Cary Magazine November/December 2020

November/December 2020

INSIDE

THE 2020 GIFT GUIDE

CASSEROLE COMEBACK

ROCK-STAR CHEF

BUBBLY GOODNESS FOR CHILLY NIGHTS

GARLAND’S CHEETIE KUMAR

Tradition with a Twist

Serving Others. Enriching Lives. “ At TowneBank, we’re committed to building friendships and relationships, and investing in the communities we serve. We’re here to be your partner, in banking and in all that matters to you.”

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NOVEMBER/DECEMBER 2020

INTRODUCING THE

ALL-NEW

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in this issue

21 How Are You Celebrating?

32 Toys for Tots: Full Speed Ahead, Spreading Christmas Cheer

39 52 Find Artists, Unique Gifts The

Gift Guide

at Local Pop-up Markets

Casserole Comeback 58

Quality ingredients can boost taste of well-loved recipes

67

Cheetie Kumar is more than a Rock-Star Chef

74

Chicken Salad Chick

‘Best in America’ is now in Cary

100 Excellence in Education 110 2020 Year in Photos

Mary Ellen Mottola’s pool house is furnished in warm colors that bring to mind an Italian villa.

Her backyard getaway was featured in October’s “Creating an Outdoor Oasis.” See more of the Year in Pictures, beginning on page 110.Photo by Jonathan Fredin

8

NOVEMBER/DECEMBER 2020

Every woman. Every life stage.

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in every issue

76 78 80 82 85 87 118

C A R Y

•

A P E X

•

M O R R I S V I L L E

November/December 2020 • Volume 17, Number 9 EXECUTIVE

Small Business Spotlight: Kilwins

Bill Zadeits, Group Publisher Kris Schultz, Publisher

Nonprofit Spotlight: Esteamed Coffee On Trend: Boards & Bites

EDITORIAL

Amber Keister, Senior Editor Sarah Rubenoff, Copy Editor CONTRIBUTORS

Perfect Pairing: Cherry-Almond Holiday Biscotti Liquid Assets: Whimsical Pom-tini

Alexandra Blazevich Jack Frederick Lea Hart L.A. Jackson David McCreary PHOTOGRAPHY

Jonathan Fredin, Chief Photographer

Liquid Assets: Mango Tango Foxtrot

DESIGN & LAYOUT

Lauren Earley, Creative Director

Garden Adventurer: Christmas Cactus

departments

PRODUCTION

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

Maureen Powell, Senior Account Manager

12 14 88 122 130

Editor’s Letter

ON THE COVER: “Santa” Ron Campbell is making fewer personal visits

Letters from Readers

this year, but he’s just as jolly over Zoom, article page 21.

Photo by Jonathan Fredin

Dining Guide Happenings

PUBLIC RELATIONS

S&A Communications Chuck Norman, APR ADMINISTRATIVE

Kristin Black, Accounting Marilu McQuilkin, Events Cherise Klug, Traffic Manager Lisa White, Circulation Coordinator Valerie Renard, Human Resources PUBLISHER EMERITUS

Ron Smith

Write Light

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.

in the next issue

CARY MAGAZINE

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

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

2021 10

NOVEMBER/DECEMBER 2020

Drum roll, please, as we announce the winners of the 2021 Maggy Awards!

Cary Magazine is a proud member and supporter of all five chambers in Western Wake County: the Cary Chamber of Commerce, Apex Chamber of Commerce, Morrisville Chamber of Commerce, Holly Springs Chamber of Commerce and Garner Chamber of Commerce.

All real estate advertised herein is subject to the Federal Fair Housing Act of 1968. We will not knowingly accept any advertising for real estate which is in violation of the law. All dwellings advertised are available on an equal-opportunity basis.

THE MAGGY AWARDS

WINNER 2020 20 20

Jonathan Fredin

e d i t o r ’s l e t t e r

UNLIKE MOST Midwesterners of my generation, I didn’t grow up eating casseroles.

Don’t get me wrong, my mom fed us plenty of creamed soup mixed with various starches, veggies and ground meat. But these quick meals were more likely to be dished from a skillet or pot — bypassing the final sojourn in the oven and the crunchy, cheesy topping.

When I began cooking for myself, I would make the occasional lasagna, but the appeal of this supposed comfort food escaped me. My mother-in-law gamely tried to convince me otherwise, pulling out a version of the chart on page 61, touting the benefits of an oven-baked meal.

I didn’t listen — until I had children.

As a new mother, I was overwhelmed with gratitude as friends showed up with chicken casseroles, pans of mac ‘n’ cheese, and baked ziti. Despite the chaos of those first weeks, when a shower was a major accomplishment, my little family ate well.

Casseroles soon became a staple at our house. I could assemble everything during naptime, and dinner prep was reduced to heating the oven. Starting months before my second daughter was born, I prepared and froze casseroles, stashing away meals for the frenzied future.

Today, even though Erica Hoskins might assert that ‘no one says it’s their favorite food,’ I would have to disagree. I’ve been making the chicken and green bean casserole, pictured on page 59, for more than two decades, and my children still love it. One of the first things my younger daughter learned to make was baked mac ’n’ cheese.

As Hoskins also says, “I have such a fondness for the 9-by-13 pan” and all the delicious comfort that can fit into it.

Thanks for reading,

Senior Editor

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Ashley Aguirre, general manager Press Coffee + Crepes, re. “Worth the Drive: Press Coffee + Crepes,” October “The pictures of our home in the October issue are so beautiful. Thank you for the fun and exciting opportunity.”

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“Thank you for including Megan Bader in your Notable Teens issue. I thought the article came out so nice, and her family and APA (the Academy for the Performing Arts) were so excited and proud that she was included.”

Elisa Morath, Academy for the Performing Arts, re. “Notable Teens: These Three have Bright Futures,” August “I appreciate all that you have done for the festival. We will include Cary Magazine as our partner on our website.”

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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.

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How Are You Celebrating?

The most wonderful time of the year won’t be like past holidays.

WRITTEN BY AMBER KEISTER PHOTOGRAPHED BY JONATHAN FREDIN

Ron and Paulette Campbell usually make personal appearances at holiday parades, corporate Christmas parties and other gatherings, but Santa and Mrs. Claus are scheduling Zoom visits this year.

CARY MAGAZINE 21

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FROM NOVEMBER THROUGH JANUARY, Ron and Paulette Campbell usually make appearances at holiday parades, corporate Christmas parties and other gatherings. But this year will be a little quieter for Santa and Mrs. Claus.

Ron Campbell, who has portrayed St. Nick since 1965, explains that there are three things about Christmas that people value. The first is the music — “basic great songs, plus Bing Crosby” — the second is cherished traditions, and the third, especially important this year, is the opportunity to create new experiences.

“And since the children, throughout the United States, have been going to school by virtual classrooms with Zoom, we are making live Zoom visits,” he said.

The couple have scheduled a few small, socially distant home visits, mostly with long-standing clients, but they anticipate most of their bookings will be virtual.

“One of our first ones is in November for the town of Stem, N.C., where they are going to be hosting it for their families who will Zoom in. Santa will join, and then we will have some preinformation about the families, the children, Elf on the Shelf,” added Paulette Campbell. “So we can personalize it for the whole little town.”

Other creative ideas include a Santa Drive-By, which a local company arranged in lieu of a holiday party for its employees.

“Santa is going to be stationary, and there will be people with appointments, who will drive up in their cars,” she said.

“So, it will be a very different way of visiting with Santa.”

“And everybody will have fun,” added the man himself.

For more information or to schedule a visit with Santa, visit www.mustbesanta. christmas.

People are yearning for comfort. They can’t hug the people that they normally would. So having the ability to do something like a Zoom call, at least you're looking at them.

You can see them; they can see you. I think that’s a wonderful connection.

— Paulette Campbell A Virtual ‘Messiah’

THE CARY COMMUNITY CHOIR’S annual performance of Handel’s ‘Messiah’ is one of Cary’s longest-running traditions. Since 1970, volunteer singers have lifted their voices to celebrate the season, and this year will be no different.

But instead of performing in person, the singers will come together as a virtual choir.

“Like everyone else, we were wondering what our situation would be in December,” said Pepper Choplin, choir director. “We kept putting off the decision, but as time wore on, we realized that it was not going to happen like it has 49 years before.”

“We did not want to jeopardize the health of choir and audience members by performing at a traditional venue,” said Candace Blackley, choir president.

In October, the singers and instrumentalists recorded their parts alone while watching a video of the sheet music. The recordings, of roughly 160 voices and 10 instruments, will be blended into one seamless performance. The concert will be available around Thanksgiving on the Cary Community Choir website and Facebook page.

“Physical health is one thing, but what will the soul of our people be like if there isn’t music, live music, and people carrying on these traditions?” asks Pepper Choplin, Cary Community Choir director.

“With 160-something people involved in the choir, there’s a lot of people that they’re going to be able to touch — their friends and family and social media and so on,” Choplin said.

“Most of them are not professional musicians, but we are engaging in this wonderful piece of music by Handel. It’s a monument of Western art, and just to engage with it and involve people in it is a very special thing.”

The concert will be available Nov. 17 at carycommunitychoir.org. While there is no fee to access the concert, the nonprofit choir is requesting donations to offset production costs.

Holiday Open House

FOR 18 YEARS, Mandy Becker has hosted holiday open houses for charity at Swagger, her gift and clothing boutique.

Held the first Thursday of November at the Cary store and the second Thursday at the Raleigh store, the annual events raise more than $5,000, mostly through ticket sales. Groups of 50 people at a time are allowed into the store, beginning when the store closes at 6 p.m.

“Which obviously is not working in this environment,” said Becker. “Too many people are in the store, because of course, the first continued on page 25

CARY MAGAZINE 23

Swagger owner Mandy Becker was determined not to cancel her annual open houses. “Yes, it’s going to be set up differently, but because it is a charity event, I still want to raise that $5,000 plus,” she says.

24

NOVEMBER/DECEMBER 2020

Folks are really having a hard time.

I don't want to say suffering, but having challenges, just to survive.

And we just wanted folks to tell their story, and at the same time, still have that connection with the community.

— Lester Thomas continued from page 23

50 come in, and then some of those 50 are still in the store when the next 50 come in.”

This year, instead of hosting the holiday open houses in the evening, they will be all-day events. The Cary open house will be Nov. 5, and the Raleigh open house will be Nov. 12.

“We decided to close the store on that day, except to people who bought tickets to the event,” Becker said. “We’ll have 20 customers at a time, instead of 50, to limit the number of people in the store at one time.”

The open house is Swagger’s largest charity event and benefits a different nonprofit every year. Proceeds this year will benefit A Place at the Table, the pay-what-youcan cafe in downtown Raleigh.

“One of the things that I love, being a small business owner in a small town, is that what we do matters,” Becker said. “The fact that the community supports us, I also want to, in return, support the community.”

For information about the Holiday Open House, visit Swagger’s Facebook page at facebook.com/ShopSwaggerNow.

contributed photos

Power of Kwanzaa

LESTER THOMAS, one of the founders of the Ujima Group, has been involved in the Cary Kwanzaa Celebration since its inception. This would have been the event’s 26th year, and he was reluctant to cancel the event entirely.

“Kwanzaa is supposed to be a time of in-gathering, with families coming together,” he said. “Because of the pandemic, people can’t move, especially our seniors.

So, how can we make folks reflect on the various principles?”

The annual community celebration begins Dec. 26 and continues for seven days, until Jan. 1. Each day, a different principle is considered – unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith.

“What we were thinking about in the beginning, was to have seven people who represent the seven Kwanzaa principles, (explain) how they exemplify that through their work in the community,” said Thomas.

And when it was clear there would be no public gathering, this initial idea became a plan for a series of Zoom presentations.

While each person would speak on their specific principle, all would also reflect on this year’s theme: The Restorative Power of Kwanzaa During Times of Uncertainty.

Last year was the 25th year of the Cary Kwanzaa Celebration. The event will go on this year, but it will be more focused on home and family, says organizer Lester Thomas.

This year, Thomas says it seemed more vital than ever to come together, especially as so many were struggling in the wake of the pandemic.

“This is a chance for folks to really feel like their life is not destroyed by this coronavirus, and I think a lot of folks are really feeling down,” he said. “We want to restore people’s spirit.”

All seven meditations will be combined into one video, and Thomas is working with the Town of Cary to host the presentation online. t CARY MAGAZINE 25

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NOVEMBER/DECEMBER 2020

Sgt. Karos Reinhold, left, and Staff Sgt. Ernstar Coriolan help coordinate the annual Toys for Tots collection in the Triangle.

This year's campaign, running through December 18, will distribute toys to thousands of needy children.

Toys for Tots: Full Speed Ahead, Spreading Christmas Cheer WRITTEN BY LEA HART PHOTOGRAPHED BY JONATHAN FREDIN

THE LOCAL TOYS FOR TOTS campaign had its best year on record in 2019, distributing nearly 69,000 toys to more than 42,000 children across Wake, Durham, Johnston, Granville, Vance and Franklin counties.

The COVID-19 pandemic will change some of the campaign’s procedures this year, but organizers say they have no intention of letting the pandemic keep them from having another exceptional year.

“The Marines here in Raleigh are going to work tirelessly,” said Sgt. Karos Reinhold, assistant Toys for Tots coordinator in Raleigh. “We’re going to make sure kids have a great Christmas.”

This year’s Toys for Tots campaign runs through December 18. The organization collects new, unwrapped toys to distribute as Christmas gifts to needy children in the community. Toys for Tots collects monetary donations as well, Reinhold says.

“The program itself helps those children in need, and it helps the parents of those children to give them something special for Christmas,” Reinhold said. “It gives them hope and says, ‘There was someone there to help me, when I wasn’t expecting to get anything.’” continued on page 34

CARY MAGAZINE 33

Last year, lots of volunteers could gather at the warehouse where toy collections are gathered prior to distribution. That is capped at five to six volunteers this year, and social distancing and masks are required.

Last year, businesses at Southport Business Park, left, and employees at Leith Nissan in Cary, above, collected toys and bikes for Toys for Tots.

continued from page 33

He expects the campaign to go one of two ways this year: there could be fewer toy donations because of the pandemic, or the community could come together to offer more support for children in need.

“With COVID, we’re expecting more children to need help and more families to need help,” Reinhold said in late September, as the campaign was getting ready to kick off. “But we have already seen great outreach from the community – people asking to have a toy drop box or requesting to hold events. That gives us hope.”

The drop box campaign will go on as planned. Last year there were more than 900 collection boxes. He emphasizes that every box must be approved by the Toys for Tots campaign.

However, the pandemic will mean restrictions on events. Some must be cancelled or be smaller than in the past. Where events can safely be held, Toys for Tots coor-

34

NOVEMBER/DECEMBER 2020

dinators plan to take precautions – requiring masks and having sanitizer at the ready, Reinhold says.

