Cary Magazine August 2020

August 2020

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Wake County’s award-winning magnet schools create well-rounded students by exposing them to new experiences and challenging them with programs tailored to their strengths.

We invite you to explore our magnet themes to find those that best meet the unique strengths and interests of your child.

To learn more visit www.wcpss.net/magnet or plan to attend one of our virtual magnet events this year! Questions? Email us at magnetcenter@wcpss.net.

Learn more: wcpss.net/magnet Questions? (919) 533-7289 magnetcenter@wcpss.net

POINT OF

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The Wake County Public School System has been a leader in the magnet school movement since 1982. We now host more than 20 programs in 54 schools. Our schools are consistently recognized with national awards, grant awards, certifications for standards of excellence, as well as teacher and principal of the year awards. We are particularly proud of three elementary magnet school grant award winners. Visit their websites and explore these innovative magnet programs!

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in this issue

The Food Issue 18

Notable

Teens Nihar Thakkar, Megan Bader and Robbie Wilson

31 Hidden Gems 40 Tempted by Apples?

Head to Hendersonville for orchards galore

50 The Appeal of Hard Cider 55 Fresh Discoveries at

Millstone Creek Orchards

60 64

A Tour of One Oak Farm

Mobile Restaurants Keep on Food Truckin’

Matt Galiani pours his signature cider, Emperor’s Select, from a tap at his Morrisville cidery, Naughty Penguin Hard Cider. See story, Page 50.

Photo by Jonathan Fredin

8

AUGUST 2020

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in every issue

C A R Y

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A P E X

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M O R R I S V I L L E

August 2020 • Volume 17, Number 6 EXECUTIVE

66 68 71 73 88 90

Small Business Spotlight: Saltbox Seafood Joint

Bill Zadeits, Group Publisher Kris Schultz, Publisher EDITORIAL

Perfect Pairing: Summer Fresh Tomato Jam Liquid Assets: The Beekeeper Smash Liquid Assets: Southern Basil Farmhouse Ale Nonprofit Spotlight: Kiran Inc.

Amber Keister, Senior Editor Sarah Rubenoff, Copy Editor CONTRIBUTORS

Alexandra Blazevich Marine Elia Mona Dougani L.A. Jackson David McCreary PHOTOGRAPHY

Jonathan Fredin, Chief Photographer

Garden Adventurer: Fall for the Veggie Garden

DESIGN & LAYOUT

Lauren Earley, Creative Director PRODUCTION

departments ON THE COVERS:

12 14 74 92 98

Editor’s Letter

COVER 1: Slice Pie Company helped us celebrate apple season with an award-winning

Letters from Readers

pie. From weekend jaunts to local hard cider, we offer

Dining Guide

plenty of ways to enjoy North Carolina apples.

Happenings

COVER 2: There is no better time to enjoy a hot dog than during the dog days of

Write Light

summer. Ashworth Drugs has you covered with toppings

in the next issue

including chili, slaw, mustard, ketchup and onions.

Photos by Jonathan Fredin

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Information in the magazine is deemed credible to the best of our knowledge.

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AUGUST 2020

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.

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2 1 5 B R I G H T M O R E D R . , C A R Y, N C T H E T E M P L E T O N O F C A R Y. C O M

IT HAS SEEMED ODD pulling together this magazine, what is traditionally our back-toschool issue.

Usually by late summer, June’s joyous peals of freedom have faded into August’s languid sighs of boredom. Summer camp is mostly over, family vacations are coming to a close, and parents are shopping for pencils, pens and backpacks.

Children and parents alike are wondering, “When can we go back to school?” This year, they might also be asking, “When can I have my normal life back?”

But back-to-school won’t mean back-tonormal this year.

Because of the lingering threat of coronavirus, parents aren’t sure if they should return their children to the classroom. Even attending every third week, as the Wake County Public Schools have suggested, children will be exposed to scores of potential contacts — teachers and classmates, but also the families of those teachers and classmates.

Is virtual, online school the answer? What about home-schooling? Maybe small group instruction, with three or four families forming Amber Keister has some fun with one of the apple pies used in this modern incarnations of one-room schoolhouses? month’s cover photo shoot.

Will the children lag academically? With so many children out of school, is there even a standard benchmark to measure up to anymore?

And what about the parents who depend on schools to keep their children occupied while they are at work? If they still have jobs, many of these parents will be working less this fall.

In this hurricane of uncertainty, I have wondered if there was anything solid to hold onto. It turns out, tradition is pretty useful in times like these.

Every year, Cary Magazine highlights several Notable Teens. Usually recent high school graduates, these young people have distinguished themselves through innate talent, dogged determination and compassion beyond their years.

Their inspiring stories, which begin on page 18, have given me something to believe in. Whatever happens, I have confidence that our kids will be all right. It is my hope that you will be similarly inspired.

Hang in there, and thanks for reading.

Senior Editor

12

AUGUST 2020

Jonathan Fredin

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“Thank you for the recognition and the tremendous work you and your team did with the print and the online version. It's incredible!”

Aby Rao, re. “Movers & Shakers,” July “Thank you for featuring Wizard in your magazine, publishing the photo of him in your pet section. He was such a lovable dog, friends to everyone but especially children. He is missed very much by all.”

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Howard Manning, Dorcas Ministries, re. “Harvesting Good,” carymagazine.com “Our long-established local medical company is based in Apex. We are in the middle of sourcing N95 and all levels of masks for some of the largest health systems in the country. MYCO Medical was built from the ground up out of our owner’s home 27 years ago.

“This might be the right time to write about a local company, the changing medical market and how a pivot in sourcing COVID-19 products from a local company is impacting the market nationally.”

Win Hansen, MYCO Medical, re. “Local Business Has You Covered,” carymagazine.com

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NOTABLE TEENS

NIHAR THAKKAR WRITTEN BY AMBER KEISTER PHOTOGRAPHED BY JONATHAN FREDIN

THERE ARE TWO SIDES to Nihar Thakkar: the scientist and the musician. Underpinning both of these is a desire to be helpful and to serve others.

“Everything that I’ve done so far is because I want to give back,” said the 17-year-old. “I’ve been so fortunate and so blessed, so I think that giving back is just the right thing. It’s my duty. So, at the same time, if I can foster my passions and my interests, it’s just knocking two birds with one stone.” continued on page 24

18

AUGUST 2020

Nihar Thakkar has always made time for music in a schedule that includes advanced academic classes, taekwondo, community service and extracurricular clubs. “It can be a little difficult at times to manage everything," he says. "I can really focus my time and split it up efficiently.�

CARY MAGAZINE 19

NOTABLE TEENS

MEGAN BADER MANY GIRLS HAVE an old photo of themselves, wearing a pink leotard and tutu, ready for their first ballet recital.

For many, that’s the start and end of their dance career. For Megan Bader, it was only the beginning.

WRITTEN BY ALEXANDRA BLAZEVICH PHOTOGRAPHED BY JONATHAN FREDIN

“She has a very high capacity for work and stress,” said Hillary Parnell, owner of APA, located in Apex. “It’s unique these days, especially with the bad rap that millennials get. She’s proving that that’s all wrong.”

Bader stands strong under the pressure, using dance as a creative outlet.

Bader’s mother had noticed “I’m able to kind of express her two-year-old loved to keep all of my thoughts and feelings “She is moving, so she signed Bader up for in a way that feels the most norcompletely classes at a local dance studio. Now, mal to me and most comfortable, as a 2020 Apex Friendship High without having to kind of put myall into School graduate, Bader is taking self into a box of what you should anything the first steps toward her dream — be as an 18-year-old girl or what that she does.” becoming a professional dancer and makes you popular or special,” choreographer.

Bader said.

This fall, she plans to move It hasn’t been an easy road for — Hillary Parnell, to London to study at the Lonthe dancer. In March 2018, Badowner of don Contemporary Dance er’s doctor discovered a tear in the Academy for the School, focusing on movement, cartilage of her left hip, an injury health and nutrition — her that had been previously misdiagPerforming Arts greatest passions. nosed and made worse by continBader’s busy senior year was ued dancing. In November 2018, spent teaching and taking classes at early in her junior year, Bader had the Academy for the Performing Arts six days a week, surgery, followed by nine months of physical therapy keeping up with a demanding high school curricuto strengthen her hip. lum, and rehearsing and performing with a profescontinued on page 26 sional company.

20

AUGUST 2020

This fall, Megan Bader plans to study at the London Contemporary Dance School, with the goal of becoming a professional dancer and choreographer.

CARY MAGAZINE 21

Despite a diagnosis of Crohn’s Disease, recent graduate Robbie Wilson was Middle Creek High School’s student body vice president, an academic standout and a member of the lacrosse team. Principal Lacey Peckham calls him “just exceptional.”

22

AUGUST 2020

NOTABLE TEENS

ROBBIE WILSON

WRITTEN BY LEA HART PHOTOGRAPHED BY JONATHAN FREDIN

WHEN ROBBIE WILSON was diagnosed with Crohn’s Disease in middle school, he quickly decided he wouldn’t let the disease decide his future.

School teacher Michael Prelaske, who knows Wilson well as a mentor and club facilitator at the school.

Perhaps nowhere is that empathy more obvious than in Wilson’s passion for getting other students involved at Middle Creek. He managed the student Crohn’s causes inflammation of the digestive section at sports games, entract that can lead to abdomcouraging crowds of students inal pain, diarrhea, fatigue, to come out to the games and weight loss and malnutrition. organizing outfits to wear or “This kid is a great “It’s been a challenge, but selling T-shirts to students to athlete, exceptional it gives me a lot of perspective,” promote school spirit. Wilson Wilson said. “I don’t let it get scholar, daring was heavily involved in other me down, or let it be somemajor school events from leader, and he caps thing that holds me back.” homecoming week to spirit off those qualities with The proof in that stateweek to the winter formal. ment is clear in how the 2020 In his mind, bringing a genuine kindness graduate spent his four years students together for a game and empathy that at Middle Creek High School. or a school event can help can only emerge from From his role as a leader in build a sense of community. school spirit events, to student “Let’s face it, sometimes enduring hardship.” body vice president, to acakids have the mindset that demic standout, to member school isn’t really fun,” Wil— Michael Prelaske, of the Middle Creek lacrosse son said. “When people look Middle Creek High School team, Wilson approached his forward to school events like a high school years with focus football game or a basketball and exuberance. game, then if there’s a game “This kid is a great athlete, exceptional scholar, on Friday, they spend the week thinking about that. daring leader, and he caps off those qualities with a It fills them with emotion and gives them a purpose genuine kindness and empathy that can only emerge to be in their school community.” from enduring hardship,” said Middle Creek High

continued on page 27 CARY MAGAZINE 23

“Nihar Thakkar is an exemplary young man, and we have been so impressed with his desire and motivation to help others through our annual dental supply drive.”

— Laura Ridgeway, COO, N.C. Dental Society Foundation

Nihar Thakkar has been playing clarinet since the third grade. “Being exposed to music at an early age was just really amazing,” he says.

continued from page 18

From a young age, Thakkar was interested in science, and when he entered Green Hope High School in Cary, he gravitated toward a club that reflected those interests: the Health Occupation Students of America.

Through that club, he learned about dentistry, and eventually he began volunteering at Wake Smiles Dentistry, a Raleigh clinic that serves underprivileged adults.

As he cleaned rooms, set up equipment and talked to patients, he also had a chance to watch the dentists as they worked. He calls the experience amazing, especially seeing the impact on people who were treated there.

24

AUGUST 2020

It was “such a great experience, being around all those people and interacting with so many patients,” Thakkar said.

At Wake Smiles, he noticed an oversized, ceremonial check mounted on the wall — $25,000 from the N.C. Dental Society Foundation. Curious about the group, Thakkar found information about its annual dental supply drive. In partnership with the USO, the foundation collects toothbrushes, toothpaste, floss and other oral health essentials for military personnel.

The volunteer effort was right up his alley. In the summer of 2018, Thakkar went to roughly 20 dentists’ offices, collecting 35 pounds of supplies.

“I thought it was so awesome being able to feel something tangible and see that your efforts are going toward something for such a great cause,” he said.

Last summer, Thakkar upped his game.

He asked several area grocery stores for donations in addition to local dentists’ offices. With the help of staff at the dental foundation, he also applied for grants to buy supplies.

Thakkar collected 92 pounds of dental supplies and $1,000 in grants. His was the largest donation to the supply drive, earning him admiration and a $150 thank you prize.

Olivia Leathers, project coordinator at the foundation, says Thakkar was the youngest participant in the annual drive and calls him tenacious in his efforts.

“His willingness to help was just so surprising, for someone so young. He’s really interested in dentistry and helping the community,” she said.

Service to others is important to his whole family, Thakkar says. His sister is also in the healthcare field, pursuing a degree in pharmacy at UNC-Chapel Hill.

He calls his parents, who are immigrants from India, the driving force behind all his accomplishments.

“They motivate me for everything,” he said. “They challenge me in positive ways.”

Now a rising senior with a resume packed with accomplishments, Thakkar is proudest of his work with the clarinet. He has performed with the N.C. All-State Honor Band, the Honor Band of America and the All-National Honor Ensemble Concert Band.

He is the first chair with the Green Hope High School Wind Ensemble and also performs with the Triangle Youth Philharmonic.

“Music, playing clarinet, is the primary thing I use to relax,” said Thakkar, who picked up the instrument in third grade.

“Every time I play, it’s just a delve into a completely different world — just getting away from all the stresses from everything, setting an hour to an hour and a half of straight vibing.”

His clarinet instructor, Jimmy Gilmore, is confident that Thakkar could be a professional musician if he wanted to.

“He’s the most mild-mannered kid in the world, just the sweetest kid in the world.

