Cary Magazine September 2018

September 2018

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Join us for a Southern Living Inspired Event Weekend Bald Head Island presents three days of special events celebrating our Southern Living Inspired Community at Cape Fear Station, hosted by Bald Head Island Limited Real Estate Sales and Southern Living magazine.

A portion of proceeds benefit the Old Baldy Foundation, dedicated to preserving North Carolina’s oldest lighthouse.

OyStEr RoAsT • FiNe WiNe & CrAfT BeEr HoMe ToUrS • SoUtHeRn SmOkE BbQ CoNcErT UnDeR ThE StArS • SuNdAy BrUnCh Featuring the Culinary Skill of Pitmaster Matt Register and Live Performance by Bluegrass Favorites Massive Grass.

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T I C K ET S AT

R O A S T T O A S T C O A S T. C O M

in this issue

21

Women

of Western Wake

40 The Climb Around Town:

The highs and lows at local ropes courses

48

Homegrown

Fashion

66 Picked for Peppers 79

New Restaurant Spotlight: Cary Towne Kitchen

At TreeRunner Raleigh Adventure Park, nighttime climbs are a popular way to get outside when the weather is cooler. courses, see page 40.

8

SEPTEMBER 2018

Jonathan Fredin

For more on local ropes

Happy. Healthy. And, best of all, here.

Health lives where you and your family live.

When it comes to the health of the ones you love, WakeMed Cary Hospital is one of the family. From 24/7 emergency services, imaging and advanced diagnostics to routine procedures, sophisticated surgeries and physicians specializing in orthopaedics, hearts, obstetrics and gynecology, urology and more, everything you need to keep everyone healthy is right here. And when you’re responsible for managing your family’s care, there’s just no substitute for that kind of peace of mind. Learn more at wakemed.org/cary-hospital.

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in every issue 17

Five Things to Do

62 75

We Love

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

September 2018 • Volume 15, Number 7 EXECUTIVE

Bill Zadeits, Group Publisher Kris Schultz, Publisher EDITORIAL

Liquid Assets: Pulp Double IPA and Rúa American Single Malt Whiskey

96

Nonprofit Spotlight: The Women’s Business Center of North Carolina

101

Garden Adventurer: Savor Anise Sage

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

L.A. Jackson Bridgette Lacy David McCreary Jessica Snouwaert Jennifer Buehrle Williams PHOTOGRAPHY

Jonathan Fredin, Chief Photographer PRODUCTION

departments

12 14 84 104 114

Editor’s Letter

ON THE COVER: Local designer Michael

Letters from Readers

Lekwuwa incorporates African fabrics in his unique, approachable garments.

Dining Guide Happenings

For more standout fashion ideas for fall, see page 48.

Photo by Jonathan Fredin

Write Light

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

S&A Communications Chuck Norman, APR ADMINISTRATIVE

Mor Aframian, Events & Marketing Kristin Black, Accounting Alexandra Blazevich, Events & Marketing Anthony Harrison, Events & Marketing Cherise Klug, Traffic Manager Lisa McGraw, Circulation Coordinator Valerie Renard, Advertising & Human Resources PUBLISHER EMERITUS

Ron Smith

in the next issue

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.

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Weekend in Wilmington

History, fun and great food await in this vibrant port city.

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SEPTEMBER 2018

This publication does not endorse, either directly or implicitly, the people, activities, products or advertising published herein.

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

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

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

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e d i t o r ’s l e t t e r

EVERY SUMMER Cary Magazine, like many companies, welcomes an intern onto its staff.

These past three months, Jessica Snouwaert, a journalism student from UNC-Chapel Hill, has interviewed budding pop star Kaylin Roberson, attended the North Carolina Theatre production of “Newsies” and put the spotlight on several area nonprofits. In this issue, she climbed high into the treetops for a story about local ropes courses and — as research — had to test out the zip line as well.

While I try to make the experience fun for our interns, I take the program quite seriously.

As with many careers, journalism is often best learned by doing. Juggling two or three stories at once, collaborating with photographers and designers, and asking probing questions that make you and your source uncomfortable — these are all skills that our interns learn.

And the learning goes both ways.

I rely on the articles our interns write to fill pages in the magazine, but I also depend on their fresh perspectives. Without preconceived notions, they come up with new ways of approaching traditional topics. Much more digital savvy than I, they suggest ideas for video or social media outreach that help Cary Magazine reach more readers.

I also look forward to the energy and enthusiasm these young people bring into the office. With all the criticism of the media these days, it’s easy to get depressed about the future of this profession that I love. I wonder sometimes, why would anyone want to go into journalism in today’s environment?

But their passion reminds me of the power of words and the pleasure of a well-crafted phrase. I remember that we as a community learn from each other through the stories we tell. We gain understanding of vital issues facing us, and we are moved by the struggles and triumphs of others.

At the end of every summer, I look back at the fine work that our interns have done and how they have inspired me. I know that with fine young journalists like Snouwaert, the future is in good hands.

Thanks for reading,

Amber Keister Senior Editor 12

SEPTEMBER 2018

Jonathan Fredin

Cary Magazine intern Jessica Snouwaert researches her article about area ropes courses. To read what she discovered, turn to page 40.

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“Is there anything Jonathan Fredin can’t photograph?

“From puppies in a basket, to meaningful portraits, to artisan ice cream, EVERYTHING he photographs looks amazing! I’ve worked as both a staff and a freelance photographer, and I know how difficult it can be to constantly switch categories like that and still keep the client happy. He makes it look easy.”

Susan Murray, a freelance photographer in Durham “Thank you so much for including Emily the duck in the Pet Parade. It was so special for us.”

Barb Luther, re: “Pet Parade” “I’m honored to be featured in the Cary Magazine article about folks who fly drones.

Thanks to editor Amber Keister, writer Jennifer Buehrle Williams and especially ace photographer Jonathan Fredin, who braved the summer heat and trusted my flying skills enough to make some amazing photographs of me and my drone!”

John Hansen, re: “Drone On” “I’m humbled, honored and inspired!

Thank you Cary Magazine, for this touching article citing me as a Notable Teen! At 19, I live my life fueled by faith, integrity, inspiration and passion with a desire to help others.”

Kaylin Roberson, re: “Notable Teens” “Thank you to Cary Magazine! Thank you to Alexandra Blazevich and Jonathan Fredin for this beautiful coverage!”

Asha Bala, re. “To the Beat of Her Own Drum”

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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CARY MAGAZINE 15

16 AUGUST 2018

5 1

things to do 2

With 120 bands over three days, the Hopscotch Music Festival is known for memorable performances at fanfriendly venues from Red Hat Amphitheater and Raleigh City Plaza to intimate downtown clubs. Sept. 6-8. $199299. hopscotchmusicfest.com Thousands of fans will converge on downtown Apex for the Apex Music Festival.

Awaiting them will be a variety of musical performers — jazz, blues, rock, country and more — street vendors, food trucks, beer and wine. Proceeds from the festival benefit Guardian Angel Thrift and Alzheimer’s research. Sept.

15, 3 p.m. – midnight. $15-35. apexmusicfestival.com

3

September The annual Bond Brothers 5K takes runners like Cary Mayor Harold Weinbrecht, left, through downtown Cary’s residential neighborhoods, and at the finish line — a cold pint of BB brew is waiting. Proceeds from the race go to the CAPTRUST Community Foundation, which supports childfocused charities like Kidznotes and Children’s Flight of Hope. Sept.

15, 8:30 a.m registration, 10 a.m. start. $35. 202 E. Cedar St., Cary. bondbrothers5k.com

5

World of Bluegrass, a week-long bluegrass experience, includes Wide Open Bluegrass, two days of concerts featuring 100-plus artists, including Ricky Skaggs and Kentucky Thunder, on eight stages in downtown Raleigh. Sept.

25-29. $80-160 for two-day pass, $50-90 for single day. worldofbluegrass.org

Jonathan Fredin

4 The annual Dragon Boat Festival attracts roughly 10,000 visitors to Cary’s Koka Booth Amphitheatre for dragon boat races, cultural displays, games and performances. Adventurous eaters can also sample unique delicacies from local chefs. Sept. 22, 9 a.m. - 4:30 p.m. 8003 Regency Parkway, Cary. asianfocusnc.org/programs-and-events/dragonboatnc CARY MAGAZINE 17

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CARY MAGAZINE 19 FONVILLE MORISEY BAREFOOT

FRIDAY, OCTOBER 26, 2018 THE UMSTEAD HOTEL & SPA Come network, celebrate and meet the 2018 Honorees!

This year’s event also features breakfast and keynote with award-winning chef Vivian Howard.

For more information, visit

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themeworks 20 SEPTEMBER 2018

S M A R T. I N N O V A T I V E . I N S P I R A T I O N A L .

Welcome to the

Women of Western Wake a signature Cary Magazine feature that each year introduces you to a handful of women who embody our own aspirations.

Here, our honorees share their stories and advice on taking risks, finding rewards, and working hard to better our world.

They are:

Patrice Andrews Cathy Moore Courtney Tellefsen Ashley Thomas Anita Watkins Morrisville Chief of Police

Wake County Public Schools Superintendent

Owner and Founder, The Produce Box

Founder and Executive Director, Bridge II Sports

Director of Strategic Innovation, Rex Health Ventures

CARY MAGAZINE 21

Patrice Andrews Morrisville Chief of Police

WRITTEN BY BRIDGETTE A. LACY | PHOTOGRAPHED BY LIZ CONDO

PATRICE ANDREWS’ INITIAL instinct was to protect and provide for her daughter. She was a single mother searching for a job with a salary, benefits and health insurance. She opened the newspaper and saw the Durham Police Department was accepting applicants.

“I needed something more stable for my 6-month-old daughter,” she said.

Andrews, 44, rose from uniform patrol on the streets of the Bull City to Morrisville’s top law enforcement officer. In lots of ways, mothering informs a lot of the chief’s leadership.

As a former commander with the Durham Police Department’s criminal investigations division, she went to the scenes of a lot of homicides. She had an epiphany.

“I valued life a lot more than the people who committed these crimes. I was tired of the diminishing of a person’s life. I wanted to fix it as a mom. It seemed like every homicide we went to, there was a black- or brown-face man killed by the hands of another black- or brown-face man.”

Andrews believes the problem was, too often, children being written off when they didn’t conform to what is normal.

“There’s a lack of investing in our children,” she said. “There’s a lack of access to basic needs including quality education, grocery stores, health care and resources to address trauma.

When we see a child acting out, we medicate.

“Too many children are devalued, and they believe it.”

Andrews, the mother of four, has opened up a line of communication with Morrisville’s children using Flipgrid, a discussion platform. She learned about Flipgrid when her son was using it to complete a school assignment.

Bullying, school shootings, body image and favorite things to do are common topics for Andrews and the middle- and high-schoolers.

She and her police officers blog on the various issues, and students can offer their solutions.

“We wanted to hear the kids out,” Andrews said, adding that parents often email her to reach out to their children.

The Morrisville community is a small, diverse one. Morrisville’s 24,000 population racial makeup is about 54 percent white, 12.9 percent African-American and 27.2 percent Asian with smaller percentages as Native American or Hispanic.

Another way Andrews keeps an ongoing conversation with the community is through the Barbershop and Beauty Shop Rap Sessions. It’s a partnership with the Cary Police Department and Tru Pettigrew, the founder of Tru Access, an organization dedicated to community bridge-building.

“You can’t build trust in tragedy,” Andrews said.

“There’s a lack of investing in our children. There’s a lack of access to basic needs including quality education, grocery stores, health care and resources to address trauma. When we see a child acting out, we medicate.”

