’tis the season for tailgating
how to ask for menu modifications without being “that guy” rise above it all in jackson county, north carolina
september • october 2015
contents
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how to ask for menu modifications without being “that guy”
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rise above it all in jackson county
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᾿tis the season for tailgating
in each issue 06 ripe for the picking
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08 juicy morsels
how to eat vegan when it’s not on the menu
33 places to go, people to see
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seats & eats
34 scene around town
©shutterstock.com/Sean Locke Photography
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volume 7 • issue 5
beer, wine and product picks for the summer months
south american in south carolina: a spotlight on tapas 51
juicy morsels
pumped about pumpkins: just hype about health or the real deal?
juicy morsels
why are pumpkins associated with halloween? a calendar of local events
check out who’s been out and about
36 local flavor
tricks and treats for tasty fall eats
38 the juice
must-have products, hot topics and more
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RUNNING OUT OF ROOM FOR YOUR VINO?
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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.
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BREAKFAST • LUNCH • DINNER
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staff photographers Linda Seligman, Ashley Blake Summerlin contributing writers Amber Shea Crawley, Zenda Douglas, Terry Goodrich, Justina Huddleston, Tom Jones, Kim Kohatsu, R. Andre Perry, Emily Williams
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Your Escape from the Everyday
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!
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Allen Tate Building at Phillips Place in SouthPark • 6700 Fairview Road, Suite 180 • Charlotte, NC
Tapas • Steakhouse • Wine Bar
Toringdon Market at Ballantyne 12239 North Community House Road
704.540.7374 www.mirospanishgrille.com
704-552-1116 | www.cafemonte.net
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volume 7 • issue 5
epicurean charlotte food & wine
sep te mb er • octob er 2 015
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ripe for the picking
ripe for the picking
Patrick Garrivier of Lumière French Kitchen enjoys drinking the 2013 Jean-Francois Merieau 'Hexagonals' Sauvignon Blanc.
David Bergeron of Total Wine & More recommends the 2009 La Mascota Vineyards 'Unánime' Gran Tinto. Bottle $24.99
Glass $13.00, Bottle $52.00
With robust aromas of cola, coffee, dry leaves and blackberry, this lusty blend of Cabernet Sauvignon, Malbec and Cabernet Franc outperforms its reasonable price tag. Flavors of cassis and black cherry are backed by chocolate and mocha, and the finish is deep and pure.
Aged five months in stainless steel, lots of crushed chalk, mango, tropical fruit and caramelized melons intertwined with a hint of orange rind emerge from this mediumbodied, dry, crisp Sancerre look-alike.
Brian Perkins of Healthy Home Market highly recommends the 2013 Bread & Butter Pinot Noir. Bottle $15.29
Glass $10.00, Bottle $36.00
Inspired by the wines we like to drink every day, this Pinot Noir is elegant and balanced with beautiful black cherry and floral notes on a background of earthiness and spice. This should be on your list of go-to wines, your automatics, your ‘Bread & Butter.᾿
Monte Smith of Café Monte French Bakery and Bistro recommends the 2012 Peirano Estate 'The Immortal Zin' Old Vine Zinfandel. Glass $8.00, Bottle $32.00
Subtle aromas in this wine marry together to put your olfactory senses into a new dimension. The palate is wrapped in a mysterious, velvety layered mix of raspberry cordial, sweet, mouth-filling red fruit, blackberry and red current, leading to a lengthy rich mouthfilling almost breathless finish. Dylan George of Pasta & Provisions says the 2011 Fattoria Casabianca Chianti Colli Senesi Riserva DOCG is not to be missed. Bottle $15.99
This wine shows a dark ruby color with flavors of black cherry, cranberry, currant and smoke. The wine exhibits good structure and length, along with soft, juicy tannins. Never excessive in its expression, this wine remains balanced, complex and elegant.
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Matthew Matinata of Old Stone Steakhouse will be enjoying the 2013 Franciscan Estate Chardonnay, Napa Valley this fall.
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Pale yellow, flinty mineral notes with hints of pear compote and vanilla bean are followed by toasted hazelnuts and Meyer lemon curd. The palate is lovely, creamy and vibrant with filling honeycrisp apple and pear fruit flavors. White nectarine and lemon zest lead to a round and generous mouthfeel with a crisp line of minerality.
The triple digit temperatures this summer have had me on the hunt for something refreshing, fruity and, most importantly, something on ice.
drinks with kate
by kate bruce
My summertime “go-to” choice has always been a nice, cool glass of Rosé, though that can get old, fast. My hunt for something different led me to a new, unexpected spot tucked away behind Park Road Shopping Center in Myers Park called RockSalt. While they’re best known for their killer oysters and fresh seafood, RockSalt’s cocktails are what blew me away. As a result, my pick for this issue is their ‘Little Sister’ cocktail. This is a must-try-to-truly-appreciate kind of cocktail. The process begins with a handful of fresh blueberries that are popped to perfection. The blueberries are mixed with Triple Sec and Lefage Rosé (who would have guessed … more Rosé!) and gently poured over chunky, frigid ice cubes. This simplistic mix of ingredients is pure bliss. The blush pink Rosé mixed with the Triple Sec creates a soft, clear color with a pop of bright blueberries that slowly drip out hints of sweetness with every sip. This cocktail is easy drinking and delicious. Each sip is accompanied with hints of strawberry and cherry flavors from the Rosé, and the Triple Sec balances out the depth of Rosé flawlessly. Each taste is truly better than the next. The Little Sister will be the perfect end to your summer! Until next time … cheers and enjoy!
Thierry Garconnet of Terra Restaurant is enjoying the 2014 Domaine de Couron Rosé this fall. Glass $10.00, Bottle $40.00
Soft and stylish with an endlessly refreshing palate of summer cherry, watermelon and passion fruit flavors, the mouthfeel is clean with a good fruit-filled body and a dry finish. This 100 percent Grenache is a superior value!
WHEN WE SHINE, YOU SHINE.
Helen White of Sir Edmond Halley’s is drinking the 2014 Moillard 'Les Violettes' Côtes du Rhône Rosé for the cooler weather. Glass $8.00, Bottle $32.00
Made from an equal-parts blend of Grenache and Syrah, this wine is medium-bodied and dry. Presenting bright violet notes on the nose and a palate of black fruit and red berries, the finish is balanced in tannin and acidity. Find a store near you at www.autobell.com epicurean charlotte food & wine
volume 7 • issue 5
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juicy morsels
how to eat vegan when it’s not on the menu
by amber shea crawley
reprinted with permission from www.menuism.com
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indian
firmly believe vegans should never have to relegate themselves to ordering a meager salad when dining out. In fact, I have never eaten salad at a restaurant in my life! A healthy vegan meal can be “invented” at any kind of restaurant whether or not vegan options exist on the menu. All it takes is a willingness to ask questions and make specific requests. The vast majority of restaurants are more than happy to accommodate your needs as best they can. No matter which restaurants you frequent or what types of cuisines you crave, there’s an easy vegan solution. Following are some examples of vegan or almost-vegan (for those who are approximating) meals you could find at your favorite restaurants and in a variety of dining scenarios.
