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It’s times to celebrate July 4th, and with so many great events to participate in this upcoming weekend, this month we are focusing on our great nation and how we can celebrate it, no matter what city you are in!

If you are in Morrisville, you are in for a treat! They start their 4th of July celebration on the 3rd. No cost to attend this gorgeous firework display but be sure to bring cash for the food trucks. More information on parking, location, and specifics can be found here.

If Brier Creek is closer to you, head over to Brier Creek Commons, for their 9th Annual Fireworks Show. Their “Show Us Your Stripes” Bloc Party begins at 5:00 pm with games, bounce houses, prizes, face painting, free balloons and more. Fireworks begin after sunset and more information can be found here.

The North Carolina Symphony knows how to celebrate our Independence Day too! Performing at the Koka Booth Amphitheater, this free concert features patriotic tunes and high-spirited classes. This afternoon of fun includes a Ferris wheel, berry-go-round, scavenger hunt, contests, and food available at their concession stands, though picnic baskets are also encouraged! Gates open at 3:00 pm, the symphony starts at 7:30pm and a full firework celebration closes out the night. Details available here.

There’s no better place to be than the state capital on July 4th. This year’s festivities will take place on Fayetteville Street and include live music, beer and wine tents, kids rides, Aerial performances, Cirque de Vol street performers, food and art vendors, the list goes on! Fireworks will light up the sky over the Duke Energy Center for the Performing Arts at 9:30 pm. Remember to bring cash for the parking decks, credit cards are usually not accepted. Learn more here.

How about an old fashioned Fourth this year? The town of Apex has you covered. The perfect event for kids beginning at 9:00 am with activities such as a water slide, face painting, karaoke contest, carnival games, climbing walls, the options are endless! Then at 12:00 pm, head over to Salem Street for their Parade of Wheels. Decorate your bike, wagon, tricycle, or any other non-motorized vehicle and begin your, finishing with the Fire Departments Splash Down. More information available here.

Compliments of the house: as you prepare for your weekend BBQ’s and fun family and friend events, why not prepare a little something straight from our Heron’s kitchen? Executive Chef Steven Greene has been slowly releasing some of our most popular recipes, and this one is perfect for your weekend get-togethers. Learn to make Edamame Hummus here!


For a complete list of Independence Day Celebrations in our area, click here.

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Succulent and Simple, dishes you can make at home

Although we are still a few weeks away from the official first day of summer, the weather is signaling that it is time to trade those heartier dishes from something light. Recently featured in Cary Living Magazine, our Executive Chef, Steven Greene, creates a simple but succulent recipe of Seared Salmon with a cucumber salad, spicy kale, and shiitake quinoa easily put together in the comfort of your own home.

Ingredients

6 salmon filets (6-7 ounces each)

1 seedless cucumber (halved and sliced then)

1 red onion (julienned finely)

6 baby red radishes (sliced then)

1 bunch cilantro

1 bunch scallions (sliced thin)

1 lb Russian kale

2 Tbsp sambal oelek

3 Tbsp rice wine vinegar

4 cups quinoa (cooked)

10 large shiitake mushrooms (sliced and sautéed)

1 Tbsp olive oil

3 Tbsp grape seed oil

Salt

Directions

1. Mix the cucumbers, red onion, radish, and picked cilantro leaves with one tablespoon of rice wine vinegar and salt.

2. Set aside at room temperature. Next add the scallions and cooked shiitakes to the warm quinoa, then season with salt and one tablespoon of olive oil.

3. Head a nonstick sauté pan over medium-high heat; once the pan in hot add two tablespoons of grapeseed oil and brown salmon on both sides.

4. While the salmon is searing, cook kale in another sauté pan with one tablespoon of grapeseed oil until the kale starts to wilt and turn vibrant green; then add the sambal, rice wine vinegar, and salt to finish. Serves 6

If cooking isn’t your style, you can always leave it to our experts. Join us in Herons for Steven’s culinary creations. For reservations  call 919-447-4050, patio seating available weather permitting. For full article, see Cary Living’s magazine on stands now.

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