Cary Living Magazine by Midtown, 5 West, Triangle Family

J U LY | A U G U S T 2 019

The

FOOD Issue DINING DESTINATIONS

Heirloom Tomatoes with Grilled Cornbread, Buttermilk Blue Cheese, and White Balsamic Thyme Vinaigrette from Chef Ashley Christensen

STEVEN SHELL LIVING BORN IN LONDON ENJOYED AROUND THE WORLD EST. 1992

ANY FURNITURE ANY FINISH

2030 Clark Avenue Raleigh, NC 27605 919.803.1033 640 Coleman Boulevard Mt. Pleasant, SC 29464 843.216.3900 stevenshellliving.com CASE GOODS,UPHOLSTERY, LIGHTING, RUGS, ACCESSORIES AND OBJETS DE VERTU!

Publisher’s Letter Fuquay-Varina and experience the authentic Italian pizza and pasta. You should also look into the restaurants featured in our destination dining story (page 48). I can personally recommend Crook’s Corner, Mateo, and Pizzeria Mercato. Reverence Farms Café and Downtown Mebane Photo by Rosie Haller

Table are on my road-tripping

list since they each come highly recommended by friends and food pros alike. It’s going to be hard to find time en days before her June

to get to all the exciting restaurants in

wedding, Chef Ashley

our area, but there is one place that we

Christensen took time

all need to make time to support: The

to sit down with us and

Shepherd’s Table in downtown Raleigh.

talk about what she has

It serves free meals to 200 to 300 people

going on, including her commitments to

daily, Monday through Friday, and does

community support and her soon-to-open

so with food prepared and served by

restaurant Poole’side Pies, next to Poole’s

volunteers. If you’re 18 or older, you’re

Diner in downtown Raleigh. (You’ll

eligible to volunteer—as are corporate

find that story in our sister magazine,

teams, church groups, and families.

Midtown.) Turns out, her favorite food is tomatoes, and the Heirloom Tomatoes

Another great opportunity to give back is

with Grilled Cornbread was such a

Inter-Faith Food Shuttle, and there are

summer-fresh photo we’re sharing it on

a number of volunteer options, including

the cover of this issue.

Backpack Buddies, which helps address the food needs of children (1 in 5 children

What I love is that the small towns

in our state is at risk for hunger), and

throughout Wake County have

Grocery Bags for Seniors, which

restaurant options that rival the best of

provides door-to-door distribution of

downtown Raleigh. There are so many

fresh produce and groceries to older

phenomenal restaurants that choosing

people on fixed incomes.

which to include in this issue was just as hard as choosing where to eat next.

Here’s to a summer of sampling

(For foodies like me, this is a

new restaurants and supporting local

wonderful conundrum!)

food causes!

Undeniably, one of the best restaurant stories of western Wake is that of Garibaldi Trattoria and its owner Arken Hicheri. Check out the profile on page 52. Even better, take a ride into

Connie Gentry Editor / Publisher

Your opinions matter to us. Let us know what you think of this issue of Cary Living magazine. Please email connie@caryliving.com with your comments. 6 | CaryLiving.com

Founder / CEO Ronny Stephens Publisher / Editor Connie Gentr y Associate Publisher Maddi Blanchard Design Director / Copy Editor Cindy Huntley Graphic Design Jennifer Heinser Advertising Design Jordan Beard Social Media / Community Engagement Brittany Murdock Business Development Matthew Stephens Senior Account Executives Meredith Mills Charis Painter Distribution Manager Joe Lizana Editorial Contributors Elizabeth Brignac, Kurt Dusterberg, Spencer Griffith, Beth Peterson, Br yan Reed, Mick Schulte, Lisa Tomey, Cher yl Capaldo Traylor Valerie Troupe, Ginny Williams, Carol Wills Contributing Photographers Joe Reale, Hans Rosemond Darin Meyer, Ginny Williams MASH Photography, FoodieTeee

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. Cary Living magazine is not responsible for unsolicited manuscripts, photography, or art. Unsolicited material is welcome and is considered intended for publication. Such material will become the property of the magazine and will be subject to editing. Material will be returned if accompanied by a self-addressed stamped envelope. 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 Ph: 919.782.4710 F: 919.782.4763

8 | CaryLiving.com

CONTENTS

features 42

Finely Crafted Confections Artisan chocolate shops abound in our area.

Dining Destinations

JULY

A UGUS T

2 0 1 9

Top-ranked restaurants worth taking a road trip.

Garibaldi Trattoria Owner Arken Hicheri combines authentic Italian and French finesse.

321 Coffee Builds Community Celebrate inclusion with this coffee shop at the State Farmers Market.

Farm Fresh Finds Meet local growers and learn their histories.

Photo by FoodieTeee

Photo by Hans Rosemond

10 | CaryLiving.com

CONTENTS JULY

A UGUS T

2 0 1 9

departments 16

Travel New Bern is ready for company.

Pet Scene For 25 years, SAFE Haven has

given cats another start in life.

Merge Records The Triangle’s Indie Rock imprint

rocks three decades.

A Sense of Place Historic renovations

underway in Cary.

Giving Back

Photo by MASH Photography

Photo by Ginny Williams Photography

Lessons in healthy eating

from the CookWELL Kitchen.

Home Cooking Peach, avocado, and

In Every Issue

Sponsored Content

basil bruschetta.

Easy Cocktails

14 Social Scene

36 Home Styler

Summer sips from Cary’s SideBar.

57 Sister Cities

66 Healthy You

Fairways to Fiction Meet one of the country’s

emerging golf stars.

69 Out & About

Dining Guide

Sightings

New Around Town

82 Kaleidoscope Living

Cover photo by Darin Meyer DarinMeyer.com 12 | CaryLiving.com

Social Scene

Let’s Connect! BY BRITTANY MURDOCK

Looking for ways to give back to the community? Last month we delivered pastries from Great Har vest Bread Co. in Cary to the Women’s Center of Wake County, where we served breakfast to some incredible women. Learn how you can donate and volunteer by visiting WCWC.org.

We checked out one of Waverly Place’s newest tenants, MOD Pizza. They’re creating artisan-style pizzas and salads with over 30 toppings to choose from. The best part? The price stays the same no matter how many toppings you wish to add to your pizza. Stop in for dinner or lunch and let us know what you think.

Get Social With Us! 14 | CaryLiving.com

caryliving.com

Pucker up for this frozen treat! City Garden Design in downtown Cary is scooping up Del’s Lemonade this summer. Be sure to stop by Wednesday–Saturday from 10:30 am–5:30 pm for your very own cup.

CaryLivingMagazine

caryliving

MAY/JUNE 2019

| 15

Travel

New Bern

BY LISA TOMEY PHOTOS COURTESY OF NEW BERN-CRAVEN COUNTY CONVENTION & VISITOR BUREAU

is Ready for Company

This river city is on the rebound, with plenty of fun and history to share.

