The fried chicken biscuit from The Stanley, served with scrambled eggs and grits. Kristen Wile/UP

Q: How does The Stanley make such fluffy eggs for brunch?
UP: The secret ingredient: lots of heavy cream. For every 40 eggs, the staff adds one quart of heavy cream to their scrambles. The resulting eggs are lighter in color and texture, like an egg cloud.

Q: Will NY Butcher serve local products?
UP: We reached out to them, and they said not likely. They’re having conversations with a local poultry provider, but their Certified Angus Beef products will not be local. (Miss this story? Find more about the shop opening in Dilworth later this month here).

Q: How much longer do we have of tomato season?
UP: Plenty of time! Tomatoes grow here well into October. A great reference for seasonality comes from the North Carolina Department of Agriculture. You can find that chart here.

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