Out & About TV: December 2017

INGREDIENTS IN OUR OWN

BACKYARD.>> IT TASTED LIKE HIS

MOTHER'S.>> I'M STEPHEN HILL.

WE HAVE A LOT TO SHOW YOU

TODAY.>>> GO OUT AND ABOUT.>>>

WELCOME

>>> TONIGHT ON OUT AND ABOUT.

>> IT'S HARD TO BEAT, IT'S A

LOOK FOR YOU TO HAVE A. WE CAN

USE PREMIUM INGREDIENTS RIGHT

IN YOUR OWN BACKYARD.>> IT

TASTED LIKE HIS MOTHER'S.>> I'M

STEPHEN HILL AND WELCOME.

WE HAVE A LOT TO SHOW YOU.

>> GO OUT AND ABOUT.>>> WELCOME

TO THE GREENSBORO SCIENCE

CENTER.

THE SCIENCE CENTER WAS PREMISED

ON THREE THINGS TO BE A SCIENCE

MUSEUM AND AQUARIUM AND OTHER

THINGS IN ONE DESTINATION.

WE WANTED TO BRING GREENSBORO

INTO A NEW LIGHT OF SCIENCE FOR

US AND SO WE TRAVELED TO

MUSEUMS ALL OVER THE EAST COAST

AND WE DIDN'T LOOK AT WHAT WE

COULD REPLICATE BUT WE COULD DO

DIFFERENT TO BRING ATTENTION TO

SCIENCE HERE IN OUR COMMUNITY.

WE HAVE PASSED THE REALM OF

DRAGONS FINALLY IT FEELS LIKE

65 MILLION YEARS IN THE MAKING

FROM THE TIME THE ORIGINAL

DINOSAUR GALLERY OPENED TODAY.

THE IDEA, WE DO A LOT OUT HERE,

IT'S THAT CONCEPT OF LIVING

ANIMALS AS WELL AS THE MUSEUM

CONCEPT AND BRING IT INTO

SOMETHING TOGETHER TO MAKE IT

SPECIAL FOR THE VISITORS.

WE HAVE DANGEROUS SPECIES, THEY

ARE BEING BRED FOR THE

PROTECTION IN THE WILD.

THIS IS A KOMODO DRAGON'S NAME

IS DRAGO.

HE IS THE LARGEST LIVING LIZARD

IN THE WORLD, THEY HAVE A

REALLY LONG YELLOW TONGUE LIKE

A SNAKE TONGUE.

HE WILL BE FIVE YEARS OLD IN

JANUARY AND HE IS AROUND 37

BOUNDS.

AN ADULT MALE KOMODO DRAGON CAN

LIVE NEARLY SIX YEARS AND GROW

TO OVER NINE FEET AND WEIGH

OVER 150 POUNDS.

HE'S GOT SOME GROWING TO DO.

>> THE TECHNOLOGY IN THIS ROOM

RIVALS ANY FACILITY I'VE EVER

SEEN.

BEHIND ME ON THESE GIANT

HOLOGRAM LOOKING THINGS THAT

TELL YOU THE STORY OF A FOSSIL

INSTEAD OF THE FOSSIL SITTING

IN A BOX IT COMES TO LIFE IN A

3-D ANIMATED PLAY.>> OLD-STYLE

FOSSIL CASES WERE GLASS BOXES

WITH STATIC FORCES INSIDE BUT

INSTEAD WE HAVE GLASS PYRAMIDS

WITH THE FOSSILS IN THE CENTER

BUT THEN INSIDE WITH THE FOSSIL

WE PLACE SOME NINJA MINIATURE

PALEONTOLOGIST SOMETIMES IT IS

ME SOMETIMES IT IS A FAMOUS

PALEONTOLOGIST FROM THE PAST,

WE ARE LOOKING AT MINIATURIZED

ANIMATED VERSIONS IN 3-D OF THE

DINOSAURS THE FOSSIL CAME FROM.

SO IT IS A VERY INNOVATIVE WAY

OF EXPLAINING PALEONTOLOGY TO

THE PUBLIC.

