Sept. '17

SEPTEMBER 2017

Culinary Arts Go to High School

Home Cooking:

Follow Your Taste Buds

Wine Not.

Breaking Bread: Chef Talley Dishes

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By Megan Nelson

Sponsored by The American Cancer Society

Making Strides Against Breast Cancer Celebrating 25 years of saving lives nationwide, the American Cancer Society Making Strides Against Breast Cancer walk will be held October 21 at zMax Dragway. The event supports the fight against the second-leading cause of cancer death in women and ensures no one faces breast cancer alone.

Dollars raised by Making Strides supporters help the American Cancer Society ensure no one faces breast cancer alone by funding innovative breast cancer research; promoting education and risk reduction; and providing comprehensive patient support to those who need it most.

Since 1993, more than 13 million supporters have raised more than $810 million nationwide. Last year, 6,000 walkers throughout Cabarrus County and the Charlotte metro area helped to raise more than $500,000.

According to the American Cancer Society Cancer Facts & Figures 2017, an estimated 252,710 women in the United States will be diagnosed with breast cancer and 40,610 will die from the disease this year.

“Because of the determination of Making Strides supporters, the American Cancer Society is there for people in every community affected by breast cancer, whether they’re currently dealing with a diagnosis, may face one in the future, or will avoid it altogether because of education and risk reduction,” Jennifer Nelson, community development manager, says. “At the event, communities embrace a bittersweet mix of purpose – celebrating survivorship and paying meaningful tributes to loved ones lost. From research to education, prevention to diagnosis, and treatment to recovery, we provide support to everyone impacted by breast cancer.”

To learn more about the Making Strides Against Breast Cancer event and how you can become involved, visit MakingStridesWalk.org/charlottenc or CharlotteNCStrides@Cancer.org. n

Cancer survivers and supporters alike took part in the 2016 Making Strides Against Breast Cancer walk at zMax Dragway.

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Word on the Street September 2017 Volume 17 n Issue 9 President Pam Tolen

Managing Editor/Art Direction Kim Cassell Advertising Kimberly Brouillette Jason Huddle Contributing Writers Kim Cassell Jason Huddle and Amanda Buck Megan Nelson Contributing Photographers American Cancer Society Cabarrus County Schools Cabarrus Health Alliance Sarah Jio Kannapolis City Schools Made Man Cabarrus Magazine is published by: Comfort Publishing Inc. 296 Church Street N., Hidden Plaza Concord, NC 28025 For editorial inquiries, call 704-7437498 or email them to Kim Cassell at kcassellcabarrusmagazine.com. For advertising inquiries, call Jason Huddle at 704-907-7847 or Kimberly Brouillette at 704305-7599.

Visit us at www.cabarrusmagazine.com.

All rights reserved. ©2017, 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

I love to cook! It’s actually therapeutic for me.

Sometimes it’s nice to just concentrate on making a nice meal for my family and forget the trials of the long day for just a few minutes. I watch shows like Chopped and Master Chef, and criticize as if I have any real culinary expertise at all; my wife simply rolls her eyes.

Seriously, if all you can do is make a salad out of your mystery basket, you don’t deserve to be on those shows! But, I digress.

This month’s edition is dedicated to all you ‘wannabe’ chefs out there. It’s for you home cooks who can whip up a pretty good soufflé without breaking a sweat. It’s also for those of you who consider anything above a frozen lasagna to be homemade. In other words, it’s for anyone who loves food!

Cooking healthy is the trend these days and did you know the Cabarrus Health Alliance helps to teach people how to do just that? We all know that some of the best dishes are made using wine, but many don’t really know how to do it properly. We’ll provide a few pointers. And, finally, with food and cooking shows becoming more popular, there is a growing number of high school students who are already learning the trade. Cabarrus County Schools and Kannapolis City Schools have a culinary arts program and we’ve got an inside look!

It is a shame that serving a homemade, freshly-prepared meal to your family has become the exception and not the rule these days. We hope this issue inspires you to change that trend. Perhaps you’ll even learn to cook together as a team.

Meals prepared like that are sure to taste even better. And, if it’s a colossal failure, the local pizza place is just a phone call away.

Happy cooking!

Jason Huddle

This Issue...

Culinary Creativity 6

Culinary Arts Go to High School

12

Home Cooking: Follow Your Taste Buds

17

Give Me Shelter: Cabarrus’ Adoptable Dogs

18

Wine Not.

22

Crime Stoppers: The Mt. Pleasant Bodily Injury Case

23

Breaking Bread: Chef Talley Dishes

24

Cabarrus Business On the Go

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Career and Technical Education presents a complete range of related career options to students, helping them discover their interests and passions.

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By Kim Cassell

Culinary Arts Go to High School TODAY’S HIGH SCHOOL JUNIORS ARE EXPECTED TO KNOW WHAT THEY WANT TO DO PROFESSIONALLY FOR THE REST OF THEIR LIVES. FOR MANY, HOWEVER, THERE IS LITTLE CLARITY AND THE PRESSURE TO MAKE A DECISION CAN BE INTIMIDATING. Fortunately, Career and Technical Education (CTE) is offered in today’s schools, in the areas of Business and Information Technology, Family and Consumer Sciences, Health Occupations, Marketing, Technology, and Trade and Industrial Education.

CTE’s website describes its programs as, “developing America’s most valuable resource – its people; helping them gain the skills, technical knowledge, academic foundation and real-world experience they need to prepare for high-skill, highdemand, high-wage careers.

“CTE is organized by a national framework called Career ClustersTM, which presents a complete range of related career options to students of all ages, helps them discover their interests and passions, and empowers them to choose the educational pathway that can lead to success in high school, college and their chosen career.”

What these programs do is afford students the opportunity to delve into a profession, giving them a taste of what it’s like to be part of the economy and workforce. In Cabarrus County, CTE’s Culinary Arts program is available at Hickory Ridge High School in Harrisburg and at A.L. Brown High School in Kannapolis.

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Cabarrus County Schools’ Culinary Arts students work events like this one at the Cabarrus Arena & Events Center.

Rusty Parker is director of the CTE program at Cabarrus County Schools.

“Hickory Ridge High School opened in the fall of 2007 with a culinary program. Prior to the school opening, there was not a full culinary program in the district. It was opened to offer students a culinary experience while in high school, but also to align programs with the growing hospitality industry in Cabarrus County and the surrounding area.”

