by Lauren Kruchten | Sep 30, 2018 | Do, October 2018
North Hills, Five Points, Cameron Village and Downtown. These are the areas Raleigh foodies typically think of when deciding where next to eat out. But there’s one hidden gem for dining that’s likely never been on your radar: Flavors, located at Wake Tech’s Southern Wake Campus, on Fayetteville Road.
Flavors is a full-service restaurant operated by students in Wake Tech’s Culinary Arts, Baking and Pastry Arts, and Hospitality Management programs. It’s open both to the public and to the college community and it boasts a range of gourmet dishes, with a menu selection that changes based on whichever cuisines and techniques the students are studying in the classroom at any given time.
Students of the program prepare you a gourmet, three-course meal for just $10, a deal that almost certainly tops any other three-course offering in Raleigh. Dishes include Sautéed Pecan-Crusted Chicken Breast with Apple Jus, Duck Confit Napoleon with Figs and Turnip Puree, Goat Cheese Ravioli, and Coconut Cream Cake for dessert, to name just a few of the delectable offerings.
Wake Tech’s 30th anniversary is next year, so now is a perfect time to visit the restaurant, which was integrated into the campus in 1996, chiefly as a teaching tool for culinary arts and hospitality students. With a state-of-the-art teaching facility, Flavors connects classroom instruction with workplace experience, providing hands-on contact while allowing students to practice, and show off, the skills they’ve learned in their kitchen labs.
Two different classes are integrated into the on-campus restaurant setting. One involves food and beverage service in the hospitality industry, which both culinary and hospitality students must take, requiring students to engage in and learn about front-of-house service. The other is a culinary class in which students learn back-of-house responsibilities and how to prepare the food that’s going out to customers.
Jeff Hadley, the administrative department head of the Culinary Arts program, says on-the-job learning is a vital part of Wake Tech’s associate degree, diploma, and certificate programs in the culinary and hospitality fields. Along with working at the on-campus restaurant, culinary students must fulfill a work placement requirement that entails completing credit hours of work in their selected discipline, a total of 320 credit hours per semester. Students are well-positioned and likely to obtain full-time jobs from these internships after graduating, securing their spots in the food and beverage industry and preparing them for further advancement.
You might not know it, but many of these graduates currently work at some of your favorite local dining establishments. One of Wake Tech’s most well-known success stories is that of Caroline Morrison, the owner and founder of Fiction Kitchen, a vegetarian/vegan restaurant serving thoughtfully prepared dishes with fresh ingredients.
A vegan herself, Morrison used what she learned working with meat in her classes at Wake Tech, and applied that knowledge to non-meat items in order to curate a completely vegetarian menu.
Additionally, many Wake Tech graduates work under renowned local chef Ashley Christensen. “It’s amazing when I go out to eat and come across someone I remember from the program,” says Hadley.
There’s a lot of talent within the classroom kitchens and in the on-campus restaurant at Wake Tech, with graduates making it big in both North Carolina’s food and beverage scene and beyond. Visit Flavors to taste for yourself the talent coming out of the college’s Culinary Arts program; who knows, the dish you enjoy might just come from from a future James Beard Award-winning chef. waketech.edu/flavors
by Lauren Kruchten | Sep 21, 2018 | Do, September 2018
There are many Greenvilles in the United States, though some stand out more than others. Voted one of the best small cities in the U.S. in 2017 by Condé Nast Traveler readers, Greenville, South Carolina is one of the more noteworthy. The onetime industrial town has transformed into a beautiful mecca of fine eateries, upscale hotels, hip breweries and a destination for the arts and cultural activities.
Greenville has its roots in the textile industry, dating back to the late 1800s when several cotton mills were erected in the area. During that time, the city saw a rise in railroads, telephone lines and the city’s first daily newspaper, setting the stage for the commercial center that it was to become. By 1915 Greenville was known as the “Textile Center of the South,” until the Great Depression destroyed the economy and forced many of the cotton mills to lay off workers. After the Second World War, however, Greenville’s main street was converted to a central two-lane road that housed impressive contemporary restaurants, shops and museums, resulting in a thriving economy that attracted new residents.
