Cary Magazine March April 2015

Cary Magazine, 301 Cascade Pointe Lane, Cary NC 27513 Cary Magazine, 301 Cascade Pointe Lane, Cary NC 27513

March/April 2015

Get Out!YOUR GUIDE TO N.C. TRAVEL

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BEFORE AFTER

100 Ridge View Dr, Suite 103, Cary, NC 27511 • (919) 467-2203 • [email protected]

7252 GB Alford Hwy, Holly Springs, NC 27540 • (919) 600-6262 • [email protected]

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i n t h i s i s s u e

Th e Travel Issue15 Action-Packed Fun in Charlotte

22 A Tour of the Crystal Coast

30 Restaurant Row: European Tour

39 Chef Vivian Howard: In Her Own Words

53 For the Birds: Wake Audubon Society

64 Holly Springs’ Big Play

70 Spring Fashion Fever

86 Save the Train: The Battle of Morrisville

Photo by Jonathan Fredin

Visitors enjoy a sunset walk on Atlantic Beach.

Take a pictoral tour of the Crystal Coast, page 22.

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On Bald Head Island, relaxation is an art form and cares are left on the mainland. You’ll arrive here by ferry and travel the island by golf cart, bicycle or on foot. No more lush natural environment for

exploring can be found on the East Coast, complemented by a host of creature comforts. Contact us today to receive a copy of Haven, a guide to experiencing our exceptional way of life,

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

March/April 2015 • Volume 12, Number 3

EXECUTIVE

Ron Smith, Executive PublisherBill Zadeits, Publisher

EDITORIAL

Nancy Pardue, EditorAmber Keister, Editor

CONTRIBUTORS

PHOTOGRAPHY

Jonathan Fredin, Chief Photographer

PRODUCTION

Melissa Borden, Graphic DesignerJennifer Casey, Graphic DesignerRonald Dowdy, Graphic Designer

Dylan Gilroy, WebmasterAmy Mangels, Graphic Designer

Matt Rice, Webmaster/SEOJim Sleeper, Graphic Designer

Danielle Tronovitch, Web Designer

ADVERTISING

Kris Schultz, Associate Publisher

PUBLIC RELATIONS

S&A CommunicationsChuck Norman, APR

ADMINISTRATIVE

Mor Aframian, Events Assistant & Online Community ManagerCherise Klug, Traffi c Manager

Michelle Matthews, Business ManagerLisa McGraw, Circulation Coordinator

Valerie Renard, Human Resource ManagerKristin Tighe, Accounting

Cary Magazine © is published eight times annually byCherokee Media Group. Reproduction or use, without

permission, of editorial or graphic content in anymanner is prohibited. Subscriptions are $18/year.

CARY MAGAZINE

Westview at Weston301 Cascade Pointe Lane

Cary, North Carolina 27513(919) 674-6020 • (800) 608-7500 • Fax (919) 674-6027

www.carymagazine.com

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

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

L.A. JacksonDavid McCreary

Lea Hart

Cary Magazine is a proud member and supporter of all fi ve chambers in Western Wake County. Th e Cary Chamber of Commerce, Apex Chamber of Commerce, Morrisville Chamber of Commerce, Holly Springs Chamber of Commerce, and Garner Chamber of Commerce.

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

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61 We Love

84 Garden Adventurer: L.A. Jackson on American Wisteria

95 Charity Spotlight: Hope for Haiti Foundation

10 Editors’ Letters

12 Letters from Readers

78 CM Home Tour: Outdoor Entertaining

98 Happenings

106 Write Light

ON THE COVER: The Crystal Coast beckons visitors with plenty of attractions. Photo by Jonathan Fredin

i n e v e r y i s s u e

d e p a r t m e n t s

Count the Waysi n t h e n e x t i s s u e

There are so

many things to

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in Western Wake

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for our top 10!

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Visit us in Cary at the beautiful Waverly Place Shopping Center (upper level).Just minutes from Raleigh and less than a mile from the interchange of US 1 and US 64.

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Nancy PardueEditor

WHILE WE LOVE (love, love) local at Cary Magazine, even we have to admit that some good things await beyond our Western Wake borders. Hence this travel issue, explor-ing great options in North Carolina locales!

One of these spots is Beaufort, where the photo below was taken during an anniversary trip that meant strolling the avenues in a straw hat, imagining family life in a historic home tour, and a fascinating visit to nearby Fort Macon.

We dined leisurely and al fresco each morning, and at night watched the bobbing lights of moored yachts and dinghies, from our moonlit balcony on the waterfront.

We could live here, we said to each other, and run the general store or rent bikes, open a bed and breakfast. And it was true.

To me, that’s the best part of travel: Slipping into a way of life so diff erent from the everyday. A trip is a no-commitment peek into what could have been and what still might be, a glimpse into a hidden side of myself.

Whatever spells vacation to you, and wherever your plans take you this year, may you enjoy a true getaway, where anything is possible.

Th anks for reading,

e d i t o r s ’ l e t t e r s

I LOVE the beach. Growing up in the Midwest, I didn’t see the ocean un-

til I was in my twenties, and the awe and wonder I felt at my fi rst sight of the endless sea and distant horizon has never left me.

I was lucky enough to marry a man who grew up in Norfolk, Va., so my children and I spent nearly every spring break and summer vacation happily paddling in the surf or building sand castles at Virginia Beach.

As the weather starts to warm, I start counting the days until our family’s annual week at the beach – now spent with two other families at Topsail Island where the above photo was taken. I treasure those days spent with the sooth-ing sound of the surf, the warm embrace of the sun, and the company of good friends.

In his photographs, starting on page 22, Jonathan Fredin has captured the adventure, awe and childlike glee that many of us will always fi nd at the beach.

We hope they, and the other travel-related articles in this issue, will inspire you as well.

Safe travels,

Amber KeisterEditor

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Cary Orthopaedics has long been known as a sports medicine

specialist, helping both professional and recreational athletes play hard

and play strong. But did you know we also offer comprehensive ortho-

paedic care for all types of bone and joint dysfunction – from trauma to

injuries to degenerative conditions.

Now with four locations in the Triangle, we’re experts in motion,

helping all of our patients get back in the game of life.www.caryortho.com

NEW! Interactive Body Map helps you get facts about joint pain and common orthopaedic conditions.

Cary: 919.467.4992 Morrisville: 919.238.2440 Garner: 919.779.3861 Spine Center: 919.297.0000

SPINE CENTER JOINT REPLACEMENT PHYSICAL THERAPY

12 MARCH/APRIL 2015

l e t t e r s f r o m r e a d e r s

WE WANT TO HEAR FROM YOU! Email letters to the editors to [email protected]

Editors’ note: Submitted comments may be edited for length or clarity, and become the property of Cary Magazine.

Maggy Awards“I can’t tell you how elated we are here

at Dorcas. Winning the Best Charity award this year was a realization of our vision state-ment we created in 2007 — “Dorcas Minis-tries will become the Charity of Choice for citizens of Western Wake County.”

Th e check from the (Maggy Awards party) raffl e is icing on the cake. Please let us know how we can be of service to you and don’t hesitate to send someone our way if you think we can be of assistance.”

Howard Manning, executive director, Dorcas Ministries

Chances are Good“I just don’t even know how to say

thank you about this photo and article … I am a little overwhelmed and very humbled. Th ose of you who have not liked Cary Maga-zine’s Facebook should do so. Th ey are doing a great job.”

Marsha Wrenn Snyder, MEWS Designs

Alexander’s Mediterranean Cuisine “Excellent Greek food, nice atmo-

sphere and service; we go often. So glad they are in the area.”

– Jeff , via carymagazine.com

“Th is is my go-to restaurant for Greek and Mediterranean fare. Absolutely deli-cious … Th e owners have transformed this little spot into a luscious Greek hideaway. Every single item I have ever ordered has been incredible, including their unique and delicious bread. My favorites are the Lemon Chicken Soup, the Greek Antipasto, which my husband and I usually share, and the Lobster Ravioli; amazing. Th eir sangria and Greek wines are also a delight.”

Sharon C., via carymagazine.com

Natural Beauty“Th e write up and photos are so beautiful

… Th ank you again for this opportunity and I am thrilled that you loved our products.”

Christi Apodaca, C & Co. All Natural Body Goods, Asheville

“Th anks so much for this opportunity to introduce Polish & Co. to your readers.”

Th eresa Williamson,Polish & Co, Greensboro

“I’ve seen a couple of awesome YouTube

reviews of Mr. Pompadour products but didn’t realize they were from Raleigh. Pretty cool to have a local men’s hair product company.”

Mike Travioni, via carymagazine.com

“Love C & Co.! Have probably tried all the products (except for the mustache wax) and love them all. Favorites include the rose-mary and lemongrass artisan soap, and can’t live without bath salts or sugar scrub.”

Sharon Watson, via carymagazine.com

“Great information; I especially love C & Co. in Asheville. One try and you will use nothing else! Th e bath products are yummy and the body lotion is the best I have ever used. My highest recommendation is for the underarm balm, a natural antiperspirant and deodorant that really works, even in the South!”

Debora White, via carymagazine.com

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14 MARCH/APRIL 2015

CARY MAGAZINE 15

If relaxing is not your idea of a

fun vacation, consider a trip to the

Queen City of Charlotte. Home to all

things auto racing, the Charlotte area

is also the place where Olympians train,

rollercoasters launch, and 2015 marks

the start of an all-new sports team.

Here’s a fun-fi lled sampler:

Action!packed

WRITTEN BY NANCY PARDUE

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Glory Road: NASCAR Hall of Fame

Located in Uptown Charlotte, this 150,000-square-foot hall off ers an interactive look at the history and heritage of NASCAR, from its roots in moonshine running to today’s high-tech scene.

Full of racing artifacts and with a state-of-the-art theater, sig-nature exhibits include Glory Road, a banked ramp leading to the second fl oor of the facility. Remodeled in 2014, Glory Road fea-tures 18 historic cars telling the six-generation story of NASCAR, and highlights 40 current and historic tracks.

Racing simulators provide a driver’s experience, the Hall of Honor is where NASCAR Hall of Fame inductees roam, and most interactive of all is Race Week, with a behind-the-scenes look at how a NASCAR team prepares for race day.

Th e Rockin’ & Racin’ exhibit examines the music intertwined with NASCAR life over the past fi ve decades, from rock to country and rap. Featuring more than 40 artifacts and seven cars, the four sections of the exhibit explore Racers Who Rock, Rockers Who Race, Rocking the Track and NASCAR in Song.

Th e NASCAR Hall of Fame is open daily; general admission is $19.95 for adults and $12.95 for children ages 5-12, with senior and military pricing and combo options available.

Go even deeper with the Racing Insiders Tour, covering the evolution of NASCAR and including visits to area race shops and attractions such as Penske Racing or Hendrick Motorsports. Tour is $90 for adults, $80 for children. nascarhall.com

FUN FACTS

• Meet the inductees! Open to the public, the NASCAR Hall of

Fame Induction Ceremony is held in Charlotte every January;

tickets start at $45.

• The first African-American driver to win a premier series race

in NASCAR was inducted into the NASCAR Hall of Fame this

year: Wendell Scott

• Each May for 30 years now, fans fill Uptown streets for the

Food Lion Speed Street 600 Festival, a celebration of all

things NASCAR; 600festival.com

MORE MUSEUMS

• Memory Lane Motorsports & Historical Automotive Museum,

memorylaneautomuseum.com

• North Carolina Auto Racing Hall of Fame, ncarhof.com

Both are located in Mooresville, about 30 minutes north of

Charlotte.

VISIT CHARLOTTE Photos

CARY MAGAZINE 17

Make a Splash: U.S.National Whitewater Center

Rock climbing, kayaking, ziplining and rafting on the world’s largest manmade whitewater river — adventure awaits at the U.S. National Whitewater Center, located about 20 minutes outside of Charlotte.

Th e USNWC is one of just 17 offi cial U.S. Olympic Training Sites in the U.S., but you don’t have to be an elite athlete to visit.

New this year for guests are four ex-tra zip lines, a 40-foot rappelling wall, and an extra 11 miles of trails. On April 17-19, the USNWC hosts one of its nine an-nual events, Tuck Fest, a three-day festival celebrating the outdoor life with 20-plus land-or-water competitions, live bands, ex-hibitions and demos.

Why Tuck Fest? It’s named for the Tuckaseegee Ford and Trail, a historical landmark located here.

Spectators can watch the Tuck Fest fun and enjoy the music at no charge. To take part in one or all of the races and com-petitions, pay a fl at registration fee of $35, and have at it!

Th e fourth annual Brew Stash Bash happens on June 13, featuring local, re-gional and national craft breweries after the

Brew Dash 6K Trail Race. On July 18 is the XTERRA Whitewater Triathlon: A 1K fl atwater swim split between the Catawba River and a manmade channel, 23K on mountain bike trails, and an 8K trail run to the fi nish line. Whew!

And on Aug. 8, the unique Amphibi-ous Duathlon sounds easy — run, paddle, run — but combines running and fl atwa-ter kayaking and two 5K trail runs.

Looking for a dining adventure? Try Unwined with fl atwater stand-up paddle boarding and a chef-prepared dinner, or ZipLine & Dine, with a fi reside dinner once you’re done zipping through the trees at sunset.

Regular admission pass packages at US-NWC range from the single activity Quick-Sport starting at $20 to the AllSport at $54, $44 for kids 9 and younger. usnwc.org

FUN FACTS

• The summer-long River Jam concert

series takes place each Thursday and

Saturday.

• USNWC is a locally-owned and

operated nonprofit.

• USNWC sits on 700 acres of

woodlands.

Start Your Engines:Charlotte Motor Speedway

Charlotte Motor Speedway’s 1.5-mile superspeedway has been the place to see the race for more than 50 years.

Host to three premiere NASCAR events each year — the NASCAR Sprint All-Star Race, the Coca-Cola 600 and the Bank of America 500 — the track is also the site of dozens of other events including a weekly short-track series for Legend Cars and Bandoleros, World Karting Association races, and some of the largest car shows and swap meets in the U.S.

