Cary Living magazine July August 2021

J U LY / A U G U S T 2 0 2 1

COOKING

TRIANGLE LAKE ESCAPES +RELAXED

STYLES FOR A DAY O N T H E W AT E R

NC BEACH BUCKET LIST CAMPING ADVENTURES

WITH

FIRE + 3 H OT RE CI P E S

TRIANGLE BREWERIES + DISTILLERIES

+

FAC E S O F WESTERN WAKE

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SUMMER’S TA S T I E S T T R E AT S

AND WHERE TO F I ND THEM

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EDITOR’S LET T ER recently watched a documentary on American singer-songwriter Tom Petty, who rose to fame during the late 1970s, continued producing great music into the early 2000s and toured up until he passed away in 2017. That man never gave up. He kept working hard and pushing toward new successes. As I watched, the lyrics to his 1994 hit, “Time to Move On,” resonated with me.

It’s time to move on, time to get going

What lies ahead, I have no way of knowing But under my feet, baby, grass is growing It’s time to move on, it’s time to get going

We are moving on—and it feels great! As we return to pre-COVID life, Triangle restaurants have reopened, restrictions have been lifted, students are returning to school, and families are reuniting to vacation and celebrate special events together.

An energizing feeling of resilience and positivity has ushered us into the dog days of summer.

In that spirit we planned our annual food issue. From a flavorful wood- ed meal cooked over Cantina 18 Chef Jason Smith’s backyard fi e pit on page 20, to a calendar listing when and where you can celebrate popular summer foods around the Triangle on page 26, we think you’ll truly savor this issue. Just make sure you don’t flip th ough it on an empty stomach!

Take a closer look at local distilleries on page 32 to see the magic behind how they create their unique liquors, and tap into craft beer establishments across the region on page 37.

Schools across the nation faced unique challenges this past school year—and Triangle schools are no exception. Discover how four local private schools managed, learned from and even improved because of the pandemic on page 44.

Pizzeria Faulisi in Cary takes a simple, seasonal approach to its menu. Find out how the restaurant prioritizes local produce and experimentation on page 50.

Consider the benefits o holistic health care for pets on page 52, and meet young Cary golfer Emilia Migliaccio, who decided the grass looked greener away from the professional fairways, on page 55.

Our Out & About section, which begins on page 57, highlights the resumption of social activities across the region, and there is hope for more to come. Let’s make “Time to Move On” our mantra as we watch the blood pump through Western Wake’s veins again. There is no doubt that under our feet, the grass is definitely g owing!

Beth Shugg, Editor

Your opinions matter to us. Let us know what you think of this issue of Cary Living magazine.

Please email beth@caryliving.com with your comments.

2 | caryliving.com

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Triangle Arthritis & Rheumatology Associates 25+ Years together providing first-class Rheumatology care Always working to provide the highest quality care for our patients All new patients are seen by Board Certified Rheumatologists.

Excellent Physician Assistants supported by Rheumatologist on site Easy access office with laboratory services on site State of the art & newly renovated infusion center designed for safety/infection control

Triangle Arthritis & Rheumatology Associates 3101 John Humphries Wynd Raleigh, NC 27612 919-881-8272 919-881-2026 fax www.trianglearthritis.com TriangleArthritis_070821MMCL.indd 1

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JULY/AUGUST | 3 6/11/21 2021 2:49 PM

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PUBL ISHE R Ronny Stephens EX EC UTI VE E D ITOR Beth Shugg C R EATI V E D IRE CTOR Linda J. Van de Zande A RT A N D WEB D IRE CTOR Sean Byrne CO PY ED ITOR Cindy Huntley CON TR I BUTING E D ITOR Janice Lewine S OC I A L ME D IA AND COMMUN I TY E NGAGE M E NT MA NAGE R Jorden Yeargan S ENIOR ACCOUN T E XE CU TIVE Charis Painter ACCO UN T E XE CU TIVE S Aubrey Finley Mercedes Rico INTERNS Isabella Hua and Anna Witmer DI STR I BU TION Joe Lizana, Manager DistribuTech.net CO N TR I BUTING WRITE RS Alex Dixon, Kurt Dusterberg, Mandy Howard, Katie Jansen, Elizabeth Kane, Janice Lewine, Brittany Murdock, Jamie Pack, Charlotte Russell CO N TR I BUTI N G PHOTOGRAPHE RS Bruce DeBoer, MASH Photography, Brian Mullins, Mick Schulte

Cary Living magazine is published six times annually. Any reproduction in part or in whole of any part of this publication is prohibited without the express written consent of the publisher.

Copyright 2021. All rights reserved.

Cary Living magazine is not responsible for unsolicited manuscripts, photography, or art. Unsolicited material is welcome and is considered intended for publication. Such material becomes property of the magazine and is subject to editing. Cary Living magazine will not knowingly accept any real estate advertising in violation of U.S. equal opportunity law.

SUBSCRIPTIONS

6 print issues (1 year) Available online at caryliving.com 4818-204 Six Forks Road Raleigh, NC 27609 Phone: 919.782.4710 Fax: 919.782.4763

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Dr. Todd Bovenizer Dr. Chris Baker

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CONTENTS J U LY / AU G U ST

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Bruce DeBoer

F E AT U R E S 20

20

C O O K I NG W I T H FI R E

Cantina 18’s Chef Jason Smith gives 18 Seaboard

a resounding second act

26

S U M M E R FO O D C AL E ND AR

Experience the Triangle’s tastiest treats

of July and August

32

FR O M PR O H I B I T I O N T O PR E SENT

Distilleries fil glasses—and niches—

throughout the Triangle

37

T R I ANG L E B R E W E R Y T O U R

Tap into these craft beer establishments

across the region

44

R E S I L I E NC E AND R E I NV E NT ION

Triangle private schools manage the pandemic—

and come out stronger than ever

Brian Mullins

ON TH E C OVE R: Pint of beer at Bond Brothers Beer Company

37

photographed by Brian Mullins at the brewery’s new “Eastside” location in Cary.

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CONTENTS J U LY / AU G U ST

2 0 2 1

MASH Photography

Jonathan Bowling

S I S T E R C I T I E S 16

C H E F ’ S T A B L E 50

D E PA R T M E N T S

50

C H E F’ S T AB L E

Pizzeria Faulisi in Cary showcases local produce and experimentation

52

PE T S

Eliminate your furry friend’s pain—naturally

55

C AND I D C O NV E R S AT I O N

For young Cary golfer Emilia Migliaccio, the grass looks greener away from the fairways

IN EVERY ISSUE

11

O N T H E S C E NE

Social Scene ǀ Home Styler ǀ Sister Cities

57

O U T & AB O U T

Dine & Draft ǀ Events ǀ New Around Town | Sightings

64

K AL E I D O S C O PE L I V I NG

S P O N S O R E D C O N T E N T

Waverly Place

13

ZENN PLASTIC SURGERY

E VE NTS 62

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GROW YOUR BUSINESS WITH US!

For 18 years, Cary Living magazine has remained the most trusted voice and most widely read local publication covering and serving the Western Wake community. Our readers want to know the services and products you provide.

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the ON SCENE |

H O M E ST Y LER

|

S IST ER C IT IES

North Carolina Furniture School

SOCIAL SCENE

JULY/AUGUST 2021

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SOCIAL SCENE

LET’S CONNECT! TEXT AND PHOTOS BY BRITTANY MURDOCK

Visit Bond Brothers Beer Company’s online store menu and order your favorite brews to go. Pictured is the Blackberry Raspberry Sorcery. Check out the full draft list at bondbrothersbeer.com.

Craving pizza? Locally-owned V Pizza in Cary serves up wood-fi ed wings, house special pizzas, calzones and more. Explore the menu at vpizza.com.

Artist Lisa Gaither completed this beautiful mural on the White Oak Creek Greenway tunnel at Davis Drive Park in Cary. Head out for a stroll and take in the stunning view.

Get Social With Us!

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12 | caryliving.com

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S P O N S O R E D C O N T E N T BEAUTY TRENDS

All Eyes on You These days, it’s all about eyes. Mask or no mask, eyes are indeed a window into the soul. For many, Zoom meetings have magnified the signs of aging—often first noticed around the eyes. Men and women alike are now searching for “fixes” to make their eyes (and thereby their faces) look younger and more refreshed.

Great skin care is a must for fine wrinkles. Botox is an excellent remedy for deeper, peskier lines between the brows, crow’s feet and forehead area. And dermal fillers around the eyes can be tricky and often fall short of complete correction.

So then, what is one to do when these tried-andtrue techniques simply are not enough to make a significant change?

Many people choose to undergo cosmetic surgery in the eye and/or brow area. As we age, the changes that occur around our eyes—low, flat, deflated eyebrows; excess upper eyelid skin; and lower eyelid bags—make us look tired, even when we are well-rested. Eyelid and eyebrow procedures (such as blepharoplasty and brow-lifts), as well as volume enhancement with fat grafting, will give you back that youthful, refreshed look.

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Fat grafting is a game-changer in the world of cosmetic surgery. It’s a newer procedure that adds youthful volume to the eyebrows and cheeks—where your natural fat has disappeared and left you with a hollow, aged appearance.

Unfortunately, too many surgeons simply remove skin and bags around the eyes, which alone will not address the lack of youthful volume in the eye area. Look at photos of yourself in youth—full eyebrows, no lower eyelid bags and healthy, full cheeks. That’s the goal with facial fat grafting. And the best part about fat grafting is these are your “all-natural” fat cells—obtained with liposuction and processed for injection to provide long-lasting volume. Fat grafting is also beneficial to your facial skin, as these grafts contain stem cells with natural growth factors. And there is no “rejection” because the cells are all yours!

For lost definition in your neck and jawline, as well as in the deep folds around your mouth and chin, a face-lift may be your best solution. A face-lift targets the lower face and will give you back the youthful features of yesteryear: a defined neck, smooth jawline, full cheeks and

beautiful lips. A modern face-lift should deliver soft, youthful, natural results.

The ultimate result of any cosmetic procedure is literally in the hands of your surgeon, so take your time and do your research. You should choose a surgeon with many years of experience performing facial surgery. Ask to see multiple before-and-after photos at your consultation.

And make sure he or she is board-certified by the American Board of Plastic Surgery.

Dr. Michael Zenn is the former Vice Chief of Plastic Surgery at Duke University Medical Center. His private practice, Zenn Plastic Surgery, is located in Brier Creek.

Zenn Plastic Surgery 7920 ACC Boulevard, Suite 110 Raleigh, North Carolina 27617 919.480.3885 zennplasticsurgery.com

The information on this page is provided to the public by the advertiser mentioned above.

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CHEERS TO BEER!

HOME STYLER

BY BRITTANY MURDOCK

PHOTOS PROVIDED BY VENDORS

What better way to beat the summer heat than with a cold, refreshing beer? Western Wake’s craft brewery scene is big and only getting bigger.

Rock your favorite local brewery around town with trendy apparel, or grab a pack to go and enjoy your favorite brews from home. Shop accessories like insulated

2

beer holders and engraved North Carolina pint glasses from stores in town.

1

3 4

1 North Carolina “Drink Local” glass, $10.95 | Swagger

2 Set of four Erica coasters, $97 | The Design Haüs

3 Blank Coast India Pale Ale, $9.99 for a six-pack | Fortnight Brewing Company

4 Bond Brothers hat, $25 | Bond Brothers Beer Company

5 BottleKeeper in blue, $39.99 | Whisk

5

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PLANTATION SHUTTERS • BLINDS • SHADES ROMAN SHADES • MOTORIZATION & MORE

Complimentary In-Home Consultations VISIT OUR FACTORY 5684 WILSON’S MILL ROAD, CLAYTON Showroom Hours Monday–Friday 8:30 AM–5 PM

Virtual Appointments Available

919.934.4050 SOUTHERNACCENTSHUTTERS.COM

JULY/AUGUST 2021

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SISTER CITIES

Lazy 5 Ranch

Lake Cruises, Inc.

North Carolina Furniture School

North Carolina Furniture School

Jonathan Bowling

Lazy 5 Ranch

BY CINDY HUNTLEY

ANIMALS, ART AND AQUATIC ADVENTURES

Summer is here, and there are all kinds of places to explore in the Triangle’s neighboring cities. Check out Greenville’s eclectic art scene—complete with a metal “zoo”—or head to Mooresville for a day on the lake and a close encounter with real zoo animals.

GREENVILLE

MOORESVILLE/HUNTERSVILLE

Sculptor Jonathan Bowling creates striking, life-sized animals

and personal with Lazy 5 Ranch’s exotic animals. This drive-

This North Carolina town is busting at the seams with art.

out of repurposed steel and other found objects. Visit his “field” t 811 Dickinson Avenue to pay them a visit. Stroll

through one of the city’s many art galleries—or, even better, head to The Art Lab. You’ll meet and interact with artists as they work in this arts incubator.

If you’re yearning to create a masterpiece of your own,

Make the drive to Mooresville in Iredell County to get up close through zoo features more than 750 animals from six different continents. You’ll see zebras, giraffes, camels, kangaroos and several species you have likely never even heard of! A little

further south, stroll down the Carolina Raptor Center’s Raptor Trail to see eagles, vultures, falcons and other birds of prey.

Cool off afterwards with one of Queens Landing’s three-

Greenville offers several niche studios including the North

course chef-prepared dinner cruises on Lake Norman. Choose

woodturning workshops for all experience levels. Complete

Queen (a traditional river boat). You’ll also find a pletho a of

Carolina Furniture School, which features furniture making and your visit with a stay at The Music House, a Victorian-style bed and breakfast where you’ll discover a multitude of musical

instruments on display. Enjoy listing to piano and harp music as it wafts throughout this historic inn, which also serves as a

live music venue and hosts concerts by artists from the classical

between the Lady of the Lake (a luxury yacht) or the Catawba other water sports available at North Carolina’s largest

man-made lake, including kayak and jet ski rentals, guided

fishing trips sailing instruction, paddleboard yoga and cycle boats (think trolley pub on the water).

music genre and beyond.

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GREEN Ӏ CLEAN Ӏ VEGAN

THE TRIANGLE’S AWARD-WINNING NATURAL BEAUTY DESTINATION LASH EXTENSIONS & LIFTS CUSTOMIZED HOLISTIC FACIALS BROW TINTS & MICROBLADING SUNLESS TANNING BRAZILIAN WAXING & MORE!

