Wake Forest 27587 Magazine

Summer 2018

The quarterly 27587 MAGAZINE is a must-read, in-you-hands publication that strives to give a deeper identity to rapidly growing Wake Forest, N.C. It highlights in-depth stories, targeting higher-income households.

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Wake Forest 27587 Magazine | Summer 2018 67 The blackboard jungle There's nothing quite like a chalkboard to deliver a message. Sure, these great communicators of generations past have largely fallen out of favor in American classrooms. But not here. Here being Audrey's Barkyard in Wake Forest. The sizable black chalkboard is headed "Today We Welcome" and on one particular morning contained the names of 30 guests, either there for a sleepover or a refreshing grooming. Still, there's no getting away from the fact that some of these guests are capable of wrapping themselves around the hearts of their guardians more so than others. "I love Duke," said staffer Stephanie Cruz. "He's a big Doberman, but he's very sweet. I love all of them, but Duke, I don't know, people are scared, but he's very sweet." The chalkboard's roster, this day, includes a mix of names, from "Gunner," to "Lucky" to "Venus" to "Izzy." But Joshua Donahue, the proprietor, has his finger on the pulse of name popularity. "The most common for a female is 'Bella.' For a male, it's 'Cooper,'" he said. As for the oddest, he said, that goes to a canine whose young family companions couldn't agree on a name, opting to split the difference. "The most unusual — 'Oatmeal Raisin,'" he said. PHOTOGRAPHS BY PHILIP M. READ Sure, they're big, but this is a big place. Those wall-mounted forks — fit for a giant — can be found at The Forks Cafeteria & Catering in downtown Wake Forest, where David Greenwell, one-time executive chef of the landmark 42nd Street Oyster Bar and Seafood Grill in Raleigh landed in April 2016. The home of "classic southern fare," boasting home-style cooking served cafeteria-style, is an institution. Look around and spot the framed illustration depicting its early beginnings on South White Street as Keith's Super Market in the early part of the last century. Not long ago, Greenwell was featured in this magazine's "This Classic Plate" feature, detailing his Charlestonian recipe for Shrimp & Grits (see the Autumn 2017 issue at 27587magazine.com). As for the menu, it is a testament to abundance: chicken and dumplings, fresh catfish, sides of everything from candied yams to butter beans and such desserts as carrot cake and pecan pie. As for the giant forks, perhaps patrons will start a tradition, posing for pictures in front of the utensils. Those namesake forks

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