The Heart + Soul of Holly Springs and Fuquay-Varina
If this looks like your happy place, come get happy.
The gentle murmur of the surf on wide, pristine beaches. Sea oats swaying in a calming ocean breeze. Dazzling sunrises and breathtaking sunsets. North Carolina’s Brunswick Islands is a beach lover’s beach destination—a pure experience where you’ll find all you want and nothing more.
Come find your new happy place.
Scan to download or request your printed Vacation Guide.
FUQUAY-VARINA ARTS CENTER
Start planning for your fall activities at the Fuquay-Varina Arts Center! Fall art classes are being added now and will be updated through the summer months. Fall dance classes will be available soon, so check back often. Follow us on the Fuquay-Varina Arts Center Facebook and Instagram for daily updates!
Fuquay-Varina Arts Center is sure to bring the entertainment and fun for the community, from plays, to concerts, and everything in between! Keep an eye on our box office as shows will be coming soon!
Although summer has just begun, it’s time to start looking forward to Celebrate FV on October 5th, from 10am-4pm. We are currently accepting applications for Artists and look forward to another year of original, unique art lining the streets of downtown. The deadline to apply is August 23rd. Please visit FVArts.org for the vendor application, or celebratefv.com for more information.
“ I missed the farmers market. But you have to understand, when I say I miss the farmers market, I was specifically referring to Holly Springs Farmers Market.” – Amy Fox, Fox Farm & Forage
22 A TOUR OF TACOS
Southern Wake loves tacos — with more than a dozen local spots to enjoy them. We detail five for your next Taco Tuesday.
THE FOOD GUY
Our longtime food and dining correspondent, David McCreary, commemorates 20 years on the job with an exclusive Q&A.
41 TASTEMAKERS
Food and beverage entrepreneurs crafting flavor and innovation.
50 GOATS GONE VIRAL
Fuquay-Varina goat sanctuary becomes a TikTok sensation.
12
SEE & DO
Live music, family festivals, and pet-centric events mark summer’s final weeks.
14
DIG IN & DRINK UP
Oaklyn Springs Brewery’s Any Victory Will Do New England IPA 16
MEET & GREET
Local blogger and your new kitchen bestie, Billie-Jo Cochran 34
DAVE’S HOT CHICKEN
Spice reigns supreme at this nationwide chicken chain. 56
RISE & DINE
Discover your new favorite restaurant in our Dining Guide. 60
FUN & MEMES
Fuquay Memes decodes the hoity-toity restaurant scene in Southern Wake. 64
& HEARD
Community news and accolades
FOCUS
reader Letters
“I wanted to let you know how much I appreciate the coverage you gave for our Varsity Guard in your latest edition. The article is fantastic, as are the videos I’ve seen on Facebook.”
“ What Is the most memorable spicy food you’ve eaten? ”
August/September 2024 • Volume 6, Number 4
EXECUTIVE
Bill Zadeits, Group Publisher
Kris Schultz, Publisher
EDITORIAL
Emily Uhland, Senior Editor
Erin McKnight, Staff Writer
Arlem Mora, Social Media Coordinator
Tara Shiver, Digital & Copy Editor
CONTRIBUTORS
Fuquay-Varina Memes
David McCreary
Jamie Nolan
PHOTOGRAPHY
Jonathan Fredin, Chief Photographer
PRODUCTION
Atiya Batts, Graphic Designer
Jennifer Casey, Senior Graphic Designer
Dylan Gilroy, Web Designer
Beth Harris, Graphic Designer
Lauren Morris, Graphic Designer
HIGH SCHOOL
– MICHAEL BIASI, DIRECTOR OF BANDS, HOLLY SPRINGS
“Thank you for featuring us in your magazine! We greatly appreciate you taking the time to talk with us and take our pictures. The kids loved Jonathan. This was an exciting experience for them!”
– THE FLOUR POWER HOLLY SPRINGS TEAM
Matt Rice, Webmaster/SEO
Rachel Sheffield, Web Designer
Lane Singletary, Graphic Designer
ADVERTISING
Cheryl Nelson, Senior Account Executive
Jill Newbold, Senior Account Executive
Maureen Powell, Senior Account Executive
Aleida Montufar, Account Executive
PUBLIC RELATIONS
S&A Communications
Chuck Norman, APR
ADMINISTRATIVE
Kristin Black, Accounting
Cherise Klug, Traffic Manager
Lisa White, Senior Event Coordinator & Distribution Manager
Valerie Renard, Human Resources
PUBLISHER EMERITUS
Ron Smith
Main & Broad is published six 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.
MAIN & BROAD
Westview at Weston
701 Cascade Pointe Lane, Suite 103, Cary, North Carolina 27513 (919) 674-6020 • (800) 608-7500 • Fax (919) 674-6027 www.mainandbroadmag.com
This publication does not endorse, either directly or implicitly, the people, activities, products or advertising published herein. Information in the magazine is deemed credible to the best of our knowledge.
Main & Broad 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 Fuquay-Varina 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 equalopportunity basis.
PHOTO BY JONATHAN FREDIN
There’s something about spicy food that turns us into thrill seekers. Well, not all of us.
Editor’s Letter
Publisher Kris Schultz doesn’t taste anything above mild hot wings. But two Main & Broad team members mentioned “hospital” and “paralysis” when asked about their spicy food experiences.
Luckily, Dave’s Hot Chicken, the new quick-service restaurant in Holly Springs, provides opportunities for its customers to test their heat tolerance, or to dine well within it (pg. 34). The Main & Broad team can all happily lunch there together.
Going into each issue I have a general idea of what stories I will include. For example, I knew for a while I wanted to interview area Tastemakers and learn the stories behind these entrepreneurs who are growing and crafting food and beverage products with passion and care (pg. 41).
I didn’t know in advance that I would also be interviewing a viral TikTok sensation in Fuquay-Varina: the Smith Farm Goat Sanctuary. 19 million views later, the goats are as humble as ever. See the fantastic photos by Jonathan Fredin and discover this heartwarming story (pg. 50).
Thanks for reading.
EMILY UHLAND SENIOR EDITOR
19 million
16
7
5
4 1
questions with our Food Guy, David McCreary food and beverage innovators, plus farmers market to unite them
3
This issue BY THE Numbers tasty taco joints explored recipes shared by blogger Billie-Jo Cochran levels of spice to sample at
views on a viral TikTok video
Dave’s Hot Chicken
JONATHAN FREDIN
Willow Springs
Family Fun Day
AUG. 3
3–9 P.M.
CARROLLOCK FARMS, 6818 KENNEBEC ROAD, WILLOW SPRING
Wedding and event venue Carrollock Farms hosts a festival for all ages with live music, bounce houses, craft vendors, food trucks, and plenty of community spirit. Invite family and friends to take in the picturesque setting of this former tobacco sharecropper farm.
Candle-Making Workshops
AUG. 3, 17
SEPT. 14, 28
1 P.M.
FUQUAY WORKS, 201 E. ACADEMY STREET, FUQUAY-VARINA
For beginners or experienced candle crafters, Lit Moments Candle Company hosts workshops at Fuquay Works detailing the basics of candle making. Classes include demonstrations and hands-on experiences, including creating your own scented candles using natural wax. Materials and equipment provided.
See Do
Local Events & Experiences to Enjoy
Explore Fantasy Lake Adventure Park
DAILY IN AUGUST
WEEKENDS ONLY IN SEPTEMBER
HOURS VARY
3601 QUARRY ROAD, WAKE FOREST
A special trip to the 65-acre Fantasy Lake Adventure Park includes an inflatable water park, kayaking, paddle boarding, cliff jumping, a sand beach, lawn games, and scuba diving (for certified divers). Waterfront cabanas, beach chairs, umbrellas, and picnic shelters can be reserved in advance.
Kick-off to Kindergarten
AUG. 17
9 A.M. TO 5 P.M.
MARBLES KIDS MUSEUM
201 E. HARGETT STREET, RALEIGH
Prepare for kindergarten the Marbles way — with play and memory making. The event is free for rising kindergartners and their families, but registration is required. Get school-ready with crafts and creative play, photo opportunities, and educational resources.
“Come
Fly With Me” Big Band Show
AUG. 22
7:30–9:30 P.M.
FUQUAY-VARINA ARTS CENTER
Celebrate the world’s most iconic destinations in the style of big band jazz music. Celebrated songs made famous by Michael Bublé, Frank Sinatra, and Ella Fitzgerald will be brought to life by the Neuse River Big Band. Picture big-city streets during “New York, New York” and feel the allure of Paris in “April in Paris.”
