Cary Magazine November/December 2018

November/December 2018

Plus

SPECIAL DIETS? NO PROBLEM

The 2018 Gift Guide

TIPS FOR INCLUSIVE ENTERTAINING

SEEING RED GIVE YOUR OUTFIT A POP OF COLOR

Out for Thanksgiving

MERRY BRIGHT

Cary Magazine, 301 Cascade Pointe Lane Cary, NC 27513

CREATING A SPECTACLE OF SPARKLE

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in this issue

22

All

is Bright: The annual spectacle of sparkle

32 Ready for the Holidays 40 The Gift Guide 51 Life and Basketball:

Shaping leaders for 25 years

60 Excellence in Education 70 Welcome to the Table:

Entertaining guests with special diets

76

Stress-Free Thanksgiving:

Consider eating out

108 2018 in Pictures

Jessi Boseman wears a festive lace dress from Autumn and Avery and teardrop earrings from Vestique. For more holiday looks and shopping information,

Jonathan Fredin

see page 32.

8

NOVEMBER/DECEMBER 2018

Every woman. Every life stage.

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

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

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

in every issue

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

November/December 2018 • Volume 15, Number 9 EXECUTIVE

18

Ten Things To Do

87

Liquid Assets: Whitewall Wheat from Crank Arm Brewing Company

89

Liquid Assets: Krupnikas from Brothers Vilgalys Spirits

116 120

Nonprofit Spotlight: Clothed in Hope

CONTRIBUTORS

Joan Elliot Stuart Hall L.A. Jackson Bridgette Lacy David McCreary

Jonathan Fredin, Chief Photographer PRODUCTION

Editor’s Letter Letters from Readers

ON THE COVER: The Cary Magazine staff is stringing lights, baking cookies and trimming the tree. As you get ready for the holidays, we wish you all the happiness of the season.

Photo by Jonathan Fredin

Dining Guide Happenings

CORRECTION: A contributing photographer was misidentified in “Renovation Roadmap,” which

Write Light

appeared in the October issue.

The photos of Jan and Ric Richards’ home were taken by Catherine Nguyen of Catherine Nguyen Photography.

PUBLIC RELATIONS

S&A Communications Chuck Norman, APR ADMINISTRATIVE

Mor Aframian, Events & Marketing Kristin Black, Accounting Alexandra Blazevich, Events & Marketing Cherise Klug, Traffic Manager Lisa White, Circulation Coordinator Valerie Renard, Advertising & 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.

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

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

2019 Maggy Awards!

NOVEMBER/DECEMBER 2018

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

CARY MAGAZINE

in the next issue

10

EDITORIAL

Amber Keister, Senior Editor Emily Uhland, Lifestyle Editor Sarah Rubenoff, Copy Editor Alexandra Blazevich, Social Media Manager

PHOTOGRAPHY

Garden Adventurer: The New Poinsettias

departments

12 14 92 123 130

Bill Zadeits, Group Publisher Kris Schultz, Publisher

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.

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e d i t o r ’s l e t t e r FOR AS LONG AS I can remember, baking has been part of my family’s holiday tradition.

At my grandmother’s house, there were always homemade pies in a variety of flavors – from apple and pumpkin to black walnut and gooseberry. But the main event happened once the meal was over and the dishes were cleared.

To entertain 10 rowdy grandchildren, my grandmother would mix together several huge batches of cookie dough and invite us to make Christmas cookies. We would squabble over the sprinkles and who got to use the Santa cutter. More dough and candy decorations would go into our stomachs rather than the oven, but eventually, we’d have cookies that were more or less edible to take home.

As an adult, I have continued this holiday tradition with my children and their friends. One of my daughters’ birthdays falls between Thanksgiving and Christmas, and her favorite birthday party activity is baking cookies with her pals.

The guest list changes every year, but there is always silliness, spilled sprinkles and at least one person who has never made cookies from scratch. One year a young lady ate so much raw dough that I thought I’d have to call her mother and apologize for making her daughter sick.

And rolling pins? I’ve stopped trying to explain how they work.

But baking isn’t always about expertise and making beautiful desserts. Sometimes it’s more important to create beautiful memories.

I hope that your holidays include both.

Thanks for reading,

Jonathan Fredin

Senior Editor

12

NOVEMBER/DECEMBER 2018

Look for Amber’s cinnamon-swirl pound cake recipe at carymagazine.com

While getting to the top of your game, you want a sports medicine team that’s already there.

As the Triangle’s leading sports medicine specialists, our dedicated orthopaedic team utilizes a comprehensive approach to treating sports injuries and joint degeneration. We offer industry-leading breakthroughs – from regenerative injections and physical therapy to minimally invasive and reconstructive surgery.

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Serving patients throughout Wake County, we’re experts in motion, helping you live life to the fullest. www.caryortho.com Orthopaedic urgent care walk-ins welcome 8am-4pm in Holly Springs and Morrisville.

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letters from readers

Southern Chic

Shop Pink Magnolia Boutique for all the current holiday trends at an affordable price.

THE MAGGY AWARDS

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NOVEMBER/DECEMBER 2018

“Thanks so much for taking the time to illuminate the good work being done here by so many. This is a special community, and I am proud to see the efforts of folks like Tru Pettigrew and Jacques Gilbert being recognized. Feeding the good is a very important service that you and your peers are especially suited to perform. Know that we appreciate your contribution to the efforts.”

Tony Godwin, Chief of Police, Town of Cary, re. “Let’s Talk About Trust” “I really appreciate Cary Magazine choosing us. I’m grateful and happy about how the article was written! I really love the connection with Chief Godwin and Tru Pettigrew of the Barbershop Rap program.”

Jacques K. Gilbert, President, Blue Lights College, re. “Let’s Talk About Trust” “LOVE the article! Thanks so much for featuring us. We are beyond thrilled!”

Beth Smith, re. “Alley Twenty Six”

“It’s awesome to see Ashley Thomas, Founder of Bridge II Sports recognized for her outstanding contributions to inclusive and accessible sport. For the last three years we have been fortunate to support the indoor rowing event at The Valor Games, one of the events that Bridge II Sports organizes for wounded warriors. A well-deserved honor for Ashley and team!”

Heidi Walker, Jordan Lake Rowing Club, re. “Welcome to the Women of Western Wake” “One of the joys of what I do is getting to work with and know some of the best restaurateurs in the area. Rebekah Rhodes is a great example. If you have never eaten at Peppers Market & Sandwich Shop, you should correct that! Great article David McCreary!”

Sean Lennard, Triangle Food Guy, re. “Picked for Peppers”

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

Editor’s note: Submitted comments may be edited for length or clarity, and become the property of Cary Magazine.

COOLER EVENINGS call for cozier settings.

The simplest things in life are often the most enchanting.

At 12 Oaks, our beautiful Southern-style homes and grounds are ready for your family’s simple joys and memorable moments. You’ll find that every day brings opportunities for special times, whether at home or just down the street.

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©2018 WSLD 12 Oaks, LLC. Equal Housing Opportunity. The amenities and features described and depicted herein are based upon current development plans, which are subject to change without notice. Actual development may not be as currently proposed. References to housing products, builders and prices are subject to change without notice as well.

CARY MAGAZINE 15

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CARY MAGAZINE 17

3

1

Shop for unique and sustainable gifts at The Mayton Inn, where 50 talented artists and artisans will gather for the holiday Locally Made Market. Come early for giveaways, and stick around for dinner and drinks at the Verandah. Dec. 9, noon–4 p.m.

301 S. Academy St., Cary. locallymademarket.com

Experience the beauty of nature, light and color during the annual Moonlight in the Garden exhibition at the JC Raulston Arboretum. Adding to the fun will be food trucks, live music, marshmallows and fire pits. Nov. 8-10 and Nov. 15-17, 6-9 p.m. $10-$25. 4415 Beryl Road, Raleigh. jcra.ncsu.edu

2

4

Jonathan Fredin

Honor veterans of all wars and conflicts at Cary’s Veterans Day Observance, featuring speeches and a field of flags at Veterans’ Freedom Park. Nov. 11, 11 a.m., 1513 N. Harrison Ave. townofcary.org, search Veterans Day Observance.

18 NOVEMBER/DECEMBER 2018

With their strong musical traditions of the Ozarks and Canada’s Ottawa Valley, Joe Newberry and April Verch take a little bit of home with them wherever they go. The duo will perform songs ranging from fiddle and banjo duets, to tender love songs and original compositions.

Dec. 8, 8 p.m. $15-$25. The Cary Theater, 122 E. Chatham St., Cary. sixstringpresents.com

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Jonathan Fredin

This is the most wonderful time of the year for choral music fans.

The Concert Singers of Cary will perform Holiday Pops at 7:30 p.m., Dec. 8 at the Cary Arts Center, and Handel’s Messiah Part 1 at 7:30 p.m., Dec. 15 at the Halle Cultural Arts Center in Apex.

Each performance $25. concertsingers.org/tickets

10

Kick off the holiday season at the Morrisville Tree Lighting. It’s an evening of musical entertainment, seasonal crafts, trackless train rides, a visit from Santa, and hot chocolate and cookies. Nov. 30, 7-9 p.m.

Indian Creek Trailhead, 101 Town Hall Drive. townofmorrisville.org, search Special Events.

Get into the spirit of the holiday with FuquayVarina’s official kick-off to the holidays. At the Town Tree Lighting, choirs will sing carols, and Santa will make a special appearance, above. Nov. 29, 6 p.m. downtown Fuquay. fuquay-varina.org, search Town Tree Lighting.

Christmas on Salem is Apex’s annual three-day launch of the holiday season.

Fun activities include a pancake breakfast, carols at the Depot, the lighting of the Christmas Tree, carriage rides, and Santa and Mrs. Claus. Nov. 30-Dec. 2, downtown Apex. apexdowntown.com Cary ushers in the season with the annual tree-lighting, Santa’s workshop, a gingerbread competition and other family activities during Heart of the Holidays.

Dec. 1, various locations. townofcary.org, search Heart of the Holidays.

At Main Street Christmas, Holly Springs celebrates with a tree lighting, hayrides, a gingerbread contest and other fun.

Dec. 7, 6-8 p.m., downtown Holly Springs. hollyspringsnc.us/359/Main-Street-Christmas

CARY MAGAZINE 19

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Christmas Worship Schedule Special Services, December 23 5 pm Quiet Christmas Service (quiet music) 7pm Blue Christmas (for those who are grieving)

Christmas Eve Services, December 24

600 Walnut Street Cary, NC 27511

4 pm Traditional Lessons & Carols 4 pm Contemporary Family Service 6 pm Contemporary Family Service 7 pm Traditional Family Service 8 pm Contemporary Service 10:30 pm Traditional MIdnight Service

Christmas Day Service December 25, 11 am

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Parking on Tanglewood Dr. across from Cary Swim Club

The Story Begins...

christthekingcary.org CARY MAGAZINE 21

A

Passionate decorators are behind the annual spectacle of sparkle

ht

Br s i l ig l WRITTEN BY AMBER KEISTER

PHOTOGRAPHED BY JONATHAN FREDIN

CINDY HONEYCUTT calls her business a “hobby gone wild.”

Honeycutt and her husband Lin, owners of the Holiday Light Store, have been decorating their yard off of Ten Ten Road since 1996. The massive display takes weeks to set up and frequently makes the lists of best residential Christmas lights in the Triangle.

“A lot of the adults say it makes them think about their childhood,” she said.

“They love coming by and seeing the lights.

It’s a lot of fun, and they like bringing their grandchildren or their children to see the lights. Some people tell me they come by my yard several times and just sit out there and look at the lights.”

With more than 800,000 lights in the yard, some breakage is inevitable, but the Honeycutts found that few companies would repair the elaborate displays. Lin Honeycutt learned to do the repairs himself and discovered other hobbyists needed the same service. The couple eventually opened the storefront in Raleigh and also began creating custom lighting displays.

22 NOVEMBER/DECEMBER 2018

“We’re the only ones in North Carolina who do this, and it’s starting to become rarer to find,” said Cindy Honeycutt.

The Honeycutts have owned the store for about 15 years, and about 85 percent of their customers find them through the store’s website. Diehard decorators — from Alaska to Florida, Hawaii to Canada and everywhere in between — think nothing of shelling out hundreds of dollars for an animated Santa and his reindeer.

“I tell people if you’re a NASCAR fan, you’re going to look for everything NASCAR,” said Cindy Honeycutt. “If you are a decorator, with outdoor displays for Christmas, you’re going to look for this.”

The team’s busiest time of the year is from August to Thanksgiving, filling residential orders and creating large displays for golf courses or businesses like Hill Ridge Farms in Youngsville. Any repair work is done from January to June, and Cindy Honeycutt says that’s when you see how much people care about their holiday decorations. continued on page 24

People who love to decorate their yards with Christmas lights find the Holiday Light Store online or in-person. “We have a lot of customers who have been on the Great Light Fight show, and several of them have won $50,000. That’s been a lot of fun,” says Cindy Honeycutt.

CARY MAGAZINE 23

Cindy and Lin Honeycutt owned a transmission business for 30 years and were ready to retire when they opened the Holiday Light Store in Raleigh. The couple now has residential and commercial clients from Alaska to Florida and Hawaii to Canada.

continued from page 22

“We’re the only ones in North Carolina who do this, and it’s starting to become rarer to find.”

— Cindy Honeycutt Owner, Holiday Light Store

“You’ll have people bring in their treetoppers that they’ve had for a long time,” she said.

“This lady brought us a snowflake that you could buy at Walmart or anywhere for $15 or so, but she said it was her mother’s. She wanted us to take the lights out and put new lights in. By the time we got through with it, labor was like $60, but she wanted it done.”

Professional help

Holiday lighting is such an integral part of the season that many people call in the experts to get their yard ready for a holiday party or gathering.

Matt Hyden of the Christmas Light Installation Pros Association, says the industry has grown tremendously since the professional

group launched in San Diego 20 years ago.

Since then, more than 200 installers nationwide have been certified through the group.

“We wanted to provide a certification process that installers can go through to ensure they are not only safe on the site, but know what they are doing,” he said.

Scott Dickover, owner of Christmas Lights Raleigh, has been designing displays and hanging lights in the Triangle for about three years. Depending on the square footage of the house, typical outdoor lighting jobs cost between $700 and $1,200 — not including lights.

Homeowners call him if they have hardto-reach spots like tall trees or a steep roof.

And frequently, his clients are also interested in making a splash in the neighborhood. continued on page 26

24 NOVEMBER/DECEMBER 2018

SHOP LOCAL AND HANDMADE THIS HOLIDAY SEASON

Carmina Rosales attaches LED lights to a twinkling snowman display at the Holiday Light Store. The company creates custom displays and also does repairs.

SUNDAY, DECEMBER 9 12 - 4 P.M. AT THE MAYTON INN 50 LOCAL ARTISAN VENDORS GIVEAWAY FOR THE FIRST 50 SHOPPERS EACH PURCHASE ENTERS SHOPPERS FOR MORE GIVEAWAYS*

locallymademarket.com @locallymademarket Photo courtesy of Cindy Honeycutt

Cindy and Lin Honeycutt usually have a massive display at their house off of Ten Ten Road, but this year, because they are moving, they may not put up their lights. “There’s going to be a lot of upset people,” says Cindy Honeycutt.