“We are taking proactive measures toward ensuring that we’re not putting people at risk,” he said.

Many volunteers are going full speed ahead, in spite of the pandemic, to give kids a good Christmas.

Members of the Cary-based Marine Corps League, Tar Heel Detachment No. 733, are among the volunteers each year for Toys for Tots. Bruce Goeden, commandant of the group, says the detachment has a list of nearly 100 locations in Cary alone, where Toys for Tots donation boxes will be placed during this year’s campaign.

“This year we’re going to push it even stronger,” Goeden said.

With a “can-do” Marine attitude, he says this year’s campaign can be just as successful, while acknowledging that steps need to be taken to stay safe during the pandemic.

“The Marines here in Raleigh are going to work tirelessly. We’re going to make sure kids have a great Christmas.”

— Sgt. Karos Reinhold, assistant Toys for Tots coordinator in Raleigh “Groups may not be as large, but we can still get the work done,” he said.

Bill Cargill, also a member of the Tar Heel Detachment, is another Toys for Tots volunteer. He passionately encourages others to give.

“I would just ask them to try to remember when they had everything going against them, and how much it would have meant to have somebody come along and say ‘Here, have this, and there’s no strings attached to it,’” he said.

Cargill is a bit of a historian when it comes to Toys for Tots, noting that it began in Los Angeles in 1947 with roughly 5,000 toys distributed that first year. The original Toys for Tots logo was designed by Walt Disney and is still in use today.

“The concept behind all of this has always been to bring the joy of Christmas to needy children,” Cargill said. “It’s non-discriminatory, it always has been. We don’t care about race, color, creed, except that they have to be needy at Christmas.”

Last year the tenants of Southport Business Park in Morrisville, and the business park’s parent company, GID, partnered to collect more than 400 toys and 30 bikes for Toys for Tots. For every gift and bike that was donated, GID also donated to the Wounded Warrior Project, says Karen Maher, who led the 2019 charge at Southport Business Park.

With the challenges of 2020, Sgt. Karos Reinhold says it's more important than ever to make a child's Christmas special.

“Our tenants are looking for something around Christmas where they can get together as a company and give,” she said. “I think it’s special too, because Toys for Tots donations stay in the community.”

Since the pandemic likely means greater need from families, Maher called on anyone who is considering supporting Toys for Tots to think about how many small gifts, like those collected across the business park last year, can add up.

“One thing we found out is that, when everybody gives a little bit, the sum is fantastic,” she said. “I’m retired now, but I can afford to buy a gift or I can afford to buy a bike.

Then I’m a little part of something really, really big.” t

How to Help The Marine Corps League, Tar Heel Detachment No. 733, is looking for a Few Good Marines.

All active duty, reservist, retired and honorably discharged Marines are eligible for membership in the only Congressionally chartered veterans organization.

For details, check out tarheelmcl.org or facebook.com/tarheeldet733 CARY MAGAZINE 35

Get Comfortable.

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CARY MAGAZINE 37

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14 years!

Looking for the perfect present for that someone special?

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

COMPILED BY AMBER KEISTER PHOTOGRAPHED BY JONATHAN FREDIN

CARY MAGAZINE 39

The Gift Guide

1 2

1. Whisk has everything you need for the kitchen, including bread-baking products to create that perfect crusty loaf. Mix, knead, proof, bake, cut, enjoy! whiskcarolina.com

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NOVEMBER/DECEMBER 2020

2. Deck the halls from top to bottom with assorted holiday decor and custom wreaths from Preston Flowers. prestonflowers.com

3

4 3. Handcrafted by local artists Lisa and Jeff Ross, each piece of Piedmont Pottery is a unique and perfect gift for anyone on your list. If you have something special in mind, custom pieces are also available. piedmontpottery.com

4. Customize gifts for everyone on your list with La Farm breads and classics such as hot chocolate mix and macarons. Make sure to tuck La Farm’s new jams and dressings into your gift baskets! lafarmbakery.com

CARY MAGAZINE 41

The Gift Guide

5 7

6

5. Give the gift of Bond Brothers beer this holiday season! From old-school classics to new-school originals, find the perfect pint for everyone on your gift list. bondbrothersbeer.com

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NOVEMBER/DECEMBER 2020

6. To maximize quality in its slow-roasted beans, Larry’s Coffee emphasizes sustainability and farmer relationships. Wake up to the Rockin’ Holiday or Let It Snow blends this season. larryscoffee.com

7. Among the great gifts at Bless Your Heart, the Hopsulator Trio from Brumate fits all your favorite 16-ounce craft cans, comes with an adapter for 12-ounce cans and, with one quick switch, turns into a pint glass. blessyourheartnc.com

8. Recharge during (and after) the holidays with organic cold-pressed juices from Clean Juice.

Don’t forget to grab a gift card for your favorite health nut! cleanjuice. com/locations/park-west/

9

8

10 12

11

9. Pamper that someone special

10. Whether a gift card for classic cafe fare from

11. Winter Cranberry Krupnikas, a cranberry

12. Give the gift of mouthwatering, blue-ribbon

(or yourself!) with a relaxing session at Elements Massage. elementsmassage. com/cary

Sweetwaters Coffee & Tea or a selection of fresh coffees and teas, nothing says ‘Happy Holidays’ like the aroma of globally influenced selections. sweetwaterscafe.com

and honey liqueur from Brothers Vigalys Spirits in Durham, is packed with delightful holiday flavors. brothersvigalys.com

winning pie from the Slice Pie Company. Available in a variety of flavors, pies are baked fresh and delivered locally or shipped nationwide. slicepiecompany.com

CARY MAGAZINE 43

The Gift Guide 14

13

15

13-15 Wherever the road leads you, Ashworth’s Clothing has the apparel to get you there. Barbour clothing, bags and travel accessories are all rich in history and tradition. ashworthsclothing.com

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NOVEMBER/DECEMBER 2020

16

17

18

16. Keep warm this winter in trendy winter accessories.

From ponchos to hats, Swagger has you covered. shopswaggernow.com

17. Curl, wave or wrap in a snap!

Create a different look for every occasion with Drybar’s newest tool, The Mixologist Interchangeable Styling Iron. Best-selling products help extend your blowout and get a long-lasting textured look. thedrybar.com

18. Give the gift of relaxation! Cary Massage gift certificates are always the right size for anyone on your list. carymassagetherapy.com

CARY MAGAZINE 45

The Gift Guide 21

19 20

22

19, 20. Diamonds are a girl’s best friend, so give

21. Aromatherapy helps create a serene haven, wherever you are.

22. Stop the clock with this daily skincare regimen, available at Azura Skin Care

a little sparkle this season with a piece from Johnson’s Jewelers of Cary. johnsonsjewelerscary.com

DoTerra diffuser and essential oils are available at Cary Massage. carymassagetherapy.com

Center. The regimen will help keep skin hydrated, defend against the natural aging process, and improve and maintain the appearance of even skin tone and finer pores. azuraskin.com

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NOVEMBER/DECEMBER 2020

23

24

25

23. Refresh and enhance your look this holiday season with

24. Experience R+Co at J&F Gemelli Salon. The packaging and fragrances

25. Go big this holiday season with Big Sexy Hair's new BIG

a Coolsculpting session and SkinMedica’s award-winning products at CARE Plastic Surgery. careplasticsurgery.com

were designed to evoke a feeling, place, style or attitude. You’ll know just by looking at a bottle or tube what a product is meant to do, and the subtle yet sophisticated fragrances are meant for both men and women. jfgemelli.com

products infused with collagen.

Available at Twisted Scizzors, this line provides weightless moisture, humidity resistance and shine. twistedscizzorsonline.com CARY MAGAZINE 47

The Gift Guide

26 28

27

29 26. Spread cheer with holiday gift boxes from Great Harvest

27. Whether as a 28. From local lagers spread, salad dressing, to imported porters,

Bread Company. Choose year-round favorites like honey wheat and cinnamon swirl bread, or add pumpkin loaf, jams and other seasonal goodies. greatharvestcary.com

dip or even ravioli filling, VomFass pestos are sure to be a hit at any holiday dinner! vomfass.com

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NOVEMBER/DECEMBER 2020

stop into the Corner Biergarten Bar & Bottle Shop, and grab whatever “ales” you this holiday season! tcbiergarten.com

29. Enhance any charcuterie spread with pieces handmade locally. Or, if you’re looking for the perfect gift for any DIYer, Rescued Wood Rehab has plenty of project kits to choose from. rwrnc.com

Where to Shop

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

Ashworth’s Clothing 210 S. Main St., Fuquay-Varina (919) 552-5201 | ashworthsclothing.com

30

30. For gin and bourbon lovers alike, try the first in a series of Durham Distillery’s barrel-aged Conniption Gin, aged for 10 months in High West Bourbon barrels. Enjoy neat or in your favorite cocktail. durhamdistillery.com 31. The Coravin Model Two, from Triangle Wine Company, gives wine lovers the freedom to pour any wine, in any amount, without removing the cork.

Whether you want a sip, a glass or more, your last glass will taste just as amazing as your first. trianglewineco.com

Johnson’s Jewelers 136 E. Chatham St., Cary (919) 467-9431 | johnsonsjewelerscary.com

Azura Skin Care 135 Parkway Office Court, Suite 205, Cary La Farm Bakery (919) 307-8033 | azuraskin.com 4248 Cary Parkway, Cary 220 W. Chatham St., Cary Bless Your Heart 5055 Arco St., Cary ( inside Whole Foods) 242 S. Main St. Suite 106, Holly Springs lafarmbakery.com (919) 586-7943 | blessyourheartnc.com Larry’s Coffee Bond Brothers Beer Company 1507 Gavin St., Raleigh 202 E. Cedar St., Cary (919) 828-1234 | larryscoffee.com (919) 459-2670 | bondbrothersbeer.com Piedmont Pottery Brothers Vigalys Spirits 332 S. Main St., Fuqay-Varina 803-D Ramseur St., Durham (919) 285-3015 | piedmontpottery.com (919) 617-1746 | brothersvigalys.com Preston Flowers CARE Plastic Surgery 1848 Boulderstone Way, Cary 2001 Weston Parkway, Cary (919) 460-4625 | prestonflowers.com (919) 484-4884 | careplasticsurgery.com Rescued Wood Rehab Cary Massage 718 N. Main St., Fuquay-Varina 1330 S.E. Maynard Road, Cary (919) 285-2653 (919) 651-9910 | carymassagetherapy.com rwrnc.com Clean Juice 3035 Village Market Place, Morrisville (919) 468-8286 cleanjuice.com/locations/park-west/

31

J&F Gemelli Salon 2425 Kildaire Farm Road, Cary 113 Ledgestone Way, Cary jfgemelli.com

Corner Biergarten Bar & Bottle Shop 1625 N. Main St. Suite 133, Fuquay-Varina (919) 246-6649 tcbiergarten.com Durham Distillery 711 Washington St., Durham (919) 937-2121 durhamdistillery.com Drybar 302 Colonades Way, Suite 206, Cary (919) 238-7264 | thedrybar.com

Slice Pie Company slicepiecompany.com Swagger Boutique 2425 Kildaire Farm Road, Suite 503, Cary (919) 858-5884 | shopswaggernow.com Sweetwaters Coffee & Tea 726 Slash Pine Dr., Cary (919) 377-2505 | sweetwaterscafe.com Triangle Wine Company Locations in Cary, Morrisville and Holly Springs trianglewineco.com Twisted Scizzors 950 High House Road, Suite 950, Cary (919) 303-7775 | twistedscizzorsonline.com

Elements Massage 5041 Arco St., Cary (919) 230-4821 elementsmassage.com/cary

Vom Fass 302 Colonades Way, Suite 203, Cary (919) 977-6745 | vomfass.com

Great Harvest Bread 1240 N.W. Maynard Road, Cary (919) 460-8158 | greatharvestcary.com

Whisk 316 Colonades Way, Cary (919) 322-2458 | whiskcarolina.com

CARY MAGAZINE 49

Come see us for your Holiday attire and gift giving needs.

83 years of serving you and your family.

210 S. Main St. , Downtown Fuquay-Varina Phone: 919-552-2501 ashworthsclothing.com

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Check out our unique creations, live-edge slabs, barnwood, lumber, reclaimed wood, and hand-crafted items by local woodworkers.

Follow us on social media for ideas, classes, specials, and seasonal items.

Rescued WOOD Rehab “Guaranteed Imperfect” 718 N. Main St., Fuquay-Varina (919) 285–2653 www.rwrnc.com Be Safe – Keep Building – Stay Positive 50

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CARY MAGAZINE 51

Find Artists, Unique Gifts at Local Pop-up Markets WRITTEN BY JACK FREDERICK | PHOTOGRAPHED BY JONATHAN FREDIN

Triangle Pop-Up has upcoming events throughout OUTDOOR POP-UP MARKETS are an opportunity November and December, including markets at Fount Coffor customers to safely shop and for artists to benefit. fee + Kitchen in Morrisville on Nov. 14 and The Mill in While shoppers are on the lookout for unique gifts this seaFuquay-Varina on Dec. 5. Pop-Up Raleigh plans weekend son, artists whose business has events at Trophy Brewing suffered during quarantine hope & Taproom on Maywood to recover ahead of the holidays Ave. in downtown Raleigh at socially-distanced events held through Dec. 19.

by Triangle Pop-Up and PopTaylor Bragg, owner of Up Raleigh.

Bragg About Art, a psychedel“Our whole business ic art and woodworking busimodel is to shop local,” said ness, is one of the artists who Sarah Moody, Triangle Pop-Up recently set up shop at a Triancreative director, of the events gle Pop-Up event held outside that rotate among a network Transfer Co. Food Hall. of nearly 800 artists. “But esShoppers check out local vendors at a Triangle Pop-Up market at Fount Bragg moved to Raleigh pecially if you can do it before Coffee + Kitchen in Morrisville. in May. After losing her job the holidays, help support our due to COVID-19, her art transitioned from a way to make community who was severely impacted by COVID, rather than extra money to a full-time venture that, until recently, could those big retailers. It just means so much to pour your money only be sold online. back into the local economy and help them thrive.”

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NOVEMBER/DECEMBER 2020

“They’re really important,” Bragg said of the pop-up events. “I’m a somewhat full-time artist, so coming out here and being able to meet people and be a part of the community is really, really important for sure.”

At a nearby booth, Christin King, owner of ckcreations, greeted customers while donning a mask that reads “support local artists.” This is the busiest time of the year for her.

“I get a huge majority of my custom artwork from markets for people looking for special gifts,” King said. “So this is what fuels my whole Christmas market season. I say that I’m like Santa’s helper trying to get everything done in time. So without having these markets, it would definitely thwart a lot of that business coming in.”

