Nov. '18: A Holiday Toast!

NOVEMBER 2018

Food Celebrates the Season Holiday Recipes: It’s Home Cookin’!

The 2018 Holiday Gift Guide A Holiday Gathering Guide for Hosts

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Word on the Street November 2018 Volume 18 n Issue 11 President Pam Tolen

Managing Editor/Art Direction Kim Cassell Advertising Kimberly Brouillette Jason Huddle Contributing Writers Kim Cassell Carl R. Humphries Cindy Long Contributing Photographers Michael A. Anderson Photography GRATE Catering Co. Jimi Nedoff at Nedoff Fotography Omaha Steaks Jon Williamson

Cabarrus Magazine is published by: Comfort Publishing Inc. 296 Church Street N., Hidden Plaza Concord, NC 28025 For editorial inquiries, call 704-743-7498 or email them to Kim Cassell at kcassell@ cabarrusmagazine.com. For advertising inquiries, call Kimberly Brouillette at 704305-7599 or Jason Huddle at 704-907-7847.

Visit us at www.cabarrusmagazine.com.

All rights reserved. ©2018, 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.

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Rachel Fesko

Publisher Jason Huddle

The holidays are always my favorite time of year. It’s a time for family and friends to remind each other that, despite their differences, there is still room in their hearts for each and every one of them. This month marks the beginning of that season. The weather is turning colder and turkeys are running for cover.

In the South, we know of no better way to celebrate than with food. From traditional turkeys to long-held family recipes, the holidays bring out the absolute best we have to offer in terms of culinary triumphs and entertaining. This issue is specifically dedicated to that purpose.

We’ve spoken with local catering experts about the latest trends for this year’s parties. We’ve also asked magazine staff and readers of this publication to contribute their own special recipes to help give you some fresh ideas as you plan your holiday menus.

Post-midterm elections, perhaps we can get back to focusing on the things that bind us together – like family, friendship and faith – rather than those things that would create separation among even the closest of friends. Take a moment to be thankful this month. Pause and enjoy the season. If we all can do that, maybe, just maybe, some of our hearts might grow three sizes and we’ll forget the trivial stuff of life that really doesn’t matter.

Gratefully yours,

Jason Huddle Publisher Cabarrus Magazine

This Issue...

A Holiday Toast 6

Food Celebrates the Season

12

Paw Prints: Cabarrus’ Adoptable Cats

13

Healthy Living: Are You Living with Diabetes Unaware?

14

Holiday Recipes: It’s Home Cookin’!

18

The 2018 Holiday Gift Guide

20

A Holiday Gathering Guide for Hosts

23

Breaking Bread: Chef Bouali Dishes

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GRATE caters to weddings guests, businesspeople and holiday party-goers in Cabarrus County and surrounding area.

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By Kim Cassell

Food Celebrates the Season PLANNING A HOLIDAY DINNER OR PARTY, ESPECIALLY FOR A LARGE GROUP OF GUESTS, CAN BE A HUGE UNDERTAKING. SOMETIMES THE BEST SOLUTION IS TO HIRE A PROFESSIONAL – A CATERER.

One might immediately see dollar signs, but today’s caterers want to know your budget. Take Shawn McFalls, executive chef and owner of Kannapolis-based GRATE Catering Co., for example. A Cabarrus County native, he did begin his career in a commercial kitchen – at the sink washing pots and pans when he was 15.

A temporary fork in the road after high school brought him back to food service when he was 22 and realized it was the career path he wanted to take. Employment with Charlotte Motor Speedway and Levi Restaurants – a food and entertainment food service company based out of Chicago – was the beginning of his culinary adventure.

“I went to culinary school when I started working for the speedway,” McFalls explains. “Then I traveled nationwide for all of Bruton Smith’s speedway properties.

I traveled for eight months out of the year and, when you’re single and have no family, there’s really nothing better. I was living the rock star life.”

Returning home after literally catering to thousands of people at events like the Grammys, PGA golf tournaments, the Country Music Awards and tennis tournaments, McFalls is pumped about the potential of the Kannapolis Downtown Revitalization Project and the continuation of his catering work with Kannapolis city government.

His outlook might be a bit different than other caterers, however. “We aren’t quite like other people. Yes, we’re in it to make money, but we’re in it just as much,

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McFalls’ sweet potato casserole funnel cake infused with brown sugar, traditional spices (cinnamon, sugar, nutmeg), marshmallow cream and candied pecans

GRATE catered Gateway Surgery Center’s holiday lunch in 2017.

if not more, to make people happy, which is the whole reason I do what I do. It’s the satisfaction I get making someone happy and making their life easier.”

Yes, making life easier. Professional

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caterers meet with potential clients, offer advice in creating a menu, then cook, present and serve the food and drinks at the event. They typically charge by the plate or number of people they’ll be feeding and can often provide

lighting, linens, plates, silverware and stemware for a fee.

And, as we all gear up for the holidays, McFalls offers both some advice and some seasonal services to those looking to hire a caterer. “In the next week (end of October) we’ll be rolling out holiday package deals. We can deliver it, you can come buy and pick it up the day before and have a whole meal that’s ready to re-heat… that’s how I started my catering – doing family meals in my off-season,” he shares.

What he refers to is something similar to Blue Apron or Plated, except for the portions. “I would do three meals a week and have enough left over so the parents could have lunch the next day or have it for dinner that night again.

So that’s three meals that carry on for at least five meals,” he says. “I don’t do that as part of my business anymore, but, for the holidays I’m bringing it back.”

McFalls caters plated meal dinner parties, corporate functions serving heavy hors d´oeuvres, even concessions at public events throughout the year, but is finding that his service fits for just about any event and eliminates the hassle of taking a large group out to eat.

“I have a lot of doctors now that, whether they’re bringing a new partner in or it’s a regular business meeting, they cater. They would normally go to restaurants but they’re trying to seat 20 people, there always seems to be something wrong, they want to have some drinks…”

He’s also a bit different in that he

doesn’t enforce minimums. “Most caterers stick to their 25-person minimum,” he says. “If somebody comes in with 20 people, I look at it as, ‘I don’t care how small you are or how big you get.’ We’re able to execute any menu, any ethnic food, there’s nothing we can’t do.”

That includes the sweet potato casserole funnel cake. “It’s one of my favorites that I did about five years ago.

It was awesome! I had to come up with a traditional flavor spun into something that’s non-traditional. I topped it with a marshmallow cream that I kept in a squeeze bottle. I also used candied pecans and cinnamon/sugar.”