* WINNERS WILL BE DRAWN AT THE END OF THE EVENT AT 4:00 IN THE LOBBY. MUST BE PRESENT TO WIN.

CARY MAGAZINE 25

You deserve to dazzle this holiday season!

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continued from page 24

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26 NOVEMBER/DECEMBER 2018

“One house gets done and then the next family is like, ‘We should do it, too.’

One person can often light up the whole rest of the street by starting it initially,” he said. “I start getting calls in July from bigger neighborhoods.”

Dickover loves that “little bit of amazement” when he finishes a job.

“Every time I decorate something,” he said, “when I flip them on at the end of the day as it gets dark, that’s the first word that comes out of everybody’s mouth — ‘Wow!’ “It’s my favorite word.”

Zaxby’s ‘big show’

The biggest, most wow-inducing job Dickover has ever done was decorating the Zaxby’s in Fuquay-Varina last year. He calls it “over the top and spectacular,” and the restaurant’s owners agree.

Chuck and Brandy Taylor, who also own Zaxby’s franchises in Garner and Durham, bought the Fuquay-Varina location in July 2017 and wanted a “big bang” to reintroduce the business to the community, says Brandy Taylor. continued on page 28

TOP: Working from an outline of the display that Cindy Honeycutt has drawn on cardboard, welder Eric Barna creates a steel frame.

CENTER: Once the frame is painted with a weather-resistant powder coat, clips are attached to the frame and strings of lights fitted into the clips. Silvia Guerrero attaches lights to the displays with Carmina Rosales, Gabriella Leyva and Roxana Cardona.

BOTTOM: Lin Honeycutt prepares an animated, flying bat for shipping. Although Christmas is the big draw, the company makes displays for all holidays and purposes: Halloween, Valentine’s Day, Thanksgiving, Easter, St. Patrick’s Day, flags for the Fourth of July and pink ribbons for Breast Cancer Awareness.

CARY MAGAZINE 27

contributed photo

contributed photo

continued from page 26

Brandy and Chuck Taylor of Fuquay-Varina hired Scott Dickover of Christmas Lights Raleigh to create an “over-the-top” lighting display for their Zaxby’s restaurant. The finished decorations included more than 10,000 lights and took four days to finish. “We put lights on anything that was standing. Anything that didn’t move got covered in lights,” says Brandy Taylor.

If you’re surrounded by all that spirit and positivity, then maybe your customers and your employees will feel a little bit bad about being rude and grumpy. It makes everybody feel good.”

— Brandy Taylor Owner, Zaxby’s franchise

28 NOVEMBER/DECEMBER 2018

“My husband and I love Christmas, so that was a no-brainer. It was the first big holiday since we took over the restaurant,” she said. “This was a little ‘thank you’ to our customers and the community from us.”

The display included more than 10,000 LED lights and took four people four days to complete. In the final push to get the lights up

by Thanksgiving, Dickover and his crew worked through the night, in 36-degree weather.

“We pretty much drenched the building in lights,” said Brandy Taylor, who lives in Fuquay-Varina with her husband. “There were lights on all the Leyland cypress, all around the back of the property. We had an illuminated Christmas tree on the roof, drip lights all around the edge. We put lights on anything that was standing. Anything that didn’t move got covered in lights.

“From the road, it’s spectacular. There’s nothing else there but fast food signs and business signs down that main strip of road, so when you come up on our restaurant, it was a big show.”

She says the roughly $11,000 it cost to put up the display was completely worth it — just for the publicity it generated. Customers and passersby commented on neighborhood message boards and on social media. Well into the spring and summer, Taylor would get favorable comments at community or Chamber of Commerce events.

“Once I said Zaxby’s, they’d mention the Christmas lights,” she said. “We were just overwhelmed by the feedback. We’ll do this every year now.”

Besides the buzz on social media, there was one more benefit from all those glittering lights.

“It sets a tone for the season,” said Brandy Taylor. “In a retail setting, people aren’t always the nicest at that time of the year. If you’re surrounded by all that spirit and positivity, then maybe your customers and your employees will feel a little bit bad about being rude and grumpy. It makes everybody feel good.” t

e l k r a p S ight N

The Railroad Crossing is

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SATURDAY, NOVEMBER 10, 2018 4PM - 7PM

You’re invited to a night of fun, music and celebration!

Join us as Cary Mayor Harold Weinbrecht flips the switch to start the Parkside Town Commons holiday season, along with other council members!

Bring the kids and join the fun: • Lighting of Christmas Tree and Menorah • Face Painting • Santa • Games & Prizes • Bounce Houses • Music • Trackless Train Rides • Fun Snow Effect!

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CARY MAGAZINE 29

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“As a mother of two, one of my goals is to educate my children about the spirit of giving back. I helped achieve that when I brought them both to Marta’s SPCA of Wake County charity event. They loved being able to give cuddles to pets up for adoption. I am so proud to be a part of the Marta's team and constantly impressed with their efforts to raise awareness and funds for these local organizations. And for that – Marta’s matters.”

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Lace dress, $59, Autumn and Avery Teardrop earrings, $20, Vestique

32 NOVEMBER/DECEMBER 2018

y d a e R for the

s y a d i l o H For cozying up to the fire, trimming the tree or hosting holiday parties, is your go-to color to make an impact this season.

red

WRITTEN BY EMILY UHLAND PHOTOGRAPHED BY JONATHAN FREDIN

CARY MAGAZINE 33

tful layers h g u o Th Pare down the heavy layering seen on designer runways (think puffy overcoat, turtlenecks and maxi skirts) to sleek and chic options that work for North Carolina temps. Moto leggings under a swingy wool vest (left) provide all the cover and none of the bulk.

Left: Coated moto legging, $198, Marta’s Shirt, $88, Marta’s Necklace, $395, Marta’s Vest, $318, Marta’s Camo crossbody, $428, Marta’s Slides, $39.99, DSW 34 NOVEMBER/DECEMBER 2018

Right: High-rise jean, $178, Marta’s Sweater, $225, Marta’s Ribbed-sleeve coat, $918, Marta’s Necklace, $262, Marta’s Metallic tote, $415, Marta’s Sunglasses, $12, Swoon Over-the-knee boots, $70, Vestique

Paperbag-waist jumpsuit, $52, Swoon Block heels, $37, Swoon Beaded red bracelets, $5 each, Autumn and Avery Beaded earrings, $10, Vestique

tail attire k c o C

The hostess with the mostest should stand out. Go bold in a little red dress, or add pops of color with red accessories.

Glitz Left: Mixed-metal chain earrings, $32, Autumn and Avery Red dress, $62, Autumn and Avery Block heels, $37, Swoon Right: Beaded earrings, $10, Vestique Paperbag-waist jumpsuit, $52, Swoon Block heels, $37, Swoon Beaded red bracelets, $5 each, Autumn and Avery

and gloss

It wouldn’t be the holidays without sequins, sparkle and shine. Chose a romper over a cocktail dress for a fashion-forward silhouette.

CARY MAGAZINE 35

Reverse it!

Back side details, like V necks, cut outs and draping are a big hit for the holidays. This sweater can also be worn with the V in the front.

Ring that bell Statement sleeves aren’t the only ones out to have fun this season. Bell bottoms want to join the party and are doing it with flare.

Left: V-back sweater, $46 Bell bottoms, $136 Teardrop earrings, $20 From Vestique Right: Tassel earrings, $38, Autumn and Avery Chenille sweater, $30, Vestique Cordouroy pants, $48, Vestique Snakeskin booties, $38, Vestique 36 NOVEMBER/DECEMBER 2018

Fancy Feet

A statement shoe finishes the look with a little fun and flair — like an exclamation point for your outfit.

SHOP THE LOOK Autumn and Avery Parkside Town Commons 1157 Parkside Main St., Cary (919) 694-5410 autumnandavery.com Marta’s 4120-100 Main at North Hills St., Raleigh (919) 788-4200 martasofraleigh.com Swoon Boutique 2112 Werrington Drive, Holly Springs (919) 586-7003 heartswoon.com Vestique Park West Village 2004 Market Center Drive, Morrisville (919) 377-2917 vestique.com

Left: Fan earrings, $18, Vestique Geode necklace, $22, Vestique Distressed jeans, $86, Autumn and Avery Bell sleeve sweater, $69, Autumn and Avery Slides, $39.99, DSW Right: Red tassel earrings, $14, Vestique Gray sweater dress, $68, Autumn and Avery Patent leather heels, $39.99, DSW CARY MAGAZINE 37

The

Gift Guide Looking for that something special?

Share the spirit of the season with gift ideas from Cary Magazine partners.

PHOTOGRAPHED BY JONATHAN FREDIN

40 NOVEMBER/DECEMBER 2018

1

3

2

4

1

5 Choco-luscious: Videri Chocolate Factory offers chocolate bars and truffles made from the bean. Check out our hot chocolate mix or holiday crushed peppermint candy; full-size bars, $6-$7.50; truffles, $3 each; box of 50 mini bars, $65. viderichocolatefactory.com

2

Time to shine: Sexy Hair holiday gift packs will improve hair health and provide up to 10 weeks of long-lasting color, starting at $36. twistedscizzorsonline.com

3

Small luxury: Tracey Mallon necklaces are handmade and have been described as little pieces of art; stacked labradorite quartz necklace with marcasite-encased white druzy, $286. martasofraleigh.com

4

Can’t decide on a scent? Try this trio of gemstone-inspired scents in your home for an exclusive price.

This set includes three chic three-ounce votive candles in Amethyst, Rose Quartz and Malachite, $70. kendrascott.com

5

Warm up a cold evening! Winter Cranberry Krupnikas, a cranberry and honey spiced liqueur from Brothers Vilgalys Spirits in Durham, is packed with delightful holiday flavors, $35. brothersvilgalys.com

CARY MAGAZINE 41

The Gift Guide

6

8

7

9

6

Pick a pie: Give the gift of a mouthwatering, blue-ribbon winning, freshly baked pie, whether it’s delivered or shipped nationwide, $30-$35.

SlicePieCompany.com

42 NOVEMBER/DECEMBER 2018

10

7

Movie magic: Cary Film Circle is a gift that keeps on giving. Members receive a T-shirt, exclusive perks at local merchants, ticket deals and more, starting at $25. thecarytheater.com

8

Bee good: Savor the sweet taste of summer all year long with unfiltered, small-batch honey from across North Carolina, $7.99-$20. gardensupplyco.com

9

For the Wine Lover in Your Life: A vast collection of high quality decanters for optimum wine enjoyment $11.99-$134.99 trianglewineco.com

10

Custom holiday wreaths: Indoor and outdoor wreaths, swags and garlands designed to order. Visit the shop for all of your holiday gifts and arrangements! prestonowers.com

12

11

14

13

11

15 Winter market: Shop local this season from 50 of the finest area artisans on Sunday, Dec. 9, at The Mayton Inn from noon to 4 p.m. locallymademarket.com

12

Awesome agate: This beautiful rainbow druzy slice necklace from the Allison Conway Collection is the perfect addition to any holiday outfit, starting at $54. autumnandavery.com

13

Raise a glass: Celebrate the holidays with limited release brews, old school classics and new school originals from Bond Brothers Beer Company. bondbrothersbeer.com

14

Bright idea: Bridgewater Candles are candles for a cause. The soybased candles burn for up to 145 hours, diffusing a perfectly blended fragrance, and each purchase provides three meals to orphans around the world, $24. lovepinkmagnolia.com

15

Holiday scent: Thymes Simmered Cider home fragrance is a blend of freshly-pressed apple, mulled with crushed clove and cardamom, with hints of bourbon, starting at $10. gardensupplyco.com

CARY MAGAZINE 43

The Gift Guide

17

16

18

19

20

16

Pure hydration: It’s a total skin rejuvenation!

One of Dr. Jeremy Pyle’s favorites, this ultra-hydrating serum quenches skin for a supple, smooth complexion, $85. skinraleigh.com

44 NOVEMBER/DECEMBER 2018

17

Add some sparkle: Open wraparound diamond fashion rings are available in various designs in rose, white and yellow gold, $400-$5,000. diamondsdirect.com/ Raleigh

18

Better brew: Larry’s slow-roasted coffee emphasizes sustainability, organic practices and farmer relationships. Try Rockin’ Holiday or For-a-Cause blends this season, $13.99$14.99. larryscoffee.com

19

Happy hair: Give your hair beautiful salon results at home with FusioDose Homelab. Only four treatments to address your primary hair concerns, $90. artisanhaircary.com

20

The finer things: Using handcrafted local chocolate and coffee, Durham Distillery’s Damn Fine Liqueurs balance sweetness, richness and depth of flavor, $19.95 each. durhamdistillery.com

21

22

24

23

21

Refresh and enhance your look this holiday season with CARE Plastic Surgery’s award-winning, gold standard trio: Colorscience gloss and glow duo, $52; Botox $12 per unit; Juvederm lip filler, $595. careplasticsurgery.com

22

Strong showing: Italgem Steel men’s fashion collection, featuring various bracelet and necklace designs, $45-300. diamondsdirect.com/Raleigh

23

Modern heirloom: Finex cast iron cookware is hand-crafted in the U.S.A. and comes with a lifetime guarantee; skillet and lid set, $275. whiskcarolina.com

24

Bountiful basket: Spread seasonal cheer with La Farm’s most popular items: La Farm bread, AsiagoParmesan cheese bread, hearth-baked granola, La Farm’s signature scone mix, seasonal candy, and Lionel’s favorite dark Belgian chocolate bar; $59.99. lafarmbakery.com CARY MAGAZINE 45

The Gift Guide

26

25

27

28

25

29 Back to nature: Organic Pure Care is an Italian line promoting clean naturally derived ingredients from plants and flowers, starting at $25. holistichairsalon.com

46 NOVEMBER/DECEMBER 2018

26

Perfect Pour: The custom shapes successfully deliver complex aromas, and enhance the texture, balance and flavor of your favorite beers, $29.99. trianglewineco.com

27

Made to last: You can’t go wrong with an investment in high-quality kitchen gear; American Clad stainless-steel cookware from Hammer Stahl, $39-$399.95. whiskcarolina.com

28

Bake a classic: Minneapolis-based Nordicware has been baking holidays bright since 1946; Bundt pans, starting at $19. whiskcarolina.com

29

Secret Family Recipe: Lovingly hand-crafted in the Triangle, these gourmet toffees from the Graves family come in a range of sizes perfect for gifting or indulging. Toffee comes in traditional pecan and coffee flavors, $2.99-$14.99. chapelhilltoffee.com

Where to Shop

30

Modern touch: Inspired by ancient artisan jewelry design, the Chakarr collection delivers authentic and unique statement pieces for today’s woman; grey mop earrings with mother of pearl, $78; baroque drop with fresh-water pearl, $98. martasofraleigh.com