WE ALSO HAVE OTHER CASES THAT

HAVE A SINGLE FRONT OF GLASS

IT'S CLEAR YOU AND YOU SEE THE

FOSSIL IS TRADITIONAL BUT WE

CAN OVERLAY ONTO THE FRONT

GLASS ANYTHING WE WANT.

SO ALL OF THESE ARE NEW

INNOVATIVE CUTTING EDGE WAYS OF

USING TECHNOLOGY TO BRING THE

WORLD OF DINOSAURS ALIVE.>>'S

WE HOPE YOU'LL COME AND VISIT

HERE IT IS AN AMAZING

DESTINATION A LITTLE BIT OF

EVERYTHING FROM THE HUMAN BODY

TO ANIMALS AROUND THE GLOBE TO

PREHISTORIC LIFE AND EVERYTHING

IN BETWEEN.

WE HAVE A LOT OF DIVERSITY IN A

SMALL SPACE.>> THE IDEA WITH

THE SCIENCE MUSEUM OF THE

ZOOLOGICAL PARK AND AQUARIUM

ALL IN ONE DESTINATION.

COME HERE YOU GET ALL THREE OF

THOSE EXPERIENCES RIGHT HERE IN

OUR COMMUNITY.

WERE EXCITED WE HOPE YOU VISIT

AND WE CAN'T WAIT TO SEE YOU

SOON.>>> WELCOME TO THE CAPITAL

WE HAVE DELICIOUS TASTING CHIPS

AND WE ARE TRYING TO HELP AND

UNDER.

AS A JUNIOR IN COLLEGE I CAME

UP WITH AN IDEA TO START A FAST

FOOD COMPANY AND RENAMED IT ONE

OF SIX SNACKS IT REPRESENTS THE

16 PEOPLE WHO DON'T KNOW WHERE

THE NEXT MEAL IS COMING FROM.

IT REMINDS PEOPLE THERE IS

HUNGER IN OUR COMMUNITY WE

DONATE A PORTION OF WHAT OUR

SALES WE GET A HONEY TO ROGER,

A SALT AND BALSAMIC VINEGAR NOT

YOUR ORDINARY FLAVORS, WE

COMBINE IT UP ONE PILLSBURY

STREET COME FIND WHICH ONE YOU

LIKE BEST.

>> THE STORY BEGAN WE TOOK A

VACATION --

>> WE ALL WERE ON THE NEVER-

ENDING MARINARA HUNT THAT

TASTED LIKE HIS MOTHER'S.>> AND

WE FOUND A REALLY SMALL QUAINT

ITALIAN RESTAURANT THAT HAD

MAYBE 45 SEATS.

I NUDGED HER AND SAID WOULDN'T

IT BE COOL TO HAVE AN ITALIAN

RESTAURANT LIKE THIS IN

CLINTON.

FIVE MONTHS LATER WE OPENED UP

A FRITOS.

TO GIVE YOU BACKGROUND MY

FAMILY WAS BORN IN ITALY AND

ONE OF THE THINGS THAT THEY DID

BACK IN ITALY WAS MAKE THEIR

OWN REMARK -- SOURCE.

NOTHING COMES OUT OF THE CAN.

IT IS TO THE ROMA TOMATOES AND

GARLIC AND OLIVE OIL AND SALT

AND PEPPER AND BASIL AND IT'S

VERY SIMPLE.

IT ISN'T CHUNKY IT'S VERY

SIMPLE BUT THAT'S REALLY WHAT

THINKS IT COULD.

>> WE OPENED A LOT OF PEOPLE

DIDN'T KNOW WHAT SOME OF THE

COMMON ITALIAN DISHES OR

PRODUCTS WERE.

PROSCIUTTO, CAPERS, --

>> WHEN YOU THINK OF ITALIAN

FOOD YOU THINK OF THE COMMON

THINGS LIKE LASAGNA, FETTUCCINE

VADO WITH CHICKEN OR SHRIMP IS

ONE OF THE STAPLES HERE.

DECIDES THAT, PETER.

BUT WE HAVE SOME EXOTIC THINGS

THAT PEOPLE ARE STARTING TO

EMBRACE AS WELL.

