a journey to craft spirit success
uncork some great wagon road distilling company seriously good wines at jones von drehle vineyards discover southern charm on the sound
march • april 2016
contents
BARRI N GTO N’ S ~
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jones von drehle is producing some seriously good wines
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18 Total Wine & More.® The selection is incredible.
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great wagon road’s journey to craft spirit success
in each issue
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 125 superstores, we have the buying power to bring you the best wines at the lowest prices. Our wine team is the best trained in the industry. They are committed and dedicated to bringing you the Total Wine Experience.™
North Carolina’s Largest Selection of Wine, Beer and More Under One Roof – at the Lowest Prices!
edenton: southern charm on the sound
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ripe for the picking
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places to go, people to see
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juicy morsels
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scene around town
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local flavor
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HUNTERSVILLE | CHARLOTTE-PARK TOWNE VILLAGE CHARLOTTE-UNIVERSITY | CHARLOTTE-PROMENADE
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Get Social With Us TotalWine.com
volume 8 • issue 2
beer, wine and product picks to usher in spring natalie’s brings its fresh perspective to charlotte
seats & eats
classic italian cuisine fuses with modernday influences at oggi ristorante italiano
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profiles of passion
sassy, savory and southern: bruce julian’s bloody mary mix is as popular as pecan pie
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a calendar of local events
check out who’s been out and about
fill up on flavor this spring
the juice
must-have products, hot topics and more
words to live by www.ep i c u re a n c h a r l o t te .co m
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RUNNING OUT OF ROOM FOR YOUR VINO?
Let Kate find your perfect villa, complete with wine cellar!
Taste the Unexpected VOTED CREATIVE LOAFING 2015 BEST STEAKHOUSE, PLACE TO SPLURGE, NEW RESTAURANT + WAITSTAFF •••
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.
and CHARLOTTE MAGAZINE 2016 TOP 10 RESTAURANT Make a first-class impression with clients or indulge in an unforgettable evening out with the exquisite setting of a chic, new-age steakhouse. Plan your next extraordinary experience at Evoke.
dry-aged steaks • house-made pastas • fresh crudo BREAKFAST • LUNCH • DINNER 555 South McDowell Street | 980 237 5354 | EvokeRestaurant.com
publisher/editor Linda Seligman
Your Escape from the Everyday
associate editor Ashley Blake Summerlin contributing editor Kate Bruce kate@epicureancharlotte.com
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KATE BRUCE TERRIGNO
REALTOR | BROKER kterrigno@dmahomes.com c: 631.903.3021
media editor Courtney Matinata
design & production Ashley Blake Summerlin ashley@epicureancharlotte.com advertising sales Linda Seligman linda@epicureancharlotte.com 704.904.8249 contributing writers Laura Craft, Zenda Douglas, Courtney Matinata, R. Andre Perry, Catherine Rabb, Emily Williams contributing photographers Bev and Bites, Chowan County TDA, Courtney Matinata, Inner Banks Inn, Natalie’s Orchid Island Juice Company, OGGI Ristorante, Bill Russ-VisitNC.com, Kip Shaw
cover image Great Wagon Road Distilling Company Courtney Matinata
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ripe for the picking
ripe for the picking
Patrick Denetre of Café Monte French Bakery & Bistrosays that the Clos la Coutale Vin de Cahors AOC is mind-blowing.
Bradley McClain of Good Food on Montford recommends the 2012 Bodega Numanthia Toro Termes for your dining experience.
Bottle $40.00
Bottle $52.00
With a firm structure, rich texture and a wonderful depth of fruit, the Malbec in this wine contributes deep, earthy, ripe plumminess and lush tannins and is rounded out by the addition of 20 percent Merlot. The palate is rich, loaded with delicious fruit.
Dylan George of Pasta & Provisions is drinking the 2014 Cordero di Montezemolo Barbera d’Alba. Bottle $19.99
Ruby in color with rich purple hues, a sweet succession of peony, plum and raspberry greet you on the nose. With lavish softness on the palate, a juicy mass and round phenolic, it’s well balanced and extremely smooth for a Barbera and boasts a medium dry finish.
Broody and introspective on the nose, this Spanish red boasts toasted notes with cedar and spice, which frame a richly-layered, juicy texture on the palate. The palate is full-bodied and robust with good weight.
Matt Clinton of Total Wine & More will be enjoying the 2014 Château de Fabrègues Costières-de-Nîmes Rosé this spring. Bottle $13.99
A very nice Rosé just waiting to be discovered, it’s supple in the mouth with a very nice finish and a good body full of fresh, fruity flavors. Pair with seafood, poultry, salads and other light fare. Matt also points out that this makes an awesome patio wine!
From mid-March through April, select restaurants throughout Charlotte will be serving up the NKH Cocktail. I was lucky enough to sip mine at Mimosa Grill alongside Tripp Cagle, restaurant proprietor and creator of the delectable drink. As Cagle puts it, the NKH is a creative twist on a classic margarita. A fusion of Herradura Reposado Tequila, Campari, freshly-squeezed orange lemon and lime juices and a touch of agave nectar is shaken, poured over ice and topped off with San Pellegrino Aranciata. Served up in a classic Collins glass, this concoction is bright, booming with flavor and florescent in glow. Each mouthful features an accent of tang accompanied by a hint of sweetness. Still, the best part of this divine cocktail is the cause behind it—the fight against childhood hunger. For the last 21 years, Charlotte’s Taste of the Nation for No Kid Hungry has brought together local restaurants and mixologists to raise funds to end childhood hunger. One in five children in America will face hunger this year. For every NKH Cocktail ordered, 10 meals are provided for a child. And if that isn’t reason enough to indulge, I don’t know what is. So, this March and April, don’t bother looking at the drink menu or hearing the specials; order the NKH and savor every sip of something that is truly worth it. And while you’re at it, don’t forget to hashtag #NKHCocktail to show your support. Until next time… cheers and enjoy! Find the NKH Cocktail at Harper’s South Park and Carolina Place locations, Upstream and Mimosa Grill. For more information on the 21st Annual Taste of the Nation event on April 18, 2016, visit ce.strength.org/charlotte.
The tightly-wound bouquet of small dark cherries, orange zest and black currant pastille is nicely defined but takes time to unfurl. The palate is medium bodied with dense, chewy tannins. This very approachable modern-style Rioja is unbeatable for the price. It’s even greater when paired with poultry, pasta dishes and barbecue.
Aged in French oak, this 100 percent California Cabernet Sauvignon boasts hints of black and red currants, licorice and roasted herbs. Dusty, loamy notes make an appearance in this medium-bodied, fruity, soft, easy-to-drink and comprehensive Cabernet Sauvignon. Jose Garcia of The Mandrake in Uptown is currently drinking the Bodega Renacer Enamore 2013 from Mendoza, Argentina.
Dominick Quinzi of Healthy Home Market says the 2013 Gnarly Head Cabernet Sauvignon is the king this spring.
A superb expression of an old world style from Argentina, this blend of Malbec, Cabernet Sauvignon, Bonarda and Cabernet Franc gets the old Italian appassimento treatment. You’ll find pleasant dried red fruit aromas in the bottle, which are perfectly matched with exotic spices, charcoal and elegant tannins.
