may/june issue epicurean charlotte

breaking the fast in charlotte

find the best wines for the grill this father᾿s day escape to aruba

check out breakfast hot spots in and around town

may •• june 2015

contents

BARRINGTO N’S ~

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find the best wines for the grill Est.

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CLT-15-3710-MAGAZINE

18 Total Wine & More.® The selection is incredible.

Total Wine & More is like no other wine store you have ever visited. Each of our stores carries over 8,000 different wines and 2,500 beers. With over 110 superstores, we have the buying power to bring you the best wines at the lowest prices. Our wine team is the best trained in the industry.

They are committed and dedicated to bringing you the Total Wine Experience.™

North Carolina’s Largest Selection of Wine, Beer and More Under One Roof – at the Lowest Prices!

HUNTERSVILLE | CHARLOTTE-PARK TOWNE VILLAGE CHARLOTTE-UNIVERSITY | CHARLOTTE-PROMENADE

escape to aruba, “one happy island”

things are possible – 26 allat breakfast

in each issue 06 ripe for the picking

33 places to go, people to see

08 juicy morsels

34 scene around town

10 seats & eats

36 local flavor

beer, wine and product picks for the warmer weather on the trail of the sweet southern sonker tradition find out why folks are lining up for food trucks in southpark

12 profiles of passion

a place (for fine wine) at the beach

a calendar of local events

check out who’s been out and about local eats and treats

38 the juice

must-have products, hot topics and more

Get Social With Us TotalWine.com

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RUNNING OUT OF ROOM FOR YOUR VINO?

Let Kate find your perfect villa, complete with wine cellar!

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

KATE BRUCE TERRIGNO

REALTOR | BROKER kterrigno@dmahomes.com c: 631.903.3021

contributing editor Kate Bruce kate@epicureancharlotte.com 09879- CX_KW_SongwritersFestivalAd.indd 1

2/27/15 2:56 PM

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

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!

5126 Park Road 704.527.0702 3124 Eastway Drive #500 704.568.7933

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8128 Providence Road #100 704.542.9911 2127 Ayrsley Town Boulevard 980.297.7090

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

contributing writers Kelsy Chauvin, Zenda Douglas, Chris Kelley, Stacy Slinkard, Kate Bruce Terrigno, Kristy Tolley intern Katherine Lawrence Day printing Indexx Printing

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ripe for the picking

ripe for the picking

Helen White of Sir Edmond Halley’s is enjoying the 2013 Girard Russian River Chardonnay.

Courtney Fish of Total Wine & More suggests the 2013 Dominican Oaks Chardonnay, Napa for your spring drinking pleasure.

Glass $9.50, Bottle $38.00

Presents with wonderful aromas of citrus, tropical fruit, vanilla and crème brûlée. On the palate, there᾿s a rich, creamy texture from sur lie aging that᾿s balanced with surprising acidity that enables the wine to pair very well with pork, chicken, fish and salads. But we᾿re confident that you᾿ll also enjoy the Russian River Chardonnay by itself.

Bottle $16.99

Light and crisp, this wine offers the freshness of orange rind and lemon, both aromatically and on the palate. It’s refreshing and not overdone.

Brian Perkins of Healthy Home Market recommends the Hindsight 2013 Cabernet Sauvignon, Napa Valley.

Bottle $21.99

This wine shows ripe blackberry and currant flavors and aromas with hints of vanilla, oak, coffee and cocoa. Luscious fruit flavors combine with soft elegant tannins to create a wine with great weight, mouth-feel and a long lingering finish. Pairs well with grilled meats, pasta or to enjoy a glass at the end of the day.

Matthew Matinata of Old Stone Steakhouse in Belmont recommends the Viña Bisquertt 2012 La Joya Gran Reserva Carmenère from Chile.

Bottle $30.00

Soft, attractive smoke, savory, mocha, ripe berry and spicy brambly fruit aromas accompany a sweet, juicy and jammy palate with dark brooding fruit and bitter chocolate layers. Aspirational with some elegance.

Bottle $19.99

Terry Miller of D’Vine Wine Café highly recommends the 2013 Château Fontanès Les Traverses Blanc for your patio drinking.

This wine is produced in small batches and has a flavor profile unique to the charred bourbon barrels, with notes of vanilla, dried herbs and a hint of caramel. Available at Harris Teeter.

Refreshing, snappy, bright and clean, this is a delightful everyday white with refreshingly different flavor profile.

Adam Emery of Fetzer Vineyards is enjoying the 2013 Bourbon Barrel Aged 1000 Stories Zinfandel.

Thierry Garconnet of Terra Restaurant recommends the 2014 Les Vigneron Prestige Le Blanc Côtes du Rhône for your spring drinking.

Bottle $40.00

Pale yellow in color, this wine boasts fresh peach and eagerly shows its Viognier component. Fleshy orchard and pit fruit flavors are firmed by a tangy orange zest quality, picking up a smoky quality with air.

Spring is here, and it truly is my favorite season to get outside and try out some tasty new beverages in Charlotte. Sunny days and temperatures in the high 70s have me reminiscing about clear blue water and warm sandy beaches. But since we’re a bit far from the beach, my second favorite spot is one of the many craft breweries in Charlotte.

drinks with kate

by kate bruce

My personal favorite is Sycamore Brewery. Nestled in the heart of South End, this brewery brings big competition to the growing local craft beer scene. Wander inside and pick from one of the 20 house taps that host an assortment of seasonal crafts. If you can’t decide, however, and only have time for one, go with my pick of the month: The Salty Coconut Red Ale. While it may be brilliantly red in color, it’s definitely not your typical red ale. Brewed with 10 pounds of coconut per barrel along with a splash of sea salt, this ale is unexpected, delicious and refreshing. The ale arrives with a perfect, sliver of white froth that coats the top of the beer. Immediately, your senses are overwhelmed by the scent of coconut, but don’t mistake this for a Piña Colada. Each sip leaves you with a decadent aftertaste that features flavors of toffee, caramel and toasted coconut.

The taproom opens up to an adjoining garden full of picnic tables, games and live music. As the sun beats down, the music serenades you, and with each sip of your coconut ale, you are whisked away to summer life in far off places. And just in case beer isn᾿t your thing, Sycamore also offers wine on tap. There᾿s truly something for everyone! Sycamore’s motto is “Drink Carolina Proud,” and that᾿s just what each and every person does when they visit. Don’t miss out! Until next time... Cheers & enjoy!

Put your best wheel forward.

Bottle $26.99

Susan Edwards of New South Kitchen recommends the 2013 Eidosela Albariño Rias Baixas.

Glass $10.00, Bottle $40.00

Pale yellow in color, this wine presents with mineralaccented citrus fruits and pear on the nose, plus a hint of honeysuckle that gains strength with air.

Dry and tightly focused, offering taut lemon/lime and anise flavors and a touch of honeydew. Closes stony and tight, with good clarity and length.

When We Shine, You Shine.

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juicy morsels

Trio Restaurant and Bar 247 City Hall Street, Mt. Airy, NC

surry sonker

on the trail of a sweet southern tradition

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t’s hard to say where the name “sonker” came from; it’s somewhat easier to say what it is. So what do you get when you cross a fruit cobbler and a potpie? Blending fruit into dough sweetened with molasses, sugar or other sweeteners makes sonker. It can also be accompanied by a dip (glaze) made of cream, sugar or molasses, and a few drops of vanilla extract. This is usually poured over the sonker in the dish.

Sonker was created to stretch the use of over-ripe fruit during dire economic times. Recipes vary from place to place (and from family to family), which makes the trail a fun way to compare different influences. Popular fruits used in sonker include blackberries, peaches, raspberries, huckleberries, apples and yes, even sweet potatoes are used.