But he strikes fear in the heart of his competitors, when it comes down to clarinet,” said Gilmore, who was principal clarinetist with the N.C. Symphony for 41 years.

“He wants to be the best, and so that’s what he does: very quietly goes about being the best.”

Thakkar has been studying with Gilmore since the fourth grade, after an unusual audition that involved a tune from a familiar video game, which the young musician had learned by ear.

“That was the first time I think I’ve ever had Super Mario Brothers as an audition piece. It was really great,” said Gilmore, laughing at the memory. “I will say he’s come a long way from Super Mario Brothers.”

Despite Thakkar’s talent, his longtime teacher isn’t disappointed at the young man’s chosen career.

“I know that music is always going to be an important part of his life,” Gilmore said. “I wouldn’t put it past Nihar to get his dental degree, and then go and audition for an orchestra and get in. He just has that kind of drive.” t

contributed photo

Nihar Thakkar, center, and his teacher Jimmy Gilmore, right, pose with Grant Llewellyn, music director of the N.C. Symphony, at the end of a full-day workshop with professional musicians and other teens, in October 2018.

Thakkar has performed with the N.C. All-State Honor Band, the Honor Band of America and the All-National Honor Ensemble Concert Band.

contributed photo

CARY MAGAZINE 25

Hillary Parnell

As a senior, Megan Bader joined the Durham-based contemporary dance troupe OM Grown Dancers, a huge opportunity for a dancer still in high school. continued from page 20

“It taught me how to take care of my body so much more,” Bader said. “I was able to take care of my body in a smarter way. I learned how to carry that out through all of my training.”

While injuries are common among dancers, Bader’s determination to come back, despite the timing and severity of her injury, was unusual.

“She had her hip surgery pretty late in her high school career, and she just was so dedicated to coming back stronger and working hard through it,” Parnell said. “A lot of kids at that age would have been like, ‘Okay, I guess dance isn't for me.’”

Bader didn’t give up, and during her senior year, Courtney Owen-Muir, director of the Durham-based contemporary dance troupe OM Grown Dancers, asked Bader to join her company — a huge opportunity for a dancer still in high school.

Bader accepted the spot, rehearsing and performing with dancers from around the state.

“It was kind of cool to see how that little opportunity turned into something so beautiful,” she said. “Even through quarantine, we've been able to connect and still train through some of the classes as well, 26

AUGUST 2020

which has given me that double-community tioned for many schools, but there was one feeling, like I'm able to connect with more that she left feeling particularly good about: dancers from North Carolina.”

London Contemporary Dance School. It felt Community is important to Bader. like fate when she was accepted.

Even during her injury, she helped where “I think that was like a confirming moshe could at the dance studio, be it filing ment for her, where something that she repapers or assisting with costumes. For a ally believed in and something that she really high school internship class, Bader started felt connected to, she was able to achieve,” a cafe for APA dancers and their families at Roque said. “How validating is that as an the studio. She hired staff, kept inventory artist, especially an artist recovering from inand took care of operations. jury, to have that moment?” t “It really encapsulates the kind of person she is,” Parnell said. “It's just so fascinating to watch a 17-year-old be able to do that, in a lot of ways better than many of the adults that I've hired over the years.

“She’s one in a million.”

Parnell and APA co-company director Nancy Andrews Roque also mentored Bader through the college audition process, when dancers are tested on technique, style contributed photo contributed photo and endurance.

Bader audi- Megan Bader has been studying dance since she was two years old. An injury sidelined her in high school, but she was able to bounce back after surgery and months of physical therapy.

contributed photo

continued from page 23

Tied to those events were service opportunities. From food drives to fundraisers, Wilson says he was able to help not only his school, but the surrounding community – something that’s important to him.

“I grew up pretty fortunate,” Wilson said. “I didn’t realize until I was older that a lot of people don’t, and things I can do can help other people.

“If it’s something like a few hours toward a food drive when that would otherwise be free time for me, I liked that I could actually spend that time making a difference in people’s lives.”

That commitment to serve others and support school events never hurt his academics, however. A standout student, he captained the school’s Quiz Bowl team, which appeared on WRAL-TV’s Brain Games, and he challenged himself with five to six Advanced Placement courses each year.

Those AP pursuits culminated with the AP Capstone diploma program from the College Board. AP Capstone involves two year-long AP courses – AP Seminar and AP Research – in which the student pursues his or her own research project.

Students gain skills in research, analysis,

Robbie Wilson played varsity lacrosse at Middle Creek High School, and he shined off the field too, as one of the student spirit group the Creek Crazies.

evidence-based arguments, collaboration, writing and presenting.

Wilson drew from his own life experiences, focusing his research on Crohn’s Disease and its impact on students.

“That project was helpful in shaping my identity,” Wilson said. “By writing about other people, it helped me understand more about myself – it offered me a lot of perspective.

“I was dealing with a chronic illness, and it helped to know that other people are too – it makes you feel less alone as you’re dealing with something like that.”

Prelaske worked with Wilson during his AP Capstone project, and noted Wilson’s research was “m e t h o d o l o g i c a l l y complex, sophisticated in analysis and presented professionally.” Wilson was recognized as a Capstone contributed photo Scholar, of which there were fewer than Robbie Wilson, left, captained Middle Creek's Quiz Bowl team, and, as a way to create team unity, he would come up with a theme for each competition. Teacher ten thousand world-

contributed photo

wide last year, Prelaske says.

Like so many students, Wilson’s oncampus high school experience was cut short this year by COVID-19. Though it was difficult in the beginning, Wilson says he eventually decided to take it in stride.

“I’m not the only one going through it – there’s millions of seniors that I’m sure are very upset about it,” he said. “At a certain point, being upset about something that’s not going to happen doesn’t do anything.

There’s no point in dwelling on it.”

Wilson’s experience with Crohn’s initially sparked an interest in medicine, but he’s most recently considered biomedical engineering. He plans to attend the University of North Carolina at Chapel Hill in the fall, with the goal of entering a joint program between UNC and North Carolina State University in biomedical engineering. But he says, as many recent high school grads might say, that his plans are always subject to change.

“The real deal is that with Robbie graduating, MCHS will have lost something special, but the pride that all of us have in helping to put this young man out into the world will assuage the absence of his presence,” Prelaske said. t

Michael Prelaske, Karissa Webb and Abbey Rogers appeared in full Hawaiian theme, complete with faux sleeve tattoos.

CARY MAGAZINE 27

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AUGUST 2020

Hidden Gems Worth Finding WRITTEN BY DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN

The signature Bottledog is crowned with hot chicken, Montreal smoked meat, fried jalapenos and yellow mustard.

CARY MAGAZINE 31

WHAT QUALIFIES AS A HIDDEN GEM? Answer: A place where GPS doesn’t correctly direct you.

We ventured out to two particular restaurants in Cary, both situated in somewhat obscure locales, and found them equally challenging to find. The next spot we visited was considerably easier to pinpoint, but chances are good that you have driven by dozens of times and never noticed it.

Here’s the lowdown on three distinctive, locally owned eateries that are worth the effort to seek and find.

BottleDog Bites & Brews If you’re looking for a casual place to relax and enjoy unconventional food and craft beer, check out this tucked-away hangout. If you see Woody’s Sports Tavern and Maximillians Grill, you’re in the right neighborhood.

Billing itself as a hybrid bottle-shop-andbar concept, BottleDog offers a dozen rotating taps and more than 60 thoughtfully curated beers to purchase for takeaway. The bottle shop offers an impressive selection of stouts, porters, Pilsners, lagers and German-style Kolsch.

“We specialize in rare and hard-to-find beers in bottles and on draft,” said bar manager Justin “Oz” Dee, a former craft beer brewer, originally from Rhode Island. “We are one of

BottleDog has about a dozen beers on tap and carries hard-to-find brews in bottles or cans.

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AUGUST 2020

Flatbread pizzas come in 16 varieties, including the Edgy Veggie.

the few bottle shops in the area that carries Dssolvr beer from a brewery out of Asheville.

We also get a lot of limited-edition items from purveyors like Jester King, Clown Shoes and Crooked Stave Artisan Beer Project.”

When it comes to edibles, you’ll find outof-the-box offerings like Canadian poutine, bacon-wrapped hot dogs and Nepalese dumplings, a nod to proprietor Ram Thapa’s birthplace.

BottleDog does the Great White North proud with its rendition of poutine — crispy french fries, brown gravy and cheese curds. You can’t go wrong with any of the five specialty poutines, but we recommend the Quebecois with dill pickles and Montreal meat, a saltbraised crossbreed of corned beef and pastrami.

The hot chicken sandwich is so good you’ll think you’re eating in Nashville. It consists of a tender, fried chicken breast with creamy cole-

slaw and dill pickles nestled in a Neomondebaked bun. Your lips may tingle a bit during consumption, but the spice level is just right.

Sixteen varieties of flatbread pizzas are accessible, including Hawaiian Redneck, featuring pineapple, barbecue sauce and cured ham; Tuscany, with pesto sauce and grilled chicken; and the Edgy Veggie, laden with mushrooms and green peppers.

While you’re there, play some darts, billiards or even a board game.

Open six days a week, BottleDog is closed on Mondays. Call or visit the website for current hours. Dogs – and people – are welcome on the outdoor patio.

8306 Chapel Hill Road, Cary (919) 390-1617 bottledogcary.com

In the poutine Quebecois, crispy french fries are topped with brown gravy, cheese curds, dill pickles and Montreal meat.

CARY MAGAZINE 33

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In the kitchen of A Taste of Jamaica, Faith Stewart cooks up traditional island specialties like jerk chicken, plantains, and rice and peas.

A Taste of Jamaica WHENEVER YOU MEET Faith Stewart, owner of this humble cafe near Chatham Square, you can’t help but be taken by her vibrant smile and infectious laugh.

Stewart emigrated from Jamaica to the United States more than 25 years ago, taking a job with a major airline. Ultimately, she decided to open a Jamaican food outpost in 2012.

Today, from a kitchen with timeworn pots and pans, Stewart devotedly churns out heaping plates of jerk chicken, curried shrimp, oxtail and other specialties from her Caribbean island homeland.

“I have a passion for cooking and want to share it with others,” she said. “People come to this restaurant from all over, places like Sanford and Fayetteville, which makes me very happy.”

One loyal customer is John Peaks from Durham, who on the day we arrived for a photo shoot was waiting outside with antici-

pation after placing his takeout order.

“This is the best Jamaican food anywhere around here,” Peaks said with a broad grin. “The jerk chicken is my favorite, and the sauce that comes with it is sweet but has a nice kick to it.”

Feeling adventurous? Try the escovitch whole snapper (fried and topped with a spicy sauce and pickled vegetable medley), brown stew fish or Callaloo saltfish. Order some fried plantains to accompany your entree.

A sparkling clean yet no-frills dining room contains seating for 43 guests.

Food is made to order, so when you

go, don’t be in a hurry. It’s definitely worth the wait.

Be sure to grab a refreshing sorrel drink, a raspberry-like beverage made from the petals of a hibiscus flower.

“We add ginger and sweeten it with cane sugar,” Stewart said.

A Taste of Jamaica is open Monday through Saturday for lunch and dinner with continual service each day.

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

CARY MAGAZINE 35

Daily chef's specials include dishes like braised pork shank, served with spinach.

“This is a family-owned restaurant with great food and excellent service.”

— Robert Assante, patron, Mama Mia Italian Bistro

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AUGUST 2020

The chopped salad comes with roasted red peppers, cucumber, red onion, tomatoes and Gorgonzola cheese tossed in a creamy Italian dressing.

Mamma Mia Italian Bistro

Ciro Formisano and his daughter Lea welcome diners to Mamma Mia with warm hospitality.

REGULARS WHO have discovered Mamma Mia may consider it the best kept secret in Apex.

There’s a lot to love about this underrated bistro, but it all starts with textbook hospitality.

Hailing from Naples, Italy, chef/coowner Ciro Formisano and his daughter Lea call guests by name as they enter the restaurant. On the day we visited, the owners introduced us to Robert Assante, an Apex resident who was enjoying an early lunch.

“This is a family-owned restaurant with great food and excellent service,” Assante said, adding that he’s been coming to Mamma Mia since it opened some 16 years ago.

The warmth experienced in the front of the house is matched by inspired dishes coming from the kitchen. Not only will you

Classic Italian dishes include meatballs and tomato sauce.

find a menu teeming with classic Italian dishes like chicken cacciatore, veal saltimbocca or eggplant Parmigiana, but also specialties such as braised pork shank and braciole flank steak stuffed with roast peppers, ham and fresh basil.

“We source local ingredients whenever possible,” said Lea Formisano, a co-proprietor, as Italian music played softly overhead.

“We also offer daily food specials.”

One popular promotion is the family dinner, which includes protein-laden pasta, bread and salad for four people. A daily lunch special offers two giant slices of pizza and a drink for under $7.

If you’re in the mood for pizza, choose from among more than 20 toppings or select any of six tantalizing specialty pies. To feed a crowd, consider

the “Big Mamma,” which comes with 32 slices cut into squares.

The open dining room features muted yellow walls with requisite Italian artwork and a mixture of banquettes and tables.

“We will be opening a second location in Holly Springs this fall,” Ciro Formisano said, adding that the pandemic may alter plans somewhat.

Don’t leave without trying the house-made ricotta cheesecake or a filled-on-order cannoli.

Closed Sundays, Mamma Mia is open six days a week for lunch and dinner. Curbside pickup and delivery are available. The restaurant also accepts reservations.

708 Laura Duncan Road, Apex (919) 363-2228 mammamianc.com CARY MAGAZINE 37

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A bounty of North Carolina apples straight from the orchard tempts visitors to the roadside market at Lyda Farms in Hendersonville, located in the largest apple-producing county in North Carolina.