Safety is a priority at each pop-up event — ensuring that customers and artists can spread out. Masks are required, large open spaces ensure social distancing and hand sanitizer is available at nearly every booth.

For more information about the pop-up events visit trianglepopup.com/events, facebook.com/trianglepopup and facebook.com/popupraleigh t.

TOP: Camille Hesterberg eyes colorful bags made from recycled plastic at Maria Calavera's booth. Hesterberg, a Durham resident, was doing some Christmas shopping at the October market.

BOTTOM: Lots of open space ensures artists can spread out and young visitors can wander. Along with the social distancing, safety measures include required masks and plenty of hand sanitizer.

CARY MAGAZINE 53

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CARY MAGAZINE 57

Casserole Comeback

Quality ingredients can boost taste of well-loved recipes WRITTEN BY AMBER KEISTER | PHOTOGRAPHED BY JONATHAN FREDIN

MALIGNED FOR YEARS as kitschy cuisine, casseroles are having a moment.

Maybe we’re cooking more and have time to pull out mom’s recipes. Or perhaps we could all use the mood boost that comes with a bubbly casserole, pulled fresh from the oven. Whether it’s dinner or breakfast, savory or sweet, healthy or decadent, the one-dish meal is like a big hug for your mouth.

“I have such a fondness for the 9-by-13 pan; there’s just no replacement for that dish. I think it’s because it evokes comfort,” said Erica Hoskins, culinary arts teacher at Apex High School.

“There’s just something really special about that Pyrex dish.”

While the contents of that 9-by-13-inch pan can vary widely, casseroles have a few common ingredients. Usually, a protein, starch and vegetables are mixed with a sauce that holds it all together. The best casseroles are a mix of textures and colors, crowned with a toasted, crunchy topping.

“No one says it’s their favorite food, but in fact, it probably is — like mac and cheese or lasagna or something like that. It’s just that word, casserole, can be sometimes scary,” Hoskins said.

To make casseroles a little less frightening, she suggests ditching the processed ingredients, starting with the “cream of whatever” canned soup. While a staple of many family recipes dating from the 1950s, the heavily salted soups can overpower other ingredients.

Instead, she suggests making a white sauce, cheese sauce or gravy — anything thickened with a roux. To make a roux, cook equal parts fat and flour until smooth. To finish the sauce, whisk in milk or broth and seasonings, and simmer until thickened.

“Starting with that creamy base gives you that same comforting feeling, and then from there, it’s just picking out better ingredients,” Hoskins said.

Topping her list of better ingredients are fresh veggies. To ensure they cook evenly, vegetables should be chopped into small, uniform pieces or precooked. Hoskins suggests preparing the veggies the day before making the casserole, or if time is short, using frozen produce instead.

Rather than strictly following a recipe, using a formula (see chart on p. 61) allows cooks to swap out similar ingredients, depending on what is on hand or in season, says Reno Palombit, a family consumer sciences professional from Raleigh.

This versatility is another reason for the casserole’s enduring appeal. A big pan of something from the oven feeds a lot of people for not much money, especially if you start with last night’s leftovers.

“As people’s purse strings are tightening due to the economy, that’s another probable reason why people are turning to casseroles, extending that budget,” said Palombit, who works in the Johnston County School District.

“I don't know that we have ever had a Christmas breakfast without a breakfast casserole.”

— Reno Palombit

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NOVEMBER/DECEMBER 2020

continued on page 62

In chicken and green bean casserole, a scratch-made chicken and mushroom gravy elevates rotisserie chicken, frozen green beans and packaged stuffing mix.

Casserole dish courtesy of Whisk Cary

CARY MAGAZINE 59

Chicken and Green Bean Casserole

+ Protein

Serves 8-10 A rotisserie chicken cuts the time and effort for this fall favorite. For a thriftier dish, make a stock from the bones and skin of the rotisserie bird.

4½ cups cooked chicken, shredded 2 cups frozen, french-cut green beans 1 tablespoon olive oil 8 ounces sliced cremini mushrooms ½ cup (one stick) butter, divided ¼ cup all-purpose flour ½ teaspoon salt ¼ teaspoon pepper 1 cup milk 2 cups chicken stock, homemade or store bought 3 cups herb-seasoned stuffing mix, such as Pepperidge Farm 1. Place cooked chicken in a 13-by-9-inch baking dish that has been greased or coated with cooking spray. Scatter frozen green beans over cooked chicken.

+ Vegetables

Make a Sauce

2. Preheat oven to 375 degrees F. 3. Heat olive oil in a large skillet over medium-high heat.

Add mushrooms and saute until just beginning to brown, about 5-6 minutes. Distribute cooked mushrooms over chicken mixture.

+ Topping

4. Add ¼ cup butter to skillet. When butter has melted, stir in flour, salt and pepper. When flour is incorporated, add milk slowly, whisking until smooth. Add chicken stock, and, stirring constantly, cook over medium heat 10-12 minutes or until sauce has thickened. Pour over chicken mixture.

5. Gently stir chicken, green beans and mushrooms to distribute ingredients and gravy evenly.

6. In a microwave on low power, melt ¼ cup butter. Pour melted butter over the stuffing mix and stir to combine.

Sprinkle buttered stuffing over the chicken.

7. Cover casserole with foil and bake for 20 minutes.

Uncover and bake for an additional 20 minutes, until casserole is brown and bubbly.

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NOVEMBER/DECEMBER 2020

+ Seasoning

CREATE YOUR OWN CASSEROLE Directions 1. Using the chart, choose one ingredient from each category.

2. Mix ingredients, except the topping, in a greased casserole dish or 9-by-13-inch baking pan. Sprinkle on the topping, and cover with a lid or aluminum foil.

Protein (1½ to 2 cups cooked) • Ham, sliced or cubed • Chicken or turkey • Beef or pork • Tuna or salmon • Beans or lentils

Seasonings (Choose one or more, to taste) • Salt & pepper • Onion, diced and sauteed • Garlic, minced and sauteed with onion • Italian, Mexican or Indian spice blends • Cooked, crumbled bacon • Cinnamon, nutmeg & vanilla

Tips & Tricks 3. Bake, covered, at 375 degrees F for 30 minutes. Uncover and bake for an additional 5-10 minutes, until topping is browned and casserole is bubbly. (Total cooking time can vary.

Some ingredients, like potatoes*, take longer to cook.)

Sauce or Binder (3 cups) • Basic white sauce: Melt ¼ cup butter in a saucepan over low heat. When it's bubbling, add ¼ cup flour, and whisk until it forms a golden paste, about 3 to 4 minutes.

Whisking constantly, add 3 cups milk in a steady stream. Bring the milk to a gentle simmer, and continue to whisk until the sauce thickens.

• Gravy: Substitute broth for milk in the basic white sauce, or use a mixture of broth and milk.

• Cheese sauce: For the basic white sauce, stir in 6-8 ounces of shredded cheese.

• Tomato sauce • Custard for bread pudding or strata: 2 cups milk + 6 eggs

Vegetables or Fruit

CLIP FOR LATER!

Must be cooked, frozen or diced small (1-2 cups) • Celery, bell pepper, or carrots, diced and sauteed

• Frozen green beans, peas, broccoli or corn • Asparagus, blanched • Mushrooms, sliced and sauteed • Apples, sliced and sauteed

Starch

Topping

(2-4 cups) • Cubed bread • Cooked pasta • Sliced potatoes* • Cooked rice • Frozen, shredded hash • Corn tortillas brown potatoes, thawed*

(1-2 cups) • Cracker crumbs • Buttered bread • Crumbled corn flakes crumbs • Shredded cheese (add • Stuffing mix near end of cooking time)

Use whole grains: Boost the nutrition of your dish with brown rice or whole-wheat pasta.

Can the can: Instead of using soup, make a roux with equal parts fat and flour; add liquid and simmer until thickened. Add the seasonings of your choice, and you have a great sauce.

Bag the bag: When making a cheese sauce, freshly shredded cheese is essential. The preshredded stuff has additives that prevent it from melting smoothly, so save the bagged cheese for sprinkling on top of your dish.

Frozen assets: Line the casserole dish with foil, and add casserole ingredients, except the topping. Cover and freeze. When firm, remove the frozen casserole from the baking dish.

Wrap well, label and return to the freezer for up to 4 months. When you are ready to eat the casserole, return the foil-wrapped package to the baking dish, and thaw in the refrigerator.

Sprinkle on the topping, and bake as usual.

Cold comfort: Casserole ingredients (minus the topping) can also be combined in a heavyduty zip-top bag and frozen. When ready to bake, thaw the ingredients in the refrigerator, pour into a greased dish, add the topping and bake as usual.

Nope: Dishes with a lot of dairy, eggs or starchy vegetables, like potatoes, don’t freeze well.

Firm pasta: When cooking pasta, cook 2 minutes less than package instructions. Pasta will finish cooking in the casserole.

Crunch time: Give your favorite skillet supper the casserole treatment. Just before serving, sprinkle buttered breadcrumbs, chopped nuts and a hint of cheese over the top of the dish, and pop under the broiler for a quick toast.

CARY MAGAZINE 61

Apple Pie Bread Pudding Serves 8-10 ¼ cup butter 2 medium tart apples, peeled and sliced ¼ cup granulated sugar 1 teaspoon cinnamon, divided 6 cups lightly packed cubes of stale French or Italian bread ½ cup chopped pecans 4 eggs 3 cups milk ½ cup brown sugar 1 tablespoon vanilla ¼ tsp nutmeg Topping: 2 tablespoons butter 2 tablespoons sugar 1 teaspoon cinnamon Maple syrup, for serving 1. Melt ¼ cup butter in medium skillet, add sliced apples, granulated sugar and ¼ teaspoon cinnamon. Cook, stirring frequently, until apples are soft, but still holding together.

Remove from heat, and set aside to cool.

2. Butter a 13-by-9-inch baking dish.

3. Put bread cubes in the baking dish, and evenly distribute the cooked apple mixture and pecans over the bread.

4. Whisk together the eggs, milk, brown sugar, vanilla, ¾ teaspoon cinnamon and nutmeg. Pour over the ingredients in the pan, and lightly pat the bread down into the liquid.

5. Refrigerate for one hour or up to overnight.

6. When ready to bake, preheat the oven to 350 degrees F. 7. As oven heats, dot the top of the bread pudding with the 2 tablespoons butter. In a small bowl, mix 2 tablespoons sugar and 1 teaspoon cinnamon; sprinkle cinnamon sugar over the bread pudding.

8. Bake for 50-55 minutes until the pudding is slightly puffed and golden brown. Cool slightly before serving, drizzled with maple syrup.

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The apple pie bread pudding recipe can easily be halved and made in a square baking dish. continued from page 58

Raised by working-class parents, he and his three sisters grew up eating lasagna and stuffed peppers.

“Casseroles were an easy way for my mom to feed all of the mouths in the house,” Palombit said.

When he needs to feed a bunch of people, he’ll follow his mom’s example and whip up a casserole. The nostalgic dish is always a crowd-pleaser.

“I think they’re great for entertaining, because it’s nice to be able to focus on cleaning up or doing a really cool dessert, or all those other things that you’re going to put on the table,” said Palombit. “To have a casserole as your main dish, and you’re serving a salad with it, it just takes so much pressure off of entertaining.”

Hoskins’ mother would agree.

“Any time company would come over, it was two casseroles she would make.

One was lasagna, and the other was her famous chicken casserole,” Hoskins said. “She would make this chicken and stuffing type of creamy casserole, and that’s what everyone knew her for.” t

“I grew up in a Pentecostal church, so you had homecoming, at least once a month. And it was just tables lined with casseroles.”

— Erica Hoskins

Recipe for Erica Hoskins’ ‘Mom’s “Updated” Chicken Casserole’ is available at carymagazine.com

Apple pie bread pudding, studded with apples and nuts, makes an easy breakfast for a crowd.

CARY MAGAZINE 63

Green Chicken Enchiladas From Whisk, Cary Makes 8 enchiladas Enchiladas: 2 garlic and lime grilled chicken breasts, cooked and sliced (recipe follows) 2 tablespoons olive oil 1 onion, diced 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried cumin 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1 4-ounce can diced green chilies 1 can white beans, rinsed and drained 2 cups Monterey Jack cheese, shredded 1 28-ounce can green enchilada sauce 1 cup sour cream Garnishes: Lime wedges, fresh cilantro leaves, pickled jalapenos, hot sauce Garlic and Lime Grilled Chicken 6 chicken breasts (Make all and use for other recipes) 1 tablespoon lime zest (from two small limes) 2 tablespoons chili powder 2 tablespoons garlic powder 1 tablespoon paprika 1 tablespoon cumin 1 tablespoon sugar 1 teaspoon pepper 1 teaspoon kosher salt 1/2 cup vegetable oil 2 tablespoons fresh lime juice

The enchiladas can be baked in a standard 9-by-12-inch casserole pan, or they can be divided among four individual baking dishes.

4. Rub the chicken breasts with the spices until they are completely coated.

5. Cover the chicken, and refrigerate for 3-4 hours or overnight.

6. Heat the grill, making sure your grill grates are clean and well-oiled.

7. Grill the chicken over direct heat until the internal temperature reaches 165 degrees F, turning as needed.

8. Remove the chicken from the grill, and let rest for 10 minutes.

9. Enjoy the chicken immediately, or slice to use in the enchilada recipe.

Enchilada Directions: 1. Preheat the oven to 400 degrees F. 2. Saute the onion and garlic in a large skillet until the onion is translucent. Add the oregano, cumin, salt and pepper, and stir for about 30 seconds. Remove from the heat.

3. Add the green chilies, white beans, 1 cup grated cheese, 1 cup green enchilada sauce and 1 cup of sour cream. Stir to combine. Add the diced chicken, and fold together until combined.

4. Spoon 1 cup of enchilada sauce around the bottom of the pan.

5. Fill the tortillas with a scoop of the chicken mixture, and roll up tightly. Place the stuffed tortillas seam side down in the pan. Pack the pan tightly.

6. Spoon more enchilada sauce on top of the rolled tortillas. Sprinkle one more cup of grated cheese on top.

7. Bake for 20-25 minutes or until the cheese has started to brown and the enchiladas are bubbling hot.

8. Serve warm with your choice of garnishes.

Make the garlic and lime grilled chicken: 1. In a small bowl, combine the lime zest and the next seven ingredients — chili powder through salt.