16 | CaryLiving.com

The merchants and people of New Bern are feeling enthusiastic. Despite being hit hard by Hurricane Florence last fall, New Bern is alive and healing. The convention center, parts of the Croatan National Forest, some of the Tryon Palace sites, a downtown hotel, and homes near the river are among the places where recovery work is being completed. There are bed and breakfast accommodations, hotels, and private campgrounds for those looking to visit this river city. Although it had been several years since our last visit, we decided this was the time to check out New Bern and see, first hand, if the town was making its comeback. We selected Tryon Palace for our main tour. At the North Carolina History Center in downtown New Bern, a guide mapped out the options, apologizing for a few temporarily closed exhibits. But it was exhilarating to walk around the gardens, observing what I called the “garden goddess” statues along with the colorful flora and fauna. Guides

throughout Tryon Palace were in period costumes and persona, which added to the ambiance and authenticity of the tour. As the site of our state’s original capital, there are numerous historical places to visit. We learned about the mystery of where George Washington may have slept at the Stanly house and walked around more lovely gardens. Checking in to our hotel, we encountered the endearing “Sleepy Bear,” one of the more than 60 Bear Town Bears. These bears are trademarks of the town, and you’ll find them throughout downtown and the surrounding area. It’s a fitting mascot since New Bern was named after the Swiss capital, Bern, which stands for bear. We spent a peaceful Sunday at Union Point Park, enjoying its river views and watching the families playing along the riverbank. Impressed by the caretaking of the properties, we came to believe this is a community where the people take great pride. We drove

around to survey the remaining work on homes being repaired from the hurricane and found the Cub House, a rest stop for travelers. Behind this were the Isaac Taylor Garden and the Greater Good Gallery. Downtown, we explored the unique shops, including The Birthplace of Pepsi, complete with its nostalgic soda fountain with its signature Pepsi-Cola (the name changed to Pepsi in 1961) and gift shop. You can also find several art galleries downtown, including the Craven Arts Council & Gallery. The New Bern Firemen’s Museum, circa 1955, is a great place for an educational experience and to meet Fred, the fire horse. A tour via the New Bern trolley provided another fun history lesson, including a stop by Cedar Grove Cemetery. Crunching oyster shells underfoot, we walked through

the grounds and observed ornate structures overshadowed by moss-draped trees. New Bern offers an enchanting mix of history, culture—there are several entertainment venues for music and theatrical arts—and outdoor recreation, from cruising on the river to paddle boarding, kayaking, and fishing. The Glenburnie Park, a beautiful wooded public area along the Neuse River, has something for everyone—Frisbee golf, a playground, a dog park, and hiking. About 120 miles from Raleigh, this little town is a haven. We left New Bern with a renewed sense of what makes a small town enchanting: A relaxing environment where people treat you like you matter. For more information, check out VisitNewBern.com.

NEW BERN IS THE BIRTHPLACE OF PEPSI-COLA.

JULY/AUGUST 2019

| 17

Pet Scene

Rescue

DONE RIGHT

For 25 years, SAFE Haven has helped cats land on their feet.

BY CAROL WILLS / PHOTO COURTESY OF SAFE HAVEN

’m nobody, who are you? Are you nobody, too? The first line of Emily Dickinson’s poem floated into my mind when Pam Miller, president and CEO of SAFE Haven for Cats in Raleigh, took me on a tour of the enclosures holding new arrivals to the no-kill shelter. These cats have been rescued from county shelters or brought to the haven by members of the community who have found stray cats. The little kittens without a name have landed nicely on their tiny paws. Miller and her volunteers will see that their immediate needs are taken care of—three nutritious meals a day, a clean, warm bed, all medical issues addressed, vaccinations and microchipping, and—best of all—a name. The first safe haven for cats, established in 1994 in Pam Miller’s garage, was for the purpose of rescuing 23 cats belonging to a neighbor. That same year SAFE Haven for Cats was incorporated, and expanded its efforts to save cats sent to county shelters to be euthanized. SAFE Haven welcomes cats from Wake, Franklin, Granville, and Harnett counties. On average, the shelter has become responsible for the adoption of about 900 cats each year, and recently their total number of adoptions topped 10,300 cats. Miller is the dynamic force behind this effort, and she has inspired hundreds of people to volunteer to help care for these kitties. The shelter relies on 15 volunteers per day, seven days a week. Volunteers also serve as adoption counselors, and some pick up cats from the county shelters through the Tabby Cabby program. New volunteers are always welcome.

18 | CaryLiving.com

SAFE Care Clinic, a low- or no-cost clinic for the community, employs a full-time veterinarian to help cats get ready for adoption. The goal is to ensure that all cats are spayed/neutered and microchipped before being adopted. SAFE Haven is also home to a wellstocked food pantry, and has given away 11 tons of food so far this year. The shelter extends its support around the globe, especially in the wake of natural disasters. “We partner with the [National] Humane Society,” says Miller. “When disaster strikes, we are on call for animals that need rescuing.” Following Hurricane Florence last year, SAFE Haven rescued 35 cats from Dare County, and flew in 17 cats from Puerto Rico when Hurricane Maria struck. All of these services are expensive to provide. SAFE Haven receives very little grant money, Miller reports, explaining: “There’s no state or county funding for private animal shelters, so we have to raise our own money.” Two upcoming events are being planned to celebrate SAFE Haven’s 25th anniversary. On Friday, August 2nd, there will be an event called Catsino at the Amran Shriners Temple on Creedmoor Road in Raleigh. It will feature casino tables, cat bingo, raffles, and refreshments. On Saturday, October 5th, SAFE Haven will host Catfest along with its 7th annual Run For Their Lives 5K. Entertainment includes cat yoga, an open house at the shelter, and special adoption fees. For more information or to take a look at the cats currently available for adoption, visit SafeHavenforCats.org. Or, better yet, see them in person at 8431-137 Garvey Drive in Raleigh.

JULY/AUGUST 2019

| 19

Photo by Jeremy Lange

Music Music Scene

Indie Rockâ&#x20AC;&#x2122;s

VITAL IMPRINT BY BRYAN C. REED

Triangle-bred Merge Records celebrates a 30-year legacy.

20 | CaryLiving.com

Mac McCaughan and Laura Ballance, respectively the singer/guitarist and bassist of Superchunk, founded Merge Records in 1989 as an outlet for documenting their own band, as well as others in the nascent Chapel Hill scene.

ock ‘n roll is not a business— or a lifestyle—often associated with longevity. The music’s impulsive, youth-driven intensity is more often paired with a live-fast, die-young hedonism that has left a lot of untimely casualties. So it’s noteworthy that the Chapel Hill– born, now Durham-based, Merge Records has survived for 30 years— let alone remained on the vanguard of independent rock and pop, and managed to maintain a fiercely independent ethos throughout. This July, Merge will celebrate its third decade with a series of concerts at the Carolina Theatre and Motorco Music Hall in Durham and at the Cat’s Cradle in Carrboro. Acts, culled from Merge’s massive catalog, include Hiss Golden Messenger, The Mountain Goats, The Rock*A*Teens, Will Butler of Arcade Fire, Lambchop, Superchunk, A Giant Dog, Titus Andronicus, Destroyer, Ibibio Sound Machine, and Waxahatchee. Most of the tickets sold out months in advance. But as sprawling as the four-day festival—dubbed MRG30—is in both sound and scope, Merge’s origins were much more humble.

JULY/AUGUST 2019

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Music

Inspired by indie labels like Washington, D.C.’s Dischord and Seattle’s Sub Pop, Mac McCaughan and Laura Ballance, respectively the singer/guitarist and bassist of Superchunk, founded Merge Records in 1989 as an outlet for documenting their own band, as well as others in the nascent Chapel Hill scene. Since then, the label has grown into a stalwart and iconic imprint with milestone releases from The Magnetic Fields, Neutral Milk Hotel, The Arcade Fire, The Mountain Goats, and others in its catalog. But it’s always been an underdog story. Recalling the label’s humble beginnings in the 2009 book, Our Noise: The Story of Merge Records, The Indie Label That Got Big and Stayed Small, co-founder Mac McCaughan said, “People ask the question a lot: ‘Why did you decide to put out your own records?’ But it’s not like there was anyone else asking to put them out.” To this day, Merge remains true to its underdog ethos. Through the years, the label has offered a home to acts like East River Pipe, Butterglory, and Richard Buckner, who might attract cult followings but aren’t likely to crack the Billboard charts. “I love putting out good records,” Ballance said in Our Noise. “And I don’t care if it sells 500 copies or 250,000.” Though its early catalog is filled to the brim with anxious and earnest guitar-driven rock music, today Merge artists are as likely to play hooky punk-rooted rock (a la Redd Kross or Superchunk), as narrative folk music (The Mountain Goats or H.C. McEntire,

22 | CaryLiving.com

“

TO CELEBRATE ITS THIRD DECADE THIS JULY, CHAPEL HILL–BORN, NOW DURHAM-BASED, MERGE RECORDS WILL HOLD A SERIES OF CONCERTS IN THE RALEIGH-DURHAM AREA.

