CityView Magazine

38 November 2020 Unpretentious and welcoming, each restaurant draws its core customers from different places. On a recent trip to Bordeaux (the former Tony's Pizza space), healthcare workers in scrubs and masks were making the trek from nearby Cape Fear Valley Medical Center. e downtown shop attracts "the courthouse crowd," including a lot of lawyers. e Bingham Drive location brings in neighborhood folks from nearby subdivisions such as Arran Lakes West and Gates Four. Over the years, word of mouth has spread, and folks keep flocking to "the fried turkey place" for consistently fresh fare for mostly less than 10 bucks per person. And – if you're lucky enough to catch them on Mondays before they run out – fried turkey skins. Basil Hasapis, now 36, grew up washing dishes in his father's business, Jim's Restaurant in Sanford. He graduated in 2002 from Fayetteville's Terry Sanford High School, took a couple of community college courses, but decided it wasn't for him. He worked in a few restaurants and the fitness industry (working off the calories from his favorite Santa Fe turkey quesadilla is another commitment). Albert Alexander Green III, a cashier at the Bordeaux restaurant, calls Basil "a great boss." He adds, "Basil has so much insight – not just about business, but about life." Indeed, when Basil speaks, he sounds like a best-selling business book in the making. Equal parts passion and sincerity. He talks about "adding value" to his team members' lives, leading by example and establishing smart work- flow systems. One can't help but think that franchising might be in his future. " Take care of your people," Basi l says, "and it w i l l come back tenfold to you." THANKSGIVING ORDERS KICK OFF ON NOV. 1 Not in the mood to slave over a hot stove this Thanksgiving? In keeping with tradition, The Fried Turkey Sandwich Shop will do the cooking for you. Owner Basil Hasapis says the restaurant begins accepting orders on Nov. 1 through Nov. 24, which is the Tuesday before Thanksgiving. Customers must order and pay in advance in person at any of the three restaurants. THE FEAST INCLUDES: * Turkey breast (fried in peanut oil), $15 per pound (3 to 5 servings per pound). * Cornbread stuffing, $25 per pan (feeds 15). * Gravy and cranberry sauce, $4 per pint, or enough for every 1 pound of turkey. * Sweet potato squares, a creamy sweet potato treat on a thin yellow cake crust and topped with cinnamon, $2 per square. All orders MUST be picked up between 10 a.m. and 1 p.m. on anksgiving Day at the restaurant location off Bingham Drive only, Hasapis says, noting that the particular shop has the biggest fryers and space for getting in and out with minimal fuss.

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