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AUGUST 2020

Tempted

by Apples?

Head to Hendersonville for orchards galore WRITTEN BY AMBER KEISTER | PHOTOGRAPHED BY JONATHAN FREDIN

CARY MAGAZINE 41

Stepp's Hillcrest Orchard’s scenic 100-acre working farm and apple orchard sits on the crest of the Blue Ridge Mountains near Asheville.

D

on’t be deceived by the glossy piles of fruit available year“It’s a lot easier to cancel something, but when you do that, round in the grocery store. Apple season doesn’t officially it takes a huge economic knock,” said Carden. “Why do that begin in North Carolina until mid-August. And if you’re when you can, with a little extra effort, reformat things?” willing to invest a few hours of driving and picking, the state’s best Instead of lining the downtown streets Sept. 4-7, vendors will apples can be yours. be on-site at 15 or so participating orchards. Carden encourages Most North Carolina apples are grown in Henderson County, visitors to follow the Crest of the Blue Ridge Apple Trail, stopping about a four-hour drive west of Cary, and the orchards there are along the way for pick-your-own-apples, apple doughnuts, tractor open and welcoming visitors. rides, corn mazes and other activities.

“The apple orchards just kind of figured it out,” said Beth Carden, executive director of Henderson County’s Tourism Development Authority. “They’ve got a lot of space around them, at the farm markets, and they’re able to spread people out.”

Henderson County accounts for more than 85% of the apple harvest in North Carolina, the seventh-largest apple-growing state in the U.S. For decades, growers sold their product to make applesauce, juice and other processed products; but recently, agritourism is a much bigger slice of the county’s economic pie.

For nearly 75 years, Hendersonville, N.C., has hosted the N.C. Apple Festival over the Labor Day weekend. This year’s event will be scaled back, without the street fair and the King Apple Parade, but organizers are still planning fun activities to promote the local With 21 apple varieties to choose from at Stepp’s Hillcrest Orchard; baskets and apple industry. wagons help with the haul.

42

AUGUST 2020

Stepp’s Hillcrest Orchard

Danielle Stepp McCall is a third-generation member of the Stepp family, which has owned the 100-acre farm since the 1960s.

The Stepps have been inviting visitors to come pick apples for nearly all of that time.

“We have loved having people come to our farm for over 50 years. We love growing the apples, but we love having people come out, too,” McCall said. “Especially people who are more used to being in an urban environment, it’s great to see how much they enjoy coming out and being on a farm. That’s a blessing for us to see.”

There are 21 apple varieties grown at the farm, from Arkansas Black to York. The season begins with Ginger Gold, Gala and Honeycrisp, which are ready toward the middle of August.

Much at the farm will remain the same this fall, despite the threat of the coronavirus, McCall says, because most activities are outside. Visitors will still be able to pick apples and grapes, cut sunflowers, navigate the corn maze or snack on fresh doughnuts. Kids of all ages will also be able to fire the apple cannon. continued on page 45

Group visits are welcomed at Stepp’s, which offers guided tours and farm wagon rides though acres of orchards, a pumpkin patch and grapevines.

Dutch Apple Pie Pastry for single-crust pie 6 cups thinly sliced, peeled apples (about 2¼ pounds) 1 tablespoon lemon juice ¾ cup sugar 2 tablespoons all-purpose flour ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Streusel topping: ½ cup all-purpose flour ½ cup brown sugar 4 tablespoons unsalted butter, softened Pinch of salt ½ cup chopped pecans (optional) 1. Line a 9-inch pie plate with the pastry, and crimp the edges.

Set aside.

2. Prepare the streusel topping. Stir flour, brown sugar and salt together. With a fork or pastry blender, cut in the 4 tablespoons butter. Stir in the chopped pecans, if using.

3. Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. 4. In a large bowl, combine sugar, flour, cinnamon and nutmeg. Add sliced apples, and toss gently to coat.

5. Transfer fruit into the prepared crust. Sprinkle streusel topping over the apples.

6. To prevent overbrowning, cover the edge of the pie with foil. Bake for 40 minutes, remove foil and bake for an additional 20 minutes until fruit is tender and filling is bubbly.

Cool on a wire rack for at least three hours before slicing.

CARY MAGAZINE 43

Debi Lander of Sarasota, Florida takes her pick in the orchard.

Children pose for photographs near a covered picnic area by the orchard. Despite the coronavirus, much of the farm will remain the same this fall.

44

AUGUST 2020

continued from page 43

“We hope it will be a refreshing break for folks who have either been stuck inside or just felt cooped up. We hope that they’ll come out and be able to really enjoy the wide open space that we have,” she said.

170 Stepp Orchard Drive, Hendersonville steppapples.com Mountain Fresh Orchards

While visitors can certainly buy apples at Mountain Fresh Orchards, the real draw is the baked goods, says Daphne Carland, whose parents own the 12-acre farm. Fried apple pies, apple fritters, apple turnovers and apple caramel cake are among more than 18 products made fresh and sold at the roadside stand.

“We’re a small farm compared to a lot of other farms, but we sell everything there at our roadside market,” Carland said. “It’s fresh; you can’t be any fresher Apple cider donuts than what we have.”

Considering the number of visitors to the farm during the Memorial Day and Fourth of July holidays, Carland anticipates that Labor Day weekend will be a busy couple of days, even though the Apple Festival won’t be in downtown Hendersonville.

“We think it’s great that the festival is going to be sending people to our orchards, because maybe they’ll come more than just during Apple Festival,” she said. “Maybe they would come maybe one or two or three other times during the season and buy apples, instead of just coming in that one weekend.”

The North Carolina apple season lasts through late October, ending with the ripening of the Pink Ladies and the Granny Smiths.

Plenty of time to venture west for the freshest possible fruit and an apple cider doughnut or two. t 2887 Chimney Rock Road, Hendersonville mtnfreshorchards.com

Fresh Apple Snack Cake From A Day in the Country and Cafe on the Veranda This is a moist cake, and it stores and freezes well. It can be eaten as is or dusted lightly with powdered sugar after it cools.

4 cups peeled and diced apples 1 cup sugar 1 6-ounce package Raven's Nest Mulling Spice* 3 eggs, beaten 1/4 cup oil 1/4 cup of Burntshirt Vineyards Apple Wine** 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1/4 cup shredded coconut Zest of 1 orange 1/2 cup chopped pecans 1. Preheat oven to 350 degrees F. Grease and flour a 9-inch-by-13-inch pan.

2. Peel and dice apples. Combine sugar and mulling spices, and stir into diced apples. Let apple mixture stand at least 30 minutes.

3. In a large bowl, sift flour, soda and salt.

4. In a separate bowl, whisk eggs, oil, apple wine and vanilla. Stir egg mixture into dry ingredients. Fold in apples, orange zest, coconut and nuts.

5. Pour into prepared pan, and bake for 40 minutes, turning the cake in the oven after 20 minutes. *The mulling spice mix can be ordered at ravensoriginal.com.

Or, the spice mix can be replaced with 1 tablespoon cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon dried lemon zest, 1 teaspoon dried orange zest and ¼ teaspoon ground cloves.

Historic downtown Hendersonville is a pedestrian-friendly destination that features shops, museums and locally-owned restaurants.

**The apple wine can be replaced with a dry hard cider or apple juice.

CARY MAGAZINE 45

Henderson County Highlights McFarlan Bakery

Cranberry Apple Pecan Slaw From the Hendersonville Community Co-op Deli, chef Matthew Grove Yield: 8-10 servings Dressing: 1 tablespoon red onion, minced 2 tablespoons apple cider vinegar 1 tablespoon honey or agave syrup 1 teaspoon salt ½ teaspoon black pepper ¾ cup mayonnaise 2 teaspoons poppy seeds 1.Stir the minced onion into the cider vinegar, and let stand for at least 5 minutes. Stir in honey or agave into vinegar and onion mixture, until completely dissolved.

2.Combine with all other dressing ingredients, and refrigerate while you assemble the rest of the salad.

For the slaw: 1¼ -1 ½ pounds green cabbage, thinly sliced 1 large carrot, shredded 2-3 apples, cut into matchsticks Lemon juice (optional) ¾ cup pecans, toasted and chopped ¼ bunch green onions ¼ bunch cilantro, finely chopped ½ cup dried, sweetened cranberries Salt and pepper 1. Core and slice the cabbage very thin. Peel and shred the carrot.

2. Choose your favorite type of apple, and slice into thin sticks. Toss the apples in a small amount of lemon juice, if desired, to prevent browning.

3. Toast the pecans in a 350 degree F oven for about 10 minutes, or until the pecans slightly darken in color and give off a nutty aroma. Allow nuts to cool, and chop roughly.

4. Thinly slice the green onions, and chop the cilantro.

5. In a large bowl, combine cabbage, carrot, apple, pecans, onions, cilantro and dried cranberries. Gently fold in the dressing, until it is fully incorporated. Season to taste with salt and pepper.

6. Allow slaw to chill in the refrigerator for a couple of hours or overnight, before serving.

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AUGUST 2020

This old-fashioned bakery opened in 1930, and still uses the same recipes for its cakes, pies and pastries. Along with decorated cakes and other goodies, look for seasonal treats like apple cider doughnuts, apple turnovers and apple strudel. mcfarlanbakery.com Burntshirt Vineyards

Burntshirt Vineyards was named N.C. Winery of the Year in 2015, at the N.Y. International Wine Competition.

The winery offers tastings and tours of the facility, although tours are limited to fewer than 10 people. Visitors can enjoy a glass of wine on the veranda overlooking 30 acres of vineyards. burntshirtvineyards.com Point Lookout Vineyards

This winery, perched at the top of Point Lookout Mountain, offers breathtaking views of the N.C. mountains and a variety of award-winning wines and meads. pointlookoutvineyards.com

Carl Sandburg Home National Historic Site

The Pulitzer Prize-winning poet wrote a third of his life’s work at Connemara, his Flat Rock estate that is now part of the National Park Service. While the grounds of the estate are open, the house, barn and other structures remain closed. nps.gov/carl

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The Appeal of Hard Cider WRITTEN BY AMBER KEISTER PHOTOGRAPHED BY JONATHAN FREDIN

Matt Galiani named his Morrisville cidery after the nickname he mysteriously acquired in high school: “Penguin.” His signature cider is Emperor’s Select, left, a dry, English-style cider.

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AUGUST 2020

MATT GALIANI, the founder of Naughty Penguin Hard Cider, wants you to know that most hard cider doesn’t taste like apple juice.

“People should understand that there’s more than one way; there’s more than one cider, and all of them can be different,” he said. “They don’t all have to be sugar sweet.”

The Morrisville small-batch cidery is a one-man show, with Galiani brewing the cider, filling the growlers, and cleaning the 2,000-square-foot space. He launched his business in 2017, after several years of market research and many test batches of cider.

“In 2013 I was looking around for new places to drink and found that there was basically only Bull City in the area, which disheartened me a little bit, because I thought cider was wonderful,” he said.

That timing coincided with the craft brewing boom in the Triangle, which also raised the profile of smallbatch hard cider, says Dave Tollefsen, one of the NC Beer Guys.

continued on page 52

CARY MAGAZINE 51

Naughty Penguin ciders are made primarily from Pink Lady apples. “When I was starting my venture, it was one of the first juices that I had,” says Matt Galiani. "And it was so delicious that I had to test it, and it just came out amazing."

continued from page 51

“The best aspect of owning my own business, is that I have the final word,” says Naughty Penguin owner Matt Galiani. “If I want to make a cider, I can make it.

If I don’t want to make the cider, I don’t have to."

52

AUGUST 2020

“Breweries grew exponentially starting in 2012, but not everyone is into drinking craft beer,” he said. “A lot of breweries are now carrying ciders and wines to cater to non-beer drinkers, which helps the cider market grow.”

Many cideries are also experimenting with hops and other ingredients, Tollefsen says. Some ciders don’t even taste like apples.

Stephen Minervino of Durham discovered Naughty Penguin cider about two years ago, and he appreciates the friendly atmosphere at the local cidery.

“My wife and I love the original Misbeehaving flavor — wildflower,” he said.

“The other flavors are excellent as well, with the Sinnamon being my second favorite and the Flamenguin a solid competitor.”

More N.C. Ciders Perhaps the Triangle’s best-known cidery, Bull City Ciderworks was established in 2013 in Durham and now has a location in

“I like trying to source as much as I can from North Carolina, so that's what I do for a lot of my fruit.

The blackberries and raspberries come from farms nearby.”

— Matt Galiani, founder, Naughty Penguin Hard Cider

Lexington, N.C., as well. The cidery produces a range of refreshing beverages, from its signature cider, the crisp and dry Off Main, to seasonal and experimental brews. bullcityciderworks.com In 2015, Virginia-based Bold Rock Hard Cider opened a production facility in Mills River, N.C., and today the company produces 10 year-round and four seasonal craft ciders from apples sourced from the region. The Mills River Cidery welcomes visitors to its taproom and outdoor cider garden. Saturday and Sunday tours may be affected by the coronavirus, so call before visiting. boldrock.com/ visit/mills-river-cidery

Galiani primarily uses juice from Pink Lady apples, sourced regionally from North Carolina and Virginia. The variety is sweet, but with enough tartness to provide a good flavor, he says.

Due to the coronavirus, the Naughty Penguin tasting room is closed indefinitely, but customers can swing by and pick up a growler. The ciders available on tap can vary, so it’s best to call ahead if your mouth is set on a particular brew.

