Cary Magazine August 2021 by Cary Magazine

August 2021

INSIDE T

US MENU M HAVES

Pretty Sweets from Asali Explore N.C. Cheese Scene Chill Out at Hank’s Downtown Dive

Plus Treats from Utica Bakery

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in this issue

The Food Issue 22

Notable

Teens Clancy Larmour, Ji’raa Alston Tomay-to, Tomah-to and Joshua Fletcher So many ways to savor summer’s bounty Sounds of Summer Local Food and Brews at New Beach music performed by The Embers Triangle Beer Company

45 Hank’s Downtown Dive 52 Cheese Please!

Utica Bakery Draws Devotees from Near and Far

Discover the deliciously distinct flavors of local cheese

60 Pimiento Tea Room

Room in Holly Springs is gluten-free and served with corn chip and chow chow. Article, page 60.

AUGUST 2021

Menu Must Haves

Jonathan Fredin

The Turtle Bean Soup from the Pimiento Tea

A Conversation with the Peak of the Vine Owners

WakeMed Cary Hospital Medical District

A New Community of Care, Caring and Compassion. With the addition of two new medical office buildings in the Cary Hospital Medical District, WakeMed Physician Practices and support services continue to expand. Both the Medical Park of Cary and HealthPark at Kildaire have opened to rave reviews. Add to that our new 40-bed surgery nursing unit and WakeMed Cary Hospital’s care and treatment capabilities are now more comprehensive than ever. It all adds up to the highest quality care and caring, increased access and even greater convenience. Learn more at wakemed.org/medical-district. Medical Park of Cary • 210 PET Imaging • Bariatric Surgery & Medical Weight Loss • Daily Dose Coffee & More • Heart & Vascular – Cardiology • Heart & Vascular – Thoracic Surgery • Heart & Vascular – Vascular Surgery • Maternal Fetal Medicine • Obstetrics & Gynecology • Outpatient Imaging Services • Outpatient Laboratory Services

• • • • •

Outpatient Pharmacy Physical Therapy – Pelvic Health Surgery Urogynecology Urology

HealthPark at Kildaire • Cardiac & Pulmonary Rehab • Healthworks Fitness & Wellness • Neuropsychology • Nutrition Services

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WakeMed Cary Hospital 1900 Kildaire Farm Road | Medical Park of Cary 210 Ashville Avenue | HealthPark at Kildaire 110 Kildaire Park Drive | Cary, NC 27518

C A R Y

in every issue

34 74 79 83

Nonprofit Spotlight: Hope Connection International

85 122

Liquid Assets: Cloudstoberfest from Clouds Brewing

On Trend: Macarons from Asali Desserts & Café Small Business Spotlight: Craft Beer Cellar Cary Liquid Assets: Loaded Bloody Mary from Scratch Kitchen & Taproom

Garden Adventurer: August Lilies

•

A P E X

•

M O R R I S V I L L E

August 2021 • Volume 18, Number 6 EXECUTIVE

Bill Zadeits, Group Publisher Kris Schultz, Publisher EDITORIAL

Amber Keister, Senior Editor Shannon Hartsoe, Copy Editor Conner Altman, Editorial CONTRIBUTORS

Dena Daw Jack Frederick Lea Hart L.A. Jackson David McCreary Emily Uhland PHOTOGRAPHY

Jonathan Fredin, Chief Photographer DESIGN & LAYOUT

Lauren Earley, Creative Director PRODUCTION

Jennifer Casey, Graphic Designer Dylan Gilroy, Web Designer Beth Harris, Graphic Designer Matt Rice, Webmaster/SEO Rachel Sheffield, Web Designer Lane Singletary, Graphic Designer

departments

Editor’s Letter

Things to Do

10 1

Dining Guide

124 130

Happenings

ADVERTISING

Maureen Powell, Senior Account Manager PUBLIC RELATIONS

MACARONS vs. CHEESE VOTE FOR YOUR FAVORITE COVER! COVER 1 MACARONS:

Write Light

Lemon and raspberry macarons from Asali Desserts & Café in Cary are light, yet decadently delicious. Article, page 74. COVER 2 CHEESE:

women

Looking for a tasty adventure? Discover award-winning and uniquely flavored cheese from local dairies. Article, page 52.

Photos by Jonathan Fredin | Styled by Lauren Earley

in the next issue

of western wake

Smart, talented and making a difference — meet the Women of Western Wake! 10

AUGUST 2021

S&A Communications Chuck Norman, APR ADMINISTRATIVE

Kristin Black, Accounting Conner Altman, Events & Marketing Cherise Klug, Traffic Manager Lisa White, Circulation Coordinator Valerie Renard, Human Resources PUBLISHER EMERITUS

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

Westview at Weston 301 Cascade Pointe Lane, Cary, North Carolina 27513 (919) 674-6020 • (800) 608-7500 • Fax (919) 674-6027 www.carymagazine.com This publication does not endorse, either directly or implicitly, the people, activities, products or advertising published herein. Information in the magazine is deemed credible to the best of our knowledge.

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

WINNER 2021 20 21

I AM NOT A GARDENER, but I do love to eat. I have neither the patience nor the attention span to attend to regular watering, weeds or bothersome insects. Over the years, the thought of homegrown tomatoes has tempted me into planting tomato plants, low-maintenance cherry tomatoes, but still. With only a small section of the yard in direct sunlight, growing space was scarce, but I’d carve out a spot among my flowers for a few tomato plants. They would soon be huge, overflowing the beds and heavy with Senior editor Amber Keister interviews music fans at an Embers Concert in Raleigh for her small red globes. article on page 37. My girls would pop the sunripened tomatoes in their mouths, even though they “hated” tomatoes if they showed up on a sandwich. But mostly I ate them. Chopped and tossed with olive oil and basil, roasted on open-face cheese sandwiches, mingled with lettuce and cucumber for a quick salad — these simple dishes depended on the singular flavor of fresh tomatoes. There is a whole lot of truth in the words of the late songwriter Guy Clark: “Only two things that money can't buy, that's true love and homegrown tomatoes.” These days, I no longer have enough sun in my yard or time in my schedule for a tomato patch. But my mouth doesn’t care about those things. Sometime in late spring, I start longing for the taste of garden-fresh tomatoes. Durable grocery store tomatoes won’t do, neither will so-called vine-ripened impostors trucked in from Florida or Mexico. Only the roadside stands and farmers markets have what I need: flavor-packed tomatoes so ripe they taste almost sweet. These babies may not have come from my garden, but they’re close enough for me. For weeks, it’s tomato-watermelon salad, BLTs , and fresh tomato sauce tossed with pasta and cheese. The bounty also goes into roasted tomatoes, frozen for future meals. In our annual food issue, we always highlight great neighborhood restaurants. This time we also celebrate N.C. tomatoes and some award-winning local cheeses. I hope you enjoy these tastes of summer as much as I’ve enjoyed bringing them to you. Now, I think I need a tomato sandwich. Thanks for reading,

Senior Editor

AUGUST 2021

Jonathan Fredin

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Email letters to the editor to editor@carymagazine.com

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for more information visit townofcary.org/lazydaze follow @caryartdaze call 311 Featured Artwork By Lyudmila Tomova

5 THINGS

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CANstruction at Downtown Raleigh Alliance’s First Fridays is a can’t miss exhibition. Teams of architects, engineers, and students design and build larger-than-life structures from cans of food. The exhibit is free to view, and after it closes, all cans will be donated to the Food Bank of Central and Eastern North Carolina. Aug. 6-20, AIA Triangle, aiatriangle.org/events/canstruction

Don’t miss your chance to see Grammy, Emmy, and Tony award-winner Harry Connick Jr. and his band at Koka Booth Amphitheatre. Connick and his seven-piece band celebrate a Harry Connick Jr. return to live music performance with their “Time to Play” summer tour. Tuesday, Aug. 24, 8 p.m. boothamphitheatre.com

Jam out with local singers and songwriters at Waverly Place’s Acoustic Evenings in the Park. Enjoy an eclectic lineup of local musicians and strolling entertainment every Wednesday evening. Grab dinner at one of the many dining options or bring your lawn chairs and snag a seat on the green. Wednesdays through Aug. 25, 6-9 p.m., waverlycary.com

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Get crafty, shop local, and enjoy summer days at Town of Cary’s 45th Annual Lazy Daze Arts & Crafts Festival. With award-winning artists, live music and activities for the kiddos, there’s something for the whole family to enjoy at this two-day festival. Saturday, Aug. 28, 9 a.m.-6 p.m. & Sunday, Aug. 29, 12:30-5 p.m. Town of Cary. townofcary. org, search “Lazy Daze Arts & Crafts Festival” CARY MAGAZINE 19

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CARY MAGAZINE 21

NOTABLE TEENS

CLANCY LARMOUR WRITTEN BY LEA HART PHOTOGRAPHED BY JONATHAN FREDIN

ON THE SURFACE, Clancy Larmour might look like a typically successful high school graduate. He graduated in the top 10 percent of his class at Cary High School this spring; he’s an Eagle Scout; and he’s a speech and debate competition winner. Dig a little deeper though, and it really gets interesting. Larmour is fascinated by mushrooms. He makes Japanese street food to kick back and relax. And he was part of Cary High’s Culinary Arts competition team. He found these passions at Cary High, and gives credit to the school and its Career and Technical Education (CTE) program. “The breadth of things you can do at Cary High was probably most impactful for me,” he said. “You can experiment with what you like and don’t like. “I hit it on the first try – I got involved with (agriculture) and discovered my love of mushrooms. But there’s always another avenue to go down, if you don’t find the right thing at first.” So why mushrooms? Larmour says they’re everywhere and yet there’s mystery to them, noting there’s still a lot to learn about how they grow. continued on page 28

AUGUST 2021

“Learning from bad situations is a way to make future situations less bad. If you don’t learn from the past, you’re doomed to repeat it.” — Clancy Larmour

Clancy Larmour graduated from Cary High School in June and plans to study biochemistry and microbiology at N.C. State, following his passion for mushrooms.

CARY MAGAZINE 23

NOTABLE TEENS

JI’RAA ALSTON WRITTEN BY AMBER KEISTER | PHOTOGRAPHED BY JONATHAN FREDIN

THOSE WHO KNOW HER DESCRIBE Ji’raa Alston as resilient, disciplined and compassionate — qualities that have been honed by her nomadic upbringing and a pandemic year. The Apex teen’s father is a former professional football player, and she has lived in South Carolina; Washington, D.C.; Seattle; Germany; Canada and North Carolina. After football, Jonathan Alston’s subsequent career in regional sales meant more moves for his family. Ji’raa Alston attended three different high schools before graduating with honors from Apex High School in June. “Just moving around a lot, it can take a lot out of you, and it can just be kind of tough to adapt to the new environment,” said Ji’raa Alston, 18. “But throughout all the obstacles of moving, I’ve always made sure to remain true to myself and always adapt, no matter what.” In her freshman year at Apex Friendship, playing JV basketball helped. During her sophomore year in the Charlotte area, her first job provided a confidence boost. When the family returned to the Triangle in 2019, before Ji’raa Alston’s junior year, clubs helped her make friends at Apex High School. She joined the Apex Youth Leadership Club and the African American Students Association, becoming vice president of the latter group in her senior year. At the same time, she served on the school’s Equity Team. “I’ve always gone to predominantly white schools for as long as I can remember. I might not always have somebody who looks like me in my class,” Ji’raa Alston said, explaining that being the only Black student in class can get uncomfortable. “Then I think about our African American Student Association. That for me, that’s the safe space for me, and just being able to be around people who look like me and understand my experience.”

These clubs and the relationships they fostered became pivotal for Ji’raa Alston and her fellow students. The pandemic end to the 2019-2020 school year was disruptive enough. Then came George Floyd and the Black Lives Matter protests. The officers of the African American “Just moving around Student Association met over the summer, knowing a lot, it can take a that the upcoming school lot out of you, and it year would be challenging for the group’s members. can just be kind of “I just knew that over the summer with all the diftough to adapt to the ferent protests going on, I new environment. knew a lot of students would want a safe space to just say But throughout all their opinions and speak on the things that we all cared the obstacles of about,” Ji’raa Alston said. moving, I’ve always The club’s virtual meetings became a safe made sure to remain space, not just to discuss the protests, but for stutrue to myself and dents to talk about the always adapt, no anxiety, stress and isolation they were feeling. Between matter what.” meetings, the teens supported each other through frequent text messages. — Ji’raa Alston “We were trying to make sure that everybody understood, you can go out and advocate, but you also have to make sure that you stay up-to-date with your own mental health and make sure you take care of yourself. So while you’re out here trying to help the world, make sure you also help yourself,” Ji’raa Alston said. continued on page 30

AUGUST 2021

Ji'raa Alston graduated from Apex High School in June and begins at N.C. State this month.

CARY MAGAZINE 25

NOTABLE TEENS

JOSHUA FLETCHER WRITTEN BY JACK FREDERICK | PHOTOGRAPHED BY JONATHAN FREDIN

NAVIGATING THE UNPRECEDENTED CHALLENGES of completing high school during a pandemic proved to be no small accomplishment for Joshua Fletcher. Amid an impressive resume, learning to prioritize his own mental health became a key part of the 2021 Panther Creek alumnus’ final stretch of high school. “I initially failed at prioritizing my mental health,” Fletcher admitted via email. “Since I did not take action to mend myself, I became comfortable with feeling worthless. Isolation made me accustomed to masking myself, causing me to live a lie in front of my family, peers and teachers.” Due to mental health reasons, Fletcher asked that he be allowed to write his responses to interview questions. “For Black youth, in order for us to begin loving ourselves, we need to stop being comfortable with having saltwater down our throats. Stoicism has never been cool,” he wrote. The beginning of the pandemic marked a mental peak for Fletcher, he wrote. He challenged himself during virtual classes, earning high marks on the path to graduating summa cum laude. His work earned him the Cheatham-White Merit Scholarship, a four-year full-ride scholarship to North Carolina A&T State University, where he plans to major in Food and Nutritional Sciences. “Responding to this year’s social climate, record numbers of African Americans have applied or enrolled at HBCUs across the nation,” Fletcher wrote. “I would have regretted not being a part of this class of Aggies and growing with a community rich in color and history.” Fletcher also stepped up to help at home. While his mother, Dr. Jamila Fletcher, a pediatrician, was on the healthcare frontlines administering COVID-19 testing, Joshua Fletcher often helped his 8-year-old brother, Ezra, with his schoolwork. The two brothers worked at the din26

AUGUST 2021

ing room table nearly every day, growing closer as they worked out problems together. “It just amazes me that he rose to the challenge and didn't shy away from hard work in the pandemic,” Jamila Fletcher said. “I tell everyone this: He was my lifesaver.” Sports as therapy

As the pandemic wore on, it weighed on Fletcher’s “I just swallowed mental health, and he retreated into isolation. After many everything that was difficult months, he decided going wrong in my to play football again, which proved to be a much-needed life and just said, bright spot. Fletcher quit football ‘I’m going to make as a junior, but returned as football the one a senior to anchor the Catamounts’ inexperienced positive thing,’ and offensive line. He worked out twice a day all sumwe were able to mer, gaining more than 30 make that happen.” pounds to return to playing shape. “I just swallowed everything that was going wrong — Joshua Fletcher in my life and just said, ‘I’m going to make football the one positive thing,’ and we were able to make that happen,” Fletcher said in an audio recording sent via email. With Fletcher playing center, Panther Creek finished the regular season undefeated, making the second round of the NCHSAA 4-AA playoffs. Fletcher served as a captain in two of his team’s biggest games. After the season, he was recognized with the team’s Offensive Trenches Award. continued on page 31

Panther Creek grad Joshua Fletcher earned a full scholarship to attend North Carolina A&T State University, where he plans to study Food and Nutritional Science.