Encompassing nearly 2,000 acres, Charlotte Motor Speedway has more than a one-track mind: It boasts a 2.25-mile road course, a six-tenths-mile karting layout and a quarter-mile oval within its walls, and a one-fi fth-mile oval just outside Turn 3.

Just across U.S. 29, Th e Dirt Track at Charlotte is a clay oval that plays host to the World of Outlaws Sprint Car Series and the World of Outlaws Late Model Series, and a championship Monster Truck show. Vroom, vroom!

Adjacent to Th e Dirt Track is zMAX Dragway, the fi rst drag strip in the world to feature two pedestrian tunnels underneath the strip to boost fan mobility, and the world’s only four-lane, all-concrete racing surface. charlottemotorspeedway.com

FUN FACTS

• CMS has the world’s largest HDTV

screen: 200 x 80 feet! Its 2011 debut

set a Guinness World Record for

largest HDTV at a sports venue.

• CMS was the first modern

superspeedway to host night racing,

in 1992. US N

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A COOL WIND IS BLOWING through the window net and I’m pick-ing up speed with each lap. Th e chutes, or straightaways, feel limitless, like fl ying. I whoop out loud, amazed to be driving a 600-horsepower, 3,400-pound stock car.

All I see is track, ahead of us and dis-appearing underneath the car. Kristen, my right-seat instructor, directs: “Go left to the white line … steer toward the top lane, to the wall … get closer to the wall … closer … OK, now arc back down to the inside, toward the apron …”

We’re making 12 lane changes per quarter-mile lap. At the single-cone marks I pull my foot off the gas completely to round the turns. A couple of seconds later,

double cones signify full-on acceleration, and I stomp it.

My hands on the wheel are at 10 and 3; the car is designed to naturally turn left, so there’s no need for a white-knuckle grip.

Kristen’s a pro driver who’s been rac-ing since she was 13. We’re sitting shoulder to shoulder but can only hear each other through a communications system plugged into our helmets. She’s also maintaining radio comm with her track colleagues, so knows to hold me steady on the inside as the No. 10 car passes on our right.

An onboard video system is recording the experience in split-screen format, one camera on me and one on the track.

As RSI, Kristen has a throttle control


The Real

Cary Magazine editor Nancy Pardue checked off a big item on her bucket list: She drove eight laps in a stock car at Charlotte Motor Speedway, in the Richard Petty Driving Experience.

Kick It: Charlotte Independence

Charlotte is a hotspot for sports! You sports fans already know the

Carolina Panthers pro football team is based here, as is pro basketball team the Charlotte Hornets.

And the Charlotte Checkers are the American Hockey League affi liate of NHL hockey team, the Carolina Hur-ricanes.

But what you might not know is that there’s a new professional team in

town: Th e Char-lotte Indepen-

dence men’s soccer or-ganization, kicking off this spring

as one of 24 teams in the

USL PRO league. Want more sports

during your travels to Charlotte? Try Major League Lacrosse team the Char-lotte Hounds, and the skater-owned and operated Charlotte Roller Girls, compet-ing in fl at-track roller derby.

Want to play, instead of watch? You’ll fi nd plenty of room to move at the “Central Park” of Charlotte, Freedom Park.

Set on 98 acres between the historic Dilworth and Myers Park neighbor-hoods, the park has a 7-acre lake, and is about 3 miles from downtown.

Paved trails and birding? Yes. Tennis and volleyball courts? Yes.Space for baseball, basketball and

soccer? Yes, plus free fi lms and musical performances throughout the summer.

panthers.com; nba.com/hornets;

gocheckers.com; charlotteindependence.

com; charlottehounds.

com; charlotterollergirls.com;

charlottesgotalot.com

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CARY MAGAZINE 19

device to reduce horsepower if necessary, and a brake pedal to avoid danger; there’s no speedometer in the car.

Thumbs Up“You won’t need to brake; just let off

the gas. And you’ll be in fourth gear by the end of pit road, so once we get out of the pit, you won’t need to shift again till we come back in,” Kristen had explained dur-ing crew preparations.

Th e biggest challenge of the day has been climbing into the car through a 15 x 30-inch window, wearing a HANS device (Head and Neck Support) latched to my Stilo helmet.

I got stuck on the fi rst try. On the sec-ond try I slid in Matrix style, cocking my head to fi t it through the window.

A crewman buckled me into a fi ve-point safety harness, and wedged three cushions behind me so I could reach to push the clutch to the fl oor and practice running through the gears. It’s been a while since I drove a 4-speed manual and I stalled

out in the pit, but as Kristen reminded me, it’s like riding a bike.

After the crewman attached the steer-ing wheel, and just before he pulled up the window net, I gave a thumbs up to my team-mates, all of us part of a media group invited to take part in this Richard Petty Driving Ex-perience at Charlotte Motor Speedway.

Serious FunEarlier in the day we had signed a few

forms, and wriggled into zip-up fi re-retar-dant suits.

Crew chief Don Winchester led our training-room orientation, which included a video starring Richard “Th e King” Petty him-self, and instructions on safety and mastering the track driving line and shifting patterns.

“It’s all about precision, lap after lap,” Don said. “Our goals are fun, and safety. It’s a thrill ride, but this is serious fun.”

Out on pit road Don escorted me, an-nouncing, “In lane two, car 53, is Nancy Pardue!” My teammates cheered.

But now Kristen is saying, “Last lap. Pop it into neutral and pull on into the pit.”

Th e crew’s waiting, and getting out of the car is much easier than getting in. I can’t help but pump my fi st in the air, feel-ing a sense of bucket-list accomplishment.

According to my lap-time sheet, I actually did increase speed with each lap, and reached 111 mph. But I was hoping for 160, I tell Don, and he laughs.

“Average rookie speed is 120, so you didn’t do too bad,” he says. “Would you do it again?”

In a heartbeat, I say, just to hear those four little words: “Drivers, start your en-gines!”

Th e Richard Petty Driving Experience is available at major speedways across the U.S. At Charlotte Motor Speedway, off erings range from junior and adult ride-alongs in which passengers ride shotgun with a professional instructor at speeds up to 165 mph, to eight-lap self-drive rookie runs and 50-lap racing experiences. Also, the Richard Petty Fantasy Racing Camp is a three-day event designed for the ultimate NASCAR fan. drivepetty.com

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Crew chief Don Winchester gives a confi dence-boosting thumbs up before announcing Nancy at trackside.

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patrick-janes.comOnline: Watch live-action video from Nancy’s onboard camera, at carymagazine.com

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Unleash the Fury: Carowinds

Th ink you’ve been to Carowinds? Th ink again. Th anks to a $50 million, multiyear upgrade, the park is being re-

vamped from top to bottom, with new rides and attractions added.Among the highlights is Fury 325, opening March 28 and billed as

the world’s tallest and fastest giga coaster. It’s visible from uptown Char-lotte and simulates the wild fl ight of a not-happy hornet.

Designed by the Swiss company that’s brought Vortex, Afterburn and Th e Intimidator to Carowinds, here’s what to expect on the Fury:

You’ll board one of three 32-passenger open-air trains, and climb a 30-story, 325-foot hill. Be ready, because next comes an 81-degree fi rst drop, then a dizzying race through hills, curves and quick transitions at speeds of up to 95 mph.

Th e ride lasts three and a half minutes, and covers 6,602 feet of track. If you’re breathless just thinking about it, try this virtual ride: carowinds.com/fury325

Other attractions at Carowinds range from more thrill-seeking to those at family-friendly speeds. Th ere’s also Boomerang Bay, a water park (included in park admission) off ering a wave pool, lazy river, 11 water slides and more.

One-day admission, purchased online in advance, is $39.99; single day parking is $15. Season passes start at $81; some pass packages include parking and dining options. carowinds.com

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standardpacifichomes.com

Prices, plans, and terms are effective on the date of publication and subject to change without notice. Square footage/acreage shown is only an estimate and actual square footage/acreage will differ. Buyer should rely on his or her own evaluation of useable area. Depictions of homes or other features are artist conceptions. Hardscape, landscape, and other items shown may be decorator suggestions that are not included in the purchase price and availability may vary.

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Single Family Homes from the Mid $300's2,621 – 3,420 sq. ft.

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Single Family HomesCary, NC

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22 MARCH/APRIL 2015

Located at the western end of Bogue Banks, Emerald Isle is named for the lush greenery that covers much of the area. Accommodations range from cottages to huge beach houses.

CARY MAGAZINE 23

Adventureon the Horizon

AS THE DAYS LENGTHEN and the sun warms, many of us start daydreaming about the beach. We can’t wait for those gloriously unproductive days spent listening to the surf, walking the coast, casting a line or watching the sunset.

In 2013, more than 9.5 million travelers headed to North Carolina’s beaches, nearly 19 percent of the 52.5 million visi-tors to the state, according to the North Carolina Department of Commerce. Th at number continues to rise each year.

Among North Carolina’s top destinations is the Crystal

Coast — an 85-mile stretch of coastline that extends from the Cape Lookout National Seashore westward to the New River. In addition to the lighthouse at Cape Lookout, area attrac-tions include wild horses on Shackleford Banks, the aquarium at Pine Knoll Shores, Morehead City, historic Beaufort, Fort Macon, Atlantic Beach and Emerald Isle.

Photographer Jonathan Fredin takes you on a visual tour of the area — to help tide you over until you can get to the beach yourself.

PHOTOS BY JONATHAN FREDIN

24 MARCH/APRIL 2015

TOP: Samantha Mellone of New York discovers the view from the top of the Cape Lookout Lighthouse is worth the 207-step climb. The lighthouse, which is only accessible by boat, is open for visi-tors to climb during the summer.

ABOVE: Shackleford Banks horses, or “Banker ponies,” roam the southern-most barrier island in Cape Lookout National Seashore.

LEFT: The Island Express Ferry Shuttle, the largest operating ferry service on the Crystal Coast, transports tourists from Harkers Island to Shackleford Banks.

CARY MAGAZINE 25

LEFT: Cape Lookout National Seashore, home to the Cape Lookout Lighthouse, is a 56-mile stretch of protected beaches that make up one of the few remaining natural barrier island chains in the world. Accessible only by boat, the coastal island is ideal for bird watching, shell collect-ing or climbing the lighthouse.

BELOW LEFT: An angler soaks in the sun, sea and sand on Emerald Isle, the most prominent of the banks on the Crystal Coast and located at the western end of the Bogue Banks.

BELOW: After dining on fresh seafood, patrons can prepare their own s’mores at Amos Mosquito’s Restaurant and Bar in Atlantic Beach.

26 MARCH/APRIL 2015

Fishing off the Oceanana Fishing Pier hooks a catch for everyone in the family.

Beaufort musical legend Drew Wright harmo-nizes with Billy Willis during a performance at The Barnacle Bar.

Revelers gather for sunset, music and refresh-ments at The Barnacle, an Atlantic Beach bar at

the end of the Oceanana Fishing Pier. The pier stretches nearly 1,000 feet into the ocean.

CARY MAGAZINE 27

ABOVE: A popular way to tour Beaufort’s Historic District is by sitting high aboard a vintage 1967 English double-decker bus while local narrators entertain with tales of Beaufort’s past.

RIGHT: Sweet indulgence is a specialty attraction at The Spouter Inn Restaurant & Bakery in Beau-fort. The waterfront restaurant bakes daily breads and desserts, including chocolate silk French pie, carrot cake and éclairs.

Visitors pedal through historic Beaufort on single speed, foot-brake beach cruisers during a Hungry Town Bike Tour. Beginning at the waterfront, cyclists stop at several restau-rants to sample seafood, wine and other local delicacies.

28 MARCH/APRIL 2015

ABOVE: The North Carolina Aquarium at Pine Knoll Shores features 50 land and sea exhibits, including a 306,000-gallon tank.

LEFT: A blue claw crab caught in Bogue Sound snaps at Taylor New-some of Tallahassee, Fla., during the N.C. Aquarium outdoor adventure Sound Seafood: Catching Crabs and Clams.

BELOW LEFT: Bridgette Wright of Charlotte slogs through the mud while learning the art of harvesting crabs and clams and the importance of conserving coastal habitats at the N.C. Aquarium at Pine Knoll Shores.

BELOW: The opportunity to see 11 life-sized, roaring, animatronic dinosaurs awaits visitors at the aquarium’s marsh boardwalk.

Want to Go? visitnc.com/crystal-coastcrystalcoastnc.org/

CARY MAGAZINE 29

Neurosurgery & Spine Specialists

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Our experienced care team collaborates with other

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To refer a patient or schedule an appointment at one of

our two convenient locations, call (919) 784-1410. Or

visit rexneurosurgery.com for more information.

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r e s t a u r a n t r o w [ a g u i d e t o d i n i n g a t w e s t e r n w a k e ’ s b e s t r e s t a u r a n t s ]

Tartelletta alla Crema Pasticcera and Frutta, which is homemade shortbread and pastry cream, crowned with seasonal fruit.

CARY MAGAZINE 31

Enrigo Italian BistroNow a popular fi xture in Cary’s revital-

ized Waverly Place, Enrigo Italian Bistro has undeniably hit its stride. Credit Chef Paolo Gavazza, who prepares food that’s fresh and satisfying, from red-wine-infused authentic classics like Tagliatelle Bolognese to thin-crusted, mozzarella-laden pizzas.

“I cook what I love to eat,” said Ga-vazza, a good-natured native of Rome. He prepares food using locally sourced ingredi-ents, and what emerges from the kitchen is reminiscent of dishes he enjoyed back home.

Order the Straccetti con la Rughetta, veal sautéed in extra virgin olive oil and served with fresh arugula and a side of white onions, red peppers, thyme and capers.

“It’s a simple dish, but it’s rich in fl avor,” Gavazza said with a smile.

Another well-regarded off ering, Mez-zaluna alla Salvia, features half-moon shaped pasta fi lled with ricotta cheese and spinach, sautéed with sage and light butter.

“It’s served on aged Parmigiano Reggia-no, and it is representative of the best food in Italy,” said Gavazza, who moved to the

United States early last year and now lives in Holly Springs.

Don’t overlook dessert. Deliberate over the house-favorite tiramisu, chocolate Tor-tino or Tartelletta alla Crema Pasticcera and Frutta, which is homemade shortbread and pastry cream, crowned with seasonal fruit.

