Cary Magazine Nov/Dec 2016

November/December 2016

CURE THE CHRISTMAS TREE BLUES ONE TREE, FOUR FRESH LOOKS

A TASTE OF HOME

Plus

AREA CHEFS’ FAVORITE FOOD TRADITIONS

THE 2016 GIFT GUIDE

Make it Merry SPREAD SOME CHEER

DOZENS OF TIPS FOR A FESTIVE HOLIDAY

WITH UPDATED PARTY DIPS Cary Magazine, 301 Cascade Pointe Lane, Cary NC 27513

Cary is my home.

Helping clients succeed is my passion.

Brian K. Reid Triangle Market President

The Reid family has been in the Triangle for nearly two decades. During that time, Brian has become one of the region’s most respected bankers.

Working on causes from economic development to youth sports, through organizations like Rotary Club, Cary Chamber of Commerce, and YMCA, Brian is very involved in the community. And he is prepared, present, and proactive for Paragon Bank’s clients.

Give Brian a call: 919.534.7436

5000 Valleystone Drive Suite 110 Cary, NC 919.415.4377 ParagonBank.com Member FDIC /

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in this issue

The Holiday Issue 18 29

Cures

for the Christmas Tree Blues

How-To

Holiday: Your guide

to the most wonderful time of the year

40 Cause to Celebrate 49 Take a Dip: Party pleasers 58 Tradition on the Table 73 The CM Gift Guide 82 2016 in Pictures 92 The New Veterans: Making their mark

Shea Armstrong of Southern Oak Gift Company has some great tips for wrapping those unwieldy gifts.

Jonathan Fredin

Story, page 29.

8 NOVEMBER/DECEMBER 2016

Every woman. Every life stage.

Your babies. Your family. Your transitions. Your health. We’re here.

From gynecological procedures, breast imaging, advanced diagnostics and delivering little bundles of joy to the latest in weight loss options at our Bariatric Center of Excellence, WakeMed Cary Hospital is here for you and those you love. With the highest quality, personalized care for women of all ages, delivered with the compassion and understanding that could only come from the most experienced providers. All backed by the comprehensive resources of WakeMed Women’s. To learn more, visit us at wakemed.org/caryhospital.

WakeMed Cary Hospital | 1900 Kildaire Farm Road | Cary, NC 27518 | 919.350.8000 | wakemed.org/caryhospital

in every issue

68

100

104

CARY • APEX • MORRISVILLE • HOLLY SPRINGS • FUQUAY-VARINA

November/December 2016 • Volume 13, Number 8 EXECUTIVE

Exclusive Dish: Serena’s Sicilian Caponata Garden Adventurer: Garden Books for Christmas Charity Spotlight: Living with Autism

Ron Smith, Executive Publisher Bill Zadeits, Publisher EDITORIAL

Nancy Pardue, Editor Amber Keister, Editor CONTRIBUTORS

L.A. Jackson David McCreary PHOTOGRAPHY

Jonathan Fredin, Chief Photographer PRODUCTION

departments 12

14 109 114

Editors’ Letters

ON THE COVER: An elf from Carolina Pottery is tucked into a festive

Letters from Readers

Christmas tree.

The Cary Magazine family wishes you a warm and cozy

Happenings

holiday season!

Photo by Jonathan Fredin

Jennifer Casey, Graphic Designer Ronald Dowdy, Graphic Designer Dylan Gilroy, Web Designer Beth Harris, Graphic Designer Amy Mangels, Graphic Designer Matt Rice, Webmaster/SEO Rachel Sheffield, Web Designer Jim Sleeper, Graphic Designer ADVERTISING

Kris Schultz, Associate Publisher PUBLIC RELATIONS

S&A Communications Chuck Norman, APR ADMINISTRATIVE

Write Light

Mor Aframian, Events & Marketing Coordinator Cherise Klug, Traffic Manager Lisa McGraw, Circulation Coordinator Valerie Renard, Human Resource Manager Kristin Black, Accounting Cary Magazine © is published eight times annually by Cherokee Media Group. Reproduction or use, without permission, of editorial or graphic content in any manner is prohibited. Subscriptions are $18/year.

CARY MAGAZINE

Westview at Weston 301 Cascade Pointe Lane Cary, North Carolina 27513 (919) 674-6020 • (800) 608-7500 • Fax (919) 674-6027 www.carymagazine.com

in the next issue

ARDS THE MAGGY AW

201 7 10 NOVEMBER/DECEMBER 2016

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.

Drum roll, please, as we announce the winners of the

2017 Maggy Awards!

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.

EVERY YEAR AS THE HOLIDAYS approach, my anxiety levels unconsciously creep higher. This is the most wonderful time of the year, but the hard work of making the holiday perfect brings out my worst Scrooge-ish tendencies.

The phrase “Is there enough?” begins to rattle around in my head. Is there enough time to get everything finished? Is there enough food for the guests? Is there enough money for gifts?

But this year, as I spoke with people about integrating charitable giving into their holiday traditions, I started thinking about gratitude and generosity.

“Most of us don’t really need anything. It’s a time to get together with friends and family,” said Tara Lynn, with the SPCA of Wake County.

The spirit of generosity is one of the things I cherish most about this community. Area nonprofits can attest that giving to those less fortunate is common year-round, but especially at the holidays.

Jonathan Fredin

editors’ letters

So as I get ready to celebrate this year, I hope that I will answer the tiny Scrooge in my head with this: “Yes, we have plenty — enough to share.”

Happy holidays,

THEY ARRIVED BY TRUCK, van and

Jonathan Fredin

SUV, lugging in boxes and buckets full of ribbon spools and glitzy branches.

The task of these nine women, over four separate days? To create Christmas magic on an old fake tree, while the temperature outside was in the 90s. As you’ll see in these pages, they succeeded.

Of all the things I learned over those four days, about floral stems and loopde-loop mesh and making color choices, what struck me most was that Christmas spirit doesn’t have to depend on the weather or the date on the calendar.

As they worked, these women laughed, played carols, climbed ladders, got sweaty, and kept on laughing.

12 NOVEMBER/DECEMBER 2016

They shared stories of their children and grandchildren, their faraway hometowns, and the careers they left behind in order to live life happily covered in glitter.

Santa himself couldn’t have provided more cheer.

So what says “the holidays?”

Thanks to my nine new friends, this year along with peace and joy, I say laughter. May you and your family have a belly full of it.

Thanks for reading,

Stay young.

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letters from readers

REMEMBERIN

ID G PA M S C H M

Jonathan Fredin

“Thank you for writing about the incredible impact of Pam Schmid during the time she wrote articles for Cary Magazine. I never Words of met her, but it was Wisd om

lost a friend, as former Cary Magazine family ON MAY 19 the at age 58.

Schmid passed away contributor Pam Whitt inaugural year, with pages in 2004, CM’s coach Pam first graced our Pam Schmid and to Me.” As a wellness 2011 Will Never Happen husband Gerry in onher story, “Cancer she chronicled her and personal trainer, health, and in 2014 II breast cancer for Stage advocacy for women’s with going journey She continued her … How to be IN MEMORY You Look So Good readers, urging them a piece titled, “But the benefit of our contributed to CM more funding for MBC in Donations health.

In it she pushed for proactive about their Could You Be Dying?” memory of Pam member of the Duke She was a founding research. rea blog, “The Power can be made to a and her death, Pam posted Advocacy Council, even In the month before the Navigate Can- Hospital Patient friends, caregivers and Award for her conthanking her family, cer Foundation, Presence,” cipient of Duke’s Jonquils Your of her long battle with against cancer. of kindness to her during navigatecancertributions to the fight strangers for their acts the book, “101 authored foundation.org.

Pam In 2011, cancer. our respect for covto Pam’s family, and Cancer,” which features We offer our sympathies Know About Breast He Things You Should r Jonathan Fredin.

by CM chief photographe her words: my battle. I lived and er and inside photos Buenrostro also attended do not say that I lost Danielle Stanford “When I die, please editor CM former and not lose.” staff party. loved fully, and I did — Cary Magazine the book’s joyful release with incurable metaPam was diagnosed But that same year, or MBC. static breast cancer,

because of her article on her experience with breast cancer that my best friend was able to ask for a PET scan when she was diagnosed with breast cancer. The result was a double mastectomy, and that aggressive treatment has meant a healthy life for her when she had advanced cancer. We both have copies of Pam’s article to share with anyone diagnosed with cancer, and know that Pam’s life and suggestions have saved many others pain and suffering.”

Deborah Gregson Pam Schmid signs copies of her book, “101 Things You Should

Jonathan Fredin

Know About Breast Cancer” in September 2011.

18

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OBER 2016

SEPTEMBER/OCT

“What a fantastic article. The whole spread turned out just beautiful. Thank you so much for including me!”

Carla Gregg-Kearns, Good Shepherd United Church of Christ senior pastor “The article is fabulous, and I truly appreciate being included. Your work means so much to our community and you are an encouragement to all of us!”

Classy Preston, Pleasant Grove Church pastor “Thank you for your recent article about Lauren Efird, Greenwood Forest Baptist Church senior pastor. We are excited about our church’s future under her leadership.”

Pat Hudson

WE WANT TO HEAR FROM YOU! Email letters to the editors to editor@carymagazine.com

14 NOVEMBER/DECEMBER 2016

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Cures for the

Christmas Tree

Blues

GIVE YOUR SAME-OLD TREE A FRESH, NEW LOOK WRITTEN BY NANCY PARDUE PHOTOGRAPHED BY JONATHAN FREDIN

18

NOVEMBER/DECEMBER 2016

A

h, the beloved Christmas tree.

Is yours less than fresh from months of being holed up in the attic, with bits of last year’s glitter still stuck to its branches?

No worries!

We set up one well-used, 7-foot pre-lit Christmas tree and invited local designers to demonstrate their secrets for creating Christmas magic.

The results are amazing, and will help you transform your same-old tree for yet another merry year.

Succulents are a trend this holiday season. Phyllis Rollins adds to the natural theme with glass, metal and wooden ornaments and additional florals.

Opposite page, carry the theme throughout your home with a matching wreath and items for the mantel or kitchen island.

TREE THEME 1: SERENITY IN NATURE Designed by Phyllis Rollins and Susan Rollins of Fairview Garden Center You’ll need: 20 yards of 4-inch wired ribbon; 24 pine branch stems; assorted floral stems including succulents; ornaments; wire; 3 yards of burlap The Rollins family knows holiday trees; their shop shows off 15 themes ranging from Farmyard Christmas to the trendy succulents seen here. So what are the must-haves for a great tree?

“The first step is to choose a theme,” Phyllis said. “Have at least three colors to go with that theme, florals to make a statement, and textures like metal, glass and wood.”

Step 1: Weave ribbon around and into the tree, bending branch tips to hold it as necessary.

“Ribbon is like the backdrop for your tree, adding color and texture,” Phyllis said. “It doesn’t have to be precise; there’s no right or wrong way to do it.”

Step 2: Create the treetop. Insert the stems as close to the trunk as possible, to add height to the tree. These stem choices reflect the color scheme: Brown pine branches, cones and leaves, red berries, and four green succulents.

Step 3: “Lay pine branch stems on the tree branches to fill in gaps. Point them out or up, like a natural, living thing,” Phyllis said.

“It’s a tree, after all! Next, bring in hydrangea stems, close to the ribbon to show it off.”

Then add the stars of the show — two dozen succulents in two styles.

Step 4: Metal and mercury glass ornaments catch the light, while wooden ones contribute to the natural theme. You can wire in larger items, and incorporate pieces from your everyday décor.

Step 5: Berry stems add color throughout the tree, and Susan wires mini-succulents into bundles to fill gaps.

Step 6: Add a skirt.

“Most of mine are just a few yards of fabric,” Phyllis said. “Just choose fabric that won’t compete with the tree.” continued on page 20

BONUS TIPS ➤ Add kids’ handmade ornaments to a solid-color tree theme, with florals to match. ➤ Monotone tree? Use various textures of your chosen color, like feathers, glass, wood and metallic. ➤ Carry your theme throughout the house with matching wreaths and table décor. ➤ Re-use this theme next year by adding feathery owls and snowmen with fabric touches.