As for foodie trends this holiday season, McFalls gives me one guess.

“Pumpkin spice,” he laughs. “In the past, I’ve been asked to make something that can be promoted, marketed. Usually it’s something that’s completely, obnoxiously oversized or things that just aren’t supposed to work together, but they do. So every year I probably have to come up with eight to 10 items – sweets that are attentiongrabbing.

Another memorable event that ties in with the currently trendy themed party (see sidebar) was a holiday gathering at Hotel Concord with a Roaring ‘20s Great Gatsby theme. “This was a stationed event, my favorite kind,” McFalls says. “All menus were a modern twist on popular foods of the time. Chinese food was beginning to get popular with migration from the Far East; Italian food was starting its popularity as well for the same reason.”

Dishes included Ahi tuna wonton crisps with seaweed salad, soy-ginger glaze and wasabi aioli; antipasto skewers Prosciutto di Parma, with Soppressata, olives, roasted marinated artichoke hearts, provolone, roasted peppers and fresh basil; roasted cauliflower and brussels sprouts with fresh garlic, lemon juice and seasoning; and house-made individual upsidedown pineapple cakes from the dessert table.

Not to sound narcissistic, but McFalls

Holiday Party Themes A Christmas Story Center your party around typical holiday celebrations of that decade, scattering details from the Christmas movie favorite throughout the evening. The menu can feature favorites from the movie, such as duck and turkey. Complement the entreés with cranberries and potatoes. Serve Coca-Cola in glass bottles, or even hire a soda jerk to scoop root beer floats and milkshakes. For dessert, create a sweets table featuring popular candies of the 1940s, like Bit-o-Honey, black licorice, Bazooka Bubble Gum, Dots, Bonomo Turkish Taffy and Almond Joys.

The Chocolate Factory Whether you call it Candyland or The Chocolate Factory, your venue should be big, unique and bold enough to encompass oversized, quirky designs and an even bigger imagination. The menu can include a variety of entrée options. Ask your caterer if they can create a special sweet marinade or appetizers with a kick of sweetness to complement the candy theme.

Christmas Around the World Take a trip around the world with an international food-themed holiday party.

Create a series of food stations based on different cuisine served around the world. For example, you could set up a Spanish station, serving tapas and paella; a Moroccan station, serving tagines; a Thai station, serving Pad Thai and spring rolls; and a German station, serving bratwurst, sauerkraut and roasted chicken.

Christmas Carol Karaoke A music-themed party meets budget concerns while also adding entertainment value. Any kind of menu will work for this theme. You can go with appetizers and hors d’oeuvres only, a buffet dinner or even a full plated meal.

Nightmare Before Christmas This theme is wonderful for those hosts and guests who are a bit worn out from the traditional holiday and Christmas party themes. Channel your inner Tim Burton with this gothic holiday party theme. Traditional old-English is an appropriate cuisine for this party theme: roast poultry, vegetables, salads and soups.

Santa’s Workshop Make the theme of your holiday party “giving back.” Ask that each guest bring a toy for a child in need this holiday season. At the end of the evening, all gifts will be donated to a local toy drive. Any list of hors d’oeuvres, salads, entreés and sides will fit this theme. However, consider having decorated cookies and other treats that elves might like for dessert, since your guests will be the elves who fill up Santa’s sleigh with toys.

White Christmas Take the white Christmas theme to the extreme by turning your entire party into one big white extravaganza. You’re not just limited to white foods, although light-colored foods would look best. Also, remember that if you will be asking your guests to wear white as well, you need to be mindful of the staining possibilities with finger foods and menu options before deciding on a red sauce-based menu.

Source: tastycatering.com

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says, “Everything we do is special. I don’t say we step it up because we operate that way every day, 100 percent.

We know what our set-up and service are, and pride ourselves on being able to do things that aren’t supposed to be able to be done. But we will not take on something if we cannot provide the level of quality and service that is our standard.”

That’s his nod to overbooking, so he looks at 30 days out as a good period of time to notify GRATE of an upcoming event or party. “It’s nice, for a larger event, to know 30 days out. The bigger the event, the further out because caterers may not be available.”

But he also concedes that 30 days really doesn’t mean anything when a customer calls him at 3:00 in the afternoon and wants to feed 100 people the following day. He says, sure he can sometimes put something together in 24 hours but it really pushes his staff. He doesn’t like to rush through something that he typically likes to spend more time on.

As mentioned, McFalls’ number one request is customers communicating with him about their catering budget and what they’re looking to serve their guests.

“When a customer wants prime rib and lobster tails on a chicken tenders and rice budget, I go back to what they do for a living,” he says.

He uses the scenario of a car dealership. “You kind of like the Cadillac Escalade but you only have the money for a Geo Tracker. Just tell us

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GRATE catered a holiday party at Hotel Concord with a Roaring ‘20s Great Gatsby theme. Food was served on the Americana Table, International Table and Dessert Table.

your budget and you’ll get more bang for your buck. I’m more concerned with impressing my customers than anything else.”

When considering whether or not to utilize a caterer, McFalls wants the prospective customer to look at whether they really have the time to deal with planning their own menu.

“You start having that anxious feeling

of how you’re going to pull it off for that many people,” he says. “For a normal person, that’s 10 to 15 people you’re really wanting to impress. It can be overwhelming. Everybody’s coming into town, you don’t want to spend three days on getting all the stuff together. If you start feeling that overwhelming anxiety, it’s time to call somebody.”

If a person doesn’t have the money to bring somebody in to cater, McFalls says, “At that point, I tell them to call me back, ask me some questions. I can still help them without them using us as a caterer.”

And that’s the proverbial cherry on top. For information about GRATE Catering Co., call 704-925-3259 or visit gratecateringco.com. n

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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.

TRUFFLES, two years old, had a litter of six kittens. She was a great mom but now it’s her turn for the good life. She’s very sweet and people-friendly, giving rubs and striking up a conversation. This gorgeous girl is upto-date on vaccines and spayed.

Mt. Pleasant Animal Rescue P. O. Box 1076, Mt. Pleasant 980-439-6505 mtpleasantanimalrescue@aol.com GABBY, four years, old, is a sweet and easygoing girl surrendered to Animal Control after her family moved without her. Gabby was born with a club foot; however, it does not cause her any issues. She likes to play and she does well with other cats after proper introductions. She is initially shy with change but warms up quickly after she finds her comfort zone.

She would likely do best in an adult home. She can be visited at Princeton’s Meow.

