1406 ecfw final

take a tour of grassy creek vineyard & winery find relaxation, recreation and retreat in greenbrier

a taste of the carolina coastline at lure oyster bar november • december 2014

contents

BARRINGTO N’ S ~

~

Est. Est.

2014

2000

14

a stress-free, homemade holiday Est.

2009

3TIME

WINNER

of the carolina coastline 26 aattaste lure oyster bar

recreation 18 discoverandrelaxation, retreat in greenbrier

National Retailer of the Year Award

in each issue 06 ripe for the picking

beer, wine and product picks for the holidays

08 juicy morsels

holiday dinner wine pairing guide

10 seats & eats

cantina 1511: the culinary pioneer redefining mexican cuisine

12 profiles of passion

grassy creek vineyard & winery

33 places to go, people to see

a calendar of local events

34 scene around town

check out who’s been out and about

36 local flavor

sensational fare for holiday entertaining

37 the juice

hot spots in and around town

TotalWine.com

volume 6 • issue 6

w w w.epi cu rea n ch a r l otte.com

3

Epicurean Charlotte is published locally by Charlotte food and wine lovers for fellow food and wine lovers.

We hope you enjoy our publication and find it helpful when choosing wine, a place to dine or events around town. Copying or reproduction, in part or in whole, is strictly prohibited.

publisher/editor Linda Seligman associate editor Ashley Blake Summerlin contributing editor Kate Bruce kate@epicureancharlotte.com

CHARLOTTE, IT’S TIME

FOR A BURGER

CHARLOTTE’S BEST BURGERS, FRIES, SHAkES And BREwS American Roadside can now be found in Uptown and SouthPark!

SOUTHPARk 5821 Fairview Rd Charlotte, nC (704) 733-9037

follow us:

UPTOwn 440 South Church St Charlotte, nC (704) 335-3352

americanroadside.com

design & production Ashley Blake Summerlin ashley@epicureancharlotte.com advertising sales Linda Seligman linda@epicureancharlotte.com 704.904.8249 staff photographers Linda Seligman, Ashley Blake Summerlin contributing writers Kate Bruce, Zenda Douglas, Leah Hughes, Stacy Slinkard, Rachael White, Emily Williams

printing Indexx Printing

fine wine & spirits

4

www.e p icu re an c h ar l o t te .co m

WHERE ALL FIVE SENSES ARE MET WITH

Exceptional Elegance

cover image Lure Oyster Bar Six Cents Photography

336.258.2333 • WWW.ADAGIOVINEYARDS.COM 139 BENGE DRIVE • ELKIN, NC 28621

volume 6 • issue 6

epicurean charlotte food & wine

novem b er • d ecemb er 2014

5

ripe for the picking

ripe for the picking

Matthew Matinata of Old Stone Steakhouse in Belmont recommends the Château Julien, Carmel Valley, Merlot 2011 for the holidays.

Brendan Schaefer of Cantina 1511 is excited about the 2013 Filon Garnacha.

Glass $9.00, Bottle $34.00

Glass $8.00, Bottle $30.00

Boasting assertive cherry and raspberry aromas with an earthy mineral nuance coming up with air, this wine is velvety in texture and appealingly sweet, offering lively red fruit and floral flavors with a touch of bitter chocolate. Closes with impressive clarity and energy, leaving juicy raspberry and floral pastille notes behind.

Pale ruby in color with a brick red rim, this red boasts aromas of red cherry, blackberry, boysenberry, freshly tilled soil and a light vanilla note. Bright cherry flavors are elegantly balanced with soft tannins and a touch of vanilla. Not over-the-top anywhere, but seamless from aroma to flavor to soft finish.

James Porter of Total Wine & More recommends the 2010 Amici Napa Valley Cabernet Sauvignon for your holiday gift giving.

Kiel Arrington of Lebowski's Neighborhood Grill is drinking the 2012 William Hill North Coast Cabernet Sauvignon.

Bottle $44.99

Glass $8.00, Bottle $27.00

This plush, seductive Cabernet features classic Rutherford Bench flavors of black cherry, cassis and ripe plum layered with subtle notes of licorice and mocha. Beautifully balanced, with smooth, well-integrated tannins and wonderful ripeness, the wine drinks beautifully now but will age gracefully for eight to 10 years.

Made from a blend of grapes grown predominantly in Sonoma County and Lake County, this wine has a rich palate of dark fruit flavors, with subtle hints of caramel and cocoa. This Cabernet, which was blended with a touch of Merlot to round out the mouthfeel, will reveal more complex layers with time in the bottle.

Terry Miller of D’Vine Wine Café will be celebrating the holidays with Charles Duret Crémant de Bourgogne Rosé NV.

This wine is delicious and forward, with aromas of ripe plum, spice and raisin. The rich palate delivers opulent black fruit flavors along with black licorice and white pepper notes. This is a big, soft and open wine great for sharing.

Directions: In a bowl, beat the egg yolks with the ½ c sugar until thick. In another bowl, beat the egg whites with ¼ c sugar until thick. In a third bowl, beat the cream until thick. Add the cream to the yolk, fold in the egg whites and add the milk, bourbon, vanilla and a pinch of nutmeg, if desired. Chill in the freezer before serving. Serve eggnog in a large punch bowl.

D’Vine Wine Cafe Ballantyne’s Finest Casual Dining

Bottle $55.00

Delicate, long-lasting bubbles are proof of this traditional, bottle fermented, quality sparkling Rosé Burgundy wine. The first impression in the bouquet is of brioche followed by aromas of black currants and red currants. Rich and long lasting flavors follow.

Bottle $42.99

Ingredients: ½ pt bourbon, 1 pt heavy cream, 4 pt milk, ¾ c sugar, 6 eggs separated, 1 tbsp vanilla, 1 tbsp nutmeg

Monte Smith of Café Monte French Bakery & Bistro will be enjoying the Domaine de Valmoissine Pinot Noir 2012 for the holidays this year.

Bottle $35.99

Zack Mason of Pasta & Provisions recommends the 2009 Tezza Corte Majoli Amarone della Valpolicella DOCG for your holiday gatherings.

drinks with kate

Hello Epicurean readers! Every issue, I’ll be recommending my new favorite finds and must-have cocktails of the season. This month, I had the chance to chat with the Queen of Culinary Delight, by kate bruce Paula Deen. When it comes to indulging in a holiday cocktail, look no further than Mama’s Eggnog. Courtesy of no other than Paula herself, this eggnog doesn’t disappoint. I whipped it up in just under 20 minutes, and boy, did it blow the socks off of any other eggnog recipe that I’ve tried! It’s decadent, delicious, savory and a true crowd pleaser. Whether you’re hosting a small gathering of close friends or pumping up for your yearly holiday party, this Eggnog will leave each and every guest talking for the entire season. See the recipe (courtesy Paula Deen) below. Until next time... cheers and enjoy!

• New Fall Menu with Seasonal, Health Conscious Selections • Over 40 BTG Wines, Craft Brews, Top Shelf Bourbons & Spirits

This wine shows an intense beautiful and brilliant ruby color. The nose is powerful with cherry aromas. The mouth is harmonious and offer a great balance, the final have already fine tannins which will quickly become silky.

Thierry Garconnet of Terra Restaurant highly recommends the NV SimonnetFebvre Crémant de Bourgogne Brut Rosé for the coming holidays.

Bottle $45.00

This is a fresh and vivacious style wine, showing powerful aromas of red fruit (raspberry, red currant) and showing fine bubbles and pale rose color. Ideal as an aperitif, it will also match perfectly with desserts made with red fruit and chocolate.

GIVE THE GIFT OF CLEAN THIS SEASON.

Visit Autobell.com for exclusive holiday offers.

6

nove m b e r • d e ce mb e r 20 1 4

epicurean charlotte food & wine

volume 6 • issue 6

• Holiday Super Taste Nov. 15, Over 35 Wines & Food Sampling

• Live Music Four Days a Week • Now Booking Holiday Parties, Business Dinners & Special Events • New Year’s Eve Celebration— Reserve Now! Live Band All Night • ½ Price Bottles Thursdays

Ballantyne Village 14815 Ballantyne Village Way Charlotte, NC 28277 704.369.5050 • dvinewinecafe.com w w w.epi cu rea n ch a r l otte.com

7

juicy morsels

holiday dinner wine pairing guide by stacy slinkard

w

ine, food and celebration—the perfect culinary trifecta— meets its match at holiday dinners. While wine makes fast friends with foods from around the globe, finding the right wine partners to spotlight the best in a traditional holiday dish or exotic ethnic finds can be tricky. To lighten the load, we’ve gathered our favorite wine varieties for perking up a prime rib or taming a turkey. Whether the wines are designed to carry a plate, from potatoes and gravy to spicy stuffing and crazy cranberry concoctions, we’ve got you covered.

wines to serve with prime rib

8

www.e p icu re an c h ar l o t te .co m

Smoked, glazed, baked or spiced, ham in general often calls for a wine with a touch of residual sugar. Consider a German Riesling (Kabinett or Spätlese) with lower alcohol levels, an off-dry or sweeter palate profile and solid acidity to partner up well with assorted—especially salty—ham picks. Or opt for an Alsatian Riesling, delivering a crisp, lean style to highlight savory notes. Red wines that impress with ham happenings tend to be lighter in body and overall style. Beaujolais and Pinot Noir carry subtle tannin structures and marry well with a variety of ham recipes (as well as cranberry creations). Can’t choose? Go with the middle man and bring a dry or off-dry rosé pick to the table. Rosé is a perfect pick for pork, thanks to the fine fruit character, dry palate appeal and approachable acidity.