An Indian restaurant is a veg paradise to me. Although many curries are made with ghee (clarified butter) and cream, most Indian restaurants will omit the ghee and substitute coconut cream if you ask—it’s much yummier anyway! Appetizers and sides like pappadum, pakora, veggie samosas, roti and paratha are also excellent vegan choices. Strict vegans: Avoid naan, which, although delicious, is made with yogurt.
italian
asian
Fresh-baked bread with olive oil is my favorite starter of all time. Don’t forget the bruschetta and minestrone soup! You may think spaghetti marinara is the only entrée possibility, but many places also offer a pasta primavera or spaghetti pomodoro, a sauce made with fresh tomatoes and olive oil. Strict vegans: Make sure no chicken broth is used in the vegetables soups or pasta sauce, and if you’re ordering garlic bread, request that it be prepared with oil rather than butter. Yastremska/bigstock.com; bhofack22/bigstock.com; zoryanchik/bigstock.com; Olga Miltsova/bigstock.com; Olgany/bigstock.com
The relative absence of dairy makes it easy to eat vegan at an Asian restaurant. Order steamed vegetables, stir-fried tofu, lo mein, brown rice or any other meatless offering at a Chinese place. Go for miso soup and a vegetable sushi roll if you’re eating a Japanese meal. Thai, Vietnamese and Korean restaurants usually offer multiple vegetarian options on their menus as well. Strict vegans: Always ask to make sure your meal won’t contain any fish sauce or stock.
barbecue
Although it seems like this category would be the toughest one of all, it’s probably the simplest—just go for the side dishes! Build a “sampler platter” of sides like grilled corn or asparagus (hold the butter), a dinner roll or two, steamed broccoli, a baked sweet potato with cinnamon sugar, or even steak fries. Strict vegans: Ask whether your veggies can be cooked on a separate grill or otherwise apart from where the meat is cooked.
breakfast and brunch
Whether you find yourself at a Denny’s or at a fancy-schmancy brunch spot, there are lots of options when it comes to breakfast food. Fresh fruit, oatmeal, hash browns with ketchup, granola, bagels and toast with jam are a few great ones. Strict vegans: Request that your oatmeal be prepared with water instead of milk, and always remind your server that you don’t want butter on your toast.
french
French cuisine is notorious for its liberal use of butter and cream, but you can bypass that (no pun intended) with dishes like ratatouille, veggie soup, steamed vegetables and baked or fried potatoes. When in doubt, check out the side dish menu and ask for your order to be prepared without butter. Strict vegans: Ask in advance whether soups are made with animal stock and if breads contain egg or dairy.
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mexican
Think Mexican food’s no good without the cheese? Think again. After digging into the tortilla chips with salsa and/or guacamole, I like to ask for tacos, enchiladas or a burrito filled with black beans instead of meat, plus a side of Spanish rice. Strict vegans: Ask your server whether the rice is prepared with chicken stock, and make sure the beans haven’t been cooked in lard.
middle eastern
Hummus (my favorite food in the world) is a no-brainer, especially with freshly baked pita bread, but there’s also baba ghanouj, dolmas, falafel and tabbouleh for appetizers. For the main event, veggie kebabs over rice pilaf are always a winner. Strict vegans: Verify there’s no animal stock in the rice, and request that nothing be garnished with feta cheese, just in case.
pizza
You don’t have to give up pizza night with your friends! Just get your portion of the pie cheese-less (I ask for extra sauce, instead), and pile on the veggies—roasted red peppers, artichoke hearts, kalamata olives and roasted garlic are my favorites. Strict vegans: Most pizza crusts are naturally vegan, but ask to make sure there’s no dairy or honey in there. Dining out vegan doesn’t have to be a bore. Remember: whenever possible, check out a restaurant’s online menu ahead of time to help you create a “plan of attack” in advance. It’s always best to be prepared!E Amber Shea Crawley is a classically trained chef, linguist and writer specializing in healthful, plant-rich food. She is the author of the cookbooks Practically Raw and Practically Raw Desserts.
volume 7 • issue 5
epicurean charlotte food & wine
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seats & eats
south american in south carolina tapas 51 offers latino-inspired dishes with locally-grown deliciousness by emily williams
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nce in a while, a restaurant comes along that defies expectations: small in size with a narrow but breathtaking menu in an out-of-the-way place, with a friendly atmosphere that puts you at ease. These are the sorts of hidden gems that are meant to be discovered—and then to make repeated visits as often as you can. Thanks to the playfully authentic and colorful creations of chef Aaron Rivera, Tapas 51 is the new spot where you can have just this kind of meal only minutes from downtown Charlotte. Located in Fort Mill (off Highway 51, hence the restaurant’s moniker) and influenced by Rivera’s Honduran heritage, Tapas 51 is a must-taste for both the adventurous and traditional palate alike. Specializing in small plates of South American food (often spiced up with Rivera’s own added twists), it’s the perfect place to have a light dinner before heading out on a Friday night or to indulge as a lunchtime treat. Rivera previously held a stint at the famed Bellagio hotel in Las Vegas and also runs the Chrome Toaster food truck that sports equally-delicious Latino cuisine. He emphasizes the farm-to-fork concept at Tapas 51, with a large percentage of his ingredients coming from local, organically-grown sources (be sure to look closely at the menu as the farms are often listed next to the entrées).
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images by alyssa stutzman
“We try to use local ingredients as much as possible,” says Rivera, who is keen to point out that there are few avocado trees in North Carolina. “We obviously don’t have that rainforest atmosphere here that makes them so delicious, so when I can get them fresh, I will. But we do like to know what farms our overseas produce is coming from. For instance, their practices, how they treat their animals, plants and employees. That being said, specialty local farms like Pennel Barn and U.A.V. cheeses all make it so easy to cook great food.” Rivera also believes tapping into home-grown produce is beneficial not only for his own enterprise, but for the Charlotte community as a whole. “The economic value it brings to the state, county and city is tremendous,” Rivera points out. “It’s creating jobs, helping the environment and creating a healthier way of life, and I want to give back to the community as much as possible.” Rivera garnered his inspiration for the menu from his travels and experiences with both Mexican and South American street vendor food. “While a small portion of our food is inspired from Mexican dishes, we are much more than that,” he says. “We are a modern take on Central and South American cuisines, but most of all, we want our guests to come in and relax, enjoy a good beer, a glass wine or sangria and watch the soccer game.”
sweet corn tamales with pickled freznos and house made crema 10
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chef aaron rivera epicurean charlotte food & wine
tres leches with brûléed peaches
tapas 51 3415 highway 51 north • fort mill
ahi tuna and squid ceviche The relaxed atmosphere is what makes Tapas 51 so inviting, and along with Rivera’s marvelous creations, you feel as though the food truck has driven right up to your dining room table. Bright and lively with silver and lime green accents, the restaurant’s main room is airy despite its small size, with beautiful black and white prints by local photographer Rebecca Lynn displayed on the walls. Some tables have a direct view of the kitchen, so you can watch your food being prepared in the bustle of the kitchen. And once it arrives, your taste buds will thank you. In terms of main events, Bok Bok Chicken Chicken is an easy choice—slightly crispy chunks of chicken on skewers are lightly drizzled in a sweet honey guajillo sauce and garnished with pickled red onions that add just the right amount of tartness. Have a taste of the Colombian chorizo sliders—juicy patties with U.A.V ricotta and roasted poblanos—and you’ll feel as though the country itself was sending you a great deal of love. Even if you’ve never been a fan of chorizo, it’s the ideal introduction that may win you over, especially when it comes on lusciously soft pandebono buns (Colombian cheese bread). The Yucca Huancaína Poutine is a bit of Canada with a twist of Latino, a prime example of Rivera’s quirky spin on traditional favorites. A combination of yucca fries topped with duck egg, red beans, tomatoes, herbs and creamy queso fresco, it somehow looks healthier and even more appetizing than its native North American counterpart. volume 7 • issue 5
803.548.1612 www.provechorestaurantgroup.com
For comfort food taken up a notch, you cannot go wrong with the chili coffee crusted brisket tacos. Mixed with a bit of charred onion chimichurri, ripe avocado and more of that queso fresco (yes, please!) on warm corn tortillas, it pairs perfectly with a Mexican Coca-Cola (made with real sugar) for a true street vendor feel. Rivera’s dessert menu is satisfyingly varied, but the dense, cold silkiness of the Chocotorta is highly recommended. This is a heavenly slice of dulce-de-leche combined with mascarpone and cookie crumbles infused with coffee tequila, a side of strawberries marinated with that tequila and topped with a dollop of merengue. Leftovers? Probably not. Whether indulging on your own or sharing with a friend, you can be assured that you will eat every last bite. Although he has only just opened to the public, Rivera already has a few plans up his sleeve for the future. “We would definitely like to plan out the use of our yard, whether it be a small garden, extended patio seating, dog friendly or all of the above,” he says. “We would like to make it a destination for your soccer games, hopefully some live music at night (when the weather is good) and a great place to go hang out and relax.” Relaxation is definitely on the menu, along with delectable South American dishes that are ready to eat right in your own hometown. Take a short trip down south and let your taste buds do the traveling at Tapas 51.E w w w.epi cu rea n ch a r l otte.com
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places to go, people to see
juicy morsels
pumped about pumpkins just hype about health or the real deal?