Big, gallant and powerful, this dark, bold Cabernet has solid tannins and jammy fruit, with aromas of black cherry, blackberry, freshly-cracked black peppercorn, violet and charred notes. On the palate, flavors of dense black fruit compote and currant followed by a trio of clove, spice and earth lead to a generous, lingering finish.
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by kate bruce terrigno
Glass $10.00, Bottle $39.00
Glass $7.50, Bottle $30.00
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drinks with kate
Matthew Matinata of Old Stone Steakhouse is enjoying the 2011 Valsanzo Lacrimus 5, Rioja DOCa from Spain.
Helen Marie White of Sir Edmond Halley's Restaurant & Freehouse recommends the 2013 Lander-Jenkins Vineyards Cabernet Sauvignon.
Glass $14.00, Bottle $52.00
Warm temperatures, spring air and several broken New Year’s resolutions had me on the hunt for a cocktail that is, once and for all, truly ‘guilt free.’ It’s not always an easy task when it comes to craft infusions, but not to worry Epicurean readers, as I’ve found the ultimate indulgence that’s worth each and every drop.
Bottle $13.49
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juicy morsels
the natalie’s way To ensure that all of their juices offer the same freshness and great taste, Natalie’s follows these five basic principles:
natalie’s brings its fresh perspective to charlotte a conscientious company with a conscientious course
1. Locally Sourced. Natalie’s selects only the highest quality Florida citrus and American produce to squeeze their juices. They are hand selected for quality and maturity.
by laura craft
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2. Squeezed Fresh. To ensure freshness, Natalie’s squeezes their juices to order in small batches. Their squeezed fresh Florida juices are gourmet pasteurized at the minimum temperature, for the minimum amount of time, in order to retain quality and nutrition. 3. Clean Label. Their commitment to quality and freshness guarantees that their juices are never over processed and have no preservatives, no concentrates, no flavor packs, no GMOs and no artificial ingredients. 4. Made in America. Once their bottles are filled with juice, they’re rinsed and packaged for delivery. All of Natalie’s packaging, from their bottles and labels to the caps, boxes and even box tape, is made in America and is 100 percent recyclable! 5. Environmentally Thoughtful. Natalie’s continues to have the smallest carbon footprint in the juice industry. All of their packaging is 100 percent recyclable, and their raw fruit peels are used to feed local cattle.
NATALIE'S ORCHID ISLAND JUICE COMPANY
ave you ever spent what felt like hours in the juice aisle Since 1989, Marygrace’s tenacity, along with support of looking for a juice that’s fresh and not from concentrate? her family members, has taken Natalie’s international, with Or, have you ever gotten home just to realize that the juice juice sold across 33 states and 24 countries. Additionally, the you thought was good for you is actually loaded with extra second generation of Sexton family members have joined sugar and unnecessary ingredients? Juice labels can be hard to the founding family members to keep the American Dream read or misleading if you aren’t an expert on the subject, and alive, with Natalie (the company’s namesake) taking over the that’s why Natalie’s Orchid Island Juice Company makes it easy! company’s marketing efforts. Featuring no more than three to four ingredients, each juice With its success and annual growth, Natalie’s actively seeks from Natalie’s is squeezed from fresh fruits and vegetables new opportunities to expand its brand and reach. Here in without any added preservatives or flavor packs. Charlotte, not only can you find Natalie’s in the juice sections “We believe our consumers deserve the highest quality juice of your local Publix or Ingles, but a division of the company in the world, which is why we focus on providing juices that now calls Charlotte home, with Natalie and her team opening are a source of authentic nutrition made from the best fruits an office in Charlotte this past fall. and vegetables throughout Florida and America,” states Natalie “As Natalie’s moves into the second generation of family Sexton, director of marketing for members, it was a natural time to Natalie’s. “We never add concentrated “We believe our consumers expand our footprint in the marketing juices or sugars, except for our lemondeserve the highest quality and sales department. Natalie’s will ade and strawberry lemonade, where always remain local and loyal to Florida juice in the world, which is growers and American produce, but we do add local Florida pure cane why we focus on sugar because that’s how you make at the same time, we want to extend lemonade. All other juices do not have our reach into growing segments of providing juices that are a added sugar because our juices are source of authentic nutrition the United States and the world,” says made from the whole fruit or vegetable Marygrace. made from the best fruits to ensure the consumer is drinking the Charlotte’s Southern charm and and vegetables throughout best and freshest juice possible.” proximity to other markets made it This focus on freshness and authenthe obvious choice for Natalie’s sales Florida and America.” ticity is exhibited in all 11 of their and marketing division. “The people juices, which include orange, grapefruit, honey tangerine, in Charlotte are warm and welcoming. Additionally, the strawberry lemonade, natural lemonade, orange beet, tomato, city offers an exceptional quality of life and is conveniently orange mango and orange pineapple. Their original juice, located to some of our other focus markets including orange, continues to be the most well-known and has won Charleston, Raleigh, Asheville and Atlanta,” adds Marygrace. eight national blind taste tests. Orange beet and strawberry Locally, this means much more than purchasing Natalie’s at lemonade also tend to be popular among bold flavors juices the grocery store. As a company, Natalie’s is just as passionate that highlight the fruit and vegetables. about community involvement as it is fresh juice. A Christian Natalie’s started its juice journey 26 years ago when Sexton’s company, giving back is an important part of Natalie’s roots. mom Marygrace, the wife of a fourth generation citrus grower, Overall, Natalie’s partners with 68 organizations and gives back decided to turn her husband’s dream of fresh juice into reality. regularly to local and global charities and organizations. As it The realization that she could offer her family fresh juice made firmly establishes its ties to Charlotte, you may see Natalie’s without additives happened on an autumn day in 1989 as sponsoring a local event or partnering with a local organization. Marygrace pulled Natalie on a red wagon through the family’s “At Natalie’s, making juice is not just about providing a orange groves. With the help of family members, Marygrace healthy beverage, it’s about making juice with love. We are a turned her desire to provide her family with fresh juice into local company, focused on the betterment of our community an award-winning leader in the juice industry. and the world,” says Natalie.E
Natalie’s Orchid Island Juice Company juices can be purchased at Charlotte-area Publix, Ingles and Home Healthy Market locations.