Red Wines to Try: Beajolais Nouveau, Pinot Noir White Wines to Try: Riesling and Gewürztraminer

wines to serve with turkey

Turkey itself is a fairly straight-forward pairing partner, but rarely does it debut solo. Laden with pungent, herb-filled stuffing, rich gravy and a variety of seasonal side dishes, there’s more to consider when pairing the wine than just white or dark meat.

Top pick wines to handle the bird and sides are the similar, savory notes of Sauvignon Blanc for the white wine win and the often-earthy character of Pinot Noir for a topnotch red wine pick.

Red Wines to Try: Pinot Noir, Beajolais Nouveau, Syrah, Zinfandel White Wines to Try: Sauvignon Blanc, Chardonnay, Grüner Veltliner, Viognier, Gewürztraminer volume 6 • issue 6

wines to serve with duck

evgenyb/bigstock.com; Subbotina Anna/bigstock.com; Wavebreak Media Ltd/bigstock.com

Prime rib runs full force to a hefty list of red wines. Whether it’s a big, bold full-bodied California Cabernet Sauvignon or a peppery Zinfandel, Argentina’s ripe Malbec, a rustic, spicedriven Tempranillo from Spain’s Rioja region, a defined Bordeaux blend, or a stout, tannic, power house like Barbaresco or Barolo from Italy’s northern Piedmont region, all of these red wine options can mix and mingle with a slice of prime rib and highlight particular palate profiles depending on the regional roots. White wines will have a tough time keeping up with the fat and protein ratios of red meat, but if you’re committed to sticking within the white wine realm, grab a full-bodied Chardonnay with decent oak influence to match the weight and texture of the prime rib.

Red Wines to Try: Cabernet Sauvignon, Zinfandel, Shiraz, Malbec, Tempranillo, Carmenere, Barolo, Barbaresco White Wines to Try: Typically white wines have a difficult time holding up to the bold flavors and structures found in red meat. If pressed, opt for a full-bodied Chardonnay.

wines to serve with ham

Dark duck meat with its rich, fatty profile and subtle gamey qualities requires a wine that can handle the palate heft without overpowering the meat itself. French wines have enjoyed a historical poultry pairing partnership that delves deeply into duck recipes with big wine pairing winners coming from the Rhône Valley’s Châteauneuf-du-Pape, Bordeaux and Burgundy. In the same vein, Pinot Noir and Merlot make particularly tasty matches for roasted or braised duck dishes.

Often, if the duck is accompanied by a fruit-based sauce, then the pairing will lean towards white wine picks. In this case, scout for Gewürztraminer, Riesling, Viognier or Bordeaux’s sweet white wine treat, Sauternes, to highlight the fruit and dark meat taste profile.

Reds to Try: Red wines from Châteauneuf-du-Pape, Bordeaux and Burgundy, along with Pinot Noir and Merlot Whites to Try: Gewürztraminer, Riesling, Viognier, Sauternes

wines to serve with veggie dishes

Earthy, sometimes spicy veggie dishes call for wines that share similar aromatic and flavor components. Consider an herbaceous Sauvignon Blanc and Austria’s Grüner Veltliner for remarkably flexible vegetable pairing partners. Need a red wine for pairing with the likes of mushrooms and other savory sides? Snag a Pinot Noir.

Red Wines to Try: Pinot Noir White Wines to Try: Sauvignon Blanc, Grüner Veltliner epicurean charlotte food & wine

wines to serve with ethnic dishes

If holiday meals tend towards ethnic fare, then check out a dry or off-dry Riesling with your favorite Asian recipes. Pick up an aromatic Gewürztraminer or fruit-forward Rosé when spicy notes prevail. Indian cuisine taking the table? Stick with Sauvignon Blanc, Beaujolais or Merlot with curries, and Burgundy’s best, Pinot Noir or Chardonnay, with tandoori tastes.

Reds to Try: Beaujolais, Pinot Noir, Merlot Whites to Try: Riesling, Gewürztraminer, Chardonnay, Sauvignon Blanc

wines to serve with dessert

Fortified wines create a versatile, one-size-fits-all call to the question of what to serve with dessert. Port, in particular, pairs with seasonal themes in large margin—think pumpkin, pecan, berry or chocolate-laced pies. Opt for a well-priced Tawny port to carry the most dessert-pairing partnerships.E

“ As long as we have wine, the holidays will be fine.”

unknown

novem b er • d ecemb er 2014

9

seats & eats

cantina 1511: the culinary pioneer redefining mexican cuisine by kate bruce

10

nove m b e r • d e ce mb e r 20 1 4

epicurean charlotte food & wine

s

trolling through one of Charlotte’s oldest shopping centers, a familiar restaurant may catch your eye, Cantina 1511. No stranger to the Queen City, this brand has made its mark for the last 10 years. But with a new store front in Park Road Shopping Center comes a new identity. This is not your run-of-the-mill Mexican eatery. Cantina 1511 is back with a vengeance in their new location, and with a new, fresh menu that steps up to the plate when it comes to redefining contemporary Mexican cuisine.

Soft natural recycled wood lines the walls of the restaurant.

Unique metal light fixtures are hung above each table, creating a contemporary yet rustic feel. Pops of lively turquoise and pinches of soft yellow are scattered amongst the open air setting. Sultry velvet banquets line the dividers. This is not your traditional Mexican-feel restaurant, it’s modern, contemporary, upscale and refreshing. These forward-thinking features are no accident says owner, Ben Filmalter. “The food is light years ahead of what you would find in Charlotte,” he points out. “It was time that Cantina 1511 had its own identity that reflected that.”

And boy did they nail it. Grand ceilings and tall table tops are featured throughout, and there’s even a chef’s table in the back.

Look towards the back of the restaurant, and you’ll get to indulge in watching the chefs create their masterpieces. Sizzling and searing sounds from the pans give an entirely new meaning to Mexican dining. Filmalter says it’s all about playful Mexican cuisine with a southwestern twist. “Everything here is made from scratch, including some of the cheeses,” Filmalter says. “Everything we bring in is of the highest quality. We turn out a product that is made through traditional methods with traditional flavorings, but we don’t stick slavishly to this process of just doing same old, same old… we get playful with it!”

And playful it is—the proof is in the guacamole. The trio of guacamole arrives on a deep colored slate chalkboard allowing each lush lump of guacamole to be showcased perfectly. First I venture into the famous goat cheese and crab meat guacamole. The combination of the freshness of the crab paired with the sweetness of the goat cheese is perfectly portioned to give you a flare of each flavor with every bite. Known on national food blogs as the “IT” guacamole, this creation doesn’t disappoint. Take the plunge, you will love it. Also featured amongst the trio is a guacamole dripping with a decadent cranberry dressing. The lavish, plush, deep red of the cranberry against the rich green of the guacamole is almost too striking in color to eat. I said almost. The richness of the soft, silky guacamole combined with a slight tartness of the cranberry will truly satisfy any palate. It’s a traditional with a twist at its finest.

Cantina 1511’s food steps it up. And it’s no wonder why. Executive Chef Vincent Giancarlo is perfectly in tune with the deep roots of culinary cuisine. As he sits and tells me stories of growing up on the coast of North Carolina, he reminisces about his adventures of sourcing fresh fish daily and what it was like to be a young chef in the making. You can see and feel the authentic, deep-rooted passion that pushes this chef way beyond a bean and cheese burrito. Giancarlo thinks outside the box, and he explains, “Why volume 6 • issue 6

limit yourself to what people expect? Let’s allow ourselves to serve amazing Mexican fare in an amazing environment.”

His creativity is paying off. The next dish I dive into—the Pato Carnitas—was featured as one the best tacos in the country by Food Network. Wrapped up in a soft, doughy tortilla is delicious duck legs, slow cooked in Manteca, grilled golden brown in color and served with pickled Yucatan onions, fresh avocado and jalapeño tomatillo salsa. The roasted duck creates a crispy texture against the softness of the tortilla. Each and every bite is full of deep flavor and delectable flare. It’s no wonder the Food Network had to stop by for it.

Next to arrive are the Crab and Goat Cheese Croquetas. Inside are toasted chiles, boniato sweet potato with lump crab meat and goat cheese served with habañero crema. Covered in panko bread crumbs, each bite is better than the last. The crunchy outside mixed with a gooey, mushy, cheesy inside is a carb lover’s go-to dish. This is a “must-try;” trust me, you won’t be disappointed.