Princeton’s Meow – Cabarrus Humane Society’s Cat Facility 29 Brookwood Avenue N.E., Concord 704-721-6369 | cabarrushumanesociety.org

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Are You Living With Diabetes Unaware?

DECARLO performed recently at Chez Francois Music Hall.

According to the Centers for Disease Control and Prevention (CDC), diabetes is a medical condition that affects 30.3 million people in the U.S., and 7.2 million people in the U.S. have diabetes and don’t know it.

Diabetes is the result of the body not being able to produce or use insulin like it should. The inability to make insulin is known as Type I diabetes and is usually diagnosed at a young age. The inability to use the insulin the body produces is known as Type 2 diabetes and can affect people at any age.

The long-term effects of untreated diabetes can result in other medical conditions, such as kidney failure, blindness, nerve damage, an increased risk of stroke, heart attack and even death. You are at risk of developing diabetes if you are overweight, have a family history of diabetes, are physically inactive, have high blood pressure or high cholesterol. If you have any of these risk factors, it is recommended you be screened at least every three years, although you should be screened at any time if you have symptoms.

Symptoms of diabetes include excessive thirst and urination, unsatisfiable hunger, unexplained weight loss, vision changes and fatigue.

Talk with your doctor or pharmacist to be screened, so you can potentially avoid any long-term effects.

Screening for diabetes includes a simple blood sugar check and/or A1c test. Having your A1c checked involves a blood test your doctor can perform that determines the average blood sugar over the last three months. Using information gained from these tests will allow your doctor to diagnose you with diabetes.

Type 2 diabetes can be treated with oral or injectable medications, and/or lifestyle changes. David Line, druggist for Cannon Pharmacy states, “Diabetes

By Carl R. Humphries Doctor of Pharmacy Candidate, 2019

Sponsored by Cannon Pharmacy

can be a devastating disease, but your pharmacist along with your physician are here to guide you through it and help you be successful.” n

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It’s Home Cookin’!

AT THIS TIME OF YEAR, MEMORIES OF THE FAMILY KITCHEN AND THE AROMAS OF SPECIAL RECIPES COMPEL US TO BREAK OUT THE COOKBOOKS AND INDEX CARDS, NO MATTER HOW TORN OR TATTERED. OR MAYBE SOME NEWER RECIPES ARE BECOMING STANDARDS THAT WILL STAND THE TEST OF TIME. IN ANTICIPATION OF THOSE HOLIDAY MEALS, BOTH STAFF AT – AND READERS OF – CABARRUS MAGAZINE WOULD LIKE TO SHARE SOME OF THEIR FAVORITES.

Submitted by Kristy Huddle This recipe was passed down from my grandmother, Hazel Bryant, to my mom and then on to me. The aroma while they bake takes over the entire house and once I gave one to my husband hot out of the oven, he was hooked. From then on, the holiday season wasn’t official until I’d made a batch of sausage balls.

GRANDMA BRYANT’S SAUSAGE BALLS INGREDIENTS 6 cups baking mix (Bisquick or the like) 2 lbs. shredded sharp cheddar cheese 2 lbs. sage-flavored sausage at room temperature (Jimmy Dean’s or Neese’s are recommended) DIRECTIONS Preheat oven to 300˚F. and grease a baking sheet. Mix all ingredients together in a bowl until you can pull a piece out and make a well-formed ball out of the mixture. Hand-roll sausage balls a little smaller than a golf ball and arrange on the prepared baking sheet. Bake until meatballs are no longer pink in the middle and browned on the outside (approx. 25-30 minutes).

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Submitted by Hillary Nicholson This is our holiday morning (Thanksgiving, Christmas and New Years) breakfast tradition.

It’s a great, delicious, but most importantly, simple breakfast we make and eat together while I prepare for the large holiday meal!!

HOLIDAY BREAKFAST PIZZA INGREDIENTS Pillsbury pizza crust 1 package cooked sausage, crumbled 1 package cooked bacon, crumbled 1 envelope country gravy mix 6 eggs 2 tablespoons milk 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter 8 oz. shredded cheddar cheese 4 oz. shredded Pepper Jack cheese

Submitted by Kimberly Brouillette I began making my Double-chocolate Cherry Trifle when working in a side job for Pampered Chef, about 15 years ago. They had a variation of the recipe but I adjusted it for myself. I’ve been making it ever since for holidays and special gatherings. It’s always a big favorite.

DOUBLE-CHOCOLATE CHERRY TRIFLE INGREDIENTS 1 box Duncan Hines Chewy Fudge brownie mix 2 large eggs 1/4 cup water 1/2 cup vegetable oil 2 8oz. containers of Cool Whip (extra creamy recommended) 2 1oz. packages white chocolate instant pudding mix 3 cups 2% milk 3 21oz. cans cherry pie filling (other fruit fillings can be substituted) DIRECTIONS Brownies: Make brownies according to box directions in 9”x 13” baking pan, using only 2 eggs for a chewy texture. Let cool completely. Slice into 1”- 2” squares, depending on your bowl size and shape. Cover and set aside.

White Chocolate Mousse: Mix both packages of pudding mix with the milk.

Whisk thoroughly for up to 2 minutes, until contents are well blended. Set aside for at least 5 minutes for it to congeal. Scoop 1½ containers of Cool Whip into large mixing bowl. Once pudding mix has finished setting, fold it into the Cool Whip. Use either whisk or mixer on low setting to blend thoroughly for approximately 2 minutes. Set aside.

DIRECTIONS Preheat oven to 350˚F. Place pizza crust in a round pizza pan with points toward the center. Bake for 11-13 minutes or until golden brown. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside. Fry bacon in medium frying pan, remove from pan and crumble when cool enough; set aside. In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture, cook and stir until almost set. Spread sausage gravy mixture over the crust. Top with eggs, bacon and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.

Layering the Trifle: In a large, clear dessert bowl, place the brownie squares to cover the base.

Allow approximately ¼” space between the brownies to allow other ingredients to fill in between. Scoop 1 can cherry pie filling to completely cover the bottom layer of brownies. Spread evenly, trying not to disturb the brownies so layers can be seen on the sides of bowl. Scoop an equal amount of white chocolate mousse over cherry pie filling layer – about 1” thick.

Place another layer of brownie squares on top of the first mousse layer. Press brownies into mousse so that they are approximately halfway submerged in the mousse.

