In this Cary Spotlight Issue…

💭Spotlight Hook Trivia

☀️ Cary NC Weather

✈️Get Ready to Fly: Frontier's New Routes from RDU Start at $19

🧭 A Taste of Greece: Culinary Vacations that Blend Cooking, Culture, and Comfort

🧭 Explore the Great Outdoors at Apex Community Park

🚢 Sailing in Style: The Regent Navigator's Ultra-Luxe Voyage

😋Tasty Trend: Kale Salad with Pecorino and Walnuts

🏛️ Support Cary Local Businesses

Question: What is the famous Greek anise-flavored spirit called?

A) Raki, B) Ouzo, C) Metaxa, D) Tsipouro

(Answer at the bottom of the newsletter.)

Get Ready to Fly: Frontier's New Routes from RDU Start at $19

Frontier Airlines is expanding its operations at Raleigh-Durham International Airport (RDU) by introducing nonstop flights to six additional U.S. cities.

Starting in April and May 2024, the new routes will include New York LaGuardia, Miami, Tampa, Boston, Chicago O'Hare, and Milwaukee, bringing Frontier's total destinations from RDU to 25.

To celebrate this expansion, Frontier is offering special introductory fares starting at $19, alongside affordable upgrades to premium seats.
Read Full Story

A Taste of Greece: Culinary Vacations that Blend Cooking, Culture, and Comfort

A Greek Cooking Odyssey on a farm opposite Poros Island offers a unique culinary and cultural experience in Greece. Guests can enjoy cooking classes, explore olive groves, and experience authentic Greek life amidst tranquil natural surroundings.

Hosted by chefs Katerina and Dora, the farm offers renovated accommodations set within olive groves. Guests can learn about Greek cuisine, particularly olive oil, and engage in activities like swimming and snorkeling. The experience is enhanced by the warmth and hospitality of the hosting family, offering a true taste of Greek culture.

Learn more about this Farm to Beach Gourmet Getaway in Greece

Explore the Great Outdoors at Apex Community Park

The Apex Community Park, spanning a vast 160 acres in the heart of Apex, North Carolina, stands as a beacon of outdoor recreation and community engagement. Nestled on the eastern end of the city, bordered by Laura Duncan Road and Lake Pine Drive, this public urban park is more than just a green space; it's a hub of activity and wellness.

Open year-round from 6:30 am to 10:00 pm, the park boasts an impressive array of facilities. From athletic fields to tennis, volleyball, and basketball courts, it caters to a variety of sports enthusiasts. The park's lake, covering over 50 acres, invites fishing, kayaking, and other non-motor watercraft activities, with a designated launch site for those bringing their own vessels.

For the fitness-minded, the park offers over three miles of nature and fitness trails, including a two-mile paved greenway and a one-mile natural walking trail. Children can enjoy the playgrounds, specifically designed for ages 2 to 12, while adults can take advantage of picnic areas equipped with grills.

The park's design emphasizes both community and individual activities. Whether it's the 100-person and 50-person picnic shelters, the three restroom facilities strategically located for convenience, or the shaded lake trail popular for summer hikes, Apex Community Park has been thoughtfully planned to serve a diverse range of needs and preferences.

Visitors consistently praise the park for its maintenance and variety of facilities. The lake trail, in particular, is a highlight for many, offering a scenic and tranquil environment for walking, running, or simply enjoying a sunset. The park's adherence to social distancing guidelines further enhances its appeal as a safe and welcoming space for all.

Originals, audiobooks and podcasts—all in one place. Your favorite titles anywhere you go. Enjoy a 30-day free trial.

Give someone the gift of Audible

Sailing in Style: The Regent Navigator's Ultra-Luxe Voyage

The Navigator, part of the Regent Seven Seas Cruises, presents an unparalleled luxury experience reminiscent of the finest hotels.

The staff's exceptional personal attention, remembering guests' names and preferences, sets a high standard for service. The ship features 248 luxurious suites that combine spaciousness with a cozy, home-like atmosphere, enhanced by a major refurbishment in 2019.

Despite its grandeur, the Navigator's small size fosters a close-knit community feel among passengers, further enriched by unique shore excursions. The cruise experience includes evenings filled with gourmet dining and diverse entertainment, concluding with practical amenities like inclusive laundry service.

Prices for these exceptional 10-night Mediterranean voyages start at $3,360 per person.

Feel free to visit their website for current cruise dates and the details

Here’s where you can help…

Is Your Business A Hidden Gem?
Increase Your Local Visibility!

Would you like us to spotlight your local business in front of thousands of Cary area residents in an upcoming issue of Cary Spotlight? Click the link below.

✅ Own a local business? Apply to be featured.

Cold Weather is here!
See these
Four hot deals of the week

Kale Salad with Pecorino and Walnuts

“Unlike most salads, it gets even better in the fridge as it sits in the light dressing; the acid continues to tenderize the hearty kale to a just-right amount — no sogginess whatsoever.

Every element of this Smitten Kitchen recipe is utter perfection: the thin ribbons of shredded kale, plump golden raisins for pops of sweetness, a showering of crunchy panko bread crumbs, and the massive handful of grated pecorino that adds a sharp, salty bite to every forkful. “ Ross Yoder, Food Writer

Ingredients

• 1/2 cup (55 grams or 2 ounces ounces) walnut halves or pieces

• 1/4 cup (45 grams or 1 1/2 ounces) golden raisins

• 1 tablespoon white wine vinegar

• 1 tablespoon water

• 1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)

• 1 tiny clove garlic, minced or pressed

• Coarse or kosher salt

• 3 tablespoons olive oil

• 1 bunch (about 14 ounces or 400 grams) tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry

• 2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)

• Juice of half a lemon

• Freshly ground black pepper or red pepper flakes, to taste

Directions:

Prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.

Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.

Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.

Prepare kale: Trim heavy stems off kale and remove ribs. I always find removing the ribs annoying with a knife, because the leaves want to roll in on the knife and make it hard to get a clean cut. Instead, I’ve taken to tearing the ribs off with my fingers, which is much easier for me. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise.

Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.

Source: Smittenkitchen