kentucky bourbon enjoy straight, or with a splash of history
move over california‌ the new napa is in a southern valley go flat footing through floyd, virginia
july • august 2015
contents
BARRINGTO N’S ~
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Est. Est.
2014
2000
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the new napa is in a southern valley Est.
2009
flat footing 18 through floyd
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 115 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.™
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
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
kentucky bourbon straight, 26 tour or with a splash of history
beer, wine and product picks for the summer months healthy home market: charlotte’s natural grocery alternative evoke is a cut above the rest
12 profiles of passion
a white house chef shares savory secrets and historic cuisine
a calendar of local events
check out who’s been out and about
savory staples for summer
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
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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 Teresa Day, Zenda Douglas, Courtney Matinata, Kate Bruce Terrigno, Kristy Tolley, Emily Williams
Historic Dilworth |1716 Kenilworth Avenue zenasianfusion.com | 704.358.9688 Tapas • Steakhouse • Wine Bar
cover image Courtesy VisitLex.com and Kentucky Bourbon Trail
Toringdon Market at Ballantyne 12239 North Community House Road
printing Indexx Printing
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704.540.7374 www.mirospanishgrille.com
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ripe for the picking
ripe for the picking
Patrick Garrivier of Lumière French Kitchen enjoys the 2014 Raffault Chinon Rosé on hot summer days.
Courtney Fish of Total Wine & More is enjoying the 2013 Hugues Beauvignac Picpoul.
Glass $12.00, Bottle $48.00
Bottle $11.99
Aromas of orange bell pepper, tangerine and clementine on the nose complement the zippy and loaded-with-orange-citrus tones on the palate. The acidity is bright and fun and makes this a superbly refreshing wine. All of the orange notes will make it a brilliant sipper and perfect for outdoor dining. Brian Perkins of Healthy Home Market recommends the eco-friendly 2014 Oko Organic Pinot Grigio Veneto IGT. Bottle $12.49
This wine is produced from organically farmed vineyards in Veneto, Italy. The vineyards are inspected by the Institute for Ethical and Environmental Certification, one of the top organic certification bodies of Italy and Europe. Oko Pinot Grigio boasts aromas of fresh fruit, bright flavors of citrus and crisp acidity. Enjoy with any white meat dish salad or cheese plate.
Monte Smith of Café Monte French Bakery and Bistro highly recommends the 2014 Block Nine Caiden's Vineyards California Pinot Noir. Glass $9.00, Bottle $36.00
The 2014 Block Nine Pinot Noir is beautifully long and rich in ripe cherry and berry flavors. The aromas exhibit generous bright fruit with a mix of strawberry, violets, plum, tea and a hint of clove.
Matthew Matinata of Old Stone Steakhouse will be enjoying the Les Dauphins Côtes Du Rhône Rosé 2013 this summer. Glass $8.50, Bottle $31.00
A soft salmon pink color, the Les Dauphins shows aromas of ripe strawberries and raspberries, honeysuckle and tangerine. The wine is dry with bright acidity that wakes up your palate and is paired with a soft body. The ripe red fruit is joined by a light minerality and more citrus on the finish. Yum! Perfect for the patio. Thierry Garconnet of Terra Restaurant is raving about the Crémant de Bourgogne Brut Rosé - Simonnet Febvre. Bottle $45.00
Helen White of Sir Edmond Halley’s recommends the 2013 Joseph Carr Chardonnay.
Light, lurid pink in color, this wine boasts fresh red berries and white flowers on the mineral-driven nose, with a touch of orange zest adding interest and offers vibrant, lightly bubbly red berry and citrus zest flavors. Finishes bright, crisp and long—this bottle will disappear quickly!
This wine has notes of pear, crème brûlée, peach, apricot, lime, almonds and coffee and a good mineral attack with a streak of wet stone. Boasting bright acidity with great length and balance, it lingers with creaminess, pear and peach flavors on the finish. Great for the hot days of summer.
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by kate bruce
Just an hour and a half ’s drive from Charlotte, lush vineyards and acres of wine country await you. Nestled in the foothills of the Blue Ridge Mountains, you’ll find Round Peak Vineyards. Known for growing and producing Italian and French varietals, this vineyard has several notable features for any wine lover. Wander into the quaint tasting room and look no further than the 2009 Nebbiolo. Order a glass of this vino and be whisked away to the Italian countryside. It won’t be a difficult task, as this particular glass of wine uses the same grape that’s found in Italian Barolo wines. With each and every sip, this wine boasts flavors of cherry, raspberry and licorice. It’s dry, easy drinking and worth the trip. Stroll the gorgeous grounds of the lavish vineyards or relax away from the glowing sun in the gazebo. The scenery will whisk you away to a far off place, and a weekend getaway will feel like a summertime vacation. Until next time… cheers and enjoy! Or as they say in Italian, Salute! For more drink picks and wine tasting tips, check out my article on the Yadkin Valley in this month’s issue.
CAN YOU FIND ALL 8 FRIES IN THIS PICTURE?
With a fresh and vivacious style, this wine shows powerful aromas of red fruit like raspberry and red currant. This delicate and full-flavored sparkling wine offers effervescent bubbles and pale rose color. It’s ideal for an aperitif but will also match perfectly with desserts made with red fruits and chocolate.
Dylan George of Pasta & Provisions says the 2014 2010 Ameztoi "Rubentis" Rosé Getariako Txakolina is the fab Rosé for the summer. Bottle $17.99
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A great everyday wine, this dry selection offers relatively low alcohol content and ripe citrus flavors. This best-seller has many customers choosing it as their “house white.” Try it this summer with seafood and salads.
drinks with kate
Summer is here and it’s the perfect time for a weekend getaway. I recently ventured on a wine tasting trip to the Yadkin Valley, or as I like to call it, the Southern-Style Napa, to find something new for this month’s drink selection.
