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Sales & Marketing by

publisher

a n o t e fr o m th e

Publisher/EDITOR Sioux Watson Advertising Sales Mark Holmes | Charis Painter Sioux Watson | Ashley Carter Creative Director Travis Aptt

Welcome to our first Food & Drink Issue, where from cover to cover we delve into the food scene in Cary and surrounds, which seems to change every week. We’ve got the latest on our local Farm-to-Table, where to eat outside, both on patios and rooftops, and a perspective on three people who have been in the restaurant business a really long time in Cary. People are having meals outside of their homes now more than ever. The latest statistics show that the average American household’s monthly expenditure on eating out has surpassed the monthly grocery budget. New York Magazine reports “Americans are spending more at bars and restaurants ($54.857 billion) than they are on groceries ($52.503 billion). It’s the first time it’s happened in recorded history.” If you’re tired of eating at the same old places, better know your latest food and beverage scene in Western Wake in order to explore more options. Look over our guide listed by day of the week, in order

to expand new ways to stretch your dining dollar in “Bargain Bites”. In Cary and surrounding communities we have a higher percentage of restaurants with foreign cuisines. These independently owned places have sprung up as a direct correlation to the diversity of our local populace. Go out and eat something you haven’t tried before by patronizing a place we’ll tell you about in “Eating Around the World.” Additionally, we’ve compiled a resource guide to eating at locally owned restaurants, by cuisine. Is your favorite place not on our list? Shoot me an email so we can include it in the next issue, when we’ll be publishing our Cary City Guide 2016-2017. There is no excuse to start eating better at home too! Shop your local farmers’ markets and eat fresh, not frozen or canned. And if you’re sheepish about cooking your meals outside when the weather turns warm, there is a place you can go to master the art of grilling out, just down the road from Cary. Backyard Bistro is a restaurant that cooks on charcoal and provides classes on how to do it yourself. Treat yourself and a friend to this fun class soon! Have a great summer,

Sioux Sioux Watson Publisher/Editor

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

Graphic Design Lori Lay Social Media & Fashion Intern Ruhama Wolle Contributing Writers Dan Bain | Carol Wills | Dave Droschak Julie Johnson | Jackie Boeheim Adam Sobsey | Carla Turchetti Karlie Justus Marlowe | Kurt Dusterberg Photographers Matt Williams Photography | Davies Photography Dave Gill Photography | Stephen Xavier Distribution manager Joe Lizana

Cary Living 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 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 will not knowingly accept any real estate advertising in violation of US equal opportunity law.

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Our tastiest issue ever!

J U LY | A U G U S T 2 0 1 6

CARYLIVING

FARM TO

TABLE? LOCAL FOOD

Cover features a cool treat from The Ice Cream Shop in downtown Apex. (Photo by Lori Lay)

GUYS DINING WITH A

VIEW BARGAIN

BITES

and more!

food issue the

july | august 2 0 1 6

36 | wine review 67 | out & about

features 38 LOCAL food guys

Cary Living goes behind the scenes with local sensations Danny Thompson, Dean Ogan and Lionel Vatinet.

44 FARM TO TABLE LL Urban Farm’s heirloom tomatoes

are in season at Patrick Jane’s and Lucky 32, looking good enough to eat.

48 DINING WITH A VIEW

There’s nothing like a warm summer night and a table with a view! Here’s a few spots you must see for yourself.

54 BARGAIN BITES

On the hunt for deals and disounts? We have a few ideas to keep you from getting hungry and your wallet from being empty.

58 EATING AROUND THE WORLD

Thanks to cultured restaurant owners who passionately prepare and serve the food of their homeland, we have a variety here at our home.

Bargain Bites featuring Ashworth Drugs in Cary

Wake up your Summer Smile!

beautytips

Glamping Must-Haves When the great outdoors meets high maintenance

by anna churchill, Synergy Spa, Aesthetics & Wellness, feelsynergy.com

It may not be expected, but I’m a gal who loves an outdoors getaway or camp adventure once in a while. Of course, if I’m going to do the outdoors, I’m going to do it in full-on GLAMPING mode. This means glamorous camping, and while I’d prefer to go all out with electricity, running water and even a disco ball, traditional camping can even be spruced up with some basic “glamsite” essentials. It’s the simple things in life. Here are my top glamping accessories:

Hammock Tent If you can’t have a tent with walls and a four-poster bed or accommodations with full amenities (such as running water and electricity), a hammock tent is the next best thing. Hammock tents put traditional tents to shame, as they provide the shelter you need but keep you off the ground to help deter bugs and stiff muscles.

$250 and up. Available online or at participating outdoor outfitters.

Avène Thermal Spring Water Just a quick mist on your skin, and you’ll instantly feel up to six degrees cooler. This natural spring water is clinically proven to help calm, soothe and soften the skin. Take it on a long hike, or on the canoe when you need a quick jolt of coolness.

$9-$18.50. Available online at aveneusa.com or at participating retailers.

Jane Iredale Powder Me SPF

It’s vital to wear SPF whenever exposing your skin to the damaging UV rays of the sun. Stay glamporous with this handy all-in-one makeup and SPF combo that keeps you protected and looking fresh in the summer heat. Even better, this loose-powder formula features a flocked sponge applicator to avoid messy application, and a mirror on the top of the lid so you have everything you need. $47. Available online at

janeiredale.com or at participating retailers.

Meow Meow Tweet Herbal Insect Repellent The blend of citronella, rosemary, lemongrass and other essential oils is kind to the nose but powerful enough to combat even prehistoric mosquitoes without using toxic chemicals. With the threat of mosquito-borne viruses causing concern this summer, be sure to maintain your glamour and health by wearing this repellent over your daily SPF!

$18. Available online at meowmeowtweet.com.

YETI Rambler Tumbler

These are super popular insulating no-sweat tumblers great for all types of beverages – hot, cold, and even sparkling! $29.99-$39.99. Available online at yeticoolers.com, at Ace Hardware or

participating outdoor outfitters.

8 | caryliving.com

beer&barrel

Copper Kettles North Carolina distillers move beyond the moonshiners’ legacy

// By julie johnson

There’s a new aisle in the local ABC store devoted entirely to distilled spirits from North Carolina. Barely over a decade ago, not one of these companies existed. Today, our state is second only to Kentucky in terms of the number of distilleries. There are now 53, 21 of them, which opened in the last year, with more in the planning stages. Trace our love of strong drink to the Moravians who settled Salem and established the Single Brothers’ Distillery in 1773. Or to that unique stew of religion, Prohibition and taxation that gave us moonshine and NASCAR in the last century. But the modern surge in Tar Heel distilleries probably owes a debt to the success of craft brewing, and the shared appeal of local production and distinctive character. Since the first steps in producing distilled spirits are nearly identical to the process of making beer, the two are fermentation siblings. The other impetus for this overnight growth was the passage just over a year ago of a bill that permits North Carolina distilleries to sell one bottle per customer per year directly to any adult who tours the distillery. This has provided a modest but important revenue stream for small distilleries – as well as giving curious drinkers new destinations where they can learn and taste. Those tourists, however, may be surprised to learn that not all distilling companies control every stage of their production process. “One of the dirty secrets of our industry is that 75-80 percent of American distilleries do not make their own alcohol from scratch,” says Scott Maitland, president of the NC Distillers Association and founder of Top of the Hill Distillery. Instead, they buy neutral grain spirits from bulk producers, then redistill it, flavor it or age it to their own specifications.

10 | caryliving.com

This is perfectly legitimate, although many distilling companies coyly skirt the subject. But the fact is, leaving the fermentation and initial distillation to a big producer often makes sense and can provide a gentler entry into the business. Distilling equipment is expensive. And unlike home brewing, a hobby that serves as an incubator for brewing professionals, there is no amateur league where future distillers can legally perfect their craft before going pro. Home distilling is frowned upon (See: ‘shine, revenooer). Neutral grain spirits, which all come off the still clear, can be steered in many directions after distillation, allowing secondary producers great flexibility. Spirits distilled at 95% alcohol, filtered, can become vodka. To make gin, start with spirits that do not exceed 80% alcohol, and redistill the spirits with juniper and other botanicals (aromatic herbs and spices). If the grain base is over 51% corn and the fermented spirit is aged in a new American oak barrel for color and flavor, it becomes bourbon. Barrel aging takes time: it’s not unusual to see young distilleries launch with white spirits (“moonshine,” vodka and gin), then add the brown spirits (bourbon and other whiskies) later. The seven distilleries in the Triangle all operate under the terms of the same state license, but they run the gamut all the way from those that flavor or spice neutral grain spirits produced by others to full grain-to-glass production. At Durham Distillery, the art lies in the redistillation of neutral, corn-based spirits with a heady assortment of botanicals to make two different Conniption gins, both of which are receiving positive national attention. The 88 proof American Dry is bright with cucumber and citrus, and dialed back on the expected juniper; the more assertive 114 proof Navy Strength brings bold cardamom and pepper. Photo courtesy of Barriste & Brewer

caryliving.com | 11

beer&barrel

Photo courtesy of Brothers Vilgalys

Barrister and Brewer, the company behind Mystic Bourbon Liqueur and Heart of Mystic Bourbon, is making the transition from the most modest to the most involved expression of distilling under the state’s license. The company opened in 2013 in shared space in Durham leased from Brothers Vilgalys Distillery, which produces a spiced Lithuanian liqueur. For its first three years, Barrister and Brewer commissioned a contractor to create a bourbon to the company’s recipe. On site in Durham, the distillery filtered the bourbon, then bottled it from the barrel as Heart of Mystic, or added honey and spices to create the liqueur, an American interpretation of a Scotch-based sipper one of the founders brought home from a trip to Scotland. This summer, the company makes the leap straight to full grain-to-glass production, on a 22-acre farm/distillery north of Durham. Founding partner Jonathan Blitz says “We’re going to build a distillery, grow heirloom corn, and we’ll also have some of the botanicals for our products. We’re going to do the whole process there with products that we produce from the land.” Along with traditional tours, the company will offer distiller-for-a-day experiences for small groups, Blitz explains. “You’ll get that experience of going from the grain from the field, into the grain mill, into the cooker, into a fermenter, and in the afternoon see that whole batch come into a finished white dog [raw spirits straight from the still] and go into a barrel.” In Chapel Hill, Top of the Hill Distillery has been a comprehensive grain-to-glass operation from its beginning in 2012. All of their products are organic, with ingredients sourced from within a 100-mile radius. The grain base for all the TOPO spirits is 100% wheat, an unusual choice at a time when bourbon, which is corn-based, is the hottest spirit around. “I think the biggest fallacy is that bourbon is the ultimate expression of American whiskey. Why does bourbon dominate the scene?” TOPO’s founder Maitland asks. “After the Civil War, everybody’s broke. Bourbon was the rotgut whiskey prior 12 | caryliving.com

Photo courtesy of PineTop Distillery

to the war; it explodes after the war because everybody’s broke. Rye whiskey, which was 70% of the market, drops to 10%. And wheat whiskey disappears altogether because it was seen as too expensive: wheat whiskey is not made for 150 years.” “Bourbon became the tradition in the South because that’s what Granddaddy drank. And why did Granddaddy drink it? Wheat whiskey is what Granddaddy would have drunk if he’d had any money.” Maitland speculates that the cachet we attach to the age of bourbon is simply related to the fact that young corn whiskey is unpalatable, making the aging necessary. Wheat whiskey, he maintains, is so smooth right off the still that aging on wood is only needed for flavor and color, not to mellow the spirit. TOPO’s Eight Oak Carolina Whiskey is aged on wood chips, not in barrels, and takes advantage of the flavors of eight different combinations of wood and char (toasting). And what of North Carolina’s iconic spirit, moonshine? Maitland chuckles. “My definition is if you are putting ‘moonshine’ on a label, by definition it’s not moonshine, because moonshine means liquor on which no taxes have been paid. However, in the vernacular, people are now using the term ‘moonshine’ to describe any white spirit that’s not vodka or gin, and that has not been aged in wood.” After 243 years of distilling history, moonshine has become respectable, sitting side by side on the shelves with an array of other distinctive Carolina spirits. L

TOUR

AND

TASTE

Photo by Stephen Garrett

// By julie johnson

All seven of the Triangle’s distilleries now offer tours (or will shortly), where adults can learn about their individual processes and purchase a single bottle directly from the distillery. Their products are also available at your local ABC store.