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umpkin purveyors have reason for grins as wide as those of jack-o’-lanterns this time of year. Pumpkin products are proliferating for autumn— and not just for standard pies, breads and Halloween décor, but also for whimsical goodies that may not live up to the pumpkin’s healthy reputation. Pumpkin spice cake donuts, pumpkin ice cream, pumpkin lattes … some chocolate candy manufacturers are even offering pumpkin filling! And mark it on your calendar: October 21 is National Pumpkin Cheesecake Day. “All of a sudden, if you believe the sales pitch, the pumpkin is the happiest, healthiest food,” said Suzy Weems, Ph.D., registered dietitian and professor of nutrition sciences in Baylor University’s College of Health and Human Sciences. But as is often the case with food, a balancing act is important, Weems adds.
by terry goodrich
Pumpkin in coffee or for breakfast: “A pumpkin latte is not going to mean any fewer calories if it’s made with a full-fat milk or syrup,” Weems points out. “And doughnuts still have sugar.” Pumpkin as a magic bullet: “Take a look at the total calories: If you have diabetes, you look at the sugar and total carbohydrates. And if you have cardiovascular disease, look at the fat.” All of that aside, “pumpkin is delightful,” Weems says. “Just be sure to read the container or the wrapper to know the details.”E
why are pumpkins associated with halloween? by kim kohatsu
pumpkin pluses
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Y_Gayvoronskaya/bigstock.com; SHS Photography/bigstock.com
Fiber: It’s a nice thing for dieters who are seeking a full feeling. Zeaxanthin: Hard to pronounce, but a boon for Boomers. What 50-something doesn’t want a weapon against age-related macular degeneration and impaired eyesight? Cholesterol and Vitamin A: Pumpkins are low in cholesterol and high in Vitamin A, which help promote healthy skin and eyes, plus it can aid in fighting cancer. Heart-healthy phytosterols: They’re found in pumpkin seeds. Magnesium, manganese, copper, phosphorus, protein, zinc and iron: “On the USDA/FDA rating schedule, pumpkins are a good source of all those,” Weems says. Add them up, and you’ve got a cocktail for energy, growth and a top-notch immune system.
pumpkin minuses
On the other hand, Weems cautions, be aware of pumpkin pitfalls. Pumpkin snacks: “Are you really going to benefit from pumpkin-laced candy? It’s still candy,” says Weems. “Pumpkin seeds are good for making you feel full, but the fat doesn’t disappear when you roast and eat them.” Pumpkin desserts: “With pumpkin pie, it’s important to notice how much pumpkin there really is in it—and that it’s not just the flavoring,” she says.
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alloween began as an ancient Celtic tradition, when November 1 marked the end of summer harvest time and the beginning of winter. The night before, October 31, they celebrated Samhain (pronounced sow-in), a night when the boundaries between the living world and the dead overlapped. The Celts wore costumes consisting of animal heads and skins, burned crops as sacrifices and lit bonfires to help protect them during the oncoming winter. So how did pumpkins become associated with this tradition? Because of the rigid Protestant beliefs held by the American colonists, Halloween did not arrive on American shores in full force until the second half of the nineteenth century. America was flooded with new immigrants, and those escaping the Irish potato famine of 1846 helped to popularize the celebration of Halloween. These immigrants also brought the tradition of jack-o’-lanterns. The carved gourds began with an Irish myth about a man nicknamed Stingy Jack. Unsurprisingly, Jack did not like to pay for things. He invited the Devil to come and have a drink with him, but not wanting to pay for that drink, he convinced the Devil to turn himself into a coin. When the Devil did, Jack decided to keep the money rather than buy a drink, so he put it in his pocket next to a silver cross, preventing the Devil from changing epicurean charlotte food & wine
reprinted with permission from www.menuism.com
back to his original form. Eventually, Jack freed the Devil, but only under the conditions that he would not bother Jack for a year and that when Jack died, the Devil would not claim his soul. But after a year, when the Devil came back, Jack played yet another trick on him. He convinced the Devil to climb up a tree to pick a piece of fruit, and when the Devil did, Jack carved a cross into the tree bark so the Devil could not come down. Jack then made the Devil promise not to bother him for ten more years. When Jack died, legend states that God would not allow such a prankster into heaven, and because the Devil kept his word about not claiming his soul, he could not go to hell either. Instead, Jack was sent alone into the night, with only a burning coal to light his way. He placed this coal into a turnip and has roamed the Earth ever since. The Irish began to refer to him as “Jack of the Lantern,” or “Jack O’Lantern.” In Ireland and Scotland, they honored his legend by carving scary faces into turnips, rutabagas or potatoes and placing them in windows to scare away wandering spirits (beets were used in England). When Irish immigrants came to America, they found the native pumpkin, which was larger and easier to carve, made perfect jack-o’-lanterns. And the rest, as they say, is history.E sep te mb er • octob er 2 015
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hen dining out, people who eat special diets are the butt of seemingly every joke at the table. “How do you know if someone’s a vegan? Don’t worry, they’ll tell you,” is a barb I am all too familiar with. But when it comes to dining out, telling your server exactly what your dietary restrictions are is actually the best way to ensure a positive dining experience for yourself, your companions, the wait staff and the kitchen. After all, no one wants a dining partner to go into anaphylactic shock, nor does anyone want to witness a companion eating something she dislikes or is intolerant of because she was too uncomfortable or embarrassed to ask for a change to a meal. These tips will help you confidently request the menu omissions and modifications you need when dining out without coming off like a jerk. And if you do your best to work with the restaurant and someone still has a problem with your dietary needs, I think we can agree that there’s room for at least one more substitution at the table.
don’t lie
NejroN Photo/bigstock.com
Whether you’ve eliminated an item from your diet on moral grounds or you just really, really don’t like it, it’s important not to stretch the truth. Lying about being allergic to a food only makes things harder for the 15 million Americans honestly suffering from food allergies in the long run. You’re better off just being upfront with your server about your dietary needs from the get-go. Most restaurants are happy to let you know about their vegan, vegetarian or gluten-free options, and some even have special menus. Either way, just realize that the kitchen and wait staff of a restaurant want you to leave feeling full, happy and ready to recommend their establishment. The horror stories you see online of deceitful eateries are usually just sensationalized accounts used to drum up hysteria and get more page views. That being said, food allergies can be fatal, and it’s important not to diminish their gravity by saying you have one when you don’t.
how to ask for menu modifications without being “that guy” by justina huddleston
reprinted with permission from www.menuism.com
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do your research
You may have to give up your dream of magically enjoying a gluten-free and vegan version of a lobster roll, but most restaurants will be happy to suggest an alternative item.