Community members and officers meet at the barbershop once a month to discuss issues ranging from law enforcement relationships to racial bias.

continued on page 33 22 SEPTEMBER 2018

Patrice Andrews, Morrisville’s chief of police, communicates regularly with young people in the community over social media, through blog posts and in monthly meetings. It’s a way to show that children are valued and their opinions are important, she says.

CARY MAGAZINE 23

Cathy Moore Wake County Public Schools Superintendent

WRITTEN BY AMBER KEISTER | PHOTOGRAPHED BY JONATHAN FREDIN

FOR CATHY MOORE, superintendent of the largest school system in North Carolina, it’s all about making the big feel small. In Wake County, a district with more than 160,000 students and 19,000 employees, Moore approaches the work with a simple mantra: every child, each day. “(Students) don’t care how much you know, until they know how much you care,” she said. “If you don’t first establish a relationship, a place of trust or a mutual understanding, you’re missing ingredients for the best learning environment.”

This dedication to students was cited by the Wake County Board of Education when it named Moore as its new school superintendent in May. With the appointment, Moore became the first permanent female and first Hispanic to lead the district, which is also the 15th largest in the nation.

“It’s hard for me to think about it, because it is a big deal, and yet the work is the work” she said.

Her 30-year career and deep experience in Wake County were also important to a community looking for stability. The last

three superintendents each served fewer than five years in the role.

In 1988, Moore was hired to teach French at Enloe High School. She eventually became the assistant principal there, and then moved to Sanderson High School to become principal. She was named Wake County Principal of the Year for 2007-08, and she was a finalist for N.C. Principal of the Year in 2008.

Moore attributes her success at Sanderson to knowing her students, their names and their stories. Connecting with the teenagers enabled her to navigate challenges and triumphs — up to and including graduation.

“As principal, it’s important to know every kid who is crossing that stage, and also to know who is not crossing that stage,” she said.

Getting to know the roughly 2,000 students at Sanderson was no easy task, but Moore is used to hard work.

“That whole American dream work ethic is very much embedded in who I am,” she said. “I’ve been taught and nurtured to see possibility and to hope. I want that for every child in the Wake County Public School System.”

When Moore was 2 years old, her

mother and stepfather brought her and her older sister to the United States from Ecuador. The children grew up with the notion of doing one’s best at all times — because it was the right thing to do and because it was a way to give back to the country that had given them so many opportunities.

“(Students) don’t care how much you know, until they know how much you care.

If you don’t first establish a relationship, a place of trust or a mutual understanding, you’re missing ingredients for the best learning environment.”

“She is the epitome of strength, courage and fearlessness,” Moore said of her 87-year-old mother. “She sold everything she had, turned over every rock she needed to, to bring us to this country, with our green cards and everything, because she wanted to do it right.”

continued on page 34 24 SEPTEMBER 2018

Cathy Moore, the superintendent of the Wake County Public School System, says it’s vital that parents, businesses and organizations work together to find innovative solutions for the challenges ahead. “How we encourage, promote, and ensure family engagement and community engagement are going to be big rocks moving forward.”

CARY MAGAZINE 25

Courtney Tellefsen Owner and Founder, The Produce Box

WRITTEN BY ALEXANDRA BLAZEVICH | PHOTOGRAPHED BY JONATHAN FREDIN

NOT MANY CEOS can name every employee in their company, but Courtney Tellefsen knows them all. She knows their name, their families, their joys – and they know hers as well.

Garth Johnson, a warehouse employee at Produce Box, asks how she’s doing. After a five-minute conversation between the two, he tells Tellefsen her persona never changes – she’s witty, fun and hardworking.

Tellefsen is the founder of The Produce Box, a fruit and vegetable delivery service that brings fresh food from farm to front door.

She wanted quality produce for her family, and she cared where it came from, but she didn’t have time to go to the farmers market each week.

In 2008, she sent an email to her local network asking if anyone would be interested in having farm-fresh ingredients delivered directly to their homes. Two weeks and a lot of positive replies later, Tellefsen put her idea into action. The Produce Box was born.

“It was the question of the chicken or the egg,” she said. “Is it better to already have your plan in place and then figure out if people want it? Or do you figure out if people want it and then have your plan in place?”

She gave herself a two-week deadline to start the company. It was a challenge, but Tellefsen doesn’t have any regrets.

“Sometimes when you’re under the gun like that and you put pressure on yourself, that’s when you are the most creative, and you’re the most hungry for a solution,” she said.

Instead of going to the grocery store or farmers market, customers pick out a box of produce online. The contents vary depending on season and availability, but everything comes directly from farmers and small producers. Clients also have the option of buying community boxes which are delivered to fire fighters, teachers and police officers.

Tellefsen’s idea to bring farm-fresh food directly to consumers helps local farmers sell more produce and enables families to eat healthier. She has grown her business from a few dozen of her Raleigh neighbors to 11,000 customers across the state. Roughly 275 neighborhood coordinators deliver the boxes.

But, her idea didn’t end there. As the years went on and customer surveys came back, Tellefsen introduced regional produce in the boxes. Later on, the company added boxes containing the ingredients to cook a

full meal from scratch. Recently, The Produce Box partnered with Supper Meals to provide meals for those who don’t have time to wash, chop and cook a meal. Instead, a heat-and-eat dinner shows up at your door.

“Being an entrepreneur means not necessarily having rules. And even if you make your own rules, it means being willing to not follow them sometimes.”

Tellefsen got her start in the business world shortly after her Cary High School graduation, working for Raleigh real-estate developer John Kane. As membership director and then the director of marketing at several exercise clubs Kane owned at the time, she learned the business model of enrollment fees and subscriptions. She incorporated both ideas into The Produce Box’s business model.

continued on page 34 26 SEPTEMBER 2018

Courtney Tellefsen serves her customers with a smile. Her company, The Produce Box, delivers fresh ingredients and meals from farm to your front door.

CARY MAGAZINE 27

Ashley Thomas Founder and Executive Director, Bridge II Sports

WRITTEN BY AMBER KEISTER | PHOTOGRAPHED BY LIZ CONDO

DON’T EVER TELL Ashley Thomas that she can’t do something.

Thomas, 56, is a tireless advocate for people with disabilities, fighting expectations that physical limitations somehow diminish a person’s worth. The nonprofit she founded, Bridge II Sports, promotes wheelchair basketball and other adaptive sports in the Triangle. Through the nonprofit, athletes of all abilities can discover the joy of competition and physical exercise.

“Everyone has value. Everyone who is born on this earth has value, whether you have a disability or not,” she said.

Thomas was born with spina bifida and uses a wheelchair. She is also an accomplished athlete.

In her 40s, Thomas participated in her first 5K and started working with a trainer at the YMCA. Exercise gave her something she had been missing all her life, she says, helping her feel better physically and mentally.

Around the same time, Thomas was volunteering at the Duke Children’s Hospital and the spina bifida clinic. She met families whose children had a variety of disabilities and scant hope for the future, she says.

“I had such joy in it. I thought kids need to have this. Boy, if I’d had this when I was a kid, how great would that have been,” she said, talking about adaptive sports.

“People need opportunity, and that wasn’t happening.”

She decided to change that, launching Bridge II Sports in 2007. Working with area parks and recreation departments, the nonprofit creates programming and brings in the specialized equipment needed to field teams. Some of the sports offered include wheelchair basketball in Raleigh, archery in Durham and bocce ball in Cary.

BIIS also coordinates the Valor Games Southeast, a three-day competition for injured veterans, in partnership with the Department of Veterans Affairs. The 2018 event drew 115 participants who competed in 11 adaptive sports throughout the Triangle.

The group also partnered with Wake County to create a wheelchair-accessible kayak launch at Lake Crabtree County Park in Morrisville. Thomas calls the project one of her proudest accomplishments.

In 2009, Thomas was introduced to kay-

aking at a sports conference, and soon after, she was invited to train for the U.S. Paralympic kayak team.

“I’m competitive, but never had the ability because I didn’t know about adaptive sports growing up. It was an honor at my age to be able to (compete),” she said.

“In the world of disability, a lot of people demand and feel entitled, but my approach has always been if I need something, I’m going to come to the table as an active player.”

As a competitive athlete, Thomas needed somewhere to train. The obvious choice was the calm water at Lake Crabtree, where motorized watercraft are prohibited, but getting from her wheelchair to her kayak was a challenge. The park needed accessible facilities and a new dock.

continued on page 36 28 SEPTEMBER 2018

Ashley Thomas of Bridge II Sports, which promotes adaptive sports for those with disabilities, says she is grateful every time she kayaks on Morrisville’s Lake Crabtree.

“It is a place for me personally that restores my heart and my soul.”

CARY MAGAZINE 29

Anita Watkins Director of Strategic Innovation, Rex Health Ventures

WRITTEN BY JENNIFER BUEHRLE WILLIAMS | PHOTOGRAPHED BY JONATHAN FREDIN

FOR A WOMAN who lives her life without a roadmap, Anita Watkins has covered a lot of ground. And she is only at the midpoint of an already impressive career.

The 46-year-old Raleigh native currently serves as the Director of Strategic Innovation at Rex Health Ventures. The hospital-based venture fund, which is part of the larger UNC Healthcare System, invests in cutting-edge healthcare companies that are in the early stages of development. As a strategic partner, Rex Health Ventures taps into the expertise of its hospital leaders and clinicians to help companies develop innovative products with real-world applications.

In the last six years, Watkins has considered 700 companies, gone through deep due diligence on more than 100 and led Rex to invest in 12 startups. Of those, three companies have been acquired, bringing a good return on investment to the fund and cementing Watkins’ reputation as a leader in the rapidly growing world of hospital-based venture funds.

“I didn’t see this in my future, but I love what I’m doing,” said Watkins. “Healthcare is fascinating. Venture investing is fascinating. It is truly transformative work.”

Whether it is through partnerships with Durham-based Baebies on their developing technology to screen for lysosomal disorders 30 SEPTEMBER 2018

like PANDAS syndrome, a San Francisco startup working to reduce the number of maternal deaths by quantifying blood loss during delivery, or the Triangle semiconductor company Phononic on the first compressor-free medical refrigerators, Watkins is always on the cusp of innovative technology and always learning.

“I am a perpetual student. I’m getting to help solve difficult challenges by bringing innovative companies to Rex to partner,” explained Watkins. “Ultimately, we are impacting patients’ lives and improving healthcare. For me to be able to play a tiny part in improving the health of the community is incredible.”

Rebellious and curious

Watkins penchant for innovative problem-solving took root when she was a child.

Her inquisitive nature was sometimes viewed as rebellious.

“Let’s just say, I liked to question the status quo,” she said with a laugh. “I was always asking, ‘Should I do things the way they have always been done… or is there another way?’”

That probing spirit served her well at UNC Law School and beyond. Watkins’ career has spanned state government (North Carolina Department of Environment and Natural Resources), local government

(North Carolina League of Municipalities), higher education (The UNC System) and now healthcare. Each step of the way, there were problems to solve.

“I’ve been blessed to work on issues that impact a lot of what happens in this state,” she said.

“I need to be able to look back at the end of the day, the week, the year and say I made an impact; I added value; I helped make things better. I think most people are wired that way. I’ve just been really fortunate to be in positions where I can have that impact.”

Watkins considers the 17-campus UNC System the most important thing North Carolina has ever done. The impact of her work as Vice President of Government Relations during especially challenging budgetary years post-2008 can still be felt today. continued on page 37

Anita Watkins of Rex Health Ventures, which invests in cutting-edge healthcare companies, says she has always looked for creative solutions and better ways of doing things. “I am a perpetual student.

I’m getting to help solve difficult challenges by bringing innovative companies to Rex to partner,” she says.