Next up, I indulge in the ever-changing Sidewalk Antojitos.

It’s a sampler featuring Mexico City Street Food Vendor-style handheld foods. The dish changes daily based on what’s fresh, so always be prepared to see a new set of samplers. My first sampler was a classic ceviche done flawlessly—the coupling of tart lime juice, fresh fish and a hint of cilantro creates the ultimate balance of refreshing taste with each and every bite. Next, I indulge in a sweetened plantain flash fried and served with a house-made caramel sauce. The warm plantain mixed with the rich caramel sauce is a sweet-tooth lover’s dream. Each bite allows for the idyllic pairing of sweet and savory flavors.

Last but certainly not least, I venture into the Carne Asada Empanada. Inside a soft, delicate fluffy pastry is flavorful, sweet carne asada combined with cheese and pico de gallo. On top, the empanada is drizzled with a bright, tasty chipotle ranch. Delicious!

Combining the impeccable ground carne asada with a doughy pastry creates a suburb consistency of flavors. Top each and every bite off with a rich, decadent chipotle ranch, and this item hits the mark without question.

When it comes to Cantina 1511, there are no limitations. This Mexican restaurant is much more than a place to grab tacos and burritos. It’s clear that they are a pioneer in modern day Mexican cuisine­—the food is creative, fresh and forward thinking. Chef Giancarlo says getting creative is what it’s all about. “You can’t go wrong with fresh ingredients, brought in everyday,” he points out.

“It’s beautiful, it’s fun, it’s what food should be about.”

The menu is a true vessel of experimentation of unique flavors that work impeccably well together. Cantina 1511 is without a doubt pushing the culinary barriers and paving the way for the future of Mexican cuisine. This fiesta is one you won’t want to miss.E

cantina 1511 4271-b park road • charlotte 704.331.9222 • cantina15eleven.com w w w.epi cu rea n ch a r l otte.com

11

profiles of passion

grassy creek vineyard & winery by leah hughes

o

12

www.e p icu re an c h ar l o t te .co m

moved, they planted grape vines. They often had to move again before the vines matured.

“We made wine out of any fruit, all over the world,” Jim says.

“If it had sugar in it, we’d try it.”

Jim also owes some of his winemaking knowledge to members of a Portuguese community in Fall River, Massachusetts. Each family made its own wine. Since the Northeast growing season is short, families went in together to purchase loads of grapes from California. Jim traveled around town with a group of winemakers who went from house to house helping the families make wine.

“When I went to school later, I kept hearing those Portuguese voices in my head,” Jim says. He received specific viticulture and winery training at nearby Surry Community College in Dobson.

When Jim was ready to make his first batch of wine in 2004, he held a wine tasting with friends. The Red Barn Blend emerged as the favorite. The easy-drinking red combines Merlot, Syrah and Sangiovese. The first 365 cases of Red Barn Blend almost sold out before its namesake barn-turned-tasting-room opened. Since those early days, Grassy Creek has expanded its production to as many as 4,000 cases a season. The winery has a 5,000-case capacity.

The overall best seller is Klondike Farm Guernsey Red, named for the dairy farm and breed of cattle that once occupied the property. The semi-sweet wine is a blend of Cabernet Franc, Cabernet Sauvignon, Chambourcin, Merlot, Noble and Carlos grapes. It comes in a glass milk bottle with a cow logo.

The most popular wines in the local area are sweet wines, Jim says. But as more vineyards experiment with European-style grapes, tastes in the area are gradually changing and embracing drier-style wines. Grassy Creek’s Chambourcin and Cabernet Sauvignon are bold, full-bodied offerings. While the newest wines in the lineup—Perfect Pear and White Barn Breeze— are the sweetest yet.

No matter how many vines they plant or cases they produce, the Douthits, Rices and their partners (the Clark, Nycum and Childress families) want Grassy Creek to remain a laid-back, welcoming place.

Grassy Creek is a member of the Upper Yadkin Wine Trail, which includes Brushy Mountain Winery, McRitchie Winery and Ciderworks, and Elkin Creek Vineyard. The wineries join together for buying power when purchasing supplies and for tourism development. If visitors come to Grassy Creek for a tasting, they will likely check out one or more additional wineries in the same day or weekend.

“People can’t believe we’re doing this together,” Jim says.

“That’s just the type of atmosphere we have around here.”E volume 6 • issue 6

©Julian Charles

n an early fall morning at Grassy Creek Vineyard & Winery, the place is quiet. The juice from the first grapes of the harvest rests in the tanks inside the white barn. The later harvest hangs on the vines, waiting to be plucked and pressed.

Wineries require a lot of work, more than many people anticipate, but when you see one like this, without the tractors and the equipment and the people and the noise, it makes you want to be a part of it.

A black lab barks a greeting. The silence breaks. Lori Rice pushes open the door to the tasting room. She flips the lights.

What used to be a horse barn now houses a tasting bar with stools, upholstered chairs, cases of wine and wine accessories like corkscrews, stoppers and glasses.

One day in 2001, Lori’s husband, Derrill, came home and suggested that they buy this 225-acre property about five miles north of downtown Elkin. Lori trusts Derrill, so she agreed. She also knows him well enough to understand that he had already made up his mind—and likely started the deal—before he asked her.

Derrill became familiar with this place while working for Chatham Manufacturing Company, a textile business that operated in Elkin for more than 100 years. Thurmond Chatham once owned this property, and, in addition to operating a dairy here, he used it as a retreat and guest residence for Chatham employees and customers. When another company purchased Chatham, many of the ancillary properties were sold.

Derrill had experience with wines from all over the world through his business travels and time spent entertaining clients.

But he wasn’t a winemaker. He found one in Jim Douthit.

Derrill met Jim through Chatham, where Jim worked in technology and quality control. Jim had recently planted 10 acres of grapes in Troutman. He planned to sell them as a hobby business. Derrill asked Jim to go into business with him, so Jim and his wife, Cynthia, joined Derrill and Lori to start Grassy Creek Vineyard & Winery in 2003.

Jim sits inside the tasting room sipping coffee and telling stories. That first year, before converting the old white dairy barn into a winery, Jim made wine in here on a dirt floor.

The Douthits and Rices purchased oak barrels at $1,000 a piece. Jim was excited to fill them with the first vintage of red wine. But when he put the wine into the barrels, it started squirting out from tiny holes like a fountain. The oak and pine that holds this barn together attracts borers that were tearing the barrels apart. Jim, Derrill, Lori and Cynthia spent hours hammering round toothpicks into the barrels to seal the holes.

A decade later, they laugh at the memory.

Jim credits his dad, a Navy commander and hobbyist winemaker, for introducing him to wine. Everywhere the family

epicurean charlotte food & wine

novem b er • d ecemb er 2014

13

a stress-free, homemade holiday by rachael white

t

he holiday season seems to sneak up without warning, doesn’t it? Even though we know that it happens at the same time every year, life gets busy and time flies by, leaving us wondering how we’ll ever get everything accomplished. This can be especially stressful if you host any kind of holiday gathering. If you plan to entertain this holiday season, now is the time to start planning. By chipping away at your list a little bit each day, you’ll be able to pull off a beautifully homemade holiday party with minimal stress. Just follow the timeline, tips and recipes below to get a head start!

Mr. Alliance/bigstock.com

two to four weeks out

14

nove m b e r • d e ce mb e r 20 1 4

epicurean charlotte food & wine

I’m sure you’ve all experienced this scenario: it’s the week of your party and you’re at the grocery store trying to find everything on your list (along with hundreds of other shoppers and party-throwers) only to find that the things you need have disappeared from the shelf. To avoid this holiday nightmare, start your grocery shopping early.

Determine Your Menu: Before you can shop for ingredients, it’s important to have an idea of which recipes you will be using. Here are some easy, delicious holiday recipes to help get you started: Turkey: If you’re cooking a turkey, now’s the time to buy it so you aren’t left choosing from the bottom of the barrel.

Some grocery stores take orders for free-range turkeys, which can be a convenient way to score a quality product.

Whether you’re ordering your turkey or buying it directly from the store, make sure you do so with plenty of time to thaw, brine and roast it before your event.

Bread: You can buy bread for making your own dressing ahead of time. When you bring it home, cut it into small cubes with a serrated knife, put it in a freezer bag and pop it in your freezer until you’re ready to make the stuffing.

When that time comes, just pour the cubes onto a baking sheet and bake at 300˚F until it’s thawed and dry, about 10 to 12 minutes.

Potatoes, Yams and Pumpkins, oh my! Sweet potato casserole on the list? Mashed potatoes? Pumpkin pie? You can buy the stars for dishes like these early too. Just store them in a cool, dark place until you’re ready to use them.

Butter: A party isn’t a party without butter, right? This staple ingredient in holiday cooking can disappear from the shelves quickly, so stock up now and pop it in the freezer.

A day or two before you need to use the butter, stick it in the fridge to thaw.

volume 6 • issue 6

Cranberries: Fresh cranberries are so much better than canned. It’s a fact. They can be used in a number of dishes, as garnishes for holiday cocktails or to help decorate your holiday table. Fortunately, they freeze beautifully. You’ll be glad you stocked up on these jewels ahead of time.