for instance), or bouncy electronic dance pop (Ibibio Sound Machine or Sneaks). Likewise, the sound and ethos of indie rock has evolved to the point that the terms feel almost useless. The music industry has been in flux, adapting to new digital technologies and business models. Merge, meanwhile, soldiered on with more modest expectations and investments than the major labels that spent the ’90s and ’00s chasing “the next big thing,” even as record sales dwindled. “We’re in the record business, but we’re in a different record business than what people think of as ‘the record business,’” McCaughan said in Our Noise. “When we read stories about labels taking people to court for having some MP3s on their computer, or complaining that the industry is going down thetubes because of file-sharing, we don’t really relate.” As the label approaches 700 releases in its catalog, it continues to release vital, compelling music. Merge releases are, on the whole, often critically acclaimed, occasionally successful beyond the indie niche, and always interesting. For a quick survey, one need look no further than even a partial list of this year’s releases. Ibibio Sound Machine’s Doko Mien finds the UK/Nigerian ensemble driving funky riffs into modern R&B grooves, with glowing electronic embellishments. The Mountain Goats’ In League With Dragons found the band further adding layers to the sounds surrounding frontman John Darnielle’s detailed songwriting. Imperial Teen fused warm new-wave-leaning synth-pop with elegant poprock on How We Say Goodbye, while veteran rockers Redd Kross give alt-rock a stadium-ready boost on Beyond The Door. As much as has changed, in music and its industry, Merge has operated more or less the same. Even though it’s a bit bigger, with a legacy to uphold, the choices in what records bear the Merge stamp still come from the tastes of its co-founders, rather than internet buzz or sales projections. That degree of passion never goes out of style.

People [asked]: ‘Why did you decide to put out your own records?’ But it’s not like there was anyone else asking to put them out.

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Community

BARNABAS JONES HOUSE BEFORE ALUMINUM SIDING

A Sense

of Place

B Y C H E RY L C A PA L D O T R AY L O R

Historical preservation enhances Cary’s character and charm.

Cary is a rapidly growing and flourishing area marked by shiny new buildings and innovative modern parks. But the town, incorporated in 1871, is also committed to preserving its rich history as a thriving business and agrarian community. Cary’s Historical Preservation Committee is currently overseeing the preservation of several historic properties, including the Barnabas Jones House, the C.F. Ferrell Store, and the A.M. Howard Farm. “The town acquired all three properties between 2000 and 2008 with the purpose of protecting them due to their potential for educational or recreational use,” says Kris Carmichael, operations and program supervisor for the Town 24 | CaryLiving.com

of Cary’s Historical Resources department. The three properties vary in their historical usage, but all help tell the story of Cary’s early years. The Barnabas Jones House is located in Jack Smith Park off Penny Road. The main structure is a two-story, pre–Civil War farmhouse built around 1845. Other buildings on the site were constructed as early as the 1820s, including a structure believed to house enslaved people. A small log dwelling initially used as the kitchen later served as a community schoolhouse where one of the Jones’ daughters taught. Pathways will soon connect the property to Jack Smith Park, so park visitors can walk over and get a sense of the

Photo courtesy of the Town of Cary Photo courtesy of the Town of Cary

A.M. HOWARD BARN

history of this site as it is developed. Site improvements will begin soon, and historic interpretative signs will be added to facilitate public walking tours of the grounds. The A.M. Howard Farm, located in the historic Carpenter District, is an intact example of a tobacco farm dating from the late 19th or early 20th century. The farmhouse was built in 1910 and the barns, corncribs, and various storage sheds were added after World War II. The property currently operates as Good Hope Farm, and provides a working example of the type of farm that is rapidly disappearing from the landscape. Good Hope Farm’s stated mission is to honor Cary’s agricultural heritage while increasing the community’s access to

Photo courtesy of the Town of Cary

Photo courtesy of Page-Walker Archives

A.M. HOWARD FARMHOUSE

GOOD HOPE FARMHOUSE JULY/AUGUST 2019

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Photo courtesy of the Town of Cary C.F. FERRELL STORE FRONT

farmland and connecting its residents to local, healthy food. The farm achieves this through its demonstration garden, Community Supported Agriculture (CSA), and educational programs. Cary’s goal for this property is to preserve other buildings on site for the Good Hope farmers to use. The feeling is we would be utilizing those structures to help enrich and advance what is already successful there,” Carmichael says. The C.F. Ferrell Store, also located in the historic Carpenter District, has a diverse history as a country store, sawmill, and funeral parlor. The Ferrell family owned much of the surrounding land, and was influential in its development of a central area of local community use. One of the two warehouses served as a roller-skating rink, and the large field was a popular place for the community to gather and play baseball. Its future will likely continue to include community use, but private business use isn’t ruled out. “It’s in the historic district, so we want to honor that,” Carmichael says. The first phase, completed last year, involved research by experts to give sound assessment of each building and its preservation requirements. The town has set aside more than $1 million in funds for the current phase of restoration, which focuses on stabilization and basic historical interpretation of all three sites. While there isn’t a projected

26 | CaryLiving.com

INSIDE FIRST FLOOR CF FERRELL STORE

Photo courtesy of the Town of Cary

completion date, preventative maintenance work is already underway. The town continues taking citizens’ input and gathering research as it refines concepts for public use. Preservation doesn’t stop with these projects. Cary plans to continue identifying and saving historic structures. “Old buildings are what give a community a sense of place and [provides] its residents with a shared connection to the past,” says Anna Readling, senior planner Town of ary Planning and Development Services Department. Once preserved, these historical locations will serve Cary and the surrounding communities in many ways. They provide not only a look back to the past, but also a glimpse into what is possible for the future.

JULY/AUGUST 2019

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Giving Back

Healthy Eating

Made Easy BY BETH PETERSON / PHOTOGRAPHY BY JENNIFER BELL

The Poe Center in downtown Raleigh provides hands-on learning in its CookWELL Kitchen. The Alice Aycock Poe Center for Health Education welcomed its very first field trip group—some 70 students from Sampson Middle School—in November of 1991. Although their visit on that autumn day surely made an impression, the youngsters probably would never have guessed that they were the start of more than a million student visits. Their field trip kicked off the legacy of the Poe Center, as it is more commonly known today, which brings 28 | CaryLiving.com

impactful health education services to the Triangle and surrounding communities. To date, more than 1.3 million participants have benefited from the Poe Center’s mission “to educate and empower North Carolina children, youth, and their families to make choices that increase positive health behaviors,” with the hope that they grow up to become healthy adults. Bounding off buses and bustling into the lobby, students visiting the Poe

The Poe Center’s CookWELL Kitchen is a hands-on teaching space that has the look and feel of a kitchen you might find in any modern home.

Center today will come face-to-face, as it were, with a 12-foot representation of a human head. Known as the “Cranium Connection,” this giant noggin houses the first of seven learning theaters that visitors encounter. Properly central to the facility, the Cranium Connection is a walkin exhibit that features a 10-minute, 4-D educational program on brain health. But the brain is only one aspect of human health, and it is only one topic among the many addressed through the creative and interactive exhibits and teaching theaters found at the Poe Center. General health, bullying prevention, dental health, family life, and prevention of substance use are among the topics tackled during demonstrations, touchscreen presentations, 3-D models, and old-fashioned straight talk. Just outside the main building, the PlayWELL Park emphasizes physical activity, with zip lines stretched between models of ears, rib-cage ladders, and a maze intended to guide children to healthier lifestyle choices—all on over an acre of land. The GrowWELL Garden is another outdoor, theater-style classroom, which offers hands-on encounters with growing fruits and vegetables. Between the squash JULY/AUGUST 2019

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Giving Back

COOKING INSTRUCTION AT THE POE CENTER INCLUDES FOOD PREPARATION, RECIPE-FOLLOWING, COOKING TECHNIQUES, AND KITCHEN SAFETY.