Glass $9.50, Bottle $38.00
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A CLEAN CAR SAYS A LOT ABOUT YOU
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juicy morsels
healthy home market
article and images by courtney matinata
charlotte’s natural alternative to all your food favorites
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ou instantly feel new and improved crossing the threshold into Healthy Home Market (HHM), and it can’t come at a better time with the summer season in full force. Upon arrival, you’re immediately welcomed by the sweet aromas of organic fruits, vegetables and even bath salts and soaps, as you peruse the span of local goods accessible at your fingertips. The bounty of seasonal produce leads way to an endless lane of compartmentalized grains, nuts, seeds, spices and dried fruits. The icing on the [health-conscious] cake? A section where you can grind your very own almond butter! HHM is no typical grocery store, and that’s probably why visitors find themselves dropping in time and time again. It’s a refreshing alternative to the various health stores out there—the distinguishing factors are abundant. From an alkalized water station to the bag-ityourself bulk supply, this specialty food store is breaking the mold on modern lifestyle trends. So while your everyday favorites— ranging from cereal to pizza—are still readily available, HHM takes the guesswork out of whether or not that item in your basket is good for your body, and your local community. The foundation of HHM proudly lies within the ‘locally-owned and locally-grown’ ideology, one that is only further enhanced by a strong family corporate culture. Back in 1979, Gerald York opened the first HHM (then called Home Economist) at a time when ‘buying bulk’ was just becoming a trend among the emergent health food niche. Having founded Tropical Nut & Fruit Co., a specialty food manufacturer and distributor, just a year earlier, York was interested in expanding the wholesale business to include a direct connection with the consumer. Following this notion, he opened his first retail store to provide the Charlotte community with a ‘mom and pop’ alternative to standard grocery fare. Since transiting names to reflect the lifestyle changes of the times, today you will find HHM occupying three locations across the Charlotte area and the reins in the hands of fellow family members. York’s daughters, Angela Bauer and Carolyn Bennett, took over as co-owners in December 2012, and Angela’s husband, John, serves as the company’s president and CEO. These strong values, combined with the team’s innovative influences, have led to HHM’s rise as a steadfast competitor in terms of new tastes and techniques. The diverse products offered are always adapting, just as residents’ palates are always changing, and at HHM, you’ll find a variety of departments to complement your personal preferences. The wellness aisle is an impressive destination of nature’s finest, thus eliminating the need to make a separate stop for your weekly supplement supply. Customers can even find various herbal traditions, Western medicine and homeopathic remedies among the health-enhancing vitamins and mineral. The beer and wine department brings you an impressive selection of local craft beers, North Carolina wines and even those hard-to-find organic and gluten-free drink options. The deli department’s display case will
epicurean charlotte food & wine
taunt you with an array of hot bar specialties like local artisan meats, cheeses, dips, salads, cakes and cookies. It also includes a special section devoted to vegan and vegetarian options, so everyone can find what satisfies their personal cravings come lunchtime. “Our vision is that we want to be Charlotte’s community market,” describes CEO John Bauer. “People like to go and see people they know, and we’re trying to create a place that’s pleasant and fun, and we try to engage the customers. We want to be that place that they like to come to and have that experience.” Each store is a bit different, each with its own unique footprints and varying clients. From natural barbeque straight from the smoker in the Davidson location to the brand new patio where you can sit and enjoy your made-to-order smoothie at the Central Avenue store, each location brings out the personality of the neighborhood it calls home. The constant, however, undoubtedly remains HHM’s concern and care for the community it holds near and dear to its heart. HHM has been a health education resource for the Greater Charlotte community for over 10 years, hosting nearly two dozen presentations monthly at its Community Wellness Center in Plaza Midwood, along with an online blog that offers everything from health tips of the day to the latest industry news. A community herb garden is in the works behind the Central Avenue store, which will include the involvement of the daycare children next door. “We offer the best of what a health food store is all about, providing a link between the giants and mentors from the health industry’s past to healthy home market breakthroughs in the present that rePlaza Midwood ally gives hope for 1330 Central Avenue • Charlotte the future,” shares Mon. - Sat. 8am - 9pm Holli Adams, host of HHM’s weekly radio Sun. 10am - 8pm show. “We are not 980.267.3303 just a fancy store with healthy items, but a Davidson place where folks can 261 Griffith Street • Davidson be educated to know Mon. - Sat. 8am - 8pm why they're buying Sun. 10am - 6pm local, organic, real food and real food 704.892.6191 supplements. “The added bonus Galleria is deep flavor like we 1816-G Galleria Blvd. • Charlotte used to get when our Mon. - Sat. 8am - 8pm parents or grandparSun. 10am - 6pm ents cooked. Our 704.319.2172 products are not only good for you, but taste good, too.”E www.hemarket.com
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seats & eats
a cut above the rest
by emily williams images by antoine bootz & jeffrey goodman
evoke improves upon the steakhouse concept
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here are a variety of satisfying steakhouses in the Charlotte region, from well-known chains like Morton’s or Ruth’s Chris to smaller, cozier venues like Beef ‘N Bottle on South Boulevard. But few steak-focused restaurants in the city can boast a soothing atmosphere that brings to mind the image of a modern art gallery, sumptuous ingredients that look so delicately lovely on the plate that you’re afraid to disturb them with a fork, and special touches like black Hawaiian sea salt brought straight to your table to pair with your filet. Nestled in Uptown Charlotte’s Le Méridien Hotel on South McDowell Street, Evoke is a restaurant that offers the kind of little touches that make fine dining an unforgettable memory for both hotel guests and Charlotte’s fortunate home-based patrons. Spearheaded by Executive Chef Oscar LaFuente, Evoke is not your average steakhouse. It goes one step beyond the concept to a whole new level that is sure to please the pickiest epicurean. “In brainstorming, we always knew our desire was to focus on something that Charlotte had never experienced before,” says Brian Hutchins, Complex General Manager. “A ‘new-aged’ steakhouse was an area that no other restaurant had explored yet.” LaFuente describes the great care that goes into crafting the menu throughout the year. “We focus on three main things: fresh crudo, house-made pasta and prime, dry-aged
steaks,” he says. “But we always take a seasonal approach to these core offerings, which allows us to keep the freshest seasonal ingredients and mix things up a bit without losing sight of who we are.” Aside from the main fare, the bar adjacent to Evoke, Longitude 80, also goes a step further beyond the traditional. “Our guests at Le Méridien are craving more than the ordinary hotel restaurant experience,” LaFuente says. “They want to taste something that they can’t get anywhere else. So we offer a large array of boutique, small-batch whiskeys in place of the standard bar offerings. Our hotel guests are anything but traditional—and so are we.” The décor speaks to this, with streamlined chairs, tables and light fixtures that have a chic mid-century modern vibe in muted colors of gray, white, black, accents of dark wood and splashes of canary yellow. There is plenty to take in when you enter this small space, with tall ceilings, soft lighting and sleek furniture that create a feeling of intimacy and quiet grandeur all at once. A large wall at one end of the room sports framed works of contemporary art, while the gossamershaded windows allow just the right amount of light to cast a pale glow across the room. French jazz croons over the sound system, and your imagination could even transport you to a Parisian brasserie.