That’s because, as part of its curriculum, these chefs-in-training – under the supervision of Chef Felicia Pritchett, MS, and Lisa Palmer – work at Café 805. The school’s restaurant, it’s a converted classroom that can seat about 50. They also prepare meals for catered events both on- and off-site, like past Cabarrus Humane Society

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Spay-ghetti dinners and functions at the Cabarrus Arena & Events Center.

Breakfasts, parties and picnics, guests can number in the hundreds.

Students are introduced to a professional kitchen: the center of their education universe. Parker explains the curriculum. “Foods 1 examines the nutritional needs of the individual.

Emphasis is placed on the relationship of diet to health, kitchen and meal management, food preparation and sustainability for a global society, and time and resource management.

“In Introduction to Culinary Arts, basic safety and sanitation practices leading to a national industryrecognized food safety credential are introduced. Commercial equipment, smallwares, culinary math and basic knife skills in a commercial food

service facility are taught.

“Culinary Arts 1 focuses on basic skills in cold and hot food production, baking and pastry, and service skills.

Culinary Arts 2 provides advanced experiences in cold and hot food production, management (front and back of the house) and service skills. Topics include menu planning, business management and guest relations.

Even though the program is currently offered at Hickory Ridge High only, students from across the district can be bused there to participate if there’s room. It’s offered over all four years of a student’s high school career.

“Students can take the courses as part of the Academy of Hospitality and Tourism, or as a student in a regular Career and Technical Education (CTE) program. The maximum class size for each course is 20 students,” Parker adds.

The Academy of Hospitality and Tourism goes deeper into the food service industry. Economics, business plans, management, safety, sanitation, customer service, etc., embody this program. CTE graduation rates have continually increased: from 93 percent in 2013 to 99 percent in 2016.

Kannapolis’ A.L. Brown High School completed its Stroup Arts Center in 2012. Replacing the old Vocational Building, it houses the CTE Culinary Arts program there.

Chef Mallory Harris is Brown’s CTE career development/special population coordinator. With Chef Nicholas

Whittington as CTE teacher, they head the Culinary Arts program – the only one under Kannapolis City Schools’ umbrella.

According to the Kannapolis City Schools’ website, CTE works by: • Preparing students for post- secondary education in career- technical fields and lifelong learning; • Preparing students for initial and continued employment; • Assisting students in making educational and career decisions; • Applying and reinforcing related learning from other disciplines; • Assisting students in developing decision-making, communication, problem-solving, leadership and citizenship skills; • Preparing students to make informed consumer decisions and apply practical life skills; • Making appropriate provisions for students with special needs to succeed in career-technical education programs.

With the close proximity of the high school to the North Carolina Research Campus (NCRC) and North Carolina State University’s Plants for Human Health Institute (PHHI), there’s a great opportunity for partnership. A.L. Brown also has plans to build a school herb garden and greenhouse.

Brown Culinary Arts students take part in culinary competitions as well.

One is sponsored by SkillsUSA. “Our purpose is to evaluate each contestant’s preparation for employment in the food and beverage industry,”

its website says. “We also want to recognize outstanding students for their excellence and professionalism in food and beverage, and hospitality service.”

Kannapolis City Schools’ CTE cohort graduation rate nearly mirrors Cabarrus’, rising from 93 percent in 2014 to 98 percent in 2016.

“The program has been very successful and receives tremendous support from the academy advisory board and other business partners,” Parker says. “This year marks the 10th anniversary of our Culinary Arts program.

“All students in the program are eligible to take the ServSafe Food Protection Managers Certification (passing of a high-quality food safety examination) while still in high school. Students in the Academy of Hospitality and Tourism are eligible to receive a NAFTrack certification (evaluates students on academic proficiency, project execution and internship performance) through the

Students from A.L. Brown and Kannapolis Intermediate participate in a culinary arts challenge.

National Academy Foundation. These students will have completed the full Culinary Arts program of study and an internship.”

There is a need for community business partners that can provide internships for Culinary Arts students.

This hands-on, real-world training is an important component to their CTE education. For more information, contact Rusty Parker in Concord at 704-262-6131 or Mallory Harris in Kannapolis at 704-932-6125. n

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Local Pharmacy Offers New Resource for Seniors As Baby Boomers reach retirement age and live longer, the need for educated professionals able to cater to the unique health, social and financial needs of seniors continues to grow as well.

Cabarrus County seniors now have a new resource to assist them in the aging process. Cannon Pharmacies’ Amanda Buck, CSA, has completed a comprehensive course through the Society of Certified Senior Advisors® (SCSA), earning the certification of Certified Senior Advisor (CSA)®.

The CSA designation, in conjunction with 17 years’ experience in helping individuals assess their needs and find resources in the community, means seniors and their families now have a professional they can rely on to meet their needs as they are going through transitions in their lives.

“I learned so many valuable resources while working for local government,” Buck says. “However, by taking this course and becoming certified, I am confident in my knowledge in working through all facets of the aging process, and how it impacts individuals.”

As a Certified Senior Advisor, Buck has received the education and training to better serve senior clients. She is required to participate in continuing education to ensure she is well versed on the changes and updates that affect the needs of seniors as they relate to successfully navigating through the aging process.

“By combining the expertise found in the pharmacists I work alongside and having the knowledge that comes as being a Certified Senior Advisor (CSA)®, we are recognizing the

unique needs of the growing senior population and working with the individual to find options that help them,” she explains.

By Jason Huddle and Amanda Buck

Sponsored by Cannon Pharmacy

For more information about CSA services, visit www.csa.us or contact Amanda Buck at 704-933-6337, ext. 3007. n

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By Kim Cassell

Home Cooking: Follow Your Taste Buds “A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE.” - THOMAS KELLER

The home cooked meal is becoming an endangered species in the U.S. Those of us who grew up with an amazing grandmother and/or mother who enjoyed cooking likely carry on the practice, especially if memorable family recipes are handed down.

Many born into the Millennial generation – between 1981 and ’94 – however, have grown up with both parents in the workforce. There was no one at home in the kitchen teaching them how to cook.

“Now we are finding out that they are living with their parents. They don’t have the initiative to go out and find a little apartment and grow a tomato plant on the terrace,” according to Martha Stewart. Ouch.