CARY MAGAZINE 31

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Patrice Andrews meets with middle-schoolers participating in the Girl Scouts Summer Leadership Camp. For one of the camp activities, the girls discussed leadership with professional women at a town hall meeting held at Meredith College in Raleigh.

Andrews, continued from page 22

“It is important to meet people where they are, using the communication tools and channels of their choice,” said Morrisville Mayor TJ Cawley. “Chief Andrews has embraced new technology including Flipgrid, Facebook Live and Twitter, to share information and build trust with our citizens. We are fortunate to have her leading our police department.”

Andrews was hired by the Morrisville Police Department in April 2016. She supervises about 35 people. The Chapel Hill native initially thought she wanted to study Marine Biology and attended Hampton University in Virginia for a year. She then enrolled at North Carolina Central University and was expelled.

“I fell in love, and class became optional for me,” said Andrews, reflecting on her younger self. “I met the father of my children and first husband, stayed underneath

him, and lost myself by my own choosing.

“You can reinvent.”

Her life changed in September 1996 when she started training in the Durham Police Academy. She still gets excited when she recalls the position offered a salary of $23,472.

The academic and physical training was rigorous. The former high school cheerleader found the physical portion came easier to her than the books. But her real education came once she started patrolling the streets.

“It was like drinking from a fire hose; you couldn’t take it all in,” Andrews said.

“My parents sheltered me from a lot of the world’s things. Many of these experiences I was having for the first time. That’s when I realized I wanted to be a drug officer. Drugs are so deeply rooted in our community.”

Andrews worked in special operations from 2000 to 2005 dealing with drugs and prostitution. In 2005, she was promoted to corporal. In 2007, Andrews returned to

NCCU and graduated cum laude with a bachelor’s in criminal justice in 2012.

Andrews served in various departments in the Durham Police Department, learning lessons she reflects on even now.

“You help them, and then you have to move on,” she said of assisting citizens.

“Ironically, that’s even truer today. You have less time in which to do all you need.

You have officers who want to see that call through, but they are answering so many calls per day or night.”

When she’s not working 10-hour days, the chief enjoys sitting on her front porch, talking to neighbors and spending time with her blended family. Her husband is a retired Durham motorcycle cop, and between them, they have two daughters and two sons.

— Kennedy, 22, Brianna, 17, Christian, 13, and Wyatt, 11.

“You mold your agency by what’s in your heart,” she said. t CARY MAGAZINE 33

Moore, continued from page 24

Although her mother only had an elementary-level education, she made sure school was a priority for her children. Moore knew from an early age that a good education opens doors.

“In the community today, (there are) families who are passionate, and who have a will around education being important for their children, but may not have the ability to navigate it,” she said. “That’s where we’ve got to be responsive.”

Language and cultural barriers can prevent families from being involved in their child’s school, and one of Moore’s priorities is to encourage and promote family and community engagement. As an immigrant herself, she has a deep empathy for newcomers.

“I believe my personal story and background allow me an understanding on a personal level of both the struggles and the aspirations of families that come to Wake County,” she said.

All those families coming to the area, whether from another state or another country, bring roughly 2,000 new students to Wake County every year. That growth is the school system’s — and Moore’s — biggest challenge.

Finding space for all those students can mean crowded schools, temporary classrooms and overburdened services. Building new schools in high-growth areas like Western Wake, is becoming difficult as large tracts of land appropriate for traditional school campuses become scarce. Then there are costs for staffing, equipment, transportation and more.

“Recently, the county commissioners provided the school system with the largest per year dollar increase that they’ve ever had, and yet it fell far short of what the need was just to stay in place,” said Moore.

“That’s a conundrum.”

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Tellefsen, continued from page 26

happy and healthy work environment. But it’s probably time to spend more time with sometimes that means breaking the tradi- family. If her employees aren’t sure of what tional rules of business. they are doing, she knows it’s time for her to “How do you sell as much local produce spend more time at the office. as possible, and continue to support commu“Being an entrepreneur means not necnity partners, and pay farmers a living wage, essarily having rules,” she said. “And even if and pay your employees a living wage, and give you make your own rules, it means being customers the lowest price possible, and see the willing to not follow them sometimes.” t value of their purchases?” she asked.

“Some of those oppose each other.”

Tellefsen said she must give herself permission to drop the ball on her family when work is too much. Sometimes she has to drop the ball on work when family is too much.

If her kids tell her she’s bringing photo by Jonathan Fredin work home with her a lot, she knows Bethany Etgen and two other neighborhood coordinators for The Produce Box unload

Her average day is spent running a company, meeting with vendors, taking her son to get his driver’s license and finding time to spend with her family and friends. As a busy woman, Tellefsen is thankful to find balance.

“If everybody is coming to you for stuff, then you need to figure out why they are coming to you,” she said. “Is it because they didn’t know what to do? Why don’t they know what to do? You need to train them. Did they know what to do but it was easier to come to you? Well, there’s a solution for that.”

Her business coach is helping her learn to delegate tasks to other employees so she can concentrate on her own daily objectives.

“It’s easy to be the go-to person for everything, but that is not the definition of balance,” she said. “Balance is not you handling everything.”

She does her best to serve her community partners as well as her customers — all while paying her employees and providing a 34 SEPTEMBER 2018

and in-class learning. Wake Early College of Health Sciences, which enables high school students to earn an associate’s degree from Wake Tech, is a partnership between the community college, the public schools and WakeMed. As Moore faces these challenges and others in the years ahead, she will need the support of the community she knows well.

She and her husband Tommy, a fellow educator who is now retired, raised two daughters in the Wake County schools and have deep roots here.

“It’s great to go places and know people,” she said. “People who I’ve worked with, people whose children I’ve taught, people who’ve worked with my husband. There’re so many connections. All that is gratifying, and it provides good foundation to move forward with common purpose and vision for what’s best for the school district and for the community.” t

boxes into their cars for delivery. The company employs 275 coordinators across the state who deliver the fresh produce to their neighbors.

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Ashley Thomas, who competed on the U.S. Paralympic kayaking team, lowers her craft to the water at Lake Crabtree. She worked with engineering students at Duke University and UNC-Chapel Hill to modify her chair so it could tow the kayak, enabling her to get on the water without help.

photo by Marlana Semenza

Thomas, continued from page 28

“In the world of disability, a lot of people demand and feel entitled, but my approach has always been if I need something, I’m going to come to the table as an active player,” she said.

“If people have a need, and you value the gift, you’ve also got to roll up your sleeves and get involved.”

Thomas and a group of fellow kayakers attended monthly meetings for nearly five years. They consulted with engineers and designers on modifications that would make the dock the most accessible in the country.

She convinced officials at MetLife and Duke Energy to provide funding for the dock and other specialized equipment.

And at one point in the process, when negotiations stalled over bathroom facilities, Thomas filed a complaint with the Department of Justice under the Americans with Disabilities Act. The dock opened in 2016 and now allows people with disabilities to station a canoe or other watercraft securely as they move from the dock into the boat. Although she doesn’t race anymore, Thomas regularly visits Lake Crabtree with her kayak.

“I don’t get out on this water – ever— and not feel such gratitude,” said Thomas.

“When you’ve been in a project for five years, there are times when you say, ‘I am so over this project now.’ But when I come out 36 SEPTEMBER 2018

here on the water, it’s so worth it.”

She appreciates everyone who worked with her and her team over the years, but those who know her attribute her success to her energy and personal charisma.

“There’s just some effect that her presence has,” said Brad Rosell, the marketing manager for BIIS. “She makes it come together,” he said.

“She has this passion for creating equal opportunities for people with disabilities.

And knowing about the issues in her own life, I think that’s where it comes from.

She feels it, and it comes out in just about everything she does.”

Thomas learned early on that she had to speak up for herself, to take charge of her health and to ask for help when she needed it. She says she is fortunate because some people with disabilities don’t know how to ask for help.

Through adaptive sports, Thomas aims to give players the confidence to find solutions to their everyday challenges. And through her advocacy, she wants to help the community think of people with disabilities differently.

“The world isn’t perfect; it will never be,” said Thomas. “But are we moving in the right direction? Yes, we are. And certainly on the disabilities side in the Triangle, we are, and I’m really proud of that.” t

Watkins, continued from page 30

Former UNC System President Tom Ross recalls Watkins as being key in representing the state’s universities during those tough years.

“Our role was to preserve as much as possible for the university system, and Anita was able to come up with creative ideas with the legislature that both sides could agree on,” recalled Ross. “When you have someone who is smart, who has great instincts and people skills, and is able to take risks, that shows a real entrepreneurial side. One of her real strengths is that she is a problem-solver who can come up with innovative solutions.”

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That word, innovation, has become part of Watkins’ calling card, and she carries it with her beyond the office walls. Her volunteer work in the community includes serving on the board of Innovate Raleigh, which has helped make the Capital City a top five innovation hub nationwide. She also brings her strategic focus and desire to support an ecosystem of innovation as a board member for the Council of Entrepreneurial Development and as the President of Friends of the N.C. Museum of Natural Sciences.

“I need to be able to look back at the end of the day, the week, the year and say I made an impact; I added value; I helped make things better,” said Watkins. “I think most people are wired that way. I’ve just been really fortunate to be in positions where I can have that impact.”

Closer to home, her hope is that she can also impact her two young boys and other young women who may be creative problem-solvers like she was. That they might see her work and know that women and men can do anything they want to do. That there are no barriers, and the stereotypes of the past are no longer relevant.

Meanwhile, Watkins will remain optimistic, inquisitive, and open to mapping new territory when opportunities present themselves. After all, there are a lot of questions left to ask, a lot of problems to solve and a lot of lives to impact. t

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Around

The Climb

The highs and lows at local ropes courses

Town

TOP: Google Fiber coworkers prepare to catch a teammate swinging toward them at Bond Park’s Challenge Course.

BOTTOM: Terry Arwood rides a zip line at Go Ape in Raleigh.

40 SEPTEMBER 2018

WRITTEN BY JESSICA SNOUWAERT PHOTOGRAPHED BY JONATHAN FREDIN

P

erched on a small wooden platform jutting out from a tree towering 40 feet above the ground, Ileana Ovalle smiles nervously and leaps off. She catches hold of a thick white rope suspended almost 8 feet in front of the wooden platform and clings tight. Cheers erupt from her coworkers below.

She chuckled in relief as she was lowered to the ground using two safety ropes attached to her harness. Ovalle had finished the Leap of Faith at the Bond Park Challenge Course.

The Cary ropes course is one of three in Wake County, along with Go Ape and TreeRunner Raleigh Adventure Park. Sometimes called challenge courses or adventure parks, they consist of ropes activities ranging from climbing obstacles and balancing on platforms, to jumping into nets and careening down zip lines.

Each course offers participants the chance to get outside, exercise and push their limits physically and mentally.

Bond Park’s Challenge Course

Rooted in the experiential and educational side of ropes courses, Cary’s course offers several hours of staff-facilitated high and low ropes activities.

Whether it’s teammates, coworkers or families, groups can choose what type of experience they want.

“Sometimes it’s just a fun company outing, and other times they are really looking for a learning experience to help them become a more effective team within the organization,” said Tracey Filomena, the course’s program specialist.

TOP: Ileana Ovalle is rigged with safety lines, but jumping off a tiny tree platform at Bond Park takes a leap of faith.

BOTTOM: Google Fiber employee, Lea Sheridan, watches a coworker navigate the ropes course at Bond Park.

continued on page 43

CARY MAGAZINE 41

Jay Elliott works to keep his balance walking a tight rope at TreeRunner Raleigh Adventure Park.