CARY MAGAZINE 27

LEFT: Clancy Larmour serves food at a fundraiser for the N.C. Restaurant and Lodging Association. BELOW: Clancy sits next to a large maitake mushroom cluster in 2018. The fungus is also known as “hen-of-the-woods” and is considered a superfood for its health benefits.

contributed photoS

Members of Cary High's FFA group attend the 2019 FFA Convention at the Raleigh Convention Center. 28

AUGUST 2021

Clancy Larmour peeks from behind blocks of oyster mushroom at Fox Farm & Forage in early 2020. The teen worked on a project for his AP Research class at the Apex business.

continued from page 22

Born in Santa Monica, Calif., Larmour moved with his family to Cary before kindergarten and lives with his dad and his younger sister. His mom and her husband aren’t too far away, in the southern part of the state. He recently became a big brother for the second time when his mom had a baby Clancy Larmour established a pollinator garden for his Eagle Scout project. boy last year. Like most of his peers, the COVID-19 “Learning from bad situations is a way pandemic presented challenges during the end of his junior and much of his senior to make future situations less bad,” Larmour year, and his family was directly impacted. said. “If you don’t learn from the past, you’re His mom was diagnosed with COVID doomed to repeat it.” Looking ahead, his future looks while she was pregnant, even needing to bright. He’s enrolling at North Carolina be intubated for a time before recovering. His dad is in his 70s and had a re- State University this fall and plans to keep cent stroke, both of which put him in pursuing his passion for mushrooms. He the high-risk category. Because of that, plans to study biochemistry and microbiLarmour stuck close to home for much ology, and potentially food science as well. While he says he’s one of those people who of the pandemic. “When my dad got vaccinated, it was can’t say yet where he wants to be in 10 a huge weight off my shoulders,” he said. years, he hopes his work will involve re“For most of the pandemic, I didn’t go search and mushrooms. Banyas feels confident that Larmour anywhere, but I’m lucky that the online scene meant I could still talk and play video will accomplish whatever he sets his mind to. “Clancy will go on to do great things, I games with friends.” Like most things in his life, he treated it know it,” he said. t as a learning experience. CARY MAGAZINE 29

contributed photo

“They’re sort of omnipresent – there’s yeast and other microbes in the air. We eat mushrooms,” he said. “At the same time, they’re very enigmatic.” They’re also great in recipes, though his love of cooking precedes his love of mushrooms. His mom is of Thai descent, and he remembers, from a very young age, wanting to cook like her. “I love the catharsis of cooking,” he said. “There’s all of these steps to cooking and making what I want to eat – you put in the work but then, just being able to eat it and enjoy it.” His involvement with the FFA (formerly Future Farmers of America) at Cary High School, where he became president of the chapter, combined his love of agriculture and love of food. “At FFA, we love to feed you,” Larmour said with a laugh. Larmour took a number of Advanced Placement courses at Cary High as well, culminating with the AP Capstone Project, which involves two year-long AP courses – AP Seminar and AP Research – in which the student pursues his or her own research project. His research, as one might guess, focused on mushrooms. Larmour learned that when big wildfires burn manmade structures that aren’t meant to burn, they can leave toxins in the soil. “My project aimed to see if oyster mushrooms could grow in the soil and help fix the soil,” he said. Cary High teacher James Banyas, noted Larmour’s research outcomes were well above expectations. “Clancy is generally more curious than his peers,” Banyas said. “He appreciates the challenge of engaging in rigorous thought processes such as proof.” But it’s not all academic with Larmour, Banyas says. “He is funny and witty, genuine – a good soul who cares about others,” he said.

contributed photos

ABOVE: The Alston family, Jonathan, Neka and Ji'raa pose for a photo after a football game in Cologne, Germany. LEFT: Neka Alston poses with her children Jonah, left, and Ji’raa, right, in a photo taken for the nonprofit that Neka Alston established, the Beyond Now Foundation, beyondnow-te.org. The organization aims to promote a love of learning and to advocate for marginalized students.

ABOVE: Ji'raa Alston sits in a football stadium in Cologne, Germany, before the game begins. Jonathan Alston, Ji'raa's father, played as an offensive lineman for the Cologne Centurians. RIGHT: Ji’raa and her brother Jonah became even closer during the pandemic. “I have a great family. They’re just amazing,” she says.

continued from page 24

Many of her fellow students depended on that safe space, she says, especially because many were reluctant to discuss their struggles at home. “I’ve realized just how much mental health is such a taboo topic within the Black community,” Alston said. “And I’ve seen how my friends around me have had to deal with their issues.” The modest teenager seems reluctant to detail her accomplishments, but others are eager to sing her praises. 30

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“She has been an awesome senior leader in a few of our clubs even through the pandemic,” said Andrew Hill, assistant principal at Apex High School. “She is everything that we hope our students can be.” Ji’raa Alston will attend N.C. State University this fall, planning to study psychology or social work so she can continue helping others. She also says she might like to study computer science. The teen combined her two interests last year, helping her grandfather, who is the pastor of a small church in South Carolina. During the pandemic, he wasn’t able to hold onsite services, says Renee Alston, Ji’raa’s aunt. Her niece organized the virtual church services and provided technical help from her home in Apex.

“She was instrumental in helping with the Zoom services and communicating the information to the church members, so that they were able to log on to the Zoom services,” said Renee Alston, who lives in Atlanta. “That’s awesome to me, because she’s so young and was able to just walk people through that, people who were old enough to be her parents or grandparents. And they were actually able to understand it and do it.” Since she was small, the teenager has been unusually caring and generous, always smiling and looking for ways to help others, her aunt says. “She’s always very concerned about others, and if she sees you in need, she’s going to do whatever she can to help,” she said. “She’s always that person who is going to think about what is in the best interest of the people involved, not just herself.” t

contributed photo

continued from page 26

“With the offensive line, we went through a lot,” Fletcher said. “To finish the regular season undefeated and to get to the second round of the playoffs, it meant everything to me.” Eclectic interests

contributed photo

Fueled by insatiable curiosity and eclectic interests, Fletcher is a teen with many passions, which he connects through writing. “He excels in all of those areas that he has an interest in,” said Melvin Blackwell, a Panther Creek counselor and Fletcher’s mentor. “If he’s interested in something, he is going to research and learn as much about it as he can, and give it his best.” Fletcher writes poetry, short stories and essays. He has also recorded three original rap songs that explore his Black identity, depression and future. Recorded under the name ‘Puffy Joshua,’ the music can be found on SoundCloud and Spotify. “I was drawn to rap because it presented itself to me like a dreamscape, granting

a space where anything could happen and express myself without tension, establishing some sense of understanding for what happened to/around me along the way,” Fletcher wrote. In his free time, Fletcher also researches topics that interest him — diving deep into subjects like neuroscience, space and gastronomy. “To me, from a self-fulfillment lens, writing has become the life source for my passions,” Fletcher wrote. “No matter how entranced I will be under my endeavors, it is the thrill of typing an essay after months of research and chronicling the impact of my service projects that keep me going. I write until I am whole.” For a time, Fletcher’s various passions stood in the way of settling on a career he might want to go after. Currently, his professional goals combine many of those interests. “With an increased dedication to nutrition and culture, I aim to utilize food and nutritional science to help my community

Joshua Fletcher, wearing number 56, and the Panther Creek Catamounts play the Athens Drive Jaguars. With Fletcher playing center, Panther Creek finished the regular season undefeated.

and other cultures develop their nutritional literacy — nutritional anthropology coupled with mutual aid and community building,” Fletcher wrote. t CARY MAGAZINE 31

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nonprofit spotlight

Hope Connection International founder and president Debra Barkett, third from left, sits with employees and volunteers at the nonprofit’s thrift store, Deja Vu, which helps support survivors of abuse and addiction. From left are Benjamin Weston, Kirk Williams, Barkett, Deja Butler, Will Walters, Taylor Farnham and Aaron Garner.

Hope Connection International WRITTEN BY DENA DAW | PHOTOGRAPHED BY JONATHAN FREDIN

WHEN DISCUSSING the beginnings of Hope Connection International, a local nonprofit dedicated to helping people impacted by abuse and addiction, founder Debra Barkett isn’t afraid to get personal. “My motivation for starting it was because I went through it, and people need to know that it can happen to anybody,” said Barkett. As a former educator with years of experience working in church and youth ministries across the country, Barkett recognized the need for a multi-faceted, community-led approach to recovery services and healing. Barkett’s personal experience with domestic abuse fuels the fire and continues to inspire clients within the program. Hope Connection’s mission is clear — assist in the recovery of survivors of 34

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abuse and addiction by offering free support, education, housing and sponsorships with tailored solutions. Free enrichment classes and support groups are offered at the community care center for domestic violence and abuse recovery, depression and anxiety recovery, grief support, addiction recovery, support for loved ones of addicts, and more. Hope Connection also owns Deja Vu, a furniture and home decor thrift store located in South Hills Mall. With the help of donations and volunteers, all of Deja Vu’s profits provide critical funding for Hope Connection’s housing programs and operating costs. For those interested, the thrift store is one of the biggest ways people can volunteer,

but certainly not the only way. Volunteer opportunities include cleaning the community care center, assisting support groups, buying supplies, taking survivors to appointments, sorting donations and running errands. Hope Connection is open to groups of all sizes and volunteers of all ages. “At Hope Connection, I try to find out what someone’s passion is and put them where they’re doing something they love,” said Barkett. While volunteers are always needed, an organization like Hope Connection can’t sustain itself without necessary funding. COVID-19 forced Barkett to cancel important fundraising events that typically bring in about half of the nonprofit’s income.

“We need donations,” said Barkett. “Our victim sponsorship program is a huge part of what we do. We try to come alongside people who are really trying and meet their needs. If somebody donates $500, and they want to designate it for rent assistance, all of that goes to rent assistance. “Saying that, we still have to run the organization. The operating costs are what have suffered the most the last year.” One of Barkett’s biggest dreams is to provide a long-term supportive housing center for victims of domestic violence who have nowhere else to go. For sponsored victims, a temporary shelter is not enough. Until then, Hope Connection is constantly trying to find housing solutions, whether it’s a night or two in a hotel room or apartments that don’t require a credit check. If someone is in an emergency situation and needs to get out, Hope Connection will pay for their move. Last year, Hope Connection helped “Jenny,” who uses only one name for safety reasons, escape an abusive ex-husband. She and her three boys were able to flee to another state. “When all else failed, Hope Connection helped me get to a safe place,” wrote Jenny in a letter from the sponsored victims program. “They provided the help we needed to have a home and transportation. For 6-8 months, Hope Connection has paid my bills, helped me with food when I didn’t have money to feed my children. They helped me

Volunteers drop off food and household supplies during a Hope International food drive.

get furniture, gas, household items/accessories, and so much more. This organization is truly a blessing!” Hope Connection connects and partners with organizations worldwide to serve over 300 people each year. “If we can’t help them, we send them to someone who can. We’re not in competition with anyone. We want people to get the best help they can get,” said Barkett. “I just want people to know that Hope Connection is there, and it’s a safe, caring, non-judgmental environment. Our groups are confidential; that’s one of our main focuses. The more funding we have, the more people we can help.” To learn more about Hope Connection International, its victim sponsorship program, upcoming fundraisers or ways to volunteer, visit hope-connection.org. t

During the holidays, Hope Connection International hosted an Angel Tree at its Deja Vu thrift store. Volunteers provided clothing, toys and other gifts for clients' families.

“At Hope Connection, I try to find out what someone’s passion is and put them where they’re doing something they love.” — Debra Barkett, founder Before the pandemic, events were regularly scheduled at the community care center, like this painting class for kids.

CARY MAGAZINE 35

The Moving Truck is Leaving! Are you ready to learn about your new community?

Your local welcome team is ready to visit you with a basket full of maps, civic information, gifts, and gift certificates from local businesses. From doctors to dentists and restaurants to repairmen...we help newcomers feel right at home in their new community! For your complimentary welcome visit, or to include a gift for newcomers, call 919.809.0220. Or, visit our website, www.nnws.org.

AUGUST 2021

WRITTEN BY AMBER KEISTER PHOTOGRAPHED BY JONATHAN FREDIN

Sounds of SUMMER Beach music performed by The Embers

Embers lead singer Craig Woolard says being home in Cary last year helped him appreciate being on the road. “Doing so many gigs, you tend to forget how special it is to be allowed to do this. I don’t take anything for granted anymore.” CARY MAGAZINE 37

n a balmy evening, a multigenerational crowd is happy to be out and eager to have fun. At the opening concert of the North Hills Beach Music Series, The Embers echo the upbeat mood of their audience. After months without live music, everyone is ready to have a good time. Mickey Rochelle grew up listening to beach music on Topsail Island, N.C. He and his wife, Marylouise, live in Benson now, but they seized the chance to see The Embers. Beach music is their soundtrack to good times with friends, they say. “Atlantic Beach, Myrtle Beach area, Wilmington — they were always performing down there. We would go (to shows) in high school, and then it just carried on,” Rochelle said. Beach music, according to the N.C. Music Hall of Fame, is a mix of R&B, funk, rock ‘n’ roll and blue-eyed soul. The music became popular in the 1960s and early ’70s, when bands would travel along the Georgia and Carolina coast, playing to audiences eager to Shag, the official state dance of North Carolina. Founded in 1958 by Bobby Tomlinson and Jackie Gore, The Embers became one of the most prominent and successful bands in the genre. They are also one of the most enduring, still performing more than 200 dates a year. The lineup now includes Craig Woolard, Stephen Pachuta, Jeff Grimes, Gerald Davis, Bobby Nantz, and Wayne Free, with Tomlinson occasionally sitting in on drums. And while the players have changed, the good times continue. At the Raleigh show, young couples, moms and kids, and nimble septugenarians swayed and turned on the makeshift dance floor. Fans enjoy a chance to dance at an Embers concert.

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continued on page 41

The Embers have been named North Carolina’s Official Musical Ambassadors, and the band was inducted into the N.C. Music Hall of Fame in 2014.

CARY MAGAZINE 39

Fans often grow up listening to beach music and learning to dance the Carolina Shag.

See The Embers For concert details, visit theembersband.net. Aug. 3 Aug. 5 Aug. 6 Aug. 7 Aug. 8 Aug. 11 Aug. 12 Aug. 13 Aug. 14 Aug. 15 Aug. 17 Aug. 19 Aug. 20 Aug. 21 (day) Aug. 21 (night) Aug. 26 Aug. 27 Aug. 29

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Altavista, Va. Goldsboro, N.C. South Hill, Va. Atlantic Beach, N.C. Americus, Ga. Shelby, N.C. Kannapolis, N.C. Eden, N.C. Raleigh Holden Beach, N.C. Newton, N.C. Mount Airy, N.C. Burlington, N.C. Kings Mountain, N.C. Linville, N.C. Stanley, N.C. Asheville, N.C. Albemarle, N.C.