A Southern heritage comfort food that dates back to the early 1800s passed down through generations, sonker is unique to North Carolina’s Surry and Wilkes counties, and

by kristy tolley images by kristy tolley

it’s the star of the newly formed Surry Sonker Trail. Sonker is part of the fabric of life in the region, and they celebrate this delicious treat with an annual Sonker Festival, held the first Saturday in October since 1980. Surry County is said to be one of the only places where this delicacy is made.

You, too, can experience this local delicacy via the Surry Sonker Trail. The trail includes stops at several restaurants and local bakeries within Surry County. Following are just a few to consider exploring.

Along the Sonker Trail you’ll also encounter many opportunities to soak in Surry County’s local history, culture and arts. Take your time. Immerse yourself. Savor the sonker and savor the area.

If you’re interested in trekking the Sonker Trail, a free map guide is available by calling (800) 948-0949 or requesting online at www.SonkerTrail.org. E

French-trained chef and owner Chris Wishart crafts an upscale version of sonker at Trio, and the recipe changes weekly. His local apple and almond sonker is ser ved with pumpkin ice cream, crème anglaise and caramel.

French and Southern influences collide here, and it’s seriously tres bon, ya’ll.

If one dessert isn’t enough for you, try their crème brûlée, too; it’s on point. Other ambrosial menu items like the grilled angus beef tenderloin fillet with Parmesan mac and cheese and asparagus make return visits to Trio inevitable.

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215 E. Main Street, Pilot Mountain, NC

The name of this restaurant/bar/coffee shop is certainly apropos. Owner and chef Scott Needham creates an “at home” vibe through friendly staff and homey décor. In addition, the walls are adorned with local art that’s available for purchase. And you’ll want to, because there are some talented artists in the area!

During my visit, the sonker of the day was spicy pear.

Made with N.C. hoop cheddar cheese and cayenne pepper, the dough was a nice departure from the standard variety. My taste buds enjoyed the perfect marriage of sweet and savory.

Other sonker variations that have appeared on the menu include s’more, grilled cheese and pot pie.

Daily specials like dill pickle soup, eggplant Parmesan with Surry County tomatoes, or the pimento cheeseburger are worth a return visit. The summer menu changes frequently, using fresh and locally-sourced foods.

Roxxi & Lulu’s Bakery

111 W. Market Street, Elkin, NC

Miss Angel’s Heavenly Pies 153 N. Main Street, Mt. Airy, NC One taste of Miss Angel’s Heavenly Pies is truly heavenly!

From apples to peaches and other seasonally grown fruit and berries, each fruit pie is made with the freshest, natural ingredients.

Baking is done the old fashioned way at Miss Angel’s, from scratch, using the finest ingredients, and the fruit and berries are grown in Miss Angels 52-acre farm and orchard.

Perhaps the only thing more memorable than Miss Angel’s “zonker” is Miss Angel herself. Warm, funny and amiable, this New York transplant makes you feel like you’re visiting family.

Her take on traditional sonker is to add a special moonshine glaze that she says makes people go “zonkers,” hence the unique variation of the sonker name. You’ll also notice Miss Angel often cuts hearts out of the crust.

“I put hearts on them because my whole heart is in everything I make here,” she explains. You’ll feel the love in just one bite.

Miss Angel also has a bakery next door that sells certified gluten-free versions of standard favorites.

The Living Room Coffeehouse and Wine Bar

Rockford General Store 5174 Rockford Road, Dobson, NC

This historic general store has seen a lot of sonker leave the premises over the last 120 years. Owner Carolyn Carter makes several varieties each day, including the immensely popular and ridiculously tasty sweet potato sonker.

Sonker isn’t the only tasty treat you’ll find here. Specials like fried bologna sandwiches, hamburgers and hot dogs on scratch-made bread and buns lure regulars daily. Peruse the store for local handmade art, a generous candy display, vintage postcards and other unique finds. epicurean charlotte food & wine

“Our recipe is more of a dumpling-type dessert,” says owner Loretta Flack. “The dumpling isn’t too sweet, so it really makes the fruit stand out.”

Loretta’s fruit favorite is the mixed berry s o n k e r. O t h e r distinct versions include raisin and apple, figs and persimmon, and the popular strawberry sonker.

Sonker here is made to order, but it’s definitely worth the wait. A fresh cup of coffee from Anchor Coffee Co., roasted locally in Wilkesboro, is the perfect sonker sidekick.

Baklava, cupcakes and even bakery treats for pets are available, too. may • j u n e 2 015

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seats & eats

get in line! food truck wednesday rolls into southpark

by kate bruce terrigno

cupcake delirium

images by tabitha flythe

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ew hot spots, trendy restaurants and late night bistros are growing as quickly as the Queen City. Every week, it seems a new restaurant is making its mark with the hottest menu and top culinary talent. But if you want to check out some of the best underground food, look no further than a parking lot in SouthPark. That’s right. Located off of Fairview Road, you’ll find an asphalt lot full of hungry people lining up for lunch, all congregating in one place. And no, it’s not for a five-star restaurant. Instead, they’re all watering at the mouth trying to pick from one of the several food trucks in front of them.

Tabitha Flythe is Senior Associate of Marketing for Food Truck Wednesday. She says the concept is designed all around the working individual, who just wants a quick bite on the go. “It’s like going for a picnic on your lunch break!”

Flythe says. “You enjoy a little vitamin D after being in the office all day and eat some amazing local food at the same time.” And amazing it is. I was lucky enough to try something from each and every truck during the Spring Kickoff event. And while the food truck craze is nothing new to Charlotte, the culinary talent truly is.

First up was The TIN Kitchen with their famous pork belly tacos. The day prior, this truck was being filmed for the Food Network... so famous they are! The pork belly arrives in soft tortillas, which literally melt in your mouth. The pan-seared pork belly is juicy, crispy and decadent in flavor. It’s served up with a kimchi and hoisin glaze and topped off with shredded lettuce. This dish is a true show stopper. Each bite into the tortilla is full of thick, juicy pork belly, coated in rich glazes along

with a crunch from the shredded lettuce. The doughy tortilla absorbs all of the juices as they flow out with each and every bite. These tacos are certainly not to be missed!

Next up is Bleu Barn Bistro. The concept behind Bleu Barn is one of my personal favorites: ‘farm to truck.’ The focus is simple, using locally-sourced meat and produce from farms as the key ingredients to their menu. And to prove it, the Sunny Farm House Burger arrives featuring grass-fed beef, mixed greens, heirloom tomatoes, pickled red onion, Swiss cheese, mustard and a sunny side egg right on top.

Now, usually I’m a bit reserved when it comes to an egg on my meat, but this dish truly redefines the expectation on how to eat a burger. The beef is fresh, juicy and full of flavor, and you can taste the local farm difference. Bright, yellow, runny egg yolk flows out with each and every bite. The yolk drizzles onto the bun while coating the entire burger. And as if that isn’t enough, it was served up with their divine roasted broccoli salad, which features toasted walnuts, dried cranberries and roasted broccoli. Dressed simply in a lemon aioli, this farm fresh side completes the meal too perfectly.

Next on the roster was MasterBacon, where I had the Artesian Monte Crisco. Now this dish is a serious bacon eater’s dream lunch. Inside a bacon-wrapped croissant is rotisserie turkey, bacon, artichoke Parmesan spread, spinach, tomatoes and provolone cheese. The croissant is generously wrapped in thick pieces of succulent bacon and then deepfried. The combination of ingredients is spot on. Each bite into the croissant offers crispy chunks of bacon mixed with

papi queso 10

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master bacon

the tin kitchen

ooowee bbq

southpark eats alternative bleu barn bistro the interior fluff of the croissant. In the South, we take bacon very seriously. On Food Truck Wednesday, the Monte Crisco delivers! Bacon lovers, this one’s for you.

Papi Queso. Where to begin? Let me first start by saying, a grilled cheese is my ultimate weakness. What Papi Queso comes up with truly pushes the culinary boundaries and gives new meaning to the standard of the ordinary grilled cheese.