Wine, Beer and Liquor: Some nice wines that are meant to be paired with traditional holiday fare are featured beginning in early November. Take advantage of the experts at the liquor/wine store, and explain your menu so they can help you select the best wines to complement your meal. When it comes to beer, there are many nice seasonal brews that will make even the pickiest beer drinkers happy. Try something dark and rich to combat the cold, and try to make it local if possible. If not, chose a brewery like New Belgium, where they try to reduce their carbon footprint (1554 is a tasty cold weather brew with flavors of coffee and chocolate; their winter ale is festively called Snow Day). For liquor, buy what you need based on which cocktails you want to serve. If you haven’t decided yet, you can always buy the staples—vodka, gin and maybe some bourbon—and decide later what to do with them.

Coffee, Tea and Non-Alcoholic Beverages: Purchase the makings for other beverages you’d like to serve, especially if there will be any little ones there. They’ll be much happier if you have offerings other than water.

Other Non-Perishables: Make sure you have plenty of flour, sugar, brown sugar, salt, spices, etc. for your holiday cooking.

Anything that has a long shelf life is good to buy ahead of time.

Send Invites: Send your invitations out at least four weeks in advance. Schedules fill up quickly around the holiday season, and you want to catch an open spot before it’s too late. This is especially important if your event is more formal. If it’s a casual get-together where guests can arrive and leave as they please, it’s acceptable to send invites a little closer to the date,

w w w.epi cu rea n ch a r l otte.com

15

a few notes • Depending on the time of your event, you may need to tweak the schedule on the last day.

• These are all suggestions—please take and tailor them to fit your event! Some will require more prep while others will need less. Either way, this is more of a template than a concrete plan.

• If you aren’t up to the task of making everything from scratch on your own, ask guests to contribute a dish.

• When the party is over, don’t turn down an offer for help with the dishes. One year, I actually put all of the dishes under the sink so no one would feel obligated to help. Not smart. Seriously.

but the earlier the better with this one. Try sites like Paperless Post or Punchbowl to send electronic invites quickly.

Candles and Other Decorations: If you plan to decorate your home for your event, buy the supplies early. Even if you keep it simple with a few candles, dried leaves, pine cones, etc., now is the time to collect what you need.

one to two weeks out

16

www.e p icu re an c h ar l o t te .co m

one to two days out

Crunch time! Now that you’re in the home stretch, you can start making some big dents in your to-do list, and you’ll be on your way to a relaxing holiday party with your friends and family.

Prepare and Assemble: Many dishes can be prepped and assembled ahead of time. Dishes like sweet potato casserole can be assembled and kept in the refrigerator. Before baking, take the dish out of the fridge for about an hour or two to allow it to reach room temperature. It doesn’t get much more low-maintenance than that! Other dishes that need to be assembled just before baking can at least be prepped.

Chop onions, garlic, celery, carrots, herbs, etc., so that they’re ready to be tossed together in no time. Simply place them in separate bags or airtight containers and refrigerate until show time. The same can be done with apples for apple pie. Put the apple slices in a ziplock bag and squeeze a little lemon juice in with them. Toss them around in the bag to coat them so they don’t turn brown. Pie crust can be made ahead and frozen or refrigerated as well. volume 6 • issue 6

Andrey Armyagov/bigstock.com; kadmy/bigstock.com; malija/bigstock.com

Create a Party Playlist: If you plan to include music at the gathering, begin compiling a list of tunes to set the mood.

Whether it’s traditional holiday tunes by the likes of Bing Crosby and Ella Fitzgerald, or more contemporary choices, try to keep to one specific genre.

Clean, clean, clean! The most stressful part of holiday entertaining can be cleaning. Get a head start by doing the major projects now. Decluttering, cleaning the oven and purging the refrigerator are good starters. That way, as the date gets closer, you’ll only have to worry about the basics like a quick vacuum job, a little dusting and other tweaks.

Bake Some Cookies: Well, maybe don’t bake them quite yet. But there are many cookie recipes that allow you to make the dough and freeze until ready to bake. Many recipes will work this way. Shortbread and sugar cookies work particularly well. Both are easy to personalize, too! Make different toppings to mix up the flavors and create a beautiful platter. You can also add a touch of Matcha powder or food coloring to make them look a bit more festive and fun.

Assemble Decorations: Make sure your centerpieces and other decorations are ready to go. Get them up and enjoy their presence for a few extra days.

Do the Dishes: If you’re using plates, flatware and glassware that typically spend time tucked away, take some time now to dust them off and make sure they’re all clean. No one wants flakes of dust floating in their wine!

Brine: Don’t forget to brine that turkey!

Set the Table: Make sure your table is set for your guests with plates, glasses, napkins, flatware, etc. The simple act of setting the table ahead of time can relieve a surprising amount of stress!

Finishing Touches: Do some sprucing up around your home to make sure it’s guest-ready. But remember, you don’t live in a museum, and most people are more comfortable in a home that feels lived in. That doesn’t mean messy, it just means that it doesn’t need to look perfect.

What to Wear? I can’t tell you how many times I’ve forgotten this step and found myself staring blankly at my closet a mere 10 minutes before guests were supposed to arrive.

Do yourself a favor and get this out of the way the day before at least!

Defrost: Remember all that stuff I said to freeze? Be sure to take it out so it can thaw. Some things may need to thaw two days in the fridge, while others will thaw quickly if they’re removed the day before.

roll out and cut cookies, then place them on a parchmentlined baking sheet in the fridge. Better get that turkey started now so you aren’t waiting until all hours of the night for your bird. Also, don’t forget to do any last minute tasks for your mis en place! You don’t want to be slicing and dicing when your guests walk in the door.

Afternoon: After doing so much hard work, taking the time for a relaxing shower, a little lunch and to make sure you look and feel your best will do wonders. Once that’s done, take stock of what’s left before your guests arrive.

Hopefully, with all your hard work in the weeks prior, you’ll be all set!

Evening: While your guests are enjoying their drinks and hors d’oeuvres, take some time to say hello and welcome everyone to your event. Then back to the kitchen to make sure everything is on schedule. Your turkey should be done and the other dishes that require baking should be in the oven.

You can bake the desserts while everyone is eating dinner, unless you’ve made pumpkin pie or another type that needs to set. In that case, get this done yesterday!

Eat, Drink and Be Merry! Now you can enjoy the festivities! the big day You’ve planned ahead and done as much early preparation Sit back and chat with your guests, and drink in the wonder as possible. Now it’s time to go with the flow, finish cooking, of the season.E kick back and enjoy! Here’s a little help with “the flow.”

Morning: First thing’s first, drink a cup of coffee. Okay, Rachael White is the author of the blogs Set the Table and Tokyo Terrace entertaining in Tokyo, fully caffeinated? Now get to work on your food. Get every- Japan. Rachael is constantly searching for new ways to make entertaining easier and more interesting thing to the stage just before baking. For example, you can for guests in a variety of environments and situations. epicurean charlotte food & wine

novem b er • d ecemb er 2014

17

discover greenbrier by zenda douglas images courtesy greenbrier county cvb

w “

hat’s in a name?” William Shakespeare famously pondered this question long ago.

Would a rose, by any other name, smell as sweet? If Shakespeare had lived in West Virginia, a bit closer to modern times, he might have pondered further when he encountered the name “Greenbrier.” Evoking images of nature—beautiful, unbroken and wild—with its recurring newness, it’s no wonder that this down-to-earth yet stately name was destined to become the appellation of a mountain valley, a mighty river, a powerful county and a grand resort.

Yes, Greenbrier is a big name in West Virginia, and it represents wonderful places to spend time in relaxation, recreation and retreat.

Bordered by a towering range of the Allegheny Mountains, Greenbrier County rests in a valley that is nurtured by the Greenbrier River. It’s home to the cities of Lewisburg, White Sulphur Springs, Rainelle, Alderson and Ronceverte, whose name means ‘green brier.’ Lewisburg, the largest of these cities, serves as the county seat and is the hub of activity for business, cultural and performing arts, shopping and a growing culinary scene. White Sulphur Springs is where visitors will find The Greenbrier Hotel (circa 1778), the grand dame of resort hotels.

The county, once the hunting grounds of the Cherokee and Shawnee Indians, is a deep-sided basket filled with opportunities for outdoor adventure and fun. Visitors come from around the nation and the world to explore the terrain and test their abilities in hiking, cycling, mountain biking, cross-country skiing, rafting, kayaking, rock climbing, rappelling, spelunking, geocaching and more.

18

nove m b e r • d e ce mb e r 20 1 4

epicurean charlotte food & wine

volume 6 • issue 6

The 5,130-acre Greenbrier State Forest tempts visitors with hunting, fishing, swimming and picnicking. Camping here can be basic or rustic with modern amenities. Time spent on the Greenbrier River Trail rewards visitors with breathtaking views. The 78-mile-long rail trail is one of the largest, most well-known and highly-regarded rails-to-trails projects in the country. Closely courting the path of the Greenbrier River, the trail offers abundant access to fishing and swimming, as well as to rugged wilderness, lush forests and picturesque landscapes.