Modern technology might be one solution to a potential fear of the frying pan for these younger Americans. Online recipes and You Tube videos are entering the kitchen in place of the cookbook. Add to these the plethora of television cooking shows. Still, “Less than 60 percent of suppers served at home

It’s hoped the cooking classes offered at the Cabarrus Health Alliance will inspire people to cook at home.

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Meghan Charpentier prepares a Red Pepper Hummus Pita recipe in the CHA’s wellness kitchen.

were actually cooked at home last year (2014). Only 30 years ago, the percentage was closer to 75 percent,” according to Harry Balzer, an analyst at NPD Group, a market research group that studied the eating habits of 2,000 households over 30 years.

“This is one of those downward trends to watch,” he adds. “At the current rate, less than half of all dinners eaten at home in this country will be homemade.” And the numbers are basically even for all economic groups looking for convenience foods.

“Between the mid-1960s and late 2000s, low-income households went from eating at home 95 percent of the time to only 72 percent of the time, middle-income households went from eating at home 92 percent of the time to 69 percent of the time, and high-

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income households went from eating at home 88 percent of the time to only 65 percent of the time,” according to the NPD Group.

Companies like HelloFresh, Blue Apron and Plated are profiting off this as well, touting fresh, nutritional ingredients and, ironically, supplying a recipe card. The pluses? There are no wasted ingredients; the exact amount you need is supplied. You don’t have to go to the grocery store, a time saver.

And they’re tasty. The minuses? The cost – typically between $10 and $14 per person. The other is the amount of sodium called for. Some recipes contain nearly 800 mg. of sodium, about a third of the maximum daily intake recommended.

Even grocery stores are in on the act, offering deli sandwiches, salad bars,

rotisserie chicken, etc. “All we need now is the drive-through supermarket,” Balzer says.

While fast food restaurants are certainly convenient, we all know the repercussions from that convenience.

“Consumption of food prepared away from home plays an increasingly large role in the American diet. In 1970, 25.9 percent of all food spending was on food away from home; by 2012, that share rose to its highest level of 43.1 percent. A number of factors contributed to the trend of increased dining out since the 1970s, including a larger share of women employed outside the home, more two-earner households, higher incomes, more affordable and convenient fast food outlets, increased advertising and promotion by large food service chains, and the smaller size of U.S. households,” the United States Department of Agriculture (USDA) says.

“The prevalence of obesity and overweight has increased dramatically in the United States since the mid1970s, and nearly two of three adult Americans are either overweight or obese.

“Between 1977 and ’78, and 2005 and ‘08, U.S. consumption of food prepared away from home increased from 18 to 32 percent of total calories.

Meals and snacks based on food prepared away from home contained more calories per eating occasion than those based on at-home food. Awayfrom-home food was also higher in

nutrients that Americans overconsume (such as fat and saturated fat) and lower in nutrients that Americans under-consume (calcium, fiber and iron).”

The Cabarrus Health Alliance was formed 20 years ago, replacing the Cabarrus County Health Department.

Serving as the public health authority for the county, it has a staff of more than 215, providing 70-plus services and programs that include clinical services like dental and breast health; environmental health; disease prevention; and nutrition assistance and education.

Meghan Charpentier, MS, MPH, serves as CHA program coordinator. In that capacity, she works to educate and inspire residents of Cabarrus County with regard to simple, healthy recipes that can be prepared at home.

With a master’s degree in nutrition, Charpentier oversees cooking classes in the CHA’s wellness kitchen. Gleaning interesting recipes from the Internet and print, she modifies them to a higher standard of nutritional value.

“I’ve been here for four years and they were offering cooking classes before then. At that time, classes were offered when there was funding. Then we saw the need and people wanted the classes, so we started offering them.

Prep time, shopping time, cooking time and clean-up time add up to more than you think, but we do get funding with different grant dollars.

“These classes are part of our bigger wellness initiative. We have three other instructors that we rotate through.

They are master’s in nutrition students but locally, here. They have the skill and expertise to lead these classes.

Recipes still come through me and I sign off on them.”

With a focus on nutrition, Charpentier says she’s a “home-grown chef.” Choosing what recipes she’d like to offer her classes, she first tries them out on her family. “I work with minimal ingredients, taking those recipes and simplifying them. They are

a template or a guide. I call it plug and play. I get inspiration from different avenues online,” she explains.

So what Charpentier does is jazz up basic recipes with herbs, spices and imagination. And with a longer growing season here in Cabarrus County than in other parts of the country, fresh ingredients can often be incorporated.

While her recipes are gluten-free, sodium-free, contain very little

meat (alternative meat proteins like black beans are used), are a plus for diabetics and utilize seasonal fruits and vegetables, she shies away from labeling her classes as such. “They’re more vegetarian cooking classes. Yes, they’re diabetic and gluten-free but people tend to not sign up for classes that say that.”

Gluten-free is a term we’re hearing more and more in recent years, but what is it? “A gluten-free diet does

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not include the grains wheat, barley, rye or hybrids of these grains,” glutenfreedietician.com says. “This includes all varieties and forms of these grains, such as spelt (a type of wheat) and malt (made from barley).”

All of these grains contain a protein called gluten. And people suffering from celiac disease – an autoimmune disease – experience serious damage to the lining of the small intestine when gluten prevents nutrients from being properly absorbed.

“We always ask when people sign up if they have food allergies,”Charpentier says. “There is no cross-contamination.

It’s about customizing and we encourage people to cook at home.”

Rice, corn, millet, sorghum, wild rice, teff (grain from Ethiopia), buckwheat, quinoa and amaranth do not contain gluten and are great replacement options. Grocery stores continue to expand their gluten-free product offerings, making it easier for Charpentier to broaden her recipe collection.

So whether or not you have past cooking experience, give it a try.

Practice truly does make perfect and there’s a lot of fun to be had along the way.

Cabarrus Health Alliance is offering three cooking classes in September: on the 7th, 12th and 16th; the fee is $10 per person. Recipes are not announced ahead of time.

“We can offer specialty classes for anyone, and usually get requests from Girl Scouts, church groups, workplaces, etc., and can put together a standalone class for them,” Charpentier adds. “We can also offer classes in Spanish.”

September’s classes will use fresh fall favorites with in-season produce. For more information, visit cabarrushealth.org/cooking classes or call Charpentier at 704-920-1324.

To view past recipes, visit cabarrushealth.org/299/cookingclasses. 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.

JAX is a four-year-old Coonhound who is housetrained, loves toys, rides well in the car and is leash trained.