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919-523-6385 | deBoerWorks.com

18 | caryliving.com

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FEATURES |

SUMMER FOOD CALENDAR

|

DISTILLERIES

|

BREWERIES

|

PRIVATE EDUCATION

MASH Photography

COOKING WITH FIRE

JULY/AUGUST 2021

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COOKING WITHFIRE C A N T I N A 18's C H E F J A S O N S M I T H G I V E S 18 S E A B O A R D A R E S O U N D I N G S E C O N D A C T

W

hen Jason Smith was a kid, there were subtle forces at work within his family, nudging him toward his purpose and place in adult life. He remembers meals at random restaurants when he shuttled back and forth between his mother’s home in Raleigh and his father’s home in Wilmington. He recalls the delights that came from his grandmothers’ kitchens. Those memories helped lay the foundation for Smith’s professional life.

The local restaurateur apprenticed with top chefs in the fine dining world before opening his own restaurants. He worked at Raleigh’s 42nd Street Oyster Bar and Durham’s Magnolia Grill before venturing to Peninsula Grill in Charleston, South Carolina, and Gramercy Tavern in New York City. He made his way back to the Triangle in 2006 and opened his first restaurant, 18 Seaboard. Four years later, he opened Cantina 18 in Cameron Village (recently rebranded as the Village District), where he grew up riding his bike and eating lunch at Burger King with his grandmother. In 2014, Harvest 18 was up and running in Durham. And while 18 Seaboard closed in July 2019 due to developers buying Smith out of his contract, its menu is enjoying a second act at Smith’s other two restaurants. When he’s not working, Smith cooks for his wife Lauren, daughter Sutton (13), and son Lawson (8). But they all share his love for dining out, especially on their frequent trips to North Carolina’s beaches. Smith’s story is one of hard work and the usual ups and downs of the restaurant business. He shared with us how that kind of experience has allowed him to push through the pandemic and still see brighter days ahead.

Background image by Enjoynz/DigitalVision Vectors/Getty Images

BY KURT DUSTERBERG. PHOTOS BY BRUCE DEBOER.

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CLOCKWISE FROM BOTTOM LEFT

Chef Jason Smith.

Smith turns the wahoo for his Grilled Wahoo Tacos with Street Corn Salsa and Cabbage.

(See recipe on page 25.)

Smith slices the skirt steak for the fajitas.

(See recipe on page 23.)

Smith grills watermelon for his Pickled Shrimp and Grilled Watermelon Salad.

(See recipe on page 24.)

Fallon's Flowers arranged a colorful, menu-enhancing bouquet for the festivities.

NEXT PAGE

Bon appétit!

Do you remember where you first got a feel for cooking Both of my grandmothers were excellent cooks—both Southern, of course. My Grandmother Smith was a little more rustic, more down-home. My Grandmother Lloyd is still living at 91 and can still cook. She was a little more “Southern Living.” Both of them could make desserts.

My Grandmother Lloyd is an excellent dessert cook.

I always loved food. The other thing I really loved was when my dad and I would commute back and forth from Raleigh—we would stop at different places. Back then, you took [U.S. Route] 421. We’d go off the beaten path a little bit to find places, whether it was a McDonald’s or th Green Top Inn or Stephenson’s Bar-B-Q. That was always exciting to me. To this day, going out to eat—it’s almost like before you go out to eat is more exciting than actually eating. It’s like an adventure.

Chefs and restaurants have taken on an elevated status in recent years. Are you happy to see your industry held in such high regard?

The independent, full-service restaurant community is a pretty neat thing and I like being a part of it. I enjoy the entrepreneur side of it—the leadership side of it— interacting with co-workers, customers, the purveyors. All of those conversations are really engaging and healthy.

Restaurants felt the brunt of COVID-19. How have your businesses weathered the tough times?

All of your restaurants have 18 in the name. Where did that come from?

Being a chef is different than it was before. The pandemic has really set the industry back, as you can imagine. I think it’s going to be a long time before we really see [improvement], and it makes me sad because the staffin crisis is not just the unemployment benefits that hav taken place. There are so many talented, passionate young people who have left the industry and probably aren’t coming back.

When we opened 18 Seaboard, we named it after the address—18 Seaboard Avenue—and we adopted 18 as our lucky number. But there’s no luck in the restaurant business, just hard work. We’re kind of happy rolling 18s for now.

I woke up one day and decided to do curbside, and I pulled out some of the Seaboard dishes. So I went to Harvest, prepped about five dishes, transported them ove here (to Cantina) and put it on social media. It put some

How did you come up with a plan to survive the shutdown?

JULY/AUGUST 2021

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wind in our sails. There were Seaboard customers who were picking up Seaboard food and they were excited we had it. Seaboard has been the gift that keeps on giving.

I know you like cooking on a wood-fir d grill, and there are more people who can cook that way from their own backyard. How did you develop that interest?

At Seaboard, I knew I wanted a wood-fir d grill. It was kind of the heartbeat of the restaurant for a long time. At Harvest, we still have a wood-fir d grill, and we have a very similar menu as Seaboard. The salmon cooks up really well. We put the meatloaf on the wood-fir d grill, and it eats like a steak.

I always liked cooking on fire. I like camping and bein outdoors. Our backyard is pretty wooded. When we added

the fire pit, it was going to be just for fires, but when added the grill grate on top of it, it cooked like a champ!

It’s an awesome grill. I’ve cooked on it 50 or 60 times.

I have a lot of fun with it, getting the kids around the fire us pulling some wood from falling timber in the woods behind us. I just like the flavor of it What’s the process of coming up with a new recipe?

I think of it as being inspired. Some of it is what’s in season.

I like having stuff that’s fresh and fun. I’m a lot more of a function over form guy. I didn’t want any of my restaurants to be an intellectual test, and I want everybody to feel welcome.

Seaboard had that menu. I don’t mind a little nuance here and there, but the protein that’s in the center of the plate on my dish? You’re going to be able to see it.

PERSONALIZE YOUR SUMMER SOIREE MENU

OR … HAVE IT DELIVERED!

Hosting a summer gathering but don’t feel like cooking? Hire a personal chef, then sit back and watch the magic happen. Here are a few personal chefs who service the Triangle.

Check out these services to enjoy the convenience of a personal chef-created meal delivered to your doorstep.

CHEF MARIO’S Mario Huante 919.781.4141 chefmario.com ELITE PERSONAL CHEFS 864.430.0925 elitepersonalchefs.com THE FOOD FAIRY 919.759.5649 foodfairy.com

KATT IN THE KITCHEN 919.260.1530 kattinthekitchen.com KRISTEN RUSSELL Plant-based personal chef chefkristenr.com LOVE AT FIRST BITE Brian Adornetto 919.999.7598 loveatfirstbite.ne

MIXING MAMA Chef Lovee 800.515.6046 mixingmama.com TASTE BUDS Jimmy Eskridge 919.812.9617 tastebudsnc.com

CATERING WORKS 919.828.5932 cateringworks.com/specials/ family-meals TASTEFULLY SERVED 919.760.5134 tastefully-served.com

ZACKI’S CULINARY CREATIONS 919.360.7744 zackisculinarycreations.com

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FIRE PIT RECIPES Summer is a great time to take the party outdoors. Whether you’re gathering with friends for a full fire pit menu, or making s’mores for the kids to munch on during an outdoor movie, fire-grilled fare puts a tasty twist on summer fun.

Chef Jason Smith of Cantina 18 and Harvest 18 knows his way around the grill grate.

His fire pit–grilled creations will wow your guests and make for a memorable summer evening.

GRILLED SKIRT STEAK FAJITAS Ingredients 2 pounds of trimmed skirt steak (about 1 whole steak), cut crosswise into 5- to 6-inch pieces Steak fajita marinade (see recipe below)

1 large red bell pepper stemmed, seeded and cut into ½-inch-wide strips 1 large yellow bell pepper stemmed, seeded and cut into ½-inch-wide strips

1 white or yellow onion, cut into ½-inch slices 12–16 fresh flour or corn tortillas, hot Enough canola oil to brush on top of the vegetables

Directions Set aside ½ cup of the marinade to brush on the vegetables. Use the remaining marinade for the steak, and let it soak for 4–6 hours. Get your grill hot then cook the steak to your desired temperature. While the steak cooks, sauté the vegetables brushed with marinade in a little bit of oil until softened, for about 4 minutes.

Once the steak is cooked, heat the skillet pan over the fi e pit. Lay the vegetables on the bottom of the skillet pan and, once grilled, lay them on top of the warm tortillas, then top them with the grilled skirt steak.

Tip: Give your fajitas the extra smoke effect by splashing a small amount of water onto the skillet, then placing the tortillas on the skillet before serving them.

Steak Fajita Marinade Ingredients ½ cup of soy sauce ½ cup of lime juice from 6–8 limes ½ cup of canola oil

¼ cup of packed brown sugar 2 teaspoons of ground cumin seed 2 teaspoons of freshly ground black pepper

1 tablespoon of chili powder 3 medium cloves of garlic, fi ely minced

Directions Mix all ingredients together, then reserve ½ cup of it to brush on top of the vegetables.

Use the rest of it to marinate the skirt steak.

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PICKLED SHRIMP AND GRILLED WATERMELON SALAD Ingredients 2 watermelon slices, grilled till charred on the outside 3 cups of arugula 1 container of cherry tomatoes, halved

A handful of fresh basil Basil honey vinaigrette (see recipe below) Pickled shrimp (see recipe below)

Directions Mix all ingredients together and serve.

Pickled Shrimp

Basil Honey Vinaigrette

Ingredients

Ingredients

1 pound of peeled and deveined shrimp 2 cups of finely sliced yellow onions

Juice from ½ of a fresh-squeezed lemon 8 bay leaves, crushed 2 teaspoons of minced garlic

2 cups of rice wine vinegar

2 teaspoons of coarse kosher salt

1 cup of extra virgin olive oil

2 teaspoons of celery seeds

2 lemons, thinly sliced

2 teaspoons of red pepper flake

Directions Bring a large pot of water to a boil and add the shrimp. Remove the pot

¼ cup of rice wine vinegar ½ shallot, finely mince 2 tablespoons of honey 4 basil leaves, cut with a thin chiffonade technique ½ cup of extra virgin olive oil Directions Combine all items except for the olive oil

from heat and let them cook for 4 minutes. Remove the shrimp and add

and whisk vigorously. Slowly drizzle in the

them to the marinade. Cover them and make sure they are submerged for

olive oil while whisking the mixture. Serve

at least 4–6 hours; then they will be ready to serve. Pickled shrimp keeps

immediately or refrigerate. If refrigerated,

for 2–3 weeks in the refrigerator.

simply re‑whisk all ingredients together.

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GRILLED WAHOO TACOS WITH STREET CORN SALSA AND CABBAGE Ingredients 1 whole wahoo filet, skinne and cut into 2-inch chunks and marinated (see marinade recipe below)

Flour tortillas of choice ½ head of cabbage, shredded finel Street corn salsa (see recipe below) Fresh limes to squeeze on top

Directions Layer grilled wahoo on a tortilla with corn salsa on the bottom and cabbage on top.

Fish Marinade Ingredients 18 cloves of garlic 1½ onions, quartered 1½ red bell peppers, quartered ¾ cup of olive oil ¾ cup of rice wine vinegar 3 tablespoons of paprika 3 tablespoons of chili powder

3 teaspoons of salt 1½ teaspoons of black pepper 3 bunches of cilantro, chopped roughly 3 tablespoons of lime juice 2 limes, cut into rounds

Directions Blend all items together, except for the lime rounds, and place them in a bowl. Add the fish and marinate it anywhere from 6–8 hours.

Grill over an open flame till there is a nice char on the outside— about 4 minutes.

Street Corn Salsa Ingredients 6 ears of roasted corn 2 diced jalapeños 1 red onion, diced 1 bunch of cilantro, diced 2 tablespoons of Valentina hot sauce 3 tablespoons of paprika, chili powder and cayenne combined 3 tablespoons of distilled white vinegar 4 cups of Duke’s mayonnaise Salt and pepper to taste Directions Mix all ingredients together and serve right away or chill.

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S U MME R

Food guide Food EXPERIENCE THE TRIANGLE'S

TASTIEST TREATS OF JULY AND AUGUST Summer is here and restaurants are open for business. You (and your taste buds) deserve to celebrate! Whether you’ve been in a food rut or have just started dipping your toes into the post-shutdown foodie scene, it’s time to get out and enjoy our incredible, edible diversity of summer foods across the Triangle. What better way to explore new options than to observe the most important holidays of all—food holidays!

From Creative Ice Cream Flavor Day on July 1 to Bacon Day on August 31, let this article be your guide* to where you can savor honored foods of the day all summer long.

WORDS BY MANDY HOWARD P I C T U R E S B Y S E A N W. B Y R N E

* Not every “food of the day” for July and August have been included in this list.

The Midtown/Cary Living staff recognizes that there are multiple restaurants worth

experiencing that serve many of these foods. We encourage you to try them all!

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01 july

Creative Ice Cream Flavor Day Lumpy’s Ice Cream lumpysicecream.com “The flavors just never stop,” claims the website for Lumpy’s Ice Cream in Wake Forest. It adds that if your dream flavor isn’t there, tell them … they just may make a new one!

03 j uly

National Fried Clam Day

04 j uly

National Barbecue Day Clyde Cooper’s Barbeque clydecoopersbbq.com Our friends in the Midwest consider this a verb, but we know what it really means. Clyde Cooper’s Barbeque has been a Raleigh staple since 1938 and specializes in Eastern style barbecue (the way the barbecue gods intended it).

N.C. Seafood Restaurant at the North Carolina State Farmers Market ncseafood.com Can’t beat the original. Order a fried clam strip plate with hush puppies, coleslaw and home fries.

12 july

Pecan Pie Day Bittersweet bittersweetraleigh.com Try the Derby Pie at Bittersweet in downtown Raleigh. This isn’t your grandma’s pecan pie! It’s filled with bourbon and bittersweet chocolate, then topped and plated with house-made salted caramel sauce. Pop by and get a slice or plan ahead and order a whole pie.

13 j uly

National French Fries Day Chick-fil-A Bojangles and Al’s French Fries chick-fil-a.com bojangles.com and ncstatefair.org According to a very scientific Sanderson High School class debate, there is a 50/50 split on Bojangles’ spicy fries vs. Chick-fil- ’s waffle fries. And if you can delay your celebration of National French Fries day until October during the North Carolina State Fair, Al’s French Fries are worth the wait. (Don’t forget to add vinegar!)