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seats & eats n.c. music factory gets a new name On January 14th, Mayor Jennifer Roberts announced that software giant AvidXchange has become the exclusive sole sponsor of the NC Music Factory effective March 1, 2016.
oggi ristorante italiano classic italian cuisine fuses with modern-day influences
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Make sure you try the mouthwatering Antipasta Bocconcino, featuring risotto croquettes that are rolled with mozzarella cheese, sun-dried tomatoes and marinara sauce then drizzled with pesto. A heartier dish (and one of our favorites), Bucatini Terra e Mare features homemade pasta served with Italian sausage, baby shrimp, portobello mushrooms and a savory cream sauce. Another not-to-be-missed special is the fresh Carolina Trout, direct from Boone. The restaurant’s location is fantastic for attracting corporate clientele, professionals and millennials says General Manager Ivan Artagaveytia. “With our proximity to the AvidXchange and other local businesses, lunch has become a hot ticket item for us,” he points out. “Our dinner clients made a strong demand for lunch, and we responded with new menu items like pizzas. Try any of these: our OGGI’s Ratatouille pizza, the Salsiccia e pepperoni pizza, the Margherita and the chicken Alfredo pizza. Lasagna OGGI and crab meat ravioli are popular items for lunch as well.” He goes on to say that pizza is currently only served at the N.C. Music Factory location, however. Don’t forget to check out the homemade desserts menu, starting with the flavorful Dolce Tiramisu or the Gelato Limoncello. There’s the staple crème brûlée consisting of homemade vanilla custard covered in a caramelized sugar crust, as well as the Copa “Don Pedro” with Jack Daniel’s whiskey poured over vanilla bean ice cream and walnuts. If you’re a chocoholic, you’ll love the Chocolate Vesuvio, a warm chocolate lava cake served over homemade zabaione cream and topped with vanilla bean ice cream. If that’s not enough, there’s Cannoli della Nona—a crunchy cannoli shell is stuffed with homemade ricotta cream and mini chocolate chips. The Flan OGGI boasts homemade mascarpone cheese served with homemade dulce de leche ice cream. Finally, the Mango Cheesecake is a unique homemade treat served with a macadamia nut crust. If you’re familiar with the N.C. Music Factory, OGGI is located just around the corner from the chic Charlotte club scene that includes The Comedy Zone, Level and The Fillmore. Be sure to stop by next time you’re in the area—they’re open for lunch from 11:30 a.m. to 2:30 p.m. and from 4:30 p.m. to 10:30 p.m. for dinner.E epicurean charlotte food & wine
oggi ristorante italiano
OGGI RISTORANTE
oday, let’s try Italian! And what better place to go than OGGI Ristorante Italiano. With the Ballantyne restaurant thriving, the owners decided to open a second location last August at the trendy N.C. Music Factory. Owners Chef Eloy Roy and Corporate General Manager Eloy Roy, Jr., have mastered molto delizioso cibo, or very delicious food. It’s often said that good food can trigger warm memories, and great food will bring you back for more. And that’s the goal at OGGI. Chef Roy, a native of Argentina, has more than 26 years of culinary experience under his belt, and he opened the doors to the original OGGI in Miami, Florida, in 1989. The modest restaurant was launched as a pasta factory and quickly expanded into an award-winning fine dining establishment. After decades of operating multiple prominent restaurants in Miami, Chef Roy and his family moved to Charlotte in hopes of bringing OGGI’s distinguished taste to a new audience. Roy’s attention to detail and commitment to excellence are what continues to evolve the OGGI brand, known for its uniquely-tailored dishes meeting the highest of standards. “Our dishes are authentically Italian and carefully crafted using only the freshest ingredients, pasta is hand-made and our desserts are made in-house daily,” says Roy, who believes it’s what separates them from the competition. The décor—a combination of restaurant and club atmosphere—includes modern art as well as a large lounge and bar. OGGI retains a “family-friendly” ambiance, however, with a concierge-type service handled by a gentleman named Tom who shuttles between both locations. He was a welcoming calm on a night when the restaurant was hosting a large birthday party and a sold out, reservations-only evening. During a recent visit, we sampled a few dinner dishes, starting with grilled salmon with a creamy pesto sauce. Next came fresh penne pasta served with blackened shrimp and a blue cheese sauce. Finally, a Pollo Florentine served over a bed of sautéed spinach, provolone cheese and a light marinara sauce. Each was well worth the visit. Other delicious dinner specials are served daily and include baked asparagus with blue cheese and tomatoes, and tasty coconut shrimp with an almond cream sauce.
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The soon-to-be AvidXchange Music Factory, according to both the mayor and Governor McCrory, is projected to become the “Silicon of the South,” with changes that include a multi-million dollar investment in technology, property expansion and nearly 600 new jobs. For more information, visit their website at www.avidxchange.com.
by r. andre perry
1000 nc music factory blvd. 704.971.0550 — 16646 hawfield way drive 704.716.9400 — www.oggicharlotte.com
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profiles of passion
sassy, savory and southern bruce julian’s bloody mary mix is as popular as pecan pie by emily williams
classic bruce julian bloody mary
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ingredients: • Bruce Julian Bloody Mary Rimmer • lemon or lime wedges • 4 oz Bruce Julian Bloody Mary Mix
or many people, a Sunday brunch is simply not complete without the salty, bold thickness of a Bloody Mary. For others, the Bloody Mary is often shunned for the high sodium content and artificial colors or flavors found in commercial mixes. If you want a new, tantalizingly fresh (and very Southern) take on this traditional drink, look no further than the creative team behind Bruce Julian Heritage Foods, Bonnie Julian and Paul Raybin. It all started with Bruce Julian’s delicious recipe for Bloody Marys. Bruce, Bonnie’s husband, owns and operates Bruce Julian Clothiers on Selwyn Avenue in Charlotte. Bruce is a secondgeneration haberdasher whose father, Milton Julian, ran his own successful clothing store in Chapel Hill; ask any man of a certain age who lived in the college town in their youth, and you’ll find many remember buying their first suits at Milton’s store. The torch was passed to Bruce, who has operated his business in Charlotte for the past 45 years. He is, according to Bruce Julian Heritage Foods managing partner Paul Raybin, “a fixture, an institution and a legend” within the Charlotte business community and an avid antique toy and music collector. It’s Bruce’s love of food, music and life that led to the creation of his mix. “Southern” is a simple, straightforward, but wonderfully fitting description for these products. A 1938 photo of Bruce’s father Milton is featured on the label: dapper in a bowtie and suit, out for a day on the lake in a rowboat with a handsome face graced with a calm smile; “he knows something we don’t,” says Raybin. Apparently he does, as the mix is sold and sought after throughout the East Coast in specialty shops and grocers; it’s even a popular drink at the undeniably swank Balthazar restaurant in New York’s SoHo district. The story of how this very popular drink came to fruition is a personal one for the Julians. Bruce says that his love of traveling helped him develop the kind of Bloody Mary he really wanted to have. “I spent a few years going to countless bars, talking to bartenders, asking them what was in it and so forth,” he says. Once he came up with a “really flavorful formula, [he] felt like he nailed it,” says Bonnie. Bruce began serving his personal concoction in his clothing store to great acclaim—so much so that people began begging him to make batches for purchase, which he eventually did. There’s also a “New York element” to the story, however, says Bonnie, who worked in the Big Apple in the textiles industry for many years. “I would commute to New York and come back home to Charlotte on the weekends. For six or seven years, w w w.e p i c u re a n c h a r l o t te .co m
preparation: Pour some Bruce Julian Bloody Mary Rimmer onto a small plate. Rub the juicy side of a lemon or lime wedge along the lip of your favorite cocktail glass. Roll the outer edge of the glass in the Rimmer until fully coated. Fill with ice, add the ingredients and stir gently. Garnish with a handful of Bruce Julian Sassy Beans™ and Sassy Okra™. Like yours spicier? Add two to three dashes (or more) of Bruce Julian Picante Pepper Sauce.