Th e restaurant’s fl oor-to-ceiling win-dows slide to create an open-air ambiance. A cozy, cement-fl oored dining room is nicely appointed with dark wooden tables and mo-saic-tiled walls.

Occasional multicourse wine dinners allow Gavazza opportunities to go off -menu and be more adventurous. Enrigo accepts reservations for parties of eight or more.

WRITTEN BY DAVID MCCREARY • PHOTOGRAPHED BY JONATHAN FREDIN

Enrigo Italian Bistro575 New Waverly, Suite 106Waverly Place, Cary(919) 854-7731dineenrigo.com

Choosing the right European restaurant can be intimidating, but no need to worry. We’ve assembled bona fi de Triangle-area sources of French, German, Italian and Turkish cuisine so you can relax and enjoy

authentic dining experiences without having to fl y across the ocean.

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European Tour

continued on page 32

Straccetti con la Rughetta, veal sautéed in extra virgin olive oil, is served with fresh arugula and a side of

onions, peppers, thyme and capers.

German GrilleJust one step into German Grille and

you’ll feel you’ve been transported to an Old World village. Abundant beer steins, leder-hosen and colossal castle and Black Forest murals leave no doubt that you’ve come to the right place for brats, brew and a good time.

Paul Hoff man, erstwhile owner of the now-defunct Bavarian Brathaus, partnered with wife Jenny Hubert to open German Grille in early 2014. Th e grandson of a Ger-man butcher, Hoff man takes pride in making and serving authentic Bavarian-style cuisine.

“We make virtually everything from scratch — including the handmade sausages, red cabbage, and all our sauces,” Hoff man

said. “We get our broetchen (bread) from a fi fth-generation German baker in Southern Pines.”

Among the stellar menu items is Oma’s Sampler Platter, which contains roulade, a traditional German beef dish, sauerbraten and goulash served with spätzle (soft egg noodle) and red cabbage.

“Th is platter was developed by asking customers what they wanted,” said Hoff man. “It comes with three distinctly diff erent sauc-es, so people can try diff erent things.”

Th e specialty Holstein Schnitzel com-prises sautéed chicken, pork, veal or eggplant topped with an egg, and comes with a side of gluten-free red Bolognese sauce or hollanda-ise sauce. Try the Drunken Bavarian Chick-en, which is grilled herb chicken smothered in a scrumptious whisky mushroom sauce served alongside lumpy mashed potatoes, red cabbage, bread and honey butter.

If you’re not terribly hungry, consider a small-plate version of sauerbraten, Wiener Schnitzel or even the Drunken Chicken.

For dessert, choose Hoff man’s self-pro-claimed “best cheesecake in the world.” He or talented assistant chef Alfi e Potter bakes it without a crust, and it comes out like a souffl é.

Libations anyone? A well-curated as-sortment of German beers are available on tap and are served in nifty glasses kept in a converted buff et table that now serves as a chiller.

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32 MARCH/APRIL 2015

German Grille243 Grande Heights DriveHarrison Pointe Shopping Center, Cary(919) 462-8208germangrille.com


continued from page 31German Grille co-owner Jenny Hubert serves up a stein of beer and authentic German pretzels.

“We make virtually everything from scratch— including the handmade sausages, red cabbage, and all our sauces.”

— Paul Hoffman

CARY MAGAZINE 33

The Drunken BavarianChicken is grilled herbchicken smothered in

a whisky mushroom sauce served alongside mashed

potatoes, red cabbage, bread and honey butter.

Coquette Brasserie“Coquette is an approachable French

restaurant,” said Beth LittleJohn, the Raleigh brasserie’s easygoing chef de cuisine. “People often think French restaurants are fancy and snooty and not relatable. Our food is com-fort cuisine. It’s homey, and it’s not uptight. Our servers even wear jeans and button-down shirts.”

LittleJohn, who grew up on a farm in Caswell County, has enjoyed cooking as long as she can remember. She received her cu-linary training at New York’s esteemed Cu-linary Institute of America. After spending almost a year as Coquette’s sous chef, she ascended to her current role.

Today LittleJohn fi nesses traditional French dishes like beef bourguignon, pan-roasted duck breast and coq au vin, a clas-sic French chicken entrée layered with bacon lardons, mushrooms and pearl onions.

“We marinate chicken thighs and

breasts overnight in red wine,” she explained. Hors d’oeuvres like pan-seared foie gras,

steak tartare and escargot also vie for attention. “We use a classic interpretation by

cooking the escargot in white wine and aro-matics,” LittleJohn said. “Th e butter we serve with it contains garlic, parsley and salt, and it’s fantastic!”

Another starter, the petite tarte fl ambé, involves thin, fl at bread created from house-made dough. Th e popular Alsatian is topped with caramelized onions, bacon lardons, ham and fromage blanc.

34 MARCH/APRIL 2015

CoquetteBrasserie4351 The Circle at North Hills, Raleigh(919) 789-0606coquetteraleigh.com

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Escargot are cooked in white wine and aromatics and served with an herb and garlic butter.

continued from page 32

Coq au vin is a classic French chicken entrée layered with bacon lardons, mushrooms and pearl onions.

CARY MAGAZINE 35

When it comes to dessert, look no further than the crème brûlée.

“Everybody wants crème brûlée when they come to a French restaurant, and we off er a butterscotch-fl avored brûlée that’s very good,” LittleJohn said.

Sunday brunch is a big draw, fea-turing $2 mimosas and a variety of eggs benedict dishes, quiches, crepes and more. Reservations are strongly recommended.

Be sure to check out Coquette’s ex-quisite showpiece bar. It’s handcrafted from French-imported zinc.

Bosphorus RestaurantIt’s usually a good indicator that an

ethnic restaurant is authentic when you walk in and see people of that particular nationality patronizing the establishment. On any given day upon entering Bospho-rus, you’re sure to fi nd patrons of Turkish and Mediterranean descent.

Genial owner Mustafa Dilekogmu, along with his soft-spoken brother-in-law and cook Adil Berk, both hail from Turkey.


A Turkish fl at bread called pide is made fresh daily and served with every meal.

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“We are a family-owned restaurant,” said Berk. “Our secret is that almost every-thing is made from scratch.”

Th is includes the addictive Turkish fl at bread called pide, which is served with every meal.

“We make the bread throughout the day, and people love it,” Berk said.

For a solid starter, go for the stuff ed grape leaves fi lled with rice, onions, pine nuts, currant, mint, dill weed and other spices. Want more variety? Th e house meze platter includes the grape leaves along with hummus, baba gounush, tabouli, ezme (to-mato-based spread), eggplant salad and cu-cumber dip.

Entrée selections from gyros to lamb shish kabobs to Turkish pizzas give you plen-ty to contemplate. Th e mixed grill kabob platter incorporates lamb and chicken, kofta (spiced meatball), adana (ground lamb) and beef liver, and is served with bulgur pilaf, pide bread and grilled vegetables.

Top off the meal with a cup of Turkish

coff ee or tea and — of course — traditional baklava for dessert. For the uninitiated, bak-lava involves layers of thin fi lo dough covered with ground pistachios, walnuts and syrup.

A recently expanded dining room at Bosphorus is illuminated by pendant lights suspended above tile fl ooring and large, comfortable banquettes.

“We will also be remodeling the original dining room, but the food will remain the same good quality,” Berk said.

Closed on Mondays, Bosphorus serves a special roasted lamb dinner on Sundays. Go early to ensure they don’t run out.

36 MARCH/APRIL 2015

continued from page 35 BosphorusRestaurant329-A N. Harrison Ave.Northside Station Shopping CenterCary(919) 460-1300bosphorus-nc.com

For the Bosphorus baklava, fl aky fi lo dough is layered with ground pistachios, walnuts and sweet syrup.

The mixed grillkabob platter incorporates lamb, chicken, kofta, adana and beef liver.

CARY MAGAZINE 37

TidalWalk is a gated waterfront community of pristine natural beauty. Coastal amenities intermingle with the architectural style of homes designed for just such a place, situated along the banks of North Carolina’s

Intracoastal Waterway near the heart of Wilmington and just 2.5 hours from the Triangle.

Just a short drive from Raleigh, TidalWalk is the ideal destination to create your perfect coastal home.

Your place in the sun.

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38 MARCH/APRIL 2015

CARY MAGAZINE 39

VIVIAN HOWARD is perhaps the most well-regarded personality among food en-thusiasts in our state and beyond. Th e owner of Chef & the Farmer restaurant in Kinston, N.C., and star of the award-winning PBS television series “A Chef ’s Life,” Vivian sat down for a chat with Cary Magazine.

Your TV series continues to increas-ingly resonate with viewers. What can we look forward to seeing in season three of “A Chef ’s Life”?

VIVIAN HOWARD: Some of the ingredi-ents featured this coming season are peaches, fi gs and beef. We’ll also do a casserole epi-sode. Th at’s not an ingredient, but it’s an im-portant genre within Southern cooking.

Could you give us some details about the book you have coming out?

It’s the fi rst of two books, and it’s called

Deep Run Roots. I won’t deliver the manu-script until this October, so it will be released in October 2016. In each of the 26 chapters, I write an essay about an ingredient, and there are between six to 12 recipes included that relate to each ingredient. All the ingre-dients are fruits, vegetables and grains except for three proteins, which are shrimp, oysters and sausage. It’s not the usual format for a cookbook.

Th ree words: Blueberry BBQ sauce (available exclusively at Southern Season stores). Wow! Is this one of the best con-coctions you’ve created or what?

Th ank you! When my husband Ben (Knight) and I fi rst opened the restaurant, I was struggling to fi nd my voice as a chef. My dad secured 500 pounds of blueberries for me. I didn’t have refrigeration for them, so they started to sour. We ended up making

vinegar with them and then ultimately made a vinegar-based barbecue sauce. It was kind of an accidental discovery.

Any recommendations for how to use the sauce?

It’s great for brushing on after grill-ing chicken. I also like taking Boston butts, putting them in a Dutch oven, pouring the sauce in and cooking for several hours.

Do you have any other specialty prod-ucts you want to tell us about?

We have a relationship with Southern Season, and we’re doing some co-branded products. One item is something I call crum-ble that’s a cross between a nut mix and gra-nola. On the jar I off er suggestions for how to use it in salads or as a simple snack.

Vivian Howard

WRITTEN BY DAVID MCCREARY | PHOTOGRAPHED BY JONATHAN FREDIN


In her own words

What are the challenges of owning and running two restaurants?

When the second restaurant opened, the fi rst season of the show launched the same month. Ever since that happened, it has taken me out of the normal participation level in our restaurants. Keeping my eyes and ears and palate engaged in both places is challenging.

Your newer restaurant is considerably diff erent than the fl agship eatery, isn’t it?

I love the Boiler Room, which is an oys-ters and burgers concept. It’s fun, the food is delicious and my children love going there. Chef & the Farmer at this point is such a production and a spectacle. People drive there thinking it’s going to change their lives. It’s just a restaurant, you know? (laughs) At the Boiler Room, the expectations are more man-ageable, and I feel more comfortable with it.

People appreciate your authenticity

and transparency. Does that come as easy as it appears when the cameras are rolling?

Th e director of the show is a childhood friend of mine, and her husband is the di-rector of photography. Th e whole time we’ve made the show, I’ve felt like I’ve been talking to friends, so it’s been a very safe zone. May-be at some point I’ll become more self-aware and start acting diff erent (laughs).

On the TV show, you seem commit-ted to documenting Eastern North Caro-lina’s traditions. Why is this so important to you?

I grew up on a farm and always wanted to leave. I was ashamed of being a redneck and a river rat. When I moved to New York, I had a period of self-discovery, so when I moved back home, I found a population of people who were ashamed of where they lived. For a long time I’ve wanted to make my community prideful again. Food is such an important part of culture in Eastern North Carolina. I want to preserve it so we can feel good about it.

You’ve said before that your food is constantly evolving. What’s on the hori-zon when it comes to the progression of your cuisine?

As a restaurateur or chef, you always want to stay current. I’m still trying to evolve the food in our restaurants to fi t what’s going on in the greater world. Th at’s not to say that we’re chasing trends, but I don’t think we can stay stagnant.

We could so easily become set in our ways and serve the same food we’ve served for years. People would be fi ne with it be-cause they come there to have what they’ve seen on the show. But in order for my staff to be constantly engaged and learn, I feel like we have to keep pushing.

Do you enjoy eating out at other res-taurants?

My favorite thing to do is to go out to dinner. I always try to go to the places I’ve read about. I went to An in Cary last night, and it was awesome.

40 MARCH/APRIL 2015


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CARY MAGAZINE 41

“I love to create what I call ‘fun confusion.’ It’s when some-thing shows up, like granola, in a place you don’t expect it. Or when beets and strawberries are sliced in a way that makes you look twice to see which is which.” – Vivian Howard

Vivian Howard’s Late-Spring Strawberry Beet Salad

With Lemon Vanilla Vinaigrette, Pecan Pumpkin Seed Crumble, Arugula and Blue Cheese

Serves 4.Note: Th is recipe can be made using canned beets and your

favorite brand of simple, crunchy granola. It won’t be quite the same, but it will work.

1 cup strawberries, hulled and sliced into 1/8-inch rings1 cup roasted red beets, peeled and sliced into 1/8-inch rings2 cups arugula, watercress or baby kale 1/2 cup lemon vanilla vinaigrette1/2 teaspoon salt1/4 teaspoon black pepper1/2 cup crumbled high quality blue cheese (like Maytag)2/3 cup spiced pecan pumpkin seed crumble (from the Vivian

Howard line, available at Southern Season)

Lemon Vanilla Vinaigrette3 tablespoons lemon juiceZest of 1 lemon, grated using a microplane1/4 vanilla bean, split and scraped1 tablespoon smooth Dijon mustard1 tablespoon red onion, grated using a microplane3 teaspoons honey1/4 teaspoon salt1/2 cup grape seed or other neutrally fl avored vegetable oil

Make the vinaigrette: In a small bowl, whisk together the lem-on juice, zest, honey, Dijon mustard, scraped vanilla seeds as well as the pod, salt, and grated onion. Slowly stream in the oil while whisk-ing. Th is is best made a day ahead and will keep for up to a week.

