Venture outside of Raleigh (while practicing social distancing!) this month.
Brecotea Baking Studio
CARY
Richmond-based Brecotea Baking Studio’s second location in Cary delivers a serene space for patrons to enjoy a variety of unique drinks, pastries and desserts. On the Asian-inspired drinks menu you’ll find everything from avocado cream tea to purple potato matcha milk to a standard cappuccino, while pastries, prepared daily include croissants, sweet and savory buns, danishes and more. You’ll want to spend all day in the modern cafe, bouncing back and forth between Brecotea’s tables, barstools and banquettes over breakfast, lunch and dinner. Grab a book from the bakery’s library and get cozy. brecotea.com
Wake Forest Veg Fest
WAKE FOREST NOVEMBER 1
Whether you’re already a vegan, looking to become one or just appreciate good plant-based food, you’ll love Wake Forest’s 100 percent vegan festival which happens this year on World Vegan Day. The event will include live music throughout the day, local art vendors and vegan food and drink vendors such as Cilantro Mexican Cuisine, Deelicious Deelights, Garden of Flavor, Royal India and Kitoko Bites. Educational nonprofits like Triangle Veg Society and aPlantBasedDiet.org will be there to answer any questions about the health and environmental benefits of veganism, while professional speakers explain the science behind it. wakeforestvegfest.org
Da Kine’s Kava
DURHAM
Husband-and-wife team Brent Waffle and Zoey Best are bringing a new form of relaxation to Durham through their recently opened kava bar, Da Kine’s. Kava is a tropical shrub that grows in the Pacific islands and provides natural stress relief while reducing anxiety and delivering physical relaxation. Da Kine’s kava is made from Polynesian kava root extract, all-natural juices and flavors, cane sugar and water and can help with sleep and sore muscles. At the bar, the kava—which includes cucumber mojito, ginger beet and hibiscus lemonade—is made into tropical non-alcoholic cocktails that reap all the same benefits for you while delivering an extra source of stress relief. dakineskava.com
Ran-Lew Dairy
SNOW CAMP
For some of the best farm-to-scoop ice cream and milk in the area, head out to Ran-Lew Dairy, a family-run dairy farm that specializes in non-homogenized, pasteurized milk. Fifth generation dairy farmer Randy Lewis uses the farm’s fresh milk to make delicious gelato every Saturday. Flavors include traditional vanilla, chocolate, buttermilk cream and pawpaw, a seasonal tropical-esque fruit native to the eastern United States that some say tastes like a cross between a mango and a banana. During the holiday season, the eggnog gelato is also in high demand. Pick up a couple pints or a cup on Tuesdays, Thursdays and Saturdays. ranlewdairymilkco.webstarts.com
Dirtbag Ales Art After Dark
HOPE MILLS NOVEMBER 19
Dirtbag Ales’ MO is “leaving behind the routines and normalcy to experience a life that is an exception to the rule,” according to its website. This applies to both the beer—which goes against the status quo and is made with unique ingredients and flavor profiles—and the art market. Art After Dark features bizarre, curious and extraordinary artists and makers, so you never know what kind of quirky pieces you might find. You might see something that’ll make the perfect Christmas gift for a friend or family member! Grab a beer or two while you browse the market; you may even run into a tarot card reader. dirtbagales.com
No North Carolina Thanksgiving dinner is complete without sweet potatoes. As the No. 1 sweet potato producer in the country, North Carolinians make sure these spuds are featured on the table in some form or another, whether glazed with brown sugar, maple syrup and cinnamon or baked and covered with mini marshmallows. But after years of serving the same old sweet potato dish, you and your guests might be in the mood for something new and exciting. This year, jazz up sweet potatoes with these innovative recipes from local chefs, bakers and the North Carolina SweetPotato Commission, a nonprofit corporation comprised of more than 400 sweet potato growers.