Before dining out, it’s a good idea to do your research. Allergic to peanuts? Do some googling and find out which restaurants in your area are friendly to people with nut allergies. Checking the menu posted on a restaurant’s website is always helpful, and if you call (outside of peak hours, please!) someone is usually happy to let you know what menu options are available for those on special diets. “It’s totally possible to go to a high-end restaurant with dietary restrictions,” chef Bill Telepan of Telepan Restaurant tells us. “Most restaurants will generally be able to put something together for you with advanced notice. The best thing to do if you have these restrictions is to just call ahead and find out what the menu is, and tell them what your situation is before you come in.” And don’t worry about being pigeon-holed into dining at just a few niche restaurants. It’s a happy sign that more chefs are becoming aware of menu accommodations when Del Posto in New York can serve gluten-free pasta and Jose Andres proudly offers separate menus for allergy sufferers and vegetarians at many of his restaurants.
be flexible
be specific
Waiting on dozens of tables a night and juggling multiple special requests can be challenging for even the most seasoned wait staff. When asking your server about menu substitutes or alerting them to your special dietary needs, let them know exactly what you’re thinking. For instance, if you’re watching your saturated fat, say something specific, like, “I’m looking
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volume 7 • issue 5
for an entrée that can be cooked with oil instead of butter because I need to watch my saturated fat.” Or, if you want something vegan, specify that you’re looking for a meal prepared without meat, fish or dairy. Some people just honestly aren’t sure what falls under the umbrella of a certain special diet, so letting your server know the details up front can save you both a lot of time as they help you navigate the menu.
don’t be embarrassed
olly2/bigstock.com; nata_vkusidey/bigstock.com
Sure, it might not be possible to get the short rib ravioli with gluten-free pasta, no dairy and a vegetarian “meat” substitute. But the prosciutto and arugula pizza sans cheese? Most likely not a problem. When asking for menu modifications, it makes more sense to go for a simple switch. Sure, you might wind up with a salad of some kind, but you have to be realistic about what a restaurant can serve you at a moment’s notice. Most establishments have tested their menu options over and over to make sure everything is just right, and asking the kitchen to swap out several ingredients in one go is frustrating, especially if you’re dining at peak hours and didn’t give the establishment any advance notice. You may have to give up your dream of magically enjoying a gluten-free and vegan version of a lobster roll, but most restaurants will be happy to suggest an alternative item on the menu. And again, calling ahead can be the perfect way to ensure that a chef has a special dish for you to enjoy when you get to dinner.
You shouldn’t be embarrassed about asking for a menu modification. You are paying an establishment to eat its food, and you shouldn’t get stuck paying for a meal you just can’t eat. Food allergies and intolerances are serious medical issues, and you are doing yourself and everyone involved a favor by being politely honest about your needs. “Don’t ever be embarrassed if you have a food allergy. That’s stupid. It could kill you,” says Chef Ming Tsai, owner of Blue Ginger in Wellesley, MA. “You can’t be embarrassed if you can die.” Other health considerations like low-fat or low-calorie options are also legitimate, and food choices based on moral grounds deserve to be respected too. What and how we eat is deeply personal, and standing up for your needs in a group setting can be nerve-wracking. But even if your dining companions are wink-wink nudge-nudging each other over your special requests, you should feel confident that you are doing what you need to make the right decision for your body and mind. Still nervous? I’ll repeat it one more time—call ahead and explain your situation to someone at the restaurant, and he or she will usually be more than happy to work with you to create a wonderful dining experience. And if the restaurant seems less than willing to accommodate your needs, you can feel good about bringing your business elsewhere.E epicurean charlotte food & wine
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rise above it all in jackson county
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by zenda douglas
Jackson County - Jackson County TDA
n autumn, when Mother Nature puts on her coat of many colors, there is no finer place to be than in North Carolina’s mountainous Jackson County. If you feel a little giddy there, it’s because you have ascended to some pretty amazing—some would say heavenly—heights. An area comprised of tall, thickly wooded mountains, scenic curvy roads and cascading waterfalls awaits the visitor seeking grand vistas and fresh, clean air. Temperatures about 15 to 20 degrees cooler than the rest of the South assure that perfect degree of crispness that we look forward to at summer’s end. Leafers will arrive from all parts of the country to witness nature’s momentum and beauty. Other visitors—hikers, golfers, boaters, fishermen and locals—will take it all in as they go, each activity enhanced by the glorious backdrop of leaves turning into yellow, gold, red and crimson.
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In the middle of the Great Smoky Mountains, Jackson County is approximately a two-hour drive from Charlotte, about 50 miles from Asheville. The towns of Sapphire, Cashiers, Glenville, Cullowhee, Sylva, Dillsboro, Balsam and Cherokee each have their stake in the county. While a popular tourism destination, the area has maintained its natural beauty and mountain remoteness. The small towns are spread out over the county, giving visitors competitive options for views and leisurely, as well as adventurous, pursuits. Almost 45 miles of the Blue Ridge Parkway runs through volume 7 • issue 5
or borders the county, passing through Richland Balsam, which, at 6,053 feet, is the Parkway’s highest point, as does 40 miles of the Tuckasegee River, home to the first fly fishing trail in the nation and perfect trout waters. The county also neighbors the Cherokee Indian Reservation. The tiny town of Cashiers bustles due to its unique shops and has much else to recommend it, not the least of which is the famed High Hampton Inn & Country Club, a historic resort. Here, life is meant to be lived outdoors, specifically on its 1,400 wooded acres replete with a 35-acre private w w w.epi cu rea n ch a r l otte.com
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canyon kitchen
high hampton inn & country club
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Additional spa opportunities are available at Canyon Spa in Lonesome Valley. Housed in the home-like atmosphere of the newly-renovated Caretaker’s Cottage in the front of this 800-acre gated community, Canyon Spa relies on farm-fresh ingredients from the garden of Canyon Kitchen restaurant for many of its nurturing treatments, including facials, body treatments and massages. If you’re looking for a charming place to stay within walking distance of the antique and gift shops, consider Laurelwood Inn. While located near the center of town, it backs up to four acres of woods. With a pond, gazebos and a large front porch, there are plenty of spaces designed to help you relax and enjoy the mountains. When hunger strikes, head over to Cornucopia for a splendid meal in its large and airy space. The menu is also large and inviting. Referring to itself as “Cashiers’ favorite porch,” Cornucopia serves up flavorful lunch and dinner options in true Southern style with an eclectic twist. For a very special dinner, discover Canyon Kitchen, where, with its massive open doors, you’ll feel as if you’re seated outside but will have all the comforts of romantic shelter and handsome décor. The restaurant is located in Jennings Barn in Lonesome Valley and is surrounded by rolling meadows and the majesty of mountain granite faces. Visitors are encouraged to meander through the surrounding gardens. Chef Adam Hayes, formerly executive chef with Barnsley Resort, located north of Atlanta, and Grand Bohemian Hotel in Asheville, has taken over the reigns of this elegant restaurant. Following the seasons, the menu changes frequently. Canyon Kitchen serves food from local and regional farms in a nouveau-Southern
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laurelwood inn High Hampton Inn – Jill Schwartzkopf; Canyon Kitchen - Kevin Meechan; Bill Russ — VisitNC.com
lake. Multi-generations return to this favorite gathering place. Visitors will find a golf course, tennis courts, walking trails and a children’s play area. The view of the property’s own mountain face will inspire each morning spent there. It has also been the backdrop to numerous weddings. Hampton Lake offers a wading pool, swimming area, sandy beach, two docks and a children’s playground and is the center of activity for water sports in Cashiers. Sailing, canoeing, kayaking and pedal boating are popular on this calm and protected water where no motorboats are allowed. The Inn represents over 160 as a place of retreat and relaxation. Its massive dining hall, where guests have their own tables for the entirety of their visits, serves up amazing fare, beginning with a hearty breakfast buffet with all the rich, Southern favorites. Weather permitting, be sure to have ‘Dinner in the Dahlias.’ Rows and rows of vibrant dahlias surround an elegant outdoor table provisioned with gourmet cuisine. Get to know your vacationing neighbors at the High Hampton afternoon tea. Visitors can call the Inn, a cottage or a mountain home rental their home during their stays. Lodging is simple and rustic. You won’t find telephones or televisions—the emphasis is on the outdoors—but these conveniences can be found in the lodge. WiFi, however, has been installed in most of the rooms and cottages. Time for luxury is spent in the High Hampton Health Club & Spa, a place of serene relaxation and renewal. Enjoy a warm stone massage, clay body masque or body polish among other signature treatments. Don’t hesitate to put yourself in the hands of the spa’s skilled staff and return to activities fully rejuvenated.