14 j uly

National Macaroni and Cheese Day BytheGrace bythegrace.co You first heard about BytheGrace right here in Midtown, and with your love and support, this comfort food delivery service has expanded.

Check out the BytheGrace food truck—a converted ambulance with “Comfort to the rescue” written on the side. It will be serving up the best pimento cheese mac in town.

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05 j uly

National Apple Turnover Day Annelore’s German Bakery anneloresbakery.com Using locally grown Godwin Farm apples, Annelore’s German Bakery turns out scrumptious apple turnovers at its locations in downtown Cary and at the North Carolina State Farmers Market in Raleigh.

21 j uly

National Hot Dog Day Snoopy’s Hot Dogs & More, and Durham Bulls Athletic Park snoopys.com and milb.com/durham/ballpark/ durham-bulls-athletic-park Is there anywhere better to get a hot dog—besides Snoopy’s, Raleigh’s most famous hot dog stand—than at a ball game? The Durham Bulls are at home vs. the Charlotte Knights on National Hot Dog Day. Root for the home team and grab a foot-long!

06 j uly

National Fried Chicken Day Bojangles bojangles.com Gotta go with hometown hero Scotty McCreery on this one.

For a quick and delicious fried chicken fix it’s always “Bo Time.”

Drive through and grab a Bo Box and gallon of sweet tea. (Those of us with Southern roots consider it the best sweet tea around!) The biscuits are pretty incredible, too.

25 j uly

National Wine and Cheese Day Vita Vite and Raleigh Cheesy vitaviteraleigh.com and raleighcheesy.com You may already know about Vita Vite’s wine selection, but did you know about the cheese straws, pimento cheese, burrata, or cheese and charcuterie small plate? Expand your cheesy choices even more by placing a pickup or delivery order from Raleigh Cheesy, which recently opened an Apex storefront.

09 j uly

World Kebob Day Neomonde neomonde.com This Triangle staple was voted No. 1 by diners on Tripadvisor and offers chicken, steak or lamb kabob options. With locations in Raleigh, Morrisville and Durham, this Mediterranean delight is never too far away.

27 j uly

National Creme Brûlée Day LaFarm Bakery lafarmbakery.com Now with three locations in Cary, LaFarm Bakery makes it easier than ever to indulge in decadence. The bakery fills its creme brûlée tart with vanilla bean custard and tops it with a caramelized sugar crust.

(While you’re there, grab a warm white chocolate scone.)

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03

29

august

j uly

Lasagna Day Casa Carbone Ristorante Italiano casacarbone.com Another locally owned Raleigh staple, Casa Carbone serves the most incredible vegetarian lasagna. Even meat eaters love it!

30 j uly

National Chicken and Waffles Day Dame’s Chicken & Waffle dameschickenwaffles.co

National Watermelon Day Crazy Lad’s Fresh Produce and the North Carolina State Farmers Market facebook.com/crazyproducelad and ncagr.gov/markets/facilities/ markets/raleigh Crazy Lad’s produce stand, located at 8401 Honeycutt Road in Raleigh, always includes juicy watermelon during the summer. Another delicious source of watermelons—and lots of other juicy summer produce—is the North Carolina State Farmers Market.

It’s in the name. With locations in Cary, Durham and Greensboro, where else would you go for such sweet and savory deliciousness?

10 august

National S’mores Day Raleigh Rolls and your backyard raleighrolls.com For a twist on this classic treat that goes beyond your backyard, check out Raleigh Rolls’ s’mores ice cream roll at Morgan Street Food Hall.

Ice cream is blended with graham crackers and Hershey’s chocolate syrup, then topped with roasted marshmallow, whipped cream, graham crackers and a Hershey’s chocolate bar.

13

august

National Filet Mignon Day

18

august National Fajita Day

El Rodeo Mexican Restaurant elrodeonc.com El Rodeo offers four locations and plenty of variety when it comes to fajitas. Choose from steak, shrimp, chicken, veggie, or mix and match.

The service is fast and the prices are unbeatable.

Angus Barn angusbarn.com You probably thought we were going to say Angus Barn. You were right! The Angus Barn’s filet mignon is bacon-wrapped, seared-to-perfection goodness.

If you are the last one to check out Angus Barn, make a reservation today.

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04 august

National Chocolate Chip Cookie Day

07 august National Jamaican Patty Day Jamaican Grille jamaicangrille.business.site Wash an authentic veggie, beef or chicken Jamaican patty down with a Jamaican soda. (The chicken curry gets a thumbs up, too.)

23 august

Cuban Sandwich Day Casa Cubana casacubanarestaurants.com Classic Cuban sandwiches— roasted pork, ham, Swiss cheese, mayonnaise, pickles and mustard on Cuban bread— are always on the menu.

august National Frozen Custard Day

Crumbl Cookies crumblcookies.com Crumbl Cookies, located in Raleigh and Morrisville, will deliver warm milk chocolate chip cookies to you—and not just on National Chocolate Chip Cookie Day. You can’t go wrong with the chilled sugar or pink velvet cookies, either.

08 Goodberry’s Frozen Custard goodberrys.com

25 august Banana Split Day Howling Cow Dairy Education Center and Creamery howlingcow.ncsu.edu Is there anything better than a banana split on a rocking chair with a great view? The North Carolina State Howling Cow Dairy Education Center and Creamery can grant that wish. (Bring your camera.)

Born in Raleigh in 1987, Goodberry’s frozen custard recipe is based on when ice cream was made with fresh, honest ingredients right at the creamery. It’s THE place to enjoy this hometown frozen treat.

31 august Bacon Day Another Broken Egg Cafe anotherbrokenegg.com Join the coop! With locations in North Hills and Morrisville, Another Broken Egg Cafe has set itself apart with a chill ambience, the cutest coffee cups in town and the absolute yummiest, most mouth-watering bacon ever.

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V I TA V I T E

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MI DTOWN

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DOWNTOWN

MIDTOW N & D OW N TO W N NO W BOT H R EO PEN ED !

MIDTOW N 919-322-0649 200 PARK AT NORTH HILLS ST. SUITE 130 RALEIGH, NC 27609 D OW N TO W N 919-803-3156 313 W. HARGETT ST. RALEIGH, NC 27601 vita vite ra l e ig h . com JULY/AUGUST 2021 VITA VITE .5V.indd 3 070821CL_3_Features.indd 31

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MENA KILLOUGH, HEAD DISTILLER AT YOUNG HEARTS DISTILLING

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From

Prohibition Present to

Distilleries fill glasses

N

—and niches—

across the Triangle

BY KATIE JANSEN

PHOTOS BY MASH PHOTOGRAPHY

orth Carolina, once known as the “Moonshine Capital of the World,” has a long history of distilling liquor that dates back to when settlers arrived in the original U.S. colonies. Perhaps the best known period is the Prohibition era, when North

Carolina outlawed liquor a full decade before the rest of the nation, and the Tar Heel State became famous for its production of “moonshine,” or illegal liquor distilled by the light of the moon.

Today, the legalization of liquor has enabled quite a few distilleries to enter the Triangle market. Here are some of the standouts that should land on your must-try list.

YOUNG HEARTS DISTILLING

The newest player to the scene comes from the team behind Trophy Brewing Company, and their distillery will occupy the space that once held Trophy Tap & Table. Slated to open this summer, Young Hearts Distilling will create and serve craft spirits and cocktails, in addition to craft beer and a seasonal food menu.

Head distiller Mena Killough, who hails from Charlotte, was recently named master distiller on “Moonshiners” during its “Absinthe” episode.

225 S. Wilmington Street, Raleigh youngheartsdistilling.com

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LIZARD LICK BREWING AND DISTILLATION

Lick Life Spirits, the distilling arm of Lizard Lick Brewing and Distillation in Zebulon, follows in the footsteps of moonshiners of old. Lick Life Spirits produces bourbon, corn whiskey and moonshine in flavors such a peach and apple pie.

The distillery is led by master distillers David Rogers and Jonathan France. They view producing spirits as a way to honor tradition and share their love of simple rural living. Their spirits, they say, are like pouring “a shot of time in a bottle.”

138 E. Vance Street, Zebulon licklifespirits.com

LONERIDER SPIRITS

Sumit Vohra and Chris Meilke consider themselves modernday lawbreakers with the claim that they “make spirits by outlaws, for outlaws.” They expanded their brewery into the spirits market by offering a variety of bourbon whiskeys in sherry, stout or tequila cask finishes. ry their ready-todrink whiskey mule cocktail or 60-proof choklat liqueur that “tastes like a big malted milk ball” and is made from their brewery’s award-winning Sweet Josie Brown Ale. Lonerider Spirits products can be found in local ABC stores and various restaurants.

OAK CITY AMARETTO

OAKLEE DISTILLING CO

1100 Corporation Parkway #132, Raleigh

13 N. Main Street, Wendell

ANTHONY SCALABRINO

LEE AND CAT BROWNE

For Navy veteran and Oak City Amaretto owner Anthony Scalabrino, distilling is a family affair.

Scalabrino learned the recipe for amaretto, a sweet but balanced Italian liqueur, from his grandmother, the daughter of Sicilian immigrants. He then put his own twist on the recipe, using all natural ingredients sourced from American suppliers. You’ll find an extensive list of suppliers offering Oak City Amaretto on the website.

oakcityamaretto.com

Located in downtown Wendell, Oaklee Distilling Co. produces two spirits that are available for purchase both at the distillery and at ABC Stores: Boots Vodka Troop Strength and Master Bobwhite Gin. Its third offering, Browne Water Bourbon Whiskey, is more exclusive— available only for sampling at its experiential distillery tours or to those who register for the distillery’s membership program, the Browne Water Society. oakleedistilling.com

loneriderspirits.com

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OLDE RALEIGH DISTILLERY

Bourbon-focused and family-owned Olde Raleigh Distillery in Zebulon opened at the beginning of 2021 in a 10,000-square-foot building. At the helm is master blender and distiller Brandon McCraney, a U.S. Air Force veteran, certifie executive bourbon steward and whiskey sommelier.

“Every aspect of the spirits, bottles and distillery has been thoughtfully designed, down to the smallest hidden intricacies,” McCraney says. “That attention to detail, combined with an admiration for and focus on the art and history of blending spirits, is really what sets us apart.” Whisky aficionados can sign up for a tie ed membership program.

209 N. Arendell Avenue, Zebulon olderaleighdistillery.com

PINETOP DISTILLERY

The self-taught team of distillers at Pinetop Distillery in Raleigh pays homage to Prohibition by using recipes from that era, beginning each batch with all grains— primarily corn, supplemented with wheat, rye and barley. The distillery’s name is a nod to Prohibition, when distillers made small batches of smooth liquor and called it Pinetop. The name is also a good one for Raleigh’s first grain-to glass distillery, since it is situated in the heart of the Land of the Pines.

Pinetop crafts its moonshine and citrus-infused Carolina gin using equipment custom-made in Raleigh. The continuous still runs 24 hours a day, ensuring greater consistency. The spirits are then put through the fractional column to strip out impurities.

1053 E. Whitaker Mill Road, Raleigh pinetopdistillery.com

NICOLE AND BRANDON McCRANEY

JOHN KEENER

RALEIGH RUM COMPANY

Matt Grossman, John Benefie and Chris Mendler, who all grew up and attended North Carolina colleges, were impressed by the local craft beer scene circa 2014, but noticed fewer local distilleries. They responded by founding Raleigh Rum Company. The distillery offers Procrastinator’s Reserve, a limited release, as well as white, sweet dark, spiced and Carolina Reaper rum.

Mendler believes they have stayed true to their mission of making spirits they enjoy and are proud to serve, and that they’re “doing things the right way and are helping to lead the charge of bringing craft distilling to the level of craft brewing.”

1100 Corporation Parkway #132, Raleigh raleighrumcompany.com

MATT GROSSMAN

SEVENTY EIGHT °C SPIRITS

Seventy Eight °C Spirits was founded by two scientists, so it’s no wonder they landed on a scientific name—78 deg ees Celsius is the boiling point of ethanol, the base ingredient for most liquor. Don McIntyre launched Seventy Eight °C Spirits after a nearly 30-year career as an organic chemist. Director of Operations Jared Sargent has over eight years of experience in the pharmaceutical industry.

In Seventy Eight °C Spirits limoncello, each piece of fruit is hand-selected. A precise peeling process ensures optimal flavo .

The distillery also produces new twists on the classic drink, such as jalapeño limoncello for an extra kick, or a seasonal blood orangecello.

2660 Discovery Drive #136, Raleigh 78cspirits.com

DON McINTYRE JULY/AUGUST 2021

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ABOVE, OAKLEE MASTER DISTILLER LEE BROWNE HOSTS MEMBERS OF THE BROWN WATER SOCIETY AT A TASTING AND DINNER. LEFT, OLDE RALEIGH DISTILLERY INVITED MEMBERS OF THE OLDE RALEIGH WHISKEY SOCIETY TO A BARREL DUMP OF AN AGED 17-YEAR-OLD BOURBON. IN HOMAGE TO THE CHARRED BARREL BITS COLLECTED AT THE BARREL DUMP, DISTILLER BRANDON McCRANEY MAKES THE SIGNATURE DRINK, A SMOKED OLD-FASHIONED.

Find more craft distilleries by taking a quick road trip just down Interstate 40 to Durham.

David Baldwin

DISTILLERIES OF DURHAM

Lavender Rickey Bobby Mule made with Durham Distillery Gin

Durham Distillery creates award-winning gins, coffee and chocolate liqueurs. You can also sample a cocktail at its bar next door, Corpse Reviver Bar & Lounge.

711 Washington Street, Durham durhamdistillery.com

The Brothers Vilgalys Baltic-Style Spirits produces a variety of spirits, but is best known for Krupnikas, a honey liqueur made from a generations-old recipe from Poland and Lithuania.

803D Ramseur Street, Durham brothersvilgalys.com Mystic Farm & Distillery offers something for everyone—including gin, vodka and bourbon—which visitors can enjoy while touring the distillery’s farm.

1212 N. Mineral Springs Road, Durham whatismystic.com

BRANDON MCCRANEY MATT GROSSMAN

SMOKED OLD-FASHIONED DON MCINTYRE

Some distilleries paused operations during the pandemic and may not yet be open for visits or tours. Check their websites before you head out.