“The best aspect of owning my own business, is that I have the final word,” Galiani said. “The downside would be, it’s all on one person’s shoulders. It’s a challenge, no matter what you do.” t 1220 Copeland Oaks Drive, Morrisville (919) 333-0801 naughtypenguincider.com

Botanist & Barrel is known for sour and spontaneously fermented ciders. The Cedar Grove cidery and winery uses a variety of apples and other locally sourced ingredients. botanistandbarrel.com Pittsboro’s Chatham Cider Works makes small-batch cider from North Carolina apples. chathamcider.com Urban Orchard Cider Company, in Asheville, uses Henderson County apples to craft a variety of ciders, ranging in flavor profile from bone-dry to semisweet. urbanorchardcider.com Red Clay Ciderworks, in Charlotte, was founded in 2015 by Jay and Deanna Bradish. The cidery produces five core beverages and a range of seasonal offerings. redclayciderworks.com GoodRoad Ciderworks, in Charlotte, is known for making handcrafted dry ciders and artisan meads. goodroadciderworks.com

CARY MAGAZINE 53

GO WILD

with

NC Oysters

Visit the NC Oyster Trail to tour a working shellfish farm, savor the coast’s distinct flavors and discover local oyster lore.

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AUGUST 2020

nc-seafood.org

Fresh Discoveries at Millstone Creek Orchards WRITTEN BY ALEXANDRA BLAZEVICH | PHOTOGRAPHED BY JONATHAN FREDIN

TUCKED INTO RAMSEUR, N.C., one family farm has 19 years of memories rooted in its soil.

Millstone Creek Orchards began in 2001, when Byrd Isom planted a few rows of apple trees and planned to sell the harvested fruit out of the bed of his truck. Three years later, he opened the farm up to the community, so guests could pick their own fruit, go for a hayride or picnic on the land.

Before his death in 2015, Isom asked his children to take over his beloved farm. His daughter Beverly Mooney now keeps up with the farm’s operations — everything from bookkeeping, to canning, to giving the farm hands their tasks each day.

“We’re stepping back in time here,” she said, of the values, activities and even the old-time playset that sits on the grounds. “What’s neat about here is you see the phones, but primarily you see people taking pictures with their phones – and that’s cool.”

Peaches, grapes and berries grow at Millstone Creek Orchards.

“We don’t have a lot of anything, but we have a little of a lot of things,” says Beverly Mooney.

continued on page 56

CARY MAGAZINE 55

continued from page 55

The 80-acre property is home to fishing ponds, an old-fashioned doughnut and ice cream shop, and picnic tables for guests to bring meals from home to share together, all among berry bushes and peach trees.

While a lot of programs and events are geared toward younger children and families, there is truly something for everyone.

Marissa Devine first visited the farm when her family moved to North Carolina 13 years ago, when she was a teenager.

Living on Long Island, she was used to apple-picking in the fall with her family, so they instantly felt at home at Millstone Creek Orchards.

“As a family, we would pick the fruit, and then we’d get to come home and bake and enjoy it together as a family,” she said.

“It’s just a lot of precious memories that you can create all together.”

After graduating from UNC-Chapel Hill, Devine now works with Mooney at Millstone Creek Orchards, handling the farm’s marketing and social media.

“The family-friendly environment Beverly and Nick have created make this a place where anyone can come and feel like they are a part of the orchards, and like this is a space where they can create these family memories,” Devine said.

Unlike some farms, which specialize in one or two types of fruits or vegetables, Millstone Creek Orchards has something tasty growing throughout the year — berries, peaches, pecans, apples and pumpkins.

“We don’t have a lot of anything, but we have a little of a lot of things,” Mooney said.

March and April start the season with a lot of planting and working the land. That work pays off come June and July, when the fruit is ready for harvest.

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Trunks of peach trees are painted white to prevent cracking and splitting of new bark and keep out disease, insects and fungus.

Last year, about 27,000 people visited the farm. “If you come September or October, which is our peak season, on a Saturday or Sunday, we will have 500 to 700 guests a day visit,” says Beverly Mooney.

“The family-friendly environment Beverly and Nick have created make this a place where anyone can come and feel like they are a part of the orchards, and like this is a space where they can create these family memories.”

— Marissa Devine, Millstone Creek Orchard

Millstone Creek Orchard owner Nick Mooney walks among his 1.5 acres of blackberry bushes.

But, even before the fruit blooms, the orchard begins hosting events like a weekly farmers market and other events that revolve around the produce ready to harvest at that time.

From June through the end of the year, Millstone Creek Orchards hosts an event just about every weekend, starting with the Very Berry Celebration and ending the season with the Christmas Hayride, where kids get to have story time with Santa, decorate cookies and even watch Christmas movies on the arm.

Between the programs, festivals and pick-your-own produce, the farm has become quite popular. Last year, 5,000 guests booked tours on the farm and about 27,000 people visited overall.

“It is ridiculously humbling,” Mooney said. “If you come September or October, which is our peak season, on a Saturday or Sunday, we will have 500 to 700 guests a day visit.” continued on page 58 CARY MAGAZINE 57

continued from page 57

Mooney and Devine agree that their favorite activity is the Fruity Picking Storytime for kids age 3 to 7. This adult-chaperoned event is held weekly in the warmer months and teaches children where their favorite foods come from. Each storytime includes a hayride and goodies to take home.

“The fact that the little kids can pick it and then bring it home to enjoy is really special,” Devine said.

“There’s such a difference between picking fresh blueberries or a fresh peach off the tree instead of getting it at the grocery store. The taste is unimaginable.”

In the 10 years she’s been hosting the event, Mooney says she has gotten to know many of the children who visit.

“I get to see these kids grow up a little bit when they’re young,” she said.

While there are good and bad years on the farm, Mooney says she wouldn’t do anything else.

“Farming is the most frustrating and rewarding thing you will ever do,” she said. “We have freezes and hails and tornadoes and hurricanes and too much rain and not enough rain, too hot a summer and too cold a spring. You have to be willing and able to adapt to what you’re facing.

“The beauty of this is, every year I get a brand new clean slate and we start all over again. We’re blessed to get that opportunity.”

Learn more about Millstone Creek Orchards at millstonecreekorchards.com. t

Peaches, apples, pecans and berries grow at the orchard, which has fruit and activities from spring until fall.

Cakes, canned goods, fudge and ice cream are available at Granny’s Kitchen at Millstone Creek Orchard.

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AUGUST 2020

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CARY MAGAZINE 59

A Tour of One Oak Farm WRITTEN BY AMBER KEISTER | PHOTOGRAPHED BY JONATHAN FREDIN

LOCATED ON THE 300-acre SAS campus in Cary, the 3-acre One Oak Farm is planted with roughly 180 varieties of herbs, flowers, fruits and vegetables.

“Everything is edible,” said Alyssa Campo, the culinary farm manager. “It’s a little like Willy Wonka, but a farm.”

Campo and her “right-hand woman,” Miranda Murphy, run the farm — planting, weeding and harvesting nearly year-round.

The bounty goes straight into the kitchens at Herons restaurant and the Umstead Hotel and Spa, supplying the chefs with local

produce picked at the height of flavor and freshness. Sunflowers, zinnias and other cut flowers from the farm also appear in the hotel gift shop and throughout the facility.

“Some days are harder than others,” Campo said. “But for the most part, it’s really gratifying to know that two people can get it done.”

The farm was established nine years ago to supply the SAS cafes with fresh produce.

Its mission changed over the years, and since coming on board two years ago, Campo has expanded the farm by about 50% and doubled One Oak Farm’s production.

When choosing plants for the farm, Campo says they consider what the chefs want and what nature will allow. While that encompasses many familiar plants native to this region, she also tests plants from other countries in similar growing zones. Japanese shiso, sometimes called Japanese basil, tastes of mint and licorice.

Mexican papalo has a cabbage-like texture with a powerful flavor akin to coriander and arugula.

“The chefs allow play,” she said. “They’re willing to experiment.” t

Raised beds at One Oak Farm harbor eight kinds of basil, fennel, cilantro, rosemary, hyssop, bee balm and scores of other edible plants.

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AUGUST 2020

Alyssa Campo, manager at One Oak Farm, admires the stand of heirloom John Haulk corn. Native to South Carolina, the red and yellow corn yields some of the best grits you will ever taste, she says.

Raised beds at One Oak Farm are seen through the fronds of a mimosa tree.

Bee balm attracts bees, but is also grown for attractive, edible flowers that taste of oregano.

Blackberries ripen in the warm summer sun. The thornless variety is cultivated at One Oak Farm, although wild blackberry brambles can also be seen on the property.

Morning sunlight glints through a stand of Gaillardia, or blanket flowers, at One Oak Farm at The Umstead Hotel and Spa.

Miranda Murphy harvests blooms from pink agastache at One Oak Farm.

The chefs at Heron's and the Umstead Hotel will garnish dishes with the tiny, edible blooms.

CARY MAGAZINE 61

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Bond Brothers Beer Company contracts with a limited number of food trucks, and includes their meals in pick-up orders.

Mobile Restaurants Keep on

Food Truckin’ Food trucks thrive off of large crowds and gatherings at bars, concerts and other events. With new guidelines to avoid big groups of people, owners of local food trucks are shifting gears to serve customers safely.

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AUGUST 2020

Cousins Maine Lobster

Once North Carolina’s stay-at-homeorder was announced, Raleigh location owner Deb Keller felt the uncertainty for food trucks.

“I took it one day at a time,” she said.

During the past few months, Keller says the company has actually experienced increased demand.

The popular food truck took a digital approach during the virus. The new mobile app limits contact by allowing ordering ahead and paying ahead. A bonus for customers is that it also tracks loyalty points. In addition, customers who pick up orders are assured they

WRITTEN BY MARINE ELIA PHOTOGRAPHED BY JONATHAN FREDIN

are in a safe environment as Cousins Maine ensures employees have necessary protective gear in order to comply with stringent social distancing and sanitary practices. cousinsmainelobster.com/truck/raleigh-nc Bond Brothers Beer Company

The Cary brewery works with various food trucks, so customers can enjoy dinner as they drink their beer. With the coronavirus, Bond Brothers had to re-think the way it serves its customers. The business brought beer to clients with curbside deliveries and to-go orders.

The brewery also coordinated with food trucks to deliver food along with beer orders.

To simplify orders, the brewery limited the number of food trucks it partners with, focusing instead on a few trucks, including the Humble Pig and Bulkogi Korean BBQ. Laura Eischen, the fun coordinator for Bond Brothers, ensures that sanitary measures are being taken for the health and safety of customers and employees.

“The truck really is an extension of the brewery; it’s a reflection of our business,” Eischen said. bondbrothersbeer.com/food-trucks Corner Boys BBQ

Owner James Sampson was frightened by the virus and how it would affect his business. The truck got creative to find new customers, partnering with Lowe’s Home improvement once a week to serve food. On the weekends, Corner Boys also travels to different neighborhoods.

Sampson says customers are standing 6 feet apart to order food, and employees are wearing protective equipment.

“The city has really stepped up and kept Corner Boys BBQ going,” said Sampson.

“If it weren’t for the customers, we wouldn’t have a business.” cornerboysbbq.com Cheesecake Lady

For the dessert truck, the first thing owner Tayna Steele did was provide employees with face masks to create a safe environment for staff and customers.

Prior to the coronavirus, the truck parked in commercial complexes. Now, Cheesecake Lady books apartment complexes and neighborhoods.

To prevent the spread of the virus, employees make sure there are no gatherings around the truck and that the payment machines are disinfected. The truck also offers

Customers enjoy their meal from Corner Boys BBQ.

a drive-through option for customers.

“I’m sad about what’s going on right now, for people who have lost jobs and for food trucks who have lost work,” said Steele. “I’m hoping that things will get better for trucks to make the money they were making before.” t tanyasteele.vpweb.com

Before the coronavirus crisis, patrons of the Cousins Maine Lobster food truck wait for their food. The popular mobile eatery has seen its business increase since March.

CARY MAGAZINE 65

small business spotlight

Saltbox Seafood Joint WRITTEN BY DAVID MCCREARY

IF EVER ANYONE WAS KNOWN as a seafood purist, it’s Ricky Moore.

Owner of two Saltbox Seafood Joint locations in Durham, the former U.S. Army cook and New Bern, N.C., native keeps frying up fish and reeling in hungry patrons. Earlier this year, the esteemed James Beard Foundation selected Moore as a semifinalist for the regional Best Chef: Southeast award.

Cary Magazine caught up with Moore by phone recently for an enlightening conversation.

contributed photo

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AUGUST 2020

It goes without saying, but these are difficult days for everyone. How are you and your restaurants holding up?

Thankfully we were able to adjust pretty quickly amid the crisis. The original location is a walkup (place), but the second restaurant is bigger, so we pivoted to just doing takeout.

Online ordering has been a lifesaver. We’re bare bones right now, with just a core team.

My mindset is to re-craft and rework, and we’ve become nimble.

What are the most challenging issues you’ve encountered?

Fried fish does not sustain as well when it’s in to-go containers, but we do what we have to do. I decided early on that if grocery stores and fast food restaurants are open, I’m going to be open. The lifeblood of a restaurant is the consumers, so whenever there’s fear and uncertainty, what do you do to create a sense of security? We want to make sure people feel confident that we are taking care of business and not half-stepping it when it comes to keeping things safe.

For the person reading this who has not visited Saltbox yet, what would

contributed photos

If you like flounder and shrimp, that’s fine, but every now and again venture off and try some triggerfish, amberjack, mullet, croaker, spot and butterfish. I’m just trying to do some righteous things. Come on out.

you say to encourage them to drive over to Durham and check it out?

An important issue facing our country

We’re a regional eatery that’s supporting North Carolina fishermen and fisherwomen.