Artisan Hair

LaFarm Bakery

5039 Arco St., Cary (919) 694-5755 artisanhaircary.com

4248 NW Cary Parkway, Cary (919) 657-0657 lafarmbakery.com

Autumn & Avery

Larry’s Coffee

1157 Parkside Main St., Cary (919) 694-5410 autumnandavery.com

1507 Gavin St., Raleigh (919) 828-1234 larryscoffee.com

Bond Brothers Beer Company

Locally Made Market

202 E. Cedar St., Cary (919) 459-2670 bondbrothersbeer.com

Deluxe details: Give your look a graphic punch with an animal print clutch; Currey Clutch in Gheperado by Ceri Hoover, left, $228; Rarity Springbok Clutch by MooMoo, right, $378; Python Evening Clutch by Vivo, $650. martasofraleigh.com

Brothers Vilgalys Spirits 803D Ramseur St., Durham brothersvilgalys.com

Pink Magnolia

2001 Weston Parkway, Cary (919) 484-4884 careplasticsurgery.com

1205 Parkside Main St., Cary (919) 518-5532 3021 Village Market Place, Morrisville (919) 561-1769 lovepinkmagnolia.com

The Cary

Preston Flowers

122 E. Chatham St., Cary (919) 319-4560 thecarytheater.com

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

Chapel Hill Toffee

Skin Raleigh

chapelhilltoffee.com

2304 Wesvill Court, Suite 310, Raleigh (919) 871-3292 skinraleigh.com

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

Durham Distillery 711 Washington St., Durham (919) 937-2121 durhamdistillery.com

Garden Supply 1421 Old Apex Road, Cary (919) 460-7747 gardensupplyco.com

Holistic Hair Salon 3671 SW Cary Parkway, Cary (919) 678-3134 holistichairsalon.com

Kendra Scott

32

Round and around: Handmade in Peru from recycled materials, this best-selling necklace consists of saucers wound tightly with thread on three braided strands; Beyond Threads Platillos Saucers necklace, $108. martasofraleigh.com

Marta’s 4120-100 Main at North Hills St., Raleigh (919) 788-4200 martasofraleigh.com

CARE Plastic Surgery

31

locallymademarket.com

4321 Lassiter at North Hills Ave., Suite F100, Raleigh (919) 636-7700 kendrascott.com

Slice Pie Company SlicePieCompany.com

Triangle Wine Company Locations in Cary, Morrisville and Southern Pines trianglewineco.com

Twisted Scizzors 950 High House Road,Suite 950, Cary (919) 303-7775 twistedscizzorsonline.com

Videri Chocolate Factory 327 W. Davie St., Raleigh (919) 755-5053 viderichocolatefactory.com

Whisk 316 Colonades Way, Waverly Place, Cary (919) 322-2458 whiskcarolina.com CARY MAGAZINE 47

s y a d i Hol

Make any occasion something to remember with a cake creation from

WITH THE

MEYMANDI CONCERT HALL, RALEIGH

THANKSGIVING EVE

The Merry Elf! WED, NOV 21 | 3PM

Holiday Yule Logs  Holiday Cookies  Specialty Cakes  Cheesecakes  Tortes  Pies

Wesley Schulz, conductor

This family fun concert includes music from The Polar Express and Frozen, plus a reading of ‘Twas the Night Before Christmas.

Come early to visit Santa in the lobby and check out the Instrument Zoo. CONCERT SPONSOR

Holiday Pops

Extravaganza

Now Taking Holiday Orders

Order a Delicious and Festive Red Velvet Cheesecake for your Holiday Celebration.

Ashworth Village, 115-G W. Chatham Street, Cary bluemoonbakery.com | 919-319-6554

FRI, NOV 23 | 7:30PM SAT, NOV 24 | 3PM

Wesley Schulz, conductor

Holiday Pops returns bigger and better than ever—featuring seasonal favorites plus a sing-a-long, falling snow, and a chorus line of dancing Santas. Visit Santa and enjoy the sounds of strolling carolers in the lobby starting one hour before the concert.

Enjoy the beauty of the season with our historic warmth.

Holiday Cirque

Spectacular

FRI, DEC 21 | 8PM SAT, DEC 22 | 3PM & 8PM

Wesley Schulz, conductor

Stunning aerial feats, mind-boggling contortions, and jawdropping juggling acts accompany your favorite festive music.

STATEWIDE MEDIA PARTNER

Tickets selling fast! Buy now! ncsymphony.org 919.733.2750 48

NOVEMBER/DECEMBER 2018

Step inside The Dunhill Hotel and The Asbury restaurant’s award-winning service, and you may never want to leave.

DunhillHotel.com | 704.332.4141

Place your catering order for your special occasion today!

Authentic Italian and French Restaurant, Market and Wine Bar

Serving lunch and dinner

211 East Chatham Street, Car y

•

919.377.1788

prosepicurean.com

Visit our website for our catering and dinner menu's

WHEN YOU JUST DON’T HAVE TIME TO CALL. Sometimes you don’t want to pick up the phone and talk. Text our office anytime to schedule appointments and ask questions.

New arrivals weekly!

Schedule your free consult today!

Text or call 919.303.4557

Autumnandavery.com 919-694-5410 1157 Parkside Main Cary, NC

CARY MAGAZINE 49

November 23, 2018 – January 13, 2019 Tuesday-Sunday, 6-10 p.m.

Closed Mondays with the exception of December 24 and 31.

For more information and tickets visit

www.BoothAmphitheatre.com

50 NOVEMBER/DECEMBER 2018

WRITTEN BY STUART HALL PHOTOGRAPHED BY JONATHAN FREDIN

Life and Basketball Renowned coach has been shaping leaders for 25 years WILL ROACH and a few of his Broughton High School teammates could have chosen any number of programs to help evolve their basketball skills in the late 1990s. One program in particular, though, was unique.

Instead of team-oriented coaching, NetWorks Basketball and its founder Mike Hollis focused on developing the skills of each individual player – whatever their age or ability.

“We used to jokingly call him Hollistotle, like Aristotle, because some of what he was teaching us was deep in principle and philosophy, and he had such a strong conviction for making us better people,” said Roach, 36, who played at N.C. State from 2001-2005.

“Basketball was just the vehicle to show examples of how to become better men and leaders. That is what resonated with us.”

From humble Cary beginnings, NetWorks has influenced more than 40,000 male and female players from kindergarten to the NBA, including former University of North Carolina All-America Tyler Hansbrough and Duke University standout Shavlik Randolph.

In October, NetWorks celebrated its 25th anniversary, and Hollis remains at its core.

He drills players on the proper way to read a defender, how to make a cut to the basket, or align the body for a proper jump shot. But he’s also as diligent when getting to know the players as people.

“I love people,” said Hollis. “I am so curious about humanity.”

Mike Hollis, founder of NetWorks Basketball, jokes with one of his players, 8-year-old Luci Deese from Apex. She has been attending Hollis’ camps for two years.

continued on page 52 CARY MAGAZINE 51

“Our goal is to get them young. So much of what our message is built on is responsibility, work ethic, time management.”

— Mike Hollis NetWorks Basketball

continued from page 51

Hollis’ inquisitive nature helps create connections that have a rippling effect. He builds networks.

Lasting impact

Roach’s 8-year-old son, Will, is now in NetWorks for the same reason his father joined the program. When Hollis and Will met, the first 30 minutes of the session focused not on basketball, but rather on life.

“Our goal is to get them young,” said Hollis. “So much of what our message is built on is responsibility, work ethic, time management.”

“I will still call coach Hollis and bounce things off him,” said Roach. “Why he does what he does is so blatantly obvious. It’s not about the money; it’s not about him; it’s about developing a genuine connection with people to get the most out of them.”

Kevin Nunley was looking to get back into the college coaching profession when Hollis, an acquaintance at the time, asked him to help with NetWorks. That was in 1998. continued on page 54 52 NOVEMBER/DECEMBER 2018

Ashley Woodfin, 15, gets one-on-one training from Mike Hollis. A former player says this about Hollis and NetWorks: “It’s not about the money, it’s not about him, it’s about developing a genuine connection with people to get the most out of them.”

CARY MAGAZINE 53

Kevin Nunley, executive director at NetWorks, teaches the proper dribbling position to Luci Deese during a dribbling and shooting camp held at Cary Academy. continued from page 52

“He finds the value in taking a person who was not a very good basketball player and having that person go on to become a doctor, and then come back and say, ‘I wouldn’t have gotten to where I am if you didn’t teach me how to get here.’”

— Kevin Nunley NetWorks Basketball

54 NOVEMBER/DECEMBER 2018

“I just thought it would be a pitstop before getting back into coaching,” said Nunley, 54, who is still working with Hollis as NetWorks’ executive director. “He’s always said, ‘We’re not about basketball, we’re about building relationships.’”

Power of the struggle

Hollis, 59, was born in Jacksonville, Fla., the middle of three sons. His parents were told he might never talk, because he was born with a harelip and a cleft palate.

Hollis estimates he underwent “six to nine” corrective surgeries and remembers having to practice talking. Not until he was about 6 could anyone outside the family understand what young Hollis was saying.

“God gives us the opportunities to use our struggles for things that don’t come easy, the failings, to really be a benefit to other people,” said Hollis, who received a degree from Liberty University in Christian ministries and holds both a master’s and a doctorate in education.

“I now spend all day talking. Who would have thunk it?”

As a high school freshman, Hollis was cut before official tryouts for the basketball team even started, “and rightfully so, because I had never played and didn’t know what I was doing,” said Hollis. On the way home from school that day, he bought a basketball.

Hollis eventually played collegiately at Liberty and remained fascinated with the process of personal growth. He gravitated to education and coaching, climbing the high school and college ranks to become the second youngest coach in France’s Division I professional league.

Hollis, though, didn’t like that the focus was on him instead of his players. He moved back to the United States and eventually started basketball programs for the Cary YMCA and the Cary Parks, Recreation and Cultural Resources Department that were the genesis for NetWorks. The organization still runs a summer camp for the Town of Cary and offers a variety of other programming throughout the year.

Path to excellence

Hollis maintains that his coaching philosophy is no different than if he were teaching art or piano or medicine.

“Every player who walks into the gym is desiring something,” he said. “The path to excellence in any of those areas is the same, and that’s what we’re trying to get at. How do I turn you into your own coach? How do I teach you to pursue your dreams and goals?”

About five years ago, Hansbrough, the Atlantic Coast Conference’s first four-time All-America and All-ACC player, was in the midst of a seven-year NBA career and looking for a coach to work him out during the off season. A friend suggested Hollis, who helped Hansbrough identify and improve limitations in his game.

“He really let me know what I can do from a basketball perspective,” said Hansbrough, 33. “But a lot of things you do as an athlete carries over to real-life situations.

Eva Stikeleather, 9, of Raleigh shows her determination at NetWorks Elementary Ball Handling and Shooters Club.

He’s had a really big impact on how I handle myself and the decisions I make. Coach is a guy who will give me an honest answer.”

When Hansbrough’s NBA career stalled in 2016, he sought Hollis’ counsel. Last year he signed to play professionally in the China Basketball Association, where Randolph was already playing.

Nunley believes the draw for players — and parents — is Hollis’ ability to relate and create a foundation of trust. But Nunley adds that Hollis is “the greatest skills instruction coach who no one knows about.”

While many observers would point to Hansbrough, Randolph or any number of other recognizable names as Hollis success stories, Nunley knows his good friend would take an alternate route if asked about his greatest impact.

“He finds the value in taking a person who was not a very good basketball player and having that person go on to become a doctor, and then come back and say, ‘I wouldn’t have gotten to where I am if you didn’t teach me how to get here,’” said Nunley. t

networksbasketball.com

Mike Hollis and Kevin Nunley have been working together for 20 years at NetWorks. Nunley calls Hollis, “the greatest skills instruction coach who no one knows about.”

(919) 233-8801 CARY MAGAZINE 55

HEALTH COVERAGE you can count on

Authorized Blue Cross NC Retail Agent/Agency

Triangle Sales Center 160 East Cedar Street - Cary, NC 27511

919-234-6066 bluestoretrianglenc.com

+ Individual health plans + Health savings accounts (HSAs)

+ Medicare Plans + Dental Plans + {Group Plans}

® Marks of the Blue Cross and Blue Shield Association. Blue Cross and Blue Shield of North Carolina (Blue Cross NC) is an independent licensee of the Blue Cross and Blue Shield Association. U14131a, 3/18 56

NOVEMBER/DECEMBER 2018

MAY YOUR smile be

MERRY & BRIGHT.

a lifetime, st la ill w at th s ie or m me When you’re making too. have a smile that will

With three different whitening options available, Stanley Dentistry is ready to help brighten your smile this holiday season.

CALL NOW to reserve your complimentary consultation (a $150 value!) and your free gift!* *exclusions apply. Please call for details.

Stanley Dentistry | 919.460.9665 | stanleysmiles.com

Effortless Comfort

ISH AM

OAK & CHERRY

Solid Hardwood Custom Furniture Designs at Outlet Prices.

AFTER MARKET SALE NOV 9-12 58

Make the easy drive to Hickory | 2220 Hwy 70 SE | Hickory | North Carolina 28602 Hickory Furniture Mart | Level 2 | 828.261.4776 | amishoakandcherry.com NOVEMBER/DECEMBER 2018

Come Enjoy the Holidays with Us!

CARY’S MOST UNIQUE SHOPPING EXPERIENCE Tribeca Tavern • Tazza Kitchen • Anjappar Authentic Chettinaad Restaurant AAA Carolinas • Cary Gymnastics • Johnny’s Pizza • Red Bowl Asian Bistro • Clean Eatz F45 Training • Greek Fiesta • Harris Teeter • J&F Gemelli Salon • Jimmy John’s Cornerstone Pediatric • Kilwins Chocolates & Ice Cream • Lee Spa Nails • Park Cleaners Planet Smoothie • Preston Flowers • Republic of Yoga • BB&T • Verizon • Sport Clips The UPS Store • Walgreens • Woof Gang Bakery • Chick-Fil-A • Spa at Stone Creek Lemon Shark Poke (COMING SOON) www. stonecreekvillagecary .com

HigH House & Davis | 919.467.8880

CARY MAGAZINE 59

Excellence in

EDUCATION A LOOK INSIDE THE TOP SCHOOLS IN WAKE COUNTY

60

NOVEMBER/DECEMBER 2018

BRANDED CONTENT SECTION

Excellence in

EDUCATION

CARY ACADEMY 1500 N. Harrison Ave. // Cary, NC 27513

We run on it. Curiosity, that is.

At Cary Academy, one question leads to another and another >> which leads to insights, epiphanies, and breakthroughs >> which leads to other countries, new friends, and great adventures >> where new questions lead to more questions and adventures and ideas, ad infinitum.

We challenge our students to be enthusiastically inquisitive: to seek adventure, revel in curiosity, follow passions, broaden worldviews, take risks, and try new things. Our students often talk about “owning” their education. Curiosity makes it possible.

Design an independent study or take one of 32 advanced courses.

Immerse yourself in a different culture on the other side of the world (all 10th-graders do!). Create your own Discovery Term service learning project. Participate in one of over 100 student clubs. Join one of our 48 sports teams (along with 82% of your peers). And find other innovative ways

QUICK LOOK BRANDED CONTENT SECTION

CONTACT 919.677.3873 caryacademy.org

GRADES 6-12

to match your interests to your studies. You’ll be guided along the way by world-class faculty, 77% of whom hold advanced degrees.