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BY ALEX DIXON

TRIANGLE BREWERY TOUR Tap into these craft beer establishments across the region

From refreshing fruit beers to light lagers, Triangle breweries offer a variety of

summer beverages, foods and outdoor Brian Mullins

seating. Here are a few to raise your

glass to in Wake County and beyond!

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Brian Mullins

BARTENDER EMMA KAUFFMAN SERVES CUSTOMERS AT BOND BROTHERS BEER COMPANY’S NEW EASTSIDE LOCATION ON EAST CHATHAM STREET IN CARY. 38 | caryliving.com

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Bond Brothers 202 East Cedar Street, Cary 602 East Chatham Street, Cary bondbrothersbeer.com

Cotton House Craft Brewers 307 South Academy Street, Cary cottonhousecraft.com

Set in Cary’s historic circa-1900 Pasmore House, Cotton House Craft Brewers offers a range of beers in a unique environment.

Originally used as a boarding facility for some of the first student at Cary High School, the brewery pays homage to the house’s history while adding some modern flourishes th oughout.

Sitting inside the house, guests can view two of the original brick fi eplaces and the 25-foot prohibition-era style bar with an Italian marble top. The walls feature historical photographs of the Town of Cary, and the back room of the house showcases rotating North Carolina artwork available for purchase. Guests can also sit on the double-tiered back deck that overlooks downtown Cary.

Beers range from straightforward classics, like the Yellow Velvet Hefeweizen and Vienna Lager, to modern IPAs and fruit beers.

Cotton House Craft Brewers takes the same approach to modernizing classic beer styles as it does the Pasmore House’s décor, such as purpleberry pie sour—a Berliner Weisse with acai berries, blackberries, cinnamon and lactose (to add some pie-like sweetness). The brewery recently opened a new taproom, Triangle Beer Co.—with a newly minted beer and food program—as well as Craft Concepts, a permanent mobile kitchen and catering service.

Brian Mullins

A pioneering business in downtown Cary that is now a mainstay of the Triangle beer scene, Bond Brothers Beer Company has shown no signs of slowing down. Named the best in the country by a USA Today reader’s choice awards poll when it opened in 2017 at 202 East Cedar Street, the brewery has now opened an “Eastside” location at 602 East Chatham Street.

Brewery namesakes and co-owners Jay and Jeremy Bond originally planned for the space to expand their barrel-aged beer program, but are now prioritizing making the new location a music-focused venue. The Eastside location held its grand opening in early May, and has a calendar on its site that lists weekend artist headliners and recurring events where all skill levels of musicians can join in—from bluegrass to jazz jams and open mics.

Much like its Westside counterpart, the Eastside location offers a varied tap list, from the Cary Parkway Pilsner to the “Local” IPA, with plans to rotate hops in each batch. The Bond brothers have partnered with Durham-based food truck Bulkogi to service their new location. (Try the Korean BBQ Tacos with fresh kimchi.)

Linda Van de Zande

Brian Mullins

IN WAKE COUNTY

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Lonerider at Five Points 1626 Glenwood Avenue, Raleigh Wake Forest Hideout 1839 S. Main Street, Suite 600, Wake Forest loneriderbeer.com

Trophy Brewing Co. Brewery + Taproom 656 Maywood Avenue, Raleigh Trophy Brewing Co. Brewing + Pizza 827 W. Morgan Street, Raleigh trophybrewing.com

With two Raleigh locations and another new downtown concept coming soon, Trophy Brewing Co. has no shortage of potential beer and food combinations. The West Morgan Street location offers unique and ever-changing food specials, along with a draft list featuring a dozen-plus Trophy specialty beers and one-offs, as well as fan favorites like the Trophy Husband witbier and Trophy Wife session IPA. The production facility and taproom on Maywood Avenue always has 12 beers on tap, along with a rotating cast of food trucks that are listed on the brewery’s online calendar.

Other Raleigh breweries worth checking out include Brewery Bhavana on South Blount Street (brewerybhavana.com), Clouds Brewing on North West Street (cloudsbrewing.com), Crank Arm Brewing Company on West Davie Street (crankarmbrewing.com), Lynnwood Brewing Concern on East Whitaker Mill Road (lynnwoodbrewing.beer) and Neuse River Brewing on 518 Pershing Road (neuseriverbrewing.com).

MASH Photography

Now approaching its 12th year of brewing beer, Lonerider has grown to three locations. Its newest, a brewpub at Five Points on Glenwood Avenue, opened in late 2020 and features a food program led by Ron West, who previously worked at popular Triangle restaurants including Fleming’s Prime Steakhouse & Wine Bar, Mandolin and MOFU Shoppe. The new location has 16 Lonerider beers and hard seltzers on draft at all times, from popular mainstays like Shotgun Betty hefeweizen and Sweet Josie brown ale to newer beers and hard seltzers, like the Pastel IPA made with oats and blueberry concentrate to the Spyke Mint Mojito seltzer. West places focus on brick oven pizzas and sandwiches made with local bakery Union Special’s bread. Try the Joni Mae pizza, featuring prosciutto, manchego, mozzarella and fresh tomato sauce, and topped with arugula and fresh lemon.

MASH Photography

MASH Photography

Lonerider Brewery 8816 Gulf Court, Suite 100, Raleigh

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Ponysaurus Brewing Co.

BEYOND wake

PONYSAURUS BREWING CO. IN DURHAM

With summer weather in full effect, Wake County beer enthusiasts may want a change of scenery. Drop in at one of these notable taprooms beyond the county lines.

Casita Brewing Company 217 South Street, Wilson

Ponysaurus Brewing Co. 219 Hood Street, Durham

Casita Brewing Company in Wilson is worth the one-hour trip east of Raleigh. Owned and operated by Ryan and Mahalia Witter-Merithew, the company started as a contract brewery out of world-renowned Hill Farmstead Brewery in Greensboro, Vermont, before the Witter-Merithews moved it to Duck-Rabbit Brewery in Farmville in 2017 and eventually opened their own location in 2020. The brewery has produced more than 100 different beers in its history, and the draft list constantly showcases Casita’s innovation—from a Saison brewed with yuzu juice and zest, rice and Szechuan peppercorns, to classic European styles like a Dortmunder lager. The taproom hosts events and food trucks nearly every day, and evens are posted on the website.

Ponysaurus Brewing Co., which opened six years ago in downtown Durham, boasts an expansive outdoor area featuring rotating local food trucks. For guests who just want to snack while drinking some of the brewery’s popular beers, like the Biere de Garde and Reserve Belgian strong ale, Ponysaurus offers $1 scoops of everything from dried okra to Swedish Fish candies. In spring 2021, the brewery partnered with Raleigh-based Oakwood Pizza Box to bring a permanent food fixtu e to the taproom.

casitabrews.com

Haw River Farmhouse Ales 1713 Saxapahaw Bethlehem Church Road, Saxapahaw hawriverstore.com

Set inside the quaint, former mill alongside the Haw River in Saxapahaw, Haw River Farmhouse Ales brews European-style ales, oftentimes adding local ingredients—from fresh ginger root to honeysuckle blossoms—in an unforgettable setting. During the COVID-19 pandemic, Haw River offers guests a unique opportunity to reserve the taproom and outdoor beer area for up to 10 people. Guests who want to take some beer to go and explore the many scenic trails or other restaurants and businesses in Saxapahaw can choose from an extensive selection of Haw River Ales canned beers and growlers.

ponysaurusbrewing.com

Steel String Brewery Carrboro Taproom 106A South Greensboro Street, Carrboro

Steel String Brewery Pluck Farm Taproom 6901 N.C. Highway 54, Mebane steelstringbrewery.com

Founded in 2011, Steel String Brewery was inspired by the Carrboro community and the Piedmont region’s agricultural features. The Unconditional Skies saison brewed with Maypops (which have a tropical fruit-like flavor) and the Biologica Speculation lager made with scuppernong grapes add a local flai to old-world beer styles. The brewery took its agricultural focus to the next level in May when it opened its Pluck Farm location in western Orange County to serve as the brewery’s production facility. As its name suggests, the area will also include a selfsustaining farm, and the brewery plans to create beers using the property’s well water and ingredients grown on site. Pluck Farm will also be a destination for outdoor enthusiasts, with walking trails, picnic areas and, eventually, a disc golf course.

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Prepare to Soar Ravenscroft’s rigorous approach to education and one-of-a-kind citizen leadership curriculum ignite curiosity and foster a lifelong love of learning in our students. Ravens of all ages explore their passions in a dynamic classroom environment that encourages strategic thinking, communication and collaboration — critical 21st-century skills that will prepare them to lead and thrive.

919.847.0900 • www.ravenscroft.org 7409 Falls of Neuse Road • Raleigh, NC 27615

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Courtesy of Ravenscroft

Ravenscroft

Courtesy of the Cary Academy community

Cary Academy Cary Christian School

Laura Chalk

Courtesy of St. David's School

St. David's School

Resilienceand Reinvention

Triangle private schools transform services during the pandemic—and come out stronger than ever hen COVID-19 raced across the country last year, everything that was familiar to students and teachers abruptly changed. Remote learning, face masks, one-way hallways and daily temperature checks defined the new normal Administrators and teachers, who guide children to embrace challenge, realized their own need to face adversity with resilience. Here’s how the pandemic affected four private institutions in Wake County, and how they emerged even stronger after the crisis.

W

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Courtesy of Ravenscroft

MAKING—AND STICKING TO—A PLAN

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of Raven

scroft

RAVENSCROFT

Ravenscroft Head of School Doreen Kelly says Ravenscroft worked through the COVID-19 crisis with “confident humilit ,” adding that Ravenscroft was one of the only independent schools in the area that had an actual pandemic plan, which it shared with other schools.

When the virus reached North Carolina in March 2020, Ravenscroft pivoted to virtual learning and refined it over the summer by incorporating Meeting OWL P o technology for students who chose to learn from home during the 2020–21 school year.

Ravenscroft is “blessed to be on a good-sized campus,” Kelly notes, which contributed to why approximately 70% of the student body felt comfortable enough to attend in-person classes last year. Ravenscroft’s hybrid model enabled those students who preferred to stay home a way to transition easily between on-campus and at-home learning. “Our goal this year is to be a full community and research ways that virtual learning can enhance education in doses, and we’re looking forward to innovating and creating out of that,” Kelly says.

Ravenscroft follows directives from the Centers for Disease Control and Prevention and the North Carolina Department of Health and Human Services, and sets even higher standards for its community. Students, faculty and staff submitted a daily health selfscreening, and administrators conducted random temperature spot checks. The school installed enhanced air filtration systems and fitted desks with transp ent partitions so students could engage with their peers while remaining physically distant. Visitors were restricted to minimize community spread of the virus.

Kelly says Ravenscroft maintained a healthy campus where no COVID-19 clusters were reported throughout the entire school year, no athletic seasons were missed, and all sporting events and fine a ts performances, which were either livestreamed or prerecorded for audiences, took place as planned. Graduating seniors enjoyed a dinner dance in May, a parade on the last day of school, commencement exercises and a baccalaureate service.

Ravenscroft also benefited f om the support of other independent schools. “There is great collegiality among area heads of school,” Kelly says. “While we had to look at this crisis through the lens of our own mission statements and had different approaches in handling the pandemic, we maintained a great spirit of collaboration from the very beginning through weekly Zoom calls and frequent exchanges of information. We were all in this together, and we all came out as winners for the kids.”

Courtesy of St. David's School

ACCOMMODATING EVERYONE’S NEEDS

of St. D Courtesy

hool avid's Sc

ST. DAVID'S SCHOOL

St. David’s Senior Communications Specialist Mary Dickerson says the pandemic impacted almost every aspect of St. David’s School’s academic and extracurricular programs.

“However, except for the accommodations that were required by the mandated precautions to reduce disease spread, our on-campus experience was surprisingly normal,” she says.

“Students and faculty returned to classes in August, athletic competitions continued throughout the year, our fine a ts students were able to perform for our community through virtual performances, and the rhythm of the school year progressed as usual.”

St. David’s School follows guidelines from the CDC, NCDHHS and the American Academy of Pediatrics; requires physical distancing and frequent handwashing; has increased daily cleaning and disinfecting; has limited visitors on campus; and has implemented a revised traffic flow within buildings. The school has also eated temporary outdoor classrooms, modified the daily schedule to c eate cohorts among students, and allowed for fewer class transitions to diminish virus exposure.

St. David’s School deployed Microsoft Teams technology in March 2020 for students to finish the 2019–20 academic year emotely. “We continued using that platform for all virtual learning this school year,” Dickerson says. “Not only did it allow us to offer accommodation for families who preferred to learn at home this year, but it also allowed students who may have been in quarantine for exposure or illness to remain connected to their classes and peers,” she says. The technology also enabled St. David’s School to offer parent-teacher conferences, college counseling meetings and PTA programs for parents to stay connected with the school.

“One graduating senior recently expressed his gratitude for St. David’s making his senior year possible,” Dickerson says. “He had witnessed the abrupt disruption for the class of 2020 last year and commented that St. David’s had not just allowed for on-campus classes to proceed, but had also committed to providing a modified student-life experience that allowe him to compete in athletics as well as participate in traditional, yet modified, events such a homecoming, prom and end-of-the-year events such as the senior trip, field da , baccalaureate service and commencement.”

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PRIORITIZING CAMPUS ADJUSTMENTS

cademy

nity commu

Courtesy of the Cary Academy Community

CARY ACADEMY

Courtes

Cary A y of the

Cary Academy Director of Communications Mandy Dailey says to prepare for COVID-19, her school “undertook extensive campus improvements.” This included upfits and adjustments to the school’s H AC systems, establishing outdoor classroom spaces and technologically-enhanced “Zoom rooms,” and installing additional sanitation stations and signage. “We re-evaluated and retooled nearly every procedure and process—from sanitation practices to dining plans; pedestrian traffic patte ns to carpool lines; classroom setups to athletic practices—to ensure safety,” Dailey says.

The pandemic actually helped Cary Academy act on “a host of other forwardthinking ideas” that had long been under consideration as part of the school’s larger strategic plan, including creating a schedule that maximizes student wellness. Cary Academy began the school year in “red mode” (fully virtual) before quickly transitioning to “mixed mode” (virtual classes with limited on-campus activities, particularly on “flex days,” which occu red every Wednesday). The school moved to “yellow mode” in April and provided in-person classes four days a week, while preserving its flex da , which students have used to start new clubs, mentor peers, study music, perform community service, improve athletics rankings, take on part-time jobs, pursue research with local universities and, Dailey says, “even learn to sail.”