Barrister and Brewer 1212 North Mineral Springs Road, Durham • Mystic Bourbon Liqueur • Heart of Mystic Bourbon Tours: coming soon whatismystic.com or Mystic Bourbon Liqueur on Facebook

The Brothers Vilgalys Spirits Company 803 D Ramseur Street, Durham • Krupnikas Honey Spice Liqueur • Four liqueurs flavored with fruit, herbs, spices and botanicals Tours: Wed-Fri 4-7, Sat 2-5, free, reserve online brothersvilgalys.com

Durham Distillery 711 Washington Street, Durham • Conniption American Dry Gin and Navy Strength Dry Gin • Damn Fine Liqueur: Mocha, Coffee, Chocolate Tours: owner-led, Fri evening, $10, reserve online; quick tours Sat 2-7, $7, walk-in only durhamdistillery.com

Pinetop Distillery 1053 E. Whitaker Mill Road, Raleigh • Carolina Moonshine • Introducing a gin this summer Tasting Room: opening in July Tours: starting in July, check website for details pinetopdistillery.com

Fair Game Beverage Company Wine and Spirits 193 Lorax Lane, Pittsboro • Flying Pepper Tobago Infused Vodka • No’Lasses Sorghum Cane Spirit • Apple Brandy • Amber Rum • Four fortified wines, one unfortified Tasting Room: Fri 1-9, Sat 1-7, Sun 1-5 Tours: Fri 6, Sat 1:30 & 2:30, Sunday 1:30, $10, call or email to reserve, info@fairgamebeverage.com fairgamebeverage.com | 919-245-5434

Raleigh Rum Company 1100 Corporation Parkway Suite #132, Raleigh • White Rum • Spiced Rum Tours: Sat 2, free, no reservations raleighrumcompany.com

Top of the Hill Distillery 505 W Franklin St, Chapel Hill • TOPO Organic Piedmont Gin • TOPO Organic Vodka • TOPO Eight Oak Carolina Whiskey Tours: Thurs 6:30, Fri 6 & 7:30, Sat 4 & 5:30, $20, reserve online topodistillery.com

caryliving.com | 13

givingback

Cindy Sink (Director of Marketing, Communications and Development) and the Mobile Tastiness Machine

Relieving Hunger, Reclaiming Health We feed. We teach. We grow. // By Carol wills Kitty Banks (Catering Kitchen Manager) and Cindy Sink

// photos By ruhama wolle

Riley, Inter-Faith Food Shuttle’s Cat-inResidence, prowls the hall outside Cindy Sink’s office. His entire job is to maintain the home-like ambience of the building where Sink, as Director of Marketing, Communications & Development for the Inter-Faith Food Shuttle (IFFS), keeps a close watch on the agency’s work of feeding, teaching and training people at risk for hunger in a seven-county area, including Wake, Durham, Orange, Chatham, Johnston, Nash and Edgecombe counties. Riley, with his coal-black fur and shining green eyes, seems to be very proud of the enterprise of which he is a part – and no wonder. How did the Inter-Faith Food Shuttle come into being? IFFS is the outcome of the efforts of two energetic women – co-founders Jill Staton Bullard and Maxine Solomon – who, 27 years ago, noticed that restaurants and grocery stores often discard foods that are still edible. Bullard, who is Christian, and Solomon, who is Jewish, saw an opportunity to recover such food and distribute it to hungry people, many of whom live in “food deserts” – communities without grocery stores or other sources of nutritious food. That’s how the Inter-Faith Food Shuttle came into being. Today IFFS has grown into a thriving enterprise that receives regular donations from grocery stores, restaurants, corporations and individuals, and distributes them in refrigerated trucks to lowincome neighborhoods, schools, food pantries and senior centers, usually within a day. Cindy Sink sums the program up by saying, “We look at how we can meet people’s needs where they are.” She notes that IFFS recovers six million pounds of food per year that would otherwise be wasted. ‘We feed, we teach, we grow’ is really a 14 | caryliving.com

Riley

structure for how this organization functions,“ Sink says. ‘We feed’ are the first words of the IFFS tagline. IFFS is a member of the national Feeding America network of food banks, along with the Food Bank of Central and Eastern North Carolina. IFFS employs about 40 staff members and utilizes the generous and caring efforts of about 6,500 volunteers who sort, package and distribute food to those in need. Volunteers prepare BackPack Buddies for over 2,000 children each week during the school year. BackPack Buddies bags are filled with weekend meals and snacks, and are given to youngsters who qualify for free or reduced-price meals at school. IFFS also runs its own food truck (known as the Mobile Tastiness Machine) to bring hot, healthy meals to children in low-income communities during the summer. Volunteers pack grocery bags for seniors living on fixed incomes who may not have access to a grocery store. The Shuttle’s refrigerated trucks deliver healthy food – produce, eggs, meat, prepared entrees and canned goods – through Mobile Markets, where families can “shop” for free. The second part of the tagline, ‘We teach,’ refers to IFFS’

Richardson, Carrington, Weaver & Associates educational programs, such as Cooking Matters classes that teach families how to shop for and prepare tasty, nutritious meals on a budget. IFFS not only teaches recipients how to prepare meals for home, but also conducts an 11-week culinary job training program for unemployed and under-employed adults, and helps graduates find employment in the food industry. Sink says that 18 months after graduation from the training program, over 70% of their graduates are employed. The last two words of the tagline, ‘We grow,’ refer to IFFS’ educational programs that help grow skills for self-sufficiency. In addition to learning how to prepare food, IFFS is teaching people how to grow their own food. In southeast Raleigh, the Camden Street Learning Garden is a community garden where each participating family has a plot. “Growing food empowers participants with skills they can use for a lifetime, but more than that, gardening together builds a sense of community,” says Sink. IFFS’ Seed to Supper program utilizes NC State Extension Master Gardeners to teach low-cost vegetable gardening to beginner gardeners. Additionally, IFFS is developing a Junior Master Gardener Program to incorporate into elementary and middle schools. The IFFS Teaching Farm on Tryon Road is a place where volunteers help grow food to be donated, and incubator farmers learn small-market farming. These beginner farmers learn as they grow and sell their produce at the on-site farm stand open Thursday through Saturday during the growing season. Check out farm stand hours, volunteer opportunities, and other ways to get involved at www. foodshuttle.org. In addition, you are invited to participate in the BackPack Buddies Mediathon to End Childhood Hunger on July 13th. WRAL-TV and Mix 101.5 WRAL-FM will present a day-long food drive and fundraiser featuring local companies and community members coming together to help hungry children. L

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Lewis Bodde Optician

There’s more to life than just financial goals. At Ameriprise Financial, we take the time to understand what’s truly important to you. Together, we’ll develop a financial plan customized for your life – to help you live more confidently today. And tomorrow. JAMES M. RICHARDSON, CFP®, ChFC®, APMA® Private Wealth Advisor Richardson, Carrington, Weaver & Associates A private wealth advisory practice of Ameriprise Financial Services, Inc. 3720 Benson Dr Raleigh, NC 27609 919.874.0024, ext 101 james.m.richardson@ampf.com james.m.richardsonadvisor.com linkedin.com/jamesmrichardsoncfp https://www.facebook.com/ jamesrichardsonadvisor

Investment advisory products and services are made available through Ameriprise Financial Services, Inc., a registered investment adviser. © 2015 Ameriprise Financial, Inc. All rights reserved. (10/15)

caryliving.com | 15

sponsored content

healthyyou

Looking Beyond the Sore Spot by Sangini Rane, PT Postural Restoration Certified Apex PT Postural Restoration Center

Your shoulder hurts. It may stop you from playing your favorite sport, interfere with your sleep, make it difficult to drive or reach for your seat belt You may hurt at rest, or when you move a certain way. What’s the first thing you typically do? You try to stretch the painful area (the shoulder in this case), or massage around it, put heat or ice on it, to try and see if it goes away. Sometimes that may be enough and the pain goes away in a few days. Often, it lingers around and no matter what you do or how much you try to strengthen the muscles around the joint, it never goes away or at times gets worse. That’s why it is so important to look beyond the actual site of the pain vs. trying to just chase or treat the symptoms. It’s necessary to identify the root cause of your pain, your limitations or difficulty in performing at your best. Did you know that a hip or pelvis issue could be causing your shoulder pain? Or neck pain? Going a step further, it may be related to your bite (teeth not hitting together perfectly) or even the fact that your eyes may not be working together, causing a cascade of muscular imbalances leading to muscle overuse elsewhere causing persistent pain. As crazy as this may sound, faulty mechanics in any one area in the body can contribute to excess torque somewhere else in the system causing pain and injury. This faulty mechanics could be biomechanical or musculoskeletal (bone and joint position) or neurologically driven (such as influence from the eyes or teeth) It really is not a mystery or rocket science, the various systems of the body work together as a unit and not independently of each other. And when any one of those systems is off, it can cause an imbalance in a seemingly unrelated area. There is an almost predictable pattern that we see in the human body wherein our center of gravity stays forward and to the right due to naturally occurring organ asymmetry. Problems such as pain or recurring injury only start to develop when we get stuck in that pattern and develop compensations as a result. And when we try to only address those compensations/ symptoms, is when those problems keep recurring or fail to go away. That’s why you may have chronic ankle sprains, tennis elbow, shin splints, runner’s knee, tendinitis, bursitis, the list goes on… In short, no matter where your pain maybe, it is important that you look beyond the actual site of pain... far too many people are looking for answers in all the wrong places. Don’t become one of those people, take action now! L

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

16 | caryliving.com

caryliving.com | 17

GREG COX

theinterview

Photo © Davies Photography

// By karlie justus marlowe

“ 18 | caryliving.com

...whatever James Bond says, it’s stirred, not shaken.

