17 minute read
Small Business Spotlight: The Little Gym of Cary
Quintin Judy, 3, conquers a bar flip with help from Amy Glass, gym director at The Little Gym of Cary.
The Little Gym of Cary
EDITED BY AMBER KEISTER PHOTOGRAPHED BY JONATHAN FREDIN
children to promote coordination, balance, rhythm and flexibility. The Little Gym is based on a philosophy of allowing kids to experience success in a fun, caring and noncompetitive way. Children's listening, social and cognitive capacities are all enhanced in the process, as students are encouraged to progress at their own pace.
Classes at The Little Gym are designed for children between the ages of four months and 12 years, and are taught by trained and caring instructors who provide individual attention and positive feedback. Although gymnastics is at the base of The Little Gym's curriculum, classes also incorporate sports, games, listening and cooperation.
What attracted you to The Little Gym franchise?
I had previously worked in TV news and knew I could not sustain that career. At the time, we were starting our family, and the nearest TV station was in Raleigh and we were living in Fayetteville. Plus, my husband was active-duty military and deploying at times. So, I had to look for other options.
CONNIE TATOR has been a fan of The Little Gym ever since she visited a location in Clayton with her preschooler, more than 13 years ago. The former television professional was looking for a new career, and the business seemed perfect for her.
“My son had tried other programs, but the way he took to this one was so much different. He was in his element,” said Tator. “It was a combination of music, physical skills, cognitive learning and sharing and taking turns. He enjoyed every moment of that class! It was everything I wanted for him at that age!”
After more than a decade with The Little Gym, Tator is still excited about the company and says each location she visits across the country seems like home.
“I still feel like our franchise owners are a family,” she said. “It’s the best decision I ever made.”
Can you describe The Little Gym?
We offer a curriculum-based core program of gymnastics and other programs for
How long have you owned the franchise?
I have been a The Little Gym Franchise
Connie Tator, owner of three Little Gym locations, has been with the company for 13 years. “I am one of a handful of African Americans who are a part of this franchise. It’s my hope to get more minorities to consider opening one,” she says.
owner for 13 years. I purchased my first location in Fayetteville in 2008, and we opened June 2011. I drank the Kool-Aid and was inspired to open another location in Wilmington in 2014.
My husband served 25 years in the military, and we decided when he was ready to retire that we wanted to move with our two children to the Cary community.
In 2019, the previous owner of TLG Cary was looking to sell her gym, and we decided to purchase it. I am the fourth owner of that gym. It has been a part of the Cary community for 26 years!
Do you have an athletic or gymnastics background?
I did not have any kind of gymnastics background. I’ve always loved health and fitness, and I did track in school. In recent years, I’ve run half- and full marathons, mud runs, and Spartan races.
What’s been the most challenging moment?
It was during the pandemic. I had just purchased TLG Cary not even a year before, and we got shut down just as we were finally beginning to thrive. When October 2020 rolled around, I sat outside of a coffee shop in tears, not sure if we were going to make it.
Through the love and support of each and every family that has supported our gym, we were able to survive. For that we are truly thankful and grateful.
Describe the best thing about owning the business?
There are so many things I love about it. It allows me freedom and flexibility to spend more time with my family. I’ve also loved watching my children grow up at The Little Gym.
I was pregnant with my daughter when I opened my first gym and my son was 5. Both of them are just good, well-mannered, confident kids today! My daughter continues to flourish in our grade-school program; she attends Alston Ridge as a fourth-grader. My son works part time in the gym on weekends. TLG really helped develop his self-esteem and athleticism over the years. He now plays varsity basketball at Panther Creek High School.
I love how I can be as creative as I want within my business. We can bring magic and fun inside our gym and out in the community. Over the years, our gyms have organized a 5K, Messtival Events, Fall Festivals, fun-themed parties, and community partnership events.
Three- to 6-year-olds exercise with pool noodles.
Most of all, I love watching our kids change! I enjoy seeing Bugs (4- to 10-montholds) grow up in our gym, and knowing that some of them took their first steps at TLG makes my heart happy. I giggle when one of our spirited Funny Bugs (3 to 4 years) connects with their teacher and starts to listen and follow instructions. I’m in awe when one of our shy Flips/Hot Shots (6 to 12 years) develops confidence in our gym and tells us they want to run for Student Government or to try out for a competitive sport. Sometimes those students come back five or six years later and ask McKenzie Lewis, 15 months, chases bubbles during a Little Gym class. for a part time job at TLG!