“We have maintained on-campus masking requirements and social distancing practices, as well as self-reported health screenings, in each mode,” Dailey says.

“Transitions between modes were determined by guidance from Governor Cooper and the NCDHHS, discussions with our panel of health advisors … and informed by our own on-campus experiences.”

Throughout the year, students were given the option to remain fully virtual. “Cary Academy has always been an innovative, technology-forward school,” Dailey adds. “As a 1:1 tablet school with a robust technological infrastructure, our community’s technological literacy is high.” This enabled the school’s administrators, teachers and students to seamlessly transition to virtual learning.

“Currently, we plan to return to campus in August under ‘yellow mode,’” Dailey explains. “However, we will be leaning into science, listening to our experts and following community data to help us make decisions as we move forward. We are heartened by the recent approval of a vaccine for [ages] 12-plus and are looking forward to a return to a new normal in the not-so-distant future.”

CARY CHRISTIAN SCHOOL

Leah Tho msen

“COVID-19 required us to be more intentional and more strategic in all of our processes,” says Cary Christian School’s Director of Communications Leah Thomsen.

“The pandemic created opportunities to look at the ways we were doing things with new perspectives. We had to update our technology, rethink the structure of our medical staff and sanitizing procedures, and intentionally structure our classrooms by decluttering. We updated our cleaning protocols and cleaned out classrooms to provide more room for social distancing.”

Cary Christian School began offering distance learning for students. “About 5% of our families used it for the whole year,” she notes. “We also made it available to students who were sick or quarantined.” Cameras were installed in each classroom so remote learners could engage in class discussions using Microsoft Teams technology.

“While our parents wished they could participate more on campus, they are so thankful for the opportunities their children had to engage academically, spiritually and socially through classes, the arts, clubs and athletics,” Thomsen says. “We have celebrated our 25th anniversary and understand that this year has been challenging, but there is a deep joy and gratitude for the fact that we have been protected through this year. The staff and faculty are proud of what they have accomplished.”

Thomsen says Cary Christian School will start the 2021–22 school year in “full force” next month. “We are looking at record enrollment and cannot wait to move forward together,” she says.

Josh Manning

MAKING STRATEGIC UPDATES

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DEMONSTRATED INTEREST

A NEW ADDITION TO THE COLLEGE APPLICATION CHECKLIST

Our community runs on it.

CURIOSITY, THAT IS.

At Cary Academy, we challenge our students to be enthusiastically inquisitive: to seek adventure, revel in curiosity, follow passions, broaden worldviews, take risks, and try new things.

In our diverse and inclusive community (55% students of color), there is no shortage of different voices with which to collaborate, share new ideas, or get a different perspective. We’d love to add yours.

You belong here.

Learn more at caryacademy.org/admissions.

Application opens early September 2021.

Financial aid and rst consideration deadlines are January 14, 2022.

BY JAMIE PACK

As a college consultant, families often ask me what matters most in college admissions, and if anything has changed in light of the pandemic. Some things have remained consistent—grades and the rigor of a student’s high school curriculum are key. But we are seeing some changes.

More colleges have test-optional policies. A strong teacher recommendation is worth its weight in gold. And we’re predicting that something else will play a larger role in college admissions over the next few years—and you may have never heard of it before.

It’s called demonstrated interest.

Demonstrated interest is a student showing his or her genuine interest in attending a particular college. The Common Application— which allows students to apply to hundreds of colleges through one platform—makes it easy to add an additional college application (or five) with a few clic s. With many applicant pools in the tens of thousands, some colleges turn to demonstrated interest to gauge whether they believe a student is likely to enroll if admitted. Not all colleges use demonstrated interest in the admissions process, but more than half of colleges report that they do and rank it among other important factors like essays and recommendations.

The steps needed to demonstrate interest also help students learn more about the colleges on their list. So as your student explores which schools are the best fit for him or he , it’s definitely wo th making demonstrated interest part of the search. Here are three ways your student can accomplish this.

1. Attend colleges tours and information sessions. There truly is no replacement for a campus visit. But because campuses have been closed for so long—and since some campuses are limiting space on tours—open spots are going to fill fast Be sure to plan ahead. Also, don’t be tempted to forgo official tours to wal around campus yourself, or to be shown around by a family friend. While your family will still experience the campus this way, the college will have no record of your visit, so your student might miss out on an opportunity to show demonstrated interest.

If in-person visits aren’t possible, many colleges have increased their virtual options. These are still great ways to connect, especially with colleges that are far from home.

2. Connect with college representatives. An admissions counselor is a student’s advocate through the admissions process—and they do more than just evaluate applications. They spend the fall building connections with high schools—either in-person or virtually—so students should attend any school visits, fairs or college nights the school offers. They should take care to introduce themselves to the admissions counselor and start building that relationship. Students should also reach out to the admissions office via email or phone with any questions the have. It’s important that these communications come from the student and not the parent(s). The college application process is all about student ownership, and colleges are looking for a student’s level of demonstrated interest—not Mom or Dad’s!

3. Write thoughtful essays. Any college that asks for a supplemental essay with the prompt “Why this college?” or “Why this major?” is looking for demonstrated interest. Colleges want to know that the students who apply to attend their school have spent time thinking about why they are a good fit for particular college, and vice versa. Students should consider that every applicant answers the same prompt, and overused themes emerge—like the college’s location (beach, mountains, city), academic reputation/ranking and athletics. This is why thinking about college fit is so impo tant. Your student should consider what college criteria matters most to him or her academically, socially and financiall , and take his or her time to craft personal responses to these important questions.

Jamie Pack is a college planning consultant at Advantage College Planning in Raleigh.

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DEPARTMENTS CHEF'S TABLE

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P ET S

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CA N DID CO N VER S AT IO N

AMBER FAULISI TOSSES PIZZA DOUGH AT PIZZERIA FAULISI

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D E PA R T M E N T S C H E F ' S T A B L E

SIMPLE & SEASONAL PIZZERIA FAULISI SHOWCASES LOCAL PRODUCE AND EXPERIMENTATION

BY KATIE JANSEN

PHOTOS BY MASH PHOTOGRAPHY

THE “RED WHITE BLUE” PIZZA IS TOPPED WITH SOUR CHERRIES, CHILIS, MOZZARELLA AND BLUE CHEESE

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A

fter meeting in culinary school in Pittsburgh and pursuing impressive culinary careers that brought them up and down the East Coast—and back again—Zach and Amber Faulisi put down roots in Cary. The husband and wife team opened their eponymous pizza shop, Pizzeria Faulisi, at 215 E. Chatham Street in early 2017.

The couple were no strangers to the area.

They had lived in both Raleigh and Durham before, when Zach helped open Bull City Burger and Brewery in Durham and Amber served as sous chef for Raleigh’s Vivace. They then traveled as far south as Miami and as far north as New York for various opportunities in the industry.

Amber says both she and Zach value the varied experience they accumulated during those years of working different jobs. But once they had their son Dominic, they knew they wanted to settle down. They returned to the Triangle, where Zach got a job as chef de cuisine at The Durham Hotel. In this role he learned about local purveyors, including bakeries like Boulted Bread, from which Pizzeria Faulisi now sources freshly milled flou , and Vera Luce Farm, where the pizzeria buys much of its produce.

“Our goal was always to own our own restaurant, and this was a great time to research and see where we’d be,” Amber says.

“When we started looking at spaces, the space we’re in now was just a gravel lot. While it was sometimes difficult to envision how it woul look from a blank slate, it was also a great opportunity because we got to design the whole thing ourselves.”

ELEMENTS THAT ELEVATE

Pizzeria Faulisi’s space is relatively small, with 42 seats and one wood-burning pizza oven, which can cook a pizza in a minute and imparts most of the pizzeria’s offerings with char, or—as the Faulisis put it—flavo .

Pizzeria Faulisi serves classic pies in both red and white varieties, such as the margherita or a “Bianco e Verde” pie with mozzarella, arugula, Parmesan cheese and lemon. The menu also includes unique flavo combinations; for example, the “Red White Blue” pizza is topped with sour cherries, chilis, mozzarella and blue cheese.

Crowd favorite antipasti offerings include roasted Calabrian carrots, which are fi ed in the wood stove and served with roasted red onion, parsley and farro. In addition, the menu often showcases seasonal specials. One weekend fresh figs f om the farmer’s market inspired the creation of La Barca, a boatshaped piece of dough filled with figs, ricott prosciutto, thyme and locally-made Vesta hot honey drizzle.

“Our whole philosophy is to focus on things that are simple, fresh and not too complicated,” Amber says. “For most of our antipasti dishes, we add one or two elements to elevate it, but mostly keep it simple.”

FROM POP-UP TO PERMANENCE

Although the Faulisis are no longer moving every year, that hasn’t stopped them from trying new things. Their second restaurant, Big Dom’s Bagel Shop (named after son Dominic, now 6), began with an experiment.

Zach started trying to cook bagels and “b’donuts” (a baked doughnut for which the shop is now well known) in the pizza oven over the weekends. They hosted a handful of Sunday morning pop-ups—and sold out every time.

The opportunity to turn the experiment into a full-fledged estaurant came sooner than the Faulisis expected. When the building that formerly housed Little Caesar’s became available, the landlord allowed Zach to try his bagel recipe in that building’s conveyor belt oven. It worked—and they signed a lease.

ADAPTING AND CONNECTING

Now working owners with two restaurants and a son who attended virtual kindergarten throughout 2020 and 2021, the Faulisis

accomplish everything with a combination of teamwork and careful juggling. Zach does morning prep at the bagel shop while Amber helps Dominic with school, and Amber makes sure she’s at the pizzeria to oversee operations by noon.

Just as they’ve adapted to a busy schedule and lifestyle, the Faulisis were also quick to respond to the COVID-19 pandemic. When restaurants were mandated to close for indoor dining, they hired a woodworker to create a rolling cart that blocks the door and added a Plexiglass pickup window. Thanks to this solution, Pizzeria Faulisi has been able to stay open for takeout throughout the pandemic.

Another contributor to the pizzeria’s recent success is the Faulisis’ decision to hire a sous chef. Although both Amber and Zach can still be found doing all the tasks running a restaurant requires—from rolling bagels to washing dishes—having help has enabled them to step away from the pizza oven more often so they can speak to their guests. “We have regulars who come back week after week, and now we’ve been able to meet them and learn more about them,” Amber says.

“Our goal was always to have a communitydriven restaurant, and I think we’ve been successful in that.”

WOOD-FIRED CAULIFLOWER CAESAR

CAESAR DRESSING (yields 1 quart)

Ingredients

Ingredients

1 head of cauliflowe Caesar dressing

Panko breadcrumbs, toasted Arugula or Italian parsley leaves Directions Bring a pot of water (heavily seasoned with salt) to a boil. Cut and wash the cauliflowe . Once the water boils, add the cauliflower and cook for 7 minutes Remove the cauliflower with tongs an lay it on a paper towel to dry for a few minutes.

4 egg yolks

6 garlic cloves

¾ quart of grapeseed oil ¼ cup of olive oil

¼ cup of white distilled vinegar 10 anchovies

½ cup of fresh lemon juice Salt and pepper to taste Directions Mix together and chill.

Set your oven broiler on high. Drizzle olive oil, salt and pepper on the head of the cauliflowe . Place under a broiler for 4–5 minutes, or until it gets char-like and is al dente.

Place cauliflower on a pl te. Drizzle with Caesar dressing (see the recipe that follows) and toasted panko breadcrumbs.

Garnish with a few leaves of arugula or Italian parsley.

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Photodisc/New Vision Technologies Inc/Getty Images

D E PA R T M E N T S P E T S

ELIMINATING YOUR PET’S PAIN—

NATURALLY Holistic therapies for your furr y companion

I

magine: He’s sleeping better, feeling stronger and acting calmer. She’s less anxious, more playful and a heck of a lot happier.

COULD IT BE … THE CBD? Your pet means everything to you and your family. She’s the heartbeat of your home. So, if you’re watching her struggle with high stress levels, allergies, anxiety or other ailments, chances are you’ll stop at nothing to eliminate her pain.

Fully healing your pet’s pain may require more than a conventional solution; you may want to consider an alternative therapy. Here are some natural remedies local experts recommend for healing your furry friend.

ANALYZE YOUR PET’S DIET

Although animals face some common issues, there’s no one-size-fits-all solution to eve y pet’s problem. “We look at the animal in front of us,” says JP Phinney, co-owner of Unleashed, a pet store with locations in Raleigh, Cary, Durham, Wilmington and Southport. Phinney says some pet owners worry that their animal has food allergies when troublesome symptoms like constant itching and scratching behaviors arise.

However, the real reason might be something trickier. “The ‘itchy scratchies’ are almost always due to a food sensitivity. Not necessarily a food sensitivity to an ingredient … but really to an intolerance to an inappropriate ratio of ingredients in their food,” Phinney says.

BY ELIZABETH KANE

Although the protein, fat and fiber content numbers may look right on your pet’s food ingredient label, the nutrient ratio could be off.

“Where they get that protein and where they get that fat makes a big difference,” Phinney says. If a pet gets a good amount of their protein from the fiber or the sta ch in their food, it will “cause a general inflammato y response in that animal … almost always,” Phinney says. One solution to try? “A slow, measured change in food or supplements can usually remedy these issues.”

TRY PET CBD OIL (REALLY!)

To reduce or possibly eliminate your pet’s pain, consider exploring another avenue in alternative health that may seem, well … very alternative to you.

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GE T C A RY LI V I NG M A G AZINE DE L I V E R E D TO Y OUR M AILB O X SUBSC RIBE TODAY c ar ylivin g.com /s u bs cr ibe

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“START LOW AND SLOW”

If you’re curious about holistic remedies but worried about how they may affect your pet, Phinney and Weschler recommend incorporating

alternative therapies slowly and focusing on quality. “When it comes to diet, there’s no drawback. You are simply trying a more speciesappropriate diet for your animal and branching away from big commercial pet food,” Phinney says.

Weschler feels confident about the quality of the CBD he sells because he works closely with a trusted local colleague who runs an organic hemp farm. “Don’t look for the cheapest stuff because, in this industry, you do get what you pay for,” he says. He recommends trying CBD oil first befo e considering other alternative remedies for pets, such as massage therapy or acupuncture. “It’s one of the easiest things you can do,” he says.

