March '16

MARCH 2016

21st Century Beer:

From the Kitchens of of CABREW

Cabarrus Microbreweries:

Untapped Potential

Stay Calm & Brew On: A Basic How-to

Cabarrus Business: On the Go

2 Cabarrus Magazine n

March 2016 3 n

Word on the Street March 2016 Volume 16 n Issue 3 President Pam Tolen Publisher Jason Huddle

Advertising Kimberly Brouillette Jason Huddle Contributing Writer Kim Cassell Contributing Photographers Michael A. Anderson Photography Cabarrus Brewing Company Ford Craven James Nix Twenty-Six Acres Brewing Company

Cabarrus Magazine is published by: Comfort Publishing Inc. 296 Church Street N. Hidden Plaza Concord, NC 28025 For editorial inquiries, call 704-782-2353 or email them to Kim Cassell at kcassell@ cabarrusmagazine.com. For advertising inquiries, call Jason Huddle at 704-907-7847 or Kimberly Brouillette at 704-305-7599.

Visit us at www.cabarrusmagazine.com.

All rights reserved. ©2016, Comfort Publishing Inc., 296 Church Street N., Concord, NC 28025. Reproduction, in whole or in part, without permission is prohibited. Products named in these pages are trademarks of their respective companies.

The opinions expressed herein are not necessarily those of Cabarrus Magazine or Comfort Publishing Inc.

4 Cabarrus Magazine n

Rachel Fesko

Managing Editor/Art Direction Kim Cassell

Look. I’ll be honest. Beer just isn’t my thing. No excuses, no apologies, it’s just a fact. Having said that, do you know what I do love? Community.

Comradery. People coming together to enjoy each other’s company and have a good time. That’s what the craft beer community does. It attracts people from all walks of life.

It’s also an industry that, while still in its relative infancy, is creating jobs and opportunities and generating revenue across the country. Now it has arrived in Cabarrus County and we couldn’t be more excited to tell you about it.

We’ll take you on a magical history tour so you can learn where this hobbyturned-industry got its start, as well as familiarize you with a local homebrewing club. We’ll also introduce the new craft breweries open in the area along with those soon to open their doors. Then, for those of you who feel so inspired, we’ll help to educate you on how to brew your own beer. And what goes better with beer than food? How about another delicious recipe to accompany your favorite beverage, courtesy of Chef Daniel Garmon.

So enjoy this month’s ice-cold edition of Cabarrus Magazine, served up with just enough froth to whet your whistle. Just remember to read responsibly.

Best regards,

Jason Huddle

This Issue...

Getting Crafty 6

21st Century Beer: From the Kitchens of CABREW

12

Cabarrus Microbreweries: Untapped Potential

19

Breaking Bread: Daniel Garmon Dishes

20

Stay Calm and Brew On: A Basic How-to

24

Cabarrus Business: On the Go

27

Paw Prints: Cabarrus’ Adoptable Dogs

28

What’s Happening: March Events

March 2016 5 n

By Kim Cassell

21st Century Beer:

From the Kitchens of CABREW “He is a wise man who invented beer.”

- Plato

2014 U.S. Brewing Industry Facts • For the first time ever, craft brewers reached double-digit (11 percent) volume share of the marketplace.

• The number of operating breweries in the U.S. totaled 3,464 (highest total since the 1880s), with 3,418 of those considered craft, demonstrating that craft breweries make up 98 percent of all U.S. operating breweries.

6 Cabarrus Magazine n

Source: brewersassociation.org

And inventing continues with the burgeoning craft beer industry. Craft beer is categorized by its being produced in smaller batches than mass-produced beers. Independent craft brewers make no more than six million barrels per year.

Additionally, they utilize original ingredients, flavors and fermentation to create one-of-a-kind combinations.

In 1978, President Jimmy Carter signed House Resolution 1337 into law, which legalized home brewing. Individual states then took on the responsibility of clarifying and enforcing their own laws.

According to ncsl.org, in North Carolina, “An individual may make, possess and transport native wines and malt beverages for his own use and for the use of his family and guests. Native wines shall be made principally from honey, grapes or other fruit or grain grown in this state, or from wine kits containing honey, grapes or other fruit or grain concentrates, and shall have only that alcoholic content produced by natural fermentation. Malt beverages may be made by use of malt beverage kits containing grain extracts or concentrates. Wine kits and malt beverage kits may be sold in this state. No ABC permit is required to make beverages pursuant to this section.”

Thus began the wave of would-be brewing professionals developing their own recipes in their kitchens. "

In 2014, $55.7 million was pumped into the U.S. economy by the craft brewing industry’s breweries, wholesalers and retailers.

March 2016 7 n

Craft Beer Industry Market Segments Microbrewery A brewery that produces less than 15,000 barrels of beer per year with 75 percent or more of its beer sold off-site. Microbreweries sell to the public by one or more of the following methods: the traditional three-tier system (brewer to wholesaler to retailer to consumer); the two-tier system (brewer acting as wholesaler to retailer to consumer); and, directly to the consumer through carry-outs and/or on-site tap-room or restaurant sales.

Brewpub A restaurant-brewery that sells 25 percent or more of its beer on-site. The beer is brewed primarily for sale in the restaurant and bar. The beer is often dispensed directly from the brewery’s storage tanks. Where allowed by law, brewpubs often sell beer “to go” and/or distribute to off-site accounts.

Contract Brewing Company A business that hires another brewery to produce its beer. It can also be a brewery that hires another brewery to produce additional beer. The contract brewing company handles marketing, sales and distribution of its beer, while generally leaving the brewing and packaging to its producer-brewery.

Regional Craft Brewery An independent regional brewery with a majority of volume in “traditional” or “innovative” beer(s).

Regional Brewery A brewery with an annual beer production of between 15,000 and 6 million barrels.

“A democratization of beer began in earnest during the late 1970s by homebrewers,” craftbeer.com says.

“It was then that better beer began its journey, championed by individuals and not corporate strategies.

8 Cabarrus Magazine n

Source: brewersassociation.org

Homebrewers began learning how to make the beer types they could no longer buy. A few homebrewers started their own small breweries, the first new breweries to open since prohibition began in 1923.”

State governments were urged to legalize brewpubs – establishments that brew their beer on-site and often include a restaurant. Washington, California and Oregon are credited for being the pioneers in this endeavor, which prompted the craft beer craze.

One reason for the movement was the dissatisfaction with the macrobreweries – the big manufacturers that may not have shared the same enthusiasm for further experimentation. But beer lovers yearned for something besides the lowcalorie light lager.

“By the end of the decade (1970s), the beer industry had consolidated to only 44 brewing companies,” brewersassociation.org says. “Industry experts predicted that soon there would only be five brewing companies in the United States.”