See Do
Lazy Daze
Arts and Crafts Festival
AUG. 24 & 25
9 A.M. TO 5 P.M. DOWNTOWN CARY
Cary’s biggest summer tradition brings together almost 300 artists from across the country in a juried craft show and festival. With demonstrations from professional craftspeople, a kids’ world and play zone, and interactive art activities, crafts and culture meet community and celebration.
African American Cultural Festival
AUG. 31 & SEPT. 1
11 A.M. TO 8 P.M.
400 BLOCK FAYETTEVILLE STREET, RALEIGH
For the 15th year running, come out for one blast of a block party! The African American Cultural Festival of Raleigh and Wake County is a celebration of African American art, music, education, entertainment, and community. A vibrant African Marketplace, Family Village, and live music will all merge with fine foods and shared fun on the streets of Downtown Raleigh. aacfestival.org
Fuquay-Varina International Cultural Festival
SEPT. 21
10 A.M. TO 4 P.M.
FUQUAY-VARINA ARTS CENTER
The Cultural Arts Society of Fuquay-Varina presents the fourth annual International Cultural Festival, full of opportunities to embrace diversity among our neighbors with live performances, international flavors, and a vendor marketplace.
Enjoy a Tribute to Fleetwood
Mac
SEPT. 27
7:30 P.M.
HOLLY SPRINGS CULTURAL CENTER
Landslide – A Tribute to Fleetwood Mac pays homage to one of the most popular bands in music history, taking fans on an electric journey through Fleetwood Mac’s catalog of music. Band members exhibit genuine love and respect for Fleetwood Mac’s original work and spare no effort to create an authentic concert tribute experience.
Canine-Con
SEPT. 21
8 A.M. TO NOON
SUGG FARM PARK
Leash up for a day in the park at Holly Springs’ furriest festival. Dogthemed activities, professional demonstrations, pet-centric businesses, and dog (and human) food vendors.
Inaugural Goat Fest
SEPT. 21
NOON TO 4 P.M.
FAINTING GOAT BREWING COMPANY, FUQUAY-VARINA
Smith Farm Goat Sanctuary hosts a day of farm fun and fundraising to provide a safe, welcoming space for their resident goats and future visitors. Check out the Goat Kissing Booth, silent auction, raffle, live music by The Kudzu Ramblers, face painting, food trucks, and more. Read more about the Smith Farm Goat Sanctuary — and their viral TikTok star — on page 50.
Celebrate Fuquay-Varina
OCT. 5
10 A.M. TO 4 P.M. N. MAIN STREET, DOWNTOWN FUQUAY
The vibrant downtown district in historic Fuquay comes alive every year with live music, kids’ activities, local vendors, a beer garden, and a BMX bike show. Don’t miss the Stick Boy Bread Co. sticky bun eating contest at the Main Street Tent at noon. Festival parking is available at Centennial Square, Falcon Park, and the Fuquay-Varina Community Center.
Dig in Drink up Any Victory Will Do From Oaklyn Springs Brewery
Written by Jaime Nolan | Photographed by Jonathan Fredin
Whether you’re enjoying a laid-back afternoon barbecue with friends or a gourmet meal, Any Victory Will Do NEIPA from Oaklyn Springs Brewery complements a myriad of flavors and settings.
FLAVOR: Pouring from its distinctive green can, this New England IPA features a robust flavor profile and hazy appearance. Bright bursts of citrus, grapefruit, and tropical notes dance on your palate with the first sip. The 7.1% ABV brew, crafted with a blend of Citra, Simcoe, and Ekuaknot hops, offers a perfect balance of sweetness and bitterness, creating a refreshing and invigorating flavor profile.
BREWERY: Founded by neighbors with a shared passion for brewing, Oaklyn Springs Brewery was born from a simple idea exchanged at a neighborhood block party.
“Our customers are the heartbeat of what we do,” says brewery manager Emilee Robb. “We truly pride ourselves on knowing everyone’s name, and we truly consider our customers our family!”
OSB has taproom locations in Fuquay-Varina and Apex. oaklynsprings.com
More Access. More Convenience.
WakeMed is proud of our longstanding commitment to the Fuquay-Varina community. And now, we’re here with even more services, increased access, and quality care that goes right along with being the area’s leading health care provider. From primary care and cardiology to orthopaedics, lab and imaging services, we’re growing right along with you, your family and the community. And, coming soon there will be even more, including OB-GYN and adult and pediatric urology – all for you and all under one roof.
Introducing:
Meet Greet
PHOTOS BY JONATHAN FREDIN
CAREFUL MEAL PLANNING TRANSFORMED DINNER TIME FOR BILLIE-JO COCHRAN AND HER FAMILY.
BILLIE-JO PICTURED HERE WITH WITH HER CHILDREN JJ (LEFT), ISABELLA, AND LELE.
Billie-Jo Cochran
Baker, blogger, and kitchen bestie
Photographed by Jonathan Fredin
Food photographer and custom baker Billie-Jo Cochran was set to open a brick-and-mortar café in The Block on Main when her life took a sharp turn in a new direction. Billie-Jo and her husband, Jimmy, adopted three children from foster care, and overnight their household of two increased to five. After hard-learned lessons adjusting to parenthood, Cochran developed meal planning and organizational structures that changed their lives — and she wants to share them with you, too!
BIG ADJUSTMENT: I like structure. I like to know how my life is going to be. When you become a mom overnight to three kids, every day wasn’t like that. The first year was very stressful. When I say I was drowning in my own chaos, I really felt like that.
I was running kids from one appointment to another, coming home and being like, oh my goodness, I have to cook dinner. What’s for dinner? Or, we gotta stop at the store because I don’t have this.
I still love being in the kitchen, but I was losing my joy.
TIME FOR A CHANGE: We are wasting money. We are wasting food. We are wasting so much time and energy. This is just not working. So after a month of really digging into it, I figured out how to meal plan where it could really work for any family.
I probably spend 15 minutes a week meal planning. Now instead of being stressed out at dinner time, I can have a kid help me, or we can hang out and go to the park after school, or just do something fun. Dinner is a breeze. If I cook, it doesn’t need to take me longer than 30 minutes.
BE PREPARED: Then I started meal prepping. We do Sunday brunch a lot. So if I’m already cooking a brunch Sunday, why don’t I just cook extra stuff and have leftovers for the week? Now I only cook three to four nights a week.
LASTING CHANGE: Our life became so much less stressful within a month or two of us meal planning and meal prepping. The kids knew what was for breakfast or lunch, or they could check the meal plan. Then I implemented all these other systems into our house, and I got to be me again. As a mom, you lose sight of yourself; you put everyone’s needs in front of you. Now, I get to have time to go have a coffee. I can do something with another women’s group.
YOUR TURN: I teach a course on meal planning. I have a guide on it, and a video course is coming soon. I teach simple, easy meals. I teach you to only go to the grocery store once a week. I teach about leftovers and how to repurpose leftovers for so many different meals. Your dinner time is going to be a lot easier; you’re going to have all that time back in your day.
If you spend the time to learn how to meal plan properly, it will make a huge difference in your life. It changed our lives, and when mom’s not stressed, the kids aren’t stressed.
Turn the page for three Cochranfamily approved recipes for easy weekday meals. MB
Find Billie-Jo’s meal planning guide, upcoming course info, and even one-on-one coaching opportunities on her website billiejoskitchen.com.
“ Your dinner time is going to be a lot easier; you’re going to have all that time back in your day.
– Billie-Jo Cochran
Crockpot Chicken Tacos
Don’t you wish taco night could be every night? We absolutely love tacos in our house. This one is so easy. Throw everything in the slow cooker and come home to a prepared meal. You can even use frozen chicken. The chicken comes out so juicy and full of flavor.
INGREDIENTS
1 pound boneless skinless chicken
2 tablespoons chili-lime seasoning (I use Trader Joe’s brand) salt and pepper to taste
1 1/2 cups chicken broth
1/2 cup lime juice
1/3 cup chopped cilantro
8 flour tortillas
Toppings: cheese, sour cream, salsa, guacamole, cilantro, and taco sauce a cilantro lime sauce (recipe follows)
CILANTRO LIME SAUCE:
1/2 cup Greek yogurt
2/3 cup fresh cilantro
2 tablespoons olive oil juice of 1 lime salt and pepper
DIRECTIONS
Season chicken with chili-lime seasoning, salt, and pepper. Place in slow cooker.