Community and collaboration are important here. We expect everyone to engage and contribute. With a diverse and inclusive community (43% students of color), there is no shortage of different voices with which to collaborate with, share new ideas, or get a different perspective.

Our 65-acre campus offers plenty of room for inquisitive minds to roam. Our study spaces, classrooms, and labs are designed to inspire collaboration, hands-on learning, and deep discussion. Highlights include a state-of-the-art video production facility, a maker space with 3-D printers, a multimedia discovery studio, a 15,000 square-foot athletic complex, a 500-seat theater, a 22,000-square-foot math and science center, and a hammock hangout (BYOH).

Curious? Learn more at caryacademy.org.

ENROLLMENT 771

STUDENT/TEACHER RATIO 8:1

COST $23,800 (financial aid available) CARY MAGAZINE 61

Excellence in

EDUCATION

CHESTERBROOK ACADEMY 130 Towne Village Drive // Cary, NC 27513

Chesterbrook Academy Elementary School in Cary offers a challenging, wellrounded curriculum that helps children ages three through fifth grade master the core academics while developing important skills such as creativity, collaboration and communication. Students also enjoy a full array of specialty classes including art, music, physical education, foreign language and technology. The teachers create personalized learning plans for each child and work closely with parents and students to make learning fun, stimulating and meaningful. The school takes ad-

QUICK LOOK 62

CONTACT (877) 959-4181 www.cbaelementarycary.com

GRADES 4 years 5th grade

vantage of the rich resources in the area to bring the curriculum to life through field trips, including the North Carolina Zoo, North Carolina Aquarium and Durham Museum of Life and Science. The four-acre campus, conveniently located off SW Cary Parkway, includes a soccer field, playground and newly renovated swimming pool. The school’s technology lab is outfitted with Promethean Boards, netbook laptops and iPad® digital devices.

Chesterbrook Academy Elementary School is accredited by SACS CASI, and the preschool program has a 5-star rating.

ENROLLMENT

NOVEMBER/DECEMBER 2018

297

STUDENT/TEACHER RATIO 9:1

COST Varies per program

BRANDED CONTENT SECTION

Excellence in

EDUCATION

CODE NINJAS

3033 Village Market Place // Morrisville, NC 27560

Kids love technology, games, and having fun with friends. Parents want to give their kids the brightest future possible. Code Ninjas provides a place where gaming is celebrated as kids gain confidence in coding, math, logic and problem solving, all while having a blast.

Technology is advancing rapidly, and Code Ninjas believes that there’s never been a more exciting time to advance our culture. Every kid deserves the chance to unlock their innate, unlimited capacity to learn.

Whether or not our Ninjas choose to code as a career, we want them to pursue their dreams, and we provide them with the necessary skills to use in today’s competitive digital world.

Our world-class curriculum encourages Ninjas to complete coding and robotics projects in order to advance from white to black belt! Our belt system takes the Ninjas from the basics and introduces more advanced concepts as they progress. Ninjas receive color-coded

QUICK LOOK

CONTACT codeninjas.com 919.694.7171 | carync@codeninjas.com

BRANDED CONTENT SECTION

wristbands and special recognition along the way to mark their achievements!

Our curriculum is self-paced but not self-taught. Ninjas love the support and instruction they receive from our incredible team of Code Senseis. Collaboration, encouragement and teamwork are pillars of our program.

We also offer week-long Summer & Track-out camps with awesome themes such as Roblox, Minecraft, Coding Drones, and Game development in both Scratch and JavaScript!

We offer a monthly membership with NO contracts and NO set class schedules. Ninjas simply attend eight sessions per month at your convenience!

Is Code Ninjas right for you? Come tour our Dojo and let your child enjoy a free video game building session with us! Book at bit.ly/codecary

ENROLLMENT Flexible Drop-In Learning

AGES 7-14

COST Varies per program

CARY MAGAZINE 63

Excellence in

EDUCATION

PRIMROSE SCHOOLS

Balanced Learning at Primrose Schools More parents are recognizing the importance of enrolling their children in preschool to help them develop the right foundation for success in elementary school and beyond. Studies show that from birth to age 5, growth in all areas of development is rapid. Children form strong neural connections during this time as a result of their experiences with everyone and everything they encounter.

The best programs go beyond helping children master basic academic skills by supporting their development into happy, confident, well-rounded individuals. “Informed parents look for preschool, preK and kindergarten programs that take a balanced approach to developing motor, social-emotional, creative and academic skills,” said Dr. Gloria Julius, VP of education and professional development for Primrose Schools. “It takes quality instruction, a well-rounded curriculum and a positive teacher relationship to prepare a child to suc-

QUICK LOOK 64

CONTACT 800.PRIMROSE www.primroseschools.com

GRADES Infants through Kindergarten

ceed.” Parents have heard the term STEAM in the news. STEAM is an educational approach to learning that uses Science, Technology, Engineering, the Arts and Mathematics for guiding student inquiry, discussion, and critical thinking. The Primrose Balanced Learning® curriculum supports this and children’s innate desire to learn through investigation and experimentation. In the classroom, intentional experiences introduce children to new concepts and ideas in engaging ways. And the exploration doesn’t stop there. Children instinctively ask many questions and enjoy thinking and observing what surrounds them. Encouraging this curiosity helps nurture a love of learning in children and increases their ability to think critically and creatively. Primrose Schools is a national family of dedicated leaders serving children, families and communities in our premier accredited early education and care schools. For parenting tips, visit our Parenting blog at PrimroseSchools.com/360Parenting.

ENROLLMENT Open Registration

NOVEMBER/DECEMBER 2018

STUDENT/TEACHER RATIO Varies by age

COST Varies by age

BRANDED CONTENT SECTION

Excellence in

EDUCATION

RALEIGH CHRISTIAN ACADEMY 2110 Trawick Road // Raleigh, NC 27604

Having completed 40 years of operation, Raleigh Christian Academy seeks to provide an exceptional Christian education for families in the greater Raleigh area. It is RCA’s desire to help parents produce students who are equipped to face the challenges of tomorrow and to do so with a Christian worldview.

Biblical principles are incorporated into every subject. Experienced and fully qualified teachers maintain high academic standards. Students are given opportunities to participate in award-winning and nationally recognized fine arts programs at Raleigh Christian Academy. A competitive athletic program is available for middle school and senior high school students.

Students at Raleigh Christian Academy receive a wholesome, well-rounded education designed to help them build strong character, to develop physically, emotionally, and spiritually. The longevity of faculty members at the school provides children with teachers who are experienced, yet loving in their approach.

Raleigh Christian Academy serves hundreds of students in preschool through grade twelve. Using a traditional approach to education,

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CONTACT (919) 872-2215 www.raleighchristian.com

BRANDED CONTENT SECTION

GRADES PK-12 (coed)

RCA’s students excel in a structured, academic environment. Scoring one and a half to three years ahead of their public school peers, Raleigh Christian Academy students thrive in a program that is college-preparatory, yet geared for the average student. And better yet, tuition at Raleigh Christian Academy is affordable!

You can make a difference in your student’s life. Give your child a distinctively different Christian education available at Raleigh Christian Academy.

• • •

Daycare – 12th Grade College Preparatory State & Regional Accreditation • Certified Teachers • STEM Activities • Dual Credit Program • Fine Arts & Athletics • Online Course Availability

ENROLLMENT 325

STUDENT/TEACHER RATIO 20:1

Open House Dates: Friday, January 25 Friday, February 15 Friday, March 1 9 AM – Noon

AVG. COST $7,000 (2018-19)

CARY MAGAZINE 65

Excellence in

EDUCATION

RAVENSCROFT SCHOOL 7409 Falls of Neuse Road // Raleigh, NC 27615

Equipping today’s students to succeed in tomorrow’s world.

At Ravenscroft, we wondered — why wait to teach leadership skills to children?

Why not integrate leadership learning into everyday classroom education for all children? In fact, why not teach children to use those leadership skills to be better students, artists, athletes and community members?

Can those skills really be taught — to children of all ages? YES they can!

Ravenscroft has joined forces with the Center for Creative Leadership — one of the world’s top-ranked providers of executive education — to teach the citizen leadership skills that hundreds of business, government, nonprofit and education leaders have identified as crucial, but frustratingly rare, in today’s workforce. Together, we have created an innovative curriculum combining the best citizen leadership

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CONTACT (919) 848-6470 admissions@ravenscroft.org

GRADES PK- Grade 12 (coed)

learning into the excellent academic program for which Ravenscroft is known. And we are teaching it to all of our students, in age appropriate ways, PreK - 12th grade.

We call it Lead From Here.

As early as pre-kindergarten, our Lead From Here trained faculty introduces students to a set of fundamental skills that they can apply to their academic, social, creative and athletic challenges. These citizen leadership skills include being accountable, resilient, growth minded, empathetic, inclusive, communicative, strategic, resourceful, adaptive and more.

The result? High-achieving students with a leg up on academics and the real-world leadership skills they need to succeed in the future.

Our Ravens are prepared to soar to great heights. How do we do it? The best way to understand how we teach it is to experience it yourself. We invite you to join us for a visit to learn more!

ENROLLMENT 1190

NOVEMBER/DECEMBER 2018

STUDENT/TEACHER RATIO 8:1

2018-19 COST $10,395 - $24,500 Financial aid available BRANDED CONTENT SECTION

Excellence in

EDUCATION

WAKE COUNTY PUBLIC SCHOOLS 5625 Dillard Drive // Cary, NC 27518

Since 1982, Magnet Programs have offered educational choice in the community through a variety of innovative learning experiences either through a menu of electives or school-wide instructional delivery model.

Magnets open doors of opportunity and spark the imagination of students, preparing them to become responsible citizens in a global society.

The Leadership and Technology Pathway’s common essentials include hands-on programs and project-based learning experiences, the use of emerging technologies, with real world incorporation of community resources.

The Gifted and Talented students explore a wide variety of topics through core subjects and an extensive menu of elective courses that develop strengths and interests. Students have the opportunity to customize their academic programs by choosing elective courses according to their academic needs and interests.

The International Baccalaureate (IB) students become increas-

QUICK LOOK BRANDED CONTENT SECTION

CONTACT (919) 533-7289 wcpss.net/magnet

GRADES PK-12

ingly knowledgeable and interested in international understandings, and actively work to effect positive change. Colleges and universities give special admissions consideration to students who take IB classes and earn an IB Diploma.

Early college high schools, including the single gender Wake Leadership Academies, blend high school and college in a rigorous yet supportive program; students enroll in college classes that allow them to earn free transferrable college credit.

At Wake Leadership Academies, students complete their middle and high school academic program in single gender — all boys or all girls — learning environments.

Language Immersion & Global Studies – Students are immersed in and learn in the target language (Spanish or Mandarin) all day. Beginning in 6th grade, two core courses are taught in target language. All middle and high school students participate in the Global Studies program.

ENROLLMENT 163,000

STUDENT/TEACHER RATIO Varies by grade

COST $0

CARY MAGAZINE 67

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CARY MAGAZINE 69

Welcome to the Table Focus on the side dishes when entertaining guests with special diets WRITTEN BY BRIDGETTE A. LACY | PHOTOGRAPHED BY JONATHAN FREDIN

70 NOVEMBER/DECEMBER 2018

W Kale Leaves

hen Deneen Winters Bloom sits down for her holiday meal, she’s trying to please a group of people with different dietary restrictions. Bloom is dairy and gluten free, and her adult daughters are vegetarians. Her husband, on the other hand, can eat anything.

But Bloom, the director of client services for S&A Communications in Cary, also has other guests at the dining room table who are eager for a traditional holiday meal of ham, turkey, sweet potato casserole and decadent desserts. And some are simply picky eaters.

One of her biggest challenges is creating dishes that satisfy everyone.

“A lot of the day is spent cooking. Everyone has a lot of favorites. You want people to have several choices,” she said.

“Some like roasted potatoes, others like mashed potatoes. Some like green bean casserole, and some like steamed green beans with almonds.” continued on page 72

White Bean Crostini with Garlic Kale From Whisk Carolina Yield: 6 to 8 servings 12 small Tuscan kale leaves (about ¼ pound total) 2 tablespoons peppery extra-virgin olive oil, plus

Cannellini Beans

more for drizzling 1 garlic clove, thinly sliced ½ cup low-sodium vegetable broth 1 baguette 1½ cups canned cannellini beans, drained and rinsed Red pepper flakes, to taste Sea salt, to taste Optional: Shaved Parmesan cheese

Garlic Cloves

Crushed Red Pepper

Preheat oven to 400 degrees F. Cut away and discard the central rib from each kale leaf, and chop the leaves coarsely. In a large frying pan over high heat, warm the olive oil. Add the kale leaves and cook, stirring often, until they wilt and sizzle in the hot oil, about 2 minutes. Reduce the heat to medium-low, add the garlic and broth, cover and cook until the leaves are tender but still hold their shape, about 10 minutes.

Meanwhile, cut the baguette on the diagonal into 14 slices, each ½ inch thick. (Reserve the remainder for another use.) Arrange the slices on a rimmed baking sheet, and toast in the oven until crisp, turning them once, about 5 minutes total. Remove from the oven and set aside.

When the kale leaves are tender, push them to one side of the pan, and add the beans to the other side. Season with red pepper flakes and salt, and simmer until the broth is mostly absorbed, about 5 minutes. Using a fork, stir together the beans and greens, and roughly mash them until the mixture just holds together. Season with salt and red pepper flakes.

Spoon 1 heaping tablespoon of the beans and greens mixture on top of each toast, and drizzle with olive oil. Arrange on a platter or individual plates, garnish with shaved Parmesan and serve immediately.

CARY MAGAZINE 71

Ingredient photos courtesy of shutterstock.com

Baked Fall Apples with a Balsamic Vinegar Glaze Use a mix of crisp tart apples. Jamie DeMent, co-owner of Coon Rock Farm in Hillsborough and the author of “The Farmhouse Chef: Recipes and Stories from my Carolina Farm,” likes to use red and green varieties, because she leaves the skin on. This recipe can be scaled up or down, depending on how many people you are feeding. Serving size is usually one apple per person.

Deneen and Jon Bloom make sure there are plenty of vegetable-based dishes at their holiday meals.

From Jamie DeMent Yield: 8 servings 8 apples

continued from page 71

Juice of one lemon Rethinking the holiday meal

¼ cup brown sugar

According to Karen Molnar, a registered dietician nutritionist for UNC Physicians Network in Cary, the holiday meal has been changing over the last decade. She attributes the shift in part to food allergies and intolerance.

There are many more families dealing with some of the same dietary restrictions as the Blooms.

While we can always make some of the classic dishes from family recipes, Molnar encourages browsing through online recipes and reviews from magazines like Cooking Light and EatingWell.

“You can try some healthier versions of our favorite meals,” she said.

Cooking with more herbs and spices is one way to boost flavor without adding fats, salt and dairy. She recommends cinnamon, vanilla, allspice, nutmeg and cloves for sweet dishes and thyme, sage, onion, garlic, shallots, cumin and ginger for savory options.