42 SEPTEMBER 2018

Katelyn Arwood scales a cable between trees at Go Ape in Raleigh.

continued from page 41

The experience is known as “challenge by choice” in the ropes course industry, says Filomena. “They (participants) can learn how to push themselves, how to ask for help, how to communicate more effectively — how to listen.”

In the team-building outings, the group is guided by a facilitator through each activity. After each challenge, the facilitator asks members to reflect on their experience and to relate it to participants’ day-to-day lives.

This was the case for Ovalle and her fellow employees from Google Fiber.

“We’re always looking for ideas to do team building, and this was really a treasured resource I had no idea was here,” she said.

“It really cracks the net open, and then you leave here thinking, ‘I think I’m going to be thinking about this for the rest of the day.’”

What to Bring Comfortable clothes: Wear long shorts or athletic pants and closed-toed shoes.

Water bottle: During hot days, staying hydrated is key.

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continued on page 44 CARY MAGAZINE 43

continued from page 43

For Ovalle, the lesson was the surprising strength of her team.

“We have learned that we can work together no matter what and how quickly we’re adaptable. That’s what I’m going to take away.”

Go Ape

Lamond Heartwell of Durham rides a zip line at Go Ape at Blue Jay Point County Park in Raleigh.

Joshua Heartwell, 11, learns about ropes course safety from Go Ape instructor Dylan Gatete.

44 SEPTEMBER 2018

It’s all about adventure at Go Ape. From start to finish the main course is meant to challenge and thrill.

The facility, located in Blue Jay Point County Park in north Raleigh, allows participants to explore the treetops using a variety of bridges and zip lines. Go Ape aims for a high-energy adventure high up in the trees.

“It’s a workout, but at the end of it you have big smiles and lots of cheers and lots of good endorphins going,” said Chip Schlegel, course manager.

The course is divided into sections. When starting each section, patrons must climb a ladder to reach the treetop level where platforms and bridges are installed. Some sections have junctions where participants can opt to take more difficult routes to reach the end. In order to reach the bottom, climbers hook onto the zip line and zoom to the ground.

“When you put a height element into an adventure activity, it adds a whole other level of experience,” Schlegel said.

Amy Dietrich and her children Sam, 16, and Alex, 14, can’t get enough of the course and have visited four times.

“It’s fun, it’s challenging and we love doing the zip-lining,” said Dietrich.

But adventure isn’t the only priority for Go Ape. Giving back to the community is part of the company’s values. The company’s roughly 200 locations worldwide are always located inside city, county or state parks.

“We can provide stewardship back to parks by restoring trails, picking up trash, building playgrounds or mulching playgrounds,” Schlegel said. “The other piece is

TreeRunner’s Glow Nights are a popular, cooler alternative to daytime ropes courses.

“In life it’s all about taking the jump sometimes even though you might not know what’s going to happen on the other side.

It’s about trusting in yourself and trusting other people to encourage you.”

— Erica Erway Course Manager, TreeRunner

that a portion of every proceed that we receive goes back to the park.”

TreeRunner Raleigh Adventure Park

Located on the Raleigh-Cary Jewish Community Center campus, TreeRunner offers both a general climb option and a guided team-building experience.

The general climb includes seven course routes of varying intensity from easy to expert. Group team building at TreeRunner also incorporates climbing, with a learning experience tailored to each group’s goals.

“We have different courses that you can go down, that can serve not only anyone, but can also serve your range of difficulty that you’re looking to accomplish for the day,” said Erica Erway, TreeRunner’s course manager.

Among the attractions at TreeRunner,

Glow Nights are the crowd favorite, Erway says.

From 5:30 to 11 p.m. Thursdays, Fridays and Saturdays, participants can climb in the dark while surrounded by string LED lights along every course route.

“You are able to come out and climb at night, which is really fun and gets you to be outdoors when it’s cooler outside,” she said.

Whether it is day or night, Erway says the course is an experience worth having.

“People should come out to the course because not only is it a lot of fun, but you learn a lot about yourself and about life throughout your time at the course,” she said.

“In life it’s all about taking the jump sometimes even though you might not know what’s going to happen on the other side. It’s about trusting in yourself and trusting other people to encourage you.” t CARY MAGAZINE 45

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FAS HI ON Oh, September … time to feel the cool breeze, crisp nights and hear the leaves rustling, right? Not very likely in North Carolina. So sit tight, autumn temperatures will eventually arrive, and Western Wake’s boutiques are ready to deliver fall’s much-awaited fashions. In the meantime, meet three companies grown here in the Triangle that are striving to shake up fashion near and far.

WRITTEN BY EMILY UHLAND PHOTOGRAPHED BY JONATHAN FREDIN HAIR AND MAKEUP BY TWISTED SCIZZORS SALON AND SPA

48 SEPTEMBER 2018

Necklace, $35 Dress, $59 Sandals, $49 From Holl & Main CARY MAGAZINE 49

M Nigerian native Michael Lekwuwa brings African-inspired styles to Western Wake through his brand MNL Designs.

Wind African dress, $40, MNL Designs Gold earrings, $26, Pink Magnolia Smocked dress, $120, MNL Designs Faux leather cutout earrings, $19, Holl & Main 50 SEPTEMBER 2018

M

MNL Designs When Michael Lekwuwa left Nigeria for the Triangle 10 years ago, he brought part of his home with him in the form of MNL Designs, his African-inspired clothing line. Lekwuwa uses traditional African prints and fabrics reinvented as casual and comfortable styles that assimilate into Western culture.

He admits that traditional African garb might not fit in on the streets of Western Wake, but his goal is to incorporate African style and make it appropriate for everyone.

“I’d like to see people in the area embrace African designs,” he said.

Women’s blouses and dresses, men’s shirts, accessories and made-to-order pieces are among the MNL Designs offerings.

“I love African prints because of how they embody nature with flowers, animals and naturally occurring colors like red, yellow, green,” Lekwuwa said.

He researched historical African icons, such as 17th-century Queen Anna Nzinga of Angola, when creating his clothing.

“This is not just fashion but an art,” Lekwuwa said. “I named my designs with respect to these great legends.” www.mnldesigns.com (website coming soon!)

Mmexclusives.com (current site) Follow on Instagram @mnl_designs

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D

Descalza “Born abroad, raised in the States” — the motto of Raleigh-based clothing brand Descalza also describes founder, Lisbeth Carolina Arias, who moved to North Carolina with her mother from El Salvador as a young child.

During her time at N.C. State University’s College of Textiles, Arias came into contact with Guatemalan artisans weaving beautiful textiles by hand, using techniques dating to the Mayan civilization.

“These textiles are part of my culture and heritage, but that was the first time I’d seen anything like it,” Arias said. “And we’re over here

Rivers A-line dress, $175, Descalza Chepita clutch, $40, Descalza Fringe earrings, $25, Holl & Main Diana blouse, $80, Descalza Lucero skirt, $275, Descalza Gold earrings, $26, Pink Magnolia

52 SEPTEMBER 2018

in the United States looking for purpose in our clothing and to make a statement wherever we go. I just kept thinking about those two places and how there wasn’t a bridge for those.”

Arias created Descalza to connect the LatinAmerican textiles with modern fashion, and she launched her first collection of men’s and women’s apparel and accessories this summer.

“It’s something that when you go into your closet, it’s always going to grab your attention,” she said. descalza.co Follow on Instagram @wearedescalza

Artisan textiles from Guatemala are the centerpiece of Descalza, a fashion brand created

by NCSU graduate Lisbeth Carolina Arias.

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CARY MAGAZINE 53

S

Statement Sweaters Swingy shapes, knitted textures and peek-a-boo details set this season’s sweaters apart.

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54 SEPTEMBER 2018

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CARY MAGAZINE 55

My Heart is in NC T-shirt, $24.50, Oak City Collection Faux leather cutout earrings, $19, Holl & Main Bottle cap T-shirt, $24.50, Oak City Collection Pom-pom earrings, $22, Pink Magnolia

O

Oak City Collection Smithfield-based Oak City Collection wants to create products that touch your emotions, particularly the pride we take in the places we love.

The collection’s headliners are the uber-soft Tshirts that show a love of North Carolina and its towns. The “My Heart is in NC” tee (with a heart shape in the center of the state’s outline) or the “NC Icon” shirt (with a collage including a cardinal, City of Oaks acorn and the Wright Brothers flyer) speak to residents across the state.

“There is a movement toward supporting smaller businesses and locally made products,” said Jud Patterson, owner of Oak City Collection.

56 SEPTEMBER 2018

“And there’s a lot of county pride. We’re doing these designs for various towns and touching areas that people can relate to.”

Customer favorites include the “Drink Local” tee that highlights the state’s craft breweries and the “Wagon Wheel” tee featuring lyrics from the Old Crow Medicine Show hit: “And if I die in Raleigh, at least I will die free.”

Patterson said a new line of designs centered around other iconic songs is currently in the works. oakcitycollection.com Follow on Instagram @oakcitycollective

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Necklace, $26 Dress, $38 Camouflage vest, $46 From Pink Magnolia Striped thermal shirt, $32 Corduroy overall dress, $44 From Swagger Faux leather cutout earrings, $19, Holl & Main

Necklace, $36 Black thermal shirt, $36 Articles of Society jeans, $68 Corduroy vest, $38 From Swagger Booties, $24.99, Target (Above) Duster vest, $42 White tank, $28 Crossbody bag, $30 Articles of Society jeans, $68 From Pink Magnolia

58 SEPTEMBER 2018

Southern Chic

Y

Your Vest Self

From camo to corduroy, reach for this season’s hard-working piece to get you through warm days and cool nights in style.

Celebrating 3 years of family, fashion, and fun!

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Parkside Town Commons 1205 Parkside Main St, Cary (919) 518-5532 Park West Village 3021 Village Market Place, Morrisville (919) 561-1769

lovepinkmagnolia.com CARY MAGAZINE 59

S

Shades of Berry Rich hues of raspberry and cherry pair well with wine and navy.

WHERE TO SHOP Holl & Main Park West Village 3013 Village Market Place, Morrisville (919) 377-8005 hollandmain.com Pink Magnolia Park West Village 3021 Village Market Place, Morrisville (919) 561-1769 Parkside Town Commons 1205 Parkside Main Street, Cary (919) 518-5532 lovepinkmagnolia.com Marta’s 4120-100 Main at North Hills Street, Raleigh (919) 788-4200 martasofraleigh.com Swagger 2425 Kildaire Farm Road, Suite 503, Cary (919) 858-5884 swaggergifts.com Special thanks to Amanda Kimball, Jenny Lancaster and Esther Johnson from Twisted Scizzors for hair and makeup styling.

Twisted Scizzors Salon and Spa 950 High House Road, Cary (919) 303-7775 Twistedscizzorsonline.com Special thanks to the JC Raulston Arboretum for the amazing venue. The arboretum is open daily and free to the public. For information on special events, guided tours and children’s programs, visit jcra.ncsu.edu.

Fringe earrings, $25 Dress, $55 From Holl & Main Boots are stylist’s own, Similar style available at DSW

60 SEPTEMBER 2018

JC Raulston Arboretum 4415 Beryl Road, Raleigh (919) 515-3132 jcra.ncsu.edu Models Renee Burrows and Kalabria Gilbert are with Directions USA in Greensboro.

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CARY MAGAZINE 61

3

2

1

4

We Love!