Before serving, remove the vanilla pod and shake up the vin-aigrette.

Assemble the salad: Just before serving, combine the strawber-ries, beets, arugula, salt, black pepper, and blue cheese in a medium bowl. Toss gently with all but about 2 tablespoons of the vinaigrette, taking care not to beat the salad to death. Gently stack the salad onto a platter. Sprinkle the crumble on top and serve immediately. Drizzle with additional dressing if you wish.

42 MARCH/APRIL 2015

CARY MAGAZINE 43CARY MAGAZINE 43Special Advertising Section

Photo by Jonathan Fredin

WEEKENDgetaways

You’ve been longing for it all this oh-so-cold winter: A warm-weather escape to a seaside place where you can stretch out in the sun, and bury your toes in the sand.

Th e good news is that while we’re all waiting for warm weather, you have plenty of time to plan your trip!

Sun-soaking? Wave-riding? Seafood heaven?

Whatever your daydreams are calling for, the North Carolina coast has it. Turn the page for your guide to the perfect summer!

44 MARCH/APRIL 2015

Outer Banks N O R T H C A R O L I N A

The Wild Horses of CorollaCurrituck Outer Banks residents for the last 400 years, these majestic creatures roam freely on Currituck’s Northern beaches.

Currituck

To DoWhere the road ends on Currituck’s Outer Banks, wild Spanish Mustangs have roamed the shores for centuries. Many visitors set out to explore these remote beaches by taking a wild horse tour. Seeing these creatures in their natural habitat can be an unforgettable experience. Many visitors climb the Currituck Beach Lighthouse or spend an afternoon touring the Whalehead in Historic Corolla (a 1920’s era house museum). With its mild climate, golf, surfing and kayaking can be enjoyed nearly year-round on the Currituck Outer Banks.

RelaxThe Currituck Outer Banks beaches are some of the most tranquil on the east coast. The perfect place to put your feet up and enjoy a good book, listen to the waves, or just close your eyes and breathe in the vitamin sea. Spend a relaxing afternoon sampling wines from local vineyards or shop for treasures at eclectic, one-of-a-kind shops.

Where to StayWhether your vacation plans are for a week or a weekend, there are accommodations to meet your needs on the Currituck Outer Banks. Vacation rental homes offer amenities including swimming pools, hot tubs, in-home theaters and pet-friendly options. There is also an oceanfront hotel, an Inn and a luxurious bed and breakfast. Whatever your budget, you will find comfortable accommodations to meet your needs.

Local Eats Take some time to sample our famous, mouth-watering North Carolina barbecue and freshly caught seafood at one of the local restaurants. Currituck also has two vineyards and a brewery, all offering award-winning flavors.

Inside ScoopLeave early and make plans to stop along the way. There are many unique shops and farm markets that you won’t want to miss. First, stop by Trip Advisor’s No. 1 suggestion, the Welcome Center in Moyock. There you’ll find valuable information, maps, clean restrooms, free coffee and a healthy dose of southern hospitality. For more information and a free Visitor’s Guide, contact Currituck Outer Banks Tourism at 877-287-7488 or visit the official Currituck OBX tourism website at www.visitcurrituck.com.

Tucked away on Currituck’s northern Outer Banks lies twenty-four

miles of pristine beaches. A portion of the beach is so remote

that it’s only accessible by four-wheel-drive vehicles. Visitors may

choose to do as little or as much as their hearts desire in this

unspoiled coastal paradise. Shop for unique coastal treasures,

dine on local cuisine, take a Corolla wild horse tour, or climb the

Currituck Beach Lighthouse. The choices are endless. Named one

of the “Best Family Beaches on the East Coast” by Fodor’s Travel,

the Currituck Outer Banks truly has something for everyone.

CARY MAGAZINE 45Special Advertising Section

46 MARCH/APRIL 2015

Bald Head Island

LIfe in the Slow LaneGolf carts are the preferred mode of transportation on this cape island, where the speed limit is just 18 miles per hour.

When you board the ferry for the 20-minute ride to Bald Head Island,

you leave your car behind, along with the stress of the mainland world.

Bald Head is the southernmost of North Carolina’s cape islands,

marked by the legendary Cape Fear. Heralded for its natural beauty and

environmental sensitivity, the island is a haven for an array of wildlife,

including nearly 200 species of birds, dolphins, loggerhead turtles,

alligators, deer, foxes, and a variety of fish.

To DoWith 10,000 of the island’s 12,000 total acres set aside as nature preserves, choosing which environment to explore first can be a tough decision. Ocean beaches stretch for 14 miles, while a winding tidal creek is perfect for paddling by kayak or stand up paddleboard. The maritime forest, with its miles of walking trails, beckons hikers.

Spend the day at the beach. Play the Bald Head Island Club golf course, one of the best in the Carolinas. Climb Old Baldy Lighthouse, circa 1817. Explore

the island’s wildlife through programs offered by the Bald Head Island Conservancy. Be sure to set aside time to relax at the island’s welcoming spa.

Where to StayVacation rentals are available along the beach, fronting the marsh, tucked within the forest, or surrounding the island’s 10-acre marina. Whether you’re looking for a cozy cottage for a couple’s getaway or a spacious home large enough for the entire family, Bald Head Island Limited Property Management offers the island’s best vacation rentals. To learn more visit www.ComeToBHI.com.

Getting AroundYou’ll leave your car on the mainland and board a passenger ferry to Bald Head Island. Once you’re there, you’ll get around by golf cart, bicycle, or your own two feet, resulting in a more relaxed, easygoing pace.

Local EatsEnjoy a meal with a view at the island’s two harborside restaurants, MoJo’s on the Harbor and Delphina. For more elegant dining, the oceanfront Shoals Club and Bald Head Island Club dining room can’t be beat. For a quick meal on the go, check out the Maritime Market Café, located at the center of the island.

Inside ScoopJuly and August bring the biggest crowds, but insiders know that Bald Head Island is at its best in the spring and fall when the weather is mild, so set aside some time for a long weekend getaway. If you come in the summer, don’t miss the Sunset Celebration held every Monday night near Riverside Adventure Company in the harbor area. Live music, roasted marshmallows, and plenty of surprises are always part of the fun. To learn more about Bald Head Island, visit www.ComeToBHI.com.

N O R T H C A R O L I N A

Special Advertising Section

CARY MAGAZINE 47

Outer Banks N O R T H C A R O L I N A

To DoWhether it is just sitting back and relaxing or taking flight, you’ll find your adventure here. Leave the ground on a hang glider at Jockey’s Ridge, or try taking to the sky on a kiteboard in the sound or ocean. Explore the sounds on a paddle-board or kayak. Take a horseback ride through maritime forests and along the beach. Grab a rod and catch dinner at a local pier or from the surf, or catch it offshore in one of our many charter boats. On land, visit the site where man first flew at the Wright Brothers

National Memorial. Get caught up in the mystery of the “lost colo-nists” at The Lost Colony Outdoor Drama. Explore the Elizabe-than Gardens, a tribute to the first Queen of the colony. Get a glimpse of the past at Roanoke Is-land Festival Park. Visit the many art galleries and studios. Stroll the beach and watch for dolphins at sunrise. Climb the tallest sand dunes on the East Coast at Jockey’s Ridge for the best sunset views.

Where to StayThe Outer Banks has a wide variety of accommodations to suit your needs, whether your stay is simply for the night or a full week. Indulge in the personal touches a charming bed and breakfast can offer couples, or gather lots of family and friends together in a beach vacation rental home.

Dogs love the beach, so bring along your best canine buddy, and enjoy the pet-friendly condos or hotels.

Local Eats Surrounded by the ocean and sounds, the Outer Banks has the freshest seafood around. It’s only natural that our island communi-ties have a reputation for indepen-dent, locally-owned restaurants, with little in the way of franchise, so be prepared to try something new and delicious. From seafood specialties to steak, pizza to beach barbeque, every tasty meal has its place here.

Inside ScoopMake sure to visit outerbanks.org. for the latest specials, beach and weather information, events and celebrations all year long.

The Outer Banks of North Carolina is a chain of barrier islands 100 miles long, sweeping out into the Atlantic Ocean. It’s where the winds blow harder and the waves break bigger. Out here, every day begins with an open

invitation to explore and pursue unknown outcomes and challenge your curiosities. The OBX, as the islands are

commonly called, have welcomed visitors from all over the world for more than four centuries, and have always been

a place of open spaces and endless possibilities.

Horseback riding along the Cape Hatteras National Seashore.


48 MARCH/APRIL 2015

WilmingtonN O R T H C A R O L I N A

RiverwalkExplore Wilmington’s Riverwalk, a nearly two-mile boardwalk that runs along the scenic Cape Fear River. Lined with independently owned shops and waterfront restaurants, it’s the perfect place to enjoy a good meal, drinks, sunset or a leisurely stroll.

HistoryExplore Wilmington’s National Register Historic District via a horse-drawn carriage or walking tour. Spanning 230-plus blocks, it’s filled with churches, classic architecture, moss-draped live oaks, brick-lined streets and antebellum homes. Walk the decks of the Battleship

NORTH CAROLINA and be transported back to 1942. Or explore Wilmington’s landscape of well-preserved historic homes and cottages.

Arts and CultureTheatre-goers, museum lovers, live music fans and everyone in between are sure to find a venue, event, performance or attraction to suit their tastes. And a year-round calendar of live music performances from local bands and nationally renowned acts are held riverfront or at venues like a lake park outdoor amphitheater.

Films and GhostsHollywood filmmakers have logged more than 400 film-related credits here over the years, earning Wilmington the nickname of “Hollywood East.” Tour a working studio or go on a self-guided tour of film and television locations and see famous scenes shot

around the area. For thrill-seekers, Wilmington is considered to be among the most haunted cities in the world.

Dining and Shopping From traditional Southern fare to coastal cuisine, Wilmington runs the gamut when it comes to foodie delights, offering more than 15 blocks of cafes and restaurants in downtown alone. And from boutiques, vintage finds, galleries featuring local artists, and the largest consignment store in the Southeast to open-air courtyards and pedestrian-friendly shopping villages, rest assured the city knows how to please shopaholics.

A City Plus Island BeachesHere, you have your choice of three beautiful island beaches, each just minutes away from the city: Carolina Beach, Kure Beach and Wrightsville Beach.

Walk On WaterEnjoy the natural beauty, culture and historic charm of Wilmington from its Riverwalk.

Known for its history and gracious Southern charm, and voted

as America’s Best Riverfront in USA TODAY’s 10Best Readers’

Choice awards, Wilmington is on a short list of “must see” Southern

destinations. The area’s natural scenic beauty, culture and history

all charm visitors, making it the ideal place to get away.

Go with the flow…and see where the water takes you.


CARY MAGAZINE 49

Carolina BeachDiscover good old-fashioned beach fun with a modern family-friendly spin at Carolina Beach. A nationally recognized boardwalk, summer seaside amusement rides and friendly locals guarantee a good time every time you visit. Soak up the nightlife by visiting the legendary walk-in cooler at the Fat Pelican, or enjoy a drink with a view at The Ocean Grill & Tiki Bar. Kayak in the ocean, fish aboard a charter or take a surf lesson taught by an Olympic gold-medal champion. Even hard-to-impress tweens and teens will

request a repeat visit, thanks to ac-tivities like standup paddleboard-ing lessons, free outdoor movies, and exploring the island on surrey bikes.

Kure BeachExplore the kind of naturally beautiful beach you visited as a kid: a pure and unspoiled play-ground that is Kure Beach. Ocean Front Park features a boardwalk, a playground for small children, oceanfront swings and benches, and seasonal live entertainment and kids activities. The award-win-ning North Carolina Aquarium at Fort Fisher and Fort Fisher State Historic Site offer more family-friendly entertainment nearby.

Wrightsville BeachKnown for its clean, spacious beach and crystal-clear waters, ad-venture also awaits at Wrightsville Beach. It was named one of

the world’s best surf towns by Na-tional Geographic and among the “Last Best American Beach Towns” by National Geographic Traveler. Thanks to surfing, paddleboard-ing, kite boarding and more, watersports are unlimited and an active social culture is abundant. The island is home to some of the best seafood in the area and boasts a vibrant nightlife scene. From pedestrian-friendly shopping vil-lages to chic vintage boutiques by the beach, shoppers can get their fix here. Many families return to spend time at Wrightsville Beach year after year, generation after generation.

Where to StayWherever you choose for your home away from home, you’re guaranteed to have a vacation to remember at these three island beaches.

Carolina BeachKure Beach

Wrightsville Beach

Make WavesSurf camps and paddleboardinglessons are just two of the reasons kids love coming here.

North Carolina’s most accessible coastal destination is home to

not one but three unique island beaches – Carolina Beach,

Kure Beach and Wrightsville Beach – each with their own distinct

personality. And all three beaches are located within an easy

30-minute drive from Wilmington.

N O R T H C A R O L I N A


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WRITTEN BY LEA HART • PHOTOS BY JONATHAN FREDIN

A NEW WAYTO WALKIN THE WOODS

A kingfi sher's distinctive crown is noticeable even in the fog.

54 MARCH/APRIL 2015

ABOVE: A great blue heron wades off a point on Lake Crabtree, where birders meet regularly on weekend mornings to look and listen for birds.

RIGHT: A wild turkey forages near a parking lot at Lake Crabtree Park in Morrisville.

House fi nch Pine warbler Pine siskin

CARY MAGAZINE 55

FOR THE PAST TWO WINTERS, Indianapolis residents Ted and Cindy Meyer have called Cary home. It’s a place to escape the winter weather and spend time with family who live here.

Th ere’s one group the Meyers always look up when they’re in Cary – the Wake County chap-ter of the Audubon Society.

Th e two began birding 15 years ago, and even fi rst met on a bird walk. It’s been love for each other, and love for the birds, ever since.

Th e Meyers are not alone. According to a National Survey of Fishing, Hunting and Wild-life, 47.8 million U.S. residents participate in birding around their home or on trips.