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ceviche with sweet potato chips
diver scallops
agnolotti
bucatini
evoke 555 s mcdowell street • le méridien hotel www.evokerestaurant.com • 980.237.5354 The food is the centerpiece, however. “Essentially, we took the traditional steakhouse and flipped it on its head,” says Hutchins. “The name ‘Evoke’ signifies our mission to stimulate and arouse the senses, and we have certainly accomplished that with our menu.” Indeed they have. At Evoke, it’s the little details that make all the difference, from a selection of savory breads topped with gorgonzola cheese and rosemary, to the serious-quality imported olive oil for dipping. (Olive oil enthusiasts and novices alike will immediately notice the excellence, so take time to linger.) For starters, go with a frisèe salad, a luscious combination of baby arugula, lardons, a perfectly poached egg and slices of juicy pears all tossed with a mild mustard dressing. Even for those whose tastes do not incline towards raw fish, any of Evoke’s crudos may persuade you to rethink your hesitation. The yellowfin tuna crudo—with small quail eggs, miso aioli and golden daikon radishes—melts in your mouth with a piquant flavor and delights the eye with its artistic presentation. For the less adventurous, the tagliatellini pasta is sure to please, with its rich, satisfying chunks of spicy Italian sausage surrounded by Swiss chard, creamy goat cheese, the soft crunch of walnuts and plenty of pesto. Of course, steaks should not be ignored here. Presented with a selection of flavored, exotic salts—“so you can try a different one with each bite,” says La Fuente—the steak selections are perfectly sized and filling, no matter which cut you volume 7 • issue 4
choose. Sides like Brussels sprouts or heirloom carrots are chunky and satisfying—even without additional spices or butter—are tossed with warm honey vinegar, so eating your vegetables can practically be a sweet experience. For dessert, presentation is the key once again, but there are hidden depths of heaven waiting upon first bite. The espresso chocolate mousse cake is gratifyingly rich, with a dollop of coffee ice cream on top that tastes like the best macchiato that you’ve ever had frozen in time. Coupled with brandy-poached cherries, it’s enough to bring tears to the eyes of coffee fanatics everywhere. For a lighter taste, the olive oil cake is a unique pastry that, in consistency, best resembles a French macaroon, but it’s simply better than that. When paired with a small scoop of honey gelato and bite-sized poached pears, it’s the ideal ending to a meal that can only be described as an artistic masterpiece of flavors. “At Evoke, guests’ taste buds will experience an unexpected twist on age-old favorites, and that twist is what sets us apart,” says Hutchins. “We understand that a guest who is dining with us for the first time may have an expectation similar to a traditional steakhouse, but they should leave understanding the difference.” You will definitely receive an education in that understanding after your first meal. A sensory event for both eyes and tongue, Evoke brings culinary and artistic pleasure to the foreground in a way that a restaurant rarely achieves.E w w w.epi cu rea n ch a r l otte.com
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profiles of passion
what the presidents ate
by kristy tolley
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images by mike berlin
a white house chef shares savory secrets and historic cuisine
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hether it’s Washington’s cherry puff pastries or Clinton’s “Happy Meal” makeover dish of seared chicken served over roasted sweet potato casserole, Chef Martin Mongiello brings presidential history to life bite by delectable bite. Blending his vast experience in presidential kitchens with his passion for culinary history, this former White House chef and four-tour Navy veteran opened the Inn of the Patriots. Tucked within the historic hamlet of Grover, NC, the inn was built in 1879 by a descendant of Revolutionary War hero Colonel Frederick Hambright. Today, it serves as Chef Marti’s home base for a thriving bed and breakfast, eclectic cooking classes and an impressive Presidential Culinary Museum. “We embrace colonial cuisine here,” says Chef Marti. “It’s difficult to find our type of cuisine anywhere in the Metrolina area, and in few places in the U.S.” Overnight guests wake up to Chef Marti’s homemade private recipe breakfast sausage. It’s perfectly seasoned with sage and fennel seed and is made locally at Ora Broad River Market with butcher Ervin Price. Also on the menu: fresh blackberry syrup, Hillbilly potatoes and thick slices of sourdough bread served on cast iron skillets. Overnight guests may enjoy an authentic colonial culinary experience, but slices of presidential history are served up generously throughout the inn for daytime visitors. Mary Todd Lincoln’s controversial purple china is displayed prominently in the dining room. Historically, the color purple was reserved for royalty and clergy. Mrs. Lincoln’s critics claimed she was celebrating monarchy in America through her china pattern. Other fascinating rarities you’ll find include a gold handled cream pitcher from Downton Abbey’s Highclere Castle and White House menus from various presidents. What better way to cap off a culinary museum tour than with an enticing meal? After our tour, Chef Marti prepared a savory beef demi-glace vol-au-vents, on which Thomas Jefferson dined during his visit to Paris. This delicate beef tenderloin is sautéed with pearl onions, carrots, asparagus and mushrooms, and served over a flaky puff pastry. For a hands-on approach to dining, consider the Inn’s popular Culinary Arts Food and Fun Institute, with varied classes like farm to table lunches, gourmet pizza making or wine study and tasting classes. During my visit, I crafted the tastiest pizza I’ve ever made and gleaned so much from Chef Marti’s kitchen tips and historical culinary insights. We used fresh ingredients, and even
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incorporated our breakfast leftovers (sausage, fruits and sautéed vegetables) in our recipes. It broadened my culinary creativity and inspired me to reduce food waste by reinventing ways to use ingredients. Chef Marti’s presidential anecdotes are also quite entertaining. We learned President Nixon preferred eating his cottage cheese with a dollop of catchup. Also, President Franklin Roosevelt was criticized for featuring hot dogs on the White House menu during our nation’s first visit from King George VI of England. “We strive to humanize our presidents,” explains Chef Marti. “No one usually talks about the trials and tribulations presidents and their families endured throughout history.” The inn’s collection of historic treasures isn’t limited to the common areas. Each bedroom is akin to sleeping in a mini museum. The Baby Ruth Room, named for President Cleveland’s oldest daughter, houses the home’s original 1879 fireplace, antique furniture and old photographs. Ideal for history and navy buffs, the Oceanicus Blue Dreams room teems with Civil War Navy memorabilia and love letters between Civil War sailors and their brides. Whether on a day tour or weekend stay, time at Inn of the Patriots is well spent. Chef Marti’s passion for our nation’s presidential past through food is contagious. It’s a history lesson that will leave you craving more!E
the inn of the patriots and presidential culinary museum 301 cleveland avenue grover, nc www.theinnofthepatriots.com 704.937.2940
jefferson’s beef demi-glace vol-au-vents ingredients: • 3 lbs beef tenderloin • salt & freshly ground pepper • olive oil • 1 c pearl onions • 1 carrot, peeled, julienned • 2 sticks celery, thinly sliced • 2 pkgs puff pastry shells • 1 egg, beaten
• ½ c baby or early green peas, sliced button mushrooms, diced and seeded tomato and asparagus tips • 1⁄ 3 c fresh chopped rosemary, thyme and oregano • 5 c demi-glace sauce • beef stock (as needed)
Season tenderloin with salt and pepper. Quickly brown in skillet with oil—do not cook all the way through. Set aside. Peel fresh pearl onions and slather with olive oil and salt. Roast with carrots on top rack in 350° oven until tender. Flip halfway through cooking. Sauté the celery and mushrooms in olive oil on medium high until tender. Add a splash of beef stock occasionally. When tender, add tomatoes and asparagus tips. Turn heat to medium. Splash some stock to cook through asparagus tips. Brush puff pastry shells with egg and bake according to box directions. Set aside. Make demi-glace and add all ingredients together in a large skillet and heat through. Use a metal spatula to loosen heated shells from pan. (Reheat if necessary). Fill shells with hot beef mixture. Use a spoon to create a design onto your plate in a circle around the shell. Decorate with vfresh herbs. olume 7 • issue 4
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sonoma who? grilling for
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ooking for the perfect getaway? Whether it’s a girlfriends’ excursion or a couples retreat, wine tasting is a smooth sipping option that almost everyone loves. While Napa Valley has long been dubbed the unbeatable spot for wine lovers, there’s an emerging valley making its mark on the wine map. Just an hour and a half’s drive north of Charlotte, you’ll stumble upon a Southern Napa … right here in North Carolina. The Yadkin Valley is producing quality wines while offering breathtaking vineyards that truly need to be visited to be appreciated. While some wine connoisseurs still tend to overlook the Yadkin Valley, the region is finally getting the recognition it deserves for a barrel that truly has been maturing for years.
by kate bruce terrigno
move over california…the new napa is in a southern valley
father’s day?