COMPILED BY ALEXANDRA BLAZEVICH | PHOTOGRAPHED BY JONATHAN FREDIN

1. DRESS FOR SUCCESS This soft sweater dress is perfect for fall and winter days when you want to look cute and stay warm. Pair it with a long necklace and boots or heels to complete the look; dress, $45; necklace, $25. hollandmain.com

62 SEPTEMBER 2018

2. TROUSER POWER Make a statement in your next meeting with this tweed blazer, fitted tank and black, high-waisted skinny jeans; jacket, $59; tank, $39; jeans $65. hollandmain.com

3. HEAD OVER HEELS These black suede wedges are perfect for the transition from summer to fall weather.

Or, match chunky heels with pants and a blazer for work or a dress for a fun night out; $49 each pair. hollandmain.com

4. TURTALLY FANTABULOUS For a bold accessory that makes a statement, style these earrings with your favorite outfit; $25 each pair. hollandmain.com

5

6

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WHERE TO SHOP HOLL & MAIN 3013 Village Market Place, Morrisville (919) 377-8005 hollandmain.com MILA TEXTILES milatextiles.com ZASS DESIGNS (919) 307-9170 zassdesign.com

8

5. COMING IN CLUTCH These hand-printed bags come in two sizes and complete any outfit. They fit easily in a purse or luggage to store small items for travel; $24-26. milatextiles.com

6. ZASSY AND SWEET For completely repurposed and recycled accessories, shop Zass Designs, where bold colors and shapes are key to creating lightweight and fun jewelry; diamondshaped earrings, $42; red hoop earrings, $35, green hoop earings, $42; metallic hoops, $42; big necklace, $65; small necklace, $42. zassdesign.com

7. BREWTIFUL BANGLES Who knew aluminum cans could be so fashionable?

These one-of-a-kind Brew Cuffs can be made from everything from cans of La Croix to international beers. Custom designs are also available; $22-28. zassdesign.com

8. PRINTED TO PERFECTION Each MILA pillow is unique in its design, from the color to the print. Custom designs are also available; $54-62. milatextiles.com

CARY MAGAZINE 63

“I admit it – I love beautiful things! I also adore great, purposeful people with kind, caring hearts. It’s a delight being a Marta’s customer because Marta’s satisfies both loves! I spent my life as a nurse and now I volunteer. I find a caring purpose in the philosophy of Marta's – how they give back to our community with charitable events and donations. I enjoy everything about this lovely store and its people. Shopping with a caring purpose makes me look good and feel good too! And for that – Marta’s matters.”

Learn more at MartasofRaleigh.com North Hills Raleigh Adjacent to Renaissance Hotel 919-788-4200

Beth Barnes, community volunteer and Marta’s customer

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Shop, Dine, Enjoy!

Another Broken Egg Café Autumn & Avery Clothing Boutique Bank of America Brixx Wood Fired Pizza Chick-fil-A Chuy’s Tex-Mex Club Pilates Cold Stone Creamery Dickey’s Barbecue Pit Embassy Nails Spa Five Guys Burgers and Fries Flour Power Kids Cooking School Frank Theatres Cinebowl & Grille

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COMING SOON! Courtyard Marriott DICED Gourmet Salad & Wraps Improv Comedy Club Peoples Bank Sushi at the Park Tricity Family Medicine & Urgent Care

I-540 & NC 55 • Cary, NC 27519 I-40, exit 278, just 4 miles south on O’Kelly Chapel Road

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CARY MAGAZINE 65

This summer Rebekah Rhodes became the new owner of Peppers Market & Sandwich Shop in Morrisville. She took a “short-term” job at the restaurant seven years ago, and she never left. “We are fortunate to have established ourselves as a very customer-oriented place,” she says.

66 SEPTEMBER 2018

Picked for Peppers WRITTEN BY DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN

AS CHEF AND OWNER of Peppers Market & Sandwich Shop in Morrisville, Rebekah Rhodes starts her workdays early, planning for breakfast and lunch.

“I come in on any given day between 3 and 5 a.m.,” said Rhodes, a soft-spoken Georgia native who lives in Holly Springs with her husband, Kyle Hanna, and their children, Cassidy, 3, and Brandon, 8 months.

The early-morning prep includes roasting meats, creating soups and sauces, and making salads — potato, pasta and cucumber. Then there’s churning out several types of cookie dough. Virtually everything in the restaurant is made from scratch.

By the time customers start arriving at 7 a.m., Rhodes is ready to greet them with an endearing smile. A steady stream of activity continues through lunch service, which can get hectic whenever catering orders are added into the mix.

Despite what some may consider a daily grind, Rhodes takes it all in stride.

“This has been my second home for seven years, and now I’m responsible for keeping it afloat,” she said recently near closing time, as staffers swept the floor and wiped tables.

Rhodes, 34, assumed ownership of Peppers this summer following the retirement of original proprietors Jess and Missy Fowler.

Rhodes had been a loyal customer at Peppers since it opened nearly a decade ago, and her frequent visits developed into a close friendship with the Fowlers.

Following a layoff from a quality assurance editor position, Rhodes took a short-term job at the sandwich shop, which ultimately led to a manager’s role. “Jess and Missy encouraged me every step of the way,” she said.

“Rebekah is very special, and we are so excited to watch her future success,” Jess Fowler said in a Facebook message. continued on page 69

CARY MAGAZINE 67

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The grilled Reuben with corned beef, sauerkraut and Swiss cheese on marbled rye is a popular lunch choice. Peppers prides itself on its in-house roasted corned beef and other sandwich meats.

continued from page 67

The new ownership venture has been what Rhodes calls “exciting and scary.” But she credits her close-knit staff for helping to keep things running smoothly.

“We all respect one another and get along well, and we have a really positive work environment. We consider each other like extended family,” she said.

That special kinship spills over to the way she and her supporting cast treat their patrons.

Spend 15 minutes during any portion of the day at the shop, and you’re likely to witness employees calling regulars by name upon entering the restaurant.

“We have about 80-percent retention of loyal customers. Many of them are people we know by name. Some come almost every day for lunch,” Rhodes said. “One couple comes in every Monday afternoon and orders breakfast.”

Since Peppers has been open, growth and change have been constants in the area. Numerous restaurants have come and gone in Grace Park, a dynamic mixed-use urban village.

“We are fortunate to have established ourselves as a very customer-oriented place,” said Rhodes, about the restaurant’s longevity. “We treat everyone warmly and have a welcoming environment. A lot of families come in together, and it’s great to see their kids grow up over the years.”

Peppers also sets itself apart by serving fresh, house-roasted meats, artisan bread sourced from La Farm Bakery and an all-day breakfast menu. Popular items include the grilled Reuben with corned beef, sauerkraut and Swiss cheese on marbled rye; a slow-roasted rosemarybraised pork sub with sautéed peppers, onions and horseradish aioli; and the distinctive continued on page 71 CARY MAGAZINE 69

Customers can order traditional plates like waffles, fresh fruit and bacon from the all-day breakfast menu, or they can pick hearty dishes like braised rosemary pork hash topped with eggs.

70 SEPTEMBER 2018

“We are fortunate to have established ourselves as a very customer-oriented place. We treat everyone warmly and have a welcoming environment.

A lot of families come in together, and it’s great to see their kids grow up over the years.”

- Rebekah Rhodes, Owner, Peppers Market continued from page 69

Trippin’ Chicken sandwich incorporating marinated portobello mushrooms, roasted red peppers, sundried tomatoes, goat cheese, avocado, spinach, Swiss cheese, garlic aioli and basil pesto.

Vegetarians will delight in choices such as the black bean burger served on a baguette, roasted tomato pesto Caprese tossed in a balsamic glaze, and a strawberry walnut salad featuring baby spinach, dried cranberries and herbed goat cheese.

In the mood for breakfast food? Consider a spinach-laden bacon jam omelet, a loaded mixed-berry Belgian waffle or tantalizing sautéed seasonal greens served over cheddar onion grits and crowned with a pair of truffle oil fried eggs.

Although she is now the owner, Rhodes isn’t planning any big changes. She and Jess Fowler came up with the current menu in the spring, and the fall menu will also reflect Rhodes’ taste. continued on page 72 CARY MAGAZINE 71

Rhodes staffs the grill, cooking up sandwiches and more at Peppers Market in Grace Park.

H ave you recently made a move?

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

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

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

72 SEPTEMBER 2018

“The people I encounter are definitely what make each day great.”

- Rebekah Rhodes, Owner, Peppers Market

continued from page 71

“It will be vegan and keto friendly,” she said of the new bill of fare.

Besides offering quality food paired with excellent customer service, Peppers also gives local artisans the opportunity to sell paintings, handcrafted jewelry and specially made tote bags.

“One hundred percent of the proceeds go to the artists,” Rhodes said, adding that the tote bags are made available by Zach’s Toy Chest, a local charity benefitting childhood cancer research.

While Rhodes loves her job, she confesses that her biggest challenge is finding an appropriate work-life balance. “I have a husband and two small children, so trying to balance working The slow-roasted rosemary pork also shows up in this popular 70 to 80 hours a week and spending sub, along with sautéed peppers, onions and horseradish aioli. quality time with my family is not easy,” she said.

What is easy for Rhodes is treating everyone like someone special. “The people I encounter are definitely what make each day great.” t 2107 Grace Park Drive, Morrisville (919) 380-7002 peppersmrkt.com

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liquid assets

Pulp from Brewery Bhavana WRITTEN BY WHIT BAKER | PHOTOGRAPHED BY JONATHAN FREDIN

BREWERY BHAVANA, named one of America’s Best New Restaurants by Bon Appetit magazine, is a combination dim sum restaurant, book store and flower shop. It is also a first-rate brewery with 10 core beers and a variety of provisional brews.

At first, Bhavana focused on Belgian beers but has since expanded to beer styles from other regions. It also has a robust sour program with a constantly expanding wood cellar.

Pulp, a Double IPA from Bhavana, is a juicy IPA that just happens to also be hazy.

Patrick Woodson, Bhavana’s head brewer, says he would never describe his IPAs as hazy. This is because if the beer becomes clear over time, the haze will not affect the taste all that much.

Pulp is brewed with Galaxy, an Australian hop that is very trendy with brewers. It is also hard to get due to high demand.

Pulp has a fairly prominent lime and candied lychee fruit aroma from the hops. There is a noticeable biscuit character that borders on nutty toast. Nuttiness in lighter beers is commonly from the addition of malted oats.

The beer has a light orange hue. The head is eggshell in color, with good head retention and about one finger tall. The bubbles are tiny, and they will leave an almost continuous lacing in the beer glass. The beer itself is so hazy that it looks closer to orange juice than a brilliant lager. This juice-like haziness is a sign Whit Baker is the brewmaster at Bond Brothers Beer Company in Cary.

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

of quality for juicy IPAs. While clarity in this style of beer doesn’t mean bad, the hazier the better for most nerds.

Upon tasting, Pulp has pine sap and green tea herbal notes. This is a departure from the candied fruit on the nose. The nutty and biscuit flavors are keyed up in the flavor as well. There is a low pear and apricot character from the yeast — a departure from Bhavana’s other beers, most of which are very yeast-driven. Pulp finishes bitter and is decidedly hopbalanced, but the malt profile is higher than in other Double IPAs out now.

Pulp has a low creaminess from the protein used to form the haze. It also has a medium-full body and a low hop astringency.

Many times keeping an IPA hazy but also trying to ferment more of the sugars out, can result in a little hop astringency for the drinker.

If this sounds negative, it’s not! The bitter and astringent flavors from hops are, after all, the reason they are used in beers.

Overall, Pulp is a bitter, piney Double IPA with a delicate aroma and 7 percent ABV, which is a lower alcohol level than many of this style. That means you can enjoy more of this hoppy, bitter IPA.

CARY MAGAZINE 75

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liquid assets

Rúa American Single Malt Whiskey from Great Wagon Road Distilling Co. WRITTEN BY MELISSA KATRINCIC | PHOTOGRAPHED BY JONATHAN FREDIN

A NEWLY DEFINED whiskey category, American Single Malt whiskey, is a notable addition to American craft spirits.