Locally, the Wake Audubon chapter has roughly 1,500 mem-bers, often seeing 50 members at monthly meetings and anywhere from a dozen to 40 people on the bird walks they lead each month.

“It’s the biggest secret sport in America,” said Lynn Erla Beegle, a Wake Audubon volunteer who leads many of the group’s bird walks.

Th e popularity of birding seems to lie in the fact that it’s a hob-


“A lot of people have had an ‘a-ha’ moment.They can remember the moment when they were astoundedby a bird.”

– Lynn Erla Beegle,Wake Audubon volunteer Jackson Kline, age 6, focuses his

binoculars while grandfather Tom Kline steadies his bird guide duringa bird walk recently at Lake Crabtree Park.

Wake Audubon Society members Keith Jensen, left, Bob Oberfelder

and Lena Gallitano set their scopes on a fl ock of ring-billed seagulls over

Lake Crabtree.

56 MARCH/APRIL 2015

by that begins in the backyard by putting up a bird feeder. Th e cost is relatively low, and birds are simply fascinating to people.

“A lot of people have had an ‘a-ha’ mo-ment,” Beegle said. “Th ey can remember the moment when they were astounded by a bird.”

Beegle formed a bird walk group on meetup.com in 2009. Attendees don’t have to be Wake Audubon members and don’t need to know anything about birding.

Since then, a steady stream of people have joined the walks at places like Yates Mill Pond, where Beegle recalls the group run-ning from the parking lot recently to catch a glimpse of a snow goose in the pond. To see one in Wake County was a rare treat.

On a normal day though, walks are lei-surely and last about two hours. Th e walk leader will point out birds and other wildlife to the group. Sometimes, there are some ad-vanced birders on the walk who take it to a new level.

“It’s almost an intellectual challenge for those who decide to pursue it,” said Ted Meyer.

An advanced birder will understand not

just visual markings, but also habitats, be-haviors and calls, he said.

Ted and Cindy consider themselves “in-termediate” birders. Ted serves as president and treasurer for their local Audubon chap-ter in Indianapolis.

“We have taken vacations just to bird,” he said. “We bird anywhere we are.”

Th ey always look up the local Audu-bon chapter when they travel, to learn more about birds in that area, Cindy said.

“Th e nice thing is, you’ve got an auto-matic group of people who have your same interests,” she added.

The Bigger PictureWhile the bird walks are popular, Wake

Audubon members play a bigger role locally, serving as environmental advocates.

Th e three branches of the Audubon Society involve education, conservation and advocacy.

“We view the birds as a window into the environment,” said Gerry Luginbuhl, a retired professor of microbiology at N.C. State, who is a board member and past presi-dent for Wake Audubon.

Th e group’s 2015 calendar is fi lled with events such as monthly meetings, where a keynote speaker might discuss invasive plants and the threat they pose to native birds in North Carolina.

One of the group’s biggest projects cur-rently is fundraising and construction of a hollow brick tower in partnership with the N.C. Museum of Natural Sciences, at its Prairie Ridge Ecostation.

Th e tower will serve as a nesting ground for the chimney swift, which migrates to North Carolina and nests in late summer, Luginbuhl said.

Chimney swifts historically nested in hol-low trees, but began nesting in chimneys. As chimney caps and screens have become popu-lar, the birds are losing their nesting grounds.

• To learn more about the Wake County

Audubon Society: wakeaudubon.org

• To join a bird walk with Wake Audubon:

meetup.com/Wake-Audubon-Meetup

• The NC Bird Trail provides statewide

information on the best places to bird:

ncbirdingtrail.org

Members of the Chapel Hill Bird Club focus their telescopes on bird activity at Lake Crabtree Park. Birders and nature enthusiasts frequent the Morrisville park, which sits adjacent to a 520-acre fl ood control lake.


CARY MAGAZINE 57

Once the tower is fi nished, the group will install webcams to allow for research, and individuals and groups will be able to visit the nesting grounds.

Members have also spoken in front of local government groups to infl uence environmental policy. Th ey see it as their duty to help people see the bigger picture – how harm to one part of the environ-ment can aff ect the whole environment.

Wake Audubon volunteers can be found at local events like the Songbird Celebration at Blue Jay Point County Park in Raleigh on April 25, where they’ll share information about Wake Audubon proj-ects and have a table set up with family- friendly activities.

Th ey take fi eld trips in which they camp, bird and hike for the weekend. Re-cently, members took a trip to the Outer Banks, which was led by graduates of the Young Naturalists Program.

Th e Young Naturalists are youth ages 12 to 18 who are interested in natural sci-ences and want to explore the outdoors. Th ey go on monthly excursions and take part in environmental service projects.

“We’re really working to make sure it’s not just us older folks,” Luginbuhl said. “We need people to carry this on.”

Beegle notes that people who get out in nature are going to be more likely to care for nature.

“It’s a chance to get outside,” she said. “If people don’t remember what it’s like to walk in the woods, they’re not go-ing to want to save the woods.”

“If people don’t remember what it’slike to walk in the woods, they’re not going to want to save the woods.”

– Lynn Erla Beegle,Wake Audubon volunteer

58 MARCH/APRIL 2015

CARY MAGAZINE 59

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CARY MAGAZINE 61

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64 MARCH/APRIL 2015

IT MAY NOT LOOK like much now, but in just a

few weeks the smell of hot dogs and popcorn, the happy

cries of children, the crack of a bat, and the cheers of

enthusiastic fans will bounce around this construction

site in Holly Springs.

Except on May 28, when the Holly Springs Sala-

manders host their home opener against the Edenton

Steamers, it won’t be a construction site.

It will be a brand new baseball stadium — the cen-

terpiece of the $20 million North Main Athletic Com-

plex, which will also include two synthetic turf soccer

fi elds and tennis courts for adults and youth.

“Everyone is excited about having the Salamanders

here,” said Holly Springs Mayor Dick Sears. “Th ey will

have 30 home games here. Th ose games will bring brand

new people into town to play baseball.”

HOLLYSPRINGS’

BIG PLAY


CARY MAGAZINE 65

Holly Springs Mayor Dick Sears, left, Len Bradley,

director of Parks and Recreation, and town

staff worked for several years to iron out the details for the North

Main Athletic Complex. In the background a

construction crew puts up supports for the

stadium’s concourse roof.

66 MARCH/APRIL 2015

As Holly Springs’ new home team, the Salamanders are part of the Coastal Plains League, which has teams in North Carolina, South Carolina and Virginia. Players are un-paid college students who sharpen their skills with wooden bats during the 56-game sum-mer season.

“I love this brand of baseball,” said Pete Bock, co-owner of the Salamanders and CPL president. “Th e quality of play and how hard these kids play, they’re playing in front of major league scouts. Th ey want their future at the professional level, so they’re playing hard.”

Th e emphasis at the stadium will be on fans and family, Bock says. Players will be available for autographs at every game, and kids will be able to come onto the fi eld and interact with the players. And Bock promises more than just the standard ballpark conces-sions of hot dogs and hamburgers.

“I’ll never commit to the fact that we’ll be a terrifi c baseball team, because I don’t know that; we think we’re going to be good,” said Bock. “But I can promise it will be clean, fun, fan-friendly entertainment.”

But while baseball fans will enjoy sum-mer evenings hanging out at the park, the North Main Athletic Complex is more than just a home for the Salamanders. Th e NMAC is Holly Springs’ most ambitious Parks and

Recreation project to date, and is seen as a way to attract visitors and economic growth.

Putting It Together

In 2009, the Coastal Plains League moved its league offi ce from Raleigh to Holly Springs. Soon, the booming growth in southwest Wake County got league offi cials thinking that the area was ripe for an expan-sion team.

“We realized how solid, how advanced in thinking the leadership of Holly Springs was,” Bock said, “and we were quick to real-ize what the future of the southwestern cor-ridor of Wake County was going to be.”

Th e expansion team proposal was brought to town leaders in 2011, and al-

AREA STADIUMS

Durham Bulls Athletic Park: The 10,000-seat park with grass field opened in 1995 and cost $18.5 million.

Five County Stadium in Zebu-lon: The 6,000-seat park with a grass field first opened in 1991 and cost $2.5 million. The stadium was renovated in 1999.

Source: Wikipedia

HOLLY SPRINGSPROJECTSBY THE NUMBERS

$20 millionCost of entire NMAC project, phases 1 and 2.

$6 millionHunt Recreation Center renovation and addition

$5 millionHolly Springs Cultural Center which connects with a Wake County library branch.

Source: Town of Holly Springs

continued from page 64 “I’ll never commit to the fact that we’ll be a terrific baseball team, because I don’t know that; we think we’re going to be good. But I can promise it will be clean, fun, fan-friendly entertainment.”

— Pete Bock,co-owner of the Salamanders

Artist renderings of the Holly Springs ballpark portray, from left, the concourse, the entrance and the fi rst base view.

CARY MAGAZINE 67

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though they liked the idea, there were lots of details to work out. A stadium would need to be built. And as town staff and elected offi cials pondered the needs of the growing town, the idea of a multi-sport facility began to take shape.

In June 2013, Holly Springs offi cials announced plans for a Coastal Plains League expansion team and a new $5.5 million, 1,800-seat stadium. Th e venue would be part of a large, multi-sport recreation com-plex, located on 42 acres between North Main Street and the N.C. 55 Bypass.

Costing about $20 million, the athletic complex would be built in two stages. Phase one would include two lighted, synthetic turf

soccer fi elds, eight adult tennis courts and four youth tennis courts, and would be complete in March 2015; phase two would include the stadium and have a late May deadline.

“Th e biggest challenge was: How were we going to fund it?” said Len Bradley, Holly Springs director of Parks and Recreation. “How were we going to tell the story to our residents and business owners about how the park is going to benefi t them?”

Eventually the funding was pulled to-gether. Sources include $5 million from a 2011 general obligation bond issue, $8 mil-lion from limited obligation bonds in 2014, town reserves, parks and recreation reserves, a $1 million grant from Wake County ap-proved in early February, and $115,000 in parks and recreation bonds to build rest-rooms and concessions areas.

“Th is has been such a big project, …and people have worked really, really hard on it,” Bradley said.

What’s Next?North Main Athletic Complex ameni-

ties include synthetic turf in the stadium and soccer fi elds, which will enable the town to use the fi eld twice as much as a comparable size grass fi eld, says Bradley. Th e town also plans to use the space for youth football, soc-cer and baseball.

IF YOU WANT TO GO

For information about the Salamanders,

visit salamandersbaseball.com. To pur-

chase tickets call (919) 249-7322.


68 MARCH/APRIL 2015

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Offi cials expect the facility to draw visitors from throughout the region. Th e Wake Futbol Club plans to hold four state-wide tournaments a year there, and the Salamanders are expected to draw fans and teams from Virginia to South Carolina.

“We want to off er a signifi cant so-cial opportunity that we currently don’t have — a leisure opportunity for families to come to,” said Bradley. “Also, we are working very hard to get people from out of town, out of state, to come to Holly Springs.”

Mayor Sears and other town offi cials estimate the economic impact of the com-plex to be about $6.8 million a year. At that rate the project should pay for itself in fi ve or six years, Sears said.

On top of the visitor income those events will generate, the two sports clubs have signed lease agreements with the town. Wake Futbol will pay $84,000 a year and the Salamanders will contribute $85,000 a year to use the facility.

Th e athletic events are just the begin-ning, says Sears. He has big plans for this project, which he calls a multisport event venue. He hopes to attract big-name en-tertainers to the venue, something the town has been unable to do because they haven’t had a large enough facility. He also expects the project to spur more growth, maybe a hotel nearby.

Comparing the NMAC to other parks and recreation projects in town, Sears said, “I am convinced that it will rise to number one — the number one attrac-tion in town.”

“This has been such a big project, ...and people have worked really, really hard on it.”

— Len Bradley,Holly Springs director

of Parks and Recreation


CARY MAGAZINE 69

WRITTEN BY NANCY PARDUE • PHOTOGRAPHED BY JONATHAN FREDINSTYLED BY MOR AFRAMIAN

70 MARCH/APRIL 2015

FINALLY — IT’S SPRING! We’ve waited all winter long for

spring’s pretty-as-a-picture patterns, its sweet-and-sassy color combos, and pack-a-punch accessories.

Now it’s time to celebrate the season of strolls in the sunshine and lunching al fresco, as we introduce the joy-inspiring fashions of spring.

Classic blue and white, in a new ikat twist. Zip-back dress by Everly, $48; red and gold teardrop earrings, $10; gold tex-tured bangles by Mia, stackable, $15 for 6; all from Gigi’s.

are online at

carymagazine.com

CARY MAGAZINE 71

Spring into fun with this casual combo. Cotton/polyester lace topper, $52; mint cami, $10; ikat shorts by Jade Melody Tam, $79; striped tote bag, $24; all from Paisley.

Style meets comfort in this mint patterned dress with elastic waist by Ezra, $44; mustard zippered handbag with multi-colored tas-sels by Mellow World, $44; gold wire bracelet with initial charm, $16; all from Gigi’s.

72 MARCH/APRIL 2015

The maxi dress mixes teal, blue and mus-tard for an elegant turn. Dress by THML Clothing, $62; multi-colored “V” earrings, $28; all from Paisley.

A go-anywhere gathered dress in springtime blue, zip-back by Everly, 48 ; cream shawl-collared jacket by Timing, $32; waterfall rose gold earrings, $10; all from Gigi’s.

CARY MAGAZINE 73

This season sees the return of the romper; dress it up or down! Black and white elastic-waist romper by Collective Concepts, $78; striped cube necklace, $24; gold hinged bracelet with stone and crystal accents, $30; zippered clutch with gold tassel and chain strap, $46; all from Paisley.

WHERE TO SHOPPaisley Boutique117 W. Chatham St., Cary(919) 698-9390paisleync.com

Gigi’s Boutique302 Colonades Way, Suite 203Waverly Place, Cary(919) 851-5232 and Lafayette Village, Raleigh(919) 846-0014shopgigis.com

Twisted Scizzors Salon, Cary (919) 303-7775twistedscizzorsonline.com

Editor’s note: Special thanks to our model, Janie McLamb of Benson, and to hair and makeup stylists Morgan Daniels and Linsey Devenow of Twisted Scizzors Salon.