Modern day Greenville aptly represents its name, with a handful of beautiful parks interspersed between tall buildings, as well as gorgeous views of the Blue Ridge Mountains. Though the city is rapidly growing, its core Southern hospitality remains intact, with an atmosphere that’s welcoming to visitors from near and far. So, sure, there are a lot of Greenvilles in the U.S. to choose from, but this Greenville is the one everyone’s talking about.
EAT
Sidewall Pizza Company
A favorite among residents with a prime location downtown, Sidewell offers signature pies like the Roasted Mushroom and Meatball and the Bacon Bliss. Don’t pass up Sidewell’s homemade ice cream, including white chocolate banana pudding and malted chocolate chip cookie dough flavors.
Soby’s New South Cuisine
Partly credited for the revival of downtown Greenville, Soby’s is the premiere destination for upscale Southern-inspired cuisine. Comforting classics feature locally grown, seasonal ingredients. Try the Country Ham & Brussels Sprouts, Antebellum Shrimp & Grits and White Chocolate Banana Cream Pie.
Willy Taco
This modern cantina boasts an eclectic menu featuring Carolina-inspired tacos with pulled pork and Southern slaw, fried green tomatoes topped with queso fresco and guacamole, and a Mexi-dip sandwich overflowing with Dos Equis braised Black Angus brisket, pimento cheese, spicy house pickles and chipotle BBQ sauce.
DRINK
Methodical Coffee
Set in a beautiful open space with a wood-topped wraparound bar, outdoor patio and plants, nature is integrated into the indoors. While the brewed coffee—sourced from all over the world—is certainly delicious, picturesque drinks like cold brew horchata, affogato and Les Fleurs, an iced cappuccino with a housemade lavender chamomile syrup, make for divine Instagram posts.
Quest Brewing Co.
After winning a gold medal at the World Beer Cup in 2016, Quest Brewing has become an icon. The brewery specializes in six legendary brews available year-round, including a signature Ellida IPA, a Viking ale attributed to a historical magic dragon ship, with five varieties of malts and loads of hops. Bring your drink out to the lively beer garden, which typically features live music and food trucks.
Dark Corner Distillery
Find the “World’s Best Moonshine” at Dark Corner Distillery, once a home to Celtic immigrants who brought with them an ancient knowledge of distilling grains. The distillery specializes in unique flavors of whiskey, including butterscotch and honeysuckle, gin and, of course, moonshine crafted from a blend of corn, red wheat and barley. Stop in to sample six spirits of your choice for $7, and leave with your favorite bottle and a complimentary shot glass.
DO
Paris Mountain State Park
Paris Mountain State Park features nine trails ranging in difficulty and length that incorporate views of North Lake, the dam at Lake Placid, mountain scenes and a variety of wildlife. The park also offers picnic shelters, fishing, canoeing and kayaking, paddle boating, swimming and camping.
Greenville Zoo
Get wild at the Greenville Zoo with an array of both common and rare animal species. You’ll encounter a rheas, a flightless bird related to the ostrich, an adorable cat called the ocelot, and a rather interesting looking red-tailed guenon, among others.
Greenville County Museum of Art
Discover the South’s history through art with the GCMA’s permanent Southern Collection, a renowned gallery featuring works from colonial times to the present. Highlighted South Carolina artists include David Drake, William H. Johnson and Jasper Johns, the prominent painter and sculptor. An inspiring rotation of additional exhibits are also featured throughout the year.
STAY
The Westin Poinsett
For a sophisticated stay, check in to The Westin, a luxury hotel in the heart of downtown. Opulent chandeliers and lavish gold draperies fill the lobby, while spacious rooms are affixed with plush couches and grand beds.