Fairview Garden Center 8224 Holly Springs Road, Raleigh (919) 851-6821 fairviewgardencenter.com CARY MAGAZINE 19

continued from page 19

TREE THEME 2: WHIMSICAL ELVES Designed by Creative Director Sarah Gaither Fleming and Designer Gena Poole of Carolina Pottery You’ll need: Five 10-yard rolls of 21-inch-wide, wire-free mesh; wired ribbon in five patterns; elves and assorted stems; ornaments; holiday signs; wire. Designers’ recommendation: Gather twice as many stems as you think you’ll need.

Step 1: Mesh, say Sarah and Gena, is a magic ingredient when it comes to decorating; it’s inexpensive, easy to cut and easy to store.

“It’s a very forgiving fabric,” Gena said.

“It does what you want it to do.”

Tuck the mesh into the tree branches every 12 inches; placing it vertically fills up more of the tree, Sarah explains.

Step 2: Five large bows made with different ribbon patterns will blend if you keep them all in the same color family, she says. Wire the bows onto the treetop, then fluff the loops.

Wire in playful somersaulting elves, followed by elf leg picks and assorted stems.

“The tree topper is the most important part,” Sarah said. “You want it to be over the top and fun.”

Step 3: Sarah mentally divides the tree into three triangles, and decorates one at a time. Loop three stacked ribbon patterns and tie single loops onto branches. Curl the ribbon streamers with your fingers.

“Everywhere the mesh is connected, I put a ribbon,” Gena said.

Step 4: Tuck glittery stems, red and white ornaments and miniature elves into the tree, pushing some deep to layer the sparkle. Black and white ornaments ground the look and rest the eye.

“People try to fill a tree with little things, but big items make a statement,” Sarah said, such as Christmas messages wired into the tree.

Step 5: Mesh, in large loops, comes into play again as a tree skirt.

20

NOVEMBER/DECEMBER 2016

BONUS TIPS ➤ Excited? Set a timer for decorating, to keep from overdoing it. Sarah and Gena spent about one hour on this tree. ➤ Balance the look, side to side and vertically. ➤ Let the kids help! “There’s nothing you can’t fix after they’ve gone to bed,” said Gena.

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➤ Trends: Santa fun, cardinals and woodland items.

Santa’s elves, right, are always in season! Sarah Gaither Fleming, top, adds “elf leg picks” to the top of this lively tree theme, and recommends mesh, above, as an inexpensive, easy to use ingredient in tree décor.

“Some people enjoy spreading the tree theme to wreaths, stockings and garlands on mantels,” Gena said. “The best thing about Christmas is you can do whatever you want. And being covered with glitter is the fun part!”

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continued on page 22

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CARY MAGAZINE 21

continued from page 21

TREE THEME 3: GENERATIONAL TRADITIONS Designed by Carol Hunter, Susan Jarman and Clarissa Relick of The Garden Hut You’ll need: Lantern; four to eight each of five different floral picks; 5 yards each of three ribbon patterns; zip ties; wire, ornaments; remote-controlled clip-on tapers Step 1: Start at the top, and start big: That’s Carol’s advice for decorating a tree.

For this topper, the crew wired in a red lantern to which Susan had added dowel rods as stems.

“Any of your favorite things can be on your tree,” noted Clarissa, as a topper or otherwise.

Step 2: Add picks until the look is full: Pine branches, ferns and berries, and branches in red, green and gold. Look beyond the individual décor pieces to the overall effect.

Work one side of the tree and then the other, for balance. Add large poinsettias for a classic touch.

“These are the colors you grew up with, so you get that sentimental feeling, but it’s not the tree you grew up with,” Carol said.

Step 3: Working straight from the spools, cut lengths of three ribbons together, looping once and securing with zip ties.

Fluff, and tuck into the tree.

Attach stiff gold ribbon to the bow just below the lantern, and let it coil down and around the tree.

Step 4: Cardinal, magnolia and bear ornaments all represent North Carolina, accompanied by red balls and gold textured teardrops. Remote-controlled LED candles clip onto branches to add to the old-fashioned look. With one click they all light, and can be set on a timer.

Fill in gaps with wads of sheer gold fabric to catch light, or cotton batting to resemble snow.

22

NOVEMBER/DECEMBER 2016

Any of your favorite things can become part of the Christmas tree, say designers from The Garden Hut, like this lantern. And when choosing tree décor, look past the individual, often glittery, pieces to the overall effect.

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BONUS TIPS ➤ Susan will lead bow-making classes on Nov. 15; register on the website. ➤ Cut up an old tree and use branches on your mantel or mailbox, and to fill in gaps in a new tree. ➤ Trends: Rose gold, mercury glass, and metallics like copper and platinum; add statuary to finish.

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Step 5: Add a little whimsy to the

tree skirt, says Susan, with bears made of brushed coco fibers, or use your children’s stuffed animals.

Spread the theme around your home with picks and greenery on the mantel and bannister, complemented with ribbons and lights.

THE MAGGY AWARDS

The Garden Hut 1004 Old Honeycutt Road, Fuquay-Varina (919) 552-0590

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nelsasgardenhut.com continued on page 24

4300 NW Cary Parkway Cary, NC 919-463-7779

CARY MAGAZINE 23

continued from page 21

TREE THEME 4: THE FLOWER TREE Designed by Design & Event Manager Candy Jackness and Retail & Marketing Manager Elaine Eicher of Preston Flowers You’ll need: Assorted floral stems.

No wire and no ribbon — just flowers, creating a vertical garden on a tree.

Step 1: Unlike our other designers, Candy and Elaine start at the bottom of the tree when decorating, with a ring of cherry blossom stems.

“Use longer stems where the tree is at its widest,” Candy explains. Next come red and burgundy roses, greenish dahlias, “icy” leaves, pink peonies and white magnolias.

“Flowers are wild. Don’t put them in symmetrically or 2 inches apart,” she said. “Just do it naturally, not in a line, but like flowers grow.”

Step 2: Working up, the designers add red berries, snow hydrangeas and chestnut sprays. Budgetfriendly note: Substitute holly from your backyard, or have the kids pick up pine cones, and flock them.

“It doesn’t have to be perfect or expensive to be beautiful,” Candy said. “The tree should represent who you are, at this time in your life.”

Adding amaryllis with thick true-tolife stems, Elaine notes that the bend in silk flowers allows you to make them do what real flowers can’t.

Step 3: For the topper, the designers use sparkling silver willow branches, but again, any branch you find will do. Bright red berries and jingle ball stems round out the look.

“People put so much importance on the tree top, so use things that reflect what’s in the tree and incorporate something you love into it as well,” Candy said.

Step 4: At the bottom, drape a pine branch garland across a fabric-remnant skirt and nestle in baskets of hydrangeas, large pine cones and glittery snowflakes.

Preston Flowers 1848 Boulderstone Way, Cary (919) 460-4625 prestonflowers.com

24

NOVEMBER/DECEMBER 2016

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BONUS TIPS ➤ For a variation on this Flower Tree, place the same florals randomly all over the tree. ➤ More trends: Naturals, succulents, burlap, and baby’s breath, painted gold or silver.

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EXPLORE Your WCPSS MAGNET and EARLY COLLEGE OPTIONS WCPSS magnet schools create well-rounded students by challenging them with programs tailored to their strengths and exposing them to new experiences. Innovative and pioneering programs challenge students to think creatively and analytically to solve problems, while diverse student body populations enable students to learn and see things from a different perspective. Wake County magnet schools provide students the tools they need to see things differently.

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26 NOVEMBER/DECEMBER 2016

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ShopDineEntertain Check our Facebook page and

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for information about our events and more!

Ladies’ night out – Third Thursday of Every Month Through December, 6pm – 9pm Bank of America Brixx Wood Fired Pizza Chick-fil-A Chuy’s Tex-Mex Cold Stone Creamery Embassy Nails Five Guys Burgers and Fries Flour Power Kids Cooking School Frank Theatres Cinebowl & Grille Golf Galaxy Guitar Center Halie’s Boutique Harris Teeter Hickory Tavern

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I-540 & NC 55 • Cary, NC 27519 I-40, exit 278 just 4 miles south on O’Kelly Chapel Road

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CARY MAGAZINE 27

Piazza at Stonewater | Cary

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18 Drayton Reserve Wake Forest

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19 Homestead at Heritage Wake Forest

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Single Family Homes from the low 300’s

3 Collections of Single Family Homes from the $300’s

Coming Soon!

Call 800-787-0414

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23 Town Hall North Morrisville

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Prices, plans, and terms are effective on the date of publication and subject to change without notice. Square footage/acreage shown is only an estimate and actual square footage/acreage will differ. Map not to sale. Buyer should rely on his or her own evaluation of useable area. Depictions of homes or other features are artist conceptions. Hardscape, landscape, and other items shown may be decorator suggestions that are not included in the purchase price and availability may vary.

How-To

Holiday Turn the page for how-to tips on all things holiday, from shopping, wrapping and hosting to accessorizing for the season. Here, a must-have chokerlong necklace combo, $34, adds party flair to a bell-sleeve top, $34, and black coated cotton leather-look pants $84, all from Swagger.

YOUR GUIDE TO THE MOST WONDERFUL TIME OF THE YEAR COMPILED BY NANCY PARDUE PHOTOGRAPHED BY JONATHAN FREDIN

mean something different to each of us: The laughter of children. Beautiful gifts under a twinkling tree. A lively gathering of our favorite people.

It takes some effort to pull it all together, but the work is always worth it.

Create your perfect holiday vision this year, with this how-to help from local experts!

THE HOLIDAYS

continued on page 30

CARY MAGAZINE 29

How To SET AN INVITING TABLE Naomi Riley, The Polished Table

thepolishedtable.com Long known as a hostess with the mostest, Naomi Riley decided to share her love of entertaining by opening The Polished Table in Fuquay-Varina last fall, offering everything from napkins to handmade, heirloomquality dishes.

“A beautiful table setting lets guests know that you want the night to be extra special. It’s also a great icebreaker, because people are drawn to the table,” she said.

“And if you utilize elements that are special to your family, you can share the story with your guests.”

Use items with special meaning as a centerpiece on your holiday table, says Naomi Riley of The Polished Table, whose dog Jack helps greet guests. For Riley, that includes her late mother’s green glassware and silver, pieces from her own milk glass collection and a cow, center, that reminds her of childhood, all atop the farm table handcrafted by her dad.

Tabletop must-haves?

“Each table should have fresh flowers and candles when you are entertaining guests,” Riley said. “Cloth napkins are a must, for formal or informal gatherings; you can use napkin rings, or simply fold and tuck them under the center of the dinner plate.

“I also love to use place cards. It’s amazing how this one item makes people feel special.

And if you’re a DIY person, this is when you can really have fun — Pinterest is full of ideas.

“For formal tables, use chargers. It’s that extra detail that really sets off the table.

These can also be used as serving dishes for informal buffets, so they’re a great staple to have on hand.

“Paper table runners can add a pop of color too. A sophisticated marbled swirl pattern pairs beautifully with mercury glass candleholders, or a black and white stripe is a great anchor for a milk glass collection.”

Other tabletop options: Tree trunk

slabs to elevate items; candles of various heights grouped on long rectangular trays for impact; décor items in groups of three.

“And inexpensive reindeer moss is your best friend in tabletop design!” Riley said, for adding Southern charm; drop it into champagne glasses for a bright pop of green.

30

NOVEMBER/DECEMBER 2016

“A beautiful table setting lets guests know that you want the night to be extra special. ” — Naomi Riley, The Polished Table

What about the centerpiece?

“For informal settings, use items from around the home that have special meaning,”

Riley said. “My two favorites are my white milk glass collection nestled inside an old wooden box that my dad made. Or, creating a vignette of my mother’s Noritake green glassware. Glassware is beautiful when you add floating candles or use it as flower vases.

“For formal settings, create height with candelabras or beautiful pillars in various sizes. Around those, scatter votive candles in order to anchor the centerpiece and bring it all together.”

Important note: Your centerpiece should

not interfere with guests’ conversations.

How To

FOLD A PRETTY NAPKIN

1.

Cloth napkins don’t have to be difficult.

This style is forgiving of wrinkles. First, fold the napkin in half.

2.

Fold in the sides till they meet in the center of the napkin.

3.

Roll each half toward the center, like a scroll.

Candles and fresh flowers are musts for entertaining, Riley says. She adds flower arrangements from Flowers On Broad Street in Fuquay-Varina.

What makes a successful party?

“Try to do as much as you can the night before, including setting the table, so the day of the event you can concentrate on food preparation. Placing finger foods around the house and having a well-stocked bar and glasses readily available allows people to help themselves and feel at home.