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• 2 oz premium vodka (regular, cucumber or tomato flavor) • Bruce Julian Sassy Okra™ • Bruce Julian Sassy Beans™
I helped Bruce with his small batches of Bloody Mary mix, taking bottles of it back to New York where people were loving it.” After years of branding and marketing textiles and technology, Bonnie and Raybin had their “Aha!” moment in 2014 when they realized they had the perfect business opportunity sitting right in front of them. “We didn’t want to build a Blood Mary company,” says Bonnie. “We wanted to build a Southern heritage food company, reaching back to the heritage of our families and the traditions and flavors of the South.” As a result, Bruce Julian Heritage Foods was born, which now produces not only the Bloody Mary mix, but also stone ground grits, sugar-cured country ham and a variety of pickled vegetables with the moniker “Sassy” in its title. For Southerners who know how delicious okra can be, it may not come as a surprise that pickled okra has caught on in the North. “We had a sales rep working for us in New Jersey [who] told us not to send the okra because ‘no one is going to eat okra up here!’,” Raybin says. “Much to our delight, it ended up being our biggest seller.” The company takes pride in and emphasizes the mix’s refreshing, all natural ingredients and low-sodium content—“one of the lowest in salt on the market,” says Bruce—and one sip will convince you of this. Starting out sweet and finishing savory, it is quite drinkable and satisfying. “Other Bloody Mary mixes tend to be thicker, ours is more juicelike, as we blend four juices,” says Bonnie. “Many people take one sip of a typical Bloody Mary and set it down because of the heat and saltiness. What Bruce did was create something compellingly drinkable, which is a differentiator.” Raybin points out that, in addition to the taste, the ingredients are another plus for the discerning and health-conscious foodie. “We wanted it to be healthier, without high-fructose corn syrup, MSG or preservatives. We essentially took Bruce’s original recipe that he had created from several different off-the-shelf sources and reformulated each ingredient into a natural version. So, it’s good and good for you.” The products are currently sold in over 400 locations in 14 states and Canada. “We want people to associate our brand with delicious Southern traditions,” says Bonnie. With a successful drink mix, delightful sassy bites and a growing base of customers who ask for Bonnie and Bruce’s “world famous” items, they’ve definitely earned their “cool and Southern” status. Be sure to visit their website, www.BruceJulianHeritageFoods.com to order your own bottles of Bloody Mary mix and other treats. And check out their scrumptious recipes while you’re there. Bruce Julian Heritage Food products can be found at Bruce Julian Clothier, BlackLion, Harris Teeter, Reid’s Fine Foods, The Common Market, Rhino Market, Greeneman Farms and other specialty grocers in the Charlotte metropolitan region.E
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ones Von Drehle Vineyards is making some seriously good wine. Good enough to win award after award, from their very first bottling. Good enough to shush North Carolina wine naysayers. Wine so delicious that every hot restaurant in the state wants to get their hands on it.
Clark Barlowe, chef/owner of the hyper-local Charlotte restaurant Heirloom says, “I haven’t tasted a single bottle from their estate that is less than amazing. Absolutely everything Jones Von Drehle produces is certainly one of the best representations of not only North Carolina wine, but nationally and internationally as well.” Jones Von Drehle is the real deal, a serious local winery crafting excellent juice. Wine lovers know that it isn’t easy to make wine and know that it is incredibly challenging to make great wine. And yet, Jones Von Drehle is doing just that, creating very special wines, developing a following of rabid fans and changing the face of the North Carolina wine scene as they do. So how do they do it? It’s all about passion—for people, place, vines and wines. Visit even briefly, and you will quickly realize that Jones Von Drehle Vineyards is a small team of highly dedicated people pursuing a common goal, with a shared objective of excellence. The owners are Chuck and Diana Jones and Raymond and Ronnie Von Drehle. While some are family by blood (Diana and Ronnie are sisters), it’s evident that everyone at Jones Von Drehle is also family, telling stories about each other, joking with each other and praising each other’s efforts. And how lovely is it to know as a wine drinker that the wine you are enjoying was handcrafted, close to home, by a group of passionate and focused people whose mission is for you to enjoy each sip of that wine?
jones von drehle vineyards is producing some seriously good wines by catherine rabb
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Chuck Jones, whose vision helped bring this project to fruition, took me through the vineyards on a blustery, rainy January day, telling the story of how Jones Von Drehle came to be. The winery is located in Thurmond, North Carolina, in the beautiful Blue Ridge Mountains, nestled on a 75-acre parcel. The vineyards are close enough to Roaring Gap to benefit from the breezes that swoop in and cool the grapes in the summer heat, and pull away moisture that may harm the grapes in the fall and the spring. Chuck discovered the property, a former dairy farm, in 2007. The soils were rocky, but showed promise. Chuck laughs that they dug up “eight inches of dirt and eight miles of rock.” One of the highest elevation vineyards planted in North Carolina, the vineyards were planned to maximize sunlight, airflow and space. The first grapes were planted in 2009, and viticulturist Rick Ramey oversees the 30 acres of planted vineyard. Grapes are planted on custom-made trellises, with a higher fruiting wire than is common to maximize that Roaring Gap breeze. Much focus was placed on finding the right grapes for the site. The largest planting is Merlot grapes, and five different clones (slightly different versions of the same grape) are used. Jones Von Drehle has one of the largest plantings of Viognier in the state, as well as Cabernet Franc, Tempranillo, Chardonnay and Petit Manseng (a grape best known in Southwest France). Even in mid-winter, workers were pruning and maintaining these well-tended vines. This winery uses only what is produced on their estate, importing nothing from other areas, making the wine a true expression of this particular place. As we visited each block of wines, Chuck told stories about each plot, the challenges that occurred during planting and how the grapes have evolved. One suspects that he might even have a nickname for each vine—that’s how attuned he is to this land. He points out the man-made lake that ameliorates temperature around it and can provide irrigation, their composting program, raptor boxes and how vibrantly healthy it all is, which is evident even in winter. Chuck notes that the vines take a few years to establish; he says they’re now bearing beautifully and have “outgrown their unruly teenage years.” The focus on growing healthy vines includes very gentle handling, including a low-impact spraying program and careful hand-harvesting in the fall. In the winery, Dan Tallman controls every aspect of winemaking. Tallman studied Enology at the University of California at Davis, with extensive stints at several highly-regarded California wineries. Tallman is a very bright, detail-oriented guy, so focused on excellence that he laughs that the question of the day during harvest is, “how much is Dan freaking out?” When I meet him, he is stirring the lees in a barrel of Chardonnay and then climbing the tower of barrels in the barrel room, checking the progress of the wines in his care. Chuck calls the barrel room “Dan’s Rubik’s Cube” as he supervises and moves the wines through their barrel aging program. None of the wines Tallman makes is overly oaked; Dan
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says he “errs on the side of caution” when it comes to wood, utilizing different ages of oak and experimenting with different woods, including acacia heads on some barrels. When Tallman uses oak, it’s to support—not overwhelm—the fruit. It’s clear that Tallman is greatly admired by the rest of the Jones Von Drehle team, and equally clear that he aims to pro- “From the day we duce not just good, but started, we have had excellent wines from this estate, clearly enjoying the a laser-like focus on unique aspects of the fruit quality and a dedication he handles each year. With to completing our vision.” thousands of eager drinkers awaiting each release, making wines here isn’t for the faint of heart, but Tallman is very much up to the challenge. The wines are delightful, and the common thread they all share is balance. The Merlot is rich and supple with expressive fruit, the Tempranillo gives a mouthwatering glass with tart red fruit flavors and the signature Rock & Rail red blend is a definite crowd pleaser. Chardonnay is done in both a rich, mellow barrel fermented version as well as citrusy and crisp stainless steel style. Jones Von Drehle has several slightly off the beaten path styles as well; a pretty dry Rosé, a robust Petit Verdot and a most interesting dry white from the grape variety Petit Manseng. Barlow says the staff at Heirloom calls it the “red wine drinkers’ white wine because of its full body and amazing flavor.” The best way to try the wines is in the handsome tasting room, where the view stretches for miles, and the tasting room staff can help you find your favorite. Chuck Jones believes in this land, in the wines and is proud of how fast and how far Jones Von Drehle has come. “From the day we started, we have had a laser-like focus on quality and a dedication to completing our vision.” Jones is grateful for the trailblazing wineries of North Carolina and the knowledge they have shared. He’s also enthusiastic about the future of North Carolina for beverages in general, noting that “North Carolina is one of the few states with energy in the wine and craft beer areas, a proven muscadine industry and great distilleries. With the right leadership and vision, North Carolina could be an outstanding craft beverage state.” With Jones Von Drehle’s pursuit of quality wine, they are definitely contributing to North Carolina’s beverage renaissance.E Catherine Rabb is a Senior Instructor at the College of Culinary Arts and Johnson & Wales University Charlotte.