Scoop 1 can cherry pie filling to completely cover the second layer of brownies and spread evenly. Carefully spread another layer of the mousse on top of the second layer of cherry pie filling. Do not mix the layers. Scoop 1 can of cherry pie filling to partially cover the second layer of mousse. Spread evenly, but stop about 2” away from the edge of the mousse layer. Do not mix the layers.

Scoop remaining mousse in a circular center on top of the third cherry pie filling layer. A cherry or cherries can be placed in the center of the dessert to finish the design.

Refrigerate for at least 4-6 hours before serving to allow the ingredients to soften and mix flavors.

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Submitted by Elaine Marlowe I was given this recipe 18 years ago by my longtime friend, Mikki Miller. It’s pretty easy to prepare and I still like to make it for my family at holiday time.

SWEET POTATO CASSEROLE INGREDIENTS 3 sweet potatoes 2 cups milk 1 cup water 1 cup sugar 1 stick butter (melted)

TOPPING 1 yellow cake mix 1 cup pecans 1 cup shredded coconut 1 tsp. vanilla extract DIRECTIONS Peel and slice the sweet potatoes; layer them in the bottom of a casserole dish. Mix the milk, water and sugar together, and pour over the sweet potatoes. Mix all the topping ingredients together in a separate bowl and top the potatoes with it. Pour the melted butter over the top and bake for 40 to 80 minutes, depending on the size of the sweet potatoes. Check the doneness of the topping after 40 minutes.

Submitted by Kim Cassell I got this recipe from my sister more than 15 years ago and it’s been a family favorite ever since, especially with the kids. Besides being easy – I can walk away while it cooks in the crock pot – it also makes a pretty large amount...great for leftovers.

CROCK POT MAC & CHEESE INGREDIENTS 1 8oz. box elbow macaroni, cooked and drained 1 3-cup package shredded cheddar cheese 2 eggs, well beaten 1 1/2 cups milk 1 large can evaporated milk 1/2-3/4 stick of melted butter or margarine Salt and pepper to taste

DIRECTIONS Place the melted butter in the crock pot. Mix the beaten eggs with both milks and add to the butter. Mix the macaroni and most of the cheese (save some to sprinkle on top) together and add to the crock pot. Stir everything together, top with the extra cheese and cook on low for 3 hours.

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Submitted by Gretchen Gerwitz My mother-in-law, Edith Lown, was a fantastic cook and I learned a lot from her over the years. One recipe she whipped up every Thanksgiving and Christmas was this jello salad. I still make it today, but have put my own spin on it, using lime jello at Christmas for that holiday color.

MOTHER LOWN’S HOLIDAY JELLO TREAT INGREDIENTS 2 3oz. packages lemon jello 1 large can, sweetened crushed pineapple (save the liquid) 1 pint heavy whipping cream DIRECTIONS Very fully drain the pineapple while preparing the jello using 1 cup of boiling water and 1 cup of pineapple juice in place of the cold water as called for on the box. Refrigerate the jello until it just starts to set (about 2 hours). Whip the heavy cream until stiff and fold into the jello. Fold in the drained pineapple and spoon into a greased (use nonstick spray) bundt cake mold. Refrigerate at least 4 hours, best if overnight, before serving.

Submitted by Janie Coltrane Cook My grandmother, Betty C. Cook, made a pumpkin roll every year until she physically couldn’t any longer.

She would have to hide each one at Thanksgiving and Christmas because everyone would enter her house and search for it before dinner. After the recipe was such a hit for so many years, she decided she would make each person she loved their own individual roll for a present to take home. I would hear her up in the kitchen at all hours of the night the days before Thanksgiving until she finished. She loved cooking for her family.

“She, in turn, loved us all through food.” - Elizabeth Fisher, 1922

GRANDMA COOK’S PUMPKIN ROLL INGREDIENTS 3 eggs 1 cup sugar 2/3 cup canned pumpkin 1 tsp. lemon juice 3/4 cup flour 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. ginger 1/2 tsp. salt 1 tsp. baking powder

Submitted by Amanda Porter Aldridge This recipe comes from my mom, Miriam Munson. Instead of the canned chicken, she uses meat from the holiday turkey.

MOM’S STUFFING INGREDIENTS 1 16oz. package Pepperidge Farm stuffing mix 1 small onion, chopped 1½ stalks celery, chopped 2 hard boiled eggs, chopped ¼ teaspoon sage 1 10oz. can chicken meat 2 cans chicken broth 1 cup water

DIRECTIONS Mix all ingredients together and let sit for about 10 minutes. Stir again and put into a 9”x13” baking pan. Bake at 350˚F. for about 30 minutes.

FILLING 1 8oz. package cream cheese 4 Tbsp. butter 1 1/4 cups powdered sugar 1 tsp. vanilla extract

DIRECTIONS Beat eggs for 5 minutes. Add sugar, pumpkin and lemon juice. Fold in dry ingredients and pour into a well-greased and floured jelly roll pan. Sprinkle one cup of nuts on top of the cake and bake at 350˚F. for 15 minutes. Turn the hot cake out on a powdered sugared cloth and let cool. Ice the cake with the filling and roll it back up. Wrap in plastic wrap.

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By Cindy Long

Turkey with Roasted Grape Gastrique

A Holiday Gathering Guide for Hosts GEARING UP FOR A CROWD AT YOUR HOLIDAY FESTIVITIES CAN PROVIDE MOMENTS OF EXCITEMENT, STRESS, FUN AND PLENTY OF OTHER EMOTIONS AS THE BIG DINNER DRAWS NEAR.

This year, avoid any nagging feelings of doubt with this step-by-step guide to prepare for large gatherings.

Plan in advance. Even if you’re typically the last-minute type, the hectic holiday season is no time to wait until a few days ahead of the celebration to throw meals and more together. Instead, be sure to put together a guest list and send invites at least a few weeks out. Take inventory of supplies like silverware, plates, serving dishes and any accessories you’d like to feature at the table. Make an outline of the food each guest is bringing, or, if you’ll supply all the food, ensure there will be plenty for everyone.

Make a list. Planning only takes you so far if you don’t write everything down.

Once the menu is determined, list out what you’ll need to make the magic happen.

Don’t forget to jot down easily overlooked items that can be picked up the day of, such as ice.

Remember to thaw. One surefire way to make the big day a big disaster is to forget to thaw your main course. If you’re planning to roast a turkey – perhaps the

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most common centerpiece – remember it takes around a day to thaw for every two pounds of meat. So, for example, it could take close to a week for a 14-pound turkey to fully thaw prior to cooking.