“And create playlists, so there’s a great variety of music playing all through the evening.”

4.

Secure napkin by tying a simple ribbon bow.

5.

Tuck in a bit of greenery — like this oregano sprig from a friend’s garden — between the

rolls.

continued on page 32

CARY MAGAZINE 31

How To DRESS UP FOR HOLIDAY OCCASIONS

Visit m azine.co CaryMag re for mo looks!! holiday

The must-have choker looks great layered with a longer necklace, to accessorize pieces you already own. Brushed gold choker, $75, and earrings, $60, by Sheila Fajl.

Forget red and green – blush is the hot color trend, like this clutch, $34.

A few well-chosen accessories can carry you through the holiday season, says Mandy Becker of Swagger. Here, a faux fur stole, $36, and animal print clutch, $28, add party style to a simple velvet dress, $46.

Wear the stole in classic off-shoulder fashion, or in the new side-sash style.

Special thanks to model Allison High, and to hair and makeup pros Amanda Kimball and Tony Shantie of Twisted Scizzors in Cary.

32

NOVEMBER/DECEMBER 2016

This blouse, $34, adds a pretty detail at back, to complement its on-trend bell sleeves; see full look on page 29. Black and gray choker-long necklace combo, $34.

Mandy Becker, Swagger

swaggergifts.com Once Mandy Becker added clothing and accessory lines to her popular Cary gift boutique, Swagger, she never looked back.

This holiday season, forego the Christmas sweater, think outside the red-or-black box, and try on the trends Becker recommends to amp up your existing wardrobe.

What adds spice to a party look?

“There are a couple of things you can do to dress up your current wardrobe for this holiday season,” Becker said. “First, buy a choker necklace. They’re appropriate for any age, and look great layered with a longer necklace to accessorize pieces you already own.

“While chokers are a great addition to any wardrobe, if you don’t think that’s for you, add a cheetah clutch. Animal prints never go out of style, but they’re very ontrend this season.

“Second, layer a suede jacket or vest over your favorite holiday dress from last year. Or, add a faux fur stole to any top or dress.”

Any surprises in holiday wear?

“Yes: Add something blush to your wardrobe! There is a richness to the trend of the color blush this season, and it’s appropriate for all holiday events.

“Other trends we’re seeing for the holidays,” Becker said, “are suede, in everything from jackets to dresses to pants; velvet; beautiful details like lace-up sweaters and bell sleeves on tops; off-the-shoulder, which was very popular for spring 2016 and is continuing through the holiday season; and lace accents.”

Help us put it all together.

“The must-haves in my book are: a suede dress in any color, to be worn with booties or heels. A beautiful sweater with a tie detail. Anything with bell sleeves. And a choker necklace to complete the look.” continued on page 34 CARY MAGAZINE 33

How To CHOOSE THE PERFECT GIFTS Ariana Toro and Linda Land, Stylish Living

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facebook.com/StylishLivingApex As the busy mom of two little ones, and the owner of Stylish Living boutique in Apex, Ariana Toro has little time for her own holiday shopping. That’s why she’s perfected her how-to.

Her first advice to keep from being overwhelmed? Shop local.

“Consider shopping at smaller, locally-owned stores. You will most likely get more personalized attention than you would where sales associates are spread thinly over a larger store,” Toro said. “Also, your patronage is more meaningful to locally-owned stores and your money will contribute more to the local economy. That adds to the enjoyment of giving.”

What are good shopping strategies?

“Follow your family traditions on exchanging gifts,” said Linda Land, Toro’s mom and shop partner. “Do you buy something for everyone, or does your family pick names? Outside the family, think of those who make a difference in your life, good friends and neighbors, a favorite hairstylist or mail carrier.”

“Start early by creating your own gift guide,” Toro said. “Pick up a little notebook or journal that you’ll enjoy using, and create a page for each gift recipient. Jot down everything you can recall about the person: personality traits, hobbies, favorite colors and scents, clothing styles, accessory preferences, specifics such as pierced ears, studs or dangles. Then, decide on your budget range for that person.”

As Thanksgiving makes way for Christmas, what do you get the person who has everything? Ariana Toro of Stylish Living has great suggestions, plus tips on making holiday shopping easier.

“Be realistic when setting your budget for a recipient, and consider doing a range rather than a specific dollar amount.”

— Linda Land, Stylish Living Land said, “Be realistic when setting your budget for a recipient, and consider doing a range rather than a specific dollar amount.”

Take your guide with you on shopping trips and note gift ideas, price and location.

Ask staff if the product is in danger of selling out before you’re ready to purchase. And list what you’ve bought in the gift guide you created.

festive annual tree lighting ceremony “Consider asking a store associate for ideas, based on the profile you’ve created in your notebook,” Toro added. “Sometimes hearing suggestions can generate new ideas, and you’ll learn what the ‘hot’ items are.”

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What makes a gift special?

“Make gift-giving about the recipient.

Is there a category of gifts the person likes but doesn’t want to spend the money to buy for herself?

If you choose something with a message, be sure it’s one that will be well received.

And for the person who has everything?

“Look for products that are new to the market,” said Toro, “and consumables such as bath and body products, candles, gourmet foods and beverages, and books.” continued on page 36

Tryon & Kildaire Farm Road in Cary WaverlyCary.com/event

How To WRAP THE PRETTIEST PRESENTS

Adding a wow factor to your gift wrapping builds curiosity and anticipation, adding an extra layer of fun for gift recipients. Here’s how to do just that in bags, boxes and containers, with tips from Shea Armstrong of Southern Oak Gift Company.

Fun note: You can write on chalkboard wrapping paper!

36

NOVEMBER/DECEMBER 2016

Shea Armstrong, Southern Oak Gift Company

southernoakgiftcompany.com Shea Armstrong has always loved a pretty presentation. Now she’s the owner of Carybased Southern Oak Gift Company, designing custom gift baskets, boxes and bags full of made-in-the-South treats year-round.

“Gift presentation is just as important as the gift itself,” Armstrong said. “It’s not just the wrap; it’s the paper, the ribbon, the tag and gift topper. They create a

wow factor and build anticipation and curiosity, and let your recipients know you were thinking of them not only in purchasing the gift, but in the presentation.”

Gift bag or gift box?

The choice is a matter of personal taste and practicality, Armstrong says.

“Gift bags are great for oddly-shaped items or multiple small items that go together. My favorite is a simple burlap bag with a pretty bow tied to the side of the handles.

Tissue paper and a handmade gift tag are ways to add a pop of color.”

If you use a box, wrap the gift in tissue paper secured with decorative washi tape.

To wrap the box, cut a piece of wrapping paper big enough to cover it, cutting off any extra paper to avoid a bunched, messy look. Trim the ends to be the length of the box height.

“Use double-sided tape or glue dots to create a clean look. When folding down the side flaps of the paper, press a seam on the folds to create nice crisp edges.”

Other options?

“Gift baskets are my favorite alternative to gift boxes and bags. They allow for lots of creativity and can make a beautiful display,” Armstrong said. “It’s especially fun to use the gift itself as the container.”

Examples: A gym bag holding a water bottle and jump rope. A casserole dish containing kitchen gadgets and cooking supplies. A flower pot filled with gardening supplies.

“Fluff up the contents with packing paper and crinkle-cut paper (underneath),” she said, “wrap the container in a cellophane bag and top with a bow.”

Oh no — not bows.

Creating a big, beautiful bow is not as hard as it looks, Armstrong says.

“Wide, wire-edged fabric ribbon tied into a simple bow can deliver big impact.

If you prefer a large, multi-looped bow, use a bow-making device like a Bowdabra (bowdabra.com), or learn to make them freehand by watching a how-to video on YouTube.

“There are many fun alternatives to bows,” Armstrong noted. “My favorite can be found in your own garden: Cuttings of holly, magnolia or boxwood, and a pinecone or two, adorning a simple kraftpaper-wrapped gift tied with twine, creates a festive and classic look.

“Ornaments are also nice; they become keepsakes, enjoyed year after year. Candy canes and lollipops are fun gift toppers too, especially for the children on your list.” t

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CARY MAGAZINE 39

Guests at Lana Daniels’ Wines for Humanity tasting clink glasses, which they’ve personalized for the evening. Daniels has hosted at least six of these events, which give guests the opportunity to learn about wine, purchase a few bottles, and support Urban Ministries of Wake County.

40

NOVEMBER/DECEMBER 2016

Cause to Celebrate HAVE FUN AND HELP OTHERS WHEN YOU HOST A PARTY FOR CHARITY WRITTEN BY AMBER KEISTER PHOTOGRAPHED BY JONATHAN FREDIN

people gather in Lana Daniels’ great room. Clutching wine glasses and nibbling on appetizers, they tease each other good-naturedly and chatter with the ease of long friendships.

Wearing holiday sweaters and sparkling dresses, they glow with the spirit of the season.

This scene will be repeated in endless variations throughout the holidays, but this party has an added element. The wine for the evening comes from Wines for Humanity, which donates a percentage of its profits to fight homelessness.

In the Triangle, proceeds go to Urban Ministries of Wake County.

MORE THAN A DOZEN

continued on page 42

CARY MAGAZINE 41

“It’s a great way to get your friends together.

You’re having fun , and it’s a social event that’s helping your local community.”

— Jane Cones, Wines for Humanity Above left: Host Barry Daniels toasts his guests, as Marijane Strohbusch, left, Alicia Lehmkuhl, center, and Amy Barfield, right, raise their glasses.

Above center: Lana Daniels prepares to pass around bruschetta and bites of cheese picked especially to pair well with the wine. Guests at the Daniels’ tasting party tried seven wines — two white, three red and one sparkling.

Above right: In addition to describing the attributes of the wines she brings, Jane Cones, a wine advisor with Wines for Humanity, tells guests about Urban Ministries and how they can help the organization fight homelessness. “Sometimes we live in a bubble and don’t realize the need in our community,” Cones says.

42

NOVEMBER/DECEMBER 2016

continued from page 41

“We let people know that every little bit helps. We also put out there that they can volunteer for the organization,” said Daniels, of Apex. “A lot of people aren’t even aware that Urban Ministries exists and how they can get involved.”

These celebrations for a cause offer hosts a way to gather with family and friends, and give back to the community at the same time.

Daniels, who has given six or seven parties with Wines for Humanity, says it’s important to let guests know both purposes.

“I always let guests know in my invitation that it’s to benefit Urban Ministries,” she said, “so they have the expectation that when they’re coming to the wine tasting, it’s not just to enjoy good wine.”

At a Wines for Humanity tasting, guests are led through a sampling, usually of seven wines, explains Jane Cones, a wine advisor with the group. Tips are offered on the right way to sip and serve wine, on food pairings, and even on how to hold a wine glass.

After the presentation, attendees may

buy bottles of the featured wines. All charitable donations and the wine advisor’s commission come from orders taken at an event.

In the nine years she has been with the company, Cones says nearly $40,000 has been given to Urban Ministries.

“It’s a great way to get your friends together,” she said. “You’re having fun, and it’s a social event that’s helping your local community.”

New traditions

In Zankhna Parekh’s family, donating to charity instead of buying gifts has become part of their holiday tradition.

“We always do a big holiday party and an ornament exchange. We always say absolutely no gifts, and if you must, then donate to our foundation,” said Parekh, co-founder of the Parekh Family Foundation, which supports education and medical aid in the U.S. and abroad.

“Sometimes we leave a box at the front door with a little slit in it,” she continued.

“If people don’t donate online, don’t want to

bring an item, or want to be left anonymous, they can put money in the box.”

She also collects shoes at get-togethers throughout the year. The Parekh Family Foundation promotes foot and ankle health worldwide, and its Soles for Souls program distributes hundreds of pairs of shoes to orphanages in India and Africa.

Parekh and her husband, who live in Cary, travel to India several times a year, taking 300 to 400 pairs of shoes on every trip.

Fill a need

Tara Lynn, communications manager with the SPCA of Wake County, says that nonprofits benefit from parties not just at the holidays but year-round, especially birthday parties where guests are asked to bring pet supplies instead of gifts.

Tanya Lopez of Cary has been throwing birthday parties like this for several years, but the birthday boy is her peekapoo, Chewy. For her pup’s first few birthday parties, Lopez was surprised at the enthusiasm of her guests.

Party Planning Tips Hosting a party with a charitable element may add some tasks to your planning list. Our experts offer these suggestions: Pick a cause, and contact the local charity for its wish list or other requests.