REAL SKELETON HE AND FRESH

MOZZARELLA WE DO SKELETON

SHRIMP WHICH IS VERY GOOD.

OUR DESSERTS ARE HANDMADE HERE

I MAKE THEM HERE, OUR DRESSINGS

ARE MADE FRESH HERE SO IT'S ALL

FRESH PRODUCT.

>> GREAT FLAVOR.

YOU HAVE TO HAVE FRESH

VEGETABLES.

>> THERE ARE REALLY TWO KEYS TO

OUR SUCCESS, ONE OF WHICH IS

OUR INCREDIBLE STAFF.

WE HAVE A VERY LOYAL AND

DEDICATED STAFF.

AND THEY TAKE PRIDE IN WHAT

THEY DO.

THEY UNDERSTAND THE IMPORTANCE

THAT PEOPLE EAT WITH THEIR EYES

SO WHEN A PLATE IS PRESENTED

THEY TAKE THE EXTRA STEP TO

MAKE SURE THAT THE PLATE LOOKS

GOOD AS WELL AS TASTING GOOD.

AND I CAN APPRECIATE THAT, I'M

NOT HERE ALL THE TIME DURING

THE DAY AND TO KNOW THAT THEY

TAKE THAT KIND OF PRIDE GIVES

ME A LOT OF ASSURANCE.

THE NUMBER TWO REASON FOR A

SUCCESS FRANKLY HAS BEEN THE

CITY AND WOULD HAVE EMBRACED US

OVER THE LAST 15 OR 20 YEARS

THERE HAS BEEN A REVITALIZATION

IN DOWNTOWN CLINTON IS ONE OF

THE MOST CHARMING TOWNS.

>> WE WANTED TO STAY TRUE TO

THE NATURE OF THE BUILDING THAT

WAS IMPORTANT TO US AND WE

WANTED TO HAVE IT WELL

DECORATED AND BE NOTICED IN THE

BUILDING.

THERE ARE PICTURES EVERYWHERE

OF DOWNTOWN CLINTON AND WHAT

THIS BUILDING LOOKED LIKE WHEN

IT WAS BUILT.>> FOR PEOPLE WHO

HAVE NEVER BEEN HERE ONCE THEY

WALKING AND SEE THE BRICK WALLS

AND SEE THE EXPOSED CEILINGS

AND GOLD STAIRS AND TAKE A LOOK

AT WHAT WE HAVE THERE THEY SAID

IS LIKE A PLACE IN NEW YORK

CITY OR BROOKLYN.

AND WOULD LOVE TO HEAR THAT,

THAT IS A CONFIRMATION OF WHAT

WE HAD HOPED PEOPLE WOULD

APPRECIATE ABOUT THIS BUILDING

AND ITS COME TO FRUITION.>> IS

ANYONE WHO WANTS TO TAKE A

DRIVE DOWN, WHEN THEY ARE DOWN

HERE AFTER THAT DONNA SHARP

THEY SHOULD STOP BY AND HAVE A

GOOD SLICE OF PIZZA OR SOME

PROSCIUTTO OR A SLICE OF

CHEESECAKE.>> OR A NICE GLASS

OF WINE.>> THERE YOU GO.

>>> A CODE IS SOMETHING THAT SO

MANY OF US TAKE FOR GRANTED BUT

FOR MANY CHILDREN THEY ARE

GOING TO NEED ONE IN THE

UPCOMING WINTER MONTHS.

OUT COATS FOR CHILDREN CAMPAIGN

PROVIDES JOY AND HOPE FOR

THOUSANDS OF LOCAL FAMILIES.

WE ARE COLLECTING GENTLY USED

CLEAN CODES HATS AND GLOVES TO

OUTFIT CHILDREN FOR WINTER AS

WELL AS NEW TOYS TO MAKE THE

HOLIDAYS BRIGHTER FOR CHILDREN

AT THE SALVATION ARMY AND YOU

CAN DROP OFF THOSE CLOTHES AND

TOYS AT PARTICIPATING

LOCATIONS.

TO FIND A LIST OF THOSE

LOCATIONS GO TO WRAL.COM AND

SUCH CODES.