“We have people that started coming to see us when they were young. Maybe we played their wedding; now we’re playing their kids’ weddings.” — Craig Woolard, lead singer for The Embers continued from page 38

“(Beach music) is family-friendly, blankets, easy listening. I have two girls … and it feels like they can come and enjoy it too,” said Anna Castle, glancing at 4-year-old Ava. Castle and her friend Laura Stakes, both of Raleigh, brought their husbands and preschoolers to see the band. While they were happy just to be out enjoying live music again, The Embers are a favorite. “Some of our friends have had them at weddings before. At beach music bars in college, I’m pretty sure they were there,” Stakes said. “I’m pretty sure Craig Woolard is a sorority mainstay.” For his part, The Embers’ lead singer is also thrilled to be performing again. “It’s what I love to do. It’s what I’ve always wanted to do,” said Woolard, who has lived in Cary since 1980. Like many of his fans, Woolard grew up listening and dancing to beach music. Raised in Washington, N.C., he learned to “bop” in high school dance classes, and would head to clubs in Atlantic Beach to practice his steps and have some fun. “We would go there and listen to this music being played,” Woolard said. “It became such a part of people’s lives that they would go off to college, and they’d take this music with them. I have several friends who went to Wake Forest University, and took the music with them and introduced it to a whole bunch of other people.” It’s a cultural thing, he says. People often grow up loving beach music, but there are also those who move to the area and get just as involved. These passionate fans supported the band when the pandemic forced Woolard and the other Embers to stop performing live. They donated to the “Keep The Embers Burning” campaign and subscribed to recorded concerts that the band released on Facebook. continued on page 42

Stephen Pachuta plays trumpet at a recent North Hills performance. He also fills in on vocals and keyboard.

Guitarist Jeff Grimes also sings and plays saxophone with The Embers.

CARY MAGAZINE 41

continued from page 41

Woolard also kept busy with his Sunday night radio program, “The Craig Woolard Show” on 107.9 WNCTFM in Greenville, N.C., airing from 6-11 p.m. He landed the gig in early 2020, taking over “Steve Hardy’s Original Beach Party,” which had aired for decades. “They offered me the job when he retired, and three months later, the bottom dropped out of life as we know it,” Woolard said. “I drove to Greenville every Sunday and did this show, and it’s been a godsend.” It was a way for Woolard to earn an income, and he could play a lot of Embers music. The show also enabled him to keep in touch with fans, who would often call the station to talk about music. “If I’m bringing joy to other people, they’re bringing joy to me by calling into the radio station, or coming up to see me and talk to me when there’s an Embers concert,” he said.

Jeff Grimes, Craig Woolard and Bobby Nantz entertain an enthusiastic audience eager to relax and enjoy some Beach Music.

AUGUST 2021

Among those devoted fans are Judy and Phil Lewis, who planted their matching Embers-themed lawn chairs in a shady spot at the North Hills concert. The retired couple has been following the band around the Southeast for roughly five years and has attended every show The Embers have performed since COVID restrictions were relaxed. Following the band has given the couple an opportunity to roam Virginia, North and South Carolina, places they normally would have never visited. “We’ve got friends strung out from Roanoke, Va., all the way to Myrtle Beach and as far west as Newberry, S.C.,” said Phil Lewis. “Wherever they go, we go.” “We just love them,” added Judy Lewis. “We never get tired of them; we never get tired of the music.” t

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restaurant profile

WRITTEN BY DAVID MCCREARY PHOTOGRAPHED BY JONATHAN FREDIN

Gluten-free fried chicken is served in a retro bucket with rice, beans and a salad.

CARY MAGAZINE 45

WHEN A PLACE is called a “dive,” it can conjure thoughts of a disreputable spot situated in a sketchy part of town. Thankfully, Hank’s Downtown Dive in Cary diverges from that dubious stereotype. Instead of seediness, there’s style. In other words, this is a destination where you can go to dinner and not have to worry about checking the sanitation grade (in case you’re wondering, it’s a solid A). “We like to consider it a bohemian bistro,” said co-owner Matthew Bettinger, who runs Hank’s along with business partner Jeff Kinard. “It’s a neighborhood spot with great ambiance and a service style to match. We also have a food and beverage program that’s approachable and well executed.” In late 2018, Bettinger and Kinard teamed up to open SideBar, a popular cocktail joint also located in downtown Cary. “SideBar has been successful, so when we saw an opportunity to open a full-service restaurant, we decided to go for it,” Bettinger explained. “We’ve basically created a place where if people want to come in and grab a quick bite and drink at the bar, that’s great. Or, if they want to get a table on the patio and hang out for a few hours, that’s cool too.” Catherine Bettinger, Matthew’s wife, pulled together the striking interior design for Hank’s space. Vibrantly hued wall colors abound. A small number of comfortable banquettes dot the front dining room, while a voguish, multi-textured sunroom and expansive patio provide plenty of alternatives for relaxing.

Hank's patio invites guests to linger.

continued on page 49

Oysters are on the small plates menu.

AUGUST 2021

Hibiscus punch is a refreshing, delicious and Instagram-friendly choice.

ABOVE: Brisket tacos come with Hank's Sauce, shallots and cotija cheese. LEFT: Colorful pillows add to the inviting atmosphere.

CARY MAGAZINE 47

Marinated heirloom tomatoes and ricotta cheese arrive on grilled La Farm Bakery bread.

AUGUST 2021

continued from page 46

An inviting bar area features a framed picture of the Bettingers’ pet cockapoo, Henry (also known as Hank), hanging on the wall. “We thought it was fitting to name the place after the dog, as it shows that we don’t take ourselves too seriously,” Bettinger said with a laugh. Raleigh native and seasoned chef Evan Cordes helms the kitchen, churning out tempting dishes like crispy cauliflower, marinated ceviche and griddled octopus. “We put the octopus on the menu from the day we opened, and people have loved it,” said Cordes, a longtime friend of Matthew Bettinger, who honed his craft in Raleigh and Atlanta restaurants. “We keep things casual and approachable for the most part, but for the slightly more adventurous eater, we have that, too.” Seafood offerings like oysters on the half shell and yellowfin tuna resonate well with guests. “We work closely with Locals Seafood to source the freshest items available,” Bettinger said. “We also lean heavily into produce, as we think vegetables deserve just as much attention as anything else on the plate.” Many of the menu items are gluten free, including the signature fried chicken, which is served in a retrostyle bucket. “For the chicken, we use a buttermilk hot sauce brine and a gluten-free breading mix with onion,

garlic, herbs and spices,” Cordes said. “We want to give those who don’t eat gluten a bit more accessibility.” Don’t ignore the tacos, which are served a la carte. For fillings, choose from among carnitas, veggie, fish or the standout wood-roasted beef brisket that’s always sliced, never shredded. If it’s available when you visit, try the superb heirloom tomato toast featuring scratch-made ricotta served atop grilled La Farm Bakery bread. “It’s simple food done right,” said Bettinger. continued on page 50

Griddled octopus is a nod to Hank's more adventurous patrons.

CARY MAGAZINE 49

continued from page 49

Fresh flowers add a pop of color to the already vibrant restaurant.

Top off the meal experience with an ultra-rich slice of quatro leches cake, a tamarind Jarritos soda float or a scoop of ice cream (flavors vary). Here’s a bonus tip to take advantage of before you leave: Buy a bottle of the housespecialty Hank’s sauce made with roasted garlic, sour cream, mayonnaise and lime. You can thank us later. When it comes to beverages, draft cocktails get top billing. “The most popular cocktails right now are our draft margaritas and cantaritos, which are made with grapefruit and tequila and then finished off with bitter Aperol and chili salt on the rim,” said Bettinger. For a refreshing option, try the hibiscus punch with hibiscus tea, white wine, rum,

lemon, grapefruit, oleo saccharum (a sugarand-citrus mix), lime juice, citric acid and soda water. An eclectic wine selection keeps things interesting and pairs well with the food. Hank’s is open Wednesday through Saturday from 5 to 10 p.m. Check the website or Facebook page for the latest update on hours of operation, as plans call for expanding business times moving forward. Reservations are accepted by phone and online. t Hank’s Downtown Dive 111 East Chatham St., Cary (984) 464-2524 hanksdowntowndive.com facebook.com/HanksDowntownDive

A whimsical portrait of Henry (or Hank) the cockapoo looks over the bar area. 50

AUGUST 2021

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heese Please! Discover the deliciously distinct flavors of local cheese

AUGUST 2021

Small-batch, handcrafted cheese is produced across the state, and quite a few award-winning varieties are made in our neck of the woods.

CARY MAGAZINE 53

Tyler Morgan grabs some Hickory Grove cheese in the aging room at Chapel Hill Creamery.

LUCKY FOR western Wake residents, some of the finest artisan cheese in North Carolina is being made right here in the Triangle. Locally made cheese is a delicious addition to your charcuterie board, and benefits more than your tastebuds. Buying local cheese also supports a network of small family farms across the state. “We have a dairy farm, but we’re producing our own cheese,” said Portia McKnight, coowner of Chapel Hill Creamery. “If people can buy North Carolina cheeses, particularly farmhouse cheeses like us, they’re supporting family dairy farms which otherwise just can’t exist.” All it takes is a mouse-click, a leisurely drive, or a trip to the nearby specialty store

AUGUST 2021

to get your hands — and your mouth — on these tasty creations.

Chapel Hill Creamery Flo Hawley and McKnight launched Chapel Hill Creamery in 2000 and have been selling their handcrafted cheese at local farmers markets since 2001. All of their cheese is made from milk from their own cows, about 30 sweet-faced Jerseys. “A farmhouse cheese has lots more character, because the milk is coming from one herd. The characteristics of the milk vary over the year,” said McKnight. “The nuances of the cheese are very interesting, they change, and it gives the cheese character.” The dairy makes roughly 1,000 pounds of

cheese a week. Its most popular varieties are Calvander, an aged cheese inspired by Asiago; Hickory Grove, with a rich, buttery flavor and lacy, smooth texture; and Carolina Moon, a soft-ripened cheese similar to Camembert. “Hickory Grove is in my refrigerator all the time. So is Calvander, but I think of that as more of a condiment cheese,” said McKnight. “Hickory Grove goes in almost every sandwich I make.”

Whether it’s where we get our supplies and our feed from, or where we sell our cheese, we want to stay as close to us as possible.” — Portia McKnight, Chapel Hill Creamery

Chapel Hill Creamery's 50-acre farm is Animal Welfare Approved, and every cheese label celebrates the 'Happy Cows.'

The farm is Animal Welfare Approved, certifying that all the animals on the farm are treated well. That includes all of the cows and the heritage-breed pigs, which are fed whey leftover from the cheesemaking process and sold for meat. While there are no farm visits scheduled now, Chapel Hill Creamery is a stop on the annual Piedmont Farm Tour, returning in April 2022. Until then, their cheese can be found locally at Whole Foods, Wegmans, the N.C. State Farmers Market, and through the Produce Box. Cheese and pork sausage can also be ordered online at chapelhillcreamery.com for pickup at the farm or at the Carrboro Farmers Market.

ABOVE: Wheels of Hickory Grove do time in the aging room. According to the farm's website, the cheese takes its name from the nearby Hickory Grove Missionary Baptist Church.

Boxcarr Handmade Cheese In 2009, Dani Copeland and her husband, Austin Genke, bought 30 acres in Cedar Grove, N.C., and launched Boxcarr Farm.

Danny Shawcross, right, and Alexander Kast, left, pump roughly 200 gallons of milk into coagulation vats to create a batch of Carolina Moon, a soft cheese.

continued on page 56

CARY MAGAZINE 55

Some of Boxcarr’s offerings include, clockwise from left, Redbud, spreadable Herb & Garlic Freshen, Cottonseed, Rocket’s Robiola (top), and Pimento Freshen.

continued from page 55

I think that, at least for North Carolina anyway, that the creameries and cheesemakers are doing a really, really good job of trying to be competitive on a global scale, not just a nationwide one.” — Dani Copeland, Boxcarr Handmade Cheese

AUGUST 2021

They partnered with his sister, Samantha Genke, who had trained as a cheesemaker at Goat Lady Dairy and Chapel Hill Creamery. “The plan was definitely to be cheesemakers,” said Copeland. “The reality just took time and finding the money.” Their early income-generating endeavors included raising heirloom vegetables and heritage pigs, operating a food truck, and running a catering business. All the while they were growing their herd of milk goats. In 2015, they began making cheese for commercial sale, and today Boxcarr Handmade Cheese produces about a dozen varieties. Copeland estimates they make about 1,500 pounds of cheese weekly, using milk from their goats and cow’s milk from Lutheridge Farm in Rowan County. “We work very closely with the dairy. It’s a younger farmer getting back into raising dairy cattle,” Copeland said. “They just have beautiful milk, and they have been so willing to make it work really well with us.”

Inspired by small Italian farmstead cheesemaking, Boxcarr sources all of its cultures from Italy and aims for “a deep amount of flavor,” according to Copeland. “When we decided we were going to make cheese, we really did not want to just take milk and turn it into cheese. We wanted it to be something that we wanted to eat,” she said. Copeland’s favorite is the best-selling Rocket’s Robiola, an ash-dusted cow’s milk cheese with a soft, creamy texture. Other popular cheeses include Cottonseed, a fullbodied cow and goat’s milk cheese with a gooey center; Lissome, an aged beer-washed cow’s milk cheese; and Redbud, a nutty, buttery semi-firm cheese that has been handrubbed with paprika. “Handmaking everything individually, it definitely is something that is so unique and different,” said Copeland. “It’s fun to taste cheese when it’s young, and then have it when it’s super ripe.” continued on page 58

CARY MAGAZINE 57

Some of Goat Lady Dairy’s offerings include, clockwise from top, Lindale, Providence, Smokey Mountain Round, roasted red pepper chevre, fig and honey chevre, and plain chevre. continued from page 56

The N.C. Cheese Trail Discover more local cheesemakers and explore North Carolina dairy farms and creameries at nccheesetrail.com.

AUGUST 2021

Boxcarr cheese is available at Whole Foods, Wegmans, Triangle Wine locations, and at ELK Local Foods in Apex. Cheese can also be ordered online, either to be shipped or picked up at the farm; details are at boxcarrhandmadecheese.com.

Goat Lady Dairy One of the largest goat cheese creameries in the region, Goat Lady Dairy, in Climax, N.C., has been producing artisan cow and goat milk cheeses for over 25 years.