Set the scene. Often the party theme can be matched with the cause.

Collecting coats at a hot chocolate party is one idea.

How to deliver? If you are collecting toys, food or other items, figure out how you will get the donations to the charity.

Let people know how they can help. Describe the charity’s mission and include suggested donations. Evite even allows you to link to your charity from the invitation.

Take photos! If you wish to promote your event, take lots of photos and post on social media.

Thank your guests with an email or a note after the event.

“People were bringing him gifts and texting us with questions on ‘what does he like.’ It was just like having a real child,” she said. “Chewy has enough toys and balls to fill an entire pet store. So that’s when the idea was born to have these parties to help dogs

and families in need.”

Chewy’s third birthday party last year was the first to benefit the SPCA, and raised $500 for the group. This year’s party raised $1,500, says Lopez. continued on page 44

CARY MAGAZINE 43

Tanya Lopez

We are an Italian dining ristorante with a comfortable and casual atmosphere.

We strive to provide each guest with an experience they will remember.

Open 7 days a week Mon.–Thurs. 11:30 a.m.–9:30 p.m.

Fri.–Sat. 11:30 a.m.–10:30 p.m.

Sun. 11:30 a.m.–9 p.m.

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

44

NOVEMBER/DECEMBER 2016

Tanya Lopez’s peekapoo, Chewy, sits atop the donations for the SPCA of Wake County that his friends and admirers brought for his birthday. This year’s event raised $1,500, says Lopez.

continued from page 43

“So many people brought more than we ever thought,” she said. “We challenged people to bring one and a half or even twice what they brought the previous year.”

For a holiday spin on this idea, Lynn suggests creating an angel tree to benefit the SPCA. Instead of ornaments, hang photos of dogs, cats and rabbits with needed items written on the back. Guests can choose an ornament, pick up the item and bring it back to the host or deliver it to the rescue group themselves. The SPCA even has a wish list with Amazon — folks can order needed items and they’re delivered right to the nonprofit.

Beginning in November, the group offers sponsorships which come with an attractive card that can be wrapped and placed under the tree for the animal-lover on your list.

Lynn also suggests the easiest way to help at the holidays: Add “donation to SPCA” to your personal gift list.

“Most of us don’t really need anything,” she said. “It’s a time to get together with friends and family.” t

No Gifts Please!

Whether you send emails or paper invitations, clearly spell out your wishes. Here are a few ways to say it: ➤ Please let your charitable donation to [organization] be your only gifts to us. ➤ Please just bring yourself. If you do wish to bring gifts, we will be donating them to [organization]. ➤ No gifts please. Instead please share your generosity with [organization]. ➤ If you were thinking about purchasing a present, please consider donating those funds to [organization] instead.

Source: ywcavan.org/blog/2015/01 /how-throw-benefit-party

More information winesforhumanity.com/jcones urbanmin.org parekhfamilyfoundation.org spcawake.org The SPCA’s Amazon wish list is amzn.com/w/1R2OIT3IVS82D

THE MAGGY AWARDS

Happy Holidays!

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CARY MAGAZINE 45

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Students explore a wide variety of interests through an extensive menu of electives allowing them to customize their academic programming. At select GT schools, students who are identified as Academically/Intellectually Gifted (AIG) may take core classes in a self-contained setting with other AIG students.

challenging them with programs tailored to their strengths and exposing them to new experiences. Innovative and pioneering programs challenge students to think creatively and analytically to solve problems, while diverse student body populations enable students to learn and see things from a different perspective. Wake County magnet schools provide students the tools they need to see things differently.

• Leadership and Technology • Gifted and Talented • International Baccalaureate • Language Immersion and Global Studies WCPSS also offers early college opportunities for students in grades 6-12 blending high school and college in a rigorous yet supportive program. In 11th grade, students enroll in college classes that allow them to earn free transferrable college credit through partnerships with Wake Tech, NC State University and St. Augustine’s University.

This focus on college preparedness is available at:

The International Baccalaureate (IB) students become increasingly knowledgeable and interested in international understandings, and actively work to effect positive change.

Colleges and universities give special admissions consideration to students who take IB classes and earn an IB Diploma.

• Wake Early College of Health and Science (9-12+) • Wake STEM Early College (9-12+) • The Young Men’s/Young Women’s Leadership Academies (6-12+) • Vernon Malone College and Career Academy (9-12) • North Wake College and Career Academy (9-12)

The Global Studies/Language Immersion Pathway offers students an opportunity to develop English acquisition as well as a second language in either Spanish or Mandarin. Students take their literacy, math, social studies and science classes in the target language.

Students also have the opportunity to participate in globally focused specials taught in English during other parts of the day.

The Leadership and Technology (LT) pathway’s common essentials include hands-on program and project-based learning experiences, and the use of emerging technologies with real world incorporation of community resources. Learning is supported by experiences that promote natural curiosity, guided exploration and meaningful discovery.

Magnet schools are open to any student pre-registered or currently attending a Wake County Public School System school. Students may apply January 12-31, 2017 and are notified of selection February 16. The application will be available at www.wcpss.net beginning on January 12. Students not currently attending a WCPSS school may pre-register at their base school beginning on January 6.

For more information about these programs, call 919.431.7355, email magnetcenter@wcpss.net, visit us at 5625 Dillard Dr., Cary, NC 27518 or follow us on twitter @wcpssmagnets.

48

NOVEMBER/DECEMBER 2016

TAKE A

Dip WRITTEN BY AMBER KEISTER

PHOTOGRAPHED BY JONATHAN FREDIN

NO PARTY IS COMPLETE without a big bowl of dip and a handful of chips.

There’s just something elemental about gathering ’round a communal dish, rubbing elbows with family and friends.

Holiday parties especially are great occasions to whip up something rich, creamy and delicious. Guests are in the mood for richer fare, and a smidgeon of cheesy dip won’t tip the scales too far. continued on page 50

Spread some cheer with twists on classic appetizers such as a dessert cheese ball that tastes like cookie dough, above, or a crab dip baked along with rolls for dipping, right.

CARY MAGAZINE 49

Robert M. Peacock

continued from page 49

Turn chicken salad into something festive by spooning it into phyllo tart shells, says author Denise Gee.

Curried Chicken Salad

From “Southern Appetizers: 60 Delectables for Gracious Get-Togethers,”

by Denise Gee, denisegee.com Makes 3½ cups 1/4 cup freshly squeezed orange juice 1/2 cup golden raisins 1/4 cup whipping cream 1 cup mayonnaise 1 tablespoon curry powder ¼ to ½ teaspoon salt 1/4 teaspoon black pepper 3 cups diced, cooked chicken 1/2 cup sliced almonds, lightly toasted 1/4 cup finely chopped celery 1/4 cup finely sliced green onions

In a small oven-safe bowl or glass measuring cup, heat the orange juice in the microwave on high for about 30 seconds. Add the raisins and press down to ensure the liquid reaches the top of the raisins so they’re completely covered. Let the raisins soak for about 10 minutes before draining them.

In a large bowl, use a handheld mixer to whip the cream until soft peaks form. Fold in the mayonnaise. Stir in the curry powder, salt and pepper. Add the chicken, almonds, celery, green onions and raisins. Gently combine and refrigerate at least 3 hours, or overnight, for flavors to meld.

Note: Use only regular curry powder for this. Anything marked “Madras” will be too hot and overpower the dish.

50

NOVEMBER/DECEMBER 2016

“It’s nice to have at least one ‘above and beyond’ appetizer that you can offer people to show that it’s a special occasion,” said Denise Gee, author of “Southern Appetizers: 60 Delectables for Gracious Get-Togethers.”

Spend time on one visually appealing standout appetizer, she says. Take your favorite crab dip and bake it in a ring of yeast rolls, add a punch of red to the holiday table with a bright salsa, or sub the port wine and cheddar cheeseball for a chocolatey, spreadable dessert.

A gorgeous centerpiece dip can set the scene for your party, and it can bring people together, says Melissa Sperka, author of “Melissa’s Southern Cookbook.”

“If you’re having family and friends over who perhaps haven’t met one another before, when they’re all dipping into that dip with the bread, they start communicating with each other in a relaxed way,” she said.

Both women say it’s important the host be relaxed as well, and planning is key to that.

Make as much food as you can in advance, advises Sperka. Know what should be served cold, what’s fine at room temperature, and what’s going to be served warm.

Consider the needs of your guests too, making sure there’s a variety of edible options.

Gee suggests balancing a creamy, cheesy splurge appetizer with nibbles that are spicy, crunchy or fresh. A fresh salsa, cut up vegetables or spiced nuts are good options. And not everything has to be homemade, she adds. Turn chicken salad into something festive by spooning it into phyllo tart shells, found in most supermarket frozen food sections. Or enlist a friend to pick up takeout guacamole and tortilla chips.

“It’s hectic enough during that time, so

Entertaining Ideas Our experts offer these suggestions to make entertaining easier.

•Put food at different heights by using cake plates or books under your tablecloth.

•Use glass ornaments or votive candles to make the serving table festive.

•For an easy appetizer, pour red or green pepper jelly over cream cheese and serve with crackers.

•Set up beverage dispensers or a do-it-yourself bar area so guests can help themselves.

you really want to make everyone feel relaxed. And in order to do that, you need to be at least reasonably relaxed,” said Gee. Casual parties, such as an open house with appetizers and cocktails, are another way to keep the stress levels low, the women agree.

“I love open house parties, because people can drop by any time during that window. It keeps the conversation fresh,” said Gee. “It also takes the pressure off of you because there’s a flow of people in and out, and it’s OK for you to go in and out of the kitchen.”

The party atmosphere is immediately less formal when people stand around chatting and eating, says Sperka.

“I love white tablecloth dining, but when it comes down to serving family and friends at your home, you want to be comfortable,” she said. “So be relaxed, make things you know are winners, and your guests will feel warm and fuzzy.”

“Be relaxed, make things you know are winners, and your guests will feel warm and fuzzy.”

— Melissa Sperka, “Melissa’s Southern Cookbook”

Strawberry-Beet Salsa

From “Southern Appetizers: 60 Delectables for Gracious Get-Togethers,” by Denise Gee, denisegee.com Serves 6 to 8, makes about 2 cups 8 ounces peeled, steamed red baby beets (see cook’s note) 8 ounces hulled, ripe fresh strawberries 3 tablespoons finely chopped red onion 3 tablespoons finely chopped fresh cilantro 1½ teaspoons honey 2 teaspoons freshly squeezed lime juice ¼ to ½ teaspoon hot sauce (optional) Salt to taste

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

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

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

Cook’s Note: Steamed baby beets (like those packaged by Melissa’s) are available at specialty supermarkets. Canned beets will also work; just drain well and chop. To steam beets, place peeled, trimmed baby beets in a steamer rack fitted within a pot of 2 or 3 inches of boiling water; cover and cook for 7 to 10 minutes, until they are fork tender. Remove the beets and allow them to cool before peeling or dicing.

Leftover Strawberry-Beet Salsa can be served with seared fish or grilled chicken.

CARY MAGAZINE 51

Cajun Crab Dip with Garlic-Herb Roll Dippers

From “Melissa’s Southern Cookbook,” by Melissa Sperka, melissassouthernstylekitchen.com Serves 16 Rolls: 16 frozen yeast dinner rolls (see cook’s note) 1 tablespoon unsalted butter, for pan 1/3 cup grated Parmesan cheese 1 tablespoon chopped fresh Italian parsley 1 teaspoon garlic salt ½ cup (1 stick) unsalted butter, melted Dip: 4 ounces chive and onion cream cheese, softened 1 cup real mayonnaise 1 cup sour cream 2 tablespoons unsalted butter, melted 1½ tablespoons Cajun seasoning 1 teaspoon garlic powder ½ teaspoon seasoned salt

To make the rolls: Place the frozen dinner rolls on a waxed paper–lined baking sheet. Cover with plastic wrap. Allow to thaw at room temperature for 30 minutes.

The dough should be thawed but still cold.

Butter the bottom and sides of a 12inch cast-iron skillet.

Sift together the Parmesan cheese, parsley, and garlic salt into a 1-gallon resealable plastic bag.

Dip the thawed dinner rolls into the melted butter. Toss them in the plastic bag that contains the Parmesan cheese mixture.

Arrange side by side around the edge of the prepared skillet. Cover with plastic wrap and let rise for 2 to 2 ½ hours, or until doubled.