Start off your perfect wine getaway by checking into a beautiful cabin overlooking 13 acres of vines at Round Peak Vineyards in Mount Airy. Step onto the back porch, and instantly you’re whisked away to a far off land in the foothills of Blue Ridge Mountains. And, what better way to indulge in a getaway than waking up in a vineyard? It feels peaceful and remote, and you’ll soon find yourself taking a stroll through lush vineyards and getting swept away in the beauty of the place itself. By then you’ll be ready for a glass of wine, and when you are, just meander over to the tasting room to let the indulgence begin. Tastings cover a variety of wines—my personal favorite is Round Peak’s Le Petite Vendage. This 50/50 blend of Chardonnay and Viognier is the perfect dry white to start your tasting. Each sip is full of floral notes that scream summertime in a bottle. You won’t be disappointed. After your first tasting, Parkway Wine Tours will arrive to take you around to several different vineyards for the day. Their slogan is, “Before you dine … check out the wine.” Need I say more? Parkway Wine Tours provides each guest with a packet featuring information on each winery you’ll be visiting. To me, this is an essential part of wine tasting—relaxing and just enjoying the ride while someone else drives. Next up is Shelton Vineyards … 180 degrees from any winery on the West Coast. This vineyard welcomes its wine lovers with open arms and boasts with pride that they are just about as far away from Napa as you can get. When you approach Shelton Vineyards, you’ll be riveted by the 136,000 vines that span 145 square miles on the property. The setting roars wine country and sets the stage for this emerging Southern valley. Treat yourself to Shelton’s reserve tasting; it’s truly worth it. As you walk into your reserve tasting, bulging barrels of wine set the backdrop, and you’re escorted to a private room where the tasting begins. It’s intimate, personable and offers an exclusive option to an average wine tasting. Shelton prides itself on the land’s loamy clay soil, which is ideal for growing European varietals. If you’re a Cabernet Franc drinker, this vineyard is not to be missed. And, after a decadent wine tasting, wander over to the Harvest Grill for a gourmet lunch made with fresh ingredients from
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One of the things that makes the Yadkin Valley so matchless is that each vineyard offers something unexpected and original.
200a W W Woodlawn Woodlawn Rd, Rd, 200a Charlotte, NC NC 28217 28217 Charlotte, Phone:(980) 237-1880 237-1880 Phone:(980) www.chubzchiliburgers.com
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Shelton’s herb and vegetable garden. The menu is seasonal, and the food is Southern cuisine at its finest. Being surrounded with the beautiful grounds of Shelton Vineyards after a divine dish at Harvest Grill is the ideal finish to this one-of-a-kind experience. One of the things that makes the Yadkin Valley so matchless is that each vineyard offers something unexpected and original. Wineries such as Stony Knoll and Olde Mill are refreshing, quaint and unparalleled places. Both are created from family farms dating back to as early as the 1800s. And when you stroll inside, you feel the history of these vineyards while sipping wine at the bar. Next up is the polar opposite of that pastoral country setting. Located in the heart of downtown Mount Airy is Old North State Winery. Wander into town and you’ll find an unexpected winery right on Main Street. At first glance, it may not look like a typical winery, but don’t be fooled. Many of their wines come from grapes grown in North Carolina, tastings are offered daily, and there’s even a restaurant! My favorite wine is the Fish Hippie Bare Bones. Each sip is full of fresh fruit aromas and features flavors of citrus, pear and a hint of vanilla. This wine is ideally balanced and easy drinking. Old North State Winery also has a wide variety of semi-sweet and sweet wines to satisfy a range of palates. On your way out, don’t miss the Fish Hippie t-shirts, which capture and embrace the easy-going Southern lifestyle with their designs, plus, they’re a perfect gift or souvenir to bring home. On your second day of adventure, start off with a tasting at Elkin Creek Vineyard. Located on a grist mill built in 1896, this winery overlooks the old Elkin Creek Mill and the quaint, quiet creek. The wines at Elkin Creek are impressive. And if you’re able to visit on a Sunday, don’t forget to pair your wine with their gourmet wood-fired pizzas. The bacon, Brie and spinach pizza on homemade dough is out of this world. Fresh, thick-cut bacon and strips of Brie come alive with flavor in each and every bite. Elkin Creek takes great pride in their terrain and its similarity to Tuscan soil. Without a doubt, the Classico 2012 wine confirms that notion. It’s a Super-Tuscan blend, combining Sangiovese and Syrah and barrel-aged for 12 months. This wine is an Italian staple that proves why the Yadkin Valley is to be taken seriously. Just downtown in historic Elkin, you’ll come across Brushy Mountain Winery. A modern, refreshing take on a tasting room features a range of wines named after local legends, including those of Revolutionary War and Civil War fame. Their
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portfolio tasting features a strong range of dry wines, ports and semi-sweets. My personal favorite at Brushy Mountain is the Chatham Reserve Red—a blend of Merlot, Cabernet Franc, Chambourcin and Cabernet Sauvignon. It’s rich in taste, deep in color and aged in French oak for 18 months. The wine is full of fruit flavor, smooth drinking and a blend of the best of their red barrels. The Red Bud Ridge is another stellar dry red made from a fantastic 2007 harvest, while the Blackberry Wine is a go-to for lovers of sweeter wines. If there’s one splurge that you must indulge in while visiting the Yadkin Valley, it’s the full experience at JOLO Winery & Vineyards in Pilot Mountain. Spoil yourself with a tasting followed by a gourmet dinner at End Posts restaurant. The tasting features a range of phenomenal wines and is accompanied with pairing cards for each wine, which detail everything from when the wine was harvested to the cooperage to comments from the winemaker. Each JOLO wine offers something different, but the one that takes my taste buds by storm is the Jolotage Red Wine Blend, composed of Petit Verdot, Petit Sirah and Cynthiana. This wine needs no help going down—it’s full of blackberry, black spices, blueberry preserve and hints of black olives aromas. It’s full-bodied, elegant and truly seals the deal on why there’s no need to travel all the way to Sonoma. After your tasting comes the ultimate experience at End Posts. The creative menu is fresh, and the service is exceptional. Our first course is beets, goat cheese, pickled mushrooms, quinoa and mixed greens. The color of the dish is vibrant, and each bite lends itself to another flavor. Our second course arrives with thick pappardelle pasta featuring asparagus-wrapped ham topped with leeks and glowing pink pickled onion. Each bite of the pasta is accented with the taste of savory ham, highlighting flavors of richness and simplicity to perfection. Last, but certainly not least, arrives the main course. It features lamb, clams, grits, Brussels sprouts, bacon, hon shimeji and a pea purée. No stone here is left unturned—every dish is as delicious as it sounds. The combination of flavors is boundlessly creative, seasonally ever-changing and impeccable. As we sit back in our red velvet chairs, perfectly full from a three-course meal, light jazz plays in the background while we sip a glass of Jolotage. Once again, we’re swept away in the delightful experience of enjoying a bona fide wine country. And the best part is the location—right in our Southern backyard!E
epicurean charlotte food & wine
Brushy Mountain Winery www.brushymountainwine.com
Elkin Creek Vineyard www.ElkinCreekVineyard.com
JOLO Vineyards www.JoloVineyards.com
North State Winery
Old
www.OldNorthStateWinery.com
Parkway Wine Tours Banking@theparkwaygroup.com
Round Peak Vineyards www.RoundPeak.com
Shelton Vineyards SheltonVineyards.com
Stony Knoll Vineyards www.StonyKnollVineyards.com
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floyd fosters fun, harmony and beauty by zenda douglas
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ou won’t find another town quite like Floyd, Virginia. Its character, a mix of farmers-meet-artists-meet-sophisticated-entrepreneurs, sweeps visitors up and makes them part of the gentle, harmonious vibe.
At first glance visitors might think they’ve dropped into the site of a movie set in the 1960s or 1970s. Tie-dye, healthy foods, environmental bumper stickers, banjos, fiddles, arts and crafts and the like are seemingly everywhere. It’s a beautiful thing, but it’s only one of the strong elements that make up this small, but very diverse, mountain town whose slogan is “Preserving the past, Embracing the future.” Floyd, with an approximate population of 15,500, boasts an exciting mix of people who have either lived in the area all their lives, those who came seeking an alternative to city and suburb living and professionals who are freed by technology to work where they want. People from all parts of the country and all backgrounds, including young entrepreneurs, are bringing fresh ideas into this area so rooted in tradition. What the majority of Floyd residents have in common is a love—and no slight ability—for art.