In 1995, Ginnie Tate, ‘the Goat Lady,’ her brother, Steve, and his wife, Lee, opened Goat Lady Dairy in Randolf County. Carrie Bradds has been there since the beginning. She was the first full-time employee, and in 2017, she and her husband, Bobby, purchased the business. Goat Lady Dairy makes roughly 150,000 pounds of cheese a year, more than 3,000 pounds of cheese a week. Among its offerings are 13 flavors of fresh goat cheese, including fig and honey chevre, the company’s most popular product. “We have the fresh chevre, which is in the little tubes,” said Carrie Bradds. “In the cheese world, we call that the bread and butter, because that’s what has the fastest turnover. That gets your money flowing the fastest.” Also worth noting are Providence, an aged goat’s milk cheese reminiscent of Parmesan or Pecorino; Lindale, a raw cow milk Gouda with a buttery, rich flavor; and the Smokey Mountain Round, a chevre that is dried and lightly smoked over apple wood. “It’s our most labor-intensive cheese, but it’s one of the best sellers, probably the second best,” said Carrie Bradds, of the Smokey Mountain Round. “When we started making them, I would make 20 a week to sell at the farmers market. I would never have dreamed — we made 480 this week. Ginnie, who was the Goat Lady, would be so happy, but she would have never believed that we would make 480 smoked (cheeses) in one week.” Providence, Lindale and Smokey Mountain have won numerous accolades from the American Cheese Society, and last year Providence received a Made in N.C. Award from Our State magazine. The Goat Lady Dairy ships its cheese nationwide, but locally, it’s available at Whole Foods and the Mae Farms booth at the State Farmers Market in Raleigh. It can also be ordered online, either for shipment or for pickup at the farm; details are at goatladydairy.com. t

YOUR ONE STOP SHOP FOR… WINE •BEER • SPECIALTY FOODS & MORE

Cary | Raleigh |Southern Pines | Holly Springs

trianglewineco.com

CARY MAGAZINE 59

PIM

M O O R A E T O IENT

inds for a n in our m ee b as h se e ou met his wif modern teah native who e idea of a ia in g “Th ir . o V a ag ades ffith, on me two dec id Matt Gri n appeared g so sa si ” te a e, ta m S en ti . h .C ng ,w it would be udents at N ng the lo al years ago 17 and knew two were st t announci time: Sever 0 ic e 2 n tr th y io is e rl ss D il ea fe h e n g w in o C k illa e house bac place on so y Springs V looked at th stalked the in the Holl e e w ty eo, “W er m p o ro o ’s p a pt.” d feeding p er all, it to Tea R r our conce hosting an rogress. Aft the Pimien fo e p f v o ct n lo e o fe e m k er o o p W ec h y “ ever ne to ch se. ded, future lace where by regularly Griffith ad historic hou p y ve ld st o ed ro x ri rd h la ea d C re -y an a 180 cial media to provide expectops up in a we wanted longer than restaurant p d a k o an ay , to d le s y p n er o brunch, tly ovati not ev ner, Sunday tensive ren ed consisten in ex n d .” e ai er d th m h an re h at g g u ch th can freshr lun Altho Griffi ation was Room is re all plates fo d Christy rm ea an sm o T t g sf at to in an n M er tr ie ff us O ors media by bations, Pim e meticulo the ed, propriet e on social a-infused li of 2020, th situated in ac te d ry sp d en r te an ei e ea s th th k ed e t ac sn spir crib upbeat. A outhern-in owners des doors. , and the S lectic. The s te it ec le p ly ed g m en in co p o se finally lloway Hou Brown-Ho REDIN 1840-built ATHAN F WRITTEN

AUGUST 2021

BY DAVID

OTOGR RY | PH MCCREA

JON APHED BY

Boldly inventive, the Pimiento Tea Room brings new flavor to the village district in Holly Springs.

“STEAKluminated il , ed m ai the a recl ly unlit so ain wall is e “K” clever th e space’s m d th an n ” o “S ith the first otYourMaSE” sign w itional, #N U ad O tr ine n H SE.” u # U e O gs lik by heart p A_H sical hashta reads “_TE juxtaposed w im ar o h b n w n g ed g p in in si . p y f ceil gs ss-to art wiches emplo g removal o n’t exactly p ere’s the bra MessySand in as # th ak w d st ic en n an ai Th em m p d o th’s pan masTeaRo Matt Griffi id a global re. e result of opening am th e, s, rs m u oden treasu ea co b f w O d, includhidden o oping e el th ev d al ings aboun ve to h e re . is n m to rn la ca p ls fu it s al e es u w en n q d ti wh of the busi lowed an f no return ing areas, an the point o e main din pandemic al e th at e th In er y w ll e fu k “W than ful ooks. te sales and really grate aurant, but mily cookb stores, esta st re fa ft e’ re e ri g e th “W ta th . in m g v id o s fr ing th sa and openin lot of thing hristy Griffi e bought a anically,” C rg “W ” o r. w fa ro so g . d it us to on page 62 the place. Griffith said continued as embrace come to love ions,” Matt mmunity h ly ct k co ic au e u q th e at n av li th to le h e why peop woos guests practically r It’s easy to se o d ri te in s sc u tio . En once g, unpreten lounge area d an ar b e The charmin ially in th wind, espec ger and un

Modern versions of chicken pot pie and tea sandwiches, opposite, grace an ever-changing menu of Southern fare.

CARY MAGAZINE 61

From the bar menu to tea service to vintage decor, every element is colorful and collected with a dash of whimsy. continued from page 61

Don’t miss the quirky wall of silhouettes near the front entrance. See if you can find Alfred Hitchcock, Homer Simpson, painter Bob Ross, and Daniel-san from the “The Karate Kid” film series. Perhaps what guests have embraced most, though, is the food. The menu changes frequently, so check the restaurant website for the latest offerings. “I get bored easily, so that’s why we mix things up so often,” said Christy Griffith, who serves as primary chef. Hailing from Maryland, she spent time in Wake Tech’s Culinary Arts program before taking a break to have children. All three are teenagers and can frequently be seen working at the restaurant. When you visit, start your culinary adventure with some snacks like black-eyed-pea hummus, assorted pickled vegetables or – fittingly – pimiento cheese and saltine crackers. Then select a cup or bowl of vegan and glutenfree black bean soup or next-level Brunswick stew that’s so lip-smacking good you’ll want to take some home for later. A must-try ten-layer salad features pickled red onion, tomato, Monterey jack cheese, egg, green peas, fried black-eyed peas, scallions and – get this – pimiento cheese dressing. A vegan version of the salad is available as well. Inventive tea sandwiches are served on housemade toasted olive oil bread. How about smoked catfish spread with pickled red onion, crushed kettle chips, baby greens and Texas Pete mayo? Possibly roasted sweet potato with sundried tomato goat cheese, arugula, honey and candied jalapeno? Or even cucumber with carrot, iceberg lettuce and kalamata olive mayo? Popular scones served with flavored butters will not disappoint. Choose a flight of three butters, which include choices such as honey-scallion, sundried tomato, candied bacon, cinnamon-brown sugar, salted chocolate matcha and vegan-vanilla. continued on page 64

AUGUST 2021

Supper plates like pulled pork with chow chow, potato salad, dilly beans and baked beans will not disappoint.

Owners Matt and Christy Griffith

CARY MAGAZINE 63

continued from page 62

ome

Make at H

tter

n Bu o c a B d e i d : Can

Recipe courtesy of Pimiento Tea Room Yields 1¼ pounds To make candied bacon: 2 tablespoons light brown sugar 1/4 teaspoon fresh ground black pepper 1/4 teaspoon chili powder 1/2 pound thick-sliced bacon PREPARATION 1. Combine sugar, pepper and chili powder in a bowl. 2. Line a baking pan with foil and insert a wire rack coated with cooking spray. 3. Place bacon on rack and bake at 375 F degrees for 5 minutes. 4. Remove and sprinkle with sugar mixture. 5. Bake for another 5-10 minutes or until cooked. Sugared bacon will harden as it cools. To make butter: 1 pound unsalted butter, at room temperature 1/2 teaspoon kosher salt 1 3/4 ounces light brown sugar 1 ½ ounces honey 1 3/4 ounces candied bacon, chopped PREPARATION 1. Beat butter in a stand mixer with salt and sugar until fluffy. 2. Add in honey and bacon until well combined.

AUGUST 2021

“We also have a unicorn butter, which is vanilla with sprinkles,” said Christy Griffith. “Every time I see it show up on a ticket in the kitchen, it makes me calm down and smile.” Supper is served Tuesday through Saturday. If it’s available, order the chicken and veggie pot pie with buttermilk biscuit crumble topping and lemon-roasted green beans. If you lean vegetarian, and it’s on the menu, try the incomparable cornmealcrusted risotto cakes crowned with curried coconut creamed collards and green chile tomato gravy. “With the vibe we have, we decided to be bold with the menu,” said Christy Griffith. “We are excited to have so many regulars, and they seem to appreciate the constant variety.” The drink menu is equally audacious. Nearly a dozen selections of tea drinks, from Earl Grey No. 69 to the fruity Feng Shui, deserve strong consideration. And so does Dirt, a robust, high-octane mixture of coffee and tea. Fittingly, all the specialty cocktails also include tea. “We steep tea directly into the spirits,” Matt Griffith said. “One of the specialty cocktails is The Widow Nickels, which pays homage to Virginia Nickels, who lived in the house in the 1860s.” Save room for dessert. Recent petit four offerings included a chai-spiced pound cake, truffle and salted brown butter Rice Krispies treat, and an Arnold Palmer white-chocolate lemon cake with sweet-tea icing. “There truly is something for everyone,” said Christy Griffith. The restaurant is open Tuesday through Sunday and does not accept reservations. Indoor and outdoor seating is available. Arrive early for a prime seat on the front porch. PIMIENTO TEA ROOM 200 N. Main St., Holly Springs (984) 225-4213 pimientotearoom.com

Tomay-to, Tomah-to SO MANY WAYS TO SAVOR SUMMER’S BOUNTY WRITTEN BY AMBER KEISTER

AUGUST IN THE KITCHEN is all about maximum flavor and minimal effort. Lucky for North Carolina folks, this month is also peak tomato season. A trip to the local farmers market or roadside stand can yield a bounty of tangy, juicy fruit — a taste of summer in every bite. Nearly all tomatoes grown in North Carolina are eaten fresh, shipped to restaurants, grocery stores or farmers markets, according to Michele Roberts, marketing specialist at the N.C. Department of Agriculture. And many of those fresh tomatoes aren’t even round or red.

“There’s been a resurgence of the heirloom varieties, as people have realized those tomatoes, just like any other crop, really had a lot of flavor,” Roberts said. There are hundreds of heirloom cultivars, but most of those are only available to the backyard gardener. At local farmers markets, favorites include German Johnson, Mr. Stripey and Sun Gold. Lucky tomato lovers might find a rainbow of other varieties: Black Krim, Cherokee Purple, Brandywine Pink or Green Zebra. “They may not have necessarily been the best shipping tomatoes, but for the homeowner, someone growing them for continued on page 67

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CARY MAGAZINE 65

Roasted Tomatoes MORE A TECHNIQUE than a recipe, roasted tomatoes are intensely flavored and versatile. Roasting tomatoes in a hot oven concentrates their liquid and their sweetness. Toss them with pasta and feta or Parmesan cheese, pile them on toast or crostini, stir into soup, or dollop on scrambled eggs. The possibilities are endless. Best of all, roasted tomatoes keep in the fridge for several days and can be frozen for up to four months. 2 pounds tomatoes, halved or quartered, depending on size 1-2 cloves garlic, minced ½ teaspoon dried basil ½ teaspoon dried oregano Kosher salt and freshly ground black pepper Extra virgin olive oil 66

AUGUST 2021

1. Heat oven to 450 degrees F. 2. In a large bowl, toss the cut tomatoes with a good drizzle of quality extra virgin olive oil, the minced garlic, dried herbs, kosher salt and black pepper. The tomatoes should be well coated with oil and seasonings. 3. Spread the tomatoes on a large, rimmed baking sheet in a single layer, skin side down. 4. Roast for 35-45 minutes, until the tomatoes are at your desired doneness. 5. Serve immediately as a side dish, or for long-term storage, cool and place in a container with a tight-fitting lid or freezer bag. Notes: Any kind of tomato will work in this recipe, but larger varieties with more liquid may need more time in the oven. The spices are negotiable as well; instead of basil and oregano, try thyme, za’atar, or red chile pepper flakes.

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Roasted Tomatoes

Fresh Tomato Soup

continued from page 65

themselves, or even a restaurant that may have their own little garden, there are some of the older varieties that may not be as disease resistant, but they have a lot of flavor.” Commercial growers and plant breeders are constantly looking for that sweet spot — maximum flavor, disease resistance and sturdiness. According to Roberts, just this year N.C. State University introduced nine new varieties. “There’s just multiple choices out there as far as tomatoes go,” she said. Wherever you get them and whatever your favorite variety, perfectly ripe tomatoes don’t need much to be satisfying and delicious. Slip thick slices between slices of soft bread with a generous smear of Duke’s mayonnaise, and lunch is served. For a quick dinner, chop the tomatoes, toss with fresh basil and minced garlic, drizzle on some high-quality olive oil, season with salt and pepper, and allow to marinate on the counter for 30 minutes or up to 3 hours. When you can’t wait any longer, toss the marinated tomatoes with hot angel hair pasta and Parmesan cheese. If you’re up for a bit more effort, or you have a bumper crop of backyard beauties, here are a few more ways to take advantage of peak tomato season. t

ROASTING FRESH TOMATOES gives this easy homemade soup a flavor boost. The red bell pepper adds a bit of sweetness.

olive oil and seasonings (salt, pepper and dried herbs). Place seasoned vegetables in a single layer on a rimmed baking sheet. 4. Roast 30 minutes, stirring after 15

3 pounds fresh ripe tomatoes

minutes.

4 cloves garlic, peeled

5. Bring vegetable broth to a boil, add

1 cup diced onion

the roasted tomato mixture and the

1 red bell pepper, diced

fresh herbs. Using a hand blender,

3 tablespoons olive oil

blend the mixture until smooth.

Kosher salt and freshly ground black

6. Taste the soup. If your tomatoes

pepper

were tart, and your soup is more

½ teaspoon dried basil

acidic than you like, heavy cream can

½ teaspoon dried oregano

smooth out the flavor. Stir in a little

2 cups vegetable broth

at a time, until the flavor suits you. To

2 tablespoons fresh herbs basil/pars-

keep the soup vegan, a bit of sugar

ley/oregano

or full fat coconut milk can be used

fresh basil & parsley for serving

instead of heavy cream.

½ cup heavy cream, if desired

7. Garnish with Parmesan cheese and

Parmesan cheese, shredded,

more fresh herbs.

as a garnish

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1. Heat oven to 450 degrees F. 2. Wash and cut tomatoes; cut smaller tomatoes in half, larger tomatoes into quarters or eighths. 3. In a large bowl, toss the

More tomato recipes can also be found at ncagr.gov/markets/commodit/horticul/tomatoes. Not sure where to buy locally grown tomatoes? Check out gottobenc.com/find-local.

cut tomatoes, garlic, onion and bell pepper with the Fresh Tomato Soup

52 million

3,000 N.C. acres of field tomatoes harvested in 2018

85 million

Pounds produced annually in N.C. greenhouses and fields

North Carolina’s rank in national tomato production

Annual sales of tomatoes in N.C.

0.3 Percent of U.S. tomatoes produced in N.C. CARY MAGAZINE 67

Fried Green Tomatoes and Lemon Aioli From the N.C. Department of Agriculture & Consumer Services Makes 4 servings 1 cup stone-ground cornmeal

Salt and pepper

1. In a large bowl, combine the

1 cup all-purpose flour

4 large green tomatoes, cut into

cornmeal, flour, garlic powder and

1 tablespoon garlic powder

½-inch thick slices, ends removed

cayenne together.

1 pinch cayenne pepper

½ cup extra virgin olive oil, for frying

2. Pour the buttermilk into a separate

1½ cups buttermilk

Lemon aioli, recipe follows

bowl and season with salt and pepper. 3. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well. 4. Place a large skillet over medium heat and coat with olive oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. 5.Carefully remove the tomatoes and drain on paper towels. Serve hot, drizzled with lemon aioli.

Lemon Aioli ½ cup mayonnaise 1 clove garlic, minced 1 tablespoon fresh chives, chopped 3 tablespoons fresh-squeezed lemon juice 1/2 teaspoon lemon zest Kosher salt and freshly ground black pepper, to taste In a medium bowl, mix all the ingredients together.

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Fried Green Tomatoes and Lemon Aioli

AUGUST 2021

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Marinated FourTomato Salad Makes 4-6 servings 1/3 cup sun-dried tomatoes 2 yellow tomatoes, sliced 2 red tomatoes, sliced 3 cups red grape tomatoes, halved 1/3 cup diced red onion 2/3 cup balsamic vinegar

Baked Feta and Tomato Pasta Adapted from grilledcheesesocial.com Makes 4 servings

1/3 cup olive oil ½ teaspoon dried oregano

SINCE THIS RECIPE took the internet by storm earlier this year, lots of versions with the #bakedfetapasta hashtag have appeared. Most agree that the recipe’s success depends on quality ingredients like Greek feta cheese, good quality olive oil and fresh cherry tomatoes.