He doesn’t really care for other dogs, though, so would need to be the only dog in the home. He gets along with his foster’s dog, but only because he is passive. Jax is very friendly with people, including children. He is neutered and up-to-date on his vaccinations. If you would like to meet him, go to our website to fill out the online application.

Cabarrus Pets Society P.O. Box 5042, Concord, NC 28027 704-786-7729 petpals@cabarruspets.com www.cabarruspets.com

Photogenic NUTTER BUTTER is one year old. His unique coloring – with the black/tan and brindle – makes it difficult to pinpoint a breed. We do know that this sweet, playful guy is looking for a loving forever home with a fenced-in yard where he can run and play. He’s neutered, microchipped and up-to-date on his vaccines. Come see him at Ruth’s Memorial Shelter!

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

MADISON, a Border Collie/Labrador Retriever mix, was born June 19, 2016.

She was found at only 3 days old and was bottle fed. Today, she is a healthy, gorgeous girl who’s housebroken, crate trained, people-friendly, dog-friendly, cat-friendly, up-to-date on vaccines, spayed and microchipped. Madison needs a fenced-in yard and an active family that can help her run off some of her energy. Let’s find her that perfect forever home!

Mt. Pleasant Animal Rescue P. O. Box 1076, Mt. Pleasant 980-439-6505 mtpleasantanimalrescue@aol.com

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By Kim Cassell

Wine Not. EVEN IF YOU DON’T DRINK WINE, USING IT IN RECIPES ADDS MOISTURE AND FLAVOR, AND IS A GREAT ADDITION TO MARINADES.

Adding Wine 1/2 to 3/4 cup raw wine = 2 tablespoons of wine reduction SOUPS: 2 tablespoons per cup

It’s all about taste. Cooking with wine accentuates the flavor of the food you’re cooking without overpowering it. A little experimentation will have you singing the praises of how certain wines work so well with paired foods.

If you’re worried about the alcohol content, heating wine dissipates it, as well as its sulfites. Thekitchn.com defines sulfites as, “An inclusive term for sulfur dioxide (SO2). SO2 is a preservative and widely used in winemaking because of its antioxidant and antibacterial properties. SO2 plays a very important role in preventing oxidation and maintaining a wine’s freshness.”

Cooking with wine instead of other ingredients is also a fat reducer. For instance, as a substitute for butter, combine wine with oil when sauteeing vegetables. When making a cake, use a dessert wine instead of oil. In meat and vegetable marinades, replace half of the oil you’d use with room-temperature wine. Its acidity also helps tenderize the meat. While roasting meat or poultry, baste with wine alone or mix it with oil, melted butter or stock.

Wine can take the place of water in any recipe. It will retain the needed moisture, plus add that flavor. How about gravy? Gradually stir in one or two tablespoons of red wine until you reach the desired taste. All these wine alternatives put moisture back into the food you’re taking the fat out of.

According to webmd,“Wine helps cook and add flavor to fish. Deep-fried fish dipped in tartar sauce – albeit tasty – defeats the nutritional purpose of eating fish. One way to add flavor and moisture to fish without adding fat is to cook it with wine. You can add wine to the pan while the fish is simmering, poach the fish over a saucepan of boiling wine, or drizzle fish with a tablespoon or two of wine and bake it in a foil package.”

SAUCES: 1 tablespoon per cup GRAVIES: 2 tablespoons per cup STEWS & MEATS: 1/4 cup per pound POACHING LIQUID FOR FISH: 1/2 cup per quart Source: whatscookingamerica.net

Famous Toastery – a Huntersville original – offers both breakfast and lunch all day long.

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Strip steaks with red wine sauce: The tannins in red wine work well with high-protein foods like steak.

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The most offered recommendation is that a bottle labeled cooking wine not be used, and picking a wine from the vinegar aisle of the grocery store is a definite no-no.

“Cook with a wine you would drink.

Do not use a wine to cook if you would never drink it in a glass or serve it with food. These wines contain a lot of salt and other additives and you would never drink them in a glass,” wikihow.com says.

This doesn’t mean you have to spend a lot of money. A moderately priced wine is a good choice, with extra money utilized for the purchase of better recipe ingredients.

Another fax pas is substitutions. If a recipe calls for white wine, don’t use red. This has to do with tannins: the bitterness or dryness in a red wine that makes you pucker your lips. This acidity also means that red wines become bitter quicker when cooking, so less reduction is recommended. The tannins in red wine, however, work well with strongly-flavored, highprotein foods like steak.

Webmd says, “A very dry wine has very few natural sugars remaining, and is usually higher in alcohol. In contrast, the sweeter wines still contain a larger amount of natural sugar from the grapes, so choose the type of wine depending on the flavor you want in the dish you’re making.

“Generally, light-colored meats

like chicken and fish are paired with light-colored wines (white) while dark-colored meats, like beef, are paired with dark-colored wines (red).

Red dinner wines go well with hearty or highly seasoned foods, such as beef, pork, game, duck, goose and pasta dishes, while white dinner wines tend to work with dishes containing chicken, turkey, fish, shellfish, ham and veal.”

Different wines also evoke flavors or aromas that should be considered when using them in cooking. White wines can give off hints of melon, apple, pineapple, pear, citrus, vanilla, caramel, olives or mushrooms. Red wines can conjure up berries, peaches, currants, plums, cherries, oranges, chocolate or coffee.

Bonappetit says, “Some recipes get specific. Others keep it general and use a descriptor like ‘dry.’ But, as a baseline, Merlot is a safe bet for red because it has relatively low tannins and is soft and fruity. Same goes for Sauvignon Blanc because it’s lean and also has some nice fruitiness. If you can’t find or don’t like those, a white Bordeaux and Côtes du Rhône are good swapins.”

Thekitchn.com chooses crisp white wines like Pinot Grigio, Sauvignon Blanc and unoaked Chardonnay.

“Pinot Grigio is the most neutral of the three, which makes it the most versatile. Sauvignon Blanc provides

racy acidity, which is particularly delicious in seafood dishes or with sauces utilizing heavy cream.

Chardonnay contributes the most richness of the three.

“If possible, choose a wine that has a moderate alcohol content (ideally between 10 and 13 percent) and generous acidity. Why? Highly alcoholic wines may take longer to reduce and often do not have the necessary acidity, which adds brightness while tenderizing.”