AND JOIN US ON FRIDAY, DECEMBER

8 FOR THE 29th ANNUAL TELEPHONE

FOR COATS FOR CHILDREN.

WE APPRECIATE YOUR HELP.>>>

IT'S HARD TO BEAT A COLLARED

FOR ME AND IT'S A LUXURY TO

HAVE PREMIUM INGREDIENTS RIGHT

IN YOUR BACKYARD.

IN YOUR BACKYARD.

>>> I AM STEPHEN HILL AND

WELCOME WE HAVE A LOT TO SHOW

YOU TODAY.

IT'S AN EVER-CHANGING CITY WE

ARE ON THE RISE AND IT TRULY IS

A RENAISSANCE BUT IT'S BEEN

DONE ON THE BACK OF ART, FOOD,

BREWING, DISTILLING, YOU NAME

IT.

WE HAVE IT.

THE NAME COMES FROM, IT IS A

CHRISTMAS SONG AND THIS IS A

CHRISTMAS BEER, SILENT NIGHT,

DRINK IT WHILE DECORATING THE

TREE OR PUTTING UP PRESENT FOR

CHRISTMAS DAY AND KNOW WHEN YOU

GO TO BED YOU'RE GOING TO HAVE

A SILENT NIGHT.

I JUST GIVE IT A TASTE AND IT

IS QUITE TASTY.

ESPECIALLY THE ONE FROM AGED

MOTHER WHISKEY BARRELS.>> THIS

IS OUR NEW DISTILLERY WE MAKE

GIN, WHISKEY, AND FROM HERE.

OUT WHISKEY IS AGED IN BARRELS,

AMERICAN WHITE OAK BARRELS IF

YOU HAVEN'T HYDROGEN YOU SHOULD

DEFINITELY TRY IT, YOU CAN

DRINK IT STRAIGHT ON THE ROCKS.

PUT A PIECE OF LIME IN THE WITH

A SHOT OF GIN IS AWESOME.

YOU CAN TALK THE BREWERY AND

THE DISTILLERY NOW, COME DOWN

AND SEE THE GUYS HERE AND THEY

WILL GIVE YOU A TOUR WE CAN

START AT THE MOTHER ROOM THEY

HAVE TWO TOURS IN THE

AFTERNOON.

SO THIS IS AN ART DISTRICT,

THERE ARE 60 HOMES BACK HERE

THAT WE HAVE PURCHASED AND WE

ARE IN THE PROCESS OF

REMODELING AND HAVE REMODELED

AT LEAST 40 OF THEM, WE HAVE

RECRUITED ARTISTS FROM ALL OVER

THE COUNTRY TO COME AND LIVE

HERE AND LIVE, WORK AND SHOW

THEIR WARES.

WE BRING LIFE, IT WILL MAKE US

A VIBRANT TOWN AND GIVE US A

LOT OF CULTURE.

STUFF IS CHANGING.

BUILDINGS ARE CHANGING, THERE

ARE MORE RESTAURANTS COMING, I

THINK ANYONE SHOULD COME HERE

RIGHT NOW TO SEE WHAT IT'S LIKE

HERE NOW AND COME BACK IN A

MONTH AND SEE WHAT IT'S LIKE

THEN AND COME BACK IN A YEAR

AND SEE WHAT IT'S REALLY LIKE

THEN.

IT CHANGES DAILY.

SO THIS IS THE MOTHER LARGE.

IT IS A RETRO HOTEL BUILT IN

1964 AND WE TOOK IT BACK TO

THAT DAY.

ALL THE FURNISHINGS, IT'S JUST

LIKE IT WOULD'VE BEEN BACK IN

1964 SO IT HAS THAT COOL MIAMI

CALIFORNIA FIELD.

30 PALM TREES AROUND THE

PROPERTY THAT ARE STILL

GROWING, SHUFFLEBOARD AND TABLE

TENNIS AND YOU CAN RENT BIKES,

RIGHT AROUND TOWN, IT IS A LOT

OF FUN DECORATING IT AND

GATHERING EVERYTHING FOR IT, WE

ARE NOT FINISHED, WE ARE NEVER

FINISHED, IT ALWAYS HAS THAT

FEELING LIKE YOU ARE IN SOUTH

FLORIDA.