What began as a hobby took on a life of its own and microbrewers of the 1980s introduced their concoctions within their own communities. This evolved into what is now termed the craft brewing industry; however, real recognition didn’t take place until the early- to mid-1990s. That recognition came in the form of hard numbers.

By 1995, the volume of craft brewers had increased by 58 percent. Numbers waivered through the decade, but “2004 saw an acceleration of craft brewer sales with annual growth percentages for the craft segment of between six and 12 percent each year from 2004 through 2008, as beer drinkers increasingly connected with

small and independent breweries and local breweries,” according to brewersassociation.org.

While figures for 2015 haven’t been released yet, 2014 saw $55.7 million pumped into the U.S. economy by the craft brewing industry’s breweries, wholesalers and retailers. This translates into 424,000-plus jobs, more than 115,000 of which were tied directly to breweries and brewpubs.

Large brewers – like Anheuser-Busch – have taken notice of the craft trend; they’re buying craft breweries. Seattlebased Elysian Brewing and Oregonbased 10 barrel are examples. Others, like Southern Tier and SweetWater, are looking at initial public offerings (IPOs) and private investors.

While not everyone strives for national recognition and distribution, the more serious craft brewers – or those wanting to become educated on the topic – can attend this year’s Craft Brewers Conference & BrewExpo America. Taking place from May 3-6 in Philadelphia, activities include a trade show, wholesalers symposiums, brewery tours and seminars. Visit www.craftbrewersconference.com for more information.

There are currently about 1,829 small and independent craft brewers in the U.S. Experts agree that more are likely to experience success in an “underserved market.” It’s the “build it (or brew it) and they will come” mentality that sees local economies and tourism benefit, and the beer lover finding something original and of high quality. Numbers talk.

they had little brewing knowledge to go on, so they started attending meetings at Charlotte’s homebrew club, Carolina Brewmasters.

Craven has been homebrewing ever since and says that an individual can get started making beer for less than $200. It’s a matter of starting out small and seeing if you like the art of brewing or not. If so, you can move forward and buy more equipment.

“Unfortunately, there isn’t a local

homebrew shop that calls Cabarrus County home but there are some great shops not too far away, like House of Brews and Seven Jars (Charlotte), and Alternative Beverage (Mooresville and Belmont). All of these locations have a wide assortment of ingredients and staff to help you out with your brewing questions,” Craven says. “If you are looking for pre-made kits, then Alternative Beverage probably has the largest selection in stock.” "

At a Local Level Ford Craven is probably best known in Cabarrus County for his role in his family’s real estate business as well as his altruistic endeavors in the community. Off the clock, however, he can be found experimenting with home brew.

In 2009, Craven and his good friend, Chip Clark, each received a homebrew starter kit for Christmas. Admittedly,

March 2016 9 n

The Home Brewer • There are an estimated 1.2 million homebrewers in the United States; two-thirds began in 2005 or later.

• The average homebrewer is 40 years old, with 60 percent falling between the ages of 30 and 49.

• Seventy-eight percent are married or in a domestic partnership.

• Sixty-nine percent have a college degree or some form of higher education.

• Nearly 60 percent have household incomes of $75,000 or more.

• Twenty-six percent of homebrewers are located in the South; 32 percent in the West; 23 percent in the Midwest; and 17 percent in the Northeast.

• Collectively, homebrewers produce more than 2 million gallons of brew a year.

Source: homebrewersassociation.org

Ford Craven founded Cabarrus Homebrewers Society (CABREW) in 2010 as a means to educate, inform and learn from local homebrewers.

After a few months of attending Carolina Brewmasters, Craven and Clark wondered if there were people in Cabarrus County that could share their knowledge of homebrewing with them. “Our motivation was finding other area homebrewers that we could learn from without having to go to Charlotte,” Craven says.

Realizing the untapped numbers of local, like-minded beer lovers, he and Clark founded the Cabarrus Homebrewers Society (CABREW). Its website describes it as, “A social group to collaborate with local homebrewers, learn new brewing techniques and promote craft beer literacy.”

The group meets monthly – every second Thursday – from 7:00 to

10 Cabarrus Magazine n

9:00pm upstairs at 21 Union Street S., next door to Lil’ Robert’s Place.

“Our club only has one goal, and that is making our members better brewers. This year we want to do this by ramping up our participation in homebrew competitions, locally and regionally, where our members can receive valuable and constructive feedback on their beers. We also want to have more structured educational topics for our monthly meetings,” Craven says.

“A lot of CABREWers are the DIY types, so you can learn some cool tricks from them that will help you avoid costly upgrades. CABREW hosts monthly brew sessions at various member’s homes where you can see,

firsthand, various homebrew set-ups and different kinds of equipment and gadgets,” he adds.

As part of its efforts, the Homebrewers Society has gotten involved with the Elma C. Lomax Incubator Farm. Located off Atando Road in Concord, these 30-plus acres came by way of a partnership between Cabarrus County and the NC Cooperative Extension-Cabarrus Center. The certified-organic operation allows individuals to become educated in farming and initiate their own farmbased business.

What the Cabarrus Homebrewers Society has done is planted its own hops – a main ingredient in beer – at the Lomax Incubator Farm. “In 2015, we added two additional hop poles and hope to do the same every year going forward,” Craven explains.

Each perennial hop plant yields about one-half to two pounds of dried flowers annually, and vines can reach 25 feet in height. Additionally, the Society partnered with Lenny Boy Brewing in January 2015. This allorganic brewery in Charlotte helped Cabarrus Homebrewers Society produce a beer called the CABREW Common.

“We had a release party at the brewery with the aim to bring awareness to Elma C. Lomax and all the great things they do for our community,” Craven shares. “We also collaborated with D9 Brewing in Cornelius this past Thanksgiving

to produce a beer called Wish List in which a portion of the taproom sales benefitted the Make-A-Wish Foundation. We continue to plan local events, such as hosting a homebrewing demonstration in front of Lil’ Robert’s Place this May for Downtown Concord’s Spring Into Arts Festival.”

Craven calls the increasing popularity of craft beer “a revelation that has turned into a revolution. Once you are introduced to a craft beer, you have a personal revelation. You start looking around and realizing that beer isn’t just beer anymore. Then you realize you can make just about any beer that you want. It satisfies an inner desire for sustainability and creates an outlet for creativity. And it works on many levels. It’s just as much a social hobby as it is a practice in meditation.

It’s also an art that can be shared with all your friends once it’s completed because after you put in all your hard work, you have a keg of beer as a reward!

Cabarrus Homebrewers Society conducts a homebrewing demonstration outside Lil’ Robert’s Place.