jones von drehle vineyards 964 old railroad grade road thurmond, nc 336.874.2800 • www.jonesvondrehle.com
winemaker dan tallman
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southern charm on the sound JOSEPH SOHM/SHUTTERSTOCK.COM; ©ISTOCKPHOTO.COM/ALEX GRICHENKO
uncover edenton’s 303-year-old beauty
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by zenda douglas
ost ladies don’t like to talk about their ages, but when the lady is the lovely, waterfront village of Edenton, North Carolina, there is pride and enthusiasm in telling about the centuries she has lived and all the ways she has helped to grow the state of North Carolina and even the United States. At 303 years old, she is still among the prettiest towns in America. She has stories to tell—stories about being the first permanent settlement in North Carolina, about serving as the capital of North Carolina from 1722 to 1743, about her 18th, 19th and early 20th century architecture and the people who built and occupied it, about surviving the Revolutionary and Civil Wars, about her pioneering role in women’s political activism.
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edenton bell battery cannons outside of barker house
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the J. Robert Hendrix Park. Moved from its original location at the mouth of the Roanoke River, the 1886 Roanoke River Lighthouse now calls the Edenton Bay home. The lighthouse was in use from 1887 to 1941 and is the last remaining example of the screw-pile design. It’s open for tours daily from 10 a.m. to 4 p.m. There is no shortage of outdoor recreation in and around Edenton, the Albemarle Sound and the local rivers. Sailing, motor-boating, fishing and camping are popular here, and, with numerous paddling trails, it’s easy to find the right spot to ease into your kayak or canoe. The Edenton Town Harbor caters to boating visitors with newly-constructed breakwater, boat slips with electric hookups and a restroom and shower facility. Take time for a relaxing bay cruise with Edenton Bay Cruises. Learn all about the fishing industry with a visit to Nixon’s Fishery, and take home some of the freshest seafood around. Edenton has become very popular with cyclists who return year after year, and the area also offers excellent golf courses. There’s even an historic baseball field; Historic Hicks Field is home base to the Edenton Steamers baseball team. Edenton residents love to take their festivities outside as the number and variety of festivals prove. In the spring, look for the Historic Edenton Pilgrimage of Homes and Countryside. A North Carolina tradition since 1949 (and presented biennially), festivities include horse-drawn carriage rides, concerts, lectures, exhibits and special meals. You also won’t want to miss the annual Edenton Music and Water Festival, which offers entertainment volume 8 • issue 2
BILL RUSS—VISITNC.COM; CHOWAN COUNTY TDA
Edenton may well have invented Southern charm. The views across Edenton Bay and the Albemarle Sound, tree-lined streets, lovely waterfront parks and the many fine examples of Jacobean, Georgian, Federal, Greek Revival and Victorian homes define Southern elegance. Located in the Inner Banks region in northeastern North Carolina, Edenton is a popular destination for heritage tourism and outdoor recreation. Its proximity to the beaches of the Outer Banks makes it the perfect place to spend a few days coming or going from those destinations. History lovers will be fully engaged as they retrace the steps of the past by visiting the many historic homes and public buildings. The Lane House, likely the oldest house in North Carolina, was built in 1719. The Cupola House, recognized as a National Historic Landmark, stands on the waterfront at Edenton, where it was built by Francis Corbin in 1758. Also on the U.S. National Register of Historic Places is the Chowan County Courthouse. Built in 1767, it stands above the village green looking toward Edenton Bay and is still used today for official court events. Edenton is currently the county seat of Chowan County. Considered by many as Edenton’s living room, the Barker House, home of Penelope Barker, is a landmark in women’s history. Barker is known as the organizer of the first political action by women in the British American colonies—the Edenton Tea Party—which, to the shock of the Crown, boycotted English tea. See these and many other places of historic interest by taking the Historic Trolley Tour. Visitors will also want to walk along the Cannon’s Ferry Heritage River Walk at
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on the waterfront stage and along Broad Street by roving musicians, as well as activities for children and fun on the water with paddling and free boat rides. As the year progresses, visitors can participate in the annual Shrimp by the Bay Festival, The Taste of Edenton and Historic Edenton Ghost Walk Tours. And there’s no more beautiful place than Edenton at the holidays. The town goes all out to decorate its historic places for special events and gatherings, as well as the Christmas Candlelight Tour. Throughout town, there are an array of unique and specialty shops to entice visitors towards new and used treasures. Whether shopping for gifts or essentials, you’ll find what you need and a lot more. For lodging accommodations, visitors can choose between a variety of bed and breakfast inns, quality national chain hotels and motels or RV campgrounds. Edenton’s Hampton Inn is stellar, offering a comfortable stay and a satisfying breakfast. For a memorable and luxurious visit, anchor your stay in Edenton as a guest of the lovely Inner Banks Inn. Set upon 2.75 acres in the historic district, the Inn is an easy stroll to downtown and the waterfront. A destination within a destination, this bed and breakfast inn allows guests to enjoy excellent cuisine, great service and a completely different experience each time they visit. A variety of spa services are also available at the Inn. Four historic buildings on the property offer guest rooms: the Lords Proprietors House, a Victorian Mansion, used to be a stand-alone inn by the same name; the lodge-like Pack House, with its original floors, is a converted tobacco pack barn and is a wonderful accommodation for wedding parties; the Satterfield House is a Colonial Revival house—the oldest one in Edenton, built before the Civil War—and its entire second floor has been turned into a honeymoon suite; and the Tillie Bond Cottage, decorated as a coastal cottage, is pet friendly. A fifth historic building at the Inner Banks Inn, with its gorgeous patio, is home to the inn’s restaurant, The Table, offering fine dining French cuisine. Both guests and the public can enjoy a hearty, three-course breakfast in the mornings. Sunday Brunch proves that you don’t have to go to Charleston for chicken and waffles, which are served here with bourbon maple gravy. The Table operates with an “ocean-, river-, farm-to-fork concept,” and its chefs work closely with local farmers and producers. Menus are changed weekly and always emphasize freshness. Everything that goes on the plate is edible— The Table even works with a local nursery that grows edible flowers for use on its dishes. The chefs are especially proud of their Icelandic wild lamb, which comes from a species of sheep introduced in Iceland by the Vikings. Allowed to run wild, it is very clean, very pure. Scallops, beef tenderloin, chicken and pork are also frequent visitors to the menu in a wide variety of creative dishes. epicurean charlotte food & wine
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KIP SHAW/EDENTON-CHOWAN TOURISM; JENNYT/SHUTTERSTOCK.COM
waterman’s grill
Diners can also enjoy the work of local artists that adorns the walls and live jazz music at brunch and on most weekends. The Inner Banks Inn is the only inn and restaurant in the North Carolina Coastal Region given five stars in both lodging and dining categories by Trip Advisor. Also in the historic district and within walking distance of the Albemarle Sound and downtown is the Captain’s Quarters Inn. The house was built in 1907 as a private residence for Metrah and Mary Makely and was turned into a bed and breakfast in the early 1990s. Each of the eight, individually-decorated guest rooms has a private bathroom, sitting area and ceiling fan. Coffee service and a full, hot breakfast are served in the morning. With a good mix of casual fine dining, family restaurants and cafés, Edenton knows how to excite tastebuds. Come hungry to Waterman’s Grill, located in one of Edenton’s most historic buildings, formerly the old Tynch & Toppin Fish Market. The establishment is primarily a seafood restaurant, but also offers fine chicken, beef and vegetarian entrées. The steamer and raw bar features fresh clams, oysters and crab legs, and seafood entrées include delights such as their famous crab cakes. For great classic American cuisine in a casual, upbeat atmosphere, head to 309 Bistro & Spirits. The menu is wonderfully diverse in both food and beverage.E