Add chicken broth, lime juice, and any leftover seasoning. Cook on high heat for 3 to 4 hours or low 6 to 8 hours. Shred the chicken. Add cilantro and stir to combine. Make cilantro lime sauce: Combine everything in a blender or food processor and mix.
Warm tortillas in the microwave for 20 seconds. Add chicken to warm tortillas and top with your favorite toppings.
Recipes to the Rescue
Billie-Jo Cochran regained control of dinnertime chaos with mindful meal planning. She shares three of her family’s favorite quick meals for busy nights.
Recipes and photographs by Billie-Jo Cochran
Beef and Noodles
This recipe, dreamed up by Jimmy, is on repeat in our house. It is full of flavor thanks to the Worcestershire and Montreal Steak Seasoning, and is so easy to make. Easy meals on busy days are the best thing!
Heat 1 tablespoon olive oil in a large skillet on medium heat. Add ground beef and onions, breaking up the ground beef as it cooks. Cook for 10-12 minutes. If meat seems dry, add additional olive oil.
Boil a large pot of salted water. Cook noodles 2 minutes less than package directions.
Reduce the skillet to low-medium heat. Add garlic, Worcestershire sauce, Montreal Steak Seasoning, and flour. Stir for 2-3 minutes, until all flour is mixed in. Stir well so nothing sticks to the bottom of the skillet.
Add in beef broth and stir until flour is completely incorporated. Cook for 7-10 minutes until the gravy has thickened. Drain noodles. Add the noodles to the meat mixture. Add salt and pepper to taste.
Top with fresh Parmesan, if desired, and serve.
COCHRAN LOVES TO INVOLVE HER CHILDREN IN THE KITCHEN.
JONATHAN FREDIN
Easy Taco Pie
Change up Taco Tuesday and make this Taco Pie. Pie for dinner is a hit with kids — sometimes we all just need a little fun in our meals. Ground beef is usually one meat I always have on hand.
INGREDIENTS
premade pizza crust
2 pounds lean ground beef (I use 96% lean)
1 small or 1/2 large onion, diced
2 garlic cloves, minced
1 package taco seasoning
1 cup sour cream
1 cup salsa
4 cups grated cheese, divided (Colby, Mexican blend, and cheddar are my favorite to use) additional sour cream, lettuce, and tomatoes (optional)
DIRECTIONS
Preheat the oven to 375 degrees.
Spray the bottom of a pie dish with baking spray. Roll out pizza crust a little bit. You want the crust to hang over the edge about an inch. Place pizza crust in the pan and pinch the edges. Place some cooking beans (dry beans used to hold down the crust) on top. Bake for 10 minutes. Remove from the oven and remove beans.
While the crust is baking, combine ground beef and onions in a large preheated skillet. Cook until almost done. Throw in the garlic and mix. Drain meat if necessary.
Add taco seasoning and water per package directions.
Season with salt and pepper to taste.
Mix in salsa, sour cream, and 2 cups of cheese. Stir until combined. Pour meat mixture into the cooked crust. Top with remaining cheese and bake for about 15 minutes, or until it is done enough for you.
Let sit for about 10 minutes before slicing. Serve with lettuce, tomatoes, and sour cream, if desired.
CROCKPOT CHICKEN TACOS
fueling fun and fair play: managing fuquay-varina youth sports
FUQUAY-VARINA YOUTH SPORTS BY THE NUMBERS
9,400+ Participants annually
856 Teams
1,605 Coaches
29 Dedicated athletic fields
1 New community center opening in 2025
The Fuquay-Varina Youth Sports program has grown significantly over the past 12 years, from its humble beginnings with 341 participants in the winter of 2012-2013, to its current stature as one of the most successful programs in North Carolina. With more than 9,400 participants annually, the program is on track to break the 10,000 mark next year. Adam Hairr, Athletic Program Superintendent, has been instrumental in the program’s growth, starting with just two staff members a decade ago, he oversees four fulltime athletic staff dedicated to youth and adult athletics. The program relies heavily on its parttime staff of 53 individuals who help with scorekeeping, setting up fields, and ensuring officials adhere to league rules.
One of the biggest challenges in running such a large program is coordinating the logistics, particularly when over 856 teams with 1,605 coaches participate a year. “At Fuquay-Varina youth sports, our unwavering mission is to provide every child with a safe, enjoyable, uplifting experience through athletics. This guiding principle shapes every decision we make. We want to make a positive impact. We all like winning, but the positive impact of how these kids feel will last much longer than the feeling of winning a game,” said Hairr.
Jonathan Cox, Director of Parks, Recreation and Cultural Resources, reiterated the program’s goals: “Fuquay-Varina Youth Sports is focused on recreational sports. Since the program began, our
goal has always been for the kids to have a good time, learn life skills, interact socially, and experience different sports.” The town offers financial scholarships to qualified residents and non-residents who face financial hardship.
The Fuquay-Varina Youth Sports program relies heavily on the town’s grounds staff to maintain its athletic facilities. Two full-time maintenance employees play a crucial role, dedicating 40 hours a week to preparing fields for various sports, including soccer, lacrosse, tackle football, and flag football. This team levels and chalks approximately 8 baseball and softball fields daily during the season to ensure they are ready for play. In addition, all 18 grounds staff members contribute to the effort. As Chris Newsom, Assistant Director of Parks, Grounds, and Public Buildings, noted, “With 29 dedicated ball fields, 75% of my department’s time is spent ensuring athletic fields are inviting and well-maintained for participants and those attending.”
The Town of Fuquay-Varina has invested in its parks and fields, with significant upgrades including new facilities, LED lighting, and equipment to ensure topnotch maintenance. In early 2025, the Hilltop Needmore Town Park Community Center will open with three gyms which will be used in the basketball and volleyball programs, among other things. Notably, soccer remains the largest youth sports program, making up about one-third of all programs in town. Meanwhile, baseball, softball, volleyball and flag football have been experiencing rapid growth as popular sports among young participants.
As the town continues to grow, it’s investing in recreation land acquisition through a one-cent tax with the Fiscal Year Budget 2025, allowing the town to purchase land for a future park anticipated to be 75 acres or more.
“
Fuquay-Varina
Youth Sports is focused on recreational sports. Since the program began, our goal has always been for the kids to have a good time, learn life skills, interact socially, and experience different sports.
As the Fuquay-Varina Youth Sports program continues to thrive, it’s clear that its success is built on more than just numbers and statistics. It’s about creating a sense of community, promoting healthy habits, and providing lifelong memories for thousands of young athletes each year. As the program looks to the future, many more championships will be won, friendships formed, and lifelong memories made – thanks to the hard work and dedication of its staff, volunteers, and participants.
”– Jonathan Cox, Director of Parks, Recreation and Cultural Resources
ATour
Written by David McCreary
Photographed by Jonathan Fredin
ofTacos
Tacos arguably embody the most simple, versatile, and satisfying food you’ll find anywhere.
We spent a recent Friday in FuquayVarina and Holly Springs sampling an impressive assortment of the portable provisions. Over the next several pages, you’ll find our roundup of five local spots to help you get your taco fix.
TACOS OAXACA TAQUERIA
Tacos Oaxaca Taqueria
Fuquay-Varina
Synopsis: Tucked away in a busy strip shopping center between Planet Fitness and Food Lion, this cozy full-service outpost is a hidden gem. You’ll find a baker’s dozen standard taco options — including carne asada, birria, chorizo, and barbacoa — plus authentic street tacos on corn or flour tortillas.
Distinctiveness: The suadero beef brisket confit taco represents the signature taco from Mexico City. Extraordinary
Baja tempura fish tacos come topped with pickled cabbage, chipotle and crema aioli, and salsa macha. Consider pairing a next-level mocktail with these elevated tacos.
Specials: Taco Tuesday specials vary (check Instagram for details), and $5 margaritas all day.
@tacosoaxacataqueria
MUST-TRY ITEM:
Al pastor de trompo, which involves seared marinated pork with shaved charred pineapple and tomatillo morita salsa. “The pork is prepared on a vertical rotisserie and is absolutely delicious,” says owner Jose San Juan.
Mi Cancun Mexican Restaurant
Holly Springs
Synopsis: This popular full-service eatery draws big crowds at lunch and dinner, so go early to avoid a wait. You’d be hard pressed to find somewhere that’s more efficiently run (just witness servers carrying up to half a dozen platefuls of food on their extended arms). Choose from six types of street tacos (think spicy steak and adobo-marinated al pastor) or standard and deluxe tacos. “We have a second smaller location in downtown Holly Springs,” says proprietor Jose Torres.