Give your wardrobe an update for

spring, by adding these top-10 must-haves! 1. Kimono: A soft twist to layering, that

works over a dress or with pants. Pictured: Jessica Simpson kimono, $69.

2. Soft pants: From jog pants and palazzos to gauchos and culottes, pair these bottoms with booties, pumps or ankle strap sandals. Pictured: 1.State culottes, $98.

3. Easy-fi t top: Let loose! Th is is the top that updates almost everything.

4. Matched set: Two-piece dressing is back, in eye-catching duos. Pictured: Kiind Of top $59, skirt $69.

5. Longer skirt: Midi, maxi or just over-the-knee, this wardrobe staple is taking a fl irty turn with pleats.

6. Jumpsuit: Th e all-in-one is chic and easy.

7. Floral dress: In bold patterns, shifts and sheaths, fi t and fl are, and trapeze shapes. Pictured: Vince Camuto dress, $128.

8. Statement earrings: Elevate your style with over-the-top jewelry pieces, espe-cially at the ear. Pictured: Vince Camuto earrings, $78.

9. Glitzy sandals: Pizzazz comes in pearls, stones, sequins and sparkles to punc-tuate any look.

10. Look-at-me lips: Matte or super shiny, creamy and colorful, in shades from coral to fuchsia. Pictured: Laura Mercier Crème Smooth Lip Colour, $27.

Information and photos courtesy of Belk

74 MARCH/APRIL 2015

1.

10.

7.

2.

4.

8.

CARY MAGAZINE 75

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LOOKING FOR DYNAMIC YOUNG LEADERS

LOYO

Nominations can be made online at

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until Wednesday, April 15.

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Nominate young professionals from across Western Wake

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CARY MAGAZINE 77

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CARY MAGAZINEHOME TOUR

Designer Elizabeth Carrasco wanted the furnishings to play off the red brick, so she brought in cool blues and greys. The stacked stone in the wall and the island contains all those colors and helps unify the space.

CARY MAGAZINE 79

WRITTEN BY AMBER KEISTER • PHOTOGRAPHED BY JONATHAN FREDIN

Inside Out Patio

80 MARCH/APRIL 2015

WHEN PAUL AND JANET KAZMER bought their Cary home in 2011, they were impressed with its potential and with the one-acre lot the house sits on. With four ac-tive children aged 8 through 14 and an en-ergetic golden retriever, the family needed space to roam.

Although the house was fairly new, built in 2008, the Kazmers were eager to make it their own. With the help of designer Eliza-beth Carrasco, the underused back yard was one of the fi rst projects they tackled.

We spoke with Paul Kazmer and Carras-co, owner of VIP Interior Design, about cre-ating an inviting outdoor space perfect for family entertaining.

AMBER KEISTER: What did you and Janet want to change about this outdoor space?

PAUL KAZMER: It was just a fl at back-yard full of weeds. Th e patio was ugly and plain and off ered nothing but space to put a gas grill and a couple of chairs.

We wanted an outdoor space. Th e whole focus was after work, after school, where can we spend quality family time to-gether? When the weather is nice, we prob-ably eat outside three or four nights a week.

How are you using the space diff er-ently since the upgrade?

PK: We like having our friends over. Th ere’s enough dining space when we have our friends and their kids over, the kids can go do their own thing. My oldest is a teen-


CARY MAGAZINE 81CARY MAGAZINE 81

LEFT: When the Kazmers entertain other families, the spacious patio and abundant seating lets adults and children gather in separate areas. The pool and open lawn beyond help keep active youngsters busy.

TOP RIGHT: The arched shape of the wrought iron insets echo the brick arches, the organic curve of the pool and the rounded edge of the granite countertop.

BOTTOM RIGHT: This patio project was fi nished in spring 2013, but the outdoor-rated cushions and fab-rics don’t look like they’ve spent two summers outside.

ager; he wants to be hanging out with his friends. I’d rather have him and his friends here, so I know what they’re doing and where they’re at. Th e pool seems to attract a lot of our kids’ friends, which is just fi ne with us.

What are your favorite features of the completed project?

PK: I enjoy cooking, so my favorite is that we put in a really good grill. I was tired of grilling food and half burned and the oth-er half was raw.

What was your inspiration? ELIZABETH CARRASCO: Th e homeown-

ers’ style tends to be more traditional with a little bit of Old World infl uence. We were working with the existing architecture, with the arches and the brick, so I wanted it all to work together.

I used the stacked stone that would complement the brick, and have some of those same tones. We wanted to lighten it up too. Th e covered area can feel dark, so we


See more photos at CaryMagazine.com!

82 MARCH/APRIL 2015


went with the lighter granite for the island and the countertops.

What were some of the challenges or obstacles you had to overcome?

EC: When we added the built-in grill, there was no wall there. It was wide open. We had to determine how high we were going to build that up into a counter.

We didn’t want to block off the wall completely and darken the space, so we ended up with windows. Th en we wanted to add some kind of decorative detail so it looked more balanced, so we brought in the wrought iron.

Also the island was originally set to be rectangular, but they have four children, so it needed to seat six at least. It was only fi tting fi ve comfortably, so I redesigned it with the curved outer edge which allowed for extra seating.

What features in the outdoor kitchen make it a functional space?

EC: All of the outdoor furnishings can be completely exposed. You don’t have to take in the cushions. Th e furniture can stay out all the time. Th e rug is an outdoor area rug that can be hosed down.

Th e hardscapes like the stone, the fl ag-stones that we added to the patio, are strik-ing, but the furnishings, the softness, give it the cozy, homey feeling of an outdoor living room. Th e lamp on the end table is an out-door lamp. It can be completely exposed to the elements. You just want to spend time there, drink a sweet tea and read a book.

What is your advice on selecting ma-terial for outdoor use?

EC: When you are looking at outdoor products, the label might say that it can be outside, but it has to be in a covered area. It’s

better to choose items that can be exposed.If you have cushions, the fabrics need to

be outdoor fabrics and the foam too, because it can mildew. Th ere are many options for outdoor rugs that look like cut pile or loop, but are made of polypropylene – a plastic – made into a fi ne thread.

If you haven’t done an outdoor living space, you might be surprised at the pric-ing. Some of these things might seem higher priced, but you need to look at the length of time you will be using the item and look at the price that way.

So prepare yourself, do your homework, make sure you know what you’re getting for the money.

Elizabeth CarrascoVIP Interior Design(919) 848-6054VIPinteriordesign.com

This outdoor lamp has an en-closed bulb and switch, so it is

protected from the elements. Themes are repeated throughout the décor. Wrought iron reappears in the rustic coffee table, while blue and gray are used in the lanterns and in the all-weather rug.


CARY MAGAZINE 83

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In the unoffi cial spring competition to be the biggest, most bodacious bloomer in the landscape, wisterias often emerge the winner, displaying broad swaths of vines dripping with purple blossoms. Unfor-tunately, this beaut can be a brute.

Th e lovely lure of a ma-ture wisteria in bloom is unde-niable, but such a sensational show usually comes from either Chinese wisteria (Wisteria si-nensis) or Japanese wisteria (W. fl oribunda), both aggressive vines that can quickly stretch beyond 60 feet. And, by way of seeds and underground run-ners, they can also easily escape the garden to overwhelm native habitats, girdling trunks and shading or breaking branches as they spread. Not surpris-ingly, both have been labeled invasive in the Southeast.

However, there is a way to enjoy wisteria without wor-rying about it wandering away — consider selections of Amer-ican wisteria (W. frutescens) or Kentucky wisteria (W. macrostachya), which are both native to this country.

Th ese indigenous alternatives tend to restrain their reach to around 30 feet or shorter and are less inclined to over-propagate and swallow the countryside. Listed below are selections of, to borrow heavily from Bruce Springsteen, wisterias born in the U.S.A. Th ey can be found for sale at local garden shops or on the Web and will accent rather than attack your landscape this spring.

Amethyst Falls. An Amer-ican wisteria, it is a refi ned vine that has really caught the attention of Southeast garden-ers. Although its bluish-purple fl ower racemes are a modest (compared to its Asian cousins) 6 inches long and only mildly fragrant, this vine will not keep a homeowner up at night won-dering if it has covered the ga-rage yet.

Longwood Purple. As ad-vertised, this American wisteria hails from Longwood Gardens in Pennsylvania. It exhibits deeper purple blooms than ‘Amethyst Falls’ and tends to have bushier foliage. Typical of all wisterias, ‘Longwood Pur-ple’ will fl ower best in a sunny location.

Blue Moon. A Kentucky wisteria selection, this vine shows off fragrant dangles of blue-violet blossoms that can be up to a foot long. And don’t worry about any wicked win-ter in this region nailing hardy ‘Blue Moon’; it can take tem-peratures down to minus 40 degrees!

Nivea. Looking for a di-vine vine to add to a white garden? Th e tightly clustered blooms of this American wis-teria soften the species’ typi-

cal purple blossoms to an elegant white hue. Th e Kentucky wisteria ‘Clara Mack’ also displays fl owers in a lighter shade of pale, but its racemes are longer, stretch-ing up to a foot in length.

L.A. Jackson is the former editor of Carolina Gardener Magazine. Want to ask L.A. a ques-tion about your garden? Contact him by email at [email protected].

g a r d e n a d v e n t u r e r

Born in the U.S.A.: NATIVE WISTERIAS

WRITTEN AND PHOTOGRAPHED BY L.A. JACKSON

‘Longwood Purple’ wisteria will fl ower

best in a sunny location, but won’t

take over the garden.

CARY MAGAZINE 85

TIMELY TIPWater garden plants will soon shake off their winter hibernation hiatus and stir to life in the warming spring. Are you ready to feed their needs? For the best fl ower displays from water lily and lotus plants, fertilize them about every three to four weeks.

To make this chore easier, ask the folks at your local friendly garden center for special water lily/lotus fertilizer tablets. Water-loving marginal plants such as rose mallow, cardinal fl ower, spike rush, dwarf papyrus, colocasia and sweet fl ag will also put on better shows with light additions of nutrients every fi ve to six weeks.

March• Now is a good time to divide and transplant perennials

such as astilbes, bleeding hearts, ajuga, oxalis,

heuchera, phlox, hostas, liriope, daylilies and shasta

daisies. Herbs such as mint, creeping thyme, tarragon

and chives can be divided at this time, too.

• If you are preparing garden trellises for annual

ornamental and vegetable vine plants this summer,

why not add more color and interest to the structures?

White string will work as supports for the vines, but so

will the colorful yarns that can be found at craft stores.

• Time to wake up the veggie patch. At the beginning

of this month, get growing with such cool-season

vegetables as lettuce, kale, onions, spinach, potatoes,

cabbage, sugar snaps and radishes. Also, the middle

of the month is prime planting time for broccoli,

caulifl ower and Chinese cabbage.

• Remember to buy or build birdhouses made of wood

this spring. Compared to metal or plastic, wood is

a better insulator, which helps prevent the feathered

occupants from overheating during sizzling days.

April• Remember where you planted your taros, hostas,

hardy begonias, Japanese anemones or butterfl y weed

last year? Don’t be so quick to write them off and fi nd

replacements; these shy perennials usually sprout later

in the spring.

• Climbing roses don’t really live up to their name. They

need to be trained and tied loosely onto supports.

• If azaleas are looking raggedy, wait until after they have

fi nished blooming to trim them into proper shape.

• Whether for the lawn or the garden, when you water,

water deeply. Long, thorough waterings encourage

roots to penetrate further into the soil, making plants

less susceptible to suffering during hot, dry weather.

• Have an old mailbox in the garage? Give it a coat of

bright paint and nail it to a post in the garden to store

string, plant tags, twist-ties, hand tools and other small

backyard-growing essentials.

12

39

6

To Do in the GARDEN

WINNER2015

86 MARCH/APRIL 2015

Save the TrainREMEMBERING

THE CIVIL WAR BATTLEOF MORRISVILLE STATION WRITTEN BY NANCY PARDUE

PHOTOS COURTESY OFTHE TOWN OF MORRISVILLE

86 MARCH/APRIL 2015

CARY MAGAZINE 87

RALEIGH HAD FALLEN, and Union troops were headed this way.

It was North versus South as new freedoms competed with a longstanding way of life – and four years into the confl ict, Western Wake was about to land a front-row seat to the end of the Civil War.

“I suspect the people of Morrisville never thought the war would come to their doorsteps,” said historian and Triangle na-tive Ernest Dollar. “Located on the railroad, Morrisville was a crossroads community. Every day they watched the war go by.”

Th at is, until the surrender of Raleigh.

Dollar, who has spent decades researching the Civil War and is organizing the Town of Morrisville’s sesquicentennial commemoration of its local impact, says Confederate soldiers led by Gen. Joseph E. Johnston believed Union cavalrymen would rest after raising the Stars & Stripes over the statehouse.

Instead, they found themselves yanked into a battle on April 13, 1865, that began at present-day Hillsborough Street, rolled through Cary at 1 p.m., and by 3 p.m. arrived in Mor-risville. Th at fi ght marked the last time a major confl ict was conducted on horseback.


On April 18, Morrisville will hold the sesquicentennial

commemoration of the Battle for Morrisville Station. Here,

a scene from a previous com-memorative event, marking the June 1, 1861, company

fl ag presentation made by the Young Ladies of Cedar Fork to the North Carolina Grays regiment, at the start of the Civil War. In 1861 and here,

the presentation was made on the lawn of Morrisville’s Page

House. The regiment was later dubbed the Cedar Fork Rifl es.

CARY MAGAZINE 87

88 MARCH/APRIL 2015

Morrisville citizens were panicked by reports of Union soldiers’ encounters with civilians, and the burning of capitals Atlanta and Columbia, S.C., by Gen. William T. Sherman.

On the Confederate side, the men of Gen. Joseph “Fightin’ Joe” Wheeler were frustrated and angry over Sherman’s tactics in South Carolina. To be in the path of the army was dangerous.

Town Under SeigeTh e Williamson Page family hid in the

basement of their Morrisville home as the battle raged, after stashing their valuables in a hollow tree.