plants and strawberry vines, youngsters make the connection between the world they live in and the food they eat. Almost without realizing it, they simultaneously take in a little bit of science through the discussion and exploration of plant arts, photosynthesis, composting, and pollination. There’s a lot to see and do at the Poe Center. But perhaps its most exciting feature is the recent addition of the CookWELL Kitchen. Clean, bright, and beautifully designed, the CookWELL Kitchen is a hands-on teaching space that has the look and feel of a kitchen you might find in any modern home. Here, children ages 8 and up learn basic cooking skills. Food preparation, recipe-following, cooking techniques, and kitchen safety—including knife skills and contamination prevention— are all implemented in a cheerful teaching theater. The CookWELL Kitchen offers a bit of a novelty, helping kids learn how to read a recipe to create a healthy dish,

30 | CaryLiving.com

which is something many adults in our convenience-driven food culture rarely do. It also provides a perfect setting for food-related science experiments. Recently, a group of students participated in a “Muffin Mystery” class, learning how various ingredients affect a recipe. As much fun as it is to learn their way around the kitchen, visitors to CookWELL come away knowing that delicious and nutritious foods don’t have to be complicated. Establishing healthier eating habits can be as simple as grabbing an apple or a handful of nuts over prepackaged options. “Unfortunately, marketing and convenience often draw people to unhealthy choices. By getting back to basics in the kitchen and in the garden, people get a healthier perspective on fresh foods,” says Rachel Pohlman, Nutrition Director for The Poe Center. She would love for everyone who visits the Center to leave with an understanding that the healthy choice can also be “the easy choice.”

The Poe Center offers nutrition and physical activity programs at no cost to any school where 50 percent or more of the student population receives free or reduced lunches. During summer months, with the help of the Wake County Public Schools Summer Food Ser vice Program, the Poe Center provides free lunches ever y Wednesday at the PlayWELL Park to any child aged 18 or under. The kids who attend receive a healthy lunch in a safe play space. “Lunch is in when school is out,” says Jennifer Bell, marketing director for the Poe Center, adding that as many as 50 to 90 children show up on Wednesdays to eat and play. Often, a dental van is parked outside, providing free dental ser vices, while staff from Poe Center and Marbles Museum provide fun and engaging activities. The Poe Center is located at 224 Sunnybrook Road in Raleigh, and is open for field trip groups. All of Poe’s educational resources are offered freely on the web at PoeHealth.org.

JULY/AUGUST 2019

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Home Cooking

CaryLiving.com 32 32 || CaryLiving.com

Peach, Avocado, and Basil

Bruschetta RECIPE AND PHOTO BY GINNY WILLIAMS

Seasonal and simple, this colorful bruschetta turns your dining table into a celebration of summer. Ingredients 1 1 ½ cup 1 Tbsp 1 Tbsp 1 tsp ½ tsp ½ tsp 1

large peach, diced large avocado, diced fresh basil, chopped white vinegar olive oil, plus more for drizzling on bread maple syrup sea salt ground pepper French baguette, cut into ½-inch thick slices

Instructions 1. Preheat oven to 425°. 2. In a large bowl, combine the peach, avocado, basil, vinegar, olive oil, maple syrup, salt, and pepper until well mixed. Set aside. 3. Arrange the French bread slices in an even layer on a baking sheet. 4. Drizzle with a little bit of olive oil. 5. Bake for 5–7 minutes, until slightly browned. 6. Add the toasted bread to a large plate and spoon the peach and Photo courtesy of The Observer avocado mixture on News top of& each slice. JULY/AUGUST 2019

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Easy Cocktails

SUMMER SIPS

PHOTOS BY MASH PHOTOGRAPHY

from SideBar

Matthew Bettinger, owner and operator of Cary’s cool beverage bar, shares two of his favorite recipes.

Old Maid 1 ¾ oz ¾ oz ¾ oz 2 5

London Dry Gin lime juice simple syrup* cucumber wheels, ½ inch thick large mint leaves, torn

Mixology: 1. Combine cucumber, mint, and simple syrup into a shaker. 2. Muddle lightly (think about just barely popping the cucumbers). 3. Add lime juice and gin. 4. Fill shaker with ice and shake very hard until shaker is frosted. 5. Strain the drink through a small mesh strainer to remove bits of cucumber and torn mint, and strain into a rocks glass with fresh ice; the larger the cubes the better. 6. Garnish with a large sprig of mint and slice of cucumber. *For a stronger mint flavor, Bettinger recommends making a mint simple syrup: Combine 1 cup of hot (not boiling) simple syrup with a handful of mint. Let sit for 5 minutes, then strain. “The flavor will be that of very sweet mint gum.”

Afternoon Spritz “A super simple cocktail that is dry and refreshing— and exemplifies the highlights of afternoon drinking!” 1 ½ oz 1 oz 2 oz 1

Aperol (Campari makes a great substitute for a more bitter finish) soda water Prosecco (dry) half wheel of orange

Mixology: 1. Add Aperol and half wheel of orange to wine glass. 2. Fill with ice; add soda and Prosecco. 3. Stir and enjoy!

34 | CaryLiving.com

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Home Styler

THE HEAT IS ON... but the Living is Easy!

STYLED BY VALERIE TROUPE ValerieTroupe.com

PHOTOS BY TRACI HUFFMAN PHOTOGRAPHY TraciHuffmanPhotography.com

Picture yourself in your own outdoor oasis, gas grill on one side and ceramic grill on the other. Your table is set with high-end, shatterproof wine tumblers and a beautiful serving tray. Delicious spices and sauces are perfect BBQ accoutrements, along with a Bloody Mary mix and pitcher. After a long day of barbecuing, kick up your feet and relax on the comfortable

outdoor couch with some bright and durable pillows and gaze out over your lush lawn. A whimsical metal rooster or wind sculpture will look delightful peeking out from your garden. Dress up your big planter pots with bold, colorful flower ornaments or create a grouping of geometric black and white planters for a modern, monochromatic look.

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6 1 Iron leaf spinner, $79.95 | Atlantic Spas & Billiards 2 The Real Dill Bloody Mary mix, small $17.99, large $34.99 Bloody Mary pitcher with stirring spoon, $49.99 StUf n SUCh 3 Black and white planters, $15–$29 | City Garden Design 4 Turquoise/cloud and twilight blue/cloud 18" x 18" outdoor pillows, $35.19 | Steven Shell Living 5 Bronze turtle planters, $48–$84 | City Garden Design 6 Sofa with Inside Out fabric, $1,789 | Dexter Furniture JULY/AUGUST 2019

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One to Watch

FAIRWAYS BY KURT DUSTERBERG

PHOTOS COURTESY OF EMILIA MIGLIACCIO

and Fiction

Emilia Migliaccio is one of the country’s top college golfers, but that’s not the only story she has to tell. 38 | CaryLiving.com

Emilia Migliaccio had just completed the most impressive, tension-packed week of her college golf career. The 20-year-old Cary resident led Wake Forest University to the finals of the 2019 Division I Women’s Golf Championship, where Duke University outlasted Wake Forest by winning two matches in sudden-death. Migliaccio won all three of her matches, leading the championship round. After the weeklong event in Fayetteville, Arkansas, Migliaccio was due a break, but there she was the next day, playing nine holes with her boyfriend at MacGregor Downs Country Club. Two days later, she played 18 with her mom, dad, and sister in the 92-degree heat. “I’m very go-go-go all the time, so I need to make sure I’m bringing it back a little bit,” she says with a laugh. “Since I love to push myself, I always have to say, ‘Okay, Emilia, maybe it’s a good day not to practice if it’s 100 degrees.’” It’s hard to blame her for chasing success. She closed out her sophomore year by winning two straight tournaments, including the Atlantic Coast Conference individual title, finishing top among 60 golfers. She was selected first-team all-American and is ranked 16th in the world among amateur women. Like most college golfers, Migliaccio had a highly successful junior career. But standing out among the nearly 1,500 women playing Division I golf is difficult. The competition, academic demands, and other distractions of college life can take a toll. Yet, at every turn where she could stray from the game, she finds pleasure. Where some find the long hours of practice and playing to be a drain, she embraces the solitary challenges of her sport. “I just love the grind and the difficulty,” she says. “The satisfaction of doing well is so high. It’s so addicting, you just want to keep doing it.” And instead of indulging in the exhilaration of success, she is conditioned to stay grounded. Her mother, Ulrika Johansson Migliaccio, played on the Swedish national golf team and at the University of Arizona, where she was an all-American. She has taught her daughter to focus on golf’s process rather than the outcome. After shooting her worst score of the year in the opening round of the NCAA Championship, Emilia kept her composure. When she received an encouraging text message after the round, she responded with “Tomorrow will be a great day!” JULY/AUGUST 2019

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One to Watch “The reason why I do it is that I love to inspire people. I just want to be a really good role model, and golf is a great way to be an influential figure to young kids.”