”

Triangle Food Critic Talks Life, Love and Liver Pudding Sandwiches In the digital age of extreme personal branding, one of Greg Cox’s shining achievements is anonymity. As the News & Observer’s restaurant critic for the past two decades, Cox keeps a low profile to discourage preferential treatment when reviewing both tried-and-true and latest-and-greatest Triangle eating spots. He knew he wanted to be a writer at a young age, when one of his poems was published in the local paper. The food part? It’s a bonus. “Just didn’t know I’d become a food writer, didn’t even know there was such a thing,” said the North Carolina native, who likes to burn off working breakfasts, lunches and dinners with bike rides on the American Tobacco Trail.

Q1: What is your signature cocktail? Something old school: Depending on the weather and my mood, a negroni, a manhattan, or a martini. Two parts gin, one part vermouth. That’s gin, not vodka – and whatever James Bond says, it’s stirred, not shaken.

Q2: What is your greatest fear? Dying before my time – which, as I understand it according to Einstein’s theory of relativity, is 30 years older than I am at any given moment.

Q3: What is your most treasured possession? In the kitchen, my knives. On a desert island, my copy of the Norton Anthology of Poetry. Neither has let me down over several decades of use, and both are capable of cutting to the heart of the matter at hand.

Q4: What is your favorite word? Syzygy. I love the sound, and it’s a great word if you’re playing hangman. I just haven’t figured out how to work it into a restaurant review.

Q5: What would your superpower be? Ability to eat tall mounds of tacos in a single sitting. Or as much of anything else I’m in the mood for, without having to worry about the health consequences.

Q6: Who would play you in the film of your life? It’s already been made. I was Anton Ego in Ratatouille.

Q7: What’s your favorite binge-watching TV show? Pretty much any British murder mystery series. Problem is, I seem to have burned through everything available on Netflix and PBS. Any suggestions are welcome, I’m getting desperate.

Q8: What is your guiltiest pleasure? A bourbon and a cigar on the patio, okay, I don’t really feel guilty but my wife says I should.

Q9: Who would you invite to your dream dinner party? Alton Brown, Nigella Lawson, Anthony Bourdain, Ina Garten. We’ll make it a potluck, I’ll provide the drinks.

Q10: What vacation spot do you return to again and again? The North Carolina shore. Anywhere from Wilmington to the Outer Banks. It’s all good, as long as I can find fresh seafood and a beach to walk on.

Q11: Which living person do you most admire, and why? Malala Yousafzai, winner of the 2015 Nobel Peace Prize, for her courage and truly inspiring example of a meaningful life.

Q12: What is your favorite smell? Cedar needles, crushed between my fingers. The smell transports me instantly to childhood Christmases, when my father would take my brothers and me out into the woods behind our house to choose and cut just the right tree. The aroma intensified once we got it inside the house, and eventually I came to identify that smell with the start of the Christmas season.

Q13: What is something that people would be surprised to know about you? My favorite sandwich when I was a kid was liver pudding with mayo on white bread. I still occasionally treat myself to one.

Q14: What is the closest you’ve come to death? When I was a toddler, I “borrowed” my mom’s keys when she wasn’t looking, and decided that an AC power outlet would make a great ignition to start my pretend car. I don’t think that’s what they have in mind when they say “He lights up a room.”

Q15: What is the most important lesson life has taught you? Patience – though I have to admit that I’ve been a slow learner in that particular subject. L

caryliving.com | 19

thelocalsknow

Grill On Locals Learn Tricks of the Trade at Backyard Bistro Classes // story and photos By dave droschak

How many of us turn on our gas grill, crank up the heat to 500 degrees and char a steak or some chops and think we’re in meat paradise? Think again. Grilling is indeed an art, and those of us in a temperate climate such as the Triangle area of North Carolina have the benefit of grilling outside year-round. But what do we really know about preparing and cooking meats, seafood and vegetables with our grilling equipment? “It’s all about convenience these days,” said Backyard Bistro owner and award-winning chef Joe Lumbrazo. “People just want to turn the grill on as high as they can, wait five minutes and throw their steaks on. But when I’m at home all I cook with is charcoal.” Charcoal? Isn’t that old school? Sure is, but Lumbrazo and his team at Backyard Bistro 20 | caryliving.com

– a restaurant located across from PNC Arena which was featured on the TV show Destination America for its grilling expertise – are prepared to share some of their secrets about charcoal and various other methods of grilling. “The benefit of charcoal is that you get a really good, woody, smoky charring that you can’t accomplish over gas,” Lumbrazo said. “And it’s almost like you are cooking outdoors under the stars over a campfire. It’s a really good earthy flavor.” Backyard Bistro’s World Famous Grilling Classes will celebrate their fifth anniversary with a bit of a twist in 2016. Normally scheduled on Sunday afternoons on four dates in July and August, this summer the classes will be switched to Friday nights. “Over the years we’ve tried to create more of an event than a class, so our Friday Night Lights classes will just add to an already fun atmosphere,” Lumbrazo said. The classes are intimate, with a limit of 70-80 people per event. The class is split up into three groups, which rotate between grilling stations that include gas, charcoal and a garbage can smoker, which Lumbrazo’s team will explain how to build. Patrons spend about 20 minutes at each interactive station with pencil and customized grilling brochure in hand, jotting down techniques they would like to translate to their own backyard grills. “While the chefs are explaining what they are cooking we already have one series of food cooked, so people are sampling and tasting what we’re talking about, engaging in conversation,” Lumbrazo said. “And not only do we have great food, but we also pair it with different spirits – bourbon, tequila, wine or beer – and we have an expert come out and explain why they chose that spirit to go with what we’re cooking and why the two go together. It’s a fun way to kick off your weekend.” Lumbrazo said a lot of people are intimidated by cooking, so they hesitate to tinker with different grilling techniques. The World Famous Grilling Classes help ease that fear. “It’s so simple once you get the techniques down on how to tell the proper temperature, how to read the fire, to find the hot spots and cold spots on your grill; people are just scared because it is all misunderstood,” Lumbrazo said. “And for me it’s cool to introduce people to different cuts of meats, what to look for when they are shopping, how to cook it, and how to butcher it once it is all done so it tastes tender, it tastes good and it’s not a piece of shoe leather.” Check out www.backyardbistro.com for class dates and how to sign up. L

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raisingthebar

What About the Kids? we’ve got answers to your legal questions

My ex-wife and I have been sharing custody of our children for years. I have them every other weekend.. We never went to court regarding custody and have nothing in writing because we have never had any conflicts about the schedule. She is remarrying and intends to take our children to live in California. Can I stop her? Technically, no, there is nothing that you can do to stop her from moving. However, you can seek the Court’s intervention to stop her from taking your children with her to California by filing a claim for custody as soon as possible. Depending on the specifics of your ex’s plans to move to California, it may be possible to get the court to hear the matter immediately and enter orders that would keep the children in North Carolina pending a full hearing on your child custody claim.

Since my ex-wife has always been the children’s primary caregiver, do I really have any chance of getting custody of the children and stopping her from taking them to California? Yes, you do. When one parent wishes to relocate, the court examines several factors specific to the relocation question. While there is no absolute rule that would bar the relocation of one parent with the children, it would be a rare case to allow a relocation which alters a successful custodial arrangement in which both parents have regular and consistent contact with the children.

MeettheCounsel

Deborah Sandlin

Susan Goetcheus

Sandlin Family Law Group www.sandlinfamilylaw.com Certified in the area of family law by the NC State Bar This is paid legal advertisement. The information contained in this article is for informational purposes only and is not legal advice. No attorney client relationship is created by the publication and reading of this article. All domestic matters are different and all specific questions should be directed to an attorney who can answer those questions and provide legal advice based on your unique circumstances.

22 | caryliving.com

What specific facts does the court consider when determining who should have custody of the children? Each case is determined by its particular facts and circumstances but the court is generally guided by long recognized principles, including but not limited to keeping siblings together, maintaining the status quo to the extent possible and maximizing the roles that each parent has in the children’s lives. Unfortunately, many parents involved in custody disputes will focus on attacking each other, but the court is seldom interested in those attacks. Rather, the court is interested in the practical

considerations about your children’s lives that impact them on a day to day basis. Those considerations include things like where your children attend school in relation to where each parent lives, what extracurricular activities the children enjoy and which parent is best situated to support those activities, what medical or psychological needs impact the children’s lives, what custodial schedule best supports the children’s routines and schedules and like concerns. The court will also want to hear evidence about each child’s specific personality and each parent’s relationship with each child.

Is it true that the court will always give preference to placing the children in the custody of their mother? No, that is not true. Basing a custody decision on gender is unconstitutional. The court will consider many different factors in deciding child custody but above all the court is tasked with determining what custodial order is in the minor children’s best interest. L

Have a question? Let us hear it: info@caryliving.com

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sportscene Photo courtesy of the Durham Bulls

Not Just Peanuts & Cracker Jacks

One pound of angus beef, grilled onions, bell peppers, cheese and special sauce come together to make the Angus Barn’s steak and cheese sandwich.

Durham Bulls Leading Ballpark Concession Charge // By DAVe DROSCHAK

The Durham Bulls is a model franchise when it comes to minor league baseball achievement. It doesn’t get much better than a classic sports movie depicting the team that still resonates today, along with a beautiful ballpark setting annually translating to box office success. But something was missing. Two years ago the Bulls broke tradition from a longtime national concession company contract and launched Bull City Hospitality, with the team taking over all of the park’s concession and catering operations. The marching orders were simple – increase the quality of product and 24 | caryliving.com

service with reasonable price points. “Those were things we felt we could move the bench marks on,” said Dave Levey, who was hired as the team’s director of food and beverage. Levey came to Durham with more than 20 years of food service experience at sporting and tourist destinations, including several NFL teams. “And I felt taking this job would allow me some nice creativity in the concessions industry.” What other park has a July 4th special that features a milkshake with real apple pie as the topper? Levey’s thumbprint on the food and beverage operations, and in particular on the concessions side, has centered on

local and statewide partners with name recognition such as the Angus Barn, Moe’s Southwest Grill and Foothills Brewing. Concessions at the Durham Bulls Athletic Park even feature a health-conscious fresh fruit cart that “sells hundreds of dollars worth of product” each game. “It can be helpful if you can get a local brand or concept like the Angus Barn in here because people associate quality with the Angus Barn,” Levey said. “Fans don’t look at the price and say, ‘What’s the deal with this?’ And Moe’s has also met that challenge fairly well considering we have a Moe’s location inside the stadium and a location not even 50 yards up the street. There is a slight price difference,

but in the park you can get a very customizable burrito; you are going to get something you want.” The Angus Barn Steak and Cheese is a pound of beef that costs $16. Dig in. “We cut them in half all the time for people. It can be a two-person job,” Levey said of the popular offering. The Bulls also became the first minor league park to brew its own craft beer in house. Bull Durham Brewery is brewed on the second level of the stadium, with two taproom carts on the concourse during games. So far, it appears that taking over the concessions operations has been a major hit for the Durham Bulls and their fans. “The attitude we’ve taken with Bull City Hospitality is to focus on our core items,” Levey said. “We want to have a great hot dog, not just a good hot dog. We want to have a great cold beer; a great soda. With the local partnerships we’ve created we want to focus on products that one out of every two people buys when they come into the park – and how do we make those people happy.” L