While Craven enjoys experimenting with fruits and vegetables in his homebrews, he knows taste is personal but the effort is grassroots, saying, “I always say that the best thing about homebrewing is the community that surrounds it. Every homebrewer wants every other homebrewer to

brew the best beer possible. This creates an accepting community that nurtures positivity and rewards accomplishment. It may just be something in the homebrew, but everyone involved always seem to be in such good spirits!” n

Cabarrus Magazine would like to thank its digital sponsors! | Prominent position on homepage | Categorized business website listing | Logo placement with hotlink on every page of website | Company profile page To find out more about all of our great print and digital marketing opportunities, please call us at 704-782-2353.

March 2016 11 n

Cabarrus County is quickly becoming home to microbreweries. Thus far, three are in various stages of completion.

12 Cabarrus Magazine n

By Kim Cassell

Cabarrus Microbreweries: Untapped Potential

boundaries MIGHT BE A LITTLE blurred, but charlotte “proper” has ABOUT 15 microbreweries, with five more ON TAP to open soon, and the list keeps growing. now it’s cabarrus county’s turn to INVITE itself TO the party.

When people think of the NoDa community in Charlotte, words like eclectic, industrial, artsy and diverse come to mind. It’s also one of the hotspots for microbreweries. Here in Cabarrus, it appears that the Gibson Mill corridor is becoming such a hotspot.

Cabarrus Brewing Company – Opening This Month Still in the throws of construction, Cabarrus Brewing Company (CBC) is building its home in the old finished goods warehouse at Gibson Mill. Announcing the business in June 2015, the 15,000-square-foot space was basically gutted and is now repurposing wood flooring, pallets and tin from the old mill site.

Steve Steinbacher is a founding partner in this venture. Joining him are Jason McKnight – a much-in-demand brewmaster – and partners, including Keith Griffin and Allan Krusell. “There was no question that we wanted to be in Cabarrus County. Concord was the most logical place and we wanted to be as close to downtown Concord as we could,” Steinbacher explains. “There was nothing readily available or economically feasible to be directly downtown and we didn’t want this to be a multi-million-dollar real estate venture with no money left over for the actual beer. Then we found Gibson Mill and it tied in directly with our wanting to pay homage to our textile history.”

Stainbacher went to the City of Concord’s Planning Department in the fall of 2014 to hopefully amend the zoning of the property to allow the manufacture and sale of beer on-site. Concord City Council approved it in the spring of 2015. "

March 2016 13 n

Cabarrus Brewing Company moves its fermenters from a temporary storage to the new location.

14 Cabarrus Magazine n

The end result will be a taproom with separate brewhouse, but the two spaces will intermingle. Patrons will be able to see the brewing equipment thorough clear glass windows as well as climb stairs to a mezzanine where they can watch the process from above.

Soon to become reality is an expansive outdoor deck.

By day, Steinbacher is a principle at Criterion Healthcare, a medical real estate firm on Church Street. Having relocated to Concord in 1995, he’d always been a craft beer enthusiast.

And living briefly in Seattle, he’d seen a lot of homebrewing…but not here.

That said, career took precedence until the resurgence of craft brewing in 2006-’07.

“Our beers will be extremely high quality. The goal is not to fall into a niche of one style – German, Belgian, etc. – but rather to have a variety of offerings…and the cool environment in which to enjoy it. We don’t feel the need to produce one specific type of beer,” he says.

Steinbacher sees the popularity of craft beer tied to that of the slow food movement. No, that’s not a typo. Slow food is a term that focuses on ”from field to fork:” affordable local, fresh food produced in ways that protect the environment and animals while maintaining traditional cultures.

“It’s a desire from customers to

know where their food (and beer) comes from and consume it close to where it is produced,” Steinbacher says, adding, “It’s the personal taste of Millennials (the generation born between 1981 and ‘94): the appeal of community, and their desire to interact and immerse themselves in the process.”

Steinbacher certainly doesn’t see Millennials as the only ones attracted to craft beers. “The customer demographic is as broad as we can attract,” he says. “We have the current craft beer enthusiasts; we would love to welcome others who are interested.

Then there are some who like the atmosphere. We want to be family friendly and dog friendly as much as possible. We plan on volleyball nights, live music and more. We just want to have a cool place to hang out.”

Steinbacher sees CBC providing tours of the facility and brew tastings.

Food, live music and sports viewing are also among the plans. “Our goal is to be the premier craft brewing experience and product in this region,” he says. “Our focus is here in our back yard and to be everything we can be here. We may expand into similar products, like cider, but we’re not worried about venturing into Raleigh or other parts of the state.”

He and his partners predict opening CBC the second or third weekend of

this month, but that depends solely on the beer; they began brewing in mid-February. “We hope to open with six beers – all ales,” he says. “Cabarrus Cotton is the first; we’ll have a gold ale called Reed’s Gold; we’ll have an amber ale that we call Red Hill; and we are going to make another popular IPA called Rocky River IPA. Then we’ll have an English-style ale that we’re going to call Boll Weevil Brown and a dark beer called Mule Spinner Stout. That’s a classic textile term.”

Researching Cabarrus history to determine the names that go on their labels is important to CBC. “We really want to make sure this is going to be an asset the community is very proud of. We want this to be an opportunity to not only showcase craft beer, but also the rich history of Cabarrus County.”

High Branch Brewing Company – Established November 2015 Also located on the Gibson Mill site – in suite 148 – High Branch Brewing

Company is the first brewery/taproom to open in Cabarrus County, and it operates on a smaller, more intimate scale…for now.

T.J. and Maureen Creighton met and wed in New Hampshire before moving to Concord with their two daughters in 2014. T.J had always wanted to own his own business and had been homebrewing for some seven years before taking on this venture.

High Branch has a taproom that encompasses about 800 square feet, while the brewhouse occupies 600 square feet. “We are quite small and people comment on that; they seem to like it,” T.J. Creighton says. “We never look to be a six-pack production brewery. We just want to create an experience for people, a sense of community or a place to come and chat over a great beer. This space is exactly what we were looking for… brick, high ceilings, big windows and an early 1900s vibe.

“We are already feeling the constraints and are looking to expand

our space,” he adds. “We were excited with the growth of the city and the proximity of our space to downtown.

It really is what we dreamed of. The people have been so receptive to us and our business, and the support we have gotten has been remarkable. We have met a lot of great people and could not imagine a different scenario.”

As brewmaster, Creighton himself is reminiscent of a mad scientist (mad in a good way). He looks at yeast and fermentation like few of us do. “I have an interest in the science behind it, the fact that the beer is technically alive when you drink it, which is crazy,” he says. “The yeasts in the beer are still there if the beer is not filtered.

It is our opinion that the process of fermentation has the greatest effect on the final product. Of course the ingredients play a significant role, but the fermentation profile of Belgian yeasts, especially, takes the beer to the next level.”