It is recommended that a wine be used during the cooking process – not right before serving the dish. “The wine should simmer with the food or sauce to enhance the flavor of the dish,” whatscookingamerica.net says. “As the wine cooks, it reduces and becomes an extract, which flavors. Wine added too late in the preparation will give a harsh quality to the dish. A wine needs time to impart its flavor in your dish. Wait 10 minutes or more to taste before adding more wine.”

That’s because too little wine won’t give you the anticipated results while too much will overpower the food.

Instead, gradually adding wine above and beyond what the recipe calls for is the best approach.

Wine should not be overused in a meal. If it adds an important component to a dish, then go for it. The more you experiment with your favorite recipes, the better you’ll get in knowing how it will taste at your dining room table. n

Chardonnay Spice Cake 1 - 18.25 oz. box white cake mix 1 - 5 oz. package instant vanilla pudding mix 1 teaspoon ground nutmeg 3/4 cup fat-free sour cream 3/4 cup chardonnay (or other white wine) 2 large eggs 1/2 cup egg substitute Preheat oven to 350˚ F. Spray the inside of a bundt pan with canola cooking spray, then dust with about 2 tablespoons of flour. Add cake mix, vanilla pudding mix and nutmeg to a mixing bowl and beat with electric mixer on low speed to blend well. Add the sour cream, wine, eggs and egg substitute to the bowl and beat with mixer on medium speed for five minutes (scraping sides and bottom of bowl after a minute). Pour into prepared bundt pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes. Invert pan on serving plate carefully to release the cake. Serve.

Yield: 12 servings Source: Webmd

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Sponsored by Chez Francois

Breaking Bread

Chef Justin Talley is the head chef at Chez Francois the Creperie.

He has been cooking professionally for more than 15 years.

Salad Nicoise INGREDIENTS Salad: 1 pound salad greens 6 Roma tomatoes 2 russet potatoes 1/2 pound fresh green beans, trimmed 6 hard boiled eggs Tuna: 12 ounces albacore tuna in spring water 1 bunch parsley, chopped 6 ounces sliced black olives 2 tablespoons capers 1 tablespoon lemon juice, fresh squeezed 1 tablespoon olive oil Salt and pepper to taste Dressing: 1/2 cup balsamic vinegar 2 cups olive oil 1 tablespoon dijon mustard 2 ounces sugar Salt and pepper to taste

INSTRUCTIONS These steps can be done the day before: Bring plenty of salted water to a boil.

Add the green beans and blanch for 2-3 minutes until bright green and crisp. Remove immediately to an ice water bath. Peel and slice the potatoes into 1/4� rounds and boil in vegetable stock until fork tender. Drain the tuna, mix with other ingredients and season.

Keep the tuna as whole as possible.

Dressing: Whisk the vinegar, dijon mustard and sugar together. Slowly add the oil, drop by drop at first, adding more as the emulsification comes together. Season with salt and pepper.

Making the salad: Quarter the Roma tomatoes and eggs. Divide the salad greens onto six plates, leaving a well in the middle for the tuna salad. Place a large amount of the Mediterranean tuna salad in the middle of the plate.

Place tomatoes, eggs, green beans and potatoes around the tuna salad. Use a spoon or squeeze bottle to place the dressing over all the ingredients and serve immediately.

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On the Go Concord City Manager Brian Hiatt to Retire Concord City Manager Brian Hiatt has informed Mayor Scott Padgett and Concord City Council of his plans to retire from the City of Concord with a target date of March 2018. Hiatt has served as Concord’s city manager since October 1998.

Among the most tenured of active professional local government managers in the state, he has 37 years’ experience working for local governments in North Carolina.

Brian Hiatt “It will be extremely hard to leave the City of Concord organization, but it is time for me to prepare to move on to my next challenge and spend more time with my family,” Hiatt says. “I wanted to give the mayor and City Council plenty of notice so they can be well on their way in selecting their next city manager.

“Concord is a special place to live and work. I have been blessed to work for mayors and council members with constructive agendas focused on doing what they feel is best for the citizens of Concord, and they have provided direction leading to so many significant accomplishments,” he adds.

“I have also been able to work with a great team of coworkers including deputy and assistant managers, department heads and hundreds of coworkers delivering services on the front line. These coworkers are, and always have been, the backbone of our organization. In the meantime, there is plenty to do over the next months. One of the great things about Concord is there are always positive activities and challenges. I look forward to continuing to work with our team toward accomplishment of the council’s many goals.”

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All Aboard!

Kannapolis has been honored with a locomotive. First Lady Kristin Cooper joined state and local officials, as well as members of the community, to christen the #1984 City of Kannapolis commuter locomotive for use in North Carolina’s daily Piedmont passenger service. The event was held at the N.C. Department of Transportation Locomotive and Railcar Maintenance Facility in Raleigh.

You’re Invited to iCan Host Exchange Student Informational Coffee On September 28, ERDT/Share! Exchange Student Program of the Greater Charlotte area is hosting a free informational coffee at Panera Bread, 8034 Concord Mills Boulevard, in Concord.

To be held from 7:30 to 9:00pm in Panera’s Meeting Room, families, empty-nesters and singles are invited to learn what it takes to welcome an international high school exchange student into their home; this is a volunteer role for our host families.

More than 20 countries are represented – Brazil, Finland, France, Germany, Italy, Japan and Spain among them. For more information, visitsharenortheast.org.

“Trains have played a significant role in the economic success of our city. It is a pleasure to have this locomotive named after Kannapolis and to honor the accomplishments that have been achieved by our residents since we became an incorporated city in 1984,” Kannapolis Mayor Darrell Hinnant comments.

NCDOT names its locomotives for the cities along the Charlotte to Raleigh passenger rail corridor. Each locomotive’s number corresponds to the incorporation or charter date of the city after which it is named. The #1984 City of Kannapolis is painted in the NCDOT Piedmont paint scheme, which incorporates the colors and symbols of North Carolina’s state flag.

Through the Piedmont Improvement Program, NCDOT is investing more than $500 million in rail improvements between Raleigh and Charlotte. The program also paid for construction of a new canopy at the Kannapolis train station to protect passengers from inclement weather while waiting on the platform. The station served more than 18,000 passengers in 2016 and also provides a space for community functions.

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100th Participant Joins MURDOCK COPD Study Will Estep has become the 100th participant in Duke’s MURDOCK COPD Study.