The American Single Malt Whiskey Commission was formed to combat confusion around the many whiskies now being produced in the United States, along with how they compare to international spirits like Irish whiskey and Scotch.

The guidelines set by the new commission prioritizes three requirements for single malts: • Made from 100 percent malted barley • Distilled entirely at one U.S. distillery • Matured in oak casks not to exceed 700 liters This definition of American single malt is important because we’re seeing a surge of popularity in the U.S. for Irish, Scotch and Japanese whisky. Much of the American single malt whiskey now being made rivals the traditional distilling and high quality taste profiles of their international counterparts.

Rúa single malt whiskey, distilled by Great Wagon Road Distilling Co. in Charlotte, is inarguably recognized as one of the leading American single malt whiskies in the Southeast. Selected in 2016 as a “Made in the South” winner by Garden & Gun magazine, Rúa continues to gain accolades including a gold medal from the Los Angeles International Spirits Competition.

Great Wagon Road Distilling was the first craft distillery in Charlotte, and owner Ollie Mulligan had just the right background.

A County Kildare-born Irishman, Mulligan learned to distill whiskey in the kitchens and barns of Ireland before bringing those traditions to the craft spirits scene in North Carolina.

Rúa, which means “red” in Gaelic, is made from water, barley and yeast. And Mulligan pays attention to each one of those ingredients. The malted barley is non-GMO and organic, and the water is from Yancey County in the North Carolina mountains.

The whiskey goes into new 25-gallon American white oak barrels to age until it’s ready.

The Rúa bottle we’re tasting this month is from Release 33, and it was aged for 16 months in barrel 256. Proof is 92 which is just the right balance of alcohol to bring out the gorgeous notes of barley and oak.

Nose: The aroma is of an amazing arrangement of cherry, vanilla and wood with hints of spice.

Taste: When tasting whiskey, it’s important to let the first taste cover and coat your palate. It’s not about noting anything specific but training your palate on that first taste.

On the second taste of this whiskey, the flavors are more distinct. Up front are notes of cherry, but they’re quickly smoothed into a combination of sweet and spice. The finish has hints of cedar and oak along with caramelized vanilla to round out the mouthfeel.

This is the perfect neat sipping whiskey for fall. Get an Old-Fashioned glass and a large ice cube (or splash of water). Pour the whiskey, and find a comfortable porch. Cheers!

Melissa Katrincic owns Durham Distillery, the No. 3 Craft Gin Distillery in the U.S. and home of the awardwinning Conniption Gin, with her husband Lee. She is also the former vice president of the Distiller’s Association of North Carolina.

CARY MAGAZINE 77

Catch picture-perfect sunrises over morning coffee.

Set sail on a scenic cruise around Harbor Island.

Taste local craft brews at happy hour.

Elevate your beach experience.

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78 SEPTEMBER 2018

800-650-8921

new restaurant spotlight Ribs are cut St. Louis-style and come with barbecue sauce or Jack Daniel’s glaze.

Waffle fries are a popular side item.

Cary Towne Kitchen & Bar WRITTEN BY DAVID MCCREARY PHOTOS COURTESY OF UNITED RESTAURANT GROUP

CARY TOWNE KITCHEN & BAR is among the newest casual-dining eateries to open this season, and visitors will have abundant reasons to become regulars.

“We wanted to provide a comfortable place for people to come in with friends and family, but the food is more elevated than a typical chain restaurant,” said Thomas Miles, director of operations. “Our chef has developed a menu that features locally sourced ingredients and flavorful dishes.”

Executive Chef Andrew Dávila rewards diners with offerings like fried green tomatoes with house-made marinara, fried basil and shaved Parmesan; beef medallions with chimichurri; and two inventive styles of shrimp and grits. Try the Yuengling-battered fish and chips or a Cajun aioli-topped New Orleans “Bleus” burger served on a Neomonde Bakery brioche bun. Made-to-order pizzas fired in a TurboChef oven also deserve consideration.

“I learned most of my cooking skills from my mom,” said Dávila.

For the Cajun chicken and waffle appetizer, Belgian waffles and hand-breaded chicken tenders come together in shareable sandwiches. Bloody Marys and other specialty cocktails are also on the menu.

continued on page 81 CARY MAGAZINE 79

Legends live on in Corolla.

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The legendary wild horses of Corolla, unique historical sites, family friendly beaches and mild coastal temperatures are just a few of the reasons why now is a great time to visit.

Call 877.287.7488 for a free visitor’s guide

80 SEPTEMBER 2018

www.VisitCurrituck.com

continued from page 79

The unpretentious chef also received culinary training at Johnson & Wales University and honed his craft at the now-defunct Belle at the Jones House in Cary and Tupelo Honey in Raleigh.

“I’m always looking for the freshest ingredients to flesh out our farm-to-table approach,” Dávila said. “We also have good variety of vegetarian, vegan and glutenfree options. Accommodating people with dietary restrictions is no problem whatsoever.”

To find the best quality provisions, Cary Towne taps local and regional purveyors such as Chapel Hill Creamery, Mike’s Honeybees and Inland Seafood.

When it comes to libations, an impressive selection of wine, beer and spirits will keep you satiated without breaking the bank.

Cary Towne Kitchen & Bar is open seven days a week.

Weekend brunch is available every Saturday and Sunday from 10 a.m. to 3 p.m. Reservations are accepted online or by phone. t 2002 Kildaire Farm Road, Cary (919) 233-8721 carytownekitchen.com le! ab l i a Av s on pti O t en m se Ba

Cary Towne Kitchen serves shrimp and grits two different ways. The Cajun version is plated over a fried grit cake and includes shrimp, sausage, mushrooms, Cipollini onions, roasted red bell peppers, baby spinach and a marsala cream sauce. The Southern version has bacon instead of sausage and comes with creamy grits.

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CARY MAGAZINE 81

apple roses

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

Ingredients:

7. Brush the puff pastry strips with melted

vanilla ice cream, or place on a puddle of

1 box (2 sheets) puff pastry

butter leaving a free margin around the edges

caramel sauce.

Flour for dusting the rolling surface

of each strip. Sprinkle the sugar and cinnamon

1/2 cup butter, melted

over the buttered area.

1/2 cup white sugar 1/2 teaspoon cinnamon 4 - 5 red apples 6 cups water 1 lemon, freshly juiced 1/2 cup sugar Confectioner’s sugar for sifting (Serve with vanilla ice cream or caramel sauce; garnish with mint leaves.)

8. Place the apple slices at the top of each strip in Directions:

an overlapping manner. Position the slices so that

1. Prepare a 12-cup standard size muffin tin by lightly

the top arch of the slice is about 1/4-inch above

buttering each cup.

the puff pastry edge.

2. Defrost the puff pastry sheets at room temperature. Roll

9. Fold the bottom half of the puff pastry strip

each sheet to an approximate dimension of 12” x 12”. Cut

over the apples, and seal the ends of each strip

the sheet into 2” x 12” strips. Re-chill the dough, as needed.

with a firm finger press. Beginning at one end,

3. Melt the butter. In a small bowl, mix the sugar and

loosely roll up the filled strips. Place each “rolled

cinnamon. Set aside until ready to assemble the roses.

rose” in a buttered muffin cup.

4. In a medium saucepan, add the water, lemon juice

10. Bake the roses in a 375°F oven on a lower

and sugar.

rack for 30 minutes or until the pastry is puffed

5. Slice the apples into 1/8-inch thick slices with a

and thoroughly baked. Cool the roses in the pan

handheld slicer. Add the apple slices to the saucepan.

for 5 minutes or until able to handle easily, then

Simmer the apples for 1-2 minutes.

transfer to a cooling rack to continue cooling.

6. Drain the apples and spread on a sheet pan to quickly cool.

Dust with confectioner’s sugar and serve with

316 Colonades Way, Cary, NC | Mon. – Sat. 10 – 6 | Sun. 12 – 5 www.whiskcarolina.com | (919) 322-2458 82 SEPTEMBER 2018

perfect pairing

apple roses

WRITTEN BY GLEN HAGEDORN | PHOTOGRAPHED BY JONATHAN FREDIN

Wicked Weed Oak Fermented Cider Asheville’s Wicked Weed Brewing is known for its exceptional and eclectic brewing styles, and it was only a matter of time before the brewers shifted their focus to cider-making from locally sourced heirloom apples. This cider emanates from the vaunted Funkatorium and is fermented in large oak casks with wild yeast harvested from local apples, lending a rustic, earthy and dry character. The depth and complexity of this cider will lend a refreshingly rich counterpoint to the sweetness of the baked apple in this recipe. $11.99

Joseph Cattin Gewurztraminer Alsace is home to some of the most legendary vineyards in the world, and while technically in France, it owes much of its cultural and viticultural heritage to Germany. Gewurz means “spice” in German, and this amazing white wine from Joseph Cattin evokes scents of baking spices and sliced lychee fruit.

Significantly richer than most Gewurztraminers from Alsace, the honeyed finish on this wine will complement the fruit and rich pastry in the apple roses marvelously. $17.99

Fitz-Ritter Riesling Sekt Extra Trocken Pfalz German wine lovers consume five times the amount of sparkling wine that is enjoyed in the United States.

It is really no wonder, as the style pairs so well with so many types of food. This Brut-level Sekt from Fritz-Ritter is very dry, with invigorating acidity and crisp citrus and orchard fruit flavors. The mousse is elegant and smooth, brightened by tiny, persistent bubbles that seem to disseminate pops of caramel and honey sweetness. The wine was given 90 points

by Wine Enthusiast. $19.99

Glenn Hagedorn is a partner at Triangle Wine Company.

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

CARY MAGAZINE 83

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

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

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

1195 W. Chatham St., Cary; (919) 481-4434; abbeyroadnc.com Andia’s Homemade Ice Cream “Premium quality ice cream and sorbet.”

10120 Green Level Church Road #208, Cary; (919) 901-8560; andiasicecream.com Annelore’s German Bakery “Pastries using the finest local ingredients.”

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

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

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

ASHWORTH DRUGS 84

SEPTEMBER 2018

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

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

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

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

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

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

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

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

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

Bonefish Grill “Fresh is our signature.”

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

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

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

1225 NW Maynard Road, Cary; (919) 481-9300; 1040 Tryon Village Drive, Suite 604, Cary; (919) 859-2151; brigs.com Cary Towne Kitchen “A fun, inviting environment where you can enjoy a back-to-basics locally sourced menu.”

2002 Kildaire Farm Rd, Cary (919) 233-8721 carytownekitchen.com Chanticleer Café & Bakery “Family-owned restaurant serving up breakfast, lunch and specialty coffees.”

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

525 New Waverly Place, Cary; (919) 987-3500; cinebistro.com/waverly 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 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

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

1225 Kildaire Farm Road, Cary; (919) 465-3082; thebutchersmarkets.com Doherty’s Irish Pub “Catch the game or listen to live music.”

1979 High House Road, Cary; (919) 388-9930; dohertysirishpubnc.com Eighty8 Asian Bistro “An exotic twist on Asian cuisine.”

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

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

Deans Kitchen + Bar “Creative comfort eats.”

1080 Darrington Drive, Cary; (919) 459-5875; deanskitchenandbar.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 Hot Point Deli “Highest-quality cuisine at extremely reasonable prices.”

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

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

201 W. Chatham St., Suite 103, Cary; (919) 377-8794; kababishcafe.com 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 Los Tres Magueyes “We prepare our food fresh daily.”

110 SW Maynard Road, Cary; (919) 460-8757; lostresmagueyes.com CARY MAGAZINE 85

Dining Guide 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

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

100 Wrenn Drive #10, Cary; (919) 468-8722; duckdonuts.com/location/cary-nc Lucky 32 Southern Kitchen “Exceptional renderings of classic Southern dishes.”