Molnar also advises adding sides or salads containing beans, legumes, nuts, seeds, quinoa or tofu to the holiday table. Vegans and vegetarians will appreciate these protein-rich dishes, and they can help all your guests eat a little healthier.

“All of these plant-based foods offer a lot of fiber, which increases your feeling of fullness,” she said.

“The key tip for being inclusive and not having to cook a lot of extra dishes is making sure that the ingredients you use are fresh, and the flavors are exciting,” said Dan Saklad, co-owner of Whisk Carolina in Cary. “When you do that, everyone is happy.”

1½ teaspoons cinnamon

continued on page 74 72 NOVEMBER/DECEMBER 2018

2 tablespoons balsamic vinegar glaze (Look for it in the vinegar aisle.)

Preheat oven to 375 degrees F. Core and slice your apples, and place them in a bowl. Add fresh-squeezed lemon juice and generous sprinkles of brown sugar and cinnamon. Toss everything to make sure apples are well coated with cinnamon-sugar.

Spread the apples in a large greased baking dish. Cover the dish with foil, and bake for 20 minutes. Remove the foil, drizzle with balsamic vinegar glaze, and bake for 10 to 15 more minutes, until the apples are soft and golden.

Serve with a mix of fixings, such as candied nuts, gluten-free cookies, whipped cream, ice cream or pound cake.

Candied Almonds

Pound Cake

Gluten-free Ginger Snaps CARY MAGAZINE 73

continued from page 72

H ave you recently made a move?

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

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

ANN BATCHELOR 919-414-8820 BETH HOPPMANN 919-302-6111

74 NOVEMBER/DECEMBER 2018

He also suggests buying a ready-made ham for your centerpiece and spending valuable cooking time on distinctive side dishes. He makes three different dressings, including a cranberry and butternut squash stuffing for vegetarians.

“Thanksgiving is all about the sides,” he said.

Breaking up the meal by including several appetizers is another tip. Saklad prepares a cheese tray and separate meat tray with salami and pepperoni to accommodate different palates, preferences and allergies.

But he also likes offering dishes so flavorful that everyone will want a bite. A big hit is his hot white bean and garlic kale crostini, which is served drizzled with olive oil.

(See page 73 for recipe.)

For Christmas, he serves a risotto made with vegetable stock, a variety of vegetables and shitake mushrooms. “It makes everyone’s mouth water. It’s not lacking anything.”

Add a greens and dessert bar

The holidays often conjures memories of how grandma used to make dishes, but it may be time for a variation on the theme.

Jamie DeMent, co-owner of Coon Rock Farm in Hillsborough and the author of “The Farmhouse Chef: Recipes and Stories from my Carolina Farm,” likes to keep preparing the holiday meal simple.

She’s made some tweaks to her holiday fare so everyone can eat a lot of the same dishes. Instead of candied yams, she cuts sweet potatoes into big chunks, adds Vidalia onions, seasons them with ginger and cinnamon, and roasts them with a little olive oil.

Quick cooking foods are another boon for busy cooks. DeMent sautés a mix of greens — usually collards, curly kale and rainbow chard — and seasons them simply, with garlic, salt and pepper. Guests can customize their greens by adding ham crackling, bacon bits, red pepper flakes or vinegar.

DeMent favors items that guests can tailor to their own dietary needs. For dessert, she recommends baked apples, seasoned with brown sugar and cinnamon. She finishes the dish with balsamic vinegar glaze, which she buys from the grocery store. (See page 74 for recipe.)

“I leave the peeling on mine. I think it helps the presentation, and the skin is the best part,” said DeMent, who recommends using heirloom apples with different flavors and textures.

“It tastes like fall,” she said. “You can serve them plain, or with candied nuts, ice cream or mascarpone cheese.”

The apples can also top another dessert, such as a simple pound cake that can be made ahead of time. t

Feta Cheese

Sesame Seeds

Hot Peppers Photos on this page courtesy of shutterstock.com

Sautéed Greens

From Jamie DeMent Yield: 8 servings

2 pounds of mixed braising greens

(young collards, chard, kale, etc.)

Fresh oregano, thyme or other herbs,

finely chopped

4 tablespoons olive oil

Salt and pepper

Rinse greens and drain well. Cut greens into ¼- to ½-inch strips. Heat oil over medium-high heat in a well-seasoned cast iron skillet or wok.

Add greens and fresh herbs to skillet.

Cook, stirring often, for about 5 to 10 minutes — or until the greens are tender.

Season to taste with salt and pepper.

Serve with a variety of condiments such as hot peppers, flavored vinegars, bacon bits, soy sauce, sesame seeds or crumbled feta. Guests can top their greens to suit themselves.

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CARY MAGAZINE 75

Stress-Free

Thanksgi Instead of enduring all the fuss involved in fixing a holiday feast, consider eating out WRITTEN BY DAVID MCCREARY PHOTOGRAPHED BY JONATHAN FREDIN

L

et’s get this not-so-surprising fact out of the way right up front: Not everyone likes preparing and serving Thanksgiving dinner.

But surely almost everyone enjoys eating it.

“I highly recommend letting professionals cook this meal for you, and there are some real advantages to going out,” said Arthur Gordon, owner of Raleigh’s Irregardless Café, which will serve more than 700 people in the 125-seat restaurant this Thanksgiving Day. “Not everyone likes to eat the same thing. Plus, you can just sit down and relax, and nobody is stuck in the kitchen having to clean up afterward.”

Apparently folks in the Triangle have received the memo. By mid-September, Raleigh’s Angus Barn was fully booked for Thanksgiving with a jam-packed waitlist to boot.

Other area restaurants are seeing increasing interest from customers wanting to dine out for the holiday. At Chef’s Palette in Cary, proprietor Kathie Clark has noticed a continuing upward trend in receiving reservations.

“People are realizing that it’s more important to be with family and enjoy themselves rather than worrying about all the other hassle involved,” Clark said.

Here’s the good news: We found plenty of places that are open and ready to serve you on Thanksgiving Day. Choose quickly, though. Seats fill up faster than your uncle Bob after going back for seconds. continued on page 78

76 NOVEMBER/DECEMBER 2018

Chef’s Palette in Cary will serve a traditional holiday meal with honey-glazed ham, turkey and gravy, mashed potatoes, green bean casserole, sweet potato casserole, orange-cranberry relish and sausage stuffing.

iving

CARY MAGAZINE 77

continued from page 76

Chef’s Palette 3460 Ten Ten Road, Suite 118, Cary (919) 267-6011 | chefspalette.net

For something different on Thanksgiving, don’t miss the slow-roasted New York strip roast.

Desserts include creme brulee, a flourless chocolate torte, chocolate and pumpkin mousse, petit fours and turtle cheesecake.

78 NOVEMBER/DECEMBER 2018

Setting: Open since 2010, what once leaned heavily toward Cajuninspired cuisine has evolved into a Southern American bistro. The regular menu ranges from specialties like pan-seared duck breast and filet mignon to casual favorites such as fish ’n’ chips and pulled pork nachos.

“What I love about chef Ryan Summers is his passion for creating exceptional dishes from scratch,” Clark said.

The warm, inviting dining room features blown-glass light fixtures and exquisite, gallery-worthy local artwork.

“A feature wall is dedicated to a different artist each month,” she said. “Everything is for sale, and I don’t take a commission.”

Distinctive Thanksgiving offerings: Don’t miss the melt-in-yourmouth slow-roasted New York strip. “It’s seasoned with rosemary, sage, kosher salt, onion, white and black pepper and garlic salt,” said Summers.

“I cook it low and slow in the Alto-Shaam (oven) for four to five hours.”

Traditional items include honey-glazed ham, oven-roasted turkey breast, sage and sausage stuffing, Boursin mashed potatoes, green bean casserole, sweet potato casserole and orange cranberry relish.

Dessert anyone? You’re more than covered with creme brulee, flourless chocolate torte, chocolate and pumpkin mousse, petit fours, turtle cheesecake — and pumpkin and pecan pies, of course.

Price and particulars: $37 for adults; $18 for children aged 6-12; kids aged 0-5 eat free.

Served from noon to 5:30 p.m. Reservations are highly recommended.

Deans Kitchen + Bar 1080 Darrington Drive, Cary (919) 459-5875 | deanskitchenandbar.com

TOP: For the holidays, Dean’s Kitchen + Bar will add a few traditional extras to its weekend brunch menu.

BOTTOM: John Furnari of Cary helps himself to items from the brunch buffet at Dean’s. Distinctive dishes include fried chicken and waffles, lobster and crab mac ’n’ cheese, and oysters on the half shell.

Setting: This modern American restaurant procures seafood, meats, vegetables, dairy and fruit from North Carolina farmers and suppliers. The commitment to local and regional sourcing provides Dean’s the flexibility to offer a menu that changes with the seasons.

Standout dishes include grilled fish tacos, buttermilk chicken and waffles, and lobster and blue crab mac’n’cheese. Think elevated comfort food. Build your own entree by choosing from among more than a dozen proteins plus two sides.

“Our weekend brunch is extremely popular and draws big crowds,” said manager Ben Ryan.

Distinctive Thanksgiving offerings: From the well-stocked buffet, get your fill of made-to-order omelets, waffles, pancakes, fried chicken, salmon and even raw oysters on the half shell.

“We have some guests who come in just for the oysters,” said Ryan.

Craving conventional Thanksgiving fare? You’ll find turkey, ham, stuffing and other requisite sides plus pies, cake and fresh fruit. And perhaps you can start a new tradition at the make-your-own s’mores station.

Price and particulars: The buffet is $45 for adults; $15 for children aged 3-10. Served from 11 a.m. to 6 p.m. Call for reservations. continued on page 81

CARY MAGAZINE 79

Six-year-old Chloe Morris of Cary toasts a marshmallow while making s’mores at Dean’s Kitchen + Bar.

Traditional breakfast fare like waffles, grits and biscuits are served on Dean’s popular brunch buffet. You can also get a custommade omelet and plenty of seafood.

80 NOVEMBER/DECEMBER 2018

continued from page 79

Irregardless Café 901 West Morgan St., Raleigh (919) 833-8898 | irregardless.com

Setting: Trailblazer Arthur Gordon started Irregardless as Raleigh’s first vegetarian restaurant in 1975. The venerable farm-to-table restaurant has expanded its menu over the years and offers live music every night.

“We like to think of ourselves as having a plant-based menu,” Gordon said. “If you want protein, you can add whatever one you like – beef, lamb, chicken, turkey, shrimp, scallops or duck. But we still feature the vegetables.”

Distinctive Thanksgiving offerings: Try the stuffed acorn squash (or pumpkin, if it is offered) suffused with mango salsa and quinoa.

“We’ll offer prime rib, fresh fish and several other vegetarian options, but most people will order our standard turkey dinner,” said Gordon. “Our secret to serving moist, tender turkey is to brine it and to wait for an hour or so after it comes out of the oven to carve it.”

If you enjoy leftovers, consider the convenient takeaway option.

“We’ll sell you half a pound of turkey with stuffing, cranberry sauce and bread, and you can enjoy it the next day,” said Gordon.

Price and particulars: Order from the menu a la carte or pay $30 a person for the turkey dinner. Service is from 11 a.m. to 9 p.m. Live entertainment (soft background music) will be presented. Call early for reservations. Takeout Thanksgiving meals for six to eight people are available. Irregardless is also open on Christmas Day. continued on page 83

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@WaverlyCary #WaverlyPlaceCary Stuffed acorn squash with quinoa and mango salsa is served alongside black beans, beets, white beans and pineapple.

CARY MAGAZINE 81

Quinoa salad with arugula, dried apricots, tomato, cucumber and a charred ginger dressing at Verandah.

82 NOVEMBER/DECEMBER 2018

continued from page 81

Verandah

301 South Academy St., Cary (919) 670-5000 | verandahcary.com

Setting: Situated inside the Mayton Inn, downtown Cary’s stylish boutique hotel, Verandah offers guests finely executed contemporary Southern fare. Ingredients are locally sourced, and you can taste the freshness whether you order the Joyce Farms chicken breast or the signature shrimp and grits.

It’s all served in a relaxed yet posh environment.

“We encourage people to come as they are, and enjoy a comfortable experience,” said Deanna Crossman, who owns the business with her husband Colin.

Executive chef Steve Zanini honed his culinary skills at Jimmy V’s Steakhouse, Midtown Grille and his own family’s restaurant. At Verandah, he stays true to his roots while executing innovative twists to classic dishes.

Distinctive Thanksgiving offerings: An imaginative duck confit hash features fingerling potatoes, roasted tomatoes and Parmesan cheese. Vegan-friendly selections abound, including squash and black-eyed-pea succotash, braised collard greens and arugula-laced quinoa salad with dried apricot, tomato, cucumber and a charred ginger dressing.

Be sure to indulge in the rewarding sweet potato hash with apples, pecans and a graham cracker crust.

“We use Granny Smith apples, brown sugar and a pumpkin spice that we make in house,” Zanini said.

Traditional meats like turkey breast with giblet gravy and prime rib with mustard horseradish, horseradish cream and au jus will be front and center. They match nicely with whipped sweet potatoes with marshmallows, and green bean casserole.

Price and particulars: The buffet is $55 for adults; $10 for kids under 12. Served 11 a.m-3 p.m. Thanksgiving specials are available for dinner. Reservations are strongly recommended. Verandah’s spacious outdoor terrace will be accessible if weather permits.

“We also serve a buffet at Christmas, just with different items,” Deanna Crossman said.

“We encourage people to come as they are, and enjoy a comfortable experience.”

- Deanna Crossman Owner, Verandah

A duck-confit hash features fingerling potatoes, roasted tomatoes and Parmesan cheese.

continued on page 84 CARY MAGAZINE 83

Verandah chef Steve Zanini gives a traditional dish a spin with his sweet potato hash, which includes apples, pecans and a graham cracker crust.

continued from page 83

Additional Restaurants Open for Thanksgiving D & S Cafeteria, Raleigh

dscafeteria.com Traditional items including turkey, dressing, mashed and sweet potatoes, and green bean casserole

Herons at The Umstead Hotel and Spa, Cary theumstead.com/dining Buffet featuring carved turkey, truffle macaroni and cheese, and cornbread stuffing

Kababish CafĂŠ, Cary kababishcafe.com Indian/Pakistani buffet with tandoori masala turkey, roasted butternut squash and more 84 NOVEMBER/DECEMBER 2018

Lucky 32 Southern Kitchen, Cary lucky32.com Serving regular menu plus traditional turkey dinner

Rey’s Restaurant, Raleigh reysrestaurant.com Serving a four-course meal including soup, salad, ham or turkey (or both) with two sides and dessert.

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liquid assets

Whitewall Wheat

from Crank Arm Brewing Company WRITTEN BY WHIT BAKER | PHOTOGRAPHED BY JONATHAN FREDIN

WHITE IPAS are a hybrid of the hopforward American IPA and the traditional Belgian wit style.

