CityView Magazine

14 | July 2020 T here's a whole lot of buzz around the Cape Fear Botanical Garden these days. And no, it's not just the bees. While there's always been something exciting to see and do year round, there are some recent extra-special additions to our garden that you simply must go and experience for yourself. e 80-acre plot of land dedicated to our community's garden is situated on Eastern Boulevard between the Cape Fear River and Cross Creek. While it's only 2 miles from our bustling downtown, it certainly has a way of enchanting visitors into feeling that they're a world away. For my family, our $90 annual membership has afforded us an easily accessible escape from the fast pace of everyday life, invaluable educational and volunteer opportunities, preferred ticket pricing to the garden's popular special events, such as the Holiday Lights, annual Heritage Festival, and Halloween at the Boo-tanical Garden and unlimited self-guided access to the grounds, of which we've taken full advantage. Frankly, our membership is a total steal. FAMILY MATTERS How Does Your Garden Grow? By Claire Mullen | Photography by Matthew Wonderly We can spend an hour or two in the midst of an otherwise busy Saturday chasing butterflies, playing hide-n-seek along the bamboo trail, climbing the hay bales stacked beside the 1886 farmhouse in the Heritage Garden, and in the warmest months, a family favorite: betting on whether we will encounter one of the big, (harmless!) black snakes that like to sun themselves on the rocks beside the Cypress Pond. And these days, we can even stay for lunch. e Garden View Cafe, a welcomed extension of the garden in November 2019, quickly earned a reputation as one of the best places in Fayetteville for lunch with a view. e cafe is operated by Elite Catering Company, owned by Army veteran Louis Irizarry, or "Chef Lou" as he is affectionately known. e cafe boasts a delicious and healthy menu featuring artisan sandwiches and salads made with premium ingredients. Chef Lou is especially proud of the fact that the garden's education department recently dedicated an herb garden to the cafe. He now has fresh basil, dill, mint, rosemary and lemon thyme at his disposal and enjoys experimenting with them in menu offerings like herb lemonade and his popular salads. My children and I chose a particularly hot and humid day for our most recent romp around the garden, and the kids begged to linger for lunch. Mrs. Edna, Chef Lou's wife, welcomed us with a big smile and offered me a perfectly timed complimentary sample of a frozen coffee concoction she was busy perfecting. I savored it, along with Chef Lou's yummy avocado caprese salad while my little lunch dates enjoyed their gourmet grilled cheeses at a e wonderful new additions to our ever- growing Cape Fear Botanical Garden promise to delight those of us who take the time to go for a visit.

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