Prep the day before. There are many tasks (big and small) that can be taken care of the day before guests arrive, making the holiday less stressful

for hosts. From whipping up simple appetizers like dips to giving the house a thorough cleaning, there’s plenty of pressure that can be taken off your shoulders 24 hours in advance.

Find more holiday hosting tips and meal solutions at omahasteaks.com.

Whole Basted Turkey with Roasted Grape Gastrique INGREDIENTS Roasted Grapes 4 cups assorted grapes (picked, washed and dried) 1 tablespoon olive oil 3/4 teaspoon salt 1/4 teaspoon pepper 1 cinnamon stick Nonstick cooking spray Gastrique 2 tablespoons water 1/2 cup sugar 1/2 cup apple cider vinegar 1 tablespoon cornstarch mixed with 4 tablespoons water 1 Omaha Steaks whole basted turkey (10 pounds) DIRECTIONS Roasted grapes: Heat oven to 350˚F. In a bowl, combine grapes, olive oil, salt, pepper and cinnamon stick. Lightly spray a baking sheet with nonstick cooking spray. Pour the grape mixture onto the baking sheet. Bake 15 minutes. Remove from oven and pour into a bowl.

Gastrique: In a small saucepan, combine water and sugar. Bring to boil over medium-high heat, 5-7 minutes, until sugar starts to brown. Remove from heat and slowly add vinegar. Return to heat and stir until combined. Add cornstarch and water mixture; bring to a boil. Remove from heat. Pour gastrique mixture over roasted grapes and reserve.

Turkey: Thaw turkey completely in your refrigerator 3-4 days or, keeping turkey in vacuum-sealed packaging, place in a sink full of cold water 5-7 hours, changing water approximately every 30 minutes. Heat oven to 350˚F. Remove the turkey from vacuum-sealed bag and place it in the bag provided; secure bag with a twist tie. Place bag in deep roasting pan. Using a fork, puncture 6-8 holes in top of bag. For extra browning or crispness, slit top of bag for final 20-30 minutes of roasting.

Roast the turkey for 2 hours, 45 minutes to 3 hours. It is done when the internal temperature measured with a kitchen thermometer reaches 165˚F. Pour the roasted grape gastrique over the turkey and serve. n

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Sponsored by Chez Francois

Breaking Bread Lapin a la Moutarde (Rabbit with Mustard Sauce) INGREDIENTS Medium rabbit (about 2 lbs.) cut up 8 Tbsp. Dijon mustard Bottle of white wine 4 Tbsp. olive oil 2 cups heavy cream 2 carrots

4 cloves fresh garlic, minced 5 shallots 4 bay leaves and 2 thyme branches 1 Tbsp. sugar (optional) Parsley Salt, fresh ground pepper

DIRECTIONS Spread 7 tablespoons of the Dijon mustard over the rabbit pieces; sprinkle with salt and pepper. Brown the pieces of rabbit on both sides in olive oil. Meanwhile, boil the wine with 3 cloves of minced garlic, bay leaves, sliced carrots and sugar.

Take the meat out and put the minced shallots in the same pan; add 1 tablespoon of olive oil. Cook until translucent. Pour the boiled mixture into a fresh pan; add the meat and shallots and cook on low for one hour. In a bowl, mix the heavy cream, 1 clove of minced garlic and 1 tablespoon of mustard. When done, take the rabbit meat out of the pan and pour the heavy cream into the pan. Bring to a boil and cook on high for 1 to 2 minutes. Plate the rabbit and pour the mustard sauce over it. This dish goes well with rice or sautéed potatoes. Bon apppetit!

Francois Bouali was born into two cultures that are drenched in French cuisine: Tunisia on his father’s side and France on his mother’s side.

Now an authentic French chef, Bouali makes his own bread, pastry, classic French dishes, and even his own cheese – selections that are offered at Chez Francois.

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On the Go

Kannapolis Sports & Entertainment Venue Approved

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The Kannapolis City Council has taken the next step in the Downtown Revitalization Project by formally approving the construction of the Sports & Entertainment Venue (SEV), a new 30-year lease with Temerity Baseball, LLC, (the new owners of the Kannapolis Intimidators, pending the expected final South Atlantic League and Baseball approvals in mid-October) and authorizing the sale of limited obligation bonds for the project.

“Three years ago, we began envisioning the future of our downtown. We have researched and consulted with many professionals from around the country and the conclusion has always been that we need a catalyst project which will bring investment and life back to our downtown. The Sports & Entertainment Venue is the catalyst we need to ensure the success of our vision,” said Kannapolis Mayor Darrell Hinnant. “This is an asset which will continue to bring long-term investments to our city for decades.”

“This is the right choice for Kannapolis. The momentum of this facility has already garnered commitments of $128 million in investments in our downtown, including apartments, a brewery, restaurants, office space and, potentially, a hotel.

We have spoken to hundreds of business owners and developers and we have heard repeatedly, without the SEV, this investment would not be happening,” commented Kannapolis City Manager Mike Legg.

Construction is now underway on the $52-million Sports & Entertainment Venue, which will be located at the corner of West Avenue and Laureate Way. It will be open in time for the April 2020 opening game of the Kannapolis Intimidators.

The stadium will have a seating capacity of 4,930 with 3,218 of those being fixed seats. Other seating options will include luxury suites, a party deck, berm seating, dugout box seats, a picnic terrace, an outfield bar, right field boxes and 6,000 square feet of club/banquet space.

Cannon Memorial YMCA to Bring Full-Service Facility to Harrisburg Park The Town of Harrisburg and the Cannon Memorial YMCA have signed a memorandum of understanding to bring a full-service YMCA to Harrisburg Park.

The Harrisburg YMCA is currently in a 13,000-square-foot express facility on the second floor of Harrisburg Town Hall. The lack of space, including no pools and gymnasiums, limits its growth and opportunities for families

to participate.

With the new YMCA located in Harrisburg Park, residents will have access to all the programs a YMCA offers, plus the additional services of Harrisburg Parks and Recreation in one location.

The Town and the YMCA will jointly strengthen community programs such

as youth sports, summer camp and additional family initiatives.

The Town of Harrisburg and the YMCA will collaborate to design the new facility and the YMCA will begin a capital campaign to fund the building in 2019.

Visit cannonymca.org for more information.

Northeast Digestive Receives Ambulatory Health Care Accreditation Northeast Digestive Health Center has achieved accreditation by the Accreditation Association for Ambulatory Health Care (AAAHC).