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sundaysupper

Daniel Perry A name like Daniel Perry may not spring immediately to mind when it comes to chefs of Italian cuisine, so it helps to talk to the man behind Daniel’s, an Apex restaurant fixture celebrating its twentieth birthday this year. // By adam sobsey // photos By matt williams photography

Perry has that faint but unmistakable New York accent: that’s how you know you’re in good hands when you peruse Daniel’s menu and read words like linguini, ravioli, piccata, Parmesan. Hear in your mind not an Italian lilt, but the tang of Queens. That’s where Perry grew up, but he was not raised in a food-lovers kitchen. In his family’s house, he recalls, “My parents’ idea of cooking was to unwrap a chicken and throw it in the oven until it was done. I know every Swanson dinner.” Nor was his first professional exposure to food especially gourmet, although it was of the most Noo Yawk kind: as a teenager, he got a job as a pizza delivery boy. The pizzeria had a sister restaurant that served a fuller Italian menu, and soon Perry was working there. That’s where “I fell in love with real food,” he says. After high school, Perry got his culinary degree from Johnson & Wales University in Providence, Rhode Island (the original campus of the renowned, national food institute), then went back to New York and made the bulk of his living 26 | caryliving.com

2016

as a caterer. Like numerous chefs who have immigrated to the Triangle from New York, he and his wife had young children and wanted to “get out of the New York hustle and bustle,” he says. His wife had fond memories of traveling through North Carolina, and his brother was living here at the time, in the early nineties. The Perrys also liked the Triangle’s location between New York and Florida. In 1992, they moved south. Perry’s first restaurant here was the Pizza Pasta Café in Cary, in 1993. That unassuming little joint quickly grew popular, and soon Perry would find a steady line of customers literally out the door. By 1996, he was ready to expand both his space and his menu, and Daniel’s was born in Apex. It’s an institution now, around so long that “we actually have employees who used to come here and sit in high chairs,” Perry says, laughing. “And now we cater their weddings and graduations, too.” Speaking of Daniel’s longevity, Perry is quick to credit his Executive Chef Ricardo Diaz and Catering Chef Roberto Pedraza (Daniel’s does a fair amount of catering), who have been at the restaurant nearly all its years; and also Seth Jones, his manager since 2009. But the restaurant isn’t content merely to stay the course of the past. Daniel’s grows some of their own herbs and vegetables, and they’ve recently enclosed their 50-seat patio, with large windows that can be opened up for nice weather or closed for climate control, offering more flexible year-round seating. Daniel’s has also quietly assembled one of the Triangle’s largest wine lists – more than 900 bottles, Perry estimates, and he’s quick to name some of his favorites, which are of course Italian: Barolo and Brunello di Montalcino, which is

made from the Sangiovese grosso grape. “Anything with a tomato sauce goes great with Sangiovese,” Perry says. And to entice diners to explore the wine list, Daniel’s offers 20% off bottles of wine on Wednesdays. (Daniel’s also does the occasional wine dinner.) “Rosé can go with a lot of our seafood,” Perry continues. Two of his favorite dishes on Daniel’s menu are the spicy Shrimp Puttanesca and Seafood Fra Diavolo. “And you can’t forget the mussels,” he’s quick to add: a big bowl of them served with your choice of garlic-white wine or red sauce. A Rosé would also be a superb accompaniment to the recipe Perry provided for his Sunday supper, a seasonally apt summertime dish of wild salmon, which is running this time of year. It’s served with summer squash and potatoes – and, perhaps most importantly, it includes that summeriest of ingredients: a grill.

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caryliving.com | 27

sundaysupper

Danielâ&#x20AC;&#x2122;s Grilled Wild S with Lemon Dill Caper Sauce,

Grilled ZucchinI with Herbs, and Vinegar-

Ingredients: For the Salmon: 4 Wild salmon fillets (approx 6-8 oz. each) Make sure your fishmonger has removed the pin bones.

Seafood seasoning of your choice We love to use a mixture we grind ourselves consisting of fennel seeds, coriander seeds, lemon zest, sea salt, black pepper and some crushed red pepper (if you like a bit of spice). Blackening spice is also a wonderful blend to use.

Olive oil Optional: a few chunks of fruit wood, such as apple, cherry or pear, soaked for one hour in water.

For the sauce: 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup fresh chopped dill, or more to taste (or substitute fresh chopped basil) 1 Tbsp capers, rinsed and roughly chopped To taste salt and pepper The zest and juice of 1 lemon Mix all together and refrigerate until needed.

For the zucchini: 4 1/4 cup 1/4 cup 1 tsp To taste To taste

zucchini or summer squash, sliced either lengthwise into either planks or quarters olive oil, plus 1 tablespoon chopped assorted fresh herbs such as Italian parsley, basil, tarragon, dill, chives, oregano (whatever you have and are in the mood for) fresh chopped garlic crushed red pepper salt and pepper

For the potatoes: 1 lb 2 cups 2 Tbsp 1 1/2 tsp 1/2 tsp

potatoes, preferably fingerlings, cut lengthwise into Âź-inch slices white vinegar olive oil coarse salt, plus more for sprinkling black pepper

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Directions: 1.

Bring potatoes and vinegar to a boil on the stovetop in a saucepan over medium-high heat. The vinegar should cover the potatoes. Reduce heat to low and cook potatoes until fork tender, about 5 minutes. Let the potatoes cool in the vinegar for 30 minutes, then drain well. In a bowl, mix the potatoes with the salt and pepper.

2. Mix 1/4 cup olive oil in a large shallow bowl (a pie plate is ideal) with the herb mixture, garlic and crushed red pepper. Add salt and pepper to taste. On a plate or other bowl, lightly drizzle the squash with 1 tablespoon olive oil and toss with salt and pepper. 3. Prepare the grill. If using a gas grill, let it heat about 10 minutes (or until hot). If using charcoal, prepare the grill for direct grilling. If using the soaked wood chunks, add them just prior to grilling. 4. Lightly drizzle the salmon fillets with olive oil and then season the fillets liberally with seasoning blend. Oil the grill grates using a paper towel that has some olive oil on it, using long handled tongs.

d Salmon

Grilled Salt-and-Pepper Potatoes.

5. Place the salmon fillets on the grill and cook for about 3-4 minutes, until fillets can easily be turned over. The amount of time will depend on the thickness of the fillet and the heat of the grill. Turn the fillets over and cook an additional 2-3 minutes (for medium), or until done to your preference. 6. While the salmon is cooking, add and grill the potatoes until browned on each side, about 5 minutes per side. Remove to a plate or bowl and sprinkle with additional salt. Also add the squash and cook until slightly limp, about 2-3 minutes per side depending on the thickness and size of squash and the temperature of the grill. 7. Remove the squash from the grill, place in the bowl with the herb mixture, and toss. Serve the salmon, potatoes and squash at once, with the sauce on the side. L

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technologyscene

DietSensor

Reveals Food’s Nutritional Value – Device Scans Food for Info // By Dan Bain

Have you ever needed to know the nutritional value of a meal, but not had the convenience of a label to tell you? DietSensor has launched a pocket-sized scanner that can detect the chemical components of your food. No, seriously. The scanner, called SCiO, analyzes your food at the molecular level using spectroscopy – the observation of how molecules interact with light. Simply point it at your food, press the button, and receive information on the food’s calories, fat, carbohydrates, and additional content. While the device is great for dieters, its concept was actually intended as a tool for people with more serious medical needs, such as diabetes or heart disease. That’s why the founders developed a nutrition coaching app to work with SCiO, helping patients monitor, track, and plan their meals in accordance with their medical needs. The app includes a growing database of more than 600,000 different foods from 50 countries, and coaches users toward their nutrition goals. DietSensor should be available in September, but the SCiO device is available for $249 pre-order (plus a monthly fee of $10-20 for the app) at www.dietsensor.com. L

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Lunch | Happy Hour Dinner | Late Night Gameday

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caryliving.com | 31

waresandwearables

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Mermaids Welcome Sign | $24 Mermaid Pillow | $20 Crab Door Stop | $22 Summer Throw | $24-$29 All items from The Perfect Piece

(Left to right) Dress, $95 | Necklace, $68 Top, $72 | Necklace, $240 Top, $68 | Necklace, $79 Sophie & Mollies Boutique caryliving.com | 33

waresandwearables Indent coffee table | $1,499 Colorful orbs | $9 each Ambiente Modern Furniture

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Photo by Ruhama Wolle

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Handmade truffles | $28/lb or $1.12 each + tax Chocolate Smiles caryliving.com | 35

winereview Old Cannery Row Chardonnay SLH, 2012

Center 38 North Cabernet Napa, 2013

Michel Gassier A Capella Les Piliers, 2013

Bougrier Pure Loire RosÉ d’Anjou, 2015

Bulgariana Cabernet Syrah, 2011

90 Wine Enthusiast

Santa Lucia Highlands, Central Coast, CA

Napa, CA

Vin de France

Loire, France

Thracian Valley, Bulgaria

Earthy notes of dark berry and cedar combine with big flavors of cocoa, blackberry and spice, backed by a solid structure of tannins. This intense Cabernet Sauvignon pairs perfectly with a blackened rib-eye, grilled lamb chops or rich beef stew.

Pale yellow color with golden highlights. Exotic nose with aromas of citrus, apricot, pear and vanilla. Lush and rich on the palate with a fusion of fresh fruit and candied fruits with a light, refreshing finish. Perfect with white meats or seafood.

A fresh and fruity Rosé. The color is vivid and the aromas of red fruits are ideally pleasant. Pairs beautifully with spicy or Asian food such as Sichuan hot pot, vindaloo pork or chili pad thai.

Aromas of raspberry and black currants with touches of coffee and bacon. Luxurious flavors of ripe black plum, black cherry, espresso and pipe tobacco wash over the taste buds in a web of velvety tannins, culminating in a vivid finish.

Elegant, Butter, Hazelnut, Full-bodied

Intense, Cocoa, Blackberry, Full-bodied

Crisp, Citrus, Pear, Light-bodied

Fresh, Fruity, Strawberry, Light-bodied

Intense, Black Currant, Coffee, Medium-bodied

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A highly focused Chardonnay with plenty of rich flavors of pear, pineapple, vanilla, hazelnut and lemon. Features a richly textured mouthfeel with prominent butter and oak characteristics on the long finish.

$14.99/bottle

// By KEVIN GORDON, wine manager total wine & more, Crossroads Shopping Center 36 | caryliving.com

$16.99/bottle

Local Food Guys Meet three local chefs and bakers who give us good reason to satisfy our cravings. BY Kurt Dusterberg

We all have our favorite culinary indulgences, those tastes we can’t satisfy at home. When out and about it’s natural to treat ourselves to those particular items, a special drink, a meal, or a go-to restaurant. Who gets the credit for those tasty dishes and mouth-watering menus? It’s usually someone with a passion for preparing the special items we crave.