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

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

8314 Chapel Hill Road, Cary; (919) 465-2455; maximilliansgrill.com Noodle Boulevard “Ten variations on the ramen theme, covering a pan-Asian spectrum.”

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

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

#TasteTheYummus

THE MAGGY AWARDS

WINNER 2018

• Fresh Salads • Sandwiches • Kabobs

Catering Available For All Events!

1347 Kildaire Farm Road // Cary // 919-300-5586 9650 Strickland Road // Raleigh // 919-847-2700 411 W. Morgan Street // Raleigh // 919-300-5064 86

SEPTEMBER 2018

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

1353 Kildaire Farm Road, Cary; (919) 388-8001; patrick-janes.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 Rally Point Sport Grill “Lunch and dinner food in a pub atmosphere.”

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

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

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

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

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

Visit fiveguys.com for area locations.

Ricci’s Trattoria “Keeping true to tradition.”

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

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

8111-208 Tryon Woods Drive, Cary; (919) 851-3999; 2025 Renaissance Park Place, Cary; (919) 677-3999; ruckuspizza.com

Spirits Pub & Grub “Wide variety of menu items, all prepared in a scratch kitchen.”

701 E. Chatham St., Cary (919) 462-7001; spiritscary.com Stellino’s Italiano “Traditional Italian favorites with a modern twist.”

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

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

DURHAM

5320 McFarland Drive Durham, NC 27707

raleigh

8323 Creedmoor Road, Raleigh, NC 27613

cary

100 Wrenn Drive #101, Cary, NC 27511 DAILY HOURS: 6AM - 7PM

CARY MAGAZINE 87

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

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

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

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

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

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

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

10.31.18

88

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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

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

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

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

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

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

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

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

Visit ruckuspizza.com for area locations.

Udupi Café “Authentic south Indian vegetarian cuisine.”

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

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

AMERICAN CUISINE MENU

AMERICAN CUISINE MENU WITH A FRENCH FLAIR 200 S ACADEMY STREET

|

CARY

919.377.0509 ACADEMYSTREETBISTRO.COM

CARY MAGAZINE 89

Dining Guide

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

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

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

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

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

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

Calzones & Strombolis Fresh from the oven made to order!

Italian Desserts Homemade & delicious!

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

Locally Owned & Operated

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

THE MAGGY AWARDS

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

salviospizza.com 90

SEPTEMBER 2018

RALEIGH

5045 Falls of Neuse Rd

CARY

1225 Kildaire Farm Rd

919-809-8914

919-465-3082

Quail Corners at Millbrook Rd.

Saltbox Village Shopping Center

thebutchers-market.com

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

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

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

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

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

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

Salem Street Pub “Friendly faces and extensive menu.”

113 N. Salem St., Apex; (919) 387-9992; salemstreetpub.com

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

Peak City Grill & Bar “Chef-crafted food in a … restored turn-of-thecentury hardware store.”

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

Sweet Cheeks Bakery “Only the finest and freshest ingredients.”

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

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

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

HONORABLE MENTION 2007

HONORABLE MENTION 2013

HONORABLE MENTION 2015

HONORABLE MENTION 2015

THE MAGGY AWARDS

THE MAGGY AWARDS

HONORABLE MENTION 2016

HONORABLE MENTION 2018

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

5 private rooms seating 6-200 guests!

Contact: Christina Reeves at Christina@ReysRestaurant.com

CARY MAGAZINE 91

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

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

FUQUAY-VARINA Anna’s Pizzeria “Piping hot pizzas and mouthwatering Italian food.” 138 S. Main St., Fuquay-Varina; (919) 285-2497; annaspizzeria.com Aviator SmokeHouse BBQ Restaurant “All of our food is made in-house.”

525 E. Broad St., Fuquay-Varina; (919) 557-7675; aviatorbrew.com Jus’ Enuff Home Cooking “Homemade everything.” 736 N Main St., Fuquay-Varina; (919) 567-0587; facebook.com/JusEnuffHomeCookin Los Tres Magueyes “We prepare our food fresh daily.”

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

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

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

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

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

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

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

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

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

The place for Sushi enthusiasts and beginners of Japanese cuisine.

WINNER 2018

“Build” Menu is back!

QUALITY IS OUR RECIPE

Locally sourced, seasonal ingredients.

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

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

HONORABLE MENTION 2017

1361 Kildaire Farm Road | Cary 919.481.0068

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

92

SEPTEMBER 2018

www.YuriJapaneseRestaurant.com

deanskitchenandbar.com

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

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

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

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

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

301 W. Center St., Holly Springs; (919) 285-2412; mywaytavern.com Rise Biscuits & Donuts 169 Grand Hill Place, Holly Springs; (919) 586-7343; risebiscuitsdonuts.com

Thai Thai Cuisine “Fresh authentic Thai food.”

108 Osterville Drive, Holly Springs; (919) 303-5700; thaithaicuisinenc.com The Mason Jar Tavern “All the comforts of Southern hospitality with a modern twist.”

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

MORRISVILLE Alpaca Peruvian Charcoal Chicken “Unforgettable rotisserie chicken.”

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

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

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

100 Jerusalem Drive, Suite 106, Morrisville; (919) 465 9006; babymooncafe.com Bad Daddy’s Burger Bar “The quality of the beef and the toppings make our burgers stand apart.”

3300 Village Market Place, Morrisville; (919) 297-0953; baddaddysburgerbar.com B. Good “Health-conscious versions of fast-food favorites.”

1000 Market Center Drive, Morrisville; (919) 234-1937; bgood.com Cantina 18 “Southwestern fare with a southern drawl.”

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

ASHWORTH DRUGS 105 W. Chatham St, Cary NC

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

HONORABLE MENTION 2018

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

140 East Chatham Street, Cary 919.650.2853 crosstowndowntown.com

Paul Ashworth, R.Ph.

Cori Strickland, R.Ph.

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

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

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

1060 Darrington Drive, Cary (919) 468-7229 www.luganocary.com CARY MAGAZINE 93

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

3035 Village Market Place, Morrisville; (919) 468-8286; cleanjuice.com Firebirds Wood Fired Grill “Steaks, seafood, chicken and ribs, all seared over local hickory, oak and pecan wood.”

3200 Village Market Place, Morrisville; (919) 653-0111; morrisville.firebirdsrestaurants.com The Full Moon Oyster Bar & Seafood Kitchen “Homemade recipes handed down over the years.”

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Daniel’s Restaurant & Catering

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

THE MAGGY AWARDS

WINNER 2018

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

SHIKI

TASU

TASU

207 NC-54

8919 BRIER CREEK PKWY #109

525 NEW WAVERLY PL #103

SOUTHPOINT, DURHAM

919.484.4108

94

SEPTEMBER 2018

BRIER CREEK, RALEIGH

9 1 9 . 5 4 4 . 8 4 74

WAVERLY PLACE, CARY

919.977.4037

SOUTHPOINT, DURHAM

207 NC-54

919.484.4108

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

Dining Guide

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

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

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

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

Village Deli & Grill “Wholesome homemade foods.”

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

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

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

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

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

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

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

RALEIGH

Flying Biscuit Café “Southern-inspired menu of comfort food made with fresh ingredients.”

2016 Clark Ave., Raleigh (919) 833-6924, flyingbiscuit.com/locations-2/Raleigh

Angus Barn “World-renowned for its service.”

9401 Glenwood Ave., Raleigh; (919) 781-2444; angusbarn.com Annelore’s German Bakery “Pastries using the finest local ingredients.”

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

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

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Anvil’s Cheesesteaks “Authentic Philadelphia experience.”

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THE MAGGY AWARDS

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www.sushithaicary.com CARY MAGAZINE 95

nonprofit spotlight

“

The Women’s Business Center of North Carolina helps women start and grow businesses by providing guidance and support. The staff of the nonprofit are, from left, Melissa R. Terrell, assistant director; Deborah Bromiley, consultant; Dorothy Bell, program assistant and Briles Johnson, executive director.

You can do the services,

but the impact is where the reward is.

Seeing the growth of women in business

96 SEPTEMBER 2018

“

and seeing them thrive is awesome.

— Melissa Terrell, Assistant Director, The Women’s Business Center of North Carolina

POPS

2018/19 SEASON

MEYMANDI CONCERT HALL, RALEIGH

“Star Wars: A New Hope”

The Women’s Business Center of North Carolina WRITTEN BY JESSICA SNOUWAERT | PHOTOGRAPHED BY JONATHAN FREDIN

in Concert

FRI/SAT, OCT 5-6 | 8PM Weekend Sponsor: CEI – The Digital Office

Presentation licensed by Disney Concerts in association with 20th Century Fox, Lucasfilm Ltd., and Warner/ Chappell Music ©2017 & TM LUCASFILM LTD. ALL RIGHTS RESERVED

IN 2010, BUSINESS OWNER Ann Jagger was still feeling the effects of the Great Recession as she tried to get a loan for her digital printing company, Southport Graphics.

“All the banks seized up lending,” she said. “No one would give us any money. We went to four different banks.”

During her struggle to get a loan, Jagger attended an event at the Women’s Business Center of North Carolina and spoke with a staff member. That meeting connected Jagger with a bank that helped her qualify for a Small Business Administration loan.

“That made it possible for us to buy equipment that doubled our revenue in a year,” said Jagger. “Because of that loan, we were able to get another loan the following year for an operating income of $50,000. And because of that money, we went from $900,000 of revenue that year to about $1.5 million.”

The Women’s Business Center helps business owners and entrepreneurs like Jagger every day. The nonprofit’s mission is to empower female business owners to start and grow their businesses by offering tools and support. It’s an effort to diversify business and economic opportunity by involving untapped populations.

Executive director Briles Johnson and assistant director Melissa Terrell work hard to make their clients successful.

“You can do the services, but the impact is where the reward is,” Terrell said. “Seeing the growth of women in business and seeing them thrive is awesome.”

One of her first clients wanted to open an escape room in Durham. After feedback and planning help, the client opened and grew her adventure game business, which invites players to solve puzzles to get out of a locked room.

“I encouraged her,” said Terrell. “She had it already, but sometimes the women just need encouragement.”

While the center focuses on women in business, anyone who needs support can get help. And the majority of WBC’s resources and programs are free.

“We will help anybody in business, at any stage in business — from inception — or anyone with an idea through start-up, through stage one and stage two,” Johnson said.

From business counseling and certification to networking and seminars, entrepreneurs have access to a wide array of resources for low or no cost.

“There are some custom seminars that will carry a fee, and it’s not a big fee,” said Johnson.

Networking is one of the foremost resources at the center and is incorporated into much of the center’s seminars, events and other resources.

“It’s really meaningful and impactful when we’re able to connect our businesses, our clients together, and they start to work together,” said Johnson. continued on page 98

The iconic 1977 film Star Wars: A New Hope plays on the big screen as the Symphony performs the score live.

Holiday Cirque Spectacular FRI, DEC 21 | 8PM SAT, DEC 22 | 3PM & 8PM

Wesley Schulz, conductor

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continued from page 97

A Helping Hand A few of the services provided by the Women’s Business Center of North Carolina are: • Counseling: Work one-on-one with WBC staff to develop a business plan.

• Seminars and webinars: Learn about financing, marketing and other business topics.

• Networking: Grow business connections, and create new partnerships.

98 SEPTEMBER 2018

Clients and partners alike have gained business relationships and clientele from the center’s networking efforts.

One of the center’s partners, Payal Nanjiani, will lead a series called “Road Map to Business Prosperity” with the center this fall.