Distinctiveness: Delectable grilled salmon tacos are crowned with creamy coleslaw, corn, chipotle salsa, and queso fresco. Meanwhile, the piquant Taco Loco stuffed with crispy bacon and chorizo transcends everyday taco status.
Specials: Happy hour runs Monday to Thursday between 3-5 p.m. with standard tacos available for $2.50 each. Drink specials rotate daily.
micancunmx.com
MUST-TRY ITEM:
For something with a kick, order the impeccable shrimp chorizo taco featuring grilled shrimp and spicy chorizo with lettuce, pico de gallo, pineapple, and a drizzled chipotle sauce.
Fiesta Time
Fuquay-Varina
Synopsis: The spacious newcomer in town offers plenty of room for savoring tacos and drinks. A separate bar area provides abundant seating and copious libations. Eight varieties of tacos vie for your attention, ranging from straightforward to specialty. Custom-made beer mugs add a nice touch of novelty, and guests who order a shot of spirits on their birthday receive a free commemorative shot vessel. The eatery also takes reservations.
Must-try item: Tacos Campechanos, which features three corn tacos with steak, grilled chicken, and chorizo, all topped with fresh cilantro and onion and served with rice and beans.
Specials: On Tuesdays, hard-shell or soft beef or chicken tacos are $2 apiece, while grilled steak, chicken, chorizo, carnitas, and al pastor are $2.75 each (dine in only). You can also score import draft and bottled beer for $3.99 on Tuesdays.
fiestatimenc.com
DISTINCTIVENESS:
Artwork hanging on the walls reflects a not-sosubtle Day of the Dead theme. “We intentionally wanted a more neutral Mexican restaurant instead of the typical vibrant atmosphere you encounter around here,” says manager Vanessa Munoz. Major props to this place for carrying the best selection of Jarritos fruit-flavored sodas we’ve seen in the area.
More Spots to Throw Down Tacos
Aye! Toro Tacos & Tequila, Holly Springs
Casa Amigos Cocina, Fuquay
El Cantarito Bar & Grill, Fuquay
El Lobo Mexican Restaurant, Fuquay
La Taqueria Mexican Grill, Fuquay
Los Tres Magueyes, Fuquay
Tacos Mexico Restaurant, Fuquay
Taqueria La Costeña
Fuquay-Varina
Synopsis: Don’t let the gas station surroundings throw you off. Inside this humble spot at 101 Dickens Road, you’ll discover a legit fast-casual taqueria serving diverse taco offerings like lengua, cabeza, and tripa (that’s tongue, brain, and small intestine, respectively). If you’re not super adventurous, stick with carnitas, carne asada, or al pastor.
Distinctiveness: Handmade tortillas are fashioned with love, as are refreshing drinks like cucumber with lemon, strawberrywatermelon agua fresca, and a traditional Mexican tea called Jamaica. Also noteworthy is the chicharrón (fried pork belly) taco.
Specials: Ask about daily specials at the counter before ordering.
(919) 285-3060
MUST-TRY ITEM:
“The lengua taco is the most popular, as it is not easy to find elsewhere,” says co-owner Olga Hernandez, who runs the restaurant with husband Luis Leal.
Fiesta Mexicana
Holly Springs
Synopsis: A reliable full-service chain with nine locations in North Carolina, it’s easy to celebrate any time tacos hit the table at this South Park Village hangout. Upbeat music and a vibrantly hued dining space keep things festive. Whether you indulge in fiesta street tacos (three corn tortillas filled with your choice of protein) or fish or shrimp tacos, you’re sure to get your fill.
Distinctiveness: Salsa is made fresh throughout the day and served with a bottomless basket of warm chips. And be sure not to miss the zesty tomatillo sauce with chili de arbol. “I highly recommend the mango margarita, which includes premium tequila,” says manager Felipe Juarez with a smile.
MUST-TRY ITEM:
Choose the mini tacos consisting of five soft flour tortillas packed with carne asada, carnitas, al pastor, or pollo asado. Who says tiny tacos can’t be big on flavor, even if each one disappears in just a few bites? Mixing and matching is allowed.
Specials: Lunch specials run from 11 a.m. to 3 p.m. Monday through Saturday. Don’t miss the two grilled shrimp tacos served with rice or beans. House margaritas are discounted on Thursdays.
fiestamexicananc-hollysprings.com
The Food Guy
Perspectives from 20 years of food writing
Interview by Tara Shiver | Photographed by Jonathan Fredin
Our readers love food. Restaurant profiles and other culinary features top the popularity charts across the board.
If you’ve ever hit up a local spot after reading about it in Main & Broad, odds are you have one guy to thank: David McCreary. He’s been doing the grueling job of sampling fare from area restaurants as the resident food writer for Main & Broad and Cary Magazine since 2004.
For the Food Issue, we decided to turn the tables and ask him the questions. So read on as David dishes on his life, favorite foods, and what restaurant he would add to the Triangle dining scene.
TELL US WHO YOU ARE IN A NUTSHELL!
I’m a North Carolina native and an East Carolina University alumnus (1990) who lives in Fuquay-Varina with Jenny, my wife of 31 years. We have two adult children, Noah and Joy.
HOW DID YOU GET INTO FOOD WRITING?
IS THIS YOUR DAY JOB?
One day a former colleague called me. At the time,
he was working for Cary Magazine, and he said the publication needed a freelance food writer. I asked him what was involved. His answer: “Writing about food and getting paid for it.” Without hesitation, I replied, “Sign me up!”
My day job is a marketing and communications role at Cary-based Christian nonprofit media organization TWR, also known as Trans World Radio.
WHAT IS YOUR ALL-TIME FAVORITE FOOD? ANYTHING YOU DON’T LIKE?
Probably pad thai with chicken. Or barbecue chicken pizza. Or maybe fish tacos. It depends on the day and/or hankering. As for things I don’t enjoy, I’m not a fan of liver, escargot, or olives.
“ I recommend trying places that you normally wouldn’t consider visiting. You never know when you may find a dish that surprises you in a good way. ”
– David McCreary
DO YOU HAVE, SAY, A TOP FIVE LOCAL RESTAURANTS YOU VISIT OFTEN?
When it comes to full-service eateries, a few go-to haunts are Yuri Japanese and Cilantro Indian Café in Cary and Osha Thai Kitchen & Sushi in Holly Springs. Fast-casual spots I visit often include Nil’s Mediterranean Café in Fuquay-Varina as well as Chicken Salad Chick in Cary.
WHAT CHANGES HAVE YOU OBSERVED IN THE FOOD AND RESTAURANT INDUSTRY OVER THE LAST 20 YEARS?
Most of the major changes I’ve seen have occurred within the past five years. Since 2020, a lot of people have fled from working in the industry. I recently saw one longtime chef who said, “I left the grind behind.” I’ve also talked to several restaurateurs who practically cried on my shoulder because they had to shut down or significantly pivot toward a different way of operating. Even now,
it’s tough for owners of small mom-and-pop shops to keep the lights on and meet payroll. That’s why I urge everyone to mindfully support small, local businesses.
WHAT DO YOU DO IF YOU ARE WRITING ABOUT A PLACE AND FIND THE FOOD IS LESS THAN STELLAR?
This rarely happens, since I typically do a “scouting visit” prior to featuring a place. It’s important to determine if the quality of the food is up to our readers’ standards.
WHAT GOES INTO CHOOSING THE RESTAURANTS YOU PROFILE?
Personal research, recommendations from trusted friends, and suggestions from the Cherokee Media Group staff.
DESCRIBE THE BEST RESTAURANT EXPERIENCE/MEAL YOU’VE EVER HAD.
I’ve enjoyed some exceptional and elaborate chef’s table experiences over the years, but I want to share about the best restaurant outing I’ve savored recently. My wife and I had dinner at Spazio Vino & Cucina, a cozy Italian bistro in Holly Springs. We started our meal with the tagliere, an antipasti selection that involved a chef’s choice mixture of excellent charcuterie and cheeses. We then relished a sausage-infused risotto brimming with fresh mushrooms, capping off the meal with classic tiramisu and a panna cotta made with vanilla beans and homemade raspberry coulis. Service was impeccable, and the restaurant’s warm and inviting décor provided a romantic, intimate vibe.
DAVID MCCREARY CHATS WITH CHRIS HAROL AT NIGHTINGALE ROOFTOP.
DAVID MCCREARY REVIEWS VIDEO FOOTAGE FOR AN EASTERN NORTH CAROLINA FEATURE IN CARY MAGAZINE.