¼ teaspoon freshly ground black pepper 1 teaspoon hot sauce 2 cups (8 ounces) shredded pepper jack cheese, divided 8 ounces jumbo lump crabmeat 1 tablespoon chopped fresh chives 52

NOVEMBER/DECEMBER 2016

To make the dip: Preheat the oven to 350 degrees F. In a medium-sized mixing bowl, using an electric mixer on medium-high speed, whip together the cream cheese, mayon-

naise, sour cream, melted butter, Cajun seasoning, garlic powder, seasoned salt, black pepper and hot sauce until fully combined.

By hand, mix in 1 cup of the pepper jack cheese, the crabmeat and chives. Unwrap the skillet and pour the cheese mixture into the center of the skillet. Top with the remaining cup of shredded pepper jack cheese.

Bake for 30 minutes, or until the rolls are golden and the dip is heated through, covering the rolls with aluminum foil during the final 10 minutes of baking to prevent overbrowning, if needed.

Let rest for 5 minutes on the counter before serving.

Cook’s Note: The frozen yeast dinner rolls used in this recipe are unbaked. They are small rounds of dough that can be found in the frozen foods section of most grocery stores.

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Monster Cookie Dough Cheeseball

Adapted from togetherasfamily.com Serves about 12 ½ cup (1 stick) unsalted butter, softened 8 ounces cream cheese, softened 1 cup creamy peanut butter 1 teaspoon vanilla extract ¼ cup light brown sugar Pinch of salt 11/2 cups powdered sugar 1½ cups quick-cooking oats 1 cup mini semisweet chocolate chips 2 cups M&M’s milk chocolate candies

54

NOVEMBER/DECEMBER 2016

In large mixing bowl, beat butter, cream cheese, and peanut butter with an electric mixer until creamy. Blend in vanilla, brown sugar and salt. Add powdered sugar and mix.

By hand, stir in the oats and mini chocolate chips.

Line a 4-cup size bowl with plastic wrap.

Spoon cheese mixture into the bowl and cover with more plastic wrap. Refrigerate for at least 2 hours.

When ready to serve, remove plastic wrap and place on a serving plate. Press M&M candies onto the top and sides of the ball until covered.

Serve with pretzels, vanilla wafers or graham crackers.

CARY MAGAZINE 55

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CARY MAGAZINE 57

Traditions Table on the

THIS HOLIDAY SEASON, local chefs and restaurateurs will take a much-needed respite from their demanding routines and spend time with their families. We asked five of the area’s most versatile men and women of the kitchen to share their favorite food traditions with us.

As a bonus, we managed to score several heirloom reci-

pes plus some intriguing backstories behind the must-serve items that appear on these chefs’ tables at home.

WRITTEN BY DAVID MCCREARY

PHOTOGRAPHED BY JONATHAN FREDIN

Chiles en Nogada consists of poblano chilis filled with shredded meat, fruits and spices topped with a walnutbased cream sauce, called nogada, and pomegranate seeds, giving it the three colors of the Mexican flag: green, red and white.

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NOVEMBER/DECEMBER 2016

Chiles en Nogada

Serves 10 For the sauce: 1 ½ cups walnuts, shelled 2 ½ cups milk, divided 2 ½ cups heavy cream 1 ½ cups queso fresco (6 ounces), crumbled (available at Latin supermarkets) 2 tablespoons sherry 5 tablespoons sugar ½ teaspoon salt For the filling: 4 pounds boneless pork shoulder, Miguel Cuevas, executive chef at Totopos and Viva DF, makes this traditional dish available at his area restaurants from Thanksgiving through January. The recipe makes enough extra sauce to cover the pepper, as it is served in Mexico.

cut into 1½-inch chunks ¼ onion, cut into chunks 4 garlic cloves, peeled 2 cilantro sprigs 1 tablespoon salt, divided

Miguel Cuevas Executive chef at Totopos, Cary and Viva DF, Morrisville

totoposfoodandtequila.com; vivadf.com What better way for a chef to celebrate the holidays than by serving one of the most iconic seasonal specialties from his native country?

Mexican-born Miguel Cuevas enjoys cooking classic chiles en nogada, which involves pork-stuffed poblano peppers with walnut cream sauce and pomegranate seeds.

“This dish contains the green, white and red colors of the Mexican flag, and it originated around the time of the country’s independence,” Cuevas explained. “Just as most Americans have turkey at Thanksgiving, we enjoy chiles en nogada. It is an annual tradition.”

While this delicacy is a beloved favorite at his home, Cuevas also makes it available at Totopos and Viva DF from just before Thanksgiving through January.

“The walnut sauce is intentionally served cold, and it helps offset the spiciness of the peppers,” he said. “People love this dish because it bursts with flavor.”

¼ cup oil 1 medium onion, chopped 2 garlic cloves, finely chopped 1 15-ounce can tomato sauce

Make the filling: Place pork in large, heavy saucepan with onion chunks, 4 peeled garlic cloves, cilantro sprigs, and 1 teaspoon of salt. Add enough cold water to cover by ½ inch, and bring to boil.

Reduce to a simmer, and cook until pork is very tender, about 1 hour. Remove pork and let cool, reserving 2 cups of cooking liquid. Discard any remaining liquid along with solids. Once pork is cool, shred meat and set aside.

Heat oil in large pan, add chopped onion and chopped garlic, and sauté until translucent. Add tomato sauce and minced cilantro; stir constantly for 4 minutes. Mix in remaining 2 teaspoons salt, the fruit, raisins, and almonds, and cook on medium heat for 5 minutes. Add the pork and reserved cooking liquid. Cook uncovered on low heat for 10 minutes, or until fruits are cooked and sauce has thickened. Set aside.

4 tablespoons minced cilantro

Cilantro, for garnish

Peel and seed the peppers: Heat broiler to high. Place peppers on a foil-lined baking sheet and broil, turning until skin is blackened, about 20 minutes.

Let cool slightly, and with a towel rub the pepper to get the skin off. Make one vertical cut to remove seeds and ribs, leaving the pepper intact.

(Note: Latex or vinyl gloves can be helpful when seeding peppers.)

Make the sauce: Soak walnuts in boiling water for 5 minutes. Drain, and use a stiff-bristled brush to peel away most of the skin from walnuts. Place walnuts in bowl and cover with 11/2 cups of milk for 12 hours. Drain walnuts, and transfer to a blender with the heavy cream, remaining 1 cup of milk, queso fresco, sherry, sugar and salt. Process until smooth. Place in refrigerator.

To serve: Heat oven to 350 degrees F. Fill the peppers with the pork mixture.

Place in a large baking dish, seam side up.

Cover with foil and bake until just heated through, 20 to 30 minutes.

Carefully place one filled poblano pepper, seam side down, on a plate. Cover with the walnut sauce, sprinkle pomegranate seeds on top, and garnish with a cilantro sprig.

1 apple, peeled and chopped 1 pear, peeled and chopped 1 peach, peeled and chopped 1 ripe plantain, peeled and chopped ½ cup dried fruit (prunes, raisins) ½ cup almonds, blanched and chopped 10 large fresh poblano peppers Seeds from 2 to 3 pomegranates

continued on page 61

CARY MAGAZINE 59

Oyster casserole always makes an appearance at chef Jason Smith’s Christmas brunch. It can be baked family-style in a casserole dish, or in individual servings for an elegant presentation.

60

NOVEMBER/DECEMBER 2016

Oyster Casserole

Serves 6 to 8 3 cups panko bread crumbs, toasted 4 eggs 1½ cups heavy cream ½ cup milk Juice of 1 lemon 1 tablespoon Worcestershire sauce Zest of 2 lemons 3 tablespoons oregano Jason Smith grew up eating oyster casserole, but the chef has tweaked his father’s recipe, using panko bread crumbs instead of the traditional crackers, and adding lemon zest and fresh herbs.

1 tablespoon fresh thyme 1 teaspoon nutmeg 1 tablespoon kosher salt Fresh cracked pepper, to taste

continued from page 59

Dash of Texas Pete hot sauce 4 dozen oysters, drained

Jason Smith Chef-owner of 18 Seaboard, Raleigh; Cantina 18, Raleigh and coming in early 2017 to Morrisville; Harvest 18, Durham

18restaurantgroup.com For as long as he can remember, Jason Smith has enjoyed eating oyster casserole for Christmas brunch.

“It’s my dad’s recipe,” the Raleigh native shared. “He inherited it from a longtime friend from Washington, N.C., who grew up on the Pamlico River.”

Smith recalls that for years his father, prominent attorney Steve Smith, would go to Earp’s Seafood Market on South Saunders Street and buy several quarts of oysters to prepare the casserole.

“I would sneak into the kitchen and fire a few raw ones down the hatch,” the chef said with a laugh.

Smith’s family still relishes the rich, savory casserole, and it has a conspicuous place at the table every year.

Heat oven to 375 degrees F. Spread bread crumbs in a shallow baking dish, and toast until golden brown.

Whisk together all other ingredients except oysters, then fold in oysters and toasted breadcrumbs.

Pour into a shallow, buttered casserole dish.

Bake about 20 minutes until golden brown.

“It’s creamy with a little bit of acid and an ocean-salt seafood punch,” Smith said, adding that he has tweaked the recipe over the years to include fresh herbs and lemon zest.

“I also like the Japanese breadcrumbs because they hold up well, but if someone wants to make the recipe a bit more Southern, they could use saltine crackers instead,” said Smith.

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continued on page 62 CARY MAGAZINE 61

Ojjeh, a zucchini omelet, is an easy dish that is perfect for serving to a crowd, says Simone Saleh.

continued from page 61

Ojjeh (Zucchini Omelet)

Simone Saleh General manager of Sassool, Cary

Yield: 12 to 15 omelets

sassool.com

2 medium zucchinis, shredded (about 2 cups shredded zucchini)

In her Lebanese-American household, Simone Saleh enjoys the holiday tradition of making ojjeh, a zucchini omelet prepared with finely chopped mint and onion.

“It’s common in Middle Eastern culture to en- Simone Saleh tertain and have a lot of people in your home,” said Saleh, who manages the Cary location of Sassool and heads up the restaurant’s catering division.

“Ojjeh is easy to prepare, and it’s great for serving to a crowd. It’s really good right out of the skillet or even served cold in a pita sandwich.”

Saleh says the ingredients used in the dish, such as mint, onion and squash, are things many people grow themselves.

“Our family has a garden at home, so we are able to use fresh items,” Saleh said.

Mounir Saleh, Simone’s father and owner of Sassool restaurants in Raleigh and Cary, said the simplicity of ojjeh makes it a wonderful dish for the holidays.

“We are fortunate to have many of our family members here, and everyone enjoys eating ojjeh because it reminds them of our days growing up in Lebanon,” he said.

According to Simone Saleh, the combination of flavors found in ojjeh is not what you typically experience in a traditional omelet.

“I’ve never seen any other omelets made with mint,” she said. “It’s really distinctive.” continued on page 64

62

NOVEMBER/DECEMBER 2016

½ cup fresh mint leaves, finely chopped 1 small onion, diced finely 1 teaspoon salt Pepper, to taste 4 eggs Olive or other oil for frying

Combine zucchini, mint, onion, salt and pepper in a bowl.

In a separate bowl, beat eggs. Add to zucchini mixture, and stir to combine.

To fry the omelets, add ¼ cup olive oil to a heated skillet. Once oil is hot, add ¼ cup of zucchini mixture to skillet. Cook about 3 minutes on each side, waiting until one side is nicely browned before flipping over. When cooked, place ojjeh on a plate covered in paper towels. This will help soak up any excess oil.

Continue to fry omelets, adding additional oil to the skillet as needed.

Serve with pita bread alone or with a dollop of labne (yogurt cheese). You can also sprinkle your favorite cheese over the omelet while it is cooking.

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continued from page 62

Bernard Huang Chef-owner of Tangerine Café, Cary

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tangerinecafecary.com Leave it to a chef who cooks pan-Asian cuisine at his hideaway restaurant to serve Cantonese-style roast duck for his family at Thanksgiving.

“My sister and her family live in Winston-Salem, but we usually invite them to our house to enjoy the holiday with my wife, daughter and me,” explained Huang, who hails from Kolkata, India.

Huang says he typically marinates a five-pound duck for several days. He then applies healthy dashes of five-spice powder, salt and pepper before roasting it in the oven the day before it is served.

“On Thanksgiving day I crisp it up in the deep fryer,” he said. “We also have stir-fried greens and some fish, shrimp and pork to go along with it.”