309 bistro & spirits
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great wagon road’s journey to craft spirit success by courtney matinata
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n a city recently taken over by the craze of craft breweries, it looks like craft distilling may quickly become the next big thing—certainly if the successful start of Great Wagon Road Distilling Company is any sign of what’s to come. COURTNEY MATINATA
On an industrial back street of lower South End, tucked between two neighborhood favorites, Sugar Creek Brewing and The Olde Mecklenburg Brewery, sits the new man in town who is bringing this trend to the forefront of Charlotte: Oliver “Ollie” Mulligan.
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A native of Kildare, Ireland, Mulligan comes from a long history of whiskey makers. With a passion for small batch spirits and an interest to continue the family tradition, he founded Great Wagon Road Distilling Company in Pineville in 2013, making it the oldest operating distillery in Mecklenburg County. The company’s title itself stems from regional history, named after the actual Great Wagon Road that carried German and Scotch-Irish immigrants from Pennsylvania to North Carolina. (Part of that original road now makes up North Tryon Street.) Our state’s alcohol industry has certainly come a long way in terms of rules and regulations, but it has in no way been an easy process. In fact, North Carolina was the first Southern state to enact Prohibition of alcoholic beverages back in 1908, and even remained a dry state for two more years after national Prohibition ended in 1933. A few years later, the state founded the N.C. Alcoholic Beverage Control Commission in an effort to curb the illegal alcohol trade stirred by Prohibition, but it wasn’t until just this past year that a law was finally passed to allow distilleries to sell their own products straight to the customer—one bottle of alcohol, per customer, per year—for the first time since before Prohibition. Today, there are more than 30 licensed distilleries in our state alone. The majority of these launched in just the last five years, and with its December 2015 debut in South End, Great Wagon Road was among the very first distilleries to open here in Charlotte. The challenges that come with the industry may be plentiful, but the rewards are monumental. It hasn’t taken long for the customers of Charlotte to catch on to the irresistible appeal of these local quality spirits. Great Wagon Road produced 503 bottles in its very first release, and after providing 380 of those to ABC stores in the area, the remaining quantity it kept for itself sold out in just less than three weeks. To understand a bit of the process, step inside the walls of Mulligan’s new 8,800-square-foot space on any given Saturday for a public tour. You’ll find pristine
copper stills that have been handmade in Germany and work in unison with modern touchscreens to combine the best of the old and new world. All spirits are made with premium ingredients, including the water—an essential part of the distilling process—which Mulligan retrieves himself from a natural spring in the mountains. The “mash” needed to make the distillery’s spirits is also sourced locally, attained through a partnership Great Wagon Road has with Olde Mecklenburg Brewery. The goods that result from the complex production process are three meticulously-crafted creations: Rúa, Great Wagon Road’s smooth Single Malt Whiskey aged for nine months in American white oak barrels; Bán, the distillery’s crisp and clean vodka; and Drumlish, a Poitín (Irish Moonshine) made with the very same recipe that Mulligan’s grandfather was arrested for making illegally in Ireland in 1954. Even more impressive is the fact that Mulligan’s fingerprints can be found on every single one of these bottles. From making the whiskey to bottling and labeling it, he is involved in every step of the process. The spearheading attributes associated with this local innovator don’t stop here, however. In addition to its many other firsts, Great Wagon Road is also the first distillery to have its own bar, The Broken Spoke. Knowing that very little whiskey was being produced here in Charlotte, Mulligan sought out an avenue that would provide customers even more opportunity to enjoy his handcrafted spirits, while remaining in accordance with North Carolina laws. The idea for an adjacent bar quickly came to fruition, and in conjunction with the distillery’s end-of-the-year opening, The Broken Spoke arrived to provide patrons a unique craft spirits experience they can’t find elsewhere in North Carolina. Inside the neighboring establishment, you’ll find an impressive industrial-chic composition designed by Mulligan’s wife, Lorraine, consisting of intricate light fixtures from her design firm, LAM Studios in Matthews, and reclaimed wood accents perfectly complemented by an overall aura of warm Irish hospitality. At night,
The challenges that come with the industry may be plentiful, but the rewards are monumental. It hasn’t taken long for Charlotte area customers to catch on to these local quality spirits’ irresistible appeal.
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encompassed in a calming candlelight glow, find comfort upstairs among an assortment of oversized plush leather couches and vintage tabletops that will have you feeling like you’ve just set foot into a 1920s speakeasy. The intimate gathering areas overlook the open floor plan below and provide a unique vantage point at the walls lined with reprints of distillation patents from the 1800s. During your visit, sit back and sip on one of the world’s best whiskey offerings (the menu features more than 30 different kinds), or sample one of the bar’s original creations concocted from Great Wagon Road’s very own spirits. Its signature whiskey drink, “The Broken Spoke,” is blended with Single Malt Whiskey, Amaro Montenegro, Benedictine and orange zest. Or, try out the bar’s take on a Moscow Mule, featuring vodka, freshly-squeezed grapefruit and ginger beer made right down the road in Concord. If you’re not in the mood for a stiff drink, there’s also an array of wine available and 12 beers on tap that include area favorites such as Sycamore and Birdsong. With the spirit of a great bar comes great food, and the fact that The Broken Spoke is continuing its efforts to bring you authentic Irish pub fare makes us an even bigger fan. The menu is limited, but the quality of fare provided is far reaching. The fresh pressed ham and cheese panini is filled with flavor from locally-sourced North Carolina ham and relish brought in from Ireland. The charcuterie display features a must-try bourbon onion jam to pair with your cheeses, and a bread bowl baked fresh at nearby Nova’s Bakery provides the perfect pairing to your afternoon pick-me-up. You can expect a wider variety in the near future as the team works to expand its meal offerings with traditional dishes such as meat pies and Cornish pasties, while also hoping to incorporate even more local businesses for items like meats and cheeses. It’s the deep history combined with this community allegiance that sets Great Wagon Road apart as a newfound favorite in the area. Whether it’s wine, whiskey, soup or a sandwich you have in hand at Broken Spoke, the ease of neighborhood familiarity blended with an old European charm will have you feeling like a regular in no time. Prefer to buy a bottle from the distillery next door to take home with you? That’s okay too. Options are what Ollie Mulligan is all about. But be warned, the specialty spirits can be hard to track down, as limited supplies are still selling out fast. Luckily for the Queen City, more batches are already in the works. We can’t wait to see what else is to come from Great Wagon Road.E
During your visit, sit back and sip on one of the world’s best whiskey offerings (the menu features more than 30 different kinds), or sample one of the bar’s original creations concocted from Great Wagon Road’s very own spirits.