Like many people who grew up in the 1960s, Estep started smoking. And he started young – at just 12 years old.

“Smoking was the thing to do,” Estep, 61, says. “Everybody smoked.”

As an adult, he was smoking two to three packs a day. By his mid-50s, his health had started to fail.

Five years ago, Estep took a breathing test during his yearly physical and learned that he has COPD, or chronic obstructive pulmonary disease. As his smoking-related symptoms worsened, he had to leave his job as a machinist and go on disability.

The MURDOCK COPD Study has Duke researchers studying the severity of smoking-related symptoms in 850 people, and following the progression of their lung function and symptoms over five years. People do not need to have COPD to qualify for the study,

but they must have in Kannapolis will smoked. contact participants The study could every six months to help healthcare measure changes to providers provide their health. better care for their Estep quit patients and more smoking when he Will Estep joins COPD Study. effective treatment in was diagnosed with a community setting.

COPD. Today, he can’t pick up heavy Even if he doesn’t benefit directly items without becoming winded. He from this research, Estep says he feels still takes his dog to the park, but he his participation in the study could becomes fatigued while walking up help make a better life for other and down hills and must stop to rest. people suffering from smoking-related “People need to take care of their symptoms and disease. lungs the best they can. Research can “I thought it was pretty interesting,” help,” he says. “If I’d known back then, Estep says. “The more information that I would have never smoked cigarettes. we have, the better off we are going I hope I can use my experience to help to be. And there might be a way to others.” make the treatments better. It might To learn more about the MURDOCK be too late for me, but not for the next COPD Study, call 704-250-5861, send generation.” an email to murdock-study@duke.edu During the five years of study or visit www.murdock-study.org/ follow-up, Duke’s Translational COPD. Participants will be offered Population Health Research Group compensation for each in-person visit.

Renaissance Festival Sponsors Blood Drive The Carolina Renaissance Festival Blood Drive – in conjunction with the American Red Cross – is being held on September 3 from 10:00am to 4:00pm.

It will take place at Cannon School, 5801 Poplar Tent Road in Concord.

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All presenting blood donors will receive a buy-one, get-one free admission coupon to the Carolina Renaissance Festival and a Red Cross T-shirt. The first 100 presenting blood donors will receive a free ticket to the Carolina Renaissance Festival.

Schedule your appointment today by calling 1-800-733-2767, visit redcrossblood.org and enter sponsor code CarRenFest, or use the Blood Donor App.

Northeast Digestive Opens Second Location Northeast Digestive Health Center has opened a second office located at Edison Square at the northwest edge of Cabarrus County in Concord.

The 1,867-square-foot office has five exam rooms and offers a full range of services, including regular office visits for digestive issues, evaluations for screening colonoscopies, hemorrhoid banding and ReShape weight loss consultations.

Dr. Geanina Anghel, M.D., a boardcertified physician specializing in gastroenterology and inflammatory bowel disease, is leading the Edison Square team. Joining her are Kelsey Trull, PA-C, Danielle Hecht, FNP-BC, and Emily Beth Kendall, PA-C. “We are excited to expand our practice to help support the needs of our growing community. We look forward to getting to know our neighbors and becoming part of the Edison Square family,” Laura Henry, chief executive officer, says.

For questions or additional information, call 704-783-1833 or visit northeastdigestive.com.

Classic Graphics to Open Location in Concord Classic Graphics, a subsidiary of Imagine! Print Solutions, plans to move its fulfillment and light manufacturing operation to Concord, a location that will generate $1.5 million in investment. Classic will transfer 20 jobs from Charlotte and create an additional 30 jobs.

David Pitts, president of Classic Graphics, says, “We’re excited about the opportunity to enhance our service offerings through this expansion. Cabarrus offers location, convenience and a businessfriendly atmosphere. We look forward to being part of the community.”

Both the Cabarrus County Board of Commissioners and Concord City Council supported and approved a three-year performance-based tax incentive totaling $26,775 for Cabarrus County and $18,360 for the City of Concord.

Classic will operate in 100,000 square feet of a building that is being constructed at Concord Airport Business Park – Phase III, located on Derita Road in Concord. It will start its operations there this fall.

“Classic Graphics is a great addition to our business community,” Concord Mayor Scott Padgett says. “By locating an expansion of their business in Concord, this company is providing dozens of jobs that will give people in our community the ability to provide for their families. We know they will like what they find and continue to grow here.”

Amazon to Bring 600 More Jobs to Cabarrus County With facilities near Concord Regional Airport and in Charlotte, Amazon is expanding into Kannapolis with a 1 million-squarefoot, $85-million distribution center at 6501 Macedonia Church Road, off N.C. Highway 73 and Kannapolis Parkway.

Kannapolis City Council approved a three-year incentive grant totaling $562,275. The Cabarrus County Commission, Cabarrus County Economic Development Corporation and NCDOT partnered to make this deal happen.

“The incentives offered by both the City and County were crucial in recruiting Amazon to our city. This economic development tool allowed us to succeed in this highly competitive environment and bring this firm to Kannapolis,” Kannapolis City Manager Mike Legg says.

The distribution center is slated to open in 2019, creating 600 full-time jobs. n

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SEPTEMBER BROWN BAG COLORING FOR ADULTS September 1, 8, 15, 22, 29 11:00am-12:00 noon Mt. Pleasant Branch Library 8556 Cook Street, Mt. Pleasant • Coloring books aren’t just for kids anymore. Bring your lunch and color your stress away. We provide the materials or bring your own.

• 704-436-2202 EXHIBITION: TEN: AN ANNIVERSARY EXHIBITION AT THE GALLERIES September 1-30 The Galleries 65 Union Street S., Concord • The Cabarrus Arts Council is celebrating its 10th anniversary with new works from 25 artists who have exhibited in The Galleries over the past 10 years.

• cabarrusartscouncil.org MT. PLEASANT FARMER’S MARKET September 1, 8, 15, 22, 29 • 2:00-6:00pm Corner of Highway 73 and 1250 N. College Street • mtpleasantnc.org PIEDMONT FARMERS MARKET September 2, 9, 16, 23, 30 • 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 PIEDMONT FARMERS MARKET AT ROTARY SQUARE September 2, 9, 16, 23, 30 9:00am-12 noon September 5, 12, 19, 26 10am-1pm Corner of Corban Avenue and Union Street • Fresh local produce, honey, free-range eggs, antibiotic and hormone-free beef, chicken and pork.