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Thousands of visitors arrive each year to share in the quiet and moving beauty of the Blue Ridge Mountains and to appreciate and participate in this artistic community. Visitors here won’t just encounter friendly people, they’ll encounter kindred spirits. The downtown area is small-town busy and unhurried; there’s lots of activity with a relaxed approach. Here, you’ll find a dynamic business community with shopping opportunities for everyone, with selections from fine art to organic clothing, jewelry, home furnishings, antiques and fabrics. The Floyd Country Store, where visitors can dine and shop, is a central gathering place. Be sure to stop in at the Republic of Floyd Emporium, Bell Gallery & Garden and the Floyd Artists Association, a co-op art gallery. Floyd even has a historical microcomputer museum called Bugbook. w w w.epi cu rea n ch a r l otte.com
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You’ll want to be around on Friday nights for the Jamboree at the Floyd Country Store, a major venue on The Crooked Road, Virginia’s Heritage Music Trail. Musicians and dancers file in to perform anything from blues, bluegrass and country to the American roots music of Ireland and Africa. Join the flat-footers as they take to the floor! Simultaneously, the streets, alleys and parking lots are full of bands stretching the music all through the downtown area. The popular Floyd Radio Show takes a break during the summer months, but come fall, it’s the place to be on the second Saturday of each month. The show is broadcast live from the Floyd Country Store. There are numerous art galleries and artist studios in Floyd, including Troika Contemporary Crafts and the Jacksonville Center for the Arts. Whether your interests lie with pottery, painting, woodworks, jewelry or so much more, you’ll certainly find something to admire and take home. Internationallyrecognized artist Gibby Waitzkin can be found in her gallery, garden and studio named Sarvisberry, pursuing her craft with photography and pigment printed handmade paper. Each year, visitors can explore Floyd and the surrounding
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countryside while visiting over 40 artisan trail sites during the Floyd Artisan Trail Tour. There’s also the 16 Hands Fine Pottery and Woodwork Studio Tour, which highlights the enclave of craftsmen that work and live in the Blue Ridge Mountains. All of the water that enters Floyd County comes from the sky. No water flows upward into the town, as it sits on top of a high mountain plateau that divides the eastward flowing waters from the westward flowing waters. The views are stellar, and present is a magnificent backdrop for adventurous outdoor life and exploration. Set within the Smith Mountains, the Buffalo Mountain Natural Area Preserve surrounds Buffalo Mountain. Below the treeless summit, the southern face of the mountain is grassy and offers an array of wildflowers in season. Hikers can climb a moderately-graded, one-mile trail to the summit, which stands over 3,000 feet. Water enthusiasts can kayak or canoe down the New River or fish for trout and small-mouthed bass. Attractions in and around Floyd are plentiful and will encourage visitors to stick around for an extra day or two. The Blue Ridge Farm Museum allows visitors to participate
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in hands-on farm activities dressed in costumes circa 1800. See what life on a Virginia-German farmstead was like without electric lights, phones or motor vehicles! Visit the historic, 20th century Mabry Mill in nearby Meadows of Dan, and see why it’s one of the most photographed sites along the Blue Ridge Parkway. See the gristmill at work and enjoy demonstrations by the National Park Service on traditional Appalachian crafts such as blacksmithing, carding, spinning and basket making. There’s a restaurant of the same name on-site that’s famous for its sweet potato, cornmeal, buckwheat, blueberry and apple pancakes. Catch a glimpse of what the mining life was like by visiting the 128-year-old Shelor Furnace, also known as the Toncray Furnace, which was used as a smelter of iron ore taken from a nearby mine. A visit to the Jacksonville Center for the Arts is appropriate anytime Monday through Saturday, but with a quick look on their calendar, you may be just in time for a live concert, class or workshop. If you must get to know Floyd in one day, start on a Saturday morning at the very active farmers’ market. It’s an awesome place to pick up something amazingly healthy to eat, mingle with the locals and hear all about Floyd happenings. Thirsty visitors will want to seek out Foggy Ridge Cider, where four sparkling ciders and two dessert apple ports await
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their tasting pleasure. Festivals in Floyd make up another compelling reason to visit. The four-day FloydFest is one of summertime’s best local music festivals, attracting thousands of attendees each year. Nine stages feature rock, bluegrass, reggae, Cajun, Zydeco, folk, Appalachian, Yiddish, African and world music and are surrounded by local arts and crafts. On-site campers and other visitors enjoy dance workshops, yoga lessons, story telling and more. Check your calendar for the Chantilly Farm Festivals and Yoga Jam (YOJam), two other soon-to-befamous festivals in Floyd. The area is glittered with small inns and bed and breakfast establishments. Among them, the charming Oak Haven Inn offers overnight comfort. A stay at Hotel Floyd puts downtown activities just steps away, and the Woodberry Inn is just yards off the Blue Ridge Parkway. Good eats are also important in Floyd. Make sure to drop in at Oddfella’s Cantina, which exemplifies the town’s diversity with scallops with pomegranate, cheeseburgers, tapas and chimichangas. Dogtown offers up uniquely prepared organic pizzas, while homemade Southern cooking dominates the menu at the Historic Pine Tavern Restaurant. Blue Ridge Restaurant serves up an amazing mountain breakfast, and be sure to follow the breadcrumbs to Grateful Dead Bakery for a special treat. epicurean charlotte food & wine
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chateau morrisette at mile marker 171.5
founder and president david morrisette Several wineries hug the 40-mile section of the Blue Ridge Parkway that passes through Floyd County. Chateau Morrisette stands out among them with its stately, beautiful tasting rooms and state-of-the-art facilities. A premier Southwest Virginia destination, the awardwinning Chateau Morrisette is located at mile marker 171.5. It’s the oldest and largest winery in Virginia and has become a major year-round destination. Visitors can thank the late, great First Dog Hans for its dog-friendly environment, and artist renderings of Hans adorn many of the wine bottle labels. Chateau Morrisette offers over 30 varieties of red, white, sweet and fruit wines, and both vintage and non-vintage wines. Oenologist and winemaker Brian Cheeseborough, a consistent recipient of ratings in the nineties from both Wine Spectator and Wine Advocate, heads up the craft. Grapes from the winery’s own vineyards and from independent growers—mostly from across Virginia— are used in the making of Chateau Morrisette wines. Varieties include Chardonnay, Viognier, Vidal Blanc, Chambourcin, Merlot, Petit Verdot, Pinot Noir, Tannat, Cabernet Franc and Cabernet Sauvignon. Chateau Morrisette’s own vineyards average 13 acres planted in Native American Niagara grapes used to produce Sweet Mountain Laurel and Red Mountain Laurel wines. The winery includes a fine-dining restaurant, where guests can experience elegant cuisine in an old-world setting with stellar views of the New River Valley and Buffalo Mountain. It was named one of the Top 100 Restaurant Views in America by Open Table. The impressive Sunday brunch is a destination unto itself. Chateau Morrisette’s wine and music festivals hold highly-anticipated dates on the Floyd calendar. The well-known Black Dog Festivals include the Black Dog Arts Festival, the Black Dog Music and BBQ Festival, and the Black Dog Beach Music Festival. Also on the calendar are a winemaker’s dinner, a murder mystery dinner theater and holiday events. For more information, visit www.thedogs.com.E
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straight, or with a splash of history by teresa day images courtesy visitlex.com, bulleit frontier whiskey & kentucky bourbon trail
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our a Bluegrass bourbon distillery, and you’ll not only learn how bourbon is made, but you’ll start to understand why the “good old whiskey of old Kentuck” has inspired pride, passion (and even poetry) among Kentuckians. Bourbon is America’s only native spirit. And almost all bourbon—95 percent according to the Kentucky Distillers’ Association—is produced in Kentucky. Kentucky bourbon is the largest export category of all U.S. spirits, shipping more than 28 million proof gallons to 126 countries in 2010. Like the story of Kentucky itself, the story of Kentucky bourbon began in the Bluegrass Region. And what a story it is: Visit distilleries, historic sites and other Bluegrass places with a bourbon connection, and you’ll encounter such fascinations as the “white dog” and the “angel’s share.” You’ll hear how Kentuckians ranging from a cantankerous Baptist minister and a feisty schoolteacher to a famous hatchet-wielding temperance leader changed the course of bourbon history. You’ll also meet modernday Kentuckians and Kentucky families who continue the state’s most spirited tradition.