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owner oliver mulligan and broken spoke manager shauna rollf
227 southside drive charlotte 704.469.9330 gwrdistilling.com epicurean charlotte food & wine
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places to go, people to see
through the grapevine Pieology Pizzeria has signed a lease at EpiCentre. The build-your-own pizza concept, often coined as the Chipotle of pizza New World Olive Oil on Selwyn chains, offers guests a chance to create more than 13 trillion pizza combinations Avenue has closed. Good luck on your next new adventure Chris! with their signature sauces and dozens of fresh toppings, most for under $8. pieology.com
Haberdish, a new neighborhood hashery serving delightful Southern-inspired food and drink, is coming to NoDa this April. Behind the venture, which will be located at 3106 N. Davidson Street, is Jeff Tonidandel of Crêpe Cellar Kitchen and Pub and Growlers Pourhouse fame. www.haberdish.com
The Roasting Company will be opening a new 4,900-square-foot Plaza Midwood location in Central Square beside Home Healthy Market in the spring of 2017 (when Family Dollar’s lease runs out). This will be the popular Costa Rican/ Tex-Mex eatery’s second location; the first opened on Montford Drive in 1991. www.roastingco.com
Promising not to be your typical breakfast spot, Rise Biscuits & Donuts, the popular Durham-area breakfast concept, is opening its first Charlotte location this summer in Ballantyne Town Center. Rise will serve biscuits and donuts from 7am-2pm every day, in addition to locally-roasted coffee, juices and milk. risebiscuitsdonuts.com
Renowned Chef Wolfgang Puck has opened WP Kitchen + Bar in Phillips Place, taking the place of the former Wolfgang Puck Pizza Bar location. The new menu will feature globally-influenced cuisine in a family-style format. www.wolfgangpuck.com
The folks behind the Midnight Diner in South End will be opening a new location in the EpiCentre in the former La Tagliatella spot late this spring. Open 24/7, RedEye Diner will boast a full bar and serve breakfast, lunch, dinner and latenight fare in a setting that’s a perfect throwback look to old school diners. www.midnightdinercharlotte.com
Two new restaurants are coming later this year to Park Road Shopping Center in the former Monkey Joe’s location. Burton’s Grill is a chef-driven eatery that focuses on scratch-made, locally-inspired dishes. The first location in the Tar Heel State for the popular (small) chain, the concept offers upscale dining in a casual environment. Urban Cookhouse will feature fresh, local ingredients with an emphasis on woodgrilled meats that are prepared using Big Green Egg cookers. The Alabama-based chain operates at least eight other restaurants in the Southeast, but Park Road will be its first in North Carolina. burtonsgrill.com | www.urbancookhouse.com
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Carolina Fish Market on Fairview Road in SouthPark has closed. Be sure to visit them at their South Charlotte location in Ballantyne, where you’ll find some of the freshest East Coast wildcaught fish in town. carolinafishmarket.com
Aix en Provence has opened in the former Terra Restaurant location on Providence Road. Patrick Garrivier and Bryan St.Clair, owners of South of France Restaurant Group Proprietors, are behind the venture. Executive Chef Nicholas Tarnate has worked under Jacksina at Halcyon and most recently was the Chef de Cuisine under Tom Condron at Lumiere French Kitchen. The menu at Aix en Provence will utilize local ingredients while incorporating techniques and flavors from the south of France, northern Italy and northern Spain. www.aixenprovenceclt.com
Boneheads Fire Grilled Restaurant in Piper Glen has closed. Be on the lookout for something new to take the restaurant’s space soon!
At long last, Essex Bar & Bistro plans to open this March at the bottom of the Omni Hotel at 101 S. Tryon Street in Uptown. The 170-seat eatery will highlight food traditions from across the globe—not quite tapas but not quite a massive-portioned meal either, fare will be “bistro sized.” essexnc.com
Joe’s Doughs, the wildly popular popup shop operating every other week out of The Daily Press in NoDa, has finally found a brick-and-mortar location. Set to open this spring at 1721 N. Davidson Street, plans are for the shop to be open Tuesday through Sunday, with late-night hours on the weekends. www.facebook.com/joesdoughs
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Golden Cow Creamery is set to open in the District Flats apartment complex in South End later this spring. Branded as a hand crafted, small batch creamery, flavors will include salted peanut butter cup and marshmallow crackle and the location will have patio seating, rocking chairs and later hours. www.goldencowcreamery.com
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april
Spring Home & Garden Show 18 04 Usher and experience gardens filled with -06 flowers,inchicspring designer rooms and exhibits focusing on
Starbucks will launch its first Starbucks Evenings concept in North Carolina late this March at the popular East Boulevard location. Beginning at 4:00 p.m., Starbucks Evenings service will include craft beer, wine and a small plates menu in addition to their traditional signature coffee and tea beverages. www.starbucks.com
the best in landscaping, building, remodeling and decorating, all located under one roof. southernshows.com/sss
11 Charlotte Craft Beer Week seventh annual Charlotte Craft Beer Week will -20 The feature tastings and showcases of rare and exotic
brews and regional breweries, food and beer pairing events, brewery tours and more. charlottecraftbeerweek.org
12 -13 NATTAPOL SRITONGCOM/SHUTTERSTOCK.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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Latta Celtic Festival
Enjoy authentic cuisine and brews including the one and only Olde Mecklenburg Brewery. Listen to an array of Celtic music, shop with Celtic vendors, learn of Celtic history, meet the farm animals and see exhibits and demonstrations throughout the weekend! www.lattaplantation.org
Charlotte Goes Green St. Patrick’s Day Parade
The 20th annual parade and festival is an exciting all-day outdoor event featuring a music stage, crafts, food, beer and area vendors for the whole family. www.charlottestpatsday.com volume 8 • issue 2
Charlotte Taste of the Nation
Get ready to enjoy tastings from the area’s top chefs restaurants, culinary schools and sample fine wines, local and Belgian beers, and premium spirits. Guests will also enjoy live music and a silent and live auction. charlottetasteofthenation.com
Tuck Fest 22 This three-day festival celebrates the outdoor lifestyle -24 through competitions, exhibitions, demonstrations and
live music at the U.S. National Whitewater Center. The festival features a variety of outdoor sport competitions, live bands, vendors and food, and athletes, spectators, and musicians alike are invited to celebrate the active lifestyle. tuckfest.org
Wine and Food Weekend 27 Charlotte Held in the spring of every even-numbered year, the -30 Weekend draws notable winemakers from across the
