emulate scoliosis patients. The bears will be delivered to children who have just had scoliosis surgery at Duke Children’s Hospital. Great job, Teagan!

Support local music! Cary duo THE ONE EIGHTIES are releasing their second single “No King” on Oct.14, a groovy mixture of Disco-Americana-Pop.

Rock Solid Warrior, a ninja warrior obstacle course training center for all ages, now has a beautiful new location in South Apex! The center will hold open gym sessions, competitions, day camps, classes, birthday and private parties, and more. rocksolidwarrior.com

RBF Champagne Bar is set to open this fall at the renovated Williams House in downtown Cary. There will be a range of events including book clubs, live music, support groups, wine tastings, and drag bingo. showmeyourrbf.com

happenings

MELANIE CURTIS — author, podcast host, and professional skydiver — was the guest speaker at NC Courage’s Women in Business event on Aug. 24. In partnership with PNC’s Project 257, this new speaker series will help bring awareness to the current economic gender gap.

On Aug. 26, Wynns Family Psychology celebrated 15 years of providing mental health services for children, teens, and families within our community. Attendees enjoyed free snow cones, cotton candy, kid-friendly activities, and giveaways.

The Triangle Parade of Homes, scheduled for Oct. 1–2, 7–9, and 14–16, will feature 144 homes throughout Wake, Durham, Orange, and Chatham Counties. This self-guided tour showcases the best in home construction and innovative design.

PUROCLEAN, a property restoration and remediation franchise, announced the opening of a new office in Cary, led by former PuroClean Regional Director Chris Lupton.

THE TOWN OF CARY celebrated Popsicles, Playtime & Pups on Sept. 1. The end-of-summer festival at Jack Smith Park was marked by fun, games, and canine-friendly activities, including free dog park admission, take-home paw prints, and photos with the pup-a-razzi!

The Fine Arts League of Cary (FALC) brought back their Fabulous Fakes exhibit in September, where FALC members tested their skills and presented their own takes on famous artwork — whether realistic, whimsical, impressionist, or abstract! These unique interpretations can be viewed until Nov. 26 at the Cary Arts Center.

OAK CITY DERMATOLOGY hosted its ribbon-cutting ceremony in Cary at the end of August, giving residents a chance to meet their team and enjoy local ice cream and free skin care giveaways!

Baker Residential announced plans to develop THE PARC AT TOWN CENTER, a townhome community in Morrisville that will feature 41 townhomes within walking distance of Morrisville Town Center. It is scheduled to launch in summer 2023.

The Town of Cary hosted its 2022 LEADERSHIP DINNER, recognizing and honoring the leaders and elected officials who serve Cary, Wake County, and North Carolina. We appreciate you!

The Grind Coffee House recently expanded from its Benson location to a storefront at 1305 E. Williams St. in Apex, offering a selection of baked goods, breakfast, and lunch items. thegrindcoffeecrea.wixsite.com/home

The Apex Chamber of Commerce announced their June and July Ambassador of the Month: FRANK LECH of Ignite Fitness Apex! Congratulations, Frank!

ACTIVATE GOOD, a local nonprofit with a mission of improving the community through “people-powered projects for good,” brought Triangle residents together during their annual 9/11 Weekend of Service on Sept. 9–11 — honoring the heroes lost in service on Sept. 11.

write light BY JONATHAN FREDIN

Joining the parade

Only 1 year old and still learning to walk, Remy Rierson of Apex appears determined to march in the parade of bronze children statues at Cary’s Town Hall Campus.

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