Called Amero-Belgo ales under the Brewers Association Guidelines, white IPAs use wit yeast or another Belgian strain of yeast to provide a medium to high amount of yeast-driven flavors in the beer. The Amero in the name denotes that the flavor will also be influenced by American hops. White IPAs are a little more complicated to brew, because you can’t use “all the hops” like you might in an American IPA. Crank Arm has a firm handle on this balance, as its Whitewall Wheat won a gold medal this year in Denver at the Great American Beer Festival, the largest beer festival in the world. The award follows a bronze win for the beer at the 2016 festival.

For the award-winning beer, the brewers use a traditional wheat malt and Belgian yeast, typical of wit style beers, but they don’t add coriander or orange zest. Instead, Whitewall Wheat gets its citrusy flavor from American Citra hops.

Whitewall Wheat is a yellow beer with a slight haze that makes the beer translucent, not transparent. The foam has an ivory hue with tight bubbles, and it dissipates quickly from the growler but is easily reformed when the beer is roused.

The beer is full of flavor for 4.4 percent ABV (alcohol by volume). As you bring it to your mouth to take a sip, the first perception is pineapple and black pepper with a smooth transition to white pine resin, sage and white pepper — like black pepper but with more spiciness that doesn’t linger long. Whitewall has a medium-light body with a dry, astringent finish as you would expect from a dry-

hopped beer. There is warmth from the spiciness of the yeast but not the alcohol.

This beer is great to drink any time of the year, with a low ABV and the hop presence making it a great summer beer, but the spiciness lending itself well to winter drinking. It is easy to see why this one is a winner.

Whit Baker is the brewmaster at Bond Brothers Beer Company in Cary. Having completed the Beer Judge Certification Program, he is experienced in evaluating professional and amateur beer in competitions. He is also an Advanced Cicerone, a certification which requires years of study and an expert knowledge of beer.

CARY CARY MAGAZINE MAGAZINE 87 87

It’s the time of year when everyone’s having a Conniption.

Shake up your holiday with a cocktail featuring gin from the #1 craft gin distillery in the U.S., Durham Distillery. With more than 15 international awards, Conniption is the world’s top-rated Navy Strength gin. Made right here in the Triangle, Conniption gins offer a botanical twist on traditional distillation methods for a balance of art and science. Make this holiday season special with the Conniption of your choice: Navy Strength or American Dry. Available at ABC stores and fine dining establishments throughout the Triangle.

88 NOVEMBER/DECEMBER 2018

liquid assets

Krupnikas by Brothers Vilgalys Spirits WRITTEN BY MELISSA KATRINCIC | PHOTOGRAPHED BY JONATHAN FREDIN

WITH THE HOLIDAYS upon us, this month’s North Carolina spirit is one that I think of as Christmas in a glass. Krupnikas is produced by Rim Vilgalys, owner and founder of Brothers Vilgalys Spirits in Durham. A traditional family recipe from Lithuania, Krupnikas is a warm, flavorful spiced honey liqueur.

Krupnikas is made with 15 herbs and spices, unfiltered North Carolina wildflower honey, and bottled at 40 percent alcohol by volume (80 proof) with pure neutral grain spirits. Holiday gatherings are the perfect venue for this warming spirit, as it can be enjoyed on its own or over ice, or as Vilgalys suggests, with the bottle passed around a circle of friends enjoying a campfire.

The spiced honey liqueur was created by Benedictine monks in the 1500s but quickly became a favorite of nobility in Lithuania and Poland. As immigrants from that region came to the United States, the family recipes for making Krupnikas on their stovetops came with them. Vilgalys began making his version in much the same way, with the goal of being enjoyed by his family and friends. However, once they began requesting more bottles, he knew he was on to something larger.

Opening in 2012, Brothers Vilgalys was the first distillery in Durham, and Krupnikas is one of six spirits the company produces.

Its wonderful line of flavor-forward liqueurs

— Zaphod, Beebop, Beatnik and Jabberwock — are 60 proof, sweetened with raw cane sugar and flavored with whole botanicals, herbs and spices.

A holiday highlight is their annual release of Cranberry Krupnikas. This special recipe is usually available in ABC stores in November, but be sure to contact the company (brothersvilgalys.com) for 2018 release dates.

Holiday Punch This punch is served warm and is a wonderful substitute for dessert after a holiday dinner.

Optional garnishes: orange slices, star anise, cinnamon sticks or cranberries

24 ounces Conniption American Dry gin 24 ounces ruby port or sherry 4 ounces Brothers Vilgalys Krupnikas (or use 2 or 3 ounces of their Winter Cranberry Krupnikas) 1 ounce fresh lemon juice 1-2 ounces honey, depending on how sweet you'd like this 3 lemon twists 3 orange slices 3 whole cloves Pinch each, ground nutmeg and ground cinnamon

Add all ingredients to large pot, and heat for 20 to 30 minutes on low to medium heat. Alternatively, add to a slow cooker, and heat on low for 2 to 3 hours before serving.

Ladle into glass mugs just before serving.

Melissa Katrincic owns Durham Distillery, the No. 1 Craft Gin Distillery in the U.S. and home of the award-winning Conniption Gin, with her husband Lee. She is also the former vice president of the Distiller’s Association of North Carolina.

CARY MAGAZINE 89

red wine braised

shor t ribs

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

Serves 6-8 Ingredients: 8 beef short ribs 3 tablespoons flour Freshly ground black pepper Kosher salt 2 tablespoons canola oil 2 tablespoons butter 1 onion, diced 1 shallot, minced 3 cloves garlic, minced 1 carrot, diced 2 stalks celery, diced 1 cup red wine 1 tablespoon Worcestershire sauce 4 ounces tomato paste 2 sprigs of rosemary 4 sprigs of thyme 2 bay leaves 2 cups beef stock Garnish: 2 tablespoons chives, minced Serve with: Garlic Mashed Potatoes - To make delicious garlic mashed potatoes, heat whole milk with 4 crushed cloves of garlic, bring to a simmer; discard the garlic, and use the infused milk when mashing the boiled potatoes.

Cherry Tomatoes - Heat cherry tomatoes in a skillet over high heat, stirring or rolling the tomatoes around in the skillet until the skins begin to blister.

Directions: 1. Preheat the oven to 325 degrees.

2. Lightly dredge the short ribs in a dusting of flour, and then generously salt and pepper all sides of the ribs.

3. Heat a heavy, oven safe pot over medium high heat. Add canola oil. Add short ribs to pot and cook until browned on all sides, about 3-4 minutes per side. Remove the browned short ribs from the braiser and set aside. Remove any excess canola oil, but leave the browned bits in the pan.

4. Add the butter, and sauté the onion, shallot, garlic, carrot and celery until the vegetables begin to soften.

5. Add the wine, and simmer until the liquid reduces down by half. Then, add the tomato paste and Worcestershire sauce, whisking to combine.

6. Add the rosemary, thyme and bay leaves.

Place the seared short ribs on top of vegetables; pour in the beef broth until the short ribs are covered half way up, and cover the pot.

7. Place the pan in the oven, and bake for about 2.5 - 3 hours, or until the meat becomes tender and easily falls off of the bone.

8. Skim any excess fat off the top and discard.

9. Serve the short ribs with the braising liquid and vegetables over garlic mashed potatoes with blistered cherry tomatoes on the side.

Garnish with chives.

316 Colonades Way, Cary, NC | Mon. – Sat. 10 – 6 | Sun. 12 – 5 www.whiskcarolina.com | (919) 322-2458 90 NOVEMBER/DECEMBER 2018

perfect pairing WRITTEN BY GLENN HAGEDORN | PHOTOGRAPHED BY JONATHAN FREDIN

2014 Black Slate Escaladei Priorat DOCa Priorat is Spain’s other great winegrowing area and not nearly as well-known as Rioja to the west. Its wines however garner no less praise from consumers and critics alike, as the grapevines grown in its licorice-hued, black slate soils, produce wines of considerable fruit and finesse. Produced of mainly Garnatxa, with Cabernet Sauvignon and Carinyena blended in, this wine’s rich red raspberry fruit is balanced with a mouthwatering minerality. The herbal spiciness in the midpalate will perfectly complement the herb-infused sauce reduction in this short rib recipe. This vintage was awarded 92 points by Wine Advocate. $19.99

2014 Lujon Wine Cellars Syrah Spofford Station Vineyard Spofford Station is a unique vineyard site located at the base of the Blue Mountains in Washington’s famed Walla Walla Valley. The decomposed granite and volcanic origins of this area produce deeply flavored wines, and this Syrah is emblematic with an inky color and rich flavors of black cherry, black pepper, espresso and dark chocolate. Syrah is always a good bet with barbecue, and this incredible effort by Lujon will seamlessly complement the sweet braise on the short ribs in this recipe. $19.99

2014 Easton Zinfandel Amador County When some people think of Zinfandel, they think pink and sweet. But, if you have spent any time in California when a cover is pulled off a grill, you are quickly disabused of that notion. The wine that deserves its hallowed place alongside barbecue of all stripes, is invariably a jam-packed, fruit-filled, high-octane red Zin. Amador County, in the Sierra foothills, boasts some of the oldest plantings in the state, and this particular Easton Zin is full of blackberry, peppery spice and a silky finish, which will harmonize well with the sweetness of the rib meat. This vintage boasts a Wine Enthusiast score of 90 points. $19.99

Glenn Hagedorn is a partner at Triangle Wine Company.

Before his arrival in North Carolina, he obtained a degree from UC-Davis in viticluture and enology and worked the journeyman winemaking circuit in Napa for many vintages. He currently holds a first-degree certification with The Court of Master Sommeliers.

CARY MAGAZINE 91

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

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

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

1195 W. Chatham St., Cary; (919) 481-4434; abbeyroadnc.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 “Pastries using the finest local ingredients.”

308 W. Chatham Street, Cary (919) 294-8040 facebook.com/AnneloresGermanBakery

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

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

ASHWORTH DRUGS 92

NOVEMBER/DECEMBER 2018

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

Crosstown Pub & Grill “A straightforward menu covers all the bases.”

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

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

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

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

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

Bonefish Grill “Fresh is our signature.”

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

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

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

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

6490 Tryon Road, Cary; (919) 781-4810; chanticleercafe.com Chef’s Palette “Creative flair and originality in every aspect of our service.” 3460 Ten Ten Road, Cary; (919) 267-6011; chefspalette.net CinéBistro “Ultimate dinner-and-a-movie experience.”

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

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

315 Crossroads Blvd., Cary; (919) 233-0288; coffeeandcrepes.com

The Butcher’s Market “Selling quality steaks and meat with unmatched hospitality.”

1225 Kildaire Farm Road, Cary; (919) 465-3082; thebutchersmarkets.com Eighty8 Asian Bistro “An exotic twist on Asian cuisine.”

1077 Darrington Drive, Cary; (919) 377-0152; eighty8bistro.com Enrigo Italian Bistro “Fresh food made from pure ingredients.”

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

Corbett’s Burgers & Soda Bar “Good old-fashioned burgers and bottled soda.”

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

Five Guys Burgers and Fries 1121 Parkside Main St., Cary; (919) 380-0450; fiveguys.com

Craft Public House “Casual family restaurant.”

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

Fresca Café & Gelato “French-styled crepes … gelato made with ingredients directly from Italy.”

302 Colonades Way #109, Cary; (919) 581-8171; frescacafe.com

Crema Coffee Roaster & Bakery “Family-owned and operated.”

1983 High House Road, Cary; (919) 380-1840; cremacoffeebakery.com Danny’s Bar-B-Que “All slow-cooked on an open pit with hickory wood.”

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

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

Deans Kitchen + Bar “Creative comfort eats.”

1080 Darrington Drive, Cary; (919) 459-5875; deanskitchenandbar.com

Hot Point Deli “Highest-quality cuisine at extremely reasonable prices.”

1718 Walnut St., Cary; (919) 460-6299; hotpointcary.com Jimmy V’s Steakhouse & Tavern “Certified Angus Beef … fresh seafood, Italian specialties, homemade desserts.”

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

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

Goodberry’s Frozen Custard 1146 Kildaire Farm Road, Cary; (919) 467-2386 2325 Davis Drive, Cary; (919) 469-3350; goodberrys.com

La Farm Bakery “Handcrafted daily … only the freshest ingredients.”

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

Great Harvest Bread Co. “Real food that tastes great.”

1220 NW Maynard Road, Cary (919) 460-8158; greatharvestcary.com

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

110 SW Maynard Road, Cary; (919) 460-8757; lostresmagueyes.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

Lucky 32 Southern Kitchen “Exceptional renderings of classic Southern dishes.”

7307 Tryon Road, Cary; (919) 233-1632 lucky32.com/cary CARY MAGAZINE 93

Dining Guide

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

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

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

1851 N. Harrison Ave., Cary; (919) 338-4325; luckychickennc.net

Marco Pollo “Peruvian rotisserie chicken.”

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

Patrick Jane’s Bar & Bistro “Life should be delicious.”

1353 Kildaire Farm Road, Cary; (919) 388-8001; patrick-janes.com

Maximillians Grill & Wine Bar “Global cuisine using locally sourced, seasonal ingredients.”

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

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

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

MOD Pizza “Serving artisan style pizzas, superfast” 316 Colonades Way Suite 206-C, Cary (919) 241-72001; modpizza.com/locations/waverly Noodle Boulevard “Ten variations on the ramen theme, covering a pan-Asian spectrum.”

919 N Harrison Ave., Cary; (919) 678-1199; noodleblvd.com Once in a Blue Moon Bakery & Café “The fast track to sweet tooth satisfaction.”

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

The place for Sushi enthusiasts and beginners of Japanese cuisine.

QUALITY IS OUR RECIPE

HONORABLE MENTION 2017

1361 Kildaire Farm Road | Cary 919.481.0068

(In Shoppes of Kildaire Near Trader Joes) “Ahi Tower” our best seller, selected for the cover of Cary Magazine May/June 2011

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NOVEMBER/DECEMBER 2018

www.YuriJapaneseRestaurant.com

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

211 East Chatham Street, Cary; (919) 377-1788; prosepicurean.com Rally Point Sport Grill “Lunch and dinner food in a pub atmosphere.”

837 Bass Pro Lane, Cary; (919) 678-1088; rallypointsportgrill.com Red Bowl Asian Bistro “Each distinctive dish is handcrafted.”

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

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

2010 Renaissance Park Place, Cary; (919) 677-0033; ruthschris.com/restaurant-locations/cary Serendipity Gourmet Deli “Discovering the unusual, valuable or pleasantly surprising.” 118 S. Academy St., Cary; (919) 469-1655; serendipitygourmetdelinc.com

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

Visit fiveguys.com for area locations.

Ricci’s Trattoria “Keeping true to tradition.”

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

Gonza Tacos y Tequila “Award-winning Colombian-Mexican cuisine.” 525-105 New Waverly Place, Cary; (919) 653-7310; cary.gonzatacosytequila.com Ruckus Pizza, Pasta & Spirits “Great food always, with a side of good times.”

8111-208 Tryon Woods Drive, Cary; (919) 851-3999; 2025 Renaissance Park Place, Cary; (919) 677-3999; ruckuspizza.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 Stellino’s Italiano “Traditional Italian favorites with a modern twist.”

1150 Parkside Main St., Cary; (919) 694-5761; stellinositaliano.com Sugar Buzz Bakery “Custom cakes … and more.”

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

Duck the halls!