SPAZIO VINO & CUCINA
HOW DO YOU KEEP FOOD WRITING FRESH AND FUN AFTER DOING SO MANY PROFILES?
Great question! Writing the lede (introduction) for a piece is often tough, but once I get that behind me, I can relax and have fun writing the rest. As for keeping content fresh, I try to read a variety of food articles and listen to food podcasts (shout out to the NC Food & Beverage Podcast), so those things help me gain inspiration.
DO YOU HAVE ANY TIPS FOR CHOOSING A RESTAURANT TO VISIT?
Support local. If you can make a personal connection with a chef, owner, or chef/owner, that always makes you want to continue visiting and supporting a restaurant.
I also recommend trying places that you normally wouldn’t consider visiting. You never know when you may find a dish that surprises you in a good way.
IS THERE A PARTICULAR FOOD BY WHICH YOU JUDGE A RESTAURANT’S PROWESS?
Grits. If they are well cooked (thick, not runny) and well seasoned (plenty of salt, pepper, and butter), I’m impressed.
DO YOU COOK? WHAT’S YOUR FAVORITE DISH TO MAKE?
I don’t cook often, but whenever I do my favorite dish to make is chicken stir-fry and veggies in the carbon steel wok I received as a gift last Christmas.
WHAT MAKES A RESTAURANT A NO-GO FOR YOU?
A filthy restroom. I’m serious. Whenever I visit a restaurant for the first time, I always go into the restroom to check out the level of cleanliness. The way I figure it, if the restroom is well sanitized, there’s a good chance the kitchen will be clean as well.
ARCHIVE PHOTO FROM TANGERINE CAFE, A NOW-CLOSED FAVORITE OF MCCREARY’S.
QUESTIONS FROM READERS
Submitted via social media:
IF YOU COULD BRING BACK A RESTAURANT THAT IS NO LONGER IN BUSINESS, WHICH WOULD IT BE AND WHY?
– REGINA ALBERICI KAISER
Tangerine Café, a tiny hidden gem in Cary. Back in 2013, I wrote a short feature where I called it one of the area’s best-kept gastronomic secrets. The humble chef/owner served up amazing pan-Asian cuisine including Indian, Thai, Korean, Indonesian, and Singaporean. The restaurant closed shortly after the pandemic, and I’ve especially missed the transcendent Thai coconut soup ever since.
WHICH FOOD DID YOU THINK LOOKED UNAPPEALING AND WERE CONVINCED YOU WOULDN’T LIKE, THEN TURNED OUT YOU LOVE IT?
– JENNIFER WILLS PHELPS
Sushi. I was late joining the party because I always thought it looked strange. But once I tried it, I was hooked. Plus, there’s eel sauce, which I use liberally for drizzling purposes.
IS THERE A DOWNSIDE TO YOUR JOB? IF SO, WHAT IS IT?
– BRITTANY CROSS
Yes, there’s one downside: Sometimes so much good cuisine gets put in front of me that I tend to overindulge and threaten to negatively impact my cholesterol numbers.
Our new seasonal favorites take inspiration from the bounty of North Carolina ingredients available this season, such as catfish from Carolina Classics, Ayden, NC, and heritage rice from Tidewater Grain Co., Oriental, NC. ncartmuseum.org/visit/dine/
Photo: Offline Raleigh
DAVE’S HOT CHICKEN MADE A NAME FOR ITSELF WITH A SIMPLE MENU CRAFTED AROUND HIGH-QUALITY INGREDIENTS. BOLD GRAFFITI ADORNS EACH OF THE BRAND’S EATERIES NATIONWIDE.
SOME LIKE IT HOT
Restaurant Spotlight: Dave’s Hot Chicken
Written by Emily Uhland
Photographed by Jonathan Fredin
The fastest growing fast-casual chain in America found a home in Holly Springs, beating out Raleigh, Durham, and Cary for the premiere Wake County location.
Dave’s Hot Chicken, a California-based brand, took over The Mason Jar Tavern building at Holly Springs Towne Center last December.
“This was a prime location that came up. We decided this would be a great place. We love the community,” says Larry Holcomb, vice president of operations of the local Dave’s Hot Chicken and a Holly Springs resident.
According to QSR — a magazine covering the fastcasual and quick-service restaurant industry — the brand grew from seven stores in 2021 to 180 stores nationwide in 2023. Holcomb hints that additional Wake County locations are on the horizon — “one north of Raleigh and one south of Raleigh.”
Throughout its rapid growth, the eatery has stayed true to its early roots: a high-quality product and a simple menu, says Holcomb.
Dave’s Hot Chicken started in Los Angeles in 2017 when four friends — one a professional chef trained at The French Laundry — set up a parking lot frier and some picnic tables. Good press and word of mouth buzz brought diners en masse and started tipping the dominos that led to nearly 200 locations halfway through 2024.
“What draws people to Dave’s is the attention to the quality,” Holcomb says. “The chicken is halal, a very, very high-quality product. People love spice — the hotter the better for some.”
“ It’s recommended that you get two different heat levels — maybe one you know you are comfortable with, then you go up that extra level. ”
– Larry Holcomb, Dave’s Hot Chicken
“The menu is built around that one tender,” he continues. “You can get just two single tenders, two sliders, a tender and a slider, any combination.”
That flexibility makes it easy for guests to sample different levels of heat.
SLIDERS AND FRIES HIT ALL
RIGHT NOTES: SWEET BUN, SPICY TENDER, CREAMY SAUCE, CRUNCHY SLAW, AND TART PICKLES. CHOOSE FROM SEVEN HEAT LEVELS.
GRAFITTI IN THE HOLLY SPRINGS LOCATION TAKES INSPIRATION FROM THE SHEARON HARRIS NUCLEAR POWER PLANT.
“It’s recommended that you get two different heat levels — maybe one you know you are comfortable with, then you go up that extra level,” Holcomb says.
The seven spice levels start with No Spice (a plain fried chicken tender) and top out at Reaper, which requires a waiver.
Holcomb confirms the most popular is Medium, with Extra Hot not far behind ... though a sense of adventure entices many to opt for Reaper.
“A lot of people are trying it as a novelty. It’s an experience to say, ‘I made it through it,’” he says. “I don’t think I’ve seen a day where we haven’t at least sold one.”
Alongside the sliders and tenders come expertly seasoned crinkle fries, pickles, mac and cheese, and kale slaw, which provides a cool crunch that adds a beautiful counterpoint to the chicken’s spicy burn.
Recently, the chain introduced cauliflower bites, which can be seasoned at any heat level.
“
The opening day we had people camped out. Ten minutes before we opened, it was already down the block. ”
– Larry Holcomb
Don’t forget a milkshake to cool everything down.
“The opening day we had people camped out,” Holcomb says. “Ten minutes before we opened, it was already down the block. It stayed that way the first two weeks.”
Bold and colorful graffiti adorns every location of Dave’s Hot Chicken, executed by brand-certified graffiti artists that travel across the country.
“It’s a pop of color right in your face,” says Holcomb. “The artists try to tie (the design) into the local area.”
For Holly Springs, that’s a depiction of the Shearon Harris power plant and a giant purple Holly Springs moniker above the cashier station.
“Every Dave’s is unique. This wall is uniquely Holly Springs,” he says. daveshotchicken.com
TasteMakers
Written by Emily Uhland | Photographed by Jonathan Fredin
MICHAEL DARBOUZE
ARIANA AND ROB NESTER
Remedy Cocktail Company
Michael Darbouze
Delight-Full Custards
Michael Darbouze doesn’t care for cooking, yet when his wife, Jomar, developed lactose intolerance, he spent hours in the kitchen making from-scratch dairy-free milk, creamer, and ice cream for her to enjoy.
“It was a problem to solve. I love to tinker, love to approach challenges,” says Darbouze. “I had no clue what I was thinking or talking about, but I like to give it a shot.”
Through years of experimentation and refining, that shot arrived at Delight-Full Custards, the Darbouzes’ dairy-free “oat kream” ice cream alternative.
Through a patent-pending, proprietary process, Darbouze starts with oats and water, then cooks, ages, mixes, and freezes — a multiday endeavor — to produce his small-batch oat kream, which he sells at the Holly Springs Farmers Market every other week.
“I make all the product in small batches. I stir every gallon,” he says.
The custard is free of preservatives and additives and is allergy friendly — free from dairy, gluten, soy, peanuts, and tree nuts.
Traditional flavors such as vanilla, chocolate, and strawberry are frequently available. Newer, inventive flavors — some customers call them bougie , Darbouze says with a laugh — have become instant favorites: strawberry basil, lavender Earl Grey, and basil with olive oil drizzle among them.