“To be really good you have to have some bad stuff happen, too,” she says. “It makes you more humble and you realize how hard it is. Then you become a lot more appreciative when the good things happen. You have to make sure you learn from the hard stuff instead of getting down on yourself and regretting it.” Perhaps the best counterbalance to Migliaccio’s golf career is her academic life. She’s a communications major with a double minor in English and journalism, reflecting her love for writing. She recently published her first work of fiction, Just an Illusion, a 487-page mystery about a young woman who can’t outrun her troubled past. The story grew from an exercise in a creative writing class at Athens Drive High School. “I don’t know all the ins and outs [of writing],” she says. “I’m just doing it because I’m passionate about it. But I definitely planned it. As soon as you think the story is getting dry, something happens that’s suspenseful. Some of it is kind of sad, but I have to write it because it’s what the characters are doing.” Her book received a couple of mentions during the Golf Channel’s live

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broadcast of the NCAA Championship, which helped sell a few copies. “I write almost every day in the summer and over winter break,” she says. “It’s just a great outlet for me to have something to do other than golf.” But the fairways still take priority over fiction.“My biggest goal is to be No. 1 in the world one day,” she says. “I love golf, and I want to be the best at what I do. Over the years, I’ve just developed a stronger love for the game.” Her devotion to golf did not come without sacrifices. Many of her teenage years were spent traveling to tournaments all over the country. There was a time when she worried about what she might be missing. “I used to when I was younger, but now, no, not at all,” she says confidently. “I’m busy all the time, and I love it. I’ve really grown to love being different. I love getting up at 6:30 or 7 am and working out hard at the gym, then going to practice, then spending time with my family in he evening.” She realizes, however, that golf can’t be her entire life. “You want to make sure you have a balance. I’ve fallen into that

trap, too,” she says. “I’m very extroverted. I need to be around people for energy. I do make time to hang out with my friends, because I love them. It’s really special when I see them. But I don’t miss the conventional: ‘What did you do today?’ ‘I watched Netflix!’ ‘Oh, great!’” That’s not a knock on her friends. It’s just that Migliaccio knows her dream involves a lot of self-discipline. Even among her teammates, her commitment is legendary. When new coach Kim Lewellen came to Wake Forest last year, she sent a group message asking each player their favorite candy. One of the seniors responded, “Emilia’s is fruit.” Indeed, she doesn’t touch desserts. “I love eating healthy,” she says. “My mom makes very healthy, amazing dinners. Eating healthy makes me feel good and I know it helps my performance, too. If you can eat healthy, work out, and be very strong, you’re going to be more powerful.” Do not think, however, that Migliaccio’s love for the game is only about winning. She recently spent time working with kids from The First Tee program, which teaches character and life skills through golf. She was touched when she received letters from two of the kids. “The reason why I do it is that I love to inspire people,” she says. “I just want to be a really good role model, and golf is a great way to be an influential figure to young kids.” One day, she hopes to do that from the LPGA Tour. “Now that I’m getting older, I’ve finally reflected that this is not going to be easy. I’m not just going to go out there and start winning and start getting a bunch of money. It’s going to be really hard. But it makes me want to work even harder to finish in the top of the money list.”

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ESCAZÃ&#x161; CHOCOLATES

FINELY CRAFTED

Confections

Chocolate reigns as the ultimate rich indulgence. BY ELIZABETH BRIGNAC

PHOTOGRAPHY BY NANCY THAAPA / @FOODIETEEE

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Boasting two award-winning bean-to-bar chocolate makers, who make chocolate from scratch, and several excellent chocolatiers, who create confections from prepared chocolate, Raleigh has established itself as a city that appreciates quality confections. Here’s a list of Wake County chocolate makers and chocolatiers that are worth the calories to visit—they all run storefront shops where each takes a unique approach to creating high-quality chocolate products.

ESCAZÚ CHOCOLATES Chocolate Maker 936 North Blount Street, Raleigh When Danielle Centeno cofounded Escazú in 2008, it was one of the only bean-to-bar chocolate shops in the country. Centeno developed her approach to making chocolate through trial and error. Over a decade later, Escazú has won numerous awards, including six from the prestigious Good Food Foundation. Centeno finds inspiration in inviting the community to explore new flavors, and her flavor profile leans heavily on South American influences, though she works with other flavors as well. “We’re all really good about trying to get people to try different things,” Centeno says. “We try to get an idea of what kind of thing they may like and then roll with that.” She encourages people to explore the flavor of chocolate itself as well as other confections, since artisan chocolates all have unique flavors. “You can have the same bean in the same percentage from ten different chocolate makers, and every single bar is going to taste different,” Centeno says. Selections: Confections, chocolate bars, ice cream made in-house, and a beverage bar with drinking chocolate and coffee. Most popular items: Sea Salt Bar, Brown Butter Vanilla Truffles. Specialties: Vegan options for chocolate and ice cream. JULY/AUGUST 2019

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AZURELISE CHOCOLATE TRUFFLES Chocolatier 702 North Boylan Avenue, Raleigh As a young child, Reginald Savage learned all about candymaking from a family friend, who gave Savage many homemade chocolate candies over the years, always asking for his opinions. “She made me into a chocolatier,” he says. “I was trained by tasting.” In 2002, Savage decided to leave his job as a philosophy professor to start making and selling chocolate confections instead. For many years, he was a supplier for Southern Season, but today, his chocolates are sold from his own storefront and online. Savage keeps his chocolate

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production small, doing all of the work himself because he trusts his own instincts more than any training that he could offer. He emphasizes keeping confections basic in appearance and highquality in taste. Who makes the chocolate? Belcolade, from Belgium. Most popular item: Salted Chocolate Caramels. Options: One vegan chocolate selection— White Chocolate Espresso.

VIDERI CHOCOLATE FACTORY Chocolate Maker 327 West Davie Street, Raleigh

Videri has been making chocolate in downtown Raleigh since December 2011. Customers can learn about chocolate-making in the factory and then sit inside or outdoors to enjoy sipping chocolate from the coffee bar. Videri’s menu includes six standard confections and others that rotate every three months. They make all of their own fillings (caramels, ganaches, etc.) as well as their chocolate, using locally sourcing ingredients whenever possible. The factory has won four Good Food Awards over the past seven years. In addition to premium ingredients, owner Sam Ratto puts people at the center of Videri’s work. He only uses cacao beans from suppliers who have transparent

systems for offering farmers fair compensation for their work. Videri also fundraises for causes important to the local community. Ratto credits much of the factory’s success to “always thinking about the people who work here and the people who come in here as the reason we do what we do.” Selections: Chocolate bars, confections, a drinking chocolate/coffee bar, and self-guided tours. Most popular items: Dark Milk Chocolate Bar, Chewy Salted Caramels. Specialties: Vegan chocolate options. Allergy aware: No tree nuts, soy, eggs, or gluten are used in the factory or in any of its products.

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CHOCOLATE SMILES Chocolatier 312 West Chatham Street, Cary

Variety is key at award-winning Chocolate Smiles, which has operated in Cary since 1984. From nut clusters and caramels, to dozens of types of truffles and chocolate-dipped strawberries, this shop offers a generous array of options. At Christmas, chocolate wreaths and reindeer abound. Around Easter, the shelves fill with as many as 20 varieties of the proverbial chocolate egg. If you want it, chances are Chocolate Smiles makes it. If they donâ&#x20AC;&#x2122;t make it, just ask them to, and they might try it. Who makes the chocolate? Peterâ&#x20AC;&#x2122;s Chocolate, of Switzerland. Most popular items: Chocolate-Covered Almond Toffee, Snappers. Options: Sugar-free and certified nut-free chocolate options.