Located inside of a small box stamped with a picture of a pig, their signature dish awaits. Open up, and voilà, it’s the Pig Mac—a sandwich featuring mac and cheese, barbeque pork shoulder and bourbon onions sprinkled on top with fresh, kosher salt. Need I say more? The gooey mac and cheese mixed with the sweet, rich pork shoulder brings together all of the best Southern flavors. Each bite is better than the next!

The Pig Mac certainly takes the grilled cheese to the next level.

But Papi Queso isn’t just about the pig. They also have a vegetarian option, and it’s just as satisfying as their signature dish. Spoil yourself and take a bite into the ‘Lil Green Muenster.’ Each bite is full of lush, green avocado, muenster cheese, baby spinach and a kick of wasabi horseradish sauce. It’s divine, delightful and the ultimate indulgence.

Say goodbye to grilled cheese, say hello to Papi Queso!

Last but certainly not least, I dive into some downright delicious Southern food at OooWee BBQ. Greeting me as I arrive is a plate full of their 16-hour sliced brisket, pulled pork, smoked broccoli and mac and cheese. Their concept is ‘you name it, we smoke it,’ and you can really taste it! The volume 7 • issue 3

5970 fairview road • 11:00 a.m. – 2 p.m. www.sea-nc.com

portions are generous, and each bite is full of smoky, intense flavors. Each taste of the 16 hour-sliced brisket serves up the ideal balance of smokiness. The pulled pork is riddled with lush, moist flavor and coated in a true at-home feeling barbeque sauce. Even the delicious broccoli is smoked. All in all, this is some real Southern barbecue that has no problem making its mark on the culinary scene.

These trucks don’t do mediocre or basic dishes. They’re serving up interesting, unexpected dishes while pushing the boundaries and nailing it. But not without work. Flythe points out that it’s tough competition to get a spot on the rotating roster. “They aren’t confined to a brick and mortar but can show up anywhere and give patrons the opportunity to try their cuisine,’ Flythe says. “Chefs are finding out that in order to stand out amongst the many, you have to defy all the standards of what the average Joe would think of for a food truck and give them something amazing that will force them to come back for more.”

Four trucks are a part of the Food Truck set line-up, and they are MasterBacon, The TIN Kitchen, OooWee BBQ and Papi Queso. In addition, there is a pool of about 12 different trucks from which Flythe pulls to make the schedule. New to the mix this year are two dessert trucks: Sugar. Handmade Gourmet Donuts and Cupcake Delirium. They usually sell out in the first hour, proof that the food truck craze is here to stay, and if you want to get a taste, you’d better get in line.

You won’t be disappointed!E w w w.epi cu rea n ch a r l otte.com

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profiles of passion

a place (for fine wine) at the beach by chris kelley and zenda douglas images courtesy silver coast winery

t

he sandy area between Myrtle Beach and Wilmington may not be where wine enthusiasts would expect to find international award-winning wines. They will be delightfully surprised, however, to discover Silver Coast Winery, whose mission is to bring local wines to the coastal Carolinas.

Just minutes from Sunset Beach and Ocean Isle Beach, the family-owned winery produces fine wines in-house with regionally-grown grapes. Silver Coast Winery is the first winery in Brunswick County and was the 22nd winery in North Carolina. Opened in 2002, it quickly became a local favorite.

Silver Coast Winery began in 1994 when owner Maryann Azzato moved to Brunswick County. At the time, the main grocery store was Wilson’s and the largest store in the area was Roses Department Store. Azzato was having a difficult time finding wines she enjoyed, so she wanted to import them into the area. Her plan was to create a wine club so she could find like-minded people in the area with whom she could share her love of wine. The research began for Maryann’s Wine Club but was brought to a halt when she discovered it was a felony to import wine into North Carolina at the time.

Soon afterward, Azzato was contacted about a winery liquidating their assets, piquing her interest once again. She met Dr. Tom Catrell, former Head of Enology at Cornell University, at the winery. Together they checked the equipment to make sure it was viable and tasted through several hundred barrels of wine. The equipment was moved from the northeast to the former Sim’s Barbecue Restaurant on Barbeque Road, where renovations began towards the beautiful winery, tasting room and art gallery that’s present today.

For Mother’s Day in 2001, Azzato, her husband, Dr. Bud Azzato, and their children planted the Muscadine Vineyard that’s visible when driving into Silver Coast Winery. Despite the native Muscadine being grown on the property, Azzato decided, from the beginning, that she preferred to make the traditional, classic, European-style wines that she and her husband most enjoyed. She joked from the beginning, “Heaven forbid we go out of business. I’d like to be able to enjoy our stock.”

Silver Coast wines are expertly crafted by the multi-award winning winemaker Dana Keeler. Since coming on board in 2004, his expertise has won the winery over 300 local and international medals. Keeler has over 35 years of winemaking experience, working and consulting in Virginia, North Carolina, South Carolina and regions in New York such as Long Island and the Finger Lakes.

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Born in the Finger Lakes Region of New York, Keeler toured the Finger Lakes Wine Country with his parents as a young man, and the winemaking seed was planted. Keeler’s desire to become a winemaker was evident even as a teenager, when he produced his own hard apple cider. He was later exposed to European-style wines during his service in the Army. Keeler has no one favorite wine and states that, “time, people, places and food help to make a wine special.” He came to North Carolina to enjoy oysters and the weather, but stayed as a result of the huge potential of the North Carolina wine industry— he’s very excited about the future of the industry and the challenges of growing and expanding North Carolina wines.

The majority of grapes used by Silver Coast Winery come from the Yadkin Valley of North Carolina. They’re also currently using Touriga and Merlot from northern Georgia.

Members of the North Carolina Wine Growers Association, the winery purchases whole grapes from co-op producers.

It produces wines from European vinifera grapes and has a strong wine catalog made up of Chardonnay, Seyval Blanc, Traminette, Viognier, White Merlot, Cabernet Sauvignon, Merlot, Touriga and Cabernet Franc. Every wine produced at Silver Coast Winery has been awarded medals at national and international competitions.

Tours of Silver Coast Winery showcase the art of winemaking from the grape to the bottle and include tastings of award-winning wines. The winery features the barrel room, with its enchanting waterfall, an outdoor patio, an art gallery featuring local artists, a gift shop and the vineyards themselves. Visitors will enjoy the local art that adorns the walls of the art gallery. Local artists also design the labels on Silver Coast Winery wines. Located in a beautiful woodland setting, Silver Coast Winery specializes in wedding ceremonies, receptions and rehearsal dinners from small, intimate gatherings to large banquets. Guests are also welcome to bring a picnic and enjoy the gardens.

In November of 2011, Silver Coast Winery opened its second tasting room in beautiful, downtown Southport. This location serves as a great gathering place in town to meet and make friends. Here, visitors can sample every wine produced

by Silver Coast Winery as well as craft beers.

Azzato’s dream to share her love of wine and art with the community and visitors has come to fruition in Silver Coast Winery. “You make the best friends over a glass of wine,” she says. “We hope you’ll make a few with ours.”E volume 7 • issue 3

silver coast winery 6680 barbeque road nw ocean isle beach, nc 910.287.2800

silver coast winery tasting room - southport 105 S. Howe Street Southport, NC 28461 910.777.5151 www.silvercoastwinery.com

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grilling for father’s day?

find the best wines for the grill

by stacy slinkard

t

his Father’s Day, treat Dad to his favorite grilled fare partnered up with a fruit-forward, versatile wine find in lieu of his favorite brew.