Ngaire Hubbard Owner of Patrick Jane’s Gourmet Pizza Bar & Bistro, Cary

patrick-janes.com Ngaire Hubbard cherishes memories of living in her homeland of Australia, a place where desserts were always plentiful.

“We were surrounded by sugar cane fields in the north of Queensland, and our family actually grew up on one and worked it,” she said.

Christmas pudding with hot egg-yolk custard was always part of her yuletide celebration, and it still finds joyful distinction today. It’s served with a rich brandy butter sauce.

“Sixpence coins were hidden inside, and it was always considered good luck to get one in your serving,” she said.

Another dessert Hubbard serves during the holidays is her “famous” Banoffee pie, which includes bananas and caramel topped with fresh whipped cream, chocolate shavings and chocolate drizzle.

“Its presentation is huge, obnoxious and irresistible,” she said, “all at the same time.” t 64

NOVEMBER/DECEMBER 2016

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exclusive dish

Sicilian Caponata from Serena Cucina

WRITTEN BY AMBER KEISTER PHOTOGRAPHED BY JONATHAN FREDIN

AS A CHILD VISITING family in Sicily, Guiseppe Cataldo and his pals would come in from playing, sweaty and hungry, begging for a snack.

“A grandmother or aunt would pull a container out of the refrigerator, scoop something onto a plate, cut some fresh bread, and tell you ‘There you go, eat this,’” recalled Cataldo, owner of Serena Gastropub and Serena Cucina. “You didn’t know what you were eating, but it was so good.”

Guiseppe Cataldo, owner of Serena Gastropub and Serena Cucina, ate caponata as a child visiting family in Sicily, and recreated the dish for his restaurants. “It’s a poor person’s dish, peasant food, made from whatever you could grow in the back yard, but it’s amazing when you think about how healthy it is,” he says.

68

NOVEMBER/DECEMBER 2016

“Think of it as a whole

meal and a condiment at the same time.”

— Guiseppe Cataldo

Sicilian Caponata

Serves 6 to 8 1 large eggplant, cut into 1-inch cubes 1 yellow onion, diced 2 celery stalks, diced 5 whole olives, pitted and diced

In those containers was caponata, a versatile vegetable medley that now has a prime spot on Serena’s appetizer menu. Eggplant, zucchini, squash, tomatoes and olives marry in a hearty dip that is delicious spread on toasted bread as an appetizer, or spooned over quinoa as a quick lunch.

“You can toss it in pasta; you can top a steak with it,” said Cataldo. “Think of it as a whole meal and a condiment at the same time.”

One of the restaurant’s biggest sellers, the dish is still made the same way those Sicilian grandmothers made it. Vegetables are cut in large rustic pieces, tomatoes are crushed by hand, and herbs are torn, not cut. A splash of vinegar ups the acidity of the dish, adding a pleasing tang and enabling the caponata to keep up to three weeks in the refrigerator, says Cataldo.

“It’s one of those dishes you can eat any time of day, even if you’re hungry at three in the morning,” he said. “It’s the perfect superfood.”

Cataldo grew up in the restaurant business; his father owned a Sicilian eatery in Endicott, N.Y., the birthplace of IBM. When the computer giant came to North Carolina, bringing many from Endicott, the transplanted New Yorkers pestered the elder Cataldo to open a restaurant in Cary. Seven years ago, the younger Cataldo relocated to the Triangle, opening Serena Gastropub in 2010 and Serena Cucina in North Raleigh three years ago.

Cataldo is pleased to be in Cary, making caponata and anticipating the birth of his first child.

“This area is incredible, the quality of life, the amount of intelligent people that really care about a good lifestyle, a healthy lifestyle, a normal lifestyle,” he said. “I couldn’t think of a better place to live and raise a family.” t

(Cataldo uses a mix of black and green olives)

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1 tablespoon minced garlic 1 tablespoon tomato paste 1 tablespoon sugar 5 tablespoons red wine vinegar 3 plum tomatoes, peeled and crushed by hand 1 cup fresh basil, torn into small pieces ½ cup fresh mint, torn into small pieces 1 zucchini, cut into 1-inch cubes

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Cook for 1 to 2 minutes; add sugar and vinegar. Cook for 3 more minutes. Place in medium bowl and add tomatoes, basil and mint. Set aside.

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

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CARY MAGAZINE 69

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The

Share the joy this holiday season, with gift ideas from Cary Magazine partners.

Gift Guide

PHOTOGRAPHED BY JONATHAN FREDIN

CARY MAGAZINE 73

The Gift Guide

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Diamonds by the Yard necklaces, bracelets, and earrings are available in varying carat weights in white, yellow, or rose gold, starting at $290. diamonds-direct.com/ diamonds-direct-raleigh

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NOVEMBER/DECEMBER 2016

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Cary Film Circle is a gift that keeps on giving. Members receive exclusive perks at local merchants, ticket deals, T-shirt, and more. thecary.townofcary. org

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Twisted Scizzors has head to toe luxury products that will make you dazzle this holiday season. twistedscizzorsonline. com

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Videri Chocolate Factory offers chocolate bars, bonbons and hot chocolate mix all made from the bean in Raleigh.

Check out our holiday flavor Crushed Peppermint Candy and 70 percent dark chocolate. viderichocolatefactory.com

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Many other styles to choose from are at Studio Vibe. studiovibecary.com

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Cheers! North Carolina’s most comprehensive selection of fine wine and craft beer for everyone on your list. trianglewineco.com

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All that glitters. Whisk carries everything you need for cooking and holiday entertaining, including copper bar accessories. whiskcarolina.com

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CARY MAGAZINE 75

The Gift Guide

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Michael Kors’ Hartman rose gold tone watch matches nicely with the Michael Kors gray statement necklace and ring. Bar necklaces can be monogrammed with your name or longitude and latitude of that special location. anfesasjewelers.com

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Cute and comfortable.

A warm, cozy sweater starting at $46, is accessorized with a locally made tassel necklace, $48. Finish with a pair of handcrafted cowgirl boots, $165, and you have the perfect holiday gift. lovepinkmagnolia.com

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Raise a glass. Celebrate the holidays with old school classics and new school originals from Bond Brothers. bondbrothersbeer.com

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Custom-designed silk or fresh arrangements will brighten any holiday table, and unique gifts will please everyone on your list. prestonflowers.com

CARY MAGAZINE 77

The Gift Guide

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From sparkle to socks, Halie’s has gifts and accessories for everyone on the list, even for the one who has everything. haliesboutique.com

NOVEMBER/DECEMBER 2016

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Using its State Fair Blue Ribbon Apple Pie, Slice Pie Company beautifully packages and heat seals the perfect gift for family, friends or corporate clients for the holidays, $9 for 9 ounces, $4.50 for 4 ounces. slicepiecompany.com

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The gift of meat is always a great treat; pair a gift with some other delicious local goodies from The Butcher’s Market. thebutchersmarkets.com

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The Cary 122 E. Chatham St., Cary (919) 319-4560 thecary.townofcary.org

Classic Barber Shop 422 E. Williams St., Apex (919) 387-9470 classicbarberapex.com

Diamonds Direct-Crabtree 4401 Glenwood Ave., Raleigh (919) 571-2881 diamonds-direct.com/ Diamonds-Direct-Raleigh

Halie’s Boutique 1209 Parkside Main St., Cary (919) 462-0902 haliesboutique.com

Massage Envy Spa 14 area locations MassageEnvyRDU.com

Pink Magnolia 1205 Parkside Main St., Cary (919) 518-5532 lovepinkmagnolia.com

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2016

Becca Smith, Steve Rao and Jennifer Martin; June/July

Grandfather Mountain, March/April

Dr. Don Cloninger and the staff of Eye Care Center in Cary, January

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NOVEMBER/DECEMBER 2016

Josh Gerhardt, January

Colin and Deanna Crossman, February

Fashion Conscious, September/October

Belgian Café, February

Classy Preston, September/October

Tondalaya Pearson, January

in pictures PHOTOGRAPHED BY JONATHAN FREDIN

It’s been a busy year at Cary Magazine — we’ve enjoyed spending it with you!

CARY MAGAZINE 83

2016 in pictures

Alisa Wright Colopy, September/October

CORRAL Riding Academy, May

Lazy Daze, August

84

NOVEMBER/DECEMBER 2016

Vern and Renny Pike at SearStone, January

Daniel Perry, January

Magic Roman, June/July

Cousins Lobster, August

It’s a STEM World, August

Anva Gupta, August

Warming Trends, May

Officer Laura Lischwe, February

CARY MAGAZINE 85

Lucy Daniels, September/October

Peak City Grill, February

Tweetsie Railroad, March/April

Warming Trends, May

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Kristen Cleve and Andia Xouris, June/July

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Trivia nights, dance lessons, motorcycle clubs and family-style chicken dinners — these are just a few of the things happening within today’s veterans’ organizations.

While these activities reflect the addition of female and younger veterans, what hasn’t changed is these veterans’ commitment to serving their country, and each other.

The New

Veterans

YOUNG AND OLD, MEN AND WOMEN, THEY’RE MAKING A MARK ON OUR COMMUNITIES. WRITTEN BY NANCY PARDUE PHOTOGRAPHED BY DAVE SEVERANCE

Q

uick — think of a veteran.

Did your mind go straight to a man of a certain age? If so, think again.

Today’s veterans are men and women, old and young, whose military experiences have taken place anywhere from the island of Iwo Jima to the streets of Baghdad.

When they come together now, it’s for much more than a beer and the sharing of old stories: Today’s veterans and veterans’ organizations look to the future, and are making a new mark on our communities.

In honor of Veterans Day on Nov. 11, allow us to introduce some of these true American heroes.

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NOVEMBER/DECEMBER 2016

Jason Grantham

Jason Grantham’s first plane flight transported him to Air Force basic training in San Antonio, soon after his graduation from Fuquay-Varina High School.

“I wanted to be a police officer. I wanted travel and education, and to serve my country,” said Grantham, 30. As a military police officer he got all three, including an “opportunity” to train Iraqi police at a joint security station housed in a Baghdad palace, during the 2007 surge of forces there.

He was among volunteers from dozens of Air Force bases in the first year-long combat deployment; his unit, Det-3 Wildcards, lost one soldier and had many others injured in enemy attacks.

Among younger veterans at Cary VFW Post 7383 are Junior Vice Commander Jerred Hawkins, right, and active-duty Army National Guard Sgt. Rich Lopez, the post’s senior vice commander, who can attend post meetings via Skype when he’s deployed. “Every meeting we have, we discuss ideas of how better to serve our veterans and their families, as well as our community,” Lopez says. In background is District 7 Commander Dennis Mecum.

“It was definitely interesting, being in the thick of it and trying to survive day by day,” Grantham said. “Younger veterans need more support because what they went through is more recent. Many have to live with disabilities you can see, and ones you can’t. Twenty-two veteran suicides a day — that shouldn’t be happening. We need more avenues for help.”

Post-service, Grantham worked as a Cary police officer and is now a financial planner with MassMutual. He’s always on the lookout for new ways to serve, helping to found the Fuquay-Varina Young Professionals Network, volunteering with Military Missions in Action, and organizing the inaugural Veteran-Owned Business Fest in August.

“I’m working to build a network with veterans, and to be a resource for them,” Grantham said. “Most veterans won’t toot

their own horns, so it’s important to support veterans and veteran-owned businesses as much as possible.

“I’m very proud to say I served my country,” he said. “We may not all agree on the politics or the reasons for war, but all veterans are in it together.”

Mike Sayers

When Mike Sayers became commander of American Legion Post 124 in Apex, its membership was down to four people. Seven years later, the post has about 130 members ranging in age from 28 to 90, most on the over-40 side.

Sayers served in the Navy as Petty Officer 1st Class from 1959-63 aboard the USS Franklin D. Roosevelt, an aircraft carrier serving Mediterranean ports.

won’t “tootMosttheirveterans own horns, so it’s important to support veterans and veteranowned businesses as much as possible.

”

— Jason Grantham

continued on page 94 CARY MAGAZINE 93

Post and auxiliary members salute the American flag at a recent meeting of Cary VFW Post 7383. “We all have the same desire to work supporting veterans, and volunteering where we can in service and camaraderie,” says Auxiliary Senior Vice President Donna Wright.