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THE CHOCOLATE BOUTIQUE Chocolatier 8480 Honeycutt Road, Lafayette Village North Raleigh The Chocolate Boutique owner Kesha Dozier’s goal is to create “the Tiffany’s of chocolate,” striving for high-quality chocolates with impeccable attention to fine detail. Having studied at Ecole Chocolat in France as well as with chocolatiers in Italy, Spain, and Belgium, Dozier brings a sophisticated European approach to chocolate. The Chocolate Boutique also offers chocolate tastings, including pairings with wine and bourbon, and chocolate-making parties. Who makes the chocolate? Callebaut, from Belgium. Most popular items: Nut Clusters, Dark Chocolate Mint Truffles. Options: Sugar-free chocolates.

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Dining Destinations DINING Destinations

Worth 48 | CaryLiving.com

Whet your appetite on the ride over: These top-ranked restaurants need to be on every foodieâ&#x20AC;&#x2122;s bucket list.

a Drive

REVERENCE FARMS

Photo by Vanessa Picciano

PLATES KITCHEN

OLDE RALEIGH VILLAGE SHOPPING CENTER 3121-103 Edwards Mill Rd., Raleigh BellaMonica.com | 919.881.9778

Vivi, Ama, Mangia! CROOK’S CORNER Chapel Hill This landmark Chapel Hill restaurant has been drawing crowds ever since Chef Bill Neal and Gene Hamer opened it in 1982. (The James Beard Foundation named it one of America’s Classics in 2011.) After 10 years, Chef Neal turned the helm over to Chef Bill Smith, who led the restaurant until January when Chef Justin Burdett of Local Provisions fame in Asheville stepped into the role. Chef Burdett is following the tradition of seasonal summer selections, like his Peach and Tomato Salad.

THE MEBANE DOWNTOWN TABLE Mebane This one is putting Mebane on the map, with everything made to order, in-house. Chef Bob Compton is making a name for himself and the restaurant with his contemporary interpretations of Southern classics, such as the Southern Asian Dumplings with pork belly, leeks, celery, garlic, pimento cheese, and North Carolina barbecue sauce. You can’t beat this multicultural take on cuisine.

PARKSIDE TOWN COMMONS 1150 Parkside Main St., Cary StellinosItaliano.com | 919.694.5761

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Photo courtesy of Pizzeria Mercato

PIZZERIA MERCATO

REVERENCE FARMS & CAFÉ Graham / Saxapahaw area Savor the rural meandering to get here; this one’s a winner. And when they say local, they mean seriously local: Like from their own 400-acre farm with its seven species of livestock. It would be hard to choose between lunch or dinner, so maybe start with Sunday brunch, where you might try the Chorizo & Cheddar Grit Cake with cilantro and lime cream sauce, the farm’s own pan-seared chicken breast, and two sunny eggs. Or ditch any semblance of diet and go for the Blueberry French Toast, made with Chicken Bridge Bakery bread (Pittsboro’s local favorite) and topped with fruit compote, served with sausage patties and eggs.

PIZZERIA MERCATO Carrboro Anyone who remembers the Triangle’s first James Beard award–winning restaurant, Magnolia Grill in Durham, will want to fast track over to Pizzeria Mercato. Karen and Ben Barker closed Magnolia Grill in 2012 and moved their restaurant expertise down the road to Carrboro, opening this “Italy meets the South” pizzeria with their son Gabe. (Chef Gabe spent five years cooking hot spots in San Francisco before coming home to do this.) You’ll find seasonally focused pizza toppings, often inspired by the Carrboro Farmers Market across the street.

MATEO BAR DE TAPAS Downtown Durham Chef Matthew Kelly has taken his Spanish tapas bar to national acclaim, and elevated the Bull City’s ranking as a foodie destination in the process. His Southern inflection on Spanish cuisine is unparalleled, but he’s also made news with the restaurant’s expansive list of Spanish wines and what is reportedly one of the largest selections of sherry to be found anywhere.

50 | CaryLiving.com

Photo by Chef Robert Compton

Photo by Alex Caterson / The Splinter Group

CROOKâ&#x20AC;&#x2122;S CORNER

THE MEBANE DOWNTOWN TABLE

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BY SPENCER GRIFFITH PHOTOGRAPHY BY HANS ROSEMOND

Authentic MEETS

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Why go anywhere else? Anyone can provide advice. At Edward Jones, our goal is to provide advice and guidance tailored to your needs.

Garibaldi Trattoria attracts serious diners to Fuquay-Varina.

Italian

FRENCH FINESSE For five years, Garibaldi Trattoria has cultivated a following of loyal customers that drive from far and wide to Fuquay-Varina, relishing the restaurant’s array of authentic Italian offerings that carry a bit of French flair. While the southern Wake community may hardly seem

a likely landing spot for a menu that includes fare as exotic as escargot, according to Garibaldi owner and veteran restaurateur Arken Hicheri, the town itself has played an essential role in allowing him to craft food in a way that connects him to his European childhood.

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LAMB CHOPS

“This is what I know. I don’t see it like I’m coming to work seven days; this is part of my life, just like how you would pick up your kids from school. I enjoy coming to work every day, and I enjoy the challenges of this industry.” —Arken Hicheri

CHICKEN PICATTA

The son of a French father and Sicilian mother, Hicheri grew up spending time in the kitchens of Italian restaurants owned by his mother’s family in Paris, where he learned to stretch mozzarella di bufala for pizza, fostering a fondness for preparing food in traditional fashion with a focus on freshness. Whether he is handpicking the freshest produce and seafood from the market three times weekly or arriving to the Fuquay restaurant at 9 am each day to begin preparing homemade sauces and stocks, Hicheri does it because that’s what he believes in. “I think the only way to succeed in this industry is to do as much as you can in-house, because that’s how you can guarantee your quality and your bottomline,” he says. Despite his budding passion for food, his father forbade him from entering the industry as a teenager due to concerns over the stressful lifestyle—so Hicheri instead

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went to school in Montreal and studied political science. After earning the degree his father wanted for him—and faxing a copy across the Atlantic as proof— Hicheri found his way back into kitchens, making American and Italian food while soaking up operational wisdom from chains. In the mid-’90s, Hicheri started his own French restaurant in Raleigh, Tartine’s. He found that customers were often intimidated by the cuisine and the presumed stuffy atmosphere. “People have the misconception [about French food] that it’s expensive and they’re not going to eat enough, or that they’re not going to know how to behave properly,” he offers. “I noticed that America is very comfortable with Italian food, and it’s an everyday thing. They order pizza, and there’s pasta and tomato sauce in their kitchens—it’s just part of the culture of the United States.”

Hicheri was also banking on the willingness of Americans to drive for good food when he chose to open Garibaldi in Fuquay-Varina, hoping that his previous customers from Raleigh would follow him even when he is further away. He already saw growth potential in the town but fell in love with Fuquay, he says, largely because the affordable rent allowed him space to prepare everything in-house. Despite the relatively roomy kitchen, there are still plenty of challenges for Hicheri and his staff when ensuring food meets the Garibaldi standard. Veal stock, for instance, takes four days to make. “In order to make it right, we can’t really boil it. We

have to let it cook and reduce slowly at low temperature,” he explains. “We also make our own chicken stock and our sauces, so the timing gets really difficult—especially in the winter when we have to schedule literally everything.” Hicheri is also willing to go to great lengths to source just the right ingredients, even when they’ve fallen out of style. “These days, people eat with their eyes and don’t really taste the food anymore,” he claims, mentioning that consumers may prefer the look of a bright but artificially ripened tomato over that of a slightly bruised, but more flavorful, local counterpart. He can only source the smaller, free-range chicken breasts that he prefers for his chicken piccata recipe