And he’s found himself drawn to producing those Belgian-inspired "

March 2016 15 n

High Branch Brewing Company offers a funky, intimate space to chat over a great craft beer.

ales, as well as American ales. Saisons – or farmhouse ales – are a favorite.

Saisons were historically brewed by Belgian farmers in their barns each winter and were meant to last through the summer months. The use of spices can create a brew that’s fruity, maybe a little tart, with just a bit of sweetness.

“The farmers would use ingredients grown on their farm to create a beer with a low ABV (alcohol by volume).

We want to use local ingredients for our Saisons as we grow, and create a beer that can be described as North Carolina made,” Creighton shares.

“This beer is heavily influenced by the yeast and fermentation. As they did historically, we hope to ferment in

16 Cabarrus Magazine n

wood and re-pitch our yeast cultures to create a house flavor.”

High Branch currently brews a Saison called Norway Hill. “In traditional style, Norway Hill is fermented in oak with a mixed culture of traditional Saison yeast, along with Brettanomyces (a wild yeast referred to as Brett) and Lactobacillus (a helpful bacteria), creating a unique dry finish with light, funky tartness,” highbranchbrewing.com says.

They also use their Norway Hill to create their Local Influence Series.

Aging the Norway Hill for, sometimes, months on locally grown fruit reduces the sour and bitter tastes, and creates a different end product.

“Keeping in mind that homebrewing was technically illegal prior to 1978, the idea of experimenting with flavors in beer in the United States is relatively new,” Creighton explains. “It is our opinion that a lot of the flavors and styles we now buy originated as homebrewing experiments. Pale ales and IPAs are changing and consumers’ tastes are gravitating toward high-end ingredients. We think that the idea of a locally produced product is also interesting to people. Breweries are creating places to hang out and instill a sense of community. We feel strongly that every neighborhood or town needs a local brewery.”

Since the brewhouse is visible from

the taproom, the Creightons enjoy talking to patrons about their brewing decisions. “We look to eventually offer food regularly on Saturdays, whether it is catered or a food truck,” Creighton adds. “We have interesting events about once a month or so, ranging from live music, to food pairings or an art event, which we are currently planning. In addition, we offer our space for private events if requested.

“We will offer bottle releases of specialized beer and we look to expand into barrel-aged beers. We would like to eventually open a second retail and brewing location before becoming a production-oriented business. We want to keep the small business feel and offer the best experience possible,” he says. “What better business to be in than brewing? There is a sense of community like no other industry. We have many friends in this industry now and we hope they all succeed.”

microbrewery was. I’m sure I wrote it mainly to make my buddies laugh, but there was some seriousness to it for me as well.”

A trip to Asheville, NC, in the 1990s clinched the idea for Padgett and he’s made it a point to visit breweries during his travels elsewhere.

“Originally, I wanted to open a brewery to make great beer and enjoy it with my friends. But now, I also want to give something back to the industry that has brought me so much joy. My favorite thing to see in a brewery is an

emphasis on community. I most enjoy taprooms that are designed to bring their patrons together and encourage people to take a break from their jobs and stresses, and to, instead, enjoy the company of other people.”

Wes Ports is Twenty-Six Acres’ cofounder, CFO and general accounting manager. A Michigan native, he worked in the finance and banking industries for more than 28 years. Like Padgett, he enjoys checking out other breweries and became a true craft beer fan through Padgett. "

Twenty-Six Acres Brewing Company – Opening Summer 2016 Twenty-Six Acres Brewing Company was co-founded by Joel Padgett, Wes Ports and Eric Troutman. They’ve signed a lease for space in the West Winds Business Park, near Concord Regional Airport.

Avid homebrewers, the partners also took a page from local history and named their new venture after the original 26-acre tract of land that formed Concord.

As co-founder, COO and operations manager, Padgett is a Concord native.

He’s been interested in the business of beer since high school. “As a senior at Concord High School back in 1990, we were tasked to write a research paper about what we thought our lives would be like as adults,” he says. “There was no Internet then, but I happened to have a full set of encyclopedias in my room and I actually wrote that I would be an owner of a microbrewery.

There was little to no knowledge of microbreweries in our area back then, so I really had to explain what a

March 2016 17 n

Left: Eric Troutman and Joel Padgett at their 15-barrel brewhouse; above: Twenty-Six Acres will move into the old Crossfit Vitality space at West Winds Business Park, hopefully opening this summer.

Eric Troutman is co-founder and brewmaster for Twenty-Six Acres.

From Harrisburg, he has worked for Carolinas HealthCare System as a web application engineer for 18 years.

“Over the past few years I have been looking for a way to craft my own path versus following someone else,” he says. “One thing I am very passionate about is brewing beer that people enjoy drinking. I like the processes of deciding how a beer should taste and working on that particular recipe until it’s right. I also enjoy the community aspect of the craft brewing culture.

There are few industries that you can walk into and speak to the team that designed and made the product you just purchased.”

Padgett says that he started scouting

18 Cabarrus Magazine n

locations for their brewery more than a year ago. He originally hoped for a building near historic Downtown Concord but eventually worked with Cliff Blanquicet of Locus Real Estate.

“Finding a spot that speaks to you is important for most businesses, but it is of utmost importance for breweries.

The spot has to not only be suitable for your purposes, but it also has to fit in with your vision. From the moment I saw the location, I could see the brewery in it,” he shares. “We also like that it spreads the Concord/ Cabarrus brewery boundary out a little bit. I love the Gibson Mill spots that High Branch and Cabarrus Brewing are in. Repurposing is a big part of what makes the brewing industry so special, and those guys are nailing it.

Hopefully, in the near future, Concord breweries will stretch from downtown to Speedway Boulevard.”

Twenty-Six acres will occupy about 8,000 square feet and will split the space as taproom and brewhouse. “We have two large bay doors, another 800 square feet of office and event space, plans for a mezzanine overlooking the brewhouse and hope to have some outdoor seating put in by the time we open,” Padgett says. “We will start with food trucks and local restaurants, but we also have an area set aside for future food services, should we decide to add them.”

The brewery is making beer with a two-barrel pilot system that will expand to an already-purchased 15-barrel system. The partners are starting with ales – stouts, pales, IPAs, wheats, etc. – but have plans for lagers, Belgians and possibly sours. Their jouney thus far has been an enjoyable and enthusiastic one, thanks to their investors and the passion they all feel for the creativity of craft beer. n

Breaking Bread cabarrus magazine is happy to feature CHEF DANIEL GARMON. he WILL BE BRINGING ONE OF HIS OWN RECIPES TO CABARRUS MAGAZINE READERS EACH MONTH, so Bon Appetit!

Fruitful Catering has been a full-service caterer for Cabarrus and surrounding counties in the Carolinas since 2001.