SO COME HERE, YOU CAN COME GET

SOMETHING TO EAT BUT NOW YOU

HAVE A GREAT PLACE TO STAY,

OUGHT TO LOOK AT, THINGS TO DO.

SO COME.

>>> THE NUTCRACKER WE HAVE BEEN

PERFORMING THIS FOR 16 YEARS

AND IS A GREAT HOLIDAY

TRADITION ALL OF THE WORLD A

LOT OF PEOPLE BRING THEIR

FAMILIES EVERY YEAR AND IT

MARKS A TIME FOR FAMILIES TO BE

TOGETHER, FOR FAMILIES TO

CELEBRATE, IT'S BEAUTIFUL AND

ANYBODY CAN APPRECIATE THAT

SCORE.

GETTING TO SEE ALL THE DANCES

AND THE CHOREOGRAPHY IS

BEAUTIFUL AND IT TELLS A GREAT

STORY.

I STARTED AS A CHILD IN THE

NUTCRACKER, I WAS CLARA IN THE

VERY FIRST PRODUCTION OF THE

NUTCRACKER AND IT WAS AN

EXCITING TIME TO BE AROUND

PROFESSIONAL DANCERS AND WATCH

THEM REHEARSE.

REALLY SEE THAT THIS IS THE

LIFE I WANTED TO CHOOSE WHEN I

WAS GET OLDER AND NOW I AM

LIVING IT AND I GET TO SEE

CHILDREN WHO COME TO THE STUDIO

AND HAVE THAT SAME EXPRESSION

ON THEIR FACE.

THEY ARE THINKING THE EXACT

SAME THING I GET TO SHARE THAT

MOMENT WITH THEM.

THE STORY OF THE NUTCRACKER IS

ABOUT A LITTLE GIRL NAMED CLARA

AND HER PARENTS DECIDE TO THROW

A CHRISTMAS PARTY AND HER UNCLE

COMES AND BRINGS HER A

NUTCRACKER, HER LITTLE BROTHER

FRITZ BREAKS IT AND SHE FALLS

ASLEEP THAT NIGHT AND SHE GETS

TRANSPORTED TO A MAGICAL WORLD

BECAUSE SHE SAVED THE

NUTCRACKER FROM THE RAT KING.

COMES TO THE CAROLINA BALLET

PERFORMED THE NUTCRACKER

DECEMBER 2 THROUGH 24th IN

CHAPEL HILL.>>> ON OF THE

GREATEST THINGS ABOUT OWNING A

RESTAURANT IN COOKING HERE IN

NORTH CAROLINA IS IT IS A

DIVERSE AGRICULTURAL STATE, THE

COLLARD THE POTATOES THE

APPLES THE NORTH CAROLINA STATE

FARM FARMERS MARKET IT ALWAYS

SURPRISES ME WITH SUCH

BEAUTIFUL FRESH KEY

INGREDIENTS.

IT'S HARD TO BEAT A JOHNSON

COUNTY COLLARD FOR ME IT'S

BEAUTIFUL AND TENDER AND GREEN

WHERE GOING TO GRIND THEM IN A

MEAT GRINDER AND TURN THESE

INTO CREAMED COLLARD.

WE ARE GOING TO START THE

PROCESS AND WERE GOING TO BALI

ON THEM IN LIGHTLY SALTED

BOILING WATER AND WHAT WE WANT

TO DO IS TENDERIZE THE COLLARDS

AND THIS WILL BRING OUT SOME

OF THE SWEETNESS IN THEM AND WE

ARE GOING TO SHOCK THEM IN SOME

ICE WATER.

SO NOW THEY ARE FULLY COOLED

OFF WE WILL BEGIN THE PROCESS

OF RUNNING THEM THROUGH THE

FOOD MILL.

SO THIS IS EXACTLY WHAT WE ARE

LOOKING FOR, A NICE GRIND OF

THE COLLARDS . NOW YOU'RE GOING

TO AT THE GOODNESS, THE CREAM.