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CAPELLINI PRIMAVERA WITH GARLIC WHITE WINE SAUCE

from one distributor, and he often finds Long Island middleneck clams to be harvested while still smaller than he desires. When Hicheri wanted to offer a special Maghreb pizza—which included egg and merguez sausage, reminiscent of what he grew up eating in France—he couldn’t track down the lamb sausages anywhere in the state. “The only way I could get them is through a French guy in New Jersey who makes them, and he’s like the last of the Mohicans—who knows if he’ll even be alive for another five years.” Despite these difficulties, Hicheri believes it’s worth it to offer customers a unique experience and dishes that he can stand behind. “I like to make sure people are tasting something different,” agrees Chef Cristino “Celso” Saldivar, who cut his teeth in French and Italian restaurants around the New York City area. He still remembers serving up a plate of penne alla vodka nearly 20 years ago—and it so impressed his boss that the 17-year-old dishwasher with selftaught culinary skills was quickly put on the path to becoming head chef. Since moving to North Carolina four years ago, Chef Saldivar has come to enjoy the creative freedom that he believes comes with Wake County’s mix of transplants and locals. “Down here, you’re free to play with any food you want,” he says, adding that he’s often surprised by what ends up being successful. “I thought ‘Who in Fuquay is going to eat escargot?’” 56 | CaryLiving.com

Sister Cities

Small Towns,

Big Events

VOLLIS SIMPSON WHIRLIGIG PARK

International photo festival transforms a historic setting, and flightless birds are given a scenic habitat.

Global Talent Comes to Wilson The fifth annual Eyes on Main Street is underway in the city of Wilson. The interactive, outdoor photo festival runs through August 4th and features work from 100 artists representing 40 countries, with an equal representation of male and female participants. The festival transforms the historic small town into a vibrant gallery of large-scale photographs that spans over six city blocks. The exhibition, curated by Jerome De Perlinghi and co-curated by Ghadah Alrawi and Carol Johnson, focuses on the theme of “Main Street, a Crossroad of Cultures,” as interpreted by the individual photographers. There is also a Kids Gallery as part of the Eyes on Main Street, which will be presented as both indoor and outdoor exhibits. And while you’re in the neighborhood, take time to check out Wilson’s whimsical answer to science and art: the Vollis Simpson Whirligig Park and Museum.

PHOTOGRAPH ENTRY BY DAVE JORDANO

The Eagles Have Landed! The North Carolina Aquarium at Pine Knoll Shores is excited to announce Eagle Landing will be opening on July 4th. Eagle Landing is a 3,000square-foot habitat for two flightless bald eagles, Uwohali and Shagoie Watha. Designed entirely by aquarium staff, it serves as an oasis with large perches and a rock pond to provide the nonflighted birds a comfortable home. For information, visit NCAcquariums.com/pine-knoll-shores.

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EMMA WISSINK, LINDSAY WREGE’S CHILDHOOD FRIEND, NOW WORKS AT 321 COFFEE.

321 Coffee Builds Community T E X T & P H O T O G R A P H Y B Y M I C K S C H U LT E

Check out the coffee shop at the State Farmers Market, where the service is provided by volunteers who have disabilities. Childhood friends can play a major role in a person’s life, and this couldn’t be more true for Lindsay Wrege, founder of 321 Coffee at the North Carolina State Farmers Market. When Emma Wissink, a girl with Down syndrome, moved to Cary in the fourth grade they were assigned a group project at school. “From the beginning of working together, Lindsay found out that Emma has a ton of valuable skills,” says Dallas Wrege, Lindsay’s father. Beyond the successful school project they created, the two girls developed a close friendship that endures to this day. 58 | CaryLiving.com

That friendship, and the many that followed with other individuals with IDD (intellectual or developmental disabilities), inspired Wrege to pursue a dream of opening her nonprofit coffee shop. She chose the name 321 Coffee to symbolize the third copy of chromosome 21 in Trisomy 21, the most common form of Down syndrome. The 321 Coffee shop is fully staffed by volunteers who have a variety of disabilities, including those with Down syndrome, autism, spina bifida, epilepsy, and DiGeorge syndrome. “We have an emphasis on providing meaningful work and integrating [the employees

TOP: 321 COFFEE FOUNDER LINDSAY WREGE WITH HER SISTER KAILEY; CENTER: 321 COFFEE EMPLOYEE DREYAHNA GRUNOW; BOTTOM: LINDSAY WREGE’S YOUNGEST SISTER, SYDNEY, WITH 321 COFFEE EMPLOYEE MATTHEW SCHWAB.

into] all aspects of the organization,” Wrege says. “The staff who have IDD really do it all, and it’s incredible to watch.” As a volunteer for various special needs programs while she was growing up, Wrege wondered what came next for her friends. “I was always impressed with the recreational opportunities for my friends with IDD, but I noticed a lack of professional opportunities. Only 20 percent of adults with disabilities are employed, and the places that hire them usually have them doing very nominal work like cleaning bathrooms or floors—nothing very meaningful or challenging,” Wrege explains. She encountered better opportunities for individuals with IDD when she visited Wilmington’s Bitty & Beau’s restaurant, which has a similar concept as 321 Coffee. The restaurant’s founder, Amy Wright, won the CNN Hero of the Year award in 2017 for her work with the IDD population, and they’ve now expanded with shops in Charleston and Savannah. “When I saw Bitty & Beau’s, I was so inspired. The staff of individuals with IDD are doing meaningful work, and it offers a place for the community to come and interact with people with disabilities,” Wrege says. Thanks to the Bitty & Beau’s example, Wrege had a clear vision in mind. In 2017, during her freshman year of college, she told family and friends her plans, and everyone was eager to help. Nick Wirtz, chief operating officer, and Michael Evans, chief financial officer, have been instrumental from the beginning. “They are both NC State students and commit a tremendous amount of time and energy to 321 Coffee,” Wrege notes. They started by doing pop-up events on the NC State campus and around Raleigh, and word spread fast. “Someone would see us at an event and say: ‘Oh my gosh, I have a daughter, or neighbor, or special ed teacher that would love to get involved.’” Wrege continues. “We’ve grown significantly in a short amount of time thanks to everyone’s support.” Gigi’s Playhouse in Raleigh—a Down syndrome advocacy group—has been a major proponent from the beginning. It’s where 321 Coffee found their original group of adult volunteers. Michelle Pfeiffer, the outreach coordinator at Gigi’s Playhouse, has a 17-year-old daughter with Down syndrome who volunteers at 321 Coffee. “My daughter is learning so many valuable skills there. She greets people, works as a barista, and checks people out with JULY/AUGUST 2019

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the iPad,” Pfeiffer says. “And every time she works she gets better at each of these different tasks.” Pfieffer appreciates Wrege’s focus on providing meaningful work for her daughter. “This experience will help her gain confidence for whatever job she chooses later in life. Because that’s what we all hope for our children, both those with IDD and those who are typically developing—that they would be productive members of society and able to earn a living,” Pfeiffer adds.

“That’s what we all hope for our children, both those with IDD and those who are typically developing—that they [will] be productive members of society and able to earn a living.” After starting with a small group from Gigi’s Playhouse three years ago, over 40 individuals with IDD have volunteered, including 21-year-old Matthew Schwab. “I enjoy having an opportunity to serve our community through coffee. My favorite part is interacting with customers and working the cash register,” Schwab says. The transition from pop-up events to the State Farmers Market proved to be a growth opportunity as well for 321 Coffee. “Once we were able to move indoors it started to feel like a real coffee shop experience. We sell baked goods, merchandise, and things like iced coffees,” Wrege says, adding that with the consistency of operations at the market, “we’re able to take steps toward having our volunteer IDD staff become paid employees.” And just like in the fourth grade, Wissink’s friendship will keep providing inspiration and help to Wrege as 321 Coffee grows. “When I found Lindsay, she helped me have more confidence. I was shy toward people, but now I’m not. So when she asked me to come work with her, I said yes,” recalls Wissink, a regular volunteer at 321 Coffee. The influence seems to go both ways with the two childhood friends. Wissink also hopes to empower others with IDD through her work at the shop: “My dream at 321 Coffee is to promote awareness and tell other people like me that they are not alone and they can do anything.”