VETERANS GROUPS If you’re a veteran, or want to help veterans, here are a few locallybased organizations to check out. ➤ American Legion: • Post 124-Apex, apexlegion124.com • Post 67-Cary, facebook.com/carypost67 • Post 116-Fuquay-Varina, alpost116nc.org and facebook.com/ALPost116 ➤ Veterans of Foreign Wars (VFW) Post 7383, Cary, caryvfw7383.org ➤ Heroes United NC: Working to eradicate veteran homelessness, heroesunitednc.org ➤ Military Missions in Action: Assists veterans with disabilities, and their families; militarymissionsinaction.org ➤ Operation Coming Home: Provides homeownership for severely wounded veterans; operationcominghome.com ➤ Veteran-Owned Business Festival, facebook.com/vobfest 94

NOVEMBER/DECEMBER 2016

continued from page 93

“I’m proud to have served — and still be serving — my country by helping veterans,” said Sayers, who also is district commander for a five-post area. “Legion is my passion. We’re veterans serving veterans.”

The American Legion was chartered by Congress in 1919 to care for soldiers returning from World War I. The organization was instrumental in the creation of the Veterans Administration and passage of the GI Bill of Rights.

“Anybody I meet I ask, ‘Are you a veteran? How about joining the Legion?’” Sayers said. “We have a booth at local festivals, and we’re working to build a (Legion Riders) motorcycle club,” in part to recruit younger members.

The Apex post has about six female members, including Persian Gulf War veteran and Vice Commander Patricia Harris, who also served as 2013-14 state VFW commander.

The post recently partnered on intervention training with Fort Bragg personnel and military veterans now serving in the Apex Police Department.

“It’s a whole different dynamic,” Sayers

I’m proud to have “served — and still be serving — my country by helping veterans.

Legion is my passion.

We’re veterans serving veterans.

” — Mike Sayers,

American Legion Post 124 in Apex said of the modern Legion. “Everyone has a different thing they want to do, so when they come into the post you find out their interests, then put them to work.”

The Legion is also active in youth affairs including the Student Trooper Program at the N.C. Highway Patrol Training Center, National High School Oratorical Program, and leadership program Tar Heels Boys State.

The post Auxiliary sponsors Girls State.

The reason Sayers works so hard on behalf of veterans is simple: “I’ve always had a passion for helping people,” he said.

Rich Lopez

“Initially, I came to the VFW for comradery. It was one of the few places I could go where I didn’t have to explain everything about my experiences, be it from the dayto-day grind to combat experiences,” said Rich Lopez, active-duty soldier and senior vice commander of VFW Post 7383 in Cary.

“We have members from the World War II, Vietnam and Gulf War eras, through Operation Iraqi Freedom. There’s a lasting bond that stretches across our military branches and all the generations of service members.”

Lopez, 38, has served for a combined 19 years in the Army and Army National Guard, including two combat tours in Iraq.

Currently he’s assigned to the N.C. Army National Guard’s HHC 449th Theater Aviation Brigade in Morrisville, in charge of the Guard’s aviation assets.

Post membership helps older veterans stay abreast of healthcare benefits, Lopez notes, while younger veterans seek education options and programs to help them transition into the civilian work force.

They’re also interested in volunteering and events such as bike rides and runs.

Dance lessons, trivia nights, a smokefree facility, and family events like monthly chicken dinners are ways the post is working to attract and serve these younger veterans. Deployed soldiers can even join in post meetings via Skype.

Members also operate a thrift store open to the public.

“We do our very best to give back to the veterans that have come before us, served beside, and those who will come after us,” Lopez said. “Every meeting we have, we discuss ideas of how better to serve our veterans and their families, as well as our community.”

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continued from page 95

Donna Wright

An important part of any veterans’ group is its Auxiliary, as a place for soldiers’ family members to serve.

Donna Wright and her daughter, Stephanie, joined VFW Auxiliary 7383 in Cary on behalf of Wright’s son Brian, on active duty in the Navy; her brother, retired from the Navy; and her late father, a Korean War veteran.

“I’m impressed by the get-it-done mindset of soldiers, how they’re always on task,” said Wright, Auxiliary senior vice president. “It’s always been important to me to support our troops.”

First involved with the VFW in New York, Wright met members of the Cary post at Lazy Daze after moving here in 2009.

“It’s a very friendly group,” she said.

“We all have the same desire to work supporting veterans, and volunteering where we can in service and camaraderie.”

The Auxiliary, which also welcomes men as members, takes on projects like leading a successful new fundraiser dubbed Monte Carlo Night, and sending care boxes to deployed troops.

“It’s so fun to go shopping for the boxes,” Wright said. “The feedback is amazing.

They’re so happy to be remembered.”

Locally, the Auxiliary supports the Voice of Democracy and Patriot’s Pen essay contests for students, and works with the post in adopting a family at the holidays.

The Cary business community is supportive of VFW projects, Wright notes, donating door prizes and more.

“We’re out there — Lazy Daze, the Buddy Poppy drive, sponsoring ball teams,” she said. “Our membership is growing, and people are bringing new ideas.

“It’s really important that we support our military and work to give back.”

96

NOVEMBER/DECEMBER 2016

Teaching the next generation about veterans’ service is important, says Stacy McDade, pictured bending with her son Brayden at a VFW Buddy Poppy event held in Cary. “I want him to grow up a patriot, with pride in his country, serving others and having respect for the military,” she says.

Stacy McDade

The next generation is represented in Stacy McDade’s 5-year-old son, Brayden, who tags along on VFW Auxiliary 7383 projects like the Buddy Poppy program.

“My grandfather passed away while I was pregnant with Brayden, but before that he said, ‘Give him my poppy, and make sure he gets involved,’” said McDade. “My grandfather was a World War II veteran and always wore a poppy on his hat or shirt, all year long. He had one in his car, too, and would explain it to anyone who asked.”

The Buddy Poppy is the official memorial flower of the Veterans of Foreign Wars, representing the shed blood of veterans. Poppies are handmade by disabled veterans, and poppy donations aid veterans’ programs.

The seeds of the VFW were planted in 1899 by veterans of the Spanish-American War and the Philippine Insurrection, many of whom returned home sick or wounded.

They banded together to secure rights and benefits for their service.

The VFW, like the American Legion,

My grandfather was a “World War II veteran and always wore a poppy on his hat or shirt, all year long.

”

— Stacy McDade

played a large role in the establishment of the Veterans Administration, and in 2008 earned passage of the GI Bill for the 21st Century, which expanded educational benefits to those fighting in Iraq and Afghanistan.

McDade says teaching her son about the sacrifices of veterans is important.

“I want him to grow up a patriot, with pride in his country, serving others, and having respect for the military,” she said.

“The VFW motto is ‘Honor the Dead by Helping the Living.’ His great-grandfather always had the greatest pride in his country, and reminded us that freedom isn’t free.”

... (P)eople who have “been in the military find plenty of common ground.

”

— Gordon Jeans

153 West Chatham Street, Cary NC 27511 919-467-8126 • 919-467-8175 (fax)

Gordon Jeans

Gordon Jeans joined the Army in May 1982, to fight the ideologies of Iranian ayatollah Ali Khamenei. His 10-plus years of service ended with Desert Storm, and a changed life.

“A military mission is rescue, aid and support; combat just comes with it. I was an armored guy, in ground warfare,” said tank platoon sergeant Jeans, who was wounded in service.

When he returned to Apex, it was American Legion Post 124 members who “drew him in,” with their offer of transportation beyond his VA-provided motorized wheelchair.

Since then, Jeans has earned college degrees in both computer and electrical engineering at N.C. State, runs his own company as a network architect, and remains active in veterans’ affairs, with the help of his service dachshund, Angel A. He serves as adjutant for the Apex post and for state Legion District 11, with duties ranging from keeping meeting minutes to drafting resolutions to appear before Congress.

“Everything that happens in Legion is at the post level, then builds,” Jeans said.

“The Legion will always be around, and covers every U.S. conflict. Our core mission has always been to serve veterans.”

The Legion post is a family, he says, offering veterans an opportunity to continue making a difference.

“All of us have similar backgrounds — the acronyms, living within a chain of command structure. We have things we wouldn’t tell our families, but two people who have been in the military, regardless of the timing or the job they held, find plenty of common ground.” t

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©2016 WSLD 12 Oaks, LLC. Equal Housing Opportunity. The amenities and features described and depicted herein are based upon current development plans, which are subject to change without notice. Actual development may not be as currently proposed. References to housing products, builders and prices are subject to change without notice as well.

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CARY MAGAZINE 99

garden adventurer WRITTEN AND PHOTOGRAPHED BY L.A. JACKSON

Gift Books for Gardeners NEED IDEAS for those friendly gardeners on your Christmas gift list? Why not go with garden books that will provide your favorite backyard growers with plenty of ideas and inspirations to consider before the spring planting season?

Need suggestions? Below are some of the more interesting reads that have landed on my desk in the last few months:

A Garden to Dye For by Chris McLaughlin (St. Lynn’s Press, 142 pages, $17.95 hardback). Whether you are looking for a new, nifty garden theme or natural, homegrown infusible hues from plants for craft projects, this book is sure to please.

More than 50 plants are highlighted, and each comes with cultivation tips as well as instructions for making dyes. Fibers and fabrics are the typical mediums for dyes, but McLaughlin broadens the appeal — and fun — by also detailing how to make gardengrown watercolors and Easter egg dyes.

The Field Guide to Peppers by Dave DeWitt and Janie Lamson (Timber Press, 308 pages, $24.95 paperback). When it comes to hot, sweet or ornamental peppers, it can be a wide open, confusing world of choices for gardeners. This guide takes much of the mystery away with profiles of 400 different peppers that, for each, includes origin, pod description (with picture), days to harvest, heat level, plant height and post-picking possibilities. Because there are so many, most of the peppers mentioned won’t be found at local garden centers, but rather than describe and then deny, the authors have added four pages of mail order pepper nurseries.

Greens by Thomas Head (UNC Press, 128 pages, $19 hardback). Mustard, turnip, collard — these are the greens of the South, 100

NOVEMBER/DECEMBER 2016

Consider one of these recent books for the gardener on your gift list.

Garden books will provide your favorite backyard growers with plenty of ideas and inspirations for the spring planting season. and this book celebrates their culinary possibilities by offering tasty recipes that range from first course temptations such as collard empanadas, mustard greens soup, and warm turnip greens dip to side dishes that include sweet corn and turnip greens, Kashmiri greens, and oysters Rockefeller with collards.

Looking for a unique main course? Head serves up collard green dolmas, shrimp and greens with fried grits, red posole with collard greens, and many more similarly Southern-tinged entrees.

The Culinary Herbal by Susan Belsinger and Arthur O. Tucker (Timber Press, 328 pages, $27.50 hardback). New to growing herbs? Take a shortcut to becoming a pro with this informative guide that goes deep into details on how to grow, harvest, preserve and enjoy 97 different herbs, which range from the usual parsley, dill, rosemary and thyme to the interestingly obscure — mitsuba, orach, ajowan and papaloquelite. Mail order sources as well as basic recipes to make herbal butters, pastes, syrups and vinegars are also included.

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

12 9

3 6

TIMELY TIP African violets need to be watered, of course, but the chlorine typically found in city water can cause leaf spots and fewer flowers.

An easy remedy is to simply leave a bottle of tap water out overnight to allow the chlorine to dissipate.

African violet

As alternatives, you can also use either rainwater or bottled distilled water. Both, by the way, are equally handy if you have hard (alkaline) tap water, which is also not good for African violets because it can raise the pH of the potting soil these acid-loving plants call home.

To Do in the GARDEN

November

• Has the disease called rust been beating up your hollyhocks? Clip all the old stems to the ground now and discard them as well as any fallen hollyhock leaves — do not compost — to help prevent this fungal funkiness from overwintering in the plant debris and causing problems next year.

• Plant tulip bulbs deep outdoors — the bases should be at least 6 to 7 inches in the ground. This ensures not only a constant cold that is essential for these bulbs’ development, but will also make it harder for voles and squirrels to find them.

• The beginning of this month is the time to force paperwhite narcissus bulbs by planting them indoors in pots so they will be ready as blooming presents by Christmas.

• If you use wire to keep new tree plantings straight, slip a short piece of old hose onto the line and place it where it comes into contact with the tree. This prevents the wire from cutting into the bark.

• Nesting season is over, so clean bird houses of old nests and other debris.

December

• A nonchemical way to reduce problems with bad bugs next year is to turn over any vacated garden beds to expose overwintering insects to the freezing c-c-ccold. To be more effective, do this again in January and once more in February.