These are the proud moments every day that make this all worth it. t
The Little Gym of Cary 958 High House Road, Cary (919) 481-6701 thelittlegym.com/RaleighCaryNC
Tea Time
Make the most of your moment of Zen
WRITTEN BY AMBER KEISTER PHOTOGRAPHED BY JONATHAN FREDIN
Seagrove, N.C., potter Tom Gray created this Asian-influenced tea set, available at Seagrove Pottery of Cary; teapot, $98, tea bowls, $45 each.
A HOT CUP OF TEA
is just the thing to warm you from the inside out. As a plus, many teas are packed with antioxidants to boost your immune system and keep you healthier.
The problem is, most Southerners are accustomed to drinking tea made strong, sweet and poured over ice. The tea used to brew that pitcher of refreshing summer goodness can be unappealing when served hot in the winter.
Hot tea should taste smooth, not bitter, with nuanced flavor and aroma. But how to get that soothing brew at home? We asked local tea experts for their advice, and we tried several kinds of tea, each with its own appeal.
Once you find a tea you like, take a few minutes to relax and relish the aroma of a hot cup of tea. And what better way to enhance that moment than to sip your tea from a unique, handcrafted teacup or mug?
Debbie Pellegrini, co-owner of Muddy Dog Roasting Company in Morrisville, encourages those who have only drunk popular supermarket brands to try loose leaf teas from specialty retailers, which tend to sell higher-quality tea.
“Whatever you find in a supermarket is already old, stale, and it becomes more bitter,” she said.
Even with commercial tea bags, there are easy ways to make your tea taste better.
“The amount of steep time makes a humongous difference,” Pellegrini said. “A lot of people, I find, just over steep. It takes only about two to three minutes, and that's it.”
Other bad habits she sees include leaving the tea bags in the cup long after the tea has brewed and heating up cold tea. Both practices release bitter volatile compounds in the tea, she says.
“You just want to try to keep it, drink it as fresh as you can. Drink a cup of tea and then make yourself a new, fresh cup of tea.”
Pellegrini also finds that many people are confused about what tea is. Whether
January is National Hot Tea Month!
Did you know? Turkey is the most tea-loving country, with per capita consumption at nearly 7 pounds a year. China drinks the most tea overall, but consumes only 1¼ pounds per person.
Tip: Tea balls are convenient when making a single cup, but don’t fill the ball completely. Leave room for the leaves to unfurl and expand as the tea infuses. You’ll get the most flavor. Tip: Unlike traditional tea bags, pyramid-style tea bags allow water to flow through the leaves, extracting more flavor from the leaves.
Tip: Most good quality tea leaves can be used more than once. The second cup will be weaker but still tasty.
green, white, oolong or black, tea comes from the same plant, Camellia sinensis.
“The green tea is harvested earlier, and the black tea is actually fermented. It's the same leaf; it's just a different process,” she said.
Several so-called teas aren’t made from tea leaves, and are better classified as tisanes, she says. Rooibos comes from the “Red Bush” plant, native to Africa, and it’s naturally caffeine-free. Herbal brews or tisanes are made from dried fruits, flowers or herbs.
Besides being caffeine-free, herbal brews can be steeped for much longer than teas. The beverage becomes stronger over time, but it won’t get bitter.
Sarah McAllister owns The Exchange Bar & Lounge in Apex, which offers tea during the day and drinks after work. She stocks 25-plus varieties of tea at the Exchange, so tea lovers can stop in for a cup and buy some leaves to take home. McAllister also sells tea and tea accessories through her online wellness business, Root 101.
“If you understand all the teas, and know what they all do, they have some sort of health benefits,” said McAllister, who grew up drinking tea in Turkey, where her mother still lives.
China oolong tea,
Grand Asia Market
Moroccan Mint green tea,
Muddy Dog Roasting Co.
Organic Darjeeling black tea,
Muddy Dog Roasting Co.
Gunpowder tea,
Root 101
White Peony white tea,
Root 101
Jasmine Silver Needle tea,
Root 101
Organic Tropical Rooibos,
Muddy Dog Roasting Co.
Organic Blueberry Passion Fruit Tisane,
Muddy Dog Roasting Co.
How to Brew a Great Cup of Tea
1. Start with high-quality loose tea.
Traditional supermarket tea bags contain smaller, lower-quality particles of tea, resulting in a fast-steeping tea that is often bitter. Loose leaf or whole leaf teas are usually fresher, more mellow, and nuanced in flavor.