On the more refined side, if not less ambitious, public golf courses dot the landscape of the county and, of course, there is the ultimate in golf course perfection at The Greenbrier.

When traveling the area by car, explore the Midland Trail National Scenic Byway, U.S. Route 60, which is known as the oldest road in America. “The old road” has much to tell about pioneer history, the Revolutionary and Civil Wars, the escape from slavery and the wheels and engines of progress. Each year, there are numerous Civil War reenactments and living history events in the area. The Seneca Trail, which is now Highway 219, had great w w w.epi cu rea n ch a r l otte.com

19

importance in the early 18th century as part of the Great Indian War and Trade Path. The two historic trails, now highways, still intersect each other in today’s downtown Lewisburg.

The lovely Lewisburg perfectly embodies the essence of the small mountain town. People here are friendly and have a generosity of spirit that welcomes visitors to enjoy the town, mountains and river. With its uplifting views and hilly streets, Lewisburg beckons travelers to peer over the next hilltop and around the next curve. A stroll through the center of town will quickly explain why Budget Travel recently donned Lewisburg ‘America’s Coolest Small-town.”

Lewisburg maintains a youthful vibe that comes, in part, from its culture and lifestyle, the abundance of outdoor activity and the West Virginia School of Osteopathic Medicine, which is located here. Not only does Lewisburg hold a much larger city’s share of arts and entertainment, history, notable restaurants and unique shopping, it even has a chocolate festival! That’s pretty cool.

The arts are important here as well, as witnessed by the ongoing presence and work of prominent arts organizations. Carnegie Hall, one of four halls named after arts philanthropist Andrew Carnegie, is still in use for live musical concerts, films and arts education, and houses three art galleries. Performing artists, including Judy Collins, Wynton Marsalis, The Moscow Dramatic Ballet and Doc Watson, have graced the Carnegie Hall stage.

The Greenbrier Valley Theatre has the distinction of being West Virginia’s Official Professional Theatre. There, you can enjoy theatrical productions, musical concerts and literary events.

The stage at the Trillium Performing Arts Collective shares performances that celebrate dance, music, theatre and film.

Tiptoe through history with the Greenbrier Historical Society as your guide at the 1820 North House Museum. The former home is on the National Register and houses artifacts from the Civil War era, textiles and historic wagons.

Cozy up to history with a night spent at the 86-year-old General Lewis Inn. Completely furnished with local-area period antiques, the inn also displays a collection of tools used by early settlers. The friendly inn is reported to have an additional hostess: the attentive ghost of a former child resident who visits the upstairs hall. There are also a number of bed-and-breakfast inns, as well as a good selection of brand-name hotels—the newest is the very comfortable Fairfield Inn & Suites by Marriott.

There are just as many campgrounds—boasting varying levels of amenities—as the area attracts many visitors who like to start and end their days outdoors.

Shopping was never so therapeutic as a day darting in and out of the creative stores and shops of Lewisburg. Many essentials can be found downtown, plus, there are oodles of individual items just waiting to belong. Fine clothes, jewelry, handbags, shoes, home décor items, garden art, sculpture, pottery, children’s wear, mountain bikes, books, beads, rugs, antiques, flowers, candles, yarn, pet supplies... well, the list goes on and on. The possibilities will inspire generosity and have wallets out dancing in the streets.

Some favorite establishments include Brick House Antiques, which offers linens, glassware and other fine collectibles; The Front Porch, filled with distinct home furnishings and men’s apparel; Harmony Ridge Gallery, featuring American art and craft; Two bookstores­: The Bookstore, spilling over with scholarly and out-of-print books, and Open Book, specializing in West Virginia authors; and Plants Etc., with a collection of crystals, toys and cards. Edith’s Health & Specialty Store is well-stocked for natural body care items, vitamins and supplements. In addition to supplying state-of-theart kitchen wares, Bella the Corner Gourmet will send visitors back to their lodgings or homes with great wines, cheeses and gourmet pantry items.

Just seven miles down the road in White Sulphur Springs, shoppers can begin anew with another collection of unique shops. Important to note, as home to The Greenbrier, White Sulphur Springs brings visitors within steps of a shopping paradise with exceptional quality items designed for the most sophisticated tastes. At Shops at The Greenbrier, visitors can find close to 40 specialty shops located both inside and on the grounds of the resort, including The Art Colony Shops.

Festival-goers will delight at the many ways Greenbrier County celebrates its traditions. Chocolate rules in springtime at the Lewisburg Chocolate Festival, with tastings, a chocolate bake-off and a mousse eating contest. Readers and writers, alike get inspired each summer at the Lewisburg Literary Festival, which features visiting authors and outdoor art. Celebrate the river with live music at the Ronceverte River Festival, and don’t miss the Greenbrier Resort’s Greenbrier Classic, a PGA tour, FedEx Cup Series event where the world’s best golfers come together with some of music’s top name performers. In the fall, Lewisburg is filled with visitors sampling local area cuisine at Taste of Our Towns, or T.O.O.T., and get in the holiday spirit with Lewisburg’s Holiday Open House.

The people here are friendly and have a generosity of spirit that welcomes visitors to enjoy the town, mountains and river.

20

www.e p icu re an c h ar l o t te .co m

volume 6 • issue 6

epicurean charlotte food & wine

novem b er • d ecemb er 2014

21

the greenbrier: america’s resort

images courtesy greenbrier resort-greenbrier county cvb

22

nove m b e r • d e ce mb e r 20 1 4

For more than two centuries, The Greenbrier has represented the gold standard for luxury retreats. With its meticulous and gracious hospitality, the resort has welcomed presidents, dignitaries and celebrities, along with many thousands of discerning guests seeking the pampered lifestyle combined with engaging activities and recreation.

With the Allegheny Mountains as its backdrop, the resort spreads out over 10,000 acres of exquisitely beautiful, lush and rolling land that accommodates and inspires a host of outdoor activities that include golf, fishing, horseback riding, hunting and so much more.

The massive hotel, which was ingeniously decorated by the renowned designer Dorothy Draper in the mid-1940s, reflects a magnificence belonging to a by-gone era, while offering the most modern and sophisticated amenities. The hotel has continuously been under the design influence of the Dorothy Draper & Co. design team, now led by President and Owner Carleton Varney for more than 65 years. Its bold colors, large-scale applications and comfortable furnishings are now legendary.

Visitors, particularly those from the Virginia Lowcountry, began coming to White Sulphur Springs in the mid-1700s for the healing powers of the white, sulphur water and to escape the heat and humidity of the summer “sickly� season.

The demand spawned the establishment of The Greenbrier Hotel in 1778. Today, the hotel has a huge presence, with 710 rooms that include 33 suites and 96 guest and estate houses.

Its five-star mineral spa—the only one in the world to achieve this rating from Forbes Travel Guide—now delivers health and luxury-minded treatments that still focus on the natural minerals found here.

With five championship golf courses, stellar restaurants, whole corridors of designer shopping and a 103,000-square-foot Casino Club offering world-class gaming, the Greenbrier offers one of the world's most distinguished destinations for leisurely pursuits.

Before leaving the property, delve into America’s Cold War secrets with a tour of the Greenbrier Government Relocation Facility, commonly called “the Bunker.� Fully maintained in a state of readiness for 30 years, the facility—built beneath an extension of the hotel—was designed to house and protect the 535 members of Congress in the event of nuclear warfare. The facility was closed after being exposed by the media in 1992. epicurean charlotte food & wine

the resort spreads out over 10,000 acres of exquisitely beautiful, lush and rolling land

the

/PU POF PG CVU

OPU UP CF NJTTFE :BELJO 7BMMFZ 8JOFSZ

BENVENUTI!

Portofino’s Ristorante Italiano e Pizzeria, where a passion for great food and a love for quality pay homage to the glories of the Italian kitchen. “Best Italian Restaurant in Charlotte�!

http://portofinos-us.com • Like us on Facebook!

0QFO %BJMZ /PPO UP 4JY

5126 Park Road 704.527.0702 3124 Eastway Drive #500 704.568.7933

3"("11-&

volume 6 • issue 6

8128 Providence Road #100 704.542.9911 2127 Ayrsley Town Boulevard 980.297.7090

#PPOWJMMF /$

3BH"QQMF-BTTJF DPN

w w w.epi cu rea n ch a r l otte.com

23

greenbrier gastronomy The palates of Greenbrier County residents and visitors are varied, inquiring, sophisticated and rich, leading to an explosion of culinary talent and opportunities. Following are some popular establishments where you just might find your new favorite dish.

food & friends restaurant

24

www.e p icu re an c h ar l o t te .co m

volume 6 • issue 6

greenbrier county cvb; smooth ambler spirits

smooth ambler spirits

The name is quite revealing at Food & Friends Restaurant. This is an establishment where people gather to commune over fantastic food. The dining room is softly lit and intimate, but don’t be surprised if the owners come out to say hello. Expect to find masterfullyprepared steak and seafood here—many patrons enjoy the bourbon salmon or the seafood pasta Jambalaya. Beef lovers will appreciate the full line up of quality, hand-cut steaks. The impressive list of sparkling wines conveys that this is a destination for celebration.