LITTLE BIT CREAMER, SUGAR, WE

FINISH IT WITH SOME WHITE AND

NOT MAKE AND WE ADD IN OUR

GROUND COLLARDS . I REALLY LIKE

HOW THE COLLARDS ARE GOING TO

HAVE SOME TEXTURE BUT WHAT I

REALLY WANT IS TO MAKE SURE WE

MAINTAIN THAT VIBRANT

GREENNESS.

SO WHAT I LIKE IS HOW THIS

MAINTAINS A NICE FRESHNESS TO

IT.

THIS IS A GREAT SIDE DISH THAT

GOES WITH SEAFOOD, CHICKEN, RED

MEAT, I'M GOING TO FINISH IT

WITH A LITTLE BIT OF GROUND UP

PARMESAN OR WHITE CHEDDAR,

THINGS YOU CAN ADD TO THIS IS

CIDER VINEGAR, TEXAS HEAT, ANY

OF THOSE INGREDIENTS CAN SPICE

THIS UP.

SO AS YOU CAN SEE WE HAVE A TON

OF VARIETIES OF APPLES HERE AND

EACH OF THEM KIND OF HAVE THEIR

OWN UNIQUE PURPOSE.

FOR EXAMPLE HEAR A PINK LADY IS

A MUCH MORE CRISP UP NICE AND

SWEET GRADE FOR GARNISH ON A

SALAD.

ONE OF THE REALLY GREAT THINGS

ABOUT THIS AUCTION IS IT A

THIRD-GENERATION FAMILY-OWNED

FARM, A LOT OF THESE TREES ARE

VERY OLD AND A LOT OF PEOPLE

DON'T GROW SUCH A LARGE

VARIETY.

I HAVE BEEN BUYING APPLES FROM

THESE FOLKS FOR OVER 11 YEARS

SINCE IT OPENED.>> SO TODAY

WE'RE GOING TO MAKE SOME OF THE

FAMOUS APPLE DUMPLINGS.

SHE HAS A VERY SIMPLE PILLSBURY

CRUST ORIGINAL AND THEN TAKE

SOME GRANNY SMITH APPLES AND

YOU JUST QUOTE THOSE UP, AND

LAY THE DOUGH FLAT, RIGHT HERE

YOU A LITTLE BIT OF ROOM TO

TAKE IT AND WRAP THE APPLE UP

LIKE SO, FLOATED AROUND, AND

BOOM YOU HAVE ESSENTIALLY YOUR

APPLE DUMPLING RIGHT THERE.

MY GRANDMOTHER MAKES THEM IN

BATCHES OF 16 BECAUSE THEY GO

SO FAST AND SHE SENT ME THE

FOOD LINE AND GET AN ORIGINAL

PACK OF CRESCENT ROLLS, I SAID

WHAT'S A CRESCENT ROLL?

AND ARE YOU TALKING ABOUT

CRYSTAL?

SHE SAID YES WHATEVER YOU WANT

TO CALL IT.

I THOUGHT THAT WAS PRETTY

FUNNY.

SO WE HAVE SOME CRESCENT ROLLS,

AND THE SOURCE WILL PORE OVER

THESE DUMPLINGS ABOUT ONE CUP

OF BROWN SUGAR AND THEN ONE CUP

OF WATER AND GET THAT TO A GOOD

SIMMER.

AND THAT WILL BE WHAT YOU POUR

OVER THE DUMPLINGS.

>> IT'S EASY TO FORGET WITH THE

GROCERY STORE ON EVERY CORNER

ABOUT ALL THE FRESH INGREDIENTS

THAT THESE FARMERS OFFER HERE

ON A DAY TO DAY BASIS BUT I CAN

TAKE THE DIFFERENT --

DIFFERENCE AND IT'S A LUXURY TO

HAVE THESE PREMIUM INGREDIENTS

RIGHT HERE IN YOUR OWN

BACKYARD.>>> THE WRAL.COM

VOTERS CHOICE AWARDS ARE BACK

AND BETTER THAN EVER.

WITH A BRAND-NEW CATEGORY YOU

CAN TELL US ALL ABOUT YOUR

NORTH CAROLINA FAVORITE PLACES.