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bluegrass note: Whiskey was made as early as medieval times by Irish and Scottish monks who distilled grains in pursuit of a rejuvenating "water of life."
woodford reserve
bluegrass note:
Cooking with bourbon is a Bluegrass tradition. Distillery gift shops, area liquor stores and souvenir shops sell a variety of barbecue and other sauces made with bourbon. While dining in the Bluegrass, you’ll also find dishes using bourbon on the menus of area restaurants.
Distillery Tours
The heady aromas of yeast and grain, the glimmer of copper and steel tanks, the cool and almost eerie quiet of warehouses where row upon row of wooden barrels stretch into the darkness ... these are some of the sights, smells and sensations of touring a bourbon distillery. Six historic distilleries in the Lexington, KY, area have regular tour programs. Like the different brands of bourbon they produce, the distilleries themselves have distinct personalities.
Woodford Reserve Distillery
All Kentucky distilleries are steeped in tradition: Woodford Reserve Distillery, a restored historic distillery in Woodford County, is a showplace of the distiller’s art and Kentucky bourbon heritage. This small, picturesque distillery is nestled along Glenn’s Creek at the site where Elijah Pepper, one of the famous early Bluegrass distillers, set up his distillery in 1812. The Labrot & Graham name goes back to 1878, when James Graham and Leopold Labrot bought the property. Reopened in 1996 by the Brown-Foreman Corporation, the Woodford Reserve Distillery gives visitors a sense of what bourbon making was like in the 1800s. With its small-scale production, old-fashioned copper pot stills, longer fermenting and distilling time and hand-bottling, Woodford Reserve bourbon is made much as Pepper’s bourbon was in the 1800s. The tour, leisurely in pace and sprinkled with fascinating distilling history and terms, covers the process from sour
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In the early American colonies, whiskey was made with rye and used as a medicine and a general aid to wellbeing. Kentucky settlers gave whiskey several new twists, beginning with corn, which was abundant since settlers could claim 400 acres if they built a cabin and grew a patch of corn. As early as 1775, enterprising Kentuckians were making corn whiskey.
wild turkey distillery
mash starter to “farewell” (the residue of aroma left in an empty barrel). A small bus transports you from the Visitor’s Center to the distillery buildings, minimizing walking and weather problems. The tour begins and ends at the Visitor’s Center, where exhibits explain bourbon making and bourbon history, and a long porch offers a scenic overlook of the whole operation. The large gift shop includes a wide variety of Kentucky crafts.
By the mid-1800s, Kentucky distillers had developed other distinguishing characteristics, such as aging the whiskey in charred new barrels and using sour mash starter to gain consistent high quality from batch to batch. Some people credit the Bluegrass' limestone water with giving bourbon its smooth taste.
Wild Turkey Distillery
Although the Wild Turkey brand of bourbon wasn’t introduced until 1952 (supposedly named because the hunting partners of then-company president Thomas McCarthy loved the bourbon he always brought along on their annual turkey shoot), the lineage of bourbon and bourbon making at this site at the Kentucky River near Lawrenceburg, KY, goes back to the mid 19th-century. The tour you take today reveals an intriguing combination of tradition and modern mass production. In the fermentation room, for example, 70-year-old cypress tanks stand next to modern stainless steel ones (the old tanks will be used as long as possible, according to the tour guides). If you happen to run into Master Distiller Jimmy Russell in the warehouse and hear him talk about the time and personal effort that went into developing just the right mix of aging for the “Rare Breed” barrel proof bourbon—“Jimmy’s pride and joy,” your guide explains—you’re reminded that many aspects of fine bourbon making will always be low tech. epicurean charlotte food & wine
Today, by definition, bourbon is a whiskey made from a mash containing at least 51 percent corn.
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bluegrass note:
You could have guessed that Kentuckians would find a way to combine their two greatest great passions—horse racing and bourbon. The Mint Julep, a concoction of bourbon, sugar and mint on crushed ice, is traditionally drunk at Kentucky Derby time. Although the julep didn’t originate in Kentucky—several Southern states lay claim to its invention—its connection to the Bluegrass and Derby secured the drink’s place in posterity.
buffalo trace distillery
four roses distilling company
town branch distillery
Buffalo Trace Distillery
As you enter Buffalo Trace, you’ll notice the stone Rock Hill Mansion where Albert Blanton lived. A scenic courtyard surrounds a picturesque log “clubhouse” used for special events. The standard tour of Buffalo Trace begins at the gift shop and includes a warehouse and a small bottling house where the distillery’s popular “single-barrel” bourbons—Blanton’s, Rock Hill Farms, Hancock’s Reserve and Elmer T. Lee—are bottled and sealed by hand. Buffalo Trace introduced the single-barrel bourbon concept in 1984. As the name implies, this is a bottling of whiskey drawn from one carefully selected barrel, instead of being mingled with whiskey from other barrels.
Four Roses Distilling Company
Four Roses near Lawrenceburg, gives tours to individuals and small groups and offers a “roll-up-your-sleeves” look at the fermentation and distillation processes (the bourbon is sent to another location for barreling and aging). Exclusively exported for over 40 years, Four Roses Kentucky Straight Bourbon Whiskey is now distributed across the United States. The distillery is located in an unusual California Spanish Mission-style building constructed around 1910.
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rickhouse exhibition at the bulleit frontier whiskey experience
Town Branch Distillery
Alltech’s new $9.2 million distillery is right downtown, steps away from Rupp Arena and the Lexington Center, and it’s the first distillery to be built in Lexington in nearly 100 years. This new Kentucky Bourbon is called Town Branch. The distillery is on the campus of Alltech’s Lexington Brewing and Distilling Company. Alltech founder and president Dr. Pearse Lyons acquired the 200-year-old Lexington Brewing Company in 1999 and resurrected a brewing and distilling tradition that dates back to 1794.
maker's mark barrel warehouse
bluegrass note:
Bourbon making is full of colorful terms. The mash of fermenting grains is called “beer.” After distilling, but before it's barreled, bourbon is clear, like vodka. At Wild Turkey Distillery, they call this “white dog.” The charring of the barrel adds the color through the aging process. Legally, bourbon must be aged at least two years. Most distilleries age their products four to 12 years. Each year of aging, about three percent of the bourbon in the barrel is lost to evaporation or to leaching into the barrel itself. The bourbon that disappears before bottling is called the “angel's share.”