2. Place the chicken breasts in a large bowl or in a zip-top bag inside of a large bowl.

3. Pour the vegetable oil and lime juice over the chicken, then sprinkle with the spice mixture. contributed photo

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NOVEMBER/DECEMBER 2020

Huevos Rancheros Casserole Serves 6-8 For the ranchero sauce: 1 tablespoon olive oil 1/2 medium onion, diced 1 clove garlic, minced 1-2 canned chipotle chiles, diced 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon dried oregano 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 (28-ounce) can crushed tomatoes For the casserole: Cooking spray 12 (6-inch) corn tortillas 2 cups shredded Monterey Jack cheese 2 (15-ounce) cans black beans, drained and rinsed 6-8 large eggs 1/4 teaspoon kosher salt Chopped scallions Chopped fresh cilantro Diced avocado

1. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, and cook until garlic is softened and fragrant, about 30 seconds. Stir in the chipotle chiles, cumin, smoked paprika, oregano, salt and pepper; cook for 1 minute. Add the tomatoes. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Meanwhile, heat the oven.

2. Arrange a rack in the middle of the oven, and heat to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray; set aside.

3. Arrange 6 of the tortillas in a single layer in the bottom of the baking dish.

Spread about 1/2 of the sauce over the tortillas. Sprinkle about 1/3 of the

Perfect for brunch, huevos rancheros casserole is gluten-free and vegetarian.

cheese in an even layer over the sauce.

Add the beans, and spread in an even layer. Sprinkle about half of the remaining cheese over the beans. Top with the remaining tortillas in a single layer.

Spread the remaining sauce over top, and sprinkle with the remaining cheese.

4. Use the back of a spoon to press down into the top of the casserole to make 6-8 shallow divots for the eggs. One at a time, crack an egg into a small bowl or ramekin without breaking the yolk, and pour into each of the divots. Sprinkle the eggs with salt.

5. Bake until the egg whites are fully set — 15 to 18 minutes. Cool for 5 minutes.

6. Serve warm, topped with scallions, cilantro and avocado.

CARY MAGAZINE 65

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Cheetie Kumar is the self-taught chef behind Garland, the acclaimed pan-Asian restaurant in Raleigh. Kumar has been a semifinalist for the James Beard Foundation's "Best Chef: Southeast" award three times.

CHEETIE KUMAR IS MORE THAN A ROCK-STAR CHEF WRITTEN BY DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN

IMAGINE CO-OWNING three thriving businesses with your spouse in downtown Raleigh, one of which is a popular destination restaurant.

Then the pandemic crashes the party.

Two of the establishments – Neptune’s cocktail bar and King’s music venue close indefinitely. The eatery, Asianfusion enclave Garland, shifts from a communal hotspot to a takeout-only meal-kit operation for several months and then an outdoor-dining locale.

Welcome to Cheetie Kumar’s reality. continued on page 69 CARY MAGAZINE 67

“The food is really fresh and interesting, especially the vegetables. This is a great restaurant.”

— Azure Holland, Raleigh resident

In a popular appetizer, fried cauliflower is served with curry leaves, tumeric yogurt, chilis, cilantro and lime.

68

NOVEMBER/DECEMBER 2020

continued from page 67

It’s worth mentioning that for three years straight starting in 2017, Kumar was nominated as semifinalist for the prestigious James Beard “Best Chef: Southeast” award. This year, she was named a finalist, only to see the awards ceremony get canceled due to COVID-19.

Think Kumar is ready to put 2020 behind her? Leave it to the ever-resourceful entrepreneur to find silver linings amid the dark clouds that have surrounded her for much of this year.

“It’s been a really tough time filled with anxiety,” she said during a recent conversation. “But then sometimes it’s been weirdly liberating, because the future is so unknown.”

To know Kumar is to admire and respect her.

Growing up in Chandigarh, India, Kumar spent countless hours in the kitchen with her mother and grandmother. Not surprisingly, that’s when she developed an affinity for cooking.

Her family moved to the Bronx in New York before she turned 10, affording her significant opportunities to broaden her cultural horizons.

During a visit to Raleigh in the early 1990s, Kumar was so enchanted with the City of Oaks that she relocated to the Triangle.

Not long afterward, she met and ultimately wed musician Paul Siler. The couple started a rock band called The Cherry Valence. Then, in 2004, they formed the progressive outfit Birds of Avalon, with Siler and Kumar both wielding the guitar. No wonder she’s been called a rock-star chef. continued on page 70 CARY MAGAZINE 69

continued from page 69

Constant touring with the band, though, led to eating lots of subpar food.

Whenever Kumar did find herself at home, she found solace in cooking.

Fast forward a bit. The couple shifted focus and opened Garland in 2013. Since then, Kumar has garnered extensive acclaim for sourcing local ingredients to create sublime Indian and pan-Asian fare.

Dishes like turmeric-infused sauteed cauliflower, crispy catfish with coconut 70

NOVEMBER/DECEMBER 2020

curry, and Szechuan caramel glazed pork ribs keep guests coming back time and again. For a while, the cuisine will be served in an extended patio space (reservations available at garlandraleigh.com).

The current menu is scaled down in an effort to make food sustainable for takeout.

If it’s available, order the extraordinary roasted winter squash with coconut tahina.

“The local supply chain has remained super reliable,” Kumar said. “With a seasonal restaurant like ours, sometimes things run

out, and we have to think on our feet and switch things up.”

Unlike many of her successful restauranteur peers, Kumar didn’t receive formal culinary training. But that hasn’t stopped her from pushing boundaries in and beyond the kitchen.

Besides actively supporting vital charitable organizations such as No Kid Hungry, InterAct and Share Our Strength, Kumar has worked closely in recent days with a different type of cause: The Independent Restaurant Coalition.

Autumn squash is roasted and tossed with a spicy cane syrup. A coconut-tahini dressing and a gremolata, made from pumpkin and sunflower seeds, add interest to the dish.

Among the three businesses Cheetie Kumar owns with her husband, Paul Siler, Garland was the only one to remain open during the pandemic. The restaurant shifted to outdoor dining, takeout and delivery — with a limited menu.

“We’re trying to get a bill passed to help with recovery for restaurants and bars,” she said, adding that she’s relied on encouragement from fellow downtown Raleigh restaurant owners like Ashley Christensen and Caroline Morrison.

“The amount of support that we have needed and given each other is the only reason any of us are not in a mental institution right now,” she said. “Honestly, there’s no way to get through this alone.” continued on page 72 CARY MAGAZINE 71

Stop in to check out our custom line of

CBD Products including cbd infused honey!

Garland patrons enjoy a meal on the covered outdoor patio. The restaurant is open for dinner service Wednesday through Saturday, and reservations are required. continued from page 71

1421 Old Apex Rd. Cary, NC 919.460.7747 2020

gardensupplyco.com 72

NOVEMBER/DECEMBER 2020

Speaking of support, Kumar shared that she is immensely grateful for the continued community support, particularly from Garland’s faithful regulars. One such patron said she loves coming to Garland, because she can count on a reliably great experience during each visit.

“The food is really fresh and interesting, especially the vegetables,” said Raleigh resident Azure Holland, as she dined on the patio with a friend. “This is a great restaurant.”

Keeping people employed amid the pandemic has not been easy, but thanks to the federal government’s Paycheck Protection Program, Garland has retained a limited staff the entire time.

“We felt like we could make a significant impact on a few people as opposed to a little bit of impact on a lot of people,” she said. “We’re taking this opportunity to restructure our payroll model. Tips will be distributed between the back and the front of house, so everyone works as a team. At a time when we are about as financially insecure as we could possibly be, to make the commitment to spend more money on labor hopefully speaks for itself.”

When it comes to the decision about when to reopen the dining room, even with reduced capacity seating, Kumar does not mince words.

“This whole time has been about balancing what our motives are,” she said.

“We can never in this moment put profit over safety.”

During this time of angst and uncertainty, Kumar has found it especially challenging to remain inspired.

“It’s not easy to be creative right now,” she said, mentioning that she lacks the stamina to play guitar lately. “Creativity isn’t about the clouds parting and the sunrays descending upon you. In this situation, I think our creative lens is filtered through all our limitations. Sometimes those limitations are creativity’s best friends.”

As the holiday season approaches, Kumar hopes brighter days are just around the corner.

“I don’t have answers about what’s going to happen in the next several months,” she said, “but I believe when things are done with the right intentions, then life rewards you.” t

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Chicken Salad Chick offers 13 different twists on its signature item, plus sides such as broccoli salad and a few other menu selections.

photo courtesy of Chicken Salad Chick

Chicken Salad Chick:

WRITTEN BY DAVID MCCREARY

‘Best in America’ is now in Cary HOW DO YOU make people feel better during a pandemic? For starters, offer up a baker’s dozen flavors of gourmet chicken salad that Southern Living magazine deemed “the best in America.”

That’s exactly what Chicken Salad Chick restaurant did in September when the first franchise location in the Triangle opened at Cary’s Waverly Place. The Alabama-based fast-casual concept takes its mission seriously, to “spread joy, enrich lives and serve others.”

“I’m excited to open the restaurant 74

NOVEMBER/DECEMBER 2020

in Cary, because this is exactly what I was meant to do,” said Tammy Paul, general manager and operating partner. “I love this community and look forward to connecting with people and introducing them to our wonderful food.”

Franchise owners Mike Saccone and John Schuster own the development rights for the Triangle area and plan to open six locations within the next several years.

“We want to make a difference in people’s lives, and the Cary market is the perfect

place to do that,” Saccone said, adding that the company supports charitable endeavors in the local communities where it does business.

What started in founder Stacy Brown’s home kitchen has spread to more than 170 Chicken Salad Chick locations in multiple states. Now people in and around Cary can get their fill of traditional, fruity and savory chicken salad varieties made fresh on site.

Guests will enjoy trying distinctive chicken salad selections like Fancy Nancy with Fuji apples, seedless grapes and pecans; Olivia’s Old South combining sweet pickles

cessible via the Chicken Salad Chick website, and the eatery offers curbside pickup.

The brick-and-mortar space features an assortment of tables and banquettes that can accommodate 92 guests. Patio seating is available. t

Chicken Salad Chick 302 Colonades Way, Suite 202, Cary (984) 207-5516 chickensaladchick.com/cary-nc

Pete Paul

and egg; and Sassy Scotty, which features a zesty fusion of ranch dressing, bacon and cheddar cheese.

Best-selling flavor Classic Carol contains all white meat shredded chicken, finely chopped celery, mayonnaise (Duke’s, of course!) and a secret seasoning.

Prefer something with a bit more punch?

Order the Buffalo Barclay, Jalapeño Holly or Sriracha-infused Kickin’ Kay Lynne. All the creatively named chicken salad flavors are inspired by real women in the founder’s life.

Additional enticing menu items include pimento cheese, egg salad and oven-roasted turkey breast. You also can choose from among signature soups, seasonal salads and sides like broccoli salad, pasta salad, fresh fruit and mac ’n’ cheese.

If you want to dine in, food will be delivered to your table in two minutes or less.

A “Quick Chick” takeaway option is great for taking some goodness home to enjoy throughout the week. Online ordering is ac-

Pictured left to right are Mike Saccone, Tammy Paul and John Schuster of Chicken Salad Chick.

Friends and supporters joined franchise owners Mike Saccone and John Schuster in September to celebrate the opening of Chicken Salad Chick in Waverly Place. Tammy Paul, general manager, cut the ribbon.

Pete Paul

CARY MAGAZINE 75

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

and most importantly wanted to create jobs in our community.

Kilwins has an excellent franchise concept where it provides the operational and marketing support, recipes and ongoing training to ensure we have the tools to make us a successful community business.

Kilwins KILWINS IS WHERE PEOPLE CELEBRATE, says Kristen Hernandez, and she should know.

Hernandez and her husband, Luis, own several Triangle locations of the gourmet ice cream and confectionary shop. In 2007, they opened their Cary store and have since added locations in Morrisville and Raleigh. The couple also own a store in Asheville, N.C. Among Kilwins specialties is the creamy Mackinac Island fudge, made on-site with premium ingredients from recipes developed by Don and Katy Kilwin, who founded the franchise in 1947. Besides the classic chocolate, Hernandez says the topselling flavors are turtle, with pecans and caramel, and the vanilla-based Mud Fudge, with chocolate chunks and caramel.

“Fudge is a holiday tradition, but we sell our homemade fudge every day, making every day a holiday at Kilwins,” she said.

Hernandez recently reflected on the ups and downs of being a small business owner. Her remarks were lightly edited for clarity and length.

76 NOVEMBER/DECEMBER 2020

What attracted you to the franchise?

For many years, my family visited the beautiful North Carolina vacation spots Blowing Rock and Wilmington. In those cities, we regularly visited Kilwins with our three girls to enjoy Kilwins original recipe ice cream, chocolates and freshly made confectionery items.

Every time we entered Kilwins, your senses went into overload with smells of freshly made waffle cones, fudge or caramel being made in the kitchen. Those smells always make you smile. I wanted to bring this experience back to the Triangle

What’s been the best aspect of owning a business?

The best thing about owning your own business is being a part of the community and helping people. Our team members are extremely important to us, and our core values are to “treat others as you want to be treated, always do your best, and have fun!"

The smiles and happy faces we receive from our customers after they enjoy our original recipe ice cream, handmade chocolates, fudge or caramels make all our hard work worthwhile.

To hear from a customer, “Our Christmas stockings are not finished unless there is a treat from Kilwins in them,” is such an honor. Knowing that we can bring a little happiness to people during these difficult times brings joy and peace to our days.

Handmade chocolates, fudge and caramels tempt patrons at the Morrisville Kilwins.

Kristen and Luis Hernandez visited Kilwins with their children, and they now own and operate three locations of the confection franchise in the Triangle.

How do you give back to the community?

Another part of our success is partnering with the local community and charitable opportunities to provide both tangible and intangible gifts. Our core purpose and values define and guide our daily behavior and practices. It is this culture that brings our core values to life each day, extended to our customers and local community.

We believe in education and the growth of our children, so we partner closely with many local schools, churches and educational facilities in the Triangle area.

How has the pandemic affected your business?

The COVID-19 pandemic has not been easy for any small business, and we are no exception.

There is no question there are many challenges in owning a business: financial implications, maintenance of equipment, seasonal changes and COVID-19. Our revenues fell 60% in the first month of the pandemic, and it was difficult to cover payroll in March, April and May. However, I decided early in the pandemic, along with my husband, to keep the stores open and maintain most of our full-time employees who could still work.

The measures we took to protect our customers’ and employees' health and wellbeing were especially important to us. We upgraded our stores with Plexiglas on all

counter areas, increased the cleaning of all surfaces, provided hand-sanitizing stations, and supplied masks and gloves to every employee. We also provided takeout services for our customers and delivery to their cars.

These extra efforts allowed us to stay open during these unprecedented times, and with the help of our customers, we have been able to steadily see an increase in revenue.

We do not know what is going to happen in the future, but with good planning, the support of our community, our loyal customers and amazing team members, we can weather the storm and keep all four of our Kilwins stores open.

It has been very tough, but knowing that people come to Kilwins to make their day a little brighter with our smiles and products is worth it! t

Demonstrating the proper technique, Kilwins employee Andrea Donar dips a marshmallow in chocolate. Caramel apples, dipped in a variety of coatings, are popular year-round.