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dillsboro shopping
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innovation brewery
downtown sylva
Courtesy Jackson County TDA; Bill Russ - VisitNC.com; Innovation Brewery
tradition in a setting that brings family and friends together. dillsboro For catching up on local news and regaining that caffeine Many of the structures that were built in the 1800s in balance, step into Buck’s Coffee, a warm and friendly place for Dillsboro are still standing today. This timeless railroad town Cashiers’ locals and visitors alike. that sits on the banks of the Tuckasegee River was developed as a tourist destination for those seeking to escape the summer sylva heat. Numerous artisans call Dillsboro home, and visitors can The town of Sylva is artsy and full of vim and vigor, largely in tour many of their studios and galleries in addition to watching part to its proximity to Western Carolina University, which is next them work. Stop in one of the many shops selling everydoor in the town of Cullowhee. You can’t miss the stately court- thing from cheese and wine to chocolate, home furnishings, house high on a hill in downtown Sylva. While there are numerous authentic crafts and apparel. There’s even an old-fashioned mountains to climb, you just have to hike up the 107 steps to soda fountain at the town’s General Store. Dillsboro is also the courthouse door and turn around to get an awesome view of home to the famous Jarrett House, a bed and breakfast inn downtown and the surrounding area. The courthouse is reputed established in 1884 featuring Victorian furnishings. The Jarrett to be the most photographed government building in the state. House Restaurant serves fine authentic Southern cuisine. It’s worth a pretty drive to Sylva to dine at City Lights Café. Open for breakfast, lunch, dinner and Sunday brunch, their cherokee good eats, spirits and espresso bar will prepare you for the rest In the northern end of Jackson County sits Cherokee, home of your day. Enjoy savory crêpes, grilled paninis or gourmet of the Eastern Band of the Cherokee Indians, whose ancestors, pasta. Whatever you choose, be sure to top it off with a banana in defiance of the federal government, refused to join the 1838 hazelnut chocolate crêpe. Trail of Tears to Oklahoma. Those remaining ultimately earned Wash down great food and see how craft and imagination the right to govern a 57,500-acre piece of land known as the make for good marriages by visiting the town’s two friendly brew- Qualla Boundary. The town of Cherokee is part of this land eries—Heinzelmannchen and Innovation. Heinzelmannchen and, today, is dedicated to preserving and teaching about the doesn’t offer food, but you can bring your own from local Cherokee history and culture. eateries and enjoy it with a flight of samples or a pint of their Plan to stop in at the Qualla Arts & Crafts Mutual, the keg-conditioned and non-filtered beer made with fresh hops, nation’s oldest Native American Cooperative, where you’ll find wholesome grains and no preservatives. Visitors can take a traditional arts and crafts of the Eastern Cherokee including a tour and travel home with a German 2-liter growler of the wide selection of pottery, beadwork, wood and stone carving and light, refreshing beer. Down the street at Innovation Brewery, baskets. Save time for the whole family to see the outdoor drama you’ll find the mainstays and the old standbys, but the owners “Unto These Hills,” depicting the story of the Cherokee people. are passionate about crafting new and unique styles of beer. For a more in-depth exploration of the 11,000-year-old Their Saturday live music events are also a hit. For a terrific Cherokee history, visit the Museum of The Cherokee Indian, non-alcoholic beverage, Innovation has made a ginger ale where the Cherokee Hymnbook is now available in the museum made with fresh organic ginger. Their food truck, called store. Be fascinated and moved by the Cherokee people’s Cosmic Carryout, drives hunger away. resilience and will to survive. See for yourself how the Cherokee While close by, visitors will want to peruse through a lived two-and-a-half centuries ago at the Oconaluftee Village, gallery or two and catch a performance and explore the fine an authentic working village and living museum complete with art museum of the John W. Bardo Fine and Performing villagers and artisans. Or, you might just traverse right through Arts Center at Western Carolina University. town as you engage in kayaking, canoeing or tubing while
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sliding rock
great smoky mountains national park
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activities
Jackson County is part of the area known as the “Land of the Waterfalls.” They’re majestic, stirringly beautiful and as varied as nature itself. Some can be seen from the highway or road. Others require hiking to get a good look. With some, adventure seekers can slide down the slippery rocks into a cool pond; others can canonball into the large potholes that have grown over time. Flowing for 40 miles through Jackson County, the scenic River has a moderate current and is one of the best whitewater rivers for kayaking and rafting. It’s also among the best waters for catching trout and is home to the Western North Carolina Fly Fishing Trail, the only fly fishing trail in the nation. The Trail identifies 15 prime spots for catching brook, brown and rainbow trout. Three other whitewater rivers run through Jackson County: Chattooga, Oconaluftee and Nantahala. There are also numerous lakes in the county, perfect for boating. The Jackson County area ranges in elevation between 2,000 and 6,000 feet, and there are hundreds of miles of hiking trails suitable for hikers of all experience levels, from easy to aggressive. Cyclists will gravitate towards the single-track trails and back roads for an exhilarating ride. Several stables in the county offer guided trips for horseback riding, a popular activity for the whole family. Thousands of golfers come to play each year on courses designed by golf ’s most famous players and course designers, including the Sequoyah National Golf Club. As the weather grows colder, these sports give way to snowboarding and skiing. The Sapphire Valley Ski Area offers four slopes with a vertical drop of 425 feet. All in all, there’s no better place for a picturesque fall getaway, an elegant dinner, a night at the tables or a hike through the woods than deep in Jackson County. E volume 7 • issue 5
harrah's cherokee casino
the chalet inn
Jackson County TDA; Bill Russ ― VisitNC.com
navigating the Oconaluftee River. For millions of visitors each year, Cherokee is synonymous with Harrah’s Cherokee Casino. With 150,000 square feet of gaming and table games like Blackjack, Craps and Roulette, visitors can gamble at their own pace. Win or lose, get pampered at the Mandara Spa. Based on Balinese healing systems, treatments include Eastern and Western traditions. Enjoy massages, body treatments, facials and a variety of beauty treatments. Once rejuvenated, head out for a concert at the Harrah’s Event Center; there isn’t a bad seat in the house in the 3,000seat arena, which hosts big name entertainment such as Reba McEntire, Willie Nelson and Joan Jett. The property houses numerous restaurants (Brio & Ruth Chris Steakhouse to name a few) that accommodate everything from a quick bite to a proper steak dinner. While activities at the Casino continue on through the night, you’ll want to have some down time, and there’s no better place than the 21-story Harrah’s Cherokee Hotel. With 1,108 luxurious rooms boasting amazing mountain views, the hotel is the largest in the state. The closest bed and breakfast inn and boutique hotel to Harrah’s Casino and the main entrance of the Great Smoky Mountains National Park is The Chalet Inn. The property offers two lodging options—a spacious bed and breakfast room or a hotel suite, both ensconced in one of the most beautiful settings around. Situated on 22 forested acres, The Chalet Inn offers magnificent views, a spring-fed brook that encircles the Inn, a waterfall, pond and walking trails. It’s hard to believe that this Inn is just minutes off the highway. Start your day with a freshly-made gourmet breakfast each morning, delivered straight to your door. Then enjoy a sunset over Clingman’s Dome, the highest mountain in the Great Smoky Mountains National Park.