Stitzel-Weller Distillery
Stitzel-Weller Distillery opened its doors on Derby Day in 1935 and reopened to the public in 2014. One of the true cathedrals of the American whiskey industry and located in downtown Louisville, it’s home to The Bulleit Frontier Whiskey Experience. Bulleit Bourbon is made with smallbatch techniques inspired by those pioneered by Augustus Bulleit over 150 years ago. Great-great-grandson Thomas E. Bulleit, Jr. fulfilled a lifelong dream in 1987 by starting the Bulleit Distilling Company and reviving the old family bourbon recipe. Tours and tastings, which reveal the history of whiskey making, are available daily. Tours include a walk through the historic cooper shop, offices and warehouse, where the smell of “angel share” fills the air. E volume 7 • issue 4
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places to go, people to see
through the grapevine Philosopher’s Stone Tavern, located at the corner of E. 7th Street and N. Caswell Road in Elizabeth, has closed. You will be missed! Jackalope Jacks owner Rob Nixon has signed an 18-month lease to rent the space turn it into a dog bar. More details to come soon. www.jackalopejacks.com
Queen City Beer & Chili has opened at Brevard Court Uptown. QCBC’s kitchen will offer a simple yet deluxe menu, with hot dogs, burgers, fries and Cincinnati-style chili, something Ohionative and co-owner Mark Krehbiel has been craving. In addition to the eatery, QCBC will feature a growler shop with an expanded variety of beers.
Tom Coker of Reid’s Fine Foods has confirmed they will be opening a new 8,200-square-foot location in the former City Tavern space at SouthPark this fall. The largest of the three Reid’s stores (they also have locations in Myers Park and Fort Mill), it will also feature a patio dining space. www.reids.com
Foxcroft Wine Co. will be adding a location in Dilworth. The upscale wine shop, bar and kitchen will be located at Kenilworth Commons off East Boulevard, says owner Conrad Hunter. It will be the second location for the business, which opened its flagship store on Fairview Road in SouthPark in 2004. www.thewineshopatfoxcroft.com
Brazwells Premium Pub on Montford Drive has opened a new location in the former Blackthorn Restaurant location in Ballantyne off Community House Road. Best wishes on the new store! www.brazwellspub.com
City Tavern at RiverGate shopping center has closed. The restaurant has moved and recently reopened in the former The Mill Eatery & Drafthouse location at 501 Crossroads Plaza in Fort Mill. www.city-tavern.com
Park Road Shopping Center will be adding a Vietnamese eatery late this fall. Co, which is Vietnamese for “feast,” will be situated in the space next to Omega Sports and will offer contemporary Asian cuisine including banh mi, pho, ramen, dumplings and sushi, as well as signature cocktails. Welcome to the block! www.eatatco.com
BlackFinn AmeriPub will be opening a second location in the former Villa Antonio location at Ballantyne Village early next year. BlackFinn opened its first Charlotte location in the EpiCentre in August 2008. blackfinnameripub.com
Amélie's French Bakery will be opening a new 11,000-square-foot location later this year in the former College Plaza space in the Two Wells Fargo building Uptown. This, their fifth location, will be open 24 hours on Thursday, Friday and Saturday. Way to go guys! www.ameliesfrenchbakery.com
After almost 40 years of business, John’s Country Kitchen on Central Avenue will be closing. Good luck in the new restaurant, The Rusty Onion, now open in Carmel Commons Shopping Center. www.therustyonion.com
Rise and wrap! Phat Burrito has announced that they’re now serving breakfast. Located on Camden Road in South End, the restaurant will open at 7 a.m., offering burritos filled with morning staples like seasoned grilled potatoes, scrambled eggs, Mexican chorizo, smoked sausage, Applewood bacon and poblano gravy in addition to their standard staples. www.phatburrito.com
The Rusty Bucket Restaurant and Tavern is planning to opening a new eatery this September in Sharon Square behind Whole Foods in SouthPark. Menu items are prepared from scratch with fresh ingredients, and the menu includes sandwiches, burgers, pizza, soups, salads and more. myrustybucket.com
A new French bakery has opened in South End. Operated by internationallyrenowned Chef Sylvain Rivet, Renaissance Patisserie’s first brick-and-mortar store boasts a wide range of traditional and unique pastries, breads and other pleasures for your palette. www.renaissancepatisserie.com
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
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Carolina Panthers Fan Fest
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River Slam at USNWC
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Band of Oz at Party in the Park
July Fourth Spectacular
The biggest show around, this spectacular fireworks show returns to Uptown with a fabulous 20 minute show. There’ll be plenty of family-friendly activities to enjoy, including face painting, contests and live music. www.skyshowcharlotte.com
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Get back to football with the 2015 Carolina Panthers at Fan Fest. All fans are invited, and admission is free. The day will feature activities in and around the stadium and a Panthers practice. www.panthers.com
Salute our local peach industry, and this year, there’s something for everyone. Enjoy cookoffs and contests, carnival rides, arts and crafts and live entertainment in Gaffney, SC. scpeachfestival.net
It’s time to take live music at the USNWC to the next level at this inaugural festival, which brings you the sights and sounds of River Jam all day long. Kick off the morning at the Amphibious Duathon featuring trail running and flatwater paddling, followed by live music throughout the afternoon and evening. usnwc.org
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Sycamore Brewing’s Countryside IPA has been named the winner in Carolina Business Journal’s Carolinas Beer Madness competition. Triple C Brewing Co. came in a close second with their Baby Maker Double IPA. Congratulations to all! www.sycamorebrew.com www.triplecbrewing.com
Enjoy a culinary extravaganza during this 10-day celebration of Charlotte’s restaurant scene. Each participating restaurant will offer a spectacular three course, prix fixe dinner menu for only $30 per person (excluding tax & gratuity). www.charlotterestaurantweek.com
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2015 Puerto Rican Festival
The Puerto Rican Cultural Society of Charlotte is hosting the largest festival of its kind in Marshall Park in Uptown. There’ll be live music, dance, authen tic Boricua food, games, and much more. Don't miss it! www.prcsc.org volume 7 • issue 4
These free weekly music concerts make Romare Bearden Park the place to be on Wednesday evenings. Bring a picnic and lawn chairs or a blanket and enjoy! www.charmeck.org
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South American Wines: More than Malbec at Total Wine Get whisked away to South America and learn why Malbec has taken the world by storm and explore the vibrant white and red wines of Chile and Uruguay. www.totalwine.com w w w.epi cu rea n ch a r l otte.com
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enjoying the patio at sycamore brewery l to r: Kara Myers, Jennifer Winters, Nicole Reyes, Kate Micham
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sunset atop brazwells' rooftop in ballantyne l to r: Gina Phelps, Olivia Kipen, Adam Kipen, Charles Phelps
tryon distributing's 30th anniversary celebration l to r: Steve Hines, Brad Johnston, Angie Packer, Steve Hedberg, Linda Seligman, Randy Clower, Larry Coleman (kneeling)
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girls' night at t-bones on the lake l to r: Penny Galop, Susan Shaw, Mary Cortwright, Melodie Carswell
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summer grilling specials at new world olive oil l to r: Emily Walker, Diane Hoare, Vernon Buffaloe
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scene around town
wells fargo tee off party at phillips place l to r: Andrea Pampillonio, Gregg Wilson, Christian Pampillonio, Jack Rosenblatt
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local flavor
savory staples for summer fresh swordfish steaks with maui fruit salsa
Taste the Unexpected
chef marti mongiello • the inn of the patriots
marinade ingredients: • 1 tsp ground ginger • ½ tsp garlic powder • ½ tsp minced garlic • 1 c low sodium soy sauce • 1 c V8 Fusion peach mango juice • 1 c honey
Make a first-class impression with clients or indulge in
salsa ingredients: • 2 green onions, chopped • 1 mango, diced • 1 can diced pineapple • 1 red pepper, diced • ½ sweet onion, diced • 2 kiwi, peeled and diced • 4 swordfish steaks
an unforgettable evening out with the exquisite setting of a chic, new-age steakhouse. Plan your next extraordinary experience at Evoke.