FROM THE MOUNTAINS TO THE COAST

GRAB A DRINK FIND THE PERFECT

GIFT, PLACES TO LIVE AND MUCH

MORE.

FIND THE CATEGORIES AND VOTE

NOW FOR ALL OF YOUR FAVORITES

AT WRAL.COM CONTEST.

AT WRAL.COM CONTEST.

>>> I'M STEVE MANGANO THE

FOUNDER OF CURIE.

IT'S AN APP THAT HELPS YOU FIND

A RESTAURANT AND WE CUT THROUGH

THE CLUTTER WE HAVE NO RATINGS

OR REVIEWS.

WE UTILIZE OUR CURATORS LIST OF

SHOPS AND OTHER CALORIE

OFFICIALS THROUGHOUT THE

COUNTRY.>> AS A CHEF I LOVE

EATING OUT SO NOW WITH THE

CURATE APP IT'S AWESOME BECAUSE

I CAN PULL UP ANY OF MY

INDUSTRY CHEF FRIENDS FOR

INDUSTRY RECOMMENDATIONS ON MY

PHONE NO MATTER WHERE I AM YOU

DON'T HAVE TO BOTHER THEM WITH

LENGTHY TEXT MESSAGES.

WHEN YOU LIKE TO GET COFFEE?

IT LET ME DIRECT PEOPLE TO WITH

THE BEST PLACES WHERE I THINK

THEY SHOULD STOP AND GRAB A CUP

OF COFFEE.

THERE IS DEFINITELY A LOT OF

THINGS AND LOOK FOR THE COFFEE

SHOP ESPECIALLY THOSE GOING TO

PUT THEM ON THE LIST, FIRST IS

A GREAT CUP OF COFFEE, FRIENDLY

BARISTAS, GREAT STAFF, GREAT

ATMOSPHERE.

IT'S FUN TO CREATE THESE CURATE

LISTS THAT I CAN SHARE WITH

PEOPLE WHO ASK ME NO MATTER

WHAT LOCATION OR DESTINATION

THEY'RE GOING TO.

TODAY I AM IN DURHAM AND THE

LOVE THAT I CAN PULL UP THE

LIST AND FIGURE OUT WHERE I'M

SUPPOSED TO EAT TODAY.

WHAT SHE LIKES TO EAT, THE

GREATEST THING ABOUT THE APP IS

THAT I CAN FOLLOW ALL OF MY

FRIENDS.

>> THE PLACES I CHOOSE TO PUT

ON THE CURATE LIST ON MY QUICK

GO TO WHEN I GET A NIGHT OFF.

WE GET INTO THIS BUSINESS

BECAUSE WE LOVE TO SERVE AND I

THINK YOU LIKE TO GO OUT TO EAT

BECAUSE WE LIKE TO BE SERVED AS

WELL.

MY FRIENDS IN THE INDUSTRY ARE

PEOPLE WHO -- WHOSE JUDGMENT I

TRUST IT'S GREAT GET INSPIRED,

NEW PEOPLE NEW PLACES NEW

DISHES.

>> I GET ASKED ALL THE TIME

ABOUT DIFFERENT CITIES AND HAVE

YOU BEEN HERE?

WHAT PLACES DO YOU RECOMMEND?

SO IT'S NICE TO BE ABLE TO DOWN

LATE -- DOWNLOAD THE CURATE APP

AND SEE MY LIST FOR THAT CITY.

>> THERE ARE A LOT OF GREAT

SUGGESTIONS AND THE LIKE YOU

BE ABLE TO GO ON AND FOLLOW ME

AS A CURATOR AND GO TO THE

GREAT PLACES I LOVE TO ENJOY.

>> SO I FOUND IT TO CREATE A

POSITIVE FORCE IN THE

RESTAURANT INDUSTRY GO OUT MAKE

LISTS FIND NEW PLACES.>>> FIRST

NIGHT RALEIGH IS ONE OF THE

MOST EXCITING TIMES OF THE YEAR

FOR ME.

THE PEOPLE, THE FOOD, THE FUN,

BRINGING IN A NEW YEAR THERE'S

NOTHING BETTER, NO PLACE I'D

RATHER BE COME CELEBRATE RIGHT