The smoky, sweet and savory profiles of many grilled dishes call for food-savvy wines that can buffer the variables of heat and sweet in turn. Wines that carry their fruit in a forward fashion with vibrant acidity and easy-going palate versatility are the best bets for making the most of the grill. Whether it’s a rustic red, a bright white or an ever adaptable rosé wine, there are plenty of options for maximizing the full flavors and caramelized character of summer’s grilled bounty this Father’s Day.

wines to pair with burgers

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Whether it’s bacon burgers or bison burgers, this Father’s Day staple caters to backyard gatherings with all sorts of toppings and seasonings. But the basics of ground beef burgers at all levels of doneness call for the versatile nature of a fruitforward red or Rosé-style wine. First stop on the wine list would be the big blackberry fruit and black pepper spice of a fullerbodied California Zinfandel with easy-going tannins and a fairly dense palate profile. Malbec also makes the cut for burgers (and brats), with serious spice and smoke marrying with ripe, dark fruit and tighter tannic structure. The softer styled tannins and cherry steeped in cocoa palate profile of Washington Merlot make it another no-brainer for burgers.

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wines to pair with brats and sausage

wines to pair with grilled chicken

Typically made from pork or beef, both brats and regional sausages bring a rich flavor experience, combining the palate coating duo of fat and protein with a variety of seasonings and dried, concentrated spice. A wine with decent acidity is needed to cut through the fatty profile and contrast the heavier weight of the meat. Best bets for brats and sausage include the versatile nature of a Beaujolais, built on the back of the Gamay grape with a somewhat lighter body, fruity character and innate pepper components. Perfect served slightly chilled to bring out the refreshing aspects and allow the wine’s fresh fruit profile to interact well with the sometimes hot spice elements of grilled sausage.

For a white wine find that can handle the heat, you’ll want to go for something with a little bit of sweet or off-dry in style. Look for the lower alcohol and higher residual sugar found in many German Rieslings or Gerwürztraminers. The smoked and spicy aspects of the meat will be well tamed by the slightly sweet character of the wine, allowing both the fruit in the wine and the fuller flavors of both brats and sausage to shine.

Poultry picks may be determined by various marinades and garnishing sauces, but for the basic grilled chicken breast served with a slew of grilled veggies, grab a glass of Sauvignon Blanc. The vibrant acidity, citrus flavors and herbal undertones make this a must-try wine for a variety of chicken choices.

Looking for a red wine winner in the poultry pairing? Check out the silky textures and lively, ripe berry fruit of Pinot Noir.

wines to pair with pork chops

Pork chops, pulled pork and smoked pork belly all partner remarkably well with Spain’s versatile red wine grape, Tempranillo. Spain’s signature red wine grape that brings loads of black currant, blueberry and raspberry fruit alongside earthy, tobacco-induced flavors, Tempranillo has tannins tamed by age and moderate acidity, which work extraordinarily well with grilled fare that leans heavily on pork themes.

Consider the tender textures of pulled pork, the juicy style of barbecued pork chops or the rich flavors of braised pork ribs for your next bottle of Tempranillo.

The ripe flavors of a red Zinfandel also highlight pork chops, especially those served with a jammy fruit sauce. Need a white wine for pairing with pork chops? Then take a look at the spicy, floral notes of Gerwürztraminer or the off-dry style of a German Riesling Spätlese. The touch of residual sugar complements the fat and flavor of pork chops with relative ease and affordability.

wines to pair with grilled steak

Depending on the cut of meat and the prep involved, the options are virtually limitless for finding a terrific red wine pairing for a slab of steak hot off the grill. In general, California Cabernet Sauvignon, Zinfandel and an Australian Shiraz or Rhône Valley Syrah provide remarkable pairing partners for a wide variety of steak selections. Syrah’s weightier style combined with its moderate to high levels of acidity, rich velvety textures and mesmerizing combination of smoke and spice give it a leg up for partnering with gamier cuts like lamb, venison or elk. If the tender taste of filet mignon is on the menu, then opt for older reds from Bordeaux, Burgundy or Chianti. Prefer a New World wine style? Then grab a Washington Merlot, California or Chilean Cabernet Sauvignon or the savory structure of Carménère.

Flank steak or New York strip more Dad’s style?

Then steer towards the ripe, full flavors of Shiraz or the peppery appeal of red Zinfandel.

They come in all kinds, dry-rub versus wet-rub ribs, and pork versus beef, but the sauces and spices used while cooking and when dipping make the most difference in the final pairing protocol. Stick with earthier wines for the dry, spicy profile of dry-rubbed ribs. Steer towards Cabernet Franc, Grenache (aka Garnacha in Spain), Sangiovese and Malbec. For the sweeter-style of wet-rubbed ribs, opt for a well-chilled dry Rosé that focuses on forward red fruit and carries a refreshing contrast to the sweet or heat.

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Oregon Pinot Noir brings the best of the vine to a grilled salmon pairing. The high acidity, silky tannins, red berry fruit and earth-driven layers play well with the higher fat content and rich, full flavors of grilled salmon. For white wine fans, a Chardonnay with a little bit of oak will highlight the succulent flavor profile without overpowering the meat.

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www.carolinaprimecharlotte.com

wines to pair with grilled shrimp

karandaev/bigstock.com; Kzenon/bigstock.com

wines to pair with ribs

wines to pair with grilled salmon

Sauvignon Blanc is practically made for barbecued shrimp. The zesty acid, splash of citrus and vibrant mouthfeel of New World Sauvignon Blanc makes for an unforgettable pairing partner when it comes to the savory taste of grilled shrimp. An oaked California Chardonnay will work wonders on a plate of grilled shrimp dipped in garlic butter sauce.

If the way to Dad’s heart is through his stomach, then treat him to a Father’s Day meal complete with a savvy wine pairing. It’s sure to get him all fired up. Hearty, grilled fare highlights his favorite meatthemes, from pork and poultry to beef and fish, there’s something for every Dad to relish. This Father’s Day, do something different. Ditch the beer and find a grape that suits his palate, and his pork chops.E epicurean charlotte food & wine

200a W W Woodlawn Woodlawn Rd, Rd, 200a Charlotte, NC 28217 Charlotte, NC 28217 Phone:(980) 237-1880 237-1880 Phone:(980)

(704) Fax: (704) 442-9570

www.chubzchiliburgers.com

Buy ONE order of Bread Pudding Pancakes & get one order FREE Dine in only.

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escape to aruba “one happy island”

by kelsy chauvin

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images courtesy aruba tourism authority

t

tropical breezes, soft sand and piña coladas are often all it takes to lure most Americans to the Caribbean. Particularly during blustery winter months, the idea of a sunny beach escape can seem like the best way to recharge our psyches and revive our senses. But with every vacation comes an opportunity to discover the culture and character of a place unknown, even on the tiny island paradise called Aruba.

Said to have more sunny days than any other Caribbean island, Aruba is located among the trio of Netherlands Antilles—the others being Bonaire and Curaçao, forming the “ABC” islands—and occupies just 75 square miles of land in the southern Caribbean Sea. Like its sister islands, South America is so close that on a clear day, you might even see a glimpse of Venezuela from the Aruban hilltops.

But unlike many of its Caribbean neighbors that were colonized by the Spanish, Aruba has been under Dutch rule since 1629. That culture joins centuries of African and Portuguese heritage that formed a unique Creole culture and even a local language few people have even heard of: Papiamento. Today, you’ll find native Arubans speaking in their native tongue, and deftly switching between English, Spanish and Dutch, depending on their audience. Linguistic versatility is just one of many ways that locals make visitors feel right at home, though.

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checking into paradise

Travelers might be surprised to find Aruba so easily accessible.

Direct flights into Queen Beatrix International Airport (named for the retired Dutch monarch) originate from most major U.S. cities—including Charlotte­—where U.S. Airways and American Airlines will zip you to Aruba’s sunny shores in just four hours.

Of the many appealing sides of Aruba, its manageable size and geography are among the top. The airport is centrally perched on the southern coast and is literally 10 minutes from the capital city of Oranjestad, which, by the way, means “orange town,” in honor of the Dutch House of Orange.