Danny Thompson Danny’s Bar-B-Que Danny Thompson didn’t start out a barbecue guy. In the 1980s, he was the IT director for a chemical company in Jacksonville, Florida, and a baseball dad. One fateful day he was put in charge of fundraising for his boys’ Little League. Thompson stepped up to a smoker, strapped on an apron and never looked back. “I did all the barbecues and hot dog rallies, all the advertising,” he says. “I kind of enjoyed it.” Soon he had a system down and he took on a few

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Photo by Matt Williams Photography

side jobs, once cooking barbecue for 3,000 people. The cash came in handy. “When I got divorced, I needed some extra money,” he says. “I would rent equipment and go to apartment complexes, political rallies, company picnics – just to see if I really liked what I was doing.” When his employer, Reichhold, opened new headquarters in Research Triangle Park in 1992, Thompson made the move north. But he still had the barbecue bug. “I was working on a business plan, just dreaming,” he says. Thompson was laid off five years after coming to North Carolina, but it nudged him into the barbecue business full-time. Today, there are Danny’s locations in Cary, Morrisville and Durham. Thompson borrowed tastes from Florida-based Sonny’s BBQ, making tweaks to their baked bean and coleslaw recipes. He once ran into owner Sonny Tillman and asked if he would share the baked bean recipe. “He gave me the one that makes 50 gallons,” Thompson says with a laugh. “How am I going to break down a recipe that makes 50 gallons?” Like all barbecue joints, pork is the star of the show at Danny’s, but turkey breast is the second-best seller. Fried flounder and catfish are popular, and

Northerners seem to like the beer pub cod. “It’s taken a while to figure out everybody’s taste buds,” Thompson says. Each of Thompson’s three sons operates one of the restaurants, and his wife is involved as well. On-site catering accounts for 25 percent of the business, so Danny stays busy hopping from store to store and making sure graduations and weddings come off without a hitch. “I am the quality control guy,” he says. “My deal with the customer is, if you’re dissatisfied with any part of your meal, I’m going to buy it. It works out fine for me. I haven’t bought too many meals.” As he did with Little League decades ago, Thompson gives back to the community. He is especially proud to help Life Experiences, a not-for-profit that provides job opportunities for adults with disabilities. If there is a worthy cause raising money, he can make it better with barbecue. At 68 years old, Thompson knows retirement is in sight. “The game plan is to get out in about three years,” he says, noting that his sons will continue to run Danny’s Bar-B-Que. “I’ll spend some more time down at the beach. I can only play so much golf. But I’m still young. I’m not ready to give it up.”

Photo by Matt Williams Photography

caryliving.com | 39

Dean Ogan

Rocky Top Hospitality

Dean Ogan caught the restaurant bug early. By his 14th birthday, he was washing dishes at a local New Jersey country club – and loving every minute of it. Soon he was pitching in with prep work, washing lettuce and peeling carrots. “I grew up an athlete,” said Ogan, who was a wrestler and a runner in high school. “Working in kitchens was like sports to me. How fast can I get the dishes done? How good of a job can I do? It’s competition, and that started from the first job I had.” For nearly two decades, Ogan’s restaurants have been a fixture in the Triangle, including Dean’s Seafood Grill & Bar in Cary and Twisted Fork in Raleigh, all under the umbrella of Rocky Top Hospitality. If you’ve been to a catered wedding in recent years, there’s a good chance you’ve enjoyed a meal from Rocky Top Catering, one of Ogan’s thriving ventures. Ever since those early days of dirty dishes and slicing and dicing, Ogan has been in a hurry to make his mark. He enrolled in the hotel and

Photos courtesy of Rocky Top Hospitality

40 | caryliving.com

restaurant management program at the University of Tennessee, but college didn’t hold his attention. He took a job waiting tables at a Darryl’s restaurant. “I started working 50 hours a week and skipping school,” Ogan says. “Instead of going to school, I was going to work. It’s just what I enjoyed more.” Over the next decade, Ogan worked at ten Darryl’s locations, mastering the finer points of the kitchen, and details of business operation. That laid the groundwork for the dozen restaurants he has launched in the Triangle since 1997. With his restaurants and catering businesses thriving, Ogan now spends less time in the kitchen. He has a director of culinary who oversees an executive chef at each of five locations. However, with more than 100 weddings to cater each year he’s always happy to get the call to help in the kitchen. “I put my chef coat on and work with the guys,” Ogan says. “I call myself ‘sous-chef Dean.’ I like to let my guys lead their kitchens. I don’t want to step on their toes. These guys are so good, I need to know my place and let them execute their role.” Catering accounts for 60 percent of the company’s sales, including a contract for football games at the University of North Carolina’s Keenan Stadium. Over the years, Ogan has learned that catering has little to do with running a restaurant. “Just the silliest of things, like mashed potatoes,” he says. “If I’m preparing them right now for a lunch that is going out later, I’ve got to make them with 20 percent more butter and cream, 20 percent looser. The starch is going to absorb the cream and butter. If you don’t put enough in, they’re going to be a brick by the time they get to service.” Those little details fascinate Ogan, who takes pride in the finer points of dishing up a tasty meal – regardless of the audience. ‘If I’m making guacamole with my kids for taco night, I can take a lot of pride in making the guacamole the best I can,” he says. “Whether I serve hamburgers or pizza or foie gras truffles, I don’t take any more or less pride in any individual item. It’s about whatever you cook, putting your heart into it and making something you think your friends and family will enjoy.”

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Lionel Vatinet La Farm Bakery

Photo by Tamara Lackey

The regulars at La Farm Bakery in Cary know there is something special about the bread. It turns out, it’s the baker. La Farm owner and baker Lionel Vatinet is a French master baker who not only produces the 15 signature loaves at the bakery, but also travels the world teaching other bakers. “It’s all about letting the yeast do what the yeast has to do to create different flavors,” Vatinet says. “There is constantly a learning curve about trying to teach people so they can be successful on their own.” At the age of 16, Vatinet was unsure about his future. His parents owned a bar-tabac in La Rochelle, France, and many of their clients were local artisans. His mother wanted him to shadow them in hopes of finding a trade.

“She set up a few days with different tradespeople – an electrician, a mechanic. Most of them, I didn’t like it much, but when I went to a baker, when I came back, I told her, ‘This I like.’” He joined France’s artisans’ guild, Les Compagnons du Devoir, where he completed a seven-year apprenticeship that taught him the baking traditions of French boulangeries. While bread is the staple of French bakeries, he recognizes American tastes too. “My first love is the fancy bread, there is no doubt about that,” says Vatinet, who operates La Farm with his wife Missy. “But we are not closed-minded. People expect to see some sweets. Here, a bakery doesn’t mean a loaf of bread.” La Farm Bakery opened in 1999, and then added a café seven years ago. Exposed-brick walls and display racks full of artisan breads give the place a European feel. And there is no mistaking the French influence on the menu. You can order a croque madame (ham, gruyere and mozzarella on toasted bread) or spinach feta quiche. Vatinet also teaches bread-making classes for locals at the bakery. He teaches as many as five classes 42 | caryliving.com

creative cuisine, superior service

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PHOTO: STEPHEN THRIFT

per month, accommodating 10 to 12 people each. “One of the missions for me is to teach how to make bread from beginning to end, not only professionally, but for home bakers,” he says. “The fun for me, right away, is to be hands-on.” Vatinet has several bakers at La Farm. They work overnight, sometimes producing more than 1,000 loaves per night. In addition to the regular bread selection, they bake 20 seasonal varieties. “I don’t do as much baking as I want,” Vatinet says. “I really focus on the training of new people, the research and development of projects, and different charities.” When it comes to charities, La Farm makes sure that bread is a gift for everyone. All the leftovers go to various food banks or hospitals. For Vatinet, who came to America after answering an ad for a baker in Washington, DC, the art of mixing, kneading and shaping dough into loaves remains a passion. There are more commercial bread bakers today, but some of his peers are people he has trained. “When I came here 25 years ago, it was much more spread out to see good bakeries,” he says. “Now there are different schools, different programs that bring alive what bread is about. So we see more and more micro-bakeries that make a fantastic loaf of bread. I’m proud to see that.” L

REMODEL FOR A CAUSE

Habitat Wake offers tax-deductible cabinet removal. Our professionally-trained team can remove your cabinets, appliances, and countertops and transport them to a ReStore for re-sale to the e l u public. Proceeds support Habitat’s d Sche ur o y al mission to help our Wake County v remoay! neighbors purchase safe, tod affordable homes. VISIT WAKERESTORE.ORG OR CALL 919-744-2416 TOGETHER, WE BUILD. caryliving.com | 43

Farm to table? // By adam sobsey // photos By Matt Williams Photography Heirloom tomatoes fresh from LL Urban Farms in Holly Springs

Naturally. But in Cary, first the table goes to the farm. In summertime, when tomatoes are in season, Patrick Jane’s Gourmet Pizza Bar features a dish of heirloom tomatoes from LL Urban Farm, which is co-owned by Cary’s former Mayor, Glen Lang. The tomatoes are served with a soft-boiled egg, and drizzled with a Sicilian garlicanchovy dressing. That’s not what you might expect from a place best known for its pizza, but Patrick Jane’s has a wide ranging and still expanding menu that reflects chef-owner Kevin Hubbard’s globe-hopping culinary training. He’s done stints in Italy, Argentina, and the American Gulf Coast. His mostly Italian menu also features Cajun boudin sausage and North Carolina seafood specials – and he’ll even delight unsuspecting CubanAmerican customers with a surprise dish of picadillo, the Latino specialty.

44 | caryliving.com

Photo courtesy of LL Urban Farms

Hubbard’s menu is full of local, seasonal ingredients. He has fig trees in his yard, and from the fruit he makes a “Figjam Pie,” which is not only a deft marriage of salty and sweet (as is the “Bacon and Blueberry Pie”) but also a winking reference to the Australian roots and vernacular of his wife and business partner – and pastry chef – Ngiare Hubbard. (Patrick Jane’s goes by their easier-on-the-ears middle names. Its website proudly announces, “We are NOT a chain!”) “We’re breaking the mold of a pizza place,” Kevin says, and he means that almost literally. Patrick Jane’s pizzas are rectangular, served on handmade, specially-cut hardwood boards logoed with a branding tool Kevin designed himself. When he shapes the organic dough for his oblong pizzas, he winds up with unusable scraps. He started taking those scraps with him to LL Urban Farm, just south of Holly Springs, when he went there to buy his tomatoes and other produce, so that Lang could use the scraps to feed his chickens – the same chickens whose eggs eventually wound up in Hubbard’s heirloom tomato and soft-boiled egg special. That’s ‘Reduce, Reuse, Recycle’ in true culinary action, and Kevin has a broadly informed understanding of this sort of localness. The Hubbards are relative newcomers to Cary: Kevin is from Pennsylvania, Ngiare from Down Under. They moved here to open their restaurant, enticed by the Triangle’s growing economy, both in the sense of the word (“good local agriculture,” Kevin says) and its well-educated populace: “The better we’re educated, the healthier we eat.” Once they opened Patrick Jane’s, they quickly embraced more than just