Food & Friends has been featured on the Food Network’s “Best Of ” series, and the impeccable service and abundant menu inspire return visits.

The cuisine at Stardust Café is indeed stellar. As the first farm-totable restaurant in Southern West Virginia, creativity and imagination drive the menu. The curried chicken served with mango chutney and basmati rice is sure to please, as is the fall-off-the-bone pork shank with grilled fuji apples. Be sure to save room for dessert, perhaps layers of almond cake with vanilla mousse and scented with spiced rum. How does that sound? The restaurant has an important wine selection and a star-studded beer menu.

The Historic General Lewis Inn not only offers respite for the weary, but also elegant cuisine for sophisticated tastes. Diners can enjoy Roast Duke a l’Orange, grilled lamb chops, Coquilles St. Jacques and many other specialty dishes, or team up with friends and family at Sunday brunch. There’s homemade pecan pie and fruit cobblers to be had as well! Such a relaxing meal might result in an overnight stay.

The incredible food at Stella’s Restaurant may have diners (well, at least lovers of film classics) calling out Stella’s name from the street. If the weather cooperates, dine outside for a memorable experience. Either way, in or out, the service is awesome and the cuisine is delicious. The locally-caught trout is perfectly seasoned and cooked, and the filet mignon is a lesson in tenderness. Honestly, had you even heard of passion fruit crème brûlée before now?

Livery Tavern’s open beamed ceiling and rich wood floors create a warm, inviting environment for dining. With a decidedly masculine touch, the décor gives nod to the building’s past use as a livery stable

livery tavern and to the military. Here you will find roasted quail, risotto cake and poached lobster and crispy veal sweetbreads for starters. Follow up with a two-inch rib eye or the crab-stuffed breast of chicken.

Whoever thought of having lunch in a restored bakery building that’s an actual bakery (where scrumptious artisan breads and European pastries are made daily) was really on to something. Stop in to the Greenbrier Valley Baking Co. for a hearty, delicious lunch.

The sandwich and salad selections are awesome, and keep your seat for dessert! In the evening, try one of the bakery’s specialty pizzas and a cold, locally-crafted beer.

When nothing will do but home-style cooking like Mama and Grandma used to make, a trip to The Mason Jar is essential. From buttermilk Southern fried chicken and hickory-smoked barbecue to homemade soups and from-scratch cakes and pies, it’s all at The Mason Jar. And where else can you get fried green tomatoes on the same plate with your hand-cut rib eye? Stop in for the all-you-can-eat lunch buffet or the Sunday brunch—or both!

Indulging your sweet tooth is easy and rewarding at B Sweet Confectionery. With 18 flavors of cupcakes and an assortment of cookies and other treats, everyone’s wish can be fulfilled. Go back in time with the large selection of retro, hard-to-find hard candies.

A small town’s worth of restaurants can be found just by visiting The Greenbrier. Satisfying the culinary needs and desires of a wide diversity of guests throughout the day and night means there’s a dining spot for everyone. There are six year-round restaurants, three seasonal restaurants and five bars and lounges. The names—including The Main Dining Hall, Café Carleton, Prime 44 West, In-Fusion, Draper’s, The Forum, Sam Snead’s, Tree Tops Café, JJ’s and Twelve Oaks—hint at the uniqueness of each one. All adhere to the standard of excellence that is expected of The Greenbrier.

Enjoy an afternoon of relaxation and sipping by visiting Smooth Ambler Spirits, a distillery of whiskey, vodka and gin that begins its processes by milling its own local grains. Add to that clean mountain air and pure natural water, and you end up with exceptional refined spirits. For wine lovers, a trip to Watts Roost Vineyard will allow visitors to taste their way through award-winning wines.E

epicurean charlotte food & wine

stardust café

greenbrier valley baking co. novem b er • d ecemb er 2014

25

a taste of the carolina coastline: lure oyster bar

by emily williams images courtesy gold zeal images and six cents photography

i

t suffices to say that there are many Charlotte foodies who crave a taste of the North Carolina coastline, particularly in the summer months. Thanks to the eclectic nature of our city, excellent fish-focused eateries can easily be found, but when it comes to finding that certain kind of saltwater zest reminiscent of a beachfront oyster bar, the Queen City can feel a bit more like a desert. For those chained to the proverbial Piedmont desk but who still yearn for a legitimate seafood experience, a new spot in the heart of Ballantyne may just be the answer.

In June, Lure Oyster Bar opened its doors in the same building where Cosmos formerly stood in The Village at Robinson Farm Shopping Plaza on Rea Road. Operated by the Sprowles family, who is also the creative team behind Bradshaw Social House (in the same shopping center) and The Yellow Rose at Touchstone, the restaurant aims at creating an atmosphere that is both maturely sophisticated and youthfully energetic.

While the emphasis of Lure is on fine dining, Justin Sprowles says that the plan is to also significantly contribute to the nightlife scene in the Ballantyne area.

“After researching Charlotte’s seafood offerings, it’s not difficult to see that there was a fairly large void in Ballantyne,” says Sprowles. “Lure is a clean cut term that encompasses both the idea of seafood (a fishing lure) and a place that offers a premiere nightlife. We will have DJs and happy hour live music in an effort to drive—or keep—people in Ballantyne, specifically in The Village, where we also operate Bradshaw Social House.

26

www.e p icu re an c h ar l o t te .co m

volume 6 • issue 6

epicurean charlotte food & wine

novem b er • d ecemb er 2014

27

we wanted to round ourselves out with a couple of beef offerings, unique flatbreads and a great sunday brunch.

oysters on the half shell

We hope that the two can play off of one another and fulfill the nightlife needs for those who join us, without people having to get back into their vehicles.”

Specials include “Taco and Tequila Tuesdays,” where $3 tacos are paired with $3 Coronas, and a Latin DJ will spin danceable tunes in an elevated seating area of the restaurant floor after 10 p.m. There will also be half-priced oysters, specials on wine, beer and spirits throughout the week, and a $15 brunch buffet on Sundays that jumps to $24 if you include all-you-can-eat oysters.

Lure is offering a happy hour special Tuesday through Sunday with half-price house oysters and flatbreads from 4 p.m. to 6 p.m.

There are also plans for a rooftop dining area in 2015 that will offer a full-service bar and private cabanas.

The structure of the building is perfectly suited to the seaside flavor of the restaurant. A tower attached to the main dining room with narrow windows at the top suggests a lighthouse to the mind’s eye. Once inside, guests will note that the décor has not been overlooked in maintaining a peaceful mood with a hint of mystery. If nautical minimalism could be branded as a new movement in interior design, Lure would be the perfect example.

You almost expect the tables made of dark, attractively sturdy wood—which conjure mental images of ship decks—to be moist from sprays of seawater. Black metal light fixtures with flickering faux candles hang high from the ceiling and add a striking,

28

nove m b e r • d e ce mb e r 20 1 4

tuna tartar

antique feel. The circular bar, with the restaurant’s title sign hanging above it lit up in a soft, aqua blue, is set in the middle of the room, which makes it easily approachable as the center of activity.

Seafood is not the only item on the menu, however. Executive Chef Justin Mohl, whose resume includes Bentley’s on 27 and Aquavina, has created a diverse menu that caters not only to seafood lovers, but to beef and pizza aficionados as well. “We wanted to round ourselves out with a couple of beef offerings, unique flatbreads and a great rotating Sunday brunch,” says Sprowles.

“We gave [Mohl] a ‘track’ to operate within, and he used his vast experience in the industry to come up with some unique items.

Aside from seafood, his short ribs are something that are gaining a buzz. All ingredients are made in-house for our flatbreads.”

The seafood is still the centerpiece of the menu, however, and rightly so. You might consider ordering two appetizers to understand just how delightfully complex the flavors at Lure can really be, and also because being able to choose just one may prove incredibly difficult. Mohl’s Crispy Calamari is battered in an ever-so-slightly-spicy flavoring and sliced into strips, not the squid shape that calamari is typically seen in. This makes it chewy, a little meatier and much more palatable. Drizzled with a tangy citrus crème fraîche and sprinkled with chorizo sausage strips that add just the right amount of kick, the first thought that may amusingly come to mind is, “Nothing can top this. Why go on?” Yet, after sampling the epicurean charlotte food & wine

petite filet volume 6 • issue 6

w w w.epi cu rea n ch a r l otte.com

29

creamy and gorgeous to behold, the cheesecake makes for a very satisfying finishing touch. touch oyster burger with house made chips

lure pizza rockefeller

The grilled mahi is presented so beautifully that it feels like a shame to pierce into it with a fork.