“Federal soldiers camped on the Page property, and the home may have been used as a Union headquarters,” Dollar said. “Th e Pages’ slaves, realizing freedom was near, told the soldiers where the silver was hidden.

“Th e Battle of Morrisville came after a long strain on the home front for these fami-lies, most of them farmers. People are ner-vous about a possible revolt by the slaves, and they’re lacking basic supplies like sugar, cof-fee and needles. And remember, one in four

Notable EventsApril 12, 1861The first shots of the Civil War are fired at Fort Sumter in Charleston, S.C.

June 1, 1861A send-off is held in the front yard of the Williamson Page House in Morrisville for the North Carolina Grays, who will serve throughout the four years of the war; they’re also called the Morrisville Grays and the Cedar Fork Rifles. Among enlist-ees is Page’s son, Malcus, who after the war will serve as Wake County sheriff and registrar of deeds.

January 1, 1863President Abraham Lincoln issues the Emancipation Proclamation declaring free-dom for slaves within the Confederacy.

September 1864Union Gen. William T. Sherman’s army captures and burns Atlanta.

January 1865Union Gen. Judson “KillCavalry” Kilpatrick, so dubbed for recklessness with the lives of his men, leads Sherman’s cavalry to-ward Virginia and additional Union forces. Confederate Gen. Joseph “Fightin’ Joe” Wheeler, whose men are reputed to be

unscrupulous, joins Gen. Joseph E. John-ston’s gathering army in North Carolina.

February 1, 1865The “Carolinas Campaign” begins; Sherman leaves Savannah to join Gen. Ulysses Grant in Virginia, with the aim of crushing the army of Confederate Gen. Robert E. Lee.

March 19-21, 1865Confederate Gen. Joseph E. Johnston launches an attack on a portion of Sher-man’s army at Bentonville in the largest battle fought in North Carolina; the Union prevails. Johnston learns of Lee’s surren-der at Appomattox Courthouse in Virginia.

April 12, 1865Confederate and Union troops clash on pres-ent-day N.C. 50 at Swift Creek in Garner.

April 13, 1865Union cavalrymen capture Raleigh; Kilpat-


A member of the Cedar Fork Rifl es demonstrates Civil War rifl e use during the re-enactment of a company encampment. The event was held on the property of First Baptist Church of Morrisville.

Gen. Judson Kilpatrick Gen. Joseph E. Johnston

CARY MAGAZINE 89CARY MAGAZINE 89

rick pursues retreating Confederates west along the railroad. The rolling battle includes a 1 p.m. skirmish in Cary and a 3 p.m. fight in Morrisville.

April 14, 1865Confederate sympathizer John Wilkes Booth shoots President Lincoln.

Midnight, April 15, 1865Confederate Capt. Rawlins Lowndes, bearing a white flag, delivers a request for armistice from Johnston to Sher-man. Nine tense days of surrender negotiations follow at the farm of James Bennett outside Durham’s Station, while Union soldiers camp in Morrisville and Sherman frequents the area.

April 26, 1865The largest surrender of the war is final-ized at Bennett Place, affecting more than 89,000 Confederate soldiers.

white males served, so all of the men ages 17 to 50 were gone to war.”

Th e target of the fi ght quickly be-came a train that was attempting to pull away from Morrisville Station. Its dozens of boxcars were fi lled with desperately-needed supplies, and soldiers wounded at the Battle of Bentonville two weeks prior.

Union Gen. Judson Kilpatrick’s troops shelled Morrisville from nearby heights. Soldiers and citizens scrambled for cover as shells punctured homes and barns.

Wheeler ordered barricades around the station to buy time. His troops held the charging Union horsemen at 100 yards, while inside the train wounded of-fi cers urged the engineer, not so gently, to head for Durham’s Station.

Finally Wheeler order the uncou-pling of the supply cars, enabling the train to move and the wounded to escape.

When the dust settled, Nancy Jones, wife of Henry, and a slave discovered a wounded Union solider in her barn, and nursed him back to health. Once he had safely returned home, the soldier sent Jones a gold ring in appreciation.


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A SINGLE BULLET HOLE, preserved in a board at New Bethel Baptist Church, serves as a reminder of April 1865, when the Union army appeared in Garner.

Before they reached Cary and Morris-ville, a thousand Union cavalrymen clashed with 600 Confederates on Highway 50 at Swift Creek, which was then just a path. It’s likely they kept on shooting right down Aversboro Road, today a main Garner thor-oughfare.

Behind the battle lines, soldiers and statesmen recorded what they saw, heard and felt during the struggle.

After researching thousands of pages of these diaries and fi rst-person accounts, and consulting with local historians Ernest Dol-lar and Kaye Whaley, and descendants of those who fought, Garner native and play-wright Tim Stevens has created War at Your Door, a musical drama depicting two dark

days in Garner: April 12 and 13, 1865, just before Raleigh surrendered to Gen. William T. Sherman.

“Th ere have been incredible surprises; I’ve been stunned by the coincidences, of how people are intertwined in the tales,” said Stevens, a Hall of Fame sportswriter who’s also credited with launching the award-win-ning Broadway Voices that’s become a fi xture in Garner’s arts scene.

“History seems distant when you’re dis-connected from it, but think about it: Gar-ner’s railroad tracks were in about the same place they are now,” he said.

“Th e Civil War happened in Garner.

It’s of great historical signifi cance, and we should recognize it.”

Th e all-local making of War at Your Door includes modern-instrument arrange-ments of Civil War-era songs and an over-ture by Jessica Hall of Th e Hall Sisters, and is directed by Collin Batten, a Garner High grad who has performed with Th e Blue Man Group.

Show proceeds benefi t Garner nonprof-it Community of Hope.

Th e play centers on a peace train sent by N.C. Gov. Zebulon B. Vance, in an ef-fort to meet with Sherman and ensure that if the Confederates didn’t resist advancing Union armies, Raleigh would not be burned by the army as Atlanta and Columbia, S.C. had been.

“A series of 13 monologues, largely taken from the diaries, move the story along; through them we learn the characters’ sto-ries,” Stevens said. “Widows, black, white, family traditions — it’s about the diversity of the people and how they were aff ected by the war. It’s fascinating.

“I’ve lived here all my life and didn’t know. With the play I want to show people that these things did happen here, and to give us a greater appreciation for the sacri-fi ces made. Th is is a community story.”

Drama Depicts War’s Reach

Vin

ce

nt W

oo

d

WAR AT YOUR DOOR

April 9-10, 7:30 p.m.

Tickets $12

Garner Performing Arts Center

garnerperformingartscenter.com

CARY MAGAZINE 91

Seeking Peace In a midnight surprise after the bat-

tle, Confederate courier Capt. Rawlins Lowndes, bearing a white fl ag, delivered a request for armistice from Johnston. Sher-man, West Point-trained like Johnston, agreed to limit his advance to Morrisville, and meet the following day.

Nine tense days of surrender nego-tiations followed at the farmhouse of James Bennett outside Durham’s Station, while Union soldiers camped in Morrisville and Sherman frequented the area by train. It was in Morrisville that Sherman shared the news of Lincoln’s assassination, stunning soldiers.

Diary entries from the time of the Morrisville encampment refl ect emotions from grief to relief, Dollar says, and intents ranging from revenge to survival.

In the end, Johnston’s courier-borne note led to the largest surrender of the war on April 26, 1865, and a turn toward peace.

“From April to September 1865, so little was written about the end of the war,” Dollar said. “It was spring, and soldiers were desperate to get back to their homes to plant crops that would feed their fami-lies and generate revenue. Horses to pull plows became the No.1 — and oft-stolen — commodity.”

Soldiers came home to Morrisville, too, many facing post-war life with missing limbs and other injuries. Among them was William G. Clements, who became a min-ister and superintendent of Wake schools.

Some bore emotional scars that Dollar notes parallel soldiers’ suff erings in Ameri-ca’s more recent wars, today known as Post-Traumatic Stress Disorder.

Confederate government offi cials such as Page, who had been in charge of collect-ing crop taxes to support the Confederacy, were labeled as traitors and forced to seek pardon from President Andrew Johnson to resume their citizenship.

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movement was the abolition of slavery. But with a half-million casualties, the Civil War underscores just how far the South would go to defend its way of life,” Dollar said. “Now people were disoriented, and worried. As ‘traitors,’ would they become a new sub-class? Stripped of their resources? War was somewhat of an equalizer, the rich now poor and dignity lost. It was a scramble for sur-vival.”

Interestingly, even prior to the war Mor-risville was home to the Shiloh community of free African-Americans, led by the Rev. James H. Dunston. But newly-freed slaves struggled to compete for strained economic resources.

“Th e slaves got their freedom, and nothing else. It was a bumpy transition, and they had to learn how to provide for their families. Some entered into sharecropping arrangements with their former masters, and others moved away or went seeking rela-tives,” Dollar said.

Th e Civil War changed America, and Americans, including those living in Mor-risville, which today has a spot on the North Carolina Civil War Trail.

150th CommemorationA sesquicentennial commemoration of

the Battle for Morrisville Station will be held on Saturday, April 18 from 9 a.m. to 5 p.m., beginning at Town Hall, where a historic center has been created to display local ar-tifacts and videos including Dollar’s Twilight of Sabers, recounting Morrisville’s role in the war.

Th e day will include a living history camp with costumed demonstrators, lectures and tours, and a groundbreaking celebration for the Morrisville Historic Walking Trail.

School of the Soldier, says town planner Ben Hitchings, will teach the equipment and tactics of Civil War soldiers, as re-enactors demonstrate 19th century fi rearms and artil-lery, and cavalry re-enactors show strategies used in mounted warfare.

Th e event will close with the opportu-nity to try 19th-century dances to live period music.

While scars on the chimney of the Page House survive as remnants of the Battle of Morrisville Station, much of the original battlefi eld has been lost to development.

“Ultimately, our goal is to get people thinking about battlefi eld preservation,” said Dollar. “Two important pieces of battlefi eld land are in danger in Morrisville. To have a preserved battlefi eld park in the Triangle would be a tourist boon, and would make Morrisville a destination.

“We have a unique piece of history, and we’re trying to raise awareness of a great American story.”

For the full schedule of events, visit bat-tleofmorrisville.org or call (919) 463-6200.

Additional sourcing: Images of America: Morrisville by Ernest Dollar; battleofmorris-ville.org; ci.morrisville.nc.us; townofcary.org; whitehouse.gov.

1935 Evans Rd / Cary, NCMon - Fri 10am - 5pm

[919] 678 0088


CARY MAGAZINE 93

Live it!Bentonville Battlefield150th Re-enactmentSaturday and Sunday, March 21-22

Bentonville Battlefield, Four Oaks

Nearly 5,000 re-enactors will re-create

the largest land battle fought on North

Carolina soil. Free; (910) 594-0789 or

150thbentonville.com

Surrender at Bennett PlaceApril 17-26

Bennett Place, Durham

Witness a re-enactment of surrender

negotiations between Union Gen. William

T. Sherman and Confederate Gen.

Joseph Johnston, plus dozens of living

history programs, lectures and music.

Admission fee; (919) 383-4345 or

bennettplacehistoricsite.com

150th Anniversary Commemoration: The Fight for Morrisville StationSaturday, April 18

Morrisville Town Hall

This daylong event features a Living

History Camp with costumed

interpreters giving demonstrations

on crafts and games from the era;

demonstrations on Civil War firearms;

talks on the history of the war; and

a groundbreaking for the Morrisville

Historic Walking Trail. Free; (919) 463-

6200 or battleofmorrisville.org

Historic Presentation Tuesday, April 28, 7:30 p.m.

Page Walker Arts & History Center, Cary

Civil War authority Ernest Dollar offers a

presentation on the move of Union and

Confederate armies through Raleigh, Cary

and on to Bennett Place. Free; (919) 460-

4963 or friendsofpagewalker.org Walter Hines Page, son of Cary founder

Allison Francis “Frank” Page, wrote about

the seizing of his family’s home and

plundering of its land by Union troops in

1865, when he was 10 years old.

Raleigh OccupiedSaturday, May 9

State Capitol, Raleigh

Vignettes will highlight this re-enactment of

the Union Army occupation of the State

Capitol grounds; nchistoricsites.org/capitol

A Soldier’s Walk HomeMay 11-23

Duke Homestead in Durham

In honor of the walk taken by Washington

Duke at the end of the Civil War, from

New Bern to Durham, a re-enactor will

make the 166-mile journey, stopping in

11 communities. dukehomestead.org

Find more events: visitnc.com/civil-war-150 and nccivilwar150.com

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CARY MAGAZINE 95

IF ALL YOU KNOW about Haiti is the 2010 earthquake in Port-au-Prince, you’re missing something: Namely Zorangé, a re-mote village with no resemblance to the city, where a Cary-based nonprofi t is empowering citizens to improve their lives.

“History hasn’t been kind to Haiti, but I believe Haitians can do,” said Jean “Elade” Eloi, founder of the Hope for Haiti Founda-tion and a native of Zorangé who moved to the U.S. in 1982. “It’s about how we come alongside them and collaborate so they can be the driving force behind changing their country.”

Since 1999, Hope for Haiti Foundation has built an accredited school, including the only library and computer lab within a 50-mile radius, a medical clinic, trade school and church in Zorangé, all operated by 80 trained locals.

Special education teacher Julie Schultz, among a core group of 100 HFHF volun-

teers from the U.S., presents workshops to Haitian teachers on best classroom practices. Students at the HFHF school range in age from 3 to 13th grade, and some walk miles to attend.

“I’ve been going to Haiti since 2008 and see the kids moving up, and the teachers beginning to realize the impact they’re mak-ing,” Schultz said. “Now the children have

c h a r i t y s p o t l i g h t

Hope for Haiti Foundation

Jean Eloi of Cary, left, founded Hope for Haiti Foundation to empower Haitiansto improve their own lives through education, medical care and more.

WRITTEN BY NANCY PARDUEPHOTOS COURTESY OF HOPE FOR HAITI FOUNDATION


Cary-based Hope for Haiti Foundation has built an accredited school, with a library and computer lab in Zorangé, Haiti.