Downtown Oranjestad is a great walking city, and at its center is the Renaissance Aruba Resort & Casino. It’s a huge complex that serves as a landmark and destination unto itself. The property consists of two separate hotel areas: w w w.epi cu rea n ch a r l otte.com

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the beachside Renaissance Ocean Suites, serving guests with kids; and, across Lloyd G. Smith Blvd., the Renaissance Marina Hotel, for guests 18 and over.

The appeal of the kid-free, recently renovated Marina Hotel is obvious for travelers and couples who escaped to Aruba for peace, quiet and romance. That pursuit is quickly satisfied upon check-in at the hotel’s sleek open-air lobby, adjoining BLUE Martini Bar and, up a few stairs, the sexy infinity pool and lounge area overlooking the harbor. Those views are even better from the 300 urban-chic guest rooms and suites, each with its own small balcony to soak up sea or city sights across colorful Oranjestad.

The Renaissance Ocean Suites has plenty to offer too, even though its not exclusively for grown-up fun. Its 258 suites have master bedrooms and living rooms, plus pullout sofa beds that let parents easily accommodate their young’uns. The major draw here is the sprawling pool area facing the island’s south bay, consisting of two huge swimming pools served by the swim-up bar Solé and a saltwater lagoon.

But these are just part of the resort’s beachy delights. There’s also Renaissance Island, Aruba’s only private beach, which is accessible by the resort’s shuttle boats from each hotel’s pier.

Once you’re settled out in your own private paradise with a slew of sunbathing vacationers, you’ll again have your choice of the all-are-welcome beach or the smaller, adults-only beach. The latter is lined with hammocks and lounge chairs

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under swaying palm trees and thatched umbrellas—and thankfully has swift wait service to and from the Papagayo Bar & Grill. Remember to bring your camera out to Renaissance Island to snap shots of the pink flamingos lingering on the water’s edge.

The island is also home to a short nature walk, tennis courts and a fitness room with ocean views. You can aid your relaxation with massages and facials at Okeanos Spa inside the Marina Hotel, which will also book an idyllic single or couples’ massage in a secluded inlet of Renaissance Island.

exploring oranjestad

The Renaissance Resort is also famous for its shopping and entertainment Marketplace. Attached to the Ocean Suites, this is where you head to catch a movie, attend a convention, browse the mall or snack at one of many restaurants and cafés. If you’re feeling lucky, the resort also houses the Crystal and Seaport Casinos with the full monty of slot machines, roulette wheels and poker, craps and blackjack tables. The Crystal Theatre, within the casino, broadcasts live sporting events and jazzes things up every evening with live shows, including the Caribbean’s largest stage production, “Let’s Go Latin!”

Plenty of dining options surround the resort. Inside the Marina Hotel head to L.G. Smith’s Steak & Chop House to fill up on prime meats and seafood while soaking up harbor

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west deck island grill & beach bar views. Or try the more casual Aquarius, serving á la carte or buffet-style breakfast, lunch and dinner. Back at the Ocean Suites, Captain’s Corner is the place to sip rum cocktails by the pool while enjoying themed dinners like Mexican and barbeque nights.

Venturing by foot, taxi or bike beyond the sprawling Renaissance Resort will lead to many delicious escapes. In the immediate vicinity along Lloyd G. Smith Blvd. is the fun, quirky Eet Café the Paddock (“eet café” simply means “dining café” in Dutch), where you can sit harborside on an open-air deck and enjoy a burger and beer for about $15. (The fact that the whole island uses U.S. dollars is an added convenience.)

For breakfast and lunch, locals love delightfully affordable De Suikertuin, which translates to “sugar ranch.” Tucked into a side street in central Oranjestad, head here for authentic Dutch pancakes topped with fruit, cheese or meat, or sample a fresh quiche, sandwiches and, of course, rich, flavorful Dutch coffee.

Slightly east of downtown Oranjestad is the charming West Deck Island Grill & Beach Bar, a new casual beachside eatery serving quintessentially Caribbean fare at good prices. Island coconut shrimp dipped in local Balashi beer and served with mango chutney is a favorite, as are the pineapple and papayamarinated ceviche and spicy Caribbean jerk chicken wings, though it’s hard to argue with any of these well-made dishes while sitting in the sea air with a tangy margarita.

The West Deck is owned by the same family that has made Pinchos Grill & Bar an island staple, and it’s just a 10-minute walk further east. A somewhat more refined dining experience, Pinchos serves a well-rounded menu but specializes in fresh-caught red snapper and other seafood, including conch, Caribbean lobster and Aruban mahi mahi.

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Don’t miss romantic sunset cocktails or dinner here. Nearby, head to local’s hangout Jimmy’s Place for a happy hour Balashi draught or a post-dinner nightcap, where you can chill at the bar or lounge under the stars in the huge back yard.

shops and culture

Oranjestad is a good walking city, and also has a reliable, if small, downtown streetcar and bus (called “Arubus”) system that links the cruise-ship port with the city center and beyond. That includes the shopping areas, where luxurybrand storefronts like Ralph Lauren and Louis Vuitton dot the main boulevards and pedestrian malls. To browse independent and locally-owned shops, detour off the main drag onto side streets and discover locally-made souvenirs and art.

Behind the Marina Hotel, the Archaeological Museum of Aruba is one of the island’s top cultural attractions, showcasing the earliest dwellers of this island as far back as 2500 B.C. This neighborhood is also home to colorful Dutch-Caribbean and Rococo architecture, so be camera-ready.

Don’t forget to grab a bottle of Aruba Aloe, a skin- and hair-care brand that uses one of Aruba’s only indigenous crops, aloe vera. The product is sold all over Aruba, but the central factory west of Oranjestad also hosts tours and houses the Aloe Museum. You’ll appreciate it even more if you overdo it in the tropical sun.

archaeological museum of aruba

heading west

From central Oranjestad, it’s an easy taxi or bus ride to West Oranjestad, which is known as the “resort high-rise area” for obvious reasons. But the heavy tourist traffic shouldn’t deter your visit to J.E. Irausquin Blvd. and its side streets, where cute shops and cafés for all budgets are worth a peek. epicurean charlotte food & wine

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Drift across the boulevard near Eagle Beach to the Screaming Eagle restaurant, where you can enjoy a swanky dinner on the outdoor patio or inside, complete with white tablecloths and chandeliers. Here, you can partake in excellent wine and cocktails and indulge your taste buds with everything from escargot and rock lobster to truffle risotto and rack of lamb.

For a cocktail on a deck over the surf, head to Bugaloe Beach Bar & Grill, which is tucked between the Radisson Aruba and Riu Palace Resort. There, you can have a happy-hour drink and eat fresh catch or dance to live or DJ’ed music nightly—don’t miss the salsa and merengue dance lessons on Wednesdays.

Several open-air bars in the vicinity also invite late-night revelers.

Top among them is the Sunday night dance party at MooMba Beach Bar & Restaurant, located on the beach by the Marriott Aruba Surf Club, and a local favorite.

While this “high-rise” neighborhood is lined with all-inclusive resorts that dominate the skyline, on its northern end is a far more homey lodging alternative called the Boardwalk Hotel. Owned by Dutch sisters Kimberly and Stephanie, the Boardwalk is home to 14 cabanas, each with their own small porch surrounding a swimming pool and lush gardens that once played home to a coconut plantation. Brightly painted rooms all have kitchens, while the porches have hammocks and barbeque pits, making this easygoing respite a home away from home. Because the Boardwalk is often sold out, the sisters plan to add 20 new units by spring of 2016.

shore to shore adventure

Most of the tourist activity in Aruba is centrally located in and around Oranjestad. But on both the north and south ends of the island are two preserves, Arashi Beach and Arikok National Park, that serve as welcome reminders of Aruba’s natural landscape. Arashi is an easy visit, where you can drive up (or travel via taxi or Arubus) to the sea’s edge armed with your towel and sunscreen to park quietly on the sand under a thatched umbrella.