Sweet Potato and Ginger Soup
Chef Sean Fowler of Mandolin
INGREDIENTS 3 large sweet potatoes 2 Tbsp. soybean oil 1 medium Spanish onion, medium dice 3 stalks of celery, medium dice 5 cloves garlic, minced 1 oz. ginger, peeled and minced ¼ cup brown sugar 1 ½ quarts vegetable stock 5 oz. whole fat butter 1 cup heavy cream ½ tsp. ground cinnamon ¼ tsp. ground nutmeg 1 Tbsp. salt ½ Tbsp. white pepper 1 ¼ oz. toasted pecans 1 container sour cream or crème fraiche
PREPARATION Preheat the oven to 400 degrees. Place the sweet potatoes on a baking sheet and bake in the oven for 50 minutes or until they’re soft throughout.
Meanwhile, heat the oil in a large sauce pot over medium heat. Add the onions and sweat until they are translucent, about 2 to 3 minutes. Add the celery and sweat for an additional 2 to 3 minutes.
Add the leeks, garlic and ginger to the pot. Sweat for a minute or two. Add sugar, vegetable stock, butter, cream, cinnamon, nutmeg, salt and pepper. Cook everything until the butter is melted. Once your potatoes are done, cut them in half lengthwise. Scoop the potato flesh out of the skins with a spoon. Add the flesh to the pot; discard the skins.
Bring the pot to a simmer, cover and simmer on low for 20 minutes.
Remove the pot from the stove. Allow it to cool uncovered for a few minutes. You can purée the soup with a stick blender until smooth and skip to step 8, or you can proceed to step 7 to purée the soup with a Vitamix or a conventional blender.
Ladle the soup into a blender pitcher, only filling the pitcher about halfway. Blend the soup in batches. Make sure you start on the lowest speed and gradually increase. Make sure that the top of the blender pitcher is vented and cover the vent loosely with a heavy towel. All of these precautions are essential so your soup does not erupt from the blender and burn you.
Pass the blended batches of soup through a strainer. Divide the soup into quarts and refrigerate until ready to use, or enjoy immediately.
When ready to serve, garnish with toasted pecans and sour cream or crème fraiche.
Sweet Potato Molasses
Chef Sean Fowler of Mandolin
INGREDIENTS 60 grams ginger, minced 1 liter sweet potato juice 70 grams brown sugar 20 grams fish sauce
PREPARATION Sauté the minced ginger for 2 minutes over medium heat. Add the sweet potato juice and reduce by half.
Stir in the brown sugar and fish sauce and cook for 5 minutes over medium-high heat.
Use as a glaze for pork chops, hams, salmon, bok choy or any other vegetable of your choice.
Sweet Potato Hash
Chef David Mitchell of Plates Neighborhood Kitchen
INGREDIENTS 3 cups sweet potato, diced 1 cup fennel, thinly sliced ½ cup red onion, thinly sliced ½ cup roasted red peppers, diced 3 Tbsp. butter
PREPARATION Blanch sweet potatoes in boiling water until fork tender. In a large sauté pan lightly brown butter, then add sweet potatoes. Cook for about 30 to 45 seconds. Add fennel, red onion and peppers. Toss or stir until thoroughly heated. Season with salt and pepper to taste.
Sweet Potato Gratin
NC SweetPotato Commission
INGREDIENTS 1 large sweetpotato, thinly sliced 1 cup thinly sliced gala apples 5 strips of cooked bacon, chopped 1 pkg. cream cheese 2 Tbsp. Worcestershire sauce 1 Tbsp. hot sauce 3 Tbsp. heavy cream 1 large onion 4 oz. (or about 6 slices) smoked Gouda 1 Tbsp. melted butter Salt and pepper to taste
PREPARATION Layer seasoned sweet potatoes in a 9.5″ by 13.5″ inch baking dish.
Combine cream cheese, Worcestershire, heavy cream and hot sauce in a bowl and microwave for 30 seconds.
Pour half of the mixture over the potatoes.
Layer onions, bacon, apples and slices of Gouda.