Michael, Jomar, and their children often work together on
DARBOUZE FAMILY, CLOCKWISE FROM BACK: DANIEL, MICHAEL, JOMAR, MICHAELLA, AND DAVID (NOT PICTURED)
FOUNDER MICHAEL DARBOUZE INVENTED “OAT KREAM” CUSTARD AS A DAIRY-FREE ICE CREAM ALTERNATIVE.
THE DARBOUZE FAMILY OFTEN WORKS THEIR BOOTH AT THE HOLLY SPRINGS FARMERS MARKET TOGETHER.
“ I’m like, all right, I’ve milked cows; I’m sure I can learn how to milk an oat. ”
– Michael Darbouze, Delight-Full Custards
Saturday mornings at the market, serving up free samples and connecting with residents and familiar faces.
“It happens every week: Customers are skeptical. I can see their eyes open up wide with genuine shock when they try the sample,” Darbouze says.
“We really enjoy being able to rub shoulders with other people who have a passion and appreciate the work and effort (of small businesses). When you are talking to another vendor in the grind, these individuals are so passionate, it sort of keeps the wind in your sail,” Darbouze says of the Holly Springs Farmers Market.
Delight-Full Custards recently earned fourth place in the people’s choice category at the Dessert Wars competition, which took place in Raleigh in April, showcasing 48 super-sweet vendors to 1,600 attendees.
“We are so pleased with that finish, as this was not an allergy-friendly event,” Darbouze says, noting they also earned 10th place in the judges’ choice category.
Delight-Full Custards recently joined the National Ice Cream Association as a supplier vendor, which will enable the company to offer their oat kream base wholesale to ice cream parlors in search of a dairy-free option.
delightfullcustards.com
ANGIE WRISLEY
A neighbor, someone you know, someone you can trust and respect. Call today and speak with a real person who cares about your family’s protection and security.
“Where Satisfied Customers Refer Their Friends”
919-362-8310
INFO@ROGERSINC.NET
The Moving Truck is Leaving!
Are you ready to learn about your new community?
Your local welcome team is ready to visit you with a basket full of maps, civic information, gifts, and gift certi cates from local businesses. From doctors to dentists and restaurants to repairmen...we help newcomers feel right at home in their new community!
For your complimentary welcome visit, or to include a gift for newcomers, call 919.809.0220 or visit our website, www.nnws.org.
Amy Fox Fox Farm & Forage
Amy Fox entered the wonderful world of mushrooms as a hobby, seeking relief from her high-stress job as a hospital nurse. She’s not one to tread lightly, so as her hobby took root, Fox dove deep into identifying exotic mushrooms, foraging in nature, and growing her own.
Through the North Carolina Mushroom Group on Facebook, Fox networked with other mushroom enthusiasts and farmers — one in particular with connections to a Raleigh-based chef. Soon after, Fox’s mushrooms found their way into the kitchen at Standard Beer + Food in downtown Raleigh as the establishment was just preparing to open.
“I didn’t even have a business,” Fox remembers of that time. But the business quickly came as Fox then approached Irregardless and Second Empire Restaurant and Tavern, offering her specialty mushrooms.
“And then pretty much 99 percent of
the rest of my business came to me. It just happened organically. It was really cool, you know, just word of mouth,” says Fox. “It’s been wonderful. It’s been nine years.”
Now Fox produces between 1,000 and 2,000 pounds of mushrooms a week, delivering to restaurants throughout the Triangle, selling to distributors that supply Whole Foods and restaurant kitchens statewide, and recently partnering with The Produce Box for online ordering.
“I am delivering the bulk of my mushrooms myself to restaurants all over the Triangle, including Nightingale, which is in Holly Springs,” she says.
Every other week, Fox Farm & Forage maintains a booth at the Holly Springs Farmers Market — an amazing venue for customers to explore flavor nuances and cooking techniques with Fox herself.
You’ll frequently find oyster, king oyster, lion’s mane, maitake, and beech
“ I am delivering the bulk of my mushrooms myself to restaurants all over the Triangle, including Nightingale. ”
– Amy Fox, Fox Farm & Forage
mushrooms at Fox’s stall, among others. Each type is unique in appearance, texture, and flavor.
“When I talk with customers, it’s hard to translate the flavor to them. Everyone’s taste buds hit differently. I say it’s a flavor intensity scale from 1 to 10,” Fox explains. “I’m going to tell you the flavor scale for intensity (for each mushroom), but I’m also going to tell you the amount of umami. The flavor is a combination of those two elements.”
Mushrooms can be excellent substitutes for meat and seafood.
“Any recipe that has crab meat, you can substitute it with lion’s mane. It is wonderful for people who have shellfish allergies, and especially people who remembered having crab and loving it,” she says. “My family is from Maryland, so we don’t mess around when it comes to crab.”
Lion’s mane has become one of Fox’s highest-demand ’shrooms, as consumers are learning of its reported benefits to brain and cardiovascular health, as well as immuneboosting and anti-aging properties.
“There is a vegan social media movement that I believe has had a strong uptick in the popularity of that, as well as the medicinal (benefits). I have two degrees in nursing, but I also study herbalism. I believe in both worlds. They both have a lot to bring to the table, and mushrooms fall into that.” foxfarmforage.com
Ariana and Rob Nester Remedy Cocktail Company
“Bitters at their core are flavor extractions — think like vanilla extract,” says Ariana Nester. “They are like seasoning for your drinks.”
“Bitters help balance flavor. They can dry up the finish on a cocktail. … They kind of cleanse your palate as you are drinking, which makes each sip as good as the last,” she says. “They also help blend or juxtapose flavors. You can pick a bitter based on complementing the flavors in a drink, or to contrast or add spice.”
Ariana is one half of the duo behind Remedy Cocktail Company, the Holly Springs-based business producing smallbatch artisan bitters. It’s a true mom-andpop shop, with Ariana’s husband, Rob, joining her at the helm.
“Between the two of us, we have a lot of things that we know how to do. Everything for the business gets done in house,” says Rob.
Recipe creation, taste testing, product photography, label design, maintaining the ecommerce site, and selling to bars and restaurants around the country — all among the tasks handled by the pair.
After experimenting with cocktail mixing at home during covid, Rob and Ariana launched Remedy in early 2022 with six flavors, rapidly increasing their lineup to about 24 flavors, including seasonal and special limited releases.
Lime & Sea Salt, Pink Peppercorn, Lemon Thyme, and Mexican Chocolate are among their bestselling flavors. More
than 100 bars and restaurants nationwide stock Remedy Cocktail Company bitters to use in craft cocktails, including the well-known bitters tasting room Amor y Amargo in New York City.
“It’s the bitters bar,” says Rob.
“To a bartender, they have plenty of ideas to incorporate bitters, but to a home
ARIANA AND ROB NESTER, FOUNDERS OF REMEDY COCKTAIL COMPANY. THEIR SCRATCH-MADE BITTERS ADD FLAVOR AND NUANCE TO CRAFT COCKTAILS AND MOCKTAILS.
consumer, they want to know, ‘what do I put Pink Peppercorn in?’” says Rob.
The Nesters answered that question with an archive of more than 100 cocktail recipes incorporating Remedy bitters available free on their website.
Learn how to make a Blackberry Whiskey Sour (with Noir Bitters), or a Chili Coldbrew Martini (with Chocolate Chili Bitters).
“Bitters are a great way to add flavor without changing the base cocktail,” says Ariana. “Oh, you like Old Fashioneds? Here are nine different ways you can make an Old Fashioned, and you don’t have to learn anything new.
“It gives you something completely different than what you are used to in a great way.”
Remedy bitters elevate mocktails as well, adding layers of flavor with or without spirits.
The small business recently won a pitch competition and grant through the Wake Tech Entrepreneurship & Small Business Center, which they plan to dedicate to crafting new products and designing a production facility.
“We want to develop a lineup of syrups that you would pair with bitters to make all kinds of fun cocktails and mocktails,” says Ariana. “Our primary goal is to bring (syrups) that are not in the market, as well as flavors that are hard to find not in liqueur — for example, an elderflower syrup so people can get that flavor without having to go buy the spirit.”
When you’re ready to shake up a signature cocktail at home, consider one of four Remedy Cocktail Company sampler boxes, which group three popular bitters flavors that complement classic liquor varieties. For example, the Bourbon-Rye-Whiskey Sampler includes Black Cherry, Julep, and Noir bitters.