This accomplishment distinguishes Northeast Digestive from other facilities by providing the highest quality of care to its patients as determined by an independent, external process of evaluation.

This is the 12th year Northeast Digestive has been accredited. Status as an accredited organization means the organization has met nationally recognized standards for the provision of quality health care set by AAAHC. Those seeking accreditation by AAAHC undergo an extensive selfassessment and on-site survey by AAAHC expert surveyors – physicians, nurses and administrators who are actively involved in ambulatory health care. The survey is consultative and educational, presenting best practices to help an organization improve its care and services.

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uBreakiFix Opens New Store in Concord Tech repair brand uBreakiFix has opened a new location – uBreakiFix Concord – at 534 Kannapolis Parkway. This is the brand’s first location in Cabarrus County. uBreakiFix services anything with a power button, including smartphones, game consoles, tablets, computers, drones and hoverboards. To date, uBreakiFix has completed more than 4.7 uBreakiFix specializes in same-day million repairs. While common fixes include repair service of small electronics. cracked screens and software and camera issues, the brand offers support for most technical problems on any electronic device, regardless of make or model.

Through strategic partnerships with leading technology companies, including Samsung and Google, uBreakiFix provides Samsung Galaxy customers and Google Pixel and Pixelbook customers with manufacturer-backed, same-day repair service using genuine parts. uBreakiFix Concord is the second location for Casey Higgins, who also owns uBreakiFix Huntersville and plans to open at least one more store in the area.

“Our goal is to be a valuable resource for all of Concord’s tech needs,” he says.

“Since opening my first store in Huntersville last year, I have seen firsthand the tremendous impact of high-quality tech repair on local businesses and consumers alike.”

For more information, call 704-793-1299. To view a service menu, visit ubreakifix.com/locations/concord.

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Activity Center Named In Honor Of David W. Phillips The opening of the David W. Phillips Activity Center, located at 946 Burrage Road N.E. in the Beverly Hills neighborhood, was celebrated with a ribbon-cutting last month. The center is named in honor of former city council member, Dave Phillips.

David W. Phillips Activity Center ribbon-cutting

Phillips a member and former president and director of the Concord Rotary Club, member of the UNCC Alumni Association and life member of the National Eagle Scout Association.

Before he was elected to City Council, he served on Concord’s Planning and Zoning Commission. He also is one of the City’s representatives on the Water and Sewer Authority of Cabarrus County (WSACC) board of directors. He has several hobbies, including model train collecting.

The David W. Phillips Activity Center is managed by the City of Concord Parks and Recreation Department’s program staff. The center will host activities for people of all ages, including recreational opportunities.

There will also be classes such as arts & crafts, cooking, fitness, and nature.

Activities in the David W. Phillips Activity Center are available for registration now. Learn more about the offerings on pages 10 through 21 of Concord’s Fall 2018 Leisure Times, and register at concordparksandrec.org.

The center is open weekdays from 10:00am to 2:00pm, with plans to expand these timeframes in the future.

Call 704-920-5604 to learn more.

Lionel Rolls Into Concord Mills

Town of Harrisburg Welcomes New Planning and Economic Development Director

Lionel, the iconic model train and die-cast race car producer, held the official opening of its new store in Concord Mills Mall last month.

Howard Hitchcock, president of Lionel, and Lenny the Lion, Lionel’s mascot, rolled in by train to celebrate this significant milestone in the company’s 118-year history.

The Town of Harrisburg announces the hiring of Sushil Nepal to the position of planning and economic development director.

In this role, Nepal will direct and facilitate long-range planning and economic development efforts for the town. He will be responsible for managing staff activities within the Planning and Economic Development Department.

Sushil Nepal He was previously principal planner for the Town of Huntersville, where he was responsible for strategic and long-range planning efforts. In recent years, he has also worked as project manager and long-range planning coordinator at local and regional governments.

Nepal was born and raised in Nepal and moved to the U.S. for higher education in 2005. He earned his Master of Science degree in urban and regional planning from the University of Iowa. He also holds Master of Science and Bachelor of Science degrees in environmental management from Pokhara University in Nepal. He has an American Institute of Certified Planners (AICP) certification through American Planning Association (APA), is an active member of APA and Urban Land Institute (ULI), and is involved with community service, serving both local and national nonprofits.

Nepal and his wife, Jyoti, have a 16-month-old daughter, Mayra. He enjoys being with family and friends, and traveling. n

The 5,000-square-foot location serves as a hub for all things Lionel.

The store offers products from both Lionel Trains and Lionel Racing, including train sets, track and accessories, NASCAR die-cast, apparel and more. The new store also features four fully decorated and interactive train displays that guests are invited to operate.

This new “retail-tainment” space signifies the company’s growth and dedication to becoming an integral part of the Concord community. For more information, visit lionelconcord. com. The store is located across from the Dining Pavilion, near Entry 2.

Have a business announcement? Added a new hire? Hosting a community event?

Send copy and photos to Kim at kcassell@cabarrusmagazine.com.

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NOVEMBER SELF-GUIDED HISTORIC WALKING TOUR Daily Downtown Concord • Take a step back in time with the touch of a button when you download the Concord Downtown NC App to your Bluetooth-enabled device.

• More than 50 historic sites; follow along at your leisure.

• 704-784-4208; concorddowntown.com WORLD OF OUTLAWS WORLD FINALS November 1-3 • $10-$49/day The Dirt Track at Charlotte Motor Speedway 5500 Concord Parkway S., Concord • Brings together the top series in the sport: the World of Outlaws Sprint Car Series, the World of Outlaws Late Model Series and the Big-Block Modifieds of the Super DIRTcar Series, culminating in the crowning of all three series champions.

• 800-455-3267; charlottemotorspeedway.com MOTHER/SON SUPERHERO EVENT November 2 • 6:00pm • $40/couple Kannapolis City Hall’s Laureate Center 401 Laureate Way, Kannapolis • An evening of entertainment and fun designed for boys ages five and up to be accompanied by their mom, stepmom, grandma, big sister, aunt or special lady.

• Dress from superhero in full costume or t-shirt to mild-mannered as Clark Kent in your casualwear.

• Music, dancing, games, crafts, refreshments and more • RSVP: apm.activecommunities.com/ kannapolisnc/Activity_Search/656 2018 HOPS AND HEAT: BEER & CHILI FESTIVAL November 3 • 1:00-5:00pm • $20/$30 Downtown Concord • This fundraising event is designed to be fun and competitive as individuals or teams compete for trophies and bragging rights.