Swamp Rabbit Inn
The Swamp Rabbit Inn is a beloved bed and breakfast on the Swamp Rabbit Trail, popular with cyclists for its “Bed and Bike” concept which includes bike stands in the rooms. The hip B&B is decorated using modern furnishings in funky colors, with mismatched chairs in the kitchen and bold patterned rugs and duvets in the rooms.
Pettigru Place and Bed & Breakfast
Charming gardens, splendid guest rooms and a welcoming innkeeper are all part of the Southern experience at this historic home, a short walk from Greenville’s main street. A full gourmet breakfast is served every morning along with wine, cheese and crackers in the evening.
by Lauren Kruchten | Sep 7, 2018 | Buzz, September 2018
Imagine you’re dining in your favorite restaurant downtown or perusing through a local shop. Instead of, say, Taylor Swift or Adele playing in the background, you’re listening to music from your fellow Raleigh neighbor, coworker or talented friend. In a few weeks, Imurj, a collaborative arts and music space located downtown, is making that scenario possible, bringing to life the dreams of many gifted musicians here in Raleigh and throughout the state.
Imurj Radio began as a passion project for Karl Thor, a former musician. Along with Heather Burns, a hobbyist singer and managing partner at Imurj, Thor started the venture in June with an open call on social media, inviting North Carolina music artists to submit their recordings. Almost 1,000 songs were uploaded into a “locals-only Spotify” station, as Thor calls it, that you can listen to on Imurj’s website.
“When we started Imurj we thought there was an awful lot of talent in Raleigh,” says Thor. “What I’d like to do is open up people’s eyes, that within Raleigh we have a couple hundred musicians that are as good as anything else you’re listening to out there.”
Due to the overwhelming response Imurj received from all over the state, Thor decided to upgrade the radio platform and make it more consumer friendly by beta testing the radio station in local businesses. Thor’s and Burns’ goal is to get local artists’ music into all Raleigh businesses interested in promoting the local music scene to, in Thor’s words, “bring the whole community together in what is local to Raleigh and build our economic structure around that.”
The opportunity allows artists to take their music to the public at large and to collect royalties. Thor and Burns want to increase Raleigh’s visibility as a center for art and music and foster a sense of community. To start out, Imurj will beta test with an indie rock playlist, but, Thor says, the music on Imurj Radio is “free form,” or “without genre.”
“One of my concerns about the music that is popular is that it sounds like it’s written according to a formula; it just sounds the same,” Thor says. “When I was going through the music uploads for Imurj, none of the music sounded alike; it was all original.”
Listeners can expect a range of genres, different moods and diverse sounds. You may hear a blend of reggae and smooth jazz one minute and classical or hip-hop the next, but it will all be genuine, from the hearts of young musicians working their way up in the music industry.
While Imurj Radio is open to submissions from artists in all of North Carolina for now, Thor and Burns hope to break the platform down into hotspots like Asheville, Greensboro and Wilmington and get recruitment centers established in the state’s larger cities.
Karl Thor
“Our music is as good as what you would hear on Spotify or Pandora, so why not support the home people rather than all these strangers across the world?” says Thor.
Heather Burns
Thor and Burns’ vision for Imurj Radio is for the local listener to have a vested interest in the local music scene, with the help from Raleigh businesses playing their songs. Additionally, because the artists are all local, it’s easy for the listeners to meet them and talk to them in person. Imurj’s brick and mortar location on McDowell Street also helps facilitate the connection between artist and audience. Thor and Burns opened the 6,000-square foot space last year to help develop musicians’ talents and to allocate a place for creatives of all stripes to collaborate on projects and meet fellow artists. The membership-based community holds a range of workshops, meet-up groups and performances, including an open mic night on Wednesdays and comedy and poetry nights throughout the week.
“The energy in here is really amazing for all of our events,” Burns says. “The sound is amazing and the venue feels very warm and welcoming and inclusive.”
Paul Voran, Imurj’s head audio engineer, also runs a production studio tucked into the back of the building. He can record and mix music from full bands, while Oak City Productions curates music videos, Imurj event videos and artist’s videos.
