Archives for posts with tag: Wake Forest

Wake Forest Historical Museum in Wake Forest NCBy Kristy Stevenson

The Wake Forest Historical Museum, on North Main St. in Greater Raleigh’s Wake Forest, is adjacent to the Calvin Jones House and provides an innovative look at the history of a quaint town, its college and subsequent university.

Calvin Jones was a physician, founder of the N.C. Medical Society and mayor of Raleigh who moved to northern Wake County around 1820, purchasing the farmhouse on 615 acres of land and calling what had previously been known as the Forest District: Wake Forest. The two-story Greek Revival house is the birthplace of Wake Forest College (now Wake Forest University in Winston-Salem, N.C.) and the town’s oldest dwelling. Here he saw patients, performed surgeries and even established the area’s first post office. Dr. Jones was the first to use “Wake Forest” as an address on a letter sent through the U.S. mail.

Wake Forest Historical Museum in Wake Forest NCThe property was sold in 1832 to the N.C. Baptist Convention, which was seeking a suitable location to educate young ministers by way of a manual labor institute. By 1834, students as young as 12 could work the land in exchange for a religious education. Under the guidance of first president Samuel Wait, the college began to develop a flourishing student body (eliminating the farm chores), advanced curriculum including Schools of Law and Medicine and a new brick campus. The college even transitioned to co-ed during the war.

Wake Forest was born as a college town populated with shops, pharmacies, restaurants, department stores, pool halls and movie theaters. For more than a century, the town and the college grew up together. It acquired new residents, businesses and even a railroad.

Wake Forest Historical Museum in Wake Forest NCThe Wake Forest Historical Museum depicts it as “five towns in one” back then: the Business District, the college area/North Main St., Mill Village, East End and the Harricane.

The Wake Forest College Birthplace Society, the museum operators, have spent more than half a century working to keep the story of Old Wake Forest alive, collecting more than 15,000 pages of documents, 5,000 photographs, 1,000 books and hundreds of artifacts.

Today, the Calvin Jones House is part of a four-acre campus that includes gardens, pathways, an old well and a museum annex. The house is furnished to reflect the period of its various residents and the museum’s extensive exhibits depict the history of the college and town.

Follow Kristy on Facebook, Twitter or LinkedIn, or visit her website here: Kristy Stevenson Creative.

With the tagline “Imagine the Possibilities,” the town of Wake Forest, North Carolina, is (rightfully) proud of its newly-renovated performing arts and conference venue, the Wake Forest Renaissance Centre.

P1160332As the town’s latest significant investment in the downtown municipal district, this multifunctional facility is the setting for visual and performing arts as well as community events. Sometimes called the Renaissance district, the area encompasses approximately 220 acres and extends from south of Holding Ave. to just north of Spring St., and between South White and South Franklin Sts.

P1160334The two-story foyer entrance and box office lead directly into the 4700-square-foot grand hall that accommodates 330 with lecture-style seating and around 240-plus for seated dinners.

P1160338This versatile venue includes curtains to improve acoustics, as well as a dance floor and bar area. It strives to be the perfect venue for concerts, plays, recitals, exhibits, meetings, expos, conferences and private celebrations.

Numerous amenities are provided, including a 535-square-foot performance stage, dressing rooms, staging area for caterers, an LCD projector, automated projection screen and monitors, computer ports for presentations and and wireless Internet.

P1160344Check out upcoming events at the venue here!

Located at 405 S. Brooks St. in the heart of Wake Forest.

Written by Creative Genius Kristy Stevenson. Follow her online.

Sweet Traditions by LeAne is a mobile cupcake truck based out of Wake Forest. “Belle,” the vintage 1976 Scotty Sportsman trailer travels around Greater Raleigh selling delicious cupcakes. LeAne’s life has been filled with wonderful memories and traditions with her family and friends. She recalls her Granny and Mom always busy in the kitchen baking cakes. She is now  following the family tradition and wants to share her wonderful desserts with your family.

0_0_0_0_235_157_csupload_54596851_largePhoto Credit: Sweet Traditions

Sweet Traditions uses quality ingredients to create personalized cupcakes, cakes and mini desserts for birthday parties, weddings, family and corporate events. You’ll find “Belle” traveling around town with tasty cupcakes for sale. Lucky for me, I had the opportunity to try a variety of LeAne’s cupcake flavors.

IMG_2223The cupcakes even come in a cute pink box, enough to brighten anyone’s day.

IMG_2221The chocolate chip cookie dough cupcake is always a crowd favorite. You’ll bite into the moist devils food cake cupcake only to find a delectable surprise, a chocolate chip cookie baked inside! Butter cream icing tops this chocolatey cupcake along with sprinkles of chocolate chips and another cookie.

IMG_2233Remember eating orange creamsicles as a kid? There’s nothing better in the warm summer months than enjoying cool vanilla ice cream inside a tangy orange popsicle. LeAne’s orange creamsicle cupcake will certainly bring those memories back after you take just one bite!

IMG_2235The banana pudding cupcake is also perfect for the summer months and especially picnics. A delicious banana cupcake is filled with homemade banana pudding. The cupcake is topped with a whipped cream cheese banana icing and a Nilla Wafer.