“It’s a no-brainer for people who are getting started using bitters, and great for gift giving,” says Ariana. “We’ve included a QR code on the side of the box that links to a filtered list of the recipes that you can make with those flavors.” remedycocktailcompany.com
“ Bitters take your cocktails from basic to bougie in two dashes. ”
– Ariana Nester, Remedy Cocktail Company
BLACKBERRY WHISKEY SOUR IS ONE OF A HUNDRED COCKTAIL RECIPES AVAILABLE ON REMEDY’S WEBSITE.
Adorn Home Furnishings
MISSION: Adorn Home Furnishings is more than just a furniture store. It’s a final destination for turning one’s house into a home that is beautiful, functional, and above all else, suits the client’s wants and needs. Whether it’s laying out a practical room configuration with a floor plan, choosing coordinating fabrics, or just finding a decorative item to bring the room together, we are there to help you every step of the way.
ON QUALITY: We offer furniture that is custom, that you normally would have to wait six months for. We just put very popular items, nice classic styles, on order in neutral fabrics. Much of it is built in North Carolina, eight-way hand-tied, water repellent, in durable fabrics. You can actually sit down on something and try it out, not order from a catalog.
CHOOSING WISELY: You’re only sitting on a piece of furniture for a brief moment before making a decision, without considering fabric cleanability,
THE RADMARDS DON’T FOCUS ON ONE PARTICULAR STYLE, WANTING TO APPEAL TO THE VARIETY OF CUSTOMERS WHO LIVE IN SOUTHERN WAKE. “THIS AREA IS BECOMING
cushion firmness, how it flows with the rest of your room, and other important factors. For example, seat depth is very important. While one person may want to cuddle up on something with a very deep seat, another may find that depth causes strain on their back. We ask customers the necessary questions to help them pick pieces that work for their individual needs.
INSTANT GRATIFICATION: People’s style preferences and budgets are all over the place in this area, but one thing everyone has in common is they want stuff NOW. Our store can be a mess sometimes because we are selling off of our floor every single day.
Ben & Samantha Radmard
Owners, Adorn Home Furnishings
“ ” We thrive in chaos. We have twin toddlers and opened a business.
–
Samantha Radmard
FuquayVarina goats become a
TikTok sensation
Goats
THOMAS, OWNER
Gone Viral
Written by Emily Uhland | Photographed by Jonathan Fredin
Jason Thomas, Fuquay-Varina resident and lifelong farmer, lived “nice and calm and at peace” on his Sunset Lake Road property for 20 years, until an enthusiastic neighbor and a viral TikTok video blew the gates to his farm wide open.
See, Thomas lives with more than 30 goats, most of which he raised since birth, even bottle feeding some as necessary. When Jesi Wilde (the enthusiastic neighbor) moved into the house behind the so-named Smith Farm Goat Sanctuary, she could see the animals from the back of her home and decided to contact the owner.
“I wrote a letter because the driveway to come and go from the farm is pretty hidden,” says Wilde.
In the letter, which she left on the farm’s entry gate, Wilde introduced herself and offered to help out.
“I volunteered at an animal sanctuary in Virginia. If you ever need any help, please let me know. I love watching them. When I sit on my porch, I can hear them, and it’s awesome,” she says, describing her letter.
“Who writes a letter?” says Thomas. “Nobody does that anymore. Something told me I need to let her in.”
As Wilde and Thomas got to know each other during daily feedings (Wilde spoils the goats with pineapples from Costco) and farm chores, they started to dream big for the future of the goat sanctuary.
“My dream would be to have this place become an actual animal sanctuary, not just for goats but other animals in need,” says Thomas.
Educational visits, goat yoga, and a general store are all part of the plans the pair sketched out, but the first necessary step is to upgrade the existing fences. Enter the Smith Farm Goat Sanctuary TikTok account, Wilde’s suggestion to raise awareness and, hopefully, spur fundraising for the needed improvements.
“I started in February of this year just making silly TikToks of the goats and the farm,” she says. “Our followers are mainly other small farms or homesteaders, and we just hype each other up.”
Wilde’s videos would typically garner a few hundred views, until goat mom-to-be Bev brought in over 19 million views, 16,500 comments, and 43,000 followers with her viral debut.
“I see Beverly, the pregnant goat, hobbling down the hill. She sees me first and she’s gonna be the first to get the pineapples today. I bust out the camera and start shooting,” says Wilde.
For context, Beverly is massively pregnant with twins, her body nearly as wide as it is tall, with tiny stick legs and a characteristic pregnant waddle, endearing herself to expecting women and moms everywhere.
BEV WITH HER WEEKS-OLD TWIN BABIES.
THE SANCTUARY CATAPULTED TO INTERNET FAME THANKS TO MOM-TO-BE BEVERLY’S VIRAL TIKTOK VIDEO, SCREEN CAPTURE PICTURED OPPOSITE.
“I used the hashtag #pregnant, and all the pregnant women were feeling Bev. And her tiny legs — she definitely had thoughts and prayers sent for her legs,” says Wilde.
“You can’t come up with viral videos all the time. And that one I created, I would have never thought in a million years that
“ My dream would be to have this place become an actual animal sanctuary, not just for goats but other animals in need.
”
– Jason Thomas, Smith Farm Goat Sanctuary
was the one that was going to send us to a million views, let alone 19 million.”
“We’ve been posting a video every day pretty much since then. ... It’s really hit or miss, but the goats are constantly doing silly stuff. So now I always have my camera at the ready.”
Building on that popularity, Wilde hosted a naming contest for Bev’s twin babies and created a GoFundMe page to raise money for the sanctuary’s fencing project.
“This group of nurses in Durham won and ended up naming the boys Jon Bon Goati and Vincent van Goat,” says Wilde.
The sanctuary isn’t currently open to the public, but local residents will have the opportunity to meet some of the Smith Farm goats at Goat Fest 2024 — an afternoon of fun and fundraising at Fainting Goat Brewery on Sept. 21.
The event will feature a goat kissing booth, live music by bluegrass band The Kudzu Ramblers, a silent auction, food truck, and more.
Thomas says the goats are extremely loyal and laid-back animals. When given the chance to interact with people, their sweet personalities draw lots of attention and petting.
“I love the animals. I think if people get to know the animals and see how great they are, it makes a difference for the animals and the people,” Thomas says.
Thomas grew up on a family farm in Apex and has seen Wake County’s farming tradition slowly disappear. By expanding Smith Farm Goat Sanctuary, he hopes to preserve and share that legacy.
“There used to be farms everywhere — that was just the way of life around here. Now that so many people are moving here, it’s changing and it’s not what it was,” he says. “I’d like to preserve it and let people enjoy it if we get to that point. This has been a working farm for close to a hundred years.”
NO COMMENT
Bev’s pregnant prance accumulated more than 16,500 comments on TikTok. Enjoy this sample.
Gravy
This is the clearest UFO sighting I’ve seen to date!
Butterflysnme724
That is the widest load EVER! Bless her heart!!
Autumnjr99
It’s her waddling like she’s not thrice the size of everyone else
Ranch blessing
She’s gotta be storing them horizontally because that’s crazy
TraceyWatchesStuff
Bev starting her own football team in one go.
Aiden OH LAWD SHE COMIN
JESI WILDE, BACKDOOR NEIGHBOR TO THOMAS AND THE GOATS, RUNS THE SANCTUARY’S SOCIAL MEDIA ACCOUNTS.
Why: Help the sanctuary replace and improve fencing and goat housing to provide a safe, welcoming space for the goats and future visitors.
Details: Enjoy The Kudzu Ramblers bluegrass band, interactions with goats, silent auction, raffles, face painting, food trucks, and more. Admission is free.
Unsure where to eat today? Look no further than this selection of local eateries & cafes.
FUQUAY-VARINA
Abbey Road Tavern and Grill
“Signature Beatle burgers and live entertainment.”
711 N. Main St.; Fuquay-Varina (919) 762-7731; abbeyroadnc.com
Anna’s Pizzeria
“Piping hot pizzas and mouthwatering Italian food.” 138 S. Main St., Fuquay-Varina (919) 285-2497; annaspizzeria.com
Aviator Pizzeria & BeerShop
“Brick oven pizza & craft beer.”
601 E. Broad St., Fuquay-Varina (919) 346-8206; aviatorbrew.com
Aviator SmokeHouse BBQ Restaurant
“All of our food is made in-house.”
525 E. Broad St., Fuquay-Varina (919) 557-7675; aviatorbrew.com
Assaggio’s Pizzeria Ristorante
“Top quality ingredients go into every dish.”