100 wrenn drive cary, nc • (919) 468-8722 8323 creedmoor road raleigh, nc • (919) 847-3800 5320 mcfarland drive, durham, nc • (919) 973-1305 open 6am-7pm daily • duckdonuts.com

CARY MAGAZINE 95

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

600 Ledgestone Way, Cary; (919) 651-8281; tazzakitchen.com/location/stonecreekvillage Thai Spices & Sushi “Freshest, most-authentic Thai cuisine and sushi.” 986 High House Road, Cary; (919) 319-1818; thaispicesandsushi.com

La Farm Bakery “Handcrafted daily … only the freshest ingredients.” Visit lafarmbakery.com for area locations.

Taipei 101 “Chinese and Taiwanese. Serves lunch and dinner.” 121 E. Chatham St., Cary; (919) 388-5885; facebook.com/carytaipei101

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

1060 Darrington Drive, Cary; (919) 468-7229; luganocary.com Tangerine Café “From Thai to Vietnamese to Korean to Indonesian.”

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

The Big Easy Oven & Tap “Modern, Southern kitchen with New Orleans roots.” 231 Grande Heights Drive, Cary; (919) 468-6007; thebigeasyovenandtap.com The Original N.Y. Pizza “Consistent every visit.”

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

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

#TasteTheYummus

AMERICAN CUISINE MENU

THE MAGGY AWARDS

WINNER 2018

• Fresh Salads • Sandwiches • Kabobs

Catering Available For All Events!

1347 Kildaire Farm Road // Cary // 919-300-5586 9650 Strickland Road // Raleigh // 919-847-2700 411 W. Morgan Street // Raleigh // 919-300-5064 96

NOVEMBER/DECEMBER 2018

AMERICAN CUISINE MENU WITH A FRENCH FLAIR 200 S ACADEMY STREET

|

CARY

919.377.0509 ACADEMYSTREETBISTRO.COM

Dining Guide The Urban Turban “A fusion of flavors.”

2757 N.C. 55, Cary; (919) 367-0888; urbanturbanbistro.com Verandah “Southern casual environment in a modern, boutique hotel.”

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

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

4300 NW Cary Parkway, Cary; (919) 463-7779 mellowmushroom.com Tribeca Tavern “Handcrafted burgers, homegrown beer.”

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

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

Visit ruckuspizza.com for area locations.

Udupi Café “Authentic south Indian vegetarian cuisine.”

590 E. Chatham St., Cary; (919) 465-0898; sriudupicafe.com

Abbey Road Tavern & Grill 1700 Center St., Apex; (919) 372-5383; abbeyroadnc.com Anna’s Pizzeria “Piping hot pizzas and mouthwatering Italian food.” 100 N. Salem St., Apex; (919) 267-6237; annaspizzeria.com Belgian Café “From Brussels to Apex.” 1232 W. Williams St., Apex; (919) 372-5128; belgian-cafe.com Big Mike’s Brew N Que “Beers on tap to compliment locally sourced, farm-to-table BBQ.” 2045 Creekside Landing Drive, Apex; (919) 338-2591; brewnquenc.com

Calzones & Strombolis Fresh from the oven made to order!

Italian Desserts Homemade & delicious!

We Provide Dine-In, Carry Out, Delivery and Online Ordering

CARY 919-467-4600 RALEIGH 919-981-5678

salviospizza.com CARY MAGAZINE 97

Dining Guide

Salvio’s Pizzeria “Family owned and operated since 2005.”

2428 SW Cary Parkway, Cary; (919) 467-4600; salviospizza.com Buttercream’s Bake Shop “Wholesome, scratch-baked.”

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

Daniel’s Restaurant & Catering “Pasta dishes, hand-stretched pizzas and scratch-made desserts.” 1430 W. Williams St., Apex; (919) 303-1006; danielsapex.com Common Grounds Coffee House & Desserts “The highest-quality, locally roasted coffee.”

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

Tasu “Asian fusion cuisine, artfully mixing Chinese, Japanese and Thai Dishes” 525 New Waverly Place, Suite 103, Cary; (919) 544-8474; shikitasu.com/tasu-cary/home Doherty’s Irish Pub “Catch the game or listen to live music.” ​​5490 Apex Peakway, Apex; ​(919) 387-4100; dohertysirishpubnc.com

FRESH+LOCAL COME TO THE KITCHEN AND CELEBRATE GOOD FOOD. THE MAGGY AWARDS

WINNER 2018

“Build” Menu is back!

Locally sourced, seasonal ingredients.

Creative comfort eats. A place to wind down and savor life, family and friends. That’s what Dean’s Kitchen+Bar is all about.

Locally Owned & Operated

Best Brunch in Cary Every Sunday 11 a.m.- 2 p.m.

Sunday - Wednesday 11:30 am - 12 am Thursday - Saturday 11:30 am - 2 am

RALEIGH

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NOVEMBER/DECEMBER 2018

CARY

5045 Falls of Neuse Rd

1225 Kildaire Farm Rd

919-809-8914

919-465-3082

Quail Corners at Millbrook Rd.

Saltbox Village Shopping Center

thebutchers-market.com

140 East Chatham Street, Cary 919.650.2853 crosstowndowntown.com

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

1055 Pine Plaza Drive, Apex; (919) 446-6333; ruckuspizza.com Rudy’s Pub & Grill “Comfortable and familiar, just like home.”

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

Sushi-Thai “Fresh sushi and Japanese cuisine alongside Thai favorites.”

106 Kilmayne Drive, Cary; (919) 467-5747; sushithaicary.com Five Guys Burgers & Fries 1075 Pine Plaza Drive, Apex; (919) 616-0011; fiveguys.com

Sassool “Serving authentic Lebanese and Mediterranean cuisine.”

1347 Kildaire Farm Road, Cary; (919) 300-5586; sassool.com Peak City Grill & Bar “Chef-crafted food in a … restored turn-of-thecentury hardware store.”

126 N. Salem St., Apex; (919) 303-8001; thepeakcitygrill.com

Salem Street Pub “Friendly faces and extensive menu.”

113 N. Salem St., Apex; (919) 387-9992; salemstreetpub.com Skipper’s Fish Fry “Homemade from our own special recipes.”

1001 E. Williams St., Apex; (919) 303-2400; skippersfish.com Sweet Cheeks Bakery “Only the finest and freshest ingredients.”

803 E. Williams St., Apex; (919) 303-9305; sweetcheeksbakerync.com

ASHWORTH DRUGS 105 W. Chatham St, Cary NC

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

HONORABLE MENTION 2018

Paul Ashworth, R.Ph.

Cori Strickland, R.Ph.

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

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

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

1060 Darrington Drive, Cary (919) 468-7229 www.luganocary.com CARY MAGAZINE 99

Dining Guide The Provincial “Fresh. Simple.” 119 Salem St., Apex; (919) 372-5921; theprovincialapex.com The Wake Zone Espresso “Your special home away from home.”

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

FUQUAY-VARINA Anna’s Pizzeria “Piping hot pizzas and mouthwatering 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 Jus’ Enuff Home Cooking “Homemade everything.” 736 N Main St., Fuquay-Varina; (919) 567-0587; facebook.com/JusEnuffHomeCookin Los Tres Magueyes “We prepare our food fresh daily.”

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

Yuri Japanese Restaurant “For sushi fans and connoisseurs of Japanese cuisine.” 1361 Kildaire Farm Road, Cary; (919) 481-0068; yurijapaneserestaurant.com

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

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

Donovan’s Dish “Chef-prepared meals to go.”

800 W. Williams St., Suite 112, Apex; (919) 651-8309; donovansdish.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

Thanks to all of our Customers for voting HONORABLE MENTION 2018 for Five Guys!

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J O I N U S A T O U R F A M I LY O F R E S T A U R A N T S

SHIKI

TASU

TASU

207 NC-54

8919 BRIER CREEK PKWY #109

525 NEW WAVERLY PL #103

SOUTHPOINT, DURHAM

919.484.4108

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BRIER CREEK, RALEIGH

9 1 9 . 5 4 4 . 8 4 74

WAVERLY PLACE, CARY

919.977.4037

SOUTHPOINT, DURHAM

207 NC-54

919.484.4108

Parkside Town Commons Hwy. 55 & O’Kelly Chapel Rd. 919-380-0450 1075 Pine Plaza Drive APEX Next to COSTCO 919-616-0011

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 Happy Holly’s “Ice cream, milkshakes and shaved ice.”

527 N. Main St., Holly Springs; (919) 552-0637; happyhollys.com Los Tres Magueyes 325 North Main Street, Holly Springs; (919) 552-6272; lostresmagueyes.com Mama Bird’s Cookies + Cream “A unique spin on a timeless dessert.”

304 N. Main St., Holly Springs; (919) 762-7808; mamabirdsicecream.com My Way Tavern “Freshly made all-American foods.”

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

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

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

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

The Original N.Y. Pizza 634 Holly Springs Road, Holly Springs (919) 567-0505; theoriginalnypizza.com

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

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

MORRISVILLE

Cantina 18 “Southwestern fare with a southern drawl.”

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

Alpaca Peruvian Charcoal Chicken “Unforgettable rotisserie chicken.”

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

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

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

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

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

Recognized by Cary Magazine readers as one of the best special occasion restaurants WINNER 2006

Hours: Mon-Thurs: 5-10pm Fri-Sat: 5-11pm

HONORABLE MENTION 2007

HONORABLE MENTION 2013

HONORABLE MENTION 2015

HONORABLE MENTION 2015

THE MAGGY AWARDS

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HONORABLE MENTION 2016

HONORABLE MENTION 2018

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

5 private rooms seating 6-200 guests!

Contact: Christina Reeves at Christina@ReysRestaurant.com

CARY MAGAZINE 101

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

3035 Village Market Place, Morrisville; (919) 468-8286; cleanjuice.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 The Full Moon Oyster Bar & Seafood Kitchen “Homemade recipes handed down over the years.”

1600 Village Market Place, Morrisville; (919) 378-9524; fullmoonoysterbar.com Georgina’s Pizzeria & Restaurant “Mouthwatering homemade Italian dishes.”

3536 Davis Drive, Morrisville; (919) 388-3820; georginaspizzeriaandrestaurant.com HiPoke “Fresh Fun Poke.”

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

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

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

Ruckus Pizza, Pasta & Spirits 1101 Market Center Drive, Morrisville; (919) 388-3500; ruckuspizza.com Saffron Restaurant & Lounge “Gourmet Indian dining experience.”

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

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

Peppers Market and Sandwich Shop “Local baked breads, fresh in-house roasted meats.” 2107 Grace Park Drive, Morrisville (919) 380-7002; peppersmrkt.com

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

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

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

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

Tra’Ii Irish Pub & Restaurant “An authentic and satisfying taste of Irish country cooking.”

3107 Grace Park Drive, Morrisville; (919) 651-9083; traliirishpub.com

Daniel’s Restaurant & Catering

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

THE MAGGY AWARDS

WINNER 2018

12.31.18 10.31.18

1430 W. Williams Street | Apex, NC 919-303-1006 danielsapex.com 102

NOVEMBER/DECEMBER 2018

Dining Guide

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

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

Travinia Italian Kitchen & Wine Bar “Consistent service and quality food to keep patrons happy.”

301 Market Center Drive, Morrisville (919) 467-1718; traviniaitaliankitchen.com

Village Deli & Grill “Wholesome homemade foods.”

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

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

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

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

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

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

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

RALEIGH

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

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

Mandolin “World class food, wine and spirits in a soulful, comforting atmosphere.”

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

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

Anvil’s Cheesesteaks “Authentic Philadelphia experience.”

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

The one and only place for

award winning sushi and Thai!

“People that eat at my restaurant are more than

THE MAGGY AWARDS

just customers, they are friends and family.”

- Sam Tedamrongwanish, Owner

WINNER 2018

THE MAGGY AWARDS

THE MAGGY AWARDS

WINNER

WINNER

2017

2016

WINNER 2015

HONORABLE MENTION 2014

HONORABLE MENTION 2013

HONORABLE MENTION 2012

106 Kilmayne Drive Cary, NC 27511

HONORABLE MENTION 2012

HONORABLE MENTION 2012

919.467.5747

HONORABLE MENTION 2009

HONORABLE MENTION 2008

WINNER 2007

WINNER 2006

www.sushithaicary.com CARY MAGAZINE 103

A Retro Getaway the Whole Family Will Enjoy "The room, the pool area, the staff were all exceptional. The pool area lit up at night was like a technicolor dream. Props to housekeeping as our room was spotless!"

- 5-Star Review

by Maremare P., Guest

The Mother Earth Motor Lodge is the perfect family getaway! Enjoy our retro pool, try your hand at mini golf or shuffleboard, or relax in your spotless, retro suite. Rates start at $109/night plus tax. Book your stay today!

Get in touch now for rates & availability Get in touch now for rates & availability

104

NOVEMBER/DECEMBER 2018

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CARY MAGAZINE 105 FONVILLE MORISEY BAREFOOT

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2 18 IN PICTURES PHOTOGRAPHED BY JONATHAN FREDIN Asha Bala, August

Alicia Hetrick, June/July

Allison Cousins, March

Trey and Leah Francisco, March 108 NOVEMBER/DECEMBER 2018

Stellino’s, January/February

Shania Khoo, August

High Hampton Inn, March

Peppers Market, September

John Hansen, August

Terry Arwood, September

CARY MAGAZINE 109

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.

CARY | APEX | MORRISVILLE | HOLLY SPRINGS | FUQUAY-VARINA | GARNER ANGIER | WILLOW SPRING | CLAYTON | CLEVELAND 110 NOVEMBER/DECEMBER 2018

2 18 IN PICTURES

IIeana Ovalle, September

Lynnwood Brewing Concern, October

Wake County SPCA, May

Bond Park, January/February

Noodle Boulevard, April CARY MAGAZINE 111

2 18 IN PICTURES

Western Wake Farmers Market, April

Sylva, NC, March

The Glade Adult Day Center, May

JC Raulston Arboretum, September

112 NOVEMBER/DECEMBER 2018

Tuckasegee River, March

River District of Wilmington, June/July

Katelyn Holmes, August

Ashley Royster, Robert Royster and Amy Pilz, January/February

Milk Lab, June/July

CARY MAGAZINE 113

2 18 IN PICTURES

Adrian Pavone and Stephanie Eberly, June/July

TreeRunner Adventure Park, September

Goose Creek State Park, March

Waterrock Knob, March

114 NOVEMBER/DECEMBER 2018

Izzy and Greg Vouga, April

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We Do Painting. You Do Life.® CARY MAGAZINE 115

nonprofit spotlight

Clothed in Hope founder Amy Bardi, left, and Elina Kamanga, the nonprofit’s point person in Zambia, work with women in Africa to teach sewing and business skills.

Clothed in Hope WRITTEN BY JOAN ELLIOTT | PHOTOGRAPHED BY JONATHAN FREDIN

IT’S MORNING IN LUSAKA, Zambia, and 45 women are already hard at work, learning to sew. This isn’t an extracurricular activity for these women; it’s a matter of life and death, or of feeding their children or having to send them to an orphanage.