Repeat and finish with a top layer of seasoned sweetpotatoes.
Bake ,covered, at 375 degrees for 45 minutes or until potatoes are fork tender.
Brush the top layer of seasoned sweetpotatoes with melted butter and broil until browned.
Sweet Potato Cheesecake Cupcakes
Chef Kenneth and Baker Tamara Williams of Royal Cheesecake & Varieties
INGREDIENTS Cheesecake 2-8 oz. Cream Cheese, softened 3 eggs 1 Tbsp. of Splenda 1 tsp. of vanilla
Sweet Potatoes ½ cup cooked sweet potatoes, cooled to room temperature ½ tsp. cinnamon 2 tsp. brown sugar ¼ tsp. nutmeg 1 tsp. maple syrup
Crust 1 cup of chopped pecans 1 tsp. cinnamon 4 Tbsp. coconut oil ½ tsp. nutmeg 3 Tbsp. brown sugar
PREPARATION Preheat the oven to 300 degrees. Line a cupcake pan with cupcake liners.
Sweet Potatoes: Mash the sweet potatoes and mix with cinnamon, brown sugar, maple syrup and nutmeg. Set aside.
Crust: Mix all ingredients. Scoop two tablespoons into each cupcake liner. Bake at 300 degrees for 7-8 minutes. Once the crust has finished baking, let it rest on the counter for 10 minutes, then refrigerate for 10 minutes to cool.
Cheesecake: Beat cream cheese until smooth in a stand mixer. Add eggs one at a time, scraping down the sides as you go. Add the Splenda and vanilla, then add the sweet potato mixture. Mix until smooth.
Assemble: Scoop the cream cheese mixture into each crust cupcake liner, filling it up to the top. Bake the cheesecake for 15 to 18 minutes at 300 degrees. The cheesecake will be done once it’s slightly brown around the edges and has a little jiggle.
Let rest for 30 to 45 minutes, then refrigerate for at least 4 hours before serving.
Grilled Sweet Potato Salad
NC SweetPotato Commission
INGREDIENTS Hot Bacon Dressing 6 slices center-cut bacon 2 Tbsp. raspberry vinegar 1 Tbsp. Country Dijon mustard ¼ cup extra-virgin olive oil 1 Tbsp. warm bacon grease Sea salt to taste Freshly ground black pepper to taste
Sweet Potato Salad 2 ½ pounds sweetpotatoes, peeled and cut into 1-inch rounds Sea salt to taste Freshly ground black pepper 2/3 cup sliced scallions (about 10-12 scallions) ½ cup sun dried tomatoes packed in oil and cut into strips 1/3 cup toasted pecans 1/3 cup blue cheese crumbles
PREPARATION Dressing: Preheat the oven to 200 degrees. In a skillet, cook bacon until crispy; drain and reserve grease. Crumble bacon and set aside. In a small bowl, whisk together vinegar and mustard; slowly whisk in olive oil and 1 tablespoon of the reserved bacon grease until dressing is emulsified. Season with salt and pepper. Keep warm in the oven.
Put the sweetpotatoes in a resealable plastic bag, add the oil and massage to coat all surfaces.
Just before putting on the grill, season sweetpotatoes liberally with salt. Place rounds directly on the cooking grate over direct heat; grill until well-marked, about 3 minutes on each side. Move to indirect heat. Finish cooking, turning halfway through, until soft and tender, about 20 to 30 minutes. Remove from the grill and immediately cut into quarters then place them in a large bowl.
Grilling alternative: Preheat oven to 400 degrees. On a rack fitted into a baking sheet, place sweet potato rounds and season well with salt. Bake until tender and browned around the edges, about 30 minutes. Immediately cut into quarters and place in a large bowl.
To make the salad: To the sweetpotatoes, add 2 tablespoons of the dressing; toss until just coated. Add reserved bacon, scallions, sun dried tomatoes, pecans and blue cheese. Drizzle on a little more dressing and toss to coat. Season to taste. Serve immediately or at room temperature.