3. Place the feta block in the middle

2. Add the sun-dried tomatoes and the

7 ounce block of Greek feta cheese

the garlic is soft.

rest of the ingredients to a large bowl;

1 quart (2 pints) fresh

4. While the tomatoes and feta are

toss gently to combine. Let marinate

cherry tomatoes

baking, cook the pasta in a pot of

for 30 minutes or until ready to use.

3 cloves garlic, smashed

salted water according to package

3. Serve over your choice of spinach,

½ cup extra virgin olive oil, divided

instructions. Drain, reserving ½ cup

lettuce or mixed greens.

Kosher salt and freshly ground

of the pasta water.

black pepper

5. When the tomatoes and cheese

¼ teaspoon red pepper flakes,

come out of the oven, mash the

optional

tomatoes, garlic and cheese into a

¼ cup packed chopped fresh basil

chunky sauce. Transfer the cooked

10 ounces dried cavatappi or other

pasta to the baking dish and toss

sturdy pasta, like bowties or rigatoni

to combine. If the pasta seems dry,

1½ teaspoons chopped garlic ½ teaspoon dried basil Kosher salt and freshly ground black pepper, to taste 1. Soak sun-dried tomatoes in warm water, drain the liquid and coarsely chop the rehydrated tomatoes.

of the baking dish surrounded by the cherry tomatoes. Drizzle with the remaining ¼ cup olive oil and sprinkle on the red pepper flakes, if using. Bake in the preheated oven for 40-45 minutes, until the cherry tomatoes have burst their skins and

mix in the reserved pasta water, a

Marinated Four-Tomato Salad

1. Heat the oven to 400 degrees F.

little at a time.

2. Place the cherry tomatoes and

6. Sprinkle chopped fresh basil over

garlic in a 9x13 oven-safe baking

the top and serve.

dish. Pour ¼ cup olive oil on top, and season with salt and pepper. Toss until well combined.

CARY MAGAZINE 69

Cotton House Craft Brewers expands with Triangle Beer Co., a taproom and brewery in Cary.

Local Food and Brews at New Triangle Beer Company

“The kitchen is an addition we’ve looked forward to ever since we started out,” said Webb. While the look and feel of TBC is different from the intimate taproom at Cotton House, the welcoming atmosphere remains the same. The inside has a modern lodge aesthetic with a variety of seating areas, a stone wall with a fireplace, and plants galore for a more organic vibe. Visitors can also venture out to the large deck and outdoor seating area to enjoy live music. “The new venue is set up as a great live music and DJ scene for hosting all sorts of entertainment,” said Webb. “From small music events to regional and national entertainers, we’re excited about the dynamics the new location will bring.” With live entertainment, high-quality craft brews, and a diverse menu to sample, TBC furthers Cotton House Craft Brewers’ mission to support the community. “We want folks to see our new location as an expansion of the awesome craft beer and food scene for downtown Cary,” said Webb. “Cary is recognized nationally as one of the best towns to live, work, and play. We are excited about creating an atmosphere where everybody feels welcome.” t

WRITTEN AND PHOTOGRAPHED BY CONNER ALTMAN

THE CRAFT BEER SCENE in downtown Cary continues to evolve with the grand opening of Triangle Beer Co., Cotton House Craft Brewers’ second location. Triangle Beer Co., or TBC, joins popular sister location, Cotton House, as a destination for local beer lovers. Cotton House, located in the historic Pasmore House on Academy Street, opened in 2019 and became a fast favorite. As the local brewery presence grew, the Cotton House team knew they wanted to open another location in Cary. In June, that goal became a reality when TBC opened in the former Jordan Lake Brewing facility. “A second location has been a long time coming,” said Brent Webb, owner of Cotton House Craft Brewers. “We love the Cary

community, and we’re excited to offer a new place for people to come hang out and enjoy great beer and locally sourced food.” The new facility has a taproom, and it houses brewing operations for both brewery locations. Patrons can try out 16 taps, featuring favorite brews from Cotton House as well as a steady rotation of specialty beers, kettle sours, and seltzers exclusively available at TBC. Perhaps the biggest addition at TBC is Craft Concepts – a mobile kitchen specializing in local and sustainable menus. With small bites like Duck Fat Fries or Crispy Brussels Sprouts to full plates like N.Y. Strip Kebabs and build-your-own burgers, the menu provides mouth-watering options for everyone to enjoy.

An order of Crispy Brussels Sprouts from Craft Concepts boasts tasty Brussels sprouts with Thai peanut sauce, strawberry-habenero jam, and cilantro.

Triangle Beer Company 320 E. Durham Road, Cary trianglebeer.co

CARY MAGAZINE 71

Utica Bakery

Draws Devotees from Near and Far WRITTEN BY DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN

IT’S 8:45 A.M. on a rainy Friday, and New York native Amanda Lampuri has arrived at Utica Bakery in Apex, a fixed-location food truck that’s open just three days a week. Lampuri is picking up an order of Belgian chocolate eclairs and other delectable pastries for her uncle’s 75th birthday celebration. “My family is first-generation Italian, and we love this place,” Lampuri said with a smile, as she huddled underneath the bakery’s awning to avoid getting drenched. “It’s a hidden gem.”

On any given Friday, Saturday and Sunday, loyal enthusiasts like Lampuri queue up to get their fill of European-style sweet and savory items. Based on the steady flow of customers – some of whom drive from as far away as South Carolina and Virginia – and the rave reviews on social media, it’s safe to say Utica has developed a cult-like following. “It’s so humbling because we are totally a word-of-mouth, mom-and-pop business,” said co-founder Phil DeSim-

one, who started the bakery along with his wife, Renee DeSimone, and son, Vincent “Vinny” DeSimone. “We bake staples of Utica (New York), where we came from, and these are our family recipes. There’s a lot of labor involved in making the products, but it’s a labor of love.” The DeSimones started the familyowned bakery shortly after Vinny, a graduate of Wake Technical Community College’s culinary arts program, began experiencing epileptic seizures.

Phil DeSimone, of Utica Bakery in Apex, walks Amanda Lampuri back to her car, holding an umbrella so she and her pastries stay dry. 72

AUGUST 2021

Utica Bakery is located in a a fixed-location food truck in Apex. The small, family-run business is open three days a week.

“Vinny desperately wanted to maintain his independence by implementing his craft,” Renee DeSimone said. “Epilepsy created many obstacles, and safety was a huge issue. Since we bake in a separate building located next to our home, we can monitor him. Our initial plan was to get the bakery up and running and then let Vinny take over, but we soon learned it would take a village.” During the week, the proprietors spend their days preparing enough baked goods for the weekend. The result is an extensive selection of otherworldly goodness that’s worth standing in line for. The pastry selection includes colossal eclairs, cannolis, cream puffs and lobster tails – all filled with the buyer’s choice of cream filling – plus pasticiotti, rum baba and more. “Rum baba is a brioche soaked in a sweet rum syrup with an apricot glaze,” Phil DeSimone said. Assorted cookies range from Italian wedding and almond paste to orange drop and chocolate meatball. Want something savory? Consider any of four available stuffed breads, tomato pie or a loaf of Italian bread.

“On Savory Sundays, we also offer quiches and flatbreads,” said Vinny DeSimone. Utica is open Friday-Sunday from 9 a.m. to 6 p.m. Arrive early for the best selection, or order your pastries in advance. t

Among the pastries include colossal eclairs, cannolis, cream puffs and lobster tails – all filled with the buyer’s choice of cream filling – plus pasticiotti, rum baba and more.

430 Upchurch St., Apex (919) 267-5716 uticabakery.com facebook.com/UticaBakery CARY MAGAZINE 73

on trend

Macarons

from Asali Desserts & Café

AUGUST 2021

FROM CREATIVE CUPCAKES TO COLORFUL COOKIES, specialty desserts are the stars at baby showers, birthday parties and weddings. Hanadi Asad and Jamaal Ali, owners of Asali Desserts & Café, are experts in unique, handcrafted treats. Macarons are light, rich and gluten-free, making them popular dessert features at events. Flavors include lemon, raspberry or vanilla (additional flavors available upon request). A box of one dozen is $25 or buy individual macarons for $2.50.

Asali Desserts & Café 107 Edinburgh S. Drive, Suite 106-A, Cary asalievents.com

CARY MAGAZINE 75

A Conversation with the Peak of the Vine Owners CONTRIBUTED BY PEAK CITY PODCAST, PEAKCITYPODCAST.COM | PHOTOGRAPHY BY PEAK OF THE VINE

NIKOLA AND MICHELLE PHOENIX own Peak of the Vine — a combination wine shop, wine lounge, specialty food store and music venue located in downtown Apex. But like many residents of western Wake County, they moved here from somewhere else. The couple was living in Los Angeles, Michelle working as a nurse and Nikola running a restaurant. Looking for a more family-friendly environment, they settled in the Triangle. “We had traveled to a few other states, and we were trying to find somewhere affordable to buy a house and raise our kids,” said Michele Phoenix. “We came to Apex to raise our kids and live a good life.” Heather Taylor Petrovich, with Peak City Podcast, recently spoke with Nikola and Michelle Phoenix about the business and their loyal customers. How did you get here?

M: On our first anniversary, we went to Napa, we went into this wine and cheese restaurant, and it was really cute and nice. We spoke about it, like, “One day we’re going to open a wine bar, with wine and cheeses, specialty cheeses, crackers and meats.” That was 13 years ago. We were part owners of a Italian restaurant in Redondo Beach, and we just love wine. In Napa, we went to all different wineries and wine bars. When did you open the wine bar here?

N: It's a wine shop, lounge kind of thing. We don't like to call it a wine bar. The wine lounge and retail shop, we opened in 2016 — February 2016. 76

AUGUST 2021

Let's talk a little bit about COVID. You were still selling wine and delivering wine, so how did you survive the pandemic?

N: We did whatever we could have done at the time. That's why we are retail, and we were able to sustain it, opening as a retail shop only. M: We also have a wine club. We have wine club members, and they were very supportive to us and would come in and get their wine. Then they would order (more) wine, and we’d deliver it. Tell me more about that. I had no idea about the wine club.

production. They’re not mass produced; there’s not a bunch of stuff in it to be what we call the Doritos wines. It’s a small community; that’s why we like Apex. It brings a lot to the community. People come in, meet here for the wine tastings. The wine club members interact; it’s become more of a social gathering. We have food trucks as well on those nights. What is your favorite thing about owning the business?

M: The people's excitement, they love it, they tell us. They make friends here. It's part of being in a community, and we’ve had a lot of couples tell us, “We moved here because of you guys!” N: We’re the tipping point, like she said. People are like, “I can't believe there's something like this here!”

N: The Wine Club is part of our whole Peak of the Vine wine experience. We represent small productions and smaller state wineries, so they're not mass produced. What the wine club gives you is you can taste a bunch of Peak of the Vine wines, three nights a week we have representa301 N. Salem St., Suite 102, Apex tives, sommeliers and all kinds of stuff. On (919) 267-9828 Wednesday, Thursday and Friday. It's a wine peakofthevine.com tasting, and wine club members get to taste it for free; usually it costs money, depending on the wines. They also get discounts on the bottles, and bottles of wine as well. It becomes a very affordable way to experience good wine for less price. If you're Tier 3, which is the most popular, you get three bottles a month. After all is said and done, you’re getting wines for less than at the grocery store. You get much more quality, organic, estate wines, slow Nikola and Michelle Phoenix own Peak of the Vine, a wine lounge and shop in downtown Apex.

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We Do Painting. YouCARY Do Life.® MAGAZINE 77

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We look forward to hearing from you soon. 919-467-8126 • 919-467-8175 (fax)

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AUGUST 2021

Proudly representing

for over twenty five years

small business spotlight EDITED BY AMBER KEISTER | PHOTOGRAPHED BY JONATHAN FREDIN

Craft Beer Cellar Cary A

ndrea Cross-Dial has been a fan of craft beer since the 1980s, long before small-batch brewing exploded in the U.S. Starting in college, she would spend her free time visiting breweries and tasting European beers. With that expertise as a foundation, she opened the Cary Craft Beer Cellar in fall of 2018. The business was the Triangle’s first location of the national franchise, and it was one of the first tenants in the Shops at Town Station. Besides the wide selection of beer, the shop also stocks ciders, wine and spiked seltzer. Cross-Dial also makes sure there is plenty to do while you are enjoying a beverage.

“We host weekly trivia, occasional food trucks, brewery tastings and other special events. We have seating indoors and a spacious patio out back, and are dog-friendly inside and out,” she said. “So in addition to being a beer and wine shop, we are a community gathering spot.” We asked CrossDial about her long-time hobby and how it became a business. Why did you want to work for yourself?

After working as a nuclear engineer for large companies (and getting laid off), I realized I wanted something to call my own, to learn new things and challenge myself. continued on page 81

The Craft Beer Cellar in Cary usually has a dozen or so beers on tap, most from North Carolina.

CARY MAGAZINE 79

If you don't find anything to your liking on draft, there are plenty of other choices to try, just chilling in the cooler.

Owner Andrea Cross-Dial also rents out her space for special events like bachelor, engagement, retirement or holiday parties.

AUGUST 2021

continued from page 79

How did you get started in the beer business?

I've been a beer fan for a long time. When I was in college, before the craft beer movement took off in the U.S., I discovered the amazing world of English, German and Belgian beers. As craft brewing took off, one of my hobbies became visiting breweries and tasting different kinds of beer. I did just enough homebrewing to know I didn't have the patience Owner Andrea Cross-Dial has lived in Cary for over 20 years, and has loved craft beer for longer than that. She is excited to be part of the thriving beer scene in the Triangle. required for that. There are so many good breweries now, and a great local beer scene, that I decidMeeting people from all sorts of backWhat makes your store unique — ed selling other people's beer would be fun. grounds who share the love of craft beer. special services, classes? The pandemic certainly threw a curveball to We strive to provide a welcoming enviWhat attracted you to the franchise? A former co-worker of mine, who ronment for beer enthusiasts and those new small businesses, especially in the service industry. But the support from our customers moved to Virginia, opened a Craft Beer Cel- to drinking craft beer. Our staff enjoys talking about beer and through it all has really meant a lot! It made lar there. I had helping you make selections. We also carry me realize that we aren't just a business to never been a business owner wine, cider, hard seltzer and non-alcoholic them, but neighbors and friends. before, so hav- selections. Everything we sell is available in What are you drinking these ing the help of singles, allowing you to try new things withdays? Do you have a favorite beer? out committing to a pack. We keep a variety a franchise to My favorite style of beer is IPAs, but I get started was of styles on tap and provide tastes to let cusalso like Belgian and dark beer styles. I've tomers figure out what they like. If something attractive. Also, the knowledge on tap doesn't appeal to you, there is a large even come around to enjoying some sour and passion for selection in our coolers to drink on-site. We ales. There are just so many good ones out beer that the also take requests for ordering things we don't there, and new ones to try every day, I can't Craft Beer Cel- currently carry, including kegs if you have a pick a favorite. t lar franchise kegerator at home or are throwing a party. Craft Beer Cellar owners have 1103 Ballena Circle, Cary What’s been the best, or most impressed me. A hops-inspired light fixture adds (919) 377-8811 surprising, aspect of owning to the fun atmosphere at the cary.craftbeercellar.com a business? Cary Craft Beer Cellar. CARY MAGAZINE 81

82 JANUARY/FEBRUARY 2020

liquid assets

Loaded Bloody Mary from Scratch Kitchen & Taproom

PHOTOGRAPHED BY JONATHAN FREDIN

JEFFERY KAUNE, Managing Partner at Scratch Kitchen & Taproom, says the restaurant’s scratch-made bloody mary mix makes this cocktail a favorite with patrons. He agreed to share the recipe, which the staff makes in large quantities to keep up with demand.