We partner directly and indirectly with people in a dying industry. There’s a huge resource at our coastline that I believe we don’t tap into enough, and we’re trying to educate people on the seasonality and variety of North Carolina seafood.

these days involves racial injustice.

As you’ve watched recent events

Let’s talk about something less intense.

Do you consider your new cookbook a manual for preparing seafood?

It’s a cookbook that is eastern and coastal Carolina centric. For me, it’s a starting point for referencing North Carolina as a regional seafood mecca. There is a lot of history behind regional dishes. We need to talk more about our coastal heritage and how seafood fits into it.

unfold, how have you been affected?

This pandemic has exposed a lot of ills.

For me, as a black man in this country, there are some behaviors and cultural conditioning that I have experienced in my life. We all know the historical context of racial injustice, and now we have to deal with it together. As citizens of this country, we are all accountable for calling stuff out and making sure that we are not silent. … It’s about fairness, accountability and justice for everybody. I’m an optimist, and I firmly believe as a country we can move forward and get this done.

Your documentary-style UNC-TV series “The Hook” is outstanding. Is that an ongoing project?

It was scheduled to air prior to the pandemic, but a lot depends on viewership and sponsorship. I’m hopeful it can keep going.

(Watch it on the restaurant’s website or at https://video.unctv.org/video/the-hook-uoct2b/) t 608 N. Mangum Street, Durham (919) 908-8970 saltboxseafoodjoint

contributed photo

CARY MAGAZINE 67

summer fresh

tomato jam

The Triangle’s award-winning destination for cooks, foodies, chefs and gadget lovers.

Makes about 1 pint of jam Ingredients 2 pounds Roma tomatoes, cored and chopped ¾ cup brown sugar Zest of one lemon 2 tablespoons fresh lemon juice 1 tablespoon freshly grated ginger

¼ teaspoon cayenne pepper ¼ teaspoon cinnamon 1/8 teaspoon cloves ½ teaspoon kosher salt

the mixture often. Reduce the heat, and simmer for about one hour or until the consistency of the tomatoes is thick and jam-like.

2. Cool and refrigerate. Enjoy within one week.

Directions 1. In a large Dutch oven on the stovetop, bring all the ingredients to a boil over medium heat. Stir

316 Colonades Way, Cary, NC | Mon. – Sat. 10 – 6 | Sun. 12 – 5 www.whiskcarolina.com | (919) 322-2458 68 AUGUST 2020

perfect pairing WRITTEN BY BILL ALLEN | PHOTOGRAPHED BY JONATHAN FREDIN

2016 Cantina Della Volta Lambrusco Brut Rosso In the Lambrusco di Sobara Appellation of EmiliaRomagna, Cantina Della Volta has operated for 100 years. A 4th generation Lambrusco maker, Christian Bellei creates wines that have plenty of deep, rich, red wine character to go along with enlivening, elegant, fizz.

Fresh strawberry and red cherry fruit showing a touch of late-season sweetness gets lifted by fine bubbles and notes of sweet spice, blood orange and tangerine pith. These flavors are intense enough to last all the way through the finish.

The bright refreshing acidity of this wine works well with the lemon zest, lemon juice and tomato in the jam. The bubbliness also helps offset the moderate heat of the cayenne pepper. $24.99

2019 Beau de France Rose

2018 Sant’ Evasio Grignolino d’Asti DOC

Made of 100 percent Syrah grapes, Beau de France Rose has a moderately intense pink color. One will pick up powerful red berry, slightly spice and floral notes. Crisp and dry, it is supple and round on the palate, with an enjoyable fruitiness with a harmonious, fresh and pleasant finish.

La Cantina Sant’ Evasio, a third-generation winery is in Italy’s Northwest Piedmont region.

Grignolino is a rare, but delicious, red Italian wine grape grown there.

This wine goes well with this jam as the crispness and spicy characteristics both match well with and temper the heat of the cayenne pepper. It also complements the warm nature of the cinnamon and cloves. $16.99

This Grignolino has charming aromas of white pepper and cloves, delicate notes of rose and geranium, and a distinctive scent of raspberry and strawberry. On the palate, it is delicate with fresh fruit and a hint of rose petals.

This light-bodied red goes well with the lightness of the jam. It tempers the acidity of the tomatoes, and the spiciness matches well with the cayenne pepper. $14.99

Bill Allen holds a first-level certification with the Court of Master Sommeliers and a Specialist of Wine certification from the Society of Wine Educators. He has worked as a wine educator with the Triangle Wine Company for five years.

CARY MAGAZINE 69

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liquid assets

The Beekeeper Smash RECIPE FROM MIKE BYERS, TRIBECA TAVERN IN CARY PHOTOGRAPHED BY JONATHAN FREDIN

Inspired by the sight of bees swarming flowering basil plants during the summer months, the cocktail features N.C. gin, local honey and a smidge of fresh basil.

3 tablespoons (1 1/2 ounces) of your favorite local gin 1 tablespoon (1/2 ounce) local honey 2 tablespoons (1 ounce) fresh lemon juice 2 tablespoons (1 ounce) simple syrup 1 fresh basil leaf Combine first four ingredients in a shaker over ice, shake vigorously and strain over fresh ice.

Garnish with a fresh basil leaf and enjoy!

CARY MAGAZINE 71

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Southern Basil Farmhouse Ale from Fullsteam Brewery

WRITTEN BY DAVE TOLLEFSEN | PHOTOGRAPHED BY JONATHAN FREDIN

Is it hot enough for you? For a beer that’s going to quench your thirst, an easy choice would be a nice, cold lager. A great thing about craft beer is the variety and seemingly infinite exploration of flavor. Now is a good time to check out a local beer that is exceptionally refreshing, goes down easy and is a little bit different.

How about a beer that’s deep in tradition and originally brewed specifically for the summer months — a farmhouse ale? A name you may be more familiar with is saison. The difference in the name is based on the country/region where it was originally brewed.

With origins in the southern region of Belgium, farmhouse ales were brewed in the late winter. The beer was conditioned until summer to be a refreshing and lowalcohol drink for the farm hands.

during work. Each farm used its own grain, yeast and hops, so every farm had a different variation of the beer.

Every summer, Fullsteam Brewery releases Southern Basil Farmhouse Ale. Now, seeing basil as a beer ingredient may raise red flags in your mind with ideas like a kale ale or a turnip lager. Rest assured, the basil is like a breath of fresh cool air as you drink it with a nice peppery finish to round it out. This beer is a flavor epiphany you should really experience this summer.

Already tried Southern Basil? Try it again, because each year it offers different flavors based on the basil crop. The basil comes from three local women-owned farms, and the malt and barley are from North Carolina malt houses.

Fullsteam is a “plow-to-pint” brewery located in Durham, and this year is their 10th anniversary. They continue to craft distinctly Southern beer that celebrates the farm and food traditions of the American South.

Dave Tollefsen is one of the NCBeerGuys – they have been promoting North Carolina craft beer and breweries on their website, ncbeerguys.com, since 2012. He is an avid homebrewer for more than 10 years and is also part of the North Carolina Craft Brewers Guild.

CARY MAGAZINE 73

Dining Guide A SELECTION OF RESTAURANTS, BAKERIES, BISTROS AND CAFÉS

IN CARY, APEX, FUQUAY-VARINA, HOLLY SPRINGS, MORRISVILLE AND RALEIGH Advertisers are highlighted in boxes

CARY

Bellini Fine Italian Cuisine “Everything is made fresh from scratch in our kitchen.”

107 Edinburgh S. Drive, Suite 119, Cary; (919) 552-0303; bellinifineitaliancuisinecary.com

Abbey Road Tavern & Grill “Great food … outstanding live music.”

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

Big Dom’s Bagel Shop “Serving bagels, B’donuts and sandwiches” 203 E Chatham St., Cary; (919) 377-1143; bigdomsbagelshop.com

Alex & Teresa’s Italian Pizzeria & Trattoria “Authentic Italian recipes and homemade pasta.”

941 N. Harrison Ave., Cary; (919) 377-0742; alexandteresastrattoria.com Andia’s Homemade Ice Cream “Premium quality ice cream and sorbet.”

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

Ashworth Drugs “Quintessential place for freshsqueezed lemonade, old-fashioned milkshakes and hot dogs.”

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

ASHWORTH DRUGS 74

AUGUST 2020

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

Big Mike’s Brew N Que “Beers on tap to compliment locally sourced, farm-to-table BBQ.” 1222 NW Maynard Road, Cary; (919) 799-2023; brewnquenc.com Bonefish Grill “Fresh is our signature.”

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

Annelore’s German Bakery “Authentic German pastries, breads and pretzels” 308 W. Chatham St., Cary (919) 267-6846 anneloresbakery.com

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

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

Asali Desserts & Café A gourmet sweet shop crossed with a refined coffeehouse.

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

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

Awaze Ethiopian Cuisine “East African eatery showcasing vegetarian and vegan options.”

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

Brewster’s Pub “Open late, serving a full food and drink menu.” ​ 1885 Lake Pine Drive, Cary (919) 650-1270; brewsterspubcary.com

Dining Guide Brig’s “Breakfast creations, cool salads and hot sandwich platters.”

1225 NW Maynard Road, Cary; (919) 481-9300; 1040 Tryon Village Drive, Suite 604, Cary; (919) 859-2151; brigs.com Chanticleer Café & Bakery “Family-owned restaurant serving up breakfast, lunch and specialty coffees.”

6490 Tryon Road, Cary; (919) 781-4810; chanticleercafe.com Chef’s Palette “Creative flair and originality in every aspect of our service.” 3460 Ten Ten Road, Cary; (919) 267-6011; chefspalette.net Cilantro Indian Café Northeast Indian cuisine with fresh ingredients and halal meats.

107 Edinburgh S. Drive , Suite 107, Cary; (919) 234-1264; cilantroindia.com CinéBistro “Ultimate dinner-and-a-movie experience.”

525 New Waverly Place, Cary; (919) 987-3500; cinebistro.com/waverly City Barbeque “Barbeque in its truest form.”

1305 Kildaire Farm Road, Cary (919) 439-5191; citybbq.com Coffee & Crepes “Freshly prepared sweet and savory crepes.”

315 Crossroads Blvd., Cary; (919) 233-0288; coffeeandcrepes.com Corbett’s Burgers & Soda Bar “Good old-fashioned burgers and bottled soda.”

126 Kilmayne Drive, Cary; (919) 466-0055; corbettsburgers.com Craft Public House “Casual family restaurant.”

1040 Tryon Village Drive, Suite 601, Cary; (919) 851-9173; craftpublichouse.com Crema Coffee Roaster & Bakery “Family-owned and operated.”

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

Crosstown Pub & Grill “A straight-forward menu covers all the bases.”

140 E. Chatham St., Cary; (919) 650-2853; crosstowndowntown.com Danny’s Bar-B-Que “All slow-cooked on an open pit with hickory wood.”

311 Ashville Ave. G, Cary; (919) 851-5541; dannysbarbque.com Doherty’s Irish Pub “Catch the game or listen to live music.”

1979 High House Road, Cary; (919) 388-9930; dohertysirishpubnc.com Enrigo Italian Bistro “Fresh food made from pure ingredients.”

575 New Waverly, Suite 106, Cary; (919) 854-7731; dineenrigo.com Five Guys Burgers and Fries 1121 Parkside Main St., Cary; (919) 380-0450; fiveguys.com Fresca Café & Gelato “French-styled crepes … gelato made with ingredients directly from Italy.”

302 Colonades Way #109, Cary; (919) 581-8171; frescacafe.com Goodberry’s Frozen Custard 1146 Kildaire Farm Road, Cary; (919) 467-2386 2325 Davis Drive, Cary; (919) 469-3350; goodberrys.com Great Harvest Bread Co. “Real food that tastes great.”

1220 NW Maynard Road, Cary (919) 460-8158; greatharvestcary.com Gonza Tacos y Tequila “Award-winning Colombian-Mexican cuisine.”

525-105 New Waverly Place, Cary; (919) 653-7310; gonzatacosytequila.com Herons “The signature restaurant of The Umstead Hotel and Spa.” 100 Woodland Pond Drive, Cary; (919) 447-4200; theumstead.com/dining/restaurants-raleigh-nc

J&S Pizza Authentic Italian cuisine and New York-style pizza since 1995.

Locations in Apex, Cary and Fuquay-Varina. jandsnypizza.com

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

1369 Kildaire Farm Road, Cary; (919) 377-8923; juicevibes.com Jimmy V’s Steakhouse & Tavern “Certified Angus Beef … fresh seafood, Italian specialties, homemade desserts.”

107 Edinburgh South, Suite 131, Cary; (919) 380-8210; jimmyvssteakhouse.com Kababish Café “A celebration of deliciousness and creativity.”

201 W. Chatham St., Suite 103, Cary; (919) 377-8794; kababishcafe.com Kale Me Crazy “Healthy, quick food options.”

302 Colonades Way, Suite 209, Cary (919) 200-2960 kalemecrazy.net ko•än “Upscale, contemporary Southeast Asian dishes.”

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

CARY MAGAZINE 75

Dining Guide Los Tres Magueyes “We prepare our food fresh daily.”

110 SW Maynard Road, Cary; (919) 460-8757; lostresmagueyes.com Lucky 32 Southern Kitchen “Exceptional renderings of classic Southern dishes.”

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

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

100 Wrenn Drive #10, Cary; (919) 468-8722; duckdonuts.com/location/cary-nc La Farm Bakery “Handcrafted daily … only the freshest ingredients.”

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

Tribeca Tavern “Local craft beers, gourmet burgers and American grub in a casual setting.”

500 Ledgestone Way, Cary; (919) 465-3055; tribecatavernnc.com LemonShark Poke “The finest poke ingredients and local brews on tap.”