Imurj’s venue, along with Imurj Radio, are groundbreaking ventures that will assist aspiring North Carolina artists in advancing their music careers and ultimately promote the lesser-known but prodigious music scene here in Raleigh.
“Music is a great communication, and alongside that communication is the coming together of diversity,” says Thor. “We’re striving for diversity and a community where people feel loved and happy.”
If your business is interested in beta testing Imurj Radio, email [email protected]. ■
by Lauren Kruchten | Sep 7, 2018 | Eat, September 2018
To some, fighting hunger is on par with being a superhero. That’s why Raleigh’s Inter-Faith Food Shuttle wants to show its appreciation to its valiant patrons with a new program called LEGION365, which the non-profit launched in July. To become a member of the legion, you must donate $30 a month, or $365 a year, or more. That’s just a dollar a day at the minimum to support the Food Shuttle’s mission to reduce hunger in the seven-county service area it covers. LEGION365 members also receive a variety of special perks for their efforts, including ticket discounts, early event invitations and deals at restaurants like Happy + Hale, Mandolin, Bad Daddy’s, Lilly’s Pizza and more with a personal membership card that’s sent to patrons after they donate.
“We really wanted to honor and give incentives to folks who were giving us recurring donations, who we could rely on to give support,” says Katie Murray, the Inter-Faith Food Shuttle’s development relations manager.
With the LEGION365, Inter-Faith Food Shuttle aims to recruit supporters for its year-round programming, which works toward hunger relief through programs like BackPack Buddies, mobile markets and school pantries, and by partnering with more than 80 local agencies. Additionally, any donation you give qualifies you for the Food Shuttle’s group of Hunger Fighters and earns you a bumper sticker. Super superheros—those who contribute $5,000 or more—are honored in the Food Shuttle’s Hunger Fighter Hall, to thank them for going above and beyond in their support of the Food Shuttle’s services to the community.
“The food shuttle is a really unique food bank,” Murray says. “We have so many wonderful programs that help people break the cycle of poverty. I think that people are excited to support that and see us grow and expand our impact.”
by Lauren Kruchten | Aug 31, 2018 | Eat, September 2018
It’s a college student’s dream: instead of going to class to learn about American history or biology, you’re going to learn about beer. With the trend of locally brewed craft beer growing here in Raleigh, it’s only logical that college students now have the opportunity to take courses in the trade, with hands-on training at various breweries included in the course descriptions.
The newest educational brewing concept comes to Wake Tech Community College in the form of a restaurant and brewery in the 5401 North neighborhood development. The as-yet unnamed space will offer students in Wake Tech’s craft beer classes access to commercial brewing equipment, classrooms and lab space.
The Craft Brewing Course at Wake Tech prepares students for entry-level work in craft breweries through lessons in fermentation, cellar operations, instruments, malting, hops, clarification, racking room operations, bottle shop operations and more. Students also get to produce beer as a group with their classmates.
Tin Roof Beer Concepts will open and operate the brewery-restaurant, providing a brew master who will advise the faculty and students enrolled in the course. Tin Roof is Baton Rouge, Louisiana’s largest craft beer brewery and also operates a local tap room near Louisiana State University.
“Wake Tech is excited to collaborate with 5401 North and Tin Roof Beer Concepts to provide classroom and hands-on training to prospective craft brewers in this new state of the art facility,” said Anthony Caison, vice president of Workforce Continuing Education.
Students of the program can expect a full-sized brewery, as well as a second, smaller brewing system that will accommodate Wake Tech’s brewing class needs and may also be utilized to make small-batch specialty beers. Additionally, a separate classroom-sized space was designed with lab equipment, which the restaurant can also use for special events or private dining functions.
The restaurant-brewery is expected to break ground by the end of the year in the 400-acre 5401 North neighborhood adjacent to Wake Tech’s Northern Campus in Northeast Raleigh.
“We are thrilled to be entering the distinguished craft beer market of Raleigh, North
Carolina where we know people have an appreciation for craft beer,” said William McGehee, co-owner of TRB Concepts.