To create the classic cocktail, just add vodka and ice to the chilled bloody mary mix. But if you’re yearning for over-thetop garnishes, you’ll have to improvise at home or show up at the Apex restaurant.

See recipe for fried green tomatoes on page 68.

Scratch-made Bloody Mary Mix From Jeffery Kaune, Scratch Kitchen & Taproom Makes enough for 10-12 cocktails

1 48-ounce can tomato juice 1 cup soy sauce 1 cup Worchestershire sauce ¾ cup red wine vinegar ¼ cup white pepper 2 tablespoons celery seed 2 teaspoons garlic powder 2 teaspoons onion powder 1/3 cup prepared horseradish ¼ cup fresh lemon juice ¼ cup fresh lime juice A small splash of fish sauce In a heavy-duty blender, working in batches, mix all ingredients thoroughly to fully incorporate spices. Set aside in the refrigerator to chill for at least one hour and up to 1 week. Kaune says it tastes best after 48 hours in the fridge.

Classic Bloody Mary Cocktail Lime wedge Coarse salt 3 tablespoons (1½ ounces or 1 jigger) vodka ¾ cup (6 ounces) chilled bloody mary mix Garnishes of your choice

Scratch Kitchen & Taproom 225 N Salem St., #127, Apex (919) 372-5370 scratchkitchenandtaproom.com

Rub the juicy side of the lime wedge along the lip of a pint glass. Roll the outer edge of the glass in coarse salt until fully coated, then fill the glass with ice. Set aside. Add vodka and bloody mary mix to a cocktail shaker along with ice, and shake gently. Strain into prepared glass over ice. Add garnishes of your choice. The classic presentation is with a celery stick and green olives. Scratch tops their bloody marys with candied bacon, fried green tomatoes, tempura shrimp, smoked cheddar cheese and pickled veggies. CARY MAGAZINE 83

THE FALL SERIES WILL BE BACK!

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84 JANUARY/FEBRUARY 2020

liquid assets

Cloudstoberfest

from Clouds Brewing

WRITTEN BY DAVE TOLLEFSEN | PHOTOGRAPHED BY JONATHAN FREDIN

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.

ONE OF THE MOST COMMON types of beer in the world is the lager. Lager means “to store” and that’s part of the process that creates a beer that is crisp, clear and refreshing. Lagering a beer is to store it at near-freezing temperatures for weeks or months. It’s not one of the styles brewers can produce quickly. Marzen is an amber lager and pronounced “mare-tsen” (not mar-sen). Saying it correctly at a brewery will get you cool beer cred. The German translation is “March beer,” but it’s a style you find around the fall. If it’s a March beer, why is it equated to a fall beer? The name is a reference to when it was historically brewed. It was then stored in the summer to have it ready for the fall. Clouds Brewing releases their Cloudstoberfest at the beginning of August. It may seem like they are trying to rush the fall beer season, but they have a logical reason for the advanced release time. Fall introduces cooler weather and all things pumpkin, beers and otherwise. Breweries are releasing their pumpkin beers earlier every year, and they’re drowning out other wonderful fall-style beers. Cloudstoberfest is a Marzen that is beautifully rich in toasty malt flavor and balanced with clean hop bitterness. What does that mean for you? A crisp malty lager with minimal hop flavor and the bitterness is there to offset extra malt sweetness. The result is a nice dry finish that is exceptionally refreshing, and at 6% ABV, you might consider trying another. Clouds Brewing’s brewery and taproom is located at 1233 Front St. in Raleigh. They also have additional restaurants in downtown Raleigh and Brightleaf Square in Durham. At these locations it would be great to explore some beer and food pairings! CARY MAGAZINE 85

Where do you want to be?

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AUGUST 2021

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M U S T H AV E S

Bond Brothers Beer Co. Lugano Ristorante Mellow Mushroom Cary Daniel’s Restaurant & Catering

CONT ENTS

Cilantro Indian Cafe

Ashworth Drugs

Andia’s Homemade Ice Cream Maxamillians Grill & Wine Bar

Clean Juice Park West

PHOTOGRAPHED BY JONATHAN FREDIN

ko- an Ruckus Pizza, Pasta & Spirits

BOND BROTHERS BEER COMPANY Bond Brothers Eastside features award winning beers and also hosts live music five nights a week. Additionally, Bond Brothers Eastside has partnered with the Triangle’s well known Bulkogi Korean BBQ food truck to offer not only their current menu, but also new menu items that are exclusive to the Eastside location. Whether you’re craving great beer, great music or great food, stop by and see them!

602 E. CHATHAM STREET, CARY BONDBROTHERSBEER.COM INSTAGRAM, FACEBOOK AND TWITTER @BONDBROSBEER

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

MELLOW MUSHROOM CARY We are so excited to welcome everyone back to our Shroom Room! We are open and back at full capacity with no masks required for those who are fully vaccinated! We cannot wait to share our pizza pies, crispy chicken wings, and juicy burgers with the world again! See you soon!

4300 NW CARY PARKWAY, CARY 919.463.7779 MELLOWMUSHROOM.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 25 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.

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

ASHWORTH DRUGS SODA FOUNTAIN Voted Best Hotdogs in the Triangle, we have served Jesse Jones classic red dogs for more than 60 years. Nowadays, we serve all-beef and all-veggie dogs, too. Standard toppings include: mustard, chili, onions and slaw. Or spice it up with ketchup, cheese, relish, sauerkraut or jalapeno peppers. Yum!

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

ANDIA’S HOMEMADE ICE CREAM Andia’s is a local, family-run ice cream business with two locations in Cary. Whether you want a simple scoop of delicious, super-premium ice cream, a freshly made ice cream sandwich, or a decadent monster shake topped with more than you could imagine, we have something for you. Vegan-, gluten- or nut-free? We have something for you as well. Come to one of our shops to get a taste for yourself. We Scoop With Love™ every Tuesday-Sunday!

10120 GREEN LEVEL CHURCH RD, #208, CARY 1008 RYAN RD, CARY | ANDIASICECREAM.COM

MAXIMILLIANS GRILL & WINE BAR Thirty years of fire and knives.

Maximillians Grill & Wine Bar has been serving Cary & the Triangle since 1991. Chef owned and operated by Margie and Will 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

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

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

RUCKUS PIZZA, PASTA & SPIRITS Come taste why Ruckus is Cary Magazine’s most awardwinning 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.

PARK WEST VILLAGE, MORRISVILLE 919.388.3500 TRYON VILLAGE, CARY 919.851.3999 COSTCO PLAZA, APEX 919.446.6333

RUCKUSPIZZA.COM

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CARY MAGAZINE 109

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

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

CARY Abbey Road Tavern & Grill “Great food … outstanding live music.” 1195 W. Chatham St., Cary; (919) 481-4434; abbeyroadnc.com Academy Street Bistro “A fresh take on Italian-American cuisine in the heart of Cary.” 200 S. Academy St., Cary; (919) 377-0509; academystreetbistro.com Alex & Teresa’s Italian Pizzeria & Trattoria “Authentic Italian recipes and homemade pasta.” 941 N. Harrison Ave., Cary; (919) 377-0742; alexandteresastrattoria.com Andia’s Homemade Ice Cream “Premium quality ice cream and sorbet.” 10120 Green Level Church Road #208, Cary; (919) 901-8560; andiasicecream.com Annelore’s German Bakery “Authentic German pastries, breads and pretzels” 308 W. Chatham St., Cary (919) 267-6846 anneloresbakery.com

Awaze Ethiopian Cuisine “East African eatery showcasing vegetarian and vegan options.” 904 Northeast Maynard Road, Cary (919) 377-2599 awazecuisine.com

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

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

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

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

Brecotea Baking Studio “Abundant sweet and savory selections.” 1144 Kildaire Farm Road, Cary; (919) 234-1555; brecotea.com

The Big Easy Oven & Tap “Modern, Southern kitchen with New Orleans roots.” 231 Grande Heights Drive, Cary; (919) 468-6007; thebigeasyovenandtap.com Big Mike’s BBQ “Beers on tap to compliment locally sourced, farm-to-table BBQ.” 1222 NW Maynard Road, Cary; (919) 799-2023; brewnquenc.com

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

Bonefish Grill “Fresh is our signature.” 2060 Renaissance Park Place, Cary; (919) 677-1347; bonefishgrill.com

Brig’s “Breakfast creations, cool salads and hot sandwich platters.” 1225 NW Maynard Road, Cary; (919) 481-9300; 1040 Tryon Village Drive, Suite 604, Cary; (919) 859-2151; brigs.com

Ashworth Drugs “Quintessential place for fresh-squeezed lemonade, old-fashioned milkshakes and hot dogs.” 105 W. Chatham St., Cary; (919) 467-1877; ashworthdrugs.com

Bosphorus Restaurant “Traditional Turkish and Mediterranean cuisine in an elegant atmosphere.” 329-A N. Harrison Ave., Cary; (919) 460-1300; bosphorus-nc.com

Burrito Shak “Quality fresh-Mex cuisine, featuring slowroasted pulled pork, house-rubbed chicken breast, carne asada and battered Atlantic cod.” 2982 Kildaire Farm Road, Cary (919) 267-6772; Burritoshak.com

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Dining Guide

Cha House “A relaxing place to sip quality tea and enjoy good conversation” 1319 Kildaire Farm Road, Cary (984) 465-0498; chahouseusa.com Chanticleer Café & Bakery “Family-owned restaurant serving up breakfast, lunch and specialty coffees.” 6490 Tryon Road, Cary; (919) 781-4810; chanticleercafe.com Chef’s Palette “Creative flair and originality in every aspect of our service.” 3460 Ten Ten Road, Cary; (919) 267-6011; chefspalette.net Chicken Salad Chick Gourmet chicken salad, called “the best in America.” 302 Colonades Way, Suite 202 (Waverly Place), Cary (984) 207-5516; chickensaladchick.com/cary-nc/ Cilantro Indian Café “Northeast Indian cuisine with fresh ingredients and halal meats.” 107 Edinburgh S. Drive , Suite 107, Cary; (919) 234-1264; cilantroindia.com

Corbett’s Burgers & Soda Bar “Good old-fashioned burgers and bottled soda.” 126 Kilmayne Drive, Cary; (919) 466-0055; corbettsburgers.com Craft Public House “Casual family restaurant.” 1040 Tryon Village Drive, Suite 601, Cary; (919) 851-9173; craftpublichouse.com Crema Coffee Roaster & Bakery “Family-owned and operated.” 1983 High House Road, Cary; (919) 380-1840; cremacoffeebakery.com Crosstown Pub & Grill “A straight-forward menu covers all the bases.” 140 E. Chatham St., Cary; (919) 650-2853; crosstowndowntown.com Crumbl Cookies “Cookies baked fresh all day, every day.” 1105 Market Center Drive, Morrisville; (919) 364-1100 crumblcookies.com 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

Daybreak “Omelets, pancakes, and authentic Mexico City street tacos” 154 E. Chatham St., Cary; (919) 439-1181; daybreaknc.com Di Fara Pizza Tavern “We don’t cut any corners when it comes to ingredients.” 111 East Chatham St., Cary; (919) 678-5300 difarapizzatavern.com Doherty’s Irish Pub “Catch the game or listen to live music.” 1979 High House Road, Cary; (919) 388-9930; dohertysirishpubnc.com Duck Donuts “Warm, delicious and just the way you like them.” 100 Wrenn Drive #10, Cary; (919) 468-8722; duckdonuts.com/location/cary-nc Enrigo Italian Bistro “Fresh food made from pure ingredients.” 575 New Waverly, Suite 106, Cary; (919) 854-7731; dineenrigo.com

CinéBistro “Ultimate dinner-and-a-movie experience.” 525 New Waverly Place, Cary; (919) 987-3500; cinebistro.com/waverly Cinnaholic “Over-the-top, decadent cinnamon rolls.” 1209 Parkside Main St., Cary; (919) 650-1407; cinnaholiccary.com City Barbeque “Barbeque in its truest form.” 1305 Kildaire Farm Road, Cary (919) 439-5191; citybbq.com Jonathan Fredin

Coffee & Crepes “Freshly prepared sweet and savory crepes.” 315 Crossroads Blvd., Cary; (919) 233-0288; coffeeandcrepes.com For lunch, a flight of three tacos is hard to beat. Daybreak's chef Juan Duarte is a Mexico City native, and his food reflects that history. CARY MAGAZINE 111

Dining Guide Famous Toastery “Top-notch service for breakfast, brunch and lunch.” Waverly Place Shopping Center, 316 Colonades Way, Suite 201C, Cary; (919) 655-1971; famoustoastery.com Five Guys Burgers and Fries 1121 Parkside Main St., Cary; (919) 380-0450; fiveguys.com Goodberry’s Frozen Custard 1146 Kildaire Farm Road, Cary; (919) 467-2386 2325 Davis Drive, Cary; (919) 469-3350; goodberrys.com Great Harvest Bread Co. “Real food that tastes great.” 1220 NW Maynard Road, Cary (919) 460-8158; greatharvestcary.com Gonza Tacos y Tequila “Award-winning Colombian-Mexican cuisine.” 525-105 New Waverly Place, Cary; (919) 653-7310; gonzatacosytequila.com

Herons “The signature restaurant of The Umstead Hotel and Spa.” 100 Woodland Pond Drive, Cary; (919) 447-4200; theumstead.com/dining/restaurants-raleigh-nc Honey Pig “Count on generous portions and friendly service at this expansive Korean restaurant.” 1065 Darrington Drive, Cary; (919) 234-0088 honeypignc.com

Kababish Café “A celebration of deliciousness and creativity.” 201 W. Chatham St., Suite 103, Cary; (919) 377-8794; kababishcafe.com ko•än “Upscale, contemporary Southeast Asian dishes.” 2800 Renaissance Park Place, Cary; (919) 677-9229; koancary.com

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

La Farm Bakery “Handcrafted daily … only the freshest ingredients.” 4248 N.W. Cary Parkway, Cary; 220 W. Chatham St., Cary; 5055 Arco St., Cary; (919) 657-0657; lafarmbakery.com

JuiceVibes “Made-to-order juices from locally sourced produce.” 1369 Kildaire Farm Road, Cary; (919) 377-8923; juicevibes.com

LemonShark Poke “The finest poke ingredients and local brews on tap.” 2000 Boulderstone Way, Cary; (919) 333-0066; lemonsharkpoke.com

WINNER 2021 20 21

more than just juice 3035 village market place 919.468.8286 112

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Dining Guide Los Tres Magueyes “We prepare our food fresh daily.” 110 S.W. Maynard Road, Cary; (919) 460-8757; lostresmagueyescary.com

Maximillians Grill & Wine Bar “Global cuisine using locally sourced, seasonal ingredients.” 8314 Chapel Hill Road, Cary; (919) 465-2455; maximilliansgrill.com

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

Lucky 32 Southern Kitchen “Exceptional renderings of classic Southern dishes.” 7307 Tryon Road, Cary; (919) 233-1632 lucky32.com/cary

Mellow Mushroom “Beer, calzones and creative stone-baked pizzas.” 4300 N.W. Cary Parkway, Cary; (919) 463-7779 mellowmushroom.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

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

Mithai Indian Café “Bengali-style sweet and savory selections free of preservatives and artificial flavors.” 744-F E. Chatham St., Cary (919) 469-9651; mithaius.com

The Original N.Y. Pizza “Consistent every visit.” 831 Bass Pro Lane, Cary; (919) 677-8484 6458 Tryon Road, Cary; (919) 852-2242 theoriginalnypizza.com

Lugano Ristorante “Italian dining in a comfortable and casual atmosphere.” 1060 Darrington Drive, Cary; (919) 468-7229; luganocary.com

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

Pizzeria Faulisi “Simple foods from a simple way of cooking: a wood-burning oven.” 215 E. Chatham St., Suite 101, Cary; pizzeriafaulisi.com

Marco Pollo “Peruvian rotisserie chicken.” 1871 Lake Pine Drive, Cary; (919) 694-5524; marcopollocary.com

Mookie’s New York Deli “A bona fide, no-frills sandwich spot” 1010 Tryon Village Drive, Cary (919) 900-7770; mookiesnydeli.com

Pro’s Epicurean Market & Café “Gourmet market, café and wine bar.” 211 E. Chatham St., Cary; (919) 377-1788; prosepicurean.com

ASHWORTH DRUGS 105 W. Chatham St, Cary NC

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

VISIT OUR LOCATIONS!