Tuna Tartar—a softly round cut of raw tuna on a wreath of seaweed salad—your allegiances may again quickly be changed. The taste is very similar to sushi but with far more flavor, artfully arranged with slices of avocado and topped with a fan of rice crackers and a generous dollop of wasabi crème that, while pungent, does not overpower the rest of the dish. A pink citrus soy sauce is lightly dotted over the dish and provides just the right amount of salty taste for the tuna or avocado to be dipped in.

For a main course, the Grilled Mahi is presented so beautifully that it feels like a shame to pierce into it with a fork. Two small fillets nestled on a bed of red quinoa, thick asparagus stalks (or bok choy) and brilliantly red tomato confit come to the table with a fuchsia-pink exotic bloom accented on the dish. The seasoning on the fish is warm, peppery and packs a punch without being too zingy. It’s grilled to absolute perfection—not too dry, not too moist. A side of tomatillo relish pairs well with any vegetable with which the dish may be served.

While dessert may seem less paramount to the overall experience of a seafood establishment, it is by no means to be overlooked here. A seasonal cobbler (cherry on this occasion) served in a heavy, hot skillet is topped with vanilla ice cream. Tartly sweet with a burnt crust that flakes and crumbles into the rich filling with every spoonful, it will make even the most adamantly anti-fruit

30

www.e p icu re an c h ar l o t te .co m

coconut chocolate chip cheesecake

dessert patron become an immediate devotee. A coconut chocolate chip cheesecake is creamy and gorgeous to behold, with a crust that, at first glance, looks to be around one to two inches thick.

The chocolate is immediately recognizable, but the pleasure of this particular concoction is taking bite after bite to finally realize that the coconut is in fact hidden in the moist crust. This playful hide and seek sensation fits with the enticing aura of Lure and makes for a very satisfying finishing touch.

Whether the plan is for a vivacious evening out for drinks, appetizers and dancing or a quiet corner table with a plate of oysters and a glass of wine, Sprowles is positive that he and his team can fulfill their patrons’ needs. “We hope our guests will enjoy experiences that range from a casual hangout where buddies share beers, a dozen oysters and a flatbread, all the way to anniversary dinners where select varietal oysters are paired with the couple’s favorite New Zealand Sauvignon Blanc,” he says. “When our guests walk into Lure, we want them to feel a welcoming and vibrant atmosphere.”

That has certainly been achieved, both through the beautiful presentation and unique flavors of the menu to the stellar service and elegant décor of the room. Sprowles and Mohl have certainly succeeded in creating a hip, luxurious atmosphere that will serve both the Charlotte party crowd and the serious fish foodies who long for the beach all year round.E

Your Best Source for Residential Real Estate.

KATE TERRIGNO REALTOR®/BROKER 631.903.3021 kterrigno@dmahomes.com

lure oyster bar 8420 rea road • charlotte 704.544.5268 • www.lurecharlotte.com

volume 6 • issue 6

epicurean charlotte food & wine

novem b er • d ecemb er 2014

31

places to go, people to see

through the grapevine Yama Asian Fusion has announced the opening of their Izakaya—or Japanese— tavern in Plaza Midwood. Yama Izakaya is a local pub serving inexpensive items in a casual setting where people go to unwind and have fun. Patrons will enjoy small plates, Ramen, sake, yakitori and more.

704.910.6387 • www.yamaizakaya.com

Treehouse Whiskey & Fork has opened at 4423 Sharon Road beside Baku. A rustically whimsical site—and yes there’s actually a treehouse—Treehouse boasts extensive whiskey and bourbon menus and features a fresh take on BBQ and new American-style cooking.

980.207.0949 • treehouse-restaurant.com

A seafood invasion is headed to Charlotte! Find fresh fish daily at Catch On Seafood Market, which has opened in the Plaza-Midwood area off of Commonwealth, and at Carolina Fish Market, which has added a second location in the Sharon Corners Shopping Center in SouthPark. carolinafishmarket.com

Chef Ashley Quick has taken over the kitchen at Stagioni. Chef Quick is formerly of Heritage Hotel and Husk Restaurant in Nashville, and his commitment to fresh, seasonal cuisine perfectly aligns with Moffett Restaurant Group’s vision for Stagioni, whose name itself means “seasons” in Italian.

704.372.8110 • stagioniclt.com

La Catrina Mexican Grill is opening in The Fountains Shopping Center off of Audrey Kell Road, along with Anzi Pasta & Pizza. Look for more information and their websites coming soon!

Chef Joe Kindred (formerly of Rooster’s Wood-Fired Kitchen) is opening a restaurant of his own with wife Katy.

Kindred Restaurant is scheduled to open this winter on Main Street in Davidson. Congratulations Joe! kindreddavidson.com

After serving as Executive Director of Charlotte Wine & Food Weekend for the past four years, Chuck Richards has announced he is stepping down from the position. Richards is one of the founding members of Charlotte Wine & Food Event. www.charlottewineandfood.org

Pearlz Oyster Bar will be opening a new location in the former Mirό Spanish Grill in StoneCrest at Piper Glen. This will be the fourth location for the Charleston-based eatery, which features a raw bar, a variety of oysters and seasonal shellfish, and Lowcountry recipes like shrimp and grits, fish and chips and seafood gumbo. www.pearlzoysterbar.com

Award-winning Chef Bruce Moffett of Charlotte-based Moffett Restaurant Group has been selected to receive recognition as a Distinguished Visiting Chef at Johnson & Wales University.

Congratulations Bruce! moffettrestaurantgroup.com

Popular Fourth Ward Bread Co. recently suffered a serious fire, not long after they celebrated their first anniversary.

Customers have championed the locallyowned business as one of very few places for breakfast in the area. We’re looking forward to their re-opening or another new location. fourthwardbreadco.com

nove m b e r • d e ce mb e r 20 1 4

epicurean charlotte food & wine

01

McAdenville Tree Lighting

The ceremony takes place at Legacy Park in downtown McAdenville, and the “big switch” is pulled about 5:30pm to start another Christmas Town USA season. The lights glow nightly through December 26th. www.mcadenville-christmastown.com

The 6th Annual Fall Festival will feature local artists, vendors, music, dancing, food, wine tastings and more! rockyrivervineyards.com

02 5th Annual Dilworth/SouthEnd 05 Fourth Ward Holiday Home Tour Chili Cook-Off

37th annual installation of this walkable tour -07 The Enjoy all the chili you can taste from local restaurants includes admission to seven private residences, beauti and individual cooking teams as they (and maybe you!)

www.bonterradining.com www.roosterskitchen.com

Amélie's French Bakery is planning to open soon in Carmel Commons Shopping Center. While a date hasn’t officially been set, the opening of this location will join the bakery’s other four locations (the original in NoDa, Uptown, Rock Hill and Atlanta). Way to go Lynn—Epicurean Charlotte is very proud of you! www.ameliesfrenchbakery.com

december

01 Rocky River Vineyards Fall Festival

Chef Blake Hartwick is excited to be returning to Bonterra Restaurant, where he’ll be taking over the kitchen.

Chef Bill Schutz of Bonterra is moving over to head up the kitchen at Rooster's Wood-Fired Kitchen. Good luck to both!

If you love Dressler’s Restaurant, then you’re sure to love their new restaurant! Dogwood Southern Table and Bar is scheduled to open in November in Sharon Square behind Whole Foods. Chef Scott Hollingsworth will oversee the kitchen, and the restaurant will be open for lunch and dinner seven days a week, with brunch served on weekends. www.dogwoodsoutherntable.com

32

november

fully decorated for the season, choir and hand bell ensemble performances, horse and carriage rides throughout the neighborhood, wine and beer samplings and tasty treats (while they last). www.fofw.org

compete to win! www.dsechilicookoff.org

13 Southern Christmas Show -23

Check out the holiday trees, mantles, doors and more at the Southern Christmas Show at The Park Expo & Conference Center. Munch on tasty treats, sway with yuletide entertainment and come ready to have a blast during this favorite holiday tradition. southernshows.com/scs

©istockphoto.com/alengo

Check out our new website! Get up-to-date information on events and news around town, view past issues and more. While you’re there, become our friend on Facebook and follow us on Instagram and Twitter. www.epicureancharlotte.com

Passion8 Bistro will be relocating from Fort Mill to a new spot on Elizabeth Avenue. The upscale farm-to-table bistro plans to eventually expand their menu to offer lunch and Sunday brunch after doubling their seating capacity with three dining areas and a 10-seat chef ’s table. www.passion8bistro.com

27 Novant Health Thanksgiving

Day Parade

A tradition since 1947, the Uptown parade is complete with dance and choral performances, marching bands from around the region, larger-than-life floats, balloons and some of your favorite characters.

www.charlottecentercity.org volume 6 • issue 6

06

Jingle Bell 5K Run/Walk

31

First Night Charlotte 2014

Kick off the holidays by helping other at this fun, festive event for the whole family! Participants wear reindeer antlers and/or themed costumes and tie jingle bells to their shoelaces to celebrate the season by giving. jinglebellruncharlotte.kintera.org Ring in the new year with musicians, dancers, actors and artists from 1pm until midnight in the heart of Uptown.