dry-aged steaks • house-made pastas • fresh crudo
Sweat the red pepper in the microwave for two minutes, and set aside. Sweat the onion in a sauté pan to slightly brown and caramelize; set aside. In a large bowl, combine ginger, garlic, soy sauce, orange juice and honey. Slip the fish in to marinate. Toss and fold gently to cover all sides of the fish, and refrigerate for one to two hours. Mix all of the items for the salsa in a large bowl and refrigerate for an hour. Preheat an outdoor grill for medium heat, and lightly oil the grate with spray. Remove the fish from the marinade and discard the remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork. Spring sesame seeds onto the fish and serve with the Maui fruit salsa. Pairs well with Jasmine rice.
BREAKFAST • LUNCH • DINNER
555 South McDowell Street | 980 237 5354 | EvokeRestaurant.com
Travel to CUBA!
A country lost in time! Visit Cuba now while it still retains its uniqueness. History, beautiful beaches, tropical plantations, Cuban food and drink: (Arroz con Pollo, Tostones, Pastelitos, Mohitos, Cuba Libras). Don’t forget the classic cars!
pesto double-stuffed potatoes courtesy idaho potato commission
Serve Responsibly. Modelo Especial Beer. Imported by Crown Imports, Chicago, IL
ingredients: • 4 large Idaho potatoes, baked • ½ c part-skim ricotta cheese • 1⁄ 3 c prepared pesto • ¼ tsp salt • ¼ tsp pepper • non-stick cooking spray
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Preheat the oven to 450° F. Cut half an inch from the long side of each potato into a bowl. Scoop the inside of each potato, leaving a quarterinch-thick shell. With a fork or potato masher, mash cooked potatoes in the bowl. Stir in the ricotta, pesto, salt and pepper until well blended. Spoon the potato mixture into the hollow potato shells, divided evenly, heaping on top if necessary. Lightly spray a cookie sheet with non-stick cooking spray, and place the stuffed potatoes. Bake until golden brown and heated through, about 10 to 15 minutes.
Departs Nov. 10, 2015
Seven Days, 13 Meals, Five Nights in Havana (Plus One Night in Miami) Havana • Old Havana Walking Tour • Vinales Valley/Hemingway Farm – A combination of guided tours plus plenty of free time to explore this fascinating country on your own. Per person, double occupancy, includes airfare Email barbara@boomnc.com for more info
$3,995
T R A V E L
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epicurean charlotte food & wine
volume 7 • issue 4
Where Do You Want to Go?
919.302.3089 facebook.com/boomnctravel
w w w.epi cu rea n ch a r l otte.com
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words to live by
the juice
Sing in the Rain, or Shine
Preserve Your Bounty of Summer Produce
$70.00 • www.uncommongoods.com
You’re an expert shower singer, but the lack of proper musical accompaniment is the only thing keeping you from winning that elusive “cleanest vocalist” Grammy. Rugged and portable, the Bluetooth Splash Speaker features a tire tread-inspired rubber exterior and splash resistant shell, so you can lyricize while you lather or take your tunes on a trip to the beach. Compatible with the iPhone, Galaxy, Tablet and more, the speaker boasts a crystal clear treble and deep bass, so you can enjoy your music the way it was intended, by land or by sea. A rechargeable built-in battery provides up to four hours of play, perfect for a day of sunbathing or an absurdly long shower.
$139.99
www.excaliburdehydrator.com
Dehydrating is a great way to preserve seasonal fruits and vegetables safely, without the use of preservatives. Using their patented technology, Excalibur dehydrators keep foods fresh during the dehydrating process, preserving nutrients in the food to keep them healthy. They also help to extend the shelf life of foods, meaning you can enjoy your fresh-picked apples and gourds for use in cooking all year long.
Safely Slice Pineapples with Ease The Statko® stainless steel pineapple slicer and corer is a handheld cylindrical pineapple cutter with a circular blade specially-designed to peel, core and slice pineapples in 3-inch diameter rings. The shell remains intact, ideal for those who want to use for serving fried rice dishes, drink bowl, desserts, fruit salads etc. Easy to clean, it’s made of 18/8 stainless steel and works twice as fast as ordinary peelers. The unique design allows for use as either left or right handed. One hundred percent safe, this slicer makes perfectly-shaped pineapple rings while retaining the juice in the pineapple.
Juice Your Way to Health $129.99 • www.omegajuicers.com
Juicing is an easy way to make the most of your abundance of fruits and vegetables. As people leave apple orchards with bags of apples and try to make the most out of farmer’s markets before the weather gets cold, juicing is a great way to get the most out of fruits and veggies, while keeping healthy food around the house. The Omega Mega Mouth 330 Juicer is a continuous, pulpejection style juicer with an extra large feed chute accommodating larger portions and even whole fruits!
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www.e p icu re an c h ar l o t te .co m
Get Your Grill Blooming $9.96 • www.surlatable.com
Now it’s easy to create grilled onion blossoms that are perfect for parties, tailgating and more. Slice an onion, grill it to perfection and enjoy on its own or with your favorite dipping sauce. Grilled onions are also great on steaks, hamburgers, bratwurst and more. This four-piece set includes an onion corer, a slicing guide that tells you exactly where to cut and two grilling racks.
It's a Bracelet, for Your Bottle!
$11.00 • www.fredandfriends.com
Remember those slap bracelets that everyone had back in the day? Slap Happy is a snappy new version, but this time they’re for beer bottles, not wrists. You get six bottle IDs in six colors with six snappy sayings. Choose the right one for you, and slap one on! Sayings include: I live with my parents; I’m judging you right now; I’m socially awkward; I’m an emotional wreck; I’m kind of a big deal; and I’m high maintenance. Not only are they handing for keeping track of your drink, they’re also a colorful icebreaker for parties and social mixers.
volume 7 • issue 4
NOSNIBOR137/BIGSTOCK.COM
$10.99 • www.amazon.com
"A bottle of wine contains more philosophy than all the books in the world." louis pasteur
Celebrating a one-of-a-kind dessert found only in Surry County, NC Eight stops on the trail in the following towns: Dobson, Elkin, Mount Airy and Pilot Mountain
For a FREE trail map (800) 948-0949 or go to: SonkerTrail.org Call
TERRA
Your Escape from the Everyday
545-b providence road • charlotte, nc 28207 www.terracharlotte.com • 704.332.1886
Affordable, high quality French fare, exquisitely prepared to order. Classic French country favorites served all day include pastries, full breakfast menu, salads, sandwiches, quiches and crepes. Full service dinner in a casual and comfortable European setting. We offer daily Chef Specials as well as regional specialties. We strive to make quality French food accessible to all!
Open Brunch, Lunch and Dinner
Monday - Thursday 9am - 9pm Friday 9:00 am - 10pm Saturday 9am - 10pm Sunday 9am - 3pm
Allen Tate Building at Phillips Place in SouthPark • 6700 Fairview Road, Suite 180 • Charlotte, NC
704-552-1116 | www.cafemonte.net