96 MARCH/APRIL 2015

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expectations — they want to be doctors and lawyers, and they always say, ‘I want to help my community.’ Th at’s ownership.”

HFHF’s school of more than 500 stu-dents has a 100 percent passage rate for sixth-graders and 90 percent for ninth-graders — numbers unheard of in a nation where only 50 percent of children ever enroll in school.

HFHF’s trade school, meanwhile, teaches information technology and tailor-ing, with planned curriculum additions of English, carpentry and mechanics.

Board member Mark Martyak of Cary, an electrical engineer by trade, makes the trip to Zorangé at least once a year. It means rug-ged mountain terrain, roads slippery as ice following rains, and bathing in the river.

“Haitians are hard-working, gener-ous people who take nothing for granted,” Martyak said. “Th e Zorangé school was built by locals, who were off ered 10 cents a bucket to draw water from the river a mile away. Some refused payment, in gratitude

for knowing the school would help their children.

“We give them the tools, and they do the work.”

Martyak’s son, Boston architect Stephen Martyak, volunteered his skills in designing the Zorangé school and church, and is cur-rently at work on HFHF’s second school in Bainet, 11 miles away. Th is multi-purpose complex will host a university. Th e only oth-er college option is in Port-au-Prince, where living expenses have kept many students from attending.

“We’re removing the obstacle of lodg-

ing, to provide a great educational environ-ment,” Eloi said. “Obstacles can motivate you or paralyze you — you decide! Long-lasting change takes time to build. It requires determination, and the audacity to believe.”

Saving Lives Nurse practitioner Marlene Rickert is

medical director for HFHF, which has clin-ics in Zorangé and Gandou that provide care from “suturing machete wounds to deliver-ing babies.”

Volunteers serve patients and train Hai-tian doctors to combat disease and malnutri-tion.

“I fi rst traveled to Zorangé in 2010, after the earthquake,” Rickert said. “It’s in-teresting and challenging to transition from an overabundance of medical services here in the U.S. to the lack of even basics in Haiti.

“I’ve made my own traction device for a 9-year-old girl with a femur fracture, and have put a teenager with a deep tendon lac-eration on the back of a motorcycle to go

continued from page 95 “It is very rewarding to work with people who are joyfully dedicated when they have so little.”

– Marlene Rickert,medical director for Hope for Haiti

Foundation

CARY MAGAZINE 97

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down mountains and across rivers to the nearest surgeon. But I have also had the joy of telling a mother that her 2-year-old lived because there was a surgery team there that day.”

Th e medical team, which includes Rex Hospital nurses and students from Campbell University’s School of Osteopathic Medi-cine, made its third surgical trip to Haiti in February.

“Our goal to provide surgery was a re-quest from the community in conjunction with the government clinic,” Rickert said. “Th is collaboration allows people who did not have access to surgical procedures due to money or distance to have these done. Our goal is to expand our volunteer surgical team to provide two surgical trips per year.”

Maternal mortality is of particular con-cern in Haiti, where women are 67 times more likely to die in childbirth as they are in the U.S. HFHF teaches preventive care and trains traditional birth attendants in the area to recognize pregnancy complications.

More Needs Met Founded on Christian beliefs and ini-

tially funded by Hope Community Church, HFHF now partners with U.S. churches to off er training and support for pastors in Hai-ti’s villages. Daily sermons and Bible readings are broadcast by radio.

HFHF tackles environmental proj-ects too, raising funds to increase electricity to the Zorangé compound, and to install a pump system that will bring clean water to more than 700 people.

“Th e next need is always easy to come by,” said Eloi. “We assess, and listen to the community in identifying steps, but we have to go slowly and maintain what we already have done.”

For people seeking to help, Eloi said the need for fi nancial donations to HFHF and sponsorship of children is a given; volunteers with skill sets like graphic design, marketing, teaching and medicine are always in demand.

Proceeds from local fundraisers (see box)will allow the work to continue, empowering Haitians to change their world.

“Th e Haitians are people with a zest for life,” Eloi said. “Th ey dream like we dream, for their children. And we work so that the next generation doesn’t live the way this one has.”

For more information, visit hopeforhaiti-foundation.com.

TWO WAYS TO HELP

• The 2015 Haiti Golf Classic

Monday, May 4, at Lochmere

Golf Club. Register now at

hopeforhaitifoundation.com

• The fourth annual Rock Your

World event Friday, May 8, at

RallyPoint Sport Grill in Cary.

Rock Your World features Haitian

foods, performances by the Davis

Messina Band, Band of Brothers

and Sidewinder, and a silent auction

including two Fender Stratocaster

guitars hand-painted by Haitian

artists. rockyourworldraleigh.com

98 MARCH/APRIL 2015

h a p p e n i n g s

In a Michelin geocaching contest that required contestants to fi nd Bib the Michelin

Man and capture the spirit of adventure, Cary Car Care owner Paul Lambdin, daughter Kelsey Lambdin and staff strapped Bib to the

wing of Lambdin’s 1947 Piper Cub airplane, to place fourth in the fi nal round of the

contest. All top 10 winners won a set of Michelin tires. Cary Car Care has operated

since 1990 on East Johnson Street in Cary. carycarcare.com

Th e Chips & Sandwedges Tourney, a scramble format

golf event benefi ting 2015 Cary Magazine

Gives Back partner Brown Bag Ministry,

will be held on Sunday, April 19 at 1

p.m., at Lochmere Golf Club in Cary.

Cost is $100 per player, including greens

and cart fees, drink tickets, post-tourney

barbecue, goodie bag, and more. Apex-

based Brown Bag Ministry serves the

hungry and homeless across the Triangle.

brownbagministry.org

Through March 17, the CARY WOMEN’S GIVING NETWORK, a group of local women who have organized

to support needs in Cary and part of the Cary Community Foundation, is accepting grant requests from nonprofi ts for community

projects. nccommunityfoundation.org

Th e Bucket Bash, a fundraiser for the Fill Your Bucket List

Foundation, will be held on March 29

from 5 to 9 p.m., at the Weston One

offi ce park, 5020 Weston Parkway in

Cary. Th e foundation grants wishes for

adult cancer patients in fi nancial need.

Th e bash will feature dancing, silent

auction, chef cook-off and more. Tickets

are $75. fi llyourbucketlistfoundation.org

USA Rugby and North America Caribbean Rugby Association have announced

that the Cary-based Triangle Sports Commission

has been selected to serve as the local host of the 2015 NACRA Sevens rugby

tournament on June 13-14, at WakeMed Soccer Park in Cary. Th is event will serve

as the regional qualifi cation tournament for the 2016 Summer Olympics in Rio

de Janeiro, the fi rst Olympiad to include Rugby Sevens on the Games Program.

trianglesportscommission.com

Catholic Schools Live, a visual and performing arts showcase

featuring students from 19 schools and 13 cities in North Carolina, will take place

on Friday, March 27, at 4 p.m., at the A.J. Fletcher Th eater in Raleigh. Emcee will

be WRAL’s Jackie Hyland. Tickets are $10. catholicschoolslive.shutterfl y.com

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100 MARCH/APRIL 2015

Th e Town of Garner has hired

Joe Stallings as its

economic development director.

Stallings comes to Garner from the

Town of Benson where he oversaw

the town’s Main Street program,

grant programs and revolving loan

fund. He holds a master’s degree

in public administration from Appalachian State University, and

is a graduate of the UNC-Chapel Hill School of Government’s

Municipal and County Administration Program and Essentials

of Economic Development course and the North Carolina Rural

Economic Development Institute. garnernc.gov

h a p p e n i n g s

More than 35 hand-painted chairs, using a

Superhero theme, will be auctioned off to raise

money in the fi ght against cancer at the ninth

annual CHAIRS OF HOPE AUCTION on Thursday, April 16 at 6 p.m., at Vandora

Springs Elementary School, 1300 Vandora

Springs Road in Garner. The event benefi ts Relay

for Life of Garner and The American Cancer

Society. chairsofhope.wordpress.com

Aim Higher: Th e 2015 Able to Serve Benefi t Dinner & Silent Auction, formerly known as the Spring Gala, will be held

on Friday, April 17 from 6 to 8:30 p.m., at First Baptist Church, 601

St. Mary’s St. in Garner. Featuring dinner, live music, silent auction

and more, the event helps raise funds to support the expansion of

Able to Serve’s educational and service programs for adults with

developmental disabilities. Tickets are $25. abletoserve.org

GREAT GRAPES! FOOD AND WINE FESTIVAL will be held on Saturday, April 18 from 11 a.m. to 7 p.m., at

Koka Booth Amphitheatre in Cary, with hundreds of wines available for tasting, plus food, crafts and live music. boothamphitheatre.com

Th e North Carolina Museum of Art presents Art in Bloom, its inaugural festival of art and fl owers,

March 19-22. Th e event features 45 fl oral masterpieces

inspired by the NCMA’s permanent collection and

created by world-class fl oral designers; master classes and

demonstrations; presentations by the fl oral designer for

the Royal Family; lectures and children’s events. Tickets

are $15 for adults, $10 for museum members, and free for

children 6 and younger. ncartmuseum.org

Th e Great Strides walk , benefi ting the

Cystic Fibrosis Foundation, will be held on Saturday, May 16 on the

Credit Suisse Campus at 7033 Louis Stephens Drive in Morrisville,

with registration at 9 a.m. No registration fee is required, but partici-

pants who raise $100 receive a T-shirt. Th e walk features a celebration

with food, music and festivities. Cystic fi brosis is a life-threatening

genetic disease that aff ects the lungs and digestive system, impacting

30,000 U.S. adults and children. greatstridesnc.org

International Ballet Academy of Cary earned the

Outstanding School Award at the Youth

America Grand Prix semi-fi nals held in

Tampa, Fla., in January. IBA dancer Nicole

Fanney, 15, received the Grand Prix

Award in the Senior category; Parker Gar-

rison, 11, received the Hope Award in the

Pre-Competitive Category; and qualifying

to proceed to the YAGP New York Finals

in April were Fanney, Garrison, Anissa

Bailis and Cy Doherty. ibacary.com

The Town of Cary has launched its fi rst

Bike & Hike application, featuring the Town’s greenway trails and

bike routes. The Bike & Hike app joins

two other apps in providing information

on town services: The JouleBug Sustain-

ability app that offers tips for eco-friendly

living, and the TransLoc app that pinpoints

C-Tran Fixed Route buses. All three apps

are available for free from the Apple and

Google Play stores. townofcary.org

Sports Turf

Managers As-

sociation, the

professional

organization

for 2,600 men

and women

who man-

age sports

fi elds worldwide, has named Jimmy Simpson, Certifi ed Sports Field

Manager for the Town of Cary, as its

board’s elected-at-large director. stma.org

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Keisa Arrington has been recognized by Mayor Bill Sutton as the

2014 Town of Apex Employee of the Year, chosen from 24 nominees among Apex’s

361 full-time employees. Arrington was hired as a utilities customer service specialist

in 2011 and was promoted to accounting technician in 2013. apexnc.org

Th e V Foundation for Cancer Research, based in Cary, has announced the new

Stuart Scott Memorial Cancer Research Fund

to continue Scott’s fi ght against cancer and assist vulnerable and disproportionately

impacted communities battling this disease. With an initial donation of $100,000

from ESPN, the fund will off er grants to young investigators researching cancer’s

impact on patients from diff erent ethnic populations. jimmyv.org/stuartscott

Now open in Cary is Uncle Maddio’s Pizza Joint, located at 7157

O’Kelley Chapel Road, off ering create-your-own pizzas with dozens of topping, crust,

sauce and cheese options, plus gluten-free and vegan options. unclemaddios.com/cary

CARY MAGAZINE 103

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CARY MAGAZINE 105

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Now open at MacGregor Village in Cary

is wine-and-canvas concept Cheers and Paint Art Gallery and Studio, offering wine and paint parties

for adults, and instructional camps for

children. The studio is located at 107

Edinburgh South Drive, Suite 115.

cheersnpaint.com

Winners of the Morrisville Cham-ber of Commerce 2015 James

Pugh Small Business Award are Caro-

lina Offi ce Xchange and Tower Indian

Restaurant, while winners of the 2015

Jeremiah Morris Community Steward

Award are Coastal Federal Credit Union

and Firewürst. The 2014 Ambassador of

the Year is Lindsey Chester of the Cary

Citizen. The awards were presented at

the chamber’s annual meeting on Jan. 30.

morrisvillechamber.org

Koffee Kafe, serving cof-

fee and breakfast items weekdays from 6

a.m. to noon, is now open inside the Am-

trak Station Lobby, 211 N. Academy St.

in Cary. Owner is Shawn “CoCo” McMillan,

also an international gospel recording

artist, with the album I’ve Been Delivered

featuring Grammy Award-winning Gerald

Levert; she is at work on a new album

this year.

The series Wherefore: Shake-speare In Raleigh, is offered

through June 27 by regional arts organiza-

tions, featuring theatrical and symphony

productions across the area, including A

Midsummer Night’s Dream and Macbeth.

visitRaleigh.com/wherefore


w r i t e l i g h t

Sunrise salutationIn keeping with Cary Magazine’s travel issue theme, I found this motivating image during a recent vacation in Venice, Fla., where hundreds gather twice a morning, six days a week, to do yoga on the beach. Th e classes are free, courtesy of yoga instructor Elin Larsen, who teaches participants how to balance, breathe, strengthen and relax – all at the same time. I practiced the latter from my beach towel.

BY JONATHAN FREDIN

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© 2015 Royal Building Products

PREMIUM OUTDOOR LIVING SPACE: MAKE ROOM FOR ZURI®.

In the old world of premium decking, you accepted high maintenance with your exotic wood looks. Or gave up your curb appeal dreams for low maintenance. In the new, there’s Zuri Premium Decking by Royal®. It captures everything jaw-droppingly beautiful about exotic wood while dismissing its time-consuming upkeep with superior color fade, scratch and moisture resistance. And it merges your interior and exterior worlds into one stunning, curb-appealing whole. Learn more at zuri.royalbuildingproducts.com. Or call Rory Marsico at 866.739.6956.

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Cary Magazine March April 2015