2004 Boulderstone Way, Cary (919) 463-9360 kilwins.com/stores/kilwins-cary 3308 Village Market Place, Morrisville (919) 377-2245 kilwins.com/stores/kilwins-morrisville CARY MAGAZINE 77

nonprofit spotlight

Esteamed Coffee WRITTEN AND PHOTOGRAPHED BY ALEXANDRA BLAZEVICH

NEARLY 30 YEARS AGO, Angie Hudson was an 18-year-old student working toward a degree at UNC-Chapel Hill. By the time she was 21, Hudson was legally blind, due to a genetic form of macular degeneration called Stargardt’s Disease.

“It caused me to have a hard time finding my first job and subsequent jobs,” said Hudson. “I couldn’t drive anymore. I encountered discrimination, and I didn’t really know how to navigate that. There weren't a lot of tools or opportunities for that back then on how to get a job.”

Hudson wanted to change that stigma.

So in 2017, she asked her friend Tamara Lapsley to help her open a business that would employ those with disabilities.

“I knew that it was too big of a dream for me to do alone, and Tamara just immediately said ‘I want to do it with you,’” Hudson said. “She’s been by my side every day for three years doing this.”

Hudson and Lapsley, who both live in

Cary, started brainstorming, and deciding what kind of business to open.

In the past, both women had visited Bitty & Beau’s in Wilmington, a coffee shop that employs people with disabilities. The shop has received national media attention, prompting similar stores to open across the country.

“Coffee shops are just a place where people normally want to come and sit and stay for a while,” Lapsley said. “We felt like it would create a better opportunity for the employees to interact with the customers and build relationships.”

And thus, Esteamed Coffee was created, with the mission to “esteem” the customers and employees, giving them the opportunity to grow their life skills.

After lots of research and getting their official 501(c)(3) status, the two women started fundraising. Hudson and Lapsley hosted small events to spread awareness of the shop and its goals. As the women met more people and established a name for Esteamed Coffee,

In December, Esteamed Coffee will open in this downtown Cary cottage, which has housed several local businesses over the years.

78 NOVEMBER/DECEMBER 2020

events got larger, and board members signed on to help carry out the mission.

The nonprofit raised $34,000 in its first big fundraising event in September 2019.

Other grants followed from Walmart, Duke Energy and many generous donors. All 76 donor names will appear on a wall in the shop to show thanks to all who helped establish Esteamed Coffee.

In December, board member Kirby Barbour rode 400 miles on his bike, from Winston-Salem to Wilmington, to raise money and awareness for Esteamed Coffee and six similar N.C. nonprofits, including Gabi’s Grounds and 321 Coffee in the Triangle.

“It really brought out the community out in a way that I hadn’t expected,” Barbour said, whose 9-year-old son is on the autism spectrum.

“I thought we’d get some level of visibility, but, to me, that was the big win – being able to raise that visibility, to gain awareness, and hopefully drive more traffic to these shops and help them succeed.”

Esteamed founders Angie Hudson, left, and Tamara Lapsley want to create meaningful jobs for those with disabilities.

Earlier this year, Hudson and Lapsley were able to start physically building their dream. They signed the lease on a 1940s cottage on Academy Street, and construction on the coffee shop began in late February.

In September, Esteamed board members and volunteers interviewed 52 applicants. By the end of the month, 18 people received congratulatory offer letters.

“There are so many more people with disabilities who want a job and are definitely trainable,” Lapsley said. “I wish we could hire far more people than we are able to currently.

We need more businesses to catch the vision.”

For those who interviewed but were not hired, Esteamed Coffee invited them to volunteer, helping employees and growing their interpersonal skills at the shop.

When the shop opens in December, there will be about four employees working at a time – one manager, two baristas and a cashier.

“It puts all of our employees in the center of the focus. They’re not sweeping a floor in a back room. They’re not in a warehouse doing a job that nobody ever sees,” Hudson said. “The coffee shop creates that opportunity for being seen and celebrated.

“They are visible, because they belong there.”

Esteamed Coffee will serve Joe Van Gogh coffee, baked goods from Life Experiences in Cary and gluten-free items from Dolci di Maria in Asheville. Details are at esteamedcoffee.com. t

“When you go in and meet those folks, it’s the most welcoming environment you’ve ever met.

You feel like a rock star when you walk in, and it’s because of the employees.”

— Kirby Barbour, Esteamed Coffee board member

Virtual Trivia Fundraiser Esteamed Coffee is planning a virtual trivia night in late January 2021 to raise money for the nonprofit. Look for details on social media or subscribe to the Esteamed email newsletter. facebook.com/esteamedcoffee instagram.com/esteamedcoffee

Newly hired staff at Esteamed Coffee celebrate with family and friends at an outdoor event in September.

CARY MAGAZINE 79

on trend

Boards & Bites

PHOTOGRAPHED BY JONATHAN FREDIN 80 NOVEMBER/DECEMBER 2020

TO ALL THE DEDICATED DOERS,

THANK YOU.

KAYTE FRY is a local creator who loves spreading joy through food. She offers food and product styling for small brands, as well as artfully designed grazing boards and boxes for purchase through her company, Boards & Bites.

Individual boxes range from $25 to $40 each, depending on the size, and larger boards start at $75. You can follow @KayteFry on Instagram to learn more about her offerings and to find simple recipes and tips on gifting food.

In a year unlike any other, when extraordinary steps were needed, an extraordinary group of people have stepped up to make our community feel more like home than ever before. To all of our staff members and caregivers, there are not enough ways to say, “Thank you,” but we’ll try.

Thank you for strengthening connections every day.

You’ve helped our residents stay connected to their loved ones when they needed them most.

Thank you for sharing your opinions and ideas.

You’ve made it easy to make the necessary changes to ensure everyone’s comfort and safety.

Thank you for maintaining your positivity.

Each time our residents and their families see your bright smiles, they know they’re in good hands.

When change was thrust upon our small corner of the world, you’ve remained a source of calming comfort.

You embody the spirit of Searstone and have reaffirmed the trusted expertise that so many have come to expect from our community.

For that, we can’t thank you enough.

FOR THOSE WHO WISH TO LEARN MORE, OUR DOORS ARE OPEN. SEARSTONE.COM

919.897.7471 • 17001 SEARSTONE DRIVE, CARY, NC

CARY MAGAZINE 81

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

Cherry-Almond

Holiday Biscotti Makes about 24-30 biscotti Biscotti are “twice-baked” cookies. Freshly baked loaves are cut, then the slices are baked a second time. The result is a dry, crunchy biscotto that, in its day — centuries ago — was served packed as a non-perishable food that was easily stored for long forays into the wilds. Today, it’s a coffee shop favorite and a worthy companion for virtual voyages into contemplative unknowns.

INGREDIENTS: 2-3/4 cups all-purpose flour, plus extra for dusting 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon cinnamon 2 tablespoons unsalted butter, room temperature 1 cup sugar 3 eggs 1 teaspoon almond extract 1 teaspoon pure vanilla extract 1/2 cup dried cherries 1/2 cup almonds, coarsely chopped 1 cup white chocolate chips, divided DIRECTIONS: 1. Preheat the oven to 350 degrees F. Place the baking rack in the center of the oven. Prepare a large baking sheet (rimmed 11-by-15-inch, or unrimmed

15,000+

tools for cooking and entertaining

13-by-16-inch) by lining with a silicone baking mat or parchment paper.

2. Mix the flour, baking powder, salt and cinnamon in a small bowl until evenly distributed. Set aside.

3. Beat the butter and sugar with an electric mixer until well blended, about two minutes. Add the eggs and the almond and vanilla extracts. Beat until incorporated, another 1-2 minutes.

4. Add the dry ingredients to the butter mixture in two parts. Add half of the dry ingredients, beat just to combine, then add the remaining dry ingredients, mixing only until just incorporated. Do not overmix.

5. Fold in the dried cherries, almonds and ½ cup of the white chocolate chips into the dough, until evenly distributed.

6. Divide the sticky, lumpy dough in half, placing each half on the lined baking sheet. With lightly floured hands, form two loaves approximately three inches wide, 12 inches long, and ½ inch thick. The loaves will be rather flat in appearance at this stage, but they will puff and spread during baking.

8. Cool the loaves on the baking sheet, resting on a cooling rack, until cool enough to handle, about 20-30 minutes.

9. Transfer the loaves to a cutting board, and cut the loaves at a slight diagonal, into 3/4-inch-wide slices.

10. Place the slices, cut side down, on the baking sheet, still lined with the baking mat or parchment paper.

11. Bake the biscotti a second time in a 350 degree F oven. Bake for seven minutes on one side, flip the biscotti over and bake another seven to eight minutes, until they begin to golden, and the slices are dried out.

12. Remove the biscotti slices from the baking pan, and cool completely on a rack.

13. Meanwhile, melt the remaining ½ cup white chocolate chips in the top of a double boiler, set over gently simmering water. Paint the melted white chocolate across the tops of the biscotti.

14. Add sprinkles, if desired. Allow the white chocolate to harden, then package the biscotti for storage or gift-giving.

7. Bake the loaves for 20-25 minutes, or until the tops are golden brown. A light finger press in the center of the loaf will spring back when touched.

35 COOKING CLASSES EACH MONTH Private parties and company team-building 25 talented instructors from 15 countries

FAMILY OWNED

and staffed by a diverse group of culinary experts

316 Colonades Way, Cary, NC | Mon. – Sat. 10 – 6 | Sun. 12 – 5 | www.whiskcarolina.com | (919) 322-2458 82 NOVEMBER/DECEMBER 2020

perfect pairing WRITTEN BY BILL ALLEN | PHOTOGRAPHED BY JONATHAN FREDIN

2018 Schloss Mühlenhof Boden Funk Muller-Thurgau The Schloss Mühlenhof estate, founded in 1846, was bought by Johann Michel. Winemaking continues to this day with young Nicholas Michel. The wine is 100% MullerThurgau, which is the second most frequently planted grape in Germany.

This wine is ripe, aromatic and zesty. With apricots and citrus on the nose, it has flavors of lime and green apple, is dry and has a medium finish.

The sweetness of the white chocolate chips in the biscotti is enhanced by the wine. The flavors in the biscotti subdue the tartness of the green apple tartness in the wine. $19.99

2018 Bonsegna Alessandro Baia di Uluzzo Negroamaro Terra d’Otranto Rosso DOC The wine has an intense garnet color with aromas of tobacco, black and red fruits. Flavors of plum, black cherry, blackberry and slight tobacco develop on the palate over time and continue through the finish.

The cherry flavors in the wine bring out the cherry flavors in the biscotti, which carry through in a long, lingering finish.

In addition, the slight almond-like flavor in the wine also complements the almonds present in the biscotti. $24.99

Patrick Bottex Bugey-Cerdon La Cueille Patrick Bottex's La Cueille is a deep rose in color with a lovely taste of wild strawberries. It has crisp acidity, is ever so slightly sweet, low-alcohol, and delightfully refreshing.

With a fine, mouth-enveloping mousse, the BugeyCerdon brings the cherry flavors in the biscotti to the forefront. The wine also brings out the sweetness of the white chocolate and the almonds match well with the slight sweetness of the wine. As the mousse begins to dissipate, a creamy layer is left on the palate and cherry flavors linger through the finish. $24.99

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

CARY MAGAZINE 83

from the team at

1135 Kildaire Farm Road Ste. 321 Cary | (919) 861 - 4120

McCollumLawPC.com

84 NOVEMBER/DECEMBER 2020

liquid assets

Whimsical Pom-tini FROM ERIC REYES, FOOD AND BEVERAGE MANAGER AT THE MAYTON | PHOTOGRAPHED BY JONATHAN FREDIN

Bright red pomegranate juice makes for a colorful and festive cocktail, and what better companion than gin? A great spirit for winter, gin has warming spices, juniper berries and citrus.

“This drink is a twist on a Tom Collins cocktail. The addition of the pomegranate syrup and elderflower bring the drink together as they complement the orange peel and lavender flavors found in the Aviation gin,” said Eric Reyes, food and beverage manager at The Mayton.

The herbal notes of the gin are rounded out by the sweetness of the pomegranate syrup, tart lemon and floral notes from the St. Germain, he says.

Whimsical Pom-tini 1½ ounces Aviation, or other American dry gin 1 ounce pomegranate simple syrup (recipe follows) ¼ ounce (1½ teaspoons) fresh lemon juice ¼ ounce (1½ teaspoons) St. Germain elderflower liqueur Rosemary sprig Combine all ingredients in a cocktail shaker with ice.

Shake, and strain into glass. Garnish with a sprig of fresh rosemary.

Pomegranate Simple Syrup 2 cups pomegranate juice 1 cup sugar 1/2 teaspoon fresh lemon juice Combine all ingredients into a sauce pan and cook on medium heat for about 20 minutes.

Remove from heat and allow to cool before using.

CARY MAGAZINE 85

Have a Conniption this Holiday Season.

Shake up your holiday with a cocktail featuring Conniption gin from Durham Distillery, the #1 craft gin distillery in the U.S. 2018. Made right here in the Triangle, Conniption gins offer a botanical twist on traditional distillation and are delicious for your seasonal cocktail festivities.

Make this holiday season special with the Conniption gin of your choice: Conniption Navy Strength, Conniption American Dry or Conniption Barrel Aged Gin Available at our downtown Durham distillery, Corpse Reviver, ABC stores in North Carolina and on cocktail menus throughout the Triangle.

86 JANUARY/FEBRUARY 2020

liquid assets

Mango Tango Foxtrot from Deep River Brewing WRITTEN BY DAVE TOLLEFSEN | PHOTOGRAPHED BY JONATHAN FREDIN

INDIA PALE ALES (IPAs) are a rather diverse beer bunch. It’s the most popular style with craft beer enthusiasts, and there are so many different varieties, appealing to all palates. Some people dismiss IPAs right off the bat — they don’t want to try them.

The one thing to remember with craft beer is, it’s not a matter of dislike, it’s that you haven’t found the right one — yet!

The variety of IPAs is pretty impressive: • West Coast IPA — aggressively hoppy with a big aroma and strong bitterness;

• Hazy/New England IPA — juicy hop flavor and aroma, of course it’s hazy and the bitterness can vary; • Milkshake IPA — a hazy IPA with added lactose/milk sugar to give it a creamy mouthfeel; • Session, Double, Triple IPA — a Session IPA is less than 5% ABV, and the others grow in intensity with hops/ABV; • Black/Cascadian IPA — a dark IPA with some roasty notes.

There are a lot of others, and each offers so much when it comes to the craft beer experience.

Deep River Brewing offers a beautifully juicy IPA, Mango Tango Foxtrot. This IPA show-

cases the wonders of Australian hops, which tend to be fruitier than other hops.