• Unlimited beer tastings; chili tastings while they last; live music all afternoon • 704-784-4208

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HEALTHY SNACKS COOKING CLASS November 3 • 10:00-11:30am • $10 November 7 • 6:00-7:30pm • $10 Cabarrus Health Alliance 300 Mooresville Road, Kannapolis • Join the class and see how easy it is to make light and fresh healthy snacks for the whole family.

• Classes are open to all adults and children ages five and older.

• To register or for more information: 704-920-1324; mark.allison@cabarrushealth.org KALEIDOSCOPE ARTS & AG FESTIVAL November 3 • 12:00-4:00pm Downtown Kannapolis • Culminating event of Rowan Arts & Ag celebration • Features Salisbury Symphony, local painters, jewelry makers and woodcarvers • Local breweries, wineries and goods from farmers • kannapolisnc.gov PIEDMONT FARMERS MARKET November 3, 10, 17, 24 • 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; piedmont-farmersmarket.com ROCKY RIVER VINEYARDS ANNUAL FALL FESTIVAL November 3 •12:00-6:00pm • Free Rocky River Vineyards 11685 Reed Mine Road, Midland • Wine tastings, food trucks, local artisans, live music and more!

• 704-781-5035 VETERAN’S SALUTE 5K & 10K November 3 • 8:00-11:00am Downtown Concord • A 5K and 10K begin and end on Means Avenue (beside Historic Courthouse), and run on McEachern Greenway and Downtown Connector Greenway.

• 704-920-5600 15TH ANNUAL SUNDAY SOUP SAMPLING November 4 • 11:00am-1:30pm • $30 City Club at Gibson Mill 325 McGill Avenue N.W., Concord • Tickets include all-you-can-eat soup, breads, desserts, and coffee and tea.

• All proceeds benefits Cabarrus Meals on Wheels.

• 704-932-3412; cabarrusmow.org/events/ annual-soup-sampling

RUN KANNAPOLIS - FALL BACK 5K November 4 • 1:30am Downtown Kannapolis • An exciting run event that starts and ends on the N.C. Research Campus.

• Takes place during the time change • Proceeds benefit Kannapolis Firefighters’ Burned Children’s Fund.

• runkannapolis.com A VET TOGETHER November 6, 13, 20, 27 • 9:00-11:00am Carm’s Cafe 42 Union Street S., Concord • Join Cabarrus Veterans Coalition for free coffee and conversation.

• 704-960-4394 EXHIBIT: CLAY Starting November 6 • 9:00am-5:00pm The Galleries 65 Union Street, S., Concord • The work of 20-plus ceramicists from North Carolina; a free event • 704-920-2753; cabarrusartscouncil.org OPEN STUDIOS AT CABARRUS ART GUILD November 6, 13, 20, 27 • 10:30am-4:00pm Cabarrus Art Guild 11 Union Street S., Suite 202, Concord • A fun-filled day with other artists.

Bring whatever medium you’re working with and enjoy the collaboration.

• Bring a lunch or order from one of the many fine downtown restaurants.

• 704-795-1901; cabarrusartguild.com ADVANCE DIRECTIVE WORKSHOP November 8 • 5:00-7:00pm • Free Concord Library 27 Union St. N., Concord • Review and complete your N.C. healthcare power of attorney and living will forms • Have your advance directive forms notarized free of charge • Learn what to do with your completed advance directive • CarolinasHealthCare.org/ YourCareYourChoice

2018 POLAR PIG BBQ COOK OFF November 9 • 5:00-9:00pm • $5 November 10 • 8:00am-6:00pm • $5 Cabarrus Arena & Events Center 4751 N.C. Highway 49, Concord • Hosted by GMAX Automotive & Xccessories; a KCBS sanctioned BBQ contest.

• Explore the vendor section for early Christmas shopping while chowing down on mouth-watering BBQ from our competing pit masters. Several different bands will play throughout both days.

• 704-920-3976 NOW YOU SEE IT…NOW YOU DON’T MYSTERY THEATER November 9 • 5:30-8:30pm • $18/$25 Kannapolis City Hall’s Laureate Center 401 Laureate Way, Kannapolis • The crowd was hushed as the museum proprietor got ready to unveil the prized display of the evening – the Stomach of the Ocean Diamond – only to find it had been stolen while the crowd mingled. Now it is up to our guests and the detective to find the thief and restore the diamond to its rightful place to get the unveiling back on track!

• Heavy hors d’oeuvres and beverages 5:30-6:30pm • 704-920-4343; kannapolisnc.gov 2018 HESCO BONEFROG OBSTACLE COURSE RACE November 10 • 7:00am-5:00pm • $29-$59 Porter Farms 7600 Miami Church Road, Concord • The world’s only Navy SEAL Obstacle Course Race with race distances between three and nine miles • Obstacles designed to test functional fitness with the same style obstacles Navy SEALs use to train on for combat • www.bonefrogchallenge.com 2ND SATURDAY OPEN STUDIOS AT CLEARWATER ARTIST STUDIOS November 10 • 10:00am-4:00pm 223 Crowell Drive N.W., Concord • Several art studios on premises will be open with resident artists present to talk to, watch work, etc.

• 704-784-9535; clearwaterartists.com KANNAPOLIS CRUISE-IN November 10 • 1:00-7:00pm • Free N.C. Research Campus, Kannapolis • This family-fun event brings out thousands of show cars and spectators.

• 704-932-3808; cabarrusevents.org THE CABARRUS QUILTERS GUILD November 12 • Doors open 6:00pm Forest Hill United Methodist Church 265 Union Street N., Concord • Meet & Greet/refreshments: 6:15-6:45pm • CVAN Presentation - no workshop • cabarrusquiltersguild.org

VETERANS BREAKFAST November 12 • 9:00am Mt. Pleasant Senior Center 8615 Park Drive, Mt. Pleasant • All military veterans/spouses invited • Sponsored by Cabarrus County Active Living and Parks, What-A-Burger #13, BrightStar Care and the BBB • Join us for breakfast, speakers and fellowship every month!

• Call 704-920-3484 to RSVP.

SPEEDWAY CHRISTMAS November 18-December 31 • 6:00-10:00pm • $25-$175 per vehicle Charlotte Motor Speedway 5555 Concord Parkway S., Concord • More than 3 million lights, infield Christmas Village, drive-in movies on speedway TV and the chance to drive the track at this drive-through light show • 800-455-3267; charlottemotorspeedway.com

SUBARU SHARE THE LOVE November 15-January 2 Subaru Concord 853 Concord Parkway S., Concord • Purchase or lease a new Subaru from Subaru Concord and designate Subaru America to donate $250 on your behalf to Cabarrus Meals on Wheels.