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

Lucky Chicken “All of our beautiful Peru, with every dish.”

1851 N. Harrison Ave., Cary; (919) 338-4325; luckychickennc.net Marco Pollo “Peruvian rotisserie chicken.”

1871 Lake Pine Drive, Cary; (919) 694-5524; marcopollocary.com Maximillians Grill & Wine Bar “Global cuisine using locally sourced, seasonal ingredients.”

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

Our Shop is Open!

Monday - Saturday 10am - 6pm Sunday Noon - 5pm www.cary.vomfassusa.com

Italian Restaurant & New York Pizza Since 1995

DINE IN • TAKEOUT • DELIVERY CATERING SERVICES

Curbside Pick-Up & Delivery Also Available Phone: 919-977-6745

Culinary Oils Balsamic Vinegars

Exclusive Spices Gourmet Foods

New Location · 302 Colonades Way Ste. 203 · Cary, NC 27518 76

AUGUST 2020

Full Bar at Cary Location Apex

804 Perry Rd. (919) 363-0071

Cary

2025 Renaissance Pk. 919-650-3492

Fuquay-Varina 500 Broad St. (919) 557-6921

jandsnypizza.com

Dining Guide Mithai Indian Café “Bengali-style sweet and savory selections free of preservatives and artificial flavors.”

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

Pro’s Epicurean Market & Café “Gourmet market, café and wine bar.”

211 East Chatham Street, Cary; (919) 377-1788; prosepicurean.com

Ruckus Pizza, Pasta & Spirits “Great food always, with a side of good times.”

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

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

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

Ruth’s Chris Steak House “Cooked to perfection.”

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

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

919 N Harrison Ave., Cary; (919) 678-1199; noodleblvd.com

Rally Point Sport Grill “Lunch and dinner food in a pub atmosphere.”

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

Serendipity Gourmet Deli “Discovering the unusual, valuable or pleasantly surprising.” 118 S. Academy St., Cary; (919) 469-1655; serendipitygourmetdelinc.com

Once in a Blue Moon Bakery & Café “The fast track to sweet tooth satisfaction.”

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

Red Bowl Asian Bistro “Each distinctive dish is handcrafted.”

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

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

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

Ricci’s Trattoria “Keeping true to tradition.”

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

MOD Pizza “Serving artisan style pizzas, superfast” 316 Colonades Way Suite 206-C, Cary (919) 241-72001; modpizza.com/locations/waverly

Sophie’s Grill & Bar “Traditional pub fare along with Old-World cuisine.”

2734 NC-55, Cary; (919) 355-2377; sophiesgrillandbar.com Spirits Pub & Grub “Wide variety of menu items, all prepared in a scratch kitchen.”

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

Hey Shroomies! Pizza helps beat back the covid fatigue.

Mellow wants to help so we’re running 2 groovy specials:

AMERICAN CUISINE MENU

2 Medium One Topping Pizzas for $20 Buy One Large Specialty Pie Get a $10 Large Cheese Pizza We are being super vigilant with the covid guidelines to keep our guests and staff safe & healthy.

Open Daily 11am- 9pm Curbside Pick-Up 919-463-7779 Delivery www.mellowmushroom.com

AMERICAN CUISINE MENU WITH A FRENCH FLAIR 200 S ACADEMY STREET

|

CARY

919.377.0509

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

ACADEMYSTREETBISTRO.COM

CARY MAGAZINE 77

Dining Guide Taipei 101 “Chinese and Taiwanese. Serves lunch and dinner.” 121 E. Chatham St., Cary; (919) 388-5885; facebook.com/carytaipei101 Tangerine Café “From Thai to Vietnamese to Korean to Indonesian.”

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

Mellow Mushroom “Beer, calzones and creative stonebaked pizzas.”

4300 NW Cary Parkway, Cary; (919) 463-7779 mellowmushroom.com Stellino’s Italiano “Traditional Italian favorites with a modern twist.”

1150 Parkside Main St., Cary; (919) 694-5761; stellinositaliano.com

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

Waverly Place Shopping Center, 316 Colonades Way, Suite 201C, Cary; (919) 655-1971 famoustoastery.com Sugar Buzz Bakery “Custom cakes … and more.”

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

Tazza Kitchen “Wood-fired cooking and craft beverages.”

600 Ledgestone Way, Cary; (919) 651-8281; tazzakitchen.com/location/stonecreekvillage Thai Spices & Sushi “Freshest, most-authentic Thai cuisine and sushi.” 986 High House Road, Cary; (919) 319-1818; thaispicesandsushi.com The Big Easy Oven & Tap “Modern, Southern kitchen with New Orleans roots.” 231 Grande Heights Drive, Cary; (919) 468-6007; thebigeasyovenandtap.com

ASHWORTH DRUGS 105 W. Chatham St, Cary NC

WHERE YOUR GOOD HEALTH IS OUR BUSINESS Rx’s Filled Promptly & Professionally Old-Fashioned Soda Fountain Medical Equipment Sales & Rentals Therafirm Compression Hosiery FLA Orthopedic Supports Most Insurance & Med D Plans Accepted Rx Delivery Available

Thanks to all of our Customers for voting for Five Guys!

THE MAGGY AWARDS

HONORABLE MENTION

2020 20 20

1075 Pine Plaza Drive - APEX Next to COSTCO 919-616-0011

Parkside Town Commons Hwy. 55 & O’Kelly Chapel Rd. 919-380-0450

Find All Metro Area Locations at www.fiveguys.com

Paul Ashworth, R.Ph.

Cori Strickland, R.Ph.

919.467.1877 Mon.- Fri. 8:30 – 6:00 Sat. 8:30 – 3:30

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AUGUST 2020

Dining Guide The Original N.Y. Pizza “Consistent every visit.”

831 Bass Pro Lane, Cary; (919) 677-8484 2763 N.C. 55, Cary; (919) 363-1007 6458 Tryon Road, Cary; (919) 852-2242 theoriginalnypizza.com Totopos Street Food & Tequila “A walk through … Mexico City.”

1388 Kildaire Farm Road, Cary; (919) 678-3449; totoposfoodandtequila.com/cary Tribeca Tavern “Handcrafted burgers, homegrown beer.”

500 Ledgestone Way, Cary; (919) 465-3055; facebook.com/TribecaTavern Udupi Café “Authentic south Indian vegetarian cuisine.”

590 E. Chatham St., Cary; (919) 465-0898; sriudupicafe.com V Pizza “True Neapolitan pizza, made with the absolute best ingredients.”

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

Five Guys Burgers and Fries “Fresh ingredients, hand-prepared.”

Visit fiveguys.com for area locations.

Verandah “Southern casual environment in a modern, boutique hotel.”

301 A. Academy St., Cary; (919) 670-5000; verandahcary.com

Ruckus Pizza, Pasta & Spirits “Great food always, with a side of good times.”

Visit ruckuspizza.com for area locations.

APEX Abbey Road Tavern & Grill 1700 Center St., Apex; (919) 372-5383; abbeyroadnc.com

Try our new wraps!

Clean Juice Park West 3035 Village Market Place

Orchard-fresh peach topping and crumbly streusel make our new summer flavors well worth savoring.

919-468-8286

Vanilla Icing, Peaches, Streusel & Salted Caramel Drizzle

CARY

100 Wrenn Drive, #101

RALEIGH

8323 Creedmoor Road

DURHAM

5320 McFarland Drive

CARY MAGAZINE 79

Dining Guide

Daniel’s Restaurant & Catering “Pasta dishes, hand-stretched pizzas and scratch-made desserts.” 1430 W. Williams St., Apex; (919) 303-1006; danielsapex.com Anna’s Pizzeria “Piping hot pizzas and mouthwatering Italian food.”

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

Apex Wings Restaurant & Pub “Time-tested eatery serving up chicken wings and craft beers.”

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

Doherty’s Irish Pub “Catch the game or listen to live music.” ​​5490 Apex Peakway, Apex; ​(919) 387-4100; dohertysirishpubnc.com

Belgian Café “From Brussels to Apex.”

1232 W. Williams St., Apex; (919) 372-5128; belgian-cafe.com

Five Guys Burgers & Fries 1075 Pine Plaza Drive, Apex; (919) 616-0011; fiveguys.com

Big Mike’s Brew N Que “Beers on tap to compliment locally sourced, farm-to-table BBQ.” 2045 Creekside Landing Drive, Apex; (919) 338-2591; brewnquenc.com Buttercream’s Bake Shop “Wholesome, scratch-baked.”

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

Ruckus Pizza, Pasta & Spirits “Great food always, with a side of good times.”

1055 Pine Plaza Drive, Apex; (919) 446-6333; ruckuspizza.com

Common Grounds Coffee House & Desserts “The highest-quality, locally roasted coffee.”

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

Rudy’s Pub & Grill “Comfortable and familiar, just like home.”

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

Open for customers and also offering Delivery Curbside Pick-Up Online Ordering 4240 NW Cary Pkwy. |

80

AUGUST 2020

Mamma Mia Italian Bistro “A taste of Italy in every bite” 708 Laura Duncan Road, Apex; (919) 363-2228; mammamianc.com

919-469-1330 | WineMerchantCary.com

Dining Guide Salem Street Pub “Friendly faces and extensive menu.”

113 N. Salem St., Apex; (919) 387-9992; salemstreetpub.com Scratch Kitchen and Taproom “Asian-influenced American cuisine” 225 N. Salem St., Apex; (919) 372-5370; scratchkitchenandtaproom.com Skipper’s Fish Fry “Homemade from our own special recipes.”

1001 E. Williams St., Apex; (919) 303-2400; skippersfish.com The Provincial “Fresh. Simple.” 119 Salem St., Apex; (919) 372-5921; theprovincialapex.com The Wake Zone Espresso “Your special home away from home.”

6108 Old Jenks Road, Apex; (919) 267-4622; thewakezone.com

Daniel’s

Sassool “Serving authentic Lebanese and Mediterranean cuisine.”

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

FUQUAY-VARINA

Vegan Community Kitchen “Meatless with a Turkish spin.”

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

Anna’s Pizzeria “Piping hot pizzas and mouthwatering Italian food.”

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

• Fresh Salads • Sandwiches • Kabobs

Catering Available For All Events!

Restaurant & Catering

Cooking the BEST New York Italian food in Western Wake since 1993!

THE MAGGY AWARDS

WINNER 2020 20 20

Clean Juice “Organic juices, smoothies and acai bowls.”

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

s u m m u Y e h T

e t s a T #

THE MAGGY AWARDS

WINNER 2020 20 20

Curbside, delivery and takeout options available!

1430 W. Williams Street | Apex, NC 919-303-1006 danielsapex.com

1347 Kildaire Farm Road • Cary • 919-300-5586 9650 Strickland Road • Raleigh • 919-847-2700

CARY MAGAZINE 81

Dining Guide Cultivate Coffee Roasters “Modern industrial twist on a small town coffee shop.”

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

Wingin’ It Bar and Grille “Serves lunch, dinner and drinks.”

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

Juicehaus “Made-to-order fresh, raw juice.”

509 North Broad St, Fuquay Varina

HOLLY SPRINGS Acme Pizza Co. “Chicago-style deep dish pizza.”

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

(919) 396-5588; juicehaus.or

Lugano Ristorante “Italian dining in a comfortable and casual atmosphere.”

1060 Darrington Drive, Cary; (919) 468-7229; luganocary.com Aviator SmokeHouse BBQ Restaurant “All of our food is made in-house.”

525 E. Broad St., Fuquay-Varina; (919) 557-7675; aviatorbrew.com

Los Tres Magueyes “We prepare our food fresh daily.”

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

Los Tres Magueyes 325 North Main Street, Holly Springs; (919) 552-6272; lostresmagueyes.com

Stick Boy Bread Co. “Handcrafted baked goods from scratch … all natural ingredients.”

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

Mama Bird’s Cookies + Cream “A unique spin on a timeless dessert.”

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

The Mason Jar Tavern “All the comforts of Southern hospitality with a modern twist.”

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

My Way Tavern “Freshly made all-American foods.”

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

18” PIZZA ONLY $10 at ruckus10.com

KIDS EAT FREE!

*

THE MAGGY AWARDS

HONORABLE MENTION

2020 20 20

*MONDAY/TUESDAY IN March/April (WITH PAID ADULT MEAL)

MAGGY AWARD WINNING

MOST KID-FRIENDLY RESTAURANT - 5 YEARS RUNNING BEST PIZZERIA BEST OUTDOOR DINING BEST APPETIZER

WWW.RUCKUSPIZZA.COM 82

AUGUST 2020

Expires 4.30.20

EXPIRES 8.31.2020

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

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

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

Dining Guide Rise Biscuits & Donuts 169 Grand Hill Place, Holly Springs; (919) 586-7343; risebiscuitsdonuts.com Thai Thai Cuisine “Fresh authentic Thai food.”

108 Osterville Drive, Holly Springs; (919) 303-5700; thaithaicuisinenc.com The Butcher’s Market “Premium meats and specialty grocery.”

4200 Lassiter Rd, Holly Springs (919) 267-919); thebutchersmarkets.com The Mason Jar Tavern “All the comforts of Southern hospitality with a modern twist.”

114 Grand Hill Place, Holly Springs; (919) 964-5060; themasonjartavern.com The Original N.Y. Pizza 634 Holly Springs Road, Holly Springs (919) 567-0505; theoriginalnypizza.com

MORRISVILLE

Cantina 18 “Southwestern fare with a southern drawl.”

3305 Village Market Place, Morrisville (919) 694-5618 18restaurantgroup.com/cantina-18-morrisville

Alpaca Peruvian Charcoal Chicken “Unforgettable rotisserie chicken.”