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country and around the world and pairs them with Charlotte᾿s top chefs for five days of fun and educational events to benefit children's charities. www.charlottewineandfood.org
Queen’s Cup Steeplechase
Spend a wonderful afternoon with your family, friends and colleagues celebrating an annual Charlotte Rite of Spring in the beautiful countryside. www.queenscup.org www.ep i c u re a n c h a r l o t te .co m
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WINE TASTING AT THE MANDRAKE l to r: Melanie Dunston, Chef Donnie Simmons, Jose Garcia (owner), Matt Cooper
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BIRTHDAY CELEBRATION AT RED ROCKS CAFE l to r: Pam Metcalf, Lourdes Gee, Kim Adams-Moore, Linda Seligman
WINE TASTING AT REID'S IN SOUTHPARK l to r: Chris Gray, Wayne Clark, Gwen Collins, Leyla Arcovio, Bob Hoffman
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CHECKING OUT THE NEW PASTA & PROVISIONS l to r: Lonnie Hooks, Margaret Hooks, Ella Carroll, Lucy Carroll, Lauren Hinkel-Carroll
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PANTHERS CHAMPIONSHIP TAILGATE PARTY l to r: Shane Egan, Brandon Majoy, John Rosenblatt, Brewington Rosenblatt, Paige Fuller
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GRABBING A BITE AT BUBBLE CHAMPAGNE LOUNGE l to r: Robert Bailey, Susan Bailey, Tracce Chance, Lamar Vaughn, Executive Chef Jaime Landu Colin, Sous Chef Terrell Cox
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local flavor
fill up on flavor this spring steamed mussels with harissa and preserved lemon chef nicholas tarnate • aix en provence
ingredients: 2 lbs PEI mussels 2 tbsp shallot, minced ½ c white wine 1½ tbsp Harissa paste
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2 tsp preserved lemon ½ c chicken stock 3 tbsp butter 2 tbsp cilantro, minced
Sweat the shallots over medium heat in 2 tablespoons of oil. Add the mussels and shake the pan, then stir in the Harissa paste. Add the white wine and chicken stock; bring to a boil. Add the butter and preserved lemon. Cover the pan with a lid and cook for 2 minutes until the mussels have opened. Finish with cilantro and serve with a toasted baguette.
irish guinness stew chef jairo santos • sir edmond halley’s restaurant & freehouse
ingredients: • 3 lbs sirloin, cubed • 8 oz water • 2 large onions, course chopped • 16 oz veal stock • 3 carrots, cubed • slurry (1 tbsp corn starch • 2 stems fresh rosemary mixed with water) • 1 stem fresh thyme • salt & pepper to taste • 8 oz guinness stout Sear the sirloin in large pot until browned. Add the carrots, onion, garlic, Guinness and water. Cook on medium high until the vegetables are almost tender. Add the salt and pepper to taste. Add the veal stock and slurry, and cook until thickened. Top with mashed potatoes and serve.
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epicurean charlotte food & wine
volume 8 • issue 2
www.ep i c u re a n c h a r l o t te .co m
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words to live by
the juice
Drop Some Pearls of Wisdom
Stay Cool and Secure This Summer $123.00 www.coolbag.com •
The patented CoolBag keeps valuables safe with its heavy duty locking handle and combination zipper. The 100 percent cotton canvas with PVC backing allows users to lock up their valuables—even to lounge chairs—to keep them secure, even if they step away for a dip in the pool. The stylish beach tote also has a discreet cooler in the bottom with a custom gel pack that fits neatly in the bottom of every bag. With a pocket for just about everything, it even has wine holders on each side!
Harvest Your Own Herbs, without Leaving Your Kitchen!
$183.96 • www.aerogarden.com
Enjoy garden-fresh herbs, vegetables, salad greens and more with this innovative indoor gardening system. Completely soil free, it harnesses the power of over 100 high-performance LED lights to provide optimal growing conditions year round, right on your counter top. The AeroGarden Harvest Touch features an intuitive LCD display that guides you through every step of the growing process, from planting, to feeding and watering, to harvest. The nutrient-rich pods are designed to give each seed a healthy start and are designed to deliver fresh, delicious produce up to five times faster than soil alone.
$24.95 • www.uncommongoods.com
Rather than drag out the ice bucket whenever you’d like to enjoy a little vino, these innovative chillers allow you to enjoy wines by the glass at their ideal sipping temperatures. Simply freeze this set of four sleek, stainless steel orbs, pour a glass, then drop a few into your wine. Like ice cubes, the more “pearls” you use, the frostier your beverage will get. While these pearls are perfect for wine, their ability to chill without altering or diluting delicate flavors also makes them ideal for cooling top-shelf liquors, delicate cocktails and fresh fruit juices.
Aerate Your Wine in Seconds $99.98 • aervana.com
Looking for an innovative, effective and fun way to aerate a variety of wine? Look no further than the Aervana Electric Wine Aerator! With a push of a button, the Aervana can provide aeration to a whole bottle or single glass in seconds, as opposed to hours in a decanter. It’s clean, simple and can aerate without lifting, aiming, holding or spilling. Effective on both red and white wines, Aervana allows you to enjoy wine the way winemakers intended, instantly.
Never Forget Those Special Recipes Food is memories, sweet and simple. Whether it’s your grandmother’s famous stuffing or a life-changing chocolate cake, each taste and smell draws us back. The Keepsake Kitchen Diary™ not only records the recipes that encapsulate our special moments, but also the memories that inevitably coincide with them. This functional, beautiful holder for your most treasured recipes leaves room for what makes the recipes precious: the memories. Each spread provides ample space to record dates, occasions and thoughts in a meaningful way. This DIY cookbook is a one-of-a-kind heirloom and that will bring joy to you and the people you love for generations.
Cook Perfect Pizzas in Minutes Right on the Stove
$179.95 • www.surlatable.com
Imagine baking pizzeria-style, crispycrust pizza right on your stovetop! The Pizzeria Pronto Stovetop Pizza Oven offers an amazingly efficient new way to make pizza at home. Simply place the round oven over a gas burner, and it preheats to blazing-hot in 15 minutes. The innovative design incorporates two cordierite pizza stones to evenly conduct the heat created by your stove’s burner for crisp, perfect crusts and wonderfully bubbly toppings every time, all in just 6 minutes!
RAWPIXEL.COM/SHUTTERSTOCK.COM
$45.99 • lilyandval.com
“I am certain that the good Lord never intended grapes to be made into grape jelly.” fiorello la guardia, former mayor of new york city
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w w w.e p i c u re a n c h a r l o t te .co m
volume 8 • issue 2
AN EVENING OF SIPS AND BITES TO END CHILDHOOD HUNGER NOW
MONDAY APRIL 18, 2016 THE FILLMORE CHARLOTTE
Tickets available at NoKidHungry.org/Charlotte
W H I S K E Y, B E E R , A N D C O C K T A I L S
227 Southside Dr. charlotte, nc 28217