• 704-932-3412

KANNAPOLIS ANNUAL TREE LIGHTING CEREMONY November 24 • 6:00pm • Free Village Park 700 West C. Street, Kannapolis • Enjoy live music and entertainment, kids activities, Santa and fireworks • 704-920-4343; kannapolisnc.gov

CABARRUS REGIONAL CHAMBER WOMEN IN BUSINESS CONFERENCE November 16 • 8:00am-1:00pm Concord First Assembly at The Village 280 Concord Parkway S., Suite 15, Concord • A holiday-themed conference full of networking opportunities and educational presentation topics, including health and wellness, hospitality, leadership and balancing it all.

• Honorary chairwoman: Lisa Krass of ACN Inc. • The event will be capped off by keynote address entitled, One Woman’s Journey in Finding Forever Families for Children in Foster Care, presented by Rita L. Soronen, president and CEO of the Dave Thomas Foundation for Adoption • Members: $45; non-members: $60 • 704-782-4000; apaladino@cabarrus.biz 90TH ANNUAL CONCORD CHRISTMAS PARADE November 17 • 2:30-5:00pm • Free Downtown Concord • Attended by thousands, the parade begins at Lake Concord Road and Church Street.

• 704-932-3808 EGG NOG JOG 5K FUN RUN November 17 • 6:00-9:00pm • $30-$35 Charlotte Motor Speedway 5555 Concord Parkway S., Concord • A high-energy fun run to kick off the holiday festivities with hundreds of runners dressed in holiday attire taking to the speedway’s scenic infield course.

• A first look at this year’s 3.75-mile course through 3 million lights.

• 800-455-3267; charlottemotorspeedway.com

NATIONAL SMALL BUSINESS SATURDAY November 24 • All Day Historic Downtown Concord • Make a purchase at any participating business and enter into a drawing for $250 in Downtown Concord Dollars to be spent in participating businesses.

• 704-784-4208; concorddowntown.com WINTERLAND EXPRESS & CELEBRATION OF LIGHTS November 24 • 6:00pm • Free Village Park 700 West C. Street, Kannapolis • More than 250,000 lights, carousel, Winterland Express rides • See if you can find all 12 Days of Christmas; roast marshmallows and make s’mores; visit with Santa in his studio; watch performances from Kannapolis Singing Bears • Tickets to ride train and carousel are $2 per person per ride.

• kannapolisnc.gov CHARLOTTE RACERS EXPO November 30-December 1 • $10/day Cabarrus Arena & Events Center 4751 N.C. Highway 49 North, Concord • More than 50 racing-related trade show vendors and 1,200-plus items to be auctioned off to highest bidder • 704.920.3976; charlotteracersexpo.com HARRISBURG ANNUAL CHRISTMAS TREE LIGHTING November 30 • 6:00pm • Free Veteran’s Park 4100 Main Street, Harrisburg • The official lighting of the town’s tree will take place shortly after 6pm.

• 704-455-0724; smarble@harrisburgnc.org; harrisburgnc.org

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At a Glance Automotive Sales

Commercial & Residential Glass Services

Ben Mynatt Family of Dealerships Page 8 281-289 Concord Parkway S. Concord, NC 28027 704-786-2151 (Cadillac) 704-788-2121 (GMC) www.benmynatt.com

Kannapolis Glass & Glazing 2002 S. Ridge Avenue Kannapolis, NC 28083 704-938-5613 www.kannapolisglass.com

Banking/Financial Institutions

Carolina Renaissance Festival & Artisan Marketplace 16445 Poplar Tent Road Huntersville, NC 28078 704-896-5555 www.renfestinfo.com

Wells Fargo 400 Ashdale Court, Concord, NC 28027

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1501 S. Cannon Blvd., Kannapolis, NC 28083 50 Union Street, Concord, NC 28025

Wilkinson Funeral Home 100 Branchview Drive N.E. Concord, NC 28025 704-786-3168 www.wilkinsonfuneralhome.com

5075 Highway 49S. Harrisburg, NC 28075 704 N. Cannon Blvd., Kannapolis, NC 28083

Omaha Steaks 844-220-8812 www.omahasteaks.com

868 Church Street Concord, NC 28025

Pharmacies Cannon Pharmacy 760 Cabarrus Avenue W. Concord, NC 28027 704-788-6337

1-800-946-9524 www.wellsfargo.com

Churches Page 27

Cleaning Services – Office Blue-J Serving Cabarrus County and Greater Charlotte Metro 704-589-3148 www.bluejcleaning.com

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Modern Impressions 5029 West W.T. Harris Boulevard Charlotte, NC 28269 800-840-2554 www.modernimpressions.com

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WTIX 98.3FM/1410AM 704-633-0621 www.memories983.com

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Restaurants

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73 & Main 1467 N. Main Street Mt. Pleasant, NC 28124 704-436-2050 www.73andMain.com

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Chez Francois The Creperie Page 23 9 Union Street N., Concord, NC 28025 980-439-6602 www.chezfrancoisthecreperie.com

1706 S. Cannon Boulevard Kannapolis, NC 28083 704-933-6337

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El Vallarta Bar & Grill Page 10 1480 Concord Parkway N., Suite 305 Concord, NC 28025 704-792-2020 www.ElVallartaNC.com

1402 N. Cannon Boulevard Kannapolis, NC 28083 704-933-7948 www.cannonpharmacies.com

Mike’s Deli & Bagels Page 3 5303 Poplar Tent Road, Concord, NC 28027 704-956-2306 mikesdeliandbagels.com

Photographers

Theatres – Live

Michael A. Anderson Photography Page 11 38 Union Street S., Concord, NC 28025 704-701-5908 mike@michael-a-anderson.com www.michael-a-anderson.com

Old Courthouse Theatre Page 3 49 Spring Street N.W., Concord, NC 28025 704-788-2405 www.octconcord.com

Wireless Phone Plans AT&T 866-930-3970 www.att.com

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Radio Stations

Meat/Food Gift Retailers

216 West Avenue, Kannapolis, NC 28081

iLoveKickboxing Page 3 3461 Highway 601, Concord, NC 28025 704-251-7903 www.ilovekickboxing.com

Print & Technology Services

Events and Festivals

Funeral Homes

984 Concord Parkway N., Concord, NC 28027

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

Physical Fitness Page 3

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