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

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

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

Another Broken Egg Café “A totally egg-ceptional experience.”

1121 Market Center Drive, Morrisville; (919) 465-1079; anotherbrokenegg.com Babymoon Café “Pizzas, pastas, seafood, veal, steaks, sandwiches and gourmet salads.”

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

Clean Juice “Organic juices, smoothies and acai bowls.”

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

Bad Daddy’s Burger Bar “The quality of the beef and the toppings make our burgers stand apart.”

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

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

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

B. Good “Health-conscious versions of fast-food favorites.”

1000 Market Center Drive, Morrisville; (919) 234-1937; bgood.com

Desy’s Grill & Bar “Straightforward pub grub at a relaxed sports bar.”

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

Recognized by Cary Magazine Readers as Best Steak House and Date-Night Restaurant!

THE MAGGY AWARDS

WINNER 2006

Hours: Mon-Thurs: 5-10pm Fri-Sat: 5-11pm Sun: 4-9 pm

HONORABLE MENTION 2007

HONORABLE MENTION 201 20 13

HON HO NORABLE MENTION 2015 20 15

HON HO NORABLE MENTION 2016 20 16

1130 Buck Jones Rd., Raleigh, NC, 27606 919.380.0122 \ ReysRestaurant.com

THE MAGGY AWARDS

THE MAGGY AWARDS

WINNER

WINNER

201 20 18

201 20 19

2020

5 private rooms seating 6-200 guests!

Contact: Christina Reeves at Christina@ReysRestaurant.com

CARY MAGAZINE 83

Dining Guide Los Magueyes Fajita House 9605 Chapel Hill Road, Morrisville (919) 481-9002; lostresmagueyes.com Neomonde “A wonderful mix of traditional and contemporary Mediterranean menu items.”

10235 Chapel Hill Road, Morrisville; (919) 466-8100; neomonde.com

Rey’s “Fine dining with a French Quarter flair.”

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

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

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

Nothing Bundt Cakes “Cakes are baked fresh daily, in a variety of flavors and sizes.”

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

Barry’s Café “A restaurant that honors firefighters.”

2851 Jones Franklin Road, Raleigh; (919) 859-3555; barryscafe.com

Smokey’s BBQ Shack “Meats are dry rubbed with love and slow smoked with hickory wood.”

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

84

AUGUST 2020

Annelore’s German Bakery “Pastries using the finest local ingredients.”

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

Ruckus Pizza, Pasta & Spirits 1101 Market Center Drive, Morrisville; (919) 388-3500; ruckuspizza.com

The Full Moon Oyster Bar & Seafood Kitchen “Homemade recipes handed down over the years.”

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

HiPoke “Fresh Fun Poke.”

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

Angus Barn “World-renowned for its service.”

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

Anvil’s Cheesesteaks “Authentic Philadelphia experience.”

2893 Jones Franklin Road, Raleigh (919) 854-0558 facebook.com/AnvilsCheesesteaks

Saffron Restaurant & Lounge “Gourmet Indian dining experience.”

4121 Davis Drive, Morrisville; (919) 469-5774; saffronnc.com

Georgina’s Pizzeria & Restaurant “Mouthwatering homemade Italian dishes.”

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

RALEIGH

Rise Biscuits & Donuts “Old school, new school, and specialty donuts.”

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

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

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

G. 58 Modern Chinese Cuisine “Master chefs from China create an unforgettable fine dining experience.”

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

ZenFish Poké Bar “Guilt-free, healthy, fast-casual dining.”

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

Taste Vietnamese “Prepared with passion and perfected through generations.”

152 Morrisville Square Way, Morrisville; (919) 234-6385; tastevietnamese.com Village Deli & Grill “Wholesome homemade foods.”

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

The Big Easy Oven & Tap “Modern, Southern kitchen with New Orleans roots.”

222 Fayetteville St., Raleigh (919) 832-6082; thebigeasyovenandtap.com Flying Biscuit Café “Southern-inspired menu of comfort food made with fresh ingredients.”

2016 Clark Ave., Raleigh (919) 833-6924, flyingbiscuit.com/locations-2/Raleigh Mandolin “World class food, wine and spirits in a soulful, comforting atmosphere.”

2519 Fairview Road, Raleigh (919) 322-0365; mandolinraleigh.com The Pit “Authentic whole-hog, pit-cooked barbecue.”

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

THE MAGGY AWARDS

WINNER 2020 20 20

Loyd Builders, LLC is a second generation builder with a focus on custom homes, additions and remodels.

loydbuilders.com | 919-387-1455

CARY MAGAZINE 85

PRIVATE DINING

ONSITE CATERING AND SPACE FOR UP TO 1,800 GUESTS

21 MEETING ROOMS

201 Harrison Oaks Blvd | (919) 677-1840

EMBASSY SUITES RALEIGH-DURHAM RESEARCH TRIANGLE

FULL SERVICE ONSITE RESTAURANT 86

AUGUST 2020

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CARY MAGAZINE 87

nonprofit spotlight Kiran, which means "ray of light" in Hindi, is a nonprofit organization that serves and empowers South Asian victims of domestic violence.

Some members of the Kiran team are, from left, volunteer Uma Sankar, staff members Teena Palathanam and Seema Kak, executive director Sangeetha Menon, advisory committee member Jay Desai, and board member Renu Jain.

Kiran Inc. NOTICING THE INCREASING incidents of domestic violence in the Triangle’s South Asian community, five women came together in 2000 to help survivors.

What started as an organization run by volunteers Vandana Shah, Sudha Shreeniwas, Shivali Shah, Aaiysha Khursheed and Susan George blossomed into the only nonprofit in North Carolina equipped to provide culturally specific crisis case management services to victims of domestic violence in the South Asian community.

In 2008, this informal group became Kiran Inc. Led by Vandana Shah, Ritu Kaur, Vasudha Gupta and Dr. Amy Weil, the nonprofit has continued to empower victims of domestic violence across North Carolina.

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AUGUST 2020

WRITTEN BY MONA DOUGANI PHOTOGRAPHED BY JONATHAN FREDIN

“Having lived in the South Asian community, I have seen firsthand the impact of domestic violence,” said Sangeetha Menon, executive director of Kiran. “It’s just amazing how much of a difference one organization can make in the lives of so many survivors and victims.”

Many survivors have recently moved to the United States; therefore, language barriers and ignorance are often unfamilar with resources the U.S government provides to survivors are typical. With the additional fears of losing their residency status and the cultural stigma of a shaky marriage, survivors often suffer in silence. This is where Kiran comes in.

“We understand the limitations that South Asian survivors face, which somebody

who is a citizen here or has grown up here may not understand,” said Menon.

Kiran provides survivors with free and confidential services, including access to education, financial support, driving lessons, translation assistance and secure housing.

“We are holding the hands and the spirit of the survivor all through the process,” Menon said, “assisting her with legal referrals, making sure she is connected with the right immigration attorneys, and really advocating for these clients in a very deliberate way.”

Sangeetha Menon, executive director of Kiran contributed photo

“Having lived in the South Asian community, I have seen firsthand the impact of domestic violence.

It’s just amazing how much of a difference one organization can make in the lives of so many survivors and victims.”

— Sangeetha Menon, executive director of Kiran

three years later, this same client has a job, calls would be missed. Kiran staff also identified financially vulnerable clients, due to apartment and car and is living comfortably.

The nonprofit has built on its success potentially lost wages from COVID-19, and in the Triangle, and in 2018, Menon es- offered these clients emergency financial astablished the first Kiran Volunteer Chap- sistance and support.

“The number one need of this moter in Charlotte.

As there is a large South Asian commu- ment is donations,” Menon said. She nity there, the Charlotte chapter has been a also encourages individuals to help by crucial expansion. Thanks to word of mouth bringing awareness to potential victims recommendations and outreach efforts by about the resources and services that KiKiran, the nonprofit has seen an increase in ran provides.

“This is collective work. Building up somecalls from South Asian victims in the area.

Now, Charlotte volunteers can easily con- body’s life is collective work, and we are very thankful for our partnerships and supporters.” nect survivors there with needed services.

Those interested in volunteering can Recently, the team at Kiran has been working vigilantly to combat the challenges posed by sign up at kiraninc.org. t COVID-19. Domestic violence increases whenever families spend more time together, experts say. Added to that are financial stress, lack of privacy and increased demands of children at home and out of school.

The nonprofit has pivoted quickly by remotely transferKiran holds a fundraising walk every October, which is National Domestic Violence Month. The team is currently brainring their office line to storming innovative ways to conduct its 2020 walkathon. another line so that no CARY MAGAZINE 89

contributed photo

The most important of Kiran’s services is the volunteer-run, 24-hour crisis hotline, she says.

Any time, day or night, volunteers take calls from frightened survivors, calming them down, speaking with them in their native language and connecting them with immediate help.

Uma Sankar, a crisis hotline volunteer, got involved with Kiran when she saw their booth at Cary Diwali in 2008. A relative of hers had faced a domestic abuse situation, did not know where to turn, and could have benefited greatly from the services that Kiran provides.

“I think when you are volunteering for hotline calls, and a potential client calls you, and they are able to have someone to listen without any judgment … that helps them tremendously,” she said.

There are many success stories at Kiran.

One client was referred to Kiran after escaping her home with very little. She lived in a shelter for a few months, but now has her own business and a safe place to stay.

Another client left home with her small child and little money. Kiran was able to reach out to one of its partners, a shelter where this client was able to stay for several months.

Moreover, Kiran assisted this client with her legal case, gave her financial support, and

contributed photo

garden adventurer . Don’t have room for a full-blown veggie patch? Grow small in large containers, such as this tub o’ lettuce.

Fall for the Veggie Garden WRITTEN AND PHOTOGRAPHED BY L.A. JACKSON

90 AUGUST 2020

IT’S AUGUST, and it’s hot. It is also a time of opportunity in the ol’ veggie patch. Even with fall right around the corner, there are still plenty of growing days left to plant another round of summer vegetables, and, in spite of the heat, cool-season edibles can start to come out and play in your garden as well.

At the beginning of this month, tuck in the seeds of green beans, cucumbers and squash (both summer and winter varieties). Eggplants, okra, tomatoes and peppers can also be added, but to fudge on the time it takes them to mature, go with starter plants, which should still be available at garden centers.

Sure, cold weather that could kill warm-season vegetables is on the way, but, lately, the Septembers and Octobers around here have been pretty balmy. Personally, it has been quite a few

years since I got caught with my plants down by an early cold snap that nailed them before they could begin producing tasty crops.

The coming chilly times won’t bother cool-season veggies, and since most need warm soil to sprout and quickly mature, now is a good time to plant such delectables as broccoli, cabbage, Brussels sprouts, collards, turnips, carrots, spinach, onions, Swiss chard, cauliflower, radishes, mustard greens, rutabaga, lettuce and kale. Gardeners who enjoy herbal helpers in kitchens might also consider adding dill, fennel or parsley.

If you already have a vegetable garden, replacing pooped-out plants with new ones is a no-brainer. However, if you didn’t start a veggie patch this spring or don’t have room for one, grow small by adding plants to any sizeable container that has holes in the bottom for drainage. For an instant small garden, plop a bag of commercial garden soil flat on the ground, poke holes in the bottom, slice a few “X’s” in the top and add plants or seeds.

Naturally, you are going to have to deal with the hot, arid reality that is typically August and early September. Mulching around plants will help deflect excessive heat and conserve soil moisture, but if the rains don’t come on a regular basis, break out the garden hose. Maturing veggies typically need about an inch of water a week. It is best to irrigate early in the morning, so the leaves will quickly dry to lessen the chances of diseases and fungi causing problems.

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.

To Do in the GARDEN

Queen Anne’s lace

TIMELY TIP

12 9

Now is not too early to start thinking about Christmas, 6 especially if you enjoy adorning your Yuletide tree with all-natural ornaments. In particular, the blooms of Queen Anne’s lace can easily be dried and used as faux snowflakes to dot evergreen branches in a seasonal wintry white.

3

Simply snip the blossoms off at their bases, leaving just a slim bit of stem on each, and place the flowers flat on a screen that is tucked away in a warm, dry place such as an attic or garage.

Come the holiday season, lightly spray the dried blooms with hair spray to prevent shedding and then let it “snow” on your Christmas tree!

August

• Next year’s herb garden starts now if you let a few of your dill, basil and chive plants go to seed. These herbs readily reseed, meaning there will likely be plenty of volunteers sprouting by the time warming temperatures signal the start of the new 2021 spring growing season.

• Okra can be unpleasantly slimy when boiled, but an easy way to buck such yuck is to cook the picked pods whole. For better flavor, harvest them small — about 2 to 3 inches long will do.

• Patrol the potato patch for exposed spuds. If you aren’t going to harvest them soon, cover the ’taters with mulch to prevent sunrays from turning their skins green and their taste nasty.

• The bloom shows of rhododendrons and azaleas have passed their peaks now, but these pretties are currently setting new buds. To help maintain their flower power for next year, during extended dry times in late summer, keep them on a regular watering schedule.

CARY MAGAZINE 91

happenings

The Templeton of Cary recently added a self-driving robot, called “Penny,” to its dining amenities. Standing 3 feet tall, the robot delivers food and drinks to Templeton residents and brings empty dishes back to the kitchen. The robot has four sensors that help it navigate around the dining venues, avoiding tables and people

Anthony Wright, food and nutrition director for Morrison Living, stands with John Ha, the inventor of Penny, a robot that will assist in the Templeton dining rooms.

in its path. It is estimated that Penny does 30 to 40% of the job of a human server.