They have more than 25 years experience planning events from elegant dinners in homes to large events catering to thousands. They will come to your location or you can plan your event at the Copperfield Room. They offer specialty menus for all types of occasions, are open to requests and ready to meet your individual needs.

There is no initial consultation fee so call today at 704-467-3062 or email us at fruitfulcatering@cs.com. n

My Mom’s Potato Salad Ingredients 4 lbs. potatoes (peeled & diced) 2 eggs 1 cup chopped celery 1 cup chopped carrots ½ cup chopped red onion

1 cup dill pickle relish ½ teaspoon salt ½ cup yellow mustard Ground black pepper to taste 1½ cups mayonnaise

Directions Bring a large pot of salted water to a boil, then add the potatoes. Cook until tender but still firm, about 15 minutes. Drain and cool. Place the eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let the eggs stand in hot water for 10 to 12 minutes. Remove from the hot water, cool, peel and chop. In a large bowl, combine the potatoes, eggs, celery, carrots, onion, relish, salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

My mom loved making this potato salad for Easter and special events for us as kids.

With all the different textures – the creaminess of the Duke’s Mayonnaise, the crunch of carrots and celery, and the taste of dill pickles – we still make it to bring back fond memories of her love!

March 2016 19 n

By Kim Cassell

Stay Calm and Brew On: A Basic How-to

Craft beer is considered a specialty.

Time and attention are given to creating a brew that can actually be sipped to appreciate all the flavors and nuances.

While a brewing kit isn’t an absolute necessity in making beer at home, it does provide the convenience of all-inclusive equipment that simplifies the process. Basic kits can be purchased through Macy’s, Target and Sears, but more sophisticated equipment is available online and in surrounding cities like Mooresville and Charlotte.

The four main ingredients needed to make beer are water, barley, hops and yeast. So let’s break them down.

Beer is 90 percent water and can dictate how your beer will taste, so if what is supplied to your home stops you from drinking it straight from the tap, it can be treated or purchased. Purified water is typically used to make beer. This is the first ingredient to go into the pot.

“All you really need is a cooking pot of some sort,” craftbeerathome.com says.

“Generally you’ll want to go with a larger cooking pot so you can brew more beer with the same amount of time and effort. Either a five-, eight- or 10-gallon pot will do the trick.” "

20 Cabarrus Magazine n

The four basic ingredients in beer are water, barley, hops and yeast.

March 2016 21 n

Equipment and Ingredients You don’t need a large set of fancy and expensive equipment to brew your first batch of beer. Many brewing supply stores sell starter kits for $75 or less. If you are interested in pursuing the hobby long-term, a deluxe brewing kit can be found for less than $150. A number of online stores will ship the equipment and ingredients directly to your door. It can cost even less if you borrow some or all the equipment from a friend. Here’s a quick summary of what is needed: • A Large Pot at least three gallons in size, though a larger one will generally result in fewer spills.

• Tubing and Clamp to siphon and bottle the beer. A six-foot section of 3/8” ID food grade plastic tubing will work. Clamps are available at your brew store.

• Airtight Fermenting Bucket: A five-gallon plastic bucket with lid, or a glass carboy. If you can afford it, purchase a glass carboy as they are easier to keep sanitized and don’t leak. If you get a carboy you may need a large bottle brush to clean it.

• Air Lock and Stopper sized to fit your fermenter • Bottle Filler, available from your homebrew supplier. It should be sized to fit on the end of your siphon tubing.

• Floating Thermometer with a range of 0-100 degrees C. or 32-220 degrees F. • Bottles: You need just over two cases of 12-ounce bottles to bottle five gallons of beer. Do not use twist-off bottles, use high-quality bottles that require a bottle opener.

• Bottle Brush: While not absolutely required, you usually need a small brush to get your bottles clean.

• Bottle Capper: A hand-driven device to cap your bottles, also available from your homebrew store • Bottle Caps sold at your brewing supplier. You need about 50 caps for a five-gallon batch.

• Sanitizing Solution: Beer is prone to infection, so everything must be sanitized before use. Household bleach can be used, but it must be thoroughly rinsed to prevent contamination. Your brew store may have alternatives such as iodophor and starsan.

This list brews five gallons of a simple ale.

• Six pounds of unhopped pale malt extracT: This usually comes in cans about three pounds each. Available from various manufacturers.

Dry malt extract is an acceptable alternative.

• 2.25 ounces of (East Kent Goldings) Hops: Pellets are most common and easy to store. Keep your unused hops in the freezer in airtight bags.

• Package of (Wyeast American Ale #1056 or White Labs California Ale #WLP001) liquid yeast. Liquid yeast makes very high-quality beer.

• 2/3 cup priming sugar, such as corn sugar. Also available from your brew store or grocer.

22 Cabarrus Magazine n

Source: beersmith.com

The boiling stage allows the ingredients to steep, releasing the flavors and sugars into the water.

Homebrewacademy.com calls this “mashing” and they suggest letting the ingredients – which we’ll delve into next – steep for about an hour. This also kills microorganisms that might exist.

Barley is a cereal grain that is processed into malt (malted barley).

The barley grains are allowed to germinate, then are dried or roasted.

During the boiling stage, the malt’s starches are converted into sugars.

Proteins also present in the malt break down into nitrogen compounds that impact color, texture, flavor and quality of the finished product.

“Give malt a lot of credit because it adds much more than just alcohol to beer. Flavor, aroma and body are all influenced by malt. Malt leaves traces that are generically summed up by an essence of sweetness,” according to homebrewacademy.com. “Malted barley is to beer what grapes are to wine. They give their sugars to the beer and leave a unique imprint on it.”

Next into the pot are the hops, the flowers of a tall, vine-like plant grown internationally but very commonly in the northwest U.S. They resemble little green pinecones and contain resins and oils that add bitterness, flavor and aroma to the beer. Boiling hops triggers the release of their flavor; timing is utilized to alter the sweet versus bitter.

For example, if a brewer adds hops to the boil early, the beer will be more bitter. Other sugars and syrups may be added to the boil at this point.

Next comes the yeast, which “eats” the sugar and converts it into carbon dioxide and ethanol alcohol; the carbon dioxide escapes into the air while the alcohol remains in the beer.

After the barley and hops have boiled for the recommended hour, the pot needs to be quickly cooled to about 80 degrees Fahrenheit. Adding the yeast before this cooling point will kill it.

“Technically it is a fungus, invisible to the naked eye but nevertheless the magical ingredient that makes a beer a beer. Yeast also influences the final flavor, usually adding fruity and spicy notes,” says craftbeerathome.com.

Now your beer sits quietly for one to two weeks.

Clean and sanitized bottles are then needed for packaging. The website homebrewing.org provides specific steps in adding priming sugar and bottling the beer, including siphoning it from the bucket while leaving any sediment behind.