The California Lighthouse, built in 1910, marks the hill at this northern tip of the island. There, you can take in the expansive sea view, embark on light hiking across the Arashi dunes, play a round of golf or dine at La Trattoria el Faro Bianco restaurant.

Arikok National Park, however, is more of an actionadventure scene. There, you can join private all-terrain vehicle or dune-buggy tours across the park’s rocky terrain and arrive at cool inlets like the somewhat hidden Conchi, the “natural pool,” where you can hike down to swim in the swirling surf.

With this much coastline, water sports are abundant here, as are tour companies that want to make your scuba, fishing, windsurfing and kitesurfing adventures safe and easy. For a great half-day snorkeling experience, try Aruba Bob Snorkeling, which will get you geared up complete with a hand-held “underwater scooter”—a handheld propeller that zips you from reef to reef almost as quickly as the rainbow-colored schools of fish. Many tours set off from Mangel Halto Beach, a lagoon tucked behind the mangroves with calm surf that’s home to parrotfish, yellowtail snapper, anemones and other underwater eye candy.

For an extended trip, there are enough things to do in Aruba that a tour can simplify the lay of the land. And though the Kukoo Kunuku party-bus tour company may seem a tad too wild and crazy for many of us, it’s actually a surprisingly fun (if silly) way to take in the island. These hand-painted old school buses are open air and outfitted with maracas to encourage guests’ musical flair. They offer affordable tours for pub crawls, dinner and nightlife, animal lovers and beaches, each with well-timed breaks at local businesses.

On Aruba’s southern end is the town of San Nicolas, a great place to escape tourist-heavy Oranjestad and wander around narrow streets lined with multi-colored houses.

One of the old-school favorite hangouts here is Charlie’s Bar, owned by three generations of Charlie’s, and today is a bastion of inebriated nostalgia. Almost every square inch of this place is decorated, be it with license plates or stickers, assorted housewares, tools or musical instruments. But let’s face it, this is a drinker’s bar, and Charlie’s pours ’em strong.

(On a side note, smoking in bars is still allowed in Aruba, so don’t be surprised by all the ashtrays.)

The Flying Fishbone in nearby Savaneta offers intimate “toes in sand” fine dining. In other words, check your shoes at the patio and nestle your feet into the beach as you sip rum specialties and explore a menu that mixes pasta dishes with local seafood and some savory Asian flavors.

So many Aruban experiences share samples of the local culture into their menus and entertainment. Since 2011, the ultimate encapsulation of that music, food, dance and drink is celebrated at the Carubbian Festival, held every Thursday evening in San Nicolas. True, this modest street fair and live show was built to welcome tourists and show off that celebratory spirit, but hundreds of native Arubans turn out at each weekly festival to join in the merriment. Plus, there’s no better place to see why Aruba calls itself “one happy island.”E

boardwalk hotel

bugaloe beach bar & grill

charlie's bar

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all things are possible – at breakfast by zenda douglas

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reakfast is, hands down, my favorite meal. Not only that, but I am really attached to having breakfast nearly every day—a sit-down, hot, fully-loaded breakfast, usually comprised of some combination of eggs, meat, bread, hot cereal, pastry and a substantial amount of coffee.

Juice can come along as a reminder that all of these items have healthy versions, if we choose to accept them.

Breakfast foods are the ones that keep me going back to the supermarket—they are the consistent occupants of my refrigerator. One simply cannot run out of eggs, milk and pancake syrup. When I travel, which is a lot, I always plan ahead by figuring out, with the help of Google or a wise concierge, where the restaurants are that serve breakfast.

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bread pudding pancakes at chubz

chubz

zada jane's corner cafe

I’ve wondered why the breakfast habit is so strong, the ritual so firmly planted in so many of us. For starters, breakfast foods are delicious. And, for many people whose blood sugar bottoms out over night, necessary. The term “breaking the fast” has very practical implications. But necessary may as well be delicious, right?

Despite these good reasons, I think there is more to it, and I think it has something to do with optimism. All things are possible—at breakfast. Devoted breakfast eaters aren’t simply having a meal, they’re fueling up for the great things ahead of them that day. Expectations are high: Today is the first day of spring, the first day of school, the day you meet the one you’re meant to be with. It’s the beginning of a new job or the day you embark on your creative side. Or so it seems.

At breakfast, before we are worn weary by the challenges or disappointments that may befall us, we look forward on life as full of possibilities and opportunities. Such is the power of bacon and eggs. Inevitably, the human condition is moved forward, just a little, every morning.

Are breakfast eaters, as a group, growing or declining? It’s an important question. It may foretell the general direction of the populace and its stake in the world. I choose to be optimistic. I think more and more of us will reach for that fresh start—and a sausage biscuit or a bowl of cheese grits. Here are a few places in and around Charlotte where breakfast rules.

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chubz

Chubz is the labor of love of two Los Angeles transplants who, once in the Charlotte area, missed their Southern California flavors. The menu reflects their favorites and includes the Chili Verde Plate, with savory cubes of pork slowly braised and served with two eggs your way sided with a mound of home fries. Wildly popular is the Chubz Tamale, a homemade corn masa filled with slow cooked braised beef and Chubz’s famous chili and topped with eggs. A must-have is the Bread Pudding Pancakes, a decadent pancake with vanilla custard sauce topped with homemade cinnamon sugar butter and old fashioned Southern custard. The folks at Chubz are extremely picky about ingredients, demanding only the best.

Their home fries are made from the finest Idaho Russet potatoes and cooked in rice bran oil. Their famous chili is the result of years of seeking perfection. www.chubzschiliburgers.com

zada jane's corner café

Breakfast at Zada Jane’s, with its colorful walls and funky artwork, is sure to get the creative juices flowing in the morning.

You can also sit outside and watch the people go by in the vibrant Plaza Midwood neighborhood. Vegetarians, vegans, diners sensitive to gluten and those in demand of organic foods will all be comfortable here. For you carnivores, all the meats epicurean charlotte food & wine

sausage, eggs and potatoes at carolina prime

are drug-free—no hormones. The restaurant works closely with local area farmers to find the most sustainable products available.

How about free-range eggs served atop a bed of sweet potato hash browns served with pork or turkey sausage or soysage, or, thick, fresh challah slices dipped in vanilla and amaretto batter and topped with orange butter and toasted almonds? Yes, all the dishes are this incredible and they’re available all day! www.zadajanes.com

brooks sandwich house and chili

There is still room in the Southern heart—and stomach— for a fried egg and bologna (pronounced “baloney,” which only makes sense in the South) sandwich. You can also choose between sausage, bacon, country ham, smoked sausage and liver mush, another Southern invention. Breakfasting at Brooks, located on the edge of NoDa, is usually a fly-by affair.

There are no seats inside, just a few table tops outside. Order at the counter and then wait your turn. It’s clearly un-fancy, but the food is so good that it’s been discovered by workers of every description. www.eatbrookschili.com

carolina prime steakhouse

The folks at Carolina Prime Steakhouse on Woodlawn Road will take care of you all day, but it all begins with the volume 7 • issue 3

brooks sandwich house

protein punch of breakfast. The aroma of bacon, amidst the tinkling of spoons against coffee cups and the low rumble of conversation, makes it the perfect place to start off the day.