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CARY MAGAZINE 113

Dining Guide 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

Rally Point Sport Grill “Lunch and dinner food in a pub atmosphere.” 837 Bass Pro Lane, Cary; (919) 678-1088; rallypointsportgrill.com

Sassool “Serving authentic Lebanese and Mediterranean cuisine.” 1347 Kildaire Farm Road, Cary; (919) 300-5586; sassool.com

Red Bowl Asian Bistro “Each distinctive dish is handcrafted.” 2020 Boulderstone Way, Cary; (919) 388-9977; redbowlcary.com

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

Ricci’s Trattoria “Keeping true to tradition.” 10110 Green Level Church Road, Cary; (919) 380-8410; riccistrattoria.com

Sophie’s Grill & Bar “Traditional pub fare along with Old-World cuisine.” 2734 NC-55, Cary; (919) 355-2377; sophiesgrillandbar.com Spirits Pub & Grub “Wide variety of menu items, all prepared in a scratch kitchen.” 701 E. Chatham St., Cary (919) 462-7001; spiritscary.com

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

KIDS EAT FREE!

Ruckus Pizza, Pasta & Spirits “Great food always, with a side of good times.” 8111-208 Tryon Woods Drive, Cary; (919) 851-3999; ruckuspizza.com

THE MAGGY AWARDS

WINNER

201 20 16

201 20 17

201 20 18

201 20 19

MAGGY AWARD WINNING

2020 20 20

MOST KID-FRIENDLY RESTAURANT - 6 YEARS RUNNING BEST PIZZERIA BEST OUTDOOR DINING BEST APPETIZER

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Seol Grille “Scratch-made steamed beef and pork dumplings practically melt in your mouth.” 2310 Walnut St. (Centrum at Crossroads), Cary (984) 241-9112; seolgrille.com

WINNER 2021 20 21

Sugar Buzz Bakery “Custom cakes … and more.” 1231 Kildaire Farm Road, Cary; (919) 238-7224; sugarbuzzbakery.com

Dining Guide Szechuan Mansion Hotpot “A cook-it-yourself meal using a cauldron of flavored broth and fresh ingredients.” 1353 Kildaire Farm Road (Shoppes at Kildaire), Cary (919) 800-1802; szechuanmansion.com Taipei 101 “Chinese and Taiwanese. Serves lunch and dinner.” 121 E. Chatham St., Cary; (919) 388-5885; facebook.com/carytaipei101 Tangerine Café “From Thai to Vietnamese to Korean to Indonesian.” 2422 S.W. Cary Parkway, Cary; (919) 468-8688; tangerinecafecary.com

Terra Bonum Salad Cafe & Coffee “Salads, wraps and other healthy lunch options.” 821 Bass Pro Lane, Cary; (984) 664-3030 Thai Spices & Sushi “Freshest, most-authentic Thai cuisine and sushi.” 986 High House Road, Cary; (919) 319-1818; thaispicesandsushi.com Totopos Street Food & Tequila “A walk through Mexico City.” 1388 Kildaire Farm Road, Cary; (919) 678-3449; totoposfoodandtequila.com/cary

A Taste of Jamaica “A Jamaican food outpost” 600 E. Chatham St., Suite B, Cary (919) 461-0045

Tribeca Tavern “Handcrafted burgers, homegrown beer.” 500 Ledgestone Way, Cary; (919) 465-3055; facebook.com/TribecaTavern

Tazza Kitchen “Wood-fired cooking and craft beverages.” 600 Ledgestone Way, Cary; (919) 651-8281; tazzakitchen.com/location/stonecreekvillage

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 Verandah “Southern casual environment in a modern, boutique hotel.” 301 A. Academy St., Cary; (919) 670-5000; verandahcary.com VomFass Vinegar, Oil & Spice Shop “Taste our premium olive oils and specialty vinegars before you buy.” 302 Colonades Way Suite 203, Cary; (919) 977-6745; vomfassusa.com Yuri Japanese Restaurant “For sushi fans and connoisseurs of Japanese cuisine.” 1361 Kildaire Farm Road, Cary; (919) 481-0068; yurijapaneserestaurant.com

Authentic New York Deli-Style Food

Andia's is a family owned and operated, award-winning ice cream business located in the heart of the Triangle. We never compromise our ingredients and are proud to support many other local, small businesses by partnering with them to supply us with freshly made ingredients for our products. No matter how simple or adventurous your palate is, we have something for you. Come visit us at one of our two retail locations!

1010 Tryon Village Drive, Cary 919.900.7770 mookiesnydeli.com

10120 Green Level Church Rd, #208, Cary, NC 27519 & 1008 Ryan Rd, Cary, NC 27511

CARY MAGAZINE 115

Dining Guide APEX Abbey Road Tavern & Grill 1700 Center St., Apex; (919) 372-5383; abbeyroadnc.com Anna’s Pizzeria “Piping hot pizzas and mouth watering Italian food.” 100 N. Salem St., Apex; (919) 267-6237; annaspizzeria.com Apex Wings Restaurant & Pub “Time-tested eatery serving up chicken wings and craft beers.” 518 E. Williams St., Apex; (919) 387-0082; apexwings.com A Taste of Brooklyn “Wholesome, scratch-baked.” 101 N. Salem St., Apex; (919) 362-8408; atasteofbrooklynnc.com Bonafide Bakeshop & Cafe “A blend of Northern classics and Southern comforts.” 1232 W. Williams St., Apex 919-372-5000; BonafideBakeshop.com

Big Mike’s BBQ “Beers on tap to compliment locally sourced, farm-to-table BBQ.” 2045 Creekside Landing Drive, Apex; (919) 338-2591; brewnquenc.com

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

Common Grounds Coffee House & Desserts “The highest-quality, locally roasted coffee.” 219 N. Salem St., Suite 101, Apex; (919) 387-0873; commongroundsapex.com

The Mission Market “A casual hangout to drink, eat and shop.” 124 N. Salem St., Apex; (919) 629-4064; shopthemission.com

Daniel’s Restaurant & Catering “Pasta dishes, hand-stretched pizzas and scratch-made desserts.” 1430 W. Williams St., Apex; (919) 303-1006; danielsapex.com Doherty’s Irish Pub “Catch the game or listen to live music.” 5490 Apex Peakway, Apex; (919) 387-4100; dohertysirishpubnc.com Five Guys Burgers & Fries 1075 Pine Plaza Drive, Apex; (919) 616-0011; fiveguys.com

Cookies  Specialty Cakes  Cheesecakes  Tortes  Pies

The Peak on Salem “Seasonal contemporary Southern cuisine” 126 N. Salem St., Apex (919) 446-6060; thepeakonsalem.com The Provincial “Fresh. Simple.” 119 Salem St., Apex; (919) 372-5921; theprovincialapex.com Ruckus Pizza, Pasta & Spirits “Great food always, with a side of good times.” 1055 Pine Plaza Drive, Apex; (919) 446-6333; ruckuspizza.com

Daniel’s Restaurant & Catering

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

WINNER 2021 20 21

Ashworth Village, 115-G W. Chatham Street, Cary bluemoonbakery.com | 919-319-6554 Be sure to like and follow us at facebook.com/OnceinaBlueMoonBakery

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

Dining Guide Rudy’s Pub & Grill “Comfortable and familiar, just like home.” 780 W. Williams St., Apex; (919) 303-5061; rudysofapex.com Salem Street Pub “Friendly faces and extensive menu.” 113 N. Salem St., Apex; (919) 387-9992; salemstreetpub.com Scratch Kitchen and Taproom “Asian-influenced American cuisine” 225 N. Salem St., Apex; (919) 372-5370; scratchkitchenandtaproom.com Skipper’s Fish Fry “Homemade from our own special recipes.” 1001 E. Williams St., Apex; (919) 303-2400; skippersfish.com The Wake Zone Espresso “Your special home away from home.” 6108 Old Jenks Road, Apex; (919) 267-4622; thewakezone.com

Vegan Community Kitchen “Meatless with a Turkish spin.” 803 E. Williams St., Apex; (919) 372-5027; vegancommunitykitchen.com

FUQUAY-VARINA Anna’s Pizzeria “Piping hot pizzas and mouth watering Italian food.” 138 S. Main St., Fuquay-Varina; (919) 285-2497; annaspizzeria.com Aviator SmokeHouse BBQ Restaurant “All of our food is made in-house.” 525 E. Broad St., Fuquay-Varina; (919) 557-7675; aviatorbrew.com Cultivate Coffee Roasters “Modern industrial twist on a small town coffee shop.” 128 S. Fuquay Ave., Fuquay Varina (919) 285-4067; cultivate.coffe

Juicehaus “Made-to-order fresh, raw juice.” 509 North Broad St, Fuquay Varina (919) 396-5588; juicehaus.or Los Tres Magueyes “We prepare our food fresh daily.” 401 Wake Chapel Road, Fuquay-Varina; (919) 552-3957; lostresmagueyes.com Stick Boy Bread Co. “Handcrafted baked goods from scratch … all natural ingredients.” 127 S. Main St., Fuquay-Varina; (919) 557-2237; stickboyfuquay.com The Mason Jar Tavern “All the comforts of Southern hospitality with a modern twist.” 305 S. Main St., Fuquay-Varina; (919) 762-5555; themasonjartavern.com

Tasting Room Open Daily Culinary Oils Balsamic Vinegars C A R Y, N C

111 E. Chatham St., Downtown Cary (919) 678-5300 | difarapizzatavern.com

Exclusive Spices Gourmet Foods

C A R Y, N C

Waverly Place Shopping Center | 302 Colonades Way, Suite 203 | Car y, NC 27518 919-977-6745 | www.car y.vomfassusa.com

CARY MAGAZINE 117

Dining Guide Wingin’ It Bar and Grille “Serves lunch, dinner and drinks.” 1625 N. Main St., Suite 109, Fuquay-Varina; (919) 762-0962; facebook.com/winginitbarandgrille

HOLLY SPRINGS Acme Pizza Co. “Chicago-style deep dish pizza.” 204 Village Walk Drive, Holly Springs (919) 552-8800; acmepizzaco.com The Blind Pelican “First-rate fish, shrimp, lobster, crab, oysters and other ocean-centric delights.” 120 Bass Lake Road, Holly Springs; (984) 225-2471; blindpelicanseafood.com Los Tres Magueyes 325 North Main St., Holly Springs; (919) 552-6272; lostresmagueyes.com Mama Bird’s Cookies + Cream “A unique spin on a timeless dessert.” 304 N. Main St., Holly Springs; (919) 762-7808; mamabirdsicecream.com

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My Way Tavern “Freshly made all-American foods.” 301 W. Center St., Holly Springs; (919) 285-2412; mywaytavern.com Osha Thai Kitchen & Sushi “Serving authentic Thai cuisine, fresh sushi and crafted cocktails.” 242 South Main St., Suite 100, Holly Springs (984) 538-6742; oshathaikitchennc.com Rise Biscuits & Donuts 169 Grand Hill Place, Holly Springs; (919) 586-7343; risebiscuitsdonuts.com Thai Thai Cuisine “Fresh authentic Thai food.” 108 Osterville Drive, Holly Springs; (919) 303-5700; thaithaicuisinenc.com The Butcher’s Market “Premium meats and specialty grocery.” 4200 Lassiter Road, Holly Springs; (919) 267-919); thebutchersmarkets.com

The Mason Jar Tavern “All the comforts of Southern hospitality with a modern twist.” 114 Grand Hill Place, Holly Springs; (919) 964-5060; themasonjartavern.com The Original N.Y. Pizza 634 Holly Springs Road, Holly Springs; (919) 567-0505; theoriginalnypizza.com

MORRISVILLE Alpaca Peruvian Charcoal Chicken “Unforgettable rotisserie chicken.” 9575 Chapel Hill Road, Morrisville; (919) 378-9259; alpacachicken.com Another Broken Egg Café “A totally egg-ceptional experience.” 1121 Market Center Drive, Morrisville; (919) 465-1079; anotherbrokenegg.com

Dining Guide Babymoon Café “Pizzas, pastas, seafood, veal, steaks, sandwiches and gourmet salads.” 100 Jerusalem Drive, Suite 106, Morrisville; (919) 465 9006; babymooncafe.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

The Full Moon Oyster Bar & Seafood Kitchen “Homemade recipes handed down over the years.” 1600 Village Market Place, Morrisville; (919) 378-9524; fullmoonoysterbar.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

Desy’s Grill & Bar “Straightforward pub grub at a relaxed sports bar.” 10255 Chapel Hill Road, Suite 200, Morrisville; (919) 380-1617; desysbar.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

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

Clean Juice “Organic juices, smoothies and acai bowls.” 3035 Village Market Place, Morrisville; (919) 468-8286; cleanjuice.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 Georgina’s Pizzeria & Restaurant “Mouthwatering homemade Italian dishes.” 3536 Davis Drive, Morrisville; (919) 388-3820; georginascary.com HiPoke “Fresh Fun Poke.” 9573 Chapel Hill Road, Morrisville (919) 650-3398; hipokes.com Mi Cancun Mexican Restaurant 9605 Chapel Hill Road, Morrisville (919) 481-9002; micancunmx.com

Recognized by Cary Magazine Readers as Best House Date-Night Restaurant! Recognized by Cary Magazine Readers as Best SteakSteak House and and Date-Night Restaurant! THE MAGGY AWARDS

WINNER 2006

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

THE MAGGY AWARDS

WINNER

201 20 18

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

201 20 19

2020

WINNER 2021 20 21

5 private 5 private roomsrooms seating guests! seating 6-2006-200 guests! Contact: Christina Reeves Contact: Christina Reeves at Christina@ReysRestaurant.com at Christina@ReysRestaurant.com

CARY MAGAZINE 119

Dining Guide Neomonde “A wonderful mix of traditional and contemporary Mediterranean menu items.” 10235 Chapel Hill Road, Morrisville; (919) 466-8100; neomonde.com Nothing Bundt Cakes “Cakes are baked fresh daily, in a variety of flavors and sizes.” 2008 Market Center Drive, Unit 17130, Morrisville; (919) 694-5300; nothingbundtcakes.com Rise Biscuits & Donuts “Old school, new school, and specialty donuts.” 1100 Market Center Drive, Morrisville; (919) 377-0385; risebiscuitsdonuts.com Ruckus Pizza, Pasta & Spirits 1101 Market Center Drive, Morrisville; (919) 388-3500; ruckuspizza.com