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’tis the season for tailgating by r. andre perry and tom jones
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©shutterstock.com/Sean Locke Photography
ow that another season of America’s favorite sport is underway, tailgating, perhaps the most popular cultural ritual outside of the game itself, is represented by thousands of NFL (National Football League) fans across the country who gather weekly around and in 16 of the 32 official stadiums’ parking lots to express—with an assortment of pre-game activities—their love for the home team. The atmosphere is defined by excitement, outdoor cooking, fun and frivolity as confirmed by our own fandom streaming into the 73,000-seat Bank of America stadium to cheer our Carolina Panthers. The exercise of outdoor tailgating—where a familiar ordinance of cooking and grilling paraphernalia is de rigueur for logo-fashion attired die-hard loyalists showing up hours before kick-off to get the process underway—is indeed a process of preparation. What with the varied aromas of grilled meat, a tasty high-caloric menu of everything from fast food to delicacies, bags of munchies as well as accessories that include a cooler, table (chairs), serving supplies and selections of music, this is a dedicated ritual in the name of team loyalty. Each weekend, tailgaters gather in familiar surroundings to cheer other sporting events as well, mostly college and high school football, at NASCAR racetracks, soccer fields and at baseball games. But there is no comparison to professional football’s “king of the hill” popularity; according to a 2014 Harris Poll, 35 percent of sports fans ranked the NFL as “their favorite sport.” volume 7 • issue 5
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2015 panther's regular season schedule Sun. Sept. 13 at Jacksonville Jaguars Sun. Sept. 20 vs. Houston Texans Sun. Sept. 27 vs. New Orleans Saints dilworth neighborhood grille
where did it all begin?
Though we Americans readily admit to refining the concept, there are different theories on the origin of tailgating. As the term “tailgating” refers to an affixed social gathering by-product of an event, history tells us that it may have begun under the aegis of curiosity and observation. One theory is during the Civil War’s Battle of Bull Run, people gathered at a safe distance, brought picnic baskets of sandwiches and shared food and conversation while cheering for their side. Another theory goes further back in history. In 167 BC, Roman citizens in colorful garb carrying baskets of food and drink assembled at the enormous 150,000-seat Circus Maximus to root for chariot racing and ludi (public games). Their menu may have included leafy salads graced with olive oil, goat cheese, cooked mutton and bottles of Opimion wine sweetened with fresh honey. “Cauda accepta ad portam,” or onward to tailgate!
tailgating options
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Some veteran tailgaters outfit their areas with matching team items including tents, tablecloths, etc., and have even been know to bring a portable generator to watch the game on TV rather than leave their comfort zones to go into the stadium. Naturally, the grilling and eating continues.
Sun. Oct. 11 BYE Sun. Oct. 18 at Seattle Seahawks
the next fan option
Sun. Oct. 25 vs. Philadelphia Eagles
Not interested in the parking lot routine, dragging out a grill, preparing food or throwing the football around? You’re in luck then, because Charlotte has several outstanding restaurants, bars and grills that cater specifically to Panthers fans. Their locations are not far from the stadium, and you can still come out and be among loyalists, even when the team is playing away games. Following are our picks of popular places known for their game-day menus and friendly socializing.
Mon. Nov. 2 vs. Indianapolis Colts Sun. Nov. 8 vs. Green Bay Packers Sun. Nov. 15 at Tennessee Titans
dilworth neighborhood grille
A mile from BoA Stadium on the corner of McDowell and East Moorehead Streets, the 11-year-old establishment recently remodeled their patio specifically to accommodate tailgaters who wish to grill during games. Owners Norm Randall, Matt Wohlfarth and Chris Alves thought of everything, including the addition of 25 sizable new flat-screen TVs, a special tailgaters brunch and free shuttle bus to the stadium. Favorites on the menu are chicken and steak speidies (a sandwich with marinated meat that has been grilled on a spit), spicy shrimp and carne asada tacos and grilled salmon (for the health conscious). “Our BBQ stands up to the rest,” say the Dilworth Grille owners. “We slow roast our pulled pork and full rack ribs over 12 hours.” When not dealing with game day fans, Dilworth Grille is a popular Charlotte eatery for family dinners, lunch meetings and birthday parties—capacity is 500 for booking special engagements. They take great pride in partnering with more than a dozen non-profits/charities and have adopted the motto “Welcome to the Neighborhood.” www.dilworthgrille.com epicurean charlotte food & wine
Sun. Nov. 22 vs. Washington Redskins Thur. Nov. 26 at Dallas Cowboys Sun. Dec. 6 at New Orleans Saints Sun. Dec. 13 vs. Atlanta Falcons
©shuterstock.com/Sean Locke Photography
Tailgating by today’s standards has evolved into a well-defined art form thanks to a creative combination of innovative fans, local businesses and the teams themselves, which benefit from positive public relations beyond simply selling season tickets to fill stadium seats. As a tailgater, you have numerous options at your disposal that are based upon what level of commitment you wish to make. For example, if your inclination is to celebrate with only a few friends, then finding an away-from-the-crowd parking area and a simple no-fuss, pre-packaged menu might do the trick. However, if you want to take it up a couple of notches in your declaration of team allegiance, then bring your grill and look for a more active crowd area where social introductions are easy to come by. Be prepared to share and trade with others in the food taste-testing mode, enjoy music and partake in light exercise like Frisbee and catch football while discussing team stats and favorite players.