It offers a citrus aroma and flavors of mango and some guava — with no fruit added!

The brewery assures us that “no mangos perished while making this beer.” It does have some bitterness, but honestly, how can an IPA not have it?

I highly stress that when enjoying craft beer, especially IPAs like this one, that you pour it into a glass. You need to experience all aspects of this beer — the flavor, aroma, beautiful color and clarity.

Deep River Brewing is located at 700 W. Main St. in downtown Clayton, and is known as “Johnston County’s First Legal Brewery.”

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

CARY MAGAZINE 87

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

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

CARY

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

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

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

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

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

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

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

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

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

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

ASHWORTH DRUGS 88

NOVEMBER/DECEMBER 2020

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

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

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

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

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

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

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

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

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

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

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

Dining Guide Brewster’s Pub “Open late, serving a full food and drink menu.” ​ 1885 Lake Pine Drive, Cary (919) 650-1270; brewsterspubcary.com Brig’s “Breakfast creations, cool salads and hot sandwich platters.”

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

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

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

525 New Waverly Place, Cary; (919) 987-3500; cinebistro.com/waverly Cinnaholic “Over-the-top, decadent cinnamon rolls.”

1209 Parkside Main St., Cary; (919) 650-1407; cinnaholiccary.com City Barbeque “Barbeque in its truest form.”

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

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

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

Craft Public House “Casual family restaurant.”

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

1983 High House Road, Cary; (919) 380-1840; cremacoffeebakery.com Crosstown Pub & Grill “A straight-forward menu covers all the bases.”

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

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

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

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

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

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

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

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

Gonza Tacos y Tequila “Award-winning Colombian-Mexican cuisine.”

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

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

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

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

CARY MAGAZINE 89

Dining Guide LemonShark Poke “The finest poke ingredients and local brews on tap.”

2000 Boulderstone Way, Cary; (919) 333-0066; lemonsharkpoke.com Los Tres Magueyes “We prepare our food fresh daily.”

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

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

100 Wrenn Drive #10, Cary; (919) 468-8722; duckdonuts.com/location/cary-nc ko•än “Upscale, contemporary Southeast Asian dishes.”

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

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

500 Ledgestone Way, Cary; (919) 465-3055; tribecatavernnc.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

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

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

Try our new wraps!

Clean Juice Park West 3035 Village Market Place 919-468-8286

Shop In-store, On-line, Phone order or Gift Card Curbside, Delivery & Shipping options available

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Culinary Oils Balsamic Vinegars Culinary Oils Balsamic Vinegars

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New302 Location · 302 Colonades Ste. · Cary, NC 27518 Colonades Way Ste.Way 203 • 203 Cary, NC 27518 919-977-6745 • www.cary.vomfassausa.com 90

NOVEMBER/DECEMBER 2020

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

8314 Chapel Hill Road, Cary; (919) 465-2455; maximilliansgrill.com Mithai Indian Café “Bengali-style sweet and savory selections free of preservatives and artificial flavors.”

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

1718 Walnut St., Cary; (984) 222-3003; 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

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

215 E. Chatham St., Suite 101, Cary; pizzeriafaulisi.com Pro’s Epicurean Market & Café “Gourmet market, café and wine bar.”

211 East Chatham Street, Cary; (919) 377-1788; prosepicurean.com Pure Juicery Bar “The Triangle’s only all-vegan juice bar.”

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

Ricci’s Trattoria “Keeping true to tradition.”

10110 Green Level Church Road, Cary; (919) 380-8410; riccistrattoria.com Ruckus Pizza, Pasta & Spirits “Great food always, with a side of good times.”

8111-208 Tryon Woods Drive, Cary; (919) 851-3999; ruckuspizza.com 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 Sophie’s Grill & Bar “Traditional pub fare along with Old-World cuisine.”

2734 NC-55, Cary; (919) 355-2377; sophiesgrillandbar.com

We’ll bring the mellow to you!

Italian Restaurant & New York Pizza

Catering & Family Meals Available

Since 1995

DINE IN • TAKEOUT • DELIVERY CATERING SERVICES

Full Bar at Cary Location Apex

804 Perry Rd. (919) 363-0071

Open Daily 11am- 9pm Open until 10PM Friday & Saturday Curbside Pick-Up 919-463-7779

Cary

2025 Renaissance Pk. 919-650-3492

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

jandsnypizza.com

4300 NW Cary Parkway, Cary, NC 919-463-7779 CARY MAGAZINE 91

Dining Guide Sugar Buzz Bakery “Custom cakes … and more.”

1231 Kildaire Farm Road, Cary; (919) 238-7224; sugarbuzzbakery.com Sweetwaters Coffee & Tea “Globally influenced coffees and teas.”

726 Slash Pine Drive, Suite 280, Cary (919) 377-2505; sweetwaterscafe.com

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

4300 NW Cary Parkway, Cary; (919) 463-7779 mellowmushroom.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

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

Waverly Place Shopping Center, 316 Colonades Way, Suite 201C, Cary; (919) 655-1971 famoustoastery.com Stellino’s Italiano “Traditional Italian favorites with a modern twist.”

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

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

2422 SW Cary Parkway, Cary; (919) 468-8688; tangerinecafecary.com A Taste of Jamaica “A Jamaican food outpost” 600 East Chatham St., Suite B, Cary (919) 461-0045

THE MAGGY AWARDS

HONORABLE MENTION

2020 20 20

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

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

726 Slash Pine Drive, Cary | sweetwaterscafe.com | (919) 377-2505

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

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 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

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

Visit fiveguys.com for area locations.

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

18” PIZZA ONLY $10 at ruckus10.com

KIDS EAT FREE!

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

*

Expires 4.30.20

EXPIRES 12.31.2020

MAGGY AWARD WINNING

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

WWW.RUCKUSPIZZA.COM CARY MAGAZINE 93

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

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

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

Daniel’s Restaurant & Catering “Pasta dishes, hand-stretched pizzas and scratch-made desserts.” 1430 W. Williams St., Apex; (919) 303-1006; danielsapex.com V Pizza “True Neapolitan pizza, made with the absolute best ingredients.”

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

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

100 N. Salem St., Apex; (919) 267-6237; annaspizzeria.com Apex Wings Restaurant & Pub “Time-tested eatery serving up chicken wings and craft beers.”

518 E. Williams St., Apex; (919) 387-0082;apexwings.com Bonafide Bakeshop & Cafe “A blend of Northern classics and Southern comforts.”

1232 W. Williams St., Apex 919-372-5000; BonafideBakeshop.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 Brooklyn Bakery “Wholesome, scratch-baked.”

101 N. Salem St., Apex; (919) 362-8408; buttercreamsbakeshop.com Common Grounds Coffee House & Desserts “The highest-quality, locally roasted coffee.”

219 N. Salem St., Suite 101, Apex; (919) 387-0873; commongroundsapex.com Doherty’s Irish Pub “Catch the game or listen to live music.” ​​5490 Apex Peakway, Apex; ​(919) 387-4100; dohertysirishpubnc.com Five Guys Burgers & Fries 1075 Pine Plaza Drive, Apex; (919) 616-0011; fiveguys.com

AMERICAN CUISINE MENU

AMERICAN CUISINE MENU WITH A FRENCH FLAIR 200 S ACADEMY STREET

|

CARY

919.377.0509 ACADEMYSTREETBISTRO.COM

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Dining Guide Mamma Mia Italian Bistro “A taste of Italy in every bite” 708 Laura Duncan Road, Apex; (919) 363-2228; mammamianc.com 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 Salem Street Pub “Friendly faces and extensive menu.”

113 N. Salem St., Apex; (919) 387-9992; salemstreetpub.com Scratch Kitchen and Taproom “Asian-influenced American cuisine” 225 N. Salem St., Apex; (919) 372-5370; scratchkitchenandtaproom.com

Daniel’s Restaurant & Catering

Sassool “Serving authentic Lebanese and Mediterranean cuisine.”

1347 Kildaire Farm Road, Cary; (919) 300-5586; sassool.com Skipper’s Fish Fry “Homemade from our own special recipes.”

1001 E. Williams St., Apex; (919) 303-2400; skippersfish.com

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

3035 Village Market Place, Morrisville; (919) 468-8286; cleanjuice.com The Provincial “Fresh. Simple.”

119 Salem St., Apex; (919) 372-5921; theprovincialapex.com

INTRODUCING RIDUCKULOUSLY GOOD

CHOCOLATE CAKE DONUTS

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

THE MAGGY AWARDS

LIMITED-TIME AVAILABILITY

WINNER 2020 20 20

beginning Black Friday

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

100 Wrenn Drive | Cary | 919-468-8722 8323 Creedmoor Road | Raleigh | 919-847-3800 Open 6am-7pm daily 5320 McFarland Drive | Durham | 919-973-1305 Open 7am-7pm daily duckdonuts.CaryNC

duckdonuts.RaleighNC

duckdonuts.DurhamNC

CARY MAGAZINE 95

Dining Guide Vegan Community Kitchen “Meatless with a Turkish spin.”

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

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

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

FUQUAY-VARINA

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

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

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

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

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

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

The Wake Zone Espresso “Your special home away from home.”

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

Aviator SmokeHouse BBQ Restaurant “All of our food is made in-house.”

525 E. Broad St., Fuquay-Varina; (919) 557-7675; aviatorbrew.com Cultivate Coffee Roasters “Modern industrial twist on a small town coffee shop.”

128 S. Fuquay Ave., Fuquay Varina (919) 285-4067; cultivate.coffe Juicehaus “Made-to-order fresh, raw juice.”

509 North Broad St, Fuquay Varina (919) 396-5588; juicehaus.or

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

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

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

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

Paul Ashworth, R.Ph.

Cori Strickland, R.Ph.

919.467.1877 Mon.- Fri. 8:30 – 6:00 Sat. 8:30 – 3:30 96

NOVEMBER/DECEMBER 2020

Dining Guide 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

The Butcher’s Market “Premium meats and specialty grocery.”

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

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

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

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

MORRISVILLE Alpaca Peruvian Charcoal Chicken “Unforgettable rotisserie chicken.”

9575 Chapel Hill Road, Morrisville; (919) 378-9259; alpacachicken.com Another Broken Egg Café “A totally egg-ceptional experience.”

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

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

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

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

THE MAGGY AWARDS

WINNER 2006

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

HONORABLE MENTION 2007

HONORABLE MENTION 201 20 13

HON HO NORABLE MENTION 2015 20 15

HON HO NORABLE MENTION 2016 20 16

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

THE MAGGY AWARDS

THE MAGGY AWARDS

WINNER

WINNER

201 20 18

201 20 19

2020

5 private rooms seating 6-200 guests!

Contact: Christina Reeves at Christina@ReysRestaurant.com

CARY MAGAZINE 97

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

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

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

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

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

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

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

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

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

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

• Made with pure, simple ingredients • Baked fresh from scratch everyday • 100% whole grain flour fresh milled daily • Whole grain used to make brownies, cinnamon rolls, cookies, and more

1240 NW Maynard Road, Cary | 919.460.8158 | GreatHarvestCary.com 98

NOVEMBER/DECEMBER 2020

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

1600 Village Market Place, Morrisville; (919) 378-9524; fullmoonoysterbar.com G. 58 Modern Chinese Cuisine “Master chefs from China create an unforgettable fine dining experience.”

10958 Chapel Hill Road, Morrisville; (919) 466-8858; g58cuisine.com Georgina’s Pizzeria & Restaurant “Mouthwatering homemade Italian dishes.”

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

9573 Chapel Hill Road, Morrisville (919) 650-3398; hipokes.com Los Magueyes Fajita House 9605 Chapel Hill Road, Morrisville (919) 481-9002; lostresmagueyes.com

Come see us for your Holiday attire and gift giving needs!

est. 1937

83 years of serving you and your family 210 S. Main St. | downtown Fuquay-Varina 919-552-5201 | ashworthsclothing.com

Bootcamp Class Personal Training Boxing Burn Class Boxing Team

515 E. Chatham St. Cary 919-378-9110 dtrboxing.com

CARY MAGAZINE 99

Excellence in

EDUCATION A LOOK INSIDE THE TOP SCHOOLS IN WAKE COUNTY

100

NOVEMBER/DECEMBER 2020

Excellence in

EDUCATION

CARY ACADEMY 1500 N. Harrison Avenue // Cary, N.C. 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.

Design an independent study, or take one of 35 advanced courses. Immerse yourself in a different culture on the other side of the world (all tenth-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. Find other innovative ways to match your interests to your studies. You’ll be guided along the

QUICK LOOK

CONTACT (919) 677.3873 caryacademy.org

GRADES 6-12

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, there is no shortage of different voices to collaborate with, share new ideas, or get a different perspective.

We have 65 acres for inquisitive minds to roam. Highlights include a modern athletic complex, including a best-in-class track and weight room; Center for Math and Science with a makerspace that includes 3D computers, a laser cutter, and waterjet; arts building with mainstage and black-box theaters, design lab and multimedia discovery studio; a library with open, collaborative spaces that incorporate the school’s cafe; and an always green quad for throwing a ball, enjoying some sun, or kicking back in our hammock hangout (BYOH).

Curious? Learn more at caryacademy.org.

ENROLLMENT 784

STUDENT/TEACHER RATIO 8:1

COST $25,950 (financial aid available) CARY MAGAZINE 101

Excellence in

EDUCATION

CHESTERBROOK ACADEMY 130 Towne Village Drive // Cary, N.C. 27513

Chesterbrook Academy Elementary School in Cary offers a challenging, wellrounded curriculum that helps children ages four 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

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CONTACT (877) 959-4181 cbaelementarycary.com

NOVEMBER/DECEMBER 2020

GRADES 4 years 5th grade

advantage 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 297

STUDENT/TEACHER RATIO 9:1

COST Varies per program

Excellence in

EDUCATION

CARY CHRISTIAN SCHOOL Classical Christian Education // 1330 Old Apex Road, Cary, N.C. 27513

Raising the Bar in Education – More Than College Prep, An Education for Life.

As a curly-haired kindergartner stands up in front of his class to say his memory verse for the first time, the process of classical Christian education begins. Students at Cary Christian are expected to stand up straight, speak clearly, make eye contact and project when they present.

In a society where the amount of personal, human interactions is declining, replaced by technology, the need to teach students how to think, how to present and how to write becomes increasingly more important.

From the time students walk through the doors of Cary Christian School, they are engaged in questioning and dialogue, learning not just what to think but how to think. This culminates in their Senior Thesis, in which they are called to pick a topic, choose a side and defend their point of view in front of their teachers and peers.