RALEIGH Angus Barn “World-renowned for its service.” 9401 Glenwood Ave., Raleigh; (919) 781-2444; angusbarn.com Annelore’s German Bakery “Pastries using the finest local ingredients.” 1249 Farmers Market Drive, Raleigh (919) 294-8040; facebook.com/AnneloresGermanBakery Barry’s Café “A restaurant that honors firefighters.” 2851 Jones Franklin Road, Raleigh; (919) 859-3555; barryscafe.com

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 Rey’s “Fine dining with a French Quarter flair.” 1130 Buck Jones Road, Raleigh (919) 380-0122; reysrestaurant.com The Pit “Authentic whole-hog, pit-cooked barbecue.” 328 W. Davie St., Raleigh; (919) 890-4500; thepit-raleigh.com

Saffron Restaurant & Lounge “Gourmet Indian dining experience.” 4121 Davis Drive, Morrisville; (919) 469-5774; saffronnc.com Smokey’s BBQ Shack “Meats are dry rubbed with love and slow smoked with hickory wood.” 10800 Chapel Hill Road, Morrisville; (919) 469-1724; smokeysshack.com Taste Vietnamese “Prepared with passion and perfected through generations.” 152 Morrisville Square Way, Morrisville; (919) 234-6385; tastevietnamese.com Village Deli & Grill “Wholesome homemade foods.” 909 Aviation Parkway #100, Morrisville; (919) 462-6191; villagedeli.net

Jonathan Fredin

ZenFish Poké Bar “Guilt-free, healthy, fast-casual dining.” 9924 Chapel Hill Road, Morrisville (919) 234-0914; zenfishpokebar.com The Downtown Dynamic Dragon at Osha Thai Kitchen & Sushi, features tempura-battered shrimp, asparagus, avocado, eel sauce and baked salmon. 120

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Photo by NC Se a Grant

Classic Oyster Dressing 2 cups oysters, drained, liquid reserved 6 cups French bread, cut into small cubes 4 tablespoons butter 1 cup celery, chopped 1 cup onion, chopped

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

NCOysterTrail.org nc-seafood.org

1 teaspoon poultry seasoning 1 teaspoon dried thyme leaves ½ teaspoon salt ½ teaspoon black pepper, freshly ground 1 egg, beaten

• Toast bread until golden brown. Meanwhile, melt butter in small saucepan. Lightly sauté celery and onion. Add poultry seasoning, thyme, salt and pepper. • Place 4 cups of bread in large bowl. Crumble remaining 2 cups of bread and place in bowl. Combine with vegetable-seasoning mix. • Add oysters and egg and toss lightly. • Add reserved oyster liquid until stuffing is moist, but not packed. • Place in greased baking pan and bake, uncovered, at 375° F until done and crusty outside, about 30-40 minutes. Kitchen-tested recipe developed by Joyce Taylor.

CARY MAGAZINE 121

garden adventurer WRITTEN AND PHOTOGRAPHED BY L.A. JACKSON

August Lilies: The Scent-sational Hostas

122 AUGUST 2021

August Lily

WHEN THERE IS a need for foliage plants with visual elegance to doll up semi-shady spots in the landscape, gardeners often turn to hostas. They are durable summertime performers that can be counted on for lasting visual interest with their various textures and subtle hues. However, starting in August, something weird happens — some hostas seem to want even more attention, so they stretch long stalks above their foliage and begin to flower. And not only are these blooms welcome sights for eager eyes in the perennial shade garden that typically goes into a flowerless funk during the high heat of a scorching summer, but the nose knows of their presence as well because they are also fragrant. Wait…hostas that bloom in the late summer? And they’re fragrant? Welcome to the nifty niche of hostas often called, appropriately, August lilies. I’m not breaking any new ground here. These so-called August lilies are old-school hostas. They first originated in southern China and migrated to America in the early 1800s. Botanically tagged as Hosta plantaginea, it was an instant hit in the Southeast due to its heat tolerance and ability to cast a scented spell in gardens on the warm afternoons of waning summers. As with many plants that become popular with gardeners, H. plantaginea has been tinkered with by horticultural breeders looking for improvements, but mutated and hybridized forms still mainly retain the good ol’ August lily trait of late-blooming, scented flowers. White is the typical color of these bell-shaped beauties, but some are infused with light purple hues. Although many variations have been created, today there are only about two dozen selections of August lilies generally available to the gardening public, but this doesn’t necessarily make them hard to find. Heck, I bought ‘Royal Standard,’ which has been around for ages, from a big-box home improvement store. Newer August lily selections can be found with minimal searching, and include ‘Guacamole’ with its sassy avocado-colored leaves, ‘So Sweet’ that shimmers in shades of cream and green, and ‘Sugar Babe;’ a minute, variegated hosta with maximum nose appeal from its scented, purple-streaked blossoms. Online hunting will find plenty of fragrant hostas for sale, of course, but try local garden centers first, as our area nurseries know well of the dreamy eye and olfactory appeal of these enchanting August lilies.

Guacamole Hosta

TIMELY TIP Want to share an August lily with friends or spread its beauty about your landscape? Propagating by plant divisions is the way to go, and it is best to do the deed either in late summer or early spring. To divide an August lily or any other hosta, dig up the clump and, using a sharp blade, cut it into sections, making sure each slice has

To Do in the GARDEN

plenty of roots and leaves. Replant as soon as possible and water the divided hostas regularly while they are becoming established if rains don’t oblige. Hostas will provide larger divisions (meaning faster establishing transplants) if you leave the original momma plants undisturbed for three to four years.

12 9

3 6

August

• Pick indeterminate tomatoes, okra, green beans, cucumbers and squash at least once a week to encourage even more production and help extend the harvest of your veggie patch into the fall. • Sure, it’s hot, but the winter vegetable garden starts this month. Begin planting the seeds of such cool-season favorites as spinach, radishes, mustard, collards and lettuce. • While cool-season lawns are taking a break from the heat, warm-season grasses such as centipede, bermuda and zoysia continue to grow, so

mow you must. For a healthier lawn, change the direction of your mower’s cutting pattern each week to alter the “fluff” of the grass, which will expose different sides of the grass blades to the sun’s energizing light. • If the flower power of your bearded iris bed has started to wane, it has probably become overcrowded. Divide irises now by carefully digging up the rhizomes, snipping the leaves to about six inches high and replanting at least a foot apart.

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. CARY MAGAZINE 123

happenings

At a June 26 ceremony, the Town of Cary officially marked the beginning of construction for

Downtown Cary Park, opens summer 2023 at 327 S.

Academy St. The park will feature active performance places, farmers market spaces, interactive public art installations, botanical gardens, food and beverage facilities, a children’s nature play area, a dog park and an elevated bridgeway. downtowncarypark.com

CATHERINE “KATY” CROSBY is the new Apex Town Manager. The Town Council approved her appointment at the May 25 meeting, and her first

DATA SOAPBOX was recently launched by Dr. Lori Palen in Cary. The business helps clients in the public health, education, and human service sectors effectively communicate the results of their research. Data Soapbox’s services include planning and developing reports, presentations, infographics, and other communication products. datasoapbox.com

Anthony Tutwiler, a high

day was set for July 12. Crosby is only

school senior from Green

the fifth Town Manager to serve in

Hope High School, is the

Apex, and the first female and first African American to hold the position. She is touted for commitment to community

recipient of the 2021 $1,000 Friends of the Page-Walker Scholarship. Anthony lives in

engagement, and her passion for mentoring up-and-coming

Cary and is the son of Suzanne

talent and for building strong teams. apexnc.org

and Anthony Tutwiler. friendsofpafewalker.org

124 AUGUST 2021

TOWN OF MORRISVILLE was The

recognized in June as one of 10 AllAmerica City award-winners. The National Civic League recognized Morrisville's work

Amy Lee, 17, Panther Creek High School (First Place, Senior Category)

in inclusive civic engagement to build equity and resilience and create stronger connections among residents, businesses and nonprofit and government leaders. Morrisville established an accessible and healthy food hub, responded to the pandemic collaboratively, and created a welcoming atmosphere for immigrants by embracing the game of cricket. townofmorrisville.org

Hannah Aspden and Morgan Stickney, two swimmers from Anish Upadhyaya, 13, Alston Ridge Middle School (Second Place, Intermediate Category)

The Triangle Aquatic Center in Cary will

Three Cary students earned

represent the TAC Titans and the Triangle

top honors in the 2021 International Aviation Art

through Sept. 5 in Tokyo. Aspden, from

Contest. The students’ art work took the top three spots

Raleigh, attends Queens University of

in the N.C. Department of Transportation’s art contest

Charlotte. In 2016, Aspden made her

earlier this year. Their paintings were then submitted

Paralympic debut at 16 years old and took

to the national competition hosted by the National

home bronze. Morgan Stickney, from

Association of State Aviation Officials in Washington,

Bedford, N.H., has joined the U.S. team for

D.C. After finishing in the top three in that contest, their

her first Paralympic Games. Both swimmers

art was sent to Switzerland to compete in the Fédération

are coached by John Payne, TAC Titans

Aéronautique Internationale’s art competition.

associate head coach. triangleaquatics.org

region at the Paralympic Games Aug. 24

Isabel Chang, 15, Cary Academy (Second Place, Senior Category) CARY MAGAZINE 125

happenings

MOTHER TERESA CATHOLIC CHURCH was held May 23 at 1221 Yates Store A groundbreaking celebration for

Road in west Cary, with roughly 250 people attending the event. Parishioners have been attending mass in the Green Hope High School auditorium since 2001. The worship center is expected to be complete in September 2022. mtccary.org Cary Mayor Harold Weinbrecht, left, and Father Dan Oschwald, right

Three western Wake residents served as judges at the annual

Westminster Kennel Club Dog Show in June — Dennis McCoy and Randy E. Garren of Apex, and Bonnie P. Threlfall of Cary. Due to the pandemic the dog show was moved from its traditional winter date in New York City to an outdoor venue this spring in Tarrytown, N.Y. westminsterkennelclub.org

COASTAL CREDIT UNION

Wake Monarch Academy, the Triangle’s first recovery high school, celebrated its opening in June. Leah Wright, founder of the nonprofit private school, realized the need for adolescents in recovery from substance use disorders to have a safe and supportive environment in which they could successfully pursue academic, personal, and professional goals. The school will begin accepting students in August for the 2021-2022 school year. wakemonarchacademy.org

was named to the Forbes list of America’s Best-In-State Credit Unions for 2021.

The list of America’s Best-In-State Credit Unions 2021, which was announced June 24, was based on an independent survey of approximately 25,000 U.S. consumers. Other recent accolades include: Business NC magazine named Coastal one of the Best Employers in North Carolina, for the fifth year in a row. Readers of Wake Living magazine voted Coastal as Best Bank in their Readers Choice Awards. Additionally, Coastal won Best Bank in Durham Magazine’s Best of Durham contest, also voted on by readers of the magazine. coastal24.com 126 AUGUST 2021

LA FARM BAKERY + CAFÉ

is now open at RDU in the Terminal 2 Marketplace, serving French bistro-inspired

breads, pastries, sandwiches, all-day breakfast dishes, and more. Diners will also find burgers, grab-and-go items, a full-service bar and coffee from Durham-based Counter Culture. rdu.com/la-farm-bakery-cafe

Amber Nicole Dilger, a voice teacher with more than 20 years’ experience, recently opened a studio in Cary. Dilger specializes in coaching people — performers and business professionals — to overcome performance anxiety. ambernicoledilger.com

STEVE POND, principal at Peak Charter Academy, has been named a 2021 Charter One N.C. Charter Co-Principal of the Year. This award recognizes the role of the charter school leader for establishing an environment conducive to academic excellence in North Carolina. Pond shares the award with Thomas McKoy, principal at Reaching All Minds Academy in Durham. Pond and McKoy each received a $1,000 check in addition to the award. peakcharteracademy.org

CARY MAGAZINE 127

happenings

STARPATH DANCE ACADEMY held 10 outdoor dance recitals in the parking lot of their Apex location in June. The performances included dancers of all ages in all genres as well as special Daddy Daughter, Parent-Child and Finale dances in which all students danced across the parking lot together. starpathdance.com

AQUINAS LEADERSHIP GROUP, which provides

S&A Communications,

custom training solutions to the

Forbes Magazine in its inaugural ranking

pharmaceutical and life sciences

of the 200 best public relations agencies

industries, opened a full-service production studio in June at its Cary office. The studio provides customers with a full suite of production abilities including video recordings, podcasts, recorded presentations,

based in Cary, was recently recognized by

in the U.S. Forbes identified the best PR firms in America using a survey of more than 12,700 experts and 20,500 customers who nominated more than 5,000 firms. The Cary firm was one of two Triangle companies on the list; Holly Springs-

voiceover recordings, and more.

based 919 Marketing was also recognized.

aquinaslg.com

sacommunications.com

THE CARY CHAMBER OF COMMERCE

announced the seven winners of its Small Business

Excellence awards in May. The honorees are Cotton House Craft Brewers, Innovation Award; Salvio's Pizzeria, Impact Award; Preston Dental Loft, Community Service Award; KinderVillage Music Studio, Work Environment Award; The Center For Volunteer Caregiving, Small Charitable Partners Award; Note In The Pocket, Large Charitable Partners Award; and Emerge Pediatric Therapy, Small Business of The Year Award. carychamber.com 128 AUGUST 2021

FUQUAY-VARINA ARTS CENTER

Fall Art Classes The Arts Center is alive with visual and performing arts classes for all ages. Adults can try their hands at sculpture, jewelry making, painting, script writing and more. Kids can join in the fun with drama class, dance class, painting, drawing--we have somethng sure to get the creative juices flowing!

The Box Office is OPEN! A year of great entertainment awaits you in the Bob Barker Company Theatre at the Arts Center. Check out the Box Office at fvarts.org to purchase tickets for events you will not forget!

Dancing With the Big Band Back by popular demand! Join us for an evening of big band music and dancing at the Arts Center. The Gerald Parker Orchestra powers the evening with great music that will start your toes tapping. A dance lesson starts the evening at 6:30pm with live music beginning at 7p. Tickets available online and at the door.

For more information, call the Arts Center at (919) 567-3920 or visit FVARTS.ORG 123 E Vance Street, Fuquay-Varina, NC 27526

CARY MAGAZINE 129

write light

BY JONATHAN FREDIN

Say Cheese! Chapel Hill Creamery’s pet Bulldog greets a visitor to the dairy farm, where the Jersey steer is training to pull carts and drag logs for the cheesemaking business. The 50-acre farm is Animal Welfare Approved, and every cheese label celebrates the creamery’s ‘Happy Cows.’ 130

AUGUST 2021

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Cary Magazine August 2021

Articles inside

Happenings

Garden Adventurer: August Lilies

Dining Guide

Liquid Assets: Cloudstoberfest from Clouds Brewing

A Conversation with the Peak of the Vine Owners

Small Business Spotlight: Craft Beer Cellar Cary

On Trend: Macarons from Asali Desserts & Café

Utica Bakery Draws Devotees from Near and Far

Pimiento Tea Room

Hank’s Downtown Dive

Sounds of Summer

Notable Teens

Nonprofit Spotlight: Hope Connection International

Local Food and Brews at New Triangle Beer Company

Cheese Please

Things to Do