Bottles need to be filled to about one inch from the top – leaving headspace – then capped and left to age at room temperature for two to three weeks. This important stage creates carbonation: the bubbles and frothy head that appear in your mug when the beer is poured. And it may take some tweaking to get the carbonation right. The Homebrewers Association provides an outline of necessary equipment and important sanitation steps for making beer. Please refer to the sidebar and their website. There are also various websites with step-by-step brewing recipes; choose what works best for you.

Becoming proficient in making home brew takes practice and experimentation. Appearance, aroma, flavor and body will determine whether you prefer ales or lagers.

Regardless, enjoy the process and, just as importantly, the beer. n

March 2016 23 n

Kannapolis Seeks Vendors for Jiggy with the Piggy Festival The City of Kannapolis is once again planning the annual Jiggy with the Piggy Festival to be held May 6-7. The festival will take place in downtown Kannapolis and on the NC Research Campus (NCRC), and the City is seeking vendors to participate in the event.

The festival includes 80 barbeque competition teams seeking Kansas City Barbeque Society-sanctioned honors, more than 100 arts & crafts vendors, concerts, a 5k walk/run, car display, the 600 Festival Movie on the Campus, an all-you-can-eat pancake breakfast at Cannon Memorial YMCA, and a people’s choice wings and pork tasting event.

Registration is currently open for all arts & crafts and commercial vendors.

There is a $50 fee for arts & crafts vendors and $150 for commercial vendors. Applications will be accepted online only at www.jiggywiththepiggy. com. They are due by March 18.

24 Cabarrus Magazine n

On the Go NCRC Opens Lab Suites and Flexible Office Space Entrepreneurs take note. The NC Research Campus (NCRC) newest ready-to-use wet laboratory suites and its first flexible office space are both open for business.

Located on the third floor of the NCRC’s David H. Murdock Core Laboratory Building, both of the new 2,000-square-foot research laboratory suites can be sub-divided into smaller units. Each laboratory is equipped with administrative areas, a full complement of casework, modified epoxy resin tops, fume hoods, wall and center bench shelving, sinks and storage.

Adjacent is the NCRC’s first-ever 1,100-square-foot flexible office space. It gives companies an affordable physical location with the option to expand into laboratory space when needed.

Companies benefit from a high-speed fiber network, secure facilities and free parking. Companies can also benefit from the analytical laboratory services of the David H. Murdock Research Institute, UNC Charlotte’s Bioinformatics Services Division and testing facilities such as the UNC Nutrition Research Institute’s Human Research Core and the Appalachian State University Human Performance Laboratory.

The campus provides room for expansion with additional speculative laboratory space and build-to-suit opportunities in the core laboratory building.

The NCRC Medical Plaza offers Class-A medical offices and space to build to suit.

“The NCRC is committed to fostering life science entrepreneurs,” says Mark Spitzer, vice-president of operations for Castle & Cooke, North Carolina, the developer of the NCRC. “That is why we offer a right-sized continuum of support for life sciences companies that include start-up space, resources and room to grow.”

Uptown Suites to be Launched in Concord

Dr. Daniel S. Brickman, MD joins Charlotte Eye Ear Nose & Throat Associates, P.A.

A groundbreaking was held last month in the Concord Mills corridor.

There, InTown Suites is launching a new line of UpTown Suites brand hotels; Concord is the recipient of the first.

UpTown Suites – with a construction cost of $7 million to $10 million – will be located at 7850 Commons Park Circle N.W. InTown Suites company hopes to have 30 UpTown Suites locations under construction in the next 12 months.

“This product will be more upscale than InTown properties and appeal to a broad mix of business travelers, contract workers, families in transition and vacationers,” Collier Daily, vicepresident of sales and marketing for InTown Suites, says. “I am pleased to say that our first UpTown location will be built in Concord!”

Charlotte Eye Ear Nose & Throat Associates, P.A. (CEENTA) announces that Dr. Daniel S. Brickman, MD has joined CEENTA. He will work alternate Fridays out of the SouthPark and Concord offices as well as work four days a week at the Levine Cancer Institute.

Dr. Brickman has been an assistant professor of head and neck surgical oncology in the Oregon Health and Science University’s Department of Otolaryngology, Head and Neck Surgery.

A 2007 graduate of the Miller School of Medicine in Miami, FL, Dr. Brickman had his general surgery internship, otolaryngology residency, and advanced head and neck surgical oncology fellowship at Oregon Health and Science University in Portland, OR. "

March 2016 25 n

Cabarrus Charter Academy Expanding and Adding High School Cabarrus Charter Academy is expanding to include high school. A second building will open at 7550 Ruben Linker Road W. in Concord.

This school is a brand new, 69,892-squarefoot, state-of-the-art building located on almost 23 acres approximately four miles south of Cabarrus Charter Academy.

The building includes well-outfitted classrooms, a multipurpose room that can be used as a cafeteria, as well as a space for general assemblies and indoor recreational activities. The school will also have two science labs, computer labs, music rooms and art rooms.

Advanced safety measures include a double-entry door security feature, and security cameras throughout the interior and exterior of the building. Students will enjoy a stand-alone gymnasium and outdoor amenities that include lighted football/soccer fields with concessions.

At capacity, the school will house 1,200 sixth through 12th grade students.

Students will be accepted in grades K-5 at Cabarrus Charter Academy and 6-10 at Cabarrus Upper School with additional grades added in subsequent years.

The school is governed by the North Carolina Charter Educational Foundation, a not-for-profit board that governs Langtree Charter Academy in Mooresville, Cabarrus Charter Academy in Concord and Kannapolis Charter Academy, which will also be opening this year in Kannapolis on Concord Lake Road. The board has hired Charter Schools USA (CSUSA) to run the daily operations of the school.

26 Cabarrus Magazine n

Waste Pro USA Hires Nationally-Recognized Innovator Waste Pro USA has hired Tim Herman as senior vice-president and chief development officer, focusing on opportunities for Waste Pro in strategic growth via acquisition and major accounts.

With a 30-year career in the waste industry, Herman is well known as an innovator and entrepreneur, having built two of the industry’s largest brokerage firms, and has led a number of solid waste and recycling companies.

“Tim is nationally recognized as Tim Herman someone with amazing ideas that move our industry forward,” Waste Pro Chairman and Chief Executive Officer John Jennings says. “Tim’s reputation and his longstanding relationships in the industry will help Waste Pro continue our exceptional growth.”

Herman has extensive knowledge and experience in the development and growth of companies. Previously, he founded Weiswaste and Delta Management Group – two of the nation’s largest waste brokerage firms – that handled programs for nationwide firms such as Target and Office Depot.