An alumnus, working as an engineer in RTP, puts the need for

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CONTACT (919) 303-2560 carychristianschool.org

GRADES K-12

classical Christian education this way: “There is a lot more to engineering than just engineering. There is interacting with people, explaining concepts, giving presentations, speaking eloquently.” He discusses how the Senior Thesis prepared him for life and his career. He says, “I could, if it was just engineering, hide in a corner and code-monkey crank out software, but there is much more to what I do, especially if we are talking about career advancement; that is where the Liberal Arts education has helped.”

As kindergartners face their classmates, stumbling through their memory verses, they are on their way toward standing on a stage for their Senior Thesis and speaking in front of an audience and a panel of teachers.

Calling students to a high academic standard, in which they are taught how to think and how to present their thoughts in winsome ways, prepares them for college, for their careers and for their lives. This is the goal of classical Christian education.

ENROLLMENT 805

STUDENT/TEACHER RATIO 10:1

AVG. COST (K) $5,556; (Gr. 1-12) $8,292

CARY MAGAZINE 103

Excellence in

EDUCATION

CODE NINJAS

3033 Village Market Place // Morrisville, N.C. 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 has 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 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

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CONTACT codeninjas.com (919) 694.7171 | carync@codeninjas.com

NOVEMBER/DECEMBER 2020

Code Senseis. Collaboration, encouragement and teamwork are pillars of our program.

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

Now offering online and in-person coding sessions. Newly added are coding programs in python, databases, and website design (HTML, CSS, JavaScript).

Machine learning for Kids in Scratch and our popular Hands on PC assembly program, offered in person for older kids ages 12 years and above more focused towards computer mechanics and how components work together.

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

Excellence in

EDUCATION

PEAK CHARTER ACADEMY 1601Orchard Villas Avenue // Apex, N.C. 27502

Cary Magazine readers named Peak Heritage Academies who named Peak a Charter Academy the “Best Public School,” 2020 School of Excellence, and recently and its principal, Steve Pond, “Best recognized their accomplishments in the Elementary Principal” in each of the past areas of safety, school accountability and two years. Peak Charter Academy earned employee engagement. an “A” and “exceeded growth” on its most Peak Charter Academy’s successes recent school performance report card from are rooted in its commitment to THE MAGGY AWARDS the NC Department of Public Instruction, and was engaging all scholars through its unique model named a Model School (one of 25 nationwide!) by of differentiated, tiered, and workshop-based the International Center for Leadership in Education. instruction, which offers students the challenge or Peak was the only school from N.C. to be named a support they need to be successful. Additionally, Model School, and the only charter school in the Peak educators focus on building a positive culture WINNER 2020 20 20 nation to receive this honor. that supports their scholars’ social, emotional and Peak Charter Academy is a no-cost, public, academic wellness. charter school serving 770 scholars in grades K-8, and is guided by Any scholar who resides in N.C. is eligible to attend Peak, its Moral Focus virtues and its commitment to academic excellence, and its students are never reassigned to other schools. Please visit student responsibility and parent partnership. Peak is governed by www.peakcharteracademy.org to learn more and to apply before the a local, nonprofit board of directors, and is managed by National application deadline of February 26th!

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CONTACT (919) 377-1552 peakcharteracademy.org

GRADES K-8

ENROLLMENT 752

STUDENT/TEACHER RATIO 20:1

AVG. COST $0

CARY MAGAZINE 105

Excellence in

EDUCATION

RALEIGH CHRISTIAN ACADEMY 2110 Trawick Road // Raleigh, N.C. 27604

Raleigh Christian Academy provides 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 12. Using a traditional approach to education, RCA’s students excel in a structured, academic environment. Scoring

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CONTACT (919) 872-2215 raleighchristian.com

NOVEMBER/DECEMBER 2020

GRADES PK-12 (coed)

one and a half to three years ahead of their public school peers, Raleigh Christian Academy students thrive in a program that is collegepreparatory, 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 250

STUDENT/TEACHER RATIO 18:1

Open House Dates: Friday, Nov. 20, 2020 Friday, Dec. 4, 2020 Friday, Jan. 22, 2021 Friday, Feb. 26, 2021 10 a.m. – Noon

AVG. COST $7,500 (2020-21)

Excellence in

EDUCATION

RAVENSCROFT

7409 Falls of Neuse Road // Raleigh, N.C. 27615

Life isn’t about being tested for the answers. It’s about developing your own.

At Ravenscroft, our broad curriculum and strong academic program, taught through the lens of our citizen leadership framework, prepare students to think creatively, take on leadership roles and collaborate with one another.

From Pre-K through 12th grade, we foster a love of learning and inquiry with a robust curriculum that offers differentiated instruction, project-based learning and the exploration of global programs, STEM, the humanities and fine arts. Our low studentto-teacher ratio allows us to nurture the individual potential of every child and help them explore their interests and pursue their passions.

We keep student safety, health and wellness at the center of all

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

GRADES PK- Grade 12 (coed)

we do — which we know is important to families as we continue to navigate the challenges created by the pandemic.

We’ve implemented rigorous COVIDmitigation protocols to keep our school community safe and a hybridlearning model that allows families to easily transition between in-person and remote learning.

Ravenscroft shapes the citizen leaders of tomorrow — confident, resilient and growth-minded — who are capable of navigating our complex and interdependent world and developing their own answers to life’s most challenging questions.

To learn more or schedule a tour, please visit our website at www.Ravenscroft.org.

ENROLLMENT 1196

STUDENT/TEACHER RATIO 8:1

2020-21 COST $11,175-$26,385 Financial aid available CARY MAGAZINE 107

Excellence in

EDUCATION

WAKE COUNTY PUBLIC SCHOOLS 5625 Dillard Drive // Cary, N.C. 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

QUICK LOOK 108

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

NOVEMBER/DECEMBER 2020

GRADES PK-12

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

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 the 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

Premier Preschool Nurtures Learning for Infants and Toddlers Through Balance Children start learning from the moment they are born, and research shows that the first five years of a child’s life hold the most potential for development. That’s a lot of pressure for parents! So, what is the best way to make the most of this once-in-a-lifetime opportunity for learning?

We know every child and family is different — there is no one-size-fits-all approach to teaching and learning. At Primrose®, our approach is all about balance: balance between purposeful play and guidance from teachers, balance between traditional early education methods and the latest research, and balance between different developmental areas.

The Primrose-exclusive approach, called Balanced Learning®, is created from the best early education wisdom and balances purposeful play with nurturing guidance from teachers to encourage curiosity, creativity, confidence and compassion. It is designed to meet the developmental needs of young children. For example, the Primrose Wonder Program is designed specifically for children ages 6 weeks to 3 years old who attend the Infant, Toddler, Early Preschool and Preschool Pathways classrooms.

Experiences in these classrooms purposefully tap into young children’s natural process of learning through observation, exploration and nurturing interactions with adults and peers.

Below is a deeper look at how each characteristic of the Balanced Learning approach comes to life in Wonder Program classrooms.

Created from the best early education wisdom.

Primrose pulled the best principles from well-known methods and theories, such as those of Montessori, Piaget and Vygotsky, and blended those with wisdom from today’s leading experts in early education.

Balances purposeful play with nurturing guidance rom teachers.

The Balanced Learning approach balances play with guidance and instruction from teachers, which maximizes each child’s opportunity to learn, no matter his or her learning style. In Wonder Program classrooms, caring teachers guide children to observe and explore the world around them through nurturing and purposeful interactions. As children get older, they have more opportunities to explore independently while teachers continue to provide meaningful guidance and instruction to extend their learning.

800.Primrose PrimroseSchools.com/RDU The Leader in Early Education and Care® Infants – Kindergarten and After School

Encourages curiosity, creativity, confidence and compassion.

Intellectual, creative, physical and social-emotional skills are embedded in children’s daily experiences at Primrose, not exercised once a week or if the teacher has time. As children in Wonder Program classrooms listen to stories, sing counting songs and explore their classrooms, they are actually learning and practicing foundational concepts in subjects like language and literacy, science, art, physical development and more.

High-Quality High-Quality Preschool Experiences Lead Preschool to Future Success in Experiences School and Life

Lead to Future Success in School and Life

Health & Safety First • Daily professional cleaning • Frequent disinfecting and sanitizing • Air filtration system • Daily health checks (children/staff) Virtual Tours Available

The Balanced Learning approach is integrated, meaning skills and concepts are reinforced through different, yet connected experiences. For example, a learning theme might be emotions. Teachers will use the Primrose Friends puppets to act out and introduce a variety of emotions.

Then, children will learn more about different emotions through activities like practicing emotion faces in mirrors, learning songs and dances about being happy, and reading a story about helping someone who is sad. Themes, skills and concepts are presented repeatedly so that children can explore each topic in a variety of ways. As a result, learning comes naturally and is so much fun.

At Primrose, we believe who children become is just as important as what they know. Character development and life skills are also key components of the Balanced Learning approach.

In Wonder Program classrooms, traits such as honesty, cooperation, generosity and empathy are nurtured in children on a daily basis. With the help of the Primrose Friends puppets, teachers model and teach these important character traits and skills through books, discussions, art projects, puppet play, games and role playing. These skills are nurtured even in Infant classrooms – babies develop a sense of security and trust through loving relationships with their teachers, laying the foundation for the development of social-emotional skills.

The Balanced Learning approach is more than a curriculum.

Daily classroom experiences; classroom equipment, materials, books and toys; training; assessment and schoolhome connection resources are all intentionally aligned to engage children in developmentally-appropriate learning.

On the surface children simply have fun and engage in purposeful play, but underneath is a comprehensive and integrated approach that provides an unparalleled early learning experience.

Primrose School at Holly Grove Primrose School at The Park Primrose School at West Lake Primrose School of Apex Primrose School of West Cary

CARY MAGAZINE 109

2 20 IN PICTURES PHOTOGRAPHED BY JONATHAN FREDIN Downtown Cary, March E-News

Apex Lake, April

Guy Mendenhall, March

Bond Park Rough Riders, carymagazine.com, February 110

NOVEMBER/DECEMBER 2020

Words to live by, May/June

Unfroggetable, August

The Great Outdoors, October

Best of Both Worlds, March

CARY MAGAZINE 111

Blue Ribbon Winners, Brad ‘BJ’ and Heather Creehan, Spine Care Chiropractic Center, January/February

Blue Ribbon Winners, Johnny Pavlik, Johnny’s Pizza, January/February

The Maggy Party, March

112

NOVEMBER/DECEMBER 2020

MC Modern Asian Cuisine, August

At a Crossroads, July

The Great Outdoors, October

Brian and Mary Beth Copeland, A Fresh Look at Calabash Seafood, March

CARY MAGAZINE 113

Willa Brigham, Women of Western Wake, September Ken Comer, Art of Aging Gracefully, April

Larry Harris. Remembering Rosenwald, April

114

NOVEMBER/DECEMBER 2020

Jeanne Reed, In the Mix, April

Carrying on in Western Wake, carymagazine.com, March

Carrying on in Western Wake, carymagazine.com, March

Carrying on in Western Wake, carymagazine.com, March

Fellowship Preschool’s Parking Lot Graduation, carymagazine.com, May

CARY MAGAZINE 115

Press Coffee + Crepes, October

One Oak Farm, August

Duke Gardens, March

Ann Marie Calabria, January/February

Alex & Teresa’s Pizzeria & Trattoria, March

Zach and Nicole Horn, Rocky Broad River, Chimney Rock, March 116

NOVEMBER/DECEMBER 2020

Megan Bader, Notable Teens, August

The Peak on Salem, September

Morrisville Aquatic Center, October

Amy Phillips, Side Hustles, May/June

Apex Lake, April CARY MAGAZINE 117

garden adventurer WRITTEN AND PHOTOGRAPHED BY L.A. JACKSON

Christmas Cactus

The Curious Case of the Christmas Cactus When it comes to Yuletide oddities, the Christmas cactus is a real contender. True, its colorful, conical flowers can be festive additions to any year-end holiday setting, but all is not what it seems with this strange plant.

For starters, the Christmas cactus is not a typical cactus. It hails from the rainforests of South America, meaning full sun, desert sand and a Gila monster or two will not make it feel at home.

Christmas cactus isn’t hardy enough to stand winters outdoors around here, but it can be a dependable, year-round 118 NOVEMBER/DECEMBER 2020

houseplant. True to its origins, this tropical plant is sensitive to full sunlight, so the best place for it is a room brightly lit with indirect natural light. In the late spring through the summer, it can vacation outdoors in an area of light shade.

Christmas cactus prefers a quality, well-draining potting mix. Its container should normally be watered once a week or when the top quarter-inch of soil feels dry to the touch, but, deep in the winter when the plant takes a break from growing, this chore can be extended to once every two to three weeks.

Being from the tropics, this succulent will appreciate humidity. The dry air inside a house can be offset by misting daily and placing its pot on a tray of pebbles and water.

Nutrients, of course, energize a Christmas cactus, and a weak solution of liquid houseplant fertilizer added once a month will do the trick. However, due to it wanting to rest in the winter, nix fertilizer applications during the coldest months.

While it is true that Christmas cacti can be fine-tuned to bloom just in time for Santa’s visit, this involves providing 14 hours of continuous darkness in a cool (around 55 to 60 degrees F) area each night for six weeks, which, quite frankly, is more effort than I care to put into any plants! I’m just Christmas Cactus fine with mine flowering any time they want, which is usually somewhere between November and late December. As a bonus, they will often stage an encore bloom show in the spring.

To maintain its flower power, a Christmas cactus should be repotted about every three years. Also, its flat, segmented stems can become long and lanky, but a springtime pruning will keep them in bounds and promote branching — and more blossoms.

Cuttings can be easily rooted in moist potting soil to produce even more Christmas cacti that might or might not be in bloom at Christmas, but, whenever their flowers do pop out, they sure will be pretty!

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

To Do in the GARDEN November • Did you fertilize your Kentucky bluegrass or fescue lawn this September? Good gardener! Now, follow it up with another round this month at the same rate of one pound of nitrogen per 1,000 square feet of lawn.

• The beginning of November is a good time to force paperwhite narcissus bulbs by planting them indoors in pots, so they will be ready as pretty flowering presents in time for Christmas.

Thanksgiving Cactus

TIMELY TIP

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Pssst! Ya wanna know a secret? The “Christmas cactus” often found in bloom at garden shops right around the Thanksgiving season, when retailers are shifting into full holiday selling mode, is more than likely the Thanksgiving cactus (Schlumbergera truncata), because November is usually the time it flowers. It has pointed leaf segments, as opposed to the true Christmas cactus (Schlumbergera bridgesii), which has more rounded segments and blossoms a little later, normally right around … well, I’m sure you have that special day figured out.

Even with slightly different looks and bloom times, both have the same growing requirements.

December • Like Christmas cacti, poinsettias prefer a humid environment indoors, so water them regularly, mist the leaves daily and keep these holiday beauties away from vents that blow warn, dry air.