• There can be dry spells in the winter. If one does occur, consider spraying an anti-transpirant — Wilt-Pruf is one popular brand — on the foliage of evergreens such as azaleas, camellias, hollies, gardenias and rhododendrons to help the plants retain their vital moisture. This will be especially beneficial to new evergreens that have been added to the garden this year.

• Cold-loving bulbous beauties such as crocus, hyacinths and tulips can still be planted early this month.

• Now is not too early to have a soil test done. Some nutrients and conditioners take time becoming chemically incorporated into the soil, so the sooner you act, the better next spring’s garden will look.

CARY MAGAZINE 101

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H ave you recently made a move?

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

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

ANN BATCHELOR 467-3512 BETH HOPPMANN 302-6111

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7/20/16 5:21 PM CARY MAGAZINE 103

charity spotlight

WRITTEN BY NANCY PARDUE PHOTOS COURTESY OF GABBY SEIDER

Living with Autism HANNAH ELLIS of Cary is proof that necessity is the mother of invention.

When her son, Sam, aged out of North Carolina’s residential program for children with autism, located in Butner, she found no housing options for him as an adult.

“There are very few residential programs, and some have eightto 10-year waiting lists. We just couldn’t find any openings in North Carolina,” she said.

So Ellis took action to create a home for Sam and others: She founded Living With Autism, navigating the state regulations process for group homes and earning a license through the Division of Health Service Regulation.

She bought a house on the outskirts of Cary and hired round-

the-clock care staff, teaming with doctors, nurses, behavioral psychologists and case managers to meet the residents’ educational and medical needs.

Now Sam and his housemates, ages 18 through 21, wake up each morning in their permanent home. All three are students at local high schools, who enjoy afterschool bouncing at an indoor trampoline park, and hanging out in their rooms with their iPads.

“A typical situation for everyone else, like having an X-ray at the dentist, can make a person with autism nervous and scared,” said group home manager Cathy Newton. “But our job is to get them out of their own worlds.

“We do chores. We get out in the community and do active things at the lake or park. They love going out to eat, and they learn how to behave in public … we cover all aspects of life.”

Working with autistic adults, especially one who is nonverbal like Sam, is challenging, says Newton.

“You need the right balance of love and firmness, consistency, patience and understanding. But they know we have their best interests at heart. They know I’m their safety.

The reward is their eye contact, and watching them succeed. It’s the most amazing thing in the world.”

The bigger picture

“Housing is the biggest problem in autism right now,” says Hannah Ellis, who launched Living With Autism and its group home on behalf of her son Sam. A play structure for residents of the home was designed and built by students in the AIAS N.C. State University Freedom by Design Program. Pictured from top left are AIAS FBD team members Sam Lackey, Allison Menius, Alex Buck, group home resident Jake, and Gabby Seider. Bottom, Kelsey Morrison, Scott Needham, resident Robby, group home manager Cathy Newton, Sam, and Hannah and Nick Ellis.

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NOVEMBER/DECEMBER 2016

Autism Spectrum Disorder is the second most common developmental disability, following intellectual disability. Much of the focus in autism has been on early diagnosis and treatment, but now young adults like Sam are aging out of the programs created to help them.

“Housing is the biggest problem in autism right now,” Ellis said. “I talk to parents every day in the same situation.”

Statistics back her up — 87 percent of adults with autism live with their families, and over the next decade another half-million people with autism will become adults.

Ellis and the Living With Autism board are pursuing grant money to open a second, and possibly third, group home.

AIAS FBD team members construct an adult-sized play structure for residents of the Living With Autism group home.

“We could fill 100 homes right now,” she said. “Most parents don’t think of opening a group home as an option, but we’ve been able to help families around the state. It’s not easy, but you can do this. And it’s neat to be HOW YOU CAN HELP able to give back and take care of your own child in the process.”

Donate: To broaden the Funded primarily through the scope of programs, and North Carolina Medicaid Program, help open more homes.

Living With Autism Inc., also needs Volunteer: Work on the local donations to operate, and hosts house, or pitch in on an annual golf tournament fundraiser. fundraisers.

Ellis even ran a gift shop, Violets, Call: To learn how you can to help fund the organization, but sold open a home for someone the shop to focus full time on helpyou love. ing families impacted by the housing living-with-autism.com crisis.

Things will change again for Sam when he turns 22. That’s when students age out of high school, and state educational offerings cease. Ellis and Newton are working to find, or create, quality day programming for Sam and the others, and are exploring vocational options.

“Parents want their children to be individuals, to be accepted for who they are. We want the same for our children: a happy, safe environment where they can do good things, and have the chance to be giving adults,” Ellis said. “We look at their strengths; they have so much to offer.”

To learn more, visit living-with-autism.com.

NO ORDINARY PLAY STRUCTURE N.C. STATE ARCHITECTURE students made

their mark on Living With Autism’s first group home, donating the design and installation of a multi-faceted structure for its residents, to encourage outdoor play.

Tailored to the young men’s interests, it features a tire ramp, climbing and throwing wall, tractor tire swing, and a platform for reflective thought.

“This is not a kids’ playground,” noted Gabby Seider of Cary, an NCSU graduate student and director of the school’s Freedom by Design group.

“Two of the ‘boys’ are over 6 feet tall and over 200 pounds, so the scale of the build is bulked up. It’s solid.”

After five months of meetings with Living With Autism staff to hammer out details, the students built the structure over five Saturdays.

“For us it was special,” Seider said. “Being able to reach out to Living With Autism was a fantastic, positive experience, and we feel fortunate to have worked with them on a real-world project.”

See a video of the build at youtube.com/ watch?v=306QzwUonzo.

CARY MAGAZINE 105

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CARY MAGAZINE 107

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Ignacy Jan Paderewski Festival will take place

The third annual

Waltonwood

happenings

Nov. 5-6 and Nov. 12-13, honoring the Polish pianist who played in Raleigh four times and had personal friends here.

The festival features four performances by noted European and American pianists, and a special showing of Roman Polanski’s 2002 film “The Pianist,” at The Cary Theater on Nov. 11 at 1:30 p.m. paderewski-festival.org

Boy Scout Troop 213 in Cary is organizing this year’s

Wreaths Across America ceremony at Hillcrest Cemetery, 608 Page St. in downtown Cary, to be held on Saturday, Dec. 17 at noon.

The public is welcome to attend the outdoor ceremony,

WALTONWOOD CARY PARKWAY hosted an Art Extravaganza, featuring the works of residents including woodworker Norman Wasserman, 95, pictured above, and painter

which honors the fallen and all those who have served in

Lorraine Coulter, who took up the hobby at 70 years old. Also,

the Armed Forces. wreathsacrossamerica.org

Waltonwood residents made and donated toys for dogs and cats up for adoption at the SPCA of Wake County. waltonwood.com

“Zombies to Zealots: Reawaken the Human Spirit at Work,” is the latest book released by 2013 Cary Magazine Woman

NICOLE BERNARD of Cary has released “A War Against the Cowbird,” her book for young adult readers, meant

of Western Wake

to encourage open discussions

Darelyn “DJ” Mitsch

of inherent self-worth, domestic human trafficking, and internet safety as it questions the ways we

of The Pyramid

place value on the human spirit,

Resource Group. The book addresses how leaders can

and find freedom. amazon.com/War-Against-Cowbird-Nicole-Bernard

energize their workplaces. zombiestozealots.com

The NORTH

CAROLINA CHINESE LANTERN FESTIVAL will return to Booth Amphitheatre Nov. 25 through

Jan. 15, 2017, featuring more than 20 all new displays, each comprised of thousands of LED lights, fan favorite the Chinese Dragon on Symphony Lake, cultural performances and arts and crafts activities. boothamphitheatre.com/nc-chinese-lantern-festival-cary

CARY MAGAZINE 109

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happenings Cary Magazine remembers

GUY RICHARD “DICK” LADD, who died on Sept. 5 at age 81. The visionary behind Cary’s first Rotary Club,

The

North Carolina Museum of Art

will host a Park Celebration on Nov. 6, featuring new sculptures including a bronze tree by Italian artist Giuseppe Penone, a pair of benches designed by Hank Willis Thomas, and a 10-day installation of 23-foot-tall illuminated rabbits by Australian artist Amanda Parer.

chartered in 1964, Ladd

Also, the museum presents Rolling Sculpture: Art Deco Cars From

was also co-founder of Cary

the 1930 and ‘40s now through Jan. 15, 2017, featuring 14 cars and

Visual Art, served on the

three motorcycles embodying the design characteristics of the art deco

Cary Town Council and the boards of the Cary Chamber

movement. ncartmuseum.org Jonathan Fredin

of Commerce and YMCA of the Triangle, and was instrumental in the creation of the Veterans Freedom Park Memorial, and a public monument to Rotarians.

Monica Lopez-Hagen

carymagazine.com/features/a-giving-organization

ALAN ROSEN, creator and director of inclusive theater group Together on Center Stage in Holly Springs, was presented the Distinguished Service Award by The Arc of the Triangle at its annual meeting on Sept. 18. Rosen is pictured, above right, with the Fall

Cary Magazine food writer David McCreary was one of

2015 cast of “TOC Meets the Oz Wizard.” togetheroncenterstage.org

five judges in the second annual

BBQ, Blues & Brews Festival on Sept. 24, hosted by the Fuquay-

Cary’s new town manager is

SEAN R. STEGALL,

Varina Downtown Revitalization Association. Winners

selected by the Cary Town Council from

of the contest were Twisted Pair BBQ, first place; Bob

more than 80 applicants from 26 states.

Barker’s Bob-B-Que, second place; Suppertime BBQ, third

Stegall comes to Cary from Elgin, Ill., where

place; and Oink, People’s Choice Award, pictured above.

he had served as city manager since 2009.

Inc. magazine has ranked Morrisville-based UNITED

DRUG SUPPLY

as No. 1109 on its 35th annual Inc. 5000 list of the

nation’s fastest-growing private companies, marking the firm’s second consecutive appearance on the list. President and CEO of the pharmaceutical and medical supply distributor is Samantha Godfrey. uniteddrugsupply.com

CARY MAGAZINE 111

happenings

Western Wake Tennis Association of Cary The USTA has selected the

as the Community Tennis Association of the Year. The local nonprofit organization was honored at the USTA

The

CARY CHAMBER OF COMMERCE

held its 54th annual banquet on Sept. 14 at Prestonwood Country Club, with keynote speaker Lynn Good, chairman,

Semi-Annual Meeting on Sept. 3-6 in New York City.

president and

The award was established to honor a CTA’s outstanding

CEO of Duke

service in growing and developing the sport of tennis in its

Energy. The

community. westernwaketennis.com

event included the passing of the gavel from

Cary Family Dental staff donated

board chair Chuck

their time to whiten teeth during the Smiles for Life

Communications

campaign, and raised more than $3,300 for the Smiles for

to incoming chair Barry Mitsch of The Pyramid Resource Group.

Life Foundation, which helps fund children’s charities and

Awards presented include Curtis Leary, Ambassador of the Year; Town

humanitarian work. In the past 10 years, the practice has

of Cary, Business of the Year; and George Jordan and the Jordan

raised over $100,000 for the campaign. carydental.com

family, Citizens of the Year. carychamber.com

Norman of S&A

Barry Mitsch, left, and Chuck Norman.

The Moving Truck is Leaving!

Are you ready to learn about your 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 welcome visit, or to include a gift for newcomers, call 919.218.8149. Or, visit our website, www.nnws.org.

CARY | APEX | MORRISVILLE | HOLLY SPRINGS | FUQUAY-VARINA | GARNER ANGIER | WILLOW SPRING | CLAYTON | CLEVELAND 112

NOVEMBER/DECEMBER 2016

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CARY MAGAZINE 113

write light

BY JONATHAN FREDIN

A View from Above POISED ON THE PEAK of McAfee Knob in Catawba, Va., day hiker John Jamison practices tai chi as morning reveals an inspiring view of the southern Shenandoah Valley. Considered one of the most scenic outlooks on Virginia’s Appalachian Trail, the 3,197-foot summit offers a 270-degree panoramic view of the Catawba Valley and North Mountain to the west, Tinker Cliffs to the north, and the Roanoke Valley to the east. Visiting from St. Petersburg, Fla., Jamison hiked the 7-mile loop to the cliff and back while on a week-long tour of the Blue Ridge Mountains.

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