Kevin Hubbard Chef/Owner of Patrick Jane’s Gourmet Pizza Bar

caryliving.com | 45

the area’s foodstuff. “I’m trying to keep the money in the area,” Kevin says, explaining his commitment to buying from local farms. “It’s better for the micro-economy.” It’s an afternoon in early June, and he pauses to check his phone for word from Glen Lang at LL Urban Farm about whether his heirloom tomatoes are ripe yet. Hubbard’s face is hopeful, eager, like he’s waiting for good news from a friend. In essence he is. LL Urban Farm has a lot of friends. Just an hour later and a couple of miles from Patrick Jane’s, at Lucky 32, General Manager Shane Garrity is also talking about LL Urban Farm. He recalls a yarn he heard from Lang’s partner there, Jim Loy, about the time his farming was interrupted when one of the workers had his car catch on fire at a gas station. (No one was hurt.) “The food without the story isn’t all of it,” Garrity says, and it’s a story that farm and table tell together. “We have conversations about what he grows and what I want to buy. When we’re serving their lettuce” – LL Urban Farm’s hydroponic Bibb, a seasonal feature at Lucky 32 – “I feel like there’s more of a connection to what’s on the plate.” That connection goes beyond local provenance: it’s a symbiosis between grower and kitchen, and it’s visible as soon as you pull into Lucky 32’s parking lot. What looks like a valet podium from a distance turns out to be an honorsystem farmstand. You can also see Lucky 32’s commitment to local food on the menu, of course – Garrity estimates that the restaurant buys from at least 20 local growers – and sometimes also in what’s not on it. “When tomatoes aren’t in season here,” Garrity says, “we take them off of our salads and sandwiches.” But they are in season now, and Lucky 32, like Patrick Jane’s, 46 | caryliving.com

has a seasonal feature of its own: an heirloom appetizer with cracked pepper, basil and goat cheese from Goat Lady Dairy in Climax, not far away in Alamance County. The dish was conceived by Felicia McMillan, executive chef of Lucky 32 (she’s based at its other location, in Greensboro). As the summer deepens, the menu incorporates peaches from just a few hours away in South Carolina: a peach hand-pie for dessert, and for dinner a peach chutney served alongside pork loin. McMillan is from Georgia, so she widens the notion of “local” just far enough to include Vidalia onions, which are stuffed with North Carolina ground beef. “Half of our menu is my childhood,” she says. This, too, is a form of local food: the food closest to the memory and to the heart – our internal home. No wonder, then, that Lucky 32 has another farm-to-table relationship, one that can only be called loving, with the Inter-Faith Food Shuttle, just four miles east across Tryon Road. Inter-Faith, one of the Triangle’s most essential and indispensable humanitarian non-profits, grows food, teaches cultivation and cooking, feeds the hungry, fills our food deserts, and provides land for those who work the soil. Lucky 32 not only buys produce from IFFS (Garrity gleefully presents that day’s invoice: kale, carrots, green garlic, and more); staff members, including Garrity, also volunteer at the IFFS teaching farm a few times a year. Garrity spins his own table-to-farm reversal on the now familiar farm-totable vector, just as Kevin Hubbard does with his pizza dough scraps at Patrick Jane’s: “Last time we were at IFFS,” he explains, “we planted about a hundred heirloom tomato plants that we will buy and serve when they have matured. Full circle!” L

Lucky 32â&#x20AC;&#x2122;s heirloom tomato apppitizer with goat cheese from Goat Lady Dairy in Climax. (Heirloom tomatoes from LL Urban Farms in Holly Springs.) caryliving.com | 47

Dining with a View Thereâ&#x20AC;&#x2122;s nothing like a warm summer night and a table with a view to elevate an ordinary meal at a restaurant into a premier dining experience. Cary offers many unique opportunities to head outside and grab a bite.

// By carla turchetti

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Herons

at The Umstead Hotel Diners describe the outdoor terrace at Herons as lush and serene with a panoramic view of the lake on the property. It is a sophisticated, yet relaxing place to enjoy restaurant cuisine that has received numerous accolades and awards such as Five Stars from Forbes Travel and Five Diamonds from AAA.

Photo courtesy of Herons at The Umstead Hotel and Spa

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SHOP | DINE | UNWIND

Wine Walk Final Friday

BENEFITTING KAY YOW CANCER FUND

Aug. 26 | Sep. 30 | Oct. 28

5-8pm June 01 Glasses Magic Pipers Sampling - $10 donation June 08 Band Of Oz More Info at WaverlyCary.com/event June 15 The Embers June 22

Restless Raleigh

June 29

Jim Quick & Coastline

July 06

Bull City Syndicate

July 13

Spare Change

July 20

SwivelHip

July 27

Soul Psychedelique

6-9pm | FREE More Info at

WaverlyCary.com/event

PRESENTING SPONSOR

BENEFITTING Kay

C ancer

fund®

At the intersection of Tryon and Kildaire Farm Road

WaverlyCary.com | 50 | caryliving.com

Lucky 32 Southern Kitchen

The terrace outside Lucky 32 Southern Kitchen in Cary is open year-round. It’s a landscaped space with plenty of umbrellas to shade diners from the sun. The menu at Lucky 32 features new interpretations of Southern classics, and the shrimp and grits entree and collared greens side dish have been customer favorites for years.

Violets Boutique

Famous Toastery

Whisk Quality Kitchenware

Hand & Stone

SHOP | DINE | UNWIND

VOM FASS Oils and Spices

Shower Me With Love

Coming Soon: CorePower Yoga | Parlor Blow Dry Bar

At the intersection of Tryon and Kildaire Farm Road

Photo by Matt Williams Photography

WaverlyCary.com | caryliving.com | 51

Craft Public House

Craft Public House has a partially-covered outdoor seating space that includes televisions for keeping up with sporting events. Craft Public House is described by its owners as a farm-fresh sports bar with emphasis on dishes made from scratch. The patio is a great place to order a bite to eat, sip on a drink special and keep up with the game. Photo by Ruhama Wolle

Photo courtesy of Hot Point Deli

Hot Point Deli

The front porch of the Hot Point Deli is a fenced-in patio where diners enjoy the diverse and eclectic cuisine that the owners describe as a mix of Mexican, Cajun, Italian and coastal Californian. The creation of the casual outdoor space proves that you can teach an old Pizza Hut building new tricks.

52 | caryliving.com

900 N. Main Street | Fuquay-Varina • Freshness & Quality second to none • Excellent Wine Selection • Recommendations from the Head Chef • Daily Specials • Patio seating for up to 50 • Private room for in-house events • Catering

919.552.8868 garibalditrattoria.com

alian with a French t t I c wist assi l !” “C

Enrigo Italian Bistro

Tables ring the front of Enrigo’s where diners can sit and enjoy the frequently changing menu of classic Italian dishes interpreted in new ways with fresh and seasonal ingredients. There are plastic curtains that can be dropped down over the outdoor dining space as needed because of weather. L

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N I A G AR

S E T I B

Western Wake

County is

booming with restaurants, from lavish joints to charming eateries. BY jackie boeheim

54 | caryliving.com

It’s easy to find nourishment for every palate with cafes, bistros and diners on almost every corner. We are surrounded by many mouthwatering options – why not dine out everyday? Ah yes, you hear that sound? It’s the sound of our wallets crying a little bit. Let’s be honest, we are all on the hunt for deals and discounts, especially when it comes to our favorite restaurants. While the ease and diversity of dining out every weekday is alluring, it can get pricey. We did some sniffing around and uncovered some incredible bargains in your own backyard. So, wipe the tears from that leather wallet and hit the local food scene.

Monday

Mamma Mia Italian Bistro, Apex mammamianc.com

Mamma Mia Italian Bistro is a scrumptious fine Italian dining experience in Apex. One can either dine in or order for delivery, making this one of the more versatile restaurants on the list. Their well-rounded menu has Italian classics as well as fresh and innovative dishes. On Monday, diners can take $8 off any two large pizzas – a chance to “build your own” or try a specialty pizza on the menu.

tuesday

Peak City Grill, Apex thepeakcitygrill.com Housed in a building constructed in 1905, Peak City Grill & Bar is embellished with classic charm, from the bricks that were made on-site to the 100-year-old church pews that are used as seating. It’s common to hear the sweet sounds of live music echoing through the building, as musicians are often serenading the diners. The elegant menu offers tempting dishes such as Asian Spiced Roasted Duck, making it an exquisite spot for date nights. Each Tuesday, the restaurant offers a specially priced “couple’s menu”, where patrons may choose dishes from a preselected menu for $49.95 per couple. The sweetheart deal includes appetizers, soup or salad, entrée and a dessert.

wednesday

Photo courtesy of Lucky 32

Lucky 32 Southern Kitchen, Cary www.lucky32.com

Lucky 32 Southern Kitchen is a reputable farm-to-table diner that values the art of traditional Southern cuisine. Two regular options are Shrimp and Grits or Jambalaya and Pork Belly, from their menu of traditional to exquisite Southern fare. As a farm-to-table establishment, the restaurant has a strong relationship with and purchases produce from the Raleigh Inter-Faith Food Shuttle. Part of the Food Shuttle’s mission includes a teaching farm that educates the public on growing and caring for produce. Volunteers then harvest produce and restaurants across the Triangle, including Lucky 32 Southern Kitchen, serve up the freshly harvested bounty. Support the farm-to-table movement by trying the “Skillet Fried Chicken & Something to Wash it Down” special on Wednesday nights. The deal starts at 4pm and for just $18 your meal includes a breast, leg and wing with mashed potatoes & gravy, collard greens and cornbread. There are also all-day drink specials. Come early, as the deal ends when the food runs out. caryliving.com | 55

Kids Eat

Cheap Eating with children should be an enjoyable adventure for all parties, and these restaurants below are promoting that cause. A big thank you to these local joints for allowing Triangle families to dine together on the cheap.

Abbey Road Tavern & Grill

Cary When: Sunday, 4pm-close Deal: Kids eat for $0.99 with each adult meal that is purchased.

Aroma Indian Cuisine

Cary When: Monday-Thursday, 5-6:30pm Deal: Kids eat free with each adult meal that is purchased.

Carolina Ale House

Cary When: Tuesday Deal: Kids eat for $0.99 with each adult meal that is purchased.

Rudy’s Pub & Grill

Apex When: Thursday Deal: Kids eat free with each adult meal that is purchased.

Neomonde Bakery & deli

Morrisville When: Tuesday, 4-9pm Deal: Kids eat free with each adult meal that is purchased.

Pita Bon Mediterranean Bistro

Cary When: Monday Deal: Kids eat free with each adult meal that is purchased.

Skipper’s Fish Fry

Apex When: Sunday Deal: $1 off kid’s meal with each adult platter that is purchased.

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Photo courtesy of Eric Sweet, Owner of Signed Sweet

Made-from-scratch focaccia at Stick Boy

thursday Stick Boy Bread Fuquay-Varina, NC stickboyfuquay.com Fuquay-Varina is home to Stick Boy Bread Company, a full-service bakery that features desserts, breads and coffee. When you walk through the door, you’re hit with the aroma of freshly baked goods and roasting coffee beans. The breads are made from scratch with all-natural ingredients, giving these loaves a guilt-free option for diners. Every day, not just Thursday, one can savor these heavenly goods within the lunch combo. For $5.49, grab a made-from-scratch focaccia (which changes every day), your choice of a cookie, and a drink. Who says you can’t eat lunch at a bakery?