“I partnered with WBC, and it has opened up avenues for me to serve the small and medium business, especially women,” she said.

In addition to general services like networking, the center offers several specialized initiatives.

One of the highlights, New Mission Military Women as Entrepreneurs, is designed to help military women looking to transition from the military to entrepreneurship.

“We’re trying to definitely encourage getting them to the right resource, making connections,” said Terrell. “That’s really what it’s about in business — making those connections.”

The connections and resources the center

generates help support the clients and the center itself.

“We have many successful clients that we work with, and the good thing about the ones that are doing well — they give back,” said Terrell.

The work the business center accomplishes is a full circle, Terrell says.

“I love what I do. Seeing these businesses succeed is definitely a fulfillment, seeing the impact.”

Jagger is one of the center’s clients who gives back by sponsoring events at the center.

Because of the growth Jagger’s printing company experienced after their loans, she was able to retire from the business early and spend time volunteering.

“Without those loans I would still be working there, trying to make the business grow,” she Jagger. “With those SBA loans, they catapulted us to a place where I’ve been able to do something I’ve wanted to do all my life.” t

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garden adventurer WRITTEN AND PHOTOGRAPHED BY L.A. JACKSON

Savor Anise Sage WHEN I FIND a reliably performing plant that is easy to grow, low in maintenance and long lasting in the eye candy department, you can bet the farm it will catch my attention. I’ll give bonus points at the suggestion this bit of greenery smells like one of my past guilty pleasures — black licorice. This leads to a predictable green thumbs up for anise sage.

Botanically known as Salvia guaranitica, anise sage brings a toughness many salvias are known for to just about any garden party, along with the desirable ability to flaunt flowers from spring until the first autumn frosts. An herbaceous perennial that, depending on the cultivar, can reach 3 to 5 feet tall, it will show off impressive stalks of small, conical blooms visually residing in the violet/indigo end of the spectrum, with some cultivars skirting into the range of true blue.

As with most perennials, fall is a fine time to plant anise sage. Placed in a well-draining area that receives about six hours of sun a day and, at least for its first year in the garden, watered well when the rains don’t come, this blooming beauty can easily settle into its nofuss-no-muss mode in almost any landscape setting. And as a double bonus, deer ignore this plant, while butterflies, bees and hummingbirds can’t resist it.

As far as particular cultivars, for me, ‘Black and Blue’ goes to the head of the class. It has been a popular pick for years, and for good reason.

Each pretty blue bloom emerges from a midnight black calyx, making for a visual pop to remember.

The recent hybrid introduction ‘Amistad’ is a similar sight sensation, except its flowers have been dipped deeper into pretty purple. As a softer contrast, ‘Argentine Skies’ has green calyxes typical of most anise sages, but its flowers blush in a modest light blue.

‘Black and Blue’ — not a bruise but a beauty.

continued on page 102 CARY MAGAZINE 101

continued from page 101

Spring-blooming bulbs

12 9

3 6

TIMELY TIP The beginning of autumn will find garden centers starting to offer their annual selections of fall-planted, spring-blooming bulbs, and while buying early will get you the best selections, planting early could result in a poor flower show next year.

Let the soil cool down so it won’t entice the dormant bulbs to start growing too soon. Usually, late October into November is a good planting time.

Until then, store your bought bulbs in a cool place. The refrigerator makes an ideal “chiller” as long as the bulbs are kept away from ripening fruits. They emit a gas called ethylene that could have detrimental effects on the bulbous sleeping beauties.

To Do in the GARDEN

September

• The veggie patch isn’t finished yet! There is still time at the beginning of this month to plant such delectable edibles as spinach, lettuce, radishes, kale, onions and mustard greens.

• Ornamental grasses should be coming into their prettiest prime now, with many showing off dazzling inflorescences. Be sure to create a few dried indoor arrangements with the clippings of these beauties this fall.

• For a better display from hellebores this winter and next spring, apply a time-release fertilizer around them now.

• Before you bring houseplants inside for the winter, let the light shine in first. Thoroughly clean any windows that will host these

102 SEPTEMBER 2018

There are many other anise sage cultivars available to gardeners, meaning the three I mentioned are just the tip of a pretty iceberg. I have found various selections at local garden centers as well as the State Farmers Market in Raleigh, but anise sage is also an easy find if you prefer to let your fingers do the walking on the internet.

Regretfully, sticking to truth in journalism, I do have to admit that the inedible leaves of my anise sage plants when rubbed, at least to me, really don’t really smell like the licorice whips I devoured as a kid — so ‘Amistad’ is a pleasing I’m not really sure where purple performer. the anise connection came from. But rather than sing the blues, I enjoy the blues… and the indigos…and the violets of these steadfast plants that dependably doll up my landscape with beautiful blooms through the long growing season.

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.

plants to receive more light — meaning more energy — from the weak winter sun.

• Also, tuck soon-to-be indoor houseplants into a shadier spot in the yard for a week or two before they are brought in for the winter. This adjustment period prepares them for the coming times of lesser light inside.

• Saving any planting pots from this growing season for next year?

Before you put them in storage, properly prepare the containers by wiping off any dirt and soaking them overnight in a solution of one part bleach to ten parts water.

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• Car Seat Checks by Cary Police Department • Rex Mobile Mammography Sign-up • Raffle and Giveaways • AND MUCH MORE! * Fee may apply. We can file insurance for our current patients.

CARY MAGAZINE 103

happenings

PHOTOGRAPHED BY JONATHAN FREDIN

Cary Magazine hosted a party to celebrate the 2018 CM Movers & Shakers, presented by Coastal Credit Union on June 14 at Chatham Station in Cary. The 24 honorees were selected from reader and staff nominations for their current impact on Western Wake, and their efforts to shape its future. Here’s a look at some of the fun!

104 SEPTEMBER 2018

CARY MAGAZINE 105

Choose a Harbor Room ... and get this view.

Island Adventures...

Fall at Wrightsville Beach means warm days, cool evenings, and hours on the water. Stay oceanfront or harborfront in comfort and style, and explore the great outdoors.

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Take a casual cruise aboard Allana, our 44’ Cat Ketch, or learn to sail aboard our fleet of J/22s gaining confidence and skills from ASA certified instructors. Overnight packages are available for our ASA Sailing School, customized for beginner to advanced enthusiasts.

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Explore tidal creeks, see coastal birds and marine life, and traverse the waterways around Masonboro Island Reserve. Our Eco Paddle Package includes breakfast daily and all necessary equipment.

beach resort www.blockade-runner.com 106 SEPTEMBER 2018 877.791.3157

happenings

Summer campers at

Food Bank of Central and Eastern North Carolina, product logistics manager Carter Crain, pictured, At the

unloads boxes of turkey donated by Butterball. As part of the National Turkey Federation’s Turkey Day of Service on June 15, the Garner-based company donated more than 10,000 pounds of turkey to feed the hungry. The donation included breakfast sausage, ground turkey and turkey roasts to the food bank and deli meat, breakfast sausage and roasts for the Raleigh Rescue Mission and Urban Ministries of Durham. foodbankcenc.org

With proceeds from PeakFest, the

APEX FESTIVAL

COMMISSION awarded nearly $16,000 in grants to 17 programs and

CHESTERBROOK ACADEMY PRESCHOOL Preston in Cary recently donated more than 150 food items to Backpack Buddies, which provides weekend and holiday meal packs to children in need.

Campers hosted a food drive and helped to pack the bags to be delivered to the organization. chesterbrookacademy.com

$1,000 to Apex Elementary

North Carolina Courage captured the first ever

School to create a community

Women’s International Champions Cup

garden at the school, $950

by defeating five-time UEFA Champions

to Cub Scout Pack 205 to

League winner Olympique Lyonnais

projects that benefit the town and support the community. Among the grants were

improve gender diversity in

Feminin 1-0 on July 29 at Hard Rock

Scouting, and $1,000 for

Stadium in Miami Gardens. Three-time

the White Oak Foundation’s

Olympic champion Heather O’Reilly

summer camp. For a full

scored the lone goal for the Courage.

list of grant recipients, see

nccourage.com

apexpeakfest.com.

The Pediatric Cardiac Intensive Care Unit at

The

DUKE UNIVERSITY HOSPITAL celebrated the opening of

its renovated family room on July 27. The room was a gift from Dr. Allan Acton and his family, who spent several months in and out of the PCICU when their son Jack was born in 2010. Acton is the owner of Cary Family Dental in Cary. By age 3, Jack had undergone three open-heart surgeries. Now 8 years old, Jack is a lively and outgoing kid. The Actons hope this room will provide a place of rest for families with similar stories. dukehealth.org, carydental.com

CARY MAGAZINE 107

happenings

April Schweitzer, director of

Graceful Expressions Dance Education in Cary; Princess Johnson,

director of Royal Expressions Contemporary Ballet in Greensboro; and Willie Hinton, a teacher and choreographer for both studios, were recently in Nairobi, Kenya, teaching dance to dozens of children in an impoverished area of the city. Graceful Expressions is a nonprofit dance group comprised of middle and high school students. Proceeds from the spring performances of “Alice in Wonderland” at the Cary Arts Center paid to send the teachers to serve in Kenya. “Service is an important part of our culture with the company,” said Schweitzer. “We want the young dancers to see how they can use their talents to serve the community and to make an impact on the world.” gracefuldance.com

CYNTHIA KNAPP’S exhibit, “Complementary

Friends of the PageWalker Hotel awarded their 2018

Players,” will be on display at The Umstead Hotel in Cary through

scholarship to Christina Grube, a Cary High School

Nov. 30. Knapp is known for her musings on the interdependent

graduate. The $1,000 award was presented June 6 by

relationship of natural forms. Viewing the art collection is free and

Peggy Van Scoyoc, president of the Friends of the Page-

open to the public. theumstead.com

Walker. friendsofpagewalker.org

The

CARY'S DOWNTOWN FARMERS MARKET

will celebrate local farmers on Sept. 29, from 8

a.m. to 4 p.m., at the Ivey-Ellington House. The Farmers Fall Festival will have extended hours for all your favorite vendors, with local artists, live music, a pie-eating contest, food trucks and local breweries. caryfarmersmarket.com 108 SEPTEMBER 2018

e t Vo ! w o N

THE MAGGY AW ARDS

Cast Your Ballot

August 30th September 28th

carymagazine.com/maggy PARTY LATER!

February 28

th

Connect

wiUth S CARY MAGAZINE 109

happenings

If you have a story about the

THE PRODUCE BOX is helping bridge a nutrition gap with a donation of $80,000 of fresh, local produce to families in need. With the support of 11,000 members, The Produce Box delivered farm-fresh fruits and veggies to 1,240 campers and 765

Guess-White-

Ogle House, you may get a chance to spend a night in the Cary landmark. Owner Sheila Ogle and writer Mary Insprucker are hosting a contest for the best story about the Pink House. The top two winners will receive a cocktail

families through the YMCA’s Camp High Hopes in Cary, Fuquay-

reception and dinner at the home. The first-place winner gets to

Varina, Holly Springs, Raleigh, Durham and Wake Forest. Camp High

spend the night. All stories will be considered for an upcoming

Hopes is a seven-week summer day camp that is fully subsidized by

book about the house. The contest will run Sept. 10-Nov. 16;

the YMCA’s Annual Campaign. theproducebox.com

send entries to Pinkhouse@ogleent.com.

The Moving Truck is Leaving!

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

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CARY MAGAZINE 111

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CARY MAGAZINE 113

write light

BY JONATHAN FREDIN

Watch Your SSStep Walking on Cary’s greenways is a great way to exercise and see some wildlife.

Just keep in mind that we share the outdoors with all creatures great and small, including venomous copperhead snakes, which hate to be stepped on.

114

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