• 704-425-5559; piedmont-farmersmarket.com

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A VET TOGETHER September 5, 12, 19, 26 • 9:00-11:00am Carm’s Cafe´ 42 Union Street S., Concord • Join Cabarrus Veterans Coalition for free coffee and conversation.

• 704-960-4394 DISASTER! September 7-10, 15-17, 22-24 Old Courthouse Theatre 49 Spring Street N.W., Concord • Boogie down to all the hits you remember from the ‘70s! This spoof on disaster movies brings back all those groovy disco memories.

• octconcord.com KANNAPOLIS FARMERS MARKET September 7, 14, 21, 28 • 4:00-7:00pm Corner of Vance Avenue and Dale Earnhardt Blvd., Kannapolis • Variety of fresh, local produce as well as cheese, ice cream, honey, baked goods, spices, crafts, jewelry, soaps, lotions, candy, candles, bee pollen • kannapolisnc.gov TODDLER STORY TIME September 7, 14, 21, 28 • 10:30am Mt. Pleasant Branch Library 8556 Cook Street, Mt. Pleasant • Children from walking age to three years old with caregiver. Songs, stories, finger plays followed by playtime for toddlers and networking for parents.

• 704-436-2202 BATTLE AT BOST GRIST MILL September 8, 10 Gates open at 10:00am • Entrance fee 4701 Highway 200, Concord • Civil War reenactment hosted by 30th NC Troops Co., the Colonel Francis Marion Parker Civilian Alliance and Historic Bost Grist Mill • 704-782-1600; www.battleofbost.org CABARRUS COUNTY FAIR September 8-16 Cabarrus Arena & Events Center 4751 N.C. Highway 49N., Concord • Rides, food, education, friendly competition and fun!

• 704-920-3976; cabarrusarena.com

KANNAPOLIS ARTS SHOWCASE September 8 • 7:00-10:00pm Sunshine’s Asian Cuisine 215 West A Street, Kannapolis • Inviting artists to come out with three pieces of their work to be put on display at Sunshine’s Asian Cuisine.

• A stage is available for open mic performers.

• mknox@modernfilminc.com; www.kannapolisarts.com 2ND SATURDAY OPEN STUDIOS AT CLEARWATER ARTIST STUDIOS September 9 • 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 GUIDED HISTORIC WALKING TOUR September 9 • 10:30-11:45am • $10 • Downtown Concord was ground zero for events that shaped life for those throughout Cabarrus County and the entire South.

• Join local author and historian, Michael Eury, through a guided historic walking tour of downtown Concord.

• 704-784-4208; info@concorddowntown.com KANNAPOLIS CRUISE-IN September 9 • 1:00-7:00pm Corner of West Avenue and First Street, downtown Kannapolis • This family-fun event brings out thousands of show cars and spectators.

• 704-932-3808; cabarrusevents.org POSITIVELY BALLROOM DANCE STUDIO’S MONTHLY DANCE SOCIAL September 9 • 8:00-10:00pm • $10 Positively Ballroom 70 Union Street S., Concord • Open to the public, all dancers are welcome to attend.

• 704-858-1996; info@positivelyballroom.com

REED GOLD FESTIVAL AND PANNING COMPETITION September 9 • 9:00am-5:00pm • $4/$2 9621 Reed Mine Road, Midland • Panning competition for youth and adults/professionals and amateurs • Youth will have opportunity to work log and cradle rockers, and view displays on rocks and minerals.

• 704-721-4665; nchistoricsites.org ROCKIN’ THE BURG CONCERT SERIES September 9 • 6:30-9:00pm • FREE Harrisburg Town Center 4100 Main Street, Harrisburg • Beer Garden sponsored by Cabarrus Brewing; Erin Maynor; Natural Wonder Stevie Wonder Tribute Band • Food trucks on-site; bring your lawn chairs and blankets; pets on leashes are welcome.

• harrisburgnc.gov WE WILL RAQ YOU VII September 9 • 8:00-10:00pm • $15 The Laureate Center 401 Laureate Way, Kannapolis • WWRY combines pop, hip-hop, traditional, punk, classic, hard rock and heavy metal music with highenergy cabaret, tribal, fusion, ATS and theatrical belly dance.

• 704-936-8159; wwryconcord.weebly.com THE CABARRUS QUILTERS GUILD September 11 • Doors open 6:00pm Forest Hill United Methodist Church 265 Union Street N., Concord • Meet & Greet/refreshments: 6:15-6:45pm • Lecture: Ann P. Shaw – Line, Shape and Design • cabarrusquiltersguild.org CAROLINAS GOOD MEDICINE POWWOW September 15-16 • FREE Frank Liske Park 4001 Stough Road, Concord • Arts, culture, family fun, vendors • Intertribal dancing at 7:00pm • 980-777-8671; cabarruspowwow.webs.com

NHRA CAROLINA NATIONALS September 15-17 • $21-$43 zMAX Dragway 6570 Bruton Smith Blvd., Concord • The NHRA’s best drivers begin their quest for supremacy in the first race of the six-race NHRA Mello Yello Drag Racing Series Countdown to the Championship. Every ticket is a pit pass, giving fans unmatched access to the drivers and crews.

• 800-455-3267; charlottemotorspeedway.com ART ON TAP: ‘90s KICK-OFF PARTY September 21 • 6:00-9:00pm • FREE 65 Union Street S., Concord • Young professionals group celebrates the start of the Cabarrus Arts Council’s new season.

• 704-920-2787; info@cabarrusartscouncil.org MUSIC ON MEANS September 21 • 6:00-9:00pm • FREE Means Avenue beside the historic County Courthouse lawn, Concord • Featuring: Gump Fiction: The Ultimate ‘90s Experience • Beer, wine and water available for sale and consumption in concert footprint; lawn chairs welcome; pets discouraged.

• concorddowntown.com MARK CHESNUTT CONCERT WITH SPECIAL GUEST JOE HALL September 22 • 8:00pm • $31 + fees Cabarrus Arena & Events Center 4751 N.C. Highway 49N., Concord • Presented by Cabarrus Professional Fire Fighters Association • cabarrusarena.com RUN KANNAPOLIS DUKE DASH 5K & HEALTHFEST September 23 • 8:00-10:00am Downtown Kannapolis • Part of the Run Kannapolis Series of eight races annually • runkannapolis.com SMALL BUSINESS SATURDAY September 23 • 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; concorddowntown.com

CABARRUS CHAMBER BUSINESS AFTER HOURS September 26 • 5:30-7:00pm Junior Charity League of Concord 1 Buffalo Avenue N.W., Ste. 205, Concord • Premier networking event for business professionals; held at various locations.