Why go anywhere else? Anyone can provide advice. At Edward Jones, our goal is to provide advice and guidance tailored to your needs. That’s why we live and work in your community. When it comes to your financial needs and goals, we believe you deserve face-to-face attention.

Photo courtesy of Ashworth Drugs

You talk, we listen, and we get to know you. • Retirement Plan Rollovers and Consolidation • Individual Retirement Accounts • Portfolio and Retirement Plan Reviews • Business Retirement Plans • Education Savings Strategies • Insurance • Fixed Income Investments For more information or to schedule a complimentary financial review, call or stop by today.

friday thursday

Bonnie Fischer, AAMS®

Ashworth Drugs, Cary www.ashworthdrugs.com

Named for having the best hot dogs in town, Ashworth Drugs is a must-see, eat and drink lunch destination. The full-service pharmacy is also an old-fashioned soda fountain diner, and quite the popular spot. The drug store is situated in downtown Cary and stays relatively busy during the lunch hour. The soda fountain menu includes a wide variety of sandwiches, salads and, most importantly, hot dogs. They serve pork, beef and veggie hot dogs, and on Fridays you can indulge in two hot dogs, chips and a drink for $5. Enjoyable cuisine doesn’t have to break the bank; in fact, most of our favorite eateries are offering their customers with reasonable (and scrumptious) bargain bites. We encourage readers to spend some time getting to know our local restaurants, and you can support these down-home chefs and do it all at surprisingly competitive prices. L

Photo by Matt Williams Photography

Financial Advisor

113A North Salem Street Apex, NC 27502

919-362-5449 www.edwardjones.com Member SIPC

caryliving.com | 57

The Golden Pig of Cary

e h T d n u o r A g Eatin

at home // By jackie boeheim

Sushi IWA of Apex

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C&T Wok of Morrisville

Garibaldi Trattoria of Fuquay-Varina

Fiesta Mexicana of Holly Springs

Cuisine

in the Triangle

is remarkably diverse ... ...from how restaurants present meals to the past-time ethnic eating traditions they uphold. Local diners are able to access a worldly palette, and that’s thanks to cultured restaurant owners who passionately prepare and serve the food of their original and familial homelands. When searching for “top eating establishments” in our area, one may be surprised to find not local burger joints, but instead a variety of Irish pubs, Indian restaurants or French bistros. If you are hoping to expand your taste buds, we have a few ideas for you. Here is a well-rounded list of exotic restaurants for you to explore.

Hummus Café of Morrisville

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Awaze Cuisine Ethiopian & Eritrean Cuisine | Cary Awaze Cuisine prides itself in having picturesque signature entrees. The atmosphere of this diner places you in an authentic Ethiopian setting. Enjoy the breath taking dishes while tasting genuine Ethiopian and Eritrean food. Indulge in the Quanta Firfir, strips of dried beef with onions, jalapenoes and spices, or one of their many vegetarian dishes.

C&T WOK Chinese Cuisine | Morrisville Dishing up both beloved and unique Chinese dishes is C&T Wok. Think outside the box with the chef’s special, Coffee Popcorn Chicken (crispy stir-fried chicken with coffee, chilies, onion and cilantro). Grabbing takeout? Take advantage of the “To Go Dinner Combination” for only $6.95. This restaurant will leave you stuffed and satisfied without breaking the bank.

Carmen’s Cuban Café & Lounge Cuban Cuisine | Morrisville This spunky and upbeat restaurant doesn’t disappoint. Not only does it exude the relaxed nature of Old Havana, but on Tuesday evenings it serves up Cuban cuisine alongside professional salsa dancers. Try the Picadillo, a ground sirloin with onions, potatoes, Spanish olives, raisins and tomatoes. And top it off with delectable Chocolate Tres Leches.

Cilantro Indian Café Indian Cuisine | Cary Cilantro started out as a small takeout restaurant that rapidly grew in popularity, allowing them to expand into a full-sized restaurant serving food from the northeast region of India. The café sources all produce from local farmers, making it a farm-to-table restaurant. Start your meal with the Moroccan Hummus or oven-baked spicy potatoes.

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Fiesta Mexicana Mexican Cuisine | Holly Springs With live music echoing through the restaurant on Friday nights, customers are able to dance, eat, and enjoy good company. Fiesta Mexicana prepares fresh salsa daily with top-notch ingredients. Diners have the option to dine in or call for delivery, giving this restaurant a versatile quality. The menu is extremely well-rounded, offering something to appease all parties.

Garibaldi Trattoria Italian Cuisine | Fuquay-Varina Garibaldi Trattoria invites diners to sit back and relax with a glass of wine in this charming Italian setting with a French twist. The excellent menu features pasta dishes, pizzas and authentic desserts, among other appetizing selections all made fresh daily. The wine list is handpicked by the head chef to ensure a notable dining experience. caryliving.com | 61

Golden Pig

Korean Cuisine | Cary

The Golden Pig on Chatham Street offers dine-in or takeout Korean Cuisine. The restaurant opened in the fall of 2015 and is receiving rave reviews. The menu is made up of authentic cuisine like Soon Du Bu, a soft bean cured stew, and Mae Um Tak Nal Gi, Korean-style hot wings.

Sushi IWA Asian Bistro & Bar Japanese & Thai Cuisine | Apex Sushi IWA has a kitchen menu and a sushi menu, both offering options from Japanese and Asian regions. Customers can take advantage of the daily buy one/get one sushi special, as well as their “create your own roll”, putting the diner in the driver’s seat. Kitchen dishes include Forbidden Black Rice and Hibachi, various tempuras, and ramen soup. 62 | caryliving.com

Hummus Café Mediterranean Cuisine | Morrisville Chef Abbes Khelfa opened his first restaurant in Algeria, nearly 30 years ago. Since relocating to Morrisville, he brought his love for Greek cooking to the area by opening a restaurant here. Hummus Café supplies scratch-made pizzas in addition to well-known Mediterranean dishes. Go all out with the Shawarma Bomb, a sandwich with chicken, sriracha, jalapeno, pickle, tomato, onion and Tahini Sauce.

edna’s Café

(previously The Meeting Corner) Puerto Rican Cuisine | Fuquay-Varina Situated in historic downtown Fuquay-Varina, The Meeting Corner serves up traditional Puerto-Rican grub. Owner Edna Morales was born in Santurce, Puerto Rico and heard the calling to bring the recipes from her land to Fuquay-Varina. Order the Cuban sandwich – it’s filled with ham, slow-roasted pork, Swiss cheese, mustard and a pickle.

Thai Thai Cuisine Thai Oriental Cuisine | Holly Springs Let’s jump right in with the Nam Tok salad, filled with grilled beef, lime juice, red onion, roasted ground chili and fresh mint. This Thai restaurant aims to impress with its signature curry and stir-fried dishes as well as chef specials like Crispy Duck Basil and Ginger Fish.

Tra’Li Irish Pub & restaurant Irish Cuisine | Morrisville With two locations – Brier Creek and Morrisville – patrons will have many options to try at this lively Irish Pub. Chef Eamon Kelly was born and raised in County Galway, Ireland where he learned the art of preparing Irish Cuisine from his mother. Relish in the Weekend Brunch, or try the Lunch & Dinner menu, featuring dishes such as Galway Bay Chowder, Mussels in Guinness, Bangers and Mash and Shepherd’s Pie. L

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SHOP local

Cary, Apex, Morrisville, Fuquay-Varina, Holly Springs support locally-owned, independent businesses

850

RADIO

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104.7

A THOUSAND SONGS A MILLION Memories

Cary, Apex, Morrisville, Fuquay-Varina, Holly Springs support locally-owned, independent businesses

SHOP local

caryliving.com | 65

Meet Your New Kids Channel...

Stop at each star, then skip to the next number and start your line again.

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North Carolina’s favorite book-loving marsupial, Read-a-roo®, invites you to meet your new kids channel! Discover a safe place for kids to ﬁnd exciting and educational content carefully developed by the folks at PBS Kids, Sesame Workshop, The Jim Henson Company and other trusted sources. It’s not hard to connect the dots to discover everything that’s new—just for kids—on ROOTLE UNC-TV’s Kids Channel. It’s free on your TV (check local listings) or available from your cable provider. Visit unctv.org/rootle for more information and more fun!

Public Media North Carolina

unctv.org/rootle

& OUT ABOUT JULY / AUGUST CALENDAR

NEW AROUND TOWN

SIGHTINGS

finally friday apex

On the last Friday, or “final” Friday of each month from April to September 2016, the Apex Downtown Business Association will be bringing entertainment and food to Salem Street for some after-work relaxation and fun. Participating #downtownapexnc merchants and restaurants will be offering special promotions as well, and will be open until 9pm. So hurry home from work, gather up the family, and head to downtown Apex. apexdowntown.com

Photo by Lori Lay

July 29 and August 26 | 5-9pm Downtown Apex

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July 4th Celebration at Koka Booth Amphitheatre JULY 4 | 3-10pm 8003 Regency Parkway | Cary Patriotic performances and music combined with family-friendly activities in an atmosphere that is second to none makes the July 4th Celebration at Booth Amphitheatre an event not to be missed! As the last note fades, the celebration is capped off with a spectacular fireworks display. Kids young and old will want to take a ride on the ferris wheel which offers a stunning view of Symphony Lake. There will also be an array of contests, magicians, scavenger hunts, rides and more! Gates open at 3pm to blankets, lawn chairs & picnics! Kids activities, ferris wheel, BerryGo-Round, scavenger hunt and more. At 4:30pm: watermelon eating, ice cream eating and corn hole contests. At 5:45pm: Cary Town Band on Koka Booth Main Stage. At 7:30pm: NC Symphony on Koka Booth Main Stage. Olde Fashioned Fourth of July JULY 4 | 9am-1pm Historic Downtown Apex Join us in Historic Downtown Apex as we celebrate America’s Birthday! Kids 12 & under may participate in Uncle Sam’s Parade of Wheels down Salem Street. Decorate your bike, wagon, tricycle, or other non-motorized vehicle in patriotic colors to celebrate our nation’s independence. The parade starts at the corner of Salem & Chatham Streets at noon, so be sure to line up early to save your place. Festivities will end with the Apex Fire Department’s Splash Down! Please note: Helmets are required for the Parade of Wheels. www.apexnc.org July 5th celebration JULY 5 | 5-9:30pm Sugg Farm at Bass Lake Park 2401 Grigsby Avenue | Holly Springs Join us the day after Independence Day for this traditional celebration of America’s birthday. Admission is free and everyone is invited, including friendly, leashed pets! Festivities include face painting, fireworks, food vendors, inflatables and games, kids crafts, live music, Play-Doh and potato sack races. More info at hollyspringsnc.us.

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Independence Day Olde Time Celelbration JULY 4 | 7:30am-3pm Fred G. Metro Bond Park, Boathouse 801 High House Road | Cary Join us for an old-fashioned celebration of our nation’s birth – sure to be lots of fun for the entire family! Fishing tournament at 8am. Parade preparations at 9:30am. Parade in the Park at 10:30. Family contests begin at 11am. For more information please visit www.townofcary.org.