Meanwhile, nearly 8,000 miles away, the founder of Clothed in Hope, the nonprofit that organize the life-changing classes, is equally hard at work. From her Fuquay-Varina home, Amy Bardi concentrates on managing the website, fundraising and other duties.

In 2010, while a student at the University of South Carolina, Bardi went on a mission trip to Zambia with a group of other college students. The group stayed in a relatively affluent section of the capital Lusaka, but she also visited Ng’ombe, a nearby slum.

“There I saw 120,000 people, many of them single mothers, living within two square miles,” she said.

Residents had no electricity or running water and rarely ventured beyond their tiny microcosm that included schools, churches and shops. Some women were in abusive relationships with nowhere to turn for help. She also visited an orphanage, where children were cared for because their mothers were too ill or too poor to care for them.

116 NOVEMBER/DECEMBER 2018

She couldn’t forget that visit to the orphanage, and when she returned to the United States, she abandoned her budding career in the fashion industry.

With a ton of faith, a lot of naïveté and a little bit of crazy, Bardi says, she founded Clothed in Hope in 2011. Her mission was to empower vulnerable women, primarily mothers, through train- Students make clothing, jewelry, purses, toys and more – all of ing in sewing, entrepre- which are available for purchase on the nonprofit’s website. neurship and life skills.

Bardi raised roughly $35,000 from family and friends to launch this mission. In Lusaka, she connected with Elina Kamanga, who speaks English, to manage the program from Zambia.

Together the two created the curriculum and format for the program’s classes, which were to be held twice a week in the Chikondi

Community Center in Ng’ombe. They would accept 15 students who would be trained in all aspects of sewing, running a business and even health and disease prevention. The organization would provide thread, fabric and sewing machines — primarily treadle machines since electricity was often unavailable. They hired a local woman tailor, Fridah Mulenga, to teach the classes while Kamanga manages all other aspects of the program.

The first class began in 2012 with five women. Today, the international nonprofit has served the needs of more than 300 women, meeting its mission of “Breaking the Cycle of Poverty, One Stitch at a Time.”

The students make clothing, jewelry, purses, towels, napkins and more. They also learn the skills required to run a business — bookkeeping, profit and loss, balancing a checkbook and marketing their products both in and out of their community. Upon completion of the course, graduates can apply for a microloan to open their own businesses.

So far, 75 women have received microloans, most focusing on tailoring and alterations, while others have diversified to include managing grocery stands, selling secondhand clothing and even chicken farming.

“The microloan component of our program enables women to thrive independently, not relying on the organization for their future success,” Bardi said. “Beyond the financial benefit, it gives women the pride and dignity of earning their own income to support their families.”

This program has also empowered Kamanga, who says her family now eats three meals a day, whereas they previously only ate one.

She is also able to pay her children’s school fees, make their uniforms, and buy land where, ultimately, she plans to build a house.

“I am who I am today because of this program,” she said.

Clothed in Hope has expanded to four Lusaka locations, and Bardi hopes to eventually move into more locations, even other countries.

“Women from other compounds have contacted us and want classes,” she said. “We will keep moving forward as we are able.”

Assisting Bardi and Kamanga are Kathy Woodell and Meredith Walker in North Carolina and 13 staff members in Zambia. Funding for the organization comes from customers, donors and supporters.

“Everyone can’t live in Zambia, but people can still make a difference right where they’re at,” said Bardi.

ClothedinHope.org

Elina Kamanga, who was in North Carolina recently for several speaking engagements, shows some of the aprons made by Clothed in Hope students.

How to help • Donate through Hope Club with a one-time or continuing donation.

• Purchase products, available on the website, that are made by the women of Clothed in Hope.

• Host a home party for friends. You and your guests can enjoy Zambian food and will receive materials to make bracelets while learning more about Clothed in Hope.

MIDDLE: The sewing and business classes have a direct impact on families in Zambia.

Because they are able to make a living, mothers can care for their children and pay for their schooling.

BOTTOM: Amy Bardi points out mementos of her many trips to Africa, displayed in her parents’ Cary home.

CARY MAGAZINE 117

118

NOVEMBER/DECEMBER 2018

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WINN8ER 201

THE MAGGY AWARDS

THE MAGGY AWARDS

2017

WINNER 2016

WINNER 2015

WINNER 2014

WINNER 2013

WINNER 2012

WINNER 2011

WINNER 2010

WINNER 2009

HONORABLE MENTION 2008

WINNER 2006

12 years!

CARY MAGAZINE 119

1

2

5

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11 120 NOVEMBER/DECEMBER 2018

12

garden adventurer WRITTEN AND PHOTOGRAPHED BY L.A. JACKSON

The New Poinsettias 3

4

8

9

In 1828, Joel Roberts Poinsett thought he was on to something new and nice. After returning from his post as ambassador to Mexico, he captivated his friends in Charleston, S.C., with a flashy, strange-yet-pretty plant that was native to Central America.

This imported dazzler was what is now known as the poinsettia, and its cheerful bright red and rich green colors made it a natural to become a living Christmas decoration.

The poinsettia’s popularity became a Yuletide constant, resulting in the plant itself evolving. With intense interest in the nursery trade to find the next “new,” selections with bracts dolled up in other colors have been joining the holiday party.

Off-white, pink, burgundy, soft yellow, light purple — these are the latest hues to be added to the poinsettia parade, along with variegated beauties streaked, splattered or sprayed in tantalizing combinations of tints. Even the structure of the bracts didn’t escape plant breeders’ attention, as “leaf flowers” sporting wavy surfaces and inward, reflexed curves have also been introduced.

Although the traditional poinsettia has morphed into a plant of many new looks, its ability to spread the joy of the holiday season is still unwavering. In short, Joel Roberts Poinsett was right.

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.

Poinsettias on Parade

14

1) Winter Rose Dark Red 2) Cinnamon Star 3) Shimmer Surprise 4) Twister 5) Snowcap 6) Monet Twilight 7) Carousel Red

8) Amazing Pink 9) Plum Pudding 10) Cortez Burgundy 11) Visions of Grandeur 12) Avant Garde Marble 13) Santa Claus Marble 14) Marco Polo

13 CARY MAGAZINE 121

THE MAGGY AWARDS

WINNER 2018

Cary’s oldest insurance agency!

215 East Chatham Street, Suite 120 Cary, NC 27511 John Miller

Call us for your next insurance review.

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122 NOVEMBER/DECEMBER 2018

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happenings

Cary Family Dental Opens Second Office Cary Family Dental celebrated the grand opening of its second location with a ribboncutting ceremony on Sept. 27.

Originally built in 1977, the 10,000-square-foot building at 915 Kildaire Farm Road was renovated to accommodate 17 treatment rooms. The new location will offer patients general, cosmetic and sedation dentistry, as well as endodontics and periodontics. The new space will facilitate more early-morning, late-afternoon and same-day appointments, as well as easy parking access.

At the ceremony, Dr. Allan Acton, owner and founder of Cary Family Dental, shared his vision on connecting with the community with the new 5,000-square-foot space above the new dental office. The large seminar space will be available for business meetings, networking and events for patients, organizations and nonprofit groups.

“On behalf of our doctors and our incredible staff, I’d like to say how grateful we are for 15 years of support from the community,” said Acton. “We pledge to continue providing excellent dental care and customer service in both of our locations for many years to come.”

Coinciding with the opening of the new location, Dr. Matthew Bostian joins the Cary Family Dental team as associate dentist. He will see patients at the original location at 1149 Kildaire Farm Road.

TOP: Surrounded by Cary Family Dental team members, Dr. Allan Acton, owner and founder, cuts a ribbon to celebrate the opening of the practice’s second location at 915 Kildaire Farm Road.

BOTTOM: During the ceremony, Acton described how his practice will continue to meet the growing demand for personalized dental care in Wake County.

“On behalf of our doctors and our incredible staff, I’d like to say how grateful we are for 15 years of support from the community,” he said.

CARY MAGAZINE 123

124 NOVEMBER/DECEMBER 2018

happenings

COME TOGETHER FOR THE COAST, a fundraiser for Hurricane Florence recovery organized by The Sunday Supper and chefs Scott Crawford of Crawford and Son and Jake Wood of 18 Seaboard, raised $400,000 from a Chef’s Dinner and Live Auction held Oct. 7 at The Dillon in Raleigh. A second fundraiser, a community lunch catered by restaurants across the Triangle, is planned for Sunday, Nov. 11, in downtown Raleigh. Tickets for the Nov. 11 event are $25 and are available at TheSundaySupper.org.

Amanda Kimball, owner of Twisted Scizzors Salon, cuts hair at the Bob's Buddies cut-a-thon.

Twisted Scizzors Salon raised $3,500 at their annual cut-a-thon, through 130 haircuts Oct. 7 at the Cary salon. All proceeds will go to Bob’s Buddies to fund research for pediatric brain tumors. Customers received a free haircut with their $15 donation to Bob’s Buddies. twistedscizzorsonline.com, bobsbuddies.com

HABITAT FOR HUMANITY OF WAKE COUNTY received a $50,000 gift from T.J. Warren from the Phoenix Suns to support its Hurricane

The Beyond: Georgia O’Keeffe and Contemporary Art, which will

Florence relief efforts. The NBA Players Association matched

be at the North Carolina Museum of Art through Jan. 20, 2019,

the gift with a $25,000 donation. The donations will serve

showcases the bright, airy work of O’Keeffe alongside works by 20

Habitat Wake’s short- and long-term efforts to respond to the

emerging artists who share themes from her modernist style. The

housing crisis being worsened by the storm and subsequent

exhibition demonstrates O’Keeffe’s lasting influence on the art world.

flooding throughout the state. habitatwake.org

ncartmuseum.org

SHEETZ, a Pennsylvania-based convenience store chain with several Triangle locations, is partnering with Feeding America to provide weekly food donations to regional food banks. In North Carolina, Sheetz will be working with Food Bank of Central and Eastern North Carolina. Feeding America is a nationwide network of 200 food banks. sheetz.com CARY MAGAZINE 125

happenings

MARBLES KIDS MUSEUM recently partnered with the MetLife Foundation to refresh Stepnotes, a popular musical staircase at the museum. The exhibit features a larger-than-life piano where each key is a stairstep, encouraging physical activity to make music. Revitalized with vivid colors and updated technology, the new Stepnotes was unveiled Sept. 22.

MarblesKidsMuseum.org

Office Evolution owners Greg Waltonwood Cary Parkway celebrated National Grandparents Day on Sept. 8, with a 1950s-themed party. The event featured grandparents’ favorite childhood games, as well as antique cars, a soda shop, hamburgers and shakes, and other activities. waltonwood.com

and Tara Abernathy opened a new coworking space in Cary, at 1903 N. Harrison Ave., in September.

The 6,500-square-foot center is the second of three planned Office Evolution locations in the Triangle. officeevolution.com/locations/cary

Lieutenant Governor Dan Forest presented two of Coastal Credit Union’s longtime volunteers,

Richard Bloom and

Bill Smith, with the Order of the Long Leaf Pine. The

awards were made Sept. 29 at the Coastal Family Day celebration at WakeMed Soccer Park, which drew more than 3,700 members and their families. coastal24.com

126 NOVEMBER/DECEMBER 2018

The Cary Community Foundation recently announced $10,000 in grant awards. The foundation is an affiliate of the North Carolina Community Foundation and is led by a local volunteer advisory board.

• $3,000 to The Carying Place Inc. • $1,000 to The Family Violence Prevention Center Inc. (InterAct) • $1,000 to the CatchMUp Foundation • $3,000 to Kiran Inc. • $700 to the Muscular Dystrophy Association • $1,300 to the Assistance League of the Triangle Area

The Best Antidote To Winter’s Chill Is The Warmth Of Friendship

nccommunityfoundation.org

It’s our friendships that bring us joy, and Glenaire is a wonderful place to make new friends and enjoy your retirement. And there’s always plenty to do with your friends, from games and classes to sharing a delicious meal.

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ARLENE BABWAH, vice president of risk management at Coastal Credit Union, has been appointed to the Bureau of Consumer Financial Protection’s

4 0 0 0 G L E N A I R E C I R C L E , C A R Y, N C 2 7 5 1 1

Credit Union Advisory Council. The council

(800) 225-9573 | (919) 460-8095

helps guide the bureau on regulating consumer financial products or services.

— GLENAIRE.ORG — A Presbyterian Homes, Inc. Community

consumerfinance.gov/advisory-groups PHI_Cary Mag_print ad_4.6875x9.625.indd 1

10/8/18 3:12127 PM CARY MAGAZINE

happenings

FLORENCIA LONCÁN, a Girl Scout Gold Award recipient from Cary, held a “Safe Splash” Water Safety Clinic for the Boys and Girls Club in July. Loncán has created a website with resources to replicate the project and made it available to the public.

“Anyone, regardless of their affluence, should have the minimum skills and knowledge about water safety,” she said. The two-day clinic helped 20 children improve their water safety skills. safesplash.wixsite.com/safesplash

Coastal Credit Union recently opened a new branch at 700 Village Walk Drive in Holly Springs. The branch is Coastal’s 23rd location, and it offers teller services from 7 a.m. to 7 p.m., seven days a week. coastal24.com

Chiesi, a Cary pharmaceutical company, culminated its partnership with the Durham Bulls on Aug. 31 by presenting $5,000 each to three local nonprofits – Inter-Faith Food

YOU CALL THIS YOGA, a nonprofit offering adaptive yoga classes, received a $5,000 donation from Bliss Body Yoga. On the studio’s 5th anniversary

Shuttle, Children’s Flight of Hope

on Aug. 25, owner Colby Cooper

and Me Fine Foundation. As part of

led a fundraising event consisting of

its Chiesi in the Community program, the company pledged to donate to three area

donation-based classes, a raffle and

charities for every strikeout a Bulls pitcher recorded. The recipient organizations

a silent auction. blissbody-yoga.com,

were featured for 23 consecutive home games during the Bulls’ season, collecting

youcallthisyoga.org

630 home strikeouts. chiesiusa.com 128 NOVEMBER/DECEMBER 2018

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4240 NW Cary Pkwy.

| 919-469-1330 |

WineMerchantCary.com

CARY MAGAZINE 129

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BY JONATHAN FREDIN

Hey there, Boo Boo! 130

NOVEMBER/DECEMBER 2018

An American black bear stands up to get a better look at a visitor to Alligator River National Wildlife Refuge, a 160,000-acre expanse of upland swamp and crop fields on the outer banks of North Carolina. The refuge hosts one of the largest concentrations of black bears on the East Coast. If you go, keep a safe distance from the bears, and leave your pic-a-nic baskets at home.

4401 Glenwood Ave, Raleigh, NC 27612

(919) 571-2881

OfďŹ cial Jeweler of the Carolina Hurricanes

www.diamondsdirect.com

Celebrating 65 years as the Triangle’s leading outpatient medical imaging provider.

Body Imaging • Pediatric Imaging • 3D Mammography & Women’s Imaging • Orthopedic & Sports Imaging • Neuro Imaging • Vascular Imaging & Vein Therapy

Follow us on or visit WakeRad.Com/Cares to learn how we are giving back this year.

Locations throughout the Triangle Scheduling: 919-232-4700 WakeRad.com