WEB EXCLUSIVE The City of Raleigh and WRAL/Capitol Broadcasting are hoping to brighten up the holidays this year with the first ever Nights of Lights Drive-Thru Light Show at Dorothea Dix Park. The event will take place instead of First Night Raleigh, which was cancelled due to COVID, and provide a family-friendly way for Raleighites to enjoy the festive season safely—while never having to leave their car.
Nights of Lights will feature a 1.3-mile route through Dix Park consisting of 5,000 strands of lights, a 25-foot-tall LED Christmas tree and 400 light displays including a holiday light tunnel, wintry light scene with snow, Christmas toy factory, reindeer scenes and a gingerbread house.
The City is working with Artsplosure to create unique pieces along the way that Joe Voska of City of Raleigh Parks, Recreation and Cultural Resources says will bring a “Raleigh flair” to the event. And of course, Santa and his elves will be in attendance.Tickets for Nights of Lights will be available November 21.
The excitement of turkey, stuffing, green bean casserole, pumpkin pie and multiple bottles of wine will get anyone in the spirit for Thanksgiving, but the holiday still comes with some stress. Hosting friends or family from out of town at your home can be overwhelming at the best of times, not to mention during a global pandemic; making sure everyone has a bed, gets fed and stays entertained is a lot to handle, especially when you just want to relax. So, this year, we’re encouraging you to set up your visitors in one of Raleigh’s unique hotels, where they’ll be treated with the utmost care and have access to all the towels they could ever want. Show visitors around town with this guide to some of the city’s best sights, activities, museums, shops and restaurants; those listed are all back open for dine-in. Come Thanksgiving day, you’ll be so carefree, you won’t think twice about overcooking the turkey.
WEB EXCLUSIVE Hearing someone speak through a mask is hard enough already, but imagine how much harder it would be for someone who is deaf or hearing impaired. Many people who are hard of hearing rely on lip reading or facial expressions, which cannot be comprehended through a traditional mask. Additionally, Dr. Sheri Mello, Au.D., owner and doctor of audiology at Raleigh Hearing and Tinnitus Center, says that masks cut down at least 10 decibels of sound which makes voices muffled.
Dr. Mello noticed that this was becoming a major problem for her patients back in March, and so she set out to do something that would help them. She found a deaf college student that was studying deaf and hard of hearing online who came up with a mask pattern that has a clear window around the mouth area, allowing lips and expressions to be seen while still covering the nose and chin. Dr. Mello obtained the pattern and asked furloughed patients of hers if they would be interested in sewing the masks. Although she didn’t expect many to volunteer, her patients ended up making and donating hundreds of masks, which Dr. Mello then sent out nationwide, from teachers of autistic children to lawyers in courtrooms.
“It was just amazing how big of a reach it went to—not just deaf people but people that were a little bit hard of hearing and couldn’t hear in a classroom situation from a distance, things like that,” Dr. Mello said.
Dr. Mello says that, for her, the masks were significant in providing that good feeling we were all seeking out once the pandemic hit and everyone was forced to quarantine and businesses were closing down. Once she got the word out about the masks she was featured on WRAL, ABC and CNN and people from all over the country were asking for them. Instead of just saving them for her own patients or asking for money for them, she happily donated the clear window masks to folks both near and far—as far as California and Florida.
“To see the look on the sewers faces dropping off the masks and the look on the recipients faces receiving the masks, it was just a great feeling—everybody wanted to feel good at this point during the pandemic,” Dr. Mello says. “I think it was important for me because not only did I help people who needed the masks—my hearing impaired patients—but I also helped people find something good to do in sewing the masks. I think it was important all the way around.”
For her hard work and compassion, Dr. Mello was nominated for hearing aid manufacturing company Oticon’s Focus on People Awards and is now one of three finalists in their Hearing Care Practitioner category. Although Dr. Mello’s masks are now depleted, she says clear window masks can easily be found online with a quick Google search.