Herman serves on several corporate and non-profit boards and is also an ordained minister and a frequent speaker in churches and conferences regarding business, theology and leadership. n

Give Me Shelter THERE ARE SEVERAL ANIMAL RESCUES IN CABARRUS COUNTY, USUALLY PAST CAPACITY, FILLED WITH ADOPTABLE DOGS, CATS AND MORE!

The saying goes, “People that say money can’t buy you happiness have never paid an adoption fee.” These are the faces of the abandoned, neglected and abused, and they’re looking for that second chance. If you’re looking for a furry family member, please consider pet adoption.

Pablo is an eight-year-old Chihuahua surrendered to Animal Control. When he hears you call his name, his little nub tail wags in excitement. Although Pablo is very sweet and does okay with other dogs, he is not suitable for a home with small children. He is somewhat overweight and could use a companion to take him for walks and love on him. He’s housetrained, up-to-date on vaccines, neutered and microchipped. Please consider giving this boy a true forever home!

HS Cabarrus Animal Rescue 590 Crestmont Drive, Concord 704-701-5441 cabarrusanimalrescue@all2easy.net www.cabarrusanimalrescue.org

Poor Talbot, a 10-month-old Boxer mix, was adopted from the Humane Society as a puppy and returned through no fault of his own. Now this shy boy is back in a shelter environment. What he really needs is an owner/family that can show him what love and socialization can do. Boxers are typically loyal and affectionate...true clowns of the dog world. Talbot is up-to-date on his vaccines, microchipped and neutered.

Come pay him a visit and give him a chance to reach his full potential.

Humane Society of Concord & Greater Cabarrus County Ruth’s Memorial Shelter 2010 Wilshire Court, Concord 704-784-7387 www.cabarrushumanesociety.org

March 2016 27 n

What’s Happening Convergence Through March 12 Cabarrus Arts Council 65 Union Street S., Concord • Where found objects meet fine art; 15 artists’ works on display and for sale • 704-920-2753; www.cabarrusartscouncil.org

Piedmont Farmers Market March 5, 12, 19, 26 • 8:00am 518 Winecoff School Road, Concord • Open year-round. Fresh local produce, honey, free-range eggs, antibiotic- and hormone-free beef, chicken and pork • 704-425-5559; www.piedmont-farmersmarket.com

Warren Haynes Exhibit Through March 25 • 10:00am-4:00pm NC Music Hall of Fame 600 Dale Earnhardt Blvd., Kannapolis • Free exhibit with 200 items depicting this American musician, singer and songwriter, best known as guitarist with The Allman Brothers Band and founding member of Gov’t Mule.

• 704-934-2320; www.northcarolinamusichalloffame.org

chamber Business After Hours March 8 • 5:30-7:00pm Kellswater Bridge 3033 Keady Mill Loop, Kannapolis • Members are FREE; non-members are welcome three times per year: first visit is free, second and third visits are $10.

• Chemin Duffey: 704-260-8110; coordinator@cabarrus.biz

BRAND NEW OPRY March 5 Davis Theatre 65 Union Street S., Concord • The best bluegrass around, featuring Jeff Whittington, John Culbreath, Pete Corum, Mike Wood and Jason Wood • 704-920-2753; www.cabarrusartscouncil.org Intergalactic Bead Show March 5-6 • 10:00am-5:00pm • $2 Cabarrus Arena and Events Center 4751 NC Highway 49, Concord • Leading bead show trade exhibition on the East Coast, showcasing highquality beads, gems and precious stones • 888-729-6904; www.beadshows.com

28 Cabarrus Magazine n

Small Business Counseling March 9 • By appointment (second Wednesday of each month) Harrisburg Town Hall 4100 Main Street, Harrisburg • Free, confidential counseling for advice on business planning, growth, problem solving, funding, marketing • Complete the Request for Counseling form and you will be contacted within 48 hours: www.rccc.edu/sbc • Sponsored by Rowan-Cabarrus Community College SBC • Barbara Hall: 704-216-7222 The Listening Room at the Davis March 10 • 7:30-9:30pm Davis Theatre 65 Union Street S., Concord • Local talent takes the stage the first Tuesday of each month for fun, G-rated entertainment.

• 704-920-2787; listenroom@yahoo.com

chamber annual meeting 2016 March 11 • 11:30am-1:30pm Great Wolf Lodge 10175 Weddington Rd. Ext., Concord • The Chamber will reflect on accomplishments of the past year and look ahead to 2016. The Passing of the Gavel will recognize the 2015 Chairman of the Board, Tammy Whaley, Duke Energy Embassy Suites, and incoming Board Chair, Tim Vaughn, Hilbish Ford.

• Chemin Duffey: 704-260-8110; coordinator@cabarrus.biz Charlotte Hamfest 2016 March 11-12 : Adults $10 Cabarrus Arena and Events Center 4751 NC Highway 49, Concord • Come experience the area’s Computer and Tech Expo • 704-948-7373; www.charlottehamfest.org CONCORD ON CANVAS AUCTION & party March 11 • 7:00-9:00pm • $30 The Hotel Concord 14 Union Street N., Concord • Supports local professional artists, the art departments of area high schools and the CDDC. • Terrific food prepared by the Union Street Bistro; unlimited complimentary beer and wine • Silent and live auctions • 704-784-4208; www.concorddowntown.com

Kannapolis Arts Showcase March 11 • 7:00-9:00pm (second Friday of each month) Sunshine’s Asian Cuisine 215 West A Street, Kannapolis • Artists are invited to come out with two to three pieces of their work. Share and discuss your work with other local artists. Please be ready by 7:00pm.

• mknox@modernfilminc.com; www.kannapolisarts.com 2nd Saturday Open Studios at CLEARWATER ARTIST STUDIOS March 12 • 10:00am-4:00pm 223 Crowell Drive N.W., Concord • Free; music, refreshments, working artists and open studio. Come immerse yourself in our creative space!

• 704-784-9535; clearwaterartists.com Della Mae March 12 • 8:00-10:00pm Davis Theatre 65 Union Street S., Concord, • Vibrantly original music is rooted in rock, folk and bluegrass. The Grammynominated band is known for highenergy live performances, timeless lyrics, outstanding musicianship and expressive harmonies.

• www.DellaMae.com The Cabarrus Quilt Guild March 14 • Doors open at 6:00pm Forest Hill United Methodist Church 265 Union Street N., Concord • Meet & Greet and refreshments: 6:156:45pm • Guest speaker, Ann Bollick, will present a trunk show.

• www.CabarrusQuiltersGuild.com The Southern Piedmont Woodturners March 15 • 6:30-9:00pm ClearWater Artist Studios 223 Crowell Drive N.W., Concord • View demonstrations and talks by visiting and local experts.