IMG_2230Of course, I could go on and on about cupcakes. They are one of my favorite desserts! LeAne has so many flavors to choose from and I encourage you to pay “Belle” a visit next time she’s out and about in Greater Raleigh. Follow Sweet Traditions on Twitter for more information about where they will be next.

Written by local Foodie, Kristen. Follow her foodie adventures on Twitter!

The Fire Pit is an authentic, 100% wood-fired smokehouse in Wake Forest, burning locally-grown “green” woods including hickory, oak, pecan and cherry. The Fire Pit’s Chef, Andrew Forster, creates enticing menus offering a range of smoked meats, fish and seafood, accompanied by fresh garden sides and salads. Everything on the menu, from delicious sauces and relishes to tempting desserts, is made in-house using fresh, seasonal ingredients. The Fire Pit even smokes its own salt and cures and smokes two types of bacon! Dinner at The Fire Pit always begins with a basket filled with hushpuppies. You can’t go to a smokehouse without eating some hushpuppies. That would just be wrong! My friends and I snacked on the hushpuppies while the smell of delicious smoked meats filled the restaurant.

IMG_4044The Fire Pit has a plethora of Southern sides. We ordered the baked beans, green beans, butter beans, collard greens and braised green cabbage. The sides are extremely fresh because Chef Andrew frequents the Wake Forest Farmers Market for seasonal produce grown in N.C.

IMG_4057Chef Andrew also has the traditional sides you’d find at a BBQ restaurant including coleslaw and potato salad.

IMG_4046The highlight of The Fire Pit is definitely the smoked meats offered on the menu. The ribs literally melt in your mouth and have a wonderful smoky flavor. The smoked chicken is also delicious and has an excellent rub of spices.

IMG_4056Two of my favorite meats at The Fire Pit are the brisket and smoked pork. The brisket and smoked pork are both juicy and full of flavor.

IMG_4051For dessert, you don’t want to miss the homemade banana pudding. There are also other homemade options including the cherry pie, which I devoured! The cherry pie is topped with a generous helping of vanilla ice cream.

IMG_4055If you’re looking for a new spot to dine in Wake Forest, definitely visit The Fire Pit. Chef Andrew is talented and always features special smoked meats in his restaurant. Written by local Foodie, Kristen. Follow her foodie adventures on Twitter!

The Fire Pit is a high-quality, locally-owned BBQ and smokehouse in Wake Forest. The Fire Pit specializes in smoking a variety of meats, fish, shrimp and whole hams in their 100% wood-fired smoke pit. The Carolina oak and hickory woods are locally sourced from the restaurant owner’s farm. In addition to the variety of smoked meats, The Fire Pit cures and smokes their own bacon. You’ll even find house-made smoked salt on all of the tables.

IMG_0300Andrew Forster, a native of Long Island, has cooked throughout the United States, including a private chef on NASCAR driver Jeff Gordon’s private yacht. I attended Chef Andrew’s whole hog butchery class at The Fire Pit. He taught the class participants about the different cuts of pork and how to cook each cut.

IMG_0327Chef Andrew placed a hog on the table in front of the participants. He discussed each section of the hog, starting with the head and ending at the back.

I learned a lot of new information about the different cuts of pork. For instance, The Fire Pit uses the pork shoulder for their BBQ because this cut is particularly fatty and weighs around 17 pounds. The pork shoulder can also be cut into two parts, the Boston butt and the picnic shoulder. We were served mini sliders during this portion of the presentation, which were topped with The Fire Pit’s delicious, smoked pulled pork.

IMG_0344Chef Andrew also explained the different types of ribs. I learned that St. Louis-style ribs are near the hog’s belly and have more meat compared to baby back ribs. Baby back ribs are above the St. Louis style ribs and are tenderer. Chef Andrew then discussed how to cure and smoke bacon, which is from the midsection or belly of the hog.

I found the whole hog butchery class to be very informative. Chef Andrew was laid back and allowed the participants to ask questions or make comments. We discussed the economics of each cut of pork. For example, the trotters are not popular in the US; however, they are a common food in other parts of the world.

My favorite part of the class was learning about the traditional techniques of larding and barding. Chef Andrew walked the participants through these techniques and demonstrated how to sew and stitch bacon fat into a beautiful cut of pork tenderloin.

IMG_0352At the end of the whole hog butchery class, each participant received a hefty platter of food. The Fire Pit’s Southern sides, sauces, relishes and desserts are made in-house. I had the opportunity to try a variety of sides like the collard and mustard greens with ham hocks, apple chutney, braised green cabbage and German potato salad. We were also served a generous portion of the pork tenderloin, which Chef Andrew had used in his larding and barding demonstration.

IMG_0362Chef Andrew offers a variety of cooking classes at The Fire Pit. The next class is a sausage-making workshop on Mar. 25, 2013 at 6:30pm. In this hands-on class, you’ll learn how to make three different types of sausages, which include The Fire Pit’s house sausage, Bratwurst and sweet Italian. Chef Andrew will guide the participants through the different stages of preparing the sausages and will cook a wide range of delicious sausage dishes to sample.

Written by local Foodie, Kristen. Follow her foodie adventures on Twitter!

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