While “there’s usually not much of a downside,” Weschler says drowsiness is the most common side effect pets experience from the CBD oil. And while he can’t guarantee that pet CBD oil will work for every animal, it won’t do any harm as long as you “start low and slow.

You’re not going to be giving them a lot of CBD anyway.”

So, if those standard visits to the vet don’t seem to be solving your pet’s problems, consider an alternative treatment. You might be pleasantly surprised by the results.

A DOG LOVER' S DREAM Picture this. You’ve had a long day.

Deadlines, high-maintenance clients and two Zooms that could have definitel been replaced with emails. A friend texts, asking if you want to meet for a drink, and you do—desperately! But your poor pandemic pup has been patiently waiting all day to get some real exercise.

Your phone dings, your dog stares …

But what if you didn’t have to choose?

Renderings courtesy of the Rendler Group

West Street Dog, opening this July in downtown Raleigh, is part dog park, part bar, part pet boarding and part doggy day care. Bringing this concept to life on flourishing West Street are co-owners Laura Muntel and Tom Rhoads, founders of Suite Paws Pet Resort & Spa; Jess and Ben Eberdt, owners of Go Dog; and Grey Littlewood.

Muntel says visitors will experience the same high level of care and expertise they have come to expect from Suite Paws Pet Resort & Spa. “Just add a bar and a dog park,” she says. The dog park is an indoor, turf, off-leash doggy happy

More of a cat person?

BY MANDY HOWARD place for friendly, vaccinated, and spayed or neutered dogs that become “members.” Utilizing the most up-to-date technology, Muntel says an app-based membership will help keep track of the dogs, and allow their owners a convenient and relaxing experience.

Muntel, who has been in the Raleigh dog business for more than a decade, believes Oak City dog owners are ready for this concept. “People love their dogs.

They want to hang out with them and bring their dogs with them anywhere they can,” she says. “I do, too. I’m one of those people.”

Patrons can let their dogs play in the off-leash area, or keep their leashed dogs with them in the full-service bar.

Treats, water bowls and other special touches will be found throughout the facility. “Every single choice we made, we made with the dogs in mind,” Muntel says.

Learn more about West Street Dog at weststreetdog.com.

Raleigh has something for you, too. Purr Cup Cafe on Prospect Avenue invites cat lovers to come in, grab a cup of coffee and spend time with feline friends. While you can’t bring your own cat to Purr Cup Café, you might be able to take one home. The cat lounge is populated by “adorable adoptable” cats from SAFE Haven for Cats. Come for a cup of joe, leave with a furr-ever friend! Learn more at purrcupcafe.com.

DigitalVision Vectors/kimberrywood/Getty Images

“Aches, pains and inflammation; anxiety; and alle gies—those are sort of the three big buckets that we see our customers using the pet CBD oil for,” says Matt Weschler, an organic chemist and founder of Peak City CBD in Apex. Pet owners come to his company seeking a more natural and less pharmaceutical-heavy solution to alleviate their pet’s discomfort, he says.

CBD, or cannabidiol, is found in plants like cannabis and hemp. For reference, tetrahydrocannabinol (THC) and CBD are compounds present in the highest concentration in these plants. But, unlike THC, CBD is non-psychoactive, so CBD oil users won’t feel the “high” associated with cannabis. They will feel other health benefits, howeve .

Weschler extracts the hemp, purifies the CBD and makes various products—some of which are for pets—in his Holly Springs lab. He says he has created a CBD with “a nice organic bacon flavo ,” as well as a natural CBD that “has no flavor at all.

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Wake Forest Sports Information

D E PA R T M E N T S S P O R T S

‘SOMETIMES DREAMS CHANGE’ For one young Cary golfer, the grass looks greener away from the professional fairways

BY KURT DUSTERBERG

F

or the past decade, the game of golf has provided countless thrills for Emilia Migliaccio. As her skills improved, she left behind local events to participate in national tournaments. She loved the travel, the suitcase life and especially the hotels. She practiced in 100-degree heat with a zest for the game that few could match.

The payoff was a dizzying amount of success. By the time Migliaccio graduated from Wake Forest University in May, she was one of the top collegiate players in the country. She won several college tournaments, played in two U.S. Women’s Opens and traveled the world to play in the most prestigious golf events. Her world ranking climbed as high as No. 3. At the start of her senior golf season, her dream of playing professionally on the LPGA Tour was likely to come to fruition within a year.

Then Migliaccio decided she was finished with competitive golf.

Such a life-changing decision doesn’t come easily or without self-examination. The 22-year-old Cary resident is upfront about that. “I’m not uncomfortable talking about it, not afraid to be vulnerable,” she says.

Perhaps that is because Migliaccio’s life is already rich with other storylines. Her passion for writing led to publishing a novel, “Just An Illusion,” in 2018. At Wake Forest University, she was the leader of a studentathlete community service group. “She’s wanting to give a little bit of herself to a lot of people,” says Demon Deacons women’s golf coach Kim Lewellen. “She serves people and she has a big heart. She wants to make sure she can share that with people.”

We asked Migliaccio about her decision and accomplishments, and what we learned was that she doesn’t take any of them lightly.

I understand you first sta ted wondering about your future in golf last summer when you were playing in the North & South Women’s Amateur Championship. What happened?

I birdied the last three holes to finish eve par but I didn’t feel that sense of triumph I thought I would feel. That was the first time had thoughts of, “I don’t know if I want to do this as a career.” I think a lot of it was because I was playing in my last college year and I’m going to go to [LPGA qualifying] school next year. I was putting so much pressure on myself that I wasn’t able to perform. It took a while to really listen to my heart, because you don’t know if you’re thinking this because you’re not playing well.

I made the decision at the end of January.

In the middle of the first tou nament I said, “Coach, all I’m thinking about is, I don’t want JULY/AUGUST 2021

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to do this professionally.” I just kind of dropped that bomb on her.

Did you initially listen to that inner voice, or did you push it down and say, “No, playing professionally has been my dream for a long time”?

I didn’t want to listen to my heart. I wanted to push through this. I thought this was just a longer setback than I am normally used to.

But I knew it was so much more than that.

This sounds like the type of decision that could involve tears and sleepless nights.

There was a lot of confusion and frustration.

A lot of anxiety, too. After practice and before practice, I was always thinking about golf and my swing and my putting stroke, and I wasn’t able to turn off the switch. I didn’t want to come home to my family seven years down the road and have this anxiety about my backswing. I could see it affecting my family ... I could just see the pain in their eyes when I spoke about my frustration.

I needed to tell myself that I was not going to pursue professional golf so that I could try to relieve some of that. Regardless of what I was going to do in the fall, I needed to make this decision so I can make golf something I love doing, but not something I take with me everywhere I go and make it emotionally taxing on me.

I know one of your goals has always been to be the No. 1–ranked golfer in the world. As you were making this decision, your coaches helped you examine that kind of thinking, right?

There is a difference between mastering a skill, and there’s a different mindset in trying to be the best. It was a really good perspective for me. That’s not life. Life is being around the people I love and going to the beach and playing golf with the people I love. That’s where life is.

Now that you have made this decision, is there anything you would look back on and handle differently?

If I would tell my younger self anything, I would say, “I promise, if you take this day off, it’s going to help.” It wasn’t until recently that I would take an off-day in practice. My [first] th ee years of college, I would never take the off day. More is not always better.

That’s where it’s easy to start placing your worth in golf.

You’re leaving competitive golf behind, but you’ve got something else to look forward to now.

I am pursuing a master’s in communications [at Wake Forest University]. It’s a two-year program. I chose this program because I will

have the opportunity to focus my studies on one particular topic within communication I enjoy, and then write a thesis paper on it. Right now, I’m interested in studying either technology communication or marketing communication. I love school and love to learn, so I am really excited for the next two years.

And before you even start your graduate program, you will be doing some writing.

I will be on the editorial staff this summer for the Golf Channel website. My job consists of writing and editing pieces, and organizing the website. I would love to be able to write on the LPGA and Symetra [Tour] players.

Leaving behind a professional career is such a big decision. How much have you had to wrestle with that?

I don’t look at it as giving up anything. It’s OK to know you didn’t give up on your dream, but sometimes dreams change. I’m just not pursuing golf in a professional light anymore. I’m learning to embrace that, and look forward to new chapters with greater opportunities than I could ever imagine.

MIGLIACCIO’S REMARKABLE LAST CHAPTER

Augusta National Women's Amateur

Emilia Migliaccio’s decision not to pursue professional golf didn’t mark the end of her competitive career. In addition to her college season, she had one more international tournament: the Augusta National Women’s Amateur.

Played at the home of the Masters Tournament, the ANWA is a who’s who of international players that Migliaccio says is “100% the biggest tournament you can play in.”

It turns out, she had one more memory to create. Playing against the greatest amateurs in the world on America’s most famous course, Migliaccio finished in a two-way tie before losing the title on the first playo f hole to Tsubasa Kajitani of Japan. The near-perfect ending came with a special family connection.

Migliaccio’s mother, Ulrika (pictured at left), herself an all-American golfer at the University of Arizona in 1992, caddied for her daughter. The mother-daughter duo experienced the three-round tournament side-by-side.

“It was so special,” Migliaccio says. “I kept looking back at my mom. It was so wild to see her in the professional uniform and just being able to walk there with her. I wasn’t star-struck to the point I couldn’t play, I was star-struck to just appreciate the moment and appreciate every hole.”

Before the tournament began, Migliaccio worked through her emotions and expectations, knowing the experience could be filled with anxiet . “I was just telling myself, ‘My purpose here is not to win,’” she says. “‘If I step out on the tee hoping to win the tournament, thinking about the outcome, I’m not going to play well. The purpose is to really enjoy this time with my mom and to play with freedom.’ I didn’t want to be nervous about screwing up or hitting a bad shot. … On the first tee I didn’t feel any nerves. Because I had worked through those mental areas, I just felt pure joy.

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DINE &DRAFT CARY LIVING

A FOODIE GUIDE TO WESTERN WAKE

African

AWAZE CUISINE

904 NE Maynard Road, Cary 919.377.2599 awazecuisine.com

American

THE ABBEY ROAD TAVERN & GRILL

1700 Center Street, Apex 919.372.5383 1195 W. Chatham Street, Cary 919.481.4434 711 N. Main Street, Fuquay-Varina 919.762.7731 abbeyroadnc.com

ACADEMY STREET BISTRO

200 S. Academy Street, Cary 919.377.0509 academystreetbistro.com

APEX WINGS RESTAURANT & PUB 518 E. Williams Street, Apex 919.387.0082 apexwings.com

AVIATOR SMOKEHOUSE

525 Broad Street, Fuquay-Varina 919.557.7675 aviatorbrew.com

AVIATOR TAP HOUSE

600 E. Broad Street, Fuquay-Varina 919.552.8826 aviatorbrew.com

BASS LAKE DRAFT HOUSE

124 Bass Lake Road, Holly Springs 919.567.3251 basslakedrafthouse.com

CAROLINA ALE HOUSE

2240 Walnut Street, Cary 919.854.9444 carolinaalehouse.com

CHICKEN SALAD CHICK

302 Colonades Way Suite 202, Cary 984.207.5516 chickensaladchick.com

THE CORNER TAVERN AND GRILL

1301 NW Maynard Road, Cary 919.460.0088 cornertaverncary.com

DAME’S CHICKEN & WAFFLES

SCRATCH KITCHEN & TAPROOM

225 Salem Street, Apex 160 E. Cedar Street, Cary 919.372.5370 scratchkitchenandtaproom.com

TASTEFULLY SERVED

Serves Raleigh, Cary, Apex, RTP 919.760.5134 tastefully-served.com

TRIPLE BARREL TAVERN

2221 N. Grassland Drive, Fuquay-Varina 919.762.0940 triplebarreltavern.com

TWO GUYS GRILLE

4149 Davis Drive, Morrisville 919.462.9336 twoguysgrillemorrisville.com

VERANDA

301 S. Academy Street, Cary 919.670.5000 themayton.com/ verandah-restaurant

7307 Tryon Road, Cary 919.233.1632 lucky32.com

THE MASON JAR TAVERN

114 Grand Hill Place, Holly Springs 919.964.5060 themasonjartavern.com

MY WAY TAVERN

301 W. Center Street, Holly Springs 919.285.2412 mywaytavern.com

THE PEAK ON SALEM

126 N. Salem Street, Apex 919.466.6060 thepeakonsalem.com

THE PROVINCIAL

119 N. Salem Street, Apex 919.372.5921 theprovincialapex.com

RUDY’S PUB & GRILL

780 W. Williams Street, Apex 919.303.5061 rudysofapex.com

KUMO SUSHI

2916 N. Main Street, Fuquay-Varina 919.986.0983 kumosushifv.com

LITTLE TOKYO JAPANESE RESTAURANT 1401 SE Maynard Road, Cary 919.467.5011 sushi-little-tokyo-restaurant. business.site

LUCKY 7

906 NE Maynard Road, Cary 919.380.7550 lucky7nc.com

MEI WEI ASIAN DINER

Asian

ASIAN GARDEN

242 Grande Heights Drive, Cary 919.462.8598 asiangardencarync.com

NEW RAINBOW

OSHA THAI KITCHEN & SUSHI

BANANA LEAF

242 S. Main Street, Suite 100, Holly Springs 984.538.6742 oshathaikitchennc.com

BAAN THAI

3504 Davis Drive, Morrisville 919.377.0318 pho919.com

C&T WOK

2020 Boulderstone Way, Cary 919.388.9977 redbowlcary.com

1026 Ryan Road, Cary 919.468.9958 bananaleafcary.com 758 W. Williams Street, Apex 919.629.6399 baanthaiapex.com 130 Morrisville Square Way, Morrisville 919.467.8860 ctwokrestaurant.com

CHINA UNO

308 Village Walk Drive, Holly Springs 919.557.9888 china-uno.com

DIM SUM HOUSE

10958 Chapel Hill Road, Morrisville 919.466.8858 g58cuisine.com

LUCKY 32

YURI JAPANESE RESTAURANT

515 N Main Street, Holly Springs 919.557.1437 kobehollyspringsnc.com

3427 N. Main Street, Fuquay-Varina 919.567.8272 newrainbowchinese.com

8322 Chapel Hill Road, Cary 919.380.7737 woodysportstavern.com

100 Woodland Pond Drive, Cary 919.447.4200 theumstead.com/dining 129 N. Main Street, Fuquay-Varina 919.567.1717 facebook.com/joyceandfamily