• www.spwoodturners.org

Memory Cafe´ March 16 (third Wednesday of each month) Faith Coffee & Sweets 5040 NC Highway 49, Harrisburg • Free event open to anyone experiencing dementia, their loved ones and/or their care partners. Share time, stories and journeys together while having fun in a social setting.

• No preregistration is required.

• Michelle Marciniak: 704-698-6324; michelle.marciniak@ carillonassistedliving.com SENIOR HEALTH AND WELLNESS EXPO March 16 • 9:00am-1:00pm • FREE Cabarrus Arena and Events Center 4751 NC Highway 49, Concord • Free health screenings, informative displays and exhibits, educational sessions • Sponsored by Cabarrus County Active Living and Parks • 704-920-3488 A Funny Thing Happened on the Way to the FORUM March 17-19 • 7:00pm Hickory Ridge High School 7321 Raging Ridge Road, Harrisburg • Presented by Hickory Ridge High School Theatre and Music Departments • Pseudolus, a crafty slave, struggles to win the hand of a beautiful but slowwitted courtesan named Philia, for his young master, Hero, in exchange for freedom. The plot twists and turns with cases of mistaken identity, slamming doors, and a showgirl or two.

• 704-454-7300; hrhstheatre.webs.com​ Pancake Day March 17 • 6:00am-7:30pm The Boys & Girls Club of Cabarrus County 247 Spring Street, Concord • A tradition in Concord for more than 50 years. Enjoy pancakes, sausage, S&D coffee and Sun Drop.

• www.bgclubcab.org

JOYPROM 2016 March 19 • 5:00-9:00pm Jay M. Robinson High School 300 Pitts School Road S.W., Concord • A time of fun for high school students and adults with disabilities; a full-scale prom with dancing and refreshments • RSVP by March 14 to speele@ joyfulheartsnc.org or at 704-699-7761 • www.joyfulheartsnc.org Eggnormous Twilight Easter Scramble March 24 • 6:00pm • FREE Harrisburg Park 191 Sims Parkway, Harrisburg • Children ages 0-13 “scramble” to collect 25,000 eggs off of the field.

• Easter Bunny, temporary tattoos, face painting, Easter crafts, inflatables • www.harrisburgnc.org Bunny Run 5K and Festival March 26 • 8:00am-1:00pm Historic Downtown Concord • The 5K will start/finish on Means Avenue. The free festival will follow with: climbing wall, inflatables, arts & crafts, face painting, the Easter Bunny, and an interactive DJ with games and prizes.

• Bunny Run pre-registration closes on March 18 and has a $15 entry fee until March 18. Race day entry fee is $20.

• Sara Rodgers: 704-920-5619; rodgerss@concordnc.gov SMALL BUSINESS SATURDAY March 26 • All Day Historic Downtown Concord • Make a purchase at any participating business and enter into a drawing for $100 in Downtown Concord Dollars to be spent in participating businesses.

• 704-784-4208; www.concorddowntown.com

March 2016 29 n

At a Glance Antiques & Collectibles

County Government

Pharmacies

The Depot at Gibson Mill Page 15 325 McGill Avenue N.W., Concord, NC 28027 704-787-9351 www.depotgibsonmill.com

Cabarrus County Page 2 65 Church Street S.E., Concord, NC 28025 704-920-2000 • 704-920-2820 (fax) www.cabarruscounty.us

Harrisburg Hometown Pharmacy Page 18 5006 Highway 49 S., Harrisburg, NC 28075 704-454-RX4U (7948) www.harrisburgpharmacy.com

Automotive Sales

Funeral Homes

Photographers

Ben Mynatt Nissan Page 17 629 Jake Alexander Boulevard (I-85, Exit 75) Salisbury, NC 28147 704-633-7270 www.benmynattnissan.com

Hartsell Funeral Homes Page 25 460 Branchview Dr. N.E., Concord, NC 28025 704-786-1161

Michael A. Anderson Photography Page 8 38 Union Street S., Concord, NC 28025 704-701-5908 mike@michael-a-anderson.com www.michael-a-anderson.com

Book Publishers Comfort Publishing Page 31 296 Church Street N., Concord, NC 28025 704-782-2353 www.comfortpublishing.com

Breweries/Event Venues Cabarrus Brewing Company Page 9 329 McGill Avenue, Concord, NC 28027 www.cabarrusbrewing.com

Caterering Services Fruitful Catering 704-467-3062 fruitfulcatering@cs.com www.fruitfulcatering.com

Page 19

13575 Broadway Avenue, Midland, NC 28107 704-888-5571 522 N. Second Street, Albemarle, NC 28001 704-983-1188 www.hartsellfh.com Wilkinson Funeral Home 100 Branchview Drive N.E. Concord, NC 28025 704-786-3168 www.wilkinsonfuneralhome.com

Furniture Stores Kimbrell’s Furniture Page 2 384 Church Street N., Concord, NC 28025 704-782-3174 www.kimbrells.com

New Hope Worship Center Page 3 452 Brookwood Ave. N.E., Concord, NC 28025 704-786-0155 www.newhopewc.org

The Piedmont Surgical Clinic, PA 431 Copperfield Boulevard Concord, NC 28025 704-786-1104 www.piedmontsurgical.com

Civic Organizations

Healthcare Page 3

Cleaning Services – Office Blue-J Page 11 51 Union Street S., Concord, NC 28025 704-589-3148 www.bluejsmallofficecleaning.com

Health Hotline 800-381-8615 toll-free

Page 25

Page 31

n

Bryan Kalentek 704-232-5615 bryan@brokerbryan.com www.brokerbryan.com

Page 3

Recreational Events Run For Your Life 901 S. Kings Drive, #100 Charlotte, NC 28204 704-358-0713 www.runforyourlife.com

Page 23

Bistro Catering & Events Page 31 48 Union Street S., Concord, NC 28025 980-621-6333 www.bistrocateringandevents.com

Satellite TV Providers DIRECTV 800-766-2554 n Page 16

Painting/Home Maintenance AMP Indoor/Outdoor, LLC Page 23 127 Stonecrest Circle S.E., Concord, NC 28027 704-737-5011 www.ampindooroutdoor.com

30 Cabarrus Magazine

Page 14

Restaurants/Catering Services

Land Sales American Land Corporation Charlotte 21031 Catawba Avenue, Suite 105 Cornelius, NC 28031 704-535-4100 www.americanlandcorporation.com

Modern Impressions 5029 West W.T. Harris Blvd.

Charlotte, NC 28269 800-840-2554 www.modernimpressions.com

Real Estate Agents

General Surgeons

Churches

Cabarrus Regional Chamber of Commerce 3003 Dale Earnhardt Blvd., Suite 2 Kannapolis, NC 28083 704-782-4000 www.cabarrus.biz

Page 17

Print & Technology Services

Page 32

March 2016 31 n