Wind Down Wednesdays JULY 6 | 6-9pm Waverly Place 575 New Waverly Place | Cary Join us on the promenade every Wednesday in July for a lineup of the best live performers in the Triangle. Plan to come early, or stay late and stroll around the shops, grab a bite to eat, or relax with a massage. Waverly has so much to offer, and is still growing! There’s something for everyone! All concerts are free and open to the public. Lawn chairs are welcome, however coolers are prohibited (small containers carrying snacks for young children and/or water will be allowed). Beverages and a variety of hand-held foods will be available at stations on the promenade. Several Waverly restaurants have special Wind Down Wednesday meals, baskets and promotions, so check back for a list of all the ways to make your concert experience extra special! waverlycary.com

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Downtown Cary Food & Flea JULY 10 | 12-4pm Ashworth Village | Downtown Cary 200 S. Academy Street | Cary The Downtown Cary Food & Flea is a monthly crafters market that features local food trucks, local craft beer, vintage, art, crafts, edible goods, music and more. dtcfoodandflea.com Flight of the Concords JULY 18 | 7:30pm Koka Booth Amphitheatre 8003 Regency Parkway | Cary boothamphitheatre.com JAws JULY 17 | 2pm The Cary Theater 122 E. Chatham Street | Cary Cost: $5 | 919.462.2051 www.thecarytheater.com

Modest Mouse and Brand NEw JULY 6 | 6:30pm Koka Booth Amphitheatre 8003 Regency Parkway | Cary boothamphitheatre.com

Aladdin JULY 17 | 2pm The Cary Theater 122 E. Chatham Street | Cary Cost: $1 | 919.462.2051 www.thecarytheater.com

Carolina RailHawks vs. Tampa Bay Rowdies JULY 9 | 7:30pm WakeMed Soccer Park 101 Soccer Park Drive | Cary The Carolina RailHawks are a professional soccer team based in Cary. They compete in the NASL (North American Soccer League) and play home matches at WakeMed Soccer Park in Cary. Come watch Greater Raleigh’s local soccer team, the Carolina RailHawks, as they take on the Tampa Bay Rowdies at home.

Movies by Moonlight: Star Wars: The Force Awakens JULY 21 | 7pm Koka Booth Amphitheatre 8003 Regency Parkway | Cary In what has become a popular summer favorite, “Movies by Moonlight” Series returns to the Koka Booth Amphitheatre in Cary for another stellar season presented by WakeMed Cary Hospital. For a mere $5 (kids under 12 are free) patrons can bring a blanket or chair as the spacious lawn at Booth Amphitheatre is transformed into an outdoor movie theatre. A portion of the Movies By Moonlight proceeds will benefit the WakeMed Children’s Hospital. Patrons are allowed to bring in picnics on these special family nights. Gates open at 7pm and movies will start at dusk. boothamphitheatre.com

Summerfest Presents: Beach Music with North Tower Band JULY 9 | 7:30-9:30pm Koka Booth Amphitheatre 8003 Regency Parkway | Cary Come out and shag! A veteran touring band with sizzling brass and a wide-ranging repertoire will have the whole family dancing. The Symphony will not be performing at this concert. boothamphitheatre.com

Gardening Class JULY 28 | 6pm The Garden Hut 1004 Old Honeycutt Road | Fuquay-Varina Gartending right out of the garden & a little

summer concerts at the North Carolina Museum of Art

Since 1997 the Joseph M. Bryan, Jr Theater in the Museum Park has welcomed America’s finest singer-songwriters and critically acclaimed musical ensembles from around the world. The outdoor cinema features recent Oscar winners, timeless classics, and family favorites. The amphitheater offers limited reserved seating and ample lawn seating under beautiful shade trees, perfect for picnicking. The Museum’s Iris restaurant also provides food and beverage options for purchase.

Photo courtesy of NCMA

help from the corner store. How to include fresh produce from the garden in your cocktails. $10, RSVP. 919.552.0590 www.NelsasGardenHut.com Finally Friday Apex JULY 29 | 5-9pm Downtown Apex | apexdowntown.com Final Friday Cary Art Loop JULY 29 | 6-9pm Downtown Cary On the last Friday of every month, Cary celebrates art with the Cary Art Loop. Triangle arts and culture in the Cary area are highlighted with extended hours for participating art galleries, restaurants, coffee houses, and other businesses that showcase visual arts, music, and more. Look for free C-Tran shuttle service between downtown venues. www.caryartloop.org Beer, Bourbon & BBQ Festival AUGUST 5 & 6 Koka Booth Amphitheatre 8003 Regency Parkway | Cary Join us at the festival for a great day of beer sippin’, bourbon tastin’, music listenin’, cigar smokin’ and barbeque eatin’. Your admission

buys you a sampling glass so you can enjoy an ALL-YOU-CARE–TO-TASTE sampling of beer and bourbon. Some of the best barbeque vendors are on site if you get hungry, all while enjoying seminars in the tasting theater and LIVE music all day. beerandbourbon.com/cary/show-info Bella Rose Strides for Babies 5K & Fun Run AUGUST 6 | 8am WakeMed Soccer Park 201 Soccer Park Drive | Cary Carolina Family Practice & Sports Medicine serves as the presenting sponsor for the 5th Annual Bella Rose Strides for Babies. This event is held in honor of Bella Rose Diaz, who was lost to SIDS in May 2011. Family-friendly event with bounce house, DJ, and silent auction. All proceeds go to the CJ Foundation for SIDS. Contact: Janna Fonseca, 919.238.2009. Event website: https:// runsignup.com/Race/NC/Cary/BellaRoseStridesforBabies5K. Kids’ events (face painting, bounce house, crafts, etc) are free but require registration. Race fees range from $15-$25 and runners receive gender-specific t-shirt. We offer prizes for top finishes in age group categories as well as runner with stroller and runner with dog, so this is truly

an event that offers something for everyone! The 5K course is on the grounds of the WakeMed Soccer Park and offers a challenge to both the novice and seasoned runner. Gardening Class AUGUST 11 | 11am The Garden Hut 1004 Old Honeycutt Road | Fuquay-Varina Culinary treats right out of the garden. $10, RSVP. 919.552.0590 www.NelsasGardenHut.com Carolina RailHawks vs. puerto rico AUGUST 13 | 7:30pm WakeMed Soccer Park 101 Soccer Park Drive | Cary iron and wine AUGUST 13 | 8pm North Carolina Museum of Art 2110 Blue Ridge Road | Raleigh We welcome back Iron and Wine (South Carolina native Sam Beam) for a special solo performance. With five albums, numerous EPs and singles, and the initial volumes of an Archive Series, Iron and Wine has captured listeners’ emotions and imagination with distinctly cinematic songs. Iron and Wine is caryliving.com | 69

newaroundtown

Publix at Millpond Village 3480 Kildaire Farm Road | Cary www.Publix.com

lazy daze arts & crafts festival

919.303.4028

August 27 & 28 at Cary’s Town Hall Campus

currently celebrating the first two installments of the Archive Series on Beam’s own label, Black Cricket Recording Co. The gifted singer-songwriter has also released albums with fellow indie artists Jesca Hoop and Ben Bridwell of The Band of Horses. Ghost on Ghost (2013) is “one of the most satisfying albums the group has done to date,” says All Music. www.ncartmuseum.org

Freddy’s frozen custard & steakburgers 1705 High House Road | Cary freddysusa.com

919.377.2677

pup t reats

at fre ddy

’s!

Freddy’s drive-thru offers

FREE

Pup Treats!

70 | caryliving.com

Charm City Junction AUGUST 13 | 6-8pm Fred G. Bond Metro Park Sertoma Amphitheatre 801 High House Road | Cary Baltimore-based roots group Charm City Junction puts a new spin on old-timey music, carrying the torch of fast-picking bluegrass and toe-tapping Celtic music. Featuring fiddle, clawhammer banjo, the button accordion and upright bass, this quartet isn’t afraid to take roots music to new places – but always with an eye on tradition. From dance-inducing old-time rhythms and foot-stomping Irish melodies to hard-driving bluegrass, Charm City Junction creates a fresh soundscape that keeps listeners on the edge of their seats, wondering where they’ll go next. Downtown Cary Food & Flea AUGUST 14 | 12-4pm Ashworth Village | Downtown Cary 200 S. Academy Street | Cary The Downtown Cary Food & Flea is a monthly crafters market that features local food trucks, local craft beer, vintage, art, crafts, edible goods, music and more. dtcfoodandflea.com Gillian Welch AUGUST 20 | 8pm North Carolina Museum of Art 2110 Blue Ridge Road | Raleigh It’s been 20 years since Gillian Welch released her debut masterpiece Revival that announced the arrival of a singular songwriting

talent. Since then Welch and her musical partner David Rawlings have recorded four more exquisite albums that evoke the spare and haunting qualities of the southern Appalachian Mountains. Welch achieved greater prominence in 2002 for her contributions to the Grammy-winning soundtrack O Brother Where Art Thou. Her most recent album, The Harrow & The Harvest, received a Grammy nomination and is considered one of her finest. www.ncartmuseum.org Finally Friday Apex AUGUST 26 | 5-9pm Downtown Apex | apexdowntown.com Lazy Daze Arts and Crafts Festival AUGUST 27 & 28 The Lazy Daze Arts & Crafts Festival is celebrating its 40th anniversary by expanding the one-day festival to two days! Due to continued construction on N. Academy Street, the festival will remain on Caryâ&#x20AC;&#x2122;s Town Hall Campus for 2016. Come join us as we celebrate the festivalâ&#x20AC;&#x2122;s 40th anniversary by hosting it at a wonderful new location and expanding the time!

Send us... Community events you would like published in the calendar can be emailed to Lori@caryliving.com. caryliving.com | 71

carysightings ÂŠ Matt Williams Photography

photography by dave gill

finally friday apex Held the last Friday of the month.

ÂŠ Matt Williams Photography

WRAL Freedom Balloon Fest Held Memorial Day weekend in Fuquay-Varina.

5th annual peak city pig fest Held June 17th-18th in downtown Apex. 72 | caryliving.com

Want your Event featured In sightings? Contact us to have a photographer attend your event!

Lori@caryliving.com â&#x20AC;˘ 919.782.4710

Lance Olive, Mayor of Apex

Ribbon cutting for sweetwater development in apex

The groundbreaking of a $275 million, village-style development called Sweetwater was held June 8th. The 165-acre project is being developed by Triangle-based ExperienceOne Homes and financed through NC-based BB&T. It is expected to create more than 2,000 jobs and generate in excess of $1.1 million in annual tax revenues (combining residential and commercial rates together at full build-out).

dog days of june

Held June 4th in Cary with a canine frisbee disc competition, dog wash, rabies vaccines and microchipping clinic.

worldâ&#x20AC;&#x2122;s largest flip-flop run

Cary locals made Guinness history breaking the world record for the largest flip-flop run on Saturday, June 18th. caryliving.com | 73

Coming up in September/October

featuring • • • • •

City Guide kid’s health fall beauty & style fall arts preview education guide

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