Sun. Oct. 4 at Tampa Bay Buccaneers
Sun. Dec. 20 at New York Giants Sun. Dec. 27 at Atlanta Falcons Sun. Jan. 3 vs. Tampa Bay Buccaneers
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rock bottom restaurant and brewery
Just a bit more than a stone’s throw from BoA Stadium and strategically located between the BB&T Ballpark and Time Warner Cable Arena is Rock Bottom Restaurant on N. Tryon Street. “Yes, we make our own beer,” says the general manager of Charlotte’s oldest brewery, Nick Patel, who also employs an experienced master brewer. The 300capacity restaurant accommodates business clientele and families who can keep up with the action from 15 wide screen HDTVs. But this season, tailgaters will also be a part of the two live broadcasts of pre- and post-game Panthers coverage by ESPN affiliate WFNZ. The enormous Southern/Latin menu includes appetizers, entrées, dinner salads, desserts, burgers and sandwiches in addition to fried chicken and shrimp/lobster tacos. From the grill, you can order Angus beef, sockeye salmon or bison strip steak to name a few. Outside of tailgating, Monday through Thursday are special wine nights, and patrons enjoy live entertainment on Friday evenings. If you haven’t yet experienced Nick Patel’s place, his words of advice are, “Life begins when you hit Rock Bottom.” www.rockbottom.com
lebowski’s neighborhood grill
www.e p icu re an c h ar l o t te .co m
N. Tryon Street last spring, then he couldn’t have done a better job than to open it only a 10 minute’s walk from BoA Stadium. This makes a total of five of the popular family and fan eateries in and around Charlotte, which boasts a 4.5 out of 5 rating from Trip Advisor. With a multitude of HDTV screens at each location, sports fans shouldn’t miss any of the action while ordering up their award-winning Philly cheesesteaks and tasty wings to go along with any one of 80 different craft beers on tap (Duckworth’s recently won Charlotte’s Best of the Best Award for Craft Beer Selection). Speaking of the menu, it’s all a true sports fan could ask for and then some. While many Duckworth’s patrons are Panthers fans, Duckwork says he also gets quite a share of Pittsburgh Steelers fans and those from a few other teams that come to enjoy the indoor/outdoor layout, not to mention a few newbies, too—all are welcome. duckworths.com
Lebowski’s is set up with New England-style furnishings and six large flat screen TVs, which do feature the Panthers when the Bills aren’t playing. The Grill is replete with music, games and half-time giveaways. The menu reflects the Northern theme, with favorites such as the famous Haddock fish sandwich, the WECK roast beef sandwich Buffalo style, and wings, wings and more wings. Lebowski’s fans are loud but not rowdy. What tailgater isn’t? The signature drink is the White Russian, and wine offerings during the week are half price. Lebowski’s isn’t exactly like “Cheers,” but it sure sounds like a place where “everybody knows your name.” www.lebowskisgrill.com
all american pub charlotte
Located in South End Station off E. Bland Street, this three-year-old pub is less than a mile from BoA Stadium and conveniently sits at a Light Rail stop. Capacity is 300 with an outdoor patio and provides 30 HD flat screen TVs for patrons. General Manager Tim Hauser says the popularity of the pub is so great that fans have to reserve tables each week. “We show all games every Sunday with the Panthers as an anchor,” Hauser points out. The spacious menu is all-American with wings, burgers and sandwiches featured amongst a variety of appetizers, salads, sides and desserts. There’s a special “Game Day” menu and local beers from NODA, OMB and Birdsong breweries. Game day entertainment includes a DJ spinning tunes during half-time. All American Pub is part of The Bottle Cap Group, which includes the Oak Room and Slate Billiards. www.allamericanpubclt.com
Here’s the reality check: every tailgater isn’t a Panthers fan. “Lebowski’s is an official Buffalo Bills backer,” owner Kirk Weaver says proudly of his 100-seat establishment that has been situated on East Boulevard for the last six-and-a-half years. “Restaurants and sports bars ease the pain of fans who are homesick for their hometown football teams.” Weaver says he takes into account fans of the Northeast corridor that include the NY Jets and Giants, New England Patriots, Phil- duckworth’s grill & taphouse adelphia Eagles and, of course, the Bills. “We’re partnering If owner Rob Duckworth was thinking about feeding with local radio stations for broadcast remotes,” notes Weaver. tailgating fans when he opened his newest location on
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the doghouse
lebowski's neighborhood grill
volume 7 • issue 5
the wfnz doghouse entertainment and bar
the doghouse - CLTFun.com
lebowski's neighborhood grill
Finally, we add one of Charlotte’s most popular tailgate spots. An off-shoot of Sports Radio 610AM, WFNZ bills itself as “The Best Free Pre- and Post-Carolina Game Headquarters.” According to their information, they run a tailgate party prior to Panthers home games in addition to other events. Just minutes from BoA Stadium on W. Morehead Street, the Doghouse attracts hundreds of fans on game days. For the sports purest, not only are there continuous live broadcasts of games, the Doghouse also runs a myriad of activity-based sponsored and charity promotions for their listenership. Along with broadcasts, they maintain an informative website of events and scheduled activities. wfnz.com/the-wfnzcoca-cola-doghouse Tom Jones can be reached at tbukha@hotmail.com and R. Andre Perry can be reached at aperry23@gmail.com. E epicurean charlotte food & wine
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places to go, people to see
through the grapevine Mike’s Discount Beverage on Park Road has closed. The business opened in 1974, and Shahdad took over the beverage shop in 1986. Pasta & Provisions will be opening a new store in the location later this year. Good luck Parvi in your new adventures. www.pastaprovisions.com
Five Guys Burgers and Fries has signed a lease for 2,500 square feet at Central Square shopping plaza on Central Avenue in Plaza-Midwood. Look for them coming soon between Yama Izakaya and Healthy Home Market. www.fiveguys.com
Babalu Tacos & Tapas will be opening in the former Cantina 1511 spot on East Boulevard in early 2016. Combining Latin fare with a Southern twist, the menu will focus on small plates and tapas-style appetizers in an updated, laid-back environment. babalutacos.com
If you want to stay healthy, look no further than Juice Bar, the juice spot that᾿s vegetarian, gluten-free, organic when possible and always using 100% whole fruits and vegetables. With two locations already completed—Providence Plaza and Park Road Shopping Center— they plan to open two more in the area. www.ilovejuicebar.com
Red Clay Ciderworks has opened at 245 Clanton Road in SouthEnd in a former antiques showroom and warehouse. The first cidery to open in the Charlotte area, Red Clay is putting the finishing touches on its taproom and preparing its first batches of cider. The taproom offers a rustic-meets-modern feel—walls are made of reclaimed pallets, corrugated metal covers one wall, tables are fashioned from reclaimed mill wood from South Carolina with legs made from pipe, and other tables are made from large barrels. Naturally gluten free, their distinct, dry ciders are made right here in Charlotte using fresh-pressed juice from North Carolina apples. redclayhardcider.com Located beside Rí Rá Irish Pub, 204 North is planning to open in a formerly vacant spot by the end of the year. The two-story restaurant will offer a fullservice bar and dining options on each floor, featuring American cuisine and signature craft cocktails along with an extensive wine list.
Blue Blaze Brewing is planning an early spring 2015 opening for their 8,000-squarefoot microbrewery on S. Turner Street in west Charlotte. With a focus on English and German beers with an American twist, Blue Blaze specializes in artisan, handcrafted beers made sustainably with organic ingredients. www.blueblazebrewing.com
Queen City Q has opened a 4,200-square-foot restaurant located at Plantation Market Shopping Center in Matthews. The popular eatery’s second location will seat about 120 people, including a covered patio. www.queencityq.com
Chef Kent Graham has left Cotswold’s Block & Grinder to take some time off and do a back-roads culinary tour of Charleston. Best wishes Chef! blockandgrinder.com
Angry Ale’s has opened a second location in the University area located on N. Tryon Street. Patrons will find lunch, dinner and happy-hour options at the new location, which is adopting the established Angry Ale's menu. The original Angry Ale’s location opened in 2001 on Montford Drive. angryales.com
Kim Salahie, has purchased Zebra Restaurant from chef-owner Jim Alexander. He plans to maintain the tradition established by Alexander and says he’s retained about half of the current menu. With Chef Chris Wriggle running the kitchen, Salahie plans to focus more on breakfast and possibly beginning afternoon tea. www.zebrarestaurant.net
Chef-owner Bernard Brunet’s Global Restaurant Bar & Lounge in Ballantyne will be moving to a historic property located on Main Street in Pineville. Hoping to open this fall, Brunet will host white tablecloth dining upstairs, with a bar and more casual dining downstairs. global-restaurant.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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Matthews Alive Festival
october
Held Labor Day weekend, this celebration is dedicated to the support of local non-profit organizations. The festival is packed with family activities, great food, arts and fantastic entertainment! www.matthewsalive.org
10 Yiasou Greek Festival
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Experience the sights and sounds of Greece at the 38th Annual Yiasou Greek Festival, which features Hellenic cultural exhibits, authentic Greek cuisine and pastries, entertainment, art, shopping and more. www.yiasoufestival.org
25 Festival in the Park image courtesy The lexington Barbecue Festival
It᾿s with heavy hearts that Epicurean Charlotte reports the closing of D’Vine Wine Café. Formerly located in the Ballantyne Village shopping center, the longtime supporters and friends have closed after six years. Good luck Terry in your new adventures. www.dvinewinecafe.com
september
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Festival in the Park is celebrating its 51st year! As Charlotte’s oldest and longest running free festival, Festival in the Park brings a variety of foods, live music and performing and visual arts to Freedom Park. www.festivalinthepark.org
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Uncorked at USNWC
Unwind at Uncorked, the USNWC’s wine festival featuring a variety of local, regional and national wineries. The day begins with the Wild Vine 5k and Half Marathon trail races, followed by the wine tasting and live music throughout the evening. usnwc.org volume 7 • issue 5
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Great Grapes!