KOBE HIBACHI & SUSHI

WOODY’S SPORTS TAVERN & GRILL

100 Jerusalem Drive, #104, Morrisville 919.380.3087 dimsumhousemorrisville.com

JOYCE & FAMILY RESTAURANT

YOHO ASIAN BISTRO

309 Crossroads Boulevard, Cary 919.851.7101 kashin.com

1424 N. Main Street, Fuquay-Varina 919.762.7128 meiweinc.com

1823 N. Harrison Avenue, Cary 919.234.0824 dameschickenwaffles.co

HERONS AT THE UMSTEAD

KASHIN JAPANESE RESTAURANT

G.58 CUISINE

GENKI RESTAURANT & SUSHI BAR 3420 Ten Ten Road, Cary 919.363.6636 genkicary.com

GINGER ASIAN CUISINE

2048 Kildaire Farm Road, Cary 919.859.8998 gingerasiancuisine.com

GOJI BISTRO

100 Maynard Crossing Court, Cary 919.466.8888 gojibistro.us

HIBACHI & COMPANY

PHO 919

RED BOWL ASIAN BISTRO SUSHI AT THE PARK

1163 Parkside Main Street, Cary 984.333.0198 sushiatthepark.com

SUSHI IWA

2026 Creekside Landing Drive, Apex 919.387.7022 sushiiwa.org

SUSHI-THAI CARY

106 Kilmayne Drive, Cary 919.467.5747 sushithaicary.com

TAIPEI CAFE

9825-G Chapel Hill Road, Morrisville 919.380.8568 taipeicafemorrisville.com

TASTE VIETNAMESE CUISINE

152 Morrisville Square Way, Morrisville 919.234.6385 tastevietnamese.com

TASU ASIAN BISTRO

525 New Waverly Place, Cary 919.977.4037 shikitasu.com

TERIYAKIN’

10970 Chapel Hill Road, Morrisville 919.443.2279 yelp.com/biz/teriyakin-morrisville

THAI LOTUS

708 Judd Parkway, Fuquay-Varina 919.552.8899 hibachicompany.com

3450 Kildaire Farm Road, Suite 150, Cary 984.229.7333 thailotusinc.com

1500 Village Market Place Morrisville 919.462.9899 hibachiblue.com

986 High House Road, Cary 919.319.1818 thaispicessushi.com

HIBACHI BLUE

JJ CAFE

2143 Ten Ten Road, Apex 919.367.8686 jjcafeapex.com

KABUKI JAPANESE STEAK HOUSE 220 Nottingham Drive, Cary 919.380.8081 kabukicary.com

THAI SPICES & SUSHI THAI THAI CUISINE

108 Osterville Drive, Holly Springs 919.303.5700 thaithaicuisinenc.com

YAMATO STEAK, SEAFOOD & SUSHI BAR

700 E. Williams Street, Apex 919.303.8088 yamatoofapex.com

8204 Tryon Woods Drive, Cary 919.859.8081 yohoasiancary.com 1361 Kildaire Farm Road, Cary 919.481.0068 yurijapaneserestaurant.com

ZENFISH POKÉ BAR

9924 Chapel Hill Road, Morrisville 919.234.0914 zenfishpo ebar.com

Bakeries & Dessert Cafes

ANDIA’S HOMEMADE ICE CREAM

1008 Ryan Road, Cary 919.234.0037 10120 Green Level Church Road, Cary 919.822.1866 andiasicecream.com

ANDY’S FROZEN CUSTARD

1115 Hatches Pond Lane, Morrisville 919.650.2865 eatandys.com

ANNELORE’S GERMAN BAKERY 308 W. Chatham Street, Cary 919.267.6846 anneloresbakery.com

ASALI DESSERTS & CAFE

107 Edinburgh S. Drive Suite 106-A, Cary 919.362.7882 asalievents.com/cafe

BESTOW BAKED GOODS

4208 Lassiter Road, Holly Springs 919.473.9225 bestowbakedgoods.com

BIG DOM’S BAGEL SHOP

203 E. Chatham Street, Cary 919.377.1143 bigdomsbagelshop.com

BONAFIDE BAKESHOP & CAFE

1232 W. Williams Street, Apex 919.372.5000 bonafideba eshop.com

BRECOTEA

1144 Kildaire Farm Road, Cary 919.234.1555 brecotea.com

CARIBOU COFFEE

109 SW Maynard Road, Cary 919.319.6265 cariboucoffee.com

CHANTICLEER CAFE & BAKERY

FOUNT COFFEE + KITCHEN

10954 Chapel Hill Road, Morrisville 984.888.5454 fountcoffee.com

FRESH. LOCAL ICE CREAM

138 E. Chatham Street, Cary 919.234.1155 109 N. Salem Street, Apex 919.267.9716 freshlocalicecream.com

GOODBERRY’S FROZEN CUSTARD 2325 Davis Drive, Cary 919.469.3350 1146 Kildaire Farm Road, Cary 919.467.2386 goodberrys.com

GREAT HARVEST BREAD COMPANY 1240 NW Maynard Road, Cary 919.460.8158 greatharvest.com

HAPPYCAKES CUPCAKERY

9958 Chapel Hill Road, Cary 919.694.5251 thehappycupcakery.com

HOT BREADS CAFE

1901 NW Cary Parkway, Morrisville 919.677.1331 hotbreadscafe.com

JAVA JIVE COFFEE & TEA

2425 Kildaire Farm Road, Suite 403, Cary 919.655.7655 javajivecoffeeandtea.com

JUICE VIBES

1369 Kildaire Farm Road, Cary 919.377.8923 juicevibes.com

LA FARM BAKERY

4248 NW Cary Parkway, Cary 919.657.0657 320 W. Chatham Street, Cary 919.650.3117 5055 Arco Street, Cary (inside Whole Foods) 984.228.0300 lafarmbakery.com

MILK LAB CAFE

6418 Tryon Road, Cary 919.200.0016 milklabcafe.com

NIL’S CAFE

513 Broad Street, Fuquay-Varina 919.567.0887 nilscafe.weebly.com

NOTHING BUNDT CAKES

6490 Tryon Road, Cary 919.781.4810 chanticleercafe.com

2008 Market Center Drive, Morrisville 919.694.5300 nothingbundtcakes.com

312 W. Chatham Street, Suite 101, Cary 919.469.5282 chocolatesmiles.com

115-G W. Chatham Street, Cary 919.319.6554 bluemoonbakery.com

CHOCOLATE SMILES

COFFEE & CREPES

315 Crossroads Boulevard, Cary 919.233.0288 coffeeandcrepes.com

CREMA COFFEE ROASTER & BAKERY 1983 High House Road, Cary 919.380.1840 cremacoffeebakery.com

CRUMBL COOKIES

1105 Market Center Drive, Morrisville 919.364.1100 crumblcookies.com

CULTIVATE COFFEE ROASTERS 128 S. Fuquay Avenue, Fuquay-Varina 919.285.4067 cultivate.coffee

DUCK DONUTS

100 Wrenn Drive #101, Cary 919.468.8722 duckdonuts.com

ONCE IN A BLUE MOON BAKERY & CAFE

PINTS ICE CREAM & BEER

512 Broad Street, Fuquay-Varina 919.351.9704 facebook.com/pintsicecream

PURE JUICERY BAR

716 Slash Pine Drive, Cary 919.234.1572 purejuicerybar.com

RISE BISCUITS & DONUTS

1100 Market Center Drive, Morrisville 919.377.0385 169 Grand Hill Place, Holly Springs 919.586.7343 risebiscuitsdonuts.com

SIR WALTER COFFEE + KITCHEN

242 S. Main Street, Holly Springs 919.390.2274 sirwaltercoffeekitchen.com

STICK BOY BREAD CO.

127 S. Main Street, Fuquay-Varina 919.557.2237 stickboyfuquay.com JULY/AUGUST 2021

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SUGAR BUZZ BAKERY

1231 Kildaire Farm Road, Cary 919.238.7224 sugarbuzzbakery.com

A TASTE OF BROOKLYN

101 N. Salem Street, Apex 919.362.8408 atasteofbrooklynnc.com

VIDA DULCE

836 E. Chatham Street #104, Cary 919.378.9722 vidadulcenc.com

Delis/Sandwiches THE BRUNCH BOX

10970 Chapel Hill Road, Morrisville 919.380.7276 thebrunchbox.net

CAPRIOTTI’S SANDWICH SHOP 302 Colonades Way, Cary 919.932.8882 capriottis.com

PEPPERS MARKET & SANDWICH SHOP 2107 Grace Park Drive, Morrisville 919.380.7002 peppersmrkt.com

SERENDIPITY GOURMET DELI

118 S. Academy Street, Cary 919.469.1655 serendipitygourmetdelinc.com

UDUPI CAFE

590 E. Chatham Street, Suites 112 and 144, Cary 919.465.0898 sriudupicafe.com/contact.php

Irish

Doherty’s Irish Pub & Restaurant 5490 Apex Peakway, Apex 919.387.4100 1979 High House Road, Cary 919.388.9930 dohertysirishpubnc.com

Italian

ANNA’S PIZZERIA

100 N. Salem Street, Apex 919.267.6237 138 S. Main Street, Fuquay-Varina 919.285.2497 annaspizzeria.com

BABYMOON CAFE

100 Jerusalem Drive, Morrisville 919.465.9006 babymooncafe.com

BELLINI FINE ITALIAN CUISINE

107 Edinburgh S. Drive #119, Cary 919.552.0303 belliniitaliancuisinecary.com

BOCCI TRATTORIA & PIZZERIA

CHEF’S PALETTE

2425 Kildaire Farm Road, Cary 919.803.5358 bocciitalian.com

CORELIFE EATERY

1430 W. Williams Street, Apex 919.303.1006 danielsapex.com

MAXIMILLIANS GRILL & WINE BAR

575 New Waverly Place, Suite 106, Cary 919.854.7731 dineenrigo.com

POSTMASTER

900 N. Main Street, Fuquay-Varina 919.552.8868 garibalditrattoria.com

Eclectic

3460 Ten Ten Road, Cary 919.267.6011 chefspalette.net

DANIEL’S RESTAURANT & CATERING

200 Crossroads Boulevard, Suite 100, Cary 919.726.6261 corelifeeatery.com

ENRIGO ITALIAN BISTRO

8314 Chapel Hill Road, Cary 919.465.2455 maximilliansgrill.com

GARIBALDI TRATTORIA

160 E. Cedar Street, Cary 919.378.9493 postmastercary.com

French REY’S

1130 Buck Jones Road, Cary 919.380.0122 reysrestaurant.com

German

DIER BIERGARTEN

1080 Darrington Drive, Cary 919.650.1565 biergartencary.com

Indian

BAWARCHI GRILL & SPIRITS

800 W. Williams Street, Apex 919.363.9000 bawarchiapex.com

BIRYANI MAXX INDIAN CUISINE

590 E. Chatham Street, Suite 102, Cary 919.377.0346 biryanimaxxindiancuisine.com

CILANTRO INDIAN CAFÉ

107 Edinburgh S. Drive, Suite 107, Cary 919.234.1264 cilantroindia.com

HIMALAYAN NEPALI CUISINE

LUGANO RISTORANTE

1060 Darrington Drive, Cary 919.468.7229 luganocary.com

1945 High House Road, Cary 919.694.5353 nazaranc.com

TOWER INDIAN RESTAURANT

144 Morrisville Square Way, Cary 919.465.2326 towernc.com

SAI KRISHNA BHAVAN

10970 Chapel Hill Road, Cary 919.481.0910 saikrishnabhavan.com

5160 Sunset Lake Road #101, Apex 984.229.7480 osteriag.com

PRO’S EPICUREAN MARKET & CAFE 211 E. Chatham Street, Cary 919.377.1788 prosepicurean.com

ROMA’S ITALIAN DELI & PIZZERIA 203 N. Harrison Avenue, Cary 919.468.1111 romasitalian.net

RUCKUS PIZZA, PASTA & SPIRITS 1055 Pine Plaza Drive, Apex 919.446.6333 8111 Tryon Woods Drive, Cary 919.851.3999 1101 Market Center Drive, Morrisville 919.388.3500 ruckuspizza.com

BABA GHANNOUJ MEDITERRANEAN BISTRO

BOSPHORUS RESTAURANT

329-A N. Harrison Avenue, Cary 919.460.1300 bosphorus-nc.com

JASMIN & OLIVZ MEDITERRANEAN BISTRO

1109 Ledsome Lane, Cary 919.469.1112 9934 Chapel Hill Road, Morrisville 919.234.6900 jasminbistro.com

TORERO’S AUTHENTIC MEXICAN CUISINE

1207 Kildaire Farm Road, Suite C, Cary 919.468.8711 torerosmexicanrestaurants.com

TOTOPOS STREET FOOD & TEQUILA 1388 Kildaire Farm Road, Cary 919.678.3449 totoposfoodandtequila.com

Peruvian

SASSOOL

ALPACA PERUVIAN CHARCOAL CHICKEN

TURKUAZ MARKET

LUCKY CHICKEN

1347 Kildaire Farm Road, Cary 919.300.5586 sassool.com 203 N. Harrison Avenue #110, Cary 919.455.1890 turkuazmarketnc.com

Mexican

ARANDAS MEXICAN CUISINE 5460 Apex Peakway, Apex 919.362.7363 arandasmexcuisine.com

BRAVO’S MEXICAN GRILL

208 Grande Heights Drive, Cary 919.481.3811 bravosmexicangrill.net

BURRITO SHAK

2982 Kildaire Farm Road, Cary 919.267.6772 burritoshak.com

EL DORADO

112 E. Vance Street, Fuquay-Varina 919.557.0287 eldoradomexicanrestaurant.com

EL LOBO MEXICAN RESTAURANT

1311 E. Broad Street, Fuquay-Varina 919.557.9540 facebook.com/ellobofv

FIESTA MEXICANA

2839 Jones Franklin Road, Raleigh 919.859.1303 fiestam xicananc-cary.com 990 High House Road, Cary 919.378.9895 fiestam xicananc-nwcary.com

