A Sneak Peek at Some November Stories

In Buzz, October 2020, Web Exclusive by Lauren KruchtenLeave a Comment

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WEB EXCLUSIVE The November issue of Raleigh Magazine will be on stands around town and delivered to your doors and mailboxes in just a few days! If you can’t wait until then, here’s a quick look at some of the stories we have in store. 

Raleigh’s Newest District?

Publix | Photo by RDP3 Photography

The area at the northern end of downtown, west of Capital Boulevard, east of Glenwood and centered around Peace Street, has long been more of a thoroughfare into and out of downtown rather than a destination of its own right. Now, with downtown’s first large grocery store chain, the future site of a greenway-connected park and the city’s tallest tower, Smoky Hollow, its almost like a new downtown district unto itself. We break down what’s in the works for Raleigh’s northern gateway.

Holiday Hosting

The Longleaf Hotel
The Longleaf Hotel | Photo by Tyler Northrup Photography

Stressed about family coming into town during Thanksgiving? The easiest solution is to put them up in one of Raleigh’s hip hotels and show them around the city. We explore four “home bases,” each surrounded by popular restaurants, shops and attractions that will keep your guests busy during the long weekend.

Grace Under Pressure

Sunny Gerhart | Photo by Forrest Mason

St. Roch has kept its doors open seven days a week while chef and owner Sunny Gerhart, as composed as one can be during a pandemic, navigates an ever-changing world. He’s done takeout, contributed meals to Inter-Faith Food Shuttle, held special events with fellow local chefs, reopened his dining room and is soon launching St. Roch Pantry, a line of specialy items fit for holiday entertaining season—all in a state of grace.

Turkey… Like A Chef

Take everything you know about traditionally cooking a Thanksgiving turkey and erase it from you memory. Local chef Bobby McFarland says the proper way to cook a turkey is by spatchcocking it—a poultry-specific term for butterflying—and dry-brining it the day before. In this piece, he provides readers with all the necessary tips and tricks for making the best home-cooked Thanksgiving turkey yet.

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