• Free for Chamber members; nonmember guests are welcome to attend up to three times.

• Chemin Duffey: 704-260-8110; coordinator@cabarrus.biz THE SUFFERS ON STAGE AT THE DAVIS September 26 • 7:30-10:30pm • $35 Davis Theatre 65 Union Street S., Concord • Funky with a smooth and cool vibe, this 10-piece rhythm and horn ensemble mixes classic soul, rock & roll, and reggae into a groove called Gulf Coast Soul.

• 704-920-2787; info@cabarrusartscouncil.org 2017 FESTIVAL OF TABLES September 29 • 11:00am First Assembly Village, Suite 8, Concord • Join your friends, neighbors, and coworkers for a silent auction luncheon event to benefit Community Free Clinic patient services.

• $240 per table for eight guests • Nancy Litton: 704-782-0650, x226; nancylitton@cfclinic.org NCNA ANNUAL COIN CONVENTION September 29-October 1 Cabarrus Arena & Events Center 4751 N.C. Highway 49N., Concord • Exhibit area, Kids Connection, guest speakers, seminars • ncnaonline.org FIRE TRUCK PARADE & OPEN HOUSE September 30 • 10:00am-2:00pm • FREE Downtown Kannapolis • Kannapolis Fire Department hosts its fire truck parade as part of its Annual Open House; parade at 11:00am.

• Information on how to make sure you have working smoke alarms, plan home evacuations and prevent fires • Emergency vehicles, music, entertainment, food/drinks, silent auction, helicopters, inflatable games, and a Pit Road • kannapolisnc.gov

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At a Glance Automotive Maintenance

Certec Automotive Page 8 2215 Roxie Street, Kannapolis, NC 28083 704-795-2426 • 800-264-6823 www.certecautomotive.com

Automotive Sales

Ben Mynatt Nissan Page 16 629 Jake Alexander Boulevard (I-85, Exit 75) Salisbury, NC 28147 704-633-7270 www.benmynattnissan.com

Banking/Financial Institutions

Wells Fargo Page 15 125 N. Main Street, China Grove, NC 28023 704-857-2435 948 Concord Pkwy. N., Concord, NC 28027 704-721-6207 868 Church Street N., Concord, NC 28025 704-784-1245 50 Union Street N., Concord, NC 28025 704-788-3122 400 Ashdale Court, Concord, NC 28027 704-723-4844 5075 Highway 49 S., Harrisburg, NC 28075 704-455-2516 9725 Rocky River Road, Charlotte, NC 28215 704-494-0690 2600 Captains Watch, Kannapolis, NC 28083 540- 899-0110 1501 S. Cannon Blvd., Kannapolis, NC 28083 704-938-6111 704 N. Cannon Blvd., Kannapolis, NC 28083 704-939-1020 216 West Avenue, , Kannapolis, NC 28081 704-939-1000 215 Main Street W., Locust, NC 28097 704-888-5251 www.wellsfargo.com

Business Development

Concord Downtown Development Corporation Page 26 30 Cabarrus Avenue W., Concord, NC 28025 704-784-4208 • 704-784-2421 (f) www.concorddowntown.com

Carpet/Flooring

Carpet To Go & More Page 2 701 Concord Parkway N., Concord, NC 28025 704-956-2866 www.carpet2go.com

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Churches

New Hope Worship Center Page 2 452 Brookwood Ave. N.E., Concord, NC 28025 704-786-0155 www.newhopewc.org

Cleaning Services – Office

Blue-J Serving Cabarrus County and Greater Charlotte Metro 704-589-3148 www.bluejsmallofficecleaning.com

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Computer Sales, Service and Repair

Carolina CompuTech Page 21 850 Union Street S., Concord, NC 28025 704-785-8066 • 704-785-8076 tech@carolinacomputech.com www.carolinacomputech.com

Dentists

Smile Cabarrus Page 2 5000 Highway 49 S., Harrisburg, NC 28075 704-455-3333 www.smilecabarrus.com

Events and Festivals

Carolina Renaissance Festival & Artisan Marketplace Page 16 16445 Poplar Tent Rd., Huntersville, NC 28078 704-896-5555 www.renfestinfo.com

Funeral Homes

Hartsell Funeral Homes Page 25 460 Branchview Dr. N.E., Concord, NC 28025 704-786-1161 12115 University City Boulevard Harrisburg, NC 28075 704-247-1722 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 Page 9 100 Branchview Drive N.E., Concord, NC 28025 704-786-3168 www.wilkinsonfuneralhome.com

Kitchen and Bathroom Remodeling

DreamMaker Bath & Kitchen of Charlotte Page 21 545-D Pitts School Road, Concord, NC 28027 704-706-3400 www.dreammakercharlotte.com

Pharmacies

Cannon Pharmacy Page 11 760 Cabarrus Avenue W., Concord, NC 28027 704-788-6337 1706 S. Cannon Blvd., Kannapolis, NC 28083 704-933-6337 1402 N. Cannon Blvd., Kannapolis, NC 28083 704-933-7948 www.cannonpharmacies.com Harrisburg Hometown Pharmacy Page 14 5006 Highway 49 S., Harrisburg, NC 28075 704-454-RX4U (7948) www.harrisburgpharmacync.com

Photographers

Michael A. Anderson Photography Page 9 38 Union Street S., Concord, NC 28025 704-701-5908 mike@michael-a-anderson.com www.michael-a-anderson.com

Professional Skin Care/Health Products

Essential Skin and Laser Page 32 1048 Copperfield Blvd. N.E., Suite 117 Concord, NC 28025 704-782-7546 www.essentialskinandlaser.com

Print & Technology Services

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

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Restaurants

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

Satellite TV and Internet Providers

Spectrum 1-855-412-1569 www.spectrum.com

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Theatres – Live

Old Courthouse Theatre Page 2 49 Spring Street N.W., Concord, NC 28025 704-788-2405 www.octconcord.com

Vitamin Supplements

Better Woman 1-855-440-9718 www.betterwomannow.com

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