• Remember your feathered friends this winter by regularly cleaning and refilling the birdbath and feeder. Also, on extremely cold days, remove ice from the birdbath, and replace it with fresh water.

CARY MAGAZINE 119

BIG PICTURES Takes Art Outdoors WRITTEN BY JACK FREDERICK | PHOTOS COURTESY OF DENISE DICKENS, TOWN OF CARY

AFTER MONTHS OF cancelled indoor exhibitions, a new initiative is putting local art on big display in Cary.

The Town of Cary launched the first exhibition of “BIG PICTURES: Museum Without Walls” in early August, transforming art intended for indoor galleries into three large outdoor banner displays at Thomas Brooks Park.

The banners, 5 feet tall and as long

Cary artist Zeynep Guvenc, who works in water marbling, called her original exhibit "Magical Colors Dancing on Water." One image from the show is shown on a banner at Thomas Brooks Park.

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NOVEMBER/DECEMBER 2020

as 16 feet, are placed along the chain link fences of the park as a stunning display of local art after months when none of the pieces could be widely seen.

“It’s pretty prominent,” said Denise Dickens, Cary Public Art Supervisor and Curator of Exhibitions.“You cannot miss it.”

The first three featured artists are local photographer Fran DeRespinis, Cary water marbling artist Zeynep Guvenc and Russ

Hughes of Sanford. All three represent different media, and were immediately receptive to the idea after their scheduled exhibitions were cancelled because of COVID-19.

“I was pretty disappointed that my show couldn’t go up,” said DeRespinis, whose banner features a photograph he took of a woman in Manhattan’s Washington Square Park. “You put a lot of effort into a show, no matter what art medium you’re using.”

“It just seemed like a way to, at least, get some artwork out into the large environment, out of the museum walls or off the gallery walls, and literally and figuratively out in the environment.”

— Denise Dickens, Cary public art supervisor and curator of exhibitions Hughes’ nearby artwork depicts a rustic rural landscape; Guvenc’s piece is abstract water marbling, featuring various shades of blue and purple.

By being outside, Guvenc says her art can be enjoyed by a larger audience.

“I think that it was a great idea,” Guvenc wrote in an email. “This feels like I can reach more people than the exhibition space.

The big picture of the art project is also a surprise for the residents. I haven’t seen the big picture of art in the park before.”

The three banners at Thomas Brooks Park will stay there for six months, Dickens says. At that time, the banners will be moved to another location and replaced with three new banners.

Eventually, the plan is to have nine to 15 banners rotating around town, though plans for more banners are not yet set.

Until art can be safely enjoyed inside again, the art scene in Cary will continue to adapt to the times.

“I thought it looked pretty darn nice, and I was pretty happy with it,” DeRespinis said. “Friends of mine have gone to see it and they liked it, too.” t

A rural scene from Sanford artist Russ Hughes is depicted in this Big Picture banner.

Photographer Fran DeRespinis, for his original exhibit, selected Polaroid SX-70 images he took in the late 1970s and early ‘80s.

CARY MAGAZINE 121

happenings

The

V Foundation for Cancer Research

announced the third annual Victory Ride to Cure Cancer raised more than $220,000 for cancer research. With over 550 registered riders, the event kicked off July 30 with virtual opening ceremonies, and riders rode any distance, any time and any place throughout the month to raise funds for cancer research. Lou Vaickus was the top fundraising individual, raising more than $18,000 to support cancer research, with Chad Tucker next, raising more than $11,000. The top fundraising team was TrialCard.

The TrialCard riders raised over $23,000, and Duke Cancer Institute was closely behind with over $19,000. thevictoryride.org

WENDY COULTER, president and CEO of Hummingbird Creative Group, was inducted into the N.C. Women Business Owners Hall of Fame in September. The award honors North Carolina’s most successful female entrepreneurs and advocates — women who have made significant and enduring contributions for women’s entrepreneurial development in the state. hummingbird-creative.com

CARY was named the Safest Driving City in North Carolina by Insurify, a car insurance quotes comparison website. Data scientists identified the city in each state that is home to the highest proportion of safe drivers, those without a moving violation on their record, and those cities were named Insurify’s 2020 Safest Cities in America. insurify.com

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SPONSORED CONTENT

Give Back to the Beach YOU MAY HAVE NOTICED that little shop on Chatham Street nestled in between Ashworth’s & The Chatham Street Wine Market with the fun, old school window displays. That is The Douglas Realty Group, aka DRG, a local real estate company owned by one of Cary’s own homegrown residents, Leslie Douglas.

Leslie grew up in Cary starting in 1980 when she was just a year old & one thing you’ll quickly learn about Leslie, she LOVES Cary! Pop into her office and you lucky to get a quick history lesson on Cary & the old photos scattered throughout.

You’ll leave excited & having learned some tidbit about Cary you didn’t know before. If you’re fortunate to spend time with Leslie, you’ll discover she’s super passionate about giving back to the community, as you’ll often hear her say, “I’m happy to give back to a community that has given me so much!”

This is an integral part of Leslie’s business

model at DRG, where she & her collective group of 14 agents put an emphasis on giving back through a number of projects, in addition to their day-to-day duties of buying & selling houses. Don’t get us wrong, they make real estate look easy & you’ll always feel like you’re their only client. However, they managed to have a record year in the midst of a pandemic, while collecting socks for the homeless, pet supplies for the SPCA, donations & stuffing blessing bags for frontline nurses. Now they’re ramping up for their biggest project, helping rebuild NC’s coast by collecting used Christmas Trees! Did you know your used tree can be installed on the beach to recreate lost dunes from erosion & hurricane destruction, as well as create habitats for beach critters?! It’s true!

Starting January 1st, The Douglas Realty Group will collect Christmas Trees to deliver to their Coastal Office in Wilmington working with the local Surfrider Foundation

to install your trees on NC beaches & create an environment for dunes to rebuild & habitats to flourish. I think we can agree, one of the best things about living in Cary is easy access to the mountains & beaches, so how poignant for trees grown in the NC Mountains, displayed in the Triangle, then placed onto a NC beach to rebuild the dunes!

If you’re looking for a local real estate company with a passion for giving back & serving the Cary community, look no further than The Douglas Realty Group!

DID YOU KNOW YOUR USED TREE CAN REBUILD DUNES & CREATE NATURAL HABITATS THAT PROTECT OUR COAST LINE?

Donate a Used Tree & Rebuild the NC Dunes!

Want to put your Christmas Tree to good use after the holidays?

Drop it off with us starting Jan 1st & we'll take it to the coast to build new dunes & habitats!

Want more info?... www.DRGBuildingCommunity.com info@drgtriangle.com OFFICES IN CARY & WILMINGTON, NC

CARY MAGAZINE 123

happenings

Katy Theroux, chief BOND BROTHERS BEER COMPANY and Cary architect DAWN CHRISTINE are featured in the third episode of the “Beyond the Block” reality television series, available on Tastemade’s Streaming Network. The program, a partnership with realtor.com, helps would-be homeowners get to know their city of choice. The episode originally aired on Sept. 17, but is available for viewing at watch.tastemade.com/videos/beyond-the-block.

Daybreak, now open at 154 E. Chatham St. in Cary, is a new breakfast, brunch

human resources officer at Cornerstone Building Brands, received the Women in Manufacturing 2020 STEP (Science, Technology, Engineering and Production) Ahead Award from The Manufacturing Institute in September. The annual STEP Ahead Awards program recognizes exceptional women in manufacturing.

Headquartered in Cary, Cornerstone

and tacos restaurant. The family-owned eatery was launched by Sheila, Sean and Brendan

is the largest manufacturer of exterior

Ryan, the owners of the nearby Crosstown Pub & Grill. daybreaknc.com

building products in North America. cornerstonebuildingbrands.com

COASTAL CREDIT UNION is among American Banker’s 2020

Mrs. Ruth’s Blackberry Mint Syrup was

Best Credit Unions to Work For. This

awarded an Honorable Mention in Our

is the fifth time since 2015 that the

State magazine’s annual Made in N.C.

financial services publication has placed Coastal on its annual list. The credit union also earned a spot on the Triangle Business Journal’s Best Places to Work for 2020. coastal24.com

MORRISVILLE

Awards.

Mrs. Ruth’s Jams,

founded by Apex-resident Ruth Taylor, features hand-crafted, small-batch jams, chutneys and preserves made with fresh North Carolina fruit. mrsruthjams.com

ranked No. 10 on Money magazine’s latest list of the 50 best places to live in America. One of the fastest-

growing towns in the region, Morrisville’s population has ballooned from 5,200 to 26,000, in the last 20 years. The local median household income is now $103,000, almost twice the state average of $54,000. money.com

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The

Tunnel to Towers Foundation, as

part of its Gold Star Family Home Program, honored the service and sacrifice of Army Staff Sergeant Matthew West by giving his widow and children a new, mortgage-free home in New Hill, N.C. West, 36, was killed in action in Afghanistan in 2010. He was survived by his wife, Carolyn, and their three children, Tyler, Joseph and Annaliese. During a dedication ceremony on Sept. 11, local police, firefighters, dignitaries, family and neighbors watched the family enter their home for the first time. Tunnel2Towers.org

HELEN MOSES, local business owner and

Kali Bate, a junior at Cary Academy, recently

speaker, recently published

published her second book, “The Aria in Me,” the second in

“Voice Unleashed: Speaking

a series of books about the power

Up with Faith and Courage,”

of music. All sale proceeds from

which relates how Helen went

the book, as well as “Bailey

from being a stay-at-home

Brings Her Friends Together

mother, feeling irrelevant and

With Music,” are donated to

directionless, to owning her

Kidznotes, a N.C. nonprofit that

value, claiming her voice and helping others to be ready to speak their truth. helenmoses.com

empowers students to thrive through music education. amazon.com/Aria-Me-Kali-Bate/ CARY MAGAZINE 125

happenings

BRIGHTWAY, THE GANIM AGENCY, committed to donating $5 to

Kelley Archer, marketing

CASA (Community Alternatives for Supportive Abodes) for every insurance quote provided in June and July. On Sept. 8, Maz Ganim, owner of the insurance agency, presented a check for $2,500 to Mary Jean Seyda, CASA CEO. “CASA does such great work to help so many people here in Raleigh put a roof over their heads, and we’re thrilled to support their mission,” said Ganim. BrightwayGanim.com

manager for Landeavor, the developer of

RDU was ranked ninth among large airports in the 2020 J.D. Power North

with taking sales volume in 12 Oaks

America Airport Satisfaction Study. This is the second year in a row that RDU has ranked

2019. The recognition was announced

a top ten large airport for customer satisfaction by J.D. Power. The ranking is based on

in September during the 2020 MAME

more than 26,000 traveler surveys. rdu.com

Awards. 12oaksnc.com

12 Oaks in Holly Springs, has been named the 2020 Marketing Director of the Year by the Home Builders Association of Raleigh/Wake County. Archer is credited from 60 homes in 2018 to 170 homes in

Lisa Marie Kropilak,

KATIE TODD, board president

Cary resident, recently published “Hello

the Triangle, was awarded the national

Washcloth,” an introduction to the sequence of washing for boys and girls up to age 6. Written in

and volunteer with Girls on the Run of Remarkable Volunteer Award. Todd joined the nonprofit board in 2019, and she led a successful campaign

playful rhymes, the book also has an educational

to raise over $60,000. When not

page where children can label parts of the body.

volunteering for GOTR Triangle, Todd

amazon.com, search Hello Washcloth book

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serves as Cary Academy’s Fund Director. gotrtriangle.org

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©2019 Elements Therapeutic Massage, LLC. (“ETM”). Each Elements Massage® studio is independently owned and operated. Massage session rates and promotional offers vary; see participating studios for pricing and offer details. Gift cards valid only at identified studios(s). Massage sessions include time for consultation and dressing. Elements Massage + logo is a registered trademark owned by ETM. Services provided by NC Licensed Massage and Bodywork Therapists.

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

CARY MAGAZINE 127

happenings

Arts Together’s multi-age modern dance program, Rainbow Dance Co., performed a unique outdoor, pop-up performance in October at the N.C. Museum of Art. “We would have never thought of this if it wasn’t for COVID-19. It’s an opportunity to do something creative, meaningful and healing during this time,” said Kathryn Auman, company director. The choreography for each dance was designed around nature and particular sculptures, including Thomas Sayre’s iconic “Gyre.” artstogether.org

TAMI LANGTON, Coastal

Chief Steven Cohen celebrated his

Credit Union chief financial officer,

retirement from the

Cary Area

EMS in October. Cohen served for

received two awards from the Triangle Business Journal in September. She

nearly 20 years, and under his leadership,

was honored with a 2020 C-Suite Award

Cary Area EMS grew from a small, mostly

and a 2020 Women in Business Award.

volunteer organization, to having more than

coastal24.com

45 full-time staff. Division Chief Marion Houle was promoted to Chief of Cary Area EMS. caryems.org Chief Marion Houle, left, Chief Steven Cohen, right

DURHAM DISTILLERY recently received awards for its canned cocktails from USA Today and thefiftybest. com, an online guide to wine and spirits.

USA Today ranked Durham Distillery the 8th Best Canned

Linda Frenette was

Cocktail Company in the

named president of the Morrisville Chamber

Conniption Rosé Spritz won

of Commerce in October. Prior to accepting

a Double Gold medal from

the Morrisville role, Frenette served as

thefiftybest.com. Also, in

president of the Fuquay-Varina Chamber of

October, Durham Distillery

Commerce. morrisvillechamber.org

opened its Corpse Reviver

U.S., and the company’s

Cocktail Bar. durhamdistillery.com 128

NOVEMBER/DECEMBER 2020

UNITED WAY OF THE GREATER TRIANGLE’S Rapid The

Response Fund has officially distributed all of the money raised – a total of $1,406,193.40 to 104 local organizations – since the fund was launched in March in response to the COVID-19 pandemic. The most recent round of funding distributed $199,928 to 28 nonprofits, with the goal of increasing virtual learning support and access to education. unitedwaytriangle.org

c u st o m h o m e s f r o m t h e 7 0 0s Only 13 homesites • Backs to camp branch greenway • EXCELLENT Cary LOCATION

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ja m e s o n s c ov e . c o m scan WITH PHONE

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Sales and Marketing by the jim allen group | coldwell banker howard perry and walston

CARY MAGAZINE 129

091420

write light

BY JONATHAN FREDIN

Fallen The life of a leaf ends on a breeze that shakes it from a tree and drops it on a pond.

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NOVEMBER/DECEMBER 2020

Danny’s Favorite Cheese and Charcuterie Tray

Crunchy Roll Family Pack

Beef Tenderloin Platter

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Wegmans Food Markets West Cary • 3710 Davis Drive • Morrisville, NC 27560 Raleigh • 1200 Wake Towne Drive • Raleigh, NC 27609 *Not all items available for delivery.

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