In steakhouse fashion, the tables and booths are roomy and 29 home and warm. The comfortable, and the service is down waitresses know the orders of regulars by heart. The eggs benedict are awesome—the chef knows the way around hollandaise sauce. Of course, there are many varieties of breakfast plates. Traditional sides such as creamy grits and hashbrowns are available, but I recommend switching over to the sweeter side to add at least one blueberry pancake—mmm, tender and fluffy and all that a pancake was born to be. www.carolinaprimecharlotte.com

new south kitchen

There is Southern, and then there is “truly Southern,” and that’s what’s going on with the New South Kitchen menu. The restaurant is putting a new twist on traditional favorites, plus coming up with combinations of Southern items that were destined to be together. Take, for instance, their Truly Southern Benedict. Made with pulled pork and grilled cornbread topped with poached eggs and hollandaise, it’s hearty and rich and intended to inspire the day. The Eggs Savannah—grilled biscuits topped with fried eggs, tomato, country ham and red eye gravy—may have you remembering what Grandpa served w w w.epi cu rea n ch a r l otte.com

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truly southern benedict at new south kitchen

white's restaurant

flipside café

nick's café at south park

flipside café

for breakfast. The environment at New South Kitchen is not to take the world so seriously. The biggest decisions upbeat, comfortable and friendly. here are whether to have city or country ham, gravy biscuits or French toast. Another sign reads “Today’s menu: eat it www.newsouthkitchen.com or starve.” Don’t worry, you won’t. The portions are plentiful and the fare is delicious. Come on in and grab a coffee nick’s café at south park It’s “Top of the Morning” at Nick’s Café, located in the mug. You’ll see the owners come around the corner in a Fairview Building in South Park. Bright and airy with cheer- few seconds to ask what you need. That’s what you’ll get, ful service, this is the perfect place to order breakfast your and then some. way and read the newspaper or get the workday started from www.whitesrestaurant.com your iPad. It’s super convenient for a business meeting or a leisurely gathering over coffee and your favorite meal. All the the flipside café breakfast fixins’ can be found here. Try the Greek Omelette After many successful years in the restaurant business, with spinach, feta and sharp cheeses, or the House Special of the chef team at The Flipside Café wanted to do something ham, egg and cheese on best-ever pita bread. Old-fashioned unique. They came up with quite a few stand-outs: Carolina buttermilk pancakes and French toast round out the menu. Grits with pimiento cheese and bacon jam; Potato Bravas Oh, and the corned beef hash is from scratch! with rosemary crème fraîche, pecorino, lemon zest and www.nickscafe.weebly.com smoked paprika; and Lobster Omelet with onions, bacon, asparagus, smoked cheddar and seasonal fruit. Wow! Not white’s restaurant only are they knocking unique out of the park, but the café is Good life advice: enter a happy place in the morning. also a lively and fun place to be, representing the community, That’s White’s Restaurant in Belmont, where for 34 years, family and professional life in Fort Mill. Committed to locallythey’ve been serving up smiles and perfectly-cooked, sourced ingredients, the chefs bring their passion for food made-to-order eggs. Photos of Tony the Tiger, Barney Fife, and people to work with them every morning. the little Sunbeam girl and Lucy and Ethel remind patrons www.theflipsidecafesc.com E

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volume 7 • issue 3

new south kitchen

Financial Planning for Women,

by Women.

Like a fine wine, a good Financial Advisor takes years to mature. At Adams-Moore, we have more than 100 years of combined experience. Allow our compassionate all-female advisor team walk you through the often complicated maze of financial planning.

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Adams-Moore

(704) 227-0786

“White Glove Brokerage”

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places to go, people to see

through the grapevine Pure Pizza will be opening a new location in the former LuLu’s spot on Central Avenue. Everyone loves a good pizza, so be sure to stop by and welcome to the neighborhood. www.purepizzaclt.com

Dilworth Billiards will close this spring after 35 years in business, and Lexee Zutz and Meredith Mullins will be opening Cured in its place. Hoping to create a neighborhood hangout where people can stop by for a date, watch football or enjoy a glass of wine, Cured will feature wine, craft beer, charcuterie and more. curedcharlotte.com

Piedmont Social House will open this spring in Ayrsley. The restaurant will serve a modern menu influenced by traditional Southern flavors. Gaming areas include bowling, darts, billiards, ping-pong, corn hole, shuffleboard and bocce ball, to name a few. www.piedmontsocial.com

Dennis Thompson of Firebirds and Bad Daddy’s is at it again with the opening of Smoke Modern Barbeque in Birkdale Village at Lake Norman.

He’s also planning an additional location in Stonecrest Shopping Center in the former City Tavern location.

Congratulations Dennis! www.smokemodernbbq.com

Helmed by chef Michael Shortino, formerly of Baku, Futo Buta will open this May adjacent to the Bland Street light rail station in SouthEnd, featuring authentic Japanese cuisine like house-made ramen, sushi, steamed buns, Japanese fried chicken and an extensive selection of sakes and locally-brewed beers. www.facebook.com/futobutaramen

Greg Roach, formerly of Brio Tuscan Grille at Piedmont Row, has accepted a new position as the Charlotte district manager for Ruth’s Chris Steak House.

Best wishes on your new adventure, you’ll be missed!

Pasta & Provisions, the family-owned Myers Park Italian grocery, is set to open at 4700 Park Road as soon as this fall, owner Tommy George says. The new, 1,400-square-foot location will offer similar fare, including sandwiches, hot food, beer and wine. www.pastaprovisions.com

Alesha Sin Vanata, owner of littleSpoon in Myers Park, will be taking over what was once The Penguin in Plaza Midwood, and is planning a new upscale casual concept. Stay tuned for more details! www.littlespooneatery.com

Wayback Burgers has plans for its first location in the Charlotte market.

The Connecticut-based burger franchise plans to open in June at 929 Park Center Drive at Matthews’ Gateway Town Center. waybackburgers.com

If you love Block & Grinder in Charlotte but live at the lake, no problem! Block & Grinder is opening a new location at exit 31 off I-77 in the new LangTree development at Lake Norman. Way to go Jep! blockandgrinder.com

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09 Salute! The NC Wine Celebration

epicurean charlotte food & wine

Charlotte Wine & Food᾿s largest event is a vibrant, yet casual celebration in Founders Hall, featuring all of the Weekend᾿s winery guests and their wines, music and terrific cuisine. Live and Silent auctions will feature rare large format bottles of wine and more.

cwfw.ejoinme.org

16 Yadkin Valley Wine Festival

Taste the wines of the Yadkin Valley at the 14th year of this annual festival featuring craft vendor displays, music and, of course, wine!

www.yvwf.com

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june

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Taste of Charlotte

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Salute! The NC Wine Celebration

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Blue Ridge BBQ & Music Festival

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Brew Stash Bash

Beer, Bourbon & BBQ Festival

Enjoy a day of beer sippin’, bourbon tastin’, music listenin’, cigar smokin’ and barbeque eatin’ at Symphony Park. Admission buys you a sampling glass so you can enjoy unlimited tastings of beer and bourbon.

www.beerandbourbon.com/north-carolina/show-info

www.bridgesbbq.com

Celebrity chef Emeril Lagasse’ Uptown restaurant, e2 Emeril’s Eatery, has closed. A spokesperson for the company said the restaurant failed to generate the volume projection needed.

Sorry to see you go.

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Speaking of BBQ, Red Bridges Barbecue Lodge in Shelby, NC, has been named one of the 10 best BBQ restaurants in the Carolina’s by Southern Living magazine. Way to go boys— you sure know how to do BBQ!

Villa Antonio Ristorante will be moving their Ballantyne Village restaurant into a new pasta concept called Gusto Pasta Bar between Mellow Mushroom and TCBY. Look for a new restaurant to take the old location. www.facebook.com/pages/Gusto-Pasta-Bar

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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

Chop’t Creative Salad Company will open soon at Park Road Shopping Center.