2. Add fresh, cold water to a sauce-
pan or kettle. Don’t use distilled or previously boiled water.
3. Heat the water to the best tem-
perature. Different varieties of tea benefit from brewing at specific water temperatures, between 170 and 212 degrees F. Delicate white and green teas can be brewed when the water just starts to steam. Black teas are best when the water reaches a rolling boil. 4. Use the correct amount of tea. A general guideline is 1 teaspoon of loose tea for every 6 ounces of water. For a stronger brew, use more leaves rather than more time to avoid bitterness.
5. Steep for the recommended time.
Most teas will have suggested steeping times on the package, but in general, black teas can be steeped 4-6 minutes, green tea for 2-4 minutes. 6. Remove the tea leaves. The longer the tea steeps, the more bitter it can become. 7. Enjoy and experiment! Once you find a tea you like, experiment with the brewing time or amount of tea to get your perfect cup.
The Turkuaz Market in Cary stocks nearly 10 types of tea, and co-owner Emre Eyupoglu will gladly serve you a sample of what he's brewing.
The perfect-sized teapot holds only four servings of tea, says potter Jun Ma, who created this set for her own use. That way, the tea doesn't have time to get cold in the pot.
TEA SOURCES
Muddy Dog Roasting Company
3000 Bearcat Way, Suite 110, Morrisville (919) 371-2818 muddydogcoffee.com
Root 101
220 N. Salem St., Suite 101, Apex (919) 387-4166 root101essentials.com
continued from page 99
“There’s the green tea, there’s the oolong tea, there’s the black tea and they all do something different. A lot of your green teas have a lot of antioxidants.”
Studies have suggested that the antioxidants in tea are good for the heart, interfere with the growth of some cancers, improve cholesterol levels, and reduce the risk of neurological disorders like Alzheimer’s and Parkinson’s diseases.
To get the most health benefits, McAllister says it’s important to brew green tea at roughly 170 degrees F, when the water is steaming but not boiling.
“Green teas are really finicky. You don't want to bring your water to a boiling point,” she says. “When you start doing that with green tea, you do lose some of its medicinal value.”
Emre Eyupoglu is the co-owner of Turkuaz Market in Cary, which stocks nearly 10 types of tea, grown in the Black Sea region of Turkey. The varieties differ according to the altitude of the tea fields, when the tea is harvested, and what part of the plant is cut. But because taste is subjective, Eyupoglu says the best way to find a tea you like is to experiment.
“Which one is good? Which one is right for me? You have to try. You have to try because each one smells very similar, not the same,” he said. ”So this is tea, just drink it.”
Curious about where to begin? Eyupoglu always has hot tea ready to serve visitors to the store. t
Turkuaz Market
203 N. Harrison Ave., Suite 110, Cary (919) 455-1890 turkuazmarketusa.com
POTTERY SOURCES
Cary Pottery
Junspottery
junspottery.etsy.com
Seagrove Pottery of Cary
1267 Kildaire Farm Road, Cary (919) 377-2948 seagrovepotteryofcary.com
restaurant profile La Grassa Pastificio
WRITTEN BY DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN
On the rise in Chicago’s crowded culinary scene, chef Robert Reynaud sensed grand opportunities to put his growing skills into practice and satisfy the city’s sophisticated palate.
But just as Chicago’s blustery winds can wreak havoc on the metropolis, some tough and painful circumstances shook Reynaud’s world. And yet, he believes they prepared him well to take on – and thrive in – his latest venture.
The chef of more than 25 years is now the founder and owner of La Grassa Pastificio, Cary’s newest strip-mall-situated Italian restaurant.
Back in 2005, Reynaud began working for the legendary Capitanini family, owners of three renowned restaurants in Chicago’s prominent Italian Village. While serving as executive chef at high-end establishment Vivere, he was named one of the top 50 chefs in the city by Chicago Magazine.
Right when Reynaud seemed to be at the top of his culinary game, his father passed away. Soon afterward, his mother became ill.
“I moved to Georgia to be closer to my mom, who lived in Fuquay-Varina,” Reynaud said. “I began working at the upscale Sea Island Resort and oversaw the Italian restaurant there.”
Then, a few years ago, Reynaud moved to the Triangle with hopes of opening his own eatery.