102 N. Salem Street, Apex 919.303.2448 laranchnc.com

2468 Walnut Street, Cary 919.233.0907 108 Grand Hill Place, Holly Springs 919.762.7851 babaghannouj1.com

NAZARA INDIAN BISTRO

10235 Chapel Hill Road, Morrisville 919.466.8100 neomonde.com

OSTERIA G

708 Laura Duncan Road, Apex 919.363.2228 mammamianc.com

3735 Davis Drive #105, Morrisville 919.535.3163 hydhousertp.com 201 W. Chatham Street, Suite 103, Cary 919.377.8794 kababishcafe.com

NEOMONDE

428 Village Walk Drive, Holly Springs 919.346.1330 fiestam xicananc-hollysprings.com

Mediterranean/ Middle Eastern

KABABISH CAFÉ

108 Grand Hill Place, Holly Springs 919.762.7851 mediterranc.com

MAMMA MIA ITALIAN BISTRO

746-A E. Chatham Street, Cary 919.466.0550 himalayannepalicuisine.com

HYDERABAD HOUSE BIRYANI PLACE

MEDTERRA GRILL

LA RANCHERITA GRILL & TEQUILA BAR LA TAQUERIA MEXICAN GRILL

973 E. Broad Street, Fuquay-Varina 919.552.5532

LOS TRES MAGUEYES

110 SW Maynard Road, Cary 919.460.8757 lostresmagueyescary.com 325 N. Main Street, Holly Springs losmagueyesnc.com 919.552.6272 401 Wake Chapel Road, Fuquay-Varina 919.552.3957 lostresmagueyes.com/varina-nc

LOS TRES MEXICAN RESTAURANT

10120 Green Level Church Road Suite 202, Cary 919.267.5444 lostresmagueyesgreenlevel.com 1301 E. Williams Street, Apex 919.367.6797 lostres-nc.com 995 Airport Boulevard, Morrisville 919.465.0217 morrisvillemexicanrestaurant.com

9575 Chapel Hill Road, Morrisville 919.378.9259 alpacachicken.com 1851 N. Harrison Avenue, Cary 919.678.3153

MARCO POLLO

1871 Lake Pine Drive, Cary 919.694.5524 marcopollocary.com

Pizzerias

ANNA’S PIZZERIA

100 N. Salem Street, Apex 919.267.6237 138 S. Main Street, Fuquay-Varina 919.285.2497 annaspizzeria.com

BLAZE PIZZA

10110 Green Level Road, Suite 108, Cary 919.380.8410 riccistrattoria.com

ROMEO’S PIZZA

800 W. Williams Street, Suite 160, Apex 919.355.2920 romeospizza.com Rosati’s Pizza 3605 Davis Drive, Suite 107, Morrisville 919.380.7000 rosatispizza.com/location/ morrisvillenc

SALVIO’S PIZZERIA

2428 SW Cary Parkway, Cary 919.467.4600 salviospizza.com

V PIZZA

1389 Kildaire Farm Road, Cary 919.650.1821 vpizza.com

3450 Kildaire Farm Road, Cary 919.629.6000

120 Bass Lake Road, Holly Springs 984.225.2471 blindpelicanseafood.com

BROTHERS OF NEW YORK PIZZA DI FARA PIZZA TAVERN

111 E. Chatham Street, Cary difarapizzatavern.com

JOHNNY’S PIZZA

96 Cornerstone Drive, Apex 919.659.8700 johnnyspizzacarymenu.com

J&S NEW YORK PIZZA

804 Perry Road, Apex 919.363.0071 2025 Renaissance Park Place, Cary 919.650.3492 500 Broad Street, Fuquay-Varina 919.557.6921 jandsnypizza.com

MICHELANGELO’S PIZZA

928 U.S. Highway 64, Apex 919.462.8880 michelangelosinapex.com

7280 GB ALFORD HIGHWAY,

Holly Springs 919.557.4992 michelangelospizza.com

MILANO PIZZA

7509 Purfoy Road, Fuquay-Varina 919.557.6093 sites.google.com/site/ milanopizzafv

MOD PIZZA

316 Colonades Way Suite 206-C, Cary 919.241.7200 modpizza.com/locations/waverly

THE ORIGINAL NY PIZZA

1401 SE Maynard Road, Cary 919.469.4245 taqueriaranchogrande.com

511 N. Main Street, Holly Springs 919.557.1919 papassubspizzahollysprings.com

1430 N. Main Street, Fuquay-Varina 919.439.8047 tacosmexicorestaurant.com

1763 W. Williams Street, Apex 919.303.6686 ncpizzadude.com

RANCHO GRANDE

PAPA’S SUBS & PIZZA

TACOS MEXICO RESTAURANT

THE PIZZA DUDE

209 E. Williams Street, Apex 919.362.8074 tacosmexicoapexnc.com

RICCI’S TRATTORIA

YOUR PIE

1106 Grace Park Drive, Morrisville 919.650.1718 micancunmx.com

TACOS MEXICO RESTAURANT & CANTINA

4129 Davis Drive, Morrisville 919.468.3737 randys-pizza.com

316 Grand Hill Place, Holly Springs 919.557.4990 1024 Market Center Drive, Morrisville 919.261.5941 blazepizza.com

6458 Tryon Road, Cary 919.852.2242 831 Bass Pro Lane, Cary 919.677.8484 634 Holly Springs Road, Holly Springs 919.567.0505 theoriginalnypizza.com

MI CANCUN

RANDY’S PIZZA

PIZZERIA FAULISI

685 Cary Town Boulevard, Cary 919.378.9578 yourpie.com

Seafood

THE BLIND PELICAN

THE FULL MOON OYSTER BAR 1600 Village Market Place, Morrisville 919.378.9524 fullmoonoysterbar.com

SKIPPER’S FISH FRY

1001 E. Williams Street, Apex 919.303.2400 skippersfish.co

TONY’S TAPS & OYSTER CO.

107 Edinburgh S. Drive, Cary 919.234.1600 facebook.com/beermusicoysters

South American

GUASACA AREPA & SALSA GRILL

9918 Chapel Hill Road, Suite 103, Morrisville 919.377.8223 guasaca.com

Steak House

CAPITAL CITY CHOP HOUSE

151 Airgate Drive, Morrisville 919.484.7721 chophousesofnc.com

JIMMY V’S STEAK HOUSE & TAVERN 107 Edinburgh S. Drive, Cary 919.380.8210 jimmyvssteakhouse.com

Vegetarian/Vegan

VEGAN COMMUNITY KITCHEN

803 E. Williams Street, Apex 919.372.5027 vegancommunitykitchen.com

Cary Living advertisers have been highlighted. A more complete list of restaurants can be found at caryliving.com. Some restaurants do not have websites and must be contacted by phone. Please call or check websites for takeout options.

215 E. Chatham Street Suite 101, Cary 919.377.8244 pizzeriafaulisi.com

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BRI

Chocolate Smiles

LET US DRIVE NEW CUSTOMERS + LOYALTY + ENGAGEMENT FOR YOU

PREMIUM HAND-MADE CHOCOLATES SINCE 1984

RESERVE YOUR S P OT TO DAY !

SPACE RESERVATION DEADLINE: AUGUST 5

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919-469-5282 312 W. Chatham St., Ste 101 • Cary

6/18/21 10:43 AM

Hey Triangle, What’s For Dinner?

We bring chef-prepared meals to your door each week, with no subscription or minimum order required!

Just heat and enjoy high quality meals, made locally.

No Shopping, No Prepping, No Cooking, No Cleaning!

Raleigh owned & operated since 2015 919.760.5134 tastefully-served.com JULY/AUGUST 2021

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EVENTS

BY BRITTANY MURDOCK

Fridays and Saturdays through October 23, 6–9 p.m.

3400 Market Center Drive, Morrisville Acoustic Nights in the District returns to Park West Village.

Enjoy tunes while dining outdoors or browsing shops. Bring lawn chairs to relax on the green space while you enjoy a summer night outdoors. parkwestvillage.com

Waverly Place

Acoustic Nights in the District

Phillips Farms Farmers Market

phillipsfarmsofcary.com/farmers-market GettyImages/ArtMarie

Western Wake Farmers Market

Saturdays, 8 a.m.–noon 280 Town Hall Drive, Morrisville Shop local vendors while listening to live music at the Western Wake Farmers Market. Pick up local produce, baked goods, jam, honey, local coffee and more. wwfm.ag

July 5, 6–9:30 p.m.

2401 Grigsby Avenue, Holly Springs Join the Town of Holly Springs the day after Independence Day for this traditional celebration of America’s birthday. Admission is free and fi eworks will begin at 9:15 p.m. (weather dependent). hollyspringsnc.us

Getty Images/ArielSkelley

July 5th Festivities

Wine Walk

July 29 and August 26, 5–8 p.m.

302 Colonades Way, Cary Sip, shop and stroll through Waverly Place’s Wine Walk when this signature event series returns. Sample red, white and sparkling wine at select Waverly Place merchants. A $25 donation to the Kay Yow Cancer Fund offers access to the event. Participants will also receive a sampling glass and a Waverly Place Wine Walk Passport. waverlycary.com

Summer at the Springs Presents Joe Hero

August 6, 6–9 p.m.

300 West Ballentine Street, Holly Springs Celebrate summer in the heart of Holly Springs with a family-friendly concert series. Local bands take the stage outdoors the first Friday of the month. Enjoy a pe formance

by Joe Hero during the August event. Relax with friends and family on a picnic blanket or in lawn chairs. Grab dinner at the food truck rodeo and savor beer from local breweries. hollyspringsnc.us

Lazy Daze Arts and Crafts Festival

August 28, 9 a.m.–6 p.m.; and August 29, 12:30 p.m.–5 p.m.

316 North Academy Street, Cary Head over to Cary’s Town Hall campus on Academy Street for the 45th Annual Lazy Daze Arts and Crafts Festival. This two-day event will feature more than 300 artists, including Jerry Miller Award winners, along with live music, children’s activities and a variety of food and drink vendors.

Town of Cary

Saturdays and Sundays through August, 9 a.m.–3 p.m.

6701 Good Hope Church Road, Cary Visit the farmers market at Phillips Farms for fresh, local produce, baked goods, honey, flowers and mo e. Enjoy food and beer from local food trucks and a local beer vendor.

townofcary.org

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NEW AROUND TOWN

FOLEY ORTHODONTICS MOVES TO NEW LOCATION IN CARY

Foley Orthodontics has opened in its updated location on SW Cary Parkway, offering a full range of orthodontic services. Dr. John Foley, a graduate of the University of Illinois College of Dentistry in Chicago and the Mayo Clinic orthodontic residency, is the founder of the practice and believes in truly customized treatment for all patients.

1505 SW Cary Parkway, Cary 919.249.4900 foleyorthodontics.com

ICRYO TO OPEN SECOND TRIANGLE LOCATION IN WAVERLY PLACE

iCRYO, a cryotherapy company specializing in cold therapy and recovery services, is opening its second Triangle location in Cary’s Waverly Place. In addition to its signature cryotherapy, the wellness boutique also offers IV hydration, compression therapy, infrared sauna and Cryoskin body contouring. The chain opened its first No th Carolina location in Raleigh’s North Hills earlier this year.

302 Colonades Way, Cary icryo.com/location/cary-nc

ParTee Shack

Operation Nahyelle

iCRYO

Foley Orthodontics

BY CINDY HUNTLEY

OPERATION NAHYELLE: ONE TEAM FULFILLING A DREAM

PARTEE SHACK IS A HOLE-INONE FOR ALL-IN FUN!

Launched in April as a way to help those who have lost their jobs due to COVID-19 and restore faith in underserved, low-income community members, Operation Nahyelle provides clean clothing, food, toiletry, diapers and water to families in need. The nonprofi was founded by Kraft Family YMCA’s community support director, Melonie Gilchrist Lanier, and named in honor of her adopted daughter.

919.410.6060

Raleigh’s newest indoor mini golf course, ParTee Shack, features unique obstacles at every hole. Kids and kids-atheart will enjoy competing on any of the three 18-hole courses. Guests can also enjoy the facilities’ other fun activities in-between rounds, including a zip line, foosball table and arcade games, multisport simulators and more.

5300 Fayetteville Road, Raleigh 919.670.2980

operationnahyelle.org

parteeshack.com

SIGHTINGS

Photos : Cambridge Village of Apex

BY CINDY HUNTLEY

CAM B RI DG E VIL L AG E O F A PEX C EL EB R AT E S 1 0 Y EAR S Cambridge Village of Apex, a luxury retirement community for active,

independent seniors, celebrated

its 10-year anniversary June 3 with

music by Leon Jordan’s Continentals, cocktails, and food prepared by the

facility’s executive chef, Bobby Senter.

Residents, staff and guests gathered to honor what owner Kendall Oliver of Roxboro created in the summer

of 2011: a center for health, wellness and overall well-being for seniors.

Learn more at cvsliving.com/apex.

JULY/AUGUST 2021

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KALEIDOSCOPE LIVING

CO N STA N C E PA P PA L A R D O “I needed to connect with something I love, that is fun and whimsical. I liked the idea of taking a dog and putting him into my imaginary world and making a story about that.”

“IZZY WAS HAPPY TO FIND BINX I N H E R S E C R E T P L A C E ,” 2 0 2 1

MIXED MEDIA ON WOOD DOG TALES

11½ BY 11½ INCHES

BY CHARLOTTE RUSSELL

Cary-based artist Connie Pappalardo started “Dog Tales,” a series of mixed works that play with collage and storytelling, during the COVID-19 pandemic. Created as commissions, the protagonist is the clients’ beloved dog set in an imaginary landscape. By layering metal leaf, acrylic paint, and collaged elements like maps and sheet music onto a wood board, Pappalardo’ s fantastical tales come to life.

Born in Lima, Peru, and raised in Manhattan, Pappalardo studied painting at The Art Students League of New York and the School of Visual Arts in New York. View her paintings online at pappalardoart.com or in her Cary home studio.

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PARTNER WITH THE WORLD’S LUXURY REAL ESTATE POWERHOUSE 7905 EMERY GAYLE LANE

$1,999,500 Cary | 27519 MLS #2377237 Christine Osborne

919-454-4130

305 APRIL BLOOM LANE

$695,000 Cary | 27519 MLS #2386232 AnnMarie Janni

919-389-9782

104 CUVASION COURT

$635,000

Under Contract

Cary | 27519 MLS #2384074 Terri Aves

919-434-8609

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