Chop’t focuses on serving healthy salads and wraps, and no sugar is used in any of their dressings. Customers can choose from more than 60 different fresh ingredients that are delivered to each location daily. www.choptsalad.com

Speed Street

Join over 400,000 fans as Uptown Charlotte transforms into a giant live entertainment venue with access to NASCAR’s brightest stars as well as numerous food and vendor displays.

www.600festival.com volume 7 • issue 3

Enjoy culinary delights from a host of Charlotte’s finest restaurants, quench your thirst with fine wines and specialty beers and enjoy live entertainment in the heart of Uptown Charlotte.

www.tasteofcharlotte.com One of the premier celebrations of wine in North Carolina, Salute! uncorks in the streets of downtown Winston-Salem with over 30 North Carolina wineries offering tastings and purchases of their harvests as well as food, music and education. salutencwine.com

The Blue Ridge Barbecue & Music Festival is considered one of the most popular sanctioned barbecue com petitions in the U.S. But it’s far more than that, with a crafts fair, classic car show, music and more.

www.blueridgebbqfestival.com

Sample a variety of American craft beers at the 4th annual Brew Stash Bash at the U.S. National White water Center. The festival invites guests to both taste and learn about our favorite craft brews while enjoying live music performances.

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morton's steakhouse renovations preview party l to r: Joe Alala, Michael Bauer, Jim Walsh, Andrea Lee

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st. paddy’s day at sir edmond halley’s l to r: Jessica Kerr, Sean DeLapp, Ginger Solman, Keith Wall, Leisure McCorkly, Bill Floyd, Helen White (standing)

rocksalt oyster bar opening l to r: Carson Harrison, George Harrison, Kim Harrison

philip l. van every culinary arts center event l to r: Latonya Vaughner, Jim Bowen, Dan Cheatham, Brandon Mullis, Kelsey Milton, La Si, Justin Garrow, Rich Spellman

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l to r: Julie Krist, Joanne Fischer, Russ Fischer, Fred Guin, Sabrina Coulston, Scott Maxwell

old stone steakhouse eight year anniversary l to r: Linda Seligman, Linda Matinata, Matt Matinata, Courtney Matinata, Chef Matt Klepp

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the guild at cpcc

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scene around town

may • j u n e 2 015

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local flavor

local eat and treats eggs savannah

chef chris edwards • new south kitchen

ingredients: 8 oz country ham slices, cut into 4 equal parts • 1 stick cold butter, cut into 8 pieces •

The Presidential Culinary Museum

• 12 oz strong coffee • biscuit • 2 eggs • tomato slices

Fun cooking classes with a White House and Camp David Chef

Fry the country ham in a skillet or nonstick pan. Once browned well on one side, flip the ham and pour in the coffee. Reduce the coffee by two thirds with the ham in the pan.

Once reduced, lower the heat to low, remove and reserve the ham slices. Whisk in the butter until emulsified into the coffee.

Remove from heat.

Inn ~ Gift Shops ~ Winery As seen on PBS and CNN presidentialculinarymuseum.org

To serve, slice a biscuit in half and put on a plate, cut side up.

Top with country ham slice, slice of tomato and two eggs fixed any way you like. Pour the red eye gravy over top and enjoy.

sweet potato sonker and topping lorene moore • lorene’s bakery and catering • dobson, nc sweet potato sonker: 1 large can homestyle buttermilk biscuits (8 count) • 4 medium-size sweet potatoes • ¾ c sugar and cinnamon to taste •

sonker topping: 1 stick butter 1 12 oz can evaporated milk • 1 c sugar • 4 egg yolks • 1 tbsp vanilla • •

For the Sonker: Spray a 9x13-inch pan with Baker’s Joy. Peel and slice the sweet potatoes, barely cover in water and cook until tender. Roll out the biscuit dough and cut into strips. Line the sides of the pan with the biscuit strips, then pour the potatoes and broth into the pan. Sprinkle with sugar, then sprinkle lightly with cinnamon. Cover the top with rolled out dough strips. Bake at 350˚F for 45 minutes or until brown on top (biscuits should be done on the inside).

Enjoy our premium quality steaks, chops, fish & pasta Reservations Accepted Brio’s Bellini Brunch, Sat. & Sun. 11-3

For the Sonker Topping (often called a “dip”): In a saucepan, melt the butter then add the evaporated milk, sugar, egg yolks and vanilla. Bring to a boil.

When you remove the Sonker from the oven, pour the topping over top and make sure the topping runs down between the strips of bread.

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

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epicurean charlotte food & wine

volume 7 • issue 3

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

the juice Master the Art of Cheesemaking

Cut the Time, Not the Flavor

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Prepare to impress friends your with swift mastery of artisan cheesemaking. Learning to make cheese at home has never been easier or more rewarding than with Creamery In A Box®, the first all-in-one all-natural small batch starter kit. The recipes produce cheese that blows store-bought varieties out of the water. All-natural ingredients contribute flavor, texture and aroma to your cheese that simply cannot be found commercially.

The KRUPS F203 is a durable and affordable grinder that᾿s perfect for cooks and coffeelovers alike. Thanks to this new device, you can chop fresh spices to jazz up your latest recipe or grind espresso beans for your mid-day energy boost all with press of a button! Quickly grind your favorite coffee beans or spices with a powerful 200-watt motor, and the oval blade shape guarantees uniform, even grinding.

Taste the Unexpected Make a first-class impression with clients or indulge in an unforgettable evening out with the exquisite setting of a chic, new-age steakhouse. Plan your next

Change the Way You Take Selfies

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Are You Really Tasting Your Beer?

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Taking selfies just got a whole lot easier! The Click Stick™ will forever change the way you take your selfies! No Bluetooth, pairing or batteries are needed, which means no fuss. Simply plug your smartphone into the headphone socket, strike a pose and click the stick! Its firm rubber grip expands your phone up to 1 meter away, and the strong clamp will ensure your phone stays exactly where it should be.

Compatible with the most popular smartphone brands.

Fresh Off the Block

Throw away those harmful chemicals!

Zabada has created a line of premium, chemical-free microfiber cleaning products that remove 99.9 percent of bacteria using only water. Zabada fibers are 100X finer than human hair helping them to clean messes in all areas of the home, like the kitchen, bathroom and floors. Use their extensive line of products to prep the home for guests or easily clean up after a party.

Scottevest jackets, vests, pants and hoodies are engineered to carry a variety of gadgets up to full-size tablets. There are so many pockets (20+ in some garments), that a single jacket can replace a typical carry-on bag when traveling. Everyone from businessmen to backpackers appreciate SeV᾿s unique features not found in any other article of clothing. Plus, he design of SeV clothing hides most of the pockets on the inside, maintaining a cool exterior look while protecting valuables.

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Serve Responsibly. Modelo Especial Beer. Imported by Crown Imports, Chicago, IL

The Napoleon TravelQ™ TQ285X portable gas grill with scissor cart is a grill that can’t be beat and it has everything you need for perfect portable grilling anywhere. The grill itself has 12,000 BTUs of power easily provided by a 1.2 lb. propane tank. With 285 square inches of grilling area, you can cook up to 20 hamburgers at once. It folds compact, but sets up in seconds or less, so it᾿s there when you need it most.

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The unique design of wine bottle shaped chopping blocks handcrafted by the Weber Co. are sure to get the conversation going at your next dinner party. It’s a great way to serve a cheese course with wine and perfect for all of your chopping and slicing tasks. Made with North American maple and cherry hardwood, each block is made by hand in Lodi, California, and the placing of the blocks in a random fashion ensures that each block is one of a kind.

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BREAKFAST • LUNCH • DINNER

Take Your Cooking on the Road

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Nothing Beats Nature

dry-aged steaks • house-made pastas • fresh crudo

Mikkeller’s Book of Beer provides everything you᾿ve ever wanted to know about this highly versatile drink, with an in-depth look at the different types and the intrinsic differences between them.

From Lambics to IPAs and Stouts to Pale Ales, you’ll know how to tell the difference by flavor, smell and more. Starting with the basics, discover how to make beer at home with easy-to-follow recipes covering many sought-after brews.

Girlfriend Approved “Winetineraries” Some places have itineraries.

In North Carolina’s Yadkin Valley, we have “Winetineraries.”

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