“When COVID-19 hit, things got difficult,” the New Jersey native explained. “While I was waiting to see what would happen, I picked up a job in the deli at Lowe’s Foods making $12 an hour. I was used to leading the kitchen staff, so this was quite a different experience.”
Reynaud said the modest position humbled and grounded him.
Since opening La Grassa in October 2021, instead of slicing meat for grocery store customers, Reynaud now handmakes gnocchi and much more at his own 14-table eatery.
“I want to provide an approachable neighborhood restaurant with genuine hospitality and a focus on cuisine from all over Italy,” he said.
Realizing he needed help in the kitchen, Reynaud hired Mileyvi Morales, who worked for years in the restaurant that previously occupied La Grassa’s current space.
“She’s an absolute angel who does prep, washes dishes, and a lot more,” said Reynaud. “She’s been instrumental in helping to get the restaurant off the ground.”
— Robert Reynaud, Owner and Chef
continued on page 106
Robert Reynaud finishes braised short rib for a serving of Coste Della Croce.
The restaurant, which opened last October, welcomes guests with its comfortable, minimalist setting.
continued from page 104
The term “La Grassa” means “the fat one” in Italian, and it’s also the nickname for the city of Bologna in Italy. The word “pastificio” translates as “pasta maker.”
“Even though I’m not particularly fat, I think the name is fitting,” Reynaud said with a laugh. “I love the fun you can have cooking Italian food.”
La Grassa’s well-composed, ever-evolving menu features a variety of antipasti, pasta, poultry, pork, seafood and vegetarian dishes.
Whatever you do, start your meal with a loaf of fresh focaccia made with flour imported from Italy. It’s served with Castelvetrano olive tapenade.
“It’s a risk to charge guests for bread, but once people try it, they often order more,” Reynaud said.
Stellar first-course option arancini involves saffron- and basil-inflected fried rice balls stuffed with provolone and served atop pomodoro sauce.
“I tend to do my arancini vegetarian style because it has a broader appeal,” said the chef.
Among the array of standout entrees includes the hearty Tagliatelle Bolognese incorporating beef, pork and veal in a creamy tomato sauce with Parmesan and house-made saffron linguini with scallops and shrimp in lemon-garlic broth with Calabrian peppers.
If it’s available when you visit, order the sublime Coste Della Croce, a dish comprising fork-tender braised short rib, Tuscan kale and creamy gnocchi.
House-made saffron linguini, scallops and shrimp are served in a lemon-garlic broth with Calabrian peppers.
Pasta is made in-house at La Grassa Pastificio.
Hearty fried rice balls are stuffed with provolone cheese and served with pomodoro sauce.
Robert Reynaud adds a generous handful of cheese to handmade gnocchi to create a creamy accompaniment to braised short rib.
continued from page 106
Reynaud also intends to up the epicurean ante by serving wild game proteins like duck, pheasant, venison, rabbit and wild boar.
Consider his recent concoction cappellacci (pasta dumplings) with potato and fontina filling in a pheasant ragu.
“We plan to offer some dishes that will resonate with people who are willing to explore more exotic items or perhaps even some who have traveled to obscure parts of Italy,” said Reynaud.
Be sure to pair your meal with firstrate vino from La Grassa’s progressive wine program. Reynaud sources from local purveyors like Sunrise Wines and Haw River Wine Man.
“My goal is to have an interesting, curated wine list,” he said. “Right now, we offer six reds and six whites available by the glass and bottle, and we keep wine glasses on the table.”
Dessert should not be an afterthought. You can’t go wrong with caramel butterscotch or hazelnut praline gelato, oversized tiramisu or budino, a decadent dark-chocolate mousse crowned with toasted pistachios.
“The affogato has also been a sleeper hit with the guests,” Reynaud added.
Cuisine and wine aren’t the only solid attractions at La Grassa. Friendly, efficient service and a comfortable, minimalist setting round out the dining experience. White walls with dark blue trim and a smattering of pottery imported from Tuscany enhance the overall ambiance. Plans call for an outdoor patio for 18-25 guests to be available by spring.
“I want to landscape it with flowers and make it look like southern Italy,” said Reynaud. Bottom line: Prepare to have your expectations met and exceeded.
La Grassa is open Tuesday through Saturday for dinner. Reservations are accepted online or by phone. t
La Grassa Pastificio 908 NE Maynard Road, Cary Reedy Creek Square shopping center (984) 465-0594 lagrassaitaliano.com