“Penny allows our servers to spend more time and quality interaction with the residents, and less time carrying the heavy items to and from the tables,” said Anthony Wright, food and nutrition director for Morrison Living, dining provider for The Templeton of Cary.

“And residents love interacting with Penny.” thetempletonofcary.com 92 AUGUST 2020

JENNIFER ROBINSON, Cary council member, will lead the North Carolina League of Municipalities as its president for the next year. A member of the NCLM since 2013, Robinson also serves as director of Local Government Solutions at SAS in Cary. The NCLM comprises 540 individual hometowns, representing nearly all North Carolina municipalities, and promotes good government through non-partisan advocacy, services and insurance. nclm.org

Coastal Credit Union recently received three awards for being a top employer, outstanding communication efforts and overall member service.

• Best Employers in NC, Business NC – Coastal has been included among the Best

NINA KUDLAK, a recent graduate of Cary High School, was awarded the 2020 Friends of the PageWalker Scholarship, worth $1,000.

Employers in North Carolina by Business NC magazine for 2020. This is the fourth year in a

Kudlak will attend N.C. State University

row that it has earned this distinction.

and plans to major in political science.

• Diamond Award, CUNA Marketing

friendsofpagewalker.org

& Business Development Council – Coastal’s Coffee with Chuck video series and its companion email to members won a Diamond Award in the Member Publications & Newsletters category in this year’s CUNA Marketing & Business Development Council competition.

• Best-In-State Credit Unions, Forbes – Coastal has been named among America’s Best Credit Unions. This is the first time Coastal has received this honor. Forbes and Statista identified winners based on an independent survey of more than 25,000 U.S. consumers who were asked to rate credit unions at which they have or previously have had checking accounts. coastal24.com

CARY MAGAZINE 93

happenings

Meredith Scholarship Award: Number 1, “Down the Rabbit Hole,” by Elizabeth Joyce, Enloe High School

FALC Award: First Place, Suzanna Murawski, Enloe High School

The annual

Jerry’s Award: First Place, “Pride,” by Chloe Rush, Athens Drive High School

Wake County Teen Art Exhibit, presented by the Fine Arts League of Cary, is showcasing

pieces by talented high school art students online due to safety concerns over the coronavirus. “I love the variety of the pieces; they were phenomenal,” said Brenda Brokke, FALC chairperson. The winning artwork can be seen at https://sites.google.com/view/falcteenshow/title.

In a recent survey,

ZIPPIA.COM reports that Cary is the happiest city in North Carolina, and one of the happiest in the whole

country. Zippia, a resource for job-seekers, analyzed income, marriage rates, education and other metrics in more than 600 cities to determine which locales have the most to smile about. zippia.com

The 24th Annual TRIANGLE

RACE FOR THE CURE will be held online rather than in-person this year. Originally

planned for May 2, at The Frontier at RTP, the event will now take place as a virtual experience on Sept. 12. “We will be leveraging technology this year to ensure we can race together – even if we can’t be together – because breast cancer is not canceled,” said Krista Park Berry, executive director at Komen NC Triangle to the Coast. komennctc.org/Race

94 AUGUST 2020

REAGAN RAZON, an Enloe High School senior from Morrisville, was part of the winning team for the Combating

Office made easy.

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COVID-19 Challenge, held by the New York Academy of Sciences.

She worked alongside four other students, from New Jersey to Delhi, India.

They created a chatbot in the instant messaging platform to provide users with recent and factual information regarding the COVID-19 pandemic. Reagan and her

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team also created a drone that would deliver essential medical supplies like testing kits, vaccines and antiviral medicine to underserved and geographically rural communities. nyas.org

Harmony Family Chiropractic, a family practice dedicated to serving children and families, is now open at 953 N. Harrison Ave., Cary, in the Northwoods Shopping

Every meal deserves a nice compliment.

Center. liveinharmonync.com

RALEIGH BREWING at the Arboretum opened May 28 in Cary.

Along with providing an English pub-style

THE MAGGY AWARDS

setting with a wide variety of craft beer, Raleigh Brewing at the Arboretum offers

2020 20 20

space for community and social events,

Morrisville | Cary | Southern Pines | Holly Springs

once current COVID-19 regulations permit.

www.trianglewineco.com

raleighbrewing.com CARY MAGAZINE 95

happenings

Timeless design is reflected in a collection of treasures from a life well lived. southernstudio.com 919.362.5143

Students from

Chesterbrook Academy Elementary

School in Cary and 11 sister schools across the country recently participated

in Poetry Out Loud, a national virtual event. In total, 95 students shared their poetry on topics like friendships and pets, cheeseburgers and ice cream, and coping with the COVID-19 pandemic. More than 150 students, staff and family members across six states viewed the presentation. chesterbrookacademy.com 96 AUGUST 2020

The

Coastal Credit Union Foundation will provide an

additional $300,000 in grants that will be used to provide community assistance in response to the COVID-19 pandemic. The latest package, announced June 9, includes a $50,000 grant to the Wake Tech Foundation’s Completion Scholarships program, which aims to help well-performing students for whom financial concerns are the only remaining barrier to finishing their education. The remaining $250,000 are unrestricted grants, supporting the following local nonprofits:

• Activate Good

• CASA

• Dorothy Mae Hall Women’s Center

• Families Moving Forward

• InterAct

• Salvation Army of Wake County

• Southeast Raleigh Promise

• WakeMed Foundation

coastal24.com/foundation

Lucy Daniels Center was awarded a Rapid Response Grant from

Lilly Hall of Cary, 13, is raising

United Way of the Greater Triangle for $10,000 to fund a program providing mental health

money to support medical workers by

support for children and families as they respond to the COVID-19 crisis. Lucy Listens

selling her original colored pencil drawings.

provides up to four hours of free, short-term, telehealth support provided by a licensed

What started as a hobby became an Etsy

mental health counselor at Lucy Daniels Center. lucydanielscenter.org/lucylistens

business when her mother, Kristen Hall,

According to

SmartAsset, professional women are more successful in Cary

posted one of Lilly’s drawings of a doctor wearing a mask. Lilly is donating 50% of

than any other place in the U.S. In its third study of the “Cities Where Women Are

sales from her art towards PPE and medical

Most Successful,” the financial information website ranked Cary No.1 when considering

supplies. etsy.com/shop/Lillyxdrawz

education, earnings and business ownership. smartasset.com

CHINESE AMERICAN FRIENDSHIP ASSOCIATION hosted a mask giveaway on June 27, The

distributing 20,000 masks to businesses and local residents. The event, held at Grand Asia Market in Raleigh, was organized to promote mask-wearing and prevent the spread of the coronavirus. Volunteers included Ya Liu, Cary council member, and Vickie Adamson, Wake County commissioner. The CAFA has raised more than $10,000 since March to buy masks, and has donated over 100,000 to the Town of Cary, WakeMed Health & Hospitals, UNC Health, Duke Health, area senior facilities and private citizens. nccafa.org CARY MAGAZINE 97

write light

BY JONATHAN FREDIN

Unfroggetable A frog finds safety and plenty of water in the spout of a watering can.

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AUGUST 2020

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menu

M U S T H AV E S

Lugano Ristorante Daniel’s Restaurant & Catering Mellow Mushroom Cary

CONT ENTS

Cilantro Indian Cafe Ruckus Pizza, Pasta & Spirits

Ashworth Drugs

Bond Brothers Beer Co. J&S New York Pizza Maxamillians Grill & Wine Bar Famous Toastery

A Taste of Brooklyn .. ko- an Clean Juice Park West Meat & Graze Triangle Wine Company

PHOTOGRAPHED BY JONATHAN FREDIN & DAVE DAVIES

LUGANO RISTORANTE From bruschetta at brunch to cappaleni di mare for dinner, we use the finest local meats, seafoods and produce in each recipe.

Whether you’re planning a relaxing lunch, a date night out or a family dinner at home- Lugano Ristorante has something for everyone available for dine in, carry out or curbside pickup.

1060 DARRINGTON DRIVE, CARY | 919.468.7229 | LUGANOCARY.COM

DANIEL’S RESTAURANT & CATERING 1430 W. WILLIAMS STREET, APEX | 919.303.1006 | DANIELSAPEX.COM

Daniel’s has been serving the finest New York Style Italian food in the triangle for over 24 years. The left page features our Seafood Fra Diavlo, Greek Salad and Fettucine Daniel. The right page features Margarita Pizza, Fried Calamari and our house favorite — Penne ala casa, as well as our home-made Focaccia bread.

MELLOW MUSHROOM CARY The support the Cary community has shown our locally owned and operated Shroom means the world to us! We are so proud to be able to serve our community at a time like this. We know that together, we will come out of this stronger than before. Whether you’re dining curbside, table side or couchside, we’re here to provide a higher order of pizza.

4300 NW CARY PARKWAY, CARY | 919.463.7779 | MELLOWMUSHROOM.COM

CILANTRO INDIAN CAFE Indian food for us is almost like eating a slice of pizza on the streets of New York City.

We eat Indian food three times a day, every day. There is no planning — no reservation necessary to eat our meals. We desired to present the same experience for our customers: real, homestyle-cooked Indian food in a fast and casual environment.

We want our guests to be able to decide to eat Chicken Tikka Masala just as fast and casually as they would a burger!

107 EDINBURGH S. DRIVE SUITE 107, CARY 919.525.7573 CILANTROINDIA.COM

RUCKUS PIZZA, PASTA & SPIRITS PARK WEST VILLAGE, MORRISVILLE 919.388.3500 TRYON VILLAGE, CARY 919.851.3999 COSTCO PLAZA, APEX 919.446.6333

RUCKUSPIZZA.COM

Come taste why Ruckus is Cary Magazine’s most award-winning restaurant — with our authentic N.Y. -style pizza, 16 great sushi rolls, award-winning appetizers, plus recognized for Best Neighborhood Bar and the Best Patios in Wake County, we have options for the whole family.

Come try one of our scratch-made items today.

ASHWORTH DRUGS SODA FOUNTAIN Voted Best Hotdogs in the Triangle, we have served Jesse Jones classic red dogs for more than 60 years. Nowadays, all-beef and all-veggie dogs, too.

Standard toppings include: mustard, chili, onions and slaw. Or spice it up with ketchup, cheese, relish, sauerkraut or jalapeno peppers. Yum!

105 W. CHATHAM STREET, CARY | 919.467.1834 | ASHWORTHDRUGS.COM

BOND BROTHERS BEER COMPANY Bond Brothers Beer Co., located in Cary, NC, is a craft brewery, taproom, and beer garden, dedicated to producing high-quality ales, lagers and sours. It has become a staple for downtown Cary, and will be expanding to a second location in the coming months.

202 E. CEDAR STREET, CARY | 919.459.2670 | BONDBROTHERSBEER.COM INSTAGRAM, FACEBOOK AND TWITTER @BONDBROSBEER

J&S NEW YORK PIZZA Come and devour our authentic Penne Alla Vodka! It’s a perfect blend of cream and sweet tomato sauce. For your side, try our classic Garlic Knots topped with fresh garlic and herbs! Don’t forget to start with a refreshing Mozzarella Caprese salad topped with fresh basil and Balsamic Glaze.

APEX | CARY | FUQUAY-VARINA | JANDSNYPIZZA.COM

MAXIMILLIANS GRILL & WINE BAR Maximillians Grill & Wine Bar has been serving Cary & the Triangle since 1991. Chef owned and operated by Will & Margie Hennessee, Maximillians offers global cuisine using locally sourced seasonal ingredients. Offering over 15 wines by the glass in addition to an extensive bottle list, or enjoy one of our hand crafted cocktails and local draft beers.

8314 CHAPEL HILL ROAD, CARY | 919.465.2455 | MAXIMILLIANSGRILL.COM

FAMOUS TOASTERY Offering scratch-made breakfast, lunch, and brunch 7 days a week - from 7am-3pm is what we do! Everything is fresh made to order including our vegetarian, gluten-free, and vegan options. Located in Waverly Place, we look forward to seeing you soon!

WAVERLY PLACE SHOPPING CENTER, 316 COLONADES WAY, #201C, CARY 919.655.1971 | FAMOUSTOASTERY.COM

A TASTE OF BROOKLYN Our Italian cookies are our must-have items, because there is no other place that does it.

We make our Italian cookies fresh daily. Being born and raised in Brooklyn, N.Y. — they are the real deal! Some of our best classics are: rainbow cookies, black & white, pignoli, thumbprint, cherry, sprinkles, sesame, jelly sandwich, lemon drops and cannoli’s!

101 N SALEM STREET, APEX 919.362.8408 | ATASTEOFBROOKLYNNC.COM

ko•än ko•än seeks to bring stories, food and people back to the former an cuisines space in Cary, NC. With a focus on humble, tranquil, “food for thought,” ko•än will bring a renewed energy and feel to Cary’s dining scene. ko•än’s menu is focused on sharing food that celebrates some of the unsung heroes of Southeast Asian cuisine. In reopening, we hope to become a beacon of sustainable hospitality for our industry and community through our actions and example.

2800 RENAISSANCE PARK PLACE, CARY | 919.677.9229 | KOANCARY.COM

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

3035 VILLAGE MARKET PLACE, MORRISVILLE | 919.468.8286 | CLEANJUICE.COM

MEAT & GRAZE + TRIANGLE WINE COMPANY Curating Your Next Cheeseperience When pairing cheese & beverages, there are no rules.

Simply, drink what you like. However, consider indulging in complementary flavors and intensities for the optimal Cheeseperience! Versatile options that pair beautifully with many cheeses include light to medium-bodied Beaujolais, effervescent Lambrusco or a refreshing Amber Ale.

575 NEW WAVERLY PLACE, SUITE 103-B, CARY MEATANDGRAZE.COM | 919.642.3666