This year’s activities will take place on the Church Street side of Romare Bearden Park.

www.charlottecentercity.org w w w.epi cu rea n ch a r l otte.com

33

www.e p icu re an c h ar l o t te .co m

l to r: Stuart Lewis, Matt Schepke, Tyler Durham, Letha Taylor, Laura Lawson, Nicholas Glass, Cheryl Indelicato, Jeannie Groome, Kelsey Brown, Dena Ziglar, Ben Shepard, Lisa Rogers, Amanda Heiman, John Glenn, Amara Coote

volume 6 • issue 6

nc brewers event at olde mecklenburg brewery l to r: Scott Coggins (Charlotte Brews Cruise), Ryan Self (OMB), Dan Wade (Wooden Robot Brewery), Neil Gimon (Dreamweavers Brewer)

epicurean charlotte food & wine

"

"

tasting at total wine & more l to r: Selena Shissler, Andrew Woodland, James Porter, Rick Elking

great grapes festival & skull camp wines l to r: Kelly Andrzejewski, Eric Joyce, Heather Joyce, Natalie Hayes, Amanda Newman, Brittany Harbiason

"

34

susan g. komen race for the cure

"

festival at the diamond restaurant in plaza midwood l to r: Allyson Dellinger, Louise Jonas Paxton, Ginger Ramsey, Jack Rosenblatt

"

"

scene around town

blowing rock wine festival l to r: Deborah Marks, Bob Timberlake, Jason Frye, Linda Seligman, Zenda Douglas

novem b er • d ecemb er 2014

35

local flavor

sensational fare for holiday entertaining holiday cheese ball

lisa prince • got to be good cookin’ ingredients: two 8 oz blocks cream cheese, softened • 5 tbsp orange marmalade with champagne (or plain orange marmalade) •

• • •

4 tbsp cranberry chutney ½ c pecans, chopped 1½ c pecan halves (or 1 cup chopped pecans)

Mix together marmalade and chutney. Add softened cream cheese and blend well. Add ½ cup chopped pecans and blend.

Shape into a pine cone, one large ball or two small balls. Place on wax paper and chill for three to four hours. Re-shape into better form and cover with the pecan halves for pine cone shape (with rosemary at top) or roll ball(s) in chopped pecans. Serve with crackers or wheat thins.

jumbo shrimp with prosciutto and basil chef bill wolf

ingredients: • 1 lb peeled and deveined shrimp (10-15 count) • 6 slices prosciutto, cut in half

• • •

24 large whole basil leaves salt and pepper to taste olive oil for sautéing

Enjoy our premium quality steaks, chops, fish & pasta

Lay out a strip of Prosciutto and cut in half lengthwise. Place a raw shrimp on the end. Place a basil leaf on each side of the shrimp.

Gently roll up the shrimp. Repeat until all of the shrimp are rolled in prosciutto. In a pan, heat the olive oil to medium high heat. Add the rolled shrimp and sauté until the prosciutto is crisp on all sides and the shrimp is tender, about 4 minutes. Drain on paper towels and serve immediately.

Reservations Accepted Brio’s Bellini Brunch, Sat. & Sun. 11-3

4720 Piedmont Row Drive | Suite 150 | Charlotte, NC 28210 | phone: 704-571-4214 or 888-45-BRAVO | www.BrioItalian.com

36

nove m b e r • d e ce mb e r 20 1 4

epicurean charlotte food & wine

volume 6 • issue 6

w w w.epi cu rea n ch a r l otte.com

37

4720 Piedmont Row Drive | Suite 150 | Charlotte, NC 28210 | phone: 704-571-4214 or 888-45-BRAVO | www.BrioItalian.com

the juice

words to live by Brio Tuscan Grill

Ilios Noche

Maverick Rock Taco

Sir Edmond Halley’s Restaurant & Freehouse

Ten Park Lanes

With two locations in South Charlotte, INR serves fun, upscale Mediterranean inspired food. Featuring beautiful outdoor patios for dining and a live a music series, their Mediterranean-inspired dishes use locally-sourced ingredients, fresh vegetables and spices.

704.814.9882 • xeniahospitality.com

Come for the food and drink, stay for the fun. This quaint neighborhood pub nestled behind Park Road Shopping Center offers mouth-watering pub fare and a great beer selection.

704.525.7775 • www.siredspub.com

This all-American bar serves up your favorite Mexican-style cuisine with a rock-n-roll atmosphere. Their awesome variety of ῾fun’ tacos include fried avocado tacos, jalapeño mahi mahi tacos and crispy whitefish or Gyro tacos, plus burritos, cilantro lime fries, street corn, salads and great drink specials.

704.527.1400 • xeniahospitality.com/maverick Ten Park Lanes isn’t your typical bowling alley. The new restaurant features BBQ, burgers, flatbreads, salads and sandwiches, plus Mason Jar Signature Stacks, moonshine on tap, beer bombs and specialty martinis.

Outside, the beer garden offers 24 mostly craft brews on tap.

704.523.7633 • www.rollten.com

dilworth/ myers park/ southend

Casual, relaxed environment with two separate lounge areas featuring 35 wines by the glass and over 500 wines for retail. The menu is focused on gourmet small plates at reasonable prices.

704.369.5050 • www.dvinewinecafe.com

Cantina 1511 is where foodies flock for authentic Mexican cuisine and cocktails.

Their spacious, decorative settings reflect the spirit of the festive country and make it the perfect place to gather for memorable meals and great times.

704.331.9222 • cantina15eleven.com

This French bakery and bistro has a delectable dish for everyone, offering French fare along with freshly baked Artisan breads, pain de croissants and crêpes. Open every day for breakfast, lunch and dinner.

704.552.1116 • www.cafemonte.net

Moffett Restaurant Group

This collection of restaurants owned by award-winning chef, Bruce Moffett understands that dining out is as much about the experience as it is about the food.

Barrington’s, Good Food on Montford and Stagioni all share a comfortable setting paired with innovative, seasonally-driven dishes. moffettrestaurantgroup.com

ballantyne/ stonecrest/ pineville Autobell Car Wash

D’Vine Wine Café

Cantina 1511

Café Monte French Bistro

Lebowski’s Neighborhood Grill

Drop into Lebowski’s for good times and great food. Located in the heart of Dilworth on East Blvd., this comfortable neighborhood grill features a street-side covered patio, flat screen TVs and the best Buffalo wings south of North Tonawanda, NY. Daily lunch and dinner menu.

704.370.1177 • lebowskisgrill.com

Pasta & Provisions

Charlotte’s primo Italian gourmet food store features homemade pasta, sauces, olive oils, imported and domestic cheeses, etc. and a huge selection of Italian wines.

704.364.2622 • www.pastaprovisions.com

Total Wine & More-University

Terra Restaurant

This intimate bistro’s casual atmosphere is perfect for dining with friends, co-workers and family. The creative menu features a wide array of great selections, always made from the highest quality ingredients.

704.332.1886 • www.terracharlotte.com

Since 1969, customers have enjoyed the sparkling, clean cars and attention to detail that come with the unique Autobell experience.

Choose from customized exterior and interior cleaning options at any of the 30 Charlotte area locations, all completed within 15 minutes or less. www.autobell.com

university/ matthews

The wine superstore offers a huge selection of fine wines at dynamite prices. Choose from everyday wines or some of the wine world’s most revered labels. Many selections of beers and gift items are also available.

Tastings and classes are offered as well.

704.714.1040 • www.totalwine.com

A_nella/bigstock.com

park road/ woodlawn

Brio offers its guests ‘La Dolce Vita.’ The food is all simply prepared using the finest and freshest ingredients. The menu’s emphasis is on prime steaks and chops, homemade pasta specialties and flatbreads prepared in an authentic Italian wood-burning oven.

704.571.4214 • www.brioitalian.com

"'Do you know,' he asked in a delicious accent, 'what Dom Pérignon said after inventing champagne?' 'No?' I said. 'He called out to his fellow monks, ‘Come quickly: I am tasting the stars!'" john green, the fault in our stars

38

www.e p icu re an c h ar l o t te .co m

volume 6 • issue 6

TERRA

NOW OPEN !

PARK ROAD SHOPPING CENTER

Enjoy Charlotte’s Best Mexican on the spacious covered patio, head for our new centerpiece bar, request the exclusive Chef’s Table that overlooks the open-plan kitchen, or book your holiday event in one of two party-sized private dining rooms.

Let the fiesta begin!

545-b providence road • charlotte, nc 28207 www.terracharlotte.com • 704.332.1886

PARK ROAD 4271 B PARK ROAD | 704.331.9222 STONECREST 7708 REA ROAD | 704.752.9797 CATERING | 1.855.333.1511

CANTINA15ELEVEN.COM

$55 individual | $85 couple

Adagio Vineyards | Brushy Mountain | Carolina Heritage Elkin Creek | Grassy Creek | Herrera | Olde Mill Round Peak | Scull Camp | Slightly Askew | Stony Knoll

Yadkin Valley Winter Wine Passports 3

Purchase Passports Online at SurryWineries.com