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{Penny’s Produce}

Farm Fresh

LISA PENNY

FROM LOCALS T E X T & P H O T O G R A P H Y B Y M I C K S C H U LT E

Raleigh’s State Farmers Market offers a slice of small-town, Southern life that is hard to find amidst the Triangle’s booming population. It’s a place where the waitress at the Farmers Market Restaurant still calls you “sugar” when she serves hot biscuits smothered in molasses. Where three generations of farmers offer you a taste of their juicy, ripe heirloom tomatoes. And where you learn the story behind a rare succulent that was a gardener’s labor of love. 62 | CaryLiving.com

The open-air vibrant market showcases all of the diversity North Carolina has to offer—in our interests, our agriculture, and our people. It also gives customers the opportunity to support local farmers and entrepreneurs who devote their lives to the products they bring to market. Penny’s Produce, Growin Green Nursery, and Rare Earth Farms are three of the businesses that pride themselves on growing what they sell, without relying on outside resources to fill their booths.

Each day they drive from their farms or nursery to deliver fresh produce, meat, and plants to new and familiar customers alike. The State Farmers Market depends on dedicated businesses like these to keep its roots strong and local. And all three— Penny’s Produce, Growin Green Nursery, and Rare Earth Farms—have a unique tale of how they started and why they work the long and hard hours it takes to maintain a Farmers Market business.

JONATHAN PENNY

onathan and Lisa Penny are fourth-generation farmers of the land their family owns in the Willow Spring community of Wake County. They have sold produce including strawberries, cabbage, squash, tomatoes, and sweet corn at the Farmers Market for more than 15 years. “My grandfather was the first one to start at the market, then my dad, and now me and my brother,” Jonathan says. “I love it and wouldn’t want to do anything else. Some days are hard; but for the most part, early springtime comes around and we can’t wait to get started.” Penny’s Produce is one of the few fruit and vegetable stands at the market that sells exclusively the products grown on their farm. “I think that’s the way it should be,” Jonathan says. “That’s the way my grandparents did it and my parents as well, so I wanted to carry on that tradition.” The Pennys start their days around 6 am when Jonathan loads up the van with the morning’s pick, and then someone from the farm drives it in to the booth. The whole family is involved in the process. Even Jonathan’s grandfather still works with the tractor every once in a while. “He can’t do the real physical stuff anymore, but he loves being outside just like I do. Every day is different on the farm with the weather and the plants we grow, and that’s why we all love it so much,” Jonathan adds. Lisa has been part of the Penny family since she and Jonathan started dating almost 16 years ago. She recalls a time in her life when farming was a complete mystery. “He can tell you when we first started dating that every day was a question. He’d get irritated at how much I asked about farming. But I really wanted to know for our customers. Most people you see at the market are just workers, but not helping at the farm. To be able to talk to somebody who’s directly at the farm is pretty unique,” Lisa explains. Now Lisa shares her farming knowledge at the Penny’s booth, where she greets customers with a trademark smile. “We really try to have a personal relationship with people at the market. I recognize most of the customers who visit our stand, and it’s great being able to talk about what they’ll want next,” she notes. You can visit Lisa and her family at the Penny’s Produce stand in the open-air Farmers Building every day from 9 am to 5 pm.

{Growin Green Nursery}

t the age of 12, Scott Blount had more than 40 plants growing under a light in his small bedroom in Rocky Mount. Eventually his parents bought him a little greenhouse, which he quickly outgrew with more than 1,100 cactus and succulent varieties by the time he turned 14. Now Blount owns Growin Green Nursery based in Nashville, just outside Rocky Mount. He sells his plants at the Farmers Market, where he specializes in rare varieties, cactus, and succulents. “I’ve grown a little niche of plants you don’t see very often, like the carnivorous Venus flytrap and sundews that eat bugs,” Blount explains. “I always try to have something that other people don’t have access to, and they especially wouldn’t think they’d see it at a farmers market.” He started selling his plants at the State Farmers Market 11 years ago, although he had to wait for a spot under the roof at first. “For two whole years I would haul my plants to the market and set up a tent on the hot asphalt under the blazing sun,” Blount recalls. Eventually he moved off the waitlist and got his booth, and Growin Green Nursery has been a staple ever since. Many customers know him for the rows of colorful, affordably priced cactus and succulents that come in small boxes. “I was growing JULY/AUGUST 2019

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SCOTT BLOUNT

cactus and succulents before they were cool. I’ve always been stuck on them. Everybody would say they’re a West Coast thing, but I just had a feeling they’d eventually be something here, too,” Blount says. His passion for plants is contagious, and he loves sharing it with visitors at the market. “I’m a plant collector—some might even say hoarder—as well as a seller, and when I start a conversation with someone who loves plants as much as I do, I never want it to end,” he says. This labor of love sustained Blount as he established his business. For the first seven years he worked at the market all day then came home and cared for the plants in the nursery all night. He is dedicated to growing everything he sells, even the exotic varieties he gets from overseas. As long as he has a tissue culture of a plant or a division, he can grow and sell them at the market. But he admits it gets discouraging when some of the people selling plants buy from out of state and ship the plants in to sell. “They’ll have a completely empty nursery all winter and suddenly March comes around and it’s filled with plants,” Blount explains. “I don’t do that. I grow everything I sell, and that allows me to have more reasonable prices.” He also believes that by growing what he sells, he can be more honest and helpful with his customers. “My theory is: ‘If you grow it, you know it’. For example, some sellers will tell you to just put ice cubes on a plant every few days, but that’s going to shock the roots and kill the plant. I always tell my customers to go back and ask that business to show them their ice machine. You have to practice what you preach.” Customers can hear more of Blount’s plant wisdom at the Growin Green Farmers Market booth, where they are open seven days a week from 9 am to 5 pm. Or you can visit his nursery in Nashville.

{Rare Earth Farms} 64 | CaryLiving.com

p until 2007 Mann Mullen and Karl Hudson raised cattle to sell at the stockyard, but they never sold the butchered meat themselves. That all changed when Mullen’s 74-year-old mother tasted their beef. “We happened to slaughter one of our cows and served it at a family meal. My mother said she hadn’t had stewed beef that delicious since she was a kid,” Mullen says. Inspired by his mother’s review, Mullen and his good friend, Hudson, decided to have a community-wide taste test. “We put our cows up against some of the favorite local steak spots and invited people to come and eat. The only requirement was that they fill out a questionnaire about which tasted best. And in the end, we won hands-down,” Mullen says. After that seminal event, the two friends started Rare Earth Farms and opened their booth at the State Farmers Market in 2009. They raise all the meat they sell, other than a small amount of lamb from a neighboring farmer who treats his livestock with the same humane practices as Rare Earth Farms. “What sets our beef apart is that it’s grass-fed and grassfinished. Anybody can market their cows as grass-fed because at one point it probably was. But if you don’t ask now, they won’t tell you that it was probably finished on some grains,” says Jennifer Lusky, operations manager. Mullen explained that a grass-finished cow takes longer to fully grow, around 18 to 21 months as opposed to 12 to 16 months for grain-finished. But even with the longer wait, he and Hudson were committed to making Rare Earth Farms a grass-fed, Animal Welfare Certified–operation from the start. “That’s how my father raised cows, so I wanted to carry on the tradition,” Mullen says. Rare Earth Farms is also committed to sustainable and humane farming practices, and Jennifer believes this method makes a big difference in the taste. “Our cows are not confined. They live like they would in the wild,” Lusky notes. “If they are in a situation where they aren’t treated well, it produces hormones that toughen up the meat and distort the flavors.” As their beef grew in popularity, Mullen and Hudson decided to expand Rare Earth Farms with a food truck in 2015. “Customers know the difference in our beef and our name now, and it’s made the food truck a big hit at events,” Lusky adds. Even though they’re finding success on the road, customers can still find the Rare Earth Farms booth in the Market Shoppes building at the Farmers Market, Wednesday through Sunday from 9 am to 5 pm.

MANN MULLEN

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