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Oktoberfest Beer Festival
Bring your friends and family to Symphony Park for this annual wine, arts and food festival featuring hundreds of your favorite wines and wineries, vendors, food and live music. www.uncorkthefun.com Going 17 years strong, patrons can sample beverages from more than 100 breweries from across the region and around the world while enjoying games, live enter tainment and food vendors. This event sells out fast! www.charlotteoktoberfest.com
17 Q-City Charlotte BBQ Championship -18
Celebrate the best of Southern music and cuisine while enjoying blues music, an array of beer samples and some of the best barbeque around. charlottebbqfestival.com
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Lexington Barbecue Festival
For the 31st year running, Lexington, NC, will be filled with arts & crafts vendors, entertainers, street performers and delicious festival food. Vendors serve up thousands of pounds of legendary barbeque sandwiches freshly made from the festival’s official area restaurants. www.barbecuefestival.com w w w.epi cu rea n ch a r l otte.com
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corkbuzz grand opening l to r: Linda Seligman, Sandra Hurtado, Laura Maniec, Lauren Watzich
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rescue company 3 firefighters at mckoy's smokehouse l to r: Eric Depoto, Nick Marro, Omar Kasso, Mark Jamison
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movie time at cinebarre arboretum l to r: Dee Peterson, Rick Theriault, Stephen Peterson, Sheila Theriault
hometown products at omb's carolina charm l to r: Ana Bello, Maria Alaron, Mary Cawx
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three generations at brawley’s beverage l to r: Jean Brawley, Piper Brawley, Michael Brawley
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bastille day at café monte french bakery & bistro l to r: Mary Louise Wilson, Molly Orr, Ivey Orr
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scene around town
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local flavor
tricks and treats for tasty fall eats saucy salsa pork chops courtesy www.porkbeinspired.com
ingredients: • 1 c red bell pepper, diced 8 bone-in rib-eye (rib) • 2 cloves garlic, minced pork chops, ¾-inch thick • 3 8-oz cans salsa, such • 2 tbsp olive oil • 1 c white onion, diced as LaPreferida or Goya • 1 c green bell pepper, diced • 1 tsp chili powder •
Prepare grill to medium-high heat (about 450°F). Heat the olive oil in a large skillet over medium heat. Add diced onions, peppers and garlic; cook 5 minutes until browned and softened, stirring occasionally. Add salsa and chili powder, cook 5 minutes. Reduce heat to low. Oil grill grate. Grill chops over direct heat 4 to 5 minutes per side until the internal temperature reaches between 145°F (medium rare) and 160°F (medium) on a meat thermometer. Remove chops from the grill and let rest for 3 minutes. Serve with salsa mixture.
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Exceptional Elegance 336.258.2333 WWW.ADAGIOVINEYARDS.COM 139 BENGE DRIVE ELKIN, NC 28621
Girlfriend Approved “Winetineraries”
spooky witches fingers
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heather goldberg and jenny engel • spork foods
ingredients: • 6 Setton Farms Pistachio Chewy Bites • ¼ c almond milk • ½ c non-dairy dark chocolate chips
• dash sea salt • 12 dried cranberries • ½ c roasted pistachio
finely ground
kernels,
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Unwrap all chewy bites and cut each in half lengthwise. Gently press the two halves together, with the stickiest sides facing each other, creating one long strip. Leave two halves short to create the thumb and pinky fingers. Set aside.
Call the girls now!
Place chocolate chips in a heat-proof bowl. In a small pan, bring the almond milk to a boil. Pour over the chocolate chips and let sit for about 20 seconds to melt the chocolate. Add sea salt and whisk until smooth.
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Dip the long pistachio chewy bite strips into the chocolate mixture and then sprinkle or roll in pistachios immediately. Place on a wax paper-lined plate and top each strip with two overlapping dried cranberries at the tip. Set aside for about 20 minutes to firm up and serve.
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Winetineraries.com epicurean charlotte food & wine
volume 7 • issue 5
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the juice BARRINGTON’ S ~
Add a Healthy Twist to Your Dishes
Never Lose Your Salad Servers Again!
$15.95 • veryhealthyslicer.com
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Turn ordinary vegetables into delicious veggie pasta noodles with The Very Healthy Spiral Slicer. It’s a healthier approach to eating boring vegetables without sacrificing flavor. No assembly is required with The Very Healthy Spiral Slicer—just pop in your veggies and start twisting! Get the slicer and go low carb by swapping out pasta noodles while adding color to every plate. It’s perfect for all lifestyles—paleo, vegan, gluten-free or raw—and works great with carrots, zucchini, beets and more.
Enhance the presentation of your salad with the elegant Romano Salad Bowl set. It includes two bamboo contoured serving or tossing tools that sit flush inside the bowl, making it practical as well as beautiful. You’ll never need to search for salad servers again with this ingenious salad set! Est.
2009
Start an Indoor Herb Garden $20.00 • modernsproutplanter.com
For those who love growing their own herbs and veggies but don’t have much space comes Modern Sprout—a self-watering garden jar for style-savvy homesteaders that᾽s simple, selfsustaining and fertile with success. The herb kit features a vintage-inspired mason jar outfitted with a passive hydroponics system known as “wicking,” which brings water up to the plant roots. This simple, self-sustaining and stylish indoor gardening kit comes equipped with everything you’ll need to start growing. Grow organic edibles year round including basil, kale, cilantro, lettuce, chives, tomatoes, cucumbers and more.
Make Your Own Slushy $12.99 • thechillfactor.com
No more late night slushy runs to the corner store! Now you can make slushies in less than a minute with the Chill Factor Slushy Maker. Add any cold drink and get ready for Rapid-Freeze-Technology. Just squeeze, and in seconds you can enjoy your refreshing slushy with no mess and no fuss. You control the flavor and the fun! You decide what goes in and how little or big the serving should be. Chill Factor products are always conveniently ready to go in your own freezer, not just when the stores are open. Keep cool and remember it᾿s as simple as freeze, fill, squeeze and enjoy!
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Get Crackin' and Cook Your Eggs with Ease $4.99 • www.crackin-eggs.com
Cooking eggs just got easier! Maybe you’re late to catch the school bus or running late for work … fret not, because now you can cook delicious eggs in less than a minute with Crackin’ Eggs. It’s easy to do: grab an egg, crack it into the cup, place it in the microwave and cook. Enjoy your egg straight from your cup scrambled, poached, hard and soft boiled. You can even throw in some fresh veggies to create an omelet! BPA-free and cool to the touch straight out of the microwave, the Crackin’ Eggs is safe for kids and dishwasher safe too!
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What’s wine without the cheese? For home entertaining, serving a distinct cheese course on a cold Salt Rox Serving Plate will bring out the flavor of the various cheeses like nothing you have ever tasted. Pink Himalayan Salt serving plates from Salt Rox enhance and season your food. With the cold serving plate, you can serve fruit, butter, cheese, fresh sushi, raw vegetables or meat cold cuts while still receiving the salt flavor from the serving plate. Pink Himalayan Salt lets the natural flavor of food come alive!
volume 7 • issue 5
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