941 E. Broad Street, Fuquay-Varina (919) 557-9505; assaggios-fuquay.com
242 S. Main Street, Holly Springs (984) 225-1134; vieniristobar.com
our Facebook page for weekly events @TCBiergarten
N. Main St. #133 Fuquay-Varina 919.246.6649 | tcbiergarten.com
By Fuquay-Varina Memes
Photographed by
Jonathan Fredin
FUQUAY-VARINA MEMES
(also known as FVM) is a freelance writer, meme guru, and an anonymous resident of Fuquay-Varina. She is the creator and manager of the FuquayVarina Memes Facebook page and has a talent for making people laugh and always taking the joke too far. fuquaymemes thefvmemes
fun memes
From Overalls to Overpriced:
FVM’s Guide to
Navigating
Southern Wake’s Hoity-Toity Food Scene
You may have noticed that Southern Wake has upped its restaurant game. Foodies from all over the Triangle are flocking to occasionally visiting Holly Springs and Fuquay for a look at our fancy menus.
Get those tires out of your front yard and put on some real pants because THINGS ARE CHANGING. Hoity-toity establishments are popping up on every some corners, and none of us are prepared to handle this kind of upgrade. Remember when Chipotle brought a little razzle dazzle to Fuquay, and we acted as if it was fashion week in Milan? We ironed creases in our jeans and ordered extra guac like we were made of money, and that was just for fast food! Today, there are restaurants in town that we can’t even pronounce, menus that we can’t decipher. Waiters who could be anywhere from 16-55, because they’re so smooth with it. HOW WILL WE SURVIVE THIS CHAMPAGNE SOCIETY? Don’t worry, that was rhetorical — I am here to save you from your redneck upbringing once again.
THE FVM DECODER OF BLINGED-OUT MENU ITEMS
SMALL PLATES: In the era of cocktail culture, how are swaggy establishments meant to ensure that we spend a fortune on drinks if we have a full plate of food? Big-backed locals have two options: either spend $50 on three small plates of food to share or get on Ozempic go to Cook Out.
VICHYSSOISE (VISHI-SWAZZ): No, you didn’t have a stroke. Yes, this is a real menu item at a local rooftop restaurant and bar (located in Holly Springs, duh). According to Google, this is a soup made with cooked and puréed leeks, potatoes, onions, and cream. It is served chilled, Karen, so don’t send it back. You could have embarrassed yourself on a date night, but I’ve saved you from that inevitable fate. Doing the Lord’s work.
Anything can be a ‘wine dinner’ with a quick stop at Food Lion, but we’re not talking about busting out your 1.5-liter bottle of Barefoot Pinot Grigio over a Crunchwrap Supreme.
KHAO SOI: We have a brand spankin’ new “Thai & Tea” restaurant in Fuquay. Before you get all, “I eat Thai all the time; I’m a cultured, learn-ed man” — you won’t find the words “pad thai” or “green curry” anywhere in sight, Kenny. Their menu is full of exotic and wonderful words that locals 100% cannot pronounce.
Don’t worry, I’ve done your homework for you. For the “I-like-Thai” crowd who enjoys spicy-but-not-too-spicy coconut milk concoctions with noodles, order Khao Soi (cow soy). Trust me, you won’t regret it. I’m still dreaming about this dish, two weeks later. No, they did not pay me to say this. I will accept money, however.
TWIN PETITE FILET MIGNON AU POIVRE: No, you’re not at a big-city chophouse. This French steak order is on the menu at a restaurant in the former town library location (yes, the same building where your kid peed his pants during story time in 2006). We all know Filet Mignon (hold the petite, Barb), but the Google reports that “au poivre”
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means “prepared or served with a generous amount of coarsely ground black pepper.” No, I don’t know how to pronounce it — but don’t worry, your server doesn’t either.
WINE DINNERS: Anything can be a “wine dinner” with a quick stop at Food Lion, but we’re not talking about busting out your 1.5-liter bottle of Barefoot Pinot Grigio over a Crunchwrap Supreme. Real “wine dinners” are all the rage right now, especially in local Italian restaurants. But you need to know what to expect.
These bad boys include a five-course tasting menu and wine pairings that you can barely afford to sip (let’s be honest). The restaurants usually partner with fancy wine import companies that come with a Master Sommelier who looks like the perfect cross between a Greek god and a Portland-based podcaster. If you’re googling “sommelier” right now, just enjoy your Two-Buck Chuck and pretend you never read this.
LIQUOR LOUNGE: At first glance you might think, oh, a bar. No, this is something else entirely. Places like this sell cocktails and spirits, and hire bouncers to escort Nance out when she’s had one too many cherry amaretto sours. If you visit the speakeasy-style lounge in downtown Varina, leave your Gen-Alpha spawn at home — this isn’t a brewery (and it’s 21+ only).
Looking for more? Too bad, I have a word count to follow, and I can’t spend all day predicting all the ways you’re going to embarrass yourself now that this town is transforming into a Sandals resort. Good luck out there.
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Seen Heard
Nightingale Rooftop Restaurant & Bar
debuted a Garden Bar on their rooftop patio. Diners can visit the container plantings and select an assortment of freshly grown herbs to add to a custom gin and tonic cocktail, crafted by the restaurant’s bartenders. The Garden Bar is open Friday and Saturday nights.
Local artists are encouraged to apply for the Artist Village, a treasured corridor in the annual Celebrate Fuquay-Varina festival that showcases artisan and handmade wares. Application deadline is August 23. The festival date is October 5. Application information can be found at celebratefv.com/artist-village
In the Red, White, and
Blue, a painting by Holly Springs artist Heather Eck, was showcased in the Virginia Beach Art Center’s annual exhibition
From My Perspective
The exhibition curates works from around the nation that interpret and respond to contemporary social issues. Eck’s painting centers on the sobering truth of gun violence and its distressing effects on children, for whom school shootings have sadly become commonplace.
“We must protect and preserve the innocence of our children and future generations,” Eck says. “My painting — this whole series, really — is a device to confront gun violence through the lens of empathy.”
Osteria G
owners Ashley and Joe Reinis announced plans to build a steakhouse in Holly Springs on the corner of Linksland Drive and Holly Springs Road. OG Prime Steakhouse will include a private cigar lounge and is slated to open in the fall of 2025.
Holly Springs native Andrew Capobianco
will compete in the 2024 Olympics in Paris this summer, his second Olympic Games. Previously, Capobianco competed at the 2020 Olympics in Tokyo and won the silver medal in men’s 3-meter synchronized diving. In Paris, Capobianco will compete in the individual men’s 3-meter diving competition, after winning the category at the US Olympic Team Trials in July.
FRESH. Local Ice Cream
announced a new location, marking the fifth Wake County location of the well-loved homemade ice cream parlor, at the corner of S. Main Street and Depot Street in historic downtown Fuquay-Varina.
JONATHAN FREDIN
Original Strength
Institute, owned by Dani Almeyda and Tim Anderson, relocated their downtown Fuquay-Varina gym across Main Street to the space formerly occupied by The Shoppes on Main. With the move, the gym tripled its footprint and added retail space, expanded workout areas, and plans to add indoor pickleball and a café
The Town of Fuquay-Varina
received a certificate of achievement for Excellence in Financial Reporting from the Government Finance Officers Association of the United States and Canada (GFOA). This designation represents the highest form of recognition in governmental accounting and financial reporting. The town’s annual comprehensive financial report for fiscal year 2022–2023 was noted to demonstrate a “spirit of full disclosure” to clearly communicate its financial story and motivate potential users and user groups to read the report.
Ripe for Revival
announced a partnership with Coastal Credit Union to power its new mobile food markets. The mobile markets include transit buses and trailers fitted with produce shelving, refrigeration, freezers, and cooking stations to bring fresh, wholesome food to communities in need.
The mobile market follows a “pay what you can” model and provides nutrition education and taste testing to highlight the produce that’s available each day. Each person leaves with a recipe, helping to build confidence and dignity with each experience.
“We’re proud to be a collaborative partner with Ripe for Revival,” says Tyler Grodi, Coastal’s president and CEO. “The mobile market is a wonderful resource for the community, and we know that there’s a strong correlation between food insecurity and financial vulnerability. By teaming up, our goal is to help address both.”
JONATHAN
In Focus
By Jonathan Fredin
A yearling doe pays a neighborly visit to a residential yard in Wake County. Hi,
Neighbor!
At Wake Radiology, every one of our radiologists has undergone advanced fellowship training to become an expert in their field. When a precise diagnosis counts, we’re the outpatient imaging practice the Triangle calls on.
